Ingredients and directions:
Pre-heat oven to 400 degrees
8 oz chicken breast or tenders/cubed and cooked on med heat/stove top in the following seasonings:
***cummin, dash of cinnamon, salt, pepper, cayenne pepper, garlic powder, Red Hot or any hot sauce
Boil 1.5 cups of pasta noodles (use whole grain or any non-white bleached flour based) cook almost to the time according to the package.
Chop 1/4 cup red onion and 1 cup tomatoes
Add the chicken, onions, tomatoes and pasta to casserole dish
Add 1/4 cup crumbled blue cheese, 1/2 cup lite sour cream or Greek yogurt and 1/4 cup skim or almond milk
Give everything a stir and then add any additional hot sauce that you may like for taste and spiciness!
Bake at 400 degrees for 35 min then sprinkle whole wheat unseasoned panko breadcrumbs on top and let bake for an additional 10 min. At the very end add a few more crumbles of blue cheese and place back in oven just long enough to allow it to melt.
I hope you enjoy!!! A
Mustard chicken, butternut squash and blue cheese salad!!!
(Inspired by two fellow blogger’s recipes!)
Chicken-cook ½ lb chicken breast or tenders in skillet with:
2 tsp lime juice and pineapple juice, dash salt, pepper, red pepper flakes, garlic powder and 2 tsp honey or spicy mustard
Roast 2 c cubed butternut squash in pan with dash salt, pepper, red pepper flakes and parsley on 350 for 40 to 45 min
Assemble the following for the “salad”: 2 c chopped Iceberg lettuce, 1 c arugula, 1 chopped tomato, ¼ c crumbled blue cheese and ¼ c chopped red onions
Dressing: I used Chef Tim’s sweet balsamic vinaigrette (it is so good!!)
I also did this on a day that I worked from 6 am to 1 pm then again from 5:30 pm to 7:30 pm….so during the afternoon I made the chicken and stored it in the fridge. I prepared the squash and then my boyfriend put it in the oven at 7:15 so when I came home at 8 pm all I had to do was put the lettuce and veggies together then add the squash and chicken. The squash had cooled down a little bit but was still warm (not hot). I microwaved the chicken for 45 sec just so it wasn’t cold but again not hot.
Timing and Teamwork made this happen with little effort and it was so good!!! Even if you get home late you can still eat healthy-just takes a little planning!
Makes 2 adult sized dinner salads!
Twice Baked Sweet Potatoes-maybe my favorite thing to eat in the whole world!
Step 1: Microwave sweet potatoes until able to cut in half and scoop out 3/4 of the inside.
Step 2: Add scooped sweet potato to 1 heaping tbsp plain Greek yogurt, 1 heaping tbsp skim ricotta cheese, 1/4 c almond milk (optional), 1/4 c black beans and 1/4 c crumbled blue cheese to mixing bowl.
Step 3: Mix together with hand mixer until well blended and slightly fluffy then scoop mixture into hollowed out sweet potatoes.
Step 4: Bake for 15 to 20 min at 375 degrees
Other combos to try for the stuffing:
Spinach or kale, black beans, Greek yogurt and feta cheese
Ricotta cheese, tuna, red onion and Greek yogurt