Slimmed Down Loaded Potato & Buffalo Chicken Casserole

I was in love with this recipe as soon as I saw it!
Lisa over at Cook Lisa Cook is the mastermind behind this recipe. This recipe is definitely a keeper. My best ol' buddy ol' pal of mine cooked this for us when we visited over the weekend, and then I made it again when we got home so Ed could have some to take to work as his dinners. It is so so so good! I made some minor alterations but nothing too crazy! Thank you Lisa for the great recipe and thank you Lorin for cooking it for me, so I would know it is good enough to make again!

Ingredients:
1.1 lb cubed boneless skinless chicken breast
1 3/4 lb potatoes, cubed (I peeled mine)
2 tbs olive oil
1/2 tsp salt
3/4 tbs onion powder
1 tbs ground black pepper
1 tbs paprika
1 tbs garlic salt with parsley
6 tbs hot sauce
2 tbs light butter, melted

Topping:
8 oz Mexican Four Cheese Blend
6 oz center cut bacon, cooked crisp and diced
1 cup diced green onion

Preheat oven to 500. Spray 9x13 baking dish with pan spray. In a large bowl, mix together the oil, salt, pepper, paprika, onion powder, garlic powder, butter and hot sauce. Add in the cubed potatoes and stir to coat. Carefully scoop out the potatoes in to the baking dish leaving behind as much of the hot sauce mixture as possible. Spread them in a single layer and bake for 40-50 minutes, stirring every 10-15 minutes, until cooked and crispy brown.  While the potatoes are cooking, add the cubed chicken to the remaining hot sauce mix and stir until well coated, refrigerate. Once the potatoes are cooked, reduce the heat on the oven down to 400. Top the cooked potatoes with the chicken. In a separate bowl, mix the cheese, green onion and bacon until well combined. Sprinkle the cheese mix evenly over the chicken. Return to oven and cook for 15 minutes or until the chicken is cooked through. Serve and enjoy!

This stuff is GOOD. Ed liked it how it was and Lorin, Billy and I added some ranch dressing to cool the heat down some :)

I used regular shredded cheese so the PPV are as follows:
8 servings @ 8 PPV
6 Servings @ 11 PPV

If you used 2% cheese, it would look more like this
8 Servings @ 7 PPV
6 Servings @ 9 PPV

Thank you again Lorin for being super awesome :) <3 You rock my world!



linked at : Meal time monday, Feed your Soul, The Latest Edition, Melt In Your Mouth Monday, Mop it up monday,

Chicken, Broccoli and Brown Rice Bake

This turned out really good. Mainly just leftovers we had, that needed to be eaten. :) Recipe inspired by the one on the back of the Jiffy box, but just very loosely :D

Ingredients:
3/4 lb cooked chicken breast, cubed
14 oz cooked broccoli
1 cup cooked brown rice
3/4 cup shredded 2% cheese
1 1/2 cup Jiffy baking mix
2 Eggs
1 cup milk
1/.3 tsp seasoned salt
1/3 tsp black pepper

Preheat oven to 375. Spray 9x13 baking dish with pan spray. Mix the chicken, broccoli, rice and cheese in the baking dish, spreading evenly over the bottom. Combine the remaining ingredients in a mixing bowl and beat til well combined. Pour in baking dish over the chicken mixture, then stir until everything is mixed well. Cook for 20-35 minutes or until set and cooked through!

Servings:
12 at 5 PP
8 at 7 PP
6 at 9 PP
4 at 14 PP




Linked At: Newlyweds Recipe Linky, Melt in your Mouth Monday,

Ham, Egg, and Cheese Biscuit Bake

I love to make sure that Ed has a good breakfast in the morning during the week WITHOUT me having to cook every single morning. These sorts of meals are great to make a head and simply reheat the portion you want when you are ready to eat it. Filling, yummy, and easy. It doesn't get much better than that!

Ingredients:
12 eggs, beaten
2 cups Jiffy All Purpose Baking Mix
2/3 cup milk
1/2 cup shredded mozzarella cheese
2 servings thin sliced deli meat, diced ( I used Land O Frost, Honey Ham)

Preheat oven to 375. Spray 9x13 dish with pan spray. Mix the milk and jiffy mix together, spread as evenly as possible on the bottom of the pan. Sprinkle with cheese. Top with ham, then pour eggs over the top. Bake for 30  minutes or until cooked through.

Yum :)
8 servings at 7 PointsPlus
6 servings at 10 PointsPlus
4servings at 15 PointsPlus

linked at: Recipe of the week: Ingredient CHEESE, Melt in your mouth Monday, This chick cooks, Newlyweds Recipe Linky, Cast Party Wednesday, TaterTots & Jello, Fusion Friday, Strut Your Stuff Saturday, Craft Saturday Linkup, Chef in Training Tuesday talent Show, Recipe of the week: Eggs