Thursday, March 21, 2013

Recipe Review

It's the remix to ignition hot and fresh out the kitchen mama rollin that body got every man in here wishen...
Little R Kelly to get you in the mood for cooking :) 

Warning: this post is very long and you may get hungry in the middle from seeing so much delicious food, so feel free to stop and get a snack, then keep reading! 

Eric and I have been trying out new recipes left and right these past few weeks. I try to come up with a list of meals for the week so we know exactly what to get at the grocery store, and so far we haven't cooked a dinner we didn't like!

So of course I wanted to share some of our favorites and maybe inspire you to make something new! 
Most of these have the link that will take you to the original site, otherwise I've included the recipe bellow.

 -------- Baked Macaroni and Cheese with Broccoli -------

Servings: 8    WW P+: 7
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This dish we had last night. The end result isn't nearly as CHEESY as you're probably used to, but it's still really tasty. Talk about classic comfort food with pasta and broccoli . 

2 sprays cooking spray
12 oz uncooked pasta, gemilli or other twisted pasta (about 2.5 cups)
1/2 tsp salt (for pasta water)
10oz uncooked broccoli (about 2.5 cups)
1 tsp butter
1/3 cup breadcrumbs
3 tbs grated Parmesan cheese
2 1/2 cups fat free milk 
1/3 all purpose flour
1/2 cup diced onion
1 cup low fat shredded cheddar cheese
1 tsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper 

  • Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray. 

  • Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. 

  • Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

  • In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

  • Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

  • Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

-----  Turkey Meatloaf -----

Servings: 4     WWP+: 7
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Meatloaf is one of my  favorite dishes. Why I don't make it more I don't know. Probably because I can't make it taste like my mom's version. This was super good paired with a small baked potato and some peas. CLASSIC feel good meal. 

Get the recipe HERE!!

----- Cheeseburger Casserole -----

Servings: 9     WWP+: 7 
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I made this last week when my sister came down to visit. We were eating at like 9pm so I don't know if it was because we were REALLY hungry or that this actually tasted as good as it looks. (Just kidding, it totally taste delicious.)  Everything you love about a cheeseburger in a pasta dish. We omitted the pickle garnish, but feel free to add any thing else you usually crave on your burger! 

Get the recipe HERE!!!

----- Chicken Teriyaki with Broccoli -----

Servings: 4    WWP+: 7 
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If I were to make this recipe again I think I would double it. We had another couple over and it was just enough for us. It's a really good alternative to takeout, I just wanted more than the recipe made! 

2 cloves medium garlic, minced
1 lb uncooked boneless skinless chicken breasts cut into 1 inch cubes
3 medium uncooked scallions, chopped
1/2 cup fat free chicken broth
2 tbsp teriyaki sauce
2 cups cooked brown rice, regular or instant, kept hot
4 cups uncooked broccoli florets, steamed 

  • Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.

  • Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

  • Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

----- Taco Casserole -----

Servings: 6    WWPts: 8 (figured out by the recipe building at
recipe from
Doesn't that just look like taco cheesy heaven! Well it's pretty close :) 
Using ground chicken instead of beef really lightens up this recipe but doesn't take away from the taco taste. You can also served this with more tortilla chips if you choose or even a side of guacamole! 

Get the recipe HERE!!!

----- Crock Pot Italian Sloppy Joe -----

Servings: 6       WWP+: 8 
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So a crock pot has to be one of the God's blessings to man-kind. I LOVE when I get to use mine. Whip something together in the morning, go about your activities and then, BOOM dinner's ready!!! This is another great crock pot recipe, but I believe you can make it without one too. These sloppy joes are filling and great without a bun as they are with one. 

Get the recipe HERE!!! 

----- Broccoli and Cheese Twice Baked Potatoes -----

Servings: 8      PPT+: 3 
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So by now you've probably figured out that Skinny Taste is my go-to source for recipes. And for good reason! Make sure you check it out because this site has everything. Including this super yummy, skinny version, of twice baked potatoes. I always have mixed feelings about potatoes, but in moderation (meaning one  not the size of your face) they're quite good in points! 

Get the recipe HERE!!! 

Sometimes I do remember to take pictures of the food I make :)

----- Black Bean Spinach Enchiladas ----- 

Servings: 8     PPT+: 9 
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These enchiladas are perfect for when you just aren't feeling meat, or are in need to make a vegetarian meal. All the flavor of enchiladas but veggie friendly! Serve with some brown rice, or even some fat free re-fried beans to make dinner into a fiesta! 

Get the recipe HERE!!! 

----- Chicken Parmesan Casserole ----- 

Servings: 8   PPT+: 8 
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One of my favorite pasta dishes that I hardly ever eat anymore is chicken Parmesan. The breading on the chicken when they prepare it at restaurants is never good for you. So imagine my excitement when I stumbled across this recipe that gives me all the taste of chicken parm but without the pasta or breading. This cheesy, tomatoey (?) , garlicky, casserole is sure to please your inner Italian. 

Get the recipe HERE!!! 

----- Santa Fe Turkey Stuffed Peppers -----

Servings: 6   WWP+: 4 
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THESE ARE SO GOOD! I love stuffed peppers, and this is a great recipe for them. You use lots of corn and beans with ground turkey, but without the rice so you don't worry about as many carbs! Yeah low carb!! They're colorful, cheesy, and delicious! 

Get the recipe HERE!!! 

A pic of my own version...

So get cooking and try something new! If you find a recipe you just love please share it! 

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