It's Nomi-licious time!

Lots of food and fun this weekend!

On the menu

• Oreo Fluff
• Buffalo Chicken Mac & Cheese (Hungry Girl inspiration)
• Lasagna Cupcakes (Hungry Girl inspiration)
• Cheese Chicken Enchilada Casserole (Hungry Girl inspiration)

Oreo Fluff

This stuff is amazingly good and amazingly easy to make. Unfortunately, it does not top the "healthy eats" list. But, we gotta indulge every once-in-a-while!!!

Ingredients

1 can sweetened condensed milk

1 package cream cheese, softened at room temperature

1 package oreos

16oz tub of cool whip

Directions

1. Mix cream cheese and condensed milk with a hand mixer (or by had with a fork, whatever works...).

2. Fold in cool whip

3. Break oreos up.

4. Fold in oreos into mixture.

5. DEVOUR!

Buffalo Chicken Mac & Cheese

Ingredients

2 C Rotini pasta (or elbow macaroni), cooked al dente

8oz cooked & shredded chicken breast

1 t chopped garlic

1/4 C Hot Sauce (my favorite is Frank's RedHot original or thick)

1/2 C plain greek yogurt

2 wedges of Laughing Cow light cheese wedge

2 t yellow mustard

1 1/2 t grated parmesan

Directions

1. Preheat oven to 350°F.

2. Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken, garlic, and 3 T of hot sauce. Mix thoroughly and set aside.

3. In a microwave-safe bowl, combine greek yogurt, cheese wedges, mustard, and 1 T of hot sauce. Mix well and heat in the microwave for 30 seconds.

4. Spray an 8x8in baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken mixture followed by the remaining pasta.

5. Add the greek yogurt mixture to the pan in an even layer. Sprinkle with parmesan cheese.

6. Bake in the oven for about 30 minutes, until hot and bubbly.

7. DEVOUR!

Makes 4 servings.

Nutritional Info (1 servings): 288 calories, 25g carbs, 3g fat, 18g protein, 560mg sodium, 4g sugar

Lasagna Cupcakes

I've made these before and received so many questions on the recipe. So, here ya go!

Ingredients

1 package ground turkey (the leaner, the better)

1 package of sliced mushrooms

1 14.5 C of diced tomatoes (crushed will work as well)

1 1/2 t chopped garlic

1/2 t Italian seasoning

9-10oz package of fresh baby spinach

1 1/2 C fat-free ricotta

2 egg whites

24 small square wonton wrappers (find them in the tofu section at the grocery store)

1 1/2 C shredded park-skim mozzarella cheese

Directions

1. Preheat oven to 375°F.

2. Bring a large skilled sprayed with nonstick spray to medium-high heat. Add turkey and season with 1/8 t salt and pepper. Cook and crumble until no longer pink, about 5 minutes.

3. Add mushrooms and stir often until mushrooms are soft and turkey is cooked through, about 6 minutes.

4. Reduce heat to low. Add crushed tomatoes, 1 t garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

5. Wilt spinach in a skillet sprayed with nonstick spray on medium heat.

6. In a bowl, combine spinach, ricotta cheese, egg whites, 1/8 t salt, and 1/2 t garlic. Mix well & set aside.

7. Spray a 12-cup muffin pan with nonstick spray, and press wonton wrapper into each cup of the pan. 

8. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

9. Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon.

10. Top each turkey layer with 1 T mozzarella cheese.

11. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan.

12. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 T mozzarella cheese.

13. Bake for about 10 minutes, until cheese has melted and edges are browned

14. Allow to cool before you DEVOUR!

Makes 24 servings.

Nutritional Info (per cupcake): 78 cals, 6g carbs, 2g fat, 9g protein, 178mg sodium, 1g sugar

Cheese Chicken Enchiladas

Ingredients

6-8 oz cooked and shredded chicken breast

1/2 C shredded cheddar cheese

1/2 C green enchilada sauce

1 1/2 - 2 C cooked brown rice OR quinoa (or both!!)

Directions

1. Preheat oven to 400°F.

2. Spray an 8x8 baking pan with nonstick spray and set aside.

3. In a bowl, add chicken, 1/4 C cheese, and 1/2 C enchilada sauce. Mix well and set aside.

4. Evenly distribute rice in the baking pan. Top the rice layer with the chicken mixture.

5. Sprinkle 1/4 C cheddar cheese on top of the chicken mixture.

6. Bake for about 10 minutes, until cheese has melted and starting to bubble.

7. DEVOUR!

Nutritional Info: 219 cals, 19g carbs, 7g fat, 15g protein, 316mg sodium, 0g sugar