Buffalo Chicken Pasta

Baked Buffalo Chicken Pasta from tasty kitchen

Makes ~8 (1 cup) servings

• 1 pound whole wheat pasta shells 
• 1 chicken breast (boneless/skinless), cooked and cut into chunks
• 1/2 T butter
• 1 T flour
• 3/4 cup almond milk
• 3/4 cup 2% milk
• 3/4 cup shredded monteray jack cheese
• 1/3 cup shredded sharp cheddar cheese
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs (or whole wheat bread crumbs)
• salt and pepper to taste (I didn’t think it needed any)

Garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, additional buffalo wing sauce

Directions (straight from Jessica)

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Tater-Tot Casserole

Ingredients

• 1 pound lean ground beef or turkey (90% lean)
• 1 package (16 ounces) frozen mixed vegetables, thawed and drained
• 3/4 cup french-fried onions
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/2 cup fat-free milk
• 4 cups frozen Tater Tots, thawed

Directions

• In a large skillet, cook beef and turkey over medium heat until no longer pink. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the meat mixture, vegetables and onions.
• In a small bowl, combine soups and milk; spread over onions. Top with Tater Tots. Bake, uncovered, at 350° for 55-60 minutes or until golden brown. Yield: 8 servings.
• This dish can be made vegetarian by substituting chopped chickpeas and additional veggies for the ground meat and using cream of mushroom soup instead of chicken. 

Black Bean Burgers

1/2 Green pepper, seeded, rough chopped

1/4 medium onion, peeled

3 garlic cloves, peeled

2-15 oz can black beans, drained and rinsed well, divided

1 tsp italian seasoning

1 tsp dried basil

1/2 tsp salt

2 Tbl Pizza sauce

1 large egg

1 C plain breadcrumbs

1. In blender or food processor pulse pepper, onion, garlic until chopped

2. Add half of the black beans, italian seasoning, basil, salt and pizza sauce

blend at low speed 10-20 seconds with scraping down halfway through. Should have a consistency of guacamole

3. Transfer to mixing bowl and add the remaining beans, egg and breadcrumbs. 

4. Cool in fridge for 30 minutes or so. Divide and make patties (about 7-8). Make sure mixture is not too wet or too crumbly. If wet, add breadcrumbs Tbl at a time. 

5. Cook in oil in a skillet.

Slow cooker Paradise Island Chicken

Sauce:
1/2 cup light soy sauce
2 T. brown sugar
1 tsp. oil
1 tsp. sesame oil
3/4 cup orange juice
1 clove minced garlic
1/2 tsp. powdered ginger

1-1 1/2 lbs. boneless, skinless chicken thighs
2-3 cups cooked vegetables, such as broccoli florets, carrots, cauliflower florets, green beans, or snow peas
Hot cooked rice
Sliced green onions for garnish

Whisk sauce ingredients together. Place chicken in slow cooker and pour sauce over the top. Cook on low for 4-5 hours. Add hot cooked veggies and stir to coat and heat through. Serve over rice with green onions.

Karah's Yummy Pad Thai

1 (8 oz) package wide rice noodles (or half of a 14 oz package)
2 T. butter (or less)
1 lb. diced chicken breast
2 T. oil
4 eggs
2 cups grated carrot
1 cup bean sprouts
1/4 cup peanuts, chopped
3 green onions, chopped

Sauce
2 T white wine vinegar
4 T fish sauce
6 T sugar
1/2 T crushed red pepper or to taste
1 1/2 T peanut butter

Cook noodles per instructions. Drain and set aside.

In a small bowl combine sauce ingredients. Melt butter in a wok or large heavy skillet and saute chicken until browned. Remove and set aside.

Heat oil in same pan and crack eggs, scrambling them and cooking until firm. Stir in chicken and carrots and cook until cooked through.

Add cooked noodles, sauce ingredients, and bean sprouts and cook until sauce is thickened. Mix in crushed peanuts.

Garnish with chopped onions.

