Parmesan Pesto Pasta

Ok so this recipe is a complete pantry raid meal -- but we loved it!  We had pesto and red peppers left over from some sandwiches we made a while back and needed to use them up.  The elbow macaroni we also had on hand, but you could really use any type of macaroni noodles you like.  The chicken could also be left out if you are looking for a lighter lunch salad, quick appetizer or meatless meal.  I actually whipped up a batch of this a few nights ago without the chicken because I was looking for something quick and light, and my husband had already eaten...

This Parmesan Pesto Pasta is also super kid friendly too!  My 1-year old chowed down on it!!  I honestly could not believe how simple this was to make.  Add a mixed green salad and you've got a healthy, filling dinner in under 10 minutes!!

Parmesan Pesto Pasta Recipe

Prep Time: 2 minutes 
Cook Time: 6 minutes 
Total Time: 8 minutes        

Servings: 3

Ingredients

• 1 cup elbow macaroni, uncooked
• 1/4 cup pesto (I used Trader Joes)
• 1/4 cup parmesan cheese
• 1/2 cup roasted red peppers, chopped (I used Trader Joes)
• 1 cup cooked chicken, cut into bite-sized pieces (optional)

Directions  

1. Cook pasta according to package directions.  Strain and return to pot.
2. Add pesto, cheese, red peppers, and chicken (if using) to macaroni and stir to mix.
3. Serve warm or cold. 

To Freeze:
Let pasta cool completely.  Spoon pasta into freezer bag or container and freeze.

To Thaw:
Remove pasta from freezer the night before you wish to use it.

Quick Chicken and Cheese Quesadillas Recipe

Do you ever have those nights where you literally just want to throw a few ingredients together and call it dinner?  With a "high-spirited" toddler and a very curious baby roaming around our house, these nights come more often than not for us!  Don't get me wrong, I LOVE to cook!  It is one of my very favorite things to do!  However, when the 4 o'clock witching hour hits, all bets are off!

Recipes like this Quick Chicken & Cheese Quesadillas can be total lifesavers!! 

Bruschetta Chicken

Tomatoes are super delicious right now... especially fresh-from-the-garden juicy tomatoes!!  This Bruschetta Chicken recipe is so simple, it will be ready to eat in about 5 minutes!!  It is so full of flavor and nutrients too!  Even members of my family who are not big tomato fans loved this!  As I mentioned yesterday, our family loves serving this with Peachy Quinoa!

Leftover tip: If you have any extra Bruschetta mixture leftover, spread over toasted bread or crackers for a yummy snack or appetizer!

Bruschetta Chicken

Ingredients

• 4 chicken breasts, grilled
• 2 large tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• Sea salt and pepper to taste
• Parmesan cheese (optional)

Directions  

1. In a medium bowl, stir together tomatoes, garlic, basil, balsamic vinegar, and oil. 
2. Season with salt and pepper to taste.
3. Scoop a heaping spoonful of bruschetta mixture on top of a piece of grilled chicken and sprinkle with cheese.

(Servings: 4)

    *Serve with Peachy Quinoa and fresh Crock Pot Bread!

Check out this recipe on Foodie Friday, On the Menu Monday, Melt in your Mouth Monday!

Auntie's Not-Cho Ordinary Mexican Pizza

This delicious dish was created by my lovely sister, hence the name Auntie's Pizza.  This is a seriously yummy (and surprisingly healthy) meal!  In order to cut down on fat, we used Greek yogurt instead of sour cream for a garnish!  Nobody could even tell the difference!  We also used fat free beans.  This is a super versatile dish too!  You could add corn, peppers, ground beef, or just about anything you have on hand!  Thanks, Auntie, for this amazing recipe!

Auntie's Not-Cho Ordinary Mexican Pizza

Ingredients

• 1 tablespoon olive oil
• 1/2 lb uncooked chicken, cut into bite-size chunks
• 1/2 red onion, chopped
• Triangle Tortilla Chips, 2-3 cups
• 1 cup refried beans, heated
• Sea salt and pepper to taste
• 2 cups monterrey jack cheese, shredded (or any blend of cheeses) 

• 1/2 cup plain Greek yogurt (optional garnish)
• 1 medium tomato, chopped (optional garnish)
• 1 1/2 cups shredded lettuce (optional garnish)

Directions  

1. Preheat oven to 350 degrees.
2. Heat oil in a medium saucepan over medium heat. Add chicken and onion and season with salt and pepper.  
3. Saute over medium heat for 5 minutes or until chicken is cooked through.
4. While chicken mixture is cooking, begin spreading a spoonful of beans onto each individual tortilla chip.  (The tortilla chips will form the "crust" of the pizza).
5. Arrange the chips with beans to form a large circle on a baking sheet.  Continue spreading the beans on chips and placing the chips on cookie sheet until you have a large filled in circle, or crust. (Make sure the chips are close together so the toppings do not leak out).
6. Spoon chicken mixture on top of pizza.  Sprinkle cheese onto pizza.
7. Bake for 10 minutes, or until cheese is melted.
8. Remove from oven.  Top with garnishes (optional).  We like to lay all the garnishes out and let everyone choose their own!

Ritzy Chicken Recipe

Ritzy chicken is a staple at our house.  It's quick, easy, and delicious!  You can do steps 1-3 ahead of time and then store in your refrigerator.  When you are ready to bake, do steps 4 &5.  It is really one of the easiest recipes to make.  We like creamy mashed potatoes and corn on the cob with it!  If you try it I would love to hear what you think!

Ritzy Chicken

Ingredients

• 1 pound cooked chicken, cut into bite-sized pieces
• 1 (10.5 ounce) low-sodium cream of chicken soup
• 1 (8 ounce) fat free sour cream
• 2 tablespoons poppy seeds
• 1 sleeve Ritz crackers (low sodium), crushed
• 1/4 cup butter, melted

Directions  

1. Preheat oven to 350 degrees.  
2. In a medium bowl, add first 4 ingredients.  Stir.
3. Pour into greased casserole dish.  
4. Top with crackers.  Drizzle butter on top.
5. Bake for 20 - 25 minutes, or until sides start to bubble up.

(Servings: 4)

Chicken and Veggie Chinese Chicken with Pineapples Recipe

This is such a great recipe because it is so versatile.  Any combination of veggies can be used to accommodate what you have on hand.  I have made this recipe using all fresh veggies as well (red peppers, broccoli, carrots, water chestnuts, etc.)  Both ways turn out beautifully.  If you have veggies that need to be used up and extra time to chop, feel free to throw them in!

 

Chicken and Veggie Chinese Chicken with Pineapples

 

Ingredients

• 3 tablespoons canola oil
• 1 pound boneless skinless chicken, cut into bite-sized chunks
• 1 onion, chopped
• 1 (16-ounce) bag of frozen stir-fry veggies*
• 1 cup frozen pineapples
• 2 tablespoon low sodium soy sauce (optional)

*If using fresh veggies, make sure you have about 4-6 cups.  You can also use a mixture of both fresh and frozen, depending on what you have on hand.

 

Directions  

Warm 1 TBSP oil in a large wok or saucepan on medium heat.  Add chicken and season with sea salt and pepper to taste.  Cook for 5 minutes, or until slightly browned and cooked through.  Transfer chicken to plate.  Warm remaining 2 TBSP oil on medium high heat.  Add onion, veggies, and pineapple.  Stirring occasionally, cook for 8-10 minutes, or until veggies are crisp-tender.  Add cooked chicken and soy sauce (if using).  Stir to heat through for 1 minute.  Serve over whole grain rice. 

 
(Servings: 4)