Chicken Sausage Pasta

OK, so we buy stuff from Costco. And well, you get A LOT of whatever you buy. Soooo, sometimes I try to come up with different ways to use the bulk FOOD that we get, you know, instead of just preparing it as INTENDED. That is where this recipe comes in. And let me tell ya, it was DELISH, not to mention extremely easy!

Chicken Sausage Pasta
3 or 4 link chicken sausage links (mine are from Costco!)
Olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red onion, thinly sliced
Garlic salt and pepper
About 8 ounces or so of thin spaghetti, cooked according to directions
1/2 to 1 cup freshly shredded Parmesan cheese

Slice the sausage into rounds and then sauté in a large frying pan with a touch of olive oil. Remove from pan when browned and set aside.

In the same pan, sauté the veggies until crisp-tender with a little more oil and some dashes of garlic salt and pepper. Add the sausage slices back to pan, as well as the cooked spaghetti and toss to coat. Toss in the Parmesan cheese as well. Serve with more Parmesan on top if desired.

TIP: If pasta seems a little dry, toss in a bit more olive oil or some butter. Mmmmm! Also, if you want a stronger garlic flavor, add some minced garlic to your veggies toward the end of their cooking time. A clove or two would be perfect!

Honey Garlic Chicken

I'm always looking for EASY recipes that only take a minute or two to throw in the CROCKPOT. This is one of those recipes! It's sweet and TANGY and is perfectly rounded out with some rice and your FAVORITE veggie.

Honey Garlic Chicken
8 to 10 chicken tenders
1/2 sweet onion, sliced
1/2 cup honey
2 tablespoons canola oil
1/3 cup soy sauce
1/3 cup ketchup
Chili pepper flakes (several good dashes)
Black pepper
1 tablespoon cornstarch
1/4 cup cold water

Place the chicken and onion in a crockpot sprayed with nonstick spray. In a bowl mix together the honey, oil, soy sauce, ketchup, and seasoning until smooth and then pour over the chicken and onions. Cook on low heat for 6 hours or high heat for 3 hours. Remove chicken with a fork to a plate and set aside. In an airtight container, shake together the cornstarch and water until thoroughly mixed and then stir into liquid in the crockpot. Shred chicken on the plate using 2 forks and then put back into the sauce. Let cook another 30 minutes and then serve over rice.

TIP: Garnish with chopped parsley and toasted sesame seeds for some extra color. You can also add sesame seeds and/or a dash of sesame oil to the mix before cooking for a little different taste.

Crockpot Chicken Curry

We love all sorts of CROCKPOT meals, and this one is definitely a TASTY one. So over the next few weeks as you are BUSY preparing for the holidays, throw this in the crockpot in the morning and by DINNER your house will smell pretty fab.

Crockpot Chicken Curry
10 to 12 chicken tenders
2 teaspoons curry powder
1/3 cup water
1 cup salsa
1 cup sour cream

Spray a 3- to 5-quart crockpot with nonstick spray. Place the chicken tenders in the bottom and sprinkle the curry powder over the top. Pour in the water and salsa and then cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. When ready to serve, stir around to break up the chicken and then stir in the sour cream. Serve warm over rice.

TIP: I love the sweetness coconut adds to curries, so feel free to stir some coconut in towards the end of your total cook time for another variation.

Pesto Ditalini with Chicken and Portobello Mushrooms

If you are looking for a QUICK and easy dinner to prepare so you can take your little MONSTERS trick or treating this Halloween, this is it. They will LOVE it and so will you! It's full of flavor and PERFECT for little mouths. :)

Pesto Ditalini with Chicken and Portobello Mushrooms
2 1/2 to 3 cups ditalini pasta
2 uncooked chicken breasts, cut into chunks
1/3 sweet onion, finely chopped
4 ounces whole portobello mushrooms, finely chopped
1/2 cup pesto (or more if you prefer)
1/3 to 1/2 cup cream
Parmesan cheese

In a large pot, cook the pasta according to package directions; drain and set aside.

