Spicy Chicken Spaghetti

1/2 cup butter or margarine (I only used about a 1/4 cup and it turned out fine)
1 small onion, chopped
2-3 cloves of garlic, chopped
2-3 boneless, skinless chicken breast, cooked and chopped
1 can Cream of Chicken soup
10 oz. chicken broth
1 can Rotel
3 cups shredded cheese (cheddar, colby, mozzarella or a mix) (I only used about 1/2 cup cheese)
1 lb spaghetti

Melt butter in a large skillet and add chopped onion and garlic and cook for 10 minutes. Add cream of chicken soup and chicken broth; cook for 10 minutes. Add Rotel and cooked chicken to the mixture and cook for 10 more minutes. Cook spaghetti to desired tenderness and drain. Combine spaghetti and chicken mixture and stir until combines. Pour spaghetti mixture into 9x13 pan and cover with cheese. Bake at 350 degrees until cheese is melted and browned.

Biggest Loser Veggie Lasagna

2 Large zucchini, ends trimmed, thinly sliced lengthwise
3 links lean turkey Italian sausage
1 red bell pepper
1 cup diced yellow onion
1 tsp minced garlic
1 cup low fat marinara sauce
2 egg whites
1 (15 oz) container of ricotta cheese (I used cottage cheese)
2 tsp Italian seasoning
1/2 tsp ground black pepper
2/3 cup shredded low fat mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees. Lightly coat 8*8 pan with olive oil cooking spray and set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on sheet. Spray with olive oil. Broil or grill the zucchini for about 8 minutes. Set aside to cool.

To prepare meat sauce, cook the sausage in a nonstick skillet over medium high heat for about 3 minutes. Stir occasionally and break up pieces. Add the bell pepper, onion, ad garlic. Cook about 4 minutes longer. Stir in marinara sauce and bring to a boil. Reduce heat and simmer for about 5 minutes. Sauce will be thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta and seasonings until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared dish. Layer on half of the zucchini slices, followed by half of the ricotta mixture, and half the mozzarella cheese. Repeat with remaining meat sauce, zucchini, ad cheese. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly. Let stand 5 minutes before serving.

Oven Baked Chicken Parmesan

I got this recipe from the Kraft website.

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

2 cups spaghetti sauce

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

1 tsp. dried oregano leaves

HEAT oven to 400°F.

COAT chicken with coating mix as directed on package; place in 13x9-inch pan.

BAKE 20 min. or until chicken is done (165°F).

TOP with remaining ingredients; bake 5 min. or until mozzarella is melted.

This was so easy to make and the kids loved it. We had pasta and broccoli with it and it was only about 470 calories.

Chicken Cacciatore

Curtis Stone shared this recipe on an episode of The Biggest Loser. We tried it tonight and it was really good.


2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
¼ cup red wine (I left this out)
2 cups Muir Glen diced fire roasted tomatoes (sodium free) ( I used regular diced tomatoes)
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped (I left these out.)
1 cup steamed brown rice to serve

• Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
• Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
• Remove the chicken to a plate and add the remaining oil to the pan.
• Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
• Cook the garlic and peppers for 2 minutes and add the mushrooms.
• Cook the mushrooms for 4 minutes stirring often.
• Add the red wine and allow to reduce until almost dry.
• Add the tomatoes to the pot and stir well.
• Add the thyme, bay leaf and oregano.
• Bring to the simmer and reduce heat to low.
• Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in all but one pinch of the parsley.
• To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
• Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
• Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

Zesty Ravioli Skillet

This is a recipe I found on the pampered chef website. It was so good.

⅓ cup heavy whipping cream
4 cups loosely packed fresh baby spinach leaves
6 oz Provolone cheese, grated
1 tbsp olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans diced tomatoes with onions, undrained
½ tsp salt
½ tsp coarsely ground black pepper
1 pkg small frozen cheese ravioli (about 24 oz)
Halved grape tomatoes (optional)


Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chopped jalapeño; cook and stir 1 minute or until crisp-tender. Add garlic to skillet; cook and stir 15-20 seconds or untilfragrant.

Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until
cheese is melted. Garnish with grape tomatoes, if desired.

Chicken and Broccoli Alrfedo

This came from the Campbells Soup Website.

1/2 of a 16 oz pkg linguine
1 cup fresh or frozen broccoli
2 tbsp butter
1 lb chicken cut into pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cut grated parmesan cheese
1/4 tsp ground black pepper

Prepare linguine according to package directions in a saucepan. Add brocccoli during last 4 minutes of cooking time Drain linguine and broccoli well.

Heat butter in skillet over medium high heat. Add chicken ad cook until well browned, stirring often.

Stir soup, milk, cheese, black pepper, ad liguine mixture into skillet. Cook until mixture is hot and bubbly. Serve with additional paremesan cheese.

Weeknight Lasagna Toss

This came from a kraft Food and Family Magazine

1 lb ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic (finely chopped)
1 jar (26 oz) spaghetti sauce
1 2/3 cups water
1/4 cup Zesty Italian dressing
12 oven ready lasagna noodles, broken into quarters
1 cup shredded low moisture part skim mozzarella cheese

Brow meat in large saucepan on medium heat; drain.

Add peppers, garlic, spaghetti sauce, water and dressing. Bring to a boil. Stir in noodles; reduce heat to medium low, and cover.

Cook, stirring occasionally, 10-15 minutes or until noodles are tender. remove from heat. Sprinkle with cheese. Cover; let stand 5 min or until cheese is melted. Makes 4 servings 2 cups each.

(This turned out really good. It was really fast, easy and I didn't have to turn the oven on.)