Cajun Chicken Pasta

This was AWESOME!! Loved it. And it makes a ton - it fed myself, my husband, my Marine brother and the girls with just enough left for Dustin to take to work tomorrow! It's creamy, has a bit of spice, but not to much, and comes together so quick and easy. Yum, yum, yum! It does require some time to marinate the chicken - don't forget - like I always do!!

Cajun Chicken Pasta

Chicken
1/4c olive oil
1/4c ranch dressing
1 1/2T Worcestershire sauce
1T Cajun seasoning
1tsp lemon juice
1tsp vinegar
1tsp sugar
1 boneless skinless chicken breast
1 green bell pepper - chopped
1T vegetable oil

Combine everything but the chicken and pepper in a medium bowl. Add the chicken, toss to coat. Cover and refrigerate at least 2 hours. Heat the oil in a a large skillet. Add the chicken and cook on each side until golden brown and almost cooked through, about 7-10 minutes on each side. Remove the chicken and set aside. Add the peppers to the oil. While the peppers are cooking slice and chop the chicken into bite sized pieces. Add the chicken back to the skillet and finish cooking through. Remove the chicken and set aside.

Pasta
16oz penne pasta
2 1/2c heavy whipping cream
1T garlic powder
2tsp cajun seasoning
1/4c butter
2T flour
1/2c grated parmesan cheese

Cook the pasta according to package directions.
In the same skillet you cooked the chicken, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Add the garlic, cajun seasoning, and whipping cream. Cook on medium low until thickened, about 15 minutes. Stir in the parmesan cheese. Add the pasta to the sauce and stir to coat well. Add the chicken and peppers on top of the pasta.

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Pizza Chicken and Green Bean Casserole

Yummmmm!!!!!! This was the perfect week day meal! Easy, quick, and made with ingredients that we usually all have on hand! And both girls finished their green beans! It's a miracle!! I loved the chicken - it had great flavor and was really juicy. And you could easily add your favorite pizza toppings!


Pizza Chicken

4 boneless skinless chicken breast
4T pizza sauce
24 slices pepperoni
2T olive oil
4 thin green pepper slices
4T sliced black olives
1C shredded mozzarella

Season the chicken (I used garlic powder and Italian seasoning). Heat 1T of oil in a large skillet. Cook the chicken until golden brown, about 5-10 minutes on each side. Remove the chicken and set aside. Add the remaining oil and sauté the green pepper slices (and other veggies if you are using them, mushrooms, onions, ect) until crisp tender. Place the chicken on a baking sheet. Add 1T pizza sauce to each chicken breast. Top each with 6 pepperoni slices, a pepper ring and 1T black olives. Top with 1/4C cheese. Bake in a 425* oven until the cheese is melted and chicken is cooked through.

Green Bean Casserole

2T butter
2T flour
1tsp salt
1tsp sugar
1T garlic powder
1tsp crushed red pepper flake
1C sour cream
2 cans green beans - drained
1 1/2C shredded cheddar
1/2C ritz cracker crumbs
1T melted butter

Preheat the oven to to 350*. Melt 2T butter in a large skillet. Stir in the flour. Stir in the salt, sugar, garlic powder and crushed red pepper flakes. Add the sour cream. Whisk in the sour cream until smooth. Add the green beans. Stir to coat. Transfer the mixture to a greased casserole dish. Sprinkle the shredded cheese on top. In a small bowl toss together the melted butter and cracker crumbs. Sprinkle on top of the cheese. Bake for 30 minutes.

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Green Pizza

I loved this pizza! However getting my husband and kids to eat a pizza with only veggies, especially broccoli, took some convincing! They ended up liking i though - of course we had to dip it in ranch dressing! You could easily add any other green veggies that you love - green onions, green peppers, arugula...


Green Pizza

1 prepared pizza crust (I like the Betty Crocker mix)
2C chopped broccoli
1 zucchini - thinly sliced
2T olive oil
1T garlic powder
1tsp crushed red pepper flake
1/4c prepared pesto
1/4C ranch dressing
2C shredded mozzarella cheese

In a large skillet heat the olive oil. Add the broccoli and zucchini. Sauté until crisp tender. Spread the pesto and ranch dressing on the crust. Sprinkle with the garlic powder and crushed red pepper. Spread the veggies over the the sauce. Sprinkle with the cheese. Bake in a 425* oven until crust is golden brown and cheese is melted, about 10-15 minutes.

**When I make a pizza crust I always add some seasonings like garlic powder, oregano, basil, ect to the mix. It makes a world of difference! A nice extra layer of flavor.

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Chipotle Chicken Salad

Healthy! Yahoo for us! I actually really love salads. And so does Marley, but Dustin isn't a huge fan. However, he did like this one! It's very quick and easy to make too. You could easily throw in your favorite salad veggies. And some fried tortilla strips on top would be awesome!

Chipotle Chicken Salad

Dressing:
2T dried cilantro
1 1/2C ranch dressing
1T minced chipotle in adobo
1tsp cumin
1tsp chili powder
2T lime juice

Salad:
4C shredded romaine lettuce
2C chopped cooked chicken (I seasoned mine with chili powder, cumin and season salt)
1 can black beans - drained and rinsed
1 can corn - drained
1C shredded co-jack cheese

Combine all of the dressing ingredients. Chill until serving.
Combine all of the salad ingredients. Drizzle dressing on top.

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Broccoli, Bacon & Cheddar Chowder

Perfect for a cold winter day! Creamy, cheesy and it has enough veggies in it to counter act the bacon. Marley ate 3 bowls! Which is unheard of in this house. We are lucky if she cleans her plate once, let alone 2 times after that!!


Broccoli, Bacon & Cheddar Chowder

8 slices bacon - cooked and crumbled
2T butter
1 onion - finely chopped
2T flour
2C milk
1C heavy cream
2C chicken broth
4oz cream cheese - cubed
1tsp cayenne pepper (less if you don't like spicy!)
2 medium russet potatoes - peeled and chopped
2 carrots - peeled and chopped
3C broccoli florets
2C shredded cheddar

In a large pot, melt the butter. Add the onion and sauté until softened, about 6 minutes.
Sprinkle with the flour, stir and cook for 2 minutes. Gradually whisk in the milk, heavy cream, chicken broth and cayenne pepper. Bring to a simmer, stirring constantly. Add the cream cheese. Stir until smooth and creamy. Add the potatoes and carrots. Simmer, until the potatoes are tender, about 30 minutes. In the last 10 minutes of cooking, add the broccoli. Add the cheddar, a little at a time, stirring constantly. Do not let this soup ( or any cream soups!) boil! Serve with bacon sprinkled on top.

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Potato and Cauliflower Burritos

Sounds weird right?! But they were really good! And it's healthy! Perfect for those first few days when you are trying to keep your weight loss resolution! Black beans and or corn would be a great addition. They do have a bit of a kick but you can adjust that by using less chipotle.

Potato and Cauliflower Burritos

15oz can fire roasted tomatoes
1 can green chilies
1 chipotle in adobo
2 cloves garlic
1/2tsp dried oregano
3C cauliflower florets
1 medium russet potato - peeled and chopped
1C cooked rice
1C grated Monterey Jack cheese
6 flour tortillas

Pulse tomatoes, chipotle chile, green chilies, and garlic in food processor until smooth. In a large saucepan add the tomato mixture, oregano, cauliflower, and potato. Cover and bring to a boil. Boil 30 minutes, or until potatoes are tender, removing lid for the last 10 minutes. Layer rice, cheese and potato mixture on a tortilla. Serve with your favorite burrito toppings.

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