Broccoli Chicken Divan

Another great tasting recipe that only takes a few minutes to throw together. Original recipe can be found here.

• 1 head fresh broccoli, chopped
• 1 can cream of broccoli soup
• 2 chicken breasts, cooked and cubed
• 1/3 cup milk
• 1/2 cup shredded cheddar cheese
• 1 Tbsp butter
• 4 Tbsp bread crumbs

Place broccoli in a saucepan and bring water to boil. Cook for about 5 minutes then drain. Place broccoli and chicken and baking dish or pie plate. Mix together soup and milk in a small bowl and pour into baking dish. Sprinkle with cheddar cheese. Mix together bread crumbs and butter and sprinkle over cheese. Bake 15 minutes at 450 degrees.


Recipe serves 6 with 186 calories per serving.

Stuffed Shells

I used to make these with spinach instead of broccoli but lately the frozen spinach has been tasting kind of off to me so I decided to substitute broccoli and I think I actually like this version better. This recipe has been adapted to serve two so just double it if cooking for more people.

• 8 pasta shells
• 1 jar of your favorite spaghetti sauce
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese
• Cooked broccoli (I used leftover from previous nights dinner)
• Salt and pepper

Cook pasta shells in boiling water until softened but not cooked all the way through. Set aside and let cool slightly. Mix ricotta cheese, mozzarella cheese, broccoli, and salt & pepper in a small bowl. Fill shells evenly with mixture and place in baking dish. Cover with spaghetti sauce. Bake in oven for 20 minutes at 350 degrees.


Approximately 220 calories in 4 stuffed shells.

Beef and Sweet Potato Stirfry

When you get tired of eating regular stirfry, this is a great alternative. Originally found this recipe here, but have made some adaptions to it.

• 2/3 cup chicken broth
• 3/4 lb of lean beef strips or cubed beef
• 2 Tbsp rice vinegar
• 1 yellow bell pepper, sliced into strips
• Spoonful of minced garlic
• 1/4 cup hoisin sauce
• 1 sweet potato, peeled and cubed

In a small bowl, mix together the hoisin sauce, chicken broth, and rice vinegar. Stirfry beef in a skillet with small amount of oil until cooked thoroughly. At this point I like to drain off the oil out of the pan and lay the beef strips out on a plate with paper towels to soak up any oil. Return meat to skillet, add sweet potatoes, bell pepper, garlic, and hoisin sauce mixture to pan.  Cover, and let simmer about 20 minutes or until sweet potatoes are tender. Serve over rice.

Chicken Salsa Bowls

This is without a doubt one of simplest, yet tastiest dishes you could make. My mom used to make a similar dish in the oven when I was growing up so we adapted it to the slow cooker to make life simple.

• 2 chicken breasts
• 1 can mexicorn
• 1 can black beans
• 1 jar Pace medium salsa
• Your favorite white rice

Throw the chicken breasts in your slow cooker. Cover with mexicorn, black beans, and salsa. Cook on low for 6-8 hours. When ready to eat, make rice as usual. Shred up your chicken in the slow cooker with two forks. Add rice to the bottom of your bowl and top with mixture. If you want, you could add some shredded cheddar cheese and/or sour cream.