Shrimp, Tortellini & Spinach

This is one of my new favorites. It is actually pretty healthy for you. If you liked the very first recipe I posted, Garlic Chicken Proscuitto Pasta, you will definately love this one!

I found this recipe on the Kraft Food website under Healthy Living. Sorry for the stock photo, I am having trouble with my camera.

What You Need:

1 pkg. (9oz) refrigerated cheese tortellini

1/4 cup Kraft Roasted Red Pepper Italian w/ Parmesan Dressing

2 cloves garlic minced

1 can (14 1/2 oz) no salt added diced tomatoes, undrained

1 lb. medium shrimp

1 bag (6oz) baby spinach

1/4 cup chopped basil

2 Tbsp. Kraft Grated Parmesan Cheese

Make It!

• Cook tortellini in large saucepan as directed on package
• Drain in colander; set aside
• Heat dressing in same pan on medium-high heat.
• Add garlic; cook 1 minute
• Add tomatoes and shirmp; mix well and bring just to a boil.
• Stir in spinach; cover. Simmer 1 to 2 minutes until spinach is wilted, stir occasionally.
• Stir in tortellini and basil; simmer, uncovered, 3 to 4 minutes or until sauce is thickened, stirring occasionally
• Serve topped with cheese and a side of bread.

CrockPot Chicken Tortilla Soup

I thought that I would post two recipes today since I have not posted in a while. This recipe came from my friend, Lisa over at Lisa Writes. Boy, does she know how to use a CrockPot. Try this recipe out when you know that you won't have much time. It has a great Cumin flavor.

Take:

Four chicken breasts or whatever chicken pieces you have or want to use

2 cups chicken broth

1 can Ro Tel

Chopped Onion

1 tsp minced garlic

Salt

Pepper

Cumin

Put above ingredients in Crock Pot and cook on low for 6 hours or until chicken is done. Shred chicken (remove bones) if neccessary and return to Crock Pot.

Mix together:

1 can Cream of Chicken soup

1 can Cream of Mushroom soup

2 more cups of chicken broth

Add to Crock Pot and turn to high. When soup is hot, add four tortillas cut in thin strips. Heat thoroughly (10 to 15 minutes). Serve with grated cheese and sour cream.

Cheesy Beef Cups

This looks like a great appetizer from "Guest Chef" Justin Quarles.

Ingredients:

1 package of ground beef
1 can of biscuits whichever you prefer
BBQ sauce
Graded cheese

Directions:

• Brown ground beef and drain
• Mix in 1/2cup to cup of BBQ sauce (depending on the size of ground beef)
• Press biscuits into muffin pan and fill with beef


• Top with cheese and cook 12-15 minutes at 350 degrees

Yields nine with a can of grands biscuits, larger family may use 2 cans of biscuits and bigger pack of ground beef. Enjoy!

Choose Your Filling - Stuffed Chicken Breasts

Today, I have been tired. Mostly because when I showed up at the gym this morning for my exercise class the instructor informed us we were running a 5k. I did it in not the greatest time but a personal best. So needless to say when I started thinkng about supper and something healthy, quick and easy I came across this recipe and it did not disappoint.

This recipe is adapted from EatingWell.com

Ingredients:

4 Boneless, skinless chicken breasts or thin Chicken breasts
1 egg white
1/2 cup panko bread crumbs or plain dry breadcrumbs
2 tsp. extra virgin olive oil

Filling or your Choice:

Ham and Cheese Filling
1/3 cup cheese - Italian Blend (very low in fat)

2 tbl chopped ham

2 tsp dijon mustard

Pepper

Cream Cheese -Pesto Filling:

2 tbl reduced fat cream cheese

1 tbl basil pesto

Pepper

Directions:

• Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
• If using chicken breasts, cut a horizontal slit along the thin, long edge of a chicken breast half. Nearly through to the opposite side. If using chicken that is already in thin pieces just go to the next step.
• Place one-fourth of the filling in the center. Close the chicken breast over the filling, pressing edges firmly together to seal. If using thin slices of chicken just roll the chicken with the filling inside and secure with toothpicks. If using thin slices of chicken, some of the middle may fall out the sides. It's okay.
• Lightly bean an egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until browned. About two minutes on each side.
• Place the chicken on the prepared baking sheet. Bake until the chicken is no longer pink in the center, about 20 minutes.
• Serve with fresh green beans and a side salad and enjoy.

