Practical Woman

Oven-Baked 4-Ingredient Chicken Martinique

Ingredients
3 pounds boneless skinless chicken thighs, trimmed and cut into large chunks
1 (18-ounce) jar peach preserves
1 (10-ounce) bottle mild chili sauce
1 (1-ounce) packet dry onion soup mix
Nonstick cooking spray or a little oil, for greasing the dish

Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a thin layer of oil.
Pat the chicken pieces dry with paper towels, trimming off any large excess fat if needed. Arrange the boneless chicken thigh pieces in a single layer in the prepared baking dish.
In a medium bowl, stir together the peach preserves, chili sauce, and dry onion soup mix until well combined. The sauce should look thick, glossy, and peachy-red.
Pour the sauce mixture evenly over the chicken pieces. Use a spoon or spatula to turn and coat the chicken so the pieces are well covered, then spread them back into an even layer.
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil, spoon some of the pan sauce over the chicken, and return the dish to the oven uncovered. Bake for another 25–35 minutes, until the chicken is fully cooked, the sauce is bubbling, and the edges are lightly caramelized. The chicken should reach 165°F (74°C) in the center.
For extra caramelization, broil for 1–2 minutes at the end, watching closely so the sauce does not burn.
Remove the baking dish from the oven and let it rest for 5–10 minutes. Serve warm, spooning some of the glossy sauce over each portion.

4-Ingredient Amish Biscuit Beef Casserole Recipe

Ingredients
1 1/4 pounds 96% lean ground beef
1 can reduced-fat condensed cream of mushroom soup, 10.5 ounces
1/2 cup unsweetened plain almond milk or 1% milk
1 can reduced-fat refrigerated biscuit dough, 8 biscuits

Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch glass casserole dish with cooking spray.
Crumble the 96% lean ground beef evenly into the bottom of the casserole dish, breaking it into small, loose pieces so it cooks evenly.
In a medium bowl, whisk together the reduced-fat condensed cream of mushroom soup and milk until smooth and pourable.
Pour the soup mixture evenly over the raw ground beef, spreading it gently so the beef is mostly covered.
Open the refrigerated biscuit dough and separate the 8 biscuits.
Arrange the biscuits evenly over the beef and gravy mixture so the casserole naturally divides into 8 biscuit-topped servings. Leave a few small spaces between the biscuits where the gravy can bubble through.
Bake uncovered for 30 minutes.
Check the biscuits. If they are browning too quickly, loosely cover the dish with foil. Continue baking for another 10–15 minutes, until the biscuits are golden and the beef reaches 160°F (71°C).
Let the casserole rest for 5–10 minutes before serving so the gravy settles.
Spoon into shallow bowls or onto plates, making sure each serving gets 1 biscuit with beef and gravy.

5-Ingredient Amish Chicken Pot Pie Noodles Recipe

Ingredients
2 pounds boneless, skinless chicken breasts
1 bag frozen mixed vegetables, 12–16 ounces
1 can reduced-fat condensed cream of chicken soup, 10.5 ounces
3 cups low-sodium chicken broth
8 ounces extra-wide egg noodles

Directions
Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.
Dump the frozen mixed vegetables evenly over the chicken breasts, with no need to thaw.
In a medium bowl or large measuring cup, whisk together the reduced-fat condensed cream of chicken soup and low-sodium chicken broth until fairly smooth.
Pour the soup-and-broth mixture over the chicken and vegetables, making sure everything is mostly covered. Do not stir; let the liquid seep down around the chicken.
Cover and cook on LOW for 5–6 hours, or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
Use two forks to shred the chicken right in the slow cooker, stirring gently so the chicken, vegetables, and creamy broth are well combined.
Add the extra-wide egg noodles directly to the slow cooker, stirring them into the hot mixture so they are mostly submerged.
Cover again and cook on HIGH for 20–30 minutes, stirring once or twice, until the noodles are tender but not mushy.
If the mixture seems too thick, stir in a splash of extra broth or hot water.
Taste and adjust seasoning with a little salt and black pepper if desired, then ladle into bowls and serve warm.

