Mom's Lemon Chicken

Mom’s Lemon Chicken
Makes 4 servings

16 oz. chicken, raw, diced
1 can fat-free cream of chicken soup
½ tsp salt
½ tsp paprika
1/8 tsp tarragon leaves
Juice from 1/2 lemon (about 2 tbsp)
Zest from 1 lemon (about 2 tsp)
¼ cup water
2 cups white microwavable rice, cooked
4 cups green beans, cooked

Heat a large pan sprayed with nonstick cooking spray over medium heat. Add chicken, sprinkle with salt and pepper, and cook until brown, about 6 minutes. In the meantime, mix soup, salt, paprika, tarragon, lemon juice and water. Pour mixture over chicken and simmer for 1 hour covered. Stir occasionally. Serve over rice with green beans on the side.

Nutritional Information: 368 calories, 50 carbs, 3 fat grams and 30 protein grams.

Review: Yum - I grew up eating this gravy-like dish and just love it. I requested it so much as a little girl, and it was great to eat it again, albeit a healthified version of it. I thought it tasted pretty dang close to 'the real thing' - and was so glad that I pulled it out of the recipe archives from my mom! Thanks, mom, Austin liked it a lot, too! :)

Slowcooker Mexican Beefy Mac

Slowcooker Mexican Beefy Mac
Makes 4 Servings

1 pound ground beef
1 tbsp minced garlic, jarred
salt and pepper, to taste
1 can fat-free cream of chicken soup
½ cup fat-free sour cream
1 can rotel
1 packet taco seasoning
1 tsp hot sauce
8 oz. pasta (short shape of your choice)

Add beef to slowcooker. Mix soup, garlic, sour cream, rotel, taco seasoning and hot sauce. Stir well and pour over beef. Cook on high 3 hours. Stir, ensuring beef is cooked/no longer pink. If cooked, stir in noodles. Cook for 20 minutes until noodles soften.

Nutritional Information: 457 calories, 60 carabs, 7 fat grams and 32 protein grams.

Review: This was super easy, yummy and spicy! I liked being able to just add raw meat and a few cans/packets to a slowcooker and then having a yummy meal. To reduce the spice, simply remove or decrease the hot sauce - easy peasy. I liked this dish too because I LOVE slowcooker dishes and that cook the pasta for me - gives the noodles a lot of great flavor. This one is an easy one and will definitely be repeated. To make it 6 servings I'd consider just adding a can of corn or a can of black beans! This is definitely one of those you can make your own by adding salsa instead of rotel, topping with guac or jalapeno, etc.

Hot Chicken Salad Pasta

Hot Chicken Salad Pasta
Adapted from a Fabulessly Frugal recipe
Makes 4 Servings

1 pound chicken, cooked and shredded
1 tbsp lemon juice
½ cup fat-free mayonnaise
½ cup celery, finely diced
1 can fat-free cream of chicken soup
½ tsp minced onion, dried
28 grams Cabot 75% cheddar cheese, grated (1/4 cup)
1 oz. potato chips, crumbled
8 oz. pasta, cooked

Preheat oven to 400 degrees. Mix all the ingredients except cheese, potato chips and chicken. Add chicken and stir well. Place mixture in baking dish and add cheese then chips to the top of mixture. Bake for 20 minutes.

Nutritional Information: 446 calories, 57 carbs, 8 fat grams and 37 protein grams.

Review: So I had originally made this recipe but without pasta - instead it was in a wrap. I liked it, but wanted to try it with pasta - it just sounded good! So I tweaked the recipe a bit and here goes! It was super creamy, and I liked the little bites of celery - gave it some flavor but make SURE to dice the celery very finely so it adds flavor without too much crunch/vegetable awkwardness. I think what I liked best about this one was that it was really creamy. I think if you wanted to avoid potato chips, you could easily put panko bread crumbs on top, or even crushed reduced fat ritz crackers! I like it and will make it again!

whole dish

Three-Cheese Chicken Florentine

Three-Cheese Chicken Florentine
Adapted from Cooking Light
Makes 6 servings

8 oz. penne pasta
1 tbsp olive oil
8 oz. mushrooms
1 cup onion, diced
7 oz. roasted red peppers, drained and chopped (used jarred)
10-ounce package frozen spinach, thawed and drained
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
20 oz. boneless, skinless chicken breasts cooked and loosely shredded
3 oz. Cabot 75% reduced fat cheddar cheese, divided
4 tsp parmesan cheese
1/2 cup fat-free milk
1 (10 3/4-ounce) can fat-free cream of chicken soup

Optional for more kick: 1/4 tsp salt, 1/4 tsp red pepper flakes and 2 tsp jarred minced garlic added to the vegetables while cooking.

