Chicken Bacon Macaroni and Cheese

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I had to take Megan shoe shopping for the dance yesterday. Not an easy task at all. Bless her heart, she knows exactly what she wants but we can’t find it anywhere. She’s a women’s size 5 (which is hard to find) and the girls shoes aren’t as grown-up looking as Taylor’s (who is suddenly wearing a women’s size 6-1/2). We have one more place to try today. Crossing my fingers that we find something so that we don’t have an unhappy Megan tonight.

You can’t go wrong with pasta, cheese and bacon. This was super yummy. Perfect comfort food for after-shoe shopping.

8 ounces Elbow Macaroni
1 slice Smoked Bacon
1/2 lb Chicken Breast, cut into 1/2″ pieces
1 tablespoon Canola Oil
1 tablespoon Flour
1 1/2 cups Fat-Free Milk
1/3 cup Condensed Cream of Mushroom Soup
3/4 cup Mozzarella Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Fresh Dill, chopped
1/8 teaspoon Salt
1/2 cup Colby-Jack Cheese, shredded

Cook pasta according to package directions, do not add any salt.

While pasta is cooking, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to pan; sauté for 6 minutes or until cooked thoroughly.

Pre-heat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook for 2 minutes, stirring constantly with a whisk. Combine milk and soup; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil and cook for 2 minutes or until thick. Remove from heat and let stand for 3 minutes. Add cheese, onion powder, garlic powder, dill and salt. Stir until cheese is melted. Stir in pasta and chicken.

Spray 8″ baking dish with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with bacon and Colby-Jack cheese. Broil for 3 minutes or until cheese is melted.

Adapted from Cooking Light

Servings: 6
Calories 359
Total Fat 12.3g
Total Carbohydrates 34.2g
Dietary Fiber 1.3g
Protein 26.8g
Nutrition Grade B

Today’s Leopard Print Find: Gloveables Dish Gloves — Red and Leopard with Black Bow

Bacon Avocado Grilled Cheese

Last week my friend posted a picture of a “Southwestern Grilled Cheese”. It looked delicious and since I thought I didn’t like avocados, I thought I’d be brave and try it. This was delicious!!! It was a great way to celebrate my huge accomplishment of the day….I finally finished my Halloween decorating!!! Only about a week late.

 

 

 

4 slices Whole Grain Bread
1 oz Provolone Cheese
1 oz Cheddar Cheese
1 Avocado
2 slices Bacon, cooked

Set broiler to high.

Scoop out the avocado and mash to remove all lumps.

Place bread on a baking sheet and cook for 30 seconds. Turn over and cook for another 30 seconds. Remove bread, leaving the broiler on high.

On two of the bread slices, spread the avocado and layer the provolone cheese. On the other two slices, place the bacon and the cheddar cheese.

Place back in the oven and broil for 3 minutes. Combine 1 of each to make sandwich.

Servings: 2
Calories 500
Fat 33.1g
Carbohydrates 34.3g
Fiber 10.8g
Nutrition Grade B

Today’s Leopard Print Find: Animal Print Manicure Set