Healthy Chinese Orange Chicken


Who doesn’t love a bit of Chinese takeout?  Problem is they are often pretty unhealthy, and sometimes you just have no idea what goes into it, but likely MSG.  I actually really enjoy recreating our favorites at home, and there are no shortage of recipes floating around the net from which to do so.

Although I have made other versions of Orange Chicken in the past in the more traditional way of a breaded chicken bite, and they were great, I was very excited to come across this recipe which eliminates the breading making it not only healthier but a thousand times easier!  This recipe was so easy in fact I could hardly believe it!  It’s also made with honey in place of some of the sugar which helps keep it lighter and better for you.

I honestly didn’t miss the breading, and felt this had a nice heat level and orange flavor.  We had ours with some rice, which I also like to take a little shortcut with and use boil in a bag.  For me it just turns out way better than our rice maker which I have yet to perfect.  Overall it was a great dinner and one I would make again!

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Healthy Chinese Orange Chicken

Ingredients :

  • 2 lb boneless, skinless chicken breast cut into bite size pieces
  • 1 T. oil
  • 3 garlic cloves, minced
  • 5 T. Worcestershire sauce
  • 6 T. white vinegar
  • 1/4 cup honey
  • 2 tsp. brown sugar
  • 1/2 cup fresh orange juice
  • 1/2 tsp. fresh ginger
  • 1/4 cup green onions, chopped
  • 3 T. corn starch
  • zest from 1 orange
  • red pepper flakes to taste (I think I used about 1/4 tsp)
  • salt and pepper to taste
  • 1/4 cup red pepper, chopped
  • sesame seeds and more green onion slices for garnish (optional)

Directions :

  1. Heat 1 T. of oil in a pan.  Add salt and pepper to chicken and saute until chicken is no longer pink.  Remove any excess water or oil from the pan.
  2. In a saucepan mix together the rest of the ingredients minus the garnish.  Bring to a boil and stir a few times until the sauce thickens.
  3. Pour sauce over the chicken and mix thoroughly.  Serve.

Recipe from Clever Spoon

Strawberry Balsamic Pizza with Chicken & Applewood Bacon


When choosing recipes for my menu, and hopefully for my blog I often spend hours searching through thousands of them.  I don’t really go into a week of planning with specifics in mind, I like to stay pretty open to whatever catches my eye.  Among the many that just don’t make the cut are some that I like to save for a later date for one reason or another… perhaps they are a bit too indulgent for my current eating habits, or would be great for a nice meal, or other times they just look so interesting to me that I can’t help but save them to reconsider later on.

Tonight’s recipe falls under the last category.  While the idea of fruits in savory dishes is most definitely not a “new” thing, it is somewhat foreign to me.  I guess it’s just hardwired into my brain that they are sweet… and thus best suited for desserts.  Of course this is not true, and through my experimentation I have come to realize this, but there are still plenty of fruit and savory combinations I have yet to try…. perhaps someday.  One that had been a long time on my list was strawberries and balsamic vinegar.  When I saw this recipe it just really stood out, and I knew I HAD to try it.  Not only do we love gourmet pizzas, and want to try the flavor combo, but it also has bacon!  Who could ask for more!?

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Let’s just say…. I was NOT disappointed.  In fact I could easily put this up there in my top favorite pizzas.  It has such a freshness to it from the strawberries and cilantro, balanced perfectly with the sweet, tangy and ever so slightly spicy sauce (which according to my husband tastes like BBQ sauce, but perhaps a fruity version) and salty crisp bacon.  Plus, it’s a gorgeous pizza with all the colors, and sure to impress.  I honestly would not change a thing about this recipe or even embellish it.  I plan on making this one over and over again.

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Though I wouldn’t change anything, there are a couple places that leave some room for versatility based on what you use.  For the crust I used a Stone Fire flatbread (multigrain) which I found in my local grocery store.  And for the strawberry jam I went with Santa Cruz Organics Strawberry Spread, which I feel is a little fresher/less sweet than some of the popular brands.  As I mentioned above the sriracha lends just a HINT of heat to this, and it was great as is, but I would also like to try it with a bit more and see what that does in terms of balance as well.  For the cheese I used an Italian Blend, pre-shredded.  Feel free to over-estimate your ingredients like I tend to do and really pile them on there… mine was kind of heaping when I got it all on there because my crust was already perhaps a bit smaller than a typical “ball of dough” would yield and I get a bit heavy handed.  As long as you have a crust that can stand up to it, I say the more the better!

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Strawberry Balsamic Pizza with Chicken & Applewood Bacon

Ingredients :

  • 1/2 cup strawberry jam or preserves
  • 1/4 cup balsamic vinegar
  • 1 tsp. Sriracha Chili Sauce
  • 1 ball pizza dough
  • 1 cup diced or shredded cooked chicken breast (I used rotisserie)
  • 1/2 cup applewood smoked bacon, cut into 1 inch pieces, cooked
  • 1/2 cup thin sliced sweet onion
  • 12 oz. shredded Italian blend cheese (I used closer to 6-8 oz because my crust was smaller)
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh strawberries, diced small

Directions :

  1. Place pizza stone or sheet pan on middle rack of oven.  Preheat to 450 degrees (I was making other things at the same time and with a pre-baked crust I just left mine at 400 which worked great)
  2. Place balsamic vinegar in a small saucepan.  Bring to boil, then reduce heat and simmer 4-5 minutes or until reduced to half of original volume and mixture is thick and syrupy.  Add strawberry preserves and Sriracha and mix well.  Set aside to cool.
  3. Pat or roll out pizza dough on lightly floured surface to approximately a 14 inch circle.  Place a piece of parchment paper, slightly larger than your dough, on a pizza peel or upside down sheet pan (to help in transfer).  Sprinkle parchment paper lightly with cornmeal.  Fold dough in quarters and place on parchment paper, then unfold.  (Or if you are using ready made crust like me forget all that)
  4. Combine chicken with 2 T. of the balsamic-strawberry mixture and mix to coat all chicken with sauce.  Pour rest of sauce onto pizza dough and spread to cover, leaving 1 inch border on edges.  Scatter chicken evenly over the sauce.
  5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly.  Scatter bacon and sweet onion over cheese.  Scatter remaining cheese over this layer.
  6. Slide parchment paper with pizza on top onto stone or cookie sheet.  Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown.  Watch carefully, at this temperature it is easy to burn the pizza. (I only had to bake mine the same amount of time at 400 with the pre-made crust)
  7. Remove from oven and let cool slightly, 1-2 minutes.  Sprinkle with chopped cilantro and fresh diced strawberries and serve!

