Chicken Asparagus Pecan Pasta
Ahead of time:
Chop one red bell pepper
Cut two bunches of asparagus into one inch pieces
Grill one pound of chicken breast and cut into bite sized pieces
Cook 1 16-oz package of penne pasta until al dente, 8-10 minutes; drain.
While pasta is cooking, heat one tablespoon olive oil in a large pot over medium heat.
Stir in garlic, red pepper and asparagus. Cook and stir 5 minutes. Pour in 1 cup chicken broth
and bring to a boil over medium high heat. Simmer until the veggies are softened, then
add ¼ cup fresh (or 1 Tbsp “tube” variety) basil, salt, pepper, 3 T butter (I use smart balance)
and chicken. Cook a stir a few minutes until the chicken is hot.
Stir in the cooked pasta and then fold in 1 ½ cups grated or shredded parmesan cheese
and ½ cup pecan halves before serving.
Easy Cheesy Chicken Enchiladas
Ingredients:
1 8 oz cream cheese (I use the 1/3 less fat or the fat free version)
1 cup salsa (any variety)
2 cups chopped cooked chicken breasts
1 can pinto beans (drained)
10 whole wheat flour tortillas (warmed for 20-30 seconds in microwave)
2 cups Colby-Monterey Jack shredded cheese
1 large can enchilada sauce
Preheat oven to 350. Pour ½ of the enchilada sauce in the bottom of a 9x13 baking dish.
Combine cream cheese and salsa in sauce pan on medium heat. Once the cheese is melted, remove from heat and add the chicken and beans.
Spoon the chicken mixture in the middle of the tortillas. Roll and place seam side down in the baking dish. Pour remaining enchilada sauce over top. Cover with foil and bake for 20 minutes.
Remove from oven and spread cheese on top. Cook for an additional 10 minutes. Remove from oven and let cool for about 5 minutes.
Garnish with your favorite toppings for an added treat – lettuce, tomatoes, sour cream, etc.
Easy Turkey Tetrazzini
8 oz. package of Whole Grain Pasta (Angel Hair)
2 Tbsp. butter
2 small cans sliced mushrooms (drained)
1 cup chopped onion
1 Tbsp garlic
1 tsp. salt
¼ tsp. pepper
2 cups chopped cooked turkey
2 cans condensed cream of celery soup
1 ½ cups sour cream (fat free)
½ cup grated parmesan cheese
Cook pasta according to package directions.
While pasta is cooking, melt butter in a large skillet. Saute the onions, mushrooms and garlic for a few minutes. Season with salt and pepper and stir in turkey, soup and sour cream.
After pasta is cooked, drain. Mix a small amount of above sauce with the pasta and place in a 9 x 13 inch baking dish. Pour remaining sauce evenly over the top. Sprinkle the parmesan cheese on top.
Bake at 350 for 25-30 minutes, or until sauce is bubbling.
Healthy Turkey Loaf
Preheat oven to 350. Spray a loaf pan with non-stick cooking spray.
1 lb. ground turkey
2 eggs
½ cup salsa
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
½ cup chopped onion
½ cup dry bread crumbs (I use Italian Seasoned)
Mix all together. Place in loaf pan and bake at 350 for 35-40 minutes.
Hot Chicken Dip
2 cans chunk chicken breast (drained)
2 8 oz cream cheese (low fat version)
1 can cream of chicken soup (98% fat free)
2-3 heaping tablespoons diced jalapeno peppers
Soften cream cheese in microwave. Add remaining ingredients. If you like it “hot”, add more peppers and the juice. Microwave on high 1 minute at a time until well blended and warm OR place all ingredients in crock pot on low for 2-3 hours. Serve with tortilla chips or baked pita chips.
Kickin’ Chicken Tortilla Soup
Ingredients:
½ cup chopped onions
1 tsp minced garlic
1 Tbsp taco seasoning
¼ tsp ground cumin
¼ tsp chili powder
2 small cans fat free chicken broth
½ cup canned sweet corn kernels
1 cup canned diced tomatoes (undrained)
4 ozs. cooked lean skinless boneless chicken breast, shredded
Or use one 4.5 oz canned chicken breast
1 Tbsp diced jalapeno peppers
1 Tbsp lime juice
Baked Tortilla chips, crushed
Spray a medium pan with non-stick cooking spray. Cook onions, garlic, seasoning and spices over medium heat for 3-5 minutes or until onions soften.
Add chicken broth and bring to a boil. Reduce heat to low and simmer 10 minutes.
Add the corn and diced tomatoes and continue to cook for 5 minutes
Add chicken, jalapeno, and lime juice. Stir for 2-3 minutes to blend the flavors.
When ready to serve, top each serving with crushed chips. Can also add shredded cheese, cilantro or fat-free sour cream.