Chili Chicken Tacos

These tacos may look ordinary but it is the meat that makes them great! They are so simple to make if you can just remember to put your meat in your crockpot 4 hours before you are ready to eat. Don't worry if the ingredients look like it is going to be spicy. They are not very spicy at all and have great flavor.

Ingredients:
2 lbs. boneless skinless chicken thighs
4 garlic cloves - or 4 tsp minced garlic
1/2 cup prepared tomato salsa
1 to 2 tbl chopped canned chipotle chiles in adobo
1 tbl chili powder
salt and pepper
Taco shells or tortillas
Cilantro, lettuce, shredded cheese, salsa, sour cream, olives, etc for garnish

Directions:

• In a slow cooker, combine chicken, garlic, salsa, chiles, chilli powder, 1 tsp salt, 1/4 tsp pepper. Cover; cook on high, 4 hours (or on low 8 hours)
• Transfer chickn to a serving bowl and shred using two forks; moisten with cooking juices. (All the hot spice is on the skin - if you do not want it to be too hot take off the skin before you shred.)
• Serve in taco shells or tortillas with toppings.

Who doesn't love Chicken with Bacon, Mushrooms and Cheese?

I love Outback Steakhouse. From where I live it is about a hour away. When I get there, I always end up ordering steak but their Alice Springs Chicken is one of my favorites. Here is a copycat recipe that even if it doesn't taste like Outback's you are still going to love.

For those of you who may be watching your weight - I will let you know when I substitute lighter things because I am watching my weight as well.

I got this recipe form ECookbooks.net

Ingredients:

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup Honey

1 1/2 tsp vegetable oil

1/2 tsp lemon juice

Chicken:

4 skinless, boneless chicken breast

1 tbl vegetable oil

2 cups sliced mushrooms

2 tbl butter (I use light margarine)

salt and pepper

paprika

8 slices bacon (I use turkey bacon)

1 cup shredded Monterey Jack Cheese

1 cup shredded Cheddar Cheese (They have a blend of Monterey Jack and Cheddar)

Directions:

• In a bowl, whisk together Marinade ingredients: mustard, honey oil and lemon juice.
• Pour 2/3rds of Marinade over the chicken breasts and marinate them covered in the refrigerator for 2 hours.
• Chill remaining marinade until later.
• After the chicken has marinated, preheat the over to 375 degrees
• Cook bacon.
• In an ovenproof skillet heat 1 tsp oil over medium heat. Sear chicken in pan for 4 minutes per side until golden brown.
• Remove the pan from heat but keep the chicken in the pan.
• In another small pan saute mushrooms in butter.
• Brush chicken with a little of reserved marinade making sure to save some to use a dip with your meal.
• Season chicken with salt, pepper, and dash of paprika.
• Stack two pieces of cooked bacon, crosswise on each chicken breast.
• Spoon the sauteed mushrooms on the bacon.
• Top with cheese about 1/4 cup each chicken breast.
• Bake in the over for 7 to 10 minutes until cheese is melted and starting to bubble.
• Serve with a side salad and enjoy!

Creamy Slow Cooker Chicken!

Don't let the picture fool you. It in no way can do this chicken dish justice. Believe me it is unbelievable and easy. I wish I could take credit but I can't. My friend Lisa over at Lisa Writes gave me this recipe. Try it. Set your crockpot timer and come home to a great meal that your whole family will eat.

Ingredients:

Chicken - I use four to 6 med. boneless skinless chicken breasts

8 oz fresh mushrooms

1 package cream cheese

1 can Cream of Mushroom soup

1 envelope Italian dressing mix

1/2 cup chicken broth

Biscuits

Directions:

• Place your chicken in the bottom of your crockpot.
• Place fresh mushrooms over the top of the chicken.
• Heat on stovetop until melted: cream cheese, soup, Italian dressing mix, and broth.
• Pour over chicken and mushrooms and cook for 4 hours on low.
• After the chicken is cooked through, I take a wooden spatula and shred my chicken. It is so tender it will fall apart with just the force of the spatula.
• Serve over biscuits and with a side salad or veggie.

FYI - For a heatlhier meal, I have made this with reduced fat cream cheese and 98% fat free cream of mushroom soup and it still turns out great. It is so rich you can't even tell some of the ingredients are low in fat.