Chicken & Zucchini Casserole
Ingredients:
3 tablespoons butter, divided
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, chopped
⅓ cup all-purpose flour
1 cup no-salt-added chicken broth
1 cup whole milk
3 ounces reduced-fat cream cheese
1 ¼ cups shredded part-skim mozzarella cheese, divided
¾ teaspoon ground pepper
½ teaspoon salt
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, chopped
⅓ cup all-purpose flour
1 cup no-salt-added chicken broth
1 cup whole milk
3 ounces reduced-fat cream cheese
1 ¼ cups shredded part-skim mozzarella cheese, divided
¾ teaspoon ground pepper
½ teaspoon salt
How to Make It:
Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Chopped Power Salad with Chicken
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 clove garlic, grated
½ teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups torn green-leaf lettuce
4 cups baby spinach
2 cups shredded cooked chicken
1 cup halved grape tomatoes
1 cup halved and sliced cucumber
½ cup slivered red onion
⅓ cup sliced pepperoncini
⅓ cup crumbled feta cheese
2 tablespoons toasted unsalted sunflower seeds
3 tablespoons lemon juice
1 clove garlic, grated
½ teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups torn green-leaf lettuce
4 cups baby spinach
2 cups shredded cooked chicken
1 cup halved grape tomatoes
1 cup halved and sliced cucumber
½ cup slivered red onion
⅓ cup sliced pepperoncini
⅓ cup crumbled feta cheese
2 tablespoons toasted unsalted sunflower seeds
How to Make It:
Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.
Easy Sheet-Pan Eggs with Mushrooms & Spinach
Ingredients:
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 10-ounce package white or cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
18 large eggs
½ cup whole milk
1 tablespoon Dijon mustard
1 cup shredded extra-sharp Cheddar cheese
1 cup chopped onion
2 cloves garlic, minced
1 10-ounce package white or cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
18 large eggs
½ cup whole milk
1 tablespoon Dijon mustard
1 cup shredded extra-sharp Cheddar cheese
How to Make It:
Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.
Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl. Stir in Cheddar. Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture. Bake, rotating the pan from back to front halfway, until just set, 20 to 25 minutes. Cut into 12 squares and serve.
Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.
Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl. Stir in Cheddar. Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture. Bake, rotating the pan from back to front halfway, until just set, 20 to 25 minutes. Cut into 12 squares and serve.
Slow Cooker Chicken, Bacon & Potato Soup
Ingredients:
4 center-cut bacon slices, diced
1 ½ pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach
1 ½ pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach
How to Make It:
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
2-Bite Mini Pumpkin Cheesecake Tarts
Ingredients:
4 ounces reduced-fat cream cheese
1/3 cup pumpkin puree
1/4 cup brown sugar
1 large egg
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed according to package instructions
1/3 cup pumpkin puree
1/4 cup brown sugar
1 large egg
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed according to package instructions
How to Make It:
Preheat oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth
Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth
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