Rotel Chicken

Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes
1 can Chicken Broth
1 medium onion, diced
1 large bag of Doritos (crushed)
2 packages of pre-cooked chicken strips
2 cups of cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Mix soups, broth, rotel and onions together. Let simmer.
3. In a 9x13 greased, baking dish, layer the bottom with crushed Doritos.
4. Layer with 1 package of chicken.
5. Layer with simmered soup mix. Repeat layers until you have Doritos on top.
6. Top with cheddar cheese
7. Bake for 30-40 minutes

Semi-Homemade Broccoli and Cheese Soup

Recipe from: Samster Mommy

Ingredients:
2 cans Broccoli Cheese Soup
2 cans Cheddar Cheese Soup
2 heads of fresh broccoli cut into bite size florets
shredded cheddar for topping
milk

Directions:
1. In a large pot cook, your soup can contents + 2 cans water & 2 cans milk. (The cans call for all milk but I don't think you need that much, it's up to you & how creamy you like it).

2. Once it comes to a boil turn down to low and season with salt & pepper.

3. In a microwave safe glass dish with lid, steam your broccoli florets. (add about 1/4" of water to the dish and microwave on high anywhere from 2-5 minutes depending on the veggie & amount)

4. Drain broccoli, season with s&p, add to soup pot.

5. Stir & serve with shredded cheddar on top.

French Dip Sandwiches in the Crock-Pot

Recipe from: Reasons to Gather

Ingredients:
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls split
Provolone Cheese (optional)
Grilled Onions and Peppers (optional)

Directions:
1. Place trimmed roast in slow cooker.

2. Combine rest of ingredients (minus the rolls, cheese, onions, and peppers) and pour over roast.

3. Add water to slow cooker until roast is almost covered.

4. Cook, covered, on low for about 7 hours or until very tender.

5. Remove and shred/slice. Place roast back into the pot with the juice and use a ladle for the juice.

6. Serve on rolls (you can toast in the oven with Provelone cheese) and reserved broth for dipping. You can also serve with sauteed onions and peppers.

Honey Bun Cake

Recipe from: Simple~But~Delicious

Ingredients for Cake:

1 box yellow cake mix
1 cup sour cream
2/3 cup oil
4 eggs
1 cup brown sugar
3 teaspoons cinnamon

Cake Directions:

1. Beat cake mix, sour cream, oil, and eggs well for 2-3 minutes. Batter will be thick. Pour half the batter in a greased 9x13 dish.

2. Mix brown sugar and cinnamon and sprinkle all of this over the batter.

3. Then pour the remaining cake batter on top and spread it evenly. Take a knife and swirl the batter. I usually just take the knife and make a few rows going long ways and 5 or 6 rows going the other way. Bake at 325 degrees for 40 minutes.

Ingredients for Icing:

3 cups powdered sugar
1/2 cup of milk
2 teaspoons of vanilla

Directions for Icing:

Mix together powdered sugar, milk, and vanilla. Poke holes in the cake with a fork and pour over the top. Serve warm!!

*This cake can be served as a dessert, a breakfast or a brunch item.

Mexican Lasagna

Recipe adapted from: La Mia Cucina

Ingredients:
2 cups frozen whole-kernel corn, thawed
5 green onions, sliced thin
2 tablspoons of Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon of chili powder
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes (Rotel)
4 (6-inch) corn tortillas
2 cups Mexican blend or reduced-fat Monterey Jack cheese
1 small can of sliced black olives
Salsa
Cooking spray
Sour Cream (optional)


Directions:
1. Preheat oven to 400°.

2. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce.

3. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do

4. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions.


5. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.

Southern Banana Pudding

Ingredients:
2 boxes of instant banana pudding
4 c. milk (I used 2%)
1 box of vanilla wafers
4-5 bananas, sliced
3 egg whites
1/4 tsp. cream of tartar
3 TBS. white granulated sugar

Directions:
1. Preheat oven to 350º F.
2. Start with a layer of vanilla wafers, flat side down, side by side on the bottom of a 9" x 13" x 2" Pyrex baking dish. Then layer banana slices on top of the wafers, but put the bananas side by side as well (not just 1 slice on top of a wafer - cover those wafers well with nanners).
3. Prepare the first box of banana pudding with 2 cups of milk and whisk until it starts to thicken (see instructions on box), pour over the first layer of wafers and bananas - using all of it.
4. On top of the pudding, put another layer of wafers and then bananas - you should use all the bananas here and maybe all but 8 or 9 wafers from the box. With the left over wafers place 4 (or 5 depending on how many are left) along the long sides of the Pyrex, tucking them down in the pudding. Prepare the 2nd box of pudding as you did the first, pour over the 2nd wafer/nanner layer and then give the whole dish a lil shimmy shake to even it out and to remove as many air bubbles as possible.
5. In a mixer, preferably using the whisk attachment, whisk the eggs and cream of tartar at high speed. When they just start to come together, add the 3 TBS. of sugar slowly. Continue to whisk until the eggs become glossy and form stiff peaks. Spread over the pudding and create lil peaks with the tip of your knife or spatula.
6. Bake for 10-15 minutes in preheated oven, or until the meringue starts to brown. Allow to cool at room temp. This pudding can be served warm, at room temp or after being chilled for a few hours in the fridge.

