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Mediterranean Orzo Chicken Salad Recipe

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Mediterranean Orzo Chicken Salad Recipe

Ingredients

2 c uncooked whole wheat orzo pasta
2 c shredded rotisserie chicken
10 cherry tomatoes, halved
½ c crumbled tomato and basil feta cheese
1 can (2 ¼ oz) sliced ripe olives, drained
¼ c chopped sweet onion
¼ c olive oil
2 tbsp lemon juice
½ tsp salt
¼ tsp dried oregano

mediterranean-chicken-salad

Directions

  1. Cook pasta according to directions. Drain pasta; rinse with cold water and drain well.
  2. In a large bowl, combine pasta, chicken, tomatoes, cheese, olives, and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

 

This is super quick and easy. I made this the other day when I was short on time, and it was done in a jiffy!

Chicken With Angel Hair and Cherries Recipe

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Chicken With Angel Hair and Cherries Recipe

Ingredients

8 oz uncooked angel hair pasta
¾ lb boneless skinless chicken breasts, cut into ½ in cubes
1 tbsp cornstarch
½ tsp salt
1/8 tsp pepper
1 tbsp olive oil
1 pkg (6oz) fresh baby spinach
½ c dried cherries
¼ tsp ground nutmeg
½ c shredded Parmesan cheese
1/3 c chopped pecans, toasted
¼ c pine nuts, toasted

chicken-angel-hair-cherries

Directions

  1. Cook pasta according to package directions. Meanwhile, in a small bowl, toss chicken with cornstarch, salt, and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.
  2. Drain pasta, reserving ¾ c pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.

Bruschetta Chicken Wrap Recipe

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Bruschetta Chicken Wrap

Ingredients
1 lb. chicken breast-cut into strips
½ tsp garlic salt
½ – 1 tbsp coconut oil
Soft tortilla shells
2 tomatoes chopped
½ red onion chopped
1 cup fresh spinach
1 tsp fresh basil
½ c grated parmesan cheese
bruschetta-chicken-wrap

Directions

  1. Place coconut oil in a large skillet with chicken on medium-high heat. Cook until chicken is no longer pink and cooked through.
  2. Meanwhile, in a bowl, mix together tomatoes, onion, spinach, basil, and cheese.
  3. Place chicken on tortilla wraps and top with tomato mixture.

 

I have developed a taste for bruschetta recently, so this was another delicious bruschetta recipe. I changed it up a bit with the coconut oil and garlic salt. I have found that the chicken tastes yummier with these ingredients. You can also put slices of fresh mozzarella on these wraps, but I found that the parmesan is just fine as well. Another thing I did was cook the red onion a bit before tossing it with the tomatoes. I also did not have fresh basil, but I tossed in some dried basil when I cooked the onion and it turned out great!

Homemade Pizza Recipe

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Homemade Pizza Recipe

Ingredients

1 c all-purpose flour
2 tsp baking powder
1 tsp dried oregano
1/2 tsp salt
6 tbsp water
2 tbsp plus 1 tsp olive oil, divided
1/2 c pizza sauce
1 jar (4.5oz) sliced mushrooms, drained
1 can (2 1/4oz) can ripe sliced olives
1 c (4oz) shredded part-skim mozzarella cheese

homemade-cheese-pizza

Directions

1. Preheat broiler. In a small bowl, whisk flour, baking powder, oregano and salt. Stir in water and 2 tbsp oil to form a soft dough. Turn onto a floured surface; knead 6-8 times. Roll into a 12-in. circle.

2. Brush bottom of a 12-in. ovenproof skillet with remaining oil; place over medium-high heat. Transfer dough to pan; cook 2-3 minutes on each side or until golden brown. Remove from heat. Spread with pizza sauce; top with mushrooms, olives, and cheese.

3. Broil 3-4 inches from heat 3-5 minutes or until cheese is melted.

 

If you want a healthy, simple, and quick pizza tonight, this is your recipe! It was very tasty and did not leave me feeling guilty and sick after eating it, and I ate 3/4 of a pizza!! I definitely recommend this recipe, and feel free to add any of your favorite toppings. I used Greek olives instead of black olives for some extra flavor.

Parmesan Bow Tie Pasta with Chicken Recipe

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Parmesan Bow Tie Pasta with Chicken Recipe

Ingredients

1 pkg. (16 oz) bow tie pasta
5 tbsp butter, divided
1 lb boneless skinless chicken breasts, cut into 1-in. pieces
1 tsp salt, divided
1 tsp pepper divided
2 medium yellow summer squash or zucchini, cut into 1-in pieces
3 tbsp all-purpose flour
2 garlic cloves, minced
1 ½ c fat-free milk
¾ c grated parmesan cheese
parmesan-bow-tie-pasta

Directions

  1. In a 6 qt stockpot, cook pasta according to directions.
  2. In a large skillet, heat 1 tbsp butter over medium heat. Add chicken. Cook and stir 7-9 minutes or until no longer pink. Add ¼ tsp each salt and pepper; remove from pan. In same pan, heat 1 tbsp butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. Remove from heat.
  3. In a small saucepan, melt remaining 3 tbsp butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and the remaining salt and pepper.
  4. Drain pasta; return to pot. Add chicken, squash and sauce; hat through, stirring to combine.

 

 

I made this dish the other night. I loved the flavors of garlic and parmesan in this dish. It was very flavorful, especially when adding extra parmesan on top. Plus, it was super easy! I think next time I will add some green peas or broccoli as well. Yummy!

Black Bean and Corn Quinoa Recipe

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Black Bean and Corn Quinoa
Ingredients
2 tbsp canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 tsp chili powder
¼ tsp salt
¼ tsp pepper
2 c vegetable stock
1 c frozen corn
1 c quinoa, rinsed
1 can (15oz) black beans, rinsed and drained
1/3 c plus 2 tbsp, minced fresh cilantro, divided

black-bean-corn-quinoa
Directions

1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.

2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.

3. Add beans and 1/3 c cilantro; heat through stirring occasionally. Sprinkle with remaining cilantro.

 

This recipe makes a great side dish for a gathering. It would be perfect for bringing to a Fourth of July, or other holiday cookout or get together.