Easy Bubble Up Italian Casserole

I love adding new pieces to my kitchen.  Whether it’s a new tool or a new set of Fiesta or a new appliance… I love it!

I actually find myself having to tiptoe through Target… not looking at anything that is not specifically on my list, or else I end up with new things at home that were not planned for.  Exhibit A:  These cute, cute serving bowls shaped like veggies from Threshold I spotted at Target.  So stinkin’ cute!

Threshold Serving Dishes | No Thanks to Cake

Can you even imagine how adorable that purple onion would be with dip in it on a buffet table?  Well… I soon may find out since it crept home with me.  :)

I also have dear, dear friends who spoil me with kitchen items, including this beautiful baking dish from Anthropologie.  Isn’t it gorgeous?  My friend Steffanie sent it to me for Christmas… and while it screams brownies, I’ve been using it to bake yummy casseroles.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Ever since I made the Easy Bubble-Up Enchilada Casserole, I wanted to try an Italian version.  And, because this recipe is so simple, I had everything I needed in the fridge.  Look how delicious it baked up!

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble Up Italian Casserole

Serves 8

INGREDIENTS

Easy Bubble-Up Italian Casserole | No Thanks to Cake

1 lb. lean ground turkey

1 small onion, diced

2 tsp. minced garlic

2 cups fresh spinach

1 tsp. italian seasoning

1 tsp. garlic salt

1/2 tsp. crushed red pepper

1 (14-oz) can italian-style diced tomatoes

1 (8-oz) can tomato sauce

5 reduced fat Pilsbury Reduced Fat Grands, uncooked and quartered

1/2 cup shredded 2% mozzarella cheese

INSTRUCTIONS

1.    Preheat oven to 350 degrees.

2.    Brown turkey in a large skillet and drain if needed.  Grind up meat in a food processor until finely ground.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble-Up Italian Casserole | No Thanks to Cake

3.   Add onions and garlic to the pan and sauté 1-2 minutes.  Add spinach to the pan, and cook for 60 seconds until wilted.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble-Up Italian Casserole | No Thanks to Cake

4.  Return the meat to the skillet.  Stir to combine.  Cook 1-2 minutes.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

5.    Add tomatoes, tomato sauce, and seasonings. Stir to combine.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble-Up Italian Casserole | No Thanks to Cake

6.    Cut the refrigerated biscuits into sixths and stir them in the meat mixture.  Note:  This is the part in the recipe where I started to question what the heck I was making.  Don’t question it… keep going!

Easy Bubble-Up Italian Casserole | No Thanks to Cake

7.    Spray a casserole dish with cooking spray and add the mixture evenly. Bake for 25 minutes.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

8.  Remove from the oven and sprinkle cheese on top. Bake an additional 10 minutes.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

9.  Let stand for 5 minutes before serving.

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Easy Bubble-Up Italian Casserole | No Thanks to Cake

10.  Serve and enjoy!!

Easy Bubble-Up Italian Casserole | No Thanks to Cake

Per 1/8 recipe serving:

CAL 206; CARB 19g; FAT 8g; PROT 14g; FIB 1g; WW Points Plus: 5

Related posts:

Spinach and Artichoke Dip Chicken

After I made that decadent panini last week, I knew I wanted more of that spinach and artichoke goodness.

There’s really nothing that I don’t love about spinach and artichokes being mixed together.  Whether they’re coming together as dip or serving as toppings on pizza, they’re kind of amazing.

When I first moved to Colorado almost SEVEN years ago, my friend Jen came out to help me get settled in (thanks, Jennie!) and during her trip I whipped together a spinach and artichoke chicken that rocked our socks off.  It was creamy, delicious and I remember it having a WHOLE lotta mayonnaise.  Fast forward seven years, and I’ve never made an attempt to recreate this dish in a healthy manner until now.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

I’m so glad that I did!!!  I leaned on my friends at Laughing Cow Cheese to bring their wedged cheese deliciousness to the table… and to replace a lot of the creamy goodness that the mayonnaise delivered.  With the Laughing Cow added as my secret ingredient, I didn’t miss the extra mayo… not for a second!

