Spinach Artichoke Lasagna

Hubby said I can make this again! It’s like spinach artichoke dip you eat with a fork!

Spinach Artichoke Lasagna

1 c. fat free chicken broth

6 Oven ready lasagna noodles

3 c. diced cooked chicken

½ c. diced onion

½ tsp garlic powder

2 (14 oz) cans artichoke hearts, quartered, drained

10 oz box chopped spinach, thawed, drained & squeezed dry

Salt and pepper, to taste

¼ c. grated Parmesan

8 oz. light cream cheese

½ c. shredded mozzarella

2 oz crumbled feta

 

Preheat oven to 350*. Pour a little broth in the bottom of a 9×13 pan and add 3 lasagna noodles, set aside.  In large skillet sprayed with cooking spray, add chicken, onion, garlic powder, artichoke hearts, spinach, salt and pepper; combine. Add Parmesan and cream cheese and stir until cream cheese is melted and ingredients are well combined; add broth if needed to make mixture less dry. Pour half the chicken mixture over the lasagna noodles in prepared pan. Top with remaining lasagna noodles; top with mozzarella and feta. Bake 20-30 minutes or until heated through and pasta is done.

Yield: 6 servings.

Slow Cooker Pecan Pie

This turned out great!

Pecan Pie

1 refrigerated pie crust

3 eggs

1 c. sugar

2/3 c. dark corn syrup

1/3 c. melted butter

1/8 tsp salt

1 tsp vanilla extract

1 ½ c. chopped and whole pecans

 

Spray 3 quart crock with cooking spray. Place pie crust in crock and mold to fit the shape of the crock. Stir eggs, sugar, corn syrup, butter, salt and vanilla together. Add pecans—saving some for the top. Pour filling over crust and top with pecan halves. Cover and cook on high for 2 ½ to 3 hours.

Yield: 6 servings.

Cinnamon Swirl Bread

I served this at breakfast (with hubby’s Breakfast Burritos) the morning after Thanksgiving.  It was a hit!

Cinnamon Swirl Bread

1/3 c. sugar

2 tsp ground cinnamon

Bread:
2 c. Bisquick
½ c. sugar
1 /4 c. Stevia
1 egg
1 c. milk
2 TB extra virgin olive oil
½ c. water

Preheat oven to 350*. Spray 9×5 loaf pan with cooking spray; set aside. In small bowl, combine 1/3 cup of sugar and cinnamon; set aside. In medium bowl, combine Bisquick, sugar, Stevia, egg, milk, olive oil and water. Pour half the batter into prepared pan. Sprinkle with half the cinnamon sugar mixture; repeat.  Draw a knife through the batter to marble. Bake 45 minutes or until lightly golden brown.

Yield: 10 servings.

Pimento Cheese

This was delicious!

Pimento Cheese

4 oz cream cheese

½ c. mayo

1 TB Dijon

1 chipotle pepper, diced and 1 TB adobo sauce

½ tsp black pepper

8 oz sharp Cheddar, grated

8 oz Monterey Jack or mozzarella grated

4 oz sliced pimentos, drained

 

Combine cream cheese, mayo, mustard, adobo and black pepper. Add dill, cheeses and pimentos. After well-combined, refrigerate at least 2 hours before serving.

Keto Jalapeno Popper Chicken

For my friend who asked for Keto recipes. 🙂   We thought this was really good!

Keto Jalapeno Popper Chicken

1.5 lbs boneless, skinless chicken thighs
1/3 c. diced onion
3 jalapenos, seeded & minced
4 slices bacon, cooked and crumbled
Dash garlic powder
Salt & pepper, to taste
4 oz shredded cheddar cheese
4 oz cream cheese

Brown cubed chicken with onion and jalapenos. Add bacon, garlic powder, salt and pepper. Add cheeses and combine well.

Yield: 3 servings.

 

 

Angel Chicken Pasta

This was so easy to throw together! And it smelled and tasted great!

Angel Chicken Pasta
8 oz Smart Taste spaghetti
1.5 lb boneless, skinless chicken breasts or tenders
1/3 c. onion
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine or chicken broth
1 (10.75 ounce) can condensed reduced fat cream of celery soup
4 ounces light cream cheese

Bring medium saucepan of water to a boil and cook pasta to al dente’.  In a large skillet, cook onion and chicken until chicken is lightly browned. Add water, chicken broth or wine as needed to stop from getting too brown. Add Italian dressing mix, soup and cream cheese and stir to combine. Heat through, but do not boil. Fold pasta in and serve.

Yield: 4 servings. Per serving= 492 Calories; 11g Fat (20.2% calories from fat); 50g Protein; 49g Carbohydrate; 6g Dietary Fiber; 123mg Cholesterol; 567mg Sodium

Easy Mexican Casserole

This was tasty!

Easy Mexican Casserole

2 c. broken tortilla chips

1 lb. ground beef, 90/10

1/3 c. diced onion

16 oz can chili beans, drained

2 oz light cream cheese

2 oz can sliced black olives, drained

½ c. chopped fresh tomato

1 c. shredded cheddar cheese, reduced fat

 

Preheat oven to 350*. Place tortilla chips in 11×7 pan and set aside. In large skillet, brown ground beef with onion. Add chili beans and cream cheese. Pour in prepared pan. Top with olives, tomato and cheese. Bake 30 minutes or until bubbly.

Yield: 6 servings. Per serving= 489 Calories; 29g Fat (52.9% calories from fat); 25g Protein; 32g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 795mg Sodium.