Baked oatmeal with blueberries

http://www.skinnytaste.com/2012/01/baked-oatmeal-with-blueberries-and.html

Baked Oatmeal with Blueberries and Bananas
Modified from Ambrosia Baking 
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts  
Calories: 211.7 • Fat: 5.4 g • Protein: 5.6 g • Carb: 38.1 g • Fiber: 3.8 g • Sugar: 22.8 g
Sodium: 76.9 mg (without salt)     

Ingredients:

• 2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• 1 1/2 cup blueberries
• 1/4 cup honey (or agave)
• 1 cup uncooked quick oats
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk (or any milk you desire)
• 1 egg
• 1 tsp vanilla extract

Meatball Sandwich

Ultimate Meatball Sub Sandwich Recipe

Meatballs

1 lb ground sirloin
1/2 lb ground mild or hot Italian sausage
1/2 cup bread crumbs
1/2 cup grated Parmesan
1 teaspoon dried Italian seasonings
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 tablespoon grated onion (from the root end)
1 large egg

Sauce

1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, chopped fine
1 – 28 oz can whole Italian tomatoes
1 – 6 oz can tomato paste
olive oil
salt to taste
1/2 – 1 teaspoon crushed red pepper flakes (optional)

Additional ingredients

hoagie rolls
fresh sliced mozzarella
peperoni

Method

1. Drizzle a large soup pot with olive oil. Add diced bell peppers and onions. Saute until softened and add garlic. Saute for 2 – 3 minutes more and add canned tomatoes and tomato paste. Use a potato masher to break up tomatoes. Add herbs and pepper flake if using. Season with salt to taste. Bring to a boil and reduce to a simmer.

2. Combine all ingredients for meatballs in a large bowl and combine well with your hands. Form meat into meatballs and drop into sauce one at a time. As you continue to add meatballs, you’ll want to stir the ones that are cooking around to make room for the new ones. After all the meatballs are in the sauce, keep the heat on a simmer and place a lid on meatballs. Simmer, stirring occasionally for about 30 minutes, or until meatballs are done.

3. Preheat broiler. Serve meatballs on hoagie rolls and top with fresh mozzarella and peperoni. Place under broiler for just a few moments to melt cheese.

http://blogs.babble.com/family-kitchen/2011/02/10/ultimate-meatball-sub-sandwich/

Crispy SW Chicken Wraps

Crispy Southwest Chicken Wraps
Printable Version
Printable Version with Picture

*Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

*Makes 6 wraps

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese
adapted from Buffalo Chicken Pizza

White Sauce
1 tablespoon Greek yogurt (I used nonfat)
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder

Buffalo Sauce 
1 tablespoon unsalted butter
1/4 cup Frank’s hot sauce
1/2 teaspoon packed brown sugar
1 teaspoon apple cider vinegar

3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
2 tablespoons minced red onion
2 tablespoons minced celery
4 1/2-inch thick slices Italian bread
1 tablespoon unsalted butter, at room temperature
3/4 cup grated cheddar cheese

To make the white sauce: Stir the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)

To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.

Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce on the side of those two slices that is now facing up (the unbuttered side). Distribute half of the cheese among the two slices. Top each slice with half of the chicken mixture and then distribute the remaining cheese over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out). 

Heat a heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve.

http://traceysculinaryadventures.blogspot.com/2012/03/buffalo-chicken-grilled-cheese.html#.UQ5fjaVEGxI

Mexican Chicken Casserole

http://www.myrecipes.com/recipe/mexican-chicken-casserole-10000000223124/

• 1 cup fat-free, less-sodium chicken broth $
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil $
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese $
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese $
• 1 ounce tortilla chips, crushed (about 6 chips) $

Preparation

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Cooking Light 

Crock Pot Sante Fe Chicken

http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html#more


Crock Pot Santa Fe Chicken
Skinnytaste.comServings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Chicken and White Bean Chili

Chicken and White Bean Chili

 

