Italian Herb Baked Chicken

This recipe is a re-do/adaptation from one I've done before. This is also a non-recipe recipe. This one came about from when B and I were really poor and couldn't afford much. Most of our groceries came from my parents, or gift cards from friends. We also could only really heat our tiny apartment with our oven. So anything I could bake, I would.

Ingredients
4-6 chicken breasts
1 bottle of Italian dressing (we used the lightest, low calorie version)
3 medium-large Red Potatoes
1/2 red onion (or however you feel is 'enough')
1-2 sweet peppers

-Preheat oven to 350*-

1) place chicken breasts in bowl. season with pepper, seasoning salt, garlic powder, and a hearty helping of Italian seasoning. Toss until evenly coated. pour about 1/4 of the bottle of Italian dressing over the chicken. Put in fridge to sit for about an hour.

2) Cut up veggies. I keep the potatoes kind of thin. and the sweet peppers I cut in strips, and then the strips in half. I kept the red onion pretty large (strips).

3) place the veggies on the bottom of a 13x9" baking dish. Pour a little bit of the Italian dressing over the veggies, stir to coat.

4) place chicken breasts over veggies. If you have any left over veggies, you can place them around the chicken on top. I also sprinkle a little bit more italian seasoning over the top before I bake it.

5) bake chicken for 45-55 minutes

(This looks a little different because i had several small chicken cuts that i placed in the center)
(my husbands plate)
(my plate, it has a side of little green giant cauliflower 40 calories)

I don't have a per serving nutrition for this.

Spaghetti Lovers Soup

Spaghetti Lovers Soup

1lb lean ground beef
½ cup chopped onion+
½ cup chopped sweet pepper
½ cup chopped celery (1 stalk)
½ cup chopped carrot (1 medium)
2 garlic cloves (minced
2 ½ cups water
2 14.5 oz. cans diced tomatoes
1 13-15 oz. jar spaghetti sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon ground black pepper
Dash crushed red pepper
2 oz. dried spaghetti (broken into 2 inch pieces)

1) In a large sauce pan or Dutch oven cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks, drain off fat

2) Add water, undrained tomatoes, spaghetti sauce, sugar, salt Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling.

Add broken spaghetti.

Return to boiling. Reduce heat. Boil gently uncovered 12-15 minutes till spaghetti is tender


Per serving: 264 calories, 11 g fat, 48 mg cholesterol, 882 mg sodium, 25 g carbs, 4g fiber, 17 g, protein.

Tomato-Tortellini Soup

Tomato-Tortellini Soup

2-3 chicken breasts cut up into small bite size peices

2 14 oz. cans reduced sodium chicken or vegetable broth

1 9oz package refrigerated tortellini

½ an 8 oz. tub cream cheese spread (chive and onion)

1 10.75 oz. can condensed tomato soup

Snipped fresh chives

Steps:

Cook chicken in frying pan with a little oil until no longer pink.

1) In a medium sauce pan, bring broth to boil. Add chicken & tortellini.

Reduce heat. Simmer uncovered for 5 minutes.

2) In a small bowl whisk 1/3 cup of hot broth into the cream cheese spread until smooth.

Return mixture to saucepan along with tomato soup.

Heath through, sprinkle each serving with chives

Per Serving: 400 calories, 14g fat, 57 mg cholesterol, 1264 mg sodium, 44g carbs, 1g fiber, 14 g protein.

Cincinnati Turkey Chili

Cincinnati Turkey Chili

4 oz. uncooked spaghetti
cooking spray
8 oz. lean ground turkey
1 1/2 cups pre-chopped onion - divided
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 ground cinnamon ( DO NOT USE!!!)
1/8 teaspoon ground all spice
1/2 cup fat free lower sodium chicken broth
1 (15 oz.) kidney beans <- I forgot to get that on the list... oops 1

(14.5 oz.) can diced tomatoes undrained

2 1/2 tablespoons chopped semisweet chocolate (DO NOT USE!!!!)

