Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

This is so good and rich and such a feel good food  that its hard to believe that it could be even a tiny bit healthy! I'm a squash lover but this recipe took spaghetti squash to a whole new, mind blowing level. My littles LOVED it...until they figured out that the "noodles" were squash. Then it was suddenly yucky. 

--------------------------------------------------------

~ 1 Medium Spaghetti Squash

~ 2 lrg. Garlic cloves, Chopped

~ 1 T. Olive Oil

~ 3/4 c. Low Sodium Chicken Stock

~ 2 t. Cornstarch

~ 1/2 t. Salt

~ 1/2 t. Black Pepper

~ 1/2 c. Grated Parmesan Cheese

~ 3/4 c. Plain Greek Yogurt

~ 2 c. Cooked, Shredded Chicken Breast

~1/4 c. Low Fat Shredded Mozzarella Cheese

Start by cooking spaghetti squash. My go to method is to stab a few holes in it and put in microwave for 6 minutes at a time until soft and steaming. (See this link for more fantastic tips and info for cooking spaghetti squash!)

While that is cooking, preheat a large skillet on medium high heat and add olive oil. Add garlic and saute just until fragrant. Add chicken stock, cornstarch, salt, and pepper then whisk until smooth.  Remove from heat and add Parmesan cheese. Stir until melted.  Add greek yogurt and stir again until smooth. Then stir in chicken. 

Preheat oven to 375 degrees. Cut spaghetti squash in half and remove seeds. With a fork, separate spaghetti squash from the shell and leave in the shell. Scoop chicken Alfredo sauce on top of each shell and lightly mix to distribute sauce to the the bottom of the shell. Top each shell with 2 T.of Mozzarella cheese. Bake for 10-12 minutes in a baking pan then broil for 5 more minutes. Stir the squash before serving. 

Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.

_______________________________________________________

• 1 stick of Butter
• 5 or 6 T. Flour
• 2-3 c. Potatoes, cubed and boiled
• Peas
• 1/2 gal. Milk
• Salt & Pepper to taste

In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 

___________________________________________________

•  1 T. Canola Oil
• 1/2 c. Diced Sweet Onion
• 2 c. Fresh Spinach
• 1/2 c. Grated Parmesan
• 1/4 c. Mayonnaise
• 1 8 oz. pkg Cream Cheese, room temperature
• 2 c. Diced cooked Chicken
• 1/2 t. Salt
• 1/4 t. Pepper
• 1 c. Colby Jack Cheese

 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.

In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.

Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.

Follow On Facebook

Do you like More Than Just A Casserole on Facebook??

Go here and like now!

Grilled Chicken Cordon Bleu Sandwich

Summer is the season for grilling. This sammy is delicious, easy, and can be made without turning your oven on! I love pretty much everything made on a  grill and I especially love chicken cordon bleu. This is a match made in heaven.

-------------------------------------------------------------------------

• Bread
• Deli sliced ham
• Swiss cheese
• Grilled Chicken breast, sliced
• Mustard sauce

Mustard Sauce:

• 1 T. Yellow Mustard
• 1 T. Hot Dijon Mustard
• 1/4 c. Honey
• 1/2 T. Lemon Juice
• 1/8 t. Onion Powder
• 1/3 Mayonnaise

Start by grilling chicken breasts.  While chicken is grilling mix sauce ingredients together until smooth. Then build sandwich: spread mustard sauce on bread, then place deli ham, sliced chicken breast, swiss cheese.   Butter outer sides of sandwich and place on grill. Grill on each side for a few minutes until cheese is melted and bread is golden brown.

Billy Goat Grilled Cheese

This little sammy was created by my husband. I'm a huge fan of grilled cheese but he was getting tired of plain boring grilled cheese sandwiches so he jazzed it up a little.

-----------------------------------------

• Bread
• Sliced Colby Jack cheese
• Sliced Pepper Jack Cheese
• Polish dog or Cheddar Brat, sliced

Start by warming polish dog slices in a pan until lightly browned. Transfer to plate. Build sandwich as so: on bottom piece of bread layer colby jack cheese, then warmed polish dog, pepper jack cheese, top with bread.  Lightly butter bread and grill until golden brown and until cheese is melted. 

Chicken Avocado Burritos

Fast, easy, AND healthy burritos! A new family favorite!

-------------------------------------------------------

• 2 c. Shredded Cooked Chicken
• 1 c. Shredded Mexican Blend Cheese
• 1 Avocado, diced
• 2 T. Chopped Fresh Cilantro
• 4 Large Tortillas

Mix chicken, cheese, avocado, and cilantro in a medium sized bowl. 

Add 1/4 c. mix to center of tortilla and form into a roll. Place on an oiled pan or griddle and let cook 2 minutes on each side,or until golden brown. 

Serve with sour cream or plain greek yogurt and some yummy pico!

Pumpkin Pie French Toast

I'm aware its the wrong season for pumpkin pie but this recipe was a forgotten gem that can't wait until fall to be posted! 

------------------------------------------------------------------------

• 2 Eggs
• 1/4 c. Milk
• 1/4 c. Pumpkin puree
• 1/4 t. Vanilla
• 1/2 . Cinnamon
• 1/4 t. Ginger
• 1/8 t. Cloves
• 1/8 t. Nutmeg
• 2 T. Brown Sugar
• Bread
 

Mix the ingredients in a flat bowl for easy dipping. Heat pan over medium heat. Dip the bread into the mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side.

Orange Pork Chops and Rice

• 4 T. Butter
•  6 Pork Chops, with or without bone
• 1 c. uncooked Instant Rice
• 2 c. Orange Juice
• 2 cans Cream of Chicken Soup
• 1 t. Salt
• 1/4 t. Pepper

In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

Mexican Haystacks

This was a fun, quick and simple spin off of Hawaiian Haystacks which are a favorite in this house. While it was tasty, there are a few things I will do differently next time. Read on to find what that is...

