Chicken Mango (or Broccoli) Basil Stir Fry

The flavors in this stir fry were amazing! We subbed out the mango for broccoli and loved how it soaked up the delicious sauce. Recipe is from Mel's Kitchen Cafe.

Prep Time: 20 mins
Cook Time: 10-12 mins

Ingredients:
1 1/4 cups low-sodium chicken broth
1/4 cup low-sodium soy sauce
5 teaspoons cornstarch, divided
1 tablespoon rice vinegar
Pinch of red pepper flakes (I used sriracha)
2 teaspoons granulated sugar
1 1/2 – 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 teaspoons vegetable or coconut oil
4 garlic cloves, finely minced or pressed
1 large mango, peeled, pitted and diced or 1 to 1 1/2 cups pineapple (I used 1 1/2 cups chopped broccoli)
1 red bell pepper, stemmed, seeded and diced (I used 1 small red and 1 small yellow)
1 medium red onion, diced or cut into thin strips
1/4 cup fresh basil, torn into pieces
Hot, cooked rice, quinoa or noodles for serving

Directions:
In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
Sprinkle with basil and serve over rice, noodles, quinoa or by itself.

Healthy Crustless Quiche

I have made this quiche a multiple times now and love having it on hand all during the week for a quick, healthy and filling breakfast. I found it originally on The Lyons' Share Wellness. She has some great super healthy recipes.

Ingredients (6 servings)
9 eggs
1 cup liquid egg whites (or add an additional 4 eggs)
1/2 cup milk, unsweetened almond milk, or other unsweetened milk alternative
6 cups of vegetables (I always use onion, tomatoes and spinach plus various combos of broccoli, cauliflower, zucchini, asparagus, kale, etc)
1/2 cup salsa
(I like to sprinkle a little low fat cheese on top)


Instructions
Preheat oven to 400 degrees.
Grease or spray 9x13 casserole dish.
Chop veggies into bite-sized pieces, and lay in greased dish.
In a separate bowl, whisk together eggs, egg whites, and seasoning. Pour egg mixture on top of veggies.
Bake 45-50 minutes or until top is browned and middle of casserole has set.
Enjoy!

Cheesy Vegetable Soup

While visiting my sister right after she had a baby one of her friends brought this yummy soup over for dinner. I loved it and have been meaning to make it for quite some time! It is super creamy yet light and there are lots of veggies hidden inside as well. 3/5 of us loved it and the other two still didn't complain too much so that worked for me ;-)! (I believe it originally came from the site cooks.com)

Ingredients:
1 1/2 quarts water
5 chicken bouillon cubes (I used 6)
1 small onion, chopped
1 c diced celery
2 1/2 c diced potatoes
1 1/2 c diced carrots
1 1/2 c diced broccoli
1 1/2 c diced cauliflower
1 lb Velveeta cheese (I used 2%)
2 cans cream chicken soup (I used 98% FF)
(we sprinkled a little bacon on top)

Directions:
Cook until done: Water, onion, celery, potatoes, carrots, bouillon cubes, broccoli, and cauliflower.
Stir in 2 cans cream of chicken soup and cheese.
Stir constantly 6 to 8 minutes until cheese melts. Do not boil!

Honey Cashew Chicken

I absolutely loved this stir-fry! One of my favorites ever I think...plus it was so pretty. I love broccoli and peppers and edamame AND cashews! In my opinion you could definitely leave the chicken out and it would still be delicious, or use tofu instead if you wanted to make it a meatless meal. The sauce was slightly sweet and slightly spicy, a perfect combination. I was excited to have it as leftovers for a couple days after we had it for dinner! (recipe from Cooking Light)

Ingredients:
* 1 cup instant rice (I used a combination of basmati and brown and made 3 cups)
* 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon canola oil
* 1 tablespoon dark sesame oil
* 2 cups broccoli florets
* 1 cup frozen shelled edamame
* 2 garlic cloves, minced
* 1 medium yellow onion, finely chopped
* 1 red bell pepper, sliced
* 1/2 cup dry-roasted cashews, unsalted
* 1 tablespoon rice vinegar
* 3 tablespoons honey
* 2 tablespoons lower-sodium soy sauce
* 1 tablespoon Sriracha

Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Serving 1/2 c rice and 1 c chicken mixture: Calories: 470 Fat: 17.6g Protein: 29g Carbs: 50g Fiber: 4.5g Chol: 49mg Sodium 638mg

Broccoli & Cheese Quinoa Casserole

I added this recipe to our menu for the week the instant I saw it on Fabulously Delicious! I LOVE cheesy, broccoli dishes and we haven't had anything like that in awhile since we have been trying to eat healthier. But guess what?! This one isn't bad for you and it is still cheesy and delicious!!! So definitely try it, you will be glad you did!

