Creamy Chicken 'n Veggies

I've been trying some swap-outs for healthier meals that even Kevin likes! Here's a GREAT recipe I got from "Hungry Girl", with a few adjustments. Feel free to play with this recipe and add whatever veggies you like - mushrooms, broccoli, green beans, etc. The original recipe calls for cauliflower florets (I served that on the side, but will try it next time mixed in). Serve this with mashed potatoes and a salad, or a fresh vegetable and warm bread. Enjoy!

Mom-Style Creamy Chicken 'n Veggies

1 can Healthy Request cream of chicken soup

1/2 c. low fat sour cream

1 large carrot, chopped

2 stalks celery, chopped

1/2 onion, chopped

3-4 boneless skinless chicken breasts, cut in large chunks
Salt & pepper to taste

Preheat oven to 375 degrees.

In large bowl, mix soup, sour cream, and veggies. Stir to coat; set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Spray with non-stick cooking spray. Lay chicken on foil and sprinkle with salt & pepper. Top with the creamy veggie mixture. Place another piece of foil over top and seal the edges all around.

Bake for about 1 hour and 15 minutes, or until chicken is done. Be careful when opening foil packet!

Serves: 4

Smart Cookie

If you're like me, you're always trying to sneak some extra nutrition in your family, your kid's lunchbox, or in my case - my husband! I was skeptical of this recipe tasting like cardboard, but was pleasantly surprised. Warm chocolate chip cookies and milk is something I crave, and if you're looking for an alternative recipe you can feel good about I highly recommend it. Give them a try, and don't tell your family they're good for them!

Note: You could also try 3/4 c. regular flour + 3/4 c. whole wheat flour for less of a difference in taste.

Smart Chocolate Chip Cookies

1 1/2 c. whole wheat flour

1 t. baking soda

1/2 t. cinnamon

1/2 t. salt

1/2 c. canola oil

2/3 c. sugar

2/3 c. brown sugar

2 egg whites

1 1/2 t. vanilla

1/2 c. oatmeal

3/4 c. semi-sweet chocolate chips

NO mixer needed! Combine flour, baking soda, cinnamon, and salt in small bowl. Whisk together oil and sugars in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and chocolate chips. Cover and chill dough at least 15 min.

Heat oven to 375. Roll dough into 16 balls using a little pressure to shape. Place on parchment-lined cookie sheets. Press dough down with fingers slightly to flatten. Bake 7-10 minutes.

Makes: 16 large cookies

218 calories, 3 g. protien, 2 g. fiber, 10 g. fat, 2 g. sat. fat, 0 mg cholesterol

Peanut Blossom Cookies

I usually make these around the holidays...I don't know why! They're so easy and delicious. Try making them with different flavored kisses - I use caramel filled. Also, if you are transporting them, stick the kiss in upside-down so the tops don't get smashed.

Peanut Blossoms

1 bag Hershey kisses w/caramel, unwrapped

1/2 c. shortening

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. brown sugar

1 egg + 2 T. milk

1 t. vanilla

1 1/2 c. flour

1 t. baking soda

1/2 t. salt

sugar, for rolling

Beat shortening and peanut butter in large bowl until smooth. Add sugars and beat until fluffy. Add egg + milk and vanilla. Stir flour, baking soda, and salt in small bowl and gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheets. Bake at 375 for 8-10 minutes. Take out of the oven and immediately press caramel kiss in center of each cookie. Cool on wire rack. (Makes about 36 cookies)

Stuffed Pork Chops

I have to give props to my girl, Giada, for this recipe. The flavors of this pork chop with the filling is amazing, and it's healthy! I'm sure you could use chicken breasts too, but I highly recommend the pork...it's the "other white meat" ;-)

Pork Chops Stuffed with Sun-Dried Tomatoes, Cheese and Spinach

1 T. olive oil, plus 1 T.

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-oz.) frozen spinach, thawed and drained well

salt & pepper

1/4 t. dried thyme

1/4 c. (2 oz.) goat cheese

1/3 c. reduced-fat cream cheese

4 center-cut boneless pork chops

1 1/2 c. chicken broth

1/2 lemon, zested

2 T. lemon juice

2 t. dijon mustard

Warm 1 T. olive oil in saute pan over medium heat. Add garlic and cook about 1 min. Add sun-dried tomatoes, spinach, salt & pepper, and thyme. Cook until combined, about 2 more minutes. Transfer mixture to a bowl, and add the goat cheese and cream cheese. Stir to combine and set aside.

Using a sharp knive, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach mixture. Season the outside of the chop with salt & pepper.

Warm other 1 T. olive oil in saute pan over medium-high heat. When hot, add pork chops and cook until golden, 4-5 minutes per side (depending on how thick they are). Transfer to a plate and cover with foil. Add chicken broth to pan to pick up the drippings, lemon zest, lemon juice, and mustard. Whisk until combined and reduce to make a light sauce. Pour over stuffed chops before serving.

Chicken 'N Dumplings

I got this recipe from one of my nurses...it's fantastic comfort food! Feel free to substitute low sodium chicken stock and "healthy request" Campbell's cream of chicken soup for a very healthy meal. This makes a crockpot full for those that love to freeze meals, or for leftovers the next day .

Chicken & Dumplings

6 boneless skinless chicken breasts, cut into chunks

4 large carrots, peeled and chopped

2 stalks of celery, chopped

1 onion, chopped

2 cans cream of chicken soup

1 48oz. box of chicken stock

1 tube Grands biscuits, cut into chunks

Put chopped carrots, celery, and onions in the bottom of your crockpot. Put chicken chunks on top of the veggies. Pour soup and chicken stock over everything, and cook for 8 hours on low or 4 hours on high. For the last 30-45 minutes, set the crockpot to high and add the biscuit chunks. Stir dumplings around and serve in bowls.

Pepper Steak

This is a great, fast & easy recipe! I like to eat this over brown rice, but Kevin likes it over noodles...equally delicious. Use whatever steak you have, or leftover roast cut in chunks is great too. Use whatever color peppers you want as well.

Pepper Steak

Extra virgin olive oil

2 lb. steak, sliced very thin

1 green pepper, sliced

1 red pepper, sliced

1 yellow or orange pepper, sliced

1 small onion, sliced thin

1 clove garlic, minced

2 c. beef stock (mix 1/4 c. of this stock with the cornstarch)

2 T. soy sauce

2 T. cornstarch

Prepared rice or noodles

Green onions, chopped (if desired for garnish)

Heat extra virgin olive oil on high in a large skillet. Add steak strips and cook for a couple minutes until just brown; put in a bowl and set aside. Add a little more olive oil to the pan and saute peppers and onions until they start to soften. Add garlic and saute 1 minute longer (so garlic doesn't burn). Add beef stock, cornstarch mixed with 1/4 c. of the beef stock, and soy sauce. Bring to a boil and the sauce will start to thicken. If you want a thicker sauce, mix another tablespoon of cornstarch with COLD water and add to the pan. Add beef back to the pan and simmer on low 10-15 minutes until thick and veggies are soft, but yet still crisp. Garnish with chopped green onions (optional).