Recipe from The Cafe

Italian Chicken Pasta Salad


Tonight’s dinner is one of those super simple dishes that can be thrown together with little effort and very little actual cooking as well, which makes it the perfect weeknight meal.  It also makes great leftovers for lunch the following days.  This is yet another recipe that takes advantage of the ever-convenient and delicious rotisserie chicken…. one of my favorite cheats!  I suppose you could make your own chicken if you wanted, but last I checked there were no awards being handed out for causing yourself unnecessary hassle and making it from scratch lol.

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The concept of this dish is pretty basic, with many of the usual Italian ingredients… and that’s ok.  Sometimes you just don’t need to mess with a good thing.  I really enjoyed this salad, and would definitely make it as is over and over again with complete satisfaction.  I can also see room for embellishments too if you wanted to mix things up from time to time.  Perhaps some crispy proscuitto, maybe some parsley or lemon… or whatever other Italian ingredients you like.  The only change I made to the original recipe was to use half kalamata olives just because they are my favorite and I happened to have some of both in the fridge I needed to use up.  Another area of versatility is in the dressing.  With so many options out there this could easily take on a lot of different flavors.  I used some Olive Garden Italian dressing I had on hand which I really love because it’s so creamy and cheesy.  You can also use whatever type of pasta you prefer.  I used some orecchiette, which is great for catching the dressing in the little bowl shaped centers.  The only downside is that they tend to stack up in there.

I cut the recipe in half and still had LOTS of food, so take that into consideration.  This would feed a lot of people, but like I said it can also make good leftovers.  I actually made mine earlier in the day and let it hang out in the fridge for a few hours before I served it.  I did sneak a taste right away before putting it in there, and I gotta say I really liked it with slightly warm pasta.  However, it’s still very good totally chilled.  It’s not a bad idea to reserve a bit of dressing to mix in later on just in case it seems a bit dry after sitting so long.

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Italian Chicken Pasta Salad

Ingredients :

  • 1 pkg. (16 oz) pasta
  • 3 cups chopped rotisserie chicken
  • 1 can (14 oz) artichoke hearts, diced
  • 1 can (6 oz) sliced black olives
  • 1 tub (8 oz) mozzarella pearls
  • 1 pint grape tomatoes, halved
  • 1 cup torn or julienned basil
  • 1 cup shaved parmesan
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 bottle (16 oz) Italian salad dressing, divided

Directions :

  1. Cook pasta according to package directions until al dente.  Rinse under cold water and drain well.  Pour pasta into a large mixing bowl.
  2. Add the remaining ingredients, reserving about 1/2 cup of the dressing.  Mix to combine.
  3. Serve or refrigerate until ready to use.  (Pasta may dry out upon standing. Add reserved dressing if needed)

Recipe from In Good Flavor

Chipotle Lime Chicken Bacon Flatbread Tacos


That name sure is a mouthful, but nothing compared to the actual mouthful you get from these delicious gourmet tacos.  They are definitely a bit on the labor intensive side, but I consider truly good food to be a labor of love.  The great thing is you can easily make this in pieces ahead of time.  Myself, I spaced things out through the course of the day…. marinating my chicken and making the sauce when I got up.  Then midday I made my bacon… in the oven of course which I have talked about more than once on this blog.  When it came time to really get down to cooking I still had a few tasks to get through, but it wasn’t quite as chaotic as it probably would have been.  Let’s just say multitasking in life is a forte of mine I like to think, however multitasking in the kitchen…. not so much!  This is why I like to get everything ready BEFORE I start cooking. I LOVED these tacos…. if you can call them that.  As the blogger from whom I got this recipe mentioned, there is not really a good way to fold over such an overflowing mountain of goodness in a taco shell…. but I guess if you must you can just go lighter on everything to make it fit better.  I piled mine HIGH both for the picture aspect and because I knew I was only going to eat a couple so wanted to get my money’s worth!  I was thinking these would make a great taco bowl though if you want the best of both worlds.  You do want the thicker shell though.  The recipe calls for flatbread, but I was able to find very thick handmade taco shells at my local grocery store that worked perfectly and I imagine folded up a bit easier than flatbread would. There is an overwhelming amount of flavor packed into this taco.  You get the smokey heat of the chipotle, the acidity and brightness of the lime, the creaminess of the avocado and sour cream, the freshness of cilantro (my addition) and other toppings, and then who could forget the bacon….. mmm the bacon!  This is definitely not your average taco, but rather one to impress with….. my husband sure seemed to be! I took the suggestion of melting my cheese directly onto the chicken under the broiler for a minute and that worked perfectly, keeping the cheese from falling out… brilliant!  To keep all my goodies on top I also spread the chipotle sauce onto the tortilla first (which I heated beforehand until started to brown/firm up a bit) and that acted as my glue for the chicken.  The recipe does suggest lettuce as a topping, but I decided to just leave it out.  I honestly don’t think it is necessary at all.  For cheese I chose pepperjack.  The recipe doesn’t really say how much bacon to use… I cooked up about 9 slices and we used that for about 6 tacos, which allowed us a fairly generous amount on each.  It also doesn’t specify type of onion, but I suggest red/purple onion for this, it just goes so well with the flavor profile. _MG_0863-1 copy copy

Chipotle Lime Chicken Bacon Flatbread Tacos

Chicken Marinade:

