easy dinner

Fantastical Chicken Asparagus Casserole

Fantastical Chicken Asparagus Casserole. This was one of those “made-up” meals. It was so freaking good! I love experimenting. There have been some fantastic creations that have come out of my kitchen. However, there have been some serious stinkers that I’m thankful the chickens will eat! I hate wasting food.

4-6 chicken breasts, boiled and shredded (I used a whole small chicken that I cooked in the crockpot, always saving the broth, of course)

1 bag of real bacon bits

1-2 bunches of fresh asparagus snapped and washed

1 container of fresh mushrooms

Seasoning

Roux

3 T. flour

3 T. butter

Melt in the pan. Remove pan from heat.

Add 1 1/2 c. heavy whipping cream and stir until well mixed.

Return to heat.

Add 1 1/2 c. mozzarella

Seasoning

Fantastical Chicken Asparagus Casserole

In a greased 13×9 pan, layer cooked shredded chicken. Top with asparagus spears. Add mushrooms and bacon bits. Sprinkle with seasoning.

Pour over roux sauce.

Cover and bake at 350 for 30 minutes.

Uncover and cook for 15 minutes.

Enjoy. Fantastical Chicken Asparagus Casserole was a great meal, and I’m so thankful that all my kids either love asparagus or tolerate it beautifully! I could do asparagus with a bit of butter and saute all day long. It is so good and so good for you.

Recipes and Cooking

Healthy Loaded Baked Potato and Chicken

January 10, 2015April 4, 2025 Brandi C

Healthy Loaded Baked Potato and Chicken

In this Healthy Loaded Baked Potato and Chicken, I used chicken breasts. Honestly, I think I like thighs better. I may try that next time to see if there is a difference in taste.

Healthy Loaded Baked Potato and Chicken

1 lb. chicken

(I put my chicken in the crockpot with water and seasoning. I save the broth, and I put it in a Tupperware container. The next day, I skim the fat off of it, and I freeze the good stuff in a bag)

Seasoning

4 Potatoes (with skin because the skin is where your goodness is)

1 T. paprika

2 T. garlic powder

6 T. hot sauce

2 c. cheddar

2 T. oil (olive oil or coconut oil is best)

1 c. bacon (I put this on a broiler pan, so all the grease drips off of it)

1 c. green onion (optional for us because Big Daddy doesn’t like too many)

I add my cut-up potatoes, seasoning, paprika, oil, garlic, and hot sauce in a separate dish. I stir that up to ensure all the potatoes are covered, then I scoop the potatoes into a baking dish, and I bake at 450 for about 40 minutes (or until tender).

There will still be reserved liquid in the bowl. Leave that.

Add chicken to that reserved liquid and stir to coat.

Once the potatoes are done, add the cooked chicken and your toppings of bacon, cheddar, and green onions.

Bake for another 15 minutes or so (covered).

Healthy Loaded Baked Potato and Chicken is the perfect comfort meal with a healthier twist. The combination of crispy potatoes, tender chicken, and savory toppings makes it a delicious dinner option. While chicken breasts are a lean choice, I’m curious to try it with chicken thighs for a richer flavor. The potatoes, seasoned with paprika, garlic powder, and hot sauce, come out golden and crispy on the outside, tender on the inside. Adding the cheese, bacon, and green onions at the end gives this dish a satisfying finish. Plus, using the leftover chicken broth adds even more depth of flavor, making this a hearty, flavorful meal. It’s a great way to enjoy a loaded baked potato while keeping things nutritious and tasty!

Servings: 12

Calories per serving: 261

Recipes and Cooking

Healthy Beef with Chinese Vegetables and Rice

January 5, 2015April 4, 2025 Brandi C

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice is not a recipe my kids are thrilled about when I make it. I have learned some tricks and how to season the meat, in order for them to enjoy it. This is a quick and easy recipe in that you can substitute Cauliflower Rice instead of traditional rice.

1 lb. stew meat (I cut this into small pieces and I marinate it all day in Teriyaki sauce)

1 c. broccoli

2 cans of water chestnuts

1 can mushrooms

32 oz. stir-fry vegetables

Seasoning

2 T. soy sauce

6 c. white rice, cooked

This serves about 12

Calories per serving: 203

Fat per serving: 4

Love

I love the robustness (is that a word) of beef stew. It is so warming to my belly and my heart. This reminds me of growing up and smelling it in the kitchen. We didn’t have a lot of money, but this was one where you could use tons of veggies and little meat. It would still fill you up on a cold day. Now, my mom didn’t cook her beef stew with rice. She used tried and true potatoes!

This dish has become a go-to for me when I want something hearty and nutritious without a ton of fuss. One of the best things about Healthy Beef with Chinese Vegetables and Rice is that you can really make it your own. Swap out veggies based on what you have or what’s in season. If you’re low on time, using frozen stir-fry vegetables is a game-changer. The marinade really helps the beef stay tender, and that punch of flavor wins the kids over—even if they still grumble about the water chestnuts. It’s a budget-friendly way to stretch meat and sneak in extra vegetables. Win-win!

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