Buffalo Chicken Pasta

Ingredients:

2 lb. chicken breast, diced
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 Tblsp. oil
1 medium onion, diced
2 Tblsp. minced garlic
1 oz. tomato paste
1 ¾ cup chicken stock
7 oz. cream cheese
2 Tblsp. unsalted butter
¼ cup buffalo sauce
12 oz. penne pasta
¼ cup reserved pasta water
¼ cup grated cheddar cheese
¼ cup grated mozzarella
Drizzle of ranch dressing
Drizzle of buffalo sauce
 
Preparation:
1. Boil pasta, reserving ¼ cup of pasta water when done.
 
2. While pasta is cooking, toss chicken in garlic powder, onion powder, paprika, salt and pepper.
 
3. Cook chicken in olive oil in skillet until a little over halfway done.
 
4. Add onion and garlic to skillet and continue cooking until onion is almost clear.
 
5. Add tomato paste and chicken stock, then bring to a bubble/low boil.
 
6. Reduce heat to low and simmer for 10 minutes.
 
7. Add cream cheese, butter and buffalo sauce. Stir until creamy.
 
8. Add pasta and pasta water, and mix thoroughly.
 
9. Mix in grated cheese.
 
10. Top with drizzles of ranch and buffalo sauce, as desired.

Steph's Lebanese Dip

Ingredients:
1 large container hummus
½ cup finely chopped cucumbers
½ cup finely chopped tomatoes
 
Lebanese Spice Mix: 
3/4 Tblsp cinnamon
1 tsp nutmeg
¼ tsp allspice
¼ tsp marjarom
1/8 tsp cumin
1 tsp salt
1/2 tsp pepper
 
Meat mixture:
2 Tblsp ghee        
1/4 cup pine nuts
1 lb lean ground chuck
1 onion, chopped fine
2 Tblsp Lebanese Spice Mix
 
Tzatziki:
2 cups sour cream (can use 3 cups Greek yogurt or sour cream strained in cheesecloth overnight, for a thicker, creamier spread)
1/2 cucumber, grated or processed in a food processor
2 tablespoons dillweed (or to taste)
1 tablespoon minced garlic
Juice of 1 lemon 
Salt, to taste
 
Preparation:
1. Mix all ingredients for Lebanese Spice Mix and set aside to cool.
 
2. Make meat mixture by putting ghee in skillet and heat.
 
3. Add meat filling ingredients of ground chuck, onion, pine nuts and spices.
 
4. Chop meat up while cooking, until it is crumbly. Cook until meat is done, then test to make sure there is enough salt in meat. Add salt if needed. Drain meat, then set aside to cool. 
 
5. Make tzatziki by grating or processing the cucumber. 
 
6. Put cucumber on a paper towel, sprinkle with salt, and let it sit for 10 minutes to remove some of the moisture. You can wring it out and blot it to get it as "dry" as possible.
 
7. Mix all remaining tzatziki ingredients together with a whisk.
 
8. Spread hummus in bottom of casserole dish.
 
9. Spread cooled meat over hummus.
 
10. Top meat with tzatziki, spreading carefully to avoid mixing meat into tzatziki.
 
11. Sprinkle tzatziki layer with cucumbers and tomatoes.
 
12. Serve with pita chips, bagel crisps or another sturdy chip.

 

Baked Feta Pasta

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
4 Tblsp. Italian herb seasoning (NOT spaghetti seasoning), divided
½ cup extra virgin olive oil, divided
4 Tblsp. butter
16 ounces cavatappi pasta or pasta of choice
2 pints cherry tomatoes
8-oz. block of feta cheese
1 Tblsp. salt, divided
½ tsp black or red pepper
2 garlic cloves minced
¼ cup packed chopped fresh basil, if desired
½ cup shredded parmesan cheese, if desired for topping
 
Preparation:
1. Mix yogurt and 2 Tblsp. Italian herb seasoning and ¼ Tblsp. salt.
 
2. Put chicken pieces into yogurt mixture, then place in fridge to marinate for at least 30 minutes.
 
3. Once chicken is finished marinating, heat 2 Tblsp. olive oil and 2 Tblsp. butter in large skillet.
 
4. Add half of the chicken pieces, and cook until browned on all sides and cooked throughout.
 
5. Remove cooked chicken from skillet, and keep warm.
 
6. Repeat with remaining chicken.
 
7. While chicken is cooking, bring a large pot of salted water to boil, then cook pasta until al dente stage.
 
8. Also while chicken is cooking, heat oven to 400 degrees.
 
9. Mix 4 Tblsp. olive oil with 2 Tblsp. Italian herb seasoning, ¾ Tblsp. salt and pepper.
 
10. Dip feta block in olive oil mixture on both sides, then place in the middle of a 9x13” baking dish.
 
11. Mix tomatoes and garlic in olive oil mixture, then pout over feta. Add more olive oil and seasonings, if needed.
 
12. Bake feta and tomatoes, covered, in the preheated oven for 25 minutes, then remove foil and cook for 10 minutes longer, or until the tomatoes burst and the feta cheese melts.
 
13. When the pasta is al dente, drain, reserving ½ cup of the cooking liquid.
 
14. When feta and tomatoes are done, add fresh basil and toss to combine.
 
15. Gently fold feta, tomatoes and basil, chicken and pasta together in a large bowl. If more “sauce” is needed, add cooking liquid slowly, until desired sauce level is reached.
 