-------------------------------------------------

• 1/2 Onion, diced
• 1 T Butter
• 1(29 oz) can Refried Beans
• 1/2 c. Water
• 2 T Taco Seasoning
• 1 (6 oz) can Tomato Sauce
• 6 c. Cooked Rice, any kind
• Shredded cheese (I had shredded Mozzarella on hand and took the easy way out)
• Sour Cream (we use plain greek yogurt instead)

Saute onion in butter in a skillet over medium heat until translucent.

In a saucepan, warm the refried beans over medium heat for 8-10 minutes.  Add water and taco seasoning.  Add tomato sauce and stir until mixed until thoroughly

To serve, place 1 cup rice in center of plate.  Layer 1/2 cup bean mixture and layer onions on top. Top with shredded cheese and sour cream. 

Here's where I think needs changed. The bean mixture is delicious but I felt like this needed more toppings. I think next time we will do slices olives, shredded lettuce, tomatoes, and Fritos. These leave lots of room for creativity!

Crepes

To start, lets all learn how to properly say the word in the above title. It is commonly pronounced  as cr-ay-p. The french will laugh. The more correct way of saying it (its still Americanized) is cr-eh-p. My dad lived in France for 2 years so I grew up calling saying cr-eh-p so when I heard it pronounced cr-ay-p for the first time I honestly didn't know what they were talking about. With that, here is the recipe!
-----------------------------------------------------------------

• 1 c. Flour
• 1 T. Sugar
• 1/4 t. Salt
• 1 1/3 c. Milk
• 1T. Vanilla
• 3 Eggs
• 3 T. Melted Butter

Combine flour, sugar, and salt in a large bowl.  In a large measuring cup, combine the milk, vanilla, eggs and melted butter. Break up the eggs with a fork.
Slowly pour the milk and egg mixture into the dry ingredients, whisking rapidly.  Whisk until very well blended.
Heat a 8"inch non stick skillet or crepe pan to medium heat.  Coat skillet lightly with butter using a paper towel. Using a 1/4 cup measuring cup, scoop batter not filling to the top of measuring cup.  Pour batter into center of pan tilting the pan in a circular motion covering pan in a very thin layer.  Cook until the edges start to lightly brown and the crepe starts to sweat (30 seconds-1 minute).  Flip over and cook for a few more seconds until done.
---------------------------------------------
I love that crepes are so versitile and options are endless. These can be for breakfast, lunch, dinner or dessert. This particular batch of crepes were dessert filled with fresh strawberries and whipped cream topped with more whipped cream and a drizzle of chocolate.

Balsamic& Garlic Crusted Pork Tenderloin

Hands down, best tenderloin recipe ever. So much flavor and so moist!

----------------------------------------------------------------------------------------

• 4-5 Cloves of Garlic  finely minced
• 2 T. Balsamic Vinegar
• 2 1/2 t. Salt
• 1/2 t. Ground Black Pepper
• 2 T. Olive Oil
• 2 Pork tenderloins 1 1/4-1 1/2 lbs each
• 2 T. Canola Oil

Stir together garlic, balsamic vinegar, salt, pepper,and olive oil in a small bowl. Smear the paste all over the pork and marinate over night.

Preheat oven to 400 degree. 

Heat canola oil in a large saute pan over medium-high heat. Add pork, and brown pork all over for 3-5 minutes.

Transfer pork to 9x13 baking pan and put in the oven until the internal temperature reaches 160 degrees, about 20-30 minutes. Place pork on a cutting board and let rest 10 minutes before slicing.

French Toast Waffles

Sounds weird but they really are tasty! Give it a try!

--------------------------------------------------------------------

• 1 c. Vanilla Cocoanut Milk
• 3 lrg. Eggs
• 1 tsp Maple syrup (or go clean and use agave instead)
• 1/2 t. Vanilla Extract
• 1/2t. Ground Cinnamon
• 1 t. finely grated Orange rind (the best part!!)
• 6-10 slices Whole Wheat Bread

Spray waffle iron with non stick spray and preheat.  Whisk together coconut milk, eggs, syrup, vanilla, cinnamon, and orange rind. Dip bread into egg mixture and cook 4-5 minutes or until golden brown. 

Quick Freezer Burritos

With my husband being a full time busy grad student he always takes a lunch to school with him. I felt bad he was stuck with PB&J every day (he really didn't mind though), he gets sick of left overs, and freezer meals are so nasty and bad for you. So, I came up with some homemade slightly healthier,not to mention very easy, freezer burritos that he loves and are great to grab and go.

--------------------------------------------------------------------------

• 1 can Fat Free or Vegetarian Refried Beans
• 1/4 c. Salsa
• 1/2 Tony Chachere's Creole Seasoning
• Shredded Colby Jack Cheese
• Tortillas (any size; my husband prefers the large ones)

 Mix bean, salsa and seasoning in a small bowl. Spread bean mixture onto the center of tortilla and top with cheese. Roll up,  folding ends in burrito style. Wrap in saran wrap and put in freezer. Microwave unwrapped, for 1 minute or until warm.

{Recipe makes 5 large burritos or 7-10 small burritos}

Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.

------------------------------------------------------------------

• 3 c. cooked Red Quinoa
• 3 c. All-purpose Flour
• 2 T. Baking Powder
• 6 Lrg. Eggs
• 1 c. Vanilla Greek Yogurt
• 1/3 c. Skim Milk
• 1 Lemon, squeezed
• 1 T. Brown Sugar
• 1 T. Vanilla Extract
• 1 bag Frozen Blueberries
• 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.

Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.

Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 

Recipe makes 12-14 pancakes.