Chicken Enchilada Pasta
INGREDIENTS
1 12-oz package jumbo shells
1 large green pepper, minced
3/4 cup chopped onion
1/4 tsp salt
2 TBSP extra virgin olive oil
2 cups cooked chicken, diced
1 16-oz can refried beans
1/2 envelope taco seasoning
2 10-oz cans enchilada sauce
8 oz shredded mexican cheese
1. Preheat oven to 350. Cook pasta. Rinse, drain, and set aside.
2. In a skillet, cook peppers, onion, and salt in oil over medium heat for 5 minutes. Sitr in chicken, taco seasoning, and 1/2 cup enchilada sauce. Cook and stir for 5 minutes. Add 1/2 cup cheese and refried beans. Cook until combined.
3. Spread 1 cup of enchilada sauce in dish. Divide filling among shells (approx 2 TBSP per shell) and arrange shells on sauce. Drizzle with remaining sauce and sprinkle with cheese.
4. Bake for 30 minutes.
Enjoy!
1 12-oz package jumbo shells
1 large green pepper, minced
3/4 cup chopped onion
1/4 tsp salt
2 TBSP extra virgin olive oil
2 cups cooked chicken, diced
1 16-oz can refried beans
1/2 envelope taco seasoning
2 10-oz cans enchilada sauce
8 oz shredded mexican cheese
1. Preheat oven to 350. Cook pasta. Rinse, drain, and set aside.
2. In a skillet, cook peppers, onion, and salt in oil over medium heat for 5 minutes. Sitr in chicken, taco seasoning, and 1/2 cup enchilada sauce. Cook and stir for 5 minutes. Add 1/2 cup cheese and refried beans. Cook until combined.
3. Spread 1 cup of enchilada sauce in dish. Divide filling among shells (approx 2 TBSP per shell) and arrange shells on sauce. Drizzle with remaining sauce and sprinkle with cheese.
4. Bake for 30 minutes.
Enjoy!
Sesame Ginger Chicken Salad
INGREDIENTS
4 boneless skinless chicken breasts
1 16-oz bottle Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
6 cups baby spinach
1 oz feta, crumbled
1/4 cup chopped pecans or walnuts
1/2 cup raspberries
1. Place chicken in oven-safe baking dish. Whisk together dressing and spices. Pour over chicken. Dressing should cover bottom of baking dish. (We like to marinate for 24-48 hours).
2. Preheat oven to 350. Bake chicken for 45 minutes.
3. Add spinach to salad bowl. Top with raspberries, feta and nuts.
4. Once chicken breasts are fully cooked, remove from oven. Add a small amount of dressing to salad. Slice chicken into strips and place on top of salad.
Enjoy!
4 boneless skinless chicken breasts
1 16-oz bottle Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
6 cups baby spinach
1 oz feta, crumbled
1/4 cup chopped pecans or walnuts
1/2 cup raspberries
1. Place chicken in oven-safe baking dish. Whisk together dressing and spices. Pour over chicken. Dressing should cover bottom of baking dish. (We like to marinate for 24-48 hours).
2. Preheat oven to 350. Bake chicken for 45 minutes.
3. Add spinach to salad bowl. Top with raspberries, feta and nuts.
4. Once chicken breasts are fully cooked, remove from oven. Add a small amount of dressing to salad. Slice chicken into strips and place on top of salad.
Enjoy!
Spicy Italian Chicken Meatballs with Whole Wheat Pasta
INGREDIENTS
1/4 cup breadcrumbs (we like Italian-seasoned panko)
1/4 cup 1% milk
1 pkg. Foster Farm Spicy Italian Chicken Sausage
1 clove chopped garlic
2 tbsp chopped fresh parsley
1/2 cup freshly grated parmigiano-reggiano cheese
1 large egg (or 1/4 cup egg substitute)
1 tsp salt
1 jar spaghetti sauce
1. In a medium bowl, soak bread crumbs in milk. Set aside.
2. Add sauce to large pot.
3. Remove chicken sausage from casing. Mix meat, chopped garlic, parsley, cheese, egg, and salt in a large bowl. Add bread crumb mixture and continue to stir until combined.
4. Place about 2 tbsp of mixture into hand, forming a ball and set in sauce. Repeat.
5. Bring sauce and meatballs to simmer and cook without stirring for 20 minutes.
6. Serve with your favorite whole wheat pasta.
Enjoy!
Note: Meatballs may also be enjoyed as a hors d'oeuvre.
1/4 cup breadcrumbs (we like Italian-seasoned panko)
1/4 cup 1% milk
1 pkg. Foster Farm Spicy Italian Chicken Sausage
1 clove chopped garlic
2 tbsp chopped fresh parsley
1/2 cup freshly grated parmigiano-reggiano cheese
1 large egg (or 1/4 cup egg substitute)
1 tsp salt
1 jar spaghetti sauce
1. In a medium bowl, soak bread crumbs in milk. Set aside.
2. Add sauce to large pot.
3. Remove chicken sausage from casing. Mix meat, chopped garlic, parsley, cheese, egg, and salt in a large bowl. Add bread crumb mixture and continue to stir until combined.
4. Place about 2 tbsp of mixture into hand, forming a ball and set in sauce. Repeat.
5. Bring sauce and meatballs to simmer and cook without stirring for 20 minutes.
6. Serve with your favorite whole wheat pasta.
Enjoy!
Note: Meatballs may also be enjoyed as a hors d'oeuvre.
Cilantro Lime Shrimp Salad
INGREDIENTS
24 large, washed, uncooked shrimp
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh red onion
2 TBSP fresh lime juice
2/3 TBSP olive oil
2 tsp ground cumin
1 tsp sugar
1/4 tsp salt
dash cayenne pepper
fresh spinach
1 can black beans (rinsed)
1 can whole kernel corn (rinsed)
1 red pepper (minced)
4 oz goat cheese
Panko
Egg Beaters
1. Combine cilantro, onion, lime juice, olive oil, cumin, sugar, salt, and cayenne pepper in a zippered plastic bag or tupperware. Add shrimp and marinate for a couple of hours in the refrigerator.
2. Place spinach in bowls and layer with black beans, corn, and red pepper.
3. Slice goat cheese in 3/4" increments, coat with egg whites and panko, and brown in a skillet over low heat (approx. 10 min).
4. Cook shrimp mixture over medium heat until shrimp turn white (approx. 10 min).
5. Add toasted goat cheese and shrimp to assembled salad.
Enjoy!
24 large, washed, uncooked shrimp
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh red onion
2 TBSP fresh lime juice
2/3 TBSP olive oil
2 tsp ground cumin
1 tsp sugar
1/4 tsp salt
dash cayenne pepper
fresh spinach
1 can black beans (rinsed)
1 can whole kernel corn (rinsed)
1 red pepper (minced)
4 oz goat cheese
Panko
Egg Beaters
1. Combine cilantro, onion, lime juice, olive oil, cumin, sugar, salt, and cayenne pepper in a zippered plastic bag or tupperware. Add shrimp and marinate for a couple of hours in the refrigerator.
2. Place spinach in bowls and layer with black beans, corn, and red pepper.
3. Slice goat cheese in 3/4" increments, coat with egg whites and panko, and brown in a skillet over low heat (approx. 10 min).
4. Cook shrimp mixture over medium heat until shrimp turn white (approx. 10 min).
5. Add toasted goat cheese and shrimp to assembled salad.
Enjoy!