1 pound ground chicken or turkey

1 onion chopped

2 TB olive oil

1/2 t  oregano

1/2 jalapeno pepper (optional)

1 green pepper  chopped

1/4 t black pepper

1/2  t thyme leaf

1t chopped garlic

1 t ground cumin

 

Cook the above ingredients together and sprinkle

2 TB flour and cook 1 min.

then add 2 cups chicken  stock and one 19oz can cannelini beans.

cook 25 minutes

Top with sour cream and monterey jack cheese,pico di gallo( optional)

 

Pico recipe

2 tomatoes diced

1/2 onion diced

1/2 jalapeno pepper

1/2 t chopped garlic

1 TB chopped cilantro,

1 TB olive oil

salt and pepper to taste

George Fomaro

Turkey & Wild Rice Soup

http://lindseysluscious.blogspot.com/2011/11/tired-of-turkey-yet-try-this.html

Crock Pot Turkey and Wild Rice Soup

(adapted from Taste of Home)

8-10 cups turkey or chicken stock, divided

8 oz. uncooked wild rice

1 tablespoon olive oil

1 medium onion, chopped

2 celery ribs, diced

2 carrots, diced

1/2 teaspoon pepper

2 tablespoons chicken soup base (I like Better Than Bouillon)

4 tablespoons butter

1/2 cup all-purpose flour

2 cups half-and-half or cream

2 cups diced cooked turkey

1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)

salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

coconut chicken

http://onceamonthmom.com/crunchy-coconut-chicken/

Chicken, mushroom, broccoli & rice

http://www.the-girl-who-ate-everything.com/2009/03/chicken-mushroom-broccoli-and-rice.html

meal plan

1) stuffed peppers
http://notmyrecipeseither.blogspot.com/2012/05/turkey-stuffed-peppers.html

2) tacos

3) wraps

4) chix philly sandwiches

5) egg, black bean, salsa, cheese burritos

6) chicken & tomatoes over rice

Turkey Stuffed Peppers

• 
  1 lb lean chopped turkey meat
• 1 garlic, minced
• 1/4 onion, minced
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp garlic powder
• 1 tsp cumin powder
• salt to taste
• 3 large sweet red bell peppers, washed
• 1 cup fat free chicken broth
• 1/4 cup tomato sauce
• 1 1/2 cups cooked rice
• Olive oil spray
• 1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brownmeat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can.Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.


skinnytaste.com

Low Carb Broccoli Cheddar Bites

These are pretty wholesome, and quite tasty. They're even better burnt. Ha! We make these with burgers to replace the crunch and salty flavor of fries. Don't try to pipe them into fry shapes though. They puff and spread a bit, so they'll resemble broccoli cheddar slugs instead. Stick to the nugget shapes. :)

2 Cups broccoli, chopped
1/2 cup parmesan cheese (or for more body use crushed pork rinds)
3 cups Shredded cheddar cheese (a bag)
3 Large eggs

Directions:
1. Heat oven to 375 and lightly coat a baking sheet with parchment paper or a silpat and set aside.
2. Combine all ingredients in a food processor and process until broccoli is very fine. Scoop into a large baggie.
*Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example
3. Snip off a corner of the baggie and pipe little nuggets onto your baking sheet.
4. Bake for15min, turn, bake for another 5-10 minutes.

http://picklemomskitchen.blogspot.com/search?updated-max=2012-02-08T16:10:00-06:00