1/4 teaspoon salt

3/4 cup shredded sharp cheddar cheese.

(1) Cook pasta according to package directions (omitting salt and oil) & drain.

(2) Heat a Dutch oven [I’m going to use a large sauce pan] coat pan with cooking spray. Add turkey. Cook for 3 minutes, stir to crumble.

'

Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes.

Add chili powder and next five ingredients (through allspice). Cook 1 minute.

Add broth, beans, and tomatoes; bring to boil.

Cover and reduce heat stir in chocolate and salt. Serve over pasta top with remaining 1/2 cup onion and cheese

Nutrition facts
1/2 cup pasta, 1 1/2 cup chili, 2 tablespoons onion, 3 tablespoons cheese =
408 calories

Mexican beef & Macaroni Casserole

Mexican beef & Macaroni Casserole

2 cups dried elbow macaroni
1 ½ pounds lean ground beef
2 ½ cups picante sauce or salsa
1 15oz can black beans, rinsed and drained
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon garlic powder
1 16oz carton sour cream
¾ cup sliced green onions
1 2.25 ounce can sliced pitted ripe olives, drained
1 cup shredded Monterrey jack cheese

1) Preheat oven to 350*

2) Cook macaroni according to package directions,

drain, and return to pan

3) In a large skillet, cook ground meat over medium heat until brown.
Drain off fat.
Stir meat into cooked macaroni.

Stir in beans,

picante sauce

oregano, cumin, chili powder, and garlic powder.

4) Transfer mixture to an ungreased 3qt casserole dish.

Bake covered for about 25 minutes or until heated through

5) In a medium bowl stir together sour cream, green onions, and olives.

Spread sour cream mixture over top of casserole;

sprinkle with cheese.

Bake uncovered for about 5 minutes or more until cheese is melted.

Makes 8 servings

Per serving:
500 calories, 27 g fat, 93 mg cholesterol, 744 mg sodium, 36 g carbs, 5 g fiber, 31 g protein.

Chicken & Wild Rice Casserole

Chicken & Wild Rice Casserole

1 – 6oz package long grain and wild rice [i used uncle ben's]
1 - medium onion chopped (1/2 cup)
1-Celery stalk, chopped (1/2 cup)
2- tablespoons butter
1- 10.5oz can condensed chicken with white and wild rice soup, or cream of chicken soup
½- cup sour cream
1/3- cup dry white wine or chicken broth [I used chicken broth]
2 - tablespoons snipped fresh basil or ½ teaspoon dried basil
2 - cups shredded cooked chicken or turkey [I used .6lb ground turkey]
1/3 - cup finely shredded Parmesan cheese

1) Prepare rice mix according to package directions
2) Preheat oven to 350*
3) In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken

4) Transfer mixture to an ungreased 2qt baking dish.


5) Sprinkle with cheese. Bake, uncovered about 35 minutes or until heated through.



-Makes 4 servings-

Per serving –
479 Calories, 20 G fat, 101 mg cholesterol, 1,559 mg sodium, 42g carbs, 2g fiber, 30 g protein.

Inside-Out Spaghetti Pie

Inside-Out Spaghetti Pie

Ingredients :
1 5oz can evaporated milk
1/2 cup fine dry bread crumbs
1 small onion chopped (1/3 cup)
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1lb ground beef ( I used .6lb ground turkey)
4 oz dried spaghetti
1 tablespoon butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 8-oz can pizza sauce (I just used jarred pasta sauce)
1 cup shredded mozzarella cheese

1) Preheat oven to 350*

2) in a large bowl combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat (uncooked) mix well.

3) lightly press mixture evenly onto the bottom and up the sides of an un-greased 9inch pie plate. Bake, uncovered for about 30 minutes or until done (160*F) Carefully tilt dish and drain off fat into a heat proof container.

4) meanwhile, cook spaghetti according to package directions. drain. Return to pain. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated

5) spread half the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese

6) bake, uncovered, for about 20 minutes or until heated through.

7) let stand for 15 minutes before serving.