In a large frying pan, cook the chicken chunks in a little olive oil and season them with salt and pepper. When cooked through; set aside. Add the onion and mushrooms to the pan, with a touch more olive oil if necessary. Saute about 5 minutes or until everything is nice and tender.

Chop the cooked chicken into small pieces, about the size of the pasta. Add the cooked chicken and pasta to the pan with onion and mushrooms. Stir in the pesto and cream and warm through. Top with shredded Parmesan cheese to garnish.

TIP: Feel free to adjust measurements in this recipe—it is very forgiving! I think I would like even more onions and mushrooms, so next time I'm definitely adding more.

Chopped Mango Chicken Salad

About a month ago, my husband and I went to TRADER JOE'S and I discovered something amazing—Roasted COCONUT Chips! The moment I opened the bag and sampled the "chips" I starting DREAMING of this salad. It is refreshing and light and absolutely DELISH!

Chopped Mango Chicken Salad
Romaine lettuce, chopped
Chopped cooked chicken (I cooked mine with olive oil and Montreal Chicken Seasoning)
Red bell pepper, chopped
Red onion, chopped
Fresh ripe mango, chopped
Extra sharp white cheddar cheese, cut into little pieces
Avocado, chopped
Trader Joe's Roasted Coconut Chips
Wonton strips (I buy these on the "salad" aisle at Target, or you could just make some!)
Kraft's Mango Chipotle salad dressing

Build your salads on individual plates starting with a handful or two of lettuce, then top with the chicken, bell pepper, onion, cheese, mango, avocado, wonton strips, and the coconut chips. Drizzle dressing over top.

TIP: Mix and match your salad toppings! I think chopped macadamia nuts would be fantastic in place of the wonton strips, and gorgonzola cheese might be fun instead of the extra sharp white. :)

Open-Faced Chicken Enchiladas

This SUPER easy recipe is also super yum! It's almost like a little MEXICAN pizza, but it tastes more like an enchilada. The BEST part is that I'm sure you can mix and match your favorite TOPPINGS for endless tasty combinations.

Open-Faced Chicken Enchiladas
Shredded or chopped cooked chicken
Enchilada sauce (I prefer the homemade kind!)
Small wheat or flour tortillas
Black beans, rinsed and drained
Corn
Shredded Mexican-blend cheese
Avocado, cilantro, sour cream, salsa, etc.

Toss the chicken with some enchilada sauce just to coat. Spread chicken over tortillas along with the beans, corn, and cheese. Place on a baking sheet and broil until edges of tortilla is crispy and the cheese is melted and bubbling. Top with your favorite enchilada or taco condiments!

TIP: Any leftover meat you might have like roast, shredded beef, pork roast, etc. would be delicious tossed in enchilada sauce and used as a substitute here.

Sweet and Sour Chicken

So, there are nights when I PANIC because I have no idea what to make for dinner. That is when I'm thankful for canned CHICKEN. Yes, you heard me right. Canned chicken, folks! But, not just any canned chicken. It has to be the Costco Kirkland brand. It is moist, TENDER, and does not taste like tuna fish! Anyway, this SUPER easy dinner features that chicken. And you would NEVER know it unless I told you!

Sweet and Sour Chicken
1/2 onion, chopped
1/2 red bell pepper, chopped
Broccoli florets
1 cup or so thinly sliced carrots
1 can Kirkland brand chicken, drained
1/3 cup slivered almonds
About 1/2 to 3/4 cup sweet and sour sauce (I use about 1/2 jar of the Kikkoman brand)
Warm cooked rice

In a large frying pan, saute the vegetables in a little bit of olive oil until tender, about 5 minutes. If the veggies are still too crisp, put a lid on the pan for a few minutes and steam. Stir in the chicken, almonds, and sweet and sour sauce. It will be a pretty thick mixture, so I typically thin it out with some water to reach my desired sauce consistency. Add a little black pepper and let bubble for a few minutes over the heat. Serve over warm rice. Makes about 4 to 6 servings.

TIP: Use your favorite veggies! And, I was going to add some chopped pineapple but totally forgot!

