Chicken and Broccoli Noodle Casserole

source: skinny taste.com

Servings: 6
Total Time: 45-55 minutes

Ingredients: 

• 6 oz Ronzoni Smart taste noodles (or no-yolk)
• 2 tsp oil
• 4 cloves garlic, minced
• 12 oz fresh broccoli florets, chopped and steamed 3 minutes until soften
• 1 medium shallot, minced
• 3 tbsp all purpose flour
• 1 cup 1% milk
• 12 oz cooked shredded chicken breast 
• 1-3/4 cups fat free chicken broth
• 4 oz shredded  sharp cheddar 
• cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp seasoned breadcrumbs

Note about chicken: I cooked 3 frozen chicken breasts in the crock pot all day while I was at work for the cooked, shredded chicken.  Place in the crock pot with salt, pepper, a quartered onion and 2 inch pieces of cut celery. Cover with water and cook 8-9 hours on low. Use the cooked water as the chicken broth!

Directions: 

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the garlic and shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

Verdict: 
This was really good. It's a lot like making mac and cheese, so a little time consuming, especially for a week night. Allison is kind of against broccoli right now, but did eat the noodles. I liked it and since I'm the cook, I get to pick if we have it again. We will. 

Weekday Thanksgiving

source for turkey: Kathleen

Servings: Lots! It's Thanksgiving after all
Total Time: 15 minutes prep (for everything) + 8 hours crock pot time

Crock Pot Turkey Breast

• 3.5 lbs boneless turkey breast
• 1-14oz can of chicken broth
• 2 T olive oil
• 3 T Worcestarshire sauce
• 1-2 t thyme

Directions: 

Rinse turkey breast and pat dry. Season with salt,pepper, olive oil and thyme. Place in crock pot. Pour chicken broth over turkey. Cook on low for 8 hours. Make gravy from juice when done. 

I served our turkey with canned green beans and stove top stuffing. Who knew HEB only sells the good bag stuffing during holidays! Next time I'm stocking up!

Verdict: 
This recipe produced a really good, moist turkey, even after cooking for 8 hours plus warming for another 1.5 hours. I'd never cooked just a turkey breast before, it was so easy. And how awesome is it to get Thanksgiving dinner in 15 minutes or less prep time! Y.U.M.

Asian Lettuce Wraps

source: skinny taste.com

Servings: 6
Total Time:

Ingredients:

• 1 package ground turkey (I think it's 1.25 lbs) or ground chicken
• 1/2 cup water chestnuts, chopped fine
• 1/2 cup shiitake mushrooms, chopped fine (I used jarred mushrooms found in the Asian aisle)
• 3 tbsp soy sauce (I used reduced sodium)
• 1 tsp oyster sauce
• 3 tsp sesame oil
• 2 tbsp rice wine or dry sherry
• 1 tsp sugar
• freshly ground white pepper, to taste
• 4 cloves garlic, finely chopped
• iceberg lettuce leaves, rinsed (careful not to break)

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce (I used Sriracha)
• 1 tbsp warm water

Directions: 

Combine ground turkey, mushrooms and water chestnuts into a bowl.Combine soy sauces, oyster sauce, 1.5 tsp sesame oil, rice wine, sugar, and pepper in a bowl. Pour this mixutre over chicken and marinate for 15 minutes. 

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 5-10 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Verdict: 

This was really good. Allison loved eating her "taco" of lettuce. I added rice to the lettuce wraps to make it more of a meal. 

Italian Sloppy Joe's

Source: skinny taste.com

Servings: 6 or more
Total Time: 35 minutes

Ingredients:

• 1 lb Italian turkey sausage, removed from casing
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 1 red bell pepper, chopped 
• 1 green bell pepper, chopped 
• 1 1/3 cups crushed tomatoes 
• 1/2 tsp dried rosemary
• salt and fresh cracked pepper, to taste

For serving:

• 6 whole wheat buns
• 6 slices provolone 

Directions:

In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes.     Add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper. Reduce heat and simmer 25-30 mins. 

To serve, place heaping 1/2 cup of meat on a roll, top with cheese and broil for a few minutes to melt cheese.  

Verdict: 

The kids loved this one. I made them one sandwich to split, Allison ate her entire half and asked for (and ate!) a second half. 

Honey-Teriyaki Salmon

source: skinny taste . com

Servings: 4
Total Time: 20 minutes + marinating time

Ingredients:
3 T low sodium Soy Sauce
3 T Japanese Sweet Rice Wine (Mirin)
3 T sake (I didn't have sake, so I used Sherry)
2 T honey
1.5 lb salmon fillet, cut 4 into 6 oz pieces
2 t cooking oil

Directions: 
Combine soy sauce, mirin, sake and honey into ziploc bag. Add salmon and mix to coat. Refrigerate 1 hour to 8 hours. I put mine in to marinate in the morning before I left for work.

Remove salmon, reserving marinade. Heat frying pan over med-high heat. When hot, swirl in oil. Sear salmon, 2 minutes per side. Turn heat to low, add in reserved marinade. Cover and cook 5-6 minutes until cooked through.

Verdict: 
The was similar to some of the other salmons I've made before and was just as good. It's nice that this one cooks on the stove top instead of the grill. My kids love salmon so they both ate this one right up.

Cowboy Quesadillas

source: our best bites.com

Servings: 6 tortillas which feed 4 of us with no leftovers
Total Time: 20 minutes

Ingredients:
1/2 cup cooked white rice
1/3 cup black beans
1 cup diced cooked chicken (I used some bbq shredded pork I'd made in the crock pot earlier that week)
1/3 cup frozen corn (no need to thaw)
2/3 cup diced tomatoes
1.5 cup shredded cheese (any combo you like)
1/4 cup BBQ sauce
6 fajita size tortillas

Dipping Sauce:
Mix equal parts BBQ sauce and Ranch

Directions: 
Mix rice, beans, chicken, corn, tomoatoes and cheese together. Stir in BBQ sauce. Place 1/6 of mixture into each tortilla and fold over to close.

Heat a skillet on med heat. When hot spray with cooking spray. Place quesadillas in pan and cook 2-4 minutes on each side or until brown and crispy.

Verdict: 
These were super yummy and fast to make. Even Allison who usually likes her quesadilla with just cheese ate these up.