Asparagus Quiche with Squash Crust Recipe

Ingredients 13 ounces, weight Asparagus ½  Small Yellow Onion 2 cloves Garlic 1 teaspoon Olive Oil 5  Eggs 1 cup Milk 1 cup Swiss Cheese ½ teaspoons Salt ¼ teaspoons Pepper 3 cups Cooked Spaghetti Squash (1 Small Squash) Preparation Instructions Preheat oven to 400ºF. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp. Whisk together the eggs, milk, cheese, salt, and pepper. Grease a pie pan. Press the cooked spaghetti squash to the […]

Roasted Chicken Dinner

Ingredients 1 lb Chicken breasts , boneless, skinless 1 pouch Campbell’s® Classic Roasted Chicken Oven Sauce 14 oz Frozen pearl onions 1 lb Baby carrots 2 tbsp Balsamic vinegar 2 tbsp Olive oil 1/8 tsp Salt Instructions Pre-heat oven to 400°F Roasted Chicken Place chicken breasts in 9″ x 13″ casserole dish. Add pearl onions to casserole dish. Pour Campbell’s® Classic Roasted Chicken Oven Sauce over chicken and onions. Bake for 45 minutes. Let stand for 5 minutes. Serve chicken over rice . Stir onions and sauce and serve over chicken. Balsamic Roasted Baby Carrots Wash baby carrots. Place in large bowl and toss with balsamic vinegar and olive oil. Place sheet of parchment paper on baking sheet. Line baby carrots up on baking sheet and sprinkle with salt. Bake in oven for 30 minutes.

Bacon Ranch Quesadillas

Ingredients: 2 flour tortillas 1/4 cup ranch 1 cup shredded cheese mexican 1/2 cup shredded chicken breast 1/4 cup bacon bits 1/2 jalapeno diced 1/2 cup pico de gallo cooking spray Directions: Spray one side of a flour tortilla shell and set in a frying pan (cooking spray side down) Spread half of the ranch all over the shell side without cooking spray. Cover the ranch with half of the shredded cheese and all of the chicken and bacon. Drizzle the rest of the ranch over that. Add the jalapenos and pico de gallo. Cover with the remaining cheese, and place the second tortilla shell on top. Heat pan over medium-high heat. Carefully flip after the first side is brown, and the cheese begins to melt. After both sides are browned, transfer to a […]

Asian Broccoli Salad

Ingredients For the salad: 5 Cups Broccoli, cut into small florets 2 Cups Colelsaw mix (just the cabbage part, no dressing) 1/2 Cup Water chestnuts, roughly chopped 1/3 Cup Green onion, sliced 6 Tbsp Roasted salted peanuts, roughly chopped (almonds for paleo) For the dressing: 1/2 Cup Natural peanut butter (Almond butter for paleo) 3 Tbsp Coconut oil, melted 3 Tbsp Fresh lime juice 2 Tbsp Reduced-sodium soy sauce (Coconut aminos for paleo and use GF soy sauce if needed) 2 tsp Agave (honey for paleo) 2 tsp Rice vinegar 1 1/2 tsp Fresh ginger, minced Sriracha, to taste (optional) Salt and pepper Instructions In a large bowl, mix together all the salad ingredients. In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper. Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to […]

Taco Salad

Ingredients 1 1/2 cups diced tomatoes (from about 2 medium tomatoes) 1 16-ounce jar thick and chunky salsa, divided (we use mild) 1/3 cup chopped cilantro 1/4 cup thinly sliced green onions 2 cups diced, cooked, boneless, skinless chicken breast (see note) 1 cup nonfat plain Greek yogurt 1 1/2 teaspoons onion powder 1 teaspoon kosher salt 3/4 teaspoon garlic powder 8 cups of chopped Romaine lettuce, tough stems removed 1 cup cubed, reduced-fat, sharp cheddar cheese (see note) 1 15-ounce can black beans (preferably organic or reduced-sodium), rinsed and drained 1 1/2 cups corn (fresh or thawed, frozen kernels) 1 cup lightly crushed whole grain tortilla chips additional cilantro for garnish, if desired Instructions In a medium bowl, stir […]

Surprisingly Good Brownie Recipe

Ingredients 2/3 cup packed brown sugar 1/2 cup whole wheat pastry flour 1/3 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/3 cup unsweetened applesauce 2 tablespoons canola oil 1 teaspoon vanilla 1-2 teaspoons granulated sugar for topping Instructions Preheat oven to 350°F. In a large bowl, combine brown sugar, flour, cocoa powder, baking powder and salt. Stir well with a whisk until ingredients are evenly combined and brown sugar is broken up. Add eggs, applesauce, oil and vanilla, stirring just to combine and being careful not to overmix. Pour batter into ungreased 8×8 pan. Bake for about 28-33 minutes or until a toothpick comes out clean with just a few crumbs. (A perfectly clean toothpick […]

Crock Pot Chicken Caesar Salad

Ingredients Chicken 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons water 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/8 teaspoon black pepper Dressing 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups) 1/2 cup Parmesan cheese 2 tablespoons fresh lemon juice 1 1/2 tablespoons smooth Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/16 teaspoon black pepper For Serving 1/3 cup chopped parsley 1/4 cup Parmesan cheese Whole wheat buns or whole wheat pita pockets Romaine lettuce Additional Parmesan cheese, if desired Instructions Place chicken in slow cooker and add water. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ […]

Crock Pot Chicken Burrito Bowls

Ingredients 1 1/2 pounds boneless, skinless chicken breasts 1 1.25-ounce packet low-sodium taco seasoning (see note) 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh) 1 15-ounce can black beans, rinsed and drained (preferably organic or reduced-sodium) 1/2 cup finely chopped onions 1 16-ounce jar of your favorite salsa 1 10-ounce can diced tomatoes and green chilies with juice (such as Ro-Tel) 1/2 cup finely chopped cilantro Brown rice, cooked and hot, for serving For serving: your choice of optional toppings such as shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce Instructions Place chicken in the […]

No- Bake Cheesecake Apple Pie Pinwheels

Ingredients 1 Multi-Grain with Flax Flatout 1 tablespoon crunchy nut-free peanut butter alternative (see note) 1 tablespoon reduced-fat cream cheese 1/4 apple, chopped into strips (we love sweet-tart apples in this recipe, such as Granny Smith, Honeycrisp, or Jazz) dash of cinnamon (about 1/16 teaspoon) Instructions On one half of the Flatout flatbread, evenly spread nut-free butter. Spread reduced-fat cream cheese evenly on the other half of the flatbread. Place half of the chopped apples down the center of the nut-free butter, and the other half down the center of the reduced-fat cream cheese. Sprinkle apples with cinnamon. Beginning with the side with the nut-free butter, roll towards the reduced-fat cream cheese side. With a sharp knife, carefully cut into […]

Southwestern Breakfast Skillet Scramble

Ingredients 1 teaspoon canola or olive oil 3 cups frozen O’Brien potatoes (cubed hash brown potatoes with onions and peppers) 3/4 cup fresh or frozen corn kernels 1/2 cup finely diced sweet onion 1/2 cup finely diced green pepper 1/2 cup finely diced red pepper 6 eggs, lightly beaten 2 tablespoons nonfat milk 1/2 teaspoon kosher salt 1 cup shredded, reduced-fat Mexican cheese blend 2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see note) For serving: minced fresh cilantro, salsa, and hot sauce, if desired Instructions Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the […]