The Man Approved Diet

Ham and Potato Bake

I love meals that are all in one bowl, like my Shredded Pork over Mashed Potatoes. This one of those types of meals, it’s got ham, potatoes, and broccoli all together in a creamy, cheesy sauce. Between the broccoli and the onions, you’ll get just about a serving of veggies. I would have added more broccoli, but I’m not sure how much The Man would have liked that.

4 cups diced potatoes
1/4 cup minced garlic
1 cup diced onions
3 cups diced ham
12 oz steamed broccoli, cut into 1/2 inch pieces
1 1/2 cup milk
3 oz cream cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees.
Line a 9″ x 13″ pan with foil.
In a large skillet over medium high heat, cook the potatoes, onion, and garlic together until the potatoes are tender enough to stick a fork in them. Add the ham and cook for three more minutes. Spread evenly in the bottom of the prepared pan. Cover with the broccoli.
In the same skillet over medium heat, add the cream cheese, milk, garlic and onion powders. After the cream cheese is melted, add 1/4 cup of the cheddar cheese. Continue cooking until the sauce thickens and can coat a spoon. Stir it constantly so it doesn’t burn.
Evenly pour the sauce over the pan and sprinkle with the remaining cheddar cheese.
Bake for about 15 minutes, or until the cheese begins to lightly brown.
Let it sit for about 10 minutes before serving.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.5
Total Fat: 11.1 g
Cholesterol: 58.1 mg
Sodium: 1,206.3 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

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Man Approved Monday

Happy Monday everyone!  I hope your week is getting off to a good start, I know mine is.  I know The Man is just going to love it when I make this week’s featured recipe, which comes from Juggling Real Food and Real Life.  She brought us Real Food meets Cheesy Potatoes.  I love potatoes and I think by now you guys know that The Man loves anything cheesy.  I also like that she uses real food (as opposed to chemically food stuff).  Not to mention it was actually her husband that made the recipe!  Go ahead and grab a featured button.  And I can’t wait to see what you guys have to share next week!

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I’d love it if you would post my party button somewhere on your blog, not a requirement but I’d think you are awesome for doing so 🙂

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Creamy Chicken Sandwich Filling

One of my aunts made The Man and I some delicious chicken sandwiches while we were visiting her and The Man just loved them. She told me what was in them and I decided to give them a try. I made a few tweaks to the her recipe and this is what came out. I left the bread out of the recipe and nutritional values because it can vary so much between brands. I also think the filling would be delicious in a pita.

6 oz boneless skinless chicken breast, cooked
2 tablespoons mayo
2 tablespoons greek yogurt
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoons fresh tarragon, minced

Dice or shred the chicken breast. Combine with the mayo, yogurt, tarragon, garlic and onion powders. Serve on your choice of bread or in a pita.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 154.5
Total Fat: 4.6 g
Cholesterol: 53.8 mg
Sodium: 177.2 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.4 g
Protein: 22.0 g

Creamy Chicken Sandwiches-001

Mustard Chicken Quesadillas

I thawed out some chicken for a different recipe, but I didn’t get around to making it. So tonight I decided to play with the idea of quesadillas, but I wanted to do something other than the usual Mexican flavors. I’m not sure where I came up with the mustard idea, but The Man loved it. Of course I had to add a little extra cheese to his 🙂

12 oz boneless skinless chicken breast, cooked and shredded
1/2 cup plain greek yogurt
1/4 cup brown and spicy mustard
1/2 cup shredded cheddar cheese
1 tablespoon garlic powder
1 tablespoon onion powder
8 tortillas

Combine the shredded chicken breast, greek yogurt, mustard, cheddar cheese, garlic and onion powder.
Spread the mixture over four of the tortillas and top with the other four.
Heat up a large skillet. One at a time, place the quesadillas in the skillet and cover with a grill press or heavy plate. Let them cook for a few minutes, or until turning golden brown. Flip it over and cook for a few more minutes.
Cut into quarters before serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 382.6
Total Fat: 8.0 g
Cholesterol: 51.3 mg
Sodium: 924.5 mg
Total Carbs: 41.0 g
Dietary Fiber: 22.3 g
Protein: 36.6 g


Man Approved Monday

There were some delicious recipes linked up last week, thank you all for sharing them!  The Man and I are starting to plan a couple of parties that’ll be coming up in the next few months, so I’ve been looking for party recipes that are a little different than the usual stuff.  Well, Six Sisters Stuff dropped by with Individual Seven Layer Dip.  I love things that are in individual servings, plus I can easily stick the cups in a baking pan of ice to keep them cool during our hot Texas days.