Cinnamon Banana Loaf

Ingredients
3 medium very ripe bananas, mashed
2 tablespoons unsalted butter, melted and slightly cooled
1/3 cup granulated sugar
2 large eggs
1/2 cup plain 0% Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon granulated sugar, for topping
1 teaspoon ground cinnamon, for topping
Cooking spray

Directions
Preheat your oven to 350°F (175°C). Lightly coat a metal 9x5-inch loaf pan with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few soft pieces still visible.
Stir in the melted butter and granulated sugar until combined.
Beat in the eggs, one at a time, then stir in the plain 0% Greek yogurt and vanilla extract.
In a separate bowl, whisk together the white whole wheat flour, ground cinnamon, baking powder, baking soda, and fine salt.
Add the dry ingredients to the banana mixture and stir just until the flour disappears. Do not overmix.
Spoon the batter into the prepared loaf pan and smooth the top lightly.
In a small bowl, stir together the topping sugar and cinnamon. Sprinkle evenly over the top of the batter.
Use the tip of a butter knife to make 2 or 3 gentle swirls through the top of the batter.
Bake for 50–60 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Let the loaf cool in the pan for 15–20 minutes. Run a knife around the edges, remove from the pan, and slice.

4-Ingredient Key Lime Cake Recipe

Ingredients
1 box sugar-free or reduced-sugar white cake mix, 15.25 ounces
1 box sugar-free instant lime-flavored pudding mix, 1 ounce
1 cup lemon-lime sparkling water or zero-sugar lemon-lime soda
1/4 cup neutral oil, such as canola or vegetable oil

Directions
Lightly coat the bottom and about 2 inches up the sides of a 5- to 6-quart slow cooker with cooking spray.
In a large mixing bowl, whisk together the white cake mix and instant lime-flavored pudding mix until evenly combined.
Pour in the lemon-lime sparkling water or zero-sugar lemon-lime soda and neutral oil. Stir with a spoon or spatula just until the batter is smooth and incorporated.
Pour the batter into the prepared slow cooker and spread it into an even layer with a spatula.
Cover and cook on HIGH for 2–2 1/2 hours, or on LOW for 3 1/2–4 hours, until the cake is set in the center, the top looks dry, and a toothpick inserted into the middle comes out with a few moist crumbs and no wet batter.
Turn off the slow cooker and remove the lid. Let the cake cool in the slow cooker for 20–30 minutes before slicing.
Slice into squares or wedges and serve warm or at room temperature.

4-Ingredient Slow Cooker April Showers Tuna Recipe

Ingredients
4 cans chunk light tuna in water, 5 ounces each, opened just before use and not drained
1 can reduced-fat condensed cream of mushroom soup, 10.5 ounces
1/2 cup unsweetened plain almond milk or 1% milk
2 tablespoons dry ranch seasoning mix

Directions
Lightly coat the bottom of a 4- to 6-quart slow cooker with cooking spray.
Open the cans of tuna and do not drain them. Carefully slide the tuna from each can into the bottom of the slow cooker, keeping the pieces as intact as possible. Arrange them in a single, snug layer.
In a medium bowl, whisk together the reduced-fat condensed cream of mushroom soup, milk, and dry ranch seasoning until smooth and creamy.
Gently pour the soup mixture evenly over the tuna, trying not to break the tuna apart. It is fine if a little tuna peeks through the sauce.
Cover and cook on LOW for 2 1/2–3 hours, or on HIGH for 1–1 1/2 hours, until the sauce is hot and bubbly and the tuna is heated through.
Once done, use a large spoon or spatula to carefully lift out the tuna portions, keeping them as whole as possible.
Spoon some of the creamy ranch mushroom sauce over each serving. Serve warm over cauliflower mash, steamed vegetables, a small portion of brown rice, or potatoes.

Oven-Baked 4-Ingredient Zesty Italian Macaroni Recipe

Ingredients
8 oz 100% whole wheat elbow macaroni
1 cup light bottled zesty Italian dressing
1 cup reduced-fat shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese

Directions
Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking pan with cooking spray.
Pour the uncooked whole wheat elbow macaroni evenly into the bottom of the baking pan, spreading it into a flat layer.
Sprinkle 3/4 cup of the reduced-fat shredded mozzarella cheese and all of the grated Parmesan cheese evenly over the dry macaroni.
Shake the bottled light zesty Italian dressing well, then slowly pour it evenly over the macaroni and cheese mixture. Gently tilt the pan back and forth so the dressing seeps down around the noodles.
Cover the pan tightly with aluminum foil to trap steam.
Bake on the center rack for 35–40 minutes. Carefully remove the foil and check a piece of macaroni from the center; it should be just tender. If the pasta still seems firm, re-cover with foil and bake for another 5–10 minutes.
Once the pasta is tender and most of the liquid is absorbed, remove the foil and sprinkle the remaining 1/4 cup reduced-fat shredded mozzarella evenly over the top.
Return the uncovered pan to the oven and bake for 8–10 minutes, until the cheese on top is melted and lightly golden around the edges.
Let the macaroni rest for 5–10 minutes before serving so it sets slightly and scoops neatly.
Serve warm.
If desired, sprinkle with a little chopped fresh parsley before serving.

