Guilt Free Mac & Cheese

Jake and I really like this, but our kids don't really eat it. But they don't really eat regular mac & cheese either. Healthy option!

1/2 cup milk

1 cup cottage cheese

1/4 cup finely chopped onion

2 T grated Parmesan cheese

1/4 tsp salt

pepper to taste

3 cups cooked elbow macaroni (1 1/2 cups dry)

1/2 cup shredded cheddar cheese, divided

Ham (optional)

In blender, combine milk, cottage cheese, onion, Parm. cheese, salt and pepper; cover and process until smooth.  Pour into bowl; stir in macaroni and 1/4 cup cheddar cheese. (Can put in Ham).  Put in 1-qt baking dish (greased).  Sprinkle with remaining cheese.  Cover and bake at 350 for 30 mins.  Uncover, bake 5-10 mins longer until edges are bubbly.

Italian Chicken

Another one my kids eat and super easy. Yes I'm going a little crazy but I figured while I was doing one I would add more favorites.

4-6 chicken breasts

1/4 c water

1 package dry Italian seasoning

Cook for 4-6 hours in the crock pot.  Shred chicken when possible and let is soften up more.  An hour before eating mix together and add:

1 package of cream cheese

1 can cream of chicken soup

Serve on top of spaghetti noodle...YUMMY!!!

Taco Casserole

This one is gluten-free, kid friendly and healthy. It's easy to make and yummy!

2 boneless skinless chicken breasts (cooked and shredded)

4 cups cooked brown rice

3/4 cups frozen corn (I usually use a can)

1 can black beans drained and rinsed

1 cup plain greek yogurt

4 oz. can diced green chilies drained

1/2 cup salsa

1 cup lowfat cheddar cheese plus more for topping

(Can add taco seasoning for more flavor)

Combine all ingridients in bowl and spread evenly in a 9x13. Sprinkle desired amount of cheese on top and bake at 350 for 20-25 minutes.

Mediterranean Chicken and Sausage (This one my kids actually love)

1 pound kielbalsa sausage

½ cup of Greek Vinaigrette Dressing

3 pounds (4 chicken Breast)

½ pound of medium mushrooms

1 can of chicken broth (can use extra broth for rice)

2 Tablespoons corn starch

¼ cup of water

6 cups of Minute rice

Cook cut sausage in large skillet then take out ….and put in chicken and at ¼ cup of the dressing. Cook chicken. Then put in sausage, mushrooms, broth and remaining dressing. Dissolve corn starch in water…add to skillet and bring to a boil. Reduce heat cover and simmer. 15 minutes until chicken is cook thoroughly. Serve over rice.

EASY KUNG PAO CHICKEN

1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces

1/4 cup Soy Sauce, divided in half (2 Tablespoons is half)

2 Tablespoons of freshly squeezed lemon juice

2 Tablespoons sugar

2 teaspoons cornstarch (optional- for thickening)

1/4 teaspoon of crushed red pepper

1/4 cup water

2 Tablespoons canola oil

1 clove garlic, minced

1/4 cup onion, diced

1/4 cup roasted peanuts, chopped (I don't use these)

1 cup (roughly) of Desired vegetables ( I usually use broccoli) (carrots, mushrooms, red pepper, or leftover sugar snap peas)

DIRECTIONS:

Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.

Serves 4.