  • 4 chicken breasts (I used about 1lb total)
  • 3 T. chipotle in adobo, smashed up or pureed
  • juice from 2 limes
  • 1 T. light oil (I used evoo)
  • 1/2 tsp. salt

Chipotle Sauce:

  • 1/2 cup sour cream
  • 2 T. chipotle in adobo, smashed or pureed
  • 1 clove garlic, minced
  • 2 T. lime juice
  • pinch of salt

Guacamole:

  • 2 avocados
  • juice of 1 lime
  • 1 T. onion, chopped (I used a bit more)
  • 1/4 C. tomatoes, chopped (I used roma, with seeds removed)
  • 1 garlic clove, minced
  • salt to taste

Other Taco Components:

  • flatbread (note above, I used thick small tortillas, and we made 6 generously filled tacos)
  • cooked bacon
  • cheese
  • optional toppings : additional chopped tomatoes, onion, cilantro, avocado, etc.
  • Lime wedges

Directions :

  1. Combine the lime juice, chipotles, oil, and salt for the chicken and marinade the chicken and then grill it. When it’s done, chop it up small and toss it with more chipotles in adobo sauce if you want it spicy.
  2. Combine all the ingredients for the chipotle cream sauce and set aside.
  3. For the guacamole, smash up one avocado and then add the lime, garlic, onion,  tomatoes, and salt and mix well. Chop up the remaining avocado and stir it in, smashing it up slightly.
  4. Assemble tacos for best results… heated flatbread/shell, chipotle sauce, chicken and cheese (melted together), guacamole, other toppings and bacon.  Serve with wedge of lime.

*Remember you can do multiple steps earlier in the day when you start your marinade cutting back on the workload later.  You do want to make the guacamole just before assembling however, because it will start to brown (though with that amount of lime juice not quite as quickly as without). Recipe from Yammie’s Noshery

Thai Quesadillas With Grilled Chicken


You know the feeling…. the one where you made the effort to plan well thought out meals for the week, made your grocery list and then find out the grocery store doesn’t have one of the ingredients you so desperately needed for that new recipe!  This happens to me fairly often actually.  Living in Portland, OR I could likely find whatever ingredient I needed by going to one of the many choices I have for markets around here.  However, as a busy mom, that is not always practical, so like most of the world I just make do and find a substitute if I can.

Tonight’s recipe called for red chili peppers.  I’ve seen them, and even bought them before, but apparently it wasn’t at my main store.  In the past I have just substituted serranos or even jalapenos, but I just felt like it wasn’t enough for some reason.  Maybe I just wanted more color… forgetting that it would be blended up anyway.  Anyway, for some reason unbeknownst to me I grabbed some habaneros….. if you know much about peppers you know they are HOT.  I apparently wasn’t think about that, and was surprised to find out they are more like doubling up on your jalapenos.  OOPS.  Too late, I decided to just go with them, and use less than the recipe called for.  Like a good chef I tested a piece before I put it in there…. yep, definitely hot lol.  It worked out though, as the rest of the ingredients in the sauce mellowed it out nicely and it really wasn’t hot at all.  My husband would have liked it hotter, but I like it where you can taste the heat at certain points but not be overwhelmed by it so it was great for me.

The dish in it’s entirety was AWESOME!  Great Thai flavors for sure, and a nice combination of textures with the bit of crunch from the peanuts and carrots.  Everything comes together very quickly, and even more so if, like me, you opt to use rotisserie chicken.  Why not take a shortcut when you can?!  I did taste my sauce after first mixing it and decided to add a bit more of the more acidic ingredients (vinegar and lime juice) because it was almost too peanut buttery still.  I also threw in some lime zest…. no sense in wasting it!  I used about 1.5 T of the sriracha.

Having a child with peanut allergies (obviously  he doesn’t eat things like this lol), means extra work.  I am not a minimalist cook, and use a lot of dishes/surfaces to create my masterpieces.  Especially if I am blogging the dish and want it to look as good as it tastes as there are sometimes extra steps to ensure that.  This means peanuts of some form likely touch MANY surfaces in my kitchen before I am done.  That means EXTRA cleaning up after it’s all done, and definitely not being able to take the lazy approach and swear to myself I will get it later.  But a great Thai dish with a peanut sauce is ALWAYS worth it for me!  Such a fantastic blend of flavors!  If you have never tried it, I suggest you dive right in and make this dish ASAP!

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Thai Quesadillas With Grilled Chicken

Ingredients :

  • 1 boneless, skinless chicken breast (I used about 8oz shredded rotisserie chicken)
  • 2 carrots, cut into matchsticks
  • 1/2 onion, sliced
  • 2 T. cilantro, chopped
  • 2 T. peanuts, crushed
  • 4 oz. Monterey Jack cheese, shredded (I used about like 6 oz)
  • 4 (10″) flour tortillas
  • 1/3 cup + peanut sauce (below)
  • salt and pepper to taste
  • cooking spray
  • cilantro for garnish

Sauce Ingredients :

  • 1/4 cup creamy peanut butter
  • 1/2 tsp. garlic, minced
  • 1/2 tsp. red chili peppers, minced
  • 1/4 tsp. fish sauce
  • 1 T. honey
  • 1 T. soy sauce
  • 1 T. vinegar (I used rice vinegar)
  • 1/2 T. olive oil
  • juice of 1/2 lime (throw in zest too optional)
  • 2 T. water
  • 1-2 T. sriracha

Directions :

