I can honestly say these are the EASIEST to make and YUMMIEST to eat! My boyfriend could seriously eat these every day but b/c I try to eat clean as much as possible I don’t make them very often. Well, last night was date night at home so I made him his favorite meal. Hope you & your loved ones enjoy them too!
Grocery List $6-$10
**Most of these ingredients I have lying around my house at all times; prices may vary**
3 Chicken Tenders
1 Can Cream of Chicken Soup
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1 Package *Low Calorie* Crescent Rolls (makes 8 pot pies)
Spices (your preference)
Cook chicken and shred
In a separate bowl, add shredded chicken, veggies, cream of chicken and spices – mix thoroughly. Set Aside.
PAM your muffin tin (you don’t want these babies to stick!)
Tear crescent rolls at preferrated lines and place one in each muffin cup.
Tip: I stretch the crescent rolls just slightly, and careful to not rip them, so that they cover more of the muffin cup.
Add mixture to each muffin cup
Close up the top of your pot pie by using the sides of the crescent roll (there should be 3 corners to cover the top)
Tip: Take a fork and stab each one so that air can seep through and your pot pies don’t explode)
Bake at 375 degrees for 9-12 minutes
Tip: Scoop the pot pies out with a fork or spoon. If you try lifting from the top most likely the top of the pot pie will come off.
Holy moly, this is an awesome recipe. I had a few construction workers (ok, they were friends) over to patch a few holes in the wall from some renovations and I them promised dinner. I wanted to cook something yummy for them but easy for me. Needless to say, it was a hit!
Grocery List: $10-$20
3 Chicken Tenders
1/2 Cup Fat Free Cottage Cheese (this replaces fattening ricotta cheese)
Fresh Spinach Leaves Chopped
Fresh Garlic Minced (1-2 cloves)
10 Lasagna Noodles – Boiled to Al Dente
1 Bottle of Your Fav Alfredo Sauce (I only use 1/2 bottle to cut down on calories / fat content)
Italian Seasonings to Taste (optional)
Shredded Cheese (optional)
**Preheat oven to 350 degrees**
**Grease Baking Dish**
1. Boil Lasagna Noodles (I add a splash of EVOO to keep noodles from sticking)
2. Pan cook Chicken while noodles are boiling. Add Seasonings while cooking. Once done, shred.
3. In a large bowl, add & mix together egg, cottage cheese, spinach, shredded chicken, garlic, seasonings.
4. Drain noodles and place noodles on a flat surface (for easy rolling).
5. Place mixture at top of noodle and start rolling, tucking the filling in as you roll. Once rolled up place in baking dish.
6. Once all your rolls are in the baking dish, top with Alfredo sauce and sprinkled cheese.
7. Bake at 350 for 1/2 hour or until bubbly.
Oven toasted Quinoa Bread with butter & garlic salt and a yummy spinach salad with fresh peas & sunflower kernels.
This is a healthy version of french fries. I used sweet potatoes and then baked them. You’ll probably notice that my “sweet potatoes” are not orange. But the sign at my local grocery store said sweet potatoes! So I did some research which you can read Here. Basically there are white, purple, and orange sweet potatoes. I always seem to pick up the white ones. Alright, enough sweet potato talk – let’s COOK! 🙂
Grocery List: $2-$5
1 Large Sweet Potato (Serves 2-3)
1. Preheat oven to 400
2. Cut sweet potato into fries
Tip: I slice the potato in half and then cut at a diagonal to make “steak” type fries
3. Place on Baking Sheet and sprinkle desired seasonings on. I usually do a bit of garlic sea salt, a mix of Italian seasonings, and a bit of fresh basil or rosemary.
Tip: Make sure to get both sides of potato with seasonings
4. Drizzle with Olive Oil and place in oven for 25-30 minutes
Tip: If your baking sheet isn’t non stick spraying with non stick spray before placing fries on sheet will help prevent sticking.
5. Enjoy some guilt free Sweet Potato Fries!
Josh & I paired ours with smoked turkey sausage.
Homemade fried rice is both easy and delicious. As I’m always trying to watch my waist line I made my fried rice with as many healthy ingredients as possible and keep the sodium WAY down by using as little as possible soy sauce. This yummy recipe is boyfriend and kid approved! Hope you and your family enjoy it too!
Grocery List: $10
Frozen or Fresh Veggies (This time I used broccoli, corn, onions, peas, and green beans)
1. Cook Minute Rice
Tip: Making homemade rice is obviously amazing – but I seem to burn rice every time I make it. Minute rice keeps my pans in shape and the smell of burning out of my house. Feel free to use any variation you prefer!
2. Pan fry 1 egg
3. While rice & egg are cooking, combine all veggies in a large frying pan to cook.
Tip: I use frozen veggies so they take a bit longer to defrost and pan fry. I use a splash of olive oil to keep them moist and cover with a lid to cook faster.
4. Once Egg is all good and cooked through, add to veggies and mix together.
5. Add a splash or two of soy sauce to the veggies and egg
6. Add rice.
Tip: You can simply add rice to the pan with veggies & egg to get all of it mixed together really nicely. Or you can put rice in a dish and serve veggies on top. Either way, you’ve got yourself some yummy fried rice!
Plated & Ready to Eat!
Josh & I paired our fried rice with Elk Steaks.
Josh likes his elk steaks a bit rare (understatement of the year)…
As both my boyfriend and I work a lot, I really love easy dinners. Like I’ve said before, I troll Pinterest and Google Search for inspiration. This time my inspiration let me to make a Pesto Chicken Roll Up. Hope you Enjoy!
Grocery List: $15-$20
Chicken Breasts (I used about 3 for this recipe)
Pesto Sauce (I bought jarred pesto from our local grocery store)
Roasted Red Peppers (I bought jarred pesto from our local grocery store)
Spinach (I just had this in my fridge and threw it into the mix)
Mozzarella Cheese (I had string cheese handy… I told you I was on a budget!)
Italian Seasonings or Italian breadcrumbs
1. Preheat oven to 375 degrees
2. Spray your cooking dish with a non stick cooking spray
3. Place chicken breasts in heavy duty large plastic bag and pound with meat mallet until flat
4. Spread pesto on chicken breasts
5. Top with peppers, spinach, and cheese.
Tip: I cut the string cheese long ways a few times so that it will melt easier
6. Roll your chicken up and place in dish
Tip: As you are rolling up your chicken continue to tuck in the toppings so they are snug in the chicken
7. Sprinkle Italian Seasoning or Bread Crumbs on top of chicken
8. Drizzle with olive oil
9. Bake for 45 minutes (give or take)
Tip: Depending on your chicken, oven, etc.. keep an eye on the chicken. You don’t want it to get dry so if you see it’s done, take it out. Also drizzling a little olive oil throughout baking may help it stay moist.
**I paired mine with a spinach salad with dried cranberries and sunflower seeds as toppings and a Lite Raspberry Vinaigrette.