Chicken with Pepperoni-Marinara Sauce

I really wish I could just write yum but I will give more info than that. We've had this on the schedule for a while and have been putting it off for some reason. We were definitely pleasantly surprised. Put frankly, we LOVED it. We call it "pizza chicken" and it seems relatively kid friendly. We don't have a dutch oven so Husband just cooked the chicken and the sauce and then put it in a pyrex to put in the oven. We will DEFINITELY make this again!! 5 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• Cooking spray
• ¹⁄₂ teaspoon minced fresh garlic
• 16 slices pepperoni, coarsely chopped
• ¹⁄₄ teaspoon dried oregano
• 1 ¹⁄₂ cups lower-sodium marinara sauce such as McCutcheon's
• 2 tablespoons chopped fresh basil
• 2 teaspoons olive oil
• 1 ¹⁄₂ pounds chicken cutlets
• ¹⁄₄ teaspoon freshly ground black pepper
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Preheat broiler to high.
2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Amount Per Serving

Calories: 380

Fat: 14.7g

Cholesterol: 122mg

Sodium: 533mg

Fiber: 0.1g

Protein: 48.5g

Chicken Tostadas

Husband has always been a big fan of tostadas (don't ask me why since they should taste just like a taco...) so when I saw this in one of my new slow cooker magazines I knew it was a must make! We had a family dinner yesterday after church so it was nice to have a meal that was cooking while we were gone. Pardon the plate made by Super Sweet Super Picky Niece but it is always my favorite to use when I am over at their house. This meal was SUPER good. The limes we bought earlier in the week were not looking so usable when we went to start it and since it was Sunday we had a very "make it work" crisis moment. Not to fear. We had a lemon for some other recipe on the schedule so we used that and it still turned out scrumptious. We will definitely be making this again and now I can say I told you so to Husband when he gives me crap about my addiction to cooking magazines. 5 out of 5 stars, although when I was just eating it for lunch I accidentally said 10 stars so I guess it should be a 10 out of 5 stars.

Source: Diabetic Slow Cooker

Serves: 10

Ingredients

• 2 jalapeño pepper seeded, finely chopped (See tip below)
• 8 cloves garlic minced
• 3 tablespoons Chili powder
• 3 tablespoons lime juice
• ¹⁄₄ teaspoon bottled hot pepper sauce
• 1 medium onion sliced and separated into rings
• 2 lbs skinless boneless chicken thighs
• 1 (16-ounce) can fat-free refried beans
• 10 tostada shells
• ³⁄₄ cup reduced fat cheddar cheese shredded
• 2 cups lettuce shredded
• ³⁄₄ cup bottled salsa
• ³⁄₄ cup light sour cream
• ¹⁄₂ cup sliced ripe olives

Directions

1. 1. In a 3 1/2 to 5 quart slow cooker combine jalapeno peppers, garlic, chili powder, lime juice, and hot pepper sauce. Add onion and chicken to cooker.
2. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. 3. Remove chicken and onion from cooker, reserving 1/2 cup of the cooking liquid. Using two forks, shred chicken. In a medium bowl combine chicken, onion and the 1/2 cup cooking liquid.
4. 4. Spread refried beans on tostada shells. Top with chicken mixture and shredded cheese. Serve with lettuce, salsa, sour cream and olives. If desired serve with lime wedges.

Amount Per Serving

Calories: 285

Fat: 11g

Cholesterol: 86mg

Sodium: 606mg

Sugar: 2g

Carbohydrate: 22g

Fiber: 5g

Protein: 25g

A tip from me to you:

Jalapenos can be nasty little buggers when you cut them and then touch ANYTHING. Usually my fingers burn for hours after cutting those stupid little bandits. Here is my super classy solution:

Ziplocs. Yes. Those are ziplocs.

