Chicken Fajita Pasta Light

2 1/4 cups dry penne pasta
2 tsp vegetable oil
1 med white onion sliced into strips
2 med green peppers sliced into strips
2 cloves garlic minced
12oz boneless skinless chicken cut into 1,2 inch strips
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
1 cup low sodium chicken broth
juice of 1 large lime
2 tsp cornstarch
2 med tomatos seeded and chopped
3T fresh cilantro
1/2 cup reduced fat mexican cheese shredded
light sour cream (optional)


1. Cook pasta according to box and set aside
2.Heat oil in pan and satue the onion and pepper on med high heat for 3-4 min. Or until slightly softened. Add the garlic and chicken and cook another 4-5 min or until chicken is mostly cooked thru. Sprinkle with cumin,oregano,salt,pepper and red pepper flakes.

3.In a small bowl mix together the chicken broth with the lime juice and cornstarch. Pour over the chicken and veggies and cook 2-3 min or until thickened and the chicken is no longer pink.
4. Add the cooked pasta,chopped tomato and cilantro and toss well to coat. Sprinkle with cheese and sour cream.

* I was suprised how much everyone liked this trying to make healthy ier lol choices is not always easy to please everyone so I was happy that everyone loved it. I would for sure make it again I loved the flavor all the fresh lime juice gave to it. I give it a 4 1/2 You could make it even more healthy by using whole wheat penne noodles


Nutritional Facts: 3/4 cup 330 calories,40g carbohydrates,5g fat,30 g protein, 6g fiber,45g cholesterol, 510mg sodium,

Marshmallow Caramel Corn

1/2 c. brown sugar
1/2 c. butter
1 cup mini marshmallows
1/2 c. popcorn unpopped

1.Pop popcorn and set aside. Try and take out any un popped kernels
2.In a pan melt together the brown sugar and butter add marshmallows and stir until melted. 1 1/2 to 2 Pour over popcorn and mix well.

* We all thought that this was a great treat it was super fast to make and stayed soft for the two days that we had it. Great choice for a quick movie night snack. I give it a 4

Chicken Broccoli Rice

1 Cup long grain rice uncooked
3 cups water
2 tsp low sodium chicken bouillion grandules
1 can 10 oz fat free cream of chicken soup
2 cups chopped cooked chicken breasts
1/4 tsp garlic salt
1 tsp onion powder
1 cup shredded fat free cheese
16 oz bag frozen broccoli thawed


1.Combine all ingredients except for broccoli in the slow cooker.

2.One hour before the end of cooking time stir in the broccoli

3.Cook on high 3-4 hours or on low for 5-6 hours


* I thought that this was actually pretty good. I was a little worried because the rice looked pretty mushy but it tasted great and everyone liked it. I used chicken tenders and only cooked then half way so that they could continue to cook in the slow cooker. This made the chicken super soft and tasted great I give this a 4


Nutritional facts: 3/4 Cup- 200 calories, 2.5 total fat, 30 mg cholesterol,960mg sodium,25g total carbs, 2g fiber, 1g sugar,18g protein

Cheesy Chicken Casserole

 

3 to 4 cooked chicken breasts, chopped 
16-oz. pkg. wide egg noodles, cooked
24-oz. container sour cream 
2 (10 3/4-oz.) cans cream of chicken soup
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 sleeve round buttery crackers, crushed
1/4 cup margarine, melted 
2 tablespoons poppy seed

1.Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

* I thought that this was really good it is really filling and rich so you get full pretty quick but all the flavors mixed well. I give it a 4 1/2

Almond Joy Oatmeal

 

 

1/2 C old fashioned oats

1 C unsweetened, vanilla almond milk (I use Almond Breeze)

2 T shredded coconut, unsweetened

2 T sliced almonds

2 tsp dark chocolate chips

Pinch of salt

1.Prepare the oats according to your favorite method, stove top or microwave with the almond milk. Once cooked, stir in the coconut, almonds and salt and top with chocolate chips.

you can also stir in the chocolate so its thru the whole bowl. YUMMY

 

* This oatmeal was so yummy. It was so fast to make and tasted just like an almond joy. I will make this many times. Its like having a candy bar for breakfast but has to be healthier right lol I give it a 5 I got this recipe from cookincowgirl I love her blog.

Baked Tacos

2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole


1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.

4.Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

* I did half this recipe and ended up with 9 tacos. We all loved these they were a great twist on hard tacos. What I loved most about them was that the shells were not soggy but were soft so when you bite into them they dont just break and all your filling falls out the bottom. My son ate 4 of these himself and was sad when I cut him off after that. lol I will for sure make these again. I got his recipe from blogchef.net and I give them a 5

Slow cooked Caramel Roll Pull aparts

 
1 cup brown sugar

1 tsp. cinnamon

1/2 cup butter or margarine (melted)

2 8 oz. tubes refrigerated biscuits

1.Mix brown sugar and cinnamon together. Separate biscuits and dip into melted butter then into brown sugar mixture coating both sides. Place into a greased slow cooker. Have biscuits overlap so they all fit into crock pot. Cover and cook on high for 1.5 hours. Check to see if they are cooked through. Put on a plate and drizzle with favorite glaze or frosting. 

Glaze:

1/4 cup margarine or butter melted

1/2 tsp vanilla

1 T milk

2 cups powdered sugar

Mix together well. Add more milk if needed to get to desired consistency.

* Super fast great way to make pull aparts I cut the recipe in half and it worked out great I give them a 4 1/2