Tag Archives: cheese

RECIPE: Creamy Chicken Chilli

I am not a fan of chilli so I found a modified version using chicken and a creamy cheese sauce. Easy to make and a cheap eat! Perfect for a big family to serve along side tortilla chips! One of the best cozy comfort foods I have had on a cold fall/winter night. Slow cooker recipes truly are a lifesaver for those busy moms! I placed all the ingredients in the crock pot before I spent my day running errands and just in time for dinner the chilli was ready! The amount that the recipe calls for is a lot so be prepared for leftovers!

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What you need:

1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 can of black beans
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Directions:

1.  Place chicken breasts in the bottom of the crockpot.

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2. Pour black beans( drained) , corn ( undrained), and rotel tomatoes over top the chicken.

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3. Now add in onion powder and chili powder. Then ranch dressing packet.

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4. Lastly, put cream cheese in the crockpot- To help the melting process I cut the cream cheese down into three sections.

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5. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

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RECIPE: Loaded Potato & Buffalo Chicken Bake

I absolutely LOVE any buffalo flavored and anything with lots of melted cheese on it. Why not combine the two? This fun dish is great for the kids and even better for the game day.  The buffalo chicken adds an extra kick to the loaded baked potato casserole. Serve is loaded dish with a simple side salad.

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Check out the recipe here!

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

Directions:

1. Preheat oven to 400F .

2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

3. Add the cube potatoes and stir to coat.

4. Add the potatoes to a greased baking dish. Bake for 45 min. Tossing every 15 min.

5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

6.  While the potatoes are cooking, bread chicken ( if you want) or cook diced chicken with the left over hot sauce mixture. After chicken is cooked through, set aside.

7. Around 30 minutes into cooking the potatoes- take out of oven and add chicken, cheese, bacon and diced green onions.

8. Finish baking for the rest of the cooking time. Drizzle with ranch dressing if you want 🙂

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RECIPE: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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RECIPES: Bow Tie Pasta Salad

This salad is refreshing, healthy, and simple to make with just four ingredients. Its wonderful to serve with grilled chicken which is what I do or just alone as a side dish if you are a vegetarian. You can serve this warm or cold, whichever you please. I find this colorful salad kid friendly too. Not a fan of feta, simply just use goat cheese or cubed cheese of your choice.

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What you need:

2 cups of bow tie pasta

4 teaspoon of olive oil

1 teaspoon of minced garlic

1 cup of tomato, chopped

salt & pepper

1 cup of feta cheese

1/2 cup chopped basil

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Directions:

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1. In a saucepan over medium heat, combine oil, garlic and tomatoes. Cook tomatoes for about 3 minutes until the juices start to be released. Season with salt and pepper. While this is cooking boil your water and cook pasta accordingly to box directions.

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2. Combine pasta and tomatoes. Mix well.

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2. Add in cheese and basil. Toss. Sprinkle on some Parmesan cheese for a little extra flavor. Serve hot or cold!

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RECIPES: Creamy Mushroom Chicken & Pasta

Here is my take (a little modified) on the recipe chicken a la gloria. Similar to a Marsala sauce but minus the marsala wine. Creamy, cheesey and hearty this dish is perfect alone with a side salad or served over pasta! This is comfort food not your typical healthy baked chicken dish! Also first time cooking with Muenster Cheese. Very tasty! I had a few nibbles after I sliced it up before I put it on the chicken. Its a very soft cheese with a mild nutty flavor, very comparable to a Gouda.

Here is the recipe I got my inspiration from…Enjoy 🙂

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Only thing is I would have probably done different is  cooked mine longer so the cheese got a little brown. Still very tasty!

What you need:

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condenced cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste

Directions:

1. Preheat oven to 350°F

2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

3. Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

4. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.

