Creamy Italian Pasta Salad

Pasta salad is one of my favorite dinners during the summer. They're fast and easy and they don't heat up the whole kitchen.

Creamy Italian Pasta Salad
1 (12 oz.) box multi-colored pasta
several handfuls baby kale or spinach (spinach would have a milder flavor)
1 (14 oz.) can garbanzo beans, drained
1 large can olives, drained and chopped
1-2 c. cherry tomatoes, halved (I used yellow)
1-2 c. cooked, chopped chicken
1 c. italian dressing
1/2 c. mayonnaise
salt and pepper

Here are the ingredients I used:

Cook pasta according to package directions. Before draining, add kale to the pasta.

 Stir and cook just until kale wilts (it only takes about 30 seconds).

 Drain pasta and kale. Rinse with cold water.

 To prepare dressing, whisk together italian dressing and mayonnaise.

 Toss all ingredients in a large bowl with dressing. Add salt and pepper to taste.

 I was unsure if my kids would even touch the kale in this salad. They usually just eat the noodles and leave the veggies. But they actually ate it all! I am delighted whenever they get excited about a new food. Enjoy!

Meatloaf "Cake"

Well, this year for April Fool's Day I wanted to make a silly dinner, but before I knew it, April 1st was over and I ended up making this a few days later. But hey, who's keeping track anyway, right? This was quite a hit with the kids and my hubby found it entertaining as well. Plus, it was mighty delicious!

Meatloaft "Cake"
1 lb. jalapeno chicken sausage, casings removed (I found this at my local Sunflower Market)
20 oz. lean ground turkey
1 bell pepper (red, yellow, or orange are fun colors for the cake look)
1/2 c. crumbled cojita cheese
1/2 c. oats
2 t. onion powder
6-7 medium potatoes, washed and cut in large cubes
1/3 c. milk
1 c. sour cream (or more)
salt and pepper

For meatloaf, combine meat, cheese, oats, and onion powder. Press into two 8-9" cake pans. Bake at 400 F for 45-60 minutes. Meanwhile, boil potatoes until very tender. Drain and mash with milk, sour cream. Season with salt and pepper to taste. When meatloaf is done, just assemble like a cake, using mashed potatoes as frosting.

My kids just LOVED this dinner!You really could use any meatloaf recipe you want. I was very happy with how this turned out. Enjoy!

French Onion Chicken

Okay, there cannot exist a simpler recipe than this! It has two ingredients. That's right, TWO! Last night I decided to experiment with stuff I had in the fridge and it totally worked out. Yay for trying new things!French Onion Chicken

4 boneless, skinless chicken breasts

1 c. Lay's french onion dip

Place chicken in a greased 9x9" square pan. Smother with dip.Bake at 375 F for 45-60 minutes.We ate this chicken with steamed broccoli and poured the sauce on the broccoli, too. It was delicious! My hubby and kids all ate this right up. I couldn't ask for an easier dinner.This would be so good with french fried onions on top. Enjoy!!!

Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls

3 T. oil

1 t. sesame oil

2 cloves garlic, minced

2 boneless skinless chicken breasts, cut into bite size pieces

5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)

2-3 c. cooked rice (I used brown)

1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)

Teriyaki Sauce

1 c. soy sauce

1/2 c. water

2 T. rice vinegar

1/3 c. agave (or packed brown sugar)

2 t. garlic powder

1 t. ground ginger

2 T. cornstarch (mixed with 2 T. water)

For Sauce:

Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.

For Rice Bowls:

Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.

Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!

Chicken Soup

After I make Roasted Chicken, I always save the carcass and the leftover meat to make this great soup.Using the leftover chicken bones really makes this soup delicious. Chicken Soup

1 leftover chicken carcass, cut up

2 carrots, sliced

2 stalks celery, chopped

1/2 large onion, chopped

1 t. dried parsley

1-2 t. salt

1/2 t. dried thyme

1/2 t. garlic powder

1/4 t. dried oregano

1 bay leaf

10-12 c. water

2 c. cooked, chopped chicken

Chop chicken and set aside.In a large pot, combine everything but the cooked chicken.Simmer for about an hour. Remove chicken carcass pieces and bay leaf. Add cooked chicken last.This is one of my favorite comfort foods. Enjoy!

Easy Roasted Chicken

This is the easiest and best roasted chicken EVER! I love making this for Sunday dinners and saving the leftovers for chicken soup. Even though it's a very simple meal, it takes about 3 hours from start to finish so plan accordingly.Easy Roasted Chicken

2 T. oil

1 whole chicken, thawed (about 5 pounds)

3 T. melted butter

onion powder

salt

pepper (optional)

Drizzle oil in a 9x13" pan.

