Originally Posted by wife&mommy
I seriously want all your recipes! Do you have any you could post? Well except the last one.
Well, the stuffed shells are just something I throw together. I use a box of frozen spinach (defrosted) and mix it with a container of lowfat ricotta cheese, some LF cottage cheese, mozzarella cheese, some parmesan, an egg and some italian seasoning and salt/ pepper. I stuffed the already boiled pasta shells with the spinach/ cheese mixture and then pour spaghetti sauce over the shells. I usually have some homemade sauce available, but if I don't any good tomato & basil sauce works. Then I bake at 350 degrees until everything is melted and bubble-y!
The salsa is just something I throw in the crockpot. I throw in 4 chicken breasts and pour a jar of really good salsa (You pick your favorite) over the breasts. I then cook on low for 6-8 hours. I then shred the chicken and we serve it with whole wheat tortillas, black beans, tomatoes, cheddar cheese, sour cream, etc.. Easy peasy!
The oregano chicken is just chicken breast (about a pound) that I marinate with some minced garlic (2-3 cloves), some fresh lemon juice, extra virgin olive oil, dried oregano and some salt/ pepper. I then grill the chicken breasts. A very simple, but flavorful dish.
The whole wheat cous cous is also something I just throw together depending on what meal I am making and what I am craving. Since I am making a greek style chicken, I will be throwing in some artichoke hearts, kalamata olives, tomatoes, red onion and feta cheese. I will then just season it with some oregano, olive oil and salt/ pepper.
The soup is really good, but takes a good amount of time. I prefer to make it on the weekends when my husband is around to entertain our toddler. The only thing I change about the recipe is to add a small can of green chilis and some red pepper flakes for a little heat.Cheddar Chicken Chowder (Cooking Light)
2 bacon slices
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
Yield: 7 servings (serving size: 1 1/2 cups)
CALORIES 306 (22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); PROTEIN 25g; CHOLESTEROL 58mg; CALCIUM 193mg; SODIUM 376mg; FIBER 2.9g; IRON 1.6mg; CARBOHYDRATE 33.7g
Cooking Light, NOVEMBER 1996
The only thing I change here is to use low sodium soy sauce.Indonesian Ginger Chicken Copyright, (The Barefoot Contessa Cookbook)
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.