A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Weight Watchers Lasagna with Meat Sauce July 5, 2010

Filed under: meat,pasta,Uncategorized — frappqueen @ 8:51 am
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This recipe is SO good and apparently only 6 points according to the “Weight Watchers New Complete Cookbook”, which is where I got this recipe. It is also pretty easy to make as Mike made this one for us one night a few months ago when I was super queasy and sleepy. Now its a tad too hot to be making lasagna, but hey, its still worth knowing this one exists. File it away to cook when its a nice chilly fall evening!

Lasagna with Meat Sauce

9 lasagna noodles

1 tsp fennel seeds

1 tsp olive oil

1/2 pound lean ground beef (10% or less fat) *you could use ground turkey too, but the flavor is better with beef

1 onion, finely chopped

1 red bell pepper, seeded and chopped

1 zucchini, chopped

2 (15 oz) containers refrigerated marinara sauce

1 1/2 c. fat free ricotta cheese

1/2 c. shredded part skim mozzarella cheese

1/4 c. grated pecorino romano cheese


Cook the lasagna noodles according to the package directions. Drain and rinse noodles, set aside (OR: use the super amazing NO COOK noodles, which is what we did!)

In a small dry skillet over medium-low heat, cook the fennel seeds, shaking the pan and stirring constantly, until lightly browned, about 2 minutes. Watch them carefully, these guys burn fast! Pound the seeds between two clean kitchen towels or in a plastic bag with a mallet until finely crushed. Don’t worry if you suck at this, it still tastes good no matter what condition you get them in!

In a large nonstick skillet over medium-high heat, add the oil and heat. Add the beef, onion, bell pepper and zucchini. Cook, stirring occasionally until all the juices evaporate and the beef browns, about 10 minutes. Stir in the sauce and fennel, bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.

Preheat the oven to 375 degrees. In a 9×13 inch baking dish, spread 1/4 of the meat sauce. Top with 3 of the noodles, 1/2 c. of the ricotta. Repeat the layering twice ending  with the sauce (NOTE: if you use the no bake noodles, they need sauce to cook. So, you must put a layer of sauce on each layer of noodles, THEN add the cheese…it still works out that you have enough sauce so don’t worry. Just put a tad less in the bottom of the dish to start)

Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the mozzarella and romano. Bake until heated through and the cheese are lightly browned, about 20 more minutes. Let stand 10 minutes before serving. If you can restrain yourself from eating some garlic bread with it,  you’re decently healthy here!!


Jambalaya Bake May 16, 2010

Filed under: casserole,one dish,poultry,Uncategorized — frappqueen @ 11:00 am
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This recipe is very easy to make, courtesy of Sandra Lee (and you know I don’t really like her, but its okay!) Nice and easy for a busy weeknight:

Jambalaya Bake

1 pound boneless, skinless chicken breast, cut into one inch pieces

1 can (14ish ounces) diced tomatoes with onion, celery and bell pepper (Hunt’s makes this she claims, though I’ve only found whole tomatoes with the other stuff, so I buy that and just use kitchen shears to chop up the tomatoes, I’m a genius!)

1 can (14 ounce) reduced sodium chicken broth

8 ounces hot Louisiana sausage, cut into one inch pieces (We use whatever we’ve got: Andouille, hot italian or whatever)

1 box (8 oz) jambalaya mix ( I use Zatarain’s)


Preheat oven to 350 degrees.

In a 2 quart casserole, stir together all ingredients. Cover tightly with aluminum foil.

Bake in preheated oven for 70 to 85 minutes.

THAT’S IT! How easy can it possibly be? The results are rather spicy, so you might opt for a less sassy sausage if its too much for you…it was totally too spicy for me! I ate it anyway though as I had severe head congestion and it sure did make that go away!


Tex Mex Turkey Casserole May 3, 2010

Filed under: casserole,Uncategorized — frappqueen @ 8:33 pm
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Sorry I’ve been so few and far between with my posts lately, but don’t worry! I have a bunch to update and hopefully will have time soon to post them all! Anyway, this recipe is super easy to make, its almost embarassing! It’s a Sandra Lee recipe, and while she will always bug me with her crazy color coordinating and her “cocktail time!!”, I still find some of her recipes to be really good for weekdays. No muss, no fuss!

