Cajun Chicken Pasta

Ever since we tried this recipe a few months ago, my husband keeps requesting it.  I think it's a new favorite of his, and mine too.  It is full of flavor, vegetables, and low on fat.  So, I think this is going to be a regular in our house from now on - because it is SO hard to find healthy recipes that actually taste good.  So, if you're like me and are constantly looking for delicious healthy choices, this is a great one to try.  Enjoy!

What are some of your favorite healthy recipes?

Printable Version

Ingredients:
2-3 chicken breasts, cubed
1 tablespoon Cajun seasoning
1 tablespoon garlic powder

1 tablespoon olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, sliced
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 medium tomatoes, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chicken bouillon

1/3 cup skim milk
2 tablespoons flour
4 ounces light cream cheese
1 teaspoon Cajun seasoning
1 teaspoon garlic salt

8 ounces linguine, cooked

Directions:
1.  In a large skillet, season chicken with Cajun seasoning and garlic powder.  Cook over medium heat until cooked through.  Set aside.
2.  Add oil into the skillet and saute bell peppers, onions and garlic for about 3-4 minutes.  Add mushrooms and tomatoes and saute for another 3-4 minutes.  Season with salt, garlic powder, and chicken bouillon.  Add chicken.
3.  Blend milk, flour, and cream cheese in a blender.  Add to the skillet mixture and season with more Cajun seasoning and garlic salt.  Allow to simmer at least 2 more minutes.  Serve with cooked pasta.

Source:  Adapted from Skinny Taste

Creamy Chicken Noodle Soup

So.... I'm back!  I know, I know, it's been forever. FOR-EV-ER.  Well, I'm sorry.  I had my first baby and life got a little crazy.  Needless to say, there were a lot of things that took the back burner while I figured out this whole being a mom thing.  I'm sure many of you have made the transition to having kids.  It's a little overwhelming at first - there are so many products to weed through before the baby comes, sleepless nights, learning how to do everything with one arm, spit up, drool, crying, feeding, changing - it's busy, that's for sure!  But, I seriously love it.  Whenever she smiles and laughs it melts me a million times over.  I love, love, love it!  So, now that I'm adjusted, I'm excited to start things up on the blog again and trying more recipes.

The one I'm posting for you today is AWESOME!  I love soups in the fall and winter, and this one is classic.  Can you agree with me that homemade soups completely beat out canned??  I mean after making this chicken noodle, there is no way I could go back to plain old canned chicken noodle soup.  We love to have this soup creamy style, but if you prefer to have regular chicken noodle - you can just leave the cream sauce out.  Enjoy!

How was the adjustment to your first baby?

What is your favorite soup?

Printable Version

Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon celery salt
1 onion, chopped
5 cups water
1 teaspoon chicken boullion
4-5 large carrots, sliced
1 teaspoon onion salt
4-5 celery stalks, sliced
2 teaspoons salt 
8 ounces Rotini (spiral) pasta

Cream Sauce
6 tablespoons butter
1/2 cup flour
2 cups milk

Directions:
1. Boil all ingredients (except cream sauce ingredients) for 1 hour.
2. When chicken is tender, remove from broth and shred. If the liquid has reduced too much you can add some more water at this point.
3. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
4. Start the cream sauce by melting butter in large sauce pan. Whisk in flour, stirring constantly.
5. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper.
6. Add cream sauce to broth/noodle mixture.

Source: Adapted from Real Mom Kitchen

Chicken Pillows

I remember having these a couple of times as a kid, and I loved them!  I have to admit, I'm a real sucker for cream cheese - anything.  I came across this recipe online and it looked like a vamped up version from what I had before.  I made these for my husband and mom while she was in town, and they both agreed that they were delicious!  I know we will definitely be bringing these on as a regular meal in our house.  I hope you all enjoy this one too :)

Printable Version

Ingredients:
1 (8 ounce) package cream cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons dried chives
1 1/2 tablespoons fresh onion, minced
3 chicken breasts, cooked and shredded
2 (8 ounce) cans crescent rolls
1/4 cup melted butter
Italian bread crumbs
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix

