Buffalo Chicken Macaroni & Cheese.
If you like buffalo chicken, then you will love this mac and cheese! This dish is definitely a splurge, but a little bit goes a long way with all the flavor it packs. It’s spicy, cheesy, crunchy and delicious!
- 2 1/2 cups skim milk
- 1 cup reduced-fat shredded mozzarella, plus a bit extra for topping
- 1/4 cup grated Parmesan cheese, plus a bit extra for topping
- 1/4 cup blue cheese, crumbled, plus a bit extra for topping
- 1 cup chicken breast, diced (you could also use rotisserie chicken)
- 16 oz elbow macaroni (whole wheat if you can find it)
- 1/4 cup green onions, chopped
- 1/2 cup celery, diced
- 1/2 cup Frank’s Red Hot
- 2 tbsp corn starch
- 1/4 cup panko bread crumbs
- Garlic salt
Begin by heating the skim milk on medium heat. Make sure that the milk is hot but does not come to a boil. Once the milk is heated through, slowly add in the shredded mozzarella while stirring the milk. Once the mozzarella has melted into the milk, you can add in the Parmesan and blue cheese. Continue to stir to melt the cheeses into the milk. Add in the cornstarch and a dash of garlic salt, continuing to stir. The cornstarch will help to thicken the sauce. Turn the heat down to low while you cook the macaroni.
Cook the macaroni as directed on the package. After you’ve drained all excess water, put the cooked macaroni back in the pot and add in the celery, chicken and Frank’s Red Hot. Pour in the cheese sauce and mix well to combine all of the ingredients. Pour the macaroni mixture into a baking dish and top with the panko bread crumbs along with a bit of the Parmesan, mozzarella and blue cheese. Bake in a 400 degree oven for about 35 minutes, or until the top is browned and bubbly. When serving, top with a small handful of green onions.
Avocado Chicken Salad With Green Onion, Celery & Dill.
This healthy chicken salad recipe is packed with protein by using avocado instead of mayo. The dill adds a bright flavor, the celery and green onion add a great crunch. You can eat this chicken salad in a sandwich, with a salad or just on its own. Any way you eat it, it’s super yummy and guilt free!
- 1 small chicken breast (~1/2 cup diced)
- 1/2 avocado, diced
- 1/4 cup celery, chopped
- 1/4 cup green onion, chopped
- 2 tbsp grated Parmesan
- 2 tbsp fresh dill, chopped
- garlic salt
- black pepper
To cook the chicken, place the meat on a baking sheet and season lightly with garlic salt and black pepper. Cook in the oven for about 20 minutes on 400 degrees.
While the chicken is cooking, put the avocado in the food processor and blend until smooth.
After your chicken has cooked and cooled down a bit, dice it into small cubes and put the meat into a mixing bowl. While the chicken is still warm, season with a dash of garlic salt/black pepper and add in the celery, green onion, dill, Parmesan and avocado and stir well to combine all of the ingredients.
BBC’s Healthy Spaghetti Bolognese.
A friend passed along this “healthy” Bolognese recipe from BBC and I convinced Gareth to cook it for me on Valentine’s Day. Of course, he did an amazing job and it was so yummy, in fact, that I just had to make it myself so I could enjoy it again! The great thing about a dish like this is you can follow the basics of the recipe and add or subtract ingredients to tweak it to your liking. I modified the recipe a bit to make it a little heartier by adding a bit more meat and carrots (sliced instead of shredded), put the sauce over no-yolk egg noodles instead of spaghetti and I topped it with grated Parmesan instead of parsley. The overall flavors are great – the Worcestershire sauce gives it an unexpected flavor that works perfectly with the rest of the dish.
Four Cheese No-Fry Eggplant Parmesan.
Typically eggplant Parmesan is heavily breaded and fried, but this no-fry eggplant parm is baked and has no added oil. The cheeses provide all the flavor and ooeygooey deliciousness that you need! Delizioso!
- 5 baby eggplant, sliced lengthwise
- 5 oz fresh mozzarella, diced
- 1/3 cup Asiago, shredded
- 1/3 cup crumbled feta
- 4 tbsp grated Parmesan
- 1 large handful fresh basil, chopped
- 1 cup tomato sauce
- fat-free cooking spray
- garlic salt
- hot red pepper flakes
Begin by pan cooking the eggplant. Spray some cooking spray into a pan on medium-high heat, and cook each side of the eggplant for about 1 minute. This is just to lightly cook the eggplant, it will continue to cook in the oven.
Once all your eggplant has been pan cooked, you can begin the process of layering it in a baking dish. Depending on your baking dish, you may have a difference in layers, but I made mine with two layers of eggplant. Begin with one layer of eggplant at the bottom of the dish. Try to line up the eggplant so there aren’t any gaps between the slices. Spoon half of your tomato sauce over the eggplant. On top of that, layer half of the cheeses and all of the basil. Season the layer with dash of garlic salt and hot red pepper flakes. Then, layer more eggplant and top with the remainder of the cheeses and tomato sauce. Season with another dash of garlic salt and hot red pepper flakes.
Bake in a 400 degree oven for 45 minutes. It will be bubbling and the cheeses will be melted and lightly browned. If you want to brown the top a bit more, you can always put it under the broiler for a few minutes.
Roasted Lemon Green Bean & Garbanzo Bean Salad.
Growing up, my great-grandma would make a bean salad that was soaked in white vinegar and garlic that was one of my favorite things to eat. This recipe is reminiscent of that but instead of using vinegar I used lemon juice. The lemon juice is absorbed by the beans while roasting in the oven and the end result is a delightfully tangy and healthy salad.
- 4 cups green beans, trimmed (I used French green beans)
- 2 lemons, juiced
- 1 1/2 cups garbanzo beans
- 1 tbsp chopped garlic
- 1 tbsp olive oil
- garlic salt
- black pepper
Put the green beans and chick peas into a deep roasting pan and add the garlic, lemon juice, olive oil and a dash of garlic salt/black pepper. Toss to mix all of the ingredients together. Cook the beans in a 400 degree oven for about 40-45 minutes, or until the juice in the bottom of the pan is gone and the green beans have lightly browned.