Chicken Taco Pasta

Go to the grocery store and buy these ingredients...today.  You'll thank me later :) This was an easy weeknight meal that turned out so much better than I even thought it would.

1 lb. ground chicken
1/2 of a medium red onion, chopped
3 cloves garlic, minced
3 Tbsp. of your favorite taco seasoning
14.5 oz. can black beans, rinsed and drained
4 oz. can diced green chiles
11 oz. can sweet corn
1 roma tomato, diced
2 cups pasta shells (can use whole wheat)
4 oz. light cream cheese
3 Tbsp. plain Greek yogurt
1/2 cup freshly chopped cilantro
Salt and pepper

Brown ground chicken in a skillet.  Once browned, add the onion, garlic, and taco seasoning.  Saute about 4 minutes.  Season with salt and pepper to taste.

Add the beans, corn, and chiles, and toss to combine.  Cook another 5 minutes, then add the roma tomato.

Meanwhile, cook pasta according to package directions until al dente.  Drain, reserving about 1/3 cup pasta water.  Add the shells, cream cheese, yogurt.  Mix well to combine.  Add some pasta water to thin out sauce or add more greek yogurt for a creamier texture, if necessary.  Taste and add more salt, pepper, or taco seasoning if necessary.  Serve topped with fresh cilantro.

Adapted from:  Bev Cooks

Sautéed Pears

I had some pears I needed to use up before they got over-ripe, so I threw them in a skillet with some butter and cinnamon, and out came this deliciousness!  These are perfect with grilled pork chops or chicken.  Give it a try!

Frozen Fruit Salad

Now that the weather is warming up, I thought I'd share this delicious recipe for frozen fruit salad.  When I was younger, there was a restaurant near my mom's work that served frozen fruit salad, and I've never been able to find it ever since.  So when I saw this recipe online, I knew I had to make it.  It was VERY close to what I used to have as a kid.  And it was very tasty and refreshing.

1 can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 can sweetened condensed milk
1 (8 oz.) fat free Cool Whip
1/4 cup lemon juice
1 cup chopped pecans

Combine all ingredients in a large bowl.  Spray muffin tin with cooking spray and scoop mixture into each tin.  Place in freezer to freeze through before serving.  When ready to serve, allow to stand at room temperature for 5 minutes, or zap in microwave for about 10 seconds to thaw slightly.

Source:  Add A Pinch

Sausage Balls

 

These are a great little appetizer that would also be awesome for football tailgating.  The recipe comes from one of my favorite food bloggers, Plain Chicken, who is also an Auburn grad.  Here are the ingredients:

 

1 lb. hot sausage, uncooked (I like to find the lean Jimmy Dean sausage)

8 oz. cream cheese, softened

1 1/4 cups Bisquick (I get the heart-healthy Bisquick)

4 oz. shredded cheddar cheese

 

Combine all ingredients well.  Roll into 1" balls and place on a greased cookie sheet.  Bake 20-25 minutes or until brown.

 

Source:  Plain Chicken

Skillet Lasagna

This is a good, easy weeknight meal.  I will definitely keep this in my rotation for nights when I get home and want an easy meal to whip up.

8 oz. bowtie pasta
1 lb. ground beef
1 tsp. minced garlic
1 tsp. dried basil
1/2 tsp. onion powder
1 jar (24 oz.) spaghetti sauce
1 cup mozzarella cheese
2/3 cup lowfat cottage cheese
Black pepper, to taste

Cook noodles according to package directions and set aside.  Meanwhile, brown ground beef and drain.  Add minced garlic and cook about 1 minute.  Then add spaghetti sauce, dried basil, onion powder, black pepper, mozzarella, and cottage cheese.  Stir to combine, then add noodles and stir to coat.  Simmer about 10 more minutes, stirring occasionally.  Serve topped with more cheese, if desired.

Modified from:  Plain Chicken

Ranch Loaded Baked Potato Dip

Life lately has been so wonderful yet so busy.  My residency has really been demanding the past month, but I realize I have the greatest job in the world.  I truly love it.  

The recipe I'm sharing today is soooo good.  Low in calories?  Nope.  Delicious in every way?  Yes.

1 (16 oz.) container light sour cream
2 cups (8 oz.) grated sharp cheddar cheese
1 (2.8 oz.) container Hormel Real Bacon Pieces (reserving 1 Tbsp. for garnish)
1/2 packet ranch dressing mix
1/3 cup green onions, chopped
1/4 tsp. ground cayenne
Additional cheese, onions for garnish
Ruffles or Wavy potato chips, for serving

In a large bowl, stir together sour cream, cheese, bacon pieces, ranch mix, green onions, and cayenne.  Store in an airtight container for at least one hour or overnight.  Before serving, garnish with additional bacon, onions, and cheese.  Serve with potato chips.  Store leftovers in an airtight container in the refrigerator.

Source:  Macaroni and Cheesecake

Deviled Eggs

Our small group had an Easter dinner potluck, so I made some deviled eggs.  I used my mom's recipe, so the amounts aren't exact, because she just adds "a little of this, and a little of that."  Adjust the recipe to your taste, but this is how I did it:

7 large eggs
2-3 Tbsp. mayo
1 Tbsp. dill pickle relish
1 dash yellow mustard
1/2 tsp. salt
Paprika, for garnish

Boil eggs (for the perfect hard-boiled egg without the grayish-green that sometimes occurs in the yolk, see this link).  Cut 6 of the eggs in half, remove the yolk, and place the whites on a dish.  Finely chop the remaining whole egg and place into a bowl with the yolks.  Add the mayo, relish, mustard, and salt.  Mix well.  Spoon evenly into the 12 halves.  Sprinkle with paprika as garnish.  Refrigerate until ready to serve.