Creamed Spinach

As I was growing up this is a recipe that my dad used to make all the time. I used to never eat it because it had onions in it. Now that my pallate has significantly changed over the years it has become a favorite of my dad's many tasty recipes. It is pretty easy to make and in my opinion far surpasses any other creamed spinach I've tasted.

Hope you enjoy!

Creamed Spinach 

passed down from my dad

Ingredients

• 2 tbs oil
• 1 medium onion, chopped finely
• 2 boxes frozen chopped spinach
• 1/2 box (4 oz) cream cheese (1/3 less fat)
• 1 can cream of mushroom soup
• ~4 oz sharp cheddar cheese
• 1 tsp celery seed
• season to taste (salt,pepper, Tony's)
• 
  

Directions

1. Preheat oven to 350. 

2. Saute onions in oil until soft. 

3. While onions are cooking, place box of spinach in a medium saucepan and cover with water. Boil about 15 minutes. Drain completely and return to saucepan. 

4. Add cream of mushroom, onions, cream cheese, celery seed, and seasonings to spinach. 

5. Cook on medium about 5-10 minutes, or until ingredients are combined. 

6. Transfer mixture to a casserole dish and top with cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted

BBQ Chicken Foil Packs

This is hands down one of the easiest dishes to make. My friend from college shared this recipe with me and I have been making it ever since. So simple, yet packed with so much flavor.

BBQ Chicken Foil Packs


Ingredients:
2 chicken breasts
1 bottle BBQ sauce (whatever your favorite is)
1 onion, cut in strips
1 green bell pepper, cut in strips
seasonings (garlic powder, onion powder, tony chacheres, salt, pepper)

Directions:
1. Preheat oven to 350
2. Season chicken to your preference
3. On a large sheet of aluminum foil, place one chicken breast. Place the onion and bell pepper over the chicken. Cover the chicken with 1/2 bottle of BBQ sauce.
4. Fold the foil up to seal everything in. Place onto a cookie sheet.
5. Bake at 350 for 45 minutes to an hour, or until chicken is no longer pink.

This is best served with a baked potato, but since we are dieting I served it with a salad...boring I know but still a delicious meal!

Mexican Chicken Lasagna

In preparation for our upcoming wedding DJ and I have decided to change our eating habits. We are trying to stay away from all the starchy carbs and include healthier meals in our diet. I recently subscribed to Cooking Light magazine and have been throughly impressed with lots of their recipes. This one is a healthier version of a traditional Mexican beef casserole. It serves 8 and is only 331 calories per serving. Very delicious!


Mexican Chicken Casserole
adapted from Cooking Light 


Ingredients: 


Salsa:
8 plum tomatoes, halved
3 garlic cloves, peeled and crushed
1 small onion, chopped
1 seeded jalapeno pepper, quartered
Cooking spray
1/3 cup chopped cilantro
3 tbsp lime juice
1/8 tsp black pepper

Lasagna: 
1 cup chopped onion
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1 cup diced zucchini
3 cups cooked chicken breasts, shredded
1 tbsp garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 (10 oz) can green chili enchilada sauce
1 (4 oz) can chopped green chiles
12 (6 in) corn tortillas
1 cup shredded Monterey pepper jack cheese
1 cup crumbled feta cheese

Directions:

1. Preheat broiler
2. Prepare salsa, place tomatoes, garlic cloves, small chopped onion, and seeded jalapeno on a baking sheet that has been coated with cooking spray. Broil 20 minutes, or until charred. Remove from oven; cool slightly. Place mixture into food processor; add cilantro, lime and pepper. Process until smooth. Set aside.
3. Preheat oven to 350
4. Prepare lasagna, heat large nonstick skillet over med-high heat. Lightly coat pan with cooking spray. Add onion, corn, bell pepper, and zucchini; saute 6 minutes or until tender.
5. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until throughly heated. Remove from heat.
6. Spread 1/2 cup salsa over the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange half of the tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa and 1/2 cup cheese. Repeat layers beginning with tortillas, ending with cheeses.
7. Bake at 350 for 25 minutes, until bubbly.