Buffalo Chicken Orzo

When I worked in Zelie, there was a restaurant where we occasionally went that had a really wonderful buffalo chicken pasta.  I have tried to re-create it a few times, and this was by far my best attempt.  I know, I know... it's another buffalo chicken recipe.  But it's so yummy, and it's fun to experiment.  I'm working on a buffalo chicken grilled cheese experiment too - stay tuned!

Buffalo Chicken Orzo

8 oz whole wheat orzo
1 1/2 cup shredded chicken
3/4 cup reduced fat shredded Mexican blend cheese
1/2 cup whipped cream cheese
1/8 cup Frank's Red Hot sauce
splash of milk

Cook orzo fully, almost to the point of overcooking.  This pasta tends to absorb a lot of liquid, and you don't want to end up with a dry end result!  While the pasta is cooking, combine the chicken and hot sauce, let it sit to meld the flavors until the pasta is done.  When the pasta is finished cooking, combine all ingredients and serve!  Makes 4 servings, but if you like it a lot or if you're feeding teenage boys, it might only be 2 servings. ;)

Enjoy!

Creamy Bacon Pasta Bake

Here's another recipe born of my couponing hobby - almost all the ingredients in this recipe came to me as a result of my savings addiction.  I hope those of you who are here locally have been taking advantage of some of these sales!

Creamy Bacon Pasta Bake

12 oz. bacon, cooked and crumbled
1 12-oz. box rotini pasta
1 pkg Philadelphia Cooking Creme, Savory Garlic flavor
1 pkg. Knorr Recipe Classics, French Onion
1 cup milk
1 1/4 cup frozen peas
1/4 cup finely shredded mozzarella
2-3 T. bread crumbs
small pinch cayenne

(I cooked the bacon the night before making this - I prefer to make it in the oven because I can get it cooked evenly and with the least amount of grease.  Bake at 325 in the oven on a broiler rack to let the grease drain off.)

Once your bacon is cooked by whatever method you prefer, cook your pasta according to package directions.  While the pasta cooks, stir together cooking creme, milk, recipe mix, cayenne and bacon.  Drain pasta and add back into pasta pot, then add the peas to start the defrosting.  Add the sauce next.  Pour into a 2-qt. casserole dish and top with cheese and bread crumbs.  Bake at 350 for 30 minutes.  Enjoy!

Whole Wheat Pasta with Spinach Sauce

Whole wheat pasta is a tough sell in our house.  Hubby doesn't like it much, and although I don't mind it, it's definitely not my preferred pasta.  However, in my couponing a few weeks ago, I got some organic whole wheat pasta for just a few pennies.  My mother and her mother before her would be oh-so-disappointed if I didn't find a way to use something that was such a good value of both money and nutrition so... here goes. :)

Whole Wheat Pasta with Spinach Sauce

1 lb. whole wheat pasta (I used elbows, use whatever shape you like)
6 oz. fresh spinach
8 oz. fresh goat cheese
8 oz. reduced fat cream cheese
1/3 cup milk
2 cloves minced garlic
2 Tbsp. bread crumbs
1/4 cup parmesan cheese

Boil pasta according to package directions.  While the pasta is cooking, combine spinach, goat cheese, cream cheese, milk and garlic in food processor.  When pasta is drained, use the original pasta pot (now empty) to combine the pasta and spinach sauce.  Pour into casserole dish and top with cheese and bread crumbs.  Bake at 350 until hot and bubbly.

2 Meals in One!

Tonight's dinner was approved by both my husband (who likes food) and my cranky, teething toddler (who does not).  It was unseasonably warm again today in western PA, and I really did not want to add heat to the house by cooking.  I did cook a tiny bit, but I did it this morning before it got hot, and just reheated everything this evening. 

