Day 1:COOK Isn't My Last Name for Nothing!

I love to cook! Do you know what I like ever more than to cook? I love to eat it. The problem is that I love to eat so much that sometimes it becomes a problem. My husband and I have decided to be more healthy. We have started calorie counting, and being better about exercising. I would like to do a thirty day blog. I want to blog about the recipes that I try. Some being healthier, some not so much, and my experience with calorie counting during that time. We both feel that we would prefer to keep all our favorite foods and treats in our diet. Taking away those things make me feel constricted, and not in a good way. Anyone who has ever dieted knows what I mean. If you do something you hate, then its not going to stick.

First recipe: Loaded Potato and Chicken Casserole. Ladies and Gents, this was a keeper. My husband really liked this one, and it was so easy to make.

Ingredients:

• 3 - 4 medium russet potatoes, scrubbed and diced
• (about 1.5 lbs. or 4 1/2 cups)
• 1 lb. boneless, skinless chicken breasts, diced
• 4 slices bacon, cooked crisp, cooled and crumbled
• 1 1/2 cups shredded cheddar cheese
• 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into small pieces

Directions:

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

This one, was Actually pretty easy to count. I just added up the amount of calories per item and then divide it by how many cups of food are there. The bacon complimented the chicken and cheese. The potatoes were soft, and moist. Every bite was a burst of gooey flavor. I did add an extra half cup of  heavy cream.  If you are looking for an easy, pretty quick delicious meal, this is the one for you.