Triple S Chicken (Sweet, Spicy and Sticky)
Ingredients:
Sauce:
2 T Brown Sugar
¼ cup Honey
½ cup soy sauce
4 tsp chopped fresh ginger root
4 tsp chopped garlic
1 T hot sauce (more if you like it hotter!)
4 skinless boneless chicken breast halves (cut into ½ inch strips)
½ cup flour
Salt, Pepper
2 T Olive oil
Mix sauce ingredients together and place in small pan. Simmer on low while chicken is cooking.
Place oil in large skillet on medium to medium high. Place flour, salt and pepper together in shallow dish. Dredge chicken strips in flour mixture and place in the hot oil. Brown on both sides (1-2 minutes on each side). Pour the sauce over the chicken. Simmer uncovered for 10-15 minutes. The sauce will thicken as it simmers.
Serve over rice (whole grain brown rice makes it even healthier!).
White Bean Chicken Chili
1 medium onion (chopped)
3 T olive oil
2 cans (12.5 oz) chicken (or 1 ½ cups cooked, shredded chicken)
2 cans (16 oz.) cannellini beans (white kidney beans) – drained and rinsed
2 cans (14.5 oz) chicken broth (I used the lower sodium variety)
1 cup salsa (any variety)
Salt and Pepper to taste
Sautee’ onion in olive oil over medium heat until onion looks translucent. Add remaining ingredients and simmer for 20-25 minutes.
Also works well in crock-pot on low for several hours.
Top with shredded cheese and sour cream for an added treat!
Sheryl's EASY MAC N CHEESE
Use equal parts of the following
Cottage cheese (low fat, small curd is my preference)
Shredded cheddar cheese (use lowfat variety for healthier)
Elbow Macaroni (multi-grain pasta makes it healthier)
Water
Place all ingredients in a baking dish. Sprinkle with salt and pepper. Bake at 350 for 40-45 minutes.
An easy way to use “equal” parts is to use the cottage cheese container as your measuring cup.
EZ Tasty Wings
2.5-3 lb package of frozen chicken wings
1/4 cup honey
1/4 cup soy sauce
1/4 cup barbecue sauce
Preheat oven to 350.
Coat bottom of 9 x 13 pan with olive oil.
Place frozen wings in pan and bake for 20-25 minutes.
Drain liquid from pan.
Mix remaining ingredients and pour over wings.
Bake an additional 30-45 minutes. Enjoy!
Mexican Chicken Cornbread Bake
Preheat oven to 375. Spray bottom of a 13 x 9 inch pan with non-stick cooking spray.
First layer:
½ cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can whole kernel corn (drained)
1 can creamed corn
¼ tsp salt
2 eggs
1 pkg jiffy corn muffin mix
Saute’ onion and garlic in butter over medium heat for 5 minutes. Set aside.
Combine remaining ingredients and then fold in onion/garlic mixture. Place
In prepared pan and bake for 10 minutes. While it is cooking, combine 2nd layer:
2nd Layer (combine all ingredients in large bowl)
2 1/3 cup cooked chicken breast (or 2 cans)
2 Tbsp diced green chili peppers
1 4 oz jar mushrooms, drained
1 ½ cups fat free sour cream
1 can cream of chicken soup
¼ tsp salt
¼ tsp black pepper
Spoon on top of first layer to within 1 inch of edge.
Sprinkle 8 oz of Monterey Jack Cheese on top and bake for an additional 30 minutes.
Easy Healthy Marinated Chicken
3 chicken breasts cut into 1 inch strips
Marinade Ingredients:
½ cup plain fat free yogurt
2 tsp lemon juice
½ tsp of each of the following: curry powder, garlic powder, onion powder, and salt
Dash of paprika
Mix marinade ingredients in medium sized bowl. Add chicken strips and seal bowl. Place in refrigerator for at least one hour.
Heat grill.
Place strips on grill and cook for 5 minutes. Turn and cook an additional 5-7 minutes – until juices run clear.
Enjoy.
The chicken can also be “cubed” and made into kabobs with peppers and onions.
Tilapia Toppers
Both recipes use 1 lbs of tilapia filets (thawed if frozen)
Baked Tilapia with Parmesan Crumb Topping
Preheat oven to 425. Spread a small amount of olive oil on the bottom of a baking dish. Place filets in the dish and season tilapia with salt and pepper.
Topping Ingredients:
¾ cup parmesan cheese
½ cup bread crumbs
4 Tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
In a bowl, mix parmesan cheese with bread crumbs. Add butter and olive oil and stir well until crumbly and moist throughout. Sprinkle over the fish. Bake for 15 minutes or until the fish is cooked (flakes easily with a fork) and the topping is golden. Let stand for five minutes before serving.
