sheet pan Healthy Chicken parm

1 lb boneless skinless chicken cutlets

• 1 egg, whisked
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp. Italian seasoning
• Salt and pepper
• 3 cups green beans
• 2 tsp. olive oil
• 1/2 cup marinara sauce
• 1/2 cup fresh mozzarella cheese (or part skim shredded mozzarella)
• 1/4 cup fresh basil, chopped
  
  
  5freestyle points

lasagna soup

LASAGNA SOUP

Yield: 8 servings

INGREDIENTS:

FOR THE SOUP:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• salt and freshly ground black pepper, to taste
• 1/2 c. fresh basil leaves, sliced thinly

DIRECTIONS:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.

https://www.afarmgirlsdabbles.com/lasagna-soup/

butter cookies

Butter Cookies (Cut Outs) Cream these together in mixer: 3 C butter 2 1/3 C sugar 4 egg yolks 1 C heavy cream 3 tsp vanilla


Mix the dry ingredients, and gradually add to mixer: 8 ½ C flour 2 tsp baking powder

Separate into 4 parts. Wrap in cellophane and refrigerate for an hour or so just to “firm” dough. Roll out and cut. Bake at 400 for about 6-8 minutes.* Cool on pan for a couple mins then remove to cooling rack. You can freeze them until you’re ready to frost if you want! *We like ours thicker and chewy (not thin and crispy). I roll ours thicker and remove from oven as soon as they begin to brown.

Buffalo wing cupcakes

https://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html

ham and swiss slider

http://www.kingshawaiian.com/recipes/hawaiian-ham--swiss-slider/

Roasted Red Bell Pepper dip

Ingredients

• 1 c roasted red bell pepper, diced, drained and patted dry
• 8 oz cream cheese, softened
• ½ c mayonnaise
• 1 Tbls Dijon mustard
• 2 c shredded cheese (any kind, I used a Mexican blend)
• ½ c Parmesan cheese
• 1½ Tbls onion, minced
• 2 cloves of garlic, minced

Instructions

1. Preheat oven to 350 degrees.
2. Place all ingredients in baking dish and stir until well combined. If you are using jarred peppers, drain off the liquid before dicing. If you are using peppers from your frozen stash, you're good to go. I use ⅓ less fat cream cheese and light mayo because I think it makes the dip creamier (and I use that as an excuse to eat more!). Feel free to use the full-fat versions.
3. Combine all ingredients thoroughly in the baking dish and bake for 20-25 minutes.
4. You are looking for the cheese to melt and get slightly browned and bubbly. Serve hot.

https://www.momontimeout.com/roasted-red-bell-pepper-dip/

French Onion Soup

Taco soup- 0 points

This recipe makes nine portions. You can either simmer it on the stove or make it in a crockpot. It will take about 30 minutes on the stove or several hours in the crockpot.

What You Need:

1 chopped yellow onion
3 chopped green onions
2 minced garlic cloves
12 oz canned diced tomatoes including juice
4 cups low-fat chicken broth
1/3 cup tomato salsa
3 chopped celery stalks
1/3 cup fresh cilantro
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon chili powder
4 tablespoons fat-free sour cream
Juice of 1/2 lime (optional)
1 tablespoon all-purpose flour (optional – adds points)

How to Make It:

Saute the yellow and green onions with the garlic in a large pot until tender. You can add a little water or some nonstick spray if needed. Add the tomatoes, broth, salsa, celery, cilantro, bell pepper, basil, cumin, chili powder and sour cream. Add the juice of half a lime if you want to. You can also add the flour. If you prefer thicker soup, add 2 or 3 tablespoons of flour instead of just one. Stir well and simmer gently until the vegetables are tender then serve hot.

pulled chicken

Crockpot Pulled BBQ Chicken sandwhich with coleslaw 

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins

Serves: 4-6

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
¼ cup brown sugar
1 tbsp Worcestershire sauce
salt to taste


Instructions

Season chicken breast with garlic powder, seasoning salt and pepper front to back. Then place in your crockpot.

In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

Pour over chicken, cover and cook on HIGH for 3-4 hours

Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

RIGGIES