Slow cooker sweet & sour meatballs

1 pound frozen meatballs
1/2 onion, sliced
2 red peppers, diced
1 can pineapple (chunks or tidbits), undrained 

2 inch knob of ginger, minced

1/2 cup soy sauce

1/4 cup brown sugar

1 T rice wine vinegar

1 1/2 tsp chopped chili pepper (I just squirt in some chili sauce...like sriracha to taste)

1 tsp cornstarch mixed with 1 tsp water

1/2 tsp sesame oil

Hot cooked rice

Mix pineapple juice, ginger, soy sauce, brown sugar, vinegar, cornstarch/water, and sesame oil in a pan and bring to a boil. Place other ingredients in slow cooker and pour sauce over all. Cook on low 6-7 hours. Add pineapple at the end. Serve with hot rice. 

Southwestern pasta salad

My husband is obsessed with pasta salad. We think he has two stomachs: one for pasta salad, and one for everything else. Getting tired of the same old italian dressing-style salad, I found this gem and it was delicious. Cherry tomatoes? Black beans? Cilantro? Yes please!

Photo from Cinnamon Spice & Everything Nice

Southwestern Pasta Salad

Adapted from: Cinnamon Spice & Everything Nice

Ingredients
8-12 ounces pasta (medium shells, rotini, bowties or penne)
1/4 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon Chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne/red pepper (or more)
1/4 teaspoon fresh black pepper
1/2 teaspoon garlic salt (or to taste)
3-4 green onions, sliced (green and white parts)
1 + 1/2 cups corn kernels, lightly steamed
1 can (14 ounce) black beans, rinsed and drained
1 pint grape tomatoes, cut in half
        Garnish: fresh chopped cilantro

Instructions
1. Cook the pasta according to package directions in plenty of salted water to al dente.

2. While the pasta is cooking make the dressing: whisk oil, lime juice, honey, chile powder, cumin, cayenne, salt and pepper together. Taste and tweak if needed. Cover and store in refrigerator.

3. Drain pasta and rinse. Allow to cool. Add to a large mixing bowl along with the onion, corn, beans and tomatoes. Add dressing and combine well. Taste and season with additional salt and pepper if needed. Store tightly covered in refrigerator; toss well before serving. Sprinkle individual servings with cilantro. Serves 8

Italian Sausage Soup

I discovered this soup when Isaac's brother made it at a family reunion. Chock-full of veggies and--yum--Italian sausage, it manages to marry hearty and healthy. And delicious. Is that a three-way marriage? Anyway, it was a universal hit and disappeared waaaaaay too quickly.

Feel free to change up the veggies (green beans, cauliflower, whatever. I also increased the amounts of several of the veggies), and look for lean turkey Italian sausage to lower the fat content. You can also cut back on the amount of sausage if you'd like.

Italian Sausage Soup

Source: allrecipes.com

Photo from allrecipes.com

Ingredients:
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions:
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

3. Remove from heat and add spinach. Replace lid to wilt the spinach for 5 minutes. Serve with crusty bread and parmesan cheese if desired. Serves 6.

Best-Ever Creamy Tuna Casserole

I know, I know, there is an everlasting stigma against tuna casserole. It's the kind of food I envision straight from a 1950's kitchen alongside liver and onions. But this tuna casserole is one I CRAVE. I don't make it to rotate food storage or because I feel obligated to honor my grandmother's legacy.

I make it because it's yummy.

And I really think it could make a believer out of anyone. Best of all, it's low-fat and low-guilt.

Best-Ever Creamy Tuna Casserole
Source: Taste of Home

Ingredients:

5 cups uncooked whole-wheat egg noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) fat-free sour cream (I usually use low-fat)
2/3 cup grated Parmesan cheese
1/3 cup milk (almond or soy milk also work)
1/4 teaspoon salt
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1 cup frozen peas, thawed
1/4 cup finely chopped onion (I have also substituted 1 T. dried minced onion)

Topping:

1/2 cup soft bread crumbs
1 tablespoon butter, melted

Directions:

Cook noodles according to package directions.

Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, and onion. Drain noodles; add to soup mixture.

Transfer to a 9x13 baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and topping is slightly browned. 

Yield: 6 servings.