  1. To make chicken, preheat an indoor grill over medium-high heat. Season the chicken breast with salt and pepper and place on the hot grill. Grill each side until cooked through and the juices run clear, about 4 minutes per side. Once cooked, remove the chicken from the grill and allow it to rest.
  2. While the chicken is resting, prepare the peanut sauce. Add all of the ingredients to a blender and pulse until smooth. Add additional Sriracha for a spicier sauce. Set aside.
  3. Heat a skillet over medium-high heat. Spray with a little cooking spray and add the onions. Cook until the onions start to soften, then add the carrots.  Add salt and pepper to taste.  Cook for an additional minute, then remove from heat. Set aside.
  4. Cut the chicken into strips against the grain. Toss the strips with about ¼ to ⅓ cup of peanut sauce. Reserve the remaining sauce for drizzling.
  5. Assemble the quesadillas by topping a tortilla with half of the chicken in peanut sauce, onions, carrots, cilantro, and cheese. Top with a second tortilla. Place the tortilla on a skillet or griddle over medium-high heat. Once the quesadilla is golden on the first side, carefully flip the quesadilla over. Cook until the cheese has completely melted and the second side is golden brown. Repeat with remaining tortillas and fillings.  * a tip for flipping it is to slide it out of the skillet onto a flat surface so you can better get a spatula and hand under it without burning yourself.  This way you can also respray your skillet to ensure better browning on the second side, then just flip it carefully in.
  6. Top the quesadillas with cilantro, crushed peanuts, and a drizzle of the remaining peanut sauce. Serve immediately.

Recipe from That Oven Feelin’

Crispy Asian Chicken Bites


A new year brings new beginnings…. or not so much beginnings as just picking up where I left off I hope!  Last year I really neglected this blog, but I hope to do better this year.  The great thing is that even in my year off I had lots of views for my blog, so people are still enjoying it which is great!  That’s one of the best things about a food blog… it has staying power!  I find myself browsing back through all the recipes from time to time even, when I am stuck and not sure what to make.  Anyway, thanks for sticking around!

As is typical for me, I am feeling refreshed after the new year and ready to take on new projects, and more specifically new recipes!  Unfortunately I haven’t had uber success yet with the few I have tried, but a couple were still good enough to make my blog, just with a few notes and tweaks.  This is one of those.

My issue was with the sauce.  I doubled everything, and was very careful when jotting it down, so I can only assume the error (if there is any) lies in the recipe itself.  Who knows, maybe, had I just trusted it, things would have worked out, but I just don’t think so.  Once I got to the part where you add the corn starch slurry it thickened up immediately into one gelatinous blob!  I would hardly call it a sauce by any means… and I was certain it would NOT coat the chicken bites.  Admittedly I was a little shy on the soy sauce (ran out) but it is not my belief that this small amount could have made that much difference.  As I searched through my fridge and cupboards for ANYTHING Asian inspired to add to this blob to help thin it out I realized I really needed to get to the store and replenish my stock!  So I hesitantly added some water instead… which did help, but I didn’t want to JUST add water and wash out the flavor.  I decided any good sauce needs some acid so I grabbed some rice wine vinegar and added a bit of that as well.  After some back and forth tweaks I was able to get a really thick sauce, and decided to just go with it.  Thankfully it worked out ok, though ideally it could have been a bit thinner.  I would suggest first off, having plenty of soy sauce on hand.  Second, start with maybe half or 3/4 of the cornstarch slurry and add more as needed.

Despite that little set-back we did enjoy this dish, and I served it along with some brown rice.  I know my limitations however and cut back the sriracha to just 2 T (I had doubled everything remember).  This was a nice heat level for us.  I also added just a bit of salt and pepper to the flour when coating my chicken out of habit.  I wouldn’t say my chicken was crispy as the name suggests, but it was definitely more so before adding the sauce.  Perhaps a lighter sauce would have allowed it to retain some crunch.

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Crispy Asian Chicken Bites

Ingredients :

  • 8oz chicken breast, cubed
  • 1/4 cup flour
  • 1 egg, whisked
  • 3/4 cup panko
  • 1/2 T. olive oil
  • 2 garlic cloves, minced
  • 1 1/2 T. honey
  • 1/4 cup soy sauce
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sesame seeds
  • 1 1/2 T. sriracha
  • 1/2 T. sesame oil
  • 1 T. cornstarch
  • 1 T. water
  • scallions for garnish (optional)

Directions :

  1. Preheat oven to 400°
  2. Bread chicken by first rolling in the flour, tapping off the excess.  Then dipping into the egg and allowing the extra to run off, before placing it in the panko and rolling it around.  Shake any excess off.
  3. Place breaded chicken on a greased baking sheet and bake for 15 minutes or until fully cooked.
  4. While chicken is baking make your sauce.
  5. Heat oil over medium heat in a saucepan.  Add garlic and saute just until fragrant, about 30 seconds.
  6. Add honey, soy sauce, pepper flakes, sesame seeds, sriracha, and sesame oil.  Bring to a simmer.
  7. In a small cup mix together cornstarch and water until dissolved.  Once sauce is simmering add this (see notes above as I suggest starting with less) and mix in.  Allow to come back to a simmer and continue to cook until thickened.  Keep sauce warm on low heat until chicken is done.
  8. Once chicken is cooked toss in the sauce and serve with sliced scallions on top.

Recipe from Chef Savvy

Published in: on January 7, 2015 at 9:04 pm  Leave a Comment  
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Healthy One Pot Chili Mac


Look at me, two days in a row cooking… lol.

Anyway, if you can’t tell, I am ready for cooler weather and the kind of foods that warm your belly.  What originally drew me in to this recipe was the “one pot” promise.  Even though in our house the dishes fall mainly on my husband as a sort of way to show his appreciation for all the wonderful meals I make, it’s always nice to have LESS dishes, and especially on a weeknight.  This particular dish also comes together easily and quickly making it perfect for a busy work day.

You could definitely use beef in this recipe, the turkey just goes along with the “healthy” claim.  I didn’t plug the numbers or anything, but I imagine it’s not too bad, though I definitely added more cheese than it called for so that made it slightly less healthy.  Another change I had to make was to use a Serrano pepper because believe it or not my grocery store was completely out of jalapenos the other day.  I am not sure it really makes much difference though.

