TMTT ~ Skinny Chef Recipes (Mac & Cheese, Pot Pie & Blueberry Cobbler)

A while back I did a book review of Secrets of a Skinny Chef and showed a few yummy recipes. This past week I made three yummy recipes that I just had to share! Yes two chicken and even a dessert you won't feel guilty eating! Well the dessert one can be bad when you eat the whole thing in a few sittings ... what I got up and left for a few minutes each time ... lol ;).

Mac and Cheese with Shredded Chicken and Cauliflower

Mac and Cheese with Shredded Chicken and Cauliflower

Serves 6

Mac and cheese is a staple in many American households, but the box kind has almost no nutritional value. Serve this hearty dish instead. If you want to shorten the recipe preparation time, you can use pre grilled frozen chicken or rotisserie chicken without the skin. You can also buy frozen cauliflower florets, let them defrost on the counter top, and then just stir them in.

8 ounces whole wheat or whole brown rice elbow macaroni or penne

Nonstick cooking spray

2 cups fresh cauliflower florets

2 boneless, skinless chicken breasts (about 10 ounces)

1/2 teaspoon salt

1 teaspoon mild chili powder

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 tablespoons trans-fat?free margarine

2 garlic cloves, minced

3 tablespoons whole wheat flour

1/4 teaspoon freshly ground nutmeg

11/2 cups fat-free milk

3 cups shredded part-skim mozzarella cheese

Preheat the oven to 400°F. In a saucepan, cook the pasta 5 minutes less than the package instructions indicate. Drain and set aside.

Coat a large piece of aluminum foil with cooking spray. Wrap the cauliflower in the foil and place the packet directly on the rack inside the oven. Cover a baking sheet with aluminum foil and coat it with cooking spray. Sprinkle the chicken with the salt, chili powder, garlic powder, and pepper. Set the chicken on the baking sheet and lightly coat the top with cooking spray. Bake the chicken and cauliflower 15 to 20 minutes, until the chicken begins to brown and is no longer pink inside. Remove the chicken and cauliflower from the oven; set the cauliflower aside. Shred the chicken thinly and set aside.

In the pot where the pasta was cooked, melt the margarine over medium-low heat, then add the minced garlic, flour, and nutmeg. Mash the flour into the margarine with the back of a wooden spoon and stir until a thick paste begins to form. Continue to cook 2 to 3 minutes, until the paste starts to leave a light coating inside the pan. Gradually add the milk, whisking constantly, until a thick sauce starts to form. Add the mozzarella and stir until it melts. Turn off the heat and add the pasta, chicken, and cauliflower. Serve immediately.

Per serving (2 cups): 400 calories, 33 g protein, 38 g carbohydrates, 13 g fat (7 g saturated), 65 mg cholesterol, 4 g fiber, 642 mg sodium

ALEXIS NOTES: We only have 2% milk here so I used that and it calls for 3 cups of mozzarella, I think next time I'd use 2 cups it was a little thick. When it says you should eat right away I agree, if not it gums ups not the best left over dish!

Chicken "No Pot Belly" Pie

Chicken "No Pot Belly" Pie

1 tbs olive oil

1/4 head cauliflower, cut into florets

2 carrots, peeled and chopped

1/2 red or yellow onion, chopped

2 boneless skinless chicken breasts, cut into cubes

2 tbs all-purpose flour

1/2 tsp salt

1/2 tsp mild chili powder

1/4 tsp black pepper

1/4 tsp paprika

1 1/2 cups fat-free milk

1 cup frozen peas

2 tbs reduced-fat mayonnaise

1 tsp Dijon mustard

4 large sheets of phyllo

Preheat oven 350. Heat the oil in a large skillet over medium-heat heat. Add the cauliflower, carrots, celery, and onions. Cook 8 to 10 minutes, until the vegetables soften. Sprinkle the chicken with the flour, salt, chili powder, pepper, and paprika. Add the chicken to the skillet. Cook 2 to 3 minutes, stirring once or twice, until the chicken just starts to brown and is cooked through.

Add the milk to the skillet and bring it to a boil, stirring often, until a thick sauce forms. Add the peas, mayonnaise, and mustard. Simmer 5 to 10 minutes, until the cauliflower is tender. Transfer the chicken mixture to four oven-proof bowls. Coast each sheet of phyllo with cooking spray and stack the sheets on top of each other. Cut the stack into four pieces and press each piece on top of each bowl. Bake the potpies 10 minutes, until the phyllo is crisp. Serve immediately.

ALEXIS NOTES: Instead of wasting the cauliflower I just made a double back and used half in each. I also used a pie pan instead of doing 4 separate ones. I'm sure it would have been great to have 4 ones for each but you know my motto we just go with what we got!!

And last but not least because it was my favorite!!! DESSERT!!!

Blueberry Cobbler with Yogurt Topping

Blueberry Cobbler with Yogurt Topping

1 cup fat-free Greek Yogurt

2 tbs confectioners' sugar

2 pints fresh blueberries

2 tsp orange zest

2 tbs light brown sugar

2 tbs ground flaxseed

1 tbs whole wheat pastry flour

Topping

1/2 c old-fashioned oats

1/2 c whole wheat pastry flour

1/2 c packed light brown sugar

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp salt

1/3 c trans-fat free margarine, chilled

2 tsp ice water

Preheat oven to 375F. In a medium bowl, mix the yogurt with the confectioners' sugar. Refrigerate until ready to use. Place the blueberries, orange zest, brown sugar, flaxseed, and flour in a a large bowl. Mix well to combine. Transfer to an 8 x 8 inch ungreased baking dish.