Chicken Shawarma Pitas

Just before we moved from Iowa, we discovered an amazing Falafel/Mediterranean food place. Why are the best places always discovered during the exit phase? We only got to eat there twice but happily pigged out both times. I've had a few previous disasters with homemade falafel, so I haven't tried it again yet, but I did find a wonderful recipe for chicken schwarma.

Despite the weird name, this is just super yummy chicken stuffed into pita bread with hummus, veggies, and cucumber yogurt sauce. And I could have eaten 12 of these guys. 

Yeah, not the best picture. But I was too excited to eat to try to get a better one.

Chicken Shawarma Pitas

Source: Fannetastic Food

Chicken:

• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil 
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces or strips
• 
  
• Combine all ingredients in a bowl or sealable plastic bag and allow chicken to marinate for at least 20 minutes. Empty contents into a pan sprayed with nonstick cooking spray and cook until liquid has mostly evaporated off and chicken is cooked through.

Cucumber Yogurt Sauce: (You can also use Tzatziki sauce or even Ranch dressing)

6 oz container non-fat plain Greek yogurt
1 clove garlic
Juice from 1 whole lemon
1/3 of a cucumber, peeled and diced 
Salt to taste

Combine all ingredients in a food processor until mostly smooth. Cover and refrigerate at least 1 hour. Adjust salt to taste.

Hummus:

I really like to make homemade hummus (Hello! Cheaper!) but store-bought is also fine. I would recommend plain or garlic for this recipe. 

Assembly:

Warm whole-wheat pita bread slightly (microwave or stove-top) until soft and pliable. These can be served open-face or stuffed (the picture at the top is stuffed, Fannetastic Food is open-faced). For open-face, spread the pita with hummus, top with chicken, tomato slices, and some lettuce (if you want), and drizzle with yogurt sauce. For stuffed, break the pita in half and open it, spread the inside with hummus, and stuff in the chicken and veggies and drizzle the yogurt sauce over the top. Voila! 

Roasted Asparagus with Balsamic Brown Butter

This recipe is hands-down, the BEST way to eat asparagus I have ever found. Let's be honest, over-cooked, soggy asparagus is disgusting, and I found myself trying to hide it in casseroles or underneath a mountain of mashed potatoes to get it down.

No more. Roasting asparagus will change your life. I think it could make a believer out of anybody.

Roasted Asparagus with Balsamic Brown Butter

Source: Cooking Light

• Ingredients
• 40 asparagus spears, trimmed (about 2 pounds)
• Cooking spray
• salt
• freshly ground black pepper
• 2 tablespoons butter 
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon balsamic vinegar
• Cracked black pepper (optional)
• Grated lemon rind (optional) 
• Directions
• Preheat oven to 400°.
• Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
• Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Note: This is delicious as written. I did not add the lemon rind and it was still amazing, so please don't make a special trip to the store if you don't have it. Also, I made it once with just tub margarine that I didn't brown. Still good. Another time I made it with olive oil. Still good. Love, love this stuff.

Dumpling Stew

This is another super cheap, really healthy recipe. And I love it because it is comfort food. I love the dumplings on top and the flavorful soup underneath. And despite the long ingredient list, it is very inexpensive and probably calls for ingredients you already have on hand. Naturally you could substitute cubed, cooked chicken breast for the chickpeas if you're not a big fan of legumes. But we actually quite like the chickpeas.

Chickpea Dumpling Stew

Source: MamaPea

For the chickpea stew base:

• 1 c. onion, chopped
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 1 T. minced garlic
• 1/2 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 3/4 t. dried rosemary
• 1/2 t. dried basil
• 4 c. vegetable stock (or chicken stock. Or chicken bouillon and water if you're a cheapskate like me)
• One 14 oz. can chickpeas, drained and rinsed
• 1 T. cornstarch
• 1 T. apple cider vinegar

For the dumplings:

• 1/2 c. whole wheat pastry flour
• 1/2 c. unbleached organic flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1/2 t. dried oregano
• 1/2 t. dried basil
• 1/2 c. milk or almond milk
• 1 T. butter or margarine, melted

