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Recipes
Crockpot Chicken Tortilla Soup
By Samantha
In the insert of your crockpot, add all ingredients except cheese & tortilla strips
- 1 pound boneless, skinless chicken breasts
- 1 15 oz. can of sweet whole corn kernels, drained
- 1 15 oz. can of diced tomatoes, drained
- 5 cups chicken stock
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 serrano pepper, de-seeded, de-veined, and chopped
- 2 cloves of garlic, minced
- 1/2 tsp. chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- Monterey jack cheese, shredded
- Tortilla strips
Garlic Chicken Fried Brown Rice
By Samantha
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat
- 2 tablespoons vegetable oil, divided
- 8 ounces skinless, boneless chicken breast, cut into strips
- 1/2 red bell pepper, chopped
- 1/2 cup green onion, chopped
- 4 cloves garlic, minced
- 3 cups cooked brown rice
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 cup frozen peas, thawed
Lemon Chicken
By Samantha
Cut each chicken breast in half lengthwise
- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 8 lemon slices
- 1/4 cup chopped fresh flat-leaf parsley
- Garnish: lemon slices
Copy Cat Trader Joe’s Chili Lime Chicken/Turkey Burgers
By Samantha
Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a...
- 1lb ground chicken or turkey
- 2 green onions, chopped
- 1/4 cup chopped red bell pepper
- 2 Tablespoons chopped cilantro
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 lime, cut in half
- 4 slices pepper jack cheese
- 4 buns, toasted
- For the guacamole:
- 1 avocado
- garlic powder
- salt & pepper
Mini Mexican Pizzas
By Samantha
Preheat oven to 425 degrees
- 3-4 Large whole wheat tortillas, or enough to cut out 12 small circles
- 1 cup Lean ground turkey, cooked
- 1/2 cup Salsa of choice (I used one with corn)
- 2 tsp Dry taco seasoning
- 1/2 cup Low fat refried beans
- 1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
- Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes
Skinny Baked Broccoli Macaroni and Cheese
By Samantha
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or s...
- 12 oz high fiber elbows like Ronzoni Smart Taste
- 1 1/2 tbsp butter
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetarians use vegetable broth)
- 8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
- salt and fresh pepper to taste
- 12 oz fresh broccoli florets
- 2 tbsp grated parmesan
- 1/4 cup seasoned bread crumbs
- cooking spray
Spinach and Artichoke Melts
By Samantha
Melt butter in a skillet over medium heat
- 1 tablespoon butter
- 1 clove garlic, minced or grated
- 1 tablespoon flour
- 1/2 cup milk (I used 2%, but whatever you have will be fine)
- 1 ounce cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup greek yogurt (I used 0%)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon pepper
- 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
- 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
- 1 chicken breast, grilled and sliced thin (optional)
- 8 slices thick sourdough or tuscan bread
- butter, for spreading
Butternut Squash Casserole
By Samantha
Preheat the oven to 375 degrees F
- 3 1/2 pounds butternut squash, peeled & cut in 1/4-inch thick slices (about 6 cups)
- 5 tablespoons unsalted butter, plus more for the pan
- 1 tablespoon extra-virgin olive oil
- 2 large yellow onions, trimmed, peeled & chopped (about 3 cups)
- 1 cup whole or low-fat buttermilk
- 2 large eggs, beaten
- 2 1/2 teaspoons minced fresh thyme
- 1/2 cup bread crumbs, toasted
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup pumpkin seeds or pecans, toasted
- 2 cups coarsely grated cheddar cheese (about 6 oz)
- Optional: 4 to 6 large handfuls of fresh spinach, washed & stemmed (Add to same water as the squash in Step 2 during the last minute of boiling)
Creamy Greek Yogurt Mac & Cheese
By Samantha
Cook the macaroni according to the package's instructions (about 8-10 minutes), until al dente
- 8 oz. (about 2 cups) elbow pasta (I used whole wheat)
- 8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
- 1/2 cup plain greek yogurt (I love Chobani)
- 2 cups fresh spinach
- salt & pepper, to taste
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Spinach “Burgers”
By Samantha
Mix all ingredients in a bowl
- 1 bag of thawed and well drained chopped spinach
- 2 egg whites
- 1 whole egg
- ¼ c diced onion
- ½ c shredded cheese
- ½ c bread crumbs
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp garlic powder