Creamy Chicken and Broccoli Casserole

• I had my concerns about making a "light" version of chicken and broccoli casserole because I love it so much. I fully anticipated that this recipe from Cooking Light would be tasteless and dry. But it wasn't. It was delicious and the whole family loved it and none of us could tell it was healthier. Win-win!
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• INGREDIENTS
• 1 (12-ounce) package steam-in-bag broccoli florets
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 2 (8-ounce) packages presliced mushrooms
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

DIRECTIONS

1. Preheat broiler
2. Prepare broccoli in microwave according to directions
3. Heat large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.

SERVINGS 6

Serving 1 1/2 cups | Calories 277 | Fat 11.9g | Protein 29.1g | Carbohydrates 15.2g

Beef & Stout Stew

Of all the differences between Aaron and I, I think the one I am confused by the most is the fact that he does not particularly like pot roast or beef stew. These happen to be two of the most wonderful and comforting foods on the planet, so I just don't get it.

Because of this fact, these are dishes that I don't make often. However, sometimes I just have to. (Sorry, babe.) I've been just pulling out the menu plans from Cooking Light lately, and a couple of weeks ago, this Hearty Beef and Stout Stew was on the menu. So I made it.

I had to leave for book club before dinner, so I left the stew on the stove for Aaron and the kids to eat. (I must confess that I had my doubts as to whether or not he would eat it.) When I got in my car to head home, I was shocked when I checked my phone and had received a text from Aaron: "Best stew I have ever had, only one I have ever liked." Whoa. 

So, needless to say, I'm saving the recipe.

INGREDIENTS
12 oz. boneless beef chuck, trimmed
1/4 tsp. salt
1/4 tsp. black pepper
5 tsp. olive oil
2 cups finely chopped onion
1 1/2 cups (1/4 inch thick) diagonally cut carrots
6 oz. cremini mushrooms, sliced
3 thyme sprigs
1 T. tomato paste
2 tsp. minced garlic
3/4 cup stout beer (such as Guiness)
1 1/2 cups unsalted beef broth
1 T. all purpose flour
1 1/2 tsp. low sodium soy sauce

DIRECTIONS

1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. 
2. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. 
3. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. 
4. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.

SERVINGS 4

Serving 1 cup | Calories 318 | Fat 16.7g | Protein 20.8g | Carbohydrate 18.9g

Ashley's Pot Pie

My dear friend, Ashley, made this delicious Chicken Pot Pie for us one time when we visited her family in Anna. It was warm and comforting and delightful, just like her! I insisted she share her recipe and she was kind enough to send it along.

Ingredients

• 1 15 oz. refrigerated pie crust
• 1/3 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. cooked chicken (shredded/chopped)
• 2 c. frozen mixed veggies

Directions

1. Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. 
2. Melt margarine in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. 
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. 
4. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in several places in top crust. 
5. Bake @ 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers

Classic Chicken Noodle Soup

Ingredients:
2 tablespoons extra virgin olive oil
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:

• In a large pot or Dutch oven, heat the oil over medium-high heat.
•  Add the carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.
• Pour in the stock and bring to a boil over high heat. 
• Add the noodles and cook for 10 minutes, then add the chicken and parsley. 
• Continue cooking until the chicken is heated through and serve immediately.

Penne with Asparagus, Pancetta, and Mozzarella

This recipe (adapted from a recipe from Giada De Laurentiis) has been around our house for a long time. The kids have always called penne "whistles" and since the name of this recipe is long, it's come to be known around our house as "Whistles and Deliciousness".

Ingredients

• 1 lb. asparagus, trimmed
• 3/4 pound whole wheat penne pasta
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 ounces thinly sliced pancetta, cut crosswise into strips
• 6 ounces fresh mozzarella cheese, diced (about 1 cup)
• 6 tablespoons thinly sliced fresh basil leaves

Directions

Heat a skillet and cook pancetta until crisp.

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the pancetta, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.