Swiss Chicken Casserole

When I saw this chicken recipe over at The Southern Lady Cooks,  I knew I had to try it.

My daughter loves Stove Top Stuffing and I knew she’d love this casserole.

I’m trying to watch my calories so I decided to use reduced fat items where I could.  My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
water
2 cups dry bread stuffing mix (I used Kroger brand)

Preheat oven to 350º.

Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.

Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.

Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.

~I attempted to do a little figuring on the calories and came up to about 315
per serving.

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Partying today over at

Happy Valentine’s Day to you all and…

Happy 14th Birthday to my Valentine baby!

Spicy Shrimp Stir Fry

I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.

And it’s quick and easy!  That’s a plus, right?

I fix this all the time and use whatever veggies I may have.  This time I used a bag of frozen stir fry veggies and the preparation was even faster.

Spicy Shrimp Stir Fry

1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce

First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil.  I toss in a little Cajun spice and soy sauce and give it a quick stir.

When the veggies are tender,  I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done.  You don’t want to overcook the shrimp or they’ll be tough.

You can serve over rice for those who want it, but I usually eat it as is.  Fewer calories and carbs that way.  :)

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Nutritional info I found on the shrimp and veggies:

Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g

Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g

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A friend of mine turned me on to my new favorite website, My Fitness Pal.  What a neat and easy way to keep up with my nutritional intake!  Check it out.

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