Layered Cornbread Salad

As you have probably noticed, if you've read many of my posts, I rarely make a recipe as is without making changes. One reason is that I can't stand going to the store more than once a week for special ingredients. Another is that I try to choose healthier ingredients to save fat and calories.

Here's the original:
http://www.ladybehindthecurtain.com/corn-bread-salad/

Here are my changes:

Used Greek yogurt instead of sour cream.

Used a homemade cornbread mix instead if store bought- super easy and even cheaper than buying a Jiffy mix!

Used black beans instead of pinto.

Added baby carrots (choppped)

Omitted bacon and added chopped black forest ham instead.

This was really good and will be great leftover too!

Penzey's Creamy Peppercorn Pasta Salad

While visiting Seattle last week, I visited Penzey's Spices store.  We have them in TX, but I had never been. I bought their peppercorn ranch seasoning and took a recipe next to it and made this when I returned home. It is soooo good! I made several changes to make it healthier and used what I had here. Definitely yummy! Their website is FULL of awesome recipes!

Used:
Greek yogurt instead of sour cream
Less mayonnaise than called for, to save calories.
Added grilled chicken breast, cut up
Steamed broccoli, cauliflower and carrots before adding so they wouldn't be too crunchy

Omitted:
Hard salami
Green peas

Here's the original recipe:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysCreamyPeppercornPastaSalad.html

Chicken Parmesan Casserole

Made this last week and again tonight :) I love how fast it comes together and it is low carb. We had it with a green salad. Very filling and even Ben approved!

Ingredients:
1 lb. Boneless, skinless chicken tenders
1 t. Olive oil
1 clove garlic, minced
1 regular sized jar marinara sauce (or homemade)
10 oz. Shredded mozzarella (I used low moisture skim kind)
2 T. Parmesan

In separate bowl:
1/2 cup Italian seasoned breadcrumbs
2 T. parmesan
3 T. Olive oil
1 t. Sea salt
1/2 t. Black pepper
1/2 t. Italian seasoning

Cook chicken in olive oil and garlic until done. Cut into bite sized pieces. Put into the bottom of a 9 X 13 pan, pour marinara over chicken. Sprinkle parmesan, sprinkle mozzarella.

Combine breadcrumbs, olive oil and seasonings. Sprinkle over the top of the cheese evenly.
Bake at 375 for about 20 minutes.