Place the oats in a food processor and pulse until a chunky flour forms. Add the flour, brown sugar, baking powder, cinnamon, cardamom, and salt to the food processor bowl and pulse 2 or 3 times to combine. Add the margarine and ice water, then pulse 7 or 8 times, until pea-size crumbs start to form. Do not over-mix.

Sprinkle the topping over the fruit and bake 35 to 40 minutes, until the berries are hot and the topping is cooked through. Cool 5 minutes. Spoon the yogurt mixture over top and serve.

ALEXIS NOTES: I used Yoplait Greek plain flavor, I of course didn't have a orange zest so I used a little orange extract, I bought the flaxseed in the bulk section so I didn't have to have too much and ran out of whole wheat pastry flour so I used my whole wheat white flour by King Aurthur.

Enjoy!!! I hope you find one or all you like :)

Secrets of a Skinny Chef Cook Book Review

You know I love to cook and not everything does not make the healthy side! Of course I jumped at the chance to review a cookbook and to boot one that will help decrease the size of my backside! One thing I loved about this book was the simple steps. Now most of the recipes had great ingredients but not things I had in the cabinet. That is where the bulk food section at my favorite grocery store comes into play. I found instead of buying what the size they want you to buy you can go to the bulk section to buy just what you need for the recipe!

I found some great recipes that I just knew you would enjoy! I hope you enjoy! Thank you Brita you always send me the best stuff!!

BUY IT: Regular Price $19.99 or on Amazon for sale for $13.59! 100 + recipes for $13.59!

Let's start with an appetizer:

Creamy Corn Bake

Serves 8

Ingredients

Cooking spray

2 tablespoons olive oil

2 tablespoons white whole wheat or whole wheat pastry flour

½ teaspoon paprika

¼ teaspoon table salt

½ large red pepper, seeded diced

1 cup skim or fat-free milk

1 cup baby spinach

2 cups fresh corn kernel or 2 cups frozen corn, defrosted

2 large eggs

2 cooked slices turkey bacon, chopped

1/4 tsp baking powder

Directions

Preheat oven to 350° F. Coat 4 1-cupramekins or an 8-inch round soufflé dish with cooking spray. Heat the oil in a small saucepan over medium-high heat. Add the flour, paprika, and salt. Cook 1 to 2 minutes, stirring often until a thick paste forms.

Add the red pepper and cook a minute more. Add the milk and whisk well. Bring to a slow boil and cook 2 to 3 minutes more until the mixture thickens. Stir in the spinach and stir 1 minute more until the spinach wilts. Turn the heat off and stir in the corn, eggs, bacon, and baking powder.

Distribute the mixture between the ramekins or spoon into the soufflé dish nearly to the top with the corn batter. Bake 30 to 35 minutes until center is firm or a toothpick comes out clean when inserted.

Variation: Stir in one finely minced, seeded jalapeños for a tasty South Western kick.

Don't forget the cocktail!:

Grapefruit Bellini This Bellini is rich in vitamin C with the addition of grapefruit juice. Nutmeg adds spicy sweetness to this peach-based drink. Makes 2 bellinis 1/2 cup grapefruit juice 1/2 cup frozen peaches, thawed 2 tablespoons granulated sugar or honey 1/4 teaspoon nutmeg Pinch of cinnamon 4 ounces champagne, prosecco or sparkling wine 2 thinly sliced grapefruit segments, for garnish In a blender or food processor, combine the grapefruit juice, peaches, agave syrup or honey, nutmeg, and cinnamon. Pulse until well blended. Pour 2 ounces of champagne into each glass. Add 2 1/2 ounces of the grapefruit mixture. Top the glass with the grapefruit segment.

Kid Friendly (You know I have to have it!):

Blueberry Pops

Serves 8

Ingredients

1 1/2 cups fresh blueberries

1 1/2 cups baby spinach leaves

3 tablespoons blueberry jam

Directions

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Chicken Enchiladas

Serves 4

Ingredients

1 tablespoon olive oil

1 small yellow or white onion, chopped

1 large jalapeño, seeded and chopped

1 large clove garlic, chopped

1 15-ounce can chopped tomatoes

1 4-ounce can chopped green chile peppers

2 cups baby spinach leaves

2 6-ounce chicken breasts, cooked, thinly sliced

1/2 teaspoon oregano

1/2 teaspoons salt

1/4 cup reduced-fat sour cream

2 cups shredded part-skim mozarella cheese

8 small whole grain flour tortillas

non-stick cooking spray

Directions

Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7-8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

And for Dinner:

Stuffed Meatloaf Serves 8 2 cups packed baby spinach leaves 1 lb ground turkey 1 cup oats (not quick cooking) 2 egg whites 1/8 cup low-sodium soy sauce 1/4 cup non-fat milk 1/4 cup minced parsley 4 cloves of garlic, minced 1 tablespoon Worcestershire sauce 1/2 teaspoon paprika 1/2 cup grated part-skim mozzarella 2 tablespoons ketchup or barbecue sauce Preheat oven to 350ºF. Heat a large, dry skillet over high heat. Add the spinach and 2 tablespoons water. Cook 1 to 2 minutes, until the spinach wilts. Set aside. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well. Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or barbecue sauce. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting a knife. Rest 5 to 10 minutes before slicing.

And it wouldn't be my blog with out a snack:

Brown Sugar Ice Cream

Makes 5 1/2 cups

Ingredients

1/2 cup cooked short grain brown rice

1 cup reduced fat plain yogurt

1 cup non-fat, skim milk

½ cup brown sugar

2 tablespoons golden flax meal

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 teaspoon cinnamon

Directions

Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3-4 hours or until firm.