Chicken Parmesan

1 box of  thin spaghetti
2 cups panko bread crumbs
2 1/2 lbs chicken breast
1 cup Italian dressing
1 cup grated parmesan cheese
6 slices provolone or mozzarella cheese
1 jar favorite sauce ( I cheat, I know and I LOVE chunky garden veggie by Ragu )
1 can diced tomatoes ( preferably Italian style )
1 tbsp. minced garlic
1 tsp dried basil
1 tsp crushed red pepper

Place your chicken in the Italian dressing. Then coat in breadcrumbs and grated parmesan cheese. You can choose to bake them or pan fry them. Depends on how cautious you are about counting calories. This recipe is for baked. If you're going to bake them place them on a cookie sheet on 350 for about 45 minutes.

Make your spaghetti to box directions. Stir in jar sauce, diced tomatoes, and spices.

Once chicken is done you can plate your spaghetti, put the chicken on top, and melt some sliced cheese over each piece. I usually serve with a side salad and some garlic bread.

Serves 8.

Calories 527 Carbs

61 Fat

16 Protein

35 Sodium

1183 Fiber

8

Beef Enchiladas

1 lb ground beef ( I only use 90 or higher. This was Laura's 92/8 )
12 flour tortillas ( medium size )
2 cups shredded cheese of your choice ( I use pepperjack )
2 tbsp. hot sauce
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp paprika
1/2 tsp oregano
(keep in mind I'm not a measurer...I do a dash, pinch, ect. So it could be more or less. This is a round about figure)

Enchilada Sauce:
8oz tomato sauce
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp chili powder
1  cup water
1/4 cup vegetable oil ( or whichever you prefer )

You will brown your ground beef, and season it. Mix in 1 cup of shredded cheese, and about half of your enchilada sauce. Spoon the mixture into your tortillas, and roll tightly seam down into a shallow baking dish. Pour remainder of enchilada sauce over the top making sure to cover everything as much as possible. Top with cheese. Bake on 350 for 15 minutes until cheese thoroughly melts. I generally pair mine with rice, and/or beans.

Serves 6. ( 2 enchiladas per person )

Calories 413

Carbs 37 Fat

19 Protein

27 Sodium

1,087 Fiber

3

Chicken Pot Pie

So sorry I've been missing in action. I'm still cooking all the time. I just haven't blogged about anything in awhile. To be real honest, I completely forgot I had started this. So with that said, here is my latest.

1 bag frozen chicken breast tenderloins. Approximately 2.5lbs
2 cups low sodium chicken broth
2 cans cream of chicken soup ( I am a Campbell's chicken & herb girl )
1 bag frozen peas & carrots . Approximately 4 cups
1 stalk celery chopped
1/4 onion minced
1 tsp minced garlic
salt & pepper to taste
4 pie crusts ( I use 2 frozen, and 2 refrigerated. Frozen on the bottom slightly thawed, and refrigerated on the top )

Pre cook your chicken anyway you want. I general cook mine in the crock pot on low for about 6-8 hours with some chicken broth. It will be bland, but it's not supposed to be anything other than roasted chicken. Once it's done, your going to shred it with a fork.

In a separate bowl mix together your soup & broth till it's well mixed. Stir in veggies, seasonings, and lastly chicken. Spoon into frozen pie crusts. Once everything is level, top with refrigerated pie crust. Seal the edges together with a fork, and cut slits on the top for steam. Bake on 450 for 25-30 minutes, and let cool for about 10 before serving.

Makes 16 servings.

Calories 297 Carbs

27 Fat

13 Protein

16 Sodium

640 Fiber

2