Remove and discard chicken neck and giblets from cavity. Rinse chicken inside and out and pat dry. Place in oiled pan breast side up.Pour melted butter over chicken. Rub to distribute evenly.Sprinkle liberally with onion powder and salt. Top with a little pepper if desired.Bake at 375 F for 2-2 1/2 hours (or until internal temperature of chicken breast reaches 165 F).Remove chicken from oven and allow to rest for 20-30 minutes. This is crucial for tender meat.I absolutely love this chicken. It's always a hit with my family. Make sure you save the carcass to make chicken broth or chicken soup. Enjoy!

Tortellini Soup

This italian style soup is great for any weeknight meal. It's adapted from a recipe in one of my cookbooks and my family really enjoyed it.

Tortellini Soup
12-16 oz. fully cooked chicken sausages, sliced
2 T. olive oil
1 T. dried minced onion
3 t. garlic powder
2 (14 oz.) cans chicken broth
2 c. water
1 (14 oz.) can diced tomatoes
1 (18 oz.) package cheese tortellini (refrigerated or frozen)
1 (6 oz.) package spinach
1 t. dried basil
salt and pepper
parmesan cheese

In a large pot, heat oil, sausage, dried onion, and garlic powder. Saute for 2-3 minutes. Add broth, water, and tomatoes. Bring to a boil. Add tortellini and cook for 5-7 minutes or until pasta is cooked. Add spinach, basil, and season with salt and pepper to taste. Cook just until spinach wilts. Serve with parmesan cheese.

Smothered Burrito Bake

This recipe is great for when you're short on time. Especially because you can use frozen burritos instead of making your own to save even more time!

Smothered Burrito Bake

1 (10 oz.) can cream of chicken soup

1/2 c. sour cream or plain yogurt

1 (12 oz.) can chicken breast meat, drained

1 (8 oz.) can tomato sauce

1 t. onion powder

1 t. garlic powder

7-8 tortillas

2 (15 oz.) cans refried beans

2 c. (or more) grated cheese

Combine cream of chicken soup, sour cream, chicken, tomato sauce, and powders in a saucepan. Heat over medium until well combined and warm. Set aside.

Spread some refried beans in each tortilla and fold into a burrito.

Spread a little sauce over the bottom of a 9x13" pan.

Arrange burritos in pan.

Smother with the rest of the sauce.

Sprinkle with cheese.

Bake at 350 F for about 30 minutes.

This feeds our family of four for about three days, which I love!

Enjoy!

Chicken Alfredo

This is a simple and quick dinner that is so delicious. I adapted it from this recipe. I think this is a new favorite.

Chicken Alfredo

1/2 lb. rotini (I used Ronzoni Smart Taste)

2 T. italian dressing

3 cloves garlic, minced

1 block (8 oz.) cream cheese, cut up

1 c. chicken broth

1/2 c. parmesan cheese

2 c. rotissere chicken, skin removed, roughly chopped

Cook pasta according to package directions. In a medium saucepan, heat italian dressing and garlic over medium for about 2 minutes. Add cream cheese and stir until smooth. Add chicken broth, a little at a time, and stir until smooth again. Add parmesan cheese and continue to heat and stir for about 5 minutes. Toss the sauce and chicken with pasta. Serves about 4.

This was such a tasty meal. My kids even loved it because it's basically another version of mac-n-cheese! We served it with veggies and ended up mixing them together. Yum yum. Enjoy!

Baked Chicken Dip

Ever since I got this recipe from my good friend a few months ago, I seriously have made it about six times! I am IN LOVE with this chicken dip! I've adapted it a little because the original recipe makes a whole casserole dish and my little family can't eat quite that much. But the next time you're in a snacking mood make this dip. It's amazing!

Baked Chicken Dip

1 (12 oz.) can chicken, drained

1 (8 oz.) package cream cheese* softened

1/4 c. mayonnaise

1 c. grated cheese, any kind

2 cloves garlic, minced

3 green onions, thinly sliced (or 1/4 c. red onion, minced)

1 bell pepper (any color) chopped

*I always use 1/3 less fat cream cheese in place of regular. It's an easy way to cut calories without sacrificing taste.

Combine all ingredients and mix well.

Spread evenly into a pie pan. Bake at 350 F for 30 minutes or until hot and bubbly.

I like to serve this dip with Ritz crackers or veggies. Honestly, I'm pretty sure you could dip anything into this and it would taste wonderful!

Mmmmm! I just had this yesterday and now I'm tempted to make another batch. It really is THAT good! Try it and then you'll believe me. Enjoy!