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What’s for Dinner Wednesday: Chicken, Broccoli and Cheese Quiche

1 Apr
There was not one bite of this left over! It was a huge hit.

There was not one bite of this left over! It was a huge hit.


Recently we cooked a big Sunday dinner of roasted chicken. I love when we have that on the menu because it automatically means another chicken meal later that week using the leftovers.

Sometimes we’ll just reheat the leftovers as is; a repeat of the meal we’d just had days before. Other times I’ll make a Chicken Pot Pie. We will make soup or chicken salad too, depending how much and what is left.

This last time we had our leftovers, I still had a single pie crust left from the last Chicken Pot Pie I’d made but I did not want a pot pie again. Although my daughter Liz swears that “Chicken Pot Pie never gets old, Mom,” I beg to differ. I’d done two in a relatively short amount of time. I wanted something different.

I thought of my single crust in the fridge and what else I could do with it instead of pot pie. I decided to make a quiche. Everyone in our family likes broccoli and eggs and cheese, so I knew a quiche would be a hit, but I had no idea how much of a hit it’d be.

It flew off the plates!

Luckily I realized I needed to write down the recipe BEFORE I filled the plate!

Luckily I realized I needed to write down the recipe BEFORE I filled the plate!

I actually didn’t have a recipe to follow, but I adapted a recipe for a Quiche Lorraine, changing the ingredients. The funny thing is, my recipe was on a plate! I have an old plate that I remember my mom having when I grew up, but I actually think that my grandmother had one too, and this one is hers from her kitchen we she moved a couple of years back.

I went along, following my recipe, but changing the ingredients to fit my meal, when I suddenly realized I needed to write it down or once I filled the plate, I’d not have the directions for baking temps and times!

Since I used the plate as my guide, along with my own ingredients, I’m putting my recipe for you below. It was SO delicious! I’d definitely make this again, and it was a great change to our usual leftover chicken choices.


4 eggs lightly beaten

1 cup fat free cheddar cheese, shredded

1/3 cup chopped onion (I just used half a smaller sized onion.)

2 cups skim milk

2 cups diced chicken

2 cups broccoli (I used about half a package of frozen broccoli florets, partially thawed.)

salt and pepper to taste

one crust for a nine inch pie

Layer your ingredients into the crust, adding your liquid last.

Layer your ingredients into the crust, adding your liquid last.


Spread the pie crust in a 9″ pie plate, creating a decorative edging.

Lightly beat eggs and milk together.

Layer your ingredients in the plate starting with your solid ingredients first.

Pour your liquid mixture of milk and eggs over your solid ingredients. Your plate will be full to the top.

My baking dish said to bake the quiche at 425 degrees for 15 minutes, turning it down to 300 for 30 minutes or until a knife comes out clean, letting it stand for 10 minutes.

Our quiche took much longer to cook, I believe because of the liquid in the frozen broccoli that I used. Another cookbook I looked at had similar directions, with the second baking temperature at 325. When you make your quiche, you’ll know when it’s done; a knife will come out clean. At the end, we broiled ours on low to crisp it up a bit.

I hope that if you’d never made a quiche before, you’ll give it a try. You can really put almost anything in it, and two of my kids actually requested a spinach and chicken quiche next time, which I’d thought of, but I knew not everyone likes spinach at our house.


What’s for Dinner Wednesday: Creamy Mushroom Orzo

4 Mar
I loved the texture and flavor of this recipe!

I loved the texture and flavor of this recipe!

ORIGINALLY POSTED JANUARY 15, 2014: Recently my friend Melissa shared a recipe that came through Facebook. Although Facebook is a great place to find and share recipes, you can’t always be sure where the recipe truly originated, so it’s hard to credit someone. It seems as this recipe for Creamy Mushroom Orzo may have originated on the page of Sharon Fox, who lists herself as author, food editor, radio personality and personal chef. However, even she says that the recipes found on her page are not from her own cookbooks, but are recipes she’s tried and loved. But, we do the best we can. I always like to give credit where credit is due, if I can.

No matter what, I’m so glad that someone, somewhere, originally made and share this recipe! I really loved it. I used it as a side dish for a kind of “boring” meal that we were having and to me, it made my meal so much more exciting.

The kids did not love it quite as much and I think it’s because it calls for white wine and it really holds the flavor.

I think that’s why I loved it so much!!

The recipe was fast, easy to make, and delicious; all my top qualifiers for a recipe.

I’m sharing it here, give it a try if you’re looking for something to jazz up one of your own meals!

This was an easy-to-make recipe, fast and delicious!

This was an easy-to-make recipe, fast and delicious!



1 tablespoons olive oil

1/2 chopped onion

3 cloves chopped garlic

2/3 cups orzo

1 cup sliced fresh mushrooms

1/2 tablespoon Worcestershire sauce

1 tablespoon fresh sage

1 tablespoons butter

1 cup low-sodium chicken broth (or water)

3/4 cup white wine

1/4 cup freshly shredded Parmesan cheese

1.In medium sized skillet, heat oil over medium heat. Add chopped onion and garlic.

2.Stir, cooking until onions are golden and soft.

3.Add orzo, mushrooms, Worcestershire sauce, sage, and butter. Cook, stirring about 5-6 minutes until mushrooms are tender.

4.Pour both chicken broth and wine into orzo mixture. Bring broth to a boil. Stirring often cook 10-15 minutes or until orzo is soft and liquid is absorbed.

5.Stir in Parmesan cheese before serving.

What’s for Dinner Wednesday: Light lunches

4 Feb
A perfect light lunch for those days you just can't eat another sandwich.

A perfect light lunch for those days you just can’t eat another sandwich.

Ever have that feeling where you wake up in the morning, still full from the night before? Well, we woke up in January still full from December. Stuffed.

When it came time to go back to school, I was looking for some lighter lunch ideas to pack in my family’s lunch bags and other than the usual salads and sandwiches, I was stumped. Over the past year, I’ve really revamped what goes into the lunchbags, and I’ve been so pleased with what they now eat for lunch versus in years prior, but I was still looking for something new and different.

One weekend afternoon however, we were watching some sort of cooking show and my daughter saw a recipe that she said looked delicious, and when I saw it, I knew it’d make a perfect lunchbag lunch. Even better, it wasn’t a salad and it wasn’t a sandwich. The recipe was for a lettuce wrap that contained hummus and diced peppers. The peppers they showed were red, but here at home we happened to have some green peppers on hand, and that works just as well. I had everything we needed, so the very next time I was packing up all the lunches, those who like hummus got a lettuce

Another light, refreshing change for lunches.

Another light, refreshing change for lunches.

wrap, some pita chips for dipping or for crushing on top, and a plastic fork and knife, just in case the wrap was too heavy to eat by hand (which it turned out it was.)

It was a success; a nice, light change from our usual lunches, and I got a thumbs up at the end of the day. With such success, I did another type of lettuce wrap later that week, using some quinoa tabouleh that my husband had made with leftover quinoa from a previous meal. We didn’t have chick peas to throw in, but we had everything else.

Another great, light lunch. One of the days my husband even combined the hummus and the tabouleh into one in order to make a loaded salad, loving all this eating from his Lebanese heritage.

These lunches were quick, healthy, affordable and easy to do in the mornings and I was so pleased with the positive reviews, I’d definitely do them again. They were a nice, light change to start off the new year.

I think you can practically make a lettuce wrap out of anything, or put anything on top of a salad, so tell me, what kinds of things do you put into a lettuce wrap or on top of your salad?


What’s for Dinner Wednesday: Soup for everyone

5 Nov
Three soups that are quick, easy and can all be done simultaneously.

Three soups that are quick, easy and can all be done simultaneously.

Earlier in the school year I did quite a bit of food preparation ahead of time, making and freezing foods for future use. One thing I’d wanted to do but hadn’t had time to do, was make and freeze some soup.

Recently when I had one child home sick for an extended amount of time, I had an afternoon where I’d have a couple of hours to make some soup. The only question was, what kind of soup? Everyone has a favorite. I love cream of broccoli and creamy cauliflower soup, as does my oldest daughter, who happened to be the one home sick. But, my other daughters and my husband, they love the cream of tomato soup that I’ve been making lately and my middle daughter in particular had been asking for it quite often.

