Marinara Mix

**no name recipe; I stole this from Mark on the Biggest Loser

2 tbsp of olive oil
2 boneless/skinless chicken breasts, cubed
Sliced Red Onions
Butternut Squash, cubed
Marinara Sauce (I highly recommend: Gia Russa I found it at Publix.)

In one skillet, cook the chicken with a little bit of olive oil. In the other skillet, saute the red onions and squash.

Once chicken is fully cooked, add onion and squash mix, then pour the marinara sauce over it.

Extremely simple for a great meal! It’s different from what I normally cook, so we loved it!

 

Chicken Pot Pie

Its not exactly like a chicken pot pie, but its healthier and tastes great! This is one of my favorites.

2 or 3 large cooked chicken breasts, cooked and shredded
1 large can of Veg-all (drained) OR frozen mixed vegetables
2 cans of cream of Celery soup
1 Can of Cream of Chicken Soup
2 cans of Reduced Fat Crescent Rolls

**This makes quite a bit; I do that so there are left overs. You can change it to make it less if you’d like.

1. Heat oven to 350 degrees
2. Mix soups, veggies, and shredded chicken together in a bowl. Then pour into a large casserole dish sprayed w/ nonstick cooking spray.
3. Bake for about 30 minutes or until hot and bubbly.
4. While the dish is cooking, unroll the crescent rolls. Take the dish out of the over after the first 30 minutes and lay the flat pieces of the rolls to cover the dish.
5. Pleace back int he over for an additional 15-20 minutes or until top is golden brown.
6. Take out of oven and enjoy!

 

Butternut Squash Fries

1 medium butternut squash cut in long strips
Non stick cooking spray (preferably olive oil)
Kosher Salt and/or Pamesean cheese
Preheat oven to 425 degrees.

Line a large cookie sheet with aluminum foil and spray with non-stick cooking spray. Arrange the butternut squash pieces in the sheet leaving some room in between.

Spray tops with non-stick cooking spray and sprinkle with salt and/or parmesean cheese.

Bake for 40-45 minutes turning at least once.