Directions:
1.  Using a hand mixer, beat cream cheese and sour cream until well combined.  Stir in salt, pepper, onion, chives, and diced chicken.
2.  Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
3.  Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
4.  Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Source:  The Girl Who Ate Everything

Teriyaki Chicken Bowls

Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap?  This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one!  This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time.  In my opinion, if it passes the husband test, this one has got to be good!  Enjoy! :)

Printable Version

Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce (I don't recommend less sodium)
1/2 cup brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 tablespoons toasted sesame seeds (optional)

Thickening Sauce:
2 tablespoons corn starch
2 tablespoons water

Directions:
1.  Place chicken thighs in crock pot.
2.  Whisk together remaining ingredients in a bowl and pour over chicken.
3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.
4.  If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it thickens.  Continue to add more corn starch/water until sauce reaches desire thickness.

Source:  Dish Delish

Baked Chicken Parmesan

And the lighter recipes continue.... :)  I love chicken parmensan, and came across this lighter, baked version.  I have to say, I was very pleasantly surprised with this one.  I didn't think anything could beat the fried goodness of my usual chicken parmesan, but this is pretty darn good.  In fact, I might even like it better.......  Did I just say that?  Yes, lighter is better.  At least in this case.  Enjoy! :)

Printable Version

Ingredients:
4 boneless, skinless chicken breasts
3/4 cups Italian bread crumbs
1/4 cup parmesan cheese
2 tablespoons butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara sauce
cooking spray

Directions:
1.  Cut each chicken breast into two cutlets.
2.  Combine breadcrumbs and parmesan cheese in a bowl.
3.  Lightly brush each cutlet with melted butter.  Dip each cutlet in bread crumb mixture, covering completely.
4.  Place breaded cutlets on baking sheet and lightly spray the top of each cutlet with cooking spray.
5.  Bake at 450 degrees for 15-20 minutes.  Turn chicken over and bake another 5 minutes.
6.  Remove from oven, spoon sauce over each cutlet and top with cheese.  Bake another 5 minutes or until cheese is melted.

Source:  Skinny Taste

Baked Creamy Chicken Taquitos

Okay, so I have this thing where I LOVE Mexican food.  When I saw this recipe for Taquitos the other week, I knew I had to try them!  And, let me tell you, they were delicious.  I thought we would be eating them again for another meal, but they were gobbled faster than I could entertain the idea :)  They have such a delicious, creamy, flavorful sauce....cheese....and chicken all wrapped up into amazingness!  Enjoy!

Printable Version


Ingredients:
1/3 cup (3 ounces) cream cheese
1/4 cup salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons cilantro, chopped
2 tablespoons green onions, sliced
2 cups chicken, shredded
1 cup cheese, grated
small corn or flour tortillas
kosher salt
cooking spray


Directions:
1.  Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine, then add cilantro and green onions. Next, add chicken and cheese and combine well.
3.  Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll it up as tight as you can.
4.  Place taquitos seam side down on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
5.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Source:  Our Best Bites

Chicken Cordon Bleu

So, I have to admit that I have never made chicken cordon bleu before, but I have always loved it!  I was under the impression that it was really hard to make, so I never tried it before.  Well, this recipe is very easy, and it turned out delicious!  I was thinking that we would have some of these leftover for another dinner, but my husband gobbled all of them up :)  Not only do they taste delicious, but they are weight watcher approved, so you don't have to feel guilty about them.  That's right, doesn't get much better than that!  I hope you guys enjoy these as much as we did!

Printable Version

Ingredients:
4 chicken breast halves
2 eggs
1 tablespoon water
3/4 cup seasoned bread crumbs
24 slices thin deli ham
12 slices swiss cheese
salt

Directions:
1.  Cut chicken breast halves into cutlets.  I usually get about 3 cutlets per breast half. Once they are cut, you can pound them to make them thinner (which makes it easier later!)
2.  Place 2 slices of ham and 1 slice of cheese (cut in half to fit better) in the middle of eat cutlet.
3.  Wrap chicken around ham and cheese.  Use toothpicks to secure all edges of the chicken closed.  Make sure to get all edges so the cheese doesn't come out.  Season chicken with salt.
4.  Mix egg and water together.  Dip each piece of chicken into the egg wash, then cover with bread crumbs.