Preheat oven to 425 degrees. Coat a rectangular dish with cooking spray and set aside. Cook penne according to package directions to al dente, drain and set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and 'optional' ingredients. Sauté 4 minutes or until tender. Add red peppers, spinach, oregano, and black pepper; sauté 3 minutes or until heated through. Process cottage cheese in a food processor or blender until very smooth. In a large bowl, combine spinach mixture, cottage cheese, pasta, chicken, 2 oz. cheddar cheese, milk and soup. Mix thoroughly. Spoon mixture into baking dish. Sprinkle with parmesan cheese and remaining cheddar. Bake for 25 minutes or until lightly browned and bubbly.

Review: We really enjoyed this dish! Super creamy and flavorful, I think it will be even better on the reheat! It was my first time cooking with cottage cheese and I have to say - YUM! Loved how much protein it added too. This is a great 'rainbow' dish and I will certainly be making it again! This was filling, fabulous and while it wasn't the quickest dish to make, it makes 6 servings which always makes me happy. Because of the creaminess I wouldn't shy away from freezing this one either. Head's up: this one takes a while to put together with the dicing, cooking spinach and cooking chicken!

Nutritional Information: 426 calories, 44 carbs, 8 fat grams and 44 protein grams.

whole pan

Chicken & Cheese Crescent Pockets

Chicken & Cheese Crescent Pockets
Recipe inspired by Blog Chef
Makes 4 Servings

1 (8 ounce) can reduced fat crescent rolls
1 (10 3/4 ounce) can fat-free cream of chicken soup
½ cup cabot 75% reduced fat shredded cheddar cheese

Filling:
2 ounces fat-free cream cheese (softened)
2 tbsp light butter with canola oil (softened)
¼ teaspoon garlic powder
16 oz. chicken breasts, cooked in salt and pepper and shredded
¼ cup Cabot 75% reduced fat shredded cheddar cheese
¼ tsp seasoning salt
¼ tsp ground black pepper
2 tbsp fat-free mayonnaise
Topping: ¼ cup Cabot 75% reduced fat shredded cheddar cheese; optional topping: fresh parsley flakes

Preheat the oven to 350 degrees. Lightly grease a rectangular casserole dish with nonstick cooking spray. In a saucepan mix cheese and soup. Heat until the cheese melts, about 2 minutes. Remove from heat and set aside. To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in chicken and cheese. Mix until well combined. Add mayonnaise. Stir. Season with salt and pepper to taste. Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll crescent rolls on wax paper, and separate into 4 rectangles. Press seams together. Divide mixture into four, and top on each crescent rectangle, then pick up one side and fold over to the middle. Pick up the other side and do the same. Press together the new seam, flip it over and put it seam side down in the dish, then use your fingers to press the sides closed. Repeat with the other three. (make sure to put the four pockets as far away from each other as possible in the pan). Drizzle remaining soup mixture on top and sprinkle cheese on top. Bake uncovered for 30 minutes.

Nutritional Information: 453 calories, 32 carbs, 16 fat grams and 43 protein grams.

Review: Loved! So creamy and fabulous. I used to eat a recipe similar to this in college - but it was all-fat! I liked combining the crescents into one large (rather than two small) -it made the filling stand out more and it was more fun to eat. The shredded chicken went well with this, and the garlic powder gave it a nice kick. I also couldn't get over how creamy the mayonnaise and cream of chicken made this dish - it was definitely comfort food to the max an something I would crave if I was ever tired or just wanted something "bad for me." :) I could see myself doubling this and freezing half!

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Adapted from Mom of 5

Makes 4 Servings

Sauce:
1 can fat-free cream of chicken soup
1/2 cup fat-free sour cream
1/2 tsp salt
1 (4 oz) can diced green chilies
1 pound chicken, cooked and shredded

Other ingredients:
12 mission corn tortillas
1 (10 oz) can green enchilada sauce
1/2 cup fat-free grated cheese (60 grams)

1/2 cup 75% reduced fat Cabot cheese (60 grams)

Fresh cilantro (optional topping)

Spray a 9x13 pan with cooking spray. Drizzle ¼ to 1/3 of enchilada sauce on bottom, spreading with a spoon. Stack tortillas on a clean kitchen towel, wrap them up and microwave them for 30 - 60 seconds until soft. Spread sauce across center of each tortilla. Roll each tortilla and place seam-side down in sauce in baking dish. Pour remaining enchilada sauce over the top. Sprinkle with cheese, cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 more minutes until bubbly.

Nutritional Information: 437 calories, 47 carbs, 8 fat grams and 40 protein grams.

Review: November 2010 Notes: Loved it! Super creamy and very filling. I will say that I’d rather mix less fat-free cheese and “reduced fat” so that it will melt better (for looks!), but other than that I’d make it as is next time! I'll update the calories when I fix this. :) February 2011 Notes: FIXED! I changed it up, made it look more 'melty' and removed the 2 tsp of oil so the calories, carbs and fat grams actually went down - i'm really happy with the new recipe - even topped it with fresh cilantro!

Chicken Enchilada Soup

Chicken Enchilada Soup
Recipe adapted from a Lauren’s Kitchen recipe

Makes 4 Servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, drained
1 can corn, drained
1/2 cup onion, diced
1/2 to 1 green bell pepper, diced
1 10-ounce can medium red enchilada sauce
1 10.75-ounce can fat-free cream of chicken soup
2 cups skim milk
1 pound chicken
4 tbsp fat free sour cream, divided

1/2 tsp salt

In a slow cooker, combine beans, tomatoes, corn, onion, bell pepper and raw chicken. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on high for 3 hours. Remove chicken and shred with two forks. Add back to slowcooker for 30-45 minutes. Divide into four servings and top each with 1 tbsp sour cream.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: I really liked this one! I did have to add salt (so I tagged it on top) - it had a lot of flavor but was missing something. Once I added the salt this went QUICK. I think chips would have been good too, but didn't want to add the calories. I will say this was filling - huge bowl of soup for SURE. If you wanted to make it FIVE servings instead of four, to give yourself room for toppings like cheese, avocado, chips, etc. I say do it! I may next time - because I will be making this one again. I can also say that it reheats well, but note that it does take about 4 minute in the microwave with frequent stirring. For thicker soup, I'd suggest you mix some cornstarch and water - and add it to the slowcooker when you add back in the shredded chicken!

Hot Chicken Salad

Hot Chicken Salad
Adapted from a Fabulessly Frugal recipe

Makes 4 Servings

1 pound chicken, cooked and cubed
1 tbsp lemon juice
15 grams slivered almonds (2 tbsp)
½ cup fat-free mayonnaise
½ cup celery, finely diced
½ cup fat-free cream of chicken soup
½ tsp minced onion, dried
28 grams Cabot 75% cheddar cheese, grated (1/4 cup)
1 oz. potato chips, crumbled
4 Mission tortillas, burrito size

Toast almonds on cookie sheet in a 350 degree oven for 7 minutes. While toasting, mix all the ingredients except cheese and potato chips. Remove almonds and add to mixture, then turn the oven to 400 degrees. Place mixture in baking dish and add cheese then chips to the top of mixture. Bake for 20 minutes Serve with wraps.

After baking - could easily spoon over noodles or rice instead! I wouldn't recommend lettuce though - I think it would make it welt. The recipe suggested croissants.

Nutritional Information: 451 calories, 48 carbs, 13 fat grams and 37 protein grams.

Review: Loved! These were insanely filling, which was awesome. The casserole could easily be put on rice or noodles, but we liked them in wraps. They were warm and gooey - the mayonnaise, cream of chicken, cheese mix really tasted like it was so bad for you, but 450 is great! Next time I may even try BBQ chips for a little kick!

