When I started creating this dish, I originally wanted it to be an E meal, but after I created the recipe and started calculating the fat content I realized I had an S with an S helper and that I was going to have to reduce some of the fat content for it to be an E. So I have included in the recipe both E and S options.

I based the idea for this dish off of a recipe I saw on Pinterest and the Queso Chicken Bake in the Trim Healthy Table Cookbook on page 123, which by the away is another family favorite. I was concerned that my new dish would not have enough flavor or that it would be dry. But I baked it and served it to my husband with the disclaimer that it was newly created recipe and asked him for an honest review. I was blown away! He loved it! As I tasted it I also enjoyed it! It reminded me of comfort food at its finest and another family favorite was born! Yes, I was honest with my husband and told him there was okra in it, but if you have picky eaters, you don’t have to tell, because they won’t even be able to see it or taste it.

We will be eating this one quite often. I hope you enjoy it as much as we did.

Chicken Cordon Bleu Casserole (THM-S (with S helper) or E) 8 Servings

• 3 cooked chicken breasts shredded (I cooked mine in the crockpot an then shredded it.)

• 1.5 cups of brown rice cooked

• 1 can of chicken broth

• 1 cup okra (optional, but helps thicken your sauce)

• Parmesan (green can)

S ingredients

• 4 tablespoon bacon bits (1.5 grams fat or less per tablespoon)

• 8 slices lean ham lunch meat cubed

• 12 wedges laughing cow cheese

• 8 oz 1/3 less fat cream cheese

 E ingredients

• 2 tablespoon bacon bits (1.5 grams fat or less per tablespoon)

• 6 slices lean ham lunch meat cubed

• 8 laughing cow cheese wedges

• 3 oz less fat cream cheese

Preheat oven to 375

Place shredded chicken, cooked rice and bacon bits in a greased 9x13 baking dish and mix, season with salt, pepper and garlic powder

lay ham across the top of the chicken

In a blender blend the okra, cream cheese, laughing cow cheese, chicken broth until smooth, pour over mixture in the baking dish

Sprinkle with a little bit of Parmesan

Bake for 30-35 mins until golden on top.

 *All Thing Creative is affiliated with Trim Healthy Mama and this blog post contains affiliate links to Trim Healthy Mama’s website. This blog post contains affiliate links to Amazon.

My husband and I have always loved spaghetti squash and there are so many various ways you can serve it. I have made Asian, Italian and Mexican dishes out of it. Spaghetti squash is the perfect replacement for noodles or rice in many dishes and so much healthier for you.

This week when I went to the local pumpkin patch with my sister for our annual pumpkin outing the stand was also selling squash for only $1! We both chose the LARGEST squash we could find. It was such a great deal! Then my only dilemma was what THM E meal could I make out of it. Why an E meal? Because, we have been eating too many Crossover and S meals. It’s best to mix up the meal types for weight loss. The crossovers more closely resemble what we ate before THM, so I am challenging myself to cook more E meals and figure out how to make them complete meals.

In true E fashion I introduce to you my Crockpot Chicken Fajita Spaghetti Squash Bowl, a quick and easy one bowl dinner for those of you who like simple. But if you like to serve sides with your meals, you can pair this with a nice side salad with an E dressing and some oven roasted veggies.

Leftovers microwave well and are just as enjoyable the next day! The recipe and instructions are below.

Crockpot Chicken Fajita Spaghetti Squash Bowl (Crockpot, THM-E)

• 1 Large Spaghetti Squash

• 3-5 Chicken Breasts (depending on how many people your feeding)

• 8 oz. Frozen Seasoning Blend (onions, red peppers and green peppers)

• 2 6.5 oz. cans mushrooms

• 4 fresh tomatoes sliced (optional)

• 1/2 large onion sliced (optional)

• 1 15.5 oz. jar of salsa

• ½ package gluten free Fajita Seasoning or

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp mineral salt

• 1 tsp oregano

• 1 tsp chili powder

• Cayenne to taste

Toppings

• Light Sour Cream – 3 grams of fat or less per 2 tablespoons

• 0% Greek yogurt

• Shredded Cheese (if doing a crossover or for growing children)

Instructions:

Place thawed or frozen chicken breast in the bottom of your crockpot.

Then add the un-drained cans of mushrooms, frozen seasoning blend, salsa, tomatoes, onion slices and seasoning to the crockpot. Cover and cook on low for 7-8.5 hours.

Depending on how you are cooking your spaghetti squash you will want to start cooking it about about 20 – 45 minutes before you want to serve dinner. I like to microwave my squash, but poking two holes on either side making sure you get into the center of the squash so pressure can escape while cooking, then I microwave my squash for about 4-5 minute increments until the outside skin is soft to the touch and gives when you poke it.

While your squash I cooking you want to shred or cut up your chicken in the crockpot so that it is spread evenly throughout and mixed in with your peppers, onions and mushrooms.

Then once you are able to handle your squash without burning yourself, you want to cut it in half, clean out the seeds an then shred the meat with a fork to make squash “noodles.”

After you have made your noodles, serve with squash in the bottom of the bowl, with the crockpot mixture on top, then your optional toppings! Enjoy!

 *All Thing Creative is affiliated with Trim Healthy Mama and this blog post contains affiliate links to Trim Healthy Mama’s website. This blog post contains affiliate links to Amazon.