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Tag Archives: cheese

Chicken Spaghetti

Whole wheat pasta broken in half
Can of mushroom soup
Big block of Velveeta 2%
Can of petite diced tomatoes
Can of Ro-Tel
Garlic to taste
4 Baked Shredded Chicken Breast
About a cup of shredded Mozzarella

Bake some chicken. I baked the chicken breast covered with some lemon pepper, woo, and some other spices I found in my cabinet.  I put it on 450 for about 50 minutes.  After I pulled it out of the oven, I shredded while it was still hot.

Boil some spaghetti.  I like the whole wheat pasta, myself. Drain. Put back in the pot.

Add in cut up Velveeta, a can of cream of mushroom soup, chicken, can of Rotel, and a can of diced tomatoes.  If you like additional spices, you can add garlic and pepper, too. Stir this up until the Velveeta is melty.  I had to keep the burner on low to help with the melting.

Put all of this in a big pyrex pan.  Add Mozzarella cheese on top.

Put in the oven and cook at 375 for about 35 minutes, or until your cheese gets a little burnt looking.

Serve and enjoy!!

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21 Day Fix Zucchini Lasagna

Ingredients
3 Large Zucchini
Grandma’s sauce (from Fixate cookbook) with ground beef
Mozzarella Cheese
2 Eggs
Cottage Cheese
Turkey Pepperoni (optional)

Directions:
Make a mixture of eggs, cottage cheese and Mozzarella Cheese
Cut Zucchini into strips
Make Grandma’s Tomato Sauce with browned ground beef

Put a layer of the meat sauce, then a layer of zucchini, then a layer of meat sauce.

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Put a layer of the mozzarella cheese/egg/Cottage cheese mix on top of that.
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Cook in oven at 350 for 40 minutes.
IMG_2278Put mozzarella on top, then cover with the turkey pepperoni. Cook for another 20 minutes.

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Depending on how much you eat, you will use at least a green, blue, purple, and red.

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Meal Prep

The key to the 21 Day Fix is meal preparations.  I decided I’m only willing to eat food that have been in containers for three days at a time, so here is what my three days looks like!

Breakfast:
Shakeology:  Shakeology, 1/2 banana, flax seeds, coffee

Mid-morning snack:  1 egg cup with tortilla

Lunch:  Chicken, Veggie Mix

Mid-Afternoon snack: 2nd Egg cup/whole wheat tortilla, Fruit

Dinner:  Pork tenderloin, Lettuce w/ Balsamic Vinegar, Veggie Mix

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Interested in joining me on this journey, get your 21 Day Fix HERE!!!

Eggs on the Go!

I’m constantly looking for recipes for my low carb diet.  I was really excited when I found this idea that is easy to make AND a great time-saver!!

You can make about a week’s worth of eggs at one time using this recipe. I’m eating these for my mid-morning snack, but you can also eat it for breakfast or at some other time.

I worry about leftovers going bad, so I didn’t make all twelve eggs, but I think these should last about a week.  Although, if it smells bad, don’t eat it!! I figure it will be about three days before they’re all eaten.

 

Ingredients:
Eggs
Pre-cooked sausage
Cheese
Jalapenos

**You can add other ingredients that you like, such as spinach, mushrooms, onions, etc.  These are the things I like!

Directions:
Spray pam on a muffin pan.  Add egg, sausage, cheese and jalapeños.  Put in oven at 350 for about 15 minutes.  Pull out of the oven and put them in your belly or in a tupperware for future meals on the go!

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Sour Cream Chicken Enchilada Casserole

I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog.  I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!

This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.

Ingredients:
Chicken (I bought a pre cooked chicken from Krogers)
Corn Tortillas
Chopped Onion
Green Chiles
Sour Cream (I used sour cream light)
Mozzarella Cheese
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)

Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish.  Put ripped up chicken on the tortillas.  Spread chopped onions on top of the chicken.  Cover with tortillas.

In a bowl mix sour cream and chiles.  Cover tortillas with mixture.  Top with cheeses.  Place in the oven for 30 minutes at 350.

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Jalapeño Spinach Cream Cheese Stuffed Chicken

Not only was this a long weekend and Easter Weekend, it was also the first Monday of the month, which means Canton Trade Days was going on this weekend.  I was looking on Facebook and saw a notice reminding me about the events in Canton and decided to take an impromptu trip out there to see what they had.  I was so excited when I found some fun flip flop sandals for myself.  They had a really good deal in one of the booths to buy two and get the third pair for a reduced rate.  Since I really only liked two of the pairs they had, I bought the third pair for my sister.  I think my favorites were the ones that I got her, but they didn’t have that style in my size.  I’ve already worn both pairs I bought two times, and my sister wore hers for Easter brunch, so I’d say the trip to Canton was a success!!