Grilled Italian Chicken Sandwich

I really like grilled cheese. Or love it. Whatever. But I've been CRAVING more than just a regular ol' grilled cheese. I want ADULT grilled cheese. So, I decided to combine some of my favorite FLAVORS on a sandwich. And GRILLED it!

Grilled Italian Chicken Sandwich

3/4 cup (or so) balsamic vinegar

1 chicken breast or 3 or 4 tenders

Dried thyme, basil, garlic powder, onion powder, and cumin

1/3 sweet onion, sliced

1/2 red bell peppers, sliced

4 slices nutty whole wheat bread

Shredded mozzarella and Parmesan cheese

In a small saucepan, bring the vinegar to a boil and reduce by about half. Remove from heat, stir in a few drizzles of honey, and set aside.

Pat chicken dry and then sprinkle spices and seasonings over each side. Cook in a frying pan with about 1 tablespoon extra virgin olive oil, until nicely browned and cooked through. Set aside to cool. In the same pan, saute the onions until soft and then set aside. Now saute the peppers until soft. Drizzle the bell peppers with some of the balsamic glaze, toss to coat, and remove from heat. 

Lay bread on a flat surface and sprinkle some of the cheeses on top of 2 slices. Cut the cooled chicken into thin slices and lay over the cheese (you may not use it all, so just snack on it!). Top with the onions and bell peppers. Drizzle more of the balsamic glaze over top and finish it off with more cheese and the remaining bread. Butter the bread and toast like you would a grilled cheese. :)

TIP: I like to season each layer of this sandwich with a little salt and pepper. I think provolone or gouda cheese would also be super yummy in place of the mozzarella. I also think using fresh basil leaves between the layers would be fantastic. I'm sad I didn't have any to try that day!

Chicken Cacciatore

This is another HEALTHY yet scrumptious meal that we've been enjoying the last few CHILLY weeks. It warms you up and just smells so YUMMY while it slowly cooks in your crockpot all day. When it's this cold outside, what could be better?

Chicken Cacciatore
8 or so chicken tenderloins
1/2 red bell pepper, chopped or sliced
1/2 green bell pepper, chopped or sliced
1/2 onion, chopped or sliced
1 to 2 cloves garlic, minced
1 can diced tomatoes, drained (I use flavored kinds, like sweet onion, italian, etc.)
1 small can tomato sauce
1 cup spaghetti sauce
Dried basil

Put the chicken and vegetables in a crockpot that has been sprayed with nonstick spray. Pour the sauce over top and sprinkle with desired amount of dried basil. Cook on low heat for 8 hours or on high heat for 4 hours. Toss with cooked spaghetti and serve. Or just spoon over individual servings of spaghetti. Whatever you prefer! Oh, and we like a healthy sprinkle of shredded Parmesan cheese over top too. :)

TIP: This recipe changes a little each time I make it. I kind of use what I have, ya know? Sometimes I do more sauce or more vegetables or more chicken. The good thing is that it always turns out yummy!

Easy Teriyaki Chicken Bowls

Here's another QUICK dinner recipe. It's full of veggies and my KIDS still love it! With all the extra sweets around this time of year, VEGGIES are definitely necessary. There needs to be some sort of balance, RIGHT?   

Easy Teriyaki Chicken Bowls

1/2 onion sliced

1 zucchini, halved and then sliced

1 other summer squash (I used a yellow)

1 cup sliced carrots (this time I had the matchstick variety)

1/2 to 3/4 cup fresh or frozen peas 

1 large can good-quality chicken

Black pepper

Favorite teriyaki sauce (I use Soy Veri from Costco)

Warm cooked rice

Saute the veggies in olive oil in a large frying pan until tender. Stir in the chicken and season with some black pepper. Gradually add the teriyaki sauce to taste and then serve in bowls over warm rice.

TIP: This recipe is soooo versatile. You can make it according to whatever you have on hand. During the winter when there's a little less fresh produce around, I usually throw in some bell peppers and broccoli instead of the squash. But like I said, put in whatever your family likes and I'm sure it will be good!  

BBQ Chicken and Cilantro Lime Quinoa Salad

I've recently seen some RECIPES floating around for BBQ chicken and quinoa, and also some recipes for cilantro lime quinoa. I decided to COMBINE the two for my own special eating PLEASURE. It turned out pretty FABULOUS if I do say so myself!