Meal plan week of 12/26

BBQ chicken wraps
Turkey & cheese wraps
Chicken cashew stir fry
tortellini soup
chicken enchiladas

toddler food ideas

LUNCHES

hot dogs (cut in fourths the long way) and mac

grilled cheese sammy with mixed veggies

quesadillas cheese, chicken, black bean with fruit

mac with mixed veggies

peanutbutter sammy with fruit – pb and banana, pb and fruit puree

Earth's Best chicken nuggets with a veggie

popcorn fish, fruit, cheese

bite sized pieces of deli meat, cheese, fruit, crackers

tortilla with melted cheese and rolled into a taquito

cream cheese with cucumber or honey cream cheese with granola in a tortilla

pasta with veggies

scrambled eggs

rice and beans

chicken fried rice

mini pizzas – crackers with sauce and cheese melted on top

pizza roll up- tortilla, sauce, cheese, melt and roll up

Soup with broth drained off

meatballs, string cheese, veggie, fruit

hard boiled eggs, deli meat, cheese, fruit

hamburgers

egg salad sammy

Banana peanut butter roll up (in a tortilla)

salad

pasta with pesto and cream cheese sauce

SNACKS

apples with peanut butter (or without)

string cheese

fruit cup (drain the juice)

grapes

pear

goldfish

cheerios

graham cracker sandwich with cream cheese

yogurt

cereal

apple sauce

pretzels with peanutbutter or cream cheese dip

granola bar

smoothie

crackers and cheese

Kala's pasta sauce

We don't really cook from a recipe, we just kind of thrown things together.  Mike did this one, here is what went into the last batch.
We let it cook/simmer in our Dutch Oven for about a day.  Then split it into freezer bags and we always have a low sodium, heathly sauce in the freezer to use.
This on had 3 freezer bag servings for paste and one smaller serving size for homemade pizza.
 
We don't put meat in the sauce, we add the meat by dish when we use it.
 
2 - 28oz cans of dei fratelli no salt tomato puree
2 - 28oz cans of Full Circile Crushed tomoatos with basil
2 - cloves of garlic - finely chopped
2 - onions chopped and sauteed
1 - jar of stewed tomatos give to us by a friend.
Seasonings to taste, Mike uses a whole bunch of stuff, I am not even sure what he used this time.

Elisha's potato soup

5 Large Potatoes peeled and cut

4 Cups Chicken Stock

4 Leaks Cut

1 Medium sized onion

1 ½ cup Heavy Cream

2 Table Spoons Sour Cream

1 Stick Butter

½ teaspoon Caraway Spice

Sea Salt and Fresh Ground Pepper to taste.

----It’s going to take more salt than you think

Cooked Bacon

Chives (Optional)

Boil the potatoes do not cook all the way soft

Drain water

Add:

Chicken stock

Leaks

Onions

Heavy cream

Sour cream

Butter

Caraway spice

Salt and pepper

Let cook over med heat for about 30 min

Top with chives and bacon

meal plan week of 12/19

Tacos
wraps
basil cream chicken
alfredo
pork chops over egg noodles

Chicken In Basil Cream

Ingredients

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

http://allrecipes.com/recipe/chicken-in-basil-cream/detail.aspx

Pinterest Food Board

http://pinterest.com/sheabarden/food/

chicken enchiladas

Ingredients:

4 skinless, boneless chicken breast          

1 chopped onion

1 cup sour cream

1 cup shredded taco blend cheese

1 T dried parsley

1/2 t dried oregano

1/2 t blk pepper (I only use a pinch)

15 ounce can enchilada sauce

1 t chili powder

1/2 can green chilies

1 clove garlic, minced

8 (10 inch) flour tortillas

12 ounce jar taco sauce

3/4 cup shredded cheddar cheese.

Directions:

Preheat oven to 350 degrees. Cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, taco blend cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, enchilada sauce, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered 20 minutes. Cool for 10 minutes before serving. Serves 8

Enjoy!

The chicken becomes shredded during the mixing which I prefer and so do the kids. :)

Cheddar-Beer Chicken

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

http://sandralee.com/recipes/slow-cooker/cheddar-beer-chicken/547

Meal plan week of 10/29

·         Tacos

·         Spaghetti

·         Rice & kielbasa

·         Foil pack chicken & broccoli

·         Turkey & Cheese Wraps

·         Ranch pork chops in crockpot

·         Rice & bean burritos

·         Chicken tetrazzini