Chicken Tikka Pasta Salad

Photo Credit: http://dailywaffle.com

Chicken Tikka Pasta Salad

Original Recipe: http://dailywaffle.com/2012/09/06/chicken-tikka-pasta-salad/

Ingredients:

• 1/2 lb. whole wheat penne, cooked in salted water, according to package directions
• 1 Japanese (or English) cucumber, halved and cut into half moons
• 1 large red bell pepper, sliced in ½ in. strips
• 6-8 cherry tomatoes, halved
• ½ lb. chicken tikka
• 1/4 to 1/2 c. cilantro-mint chutney

Directions:

1. Bring a pot of water to a boil, salt generously and cook penne according to package directions. Rinse the pasta in cold water to cool it quickly and set aside.
2. In a large bowl, combine cooled penne, cucumber, bell peppers, chicken and 1/4 c. of cilantro-mint chutney. Add more to taste as needed. Salt and pepper to taste (though I doubt you’ll need it!)

Simple Shrimp and Guacamole Tostadas

 Photo Credit: http://bevcooks.com

Simple Shrimp and Guacamole Tostadas

Original Recipe: http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/

Ingredients:

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Directions:

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Cajun Chicken Pasta on the Lighter Side

 Photo Credit: http://www.skinnytaste.com

Cajun Chicken Pasta on the Lighter Side

Original Recipe: http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Butternut Squash Mac n’ Cheese with Caramelized Onions, Bacon, and Apple

Photo Credit: http://pinchofyum.com

Butternut Squash Mac n’ Cheese with Caramelized Onions, Bacon, and Apple

Original Recipe: http://pinchofyum.com/butternut-squash-mac-n-cheese-with-caramelized-onions-apples-and-bacon

Ingredients:

•     ½ box whole grain elbow macaroni (about 2.5 cups dry)
•     1 cup canned butternut squash puree
•     ¼ cup + 2 tablespoons evaporated milk
•     ¼ cup chicken or vegetable broth
•     1 oz low fat cream cheese
•     1 teaspoon salt
•     ½ cup shredded cheddar cheese
•     1 tablespoon butter
•     ½ cup onions, sliced thinly
•     1 large crispy apple, chopped or grated
•     4 tablespoons crumbled bacon

Instructions:

1. Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
2. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
3. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
4. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.

Notes
Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.