Mini Chicken Pot Pies

2013-09-10 11.59.12

Right now, with life the way it is, I love any recipes that fit the following criteria: 1) healthy 2) kids love 3) quick and 4) freezable!! So when I saw a recipe for “Chicken Pot Pie Cupcakes” I had to try it. And fast forward 3 or 4 months, I actually did! I had to make some swaps and sometime later, maybe, when life isn’t quite as nuts, I’d love to swap the cream of soup for actual FOOD, but these are tasty and have veggies my kids are dying to eat, so not too shabby, even if it wouldn’t pass muster with Michael Pollan.

Mini Chicken Pot Pies

  • 2 cans of refrigerated biscuits – the ones I buy are 8 per package and somewhere around that mark should work
  • 3 cups cooked chicken breast, diced (see my note below about cooking chicken breasts for use in recipes)
  • 2.5 cups frozen mixed veggies
  • 2 cans cream of mushroom soup or this delighful DIY times 2
  • 1 cup 2% shredded cheddar
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • onion powder
  • garlic powder
  • S&P

These are ridiculously easy to make. Heat the oven to 400.

Lightly oil (olive oil mister time!) the bottom of your muffin tins. Then take each biscuit from the can and split it in half so that you have two thinner hockey-pucks. Press each half biscuit into the sides and bottom of the muffin tins, making little pie crusts.

In another bowl, combine your chicken, soup (or alternative), veggies, cheddar, basil, thyme and onion powder and garlic powder to taste. Add salt if you need it (you probably don’t, thanks, Campbells!) and pepper also to taste. Spoon some of the mixture into each crust. I easily got 32 cupcakes out of my chicken mixture, but I suppose this could vary slightly. If you find you run out, you could add some more veggies.

Bake for 10-15 minutes and enjoy! If you have chicken that’s already cooked, you can have this in the oven (at least one tray) in 10 min or less. The leftovers are great for kiddo lunches, mommy and daddy lunches or freezing.

I got 32 of these out of the recipe. MyFitnessPal calculates them at around 125 calories apiece, a little heavy on the carbs, but otherwise quite healthy. Three is a very filling meal.

A word on cooking chicken: a lot of people encourage you to “poach” your chicken, basically cooking it in a shallow pan of water for 15 minutes. I find this to make chicken icky, oddly anemic looking and most importantly, flavorless. When I want cooked chicken for recipes (pizza, salads, pot pies), I dice it and then cook it with just a little olive oil and salt and pepper. I suppose it’s a smidge less healthy for you, but it is way more flavorful and very quick. Do an entire family pack at once and you can use it over the course of a week or freeze for easy meals later.

Buffalo Chicken and Blue Cheese Meatloaf

So the first time I made this recipe, I didn’t get to eat it. About 5 minutes into its sojourn in the oven, our power went out. And stayed out for 3 hours. I could have just pulled it out and stuck it back in the fridge maybe, except that I was so distracted by the power outage that I didn’t think of it until after we’d abandoned ship and gone to dinner and come home again. Doh! Luckily it wasn’t too hard to make so I made it again.

This was probably the recipe I was most excited to try from the Biggest Loser Family Cookbook: Buffalo Chicken and Blue Cheese Meatloaf. Matt is a huge fan of buffalo chicken wings and while I don’t like the wings, I do like the sauce and we’ve made many yummy variations using chicken and buffalo sauce, usually with blue cheese including salad and pizza. We hadn’t tried meatloaf though and I’m SO glad we did. It did not disappoint.

Continue reading “Buffalo Chicken and Blue Cheese Meatloaf”

Crunchy Mac 'n' Cheese

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

Spinach and Cheese Casserole

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

Chicken Pie with Cornmeal Crust

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

Stove-Top Turkey Casserole

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

Classic Shepherd’s Pie

 

Ingredients
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth

Directions
Preheat oven to 400ºF.

Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.

Fitness Mac ‘n’ Cheese

from: Fitness Magazine

Ingredients
2.5 C dried radiatore, rotelle or elbow macaroni
2 C reduced fat (2%) milk
2 T all purpose flour
1/2 t dry mustard
1/4 t salt
1/8 t black pepper
1/2 C shredded cheddar
1/2 C American cheese
1/2 cup crushed croutons
2 T Parmesan

Directions
Heat oven to 350. Cook pasta according to package directions; drain and return to pot. Meanwhile, in a large screw-top jar, combine 1 cup of the milk, flour, mustard, salt and pepper; cover and shake until combined. Pour into a med saucepan. stir in remaining cup of milk. Cook and stir over med heat just until bubbly. Reduce heat to low. Add cheddar and American cheese, stirring until melted. POUR Sauce over pasta, stirring until combined. Spoon into a 1.5 qt casserole.

Bake, covered, for 15 minutes. In a small bowl, stir together croutons and Parmesan cheese; sprinkle over casserole. Bake, uncovered, about 5 minutes more or until heated through. Let stand 5 min before serving.

Nutritional Info (1/5 recipe)
345 calories, 16 g protein, 44 g carbohydrate, 11 g fat (7 g saturated), 2 g fiber

Pregnancy Casserole

from: Jesser Original

Ingredients
1 (10 or 12 oz.) pkg. frozen broccoli, cooked according to package directions
1 can Campbell's (Healthy Request) cream of mushroom soup
2 cans (I use the big ones) chicken
1 c. grated mild cheese
1 tube low salt or low fat Ritz crackers, crushed
a splash of milk

Directions
Mix up broccoli, soup, milk and chicken (drain the cans of course). Top with the ritz crackers and then the cheese. Bake at 300 degrees for 20 minutes.

Best Mac & Cheese Ever

from: Words to Eat By

Ingredients
2 T soft butter or margarine, plus more for topping
2 T flour
½ t salt
1/8 t pepper
½ t mustard powder (optional, this gives it a little bite)
2 cups hot milk (take it off the heat just before it boils)
1 ½ cups diced cheddar cheese
12 oz elbow macaroni, cooked al dente
½ cup fresh bread crumbs

Directions
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.

Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.