However, to tell you about tonight's dinner, I have to start with yesterday's.  A simple yet delicious slow cooker taco chicken.  It goes like this:

Slow Cooker Taco Chicken

4 frozen boneless, skinless chicken breasts

1 pkg. taco seasoning (I used low sodium)

1/2 cup salsa (I used corn & black bean salsa)

1 can healthy request cream of chicken soup

Place the frozen chicken in the bottom of the slow cooker.  Sprinkle taco seasoning over the top.  Mix together salsa & cream of chicken, and pour that on top.  Cook on high for 4 hours.  Shred the chicken, mix it back in with the cooking juices, and serve in tortillas with your fave taco toppings/sides! 

That was Dinner #1.

This morning, before it got too hot outside I boiled some ditalini pasta.  Here's Dinner #2:

Taco Chicken Ditalini

1 cup of leftover taco chicken w/ sauce

1 cup of ditalini

1/3 cup shredded cheddar cheese

2 Tbsp milk

Seriously - that's all you need.  Boil the ditalini according to package directions to al dente.  After draining the pasta, mix the rest of the ingredients in, and warm the whole thing through.  Honestly, I think next time I would add some black beans or corn, or maybe both.  But either way, in my husband's words, "I could eat that... a LOT."

Enjoy!

Spinach Tomato Tortellini

My friend Kristy brought me this yummy dish when my daughter was born, and we loved it so much that I asked for the recipe.  I've made it several times since then, and every time it is just so yummy! :)  This time I did decide to modify it based on a couple of our personal preferences and a couple things I had in the fridge.  (I always try to use what I have rather than buying more things just for one recipe.)  So here's my variation of her already delicious recipe!  Enjoy!

Spinach Tomato Tortellini
(Not sure if that's Kristy's official name for it, but that's what I made up)

1 16-oz package of cheese tortellini (or meat if you prefer)
1 15-oz can tomato sauce (not spaghetti sauce)
3 tsp dried basil
1 cup frozen spinach
1/8 cup flour
1/4 cup skim milk
1 10-oz package Philly Cooking Creme Roasted Garlic (or if you use the plain, just add 2 minced garlic cloves)
3 T. reduced fat grated Parmesan cheese

In a large skillet, pour tomato sauce and begin to defrost spinach in the sauce.  Add basil and stir occasionally.  While this warms, begin to boil water for pasta, and cook according to package directions.  Whisk together milk and flour. Once the spinach is warmed through and the sauce is bubbling, add milk mixture and cooking creme.  Continue to cook until sauce thickens, add parmesan cheese.  Add drained (do not rinse) tortellini to sauce and gently fold to combine.  Enjoy! :)

Makes 4 servings, approximately 420 calories per serving.

Yum! Zucchini Pasta Bake

This weather change is really messing with my sinuses. All I wanted to do this afternoon was sit in my sweats with a cup of tea. Unfortunately, that plan was a bit interrupted by the need to also feed myself (and my husband). Today was the day to pull out a comfort food that I wouldn't feel horrible about later. Sure, it's pasta. Yep, it has cheese. It's not going to make an "under 200 cals" sort of list. But, if you indeed use the ingredients listed here, and follow the cheese measurements, you can eat this version in moderation and not feel so bad about it later. Enjoy!

1 lb. penne (either Barilla Plus or Ronzoni SmartTaste... or an equivalent of the same nutrient quality)
1 jar of your favorite pasta sauce
1 medium zucchini
1/2 cup part-skim reduced fat mozzarella
1/2 cup 3-cheese Italian blend (parmesan, romano & asiago)
2 T. bread crumbs
cooking spray

Cut zucchini into 1/2-inch cubes and pour onto greased baking sheet. Spray the zucchini with a layer of cooking spray. Bake at 425 degrees for 10 minutes, until very tender**. While the zucchini is baking, cook the pasta according to package directions. When the pasta and zucchini are done, combine pasta, with sauce and zucchini. Pour half the pasta mixture into a 2-quart round casserole dish. Top with 1/2 cup mozzarella. Pour the other half of the pasta mixture on top of the cheese. Top with the 3-chese Italian blend and breadcrumbs. Bake at 350 degrees until golden brown.

**You can also grill it in halves and then chop it if you prefer.