Chilis vary so greatly from person to person, and what is good to some may not be to others.  So with this in mind I will say I really liked this chili.  For me it had the right amount of chili powder and spices.  I also felt the additions were well balanced in this.  I did use 1.25 lbs of turkey, only because that’s what the package came as and I didn’t want to put .25 lbs back in the freezer.  I realize that the addition of macaroni to chili is probably a strange concept to some, but I grew up with my mom making something quite similar actually (though it was more of a soup) so it wasn’t new to me at all.

One note I would make…. the recipe says to use a large pot, and it shows them using a large saute pan…. I imagine things would be hard to fit in there without making a mess.  I used my dutch oven and it worked perfectly for this.

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Healthy One Pot Chili Mac

Ingredients :

  • 1 T. olive oil
  • 1 small onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, minced (I used a Serrano)
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 2 T. chili powder
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 2 cans stewed tomatoes
  • 1 can black beans, rinsed and drained
  • 2 1/2 Cups water
  • 1 1/2 Cups macaroni noodles
  • 1 Cup shredded cheddar cheese

Directions :

  1. In a large pot (or dutch oven) over medium heat, add oil and saute the onion, garlic, green pepper, and jalapeno until slightly softened, about 3 minutes.
  2. Add turkey to the pot and break up, cooking until browned.
  3. Add the seasonings, tomatoes, beans, water and macaroni, stir to combine and bring to a boil.  Once boiling, reduce heat to medium low and allow to simmer until macaroni is soft, about 12 minutes.
  4. Remove from heat and add the shredded cheese.
  5. Serve with additional cheese on top if desired.

Recipe from Oh, Sweet Basil

Quinoa and Turkey Stuffed Peppers


Going to try to keep this simple because I have a million and one things to do… but as I mentioned on my facebook page, I have been trying to find some healthier recipes to get me back on track after the holidays.  You know how it goes… beginning of the year, time to diet and make all sorts of promises to eat healthier and yadda, yadda, yadda…  Well, for now I really am trying to eat better and we’re counting calories so that means a lot of my usual recipes just don’t make the cut… boo!  So you may find that it takes me longer to get up new recipes as I wade through the world of “healthy recipes”, because after trying many of them I just don’t feel they are blog worthy, or even worth finishing my plate at times.  Anyway, that’s where I am at and why it’s taking me so dang long!

I have made stuffed bell peppers in the past, usually with some sort of rice, and beef.  Jeff claims to have hated them, so I don’t make them often, though I always enjoyed them.  I figured it was time to try again however, and have been wanting to try them with quinoa for quite some time.  So glad we did!  They are definitely filling/satisfying with the quinoa, and the flavors were great.  The recipe I was following didn’t call for any meat… afterall quinoa has a good deal of protein itself, but Jeff is usually more willing to try things if it has some meat in it lol.  I think the addition of the ground turkey I used, seasoned with a bit of chili powder and smoked paprika worked really well in this.  Jeff even gave them rave reviews and said I could make them often… quite the turn around I’d say. 

My only issue with stuffed peppers is that I can never get them tender enough… at least not following the cooking instructions.  I feel like they maybe need a headstart in the oven before stuffing them to really soften them up.  Of course this just depends on your preference for texture.  I don’t mind them firmer, but I think I would like them even more if they were soft.  So my plan next time is to try cooking them a bit first and then finishing with the filling.  As it stood, with these, I ended up cooking them probably closer to 40 minutes and there was still a good deal of crunch to the peppers, but we really didn’t want to wait any longer as it was getting late.

Quinoa & Turkey Stuffed Peppers

Makes : 6 peppers

Ingredients :

  • 6 bell peppers of your choice (make sure to pick well rounded ones that can stand up)
  • 3 cups cooked quinoa
  • 1/2 lb ground turkey (cooked and seasoned to taste)
  • 1 roma tomato, seeded and chopped
  • 1 cup corn kernels (I used frozen and thawed them in a bit of water)
  • 1/2 cup black beans, rinsed and drained
  • 1 small can green chiles
  • 3 T. chopped cilantro
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder (or more to taste)
  • salt and pepper to taste

Directions :

  1. Preheat oven to 350 and line baking pan with parchment paper.
  2. In a large bowl combine your stuffing ingredients. 
  3. Cut tops off peppers, and remove seeds.  Spoon stuffing in peppers.
  4. Bake until peppers are tender and filling is heated through, about 25-30 minutes (see note above).

Recipe adapted from Damn Delicious

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Skillet Baked Ziti with Sausage


Let me start off by saying that though this is REALLY good, I mean seriously so, a friend that has made real baked ziti many times (something I can’t say that I have ever tried) says this does not resemble it very closely.  She did agree that it was fantastic however.  So whether you want to call it baked ziti or not, you should try this for sure!

The sauce is amazing, and everything together screams comfort food.  I did make a few changes/substitutions in my version as did the friend I mentioned.  So I am going to list the recipe out with those ingredients.  One big change I made was to use fresh roma tomatoes rather than canned peeled tomatoes because I am trying to avoid canned foods as much as possible.  This is a personal choice, but I have been hearing so much about BPA in the lining and I am just really trying to make better food choices for my family where and when I can.  Having never substituted fresh tomatoes for canned in something like this I honestly wasn’t sure what to expect.  I read about how to blanch and peel tomatoes but I didn’t want to go through the hassle.  I knew that might mean I would have pieces of the skin left in my dish but honestly I didn’t notice it if there were.  They blended up nicely in the processor.  The other notable change I made was to use chicken sausages (the kind that are more like hotdogs).  I don’t love sausage, so again this is preference.  I didn’t have any casings to remove, and I ended up chopping it into bite sized pieces.  Since it comes fully cooked I just had to heat it up really and let it get some browning before moving on with the next step.  Of courses I added more cheese… but I will list that as it stated and let you be the judge there.

I made mine in my cast iron skillet, just make sure you are using an oven proof one.  I love dishes like this where you make everything in one skillet.  Saves on dishes… even though admittedly that’s my husband’s job… and it’s just easier.  I really love the rustic look of serving a full dish in a cast iron skillet too.

