Buffalo Chicken Tortellini

Another recipe to help me use up some cooked chicken…

Buffalo Chicken Tortellini

2 ½ c. fat free chicken broth

20 oz package refrigerated cheese tortellini

2 c. cooked, diced chicken

½ c. Buffalo wing sauce

¼ c. blue cheese crumbles

½ c. light cream cheese

In medium saucepan, bring broth to a boil. Add tortellini and cook 4 minutes, ensuring tortellini is cooked through. Add chicken, buffalo sauce, blue cheese and cream cheese. Stir to combine and melt cream cheese.

Yield: 3 servings.

Chicken Pot Pie Noodle Skillet

So every Sunday my husband smokes a whole chicken. And most weeks I have to come up with some way to use it all, especially if we haven’t eaten a lot of sandwiches. I’m definitely keeping this one in mind to make again. Great comfort food. BTW, I like the pasta at Aldi that has no WW points.

Chicken Pot Pie Noodle Skillet

10 oz whole wheat rotini pasta

1/3 c. diced onion

½ c. sliced celery

2 c. cooked, diced chicken

Dash garlic powder

10 oz frozen peas and carrots

Salt and pepper, to taste

2 TB all-purpose flour

1 c. fat free, low sodium chicken broth

½ c. whipped cream cheese

¼ c. fat free half and half

Boil pasta in salted water; cook al dente. Spray large skillet with cooking spray and cook onion and celery.  When onion is translucent add chicken, garlic powder, peas, carrots, salt and pepper.  Combine well. When peas and carrots are heated through, sprinkle with flour and combine. Add broth, cream cheese and half and half; combine well. Fold in cooked pasta and serve.

Yield: 5 servings.

Cajun Chicken Alfredo

Husband approved.

Cajun Chicken Alfredo

2 c. diced, cooked chicken

14 oz turkey smoked sausage, chopped

Salt and pepper, to taste

Dash garlic powder

11 oz can tomatoes with green chilies

1 quart fat free, reduced sodium chicken broth

1 lb penne pasta

1 ½ TB cajun seasoning

2 TB parmesan cheese

1/3 c. whipped cream cheese

Add chicken and sausage to large sauce pan. Add salt, pepper, garlic powder and tomatoes. Combine well and add broth, pasta, and Cajun seasoning. Bring to a boil, then reduce heat and simmer over low heat 15-20 minutes or until pasta is tender. Add parmesan and cream cheeses.

Yield: 6 servings.

Tomato Bisque with Chicken

Really good with smoked chicken.

Tomato Bisque with Chicken

½ c. finely chopped onion

½ tsp garlic powder

¼ c. all purpose flour

2 (14 oz) cans diced tomatoes with Italian seasoning

1 can chicken broth, reduced sodium

2 tsp Italian seasoning

1 tsp dried parsley

2 c. shredded roasted chicken

¼ c. fat free half and half

2 TB whipped cream cheese

Salt and pepper, to taste

Spray medium saucepan with cooking spray and add onion and garlic powder. Cook until onion is soft.  Sprinkle flour over the onion and stir to combine. Add tomatoes, broth, and spices. Bring to a boil and cook until tomatoes are softened, 8-10 minutes. Pour into blender (no more than half full) and pulse to puree. (Could also use an immersion blender or blend the tomatoes and onion before putting them in the saucepan. I left mine as is.) Return to pot and add chicken, half and half, cream cheese, salt and pepper.

Yield: 3 large servings.

Ice Cream Sandwich Cake

So simple and soooo good!

Ice Cream Sandwich Cake

8 vanilla ice cream sandwiches, unwrapped

6 small Milky Way bars, diced

8 oz Cool Whip, thawed

3 TB warm hot fudge topping

¼ c. Hershey Caramel topping

Place 4 ice cream sandwiches in pan. Top with 1/3 the Cool whip. Drizzle fudge and caramel over the top. Sprinkle half the chopped Milky Ways over the topping. Top with remaining ice cream sandwiches. Top with half of the remaining Cool Whip. Drizzle fudge and caramel over the top and top with remaining Cool Whip. Sprinkle remaining candy bars and a little more caramel, then freeze. You can also substitute Milky Ways for Reese’s cups and caramel for peanut butter for a PB cup ice cream sandwich cake.