Hungry Girl Vanilla Cupcakes

Recipe From: Hungry Girl

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites

For Topping
3 tbsp. rainbow sprinkles

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!

MAKES 9 SERVINGS

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164
Fat: 3g
Sodium: 293mg
Carbs: 30g
Fiber: 0g
Sugars: 16g
Protein: 2.5g

POINTS® value 4*

Hungry Girl Lunches

If you're like me, you struggle with what to eat at lunch while you're at work. Well, thanks to Hungry Girl, that may no longer be a problem.

Here are a few delicious recipes for lunch options:

Green Giant Just for One Broccoli & Cheese Sauce + Potato

PER SERVING (1 tray broccoli & sauce + 6 oz. potato): 179 calories, 1.5g fat, 438mg sodium, 37.5g carbs, 6.5g fiber, 3g sugars, 5.5g protein -- POINTS® value 3*

While we don't suggest having scoop after scoop of butter-packed mashed potatoes, a single baked spud is portion-controlled and full of good-for-you stuff (fiber, phytochemicals, and more). Fake-bake a small potato by puncturing it in a few places and then microwaving until soft (6 - 8 minutes). Prep the veggie tray per package instructions. Then split your potato in half lengthwise and top with cheesy, nutrient-rich broccoli trees -- or scoop out the insides, mash with the veggies & cheese sauce, and spoon it back inside the skin. Fiber-filled and fancy!

OR

StarKist Albacore Tuna Salad Sandwich-Ready Pouch + High-Fiber Pita Bread

PER SERVING (1 pouch tuna salad + 1/2 pita): 150 calories, 3g fat, 605mg sodium, 19g carbs, 3.75g fiber, 2.5g sugars, 13.5g protein -- POINTS® value 3*

Running so late that you think you don't have time to make and eat something satisfying? This quick pairing will save the day in four short steps. Step One, split pita in half to form two pockets. Step Two, open awesome tuna salad pouch. (Premixed and low in fat!) Step Three, empty pouch into one pita pocket. (Save the other half for your next on-the-go snack attack.) Step Four, run out the door while chewing your mini-meal, full of protein, fiber, omega-3s, and deliciousness! And if you have time for a Step Two and a Half, smoosh some veggies inside your pocket. (The pita pocket, not the one on your pants, silly.) P.S. If whole-wheat pita bread doesn't do it for you, check out Western Bagel's Plain Alternative Pita Bread -- same high fiber, but white-bread taste.

For more quick, easy and healthy lunch recipes, click here.

Chili Frito Burrito

Recipe From: Hungry Girl
Ingredients:
1/3 cup low-fat turkey or veggie chili
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.

MAKES 1 SERVING

Serving Size: 1 burrito (entire recipe)
Calories: 218
Fat: 6.5g
Sodium: 774mg
Carbs: 33g
Fiber: 14.5g
Sugars: 3g
Protein: 18g

POINTS® value 4*

HG Alternative! If you can't locate those 80-calorie tortillas made by La Tortilla Factory, use any low-fat, high-fiber, burrito-size tortilla with about 110 calories. Then your burrito will have about 248 calories and a POINTS® value of 5*. Yippee!

(Another) HG Alternative! If you can't find 100-calorie packs of Fritos, you could just use 10 Fritos from a regular bag. But we don't trust ourselves around a giant bag of Fritos -- so we'd just use 50 calories' worth of crushed baked tortilla chips instead!

Pork Chops and Apples

From: Eat Better America

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

1. Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2. Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3. Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.

*If you're cooking for two, use these amounts. If you're cooking for more, double the amounts.

Spaghetti with Artichoke Hearts and Tomatoes

From: The Pioneer Woman Cooks

Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper (to Taste)
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
1. Cook spaghetti till al dente. Drain and set aside.
2. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
3. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
4. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. 5. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

For the complete tutorial, click here.

Snickerdoodle Cookies

From: Martha Stewart
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Directions:
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

*Recipe makes 4 dozen cookies.