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I can’t wait to see what you guys bring to share this week! I’d love it if you would post my party button somewhere on your blog, not a requirement but I’d think you are awesome for doing so 🙂

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Zesty Spaghetti

Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty

5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan

Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 355.6
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g

Zesty Spaghetti-001

Strawberry Balsamic Salad

The weather here has been a little crazy, one day it’s in the 80’s and another it’s down to the 40’s. I’m glad that spring is moving into Texas, I just wish it would be more consistently springy. That’s a big part of the inspiration behind this salad. I’m sure that plain balsamic vinegar would be just as tasty as the vanilla bean one I found at Con Olio.

3 cups fresh spinach
6 strawberries, sliced
1 oz fresh mozzarella, diced
2 tablespoons chopped pecans
2 tablespoons vanilla bean balsamic vinegar

Toss all the ingredients together and enjoy.

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 255.9
Total Fat: 17.5 g
Cholesterol: 15.0 mg
Sodium: 192.2 mg
Total Carbs: 16.9 g
Dietary Fiber: 5.9 g
Protein: 10.6 g

Strawberry Balsamic Salad-001

Man Approved Monday

Thank you everyone that shared recipes last week, it was great to see some new people contributing! This week’s Man Approved Recipe goes to Turn up the Heat Chipotle and Cilantro Dip from Your Homebased Mom.  This definitely looks like something The Man would love.  I think I’m going to make it for a couple of cookouts that will be coming up.  Go ahead and grab your featured post button 🙂

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I can’t wait to see what you guys cook up this week!  I’d love it if you would post my party button somewhere on your blog, not a requirement but I’d think you are awesome for ding so 🙂

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Blackberry Balsamic Pork

I’ve had this recipe stuck in my head for a while, I just never got around to actually making it. I already had the pork in the freezer and the blackberries were on sale again, so I figured it was a good time to give it a try. The pork turned out pretty good, unfortunately the potatoes in the picture didn’t quite turn out as well. I’ll have to work on that one and get back to you guys 🙂

1 pound pork tenderloin, cut into 1/2 inch slices
1/2 cup balsamic vinegar
3/4 cup red wine
1/4 cup minced garlic
1/4 minced fresh rosemary
1 cup blackberries
1 tablespoon cornstarch
2 tablespoons water

Sear the pork slices on each side, once they’re golden brown on each side remove them from the pan.
Add the balsamic vinegar, red wine, garlic and rosemary to the pan. Add the blackberries and crush most of them, leave a couple of them whole. Let it come to a boil.
Add the pork back to the pan, turn down the heat down to medium. Let it cook and simmer for about 15 minutes.
Check the pork to make sure it’s cooked all the way through and remove it from the pan, along with the uncrushed blackberries.
If you have cheesecloth, strain the herbs out of the sauce. If not, just scoop it out with a slotted spoon. Stir the cornstarch into the water, then add it to the sauce. Let it come to a boil until it’s as thick as gravy.
Serve the pork with a spoonful of sauce on top.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 207.1
Total Fat: 6.4 g
Cholesterol: 59.7 mg
Sodium: 53.5 mg
Total Carbs: 9.7 g
Dietary Fiber: 1.5 g
Protein: 22.8 g

Blackberry Balsamic Pork-001

Guac Chicken Pasta

I kept seeing avocados at the grocery store here in Texas and decided I wanted to see if I could come up with something using them. This recipe is what I came up with. It’ll be a great cold, summertime salad. I used shredded chicken in mine, which I think worked better, but you could use diced chicken and it’ll be just as good.

6 oz uncooked pasta, cooked according to the box
8 oz boneless, skinless chicken breast
1 tablespoon garlic powder
1 tablespoon onion powder
1 avocado, peeled and seeded
3/4 cup greek yogurt
1 lime, juiced and zested
1 cup cherry tomatoes, halved

Microwave the chicken breasts in a covered container for about eight minutes or until no longer pink. Make sure that it doesn’t dry out. Shred it and place in a bowl with the pasta and tomatoes.
In a large bowl, combine the garlic and onion powders, avocado, yogurt, lime juice and zest together until smooth.
Add the avocado mixture to the bowl with the chicken. Stir until everything is well coated.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 330.1
Total Fat: 9.6 g
Cholesterol: 32.5 mg
Sodium: 47.1 mg
Total Carbs: 40.5 g
Dietary Fiber: 5.3 g
Protein: 23.5 g

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