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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.

Ingredients
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

Directions
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

Ham and Potato Bake-001

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.

Ingredients
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

Directions
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

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.

Ingredients
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

Directions
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

Guac Chicken Pasta-001

Pinterest Wednesday: Spaghetti With Creamy Sun-Dried Tomato Sauce

This week’s Pinterest Wednesday recipe comes from Yum Sugar. The Spaghetti with Creamy Sun-Dried Tomato Sauce looked incredibly delish. Unfortunately, The Man and I didn’t care for it as much as I thought we would. It was good, just not great. The comments under the recipe said that the sauce to pasta ratio was off, and I totally agree. There wasn’t hardly any sauce, not to mention the serving sizes seemed really big. I think this recipe will be a great starting point to develop the recipe a little more.

Spaghetti Creamy SunDried-001

Blackberry Cream Cups

Awhile back our local grocery store had blackberries on sale, so I tried to make a blackberry meringue pie. Unfortunately it didn’t turn out at all the way I was hoping it would. Since then I’ve really had the taste for something with blackberries in it. So when we hosted our next party, I decided to try again. This time I went with the mini fillo shells because they are perfect for parties and I’ve really enjoyed coming up with fillings for them. These are a little bit of work, you’ve really got to watch the pot once it starts boiling becauseĀ it get thick fast. In the directions it says you can spoon the filling into the cups. Well, you can also put the filling in a frosting bag with a wide tip and pipe it into the cups. The Man helped with this part and I think he kinda had fun with it. The only problem with this method is that the filling is a little runny, so it’ll work but you’ll have to move quickly from one cup to the next. We problem would have been able to fill a few more cups if it wasn’t for the filling that dripped out between cups.

Ingredients
30 mini fillo cups
5 oz fat free cream cheese
3/4 cups frozen blackberries, thawed (with juice)
1/4 cup sugar
1/4 cup water
1 1/2 tablespoon cornstarch

Directions
Arrange the fillo cups on a cookie sheet or plate.
Whisk the cornstarch into the water. In a small pot, whisk together the cream cheese, blackberries with juice, sugar, and cornstarch water. Slowly bring it to a boil, stirring constantly. Afterr it starts boiling it will get very thick very fast. When it’s about the same thickness as a pudding, take it off the heat. Spoon it into the mini cups and let them cool. The cream will thicken as it cools.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 29.5
Total Fat: 0.5 g
Cholesterol: 0.8 mg
Sodium: 39.4 mg
Total Carbs: 5.3 g
Dietary Fiber: 0.2 g
Protein: 1.2 g

Blackberry Cream Cups-001