Ingredients:
One 10 oz can condensed Cream of Broccoli or Mushroom soup (I used 98% FF)
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda
1/4 teaspoon black pepper
Dash freshly grated nutmeg
(I added 1 medium onion diced and browned in a dash of olive oil)
(I aso added one can of chicken)
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (3/4 c quinoa and 1 1/2 c water to cook it)

Directions:
In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or here is a recipe for a Cream of Anything Soup. 

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup

Light Chicken Divan

Chicken divan is one of my favorite dishes. It has broccoli and it's creamy, two of my very favorite things. Since we are trying to eat healthier around here, I was thrilled to see this recipe for a lighter version of it in All You magazine. It came out surprisingly delicious and even the kids loved it! I served it over some quinoa instead of rice.

Ingredients:
* 1 1/2 pounds broccoli (about 3 large heads), chopped
* 24 ounces boneless, skinless chicken breasts (I used 2 cans chicken)
* Salt and pepper
* 1 tablespoon unsalted butter
* 2 1/2 teaspoons extra-virgin olive oil
* 2 cloves garlic, crushed
* 2 tablespoons minced onion
* 1/4 cup all-purpose flour (I used cornstarch)
* 1 cup fat-free chicken broth
* 1 cup nonfat milk
* 1/4 cup dry sherry or white wine (I used white cooking wine)
* 6 ounces shredded reduced-fat Swiss cheese
* 1/4 cup grated Parmesan
* 1/4 cup seasoned whole-wheat bread crumbs (I used gluten-free bread crumbs)

Directions:
1. Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking.
2. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
3. Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces.
4. Warm a medium skillet over medium heat. Add butter and 2 tsp. oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper.
5. Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 tsp. olive oil. (I just layered the broccoli, then chicken and poured all the sauce over the top at once)
6. Bake for 30 minutes or until browned on top; serve hot.

Makes 6 Servings, Calories:390 * Fat:13g * Saturated fat:7g * Protein:41g * Carbohydrate:19g * Fiber:3g * Cholesterol:93mg * Sodium:701mg

Noodle & Co.'s Thai Peanut Saute

I love peanut sauce! This recipe from Favorite Family Recipes is a replication of a Noodle & Co dish and although I don't know how it compares to the original, I really loved this version. I only wish I had added more broccoli, so add more than you think you'll want to be safe. The bean sprouts were my favorite part, adding a nice crunch!

Ingredients:
1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
1 Tbsp Sriracha chili sauce
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles (I used gluten-free spaghetti noodles)
**peanut sauce (see below)
peanuts
2-3 limes, sliced
The following are all to taste, add as much or little as you want
-shoestring carrots (I just used the packaged kind)
-broccoli florets, chopped (I wish I would have put more, be generous with it!)
-green onion
-peanuts (chopped)
-bean sprouts

Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes. (I did option 2, which wasn't as pretty for pictures, but delicious)

**SAUCE:
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
2-4 tsp. Sriracha chili sauce -- more or less depending on hot hot you like it
3 Tbsp. honey
6 Tbsp. soy sauce
3 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended

Easy Asian Stir-Fry

This recipe was in the Sunday paper's Parade magazine not too long ago. It uses all my favorite veggies (asparagus, broccoli and zucchini) so I had to give it a try. It was surprisingly flavorful despite being pretty much veggies and soy sauce. I loved it and I loved that I felt good eating it! (and it makes lots, so be prepared for leftovers!)

Ingredients:
1 each green, orange and red bell pepper (I used yellow instead of green)
2 large zucchini
1/2 onion
1 head broccoli
15 asparagus spears
2 cloves garlic, minced
2 T olive oil (I used sesame oil)
2 T soy sauce (I used low-sodium)
salt and black pepper
(I also sprinkled some ground ginger on it)

Directions:
1. Chop or slice all of the vegetables into bite size pieces.
2. Lightly oil a wok or skillet; heat over low until very hot.
3. Add the garlic; saute to a golden brown.
4. Add all the vegetables. Sprinkle with salt and black pepper to taste. Increase the heat to medium and stir-fry for 3 minutes or until the veggies are crisp-tender.
5. Add the soy sauce and stir well to blend.
6. Transfer to a large bowl, adjust season and serve with rice (I used jasmine rice).