 

Skillet Baked Ziti with Sausage

Ingredients :

  • 28oz fresh roma tomatoes (about 5-6)
  • 1 4-pk Italian Chicken Sausages, cut into bite size pieces
  • 6 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 3 cups water
  • 12 oz. ziti (I used penne)
  • 1/2 cup heavy cream
  • 1 oz. parmesan cheese, grated
  • 1/4 cup chopped fresh parsley
  • 4 oz mozzarella cheese, shredded (or more!)

Directions :

  1. Preheat oven to 475 F.
  2. Add the tomatoes to the bowl of your food processor and pulse until there aren’t any large pieces left, about 12 pulses.
  3. Set a 12-inch skillet over medium heat and add the sausage. Cook until the sausage is slightly browned.  Add the garlic and red pepper flakes and cook just until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and the salt (if you’re not using a nonstick pan, now is a good time to scrape the bottom of the pan to release the browned bits). Reduce the heat to medium-low and allow the mixture to simmer gently for about 10 minutes, or until the tomatoes don’t taste raw anymore.
  4. Add the water and pasta to the pan (the pan will probably be quite full, just stir gently to prevent overflow). Cover the pan and turn the heat up to medium to medium-high (adjust as necessary to maintain a vigorous simmer). Cook, stirring frequently to prevent the pasta from sticking to the bottom of the pan, for about 15 minutes, or until the pasta is tender. The pasta will not have absorbed all the liquid in the pan.
  5. Add the heavy cream, Parmesan cheese, and parsley to the pan. Stir to incorporate, then season to taste with salt and pepper. Top the pasta with the mozzarella cheese then transfer the pan to the oven and bake for about 10-12 minutes, or until the cheese has melted and browned.

Recipe from Tracey’s Culinary Adventures

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Paprika Chicken Stroganoff


This dish has almost all the elements that to me make a perfect meal…. pasta, mushrooms, garlic, meat, bold flavor, creamy sauce, and some fresh parsley!  The only thing it IS missing to be a perfect combo of my favorite things is some cheese, but this isn’t really a recipe that needs it, so I guess I will give it a pass on that lol.  This is not only a tasty dish, but is also very visually appealing.  The red/orange color of the sauce, the white of the pasta, and the bright green of the parsley make it look like a piece of art!

As if those elements alone weren’t enough to make me or anyone else want to try this, I was also intrigued by the use of Greek yogurt in the dish.  When I think of stroganoff I think of cream of mushroom soup, or some other variety.  If the recipe is more health conscious or just more involved it at least calls for cream or butter or something to make it so good and creamy, but not quite so healthy.  With this dish there really was no need.  The sauce was thick and creamy from the yogurt and the flour alone.  This for me at least cuts back on the guilt of either using cream and butter or “cream of soup” (which I am trying to phase out in our house).

I didn’t make any changes to the recipe, which for me is rare lol.  So with that, I will just get on with it and share the recipe.

Paprika Chicken Stroganoff

Ingredients :

  • 1 1/4 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 T. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 T. all-purpose flour
  • 1 T. olive oil, divided
  • 1 medium  yellow onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, finely minced
  • 1 3/4 cups low-sodium chicken broth
  • 2 T. tomato paste
  • 1 bay leaf
  • 1/4 cup plain nonfat Greek yogurt
  • 1 T. all-purpose flour whisked with 1 T. water
  • 1o oz. dry egg noodles
  • fresh parsley, chopped, for garnish

Directions :

  1. In a medium bowl, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
  2. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat until rippling and hot. Add the chicken and cook 4-5 minutes, stirring occasionally, until no longer pink (no need to cook through); remove the chicken onto a plate and set aside.
  3. Add the last teaspoon of oil to the pan and allow to get hot, about 1 minute; stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add garlic, saute 30 seconds or until fragrant.
  4. Meanwhile, heat 2 quarts of water in a large pot. Bring water to a boil and add noodles. Cook 8-10 minutes, stirring occasionally. Drain and set aside.
  5. Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, whisking well. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.
  6. Add the flour and water slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley.

Recipe from Prevention RD

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Pumpkin Thai Chicken Pizza


Sounds odd right?  Well I thought so at least, but I am only just starting to come around to using pumpkin in anything other than dessert.  Still, I was intrigued, and put it on my menu as soon as I saw it.  I love Thai pizzas, so I figured why not?  If it turned out I would have an interesting post for my blog, and if not, at least it would be simple to make and I won’t have wasted too much of my time.

Turns out it not only doesn’t taste like pumpkin… something I was rather concerned about given the amount of pumpkin vs the amount of other ingredients… but it tastes great too!  My husband said that he felt it wasn’t too different from a more traditional peanut sauce which is a good thing because that’s definitely his favorite part of Thai pizza, but also the highest portion of fat/calories!  My only critic on this would be that I felt it had room for more flavor.  Perhaps some red peppers!

In regards to the ingredients… I had way more sauce than I needed for one pizza.  I could have probably gotten two out of the amount I had.  The only problem was I didn’t have enough chicken for two pizzas.  I also don’t feel like the amount of cheese listed is enough for a pizza…. I probably used 3 times that to be honest, and I encourage you to use however much you like.  With such a simple pizza I like there to be a nice layer of cheese.  I used a store-bought crust, it was a large square one, that bakes in 8 minutes according to the package, so I ended up basing my time off that, and then at the end I broiled it for just a minute to get some color on the top too.  My last change was to use chicken breast I seasoned with some salt and pepper and cooked in a skillet.

I would definitely make this again, and perhaps try it with the addition of the peppers I mentioned.  It came together easily, and was a nice change from the more traditional pizzas.

