Chicken Bacon Mac and Cheese

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Very productive day…finished up some book fair stuff, vented about a lot of things, movie night and tried to weed out some of the girls books. Taylor is a speed reader so we buy a ton of books. She has decided she doesn’t like her Nook, so that didn’t work out like I had planned. The books are multiplying like bunnies. Now I just need to get her to realize that we really don’t need to keep all of them.

I’ve never met a mac & cheese I didn’t love. This one was great.

8 ounces Elbow Macaroni Pasta
1 slice Bacon
8 ounces Chicken Breast, cut into 1/2-inch 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 Cheddar Cheese, shredded
1/4 cup Colby Jack Cheese, shredded
1/4 cup Monterey Jack Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Dill, chopped
1/8 teaspoon Salt

Cook pasta according to package directions.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté for 6 minutes or until done.

Preheat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup and gradually add to saucepan. Bring to a boil and cook for 2 minutes. Remove from heat and let stand for 5 minutes. Add onion powder, garlic powder, dill, salt, monterey jack, colby cheese and 1/4 cup of the cheddar cheese. Stir until cheese melts. Mix in pasta and chicken.

Spray an 8″ x 8″ baking dish with cooking spray. Pour mixture into dish and sprinkle evenly with bacon and remaining cheddar cheese. Broil for 3 minutes or until cheese melts.

Servings: 6

Calories 347
Total Fat 14.9g
Total Carbohydrates 26.5g
Protein 26.1g
Nutrition Grade B-

Today’s Leopard Print Find:

Goulash

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I was a little disappointed with the Superbowl commercials. My favorites were the wolves and the Clydesdale. Although I was crying so hard through the Clydesdale one that I missed some of it I’m sure. I don’t know why I bawl like a baby when I see horses. The girls just look at me like I’m crazy. Maybe I am?? I know it’s very normal for people to love animals, but I feel like I take it to the extreme. Don’t get me wrong, there are a lot of people in my life that I adore and love very deeply, but for some reason in movies I am always more empathetic towards animals than people. Animals just make me extremely emotional. I can’t bear the thought of animals getting hurt, being abandoned or having to leave their person. The very thought of War Horse is enough to make me burst into tears, but I see a person getting shot and it doesn’t phase me. What is wrong with me??

This is great comfort food after a good cry. Really quick and simple to make.

1-1/2 lb Ground Beef
1 Tablespoon Chili Powder
2 cups Crushed Tomato
1-1/2 cups Elbow Macaroni
8 oz Velveeta
1/2 teaspoon Salt
1/2 teaspoon Pepper

Cook pasta according to package directions.
Brown meat and drain.
Add salt, pepper, chili powder and tomatoes.
Add pasta and mix well.
Add cheese and simmer until melted.

Servings: 8
Calories 316
Total Fat 11.7g
Total Carbohydrates 18.5g
Dietary Fiber 2.7g
Protein 34.4g
Nutrition Grade B

Today’s Leopard Print Find: Hot Leopard Halter Evening Gown Sexy Long Maxi Dress

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

Chili Cheese Mac

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We got snow again! And ice. My Camaro doesn’t drive very well on ice and the schools decided to open. My car started fishtailing at the first red light. Note to the Texas drivers that don’t know how to drive in winter weather….if you see that my car is fishtailing, don’t drive on my tail!

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Lily had a spa day….

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Perfect for a snowy day….yummy Chili Cheese Mac.

1 tsp Canola Oil
3/4 lb Ground Beef
1 tsp Garlic Powder
1 tsp Ground Coriander
1 tsp Ground Cumin
2 tsp Chili Powder
2 cups Beef Broth
1 cup Water
10 oz can Rotel, undrained
8 oz Elbow Macaroni
1/2 cup Fat Free Milk
4 oz Cream Cheese
4-1/2 oz Cheddar Cheese, shredded

Heat a large pot over medium-high heat. Add oil. Add beef, garlic, coriander, cumin and chili powder; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in pasta; cover and cook 10 minutes.

Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Add cheddar and stir until melted. Add cheese sauce to pasta mixture; toss well.

Adapted from MyRecipes.com

Calories 439
Total Fat 19.2g
Total Carbohydrates 33.2g
Dietary Fiber 2.0g
Protein 31.8g
Nutrition Grade B

Today’s Leopard Print Find: Ultra Soft My Pillow Pet LEOPARD SLIPPER