Thursday, May 26, 2011

Chicken Caesar Pasta

With Memorial Day weekend coming up,
here is one of our families favorite BBQ side dishes.
The Chicken Caesar Pasta is a perfect side for any kind of BBQ.
I have also made this recipe with taking out the chicken and replacing it with broccoli.
This pasta salad is seen a lot in the summer months on our table. If you are making it for a large group I would double the recipe.
Yummy! Enjoy.


serves 6-8

What You Need:

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes, cut in half
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

How To Make:

1.Cook pasta and drain. Set aside.

2. Cut raw chicken into bite-size pieces and stir-fry in garlic & oil until done.

3. In a large mixing bowl mix chicken in with the pasta. Add dressing, onion, tomatoes, and Mrs. Dash.

4. Refrigerate until ready to eat.

Wednesday, May 25, 2011

Quick Chicken and Rice Soup

This is a delicious soup recipe!
It is a very simple recipe and simple soup,
but sometimes that is all you want for dinner or lunch.
This recipe is so easy to make, and cooks up very quickly.
You can use leftover chicken, rotisserie chicken, or pre-cook your chicken to make the cooking time even quicker. You can also precook the rice too.
The fresh lemon juice and chives really make this soup stand out.
Serve with your favorite muffin or bread along side a green salad and you have a perfect meal.

Quick Chicken and Rice Soup

What you Need:

8 C chicken broth

2 C chicken, shredded

2-3 stalks of celery, sliced

2-3 carrots, sliced

1 C instant rice or 1 – 2 C cooked rice

1/2 C chives, chopped

Juice of 1/2 lemon

salt and pepper to taste

How To Make:

Add together broth, celery and carrots. Bring to boil and simmer for about 5 minutes or until vegetables are tender. If using minute rice, add in rice and simmer for 5 minutes. If using cooked rice just add along with chives and lemon juice. Enjoy!!

Recipe Source: Your Home Based Mom

Monday, May 23, 2011

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

This is a perfect combination of Pasta, Shrimp, and Broccoli, all in a light cream sauce.
The sauce is made with light cream cheese and chicken broth instead of using heaving whipping cream.
That is what makes this meal guiltfree and So Good.
I found this tasty recipe in the Jillian Michaels book, 'Making the Cut'.
This meal was a hit at our house and I will make this recipe again for sure!
I served it with Breadsticks, and purple grapes.

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
Serves 4

What You Need:
-1/2 cup Sun-Dried tomatoes, packed in oil
-4 cups uncooked farfalle (Bow tie pasta)
-2 cups of chopped fresh broccoli
-cooking spray
-1 garlic cloves, minced
-1 pound shrimp, peeled and deveined
-1/2 cups fat-free, low-sodium chicken broth
-1/2 cup fat-free or low-fat cream cheese
-1/2 teaspoon dried basil
-1/4 cup Parmesan cheese
-1/2 lemon, juiced

How to Make:
1. Rinse really well the Sun-Dried tomatoes so all the oil is off, dice the tomatoes and then set aside.
2. Cook Pasta according to Package, do not add any salt or fat. When pasta is done, drain and then set aside.
3. Steam broccoli, covered for about 3 minutes or until tender crisp. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and shrimp to the pan. Cook 4 minutes or until the shrimp is pink and done.
5. Add broth and cream cheese, stirring until combined, bring to a boil. Reduce heat and simmer for about 2 minutes.
6. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated through. Stir Frequently.
7. Remove from heat. Stir in pasta, Parmesan, and lemon juice.
Serve Immediately!

Source: Jillian Michaels, Making the cut

Thursday, April 28, 2011


Yummy Yummy. . .
These Carmelitas are so good!
Crispy oatmeal cookie base with a layer of chocolate,
then a layer of gooey carmel topped with the cookie base.
You can make these even more sinful. . .
with a scoop of Vanilla Ice Cream and a drizzle of chocolate sauce to top it off.
My boys LOVED these, and my oldest son declared that we open up our own restaurant and serve this dessert.
I do agree, this dessert is Restaurant quality!


