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Recipes
Southern Baked Yellow Squash
By caitbigham
Preheat an oven to 375 degrees F (190 degrees C)
- 3 pounds yellow summer squash, cut into 1-inch cubes
- 1/2 cup dry bread crumbs
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, melted
- 1/4 cup dry bread crumbs
Slow Cooker Pepperoni and Chicken
By caitbigham
Place chicken in a slow cooker
- 2 lbs boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 3/4 oz turkey pepperoni (about 40 slices), sliced in half
- 1/4 cup black olives, sliced
- 3/4 cup reduced-sodium chicken broth
- 1 Tbsp tomato paste
- 1 tsp dried Italian seasoning
- 3/4 cup shredded, part-skim mozzarella cheese
Skinny 3-Cheese Penne
By caitbigham
Preheat oven to 375 degrees
- 1/2 cup diced onion
- 1 clove garlic, minced (or 1/2 tsp from the jar)
- 1 -23.25 oz jar no-sugar-added pasta sauce
- 1 -12 oz package penne pasta
- 1/2 cup low-fat cottage cheese
- 1/2 cup part-skim ricotta cheese
- 2 cups low-fat, shredded mozzarella cheese
- 1 tsp pepper
- 1 Tbsp fresh oregano, diced (or 1 tsp dried)
- 1 Tbsp fresh flat leaf parsley, diced (or 1 tsp dried)
Skinny Tortilla Casserole
By caitbigham
Preheat oven to 350 degrees
- 1/2 lb lean ground turkey
- 1 cup onions, chopped
- 1/2 tsp garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 - 15 oz can black beans, rinsed and drained
- 1 - 10 oz can Rotel, drained
- 1 cup reduced-fat sour cream
- ½ cup corn kernels
- ¼ cup fat-free cottage cheese
- ¼ tsp garlic powder
- 4 - 8" La Tortilla Factory Smart & Delicious™ Low-Carb, High Fiber Tortillas
- 1 - 10 oz can enchilada sauce (I prefer red)
- ½ cup shredded reduced-fat, shredded cheddar cheese
Skinny Cheeseburger Casserole
By caitbigham
Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with nonstick cooking spray
- 2 cups whole wheat elbow macaroni, uncooked
- 1/2 onion, diced
- 1 lb lean ground beef
- 2 cups reduced-fat, shredded cheddar cheese
- 2 - 14.5 oz cans diced tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp Dijon mustard
- 1 Tbsp garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp extra virgin olive oil
- non-stick cooking spray
- 1/4 cup hamburger dill chips, chopped (*optional)
- *Optional ingredients are not included in nutritional calculations
Skinny Taco Stuffed Peppers
By caitbigham
Preheat oven to 350 degrees
- 2 large green peppers, halved lengthwise + seeded
- 1 lb lean ground turkey
- 1 Tbsp reduced-sodium taco seasoning
- 3 Tbsp salsa
- 1/4 cup reduced-fat cheddar cheese, shredded
- Optional toppings: (not included in nutrition calculations)
- light sour cream
- tomatoes
- avocado
- hot sauce
- 1/2 cup brown rice
Skinny Chicken Fried Rice
By caitbigham
Heat sesame oil in a large skillet on medium heat
- 3 Tbsp sesame oil
- 1 cup onion, chopped
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 eggs
- 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite sized pieces
- 4 cups brown rice, prepared (or 2 bags brown minute rice, prepared)
- 1/4 cup reduced-sodium soy sauce
Broccoli Cheddar Chicken
By caitbigham
Preheat oven to 350
- 4 skinless chicken breasts
- 1 cup of Almond Milk ( Regular Milk Works)
- 1 cup of Ritz style cracker ( crushed)
- 1 Can of Cheddar Cheese Soup
- 8 oz of frozen broccoli
- 6 oz of cheddar cheese – shredded
- ½ tsp of salt
- ½ tsp of pepper
Loaded Potato And Buffalo Chicken Casserole
By caitbigham
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, peppe...
- 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
- 1/3 cup olive oil
- 1 1/2 tsp. salt
- 1 TBS. freshly ground pepper
- 1 TBS. paprika
- 2 TBS. garlic powder
- 6 TBS. hot sauce
- Topping:
- 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
- 1 c. crumbled bacon
- 1 c diced green onion
Holy Yum Chicken
By caitbigham
Preheat oven to 450 degrees Fahrenheit
- 1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
- 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tbsp. rice wine vinegar (seasoned or unseasoned)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tbsp. cornstarch
- 2 tsp. fresh rosemary for garnish