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.

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.

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.

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.

Sheet Pan Breakfast Bake

So easy!

Sheet Pan Breakfast Bake

20 oz pkg shredded potatoes

¼ tsp thyme

¼ tsp basil

¼ tsp oregano

¼ tsp garlic powder

Salt & pepper, to taste

1 c. shredded reduced fat cheddar cheese

12 slices bacon

6 large eggs

3 TB grated Parmesan cheese

2 TB chopped fresh chives

 

Preheat oven to 400*. Spray baking sheet with cooking spray. Place potatoes in a single layer on baking sheet. Sprinkle potatoes with seasonings. Place in oven and bake 20-25 minutes. Remove from oven and make 6 wells for the eggs. Add eggs and bacon. Sprinkle eggs with Parmesan, salt and pepper. Bake until egg whites have set and bacon is cooked through; about 10-12 minutes. Serve immediately.

Yield: 6 servings.