Mexican Chicken Bake

Mexican chicken bake

Buckle up! This is a good one and  figure friendly too!!! This would also be great with ground turkey instead of chicken!

Step one:

Take 3/4 lb chicken breast and cut into cubes. Cook over med heat for 10 min in skillet adding the following:

1/4c  lime juice

1/4 c lemon juice

1/4 c chicken stock-low sodium

Season with cilantro, pepper, red pepper flakes, cinnamon, garlic powder-all to your liking. (I used about 1 tsp of each)

Step two:

Boil whole grain penne pasta just under the suggested time on the package-I used 3 to 3 1/2 cups dry (this will give you about 5 servings in the dish)

Step three:

Combine in baking dish the following:

8 oz container of lite sour cream

1/2 c chopped onion

1/2 c peach/mango salsa (or whatever salsa you like)

1/2 c chopped pepper (whatever you like)

1/2 c skim milk

5 to 6 oz corn

***If you like it spicy add Sriracha and or hot sauce at this point too!

***You can add other garnishing like diced green onion or fresh parsley or cilantro on top-I just didn’t have any on hand!

Step four:

Combine ALL ingredients together and mix well in baking dish. Top with 1/2 c shredded cheese of your liking.

Bake at 385 degrees for 30 min. Serving size should be 1 1/2 cups. Great to make for dinner and have for leftovers the day or even two!

Enjoy!

A

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Healthy Whole Grain Penne Pasta w/ ground lamb smothered in pesto garlic lemon sauce

penne with lamb and pesto
penne with lamb and pesto

What you will need:

8 oz Whole grain penne pasta

3/4 lb ground lamb-hard to find but so worth it!

1/2 c feta cheese

2 c spinach leaves

1/3 c pesto paste

1/4 lemon juice

1 cup pasta water

1/2 c skim ricotta cheese

2 tsp minced garlic

1/4 c chopped onion (white or spanish)

salt, pepper to taste

pine nuts to garnish

Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!

Cooking Directions:

Cook lamb in skillet over med heat and drain fat

Cook pasta and set aside to cool-saving one cup of the pasta water for sauce

Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and  lemon juice to the lamb and mix together well

Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again

Lastly,  add spinach and pine nuts until all melted down and in together then serve

Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process….its just so good!

(p.s. great for kids too! My 3 year old had 2 helpings!!)

(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like  indulgent but remember to save some for lunch the next day!! )

Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!

Enjoy!

xoxo-A