Rumbi Rice Bowls

I have never been to Rumbi, but when I saw this recipe on Favorite Family Recipes I thought it looked really delicious and was intrigued by the combination of flavors and ingredients used. Her picture looks much more appetizing than mine though - I was in a hurry so I used my food processor to chop all the veggies, which left much smaller pieces. In my opinion the sauce makes this meal! I loved the rice and the chicken and veggies are just ok, but when you combine the two together and top it with the sauce it is heavenly! Loved it!!!

Ingredients:
1 Tbsp. vegetable oil (I used canola)
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (I used pre-cooked and chopped chicken, like I said, I was in a hurry)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side.

*Hawaiian Coconut Rice with Red Beans aka Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (I used light)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. teriyaki sauce
1 tsp. soy sauce (I used low sodium)
2 tsp. chili garlic sauce (aka: sriracha)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine teriyaki sauce, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (I just realized I didn't even cook mine, I just mixed it in a bowl and poured it on top and it was great)

Hawaiin Chicken Bowl

This recipe is from Kill the Gluten and I decided to try it because it looked good most importantly, I love broccoli and it used a crock pot. It was really good, pretty healthy and the ranch was a fun addition I wouldn't have thought of on my own. They mentioned that they have made it with pork too and that it was just as tasty.

Ingredients:
6 boneless, skinless chicken breasts (I used 3)
1 can (8 oz) crushed pineapple (I used lite)
1 bottle (16 oz) [gf] barbecue sauce (I used lite)
4-6 cups rice, cooked (I used 1/2 white and 1/2 brown)
Steamed broccoli
Ranch dressing

Directions:
Place meat in 3 1/2-5 quart slow cooker. Combine pineapple and barbecue sauce and pour over meat. Cook on high heat for 3-4 hours or on low for 6-8 hours. Layer in bowls: rice, chicken, broccoli, and a little ranch dressing. Makes 4-6 servings.

Baked Parmesan Broccoli

I LOVE broccoli and was excited to try this new way to make it. It was very good and I'm sure it's even better with the bread crumbs on top giving it some crunch! (recipe from taste of home magazine)

Ingredients:
* 4 bunches broccoli, cut into florets
* 6 tablespoons butter, divided
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 1/4 cup all-purpose flour (I used cornstarch)
* 2 cups 2% milk
* 1 egg yolk, beaten
* 1 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup seasoned bread crumbs (I left off to keep it gluten-free)

Directions:
* Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Place in a greased 13-in. x 9-in. baking dish; repeat with remaining broccoli.
* Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
* Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; stir in the cheese, salt and pepper.
* Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
* Bake, uncovered, at 400° for 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).

Cheesy Mac and Trees

My girls have been loving mac n cheese lately, but since I'm trying to feed Preston as little gluten as possible right now it's hard for him to see them eating it and not get any. I saw this recipe in Rachael Ray's magazine and was excited to give it a try...I could use gluten-free noodles AND it has broccoli, one of my favorite veggies. We all loved it and will definitely be making it as a replacement to the standard mac n cheese!

Ingredients:
Salt and pepper
1 pound whole wheat or whole grain rotini or penne rigate pasta (I used gluten-free penne)
1 large head broccoli, trimmed and cut into small florets
3 tablespoons butter
1 clove garlic, finely chopped
3 tablespoons flour (I used cornstarch)
2 cups low-fat milk
1/2 cup chicken stock
2 1/2 cups shredded yellow extra-sharp cheddar cheese
1/4 cup chopped fresh chives or 2 scallions, thinly sliced (optional)

Directions:
Preheat the broiler.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente (about 10 to 12 minutes, depending on the brand).
When the pasta has been cooking for a couple of minutes, add the broccoli to the water and finish cooking everything together. Drain and return to the pot.
Meanwhile, in a saucepan, melt the butter over medium heat. Add the garlic and cook for 2 to 3 minutes.
Whisk in the flour and cook for 1 minute, then whisk in the milk and stock.
Cook until the sauce thickens enough to coat the back of a spoon.
Stir in 2 cups cheese and season with salt and pepper.
Toss the pasta and broccoli with the sauce. Adjust the seasonings to taste.
Place in a large casserole dish and top with the remaining 1/2 cup cheese and the chives or scallions, if using.
Place under the broiler until bubbling and browned.

