Chicken Casserole

Hello!!!

Here is another fantastically easy recipe, and its HEALTHY too!!! At only 317 calories per serving you just can't say no to this yummy dish!

You will need:

3 chicken breasts, boneless and skinless, cooked, and cubed into 1/2 inch squares
4 T all purpose flour
4 T butter, unsalted
20 oz skim milk
1 pinch white pepper
2 t Italian seasoning
2 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped
1/3 c monterey jack cheese
nonstick cooking spray


To Make:

Place chicken breasts in a pot with a lid. Cover chicken with cool water. Place pot over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.)

Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.




Bon Appetie!

Herb Roasted Pork Chops

Got another quick and easy recipe for you all tonight! I first stumbled across this recipe when I was making a dinner for my parents wedding anniversary! I was pretty jealous that I didn't get a piece but I finally made it for my husband and I tonight..YUM!! You can make this recipe two different ways. The original recipe is for an entire pork loin, but if you are making it only two people like I was you can get individual pork chops and do the same thing!!

Herb Roasted Pork Chops

You will need:

Boneless Pork Chops
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Preheat oven to 425 degrees
Combine the remaining ingredients in a small bowl. Then, with your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. place on cookie sheet covered with aluminum foil and bake for 15-18 minutes


(For pork loin use 1 (4-pound) boneless pork loin, and bake at 475 for 30 minutes, then reduce heat to 425 and cook for an additional hour. Check with a meat thermometer to see if done. Temp should be about 155 degrees. Let sit for 20 minutes before carving)




Bon Appetit!! :)

Greek Kalamanta Lemon Chicken

If you love Mediterranean style chicken and lemon this dish is for you!! It's so easy, all you have to do is brown the chicken, throw it all in a casserole dish and bake it! It's that quick and easy!

You will need:

boneless skinless chicken breasts (1 per person being served)*
1 tablespoon olive oil
2/3 cup dried orzo pasta
1/2 cup drained pitted kalamata olive
1 (14 ounce) can chicken broth
1/2 lemon(cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oregano

* if making more than 5 or 6 I would double the recipe*


First begin by putting the olive oil in a skillet and cooking the chicken breasts until they are slightly browned on each side. While the chicken is browning, pour your orzo into your casserole dish followed by the chicken broth. Lay the browned chicken breasts on top of the pasta and sprinkle salt, pepper, Greek seasoning, and lemon juice over the entire dish.

Next add your cut lemon wedges and olives to the dish. Cover and bake at 400 degrees for 35 minutes. Serve with warm pita bread.





Bon Appetit!