This is what mine looked like all wrapped up and breaded:

5.  Place onto a greased cookie sheet, and lightly spray each piece of chicken with cooking spray.
6.  Bake at 350 degrees for about 25 minutes, or until cooked through.

Source:  Skinny Taste

Honey Lime Enchiladas

Bring on the Mexican food!!!  I love a good tortilla stuffed with chicken, cheese, and drenched in enchilada sauce, sour cream, guacamole, and tomatoes :)  I loved this recipe because the chicken has a slight sweet taste with lots of delicious flavor!  Hope you enjoy as well :)

Printable Version

Ingredients:

1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Directions:

1.  Mix together honey, lime juice, chili powder, and garlic powder.  Add to chicken and let soak for 30 minutes.
2.  Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3.  Fill tortillas with shredded chicken and desired amount of cheese.  Roll and place in baking pan.
4.  Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5.  Bake at 350 F for 30 minutes.

Source:  The Sister's Cafe

Sweet and Sour Chicken

This chicken is SO good.  I just tried this recipe out tonight, and felt like I had just been out to a restaurant.  This chicken is lightly breaded, and teamed up with the perfect sweet, sour, and tangy-goodness sauce!  Folks, this one is a keeper.

Printable Version

Ingredients:

3-4 boneless, skinless chicken breasts

Salt and Pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sauce (double if you like extra sauce for rice):

3/4 cup sugar

1/4 cup ketchup

1/2 cup vinegar

1 tbsp soy sauce

1 tsp garlic salt

Directions:

1.  Cut chicken into chunks and season with salt and pepper.  Dip chicken in cornstarch and then egg.

2.  Fry chicken in oil until brown, but not cooked through.

3.  Place in a single layer in a baking dish.

4.  Mix sauce ingredients and pour over chicken.

5.  Bake for one hour at 325 F, turning chicken every 15 minutes so it is evenly coated.  Serve over rice.

Source:  My Kitchen Cafe

Chicken Bowtie Pasta Salad

Every week I find myself making this salad :)  I love how it is still as good as it was the first time after it's been in the fridge a couple days.  My husband and I whip this up every week and find ourselves eating it for a quick and easy lunch, pulled straight from the fridge.  It's also great on the side on any meal!  It's a great, light combination of fresh fruit, veggies, chicken, pasta, draped with a delicious sauce.  Eat up!

Printable Version

Ingredients:
2 lbs. shredded chicken
12 oounces bowtie noodles, cooked
12 ounces tri colored spiral noodles, cooked
2 cups celery, chopped
2 cups grapes
2 cans mandarin oranges
1 large can pineapple tidbits (optional)
12-16 cashews, halved (optional)
1 bag craisins (optional)

Sauce:
1 cup mayonnaise
1 (16 ounce) Kraft coleslaw dressing

Directions:
1.  Mix all salad ingredients together (except cashews and mandarin oranges).
2.  Blend sauce ingredients, pour over salad, and mix well.

3.  Add mandarin oranges.  Toss gently.

Enchilada Soup

For those of you who love enchiladas, this is the soup for you.  I love the combination of chicken, melted cheese, and enchilada-ness topped off with chips and sour cream.  MMMM.  Every time my husband and I make this for other people, they always request the recipe, without fail.  If you are looking for a new soup to try for those rainy days, look no further.....you won't go wrong here!

Printable Version

Ingredients:
1 tablespoon vegetable oil
1 clove garlic
1/2 cup diced onion
3 chicken breasts, cooked and shredded
4 cups chicken broth
1 cup masa harina tortilla flour
3 cups water
1 cup enchilada sauce (red or green)
16 oz velvetta
1 tsp salt
1 tsp chili powder
1 tsp cumin

Toppings:
sour cream
tortilla chips
salsa

Directions:
1.  In a large pot, cook oil and onions until onions are translucent.  Then add garlic and cook for an additional 30 seconds.
2.  Add the rest of the soup ingredients. Heat through.
2.  Bring to a boil until soup thickens, then remove from heat..
3.  Serve with tortilla chips, salsa, and sour cream.