Instructions

• Spray a pot with cooking spray and place over medium high heat. Add onion, celery and carrot and sauté for 4-5 minutes, until slightly softened and starting to brown.
• Add garlic, salt, curry, oregano, rosemary and basil and sauté for an additional minute, until aromatic.
• Pour in vegetable stock, chickpeas and vinegar and bring to a low boil.
• Put the cornstarch in a small bowl and add 1/4 cup cold water. Whisk to remove any lumps. Slowly pour into the pot while stirring constantly. Return to a boil and reduce heat to low.
• Meanwhile for dumplings, in a medium bowl, combine flours, baking powder, baking soda, salt, oregano and basil. Add milk and melted margarine, and stir until a dough just forms. Do not overmix.
• Plop dough by heaping spoonful on top of stew until dough is gone. Cover with lid and allow to “bake” over low for 15-17 minutes.
• Serve while hot and slightly doughy.

Thai Chickpea Pasta

This beauty of a recipe is ready in probably 15 minutes flat. It depends on how long it takes your water to boil. I'm serious. My husband loves it even though it's one of the least photogenic recipes I make. It's really cheap, and I usually have the ingredients on hand. The cilantro is a wonderful addition but I've definitely made it without. And for such a short ingredient list, it's surprisingly delicious!

I warned you. Not that photogenic. But still delicious. 

Thai Chickpea Pasta

Source: Onceamonthmom.com

Ingredients:

• 6 ounces multi-grain linguine (let's be honest, spaghetti works too)
• 1 cup salsa
• 1/4 cup peanut butter, creamy
• 2 tablespoons orange juice 
• 1 tablespoon honey (maple syrup or agave nectar to veganize if you're hard-core)
• 2 teaspoons soy sauce
• 2 cups chickpeas, cooked
• 2 tablespoons peanuts, unsalted, chopped
• 2 tablespoons cilantro, fresh, minced

Directions:

Cook pasta according to package directions. Meanwhile combine all other ingredients except peanuts and cilantro in a large bowl and microwave for 1 minute or until heated through. Mix sauce with pasta, garnish with peanuts and cilantro and serve.


Note: To make this a complete meal, you can add cooked carrots or a bag of frozen stir-fry vegetables to the mix. You might want to 1.5 times or double the sauce ingredients if you're adding a lot of veggies. Yum!

Updated meatless meatloaf

OK, nobody panic. This is now my second recipe for meatloaf that doesn't have any meat in it. I know this sounds frightening. You just have to trust me on this.


I have a wonderful recipe for meatloaf that has 4 ingredients: ground beef, egg, stuffing mix, and BBQ sauce. It's so amazing, even meatloaf haters love it. Since experimenting with healthier versions of meatloaf, I wondered if I could come close to duplicating that flavor without meat. Tweaking a recipe for meatless meatloaf I found online, I added some of the flavors I'd loved from the previous meatloaf, and voila! A winner was born.


This recipe is not vegan but is vegetarian and has a wonderful texture. We had it with Balsamic Roasted asparagus (recipe coming) and neither one of us wanted to stop eating. Nor did we have to. Because it's healthy.

Updated Meatless Meatloaf
Adapted from: Food.com

Ingredients:
 2 cups water
1 teaspoon salt
1 cup lentils (red lentils provided even better texture)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1 cup barbecue sauce, divided
1 teaspoon garlic powder
1/2 tsp. sage
 1/4 tsp. thyme
 1/4 tsp. rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper


Directions:
Add salt to water and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated (watch closely that it doesn't burn!). Remove from heat, and 
drain and partially mash lentils. 
Scrape into mixing bowl and allow to cool slightly.


Stir in onion, oats and cheese until mixed. Add egg, 1/2 cup BBQ sauce, garlic, sage, thyme, rosemary, seasoning salt and pepper, and mix well.


Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon. Spread remaining 1/2 cup BBQ sauce over the top.


Bake at 350 degrees for 40- 45 minutes. Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Zucchini chocolate chip cake

My mom introduced me to this recipe when she came to visit, and man, did we chow down on it! Later on, recalling the incidence with some guilt in regards to my waistline (the original cake has 341 calories per serving!), I made the recipe again with a few changes to decrease the unhealthiness, including halving the recipe but still putting in a 9x13 pan to make it cook more quickly and seem more like a snack cake. This did not decrease my consumption, only the ensuing guilt. A great way to, er, get your veggies.