 

Pumpkin Thai Chicken Pizza

Ingredients :

  • pizza dough, prepared (I used a prepared crust)
  • 1 (15oz) can pure pumpkin
  • 1 T. chili garlic sauce
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. Thai red curry paste
  • 1 chicken breast from a rotisserie chicken, shredded (see note above)
  • 1/2 lime, juiced
  • 1/2 cup shredded mozzarella (see note above, I used a lot more)
  • 2 thin slices of onion, chopped
  • handful fresh cilantro, chopped

Directions :

  1. Preheat your oven to 400 degrees F.  In a large bowl mix together the pumpkin, chili garlic sauce, salt and pepper.
  2. In another smaller bowl mix together the cut chicken, curry paste and lime juice.  Mix together until the chicken is evenly coated with the red curry paste.
  3. Flour your surface and roll out the prepared pizza dough.  Sprinkle the pizza stone or cookie sheet with corn meal and place the dough on the sheet/stone.  Evenly spread the pumpkin mixture on the dough leaving about an inch bare for the crust.  Sprinkle the chicken on top of the pumpkin mixture and evenly place the onion slices on the chicken.
  4.  Finally sprinkle with cheese and bake for 16-18 minutes until cheese has melted and crust is a light golden brown.
  5. While it’s baking chop or tear the cilantro.  After you take the pizza out and it’s cooled sprinkle the cilantro over it and serve.  Enjoy!

Recipe from Seaweed & Sassafras

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Broccoli-Chicken Mac & Cheese


Continuing on with my comfort food theme of late I decided to give this Broccoli-Chicken Mac & Cheese a try.  I am not really a fan of basic mac and cheese, but I do like the jazzed up versions.  Nothing screams comfort like pasta, cheesy sauce, and other flavorful bits all mixed in with it!

We both thought this was really good.  It has a rich creamy/cheesy feel to it, but the best part is that you are saving so many calories by using laughing cow cheese in this dish.  I used garlic and herb as suggested in the recipe, but I bet it would be good with the french onion variety or perhaps some of the others as well.  I used oricchiette, but the person who posted it used shell noodles.  The last change I made was to use half and half in place of the milk.  I know it undid some of the benefit of using the laughing cow cheese, but I had some left over from another recipe and I didn’t want to waste it.  I used probably about 1/2 cup of that, and 1/2 cup of fat free milk.

Anyway, this dish is a complete meal, comes together easily, and would please even the pickier eaters (as long as you can actually get yours’ to try things that is lol).  It also looks very nice on the plate with all the colors, I would just suggest tossing it a bit more gently than I did since I broke up a lot of my broccoli in my haste to get dinner on the table.  What can I say, I was hungry! lol

 

Broccoli-Chicken Mac & Cheese

Ingredients :

  • 8 oz. large macaroni noodles (or whatever noodle you prefer)
  • 3 cups small broccoli florets
  • 2 large chicken breasts (about 1 lb), cut into bite-sized pieces
  • salt and pepper
  • 2 tsp. oil (I used oil from the sun-dried tomatoes)
  • 6 oz. laughing cow lite cheese wedges (I used Garlic & Herb)
  • 3/4 – 1 cup milk
  • 1/4 cup sun-dried tomatoes, chopped

Directions :

  1. Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
  2. Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.

Recipe from Iowa Girl Eats

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Chicken Pot Pie Penne


Chicken Pot Pie…. one of those dishes I have been wanting to make, but unable to convince my husband about.  For years now he’s been telling me he hates it, and so I have held off.  You may notice my husband claims to hate a lot of things… it has taken me years to get him to where he is now in regards to eating/trying new foods.  Perhaps this is the answer to the mystery of why my kids are SO picky about food!  When I met him he was a definite meat and potatoes kind of guy… and dreaded boxed meals.  I assume his hate for chicken pot pie likely came from the fact that he had only had frozen versions before.  I don’t think I have EVER had it, but it looks good to me so I have always been curious.

Well I figured I would meet him halfway this time and make this pasta I came across… after all he loves pasta, and I figured it would be less runny which I assumed to be one of the reasons he wasn’t a fan.  I made the recipe as stated, except I used only 8 oz of mushrooms because I didn’t want to buy two containers or weigh my own because I was in a hurry.  I ended up using 8oz of penne as well because I happened to have half a box left over from a previous recipe.  To cut back on the calories and fat I did go with half and half, but I ended up adding a splash of cream at the end because it just didn’t seem thick enough.  I feel like the amount of flour isn’t enough to thicken so much liquid, or perhaps I needed more time to simmer it (though I did for about 8-10 minutes).  Anyway, it wasn’t as thick as I had hoped, but I didn’t mind serving this in a bowl to contain the extra liquid and towards the bottom of the skillet it got thicker because I had already spooned out so much of it in our bowls.

I felt this had a nice hearty and earthy flavor and it definitely satisfied that comfort food craving I have been had lately.  I could have perhaps used a bit more salt and pepper but I was trying to not go overboard since I know my tastes differ from Jeff’s in that department.  I think what I was really wanting though was a nice buttery salty flaky biscuit to go with it…. Now I really want to try a more traditional Chicken Pot Pie!  It was still a great meal though IMO.  When I asked my husband what he thought he tried to stick to his guns and say he didn’t care for it.  But I think the 2 1/2 heaping bowls he consumed, and then licked clean would argue otherwise.  The most I could get out of him was that it wasn’t as bad as he thought it would be from what he remembered.  Whatever, I will let him keep denying it, but I WILL be making the real thing sooner than later!

On a little side note… does anyone else hate cutting onions as much as I do?!?!  I have tried so many tricks I have read about and I just can’t keep from crying.  And I am not talking about a bit of eye watering, but full on painful burning eyes with so many tears I can’t see to cut them.  I need to start cutting onions before I put my make-up on for the day lol.

Chicken Pot Pie Penne

Ingredients :

  • 2 T. unsalted butter or olive oil (I used 1 and 1)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 10 oz. white or cremini mushrooms, thinly sliced (I used 8 oz.)
  • 1 T. all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup half and half or heavy cream
  • 1 rotisserie chicken, shredded into bite sized pieces
  • 1 cup frozen peas and carrots mix
  • 1 T. fresh lemon juice
  • 1 tsp. minced fresh thyme
  • 1-2 cups whole wheat dry penne pasta (I used 8 oz.)