Tex Mex Turkey Casserole

1 1/4 pounds uncooked ground turkey

1 packet tex mex chili seasoning mix

1 can low sodium black beans, rinsed and drained

1 can mexicorn

1 can condensed cream of tomato soup

1 can diced green chilies, drained

1 c. crushed tortilla chips

1 c. mexican cheese blend

1/3 c. sliced black olives, drained

sour cream and salsa, optional


Preheat oven to 350 degrees.

In a large skillet, over medium high heat, cook and stir turkey with chili seasoning mix until the turkey is browned. Drain off the fat. Stir in the beans, mexicorn, soup and green chiles. Pour into a 2 quart casserole dish.

Cover with crushed tortillas and cheese. Sprinkle olives over the top.

Bake at 350 degrees for about 30 minutes or until cheese is melted.

Serve with salsa and sour cream if you wish.

Enjoy!! You now still have time to do some laundry or watch another episode of 90210!


Light Greek Chicken Casserole January 9, 2010

Filed under: casserole,one dish,poultry — frappqueen @ 11:21 pm
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After all that effort making crème brûlée, I did not want to work too hard for my dinner too! I had some chicken defrosting in the fridge, so I decided tonight to make one of our favorite easy yet healthy dinners: Greek Chicken Casserole.

This one is light and delicious! It also only takes about 5 minutes prep time, and the rest is done in the oven! What can be easier than that?

delicious chicken!

Light Greek Chicken Casserole

package of chicken breasts

can of diced tomatoes

one onion, sliced (I prefer red onion for this, but today they looked gross in the store so I used a sweet onion)

One zucchini, sliced

tablespoon or two of oregano

salt and pepper to taste

sprinkle of garlic powder

low-fat feta cheese

1 c. orzo


Heat oven to 450 degrees. Slightly lower if your oven is not crazy like mine.

Rinse chicken and pat dry. Salt and pepper to taste and add oregano. Place in 8×8 baking dish. layer tomatoes (including the water in the can), zucchini and onion over the top of the chicken. salt and pepper some more and sprinkle some garlic powder over the top. Cover with foil and pop in the oven! Let chicken cook for about a half hour, until the liquid is bubbling and chicken is cooked through.

Take chicken out of oven and remove foil. Top with crumbled feta cheese. Switch your oven to broil and put the dish back in, uncovered. Keep an eye on the dish and broil until the cheese just starts to brown, about five minutes. Do NOT walk away, it can go quick!! Remove and let cool for five minutes before serving. We like ours over some orzo pasta, but you can eat it over rice or alongside potatoes, whatever floats your boat!


Light and Easy Eggplant Parm January 5, 2010

Filed under: casserole,eat your vegetables,Uncategorized — frappqueen @ 6:10 pm
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Hey there! I meant to post this last night, but yesterday was my first day back to school after Christmas Break, and let me tell you, I was SO tired! I fell asleep on the couch at 9! So, today you can read all about dinner last night.

I made eggplant parmigiana, which is one of my personal favorites. I can eat it rolled up, full of cheese or on a hero, I just love it!! Mike has never been one for eggplant though, until recently when he told me he would eat it if I made it. So, on Sunday when I saw a lovely large eggplant for sale at the supermarket, the decision was made!

Eggplant is a nice one to prep when you have time and then eat later when you don’t! I baked the eggplant and assembled it on Sunday and then just popped it in the oven last night!! Perfect for the first day back when all the coffee in the world will not keep you awake!

eggplant parm is so delicious

Light and easy Eggplant Parm (serves 2 hungry adults with a little bit leftover)

one large eggplant

2 eggs, beaten with some water

1 egg (for adding to ricotta later)

italian bread crumbs

jar of your favorite sauce (I used Stop and Shop brand garlic sauce, but was disappointed, too watery!)

fat-free ricotta cheese (the small one)

fat-free shredded mozzarella

cooking spray

8×8 baking dish (I like my pyrex)


Preheat oven to 350.

The way to make this is fairly simple,  hence the name of it! First, spray some cooking spray on a baking sheet and set it aside. Prepare your eggplant by peeling it and slicing it into thin slices. Don’t make them paper-thin, but don’t make them too thick or they will not cook evenly.