Mrs. Bear's Fish Tacos

Recipe from: Mrs. Bear at Think Happy Thoughts

Ingredients:
2 Gorton's Grilled Tilapia Fillets
Medium size tortillas
1 bag of pre-made coleslaw (in the bagged salad section)
Green onion - one stalk, cut into little pieces
1/2 c reduced fat mayo
1/2c fat free sour cream
Juice from 1/2 a lemon
1 tablespoon lime juice
Creole seasoning - you decide amount
Garlic Salt - 2 teaspoons
Salt - season to taste
Pepper - season to taste
Shredded cheese - optional


Directions:

1. In a bowl mix together the sour cream, mayo, lime juice, lemon juice, creole seasoning, garlic salt, salt, and pepper. Refrigerate until needed.
2. Preheat oven to 400 degrees F. In a shallow dish (I used a metal pan lined in non-stick tin foil, but you can use a cookie sheet or any deep baking dish) place the fish fillets. Sprinkle with Cajun seasoning and squirt on some lemon juice - so that they are moist.
3. Bake fish for 20 minutes. Remove from oven, drain off any excess liquid on the pan, and bake again for 10 minutes at 300 degrees F. This will firm up the fish so it is easier to break into pieces for the tacos.
4. While the fish cooks, take out your sauce and add 2 handfuls of cabbage to the bowl. I tasted the mixture and found it to be a little bland, so I added more salt, pepper, and lemon juice (2 squirts). Set aside.
5. Remove fish from oven and allow it to cool before cutting into bite sized pieces - I tried to shred my fish but it didn't work. I also squirted a little more lemon and shook a little more cajun seasoning on the fish pieces so that it stayed moist.
6. In a skillet, heat a tortilla over medium heat for 15 seconds. Turn the tortilla over and add the pieces of fish. Cover the fish with the cabbage/sauce mixture, sprinkle in a little cheese (we used shredded mozz), and finally another layer of dry cabbage. Heat for a few seconds until the tortilla has started to crisp.
7. Fold the tortilla over into a taco and put it on a plate! Here is a picture of the inside... I don't have one of the taco itself.

Mrs. Bear at Think Happy Thoughts is also having a GIVEAWAY on her blog. She's giving away some adorable recipe cards from littletoad on etsy. Check it out!!!

Spinach Ravioli Bake

From: What's For Dinner?

Ingredients:
2 Cups Spaghetti Sauce
1 Package (25 ounces) Frozen Italian Sausage Ravioli
OR Ravioli of your choice (Cheese for Vegetarians)
2 Cups Shredded Mozzarella Cheese
1 Package (10 ounces) Frozen Chopped Spinach, Thawed and Squeezed Dry
1/4 Cup Parmesan Cheese

Directions:
1. Grease a 2-qt. baking dish.
2. Place 1 Cup spaghetti sauce in greased dish. Top with half of the frozen ravioli (ravioli does not need to be cooked, it can be frozen), mozzarella cheese, spinach and Parmesan cheese.
3. Repeat Layers.
4. Bake, uncovered at 350 degrees for 40-45 minutes or until heated through and cheese is melted.

For other great recipes, visit What's For Dinner?

Maple-Pecan Chicken

Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

Directions:
1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

Recipe can be found here.

Chicken Pesto Pizza

From: Think Happy Thoughts


Ingredients:
Premade Pizza Dough
Basil Pesto Sauce
Chicken Breast - boneless skinless
Fontina Cheese - cut up into small pieces
Olive Oil
Black Olives - sliced
Diced vidalia onions (optional)
Balsamic Vinegar (or your fav balsamic dressing)
Salt + Pepper
Garlic Salt (or raw garlic if you are watching the sodium, hehe)
Flour
Pizza Stone - or cookie sheet

1. First take the pizza dough out of its packaging, form it into a big ball, put it in a deep bowl, drizzle olive oil over the top, and cover the bowl with a dish towel. The dough needs to rise and it should take about 20 mins. At the same time - preheat your oven for 400-450. The best pizza is cooked in a HOT oven.

2. While the dough is rising you can cook your chicken in a skillet over medium heat. Coat the bottom of the skillet with olive oil - not too thick though or you will end up with oily fried chicken! If you are using the onions you can add them now. Sprinkle the chicken with salt, pepper, garlic salt, and any other seasoning you like.

3. As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Drizzle a bit of balsamic oil over the cooking chicken (I use a capful). It should reduce and become syrupy and sweet. I usually don't overcook my chicken because it is going to bake in the oven. Once I do the cut test and see the inside is no longer pink I take it off of the burner and allow it to cool.

4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto some counter space. You can roll your dough out - but I HIGHLY advise just using your hands to work it into whatever shape pan you plan on cooking the pizza on. I usually don't put anything on my pizza stone, but if you are using a cookie sheet you need to cover it with olive oil.

5. After you have shaped your dough and put it on its baking sheet, spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil so the pizza remains moist.

6. Bake your pizza for 5-10 min so that the crust begins to form. (I just added this step on Monday and it was the first time our pizza had real chewy crust!)

7. Remove the pizza and while it is still boiling hot arrange the toppings in this order: chicken, olives, cheese.

6. Put your pizza in the oven and cook it for 20 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.