(this is the only picture I took. It was so yummy)

Makes 6 servings
373 calories, 17 g fat, 110 mg cholesterol, 1078 mg sodium, 28 g carbs, 2g fiber, 26g protein

Sausage-Stuffed Manicotti

Ingredients -
12 dried manicotti pasta
1lb Italian sausage
1 15 oz. carton ricotta cheese
1 cup finely shredded Parmesan cheese
2 tsp . dried basil
3 cups marinara sauce
1 1/2 cups shredded smoked mozzarella cheese.

1) Preheat oven to 350*. Cook pasta according to package directions. Drain, place pasta in a single layer on a sheet of greased foil.

2) Meanwhile, in a large skillet, cook sausage over medium heat until brown. drain off fat.

(I used jennie-o Italian sausage links. I took them out of the casings, and cooked it like any other ground meat)

3) In a medium bowl, combine ricotta cheese, Parmesan cheese, and basil. Stir in cooked sausage.


4) using a small spoon fill pasta with sausage mixture. arrange filled pasta in ungreased 3 qt baking dish. pour marinara sauce over pasta. sprinkle with mozzarella cheese.

(I couldn't fill it with as spoon, so I had to use my hands. Messy but effective)

5) bake covered for 20 minutes. Bake uncovered about
10 min mor or until mixture is heated through and cheese is melted

Makes 6 servings (2 manicotti per serving)
360 calories, 26 g fat, 24 mg cholesterol, 998 mg sodium, 20g carbs, 4g fiber, 8 g protein.

Sorry I didn't get any other pictures. It was just to good to stop and take pictures

Menu Planning - 01/04-01/11

So Lots of people seem to be asking for my meal plans. Hopefully this will help you guys as well. I don't normally post the recipes until I make them, but I think I'll start doing that so people get an Idea.

01/04-
Chicken & Wild Rice Casserole

1 – 6oz package long grain and wild rice
1 medium onion chopped (1/2 cup)
1-Celery stalk, chopped (1/2 cup)
2 tablespoons butter
1 10.5oz can condensed chicken with white and wild rice soup, or cream of chicken soup
½ cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or ½ teaspoon dried basil
2 cups shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese

1) Prepare rice mix according to package directions
2) Preheat oven to 350*
3) In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken
4) Transfer mixture to an ungreased 2qt baking dish. Sprinkle with cheese. Bake, uncovered about 35 minutes or until heated through.
-Makes 4 servings-

Per serving –
479 Calories, 20 G fat, 101 mg cholesterol, 1,559 mg sodium, 42g carbs, 2g fiber, 30 g protein.


01/05-
Mexican beef & Macaroni Casserole
2 cups dried elbow macaroni
1 ½ pounds lean ground beef
2 ½ cups picante sauce or salsa
1 15oz can black beans, rinsed and drained
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon garlic powder
1 16oz carton sour cream
¾ cup sliced green onions
1 2.25 ounce can sliced pitted ripe olives, drained
1 cup shredded Monterey jack cheese

1) Preheat oven to 350*
2) Cook macaroni according to package directions, drain, return to pan
3) In a large skillet, cook ground meat over medium heat until brown. Drain off fat. Stir meat into cooked macaroni. Stir in picante sauce, beans, oregano, cumin, chili powder, and garlic powder.
4) Transfer mixture to an ungreased 3qt casserole dish. Bake covered for about 25 minutes or until heated through
5) In a medium bowl stir together sour cream, green onions, and olives. Spread sour cream mixture over top of casserole; sprinkle with cheese. Bake uncovered for about 5 minutes or more until cheese is melted. Makes 8 servings
Per serving:
500 calories, 27 g fat, 93 mg cholesterol, 744 mg sodium, 36 g carbs, 5 g fiber, 31 g protein.