After you have the eggplant sliced, prepare a shallow dish with the beaten egg and water mixture. Pour a cup of the breadcrumbs into a large zip top bag. Using a fork or your hands, transfer the eggplant circles into the egg mixture, then drop into the bag of breadcrumbs and shake, coating evenly with crumbs. You can put a few in the bag at a time to speed things up. Place slices on the greased baking sheet

Next bake the eggplant in the oven for 20 minutes. Flip them over and bake for another 10 or 15 minutes. Both sides should be lightly brown and soft when you push your finger into them. Set aside to cool for a few minutes.

In a small bowl combine the remaining egg with the ricotta. I have no idea why you really need to add the egg actually, but my mom always does, so I do too!! set aside.

Now all you need to do is layer! Spoon out some sauce on the bottom of the 8×8 dish. Top with eggplant slices.  Spoon sauce over slices. Spoon a dollop or two of ricotta over each eggplant and top with some shredded mozzarella. Repeat this process until you are all out of eggplant. Finish the top off with more sauce and cheese!

Cover the dish with foil and bake in the oven for about a half hour.

After the half hour is up, remove the foil and discard. Bump your oven up to 400 degrees and continue baking until the cheese is melty and brown and you see the sauce bubbling.

Let cool for 5 minutes and serve! Garlic bread is really good as a side to this one! And just think, because you used cheese with no fat it in, this meal was really quite healthy for you as well, go you!


baby it’s cold outside! December 29, 2009

Filed under: casserole,poultry — frappqueen @ 8:37 pm

brrr! It’s a whopping 20 degrees outside tonight, whipping winds and everything. So, it’s definitely a cozy night in for me! I was originally going to make a Rachel Ray dish tonight: asparagus and potatoes and chicken, I forget the exact name. But, driving home in the freezing wind earlier, I decided we needed something cozier than that. I made a superawesome rotisserie chicken Monday evening and we still had a bunch of leftovers. Pot pie is always good, but I wanted something lighter, we’ve been eating like crazy lately!

So, I did some quick googling and came up with a recipe for Chicken Noodle Casserole. Yum! I haven’t had that in probably years, and the main thing I remember about it is that I love the breadcrumbs and also the sauce. This one was a bit full of bad for you stuff, so I changed it a lot and halved it because really, no one wants leftovers when you made the dish using leftovers, right?

I wish I remembered where I got the recipe from, but its okay, I didn’t love it anyway. It was good, but next time I would add a few more veggies and a little more chicken stock to flavor it more.


I have no idea why these pictures came out so…yellowy, but oh well, I promise it tasted better than it looks here! Anyway, here is the basic recipe I used:

Chicken Noodle Casserole (super good for you version!)

1 c. cooked chicken, shredded or diced

1/2 bag egg noodles

1 tbsp butter

1 swirl in the pan of olive oil

3 garlic cloves, minced

1 c. skim milk

1 c. fat-free or low-fat chicken broth

1 egg yolk (you can probably do without this)

1/2 c. sliced mushrooms (I used baby bellas)

1 small onion, chopped

2 tablespoons sherry

salt, pepper and poultry seasoning to taste

1 tsp. tarragon (cuz I like it!)


heat oven to 350.

In a skillet, melt butter and olive oil til it starts looking bubbly. Add mushrooms, onions and garlic and saute until everything is lightly browned.  Stir in flour and let cook one more minute. Using a whisk, slowly whisk in milk and broth, stirring without stopping to eliminate lumps. Lower heat.

In a separate bowl whisk the egg yolk. Temper this by adding a small amount of the milk mixture into the eggs and stirring rapidly. Then add yolk mix back to the other pan and stir rapidly.  Add in the chicken, sherry and egg noodles to the pan at this point and stir to combine.

transfer to a casserole dish thats been sprayed with cooking spray, top with buttered bread crumbs and parmesan cheese if you are feeling frisky! Let bake 25 minutes or until brown and bubbly. Enjoy!

In the future, I’d also add carrots and celery to the mix, and maybe a bit more flour to thicken up the sauce a tad more. But, Mike liked it just the way it was, so who knows!