Chicken Noodle Casserole

We all really enjoyed this, my 2-year-old said "Mmmmm tastes good." Haha. It was super easy and really filling.

Chicken Noodle Casserole
(Taste of Home Comfort Food Diet Cookbook)

Serves: 8
9 P+ for approx. 1-½ cups

5 cups uncooked egg noodles
1 stalk celery, chopped (I did two because it didn't look like much)
1 carrot, peeled and chopped
4 cups cooked chicken breast, chopped (I used leftovers from a roaster I made a few days ago, it worked out awesome!)
1 can cream corn
1 can reduced-fat cream of chicken soup
2 cups reduced-fat shredded colby-monterey jack cheese
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup frozen peas (I used canned and it worked fine, a pea is a pea and I don't like them any which way lol)
1/4 tsp. ground pepper

• Cook noodles according to package directions- add celery, carrots and peas during last 5 minutes. Drain.
• Stir in remaining ingredients reserving 1 cup of the cheese.
• Transfer 13x9-in. baking dish coated with cooking spray.
• Cover and bake at 350 for 30 min.
• Top with reserved 1-cup of cheese and bake 10 minutes longer.
• Enjoy!

Buffalo Chicken Dip- Healthified

Buffalo Chicken Dip- Healthified

I am adding this by request... but first I must tell you that this is by far the BEST buffalo chicken dip I have ever had. It is pure deliciousness. I also do NOT alter this recipe at all so because of that I am simply going to give you guys the link to the recipe.

Iowa Girl Eats- Buffalo Chicken Dip

Buffalo Chicken Alfredo

Buffalo Chicken Alfredo
(FatGirl Original)

Serves: 6
10 P+ for approx. 1¼ cups

14 oz. uncooked pasta (I used Rotini, but ziti or fettucinni would work)
4 T fat-free blue cheese dressing (next time I will try Ranch just to see the difference)
12 oz cooked chicken, chopped small, or shredded
1 cup fat-free milk
1/2 block fat-free cream cheese
1/4 cup grated parmesan cheese
1/4 cup hot sauce (I used Texas Pete)

• Cook pasta according to package directions.
• Meanwhile in a medium saucepan, add milk and cream cheese. Heat on low until melted, stirring constantly.

• Add blue cheese, hot sauce and parmesan.
• Add Chicken and cook until heated through.
• Mix with pasta and serve.

Whipped Peanut Butter Dip

Whipped Peanut Butter Dip
(FatGirl Original)

Serves 1
1 P+

1 tsp. Peanut Butter (Skippy full-fat because I am a PB snob! haha)
2 T Cool Whip Free

Mix together and it's magic.

Serves as a great dip for apples, or I have also heard from a lady on my WW board that if you slice banana on top it tastes like pie.

Buffalo Chicken Grilled Cheese

I love buffalo chicken anything... You will probably see just about anything you can think of on here eventually =)

Buffalo Chicken Grilled Cheese For One
(FatGirl Original) This is great for leftover chicken.

7 P+

2 slices light wheat bread
1 wedge blue cheese laughing cow
1 slice swiss cheese (1 oz)
2 oz cooked chicken
hot sauce to taste
cooking spray

• Shred chicken in a small bowl, add hot sauce to your taste
• Spread the wedge of blue cheese across both slices of bread.
• On the blue cheese side of one slice of the bread add the swiss and chicken/hot sauce mixture.
• Top with other slice of bread (so that the blue cheese is on the inside of the sandwich )
• Spray a small skillet with cooking spray and cook sandwich until browned on both sides.
• Enjoy!

Chipotle Steak for Tacos

Chipotle Steak for Tacos
(FatGirl Original)

Serving size- not too sure, my husband and I serve things like this using a food scale. Also please allow like 1 hour for marinating.

1 P+ for 1 ounce

1-½ lbs. Beef Round Stir Fry
1 pkg. Grill Mates "Chipotle Pepper" mix
1/4 cup water
juice from 1 lime
1/4 cup cilantro, chopped

• Mix all ingredients except for the beef in a shallow bowl for marinating.
• Make sure beef is sliced thin and add to marinade.

• Refrigerate for approx. one hour.
• Empty bowl into a large skillet and cook over medium-high heat until steak is browned and cooked through.

I serve this on whole grain corn tortillas that I buy at my local grocery store. They are 1 P+. I spread one wedge of the chipotle laughing cow cheese across two tortillas, add some veggies and a little pantry guacamole, 1 oz of beef per taco (1 P+) for 3-4 P+ each

Pantry Guacamole

Pantry Guacamole
(FatGirl Original)

1 P+ per T

1 medium avacado
1 wedge laughing cow chipotle cheese
1 T nonfat greek yogurt
1 T fresh cilantro, chopped
1 tsp. lime juice
1 T Jalapeno hot sauce (I use Goya Salsita)

• Slice Avacado in half removing pit (keep the pit, you will need it later). Using a spoon scoop out the flesh into a small bowl and mash.

• Add remaining ingredients and mix well.

• Place the pit in the guacamole to keep it from browning. At least that is what I have heard, we will see if there is any truth to it tonight =)
• Enjoy!