Cajun Chicken Pasta

cajun chicken pasta

Prep Time:10 min Cook Time:20 min

Serves 4

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• chopped fresh parsley leaves, if desired Coupons

Instructions

1 In a large Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning. Rub and shake to coat chicken.

 

2 Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook about 6 minutes on each side. Remove to a plate and cover with foil keep warm.

 

3 In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

 

4 Wipe skillet clean (be careful it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant.

 

5 Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

 

6 Stir in pasta and gently toss to combine.

 

7 Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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Loaded Cauliflower Bake

Cauliflower is the new potato.

Total Time: 0:40

Cook: 0:30

Level: Easy

Serves: 4 Servings

 

Ingredients

• 2 small heads cauliflower, cut into florets
• 2 tbsp. butter
• 3 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 1 1/2 c. shredded Cheddar
• 2 oz. cream cheese, softened
• kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 c. Sliced scallions

Directions

1. Preheat oven to 350 degrees F. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
3. In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
4. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
5. Let cool slightly, then serve.

Pesto Chicken Casserole with Feta Cheese and Olives

Ingredients

4 servings?

• 1½ lbs (700 g) chicken, thighs or breast
• 4 oz. (100 g) red or green pesto
• 1½ cups (400 ml) heavy whipping cream
• ½ cup (120 ml) pitted olives, black or green
• ½ lb (225 g) feta cheese, diced
• 1 garlic clove, finely chopped
• Salt and pepper
• Butter for frying

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
3. Mix pesto and heavy cream in a bowl.
4. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
5. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.

Cheesy Ham Chowder Recipe

Cheesy Ham Chowder Recipe

TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD:10 servings

Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups (12 ounces) shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

• 1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• 2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Nutritional Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.

© 2016 RDA Enthusiast Brands, LLC

Chocolate Apple Pops

 Apple Pops

Ingredients

• 1 c. large apples
• semi-sweet chocolate chips
• 1 tbsp. coconut oil
• 2 large apples
• Caramel sauce, for drizzling
• Melted white chocolate, for drizzling
• crushed oreos
• Crushed Pretzels
• rainbow sprinkles
• M&Ms

Directions

1. Set up a double boiler: Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add chocolate chips to bowl. Stir until melted, then stir in coconut oil.
2. Place apples upright on a cutting board and cut into 1/2” to 3/4” slices. Using a paring knife, make a small cut onto the bottom of the apple slice. Insert popsicle stick.
3. Line a large baking sheet with wax paper and grease with cooking spray.
4. Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 5 to 10 minutes.
5. Drizzle with caramel sauce and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator

Soups for the Crockpot

Soups for the Crockpot

Chicken Burrito Bowls

Serves 4-6

INGREDIENTS
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
11. Meal-prep FTW! Enjoy!

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