Amazing Beef Stir Fry

After reading all about how delicious this was on Taste Buds I couldn't wait to give it a try! And it was definitely a winner! As it was cooking I had the thought that it would have been a good St. Patrick's Day dinner too with all the green veggies. The sauce was flavorful but still light and a cinch to make. You could put any veggies/meat you want with it and I'm sure it would be delicious, but these ones made me feel nice healthy for having eaten them :-)

Ingredients:
1 1/2 lbs beef sirloin, top round or flank steak
1 Tbsp olive oil
1 small red onion, sliced
2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame

3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper

Directions:
Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)
Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.
Serve over or along side rice (I used jasmine).

Beef with Broccoli and Onions (Freezer Meal)

This freezer meal was really good...I liked the flavor and I always love broccoli. It has a lot more meat in it than I usually cook with, but Mike wasn't complaining about that :-). The recipe comes from 30 Day Gourmet and 1 recipe, which I have put below, makes 6 servings.

Ingredients:
- 1 1/2 lbs. round or sirloin steak, trimmed
- 1 1/4 c. water
- 2 T. dried onion flakes
- 1 1/2 t. onion powder
- 1 T. beef bouillon granules
- 1 1/2 t. dried parsley
- 1 T. packed brown sugar
- 2 T. soy sauce
- 16 oz. frozen broccoli

On Hand:
- 1/4 c. water
- 2 T. cornstarch
- 12 oz. linguine (we had ours over brown rice)

Assembly Directions:
-Slice beef into thin strips. Spray pan with cooking spray. Brown the steak in batches until all steak has been cooked. Remove from pan and cool. Mix remaining ingredients in a bowl.

Freezing Directions:
-Place steak in a freezer bag or rigid freezer container. Pour sauce over steak. Seal, label and freeze. (we put the broccoli in the bag too...it was originally an on hand item)

Serving Directions: (write on bag)
-Thaw in refrigerator. Make pasta (or rice) according to package directions. Drain sauce off steak into a frying pan. Heat on med-high until boiling. Mix water and cornstarch in a separate bowl or cup. Pour mixture into sauce. Return to boiling and reduce heat. Mixture will thicken. Add the meat and broccoli to the sauce and mix to coat. Heat until warm. Serve over pasta (or rice).

Chicken and Rice Bowls

This meal idea comes from Taste Buds and was a nice change from our stir fry meals. I only marinaded the chicken for a few hours because I didn't read the recipe close enough the first time through, but it was still tasty...and healthy too! I was reminded of Teriyaki Stix by this meal (and Sara's short lived work experience there).

Ingredients:
-chicken breasts
-equal parts teriyaki sauce & fat free italian dressing
-1-2 cloves garlic, minced
-veggies of choice
-rice of choice

Directions:
-combine sauce, dressing, garlic and chicken in a ziploc bag & marinade over night.
-roast or grill chicken (I used my George Foreman grill!) and serve over steamed brown or white rice with your steamed veggies of choice.

Favorite Potato Soup

When I graduated high school my church Young Women leader gave us each a little cookbook she had compiled. Some of our favorite family recipes are from her (ie.Creamy Lemon Chicken), including the base recipe for this soup. I change this one up depending on my mood and who is going to eat it. When I make it for just us girls, I put in lots of frozen broccoli and no meat, but for Mike we add some meat to make it a little more hearty :-). Tonight I had bacon and half and half in the fridge for other recipes this week so we threw those in. It was delicious as always!

Ingredients:
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 c. onion, diced
- 2-4 T. butter
- 1 t. garlic, minced
- 3-4 potatoes, diced
- 2 c. water (or enough to cover potatoes)
- 1/2 t. salt
- 1/2 t. pepper
- 1/2 t. seasoned salt
- 4 T. flour/cornstarch
- 2 c. milk
Optional: diced ham/bacon, corn, broccoli, shredded cheese

Directions:
- Melt butter in large pot; Add onion, carrots, celery and garlic, saute until tender.
- Add potatoes, water and spices (and any frozen veggies). Cook until potatoes are tender.
- Combine flour/cornstarch and a small amount of water to make a paste; add to pot.
- Add milk; cook on low heat until thickened.
- Add ham and/or cheese; stir through till heated.

Veggie Bars

I hosted book club last night and Mckell made these for me (thank you!). They come from Jamie's recipe and they were a HUGE hit! They are sooo good...I couldn't stop eating them :-)!