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20130331-163111.jpgThe zebra ones next tot he pink flip flops are the ones I got my sister.

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These aren’t the ones I bought my sister, but they are very similar.

I saw a stuffed chicken on pinterest and even though it looked a little fancy for my cooking skills, I decided to give it a try.  It really was an easy recipe and I have to say one of the best things I’ve made. I’m pretty sure it’s all the cheese that is in the stuffing that made it taste so good.  The only advice I have is to remember to take the toothpick out when it’s done cooking.  I learned that one the hard way!!

Ingredients:

Chicken breasts
Block of Cream Cheese
Cheddar Jack Cheese
Spinach
2 Jalapeños
Garlic
Lemon Pepper
Paprika

I didn’t put any amounts because I just put in the amounts I liked. I only used 2 Jalapeños and I just put a spoonful of minced garlic that was already preminced from the grocery store.

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Cut the jalapeños in to small pieces.  I cut out all the seeds first.  You can leave a few in if you like it kind of spicy.DSCN0908
Sautee the jalapeños and garlic in olive oil.  This was way too much olive oil and I had to drain it. DSCN0909
Add Spinach to the sauteed jalapeños and garlic.DSCN0911

Put cream cheese, cheese and sautéed spinach jalapeno mix in a bowl and mix it up.
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It will look something like this.  This is what you stuff inside the chicken.DSCN0913
Cut the chicken in half like a pocket.  Do not cut all the way through.

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Stuff the chicken and poke a toothpick through it to cook it through.
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Top off the chicken with lemon pepper and paprika
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Cook in the oven on 375 for about 45 minutes or until cooked through.

Again, DON’T FORGET to take out the toothpicks!!!!!

Crescent Roll Breakfast Casserole

I love getting to cook Sunday breakfasts for my family, but I want to find a way to mix it up a little. I ordered a waffle maker from Amazon.com, but it didn’t show up in time for me to make waffles. I looked online for another breakfast casserole and I found one that was very similar to the last one I made, but just different enough to make it something new. Luckily, I have 3 weeks until the next time I have to cook for everyone. I’m pretty sure my waffle maker will be here by then!!

Ingredients

12 eggs
1 cup of cheese (or more if you like a lot of cheese like I do)
1 tube of sausage
1 tube of crescent rolls
Salt
Pepper

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Brown the SausageDSCN0896

Put Pam on a casserole dish and then roll out the crescent roll on to the dish. DSCN0897

Mix eggs, cheese, salt, and pepper in a bowl.DSCN0898

Put cooked sausage on the crescent roll.DSCN0900

Crescent Roll Breakfast

Crescent Roll Breakfast Casserole

Pour the egg/cheese mix over the sausage

Bake on 350 for 45 minutes or until cooked through.

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Taco dip

I really didn’t have time to make a meal for the week on Sunday, so here it was on Tuesday and I still had nothing. I decided that I would throw caution to the wind and make myself something that I would enjoy and not worry about how healthy it was.  Naturally, my meal would have to include chips, so I decided I would make a taco dip.  This is a really easy thing to make. When it was done, it reminded me of Bob Armstrong dip from Matt’s, but without the guacamole.  I may have to stop by and get some guacamole from the store to add to my dip when I eat it again tonight!

Ingredient:
1 – 2 lbs. of ground round
2 packets of taco seasoning
Sour Cream
Velveeta 2%
Chips

Brown the ground round and add taco seasoning, follow directions on the bag.

Put the taco meat in a casserole dish. Layer sour cream on the taco meat.

Cover the taco meat with sour cream

Layer slices of velveeta cheese on top of the sour cream.

Put in the oven at 375 for about 10 minutes or until cheese is melted.


Take a scoop of the dip and put it in a bowl.  Mix it up and dip your chips!

Balsamic Chicken Salad

When you are making one meal to last for the entire week, you might start to get sick of what you made, unless you are a little creative!  I found that putting things in a tortilla with cheese seems to help break up the week and not make the food taste so boring. Today, I didn’t have any tortillas, so I had to be a little more creative.

Ingredients:

Balsamic Chicken and Broccoli meal
Spinach
Mozzarella Cheese

 

I cut up the Balsamic Chicken, added the tomatoes and broccoli mixture to it and microwaved it for about a minute. Then I put all that on top of a bed of spinach.  I finished it off with Mozzarella Cheese and I had a GREAT salad for dinner!

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