This dish is not only incredibly flavorful, but the chicken comes out very tender through the process.  Try this one out for sure, and as usual, multiply the ingredients to make larger portions if you’re feeding a family or love leftovers…

Spinach and Artichoke Dip Chicken

Serves 1

INGREDIENTS

Spinach and Artichoke Dip Chicken | No Thanks to Cake

1 4 oz. chicken breast

1 wedge of Laughing Cow Cheese – Light Swiss flavor

1 artichoke heart, chopped

2 Tbsp. diced onion

1 Tbsp. light mayonnaise

1/2 cup chopped fresh spinach

1 Tbsp. grated Asiago cheese

1 1/2 tsp. minced garlic (or 1 1/2 cloves)

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2.  Add garlic, artichokes, and onion in a saute pan, coated with cooking spray.  Saute for 1-2 minutes.   Season with salt and pepper.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

3.  Add spinach to the pan, and sauté until wilted.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

4.  Remove your veggies to a bowl, and add your Laughing Cow Cheese and mayonnaise.  Stir to combine.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

5.  Place a piece of chicken in an oven-safe dish, sprayed with cooking spray.  Season the chicken with salt and pepper.  Note:  I also added some crunchy Garlic Gold nuggets, because you can’t have too much garlic…

Spinach and Artichoke Dip Chicken | No Thanks to Cake

6.  Spread the “dip” on top of the chicken.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

7.  Top with the grated Asiago cheese.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

8.  Bake at 375 degrees for 30 minutes, until the chicken is done and the top of the dish is browned.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

9.  Plate that chicken and enjoy!!

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Per entire recipe serving:

CAL 207; CARB 4g; FAT 9g; PROT 29g; FIB 0g; WW Points Plus: 5

Related posts:

Chicken Spinach and Artichoke Paninis

Last weekend, I decided to dig through my cookbooks and Pinterest to find a new recipe to try.  When I ran across a new panini recipe, I knew this was “the one.”

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

While I’ve eaten many paninis out and about, I’ve never made one at home.  I also thought it would be a nice challenge to grill up this panini without a panini iron.  A panini iron is one of those items in the kitchen that I just don’t think I need.  I don’t often say that… since I like to collect most kitchen appliances, but I really don’t see myself using a panini maker more than a few times a year.

But… what I did have was a seldom used George Foreman grill… and an amazing idea!

I was able to make this sandwich VERY easily using the George Foreman, and it was crispy and crunchy like I’d expect from a panini grill – - Brilliant!

Chicken Spinach and Artichoke Paninis

From Weight Watchers

Serves 4

INGREDIENTS

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

1 cup chopped fresh spinach

1/2 cup drained, canned chopped artichoke hearts

4 wedges Laughing Cow Cheese – Light Swiss Flavor

1 tsp. fresh lemon juice

1/8 tsp. ground black pepper

8 slices (1/2-inch thick) slices Chicago-style Italian bread (about 6 oz)

2 cups chopped cooked chicken breast

1 ounce grated Asiago cheese (about 1/4 cup)

Olive oil flavored cooking spray

INSTRUCTIONS

1.  Preheat your grill.

2.  Combine spinach, artichokes, Laughing Cow Cheese, lemon juice, and ground pepper in a bowl.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

3.  Spread onto 4 slices of bread.  Top with chicken, Asiago cheese, and remaining bread slices.  Coat outside of sandwiches with cooking spray.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

4.  Place sandwiches on your grill.  Cook 3 minutes until golden brown and cheese melts.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

5.  Slice and serve!  Note:  I served it with sliced tomatoes sprinkled with salt and pepper.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Per 1 sandwich:
CAL 343; CARB 25g; FAT 13g; PROT 30g; FIB 2g; WW Points Plus: 9

Related posts:

Creamed Spinach Veggie Grands Pizza

I’ve been talking about making this dish for WEEKS.  It’s one of those old time favorites that I remember making with my friend Jen.  I think the original idea for the crust came from Pillsbury themselves, maybe from a magazine or the Sunday coupon flier.

Wherever it originated, I am so glad we found it!

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

When I lived with Jen way back when, this used to be one of our staples.  Because… what makes a better pizza than a can of Grands and a package of creamed spinach.  I can’t think of anything… and it was always fun to load the little pizza up with whatever we had in the fridge.

It was always delish, regardless of the toppings, but making it with creamed spinach (or creamed spin, as we called it) made for the BEST Grands pizzas ever… TRY THEM!

Creamed Spinach and Veggie Grands Pizza

Serves 1

INGREDIENTS

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

1 Golden Wheat Reduced Fat Grands Biscuit

1/3 cup creamed spinach

2 cloves garlic

3 black olives

1/2 roma tomato, diced

2 broccoli florets diced

2 Tbsp. shredded mozzarella

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Roll out your Grands biscuit with a rolling pin, and move it to a baking sheet.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

3.  Prepare your creamed spinach in the microwave per the package instructions.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

4.  Measure out 1/3 cup of creamed spinach and spread it on the Grand.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

5.  Top with veggies.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

6.  Add the cheese, and top with olives.  Sprinkle with crushed red pepper, if you like it spicy!

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

7.  Bake pizza for 10-13 minutes, or until pizza is browned.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

8.  Slice your pizza and get ready to be amazed…

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Per entire recipe:

CAL 275; CARB 37g; FAT 12g; PROT 9g; FIB 3g; WW Points: 8

Related posts: