Jalapeno Popper Chicken

Recipe taken from Add A Pinch

Ingredients
6 skinless, boneless chicken breast

For the jalapeno popper topping:
3 slices bacon, diced (I used Turkey bacon)
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese

For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted

Instructions
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Serve warm.


I made this for dinner the other night and we loved it! I made a couple alterations. I used turkey bacon, and I also used whole wheat crackers for the topping.

Ham Fried Rice

From Sharee Jeffs

3 c. cooked brown rice
1 c. diced ham
2 green onions, diced
1 c. peas, cooked
3 eggs, scrambled
1 c. mushrooms
2 T. soy sauce
1 t. olive oil

Cook onions and mushrooms until tender in oil. Add rice and fry for 10 minutes, stirring frequently. Add peas and ham. Push rice mixture over to one side of the pan and add the eggs. Cook and stir until scrambled and stir into rice mixture. Add soy sauce.

Green Smoothie

From Sharee Jeffs

1/2 c. apple juice

1/2 c. water

1 c. frozen blueberries

1 banana

1/2 c. frozen strawberries

2 handfuls of spinach

Whole Wheat Pizza Crust

From Sharee Jeffs

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

Directions
Preheat oven to 350 degrees F
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Easy Mixed Veggie Casserole

From Kathy Perrins

8oz sharp cheddar cheese
2 cups cooked brown rice
1 small can sliced mushrooms (optional)
1/2 cup diced onion (I use dried, rehydrated)
1 cup milk
3 TBSP butter
5 pound bag of frozen California mix Veggies (broccoli, Cauliflower, carrot) thawed.
or equivalent amount of fresh broccoli or frozen chopped broccoli thawed.
2 tsp salt
Optional 2 cups diced cooked chicken breast.

Preheat 350 degrees.
Spray a 9x13 baking pan with cooking spray.

In a large kettle combine all ingredient except veggies and salt and cook over medium heat,
until butter and cheese are melted. Mild cheddar doesn't melt well, that is why the sharp is best.
Add veggies and salt and cook stirring until well mixed, and the veggies are warmed, about two minutes.
Turn into sprayed baking dish and bake until tender, about 30 minutes.

Makes 8 servings and it is easy to make 1/2 the recipe.

Baked Chili Relleno Dish

From Kathy Perrins

1 Cup evaporated milk
4 Egg whites
3 TBSP corn starch
1 3oz can whole green chillies
1 8oz can tomato sauce
1 Pound Shredded Mexican Blend Cheese

Preheat oven to 350 degrees.
Spray a deep 1 1/2 quart casserole dish with cooking spray.
Beat milk, eggs and cornstarch until smooth.
Split open chilies and rinse, drain on a paper towel.
Reserve 1/2 cup of the cheese for the top.
Alternate layers of chilies, cheese, and egg mixture.
Pour tomato sauce over the top and sprinkle with cheese.
Bake 1 hour, or until eggs are cooked.

Southwest Salad

From Kathy Perrins


1 Head Iceberg lettuce finely chopped
3-4 Tomatoes, finely chopped
1 Bunch Green onions, finely chopped (optional)
1 Cup shredded cheese (Cheddar or Mexican Blend)
1 Can Corn (drained)
1 Can Black Beans (drained)
1 Pound Hamberger Cooked and drained
1 TBSP Taco Seasoning added to the hamburger when it is cooked.

Combine the above ingredients add then stir in dressing:
1/2 Cup of Fat Free Mayo
2 TBSP Caesar Dressing
2 TBSP Ranch Dressing
1/2 Cup Pace Picante Sauce
Mix all of the ingredients together and add to the salad.

Or the dressing of your choice

This make 4 servings of 500 calories each, or in other words, a whole meal.