Mac and Cheese with Bacon and Broccoli

Now we're talkin'! Macaroni and cheese with bacon even makes the broccoli taste wonderful in this amazing entree. A great way to add some veggies to your child's favorite meal. :)

Ingredients:

- 3 slices bacon, cooked and crumbled
- 12 oz. bag Green Giant fresh broccoli florets (steam right in bag)
- 8 oz. uncooked rigatoni
- 1 Tbs butter
- 1 1/4 cups 1% milk
- 1 1/2 Tbs all-purpose flour
- 3 slices 2% American Cheese
- 1/4 cup diced green onions
- 1/2 tsp. salt (optional)
- 1/4 tsp. freshly ground pepper
- 1/4 cup reduced-fat shredded sharp cheddar cheese

Cook bacon until crisp; cool, crumble, and set aside. Steam broccoli 4 to 5 minutes or until crisp-tender, drain if needed, and set aside. Cook pasta in boiling water in a large saucepan over medium high heat for 8 to 10 minutes or until al dente. Drain and keep warm in a separate dish. Return pan to heat and melt butter in the pan, add milk, and sprinkle in flour whisking until slightly thick (about one minute). Remove from heat and add cheese slices; stirring until smooth. Stir in diced green onions, salt, pepper, and cheddar cheese. Add broccoli, pasta, and bacon to pan and combine thoroughly, serve immediately, and enjoy fully! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes you'll never know the true value of a moment until it becomes a memory." - Anonymous

Beer-Braised Kielbasa with Seasoned Kale

Made with turkey kielbasa, this entrée also includes chia seeds, which have an extraordinary range of health benefits. Containing 6 times more calcium than milk, 6 times more iron than spinach, and a plethora of other vital healthy benefits, chia seeds are a great addition to almost any meal, drink, and even dessert!

Ingredients:

- 7 oz. Jennie-O Hardwood Smoked Turkey Kielbasa, sliced
- 1/3 cup diced onions
- 1/2 Tbs minced garlic
- 3 oz. of good pilsner beer
- Approximately 1/2 pound kale (trimmed so the ribs are removed)
- 1 Tbs White Chia Seeds, optional
- Pam cooking spray with olive oil
- salt and pepper to taste

Spray a large skillet with a generous amount of Pam cooking spray with olive oil over medium-high heat. Add kielbasa slices when skillet is good and hot. Let the kielbasa brown on one side (about 3 to 4 minutes) and turn over. Add onions and garlic and let brown on the other side. Reduce heat and add beer, kale, and chia seeds. You may need to spray more cooking spray on kale. Cover and let cook 6 to 8 minutes or until kale is tender, stirring several times. Turn off heat and season with salt and pepper, to taste. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Positive thinking is not about expecting the best to happen every time, but accepting whatever happens is the best for this moment." 

- Anonymous

White Bean Chicken Chili

Here comes autumn! With the cool, crisp days approaching, soups, stews, and chilis are on a lot of people's menus. Here is a great white bean creamy chicken chili recipe to kick off fall! Enjoy!!

Ingredients:

- 1 Tbs olive oil
- 1/2 cup chopped onions
- 1/2 Tbs minced garlic
- 1/4 cup chopped carrots
- 1 lb boneless, skinless chicken breast
- 2 large tomatoes, chopped
- 1/4 cup Rotel sauce
- 1 Tbs minced green chiles
- 1 cup 100% fat-free chicken broth
- 1, 15.5 oz. can Great Northern Beans
- 1, 10 3/4 oz. cream of chicken soup
- 1 1/2 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1/4 tsp. pepper
- salt to taste (optional)

Heat oven to 400 degrees. Place chicken breast in a baking dish and bake for 12 to 14 minutes. (Chicken may not be all the way done but will finish cooking in the skillet). Remove, let cool slightly, and cut chicken into little bite-sized pieces. Set aside. In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, and carrots and saute' for about 3 minutes, stirring frequently. Add chicken, tomatoes, Rotel sauce, green chiles, and chicken broth. Cook for about 8 minutes, stirring frequently. Add the beans and the rest of the ingredients. Let simmer until heated thoroughly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The most I can do for my friend is simply to be his friend." 

- Henry David Thoreau

Baked Haddock with Sautéed Bacon Brussels Sprouts

This perfectly baked fish with succulent sautéed brussels sprouts has your mouth watering before taking one bite. Healthy, savory, and fulfilling... something you're sure to enjoy!

Ingredients:

- 4, 4 oz. skinless, Haddock filets
- Salt-free lemon and pepper seasoning (I used McCormick)
- Fresh basil, chopped
- 3 strips of bacon
- 1 tomato, chopped
- 2 Tbs onion, diced
- 2 tsp. garlic, minced
- 1 carrot, thinly sliced
- 1 pound fresh brussels sprouts
- 1 Tbs plus 2 tsp. olive oil (divided)
- salt and pepper

Preheat oven or grill to 400 degrees. Place one fish filet on a separate piece of aluminum foil. Season each with the lemon and pepper seasoning, add 1/2 tsp. of olive oil on each fish, and sprinkle with fresh basil. Wrap fish in foil and bake for 8 to 10 minutes, turning over once after 4 minutes. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon to plate, leaving hot bacon grease in skillet. Add tomatoes, onions, garlic, and carrots to skillet and sauté for 2 minutes before adding brussels sprouts, 1 Tbs olive oil, salt and pepper, and crumbled bacon strips. Turn heat to low and cover, stirring frequently until brussels sprouts are tender but not mushy. Dish one cup of brussels sprout sauté to plate and place one piece of fish on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Faith is knowledge within the heart, beyond the reach of proof." 

- Khalil Gibran 

Low-Point Tomato and Avocado Stack Salad

Fresh, light, filling, and as always, scrumptious!! A terrifically tasty meal you can feel good about!

Low-Point Tomato and Avocado Stack Salad
Ingredients:
- 1 slice bacon
- 1/2 to 1 Tbs fresh chopped chives
- 1 Tbs chopped fresh basil
- 1 Tbs low-fat mayonnaise
- 1/2 tsp. rice vinegar
- 1 garlic clove, minced
- salt and pepper to taste
- 1/4 cup fat-free ranch dressing
- 1 Tbs. fat-free crumbled feta cheese
- 2 large tomatoes, sliced
- 1/2 ripe avocado, thinly sliced
- 1 ear corn on the cob (prepared)
- 1 Tbs olive oil

Cook bacon until tender/crisp. Combine chives, basil, mayo, vinegar, garlic, salt, pepper, ranch dressing, and feta cheese. Slice tomatoes and avocado and alternate layers on two plates. Drizzle 1/2 Tbs olive oil over each tomato stack. Cut corn kernels off of cob and scatter evenly on plates and on top of tomato salad. Spoon ranch dressing mixture evenly on top of each tomato and avocado stack. Crumble bacon and sprinkle on each salad, garnish with fresh basil leaves and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 5

"It's funny how, in this journey of life, even though we may begin at different times and places, our paths cross with others so that we may share our love, compassion, observations, and hope. This is a design of God that I appreciate and cherish." - Steve Maraboli