Healthy Recipes

[cindy0721]

Originally Posted by RLC12345678

Chicken Casserole

4 boneless skinless chicken breasts
8 oz bowtie pasta
Fat Free Sour Cream
1 can cream of mushroom soup
1 can cream of chicken soup
Kraft Fat Free (or 2%) shredded cheese
1 sleeve Reduced Fat Ritz Crackers crushed

1. boil chicken breasts and either shred or chop in food processor
2. boil pasta in same water that chicken was boiled in
3. Combine chicken, pasta, sour cream, soups, 1/4 sleeve of crackers, and cheese until you get desired consistency.
4. Top with remaining crushed crackers.
5. Over with tin foil and bake at 350 for 30 minutes.
6. Remove tin foil and continue to bake until crackers are golden brown on top.
7. ENJOY!

that sounds yummy...

[RLC12345678]

This is such a GREAT thread! Cindy, I am SO glad you started it! I am going to add ALL of these recipes to my collection. I can't wait to try them!!!!!

I get some of mine from Cookin Light website, they have a great chicken tettrazini & banana bread

[rivermom]

I've got one....If it taste good spit it out!! It's a sure way for weight loss.

just kidding ladies.

In all honesty I don't have too many healthy recipes to my knowledge. But, I will look for ya.

[rivermom]

I forgot to say....Cindy those recipes you gave to us look wonderful!! Thank you. I will have to make them.

(This is why we need a recipe section. I sure hope Admin gives this to us)

Also, I think it was Rebecca who showed us her way of making some green beans. They were canned and that's all I can remember. Plus, i don't remember which thread they were in.

I wanted to make them. I even was thinking about them about 1:00 in the morning this am. (I couldn't sleep)

[cindy0721]

anyone else found any healthy recipes?

Chicken Pot Pie (lower fat)

Filling:
6 med. Carrots , sliced ¼ in. thick
2 small Celery, sliced ¼ in. thick
1 med. Onion, chopped fine
2 med. Garlic cloves, minced
½ tsp. Thyme, dried
1 tsp. Oil
Salt

¼ c. Dry Sherry
3c. Low-sodium Chicken Broth
1 Bay Leaf
2 lbs. Boneless, Skinless Chicken Breasts (about5)

¼ c. Cornstarch
¼ c. Half & Half
1 c. Frozen Peas
2 ½ c. Peeled, Cubed (about ½ in.) Cooked (5-6min.)Potatoes
2 tbsp. Fresh Minced Parsley
Pepper

Biscuits:
2c.Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
4 Tbsp. Unsalted Butter, melted, (omit salt if using salted butter)
2/3 c. Low-Fat Buttermilk

Preheat the oven to 425 degrees. Combine carrots, celery, onion, garlic, thyme, oil & ½ tsp. salt in a Dutch oven. Cover & cook over med.-low heat, stir often, til soft, about 8-10 min. Stir in the sherry, broth & bay leaf, bring to a simmer. Nestle in the breasts, reduce to low, cover & cook til no longer pink,10-12 min. Transfer chicken to a plate to cool. Return the sauce to a simmer, whisk the cornstarch & the half & half together, then whisk in the simmering sauce. Whisk & simmer til thickened, about 1 min. Take off the heat &discard the bay leaf. Stir in the peas, parsley, potatoes & season w/ S&P. Cut chicken into bite size pieces, & stir into the sauce & pour into a 9x13 in. dish…. For the biscuits: Whisk together the flour, powder, soda & salt. In a separate bowl whisk the melted butter & the buttermilk together. Gently stir into the flour w/ a rubber spatula until just combined. ..Assemble: pinch off 8equal pieces & arrange on the top of the hot filling, ½ in. apart. Bake until golden & the filling is bubbly, about 20 min. Cool 5-10 min.

Serves 8 , per serving: Calories 380, Fat 9gr., Sat. Fat 5g., Chol. 85mg., Carb. 38g., Protein 33g.,
Fiber 4g., Sodium 820mg.

Note to self: Double all the filling ing. for a larger portion.