BBQ Chicken and Cilantro Lime Quinoa Salad
8 to 10 chicken tenders
1/2 red onion, sliced
1/2 to 3/4 cup barbecue sauce
1 cup quinoa, uncooked
1 to 2 limes
1/2 cup chopped cilantro (plus more for garnish)
1 cup super sweet white corn
1 can black beans, rinsed and drained
Shredded cheddar cheese, optional

1 avocado

Place the chicken, onion, and barbecue sauce in a crockpot on low heat and cook 6 hours or until done. Shred the chicken with two forks and then set aside.

Prepare the quinoa according to package directions; let cool slightly and then squeeze the lime(s) over top, add the cilantro, and then stir together. Scoop the quinoa onto a plate, top with the corn, black beans, barbecue chicken, cheese, avocado, and cilantro to garnish. Makes 4 servings.

TIP: I loved it with cheese, so don't be shy about adding any. White cheddar or even a smoky gouda or mozzarella would be tasty as well. I also think more lime squeezed over the top of the whole dish is a great addition. I could honestly eat this about every night of the week. I LOVED IT!

Orzo Chicken Salad

This recipe was INSPIRED by the chicken salad I enjoyed recently at a BRIDAL shower in my neighborhood. It's LIGHT and REFRESHING—perfect for summer, and actually pretty darn good for you! Hope you love it.

Orzo Chicken Salad

1/2 cup orzo, cooked

1/2 cup chopped celery

2 cups chopped rotisserie chicken

1 cup red grape halves

3/4 cup cashew pieces and halves

1 green onion, sliced

1 (6-ounce) container Honey-Flavored Greek yogurt (I used Chobani)

2 to 3 tablespoons mayonnaise

Salt and pepper to taste

Mix together all ingredients and serve on a croissant, soft flatbread or pita wrap, or a large leaf of iceberg lettuce. Makes about 4 to 6 servings.

Cordon Bleu Bake

This is a yummy little PASTA recipe that is super simple and always gets RAVE reviews. It's almost too easy. Like so EASY that I'm embarrassed when people ask for the recipe. But, the best part is that it is a WINNER with my KIDDOS, and that's a good thing! (Sorry for the weird photo!)

Cordon Bleu Bake

2 cups mini penne pasta 

1 cup cubed ham

1 (12-ounce) can good-quality chicken, broken up (LOVE the Costco brand)

1 (15-ounce) jar alfredo sauce (I use Classico's Light Asiago Romano Alfredo)

Dash of pepper

6 to 10 slices Swiss cheese

Cook pasta according to directions. Drain and return to the pan. Stir in the ham, chicken, alfredo sauce, and pepper; warm through. Scoop mixture into 6 ramekins and cover each with a slice or two of cheese. Bake at 375 degrees for 15 to 20 minutes, or until cheese is slightly browned on top. Makes 6 servings.

TIP: You could stir some grated Swiss into the sauce if you want it more cheesy, but I don't think it's needed. You could also top with breadcrumbs if you so desire. My secret: I've found that if I stir chopped up broccoli or peas (or whatever veggie I feel like using) and stir it into a creamy-based pasta, my 2 year old will eat it without question. Just sayin'. :)

Spaghetti Squash and Black Bean Bowls

So this recipe is not your normal CINCO de MAYO fare, but it tastes fabulous and is definitely a keeper! The slightly SPICY dish is easy to make, and even more easy to eat! The SQUASH takes on the role of carbs, if you will, and does a FANTASTIC job.

Spaghetti Squash, Chicken, and Black Bean Bowls
1 medium spaghetti squash
2 teaspoons olive oil

2 chicken breasts, cut into bite-size pieces

1 teaspoon chili powder

Salt and pepper, to taste

1/4 to 1/3 red onion, chopped
1/2 to 1 red bell pepper, chopped
1 cup black beans, rinsed and drained
1 cup frozen super sweet white corn, thawed
1/2 cup chopped cilantro
1 lime

Cut the squash in half and then place the cut sides down in a microwave-safe dish that has about 1/2 inch of water in the bottom. Cover with plastic wrap, leaving one corner open to vent. Cook in the microwave for 12 to 15 minutes, or until cooked through. Let cool slightly and then remove the "spaghetti." Set aside.