01/06
Cincinnati Turkey Chili

4 oz. uncooked spaghetti
cooking spray
8 oz. lean ground turkey
1 1/2 cups pre-chopped onion - divided
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 ground cinnamon
1/8 teaspoon ground all spice
1/2 cup fat free lower sodium chicken broth
1 (15 oz.) kidney beans <- I forgot to get that on the list... oops 1 (14.5 oz.) can diced tomatoes undrained 2 1/2 tablespoons chopped semisweet chocolate 1/4 teaspoon salt 3/4 cup shredded sharp cheddar cheese. (1) Cook pasta according to package directions (omitting salt and oil) & drain. (2) Heat a Dutch oven [I’m going to use a large sauce pan] coat pan with cooking spray. Add turkey. Cook for 3 minutes, stir to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Add chili powder and next five ingredients (through allspice). Cook 1 minute. Add broth, beans, and tomatoes; bring to boil. Cover and reduce heat stir in chocolate and salt. Serve over pasta top with remaining 1/2 cup onion and cheese Nutrition facts 1/2 cup pasta, 1 1/2 cup chili, 2 tablespoons onion, 3 tablespoons cheese = 408 calories 13.8g fat (1g saturated fat) 67 mg cholesterol 765mg sodium 47.4g carbs 7.9 g fiber 24.5g protein

01/07
Tomato-Tortellini Soup
2 14 oz. cans reduced sodium chicken or vegetable broth
1 9oz package refrigerated tortellini
½ an 8 oz. tub cream cheese spread (chive and onion)
1 10.75 oz. can condensed tomato soup
Snipped fresh chives
1) In a medium sauce pan, bring broth to boil. Add tortellini. Reduce heat. Simmer uncovered for 5 minutes.
2) In a small bowl whisk 1/3 cup of hot broth into the cream cheese spread until smooth. Return mixture to saucepan along with tomato soup. Heath through, sprinkle each serving with chives
Per Serving: 363 calories, 14g fat, 57 mg cholesterol, 1264 mg sodium, 44g carbs, 1g fiber, 14 g protein.
(I add diced chicken breast to add protein and substance. It doesn’t seem very filling without it. I just dice up chicken breasts and then cook them in a skillet. And put the cooked chicken in at the same time as the tortellini. You might have to adjust the liquid level with water a bit)

01/08
Barley Beef Skillet
1lb lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14oz) beef broth
1 can (8 oz.) tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato, seeded & chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper

In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink. Drain. Add the broth, tomato sauce and water. Bring to boil. Stir in remaining ingredients. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender


Nutrition facts
1 1/2 cup =
400 calories
10g fat (4g saturated fat)
72 mg cholesterol
682 mg sodium
48g carbs
10 g fiber
30 g protein

01/09
Mexican Chili
1lb ground beef
3 14.545oz cans Mexican style stewed Tomatoes un drained
2 15 oz. cans red kidney beans, rinsed & drained
1 cup chopped celery (2 stalks)
1 cup finely chopped onion
1 6ozcan tomato paste
1 4 oz. can diced green chili peppers
1 cup water
2 cloves garlic
1 teaspoon ground cumin
1 cup cheddar cheese
½ cup sour cream
Fresh cilantro
1) In a large skillet, cook meat until brown. Stirring to break up the meat as it cooks. Drain off fat
2) Meanwhile in a 4-6 quart slow cooker combine un drained tomatoes, beans, celery, onion, tomato paste, undrained chili peppers, water, garlic, chili powder, and cumin. Stir in cooked meat
3) Cover and cook on low heat setting for 8-10 hours or on high setting for 4-5 hours. Top each serving with shredded cheese and sour cream. If desired garnish with cilantro
Per serving: 340 calories, 13 g fat, 56 mg cholesterol, 695 mg sodium, 34 g carbs, 9g fiber, 25g protein.