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Spicy Sausage & Pasta Bake

Acquired this recipe from the lovely, Emily Bites. Her recipes are geared towards individuals who are on weight watchers or are just looking for easy ways to cut the calories on simple meals. This recipe cost me under 10 bucks and was simple to make. Its spicy, cheesy and creamy. Whats convenient about this meal is you don’t even have to boil and cook the pasta! One pot meal! Any type of pasta noodle will do for this meal.

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What you need:

1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
garlic minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded

Directions:

1.    In a large skillet or sauté pan add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Transfer to a 7×11 baking dish. Sprinkle with shredded cheese. Cover with tin foil and bake at 350 for 10 minutes.

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RECIPES: Taco Stuffed Zucchini “Boats”

A fun way to incorporate a vegetable into a meal. Simple to make and great for kids who are picky eaters when it comes to veggies.  Definitely a new spin on tacos!  I cant wait to experiment and see what other creations can be done with zucchini boats!

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What you need:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1/2 small onion, minced
1/2 cup reduced fat Mexican blend shredded cheese

Directions:

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1.  Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.  Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

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2. In a pan combine onion, minced garlic, ground turkey, salt, pepper and cumin.  Cook until turkey is brown.

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3. Fill the boats with salsa. I used mild.

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4. Place meat into each boat on top of salsa. Then sprinkle with cheese. Cover with tin foil and cook at 350 for 35 minutes.

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Cauliflower Au Gratin

Guess you could say that I am on a cauliflower kick but how could you not when only 1/2 cup of cooked cauliflower is only 14 calories! Here is my spin on a favorite dish , potatoes au gratin! I kid you not that it tastes just as well! I think most people don’t prefere cauliflower because of the bland taste but I am positive with this recipe It could change your mind! The buffalo Cauliflower was a big hit and this one is right up there!

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What you need:

1 (3-pound) head cauliflower, cut into large florets
Pepper to season
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
3/4 cup freshly grated white cheddar cheese
1/2 cup freshly grated Parmesan
1/4 cup fresh panko bread crumbs
Directions:
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1.  Over medium heat melt butter, combine flour to create a paste. This will thicken the cheese sauce you will make.
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2. Slowly add in milk. Once it starts to bubble add in grated white cheddar cheese. Stir and mix well.
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3. Add in Parmesan cheese. Mix well.
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4. Pour cheese sauce over cooked cauliflower. Then sprinkle on bread crumbs for the crunchy topping! Add butter on top to melt overtop to brown the breadcrumbs! Cook at 450 for about 20 minutes or until cheese is golden brown and melted.
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Mini BBQ Cheddar Meatloaves

On a diet and looking for a way to incorporate portion control. Muffin Tins are an easy way to do so! This recipe is family friendly and perfect for all ages. Easy to make and even easier to have as leftovers. Made too much, just freeze them and reheat. Serve with mashed potatoes and veggies on the side.To cut the calories I used ground turkey instead of ground beef.

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I got this recipe idea from Kraft Foods. What great about this recipe you can customize them for whichever picky eater you have in the family. Click this link for ideas on spices and cheeses you can use for fun creations.

What you need:

1 package of ground turkey

1 egg

1/3 cup BBQ sauce

1/2 cup cheddar cheese

2 tablespoons of bread crumbs

Directions:

1. Combine the above ingredients. Mix well. Place a scoop into each greased muffin tin. Press on top and flatten each ( they do rise). Brush on some extra BBQ sauce.

2. Bake at 40 minutes at 350. Let cool for 5 minutes.

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Spicy Sausage Cheese Dip

Football season is right around the corner and this dip is a perfect snack for game day! Only four simple ingredients this dip cost me under $7 dollars to make! I paired this dip with whole grain Tortilla chips but any chip will do!

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What you need:

1 (16 oz.) package spicy/zesty sausage
1 (15 oz.) can diced tomatoes with green chiles, undrained
2 (8 oz.) packages cream cheese
1/2 cup shredded cheddar cheese

Directions:

In a large skillet over medium-high heat, cook the crumbled sausage until browned.  Drain off any excess fat.  Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce.  Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended.  Taste and adjust seasonings as necessary.  Serve warm.

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