Friday, August 20, 2010

Broccoli, Chicken and Tater Tot Casserole...

It was a rainy, gloomy day and I was looking for something comforting to make. I came across this recipe from one of my favorite blogs, and it was perfect. This recipe is very kid and adult friendly. :) Here is the original recipe, below is my adapted and somewhat healthier version.


1 small can of low-fat cream of chicken soup
1 small can of low-fat cream of broccoli and cheese soup
1 cup skim milk
8-10 cups broccoli florets (I used fresh broccoli, but I'm sure you could use frozen)
4 boneless chicken breasts (or I used chicken strips to make for easier cutting), cooked and shredded
1 tsp. (or more if desired) hot sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 bag Ore Ida Tater Tots, frozen
1/2 cup shredded low-fat cheddar cheese (or soy cheese)

1. Preheat oven to 375. Place soup and milk in a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for another 5 minutes to soften slightly. Stir in chicken, hot sauce, pepper, and garlic. Pour mixture into a 11x7 inch baking dish that's been coated with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes uncovered. Then, cover with foil and bake for an additional 15 minutes. Remove from oven and serve. You may add more hot sauce once on your plate if desired. Yum!

Now for dessert...this recipe is sinful, yet so so so amazing. It's...a special treat :)

Coming from the same blog as the recipe above...are you ready for this???!!! Peanut Butter Cup Cheesecake Bars. Holy Yummo. I love this lady's blog because a lot of her desserts have two of my favorite ingredients...chocolate and peanut butter. Doesn't get much better than that, folks!

Here is the link.

I made a couple changes to the recipe, and here is my slightly different version below:

1 box devils food cake mix
1 egg
1/2 stick softened butter
1/2 cup water
8 oz softened fat-free cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips
4 Tablespoons fat-free cream

1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish. Add water to mixture to help w/making the mixture more moist and easier to stir.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

These are ooey, gooey heaven. :) Go ahead and eat some...happy special treat to you!

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