Baked Tilapia with Mustard Pecan Topping
Preheat oven to 350.
Use a small amount of olive oil to coat the bottom of a baking pan. Pat fish dry and place on prepared baking sheet.
Topping Ingredients:
½ cup fat free mayonnaise
¼ cup brown mustard
¼ cup chopped pecans, finely chopped
Mix mayonnaise and mustard. Spread over filets. Sprinkle pecans on top – pressing down into fish slightly.
Bake for 15 minutes or until fish flakes easily with a fork.
AMAZING PIZZA PORK CHOPS
(And yes, they are amazing!!)
Preheat grill to 350.
Spray a foil pan with non stick cooking spray
Place boneless pork chops in pan.
Season with salt and pepper on both sides
Place a thick tomato slice on each pork chop (about ½ inch thick)
Top each tomato with fresh oregano, basil and garlic
Drizzle olive oil over the top of each tomato
Cover the pan with foil and place on grill.
Bake for 20-25 minutes or until the meat is white.
Top each pork chop with a slice of mozzarella or provolone cheese.
Cover back up with the foil and bake for an additional 3-4 minutes (until the cheese melts).
Enjoy!
The recipe comments say that this can also be prepared in the oven.
Tasty Turkey Burgers
1 pkg. ground turkey – usually 19-20 oz.
1/3 cup seasoned bread crumbs
1/3 cup egg substitute
1/3 cup dried cranberries
1/3 cup feta cheese
Mix bread crumbs, egg substitute and cranberries together until well blended.
Add turkey and mix well.
Shape into patties and either grill or cook (medium heat) in a non-stick pan.
Cook 5-7 minutes on each side (until meat is no longer pink).
If grilling, be sure to spray the surface with non-stick cooking spray.
Top each burger with some crumbled feta cheese and other desired toppings.
Serve on whole wheat buns.
Enjoy!!
Mexican Meatloaf
Ingredients:
½ lb lean ground beef
½ lb ground turkey
2 large egg whites
1 cup cornbread stuffing mix (dry)
1 medium onion (chopped)
½ tsp chili powder
¼ tsp ground cumin
4 oz canned diced green chili peppers
8 oz can enchilada sauce
Preheat oven to 375. Spray the pan with non stick cooking spray.
In large bowl, combine all ingredients (only use ½ of the enchilada sauce)
Shape into an oval and place in prepared pan.
Cook for one hour and then top with remaining enchilada sauce. Bake for
an additional 5 minutes. Slice and serve.
Hint: If you bake this on a broiler pan, the excess fat will drain off.
Enjoy!
Chicken, Beans and Rice Casserole
Ingredients:
2 skinless, boneless chicken breasts cooked and chopped into bite size pieces
1 package microwave brown rice
1 cup vegetable broth
1 Tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
½ cup sliced mushrooms
1 15-oz can black beans, drained
1 4-oz can diced green chili peppers
1/3 cup shredded carrots
2 cups shredded Swiss cheese
½ tsp cumin
Ground cayenne pepper to taste
Salt to taste
Instructions:
Preheat oven to 350.
Place chicken breasts in shallow pan and cover loosely with foil. Bake until juices run clear. When done, chop the chicken into small bite size pieces.
While chicken is cooking, place olive oil in skillet and add onion. Cook until onion is tender or clear. Mix in the zucchini and mushrooms. Season with cumin, salt and cayenne pepper. Add the vegetable broth and let simmer 2-3 minutes. Add in chicken and let simmer for an additional 2-3 minutes.
While mixture is simmering, cook the rice in the microwave according to package directions (usually 90 seconds).
In a large bowl, mix the rice with the onion-zucchini-chicken-mushroom mixture. Add the green chili peppers, carrots and 1 cup of the Swiss cheese and mix well. Place all in a greased casserole dish and top with the remaining cheese.
Cover the casserole loosely with foil and bake 30 minutes in the preheated oven. Uncover and continue baking 10 minutes or until bubbly and lightly browned.
There are several steps to this casserole, but if you prepare ahead, it can be put together very quickly and easily.
Enjoy!
Enchilada Casserole
Ingredients:
1 lb. lean ground beef browned and drained
2 cans (10 oz.) enchilada sauce
1 can cream of mushroom soup
1 onion chopped
¼ tsp. salt
1 can black beans (drained)
6 flour tortillas torn into small pieces (I used the whole wheat version)
3 cups shredded cheese (I used a mixture of cheddar and Mexican)
Once ground beef is browned and drained, return the beef to the pan and add enchilada sauce, soup, onion, salt and beans.
In crockpot, layer 1/3 of the meat, 2 of the torn tortillas and 1 cup of the cheese. Repeat the layers two more times. Cook on low for 6-8 hours.
Enjoy!