Yield: 8 servings.

Creamy Mozzarella Shrimp Pasta

Creamy Mozzarella Shrimp Pasta

2 c. penne pasta

½ tsp garlic powder

¼ tsp salt

1/3 c. finely diced onion

1 c. fat free chicken broth

14 oz can petite diced tomatoes with Italian seasoning

1 c. fat free half and half

1 TB dried basil

½ tsp red pepper flakes

½ tsp paprika

¼ tsp salt

¼ tsp pepper

1 1/2 c. shredded Mozzarella

2 lbs shrimp, without shells and deveined

Cook pasta in boiling water until al dente’. Meanwhile, spray large skillet with cooking spray. Add garlic powder, salt and onion and stir to combine. Add broth, tomatoes, half and half, basil, red pepper flakes, paprika, salt and pepper.  Simmer on low and add Mozzarella and shrimp. Combine well then cover. When shrimp are done fold in cooked pasta. Yield: 5 servings.

Chili Verde

Hubby loved this. Chili Verde is one of his favorites.

Chili Verde

2 lbs pork, cut into cubes

2 (10oz) cans green enchilada sauce

1 c. salsa verde

4 oz chopped green chiles

½ tsp salt

¼ tsp pepper

28 oz can hominy, drained (optional)

If desired, brown the pork, then add to 3 quart slow cooker. Add enchilada sauce, salsa verde, green chiles, salt and pepper. Cook on low 5-6 hours.

You add the hominy, serve as a side, or skip it altogether. You can serve the chili verde with tortillas and sour cream (I like it with whipped cream cheese.)

Yield: 6-8 servings

Chicken, Bacon & Ranch Pasta

Hubby said I could make this again. But I think in the past 4 years there’s only been once that he HASN’T said that…

Chicken, Bacon & Ranch Pasta

2 c. rotini pasta

4 slices bacon, cooked and crumbled

2 c. diced, cooked chicken breast

2 c. low sodium chicken broth

2 TB ranch dressing and seasoning mix

4 oz whipped cream cheese

½ c. shredded, reduced fat cheddar cheese (optional)

Cook pasta in boiling water. (I used quinoa pasta from Aldi for zero WW points on purple.) Meanwhile, cook bacon in large skillet. When crisp remove to a paper towel to drain, then chop or crumble. Remove most of the grease from the pan and add the chicken and cooked bacon. Add broth, ranch powder and cream cheese to pan and combine well.  Turn heat to low and simmer until pasta is al dente’. Then drain cooked pasta and add to the skillet. Top with shredded cheese if desired.

Yield: 4 servings.

DDD Review #8 -PePe’s & Mito’s

So last night Hubby and I went to Pepe’s & Mito’s in downtown Dallas. It’s in a cute, happening little area of downtown. Lots of restaurants and clubs. I had Albondiga Soup. It had a tasty beef broth with these little egg patties. I was trying to describe the patty –it’s like a tiny frittata with beef and potato and veggies in it.  Delicious! Hubby had the Tacos Nortenos.  I tasted it– that meat was seasoned so nice!  Very yummy! Pepe was in the kitchen, but his wife seated us and came over after we were finished. Very sweet lady! We’ll definitely visit Pepe’s & Mito’s again!

We give it 5 stars!

Mexican Street Corn Chowder

I do love some Mexican food!

Mexican Street Corn Chowder

2 (14 oz) cans corn, drained

6 cooked bacon strips, diced (or diced ham)

1/3 c. diced onion

1 c. diced bell pepper

2 c. water

2 tsp chicken bouillon

1/3 c. sliced tamed jalapenos

1 tsp ground chipotle pepper

Salt and pepper to taste

1 med lime, zested and juiced

1/3 c. whipped cream cheese

 

In large saucepan, add bacon, onion and bell pepper.  After bacon is crisp, remove from pan, drain on paper towels then chop and return to pan. Add corn, water, bouillon, jalapenos, chipotle powder, salt, pepper, and lime. Simmer 15 minutes then stir in cream cheese and stir until well combined. Serve.

Yield: 4 servings.