Spicy Chicken Pepper Casserole

I just love casseroles. Lots of goodness in one dish.

 

 

1/2 Box Whole Wheat Penne
1/2 Onion, chopped
1 Red Pepper, chopped
3 Chicken Breasts, chopped into bite-sized pieces
1 Tbsp. Cumin
1 Tsp. Adobo Seasoning
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Crushed Pepper
1/2 Tsp. Coriander
2 Jalapenos, sliced
1 Can Stewed Tomatoes
1 Handful Cilantro, finely chopped
6 Slices of Monterey and Pepper Jack Cheese, cut into 3 pieces each
Sea Salt
Pepper
Extra Virgin Olive Oil
1 Avocado, sliced


Preheat oven to 350.
In one large pot, bring water to a boil- add pasta and cook 9 minutes.

In a large sauce pan, heat olive oil and sauté onions and red pepper until soft. Add the chicken and the spices. Cook over medium until chicken is browned. Add the stewed tomatoes, cilantro, 1 of the jalapenos and let simmer.

When the pasta is done, drain and put into casserole dish. Pour the chicken mixture over the pasta and mix. Layer the cheese slices over the top of the casserole and top with the rest of the jalapeno slices.

Put under broiler on high for about 5 minutes- until the cheese is melted and the edges are brown.

Serve with avocado slices!

Blueberry Oatmeal with Toasted Pecans and Coconut

SO typically I am a savory breakfast kinda girl. I like breakfast burritos, eggs benedict and anything I can put salsa on. Well this morning, I felt like oatmeal. And oatmeal did I make...

 

 

Note: This is just enough for 2 people.

1-3/4 C. Milk
1 C. Quaker Quick Cooking Oats
1/8 Tsp. Salt
1/4 C. Blueberries
1 Tsp. Butter
1 Tsp. Brown Sugar
1/8 C. Pecans, chopped
1/8 C. Shredded Coconut

Boil the milk and salt in a saucepan. Add the oatmeal and turn down to medium. Cook for 5 minutes.
While the oatmeal is cooking, melt butter in a small sauce pan. Add the nuts and brown sugar. Saute until nuts start to brown and are glazed with the sugar. Add the coconut and keep stirring until toasty.

The oatmeal should be done. You may need to add a little more milk if you like it creamy. At this point I add a handful of blueberries and stir over medium heat until they start "popping" and letting their juice come out.

Divide the oatmeal into two bowl and top with the crispy pecans and coconut and few more fresh blueberries. I added a little granola on top for some more added crunch.

Whole Wheat Spaghetti with Chicken Sausage, Artichokes and Spinach

I often forget how yummy artichokes are. Fresh ones take forever to cook, and marinated in jar artichokes are sodium packed- but simple canned artichokes are flavorful and a way healthier option.
This dish is simple, delicious and full of veggies and flavor!

 

1/2 Onion, Chopped
3 Chicken Sausage Links, out of casing
1/2 Can of Artichokes
1 Cup Fresh Spinach
1 Tsp. Italian Seasoning
Extra Virgin Olive Oil
Whole Wheat Spaghetti (I used 1/4 box)
1/4 C. Shredded Parmesan
Sea Salt
Pepper
Crushed Red Pepper

In a large sauce pan, heat a little olive oil with the chopped onion until softened. Add the sausage and brown. Add Italian seasoning and artichokes.

In a separate pot, cook spaghetti as directed. Drain, add olive oil and spinach. Stir until spinach wilts.
Put the pasta into meat and artichokes. Stir, add salt, pepper and crushed red pepper.

Serve with grated parmesan.

Turkey Sausage Bolognese with Spinach

A special shout out to my wonderful hubby! Tonight, I came home from work to this beautiful sauce bubbling on the stove. So, his recipe is the feature tonight!

1/2 lb. Ground Turkey
2 Turkey sausage links (meat squeezed out of casing)
1 Onion, chopped
1 Red Bell Pepper, chopped
2 Cloves Garlic, minced
2 Cups Spinach, washed
Extra Virgin Olive Oil
2 Cups Tomato Sauce (I use a simple marinara)
1/3 Cup Red Wine
Splash of Balsamic Vinegar
Crushed Red Pepper
Salt
Pepper
Parmesan cheese

Heat a little olive oil in a large pan. Add garlic, onion and red pepper; sauté until soft. Add the meat and cook thoroughly. Drain as needed. Add the sauce, spinach and cook down until spinach is wilted. Add wine and a splash of vinegar. Simmer for about 20 minutes and season with salt, pepper and crushed red pepper as needed. Top with freshly grated Parmesan.

Such a delightful sauce-- we had it with whole wheat penne, but would be equally delicious over some steamed veggies (zucchini, yellow squash) for a lower carb option!
-E

White Bean Turkey Chili

Love me some chili! This is a light recipe for a white bean chili--best served with a lime wedge, cilantro and of course a cold tecate....

 

1.5 lb. Ground Turkey
1 Onion, chopped
1 Green Pepper, chopped
1 Jalapeno, diced
1 4.5 oz. Can Green Chiles
2 Cans Cannellini Beans, rinsed and drained
1 Can Stewed Tomatoes
1/2 C. Beer (I use Tecate)
1 Tbsp. Chili Powder
1.5 Tbsp. Cumin
1 Tsp. Cayenne Pepper
Salt and Pepper
1 Lime
Handful of Cilantro, chopped
Extra Virgin Olive Oil

Heat 1 tsp. olive oil in a large pan. Sauté the onion and green pepper. Add the ground turkey and brown over medium heat. Drain. Add jalapenos, tomatoes, beans, beer, chiles and spices.

Simmer about 30 minutes. Squeeze lime juice over the chili and top with cilantro.