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:

Gouda Macaroni and Cheese

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My two weeks of Book Fair started yesterday. That means two weeks of no exercising. I see lots of juicing in my future. That and a lot of crock pot meals. Yesterday I think I made enough shredded chicken to last for 3 weeks.

I’ve only been allowed to make one kind of macaroni and cheese for the last 21 years because Johnny has the one he likes. But I love gouda and had some I needed to use up. He only complained a little.

8 oz Elbow Macaroni
2 Tablespoons Unsalted Butter
2 Tablespoons Flour
2 cups Fat Free Milk
8 oz Gouda, Grated
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/8 tsp Paprika
2 Tablespoons Breadcrumbs
1 teaspoon Olive Oil

Preheat oven to 350 degrees.

Cook the pasta according to package directions, drain and set aside.

While pasta is cooking, in a large pan, melt butter. Add flour, whisk together until blended. Add the milk and continue whisking for about 10 minutes, on medium low heat, until the mixture begins to thicken. Whisk in the cheese until melted. Add in salt, pepper and paprika.

Add pasta and stir until combined.

Pour into baking dish or individual dishes.

In a small bowl, combine the breadcrumbs and olive oil and mix together. Sprinkle over the pasta and bake 20 minutes.

Adapted from Emeril Lagasse

Servings: 6
Calories 362
Total Fat 15.8g
Total Carbohydrates 36.8g
Dietary Fiber 1.4g
Protein 17.7g
Nutrition Grade B-

Today’s Leopard Print Find: Steve Madden Tote Bseriana Handbag Purse Leopard

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