In a frying pan, heat the oil and then saute the chicken with the chili powder, salt, and pepper. When almost done, stir in the onion, bell pepper, beans, and corn. Cook for a few minutes or until veggies are tender. Stir in the squash, cilantro, and juice from the lime. Let warm through and serve.

TIP: Try topping it with sliced avocado, shredded cheddar cheese, sour cream, and/or salsa. All are delish!

Creamy Chicken and Wild Rice Soup

Here's another soup to keep you WARM! I posted this recipe a year or two ago, but when I made it last week, it was so DELISH that I thought I better share it with you again. I think every time I make this I SWITCH up the ingredients according to whatever I have on hand. I love that it is so VERSATILE!

Creamy Chicken and Wild Rice Soup

3/4 cup wild rice

5 cups water
1 chicken bouillon cube

1 to 2 cups frozen chopped broccoli, thawed

1 cup thinly sliced carrots

1/4 cup diced onion

1 can cream of chicken soup, condensed

1 packages (8 ounces) cream cheese, cut into chunks

2 cups rotisserie chicken, cut into bite-size pieces
Slivered almonds to garnish (optional)

In a large soup pan, combine the rice with the water and bouillon and bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes, stirring once about halfway through. Stir in the broccoli, carrots, and onion. Cover and simmer 10 minutes more, or until vegetables and rice are tender. Stir in the condensed soup, cream cheese, and chicken. Cook and stir until cream cheese is melted. Thin with water or chicken broth if soup is too thick for your liking. Serve with almonds sprinkled over the top, if desired. Makes 6 to 8 servings.

TIP: You can totally change this recipe every time you make it. It's also good minus the broccoli and with a cup of sliced celery instead. Or just add some celery and a little less broccoli. Or throw in a cup of corn. Diced bell pepper would probably taste pretty yummy too. So many possibilities! 

Nut-Encrusted Chicken

I recently did Jillian Michael's Ripped in 30 workout DVDs and 30-day meal plan. This recipe was one of my favorites. It was DELICIOUS. I made a few little adjustments to her recipe, but thanks for SHARING Jillian!  (Sorry for the really terrible photo!)

Nut-Encrusted Chicken
1/2 cup raw almonds, toasted
2 tablespoons olive oil, or a little more if needed
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Dijon mustard (optional)

3/4 teaspoon dried rosemary

1 to 2 cloves garlic
1/4 teaspoon salt
4 (5-ounce) boneless, skinless chicken breast halves

Preheat oven to 425 degrees.

In a food processor, combine the almonds, oil, lemon zest and juice, a few squirts of Dijon mustard, rosemary, garlic, and salt. Process until coarsely chopped. Put the chicken in a shallow baking dish that has been sprayed with nonstick spray and pat the nut mixture over each piece to coat. Bake until cooked through, about 10 minutes or so, depending on thickness of breast halves.

TIP: I used chicken tenders instead of breast halves and they worked out perfect! Serve with a nice veggie salad for a great rounded and healthy meal.

Layered Enchilada Casserole

Just after I had the twins, a great neighbor brought a CASSEROLE over for us to have for dinner one night. We LOVED it so much, I decided to come up with my own version. YUM!

Layered Enchilada Casserole
1 can cream of chicken soup, condensed
1 cup sour cream
1 can diced green chiles
White corn tortillas

1 bag taco blend or Mexican shredded cheese

1/2 to 1 cup corn

1 green onion, thinly sliced

5 to 6 chicken tenders, boiled and shredded (or more if you want it extra meaty)

In a bowl, combine the condensed soup, sour cream, and green chiles. Spread a spoonful of the mixture in the bottom of an 8-inch square glass pan. Top with the tortillas to cover, overlapping where necessary. (I broke my tortillas in half and placed the flat edges around the outside of pan.)