Harvest Pork Stew
Ingredients
• 2 tablespoons butter (I used Smart Balance)
• 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon rubbed sage
• 1 bay leaf
• 3 cups frozen, cubed butternut squash
• 2 MacIntosh apples, cored and cubed
• 2 large potatoes, peeled and cubed
• 2 cups carrots, peeled and diced
Directions
1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Easy Chicken Parmesan Bake
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed
Hot red pepper flakes, to taste
6 boneless chicken breasts
2 cups spaghetti sauce (any variety works)
¼ cup chopped basil
8 oz. (2 cups) shredded mozzarella cheese
4 oz. (1 cup) Parmesan cheese, grated
1 5-oz package garlic flavored croutons
Preheat oven to 350
Drizzle olive oil in bottom of 9x13 dish
Add garlic and pepper flakes and spread around bottom of pan so they are evenly distributed
Place chicken breasts on top of oil/garlic/pepper
Top with 2 cups of sauce spread evenly over chicken
Sprinkle basil on top
Spread ½ of each of the cheeses
Place croutons on top of cheese
Top with remaining cheese
Bake at 350 for 35 minutes – may take a little longer if chicken breasts are thicker. If chicken is not done after 35 minutes, place foil on top for remaining time. Just make sure chicken is no longer pink and juice runs clear.
Easy Peach Dessert
Preheat oven to 375
2 large cans sliced peaches (drain juice from one of the cans and cut the peaches into small pieces)
1 box of Golden Butter Cake Mix
½ cup pecan chips
1 cup shredded coconut
1 stick butter
Place peaches and juice from one of the cans in a 9x13 baking dish
Sprinkle dry cake mix over peaches
Sprinkle pecans and coconut on top of cake mix
Drizzle butter over the top
Bake for 35-40 minutes
Serve warm – even better with a scoop of ice cream on top!
Enjoy!
Chicken In a Garden
(from Bekah Freelan)
1 9” pie crust – baked according to directions
1 large can chicken breast, drained or 1 ½ cups cooked chicken (or turkey)
1 10-oz bag frozen mixed vegetables – cooked and drained
1 can cream of chicken soup
1 8 oz can French fried onion rings
While pie crust is baking, cook vegetables and then drain.
Combine chicken, vegetables, soup and ½ of the onion rings.
Pour into the baked pie shell. Bake at 350 for 25 minutes
Sprinkle remaining onion rings over the top and bake 5 minutes longer. Enjoy!
Oreo Truffles (sounds fancy – but they are oh so easy!)
1 package of Oreo cookies (or any brand of chocolate sandwich cookies)
1 8-oz package of cream cheese (softened)
Crush the oreos until they are fine (no big chunks!). Combine the crushed cookies with the cream cheese. Stir until well blended.
Form into 1” balls. Place in refrigerator for at least an hour.
Melt one package of white almond bark. Dip the chilled balls into the white bark. Let cool.
You can also drizzle melted chocolate chips on the top.
Turtles
Mini pretzels
Rolo candy (unwrapped)
Pecan halves
Preheat oven to 200. Place pretzels on large cookie sheet. Put one Rolo on top of each pretzel. Place in oven for 2-3 minutes. Rolos will look shiny when they are starting to melt. Remove from the oven and place one pecan half on top of each, pressing the melted rolo into the pretzel.
Candied Pecans
1 egg white1 tsp. ground cinnamon1 cup sugar¾ tsp salt2 T. water1 pound pecan halves
Preheat oven to 250. Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.
Easy (SUPER EASY) Barbecue
3-4 lb pork or beef roast
Salt and pepper
1 cup apple cider vinegar
1 bottle barbecue sauce (your favorite)
Salt and pepper roast and place in crock pot. Pour apple cider vinegar over the roast. Cook on low for 10-12 hours.
Remove meat from crock pot. Discard vinegar. Shred the meat (it will shred on its own!)
Return the meat to the crock pot and pour the barbecue sauce over. Cook an additional 20-30 minutes in the crock pot.
SERVE and ENJOY!
No Peek Chicken Broccoli Meal
4 Chicken Breasts (I usually slice mine – cooks faster!)
1 ½ cups brown rice (I use minute rice)
1 bag frozen broccoli cuts
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of water
1 envelope of dry onion soup mix
Preheat oven to 350. Spray 9x13 pan with non stick spray. Place chicken breasts in pan.
Sprinkle dry onion soup mix over chicken. Sprinkle rice evenly on top. Spread broccoli over the chicken.
Mix the two soups and water together. Pour over broccoli.
Cover tightly with foil and bake for 1 ½ hours at 350. If the chicken is
frozen, increase cooking time to 2 hours.
Only “peek” towards the end to make sure the chicken is done – juice is clear.
Enjoy!