Chicken & Cheese Casserole

Im all about trying different kinds of skinny recipes. Weight Watchers ideas have never steered me wrong.  I, personally, dont follow WW but, I think it's a great program for people just starting out.

Recipe from KitchMe
Yields 8 servings
212 calories per serving

INGREDIENTS

2 c whole wheat rotini, cooked

1 c boneless, skinless chicken breast, chopped

2 cans lowfat cream of mushroom soup

2 c skim milk

8 oz lowfat cheddar cheese, shredded

DIRECTIONS

Preheat oven to 350.

Place all ingredients in a large casserole dish.

Mix well, cover, & bake for 45 minutes.

Remove cover & bake for 15 more minutes.

Heavenly Eggs

This was literally heavenly.  Probably the most tasty eggs Ive had in my life.  I suggest that all of you make these immediately.

Recipe from Eating Well
Yields 4 servings
345 calories per serving

INGREDIENTS

2 tbsp olive oil

1 medium onion, thinly sliced

2 cloves garlic, sliced

2 c marianara sauce

4 large eggs

1 tbsp parmesan

Black pepper

4 slices whole wheat bread, toasted

DIRECTIONS

Heat oil in a large skillet over medium heat.

Add onion & garlic; cook and stir occasionally.

Reduce heat to medium low.

Add marinara & simmer.

Crack an egg into a bowl without breaking the yolk.

Make a well in the pan large enough for the egg & carefully pour.

Repeat with the remaining eggs.

Sprinkle with black pepper & cook until desired liking.

Serve over toast & sprinkle with parmesan.

Spaghetti Frittata

I dont know what's my thing with pasta for lunch the past few weeks but, I dig it.  I think it's the carbs that fill me up and energize me.  This was a little bit of a challenge but, not a pain in the ass.

Recipe from Eating Well
Yields 6 servings
178 calories per serving

INGREDIENTS

8 oz whole wheat spaghetti

4 tsp olive oil

3 onions, chopped

2 eggs

2 egg whites

1/2 c skim milk

1/3 c parmesan cheese, shredded

1 tsp basil

1 tsp salt

1 tbsp black pepper

DIRECTIONS

Cook pasta according to box directions.

Drain & set aside.

Heat olive oil in a large skillet over medium heat.

Add onions & cook until golden, about 10 - 12 minutes.

Transfer onions to a bowl to let cool.

Wipe out the pan.

Whisk together eggs, egg whites, and milk in a large bowl.

Stir in the onions, parmesan, basil, salt, & pepper.

Add the spaghetti.

Spray the pan with cooking spray and place over medium heat.

Pour in the egg mixture and distribute evenly.

Cook until the underside is golden, flip onto a plate & place back into the pan on the uncooked side.

Cook until the other side is golden.

Breakfast Bruschetta

During the week, I like to have something quick before I have to get ready for work.  So, on the weeekends, Im happy to be able to take my time making breakfast.  I seldom have the same thing every week.  This particular dish was freakin' delicious.  You get an enormous portion and for only 121 calories.

Recipe from Slender Kitchen
Yields 1 serving
121 calories per serving

INGREDIENTS

1 can diced tomatoes

1 tbsp basil

2 tsp balsamic vinegar

1 tsp olive oil

1 clove garlic, minced

Salt & pepper, to taste

1 egg

DIRECTIONS

Mix tomato, basil, & vinegar in a medium bowl.

Heat olive oil over medium high heat.

Add the garlic & saute until fragrant & softened.

Add the tomato mixture to pan & simmer.

Turn off burner and set aside.

Prepare egg how you prefer -- I scrambled it.

Place egg on a plate & pour tomato mixture overtop.

I made 2 pieces of toast to eat along with this and it was a great combination.

Skinny Spinach Artichoke Dip

Whenever I go to a restaurant, this is ALWAYS my entree of choice.  I was browsing my usual food blogs the other day and decided to adapt this particular recipe to make it a little skinnier -- and it was actually pretty easily done.  I ate a serving of this with a serving of Triscuit thins and it was the perfect combination.  Talk about a tasty late night snack!

Recipe adapted from BHG dot com
Yields 10 servings
157 calories per serving

INGREDIENTS

1 oz artichokes, drained & chopped

2 slices turkey bacon, chopped

1 c chopped spinach

1 oz light sour cream

3 tbsp flour

1/2 c lowfat mayonnaise

3/4 c shredded parmesan cheese

2 scallions, chopped

DIRECTIONS

Preheat oven to 350.

Cook bacon in a medium pan until browned and slightly crispy.

Add spinach & cook for another minute & set aside.

In a large bowl stir together sour cream & flour until combined.

Stir in mayo.

Add 1/2 c cheese, scallions, artichokes, and spinach mixture.

Transfer to an ungreased 9 inch pie pan.

Sprinkle with remaining cheese.

Bake for 30 minutes.

Let cool for 15 minutes & serve!

Mustard Chicken

I wanted something a little different than just grilled chicken and veggies for dinner tonight. I still had some brussels sprouts leftover from last night and this chicken was perfect alongside of it.  I also had a little bit of A1 with the chicken as well and it was so delicious.  I inhaled my dinner tonight.

Recipe from KitchMe
Yields 4 servings
178 calories per serving

INGREDIENTS

1 lb boneless, skinless chicken breasts

1/4 c Gulden's spicy brown mustard

1/2 c breadcrumbs

1 dash salt

1 tsp black pepper

DIRECTIONS

Preheat oven to 400.

Paint chicken on both sides with mustard.

Place breadcrumbs, salt, & pepper in a bowl; mix to combine.

Cover chicken in breadcrumbs & place in a baking dish covered with olive oil spray.

Bake for 20 minutes.

Garlicky Brussels Sprout Saute

As all of you know, I love brussels sprouts.  I saw this recipe & realized that I had all the ingredients to make this as a side tonight so, I did.  It's perfectly spiced & garlicky enough to sate my garlic obsession.  I served this aside grilled chicken breasts.

Recipe from Vegetarian Times
Yields 6 servings
87 calories per serving

INGREDIENTS

1lb brussels sprouts

2 tbsp olive oil

12 cloves garlic, peeled & quartered lengthwise

1 tbsp brown sugar

1 dash salt

1 tsp black pepper

1.5 c water

DIRECTIONS

Place brussels sprouts in a food processor.

Pulse until shredded.

Heat oil in a large skillet over medium-low heat.

Add garlic & cook until browned.

Increase heat to medium-high.

Add brussels sprouts, brown sugar, salt, & pepper.

Cook for 5 minutes, stirring often, until browned.

Add 1.5 c water & cook until water is evaporated.

Spice with a little more black pepper, if desired, & serve immediately.