Crock Pot Chicken Tortilla Soup

Recipe adapted from Real Mom Kitchen
Crock Pot Chicken Tortilla Soup
Makes 4 Servings

1 can black beans, drained
1 can corn, drained
1 can petite diced tomatoes (14.5 oz size - southwest style)
1 packet taco seasoning
1 1/2 cups water
1 can (8 oz) tomato sauce
1 can ( 10 3/4 oz) fat-free cream of chicken soup
2 cups fat-free milk
16 oz. chicken, boneless and skinless
Optional: 40 grams corn chips, divided

In crock pot, mix the taco packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. Before serving, take out chicken and shred, then put back and stir it all together. Serve alone or with 10 grams tortilla chips.

Nutritional Information: 452 calories, 61 carbs, 4 fat grams and 40 protein grams. (before corn chips or other toppings).

Review: We really liked it! You could easily make it 5 or 6 servings, or less, and have as a side with a sandwich! I was just all about big, hearty bowls of soup!

Fiesta Chicken

Adapted from Mom of 5
Fiesta Chicken
Makes 4 Servings

1 can fat-free cream of chicken soup
1 11-oz. can of corn, drained
2 cups instant rice
2 cups water
1 cup medium salsa
20 oz. chicken, cut in strips (uncooked)
Paprika and salt to taste

Preheat oven to 375. Spray 9x9 pan and layer chicken on pan. Mix all other ingredients and cover chicken with mixture. Sprinkle paprika and salt on top. Cook for about 55 minutes, until chicken is cooked.

Nutritional Information: 430 calories, 57 carbs, 4 fat grams and 36 protein grams.

Review: Excellent! I personally doubled the amount of rice so it was more rice-heavy and creamy – very much like comfort food. I loved the creaminess of the soup combined with the flavor of the salsa too. I can’t wait to eat this one again - and did for lunch today – LOVE!

Slowcooker Chicken Mac and Cheese

Slowcooker Chicken Mac and Cheese

Inspired by About.com
Makes 4 Servings

1 pound chicken
salt and pepper, to taste
garlic powder, to taste
1 can fat-free cream of chicken soup
1 can condensed cheddar cheese soup
8 oz. Macaroni

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on high 3 hours. After three hours, remove chicken, shred it, and add in noodles. Cook on high for 20 minutes until noodles soften.

Nutritional Information: 437 calories, 56 carbs, 7 fat grams and 36 protein grams.

Review: We both REALLY liked this one. I liked that it wasn't soupy but was very flavorful. It reminded me a bit of bacon ranch slowcooker chicken, except more on the cheesy side. I definitely liked the shredded chicken and it was fun cooking the noodles in the slowcooker, rather than separate. This recipe will be made again - probably soon!!

Poppy Seed Chicken

Adapted from Real Mom Kitchen
Poppy Seed Chicken
Makes 6 Servings

20 oz. diced cooked chicken
1 (10 3/4 oz.) can fat-free cream of chicken soup
1 cup fat-free sour cream
20 reduced-fat Ritz crackers, crushed
2 tbsp light land o’lakes butter melted
1 tbsp poppy seeds
3 cups white rice, cooked

In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
Spread creamy mixture into a 9 x 9 inch baking dish. In a small zipper bag, crush crackers. Then add poppy seeds and butter to bag and seal. Toss to coast. Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice.

Nutritional Information: 390 calories, 52 carbs, 6 fat grams and 24 protein grams.

Review: Awesome. It was super creamy and flavorful. I did have to add a bit of salt to mine, but other than that it was yummy, filling and creamy southern comfort food (without all of the extra calories!).

Bacon Ranch Slowcooker Chicken

Adapted from My Once a Month Cooking
Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts, frozen or defrosted/raw
8 oz. pasta (I used rigatoni), cooked

Combine the first five ingredients. Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions). Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta per package instructions on stove. Serve chicken over pasta.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out - it almost tasted cheesy even though I didn't have cheese. I'm going to make this again immediately - wonderful comfort food! Edited to add 9/20/11: I've gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming - she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! I also tweaked the instructions to make it clear that you do NOT cook the chicken beforehand and you do NOT cook the pasta in the dish. I hope this helps, too! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!