Chicken Fajita Pasta

2 TB Olive Oil
1 pound chicken breasts
Taco/Fajita seasoning
1/2 cup diced onion
2 cups diced bell peppers
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel tomatoes
8 oz penne pasta (or similar sized pasta)
salt and pepper

Cut the chicken into bite sized pieces and season with taco seasoning.  Heat 1 TB oil in a large skillet and cook chicken.  Remove chicken and set aside.

Add remaining 1 TB oil to skillet.  Cook onions and bell peppers, toss with taco seasoning.    Remove veggies and set aside with chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta and salt and pepper.  Stir, bring to a boil, then cover and simmer for 15 min until pasta is tender.  Add the chicken and veggies back into the skillet.  Stir, and heat through.

Picture credit and recipe adapted from Kevin and Amanda's Recipes

Chicken and Broccoli Almost Alfredo

This sauce isn't really an alfredo sauce......but it is along the same lines!  It's healthier though!

2-3 chicken breasts, cooked and diced
2 cups cooked broccoli
8 oz small pasta (rotini, shells, bowtie, etc.)
2 TB EVOO
Onion and Garlic (I just use a small amount of both, can omit too)
2 TB flour
1 cup chicken broth
1/4 cup milk (regular or almond)
1/4 cup plain yogurt
3/4 cup grated parmesan cheese

Cook pasta according to package directions.  Drain and set aside.

Heat oil in skillet and cook garlic and onions for about 1 min.  Add in flour and whisk together.  Slowly whisk in chicken broth, then milk.  Turn heat to low and simmer until thickened, 3-5 min.  Stir in parmesan cheese until melted.  Turn off heat.  Add chicken to sauce.  Pour sauce mixture over cooked pasta.  Add cooked broccoli.  Can add water/milk if it's too thick.  Serves 4-5.

Chicken cashew lettuce wraps

Another Mel's Kitchen Cafe recipe! These lettuce wraps are amazing! Every time I make them we go crazy (well, maybe not the kids, but that's ok because there's more for us). They're so, so good!

1 T olive oil

1/2 c. chopped onion (or less, I always like less!)

1 c. chopped carrots

1-2 cloves garlic, minced

salt, pepper

1 lb. chicken, cut into small pieces or cubed

3 T soy sauce

2 T syrup

1/2 c. cashews

lettuce, washed and peeled to cups/wraps

chopped cucumbers & tomatoes

(the cucumbers make this dish!)

In a skillet, cook onion, carrots, and garlic in oil until they start to soften (couple minutes). Add chicken and cook all together until done (6 minutes or so), adding salt and pepper to your taste. Add soy sauce and syrup and simmer another 2-3 minutes until it's all soft and combined. Add cashews at the very end and cook until warm. Scoop mixture into lettuce cups and add chopped cucumbers and tomatoes.  

The best mac and cheese of your life!

This is from Mel's Kitchen Cafe, and it's the best mac and cheese I've ever made. My kids are obsessed, and it's super easy. After making it several times I've adjusted the water to what finally worked for me (the first time the noodles weren't cooked all the way because there wasn't enough liquid). Seriously, this stuff is divine. 

4 c. water

1 can evaporated milk

12 oz. (3 c) pasta (this is not a whole box)

*I've made this with macaroni noodles but we all prefer shells!

1 t. cornstarch

1/2 t. dry mustard

1 1/2 c. shredded monterey jack cheese

1 1/2 c. shredded sharp cheddar cheese

2 T. butter

In a skillet, combine water, 1 c. of the evaporated milk, and noodles. Bring to a boil and keep boiling, stirring often, for 9-12 minutes (until pasta is done and most of the liquid has thickened). While it's cooking, pour the rest of the evaporated milk in a bowl and add dry mustard and cornstarch. Stir it all together until combined (use a fork or small whisk). Once noodles are done, pour into skillet. Stir/boil for another minute until all combined and thickened. Turn off heat and add cheese and butter. Season with salt and pepper. 

Rice Krispie Treats

We LOVE these! 

The trick is to add extra marshmallows at the end- they turn out soft and gooey every time. 

5 T butter

8 c + 2 c mini marshmallows

6 c Rice Krispies

Spray a 9x13 pan and set aside. 

In a large bowl, combine Rice Krispies and 2 c marshmallows. 

Melt butter in large pot. Add 8 c marshmallows and stir until melted. 

Pour over Rice Krispies and extra marshmallows and mix.

Press into pan and let set up. 

Healthier Than Normal Milkshakes

Each of these glasses has 260 calories and 22 grams of protein.  They are seriously delicious and don't even taste like a low calorie milkshake.

In a blender mix
1 1/2 pints Halo Top Vanilla Bean Ice Cream
1 cup raspberries
1/2 cup Simple Truth Almond Milk.

Blend up, add some fresh raspberries and you're good to go.

It's an easy recipe, but our new favorite treat.

Baked Potato Bar

I know, a baked potato with toppings is a pretty simple, no duh meal.  But it's one that my whole family loves, and is so easy to do!  Here is my favorite way to make this simple dish.  (picture credit: the yummy life. My camera is missing today, so I googled a yummy looking image!)

Wash and dry as many potatoes as your family needs.  Russet are the best for this.

Rub the outside of the potatoes in Extra Virgin Olive Oil, and lay them on a jelly roll pan (cookie sheet with sides) lined with foil.  Poke them with a fork.  (Do not wrap the potatoes in foil, they taste better this way!)

Crack fresh salt and pepper on the outside of the potatoes, and then bake at 350 degrees for about an hour, more depending on the quantity and size of your potatoes.

While baking, prep the following toppings:

Shredded cheese
Bacon, cooked and crumbled
Chili
Green onions

Broccoli & Cheese Sauce: (quick and easy!)
I buy the Ragu cheddar cheese sauce in a jar (in my store, it's by the spaghetti sauces)
Steam or cook your broccoli until almost soft.  Add the cheese sauce, and heat through.

Sour cream, butter, salt, and pepper.

Once potatoes are soft, remove from oven, cut open and top as desired!