So first I will post all of the fun recipes I made last week then later I will post the one I made today.
So last week I made 3 new things I will copy and paste the recipes and a bit of a review of them. My reviews and anything I changed will be blue
Chicken Parmesan Casserole
Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
MY Recipe
Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 tsp minced garlic
¼ cup fresh basil, finely chopped
1 Jar Prego
1 ½ cups shredded cheese
½ cups bread crumbs with 2 tsp garlic powder.
This was a different take on a recipe I already made but I will say I liked this much better. It was so easy. Jacinda loved it. I served it with Spaghetti. I had 1 cup of spaghetti and about 1/8 of the casserole so my calorie count was 492
On Saturday I made Cauliflower Pizza
Cauliflower Pizza
Makes one 9-12in pizza – 6 slices
Crust:
2 cups shredded cauliflower
1 egg
1 cup finely shredded reduced-fat mozzarella cheese
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
Topping:
1/2 cup piza sauce or marinara sauce
1/2 cup finely shredded mozzarella cheese
topping of choice
Preheat the oven to 450 degrees. “Rice” or “shred” the cauliflower in a blender until it resembles small crumbled rice/pieces, but not pureed. Using a few pieces of paper towel, ring the excess water out of the cauliflower. Place the cauliflower crumbles in a mixing bowl and combine with egg, mozzarella, oregano, garlic powder, and salt. Mix with a spatula until well combined. Generously coat a baking sheet with nonstick cooking spray spray (this crust is known to stick). Place the dough on the baking sheet and press into a 9 to 12-inch round crust. Lightly spray the crust with nonstick spray and bake for 20 minutes or until golden. Remove the crust from the oven and turn the heat to broil. Spread the sauce on top of the baked crust, leaving a half inch border around the edge. Sprinkle mozzarella on top of the sauce. Add any extra toppings at this time. Place the pizza back in the oven and broil for 3 to 4 minutes, or until the cheese is melted and bubbly. Remove pizza from the oven and cut into 6 slices and serve hot.
My calorie count for this one was 525
This was one of those recipes that I couldn't get enough of. Jacinda ate the toppings but not the crust. The crust ended up being a little soft which I think was due to the thickness of it but it tasted amazing.for toppings I used a bit of cooked ground beef, mushrooms and cheese.
After telling my sister about this she mentioned she had seen a recipe that made bite sized versions of this which would be way nicer and possibly get Jacinda to try them so I hunted down the recipe and the only difference was that rather than spreading it onto a pizza pan you place it on the pan like big cookies and press them down. I think this would be much nicer and will be doing that next time.
On monday I made a Potato and Salmon Casserole
Salmon and Potato Casserole
· Nonstick vegetable oil spray
· 1 14.75-ounce can pink salmon (with bones), drained
· 2 1/2 potatoes
· 1 cup low-fat (1%) milk
· 1 cup cheese
· 2 large eggs
· 1/2 cup chopped green onions
Preparation
Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, ¾ cup cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish. Sprinkle with remaining ¼ cup cheese.
Bake casserole until golden and heated through, about 45 minutes.
My calorie count was 247 for about 1/6th of the pan
I loved this one. It was easy to make despite the time it took to cook the potatoes and such. Once the potatoes were cooked it was really easy to mix together with the electric mixer. Jacinda really liked this one. Peter found it to be a bit dry. I had been craving Salmon so this is one healthy recipe.
So far I am loving this so far.
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