01/10
Spaghetti Lovers Soup
1lb lean ground beef
½ cup chopped onion
½ cup chopped sweet pepper
½ cup chopped celery (1 stalk)
½ cup chopped carrot (1 medium)
2 garlic cloves (minced
2 ½ cups water
2 14.5 oz. cans diced tomatoes
1 13-15 oz. jar spaghetti sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon ground black pepper
Dash crushed red pepper
2 oz. dried spaghetti (broken into 2 inch pieces)

1) In a large sauce pan or Dutch oven cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks, drain off fat
2) Add water, undrained tomatoes, spaghetti sauce, sugar, salt Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling. Add broken spaghetti. Return to boiling. Reduce heat. Boil gently uncovered 12-15 minutes till spaghetti is tender
Per serving: 264 calories, 11 g fat, 48 mg cholesterol, 882 mg sodium, 25 g carbs, 4g fiber, 17 g, protein.

01/11
Baked penne

8 oz uncooked penne
1/2lb lean ground turkey
1 small onion (1/2 red onion), chopped
1 can (14oz) diced tomatoes, un-drained
1 can (6oz) tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp. salt
1/8 tsp pepper
2 cups (16oz.) fat-free cottage cheese
1 tsp dried marjoram
1 1/2 cup shredded part skim mozzarella cheese
1/4 cup grated Parmesan cheese
(1) cook pasta according to package directions. Meanwhile, in a large saucepan, cook turkey and onion over medium heat until no longer pink. drain if necessary

(2) Stir in the tomatoes, tomato paste, water, oregano, salt and pepper into turkey. Brink to boil. reduce heat; cover & simmer for 15 min.

(3) in a small bowl, combine cottage cheese & marjoram; set aside. Drain pasta

(4) Spread 1/2 cup meat sauce into an 11 x7 in baking dish coated with cooking spray. layer with half of the pasta, meat sauce and mozzarella cheese. top with cottage cheese mixture. layer with remaining pasta, meat sauce and mozzarella. sprinkle with Parmesan cheese.

(5) Bake uncovered at 350* for 30-40 minutes or until bubily and heated through.
[i would suggest putting a baking sheet under the dish in the oven to stop any spills onto the bottom of your oven]


Nutrition facts
1 1/3 cup =
278 calories
7g fat (3g saturated fat)
39 mg cholesterol
607 mg sodium
32g carbs
3 g fiber
23g protein

Mexican Bowls

Ingredients:
1/2 medium green bell pepper (chopped) - I used 1 whole bell pepper
1/2 small onion (chopped) - I used 3 slices (round side) and chopped red onion
1 tablespoon water
1 slice whole wheat bread, crust thrown away, torn into small pieces - I used flat bread - its what i had on hand
1 tablespoon fat free milk
1lb ground turkey bread
2 tablespoons taco seasoning mix
1 tablespoon snipped parsley
1 teaspoon chili powder
cooking spray
8- 6" corn tortillas
2 tablespoons chunky salsa
1/4 cup low fat sharp cheddar cheese.



1) in a small microwaveable bowl stir together bell pepper, onion, and water. Cover with wax paper (i used a damp paper towel) microwave on 100% power for 4 minutes

2) preheat oven to 350*

3) put the bread pieces in i medium bowl. add the milk let stand for 3-4 minutes
4) cook turkey. drain fat


5) crumble turkey into the mixture. add the taco seasoning, parsley, chili powder, and bell pepper mixture. use a spoon to thoroughly combine.



6) lightly spray a jump muffin pan ( I used normal size). Cut your 8" tortillas about 2" 4x at equal intervals. say 12, 3, 6, 9 o'clock.

7) fold the tortilla like a flower, with overlaping flaps inside the muffin tins

this picture is a close up of the folded tortilla in the muffin tins.



8) Fill the cups with the pepper turkey mixture

9) Bake, covered with aluminum foil for 30 minutes. Transfer to cooling rack and let stand still covered for 5 minutes.

10) Take out and top with cheese and salsa.




that is a bad picture, but its the best I could do.

these little things are full of flavor and oh so yummy.

the husband and I ate them up. we broke them apart and used the petals as 'spoons' for the fillings.


Calories - 147
total fat-1.5 grams
Saturated Fat - .5g
Cholesterol - 52mg
Sodium. - 280 mg
Carbs- 12g
fiber - 2g
Sugar - 2g
protein - 21g