When I thought about the recipes though, they were all pretty similar. Other than the actual vegetable for each soup, namely broccoli, cauliflower and tomato, the base ingredients and instructions were all pretty similar: onion and chicken broth. The tomato soup had a few extra spices thrown in, and the broccoli soup had celery added in and some milk and flour at the end, but ultimately I realized that I could actually make all three at the same time, almost like an assembly line: cut up all the onion, divide it into the soup pots, cut up each veggie and add them in, and then simmer. If any additional steps or ingredients were needed, it wasn’t all that hard to do. Nothing was complicated, expensive or time-consuming. In an hour I’d be done. The tomato soup has an option to put in tortellini and shrimp at the end, but this time around I was doing it without those last two ingredients mostly because that is what had been requested.

Just like that...three soups, done and everyone's taste buds were happy!!

Just like that…three soups, done and everyone’s taste buds were happy!!

Although I cried a lot of tears cutting up all those onions, overall it was a great experiment and all went off as planned. I had enough soup for whoever wanted whatever kind they wanted over the next couple of days, and then using quart-sized bags, I froze the rest. We already had a cold, rainy Sunday afternoon where a few of us had soup for lunch from the freezer, and there’s still more for whenever we need it, whether it’s for an after school snack, a lunch or a dinner where someone doesn’t like what’s on the regular night’s menu.

Since these soups have already been featured on my blog, I’m putting the links below so that you can refer to them if you’d like to make any or all of them for yourself. The weather here is starting to cool down and it will be nice to have some soups for the upcoming chilly days and nights ahead!

Here are the links for you.

If you’d like to make the Cream of Broccoli Soup, click here.

If you’d like to make the Creamy Cauliflower Soup, click here.

If you’d like to make the Creamy Tomato Soup, click here.


What’s for Dinner Wednesday: Baked Sweet and Sour Chicken from Six Sisters’ Stuff

22 Oct
Definitely, definitely a keeper! Thanks Six Sisters Stuff!

Definitely, definitely a keeper! Thanks Six Sisters’ Stuff!

We eat a lot of chicken. It’s a meat most of the five of us enjoy, most of the time.

I’m being very diplomatic in that statement, because not everyone likes all of it all the time.

That said, I’m constantly on the lookout for some variety in our chicken recipes. We do breaded chicken, we do chicken with mushrooms, we bake it, we saute it, but I’m just always searching.

Recently I found a great one. It looked delicious and it did not disappoint. Almost all five of us loved it.


There’s always one….

This recipe is from the blog Six Sisters’ Stuff, and I’m pretty sure I’ve made some of their other “Stuff” before, and shared it here. When I made this recipe, I knew for sure I had to share it here. It was amazing! The recipe is for baked sweet and sour chicken and in the description they said it was just like Chinese take out.

And it was.

I served it with a side of my Light Vegetable Fried Rice, to which I now always add a dash of sesame oil, and it was a perfect combination.

You’ll definitely want to give this recipe a try, and soon! It’s easy, there’s not a ton of ingredients, and it’s delicious.

Here’s the recipe exactly as it appears on Six Sisters’ Stuff, I did not change a thing, other than using chicken tenderloins instead of breasts.

Baked Sweet and Sour Chicken Recipe from Six Sisters’ Stuff

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

What’s for Dinner Wednesday: Healthy Shrimp Scampi

15 Oct
This was a great alternative scampi recipe for our family!

This was a great alternative scampi recipe for our family!

I know I say it all the time, but I just love all the recipes that come across my Facebook page every day. I’ve gotten so many great ideas just by my daily scrolling. Today’s recipe is one such recipe.

The only down side is I can’t remember who shared it! I know it was on Facebook though and it says it was from the Prego & Mommy Facebook Page. That’s not a page I follow, so someone definitely shared it and it appeared in my feed.

The thing that appealed to me about this particular recipe for Shrimp Scampi was that it specifically stated that it did not use any butter. We have issues with butter here, and anything too buttery makes some of us sick. I substitute with “I Can’t Believe it’s Not Butter” pretty often, but when I saw that this recipe had no butter at all, I decided to give it a try.

I’m glad I did! It got thumbs up from all who tried it! I’d definitely make it again. The thing I liked about it too, was that you could make it as lemony as you wanted it to be (or not to be) by adding additional lemon at the end.

I followed the recipe just as it read, other than one change to the type of shrimp I used which is noted below, and I served it with wide egg noodles. Anyone who didn’t want the shrimp could have plain pasta if they so desired. There was just enough left at the end of the night that I could have it for lunch the next day, too! I love it when that happens.

