Low-fat Chicken Pot Pie

Adapted from My Recipes.com

Ingredients

• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 3 cups diced red potato (about 1 pound)
• 2 cups diced white onion 
• 2 cups sliced mushrooms (about 8 ounces)
• 1 cup diced celery
• 1 cup sliced or diced carrot 
• 1/4 cup chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 6 1/2 tablespoons all-purpose flour 
• 3 cups fat-free milk 
• 1/2 cup fat-free, less-sodium chicken broth 
• 2 cups chopped cooked chicken breast (about 12 ounces) 
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 
• 1 (14 x 9-inch) pie crust, thawed
• Cooking spray 

Preparation

1. Preheat oven to 375°.
2. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
3. Spoon mixture into a 3-quart baking dish. Place pie crust on top of mixture in dish and secure pie crust around the top of the dish by pinching over the glass dish edges. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Baked Macaroni and Cheese

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Ingredients

• 2 1/2 cups uncooked macaroni (I used cavatelli)
• 2 1/2 Tablespoons flour
• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 4 Tablespoons margarine
• 3 cups shredded cheddar cheese(1.5 cups sharp cheddar + 1.5 cups medium cheddar)
• 1 cup non-fat milk
• 1/2 cup Italian bread crumbs

Instructions

1. Cook pasta until tender, drain. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1.5 cups cheese over. Repeat. Pour milk over all. Cover with foil and bake at 350 for thirty five minutes. Remove foil, top with bread crumbs and bake an additional ten minutes. Serve hot.

Slow Cooker Chicken Tikka Masala

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Adapted from Real Simple

Ingredients

• 1 15-ounce can crushed tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 tablespoons (or more) garam masala or Tikka Masala (Indian spice blend paste)
• 1/4 teaspoon ground cayenne pepper
• kosher salt and black pepper
• 1 1/2 pounds boneless, skinless chicken breasts (about 4)
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh lemon or lime juice
• 1 cup basmati or some other long-grain white rice
• 1/2 cup coconut milk

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, cayenne pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. About an hour before eating, cook the rice according to your rice steamer's directions.
4. Just before serving, stir the coconut milk into the chicken tikka masala. Serve over the rice with the cucumber relish.

Cinnamon Brown Butter Breakfast Puffs

Adapted from Betty Crocker and Smitten Kitchen

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Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill or you won’t get as great domes on them.

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter

Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1/2 cup non-fat milk

Directions:
Preheat oven to 350°F. Coat with cooking spray 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
Prepare coatings:   In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

Naked Chicken Burrito Bowls

Ingredients:

• 1.5 lbs. chicken (3-4 large breasts)
• 16 oz. of your favorite salsa
• 8 oz. frozen corn
• 1 can black beans, drained
• 1 T chile powder
• 2 t minced garlic
• 2 t cumin
• 1/2 t dried oregano
• 1/4 t cayenne pepper
• 1/4 t salt
• 1/4 t cracked pepper
• 1/4 c water
• 2 cups dry rice, cooked

 Optional garnish:

• 8 oz. shredded cheese
• 1/2 bunch cilantro
• Raw spinach leaves
• 1 large or 2 small avocados, sliced for garnish
• Sour cream or plain yogurt

Directions: 

1. Place all ingredients in crock pot except for rice and garnish options. Stir well and make sure chicken is covered.
2. Place on low setting for 8 hours.
3. Chicken will just fall apart, so you can shred it easily right in the crock pot with a couple of forks. Mix well.
4. Serve bowl of rice topped with chicken mixture.  Add desired garnish.  Serves 6-8.

My family really enjoyed this.  I was cooking for dinner club as well as a few other meals so I actually quadrupled it by doubling the batch and making it twice.  We ate it tonight and my family really enjoyed it.  Although the total cook time is long, the hands on time is very minimal. In a pinch, you could likely substitute the spices for a packet of taco seasoning. Very easy and makes great leftovers.  Two thumbs up! This recipe was inspired by one I saw on Budget Bytes.

Braised Peanut Chicken

• 2 medium onions, cut into thin wedges
• 1 1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 3/4 cup chicken broth
• 3 tablespoons creamy peanut butter
• 1/2 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon minced ginger
• 2 - 3 teaspoons red curry paste 
• 4 garlic, minced
• 1-2 tablespoons red pepper flakes
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)

Directions1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, garlic, and red pepper flakes until smooth. Pour over all in cooker.
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. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

I found this recipe on Pinterest and it was a big hit in my house!

Crock Pot Applesauce

Ingredients:

• 12 organic apples peeled, sliced, and cored
• 3/4 cup water
• 1 heaping teaspoon cinnamon

Directions:

1. Add apples, water, and cinnamon to crock pot and cover with lid.
2. Cook on high 4-5 hours.
3. Whisk to mix (or blend for smoother texture).
4. Let applesauce cool to room temperature before serving or refrigerating.  Also freezes really well!