Zucchini Chocolate Cake

Modified recipe from: Taste of Home

Ingredients:

1/4 cup butter

1/2 cup sugar

1/3 cup applesauce

1 egg

1 teaspoon vanilla

3/4 cup almond (or soy or dairy) milk mixed with 1 tsp. lemon juice (or 3/4 cup buttermilk)

3/4 cup whole wheat pastry flour

1/2 cup white flour

2 1/2 T. baking cocoa

1/2 tsp. basking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 cup shredded zucchini, very firmly packed (no need to peel it first)

1/2 cup chocolate chips

Powdered sugar, optional

Directions:

In a large bowl, beat the butter and sugar until smooth. Add the applesauce and egg and beat well, then add vanilla.

In a small bowl, combine the flours, cocoa, baking soda, baking powder, and salt. Add to batter alternately with almond milk/lemon juice combo (or buttermilk), beating well after each addition. Fold in zucchini and chocolate chips. 

Transfer to a greased 13 x 9 inch baking pan. Sprinkle with additional chocolate chips if you're having a bad day. Bake at 350 for 20 minutes or until middle of cake springs back when lightly touched, or toothpick inserted near middle comes out clean (watch out for chocolate chips though!). Cool on a wire rack and dust with powdered sugar. 

Cabbage Sausage Soup

The other week cabbage was on sale at the store for about 35 cents. 35 cents!?! Are you kidding me? There is NO WAY I can pass up buying something that cheap. Even if I have no idea what to do with it. 

My normal use of cabbage is to make African Stew and then Turkey Crescent bake in the same week, because between the two recipes I can usually use up a whole head of cabbage. Sadly, I made them both too recently for us to do a repeat. And in desperation I searched online for other recipes that could use up vast quantities of the stuff. And I found this surprisingly simple recipe. With a few changes to the original, I found myself going back for seconds and then licking the bowl. 

Cabbage Sausage Soup

Source: Taste of Home

Shown here with homemade croutons

Ingredients

• 4 cups chicken broth
• 1 small cabbage, chopped (about 10 cups)
• 1 medium onion, chopped
• 2 medium carrots, peeled and sliced
• 1/2 pound turkey kielbasa or smoked sausage, halved lengthwise and sliced
• 1/2 cup all-purpose flour
• 1/2 to 1 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional
• 1 cup milk

Directions

• In a Dutch oven, bring broth, cabbage, carrot and onion to a boil. reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage and seasonings; heat through. (Add the salt gradually--the soup will already be a little salty from the broth and kielbasa).
• In a bowl, combine the flour and milk, stirring until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Adjust seasonings to taste. Yield: 8 servings (about 2 quarts).

Zucchini Latkes

I started craving this kind of recipe first when I saw something like it on Pinterest, but I didn't quite like the recipe. They reminded me of something my Korean friends used to make, which they called Korean pancake--similar to potato pancakes, but with zucchini or carrots instead. So I searched around and found this beauty of a recipe, and made a few modifications a la Camber. 

YUM! These are delicious and quick and cheap, especially if zucchini is on sale or your neighbors are trying to get rid of it from their garden. I loved them so much I made them twice, two days in a row. My husband did not get very many of them.

Zucchini Latkes

Source: Taste of Home

Ingredients

2 medium zucchini, shredded (about 3 cups)
  2 medium carrots, peeled and shredded (about 1-1 1/2 cups)

1 teaspoon salt, divided

2 eggs, beaten

1/2 medium onion, grated or 2-3 green onions, chopped

4 T. whole wheat flour (more if needed)

1/8 teaspoon pepper

Oil for frying

Dipping sauce (Recipe below) OR sour cream
  Chopped green onions or scallions for garnish, optional

Directions

In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, flour, pepper and remaining salt. Add additional flour as needed if mixture is too runny.

In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with dipping sauce (below) or sour cream if desired. 
Yield: 16 latkes.

Dipping Sauce:

• 2 T soy sauce
• 2 T rice vinegar (not seasoned)
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon sesame oil