What you need:

-1 jar Mrs. Richardson's Caramel/Butterscotch topping
-12 oz package chocolate chips (a good brand like Guittards or Ghiradelli)
-2 cups flour
-2 cups oatmeal (I use the quick or Instant Oatmeal)
-1 1/2 Cups brown sugar
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 Cup butter, melted

How to make:

1. Combine flour, oatmeal, melted butter, brown sugar, baking soda, salt in mixing bowl. Press 1/2 mixture into the bottom of a greased 9 by 13 pan. Bake for 17 minutes at 325 degrees.

2. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes.

3. Remove from oven and let sit for at least 5 hours before serving. If you put it in the fridge you won't need to let it sit as long (1 or 2 hours).

4. Cut into bars and serve.

Option for serving: put a scoop of Vanilla ice cream on top of one Carmelita and drizzle chocolate sauce on top.

Yum! Enjoy.

Saturday, April 16, 2011

Creamy Green Chile Chicken Enchiladas

Let me introduce you to our families new Favorite Chicken Enchilada.
These Creamy Green Chile Chicken Enchiladas are so SO good.
I still really love the Honey Lime Enchiladas found here.
I have made these enchiladas several times now and every time my boys say that it was the best meal ever!
Serve with a green salad, tortilla chips and fresh salsa.

Creamy Green Chile Chicken Enchiladas
Serves 4-6

What you Need:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

How To Make:

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Source: Mels Kitchen Cafe

Thursday, April 14, 2011

Chocolate Chip M & M Cookies

These are one of my boys favorite cookies.
They love the M&M's in them.
We made them together over Spring break, and used Spring colored M&M's.
I usually make them with the regular colored M&M's but could not pass up the holiday M&M's.
These will be soft on the inside and a little crispy on the outside.

Chocolate Chip M & M Cookies
makes 2 dozen

What you need:

-1 cup white sugar
-1 cup brown sugar
-2/3 cup unsalted butter, softened
-2/3 cup butter flavored Crisco shortening
-2 eggs
-2 tsp. vanilla
-3 cups unbleached white flour
-1 tsp. baking soda
-1 tsp. salt
-6 oz. milk chocolate chips
-8 oz. M&M candies

How To Make:

1. Preheat oven to 350 degrees. Mix sugars, butter and shortening until light and fluffy.

2. Next add the eggs and vanilla until combined.

3. Slowly add the flour, baking soda and salt. Be careful not to over mix the dough.

4. Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.

5. Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.

6. Bake at 350 degrees for 10 minutes. Cookies should have a slight golden on top, but also look slightly undone. You don't want to overcook these or they will be hard when cool.

7. Remove from the oven and allow the cookies to cool completely on the cookie sheet. I have found this to be the best way to guarantee perfectly soft cookies each and every time.


Turkey Sliders

This is a healthier way to make sliders.
I love the red onion, cilantro,and cumin mixed in the turkey. It makes the Sliders very flavorful and simply delicous!
This meal was also very easy to throw together.
I used a indoor grill pan, but when the weather is warmer I use our outdoor grill.
My boys loved the Sliders! Something about food being in mini form, makes it just that much better!

Turkey Sliders
makes 10-12 sliders

What you Need:
-1 egg white, beaten
-1/2 cup red onion, minced
-1/4 cup fresh cilantro, minced
-1/2 teaspoon ground cumin
-1/4 teaspoon of salt
-1 pound of Ground Turkey
- 12 dinner rolls, whole wheat
-lettuce leaves, halved
-Plum Tomatoes, sliced
-1 avocado, sliced

How To Make:
1. Whisk together the egg white, onion, cilantro, cumin, and salt in a medium bowl. Add the turkey and mix until just blended. Shape into 10-12 burgers.

2. Heat a skillet coated with cooking spray over medium heat. Cook the burgers, turning once, for 6 minutes or until done.

3. Place the bottoms of the dinner rolls on plates. Top with one 1 piece of lettuce and 1 tomato slice. Place 1 burger on each and top with the avocado and top of the roll.


Source: Flat Belly Cookbook