White pepperoni pasta

• 1/2 (7 ounce)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/4 teaspoons dried oregano leaves, crushed
• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 3/4 cups milk

• 1/4 cup shredded Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 teaspoon ground black pepper
• 2 cups shredded cooked chicken
• 1 (16 ounce) package rotini pasta, cooked and drained

1. Reserve 14 slices pepperoni. Coarsely chop the remaining pepperoni.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic and oregano and cook for 5 minutes or until the onion is tender, stirring occasionally.
3. Stir the soup, milk, Parmesan cheese, 1 cup mozzarella cheese and black pepper in the skillet and heat to a boil. Stir in the chicken, chopped pepperoni, rotini and tomato. Sprinkle with the remaining mozzarella cheese. Reduce the heat to low. Cover and cook until the mixture is hot. Sprinkle with the cheese. Top with the reserved pepperoni slices. Sprinkle with additional chopped tomato, if desired.

I think this recipe would also be good with chicken. 

Veggie chili

Hunt's - Tomatoe Sauce (Per Website), 1 3/4 cup	140	28	0	0	2,870	7
Beans - Black, cooked, boiled, without salt, 3 cup	681	122	3	46	5	45
Dakota's Pride (Aldi - Great Northern Beans, 1 container (1 4/5 cup (125g) ea.)	350	63	2	21	1,155	25
Hunt's - Petite Diced Tomatoes With Green Chiles, 1 container (1 4/5 cups ea.)	105	21	0	4	1,120	4
Aldi - Sweet Harvest - Red Kidney Beans 410g/240g Drained, 1 container (240 g draineds ea.)	168	20	0	15	48	12
Onions - Raw, 1 medium (2-1/2" dia)	46	11	0	1	3	2
Schnucks - Chili Beans Mexican Style, 1 container (1 1/2 cups ea.)	360	63	3	18	1,590	18
Carrots - Raw, 3 carrot (7-1/2")	89	21	1	2	149	6
Celery - Raw, 6 stalk, medium (7-1/2" - 8" long)	34	7	0	2	192	4
Kroger - Low Sodium Tomato Juice, 32 oz	200	40	0	8	560	8
Contadina - Roma Tomato Sauce 15oz, 1 container (1 4/5 cups ea.)	105	21	0

chili poweder.. as much as little as you like.. or even some hot sauce

Saute onions, celerly and shredded carrots either in Olive oil or spray.   Add all the ingriendents to a pot and simmer on low. Can basicaly do any kind of beasn you like. 

Also basically any chili recipe will freeze well. 

Taste of Italy Chicken Sandwiches

Ingredients

3 pounds of chicken breasts
1 tbsp. of Olive oil
1 packet of Italian dressing mix
1 jar of Pepperoncini juice
6 slices Provolone 
6 sub rolls

Heat olive oil in a skillet over meduim/high heat, then brown the chicken on both sides.  Add chicken to crock pot and then add the rest of the ingredients except the provolone swiss and sub rolls.. Cook for 8 hours on low or 6 hours on high, then shred the meat with pair of forks. Serve on sub rolls with provolone cheese.  Swisss cheese is great too! 

Uncle ben's chicken stir fry

I made this recipe again and again I get comments how yummy it sounds. I can't find the recipe on Unlce Ben's so I did it by memory.

You will need two chicken breasts

One cup of Uncle Ben's brown rice.

1/4 cup light soy sauce

2 tablespoons of corn starch

1/2 cup of shredded carrots

1/2 cup of red peppers (i used a full cup)

one frozen bag of sugar snap peas. (which you will cook) Frozen bag works well

Steps.  Slice up the chicken and cook it in a skilet and cook the rice as directed.

Cut up the red peppers and shredd the carrots. I used a potato peeler. You want the veggies pretty thin.

In a glass put the corn starch and two tablespoons of water in a cup and mix it.

Then add it to the Chicken.. Add the corn starch mixture and soy sauce.

Then add the carrots, red peppers and sugar snap peas after they have been cooked. 

I mix it for about 10 minutes to give the veggies time to cook. It's pretty filling and low calories.

It serves 4 people.  

Blue Berry Crisp

You will need the following.

• 2  21 oz cans of blueberry pie filling
• 2 1/2 cups of granola pie filling
• 1 1/2 teaspoon of cinnamon
• 1/3 cup sugar
• 1/3 cup melted butter or margarine.  (my husband only lets me use butter cause he heard margarine puts women more at risk for a heart attack

Place the pie filling in a grased 3 to 4 1/2 quart slow cooker. Sprinke the remaining items over the top in the order listed. Cover and cook on low heat for 3 hours.

This recipe says it does 6 to 8 servings but I imagine I will get more than that out of it.  It's quite high in calories but if kept to a small portion it's not a bad treat. 

The calorie count for the whole dish here is almost 400 calories. I only used 2.5 oz of the blueberry crisp. It made quite a bit so I kept some in the fridge but froze the rest in a couple other bowls. I love my freezer. It's the best of both worlds. I don't waste food and money and I don't have to feel like I must eat something so it doesn't get wasted. Although, in the last year, or so, I have gotten better at pitching food. 

Chili dogs

Makes 8 to 10 servings

You will need the following

1.  1/2 to 1 lb of ground beef, browned and drained
2. 2 (15 ounce) cans of chili with beans
3. 1 cup onion
4. 1 teaspoon chili powder
5. 1 teaspoon cumin
6. 1/2 teaspoon minced garlic
7. 1 16 oz package of hot dogs
8. one package of hot dog buns\
9. Grated cheddar cheese and chopped onion.

Combine the beef, chili,onion and remaining seasonings in an greased 3 to 4 1/2 slow cooker and cook on low heat for 3 to 4 hours. 

Cook hot dogs immediately before serving. Spoon chili mixture over the hot dogs in the bun. Spring the cheese and onion over the top. 

This was good but it makes quite a bit for just two people. I didn't get a really good calorie count of this due to that I wasn't home when my husband actually ate some of it. It makes quite a bit so I did freeze some in freezer bowls for another day. 

Easy Lasagna

Makes 6- 8 servings

• 12 lasagna noodles, uncooked
• 1 pound ground beef, browned and drained.
• 1 teaspoon Italian seasoning
• 1 jar spaghetti sauce
• 1/4 cup of water
• 1 (16 oz) container of cottage cheese
• 2 cups of Mozzerella cheese

Break noodles in half. Place noodles in the bottom of a greased 4 quart slow cooker. Stir the Iltalian seasoning into the meat. and spread the meat over the noodles in the slow cooker.

Spoon half of the sauce over the meat. Pour half of the water over the top.

Layer half of the cottage cheese and half of the mozzerella cheese over the beef. Repeat layers. 

Cover and cook on low heat for 4-5 hours. Do not overcook or the noodles will be mushy. 

Option: Add a cup of mozzerella cheese on top when it's finished cooking.

I figured this to be 462 calories per serving if it's split 8 ways and I used low fat cottage cheese.