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.

 

Buffalo Chicken Salad

Hubby said I could make this again too.  We do like some wing sauce!

Buffalo Chicken Salad

2 c. whole wheat pasta

¼ c. wing sauce

2 c. cooked, diced chicken

1/3 c. whipped cream cheese

9 oz bag romaine

1 c. shredded carrots

1 c. sliced celery

¼ c. crumbled blue cheese

 

Cook pasta in boiling water. In small skillet, cook wing sauce, chicken and cream cheese; heat through. Meanwhile on a platter, place romaine, carrots and celery; sprinkle with blue cheese. Drain pasta and add to chicken mixture; toss to combine. Top lettuce with chicken and pasta mixture. Serve.

Yield: 4 servings.

 

Tomatillo Pulled Chicken

Hubby really liked this one. “This would be great on a flip flop!”  It’s a really versatile dish.

Tomatillo Pulled Chicken 

2 (11 oz) cans tomatillos, drained

¼ c. diced roasted green chilis

1 green onion

1 c. loosely packed cilantro leaves

2 TB lime juice

1 jalapeno

½ tsp garlic powder

½ tsp ground cumin

Salt and pepper, to taste

3 c. diced cooked chicken

1/3 c. whipped cream cheese

 

In blender, combine tomatillos, green chilies, onion, cilantro, lime juice, jalapeno, garlic powder, cumin, salt and pepper. Pour mixture into a medium saucepan with chicken and cream cheese and heat through.  Serve with rolls, tortillas or tortilla chips.

Yield: 8 servings.

Black Bean Chilaquiles

This is a tasty way to use broken chips!

Black Bean Chilaquiles

½ c. chopped onion

2 c. broken tortilla chips

8 large eggs

15 oz can black beans, rinsed and drained

10 oz can tomatoes with green chilies

1 c. salsa

½ c. reduced fat shredded cheese

Avocado and cilantro, optional

 

Spray large skillet with cooking spray. Add onion and cook until translucent; about 5 minutes. Add tortilla chips. Could also add chopped cooked chicken. Add eggs to the pan and stir with chips until almost set. Pour in black beans, tomatoes and salsa. Stir to combine and heat through. Top with cheese.

Yield: 4 servings.

DDD Review #7- Whistle Britches

So for Hubby’s bday we visited Whistle Britches in Plano, TX. Hubby ordered the fried green tomatoes as a starter, and then he had the Don Chingon. He loved it!

I had the Auntie Louann, with chicken, pimento cheese, pickles, tomatoes and 1000 Island. Honestly, the 1000 Island was too much for me. It seems like it would all go together but I think the dressing was just too much tang for me.

I give it 3.5 stars because it’s an interesting place with an even more interesting menu. These are not items you see everywhere.

Hubby gives it 4 stars.

Caramel Pumpkin Bundt Cake

I made this for Thanksgiving. It was a hit!

Caramel Pumpkin Bundt Cake

1 yellow cake mix

¼ c. EVOO

2 large eggs

1 c. water

15 oz can pumpkin

1 tsp vanilla

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

 

Caramel Frosting

½ c. salted butter

¾ c. packed light brown sugar

¼ c. half and half

1 tsp vanilla

2 c. powdered sugar

 

Heat oven to 350⁰. Spray bundt pan with cooking spray and set aside. In large mixing bowl, combine yellow cake, oil, eggs, water, pumpkin, vanilla, cinnamon, nutmeg and cloves. Pour into prepared pan and bake 45-50 minutes or until lightly brown. Let it cool in pan for 10 minutes then invert pan onto cooling rack or plate.

Combine butter, brown sugar and half and half in medium saucepan. Bring mixture to a boil then simmer 3 minutes. Do not stir during 3 minutes. Pour into a bowl and let it sit 10 minutes. Add vanilla and powdered sugar and beat until frosting-like consistency. If too thick and crumbly, add more half and half. Immediately drizzle over cooled pumpkin cake.

Yield: 16 pieces.

 

 

 

Slow Cooker Salisbury Steak

This was so delicious we didn’t miss the potatoes when I served it over riced cauliflower.

Salisbury Steak

2 lbs lean ground beef, 90/10

1 oz envelope dry onion soup mix

½ c. Italian seasoned bread crumbs

1 can cream of chicken soup, reduced fat

1 can cream of mushroom soup, reduced fat

1 oz packet dry au jus mix

¾ c. water

 

In a large bowl, mix together ground beef, onion soup mix, and bread crumbs. Shape into 8 patties. Spray skillet with cooking spray and brown patties and both sides. Place browned patties in 3 quart slow cooker. In a medium bowl, mix together soups, au jus mix and water. Pour over patties. Cook on low setting for 4 to 5 hours until patties are well done.

Serve over mashed potatoes or mashed cauliflower.

Yield: 8 patties. Per patty= 327 Calories; 21g Fat (57.9% calories from fat); 23g Protein; 10g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 506mg Sodium.

Zesty Veggie Dip

I served this at our last get-together and it was a hit.

Zesty Veggie Dip

5 oz container fat free, plain Greek yogurt

.7 oz Italian dressing packet

½ c. chopped green onions

1 c. chopped tomatoes

1 avocado, diced

1 TB lemon juice

 

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.