Here’s the recipe just as I copied it:

Easy & Healthy Shrimp….No Butter (uses chicken broth, white wine, lemon juice)
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)  **I used a bag of frozen shrimp and I removed the tails before cooking.***
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

Get your pumpkin on and Go Orange for No Kid Hungry!

1 Oct
Thanks to Paula over at My Soup For You for teaming up with me today to bring you some great pumpkin recipes, and for bringing even more awareness to No Kid Hungry!

Thanks to Paula over at My Soup For You for teaming up with me today to bring you some great pumpkin recipes, and for bringing even more awareness to No Kid Hungry!

It’s October! It’s fall. It’s the season of beautiful leaves, fun autumn events like apple picking, hay rides and pumpkin carving.

Pumpkin….mmmmm…..does it make you think of pumpkin spiced coffee, pumpkin ice cream, pumpkin muffins and pumpkin pie?!

Me too!!

We’re a lucky bunch, most of us. We can run through the drive through at the local donut shop and get this month’s pumpkin flavored muffin or drink, without too much of a struggle. We can pop a recipe for my good friend Paula’s Pumpkin Chocolate Chip Bread or her Pumpkin Soup right into the oven and enjoy it without too much trouble. All those warm, orange flavors warm our bellies and our thoughts all throughout the fall.

We’re very lucky.

Not everyone is so lucky, however. According to the No Kid Hungry statistics for our local area, as of June 2013 (more than a year ago), 22% of kids in our little state were struggling with hunger. Fifty-five percent of them were eligible for free or reduced lunch at school, and only 51% of those students were eating school breakfast.

At a recent school event I covered for the newspaper earlier this month, when a room full of young students were asked what the most important thing was that they’d miss if they were late to school, their answer wasn’t attendance, or morning math, or reading, it was breakfast. Every student who raised their hand was worried that if they were late to school in the morning, they’d go hungry until lunchtime.

Childhood hunger across our nation is a growing problem, but we can do something to help.

Last year, you may remember that our own family started a local Go Orange Day for No Kid Hungry after seeing a television commercial about the nationwide effort to help end childhood hunger. Nationally, the official Go Orange Day for No Kid Hungry is at the end of September, but we opted to do ours just a little bit later at the start of October. It was a big success. We rallied our large school district, the superintendent’s offices and City Hall all to Go Orange for No Kid Hungry, and raised over $1000 in monetary donations as well as bringing in hundreds of pounds of non-perishable food items for our local food pantry. We were helping to put food on the tables of families all around us, and it was a great feeling.  All around us, local restaurants and other establishments went Orange as well, donating portions of their proceeds to the No Kid Hungry effort, and wearing orange to show their spirit.

This year, we’re doing it again. We’ve pushed our date out slightly further, and this year on Friday, October 31, Halloween Day we’ll be getting our pumpkin on, going Orange for No Kid Hungry again. We’ve rallied our school district, our superintendent’s office, City Hall, and even our church to help us put an end to childhood hunger again this year. So far we’ve had TEN local responses for going Orange on Halloween Day. Even more exciting, we’ve had some inquiries from local folks wanting to spread this year’s local Go Orange day to their communities and schools within our state and neighboring areas. All around our city, people will be showing their Halloween spirit, dressing in orange, donating money and/or non-perishable food items on Halloween Day and helping out their neighbors all in a day’s work.

We are thrilled. Wouldn’t it be great if we could really make a difference EVERY YEAR?

Wouldn’t it be great if just by spreading awareness and spreading the word, we could help feed other families?

We are foodies, we are blessed, we are thankful to be able to cook and bake and eat our fun pumpkin flavors in the spirit of the season, all month long.

So I ask you: will you get your pumpkin on this Halloween Day too? Will you spread the awareness of childhood hunger in your area and continue the good work of No Kid Hungry and their Go Orange efforts in your city or town, at your school or church or temple? Will you help?

Get your pumpkin on. Visit Paula’s blog over at My Soup for You and help her spread the word too. Make some Pumpkin Soup. Grab some Pilgrim Pies, eat some pumpkin spiced Chex snack mix, and be thoughtful, be thankful that you can help another family in such a simple way.




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