Sprinkle a layer of cheese over the tortillas, followed by half the corn and some of the green onion. Top with half of the chicken and then cover with half of the sauce mixture. Top with more tortillas and repeat layers (leaving a little of sauce and onion for the top). Do one last layer of tortillas and spread the reserved bit of sauce over top. Sprinkle with more cheese and green onion. Bake, covered, at 350 degrees for 25 minutes or until bubbling around the edges.

TIP: You can leave out the green onion and corn if you don't have it and the recipe will still be delicious. Also, feel free to add other ingredients that would make it your own. Oh, and we topped ours with some fresh chopped cilantro for a bit of color.

Cheesy Leftover Turkey Bake

This is a great recipe that will use up your LEFTOVER turkey! I found a recipe like this in a COOKBOOK I was recently looking at, but made quite a few changes to make my FAMILY happy. It turned out to be winner!

Cheesy Turkey Bake
2 cups chicken broth
1/2 onion, chopped or diced
1/2 cup thinly sliced celery
1 cup uncooked rice
1 cup frozen peas, thawed
2 cups cubed leftover turkey (you can also use rotisserie chicken)
1 can cream of celery or cream of chicken soup
1 cup milk
1/2 teaspoon salt
1 1/2 to 2 cups grated cheddar or colby jack cheese

In a saucepan, brink the broth, onion, and celery to a boil; reduce heat. Add the rice and cover, letting simmer for 15 minutes. Put rice in the bottom of an 8 x 8-inch square pan. Sprinkle the peas and turkey over top.

In a bowl, combine the soup, milk, and salt and then spread over casserole. Top with the cheese. Bake at 350 degrees for 30 to 35 minutes or until bubbly around the edges. Makes 4 servings.

TIP: Cover the casserole when baking to avoid burning the cheese on top. You can remove covering about 5 to 10 minutes before casserole is done. Also, feel free to change out the peas for other yummy veggies like chopped up broccoli! And, if you want to freeze this meal, layer it all in a foil pan, wrap in plastic wrap, and freeze. Just thaw and bake to eat later.

Baked Chicken Lasagna Rolls

This is a YUMMY recipe my mom made for us on one of our recent VISITS. It is very tasty and actually a very PRETTY dish. Perfect to serve any company you might have!

Baked Chicken Lasagna Rolls

2 cups part skim ricotta cheese

1 1/4 cups grated mozzarella

1/4 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups shredded chicken

9 cooked lasagna noodles

2 (8-ounce) cans tomato sauce

1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Mix together the first eight ingredients, reserving 1/4 cup of mozzarella cheese; set aside.

Lay a large piece of plastic wrap on counter top. Lay the cooked noodles flat on the plastic wrap and then top each noodle with a layer of ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time.

Mix the tomato sauce with Italian seasoning and pour 1/2 cup in the bottom of a baking dish. Lay rolls seam side down, cover with remaining tomato sauce, and sprinkle with reserved mozzarella. Bake at 375 degrees for 20 minutes and then serve!


TIP: Some other great additions would be chopped or sliced black olives, or some sliced mushrooms. 

Chicken Curry Salad

Need a refreshing SUMMER lunch? Well, this is the ticket! If you like curry, you'll LOVE the taste of this yummy salad—eaten by the SPOONFUL or as a filling in a wrap or croissant!

Chicken Curry Salad

1/3 cup mayonnaise

1/2 teaspoon curry powder

Dash of paprika and salt

1 large chicken breast, cooked and cubed

1/2 cup slivered almonds

1/2 cup diced celery

1 cup seedless red grape halves

3/4 cup shredded or matchstick carrots

1 green onion, sliced

In a small bowl, combine the mayonnaise, curry powder, paprika, and salt; set aside.

In a bowl, combine the remaining ingredients and then stir in the dressing mixture. Let chill for 30 minutes and then serve. Great wrapped in large lettuce leaves, tortillas, or croissants. Makes 4 servings.

TIP: If you want stronger curry flavor, feel free to add a little bit more curry powder. Just remember to go easy and add it gradually. Also, if you don't like almonds, cashews would be a great substitute!