Balsamic Beef Roast with Polenta

This is a two part recipe that needs to be done as one post so forgive my format issues. With Husband back to school and late church we are now looking at three possible slow cooker nights a week. I had no choice but to buy the magazine I saw called "Skinny Slow Cooker". This was our first recipe from the magazine and I have to say I am now so excited to try the others! The beef was perfect once you poured the juice over it and the polenta was a good "mashed potato" type side. The beef definitely out shined the polenta big time though. I was nervous about this recipe for some reason but it was a yummy, easy dinner with lots of leftovers. Thing 1, my one year old, devoured it and couldn't stop using the sign for "more" which we have been trying to teach him forever. I give the beef 4 stars and the polenta 3 stars out of 5.

Source: Skinny Slow Cooker

Serves: 6

Ingredients

• 1 2 to 2 1/2 lb boneless beef chuck pot roast
• 1 (16 ounce) package frozen small whole onions
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon ground black pepper
• 1 cup lower sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons quick-cooking tapioca
• 3 cloves garlic minced
• 1 teaspoon dried italian seasoning crushed
• 1 recipe Soft Polenta
• fresh italian flat leaf parsley snipped
• Parmesan cheese shaved

Directions

1. 1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place frozen onions in cooker. Place meat on top of onions. Sprinkle meat with salt and pepper. In a small bowl combine the broth, vinegar, tomato paste, tapioca, garlic, and italian seasoning. Pour mixture over meat.
2. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 3.Transfer meat to a serving platter. Skim off fat from cooking liquid. Serve meat with soft polenta and cooking liquid. Sprinkle with parsley. If desired, garnish with cheese.

Amount Per Serving

Calories: 399

Fat: 18g

Cholesterol: 75mg

Sodium: 498mg

Carbohydrate: 31g

Fiber: 3g

Protein: 26g

Soft Polenta

Source: Skinny Slow Cooker

Course: Main Course

Serves: 6

Ingredients

• 3 ³⁄₄ cups water divided
• 1 cup yellow cornmeal
• ¹⁄₂ teaspoon salt

Directions

1. In a medium saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a medium bowl stir together 1 cup yellow cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook for 10 to 15 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil.
2. To be served with Balsamic Beef Roast with Polenta

Lazy Lasagna

Like I've said on here before I have a weakness for lasagna. The only problem I have is that I grew up as a Stouffer's girl and I prefer it to homemade. I search and search for a lasagna that can rival the amazingness that is Stouffer's and this my friends is it! It tastes almost like an exact match!! So easy, so cheap and SO yummy! Both Thing 1 and Thing 2 ate this and enjoyed it. Next time I think I will split it into 2 pans and freeze half for another time. So far my favorite lasagna. 5 out of 5 stars.

Source: Cooking Light

Serves: 9

Ingredients

• 1 pound ground round
• 1 (26 ounce) jar low-fat spaghetti sauce
• 1 (16 ounce) package fat-free cottage cheese
• 2 tablespoons grated Parmesan cheese
• cooking spray
• 1 (8 ounce) package precooked lasagna noodles
• 1 cup (4 ounces) preshredded reduced-fat mild Cheddar cheese
• Chopped fresh parsley optional

Directions

1. Preheat oven to 350 degrees.
2. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Combine cottage and Parmesan cheeses in a bowl; set aside. Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles.
4. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.

Amount Per Serving

Calories: 275

Fat: 6.2g

Cholesterol: 43mg

Sodium: 584mg

Carbohydrate: 26.1g

Fiber: 1.9g

Protein: 21.8g

 

Ham and Swiss Loaded Potatoes

Nothing like coming back after a long absence with something that seems super fattening but isn't. When I told people what I was having for dinner this day everyone thought I had fallen off the wagon. These are relatively easy and cheap and they are super kid friendly. Thing 1 enjoyed his dipped in ranch. 4 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 4 baking potatoes (about 1 1/2 pounds)
• 1 cup diced 33%-less-sodium ham (about 6 ounces)
• 1 cup (4 ounces) shredded Swiss cheese divided
• ¹⁄₂ cup thinly sliced green onions divided
• ¹⁄₂ cup fat-free sour cream
• ¹⁄₄ teaspoon freshly ground black pepper

Directions

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. Preheat broiler.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
4. Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.

Amount Per Serving

Calories: 376

Fat: 11g

Cholesterol: 51mg

Sodium: 540mg

Fiber: 3.4g

Protein: 20.1g