Directions :

  1. Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
  2. Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
  3. Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
  4. Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine.  Add the cooked penne pasta and toss to coat pasta.

Recipe from What’s Cookin’ Chicago

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Published in: on November 13, 2013 at 8:02 pm  Comments (4)  

Buffalo Chicken Chili


I know I just posted a chili recipe, but that’s one of the things I like about chili.  There are SO many recipes out there, often using the same basic ingredients and spices, yet they all taste so different.  Obviously this particular recipe doesn’t stick to the traditional ingredients, but you all know that as soon as I saw the word Buffalo I had to try it!

This may seriously be my favorite chili recipe, ever!  The buffalo flavor is there, but not overwhelmingly so.  I actually tasted it while it was simmering and felt I wanted a little more so I used about a cup total of the wing sauce.  The recipe also just called for Frank’s hot sauce, which I believe is different than the Frank’s Wing Sauce version…. but whenever I am making something “buffalo” I always go for the wing sauce version.  It just makes sense.

It had a nice bit of heat, but again not overpowering for those that don’t like their mouth to be on fire.  I wasn’t sure about the spice amounts, and felt like too much of the traditional chili spices would mask the buffalo, so I ended up using 1 T. chili powder, 1 T. cumin, and about 1/2 T.  of the paprika.  That was perfect for us.  I used turkey instead of chicken, mainly because I was scared to buy Foster Farms chicken after hearing something on the news recently about maybe listeria or salmonella or something even though they didn’t recall it and said to simply make sure it was fully cooked.  I honestly don’t notice much difference between the two when they are ground up anyway since you are adding so much flavor to the dishes.  I also added a can of white beans to my chili and cut back on the amount of meat to make sure it wouldn’t get too thick.  I know a lot of people don’t like beans, but to me it isn’t chili if there aren’t beans!  The biggest addition I made to this, however, was to top it with some crumbled goat cheese (I gave my husband blue cheese, but I am not a fan) and OMG, that was SO perfect for this.  It melted in beautifully and made it so creamy and added that bit of tanginess that cuts through the heat of the buffalo sauce you would often get from either using blue cheese or ranch dressing.

I seriously couldn’t get enough, and it was just as good the next day for lunch!  If you are looking for a great comfort dish to warm you up as the weather turns cold and dark this is one you won’t want to miss!

Buffalo Chicken Chili

Ingredients :

  • 1 T. extra-virgin olive oil
  • 2 lbs. ground chicken (see note above, I used 1.25lb turkey)
  • 1 large carrot, peeled and finely chopped
  • 1 medium onion, chopped
  • 3 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 2 T. chili powder (see note above, I used 1 T.)
  • 1 T. ground cumin
  • 1 T. smoked paprika (see note above, I used about 1/2 T.)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups low-sodium chicken broth
  • 1/2-3/4 cup Frank’s hot sauce (see note above, I used 1 cup Frank’s Wing Sauce)
  • 1 (15oz.) can tomato sauce
  • 1 (15oz.) can fire-roasted crushed tomatoes
  • Optional toppings : sliced green onions, shredded cheddar (I used the onions and some crumbled goat cheese for me and crumbled blue cheese for my husband)

Directions :

  1. Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks.
  2. Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened.
  3. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency. (Best to give it at least an hour)
  4. After simmering, try the chili and add additional seasonings and/or hot sauce to taste, if necessary. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving!

Recipe from Tracey’s Culinary Adventures

 

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Cheesy Chicken Stroganoff Bake


If you are looking for a dish low in calories, while still allowing you to eat your fill, this is a great one for you.  It definitely resembles that stroganoff taste, but tastes lighter.  My husband liked it, but when asked to elaborate he said it tasted like health food lol.  Well he’s right, it is health food, but that’s not a bad thing.

It came together easily, and I didn’t change a thing.  I would say it is somewhat thinner than I might have liked, but not terribly so.  I didn’t get a chance to eat the leftovers (my husband took them to lunch) but I imagine by then it soaked things up a bit better.  I almost broke from the directions and put more pasta in, but I really wanted to give the dish a chance because of the low calorie count.    For a whopping 2 cups it boasts only 390 calories.  And while I know my husband would have appreciated more pasta, I was fine with the smaller amount.

Overall, if you are watching what you eat, and don’t mind compromising just a bit on those comfort food dishes this is one to try!

Cheesy Chicken Stroganoff Bake

Makes : 4 servings

Ingredients :

  • 5 oz. whole-wheat or multi-grain rotini pasta, uncooked
  • 6 cups small broccoli florets
  • 12oz. boneless skinless chicken breast, cut into bite-sized pieces
  • optional : salt, pepper, onion powder, and garlic powder to taste (I just did salt and pepper)
  • 2 cups sliced mushrooms
  • 1 cup chopped onions
  • 1 tsp. garlic, minced
  • 1 11/2 tsp. Italian seasoning
  • 1 cup (about 1 can) 98% fat-free condensed cream of mushroom soup (I used the whole can)
  • 1/4 cup light sour cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 T. reduced-fat grated Parmesan cheese

Directions :

  1. Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick spray.
  2. Cook pasta according to package directions, adding broccoli to the boiling water for the last 5 minutes. Drain and set aside.
  3. Meanwhile, season chicken if you like (I definitely recommend this!). Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic and cook and stir for about 2 – 3 minutes. Add chicken and cook and stir until chicken is cooked through, about 8 minutes. Add soup and sour cream and cook and stir until hot and well mixed. Remove from heat. Add drained pasta and broccoli to skillet and mix well.
  4. Spoon mixture into baking pan, cover with foil, and bake 15 minutes. Uncover, top with mozzarella and Parmesan cheese, and bake uncovered until cheese is melted, about 3 – 5 minutes.

Recipe from Callie Cooks

 

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