Oven Baked Cheesy Corn and Spinach Casserole

Ingredients
2 cups fresh spinach leaves
2 cups frozen corn or 1 can 15 oz corn kernels, drained
3 large eggs
3/4 cup reduced-fat shredded cheddar cheese, divided
1/2 cup plain 0% Greek yogurt
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray

Directions
Preheat your oven to 375°F (190°C). Lightly coat a medium baking dish with cooking spray.
In a large mixing bowl, whisk together the eggs, plain 0% Greek yogurt, whole wheat flour, salt, black pepper, and garlic powder until mostly smooth.
Stir in the corn kernels, fresh spinach leaves, and 1/2 cup of the reduced-fat shredded cheddar cheese.
Pour the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining 1/4 cup reduced-fat shredded cheddar cheese over the top.
Bake for 30–35 minutes, until the casserole is set in the center and the top is melted and lightly golden.
Let it cool for 5–10 minutes before serving so it slices or scoops more neatly.

Oven Baked 5-Ingredient Amish Beef and Corn Casserole Recipe

Ingredients
1 pound 96% lean ground beef
1 can 14.75 ounces creamed corn
2 cups frozen corn
3/4 cup reduced-fat shredded cheddar cheese
1 cup plain 0% Greek yogurt

Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch glass baking dish with cooking spray.
Crumble the raw 96% lean ground beef evenly into the bottom of the glass baking dish, breaking it up with your fingers into small pieces so it cooks evenly. Spread it into a fairly even layer without packing it down.
In a medium bowl, stir together the creamed corn, frozen corn, and plain 0% Greek yogurt until smooth and evenly combined.
Pour the creamy corn mixture evenly over the raw crumbled ground beef, making sure to cover the beef as much as possible.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Cover the glass baking dish tightly with aluminum foil. Bake for 30 minutes so the beef cooks gently under the creamy corn layer.
Carefully remove the foil and continue baking uncovered for another 15–20 minutes, until the casserole is bubbling around the edges, the cheese is melted, and the top is lightly golden.
Check that the ground beef is fully cooked by inserting a spoon into the center and making sure there are no pink pieces; the beef should be fully browned. If needed, return to the oven for another 5–10 minutes.
Let the casserole rest for 5–10 minutes before serving so it sets slightly. Scoop into bowls or onto plates and serve warm.

Oven Baked 5-Ingredient Marry Me Chicken Pasta Recipe

Ingredients
8 oz whole wheat short pasta, such as penne, rotini, or rigatoni
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 (15–16 oz) jar light Alfredo sauce
1/3 cup dry-packed sun-dried tomatoes, chopped, or oil-packed sun-dried tomatoes drained very well and patted dry
3/4 cup grated Parmesan cheese, divided

Directions
Preheat the oven to 375°F (190°C). Lightly coat a deep oval baking dish, about 3-quart capacity, with cooking spray.
Add the uncooked whole wheat pasta to the prepared baking dish and spread it into an even layer.
Scatter the bite-size pieces of raw chicken evenly over the pasta, keeping the pieces as close to a single layer as possible so they cook evenly.
In a medium bowl, whisk together the light Alfredo sauce, chopped sun-dried tomatoes, 1/2 cup of the grated Parmesan, and 1 1/2 cups water until smooth and well combined.
Pour the sauce mixture evenly over the pasta and chicken. Use a wooden spoon to gently stir and nudge the pasta so everything is coated and there are no large dry pockets. Smooth the top into an even layer.
Cover the baking dish tightly with foil, sealing the edges well to trap steam. Bake on the middle rack for 35 minutes.
Carefully remove the foil and stir the pasta well, scraping the corners and redistributing the chicken throughout the sauce.
Sprinkle the remaining 1/4 cup grated Parmesan evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the sauce is bubbling, the pasta is tender, and the chicken reaches 165°F (74°C).
For a deeper golden top, broil for 1–2 minutes at the end, watching closely so the cheese does not burn.
Remove from the oven and let the pasta rest for 5–10 minutes so the sauce thickens and clings to the pasta.
Serve warm straight from the baking dish, scooping from the bottom so each serving gets pasta, chicken, creamy sauce, and sun-dried tomatoes.
If desired, sprinkle with a little chopped fresh parsley before serving.