Ingredients:
- 2 cans of reduced fat crescent rolls
- 1 standard size bar of cream cheese
- 1 hidden valley ranch dressing packet (the powder mix)
- 1/2 cup mayo
- 1 broccoli crown
- 1/2 cauliflower
- 10 baby carrots
- 1/2 red pepper
- 1/2 orange pepper

Directions:
- Place the crescent rolls unrolled and flat on a baking sheet. Press the seams together to make one large rectangle. Bake at 350 for about 10 minutes (until nice and golden). Remove from the oven and let cool completely.
- In a bowl combine cream cheese, mayonnaise, and ranch mix. Stir well. When the roll is completely cooled, spread this on top.
- The broccoli, cauliflower, and carrots are chopped finely in a food processor. The peppers are chopped finely by hand. Mix them all together and then pour onto the ranch spread. (I spread the broccoli mix on and then topped with peppers)
- Cut and serve!

Chicken and Broccoli Stir Fry

I got this recipe from Jamie's Cookbook. She has another recipe I really want to try, but this week I'm all for the simple meals, if you hadn't noticed by our menu :-). This is super simple, but still tastes good!

Ingredients:
1-2 Chicken Breasts
1-2 cups Frozen Broccoli
Terriyaki Marinade
Zesty Italian Dressing

Directions:
- Cut of the chicken breasts into strips and put into pan (I put a little sesame oil in first). Season chicken as desired, I used some crushed red pepper, ginger and garlic salt. Brown chicken on both sides.
- Pour in Italian dressing and Terriyaki Marinade to desired amount. I put half and half and next time I think I will put more marinade than dressing in. Stir to coat chicken.
- Add frozen broccoli and stir again. Place under broiler on low and let it cook for few minutes. (if your pan is like mine and has a plastic handle, just cover it with boil to place in over)
-Serve with rice. She suggests calrose rice because it is so sticky...we used brown rice tonight.

Curried Broccoli Pasta

This is another recipe I found on Taste Buds and I have the feeling it is going to be a new staple for me and the girls. It has two of my favorite things...curry and broccoli and the rest of the ingredients are things I always have on hand. YUM! I LOVE it!

Ingredients:
1 1/3 cups pasta (I put more than this, it depends on how saucy you want it- I used my good old gluten free penne)
1 tablespoon olive oil
1 teaspoon curry powder
3 cups broccoli florets
1/2 cup plain low-fat yogurt (I used FF sour cream)
1/3 cup chicken broth
4 teaspoons all purpose flour (or cornstarch)
1 teaspoon prepared mustard ( I used honey dijon)
Dash Salt

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet heat oil. Add curry powder and stir-fry over medium-high heat for 1 minute.
Add broccoli; stir-fry for 3 to 4 minutes or till crisp-tender.
For sauce, in a small saucepan, stir together the yogurt, chicken broth, flour, mustard, and salt. Stir into broccoli mixture.
Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Add pasta to broccoli mixture; toss to mix. Heat through. Serve immediately.

Chicken Divan Casserole

I like this one because although it has two of my favorite things, chicken and broccoli, it doesn't have cheese so it is a nice change from my typical chicken and broccoli dishes. It has a more sophisticated taste, but Ella and Addie still approve :-).

Ingredients:
- 1 c. uncooked rice (I use 1 1/2 and adjust water accordingly)
- 1 c. coarsely shredded carrots
- 4 boneless skinless chicken breasts (I use 2)
- 2 T. butter or margarine
- 3 T. all-purpose flour (or cornstarch)
- 1/4 t. salt
- black pepper
- 1 c. chicken broth
- 1/2 c. milk or half and half (I used 2% milk)
- 1/4 c. dry white wine
- 1/3 c. plus 2 T. grated Parmesan cheese, divided
- 1 lb. fresh/frozen broccoli florets (I used a 10 oz. bag)

Directions:
- Preheat oven to 350 degrees. Lightly grease 3 qt. baking dish.
- Prepare rice according to package directions. Stir in carrots. Spread mixture into prepared dish.
- Spray large skillet with cooking spray; heat over med-high heat. Brown chicken breasts 2 min. each side. Arrange over rice.
- To prepare sauce, melt butter in med saucepan over med heat. Whisk in flour, salt and pepper to taste; cook and stir 1 min. Gradually whisk in broth and milk; cook and stir until mixture comes to a boil. Reduce heat; simmer 2 min. Stir in wine. Remove from heat; stir in 1/3 c. cheese.
- Arrange broccoli around chicken; pour sauce over top. Sprinkle remaining 2 T. cheese over chicken.
- Cover with foil; bake 30 min. Remove foil; bake 10-15 min. or until chicken is cooked through.