Cornbread Casserol

Ingredients:
1 Box Jiffy corn muffin mix
1 large egg
1/3 cup milk
1/2 can of creamed corn ( 8oz )
1 bunch green onion ( approximately 2-3 tbsp. minced )
4 oz  diced ham
1 cup shredded sharp cheddar cheese ( divided into halves )

Directions:
Preheat your oven to 400. Grease your pie pan or whatever baking dish you will be using.
Mix together everything reserving half of the cheese for later. Pour into the baking pan. Top with remaining cheese. Bake in the oven for 25 minutes or until you can cleanly pull out a toothpick.


Serves 6

Calories 332

Carbs 35  Fat

14  Protein

14  Sodium

1,125  Fiber

2

One Pot Pepper Chicken

Ingredients:
2 1/2 lbs. skinless chicken breast tenderloins/chunks ( I used tenderloins and cut them into 3 pieces each )
1 red bell pepper sliced into strips
1 tbsp. black pepper ( as always my tbsp. is approximate since I'm more of an eyeballer )
1 tbsp. garlic powder
1 tsp ground ginger
1 tsp red pepper flakes
1/2 cup lite soy sauce ( low sodium variety is my fav )
1/2 cup apple cider vinegar
1/2 cup oil ( I used canola oil )
1/4 cup honey

Directions:
Mix all of your ingredients into a skillet or wok. It will be slightly soupy. That's ok. As you add heat it will thicken up. Keep tossing everything while cooking making sure everything is thoroughly coated.  Cook for about 15-20 minutes on high heat until chicken is done and red peppers are tender. I served this over a bed of steamed white rice.

Serves 5.

Calories 481

Carbs 29 Fat

23 Protein

40 Sodium

2,610

Fiber 1

Chicken Lazone

Ingredients:
2 lbs chicken breast tenderloins
1 stick of butter
2 cups heavy whipping cream
1/4 cup parmesan cheese
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
salt & pepper to taste
1 package angelhair pasta

Directions:
Mix all dry spices together. In a skillet place chicken tenderloins in 1/2 stick of butter. Sprinkle 1/2 the spices over. Flip when ready and use remaining spices. Remove chicken from skillet, and reserve juices.

Combine cream, cheese and remaining butter with juices. Bring to a boil. Let stand to thicken.

Make pasta per box instructions. Pour sauce over pasta and toss. Save some of sauce to pour over top of chicken when plating.

Serves 6.

Calories 500 Carbs

49 Fat

10 Protein

52 Sodium

395 Fiber

3

Chicken Lombardy

Ingredients:
6 chicken breasts
carton sliced mushrooms
1/2 cup diced onion
garlic powder, salt & pepper ( to taste, I did about 2 shakes of each )
dried chives
1/2 cup flour
1 stick butter
1 cup shredded mozzarella
1/2 cup chicken broth
1 cup marsala wine

Directions:
Sautée 4 tbsp butter in pan with mushrooms & onions. Set aside.

Pound chicken breasts thinly. Dredge in flour. Put in frying pan with remaining butter. 3 minutes on each side till golden brown. Reserve pan drippings.

Place chicken in baking dish. Top with mushrooms & onions. Set aside.

In pan drippings add wine, broth and seasonings and bring to boil. Pour over chicken and veggies. Sprinkle cheese & chives on top. 
Bake in oven on 350 for 15 minutes until cheese bubbles. I think this would pair nicely over angel hair pasta.

Serves 6.

Calories 401 Carbs

18 Fat

17 Protein

32 Sodium

669 Fiber

1

Baked Chicken Taquitos

Ingredients:
Bag of frozen chicken breasts
1 jar salsa verde (Herdez brand)
Taco seasoning (Chi Chi's  makes a white seasoning that's great)
Brick of cream cheese ( I always use 1/3 fat variety )
Small jar of green chilies
20 tortillas (Mission extra fluffy)

Directions:
Put everything in the crock pot except tortillas & cream cheese for 6 hours on low. Shred with fork. Add in cream cheese. Stir. 2-3 spoonfuls in tortillas and roll up. Bake 15 minutes on 300. Serve warm. I usually top with hot sauce and sometimes a dash of cheese or dollop of sour cream.

Serves 10 ( 2 per person ).
Calories 340 Carbs 36 Fat 9 Protein 27 Sodium 1000 Fiber 2

Italian Style Meatloaf

Ingredients:
1 lb ground beef  ( I'm on a Laura's organic 92/8 kick )
2 large eggs
1/2 cup diced frozen onions
1 cup italian breadcrumbs
2 tbsp. parmesan cheese
garlic powder, basil, oregano, salt & pepper ( I'm horrible at measuring spices. I pinched each one. Maybe a tsp each then??? )
1 cup marinara sauce ( divided in half )
1 cup mozzarella cheese

Directions:
Mix together everything except sauce and cheese. The only way I like to do this is with my bare hands. I feel otherwise it doesn't get mixed thoroughly.  Put in baking loaf pan. Top with half the sauce and cover with foil. Bake in the oven on 350 for 40 minutes. Take out, top with cheese, and remaining sauce. Put back in oven for 5 more minutes.

I paired mine with garlic green beans, but maybe even garlic mashed potatoes & a caesar salad would be fantastic.

Serves 6.

Calories 281 Carbs

19 Fat

11 Protein

24 Sodium

906 Fiber

1

Mississippi Pot Roast

Ingredients: roast ( this is bottom round ) pepper rings ( the entire jar ) 1 stick of butter ( 8tbsp) 1 packet powdered ranch dressing mix 1 packet au jus mix Directions: Put it all in the crock pot on low for 6-8 hours. Make sure that you put the peppers in first, the roast on top. Sprinkle both packets over roast, and place entire stick of butter over that. The layering is important. You may use regular pepperochinis, but I think the slices work better for serving later, and you don't get any seeds this way either. Serves approximately 6: Calories 480 Carbs 2 Fat 35 Protein 37 Sodium 646 Fiber 0