Wednesday, March 14, 2018

Creamy Tomato and Spinach Rigatoni

This is one of my all time favorite pasta recipes. I used to make it often back in my single days because it was so easy to make. It's been a while since I've made it so I figured why not make it today since I had the ingredients on hand. It was a hit with the family!

Creamy Tomato and Spinach Rigatoni
Serves 6

1 12 oz box rigatoni, cooked to al dente
1 yellow onion, diced
1 64 oz can crushed tomatoes
2 tsp. dry italian seasonings
1/2 cup half and half
1 clove garlic minced
1 tsp. salt
1 tbsp. olive oil
1/2 cup grated parmesan

Heat the oil in a large pan over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.

Add the crushed tomatoes, along with the dry Italian seasonings.  Let simmer for about 5 minutes.

Reduce the heat to low. Pour in the half and half and grated cheese. Stirring until combined.

Toss in the hot pasta and spinach.

Turn off the heat once the pasta and sauce are well-combined and the spinach has wilted.

Top with additional Parmesan if desired. Enjoy!

Tuesday, March 13, 2018

Bang Bang Shrimp

A few months back I made Bang Bang Chicken for the first time and it was a hit! Since I have some popcorn shrimp in the freezer, I decided on this cheater version of Bang Bang Shrimp. I wasn't sure how it would turn out using frozen shrimp but luckily it was a winner! Super easy and super delish!

Bang Bang Shrimp
1 package popcorn shrimp
1/4 cup mayonnaise (I used light)
2 tablespoons sweet chili sauce
1 tablespoon honey
2 tsp. Frank's hot sauce
Cooked Brown or White Rice 

Cook the shrimp according to the package instructions.

Meanwhile, combine the Thai chili sauce, mayonnaise, honey and hot sauce in a bowl and whisk until fully combined.

Toss the cooked shrimp in the chili sauce mixture while it's still hot. Top with sliced green onions. 

Serve over hot cooked rice. Enjoy!

Monday, March 12, 2018

Chipotle Salsa Chicken Chili

In my house you can never go wrong with Chili. It's so easy and versatile and when it's cold out there is nothing I like more than a piping hot bowl of yummy goodness!

Chipotle Salsa Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
2 cups chipotle salsa
1 tsp. garlic powder
1 tsp salt
1 tsp.chili powder
1 14 oz. can diced tomatoes, undrained
1 cup fat free low sodium black beans, drained
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Season with garlic, salt, and chili powder.  Add the beans, salsa, and diced tomatoes.

Cover and cook on low for 4-6 hours. About 10 minutes before serving shred chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

Sunday, February 25, 2018

Pulled Pork Enchiladas

Happy Sunday! It was a beautiful one here in Chicagoland. It's been a while since I've cooked on a Sunday night so I wanted to make a family favorite like these Pulled Pork Enchiladas. This recipe is perfect for BBQ lovers or those who are looking for a simple way to use up leftovers. I had a pork butt that I needed to use so I slow cooked it and shredded the pork to use as the filling for this hearty and delicious dish. BBQ Chicken would work as well. If you are looking to mix things up then be sure to give this tasty dish a try!

Pulled Pork Enchiladas
Serves 4

2 cups cooked and shredded boneless pork
1/2 cup BBQ Sauce
8 flour tortillas
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 cups shredded Mexican cheese blend
2 cups red enchilada sauce
1 can chopped green chilies

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

Mix pulled pork with BBQ Sauce, cayenne pepper, salt, and green chilies. Mix well.

Add 1/2 cup of enchilada sauce to your baking dish. Spread it around so it coats the entire bottom of the dish.

Assemble the enchiladas by spooning 1/4 cup of the pork mixture down the middle of your tortilla. Sprinkle 2 tablespoons of cheese on top of the pork. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 8 tortillas. Place the tortillas side-by-side in the dish.

Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 20-25 minutes.

Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Garnish with any other additional toppings of your choice. Enjoy!

Wednesday, February 21, 2018

Caribbean Jerk Chicken Pasta's cold outside! Our two days of 65 degree weather can to an abrupt end and it's now back to winter.  Anyway, cold nights like these call for something spicy for dinner. This Caribbean Jerk Chicken Pasta is the perfect cold weather meal! It's one of my all time favorites and I order a similar version at Bahama Breeze. So Yummy!

Caribbean Jerk Chicken Pasta 
Serves 6
Ingredients 16 oz. bowtie pasta
16 oz. boneless skinless chicken breasts, cooked and sliced
1 tbsp. butter 
1 tbsp. flour
1 cup half/half 
1/2 tsp. salt 
1/2 cup Jerk Marinade 
1/2 cup shredded parmesan cheese 

Cook pasta to al dente. Meanwhile whisk together flour and butter. Heat to bubbling. Slowly stir in the cream and season with salt. Whisk in jerk marinade. Simmer 5-7 minutes or until thick and bubbly. Toss hot cooked pasta in jerk mixture. Top with sliced chicken and Parmesan cheese. Enjoy!

Wednesday, February 14, 2018

Creamy Tuscan Shrimp

Happy Valentines Day! It is also Ash Wednesday which means no meat today so I decided on seafood for dinner. While searching Pinterest I came across this recipe for Creamy Tuscan Shrimp and it looked so good that I knew I had to give it a try! I served mine over Orzo but any pasta or rice would go great with this dish!

Creamy Tuscan Shrimp
Heavily Adapted from Cafe Delights

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp
1 small yellow onion, diced
1/2 cup sun dried tomatoes
1 3/4 cups half and half
3 cups baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and saute until fragrant (about one minute). Add in the shrimp and saute two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute the onion in the butter remaining in the skillet. Add the sun dried tomatoes and cook for 1-2 minutes.

Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. 

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over rice or pasta. Enjoy!

Monday, February 12, 2018

Crock Pot Bacon and Cheese Omelette

Nothing like a good crock pot meal when you are in a hurry and don't have time to prepare dinner! I decided to go with breakfast for dinner, because hey, who doesn't like breakfast for dinner! This dish can be prepared in under 10 minutes. A win/win in my book!

Crock Pot Bacon and Cheese Omelette
Serves 4-6

10 eggs
1 20z package refrigerated potatoes
1.5 cups shredded cheddar cheese
1 tsp. salt
1 tsp. pepper
1/3 cup whole milk
3/4 cup crumbled bacon bits

Spray your crock pot with non stick cooking spray. Arrange potatoes along the bottom.

Whisk together the eggs, milk, salt, and pepper. Pour over potatoes. Sprinkle cheese over eggs and top with bacon bits.

Cook on low for 3-4 hours. Enjoy!
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