16. Top with parmesean before serving, if desired.
 
 

Seven-Layer Dip

Ingredients:
1 ¼ cups salsa
16 oz. canned refried beans 
2 Tblsp. milk
8 oz. cream cheese, softened
½ cup sour cream
2 Tblsp. taco seasoning
1 cup guacamole, prepared
1 ½ cups cheddar cheese
½ cup black olives 
½ cup tomatoes
Green onions, for garnish
 
Preparation:
1. Place salsa in a sieve to drain any liquid, to keep your dip from getting runny. Set aside.

2. Combine refried beans and milk until smooth. 

3. Spread beans in the bottom of a 9x13 pan.

4. Combine cream cheese, sour cream and taco seasoning with a mixer on medium speed. 

5. Spread cream cheese mixture over refried beans and gently spread.

6. Spoon guacamole over cream cheese and gently spread. 

7. Spread drained salsa over guacamole mixture.

8. Top salsa with cheese.

9. Add olives and tomatoes on top, along with green onions, if desired.

10. Chill one hour before serving. 

Shrimp Scampi

Ingredients:
2 Tblsp. olive oil
4 Tblsp. butter
1 ½ Tblsp. minced garlic
1 lb. large shrimp, shelled, with tails on or off
Salt and freshly ground black pepper to taste
½ cup dry white wine or chicken broth
½ tsp crushed red pepper flakes, or to taste (optional)
Juice of 2 lemons, or ¼ cup bottled lemon juice
3 Tblsp. dried parsley (can use fresh, if desired)
8 oz. angel hair pasta
(Optional) Fresh parmesan cheese can be used as a topping before serving. 
 
 
Preparation:
1. Cook angel hair pasta, then drain, reserving 1 to 2 cups of the pasta water.
 
2. Heat olive oil and 2 Tblsp. of butter in a large pan or skillet. 
 
3. Add garlic and sauté until fragrant, about 30 seconds to one minute. 
 
4. Add the shrimp, season with salt and pepper to taste, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. 
 
5. Pour in wine (or broth) and add red pepper flakes (if using).
 
6. Bring to a simmer for 1-2 minutes, or until wine reduces by about half and the shrimp is cooked through (don't overcook the shrimp, or it will get tough).
 
7. Stir in the remaining butter, lemon juice and parsley, and remove from heat immediately.
 
8. Put the pasta in the skillet and toss with the sauce and shrimp, adding a splash of reserved pasta water if it needs to be thinned.
 
9. Top with grated parmesan cheese, if desired.

Buffalo Chicken Chalupas

Ingredients:

1 chicken breast, tenderized

4 Tblsp ranch dip seasoning

2/3 cup Greek yogurt

½ cup cottage cheese

½ cup Franks Red Hot Buffalo Sauce

2-4 Josephs Pita or 2-4 chalupa shells

¼ cup Colby Jack cheese

¼ cup mozzarella cheese

1 Roma tomato, sliced

Shredded lettuce

 

Preparation:

1. Season both sides of the chicken breast with the ranch powder.

 

2. Spray both sides of the chicken breast with cooking spray, then air fry on 400 degrees for 9-10 minutes. (Alternately, put 2 Tblsp olive oil in a skillet and cook chicken breast.)

 

3. While chicken is cooking, combine yogurt, cottage cheese buffalo sauce in a small blender. Blend till smooth.

 

4. Once the chicken is fully cooked, dice it into very small chunks.

 

5. Combine chicken with buffalo sauce.

 

6. Spread some of the chicken mixture on one side of a piece of pita or chalupa. Top with cheeses, then fold in half tightly.

 

7. Spray outside (both sides) of the pita/chalupa.

 

8. Cook in air fryer at 400 degrees for 4 minutes. You can add a ramekin on top of each one to make sure they stay closed while in the air fryer.

 

9. Garnish with tomato and lettuce.

 

Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.

Shredded Chicken Tacos

Ingredients:
6-7 chicken tenderloins, or 1 boneless, skinless chicken breast, cut into 2” chunks

3 Tblsp. oil, divided 

1/4 yellow bell pepper, diced

1/4 white onion, diced

Garlic powder

Onion powder

Paprika

Salt

Pepper

Chili flakes

1/3 cup water

3 small flour tortillas (not mini)

½ cup mozzarella cheese

 

Preparation:

1. Season the chicken, and cook in a skillet using half of the olive oil. Remove chicken from skillet and set aside. 

2. In the same skillet, add the remainder of the oil, and sauté peppers and onions, seasoning them with the same spices.

3. While the peppers and onions are cooking, shred the cooked chicken.

4. Once peppers and onions are soft, add water and stir.

5. Add chicken back to skillet, and stir everything together. 

6. Move chicken mixture to sides of skillet. Dip one tortilla in the juices of the pan.

7. Place dipped tortilla in another skillet, and fill it halfway with 1/3 of the chicken mixture and 1/3 of the cheese.

8. Fold tortilla in half to make it look like a taco, and heat in skillet on both sides until cheese is melted and outside is crispy.

9. Repeat with remaining tortillas.

 

Creamy and Healthy Cajun Chicken

Ingredients:

2 chicken breasts, diced into 1-2” pieces
½ tsp sriracha
1 Tblsp. garlic
1 Tblsp. oregano
1 Tblsp. paprika
1 Tblsp. olive oil
2 Tblsp. butter
1 Tblsp. garlic paste
1 tsp oregano
½ cup chopped onions
2 Tblsp. tomato paste
1 tsp oregano
2/3 cup skim milk
2 oz. low fat cream cheese
½ cup parmesan cheese
1 cup uncooked rice (2 cups cooked)

 

Preparation:

1.     Marinate chicken for at least 30 minutes in sriracha, garlic, 1 Tblsp. oregano, paprika and olive oil.

2.     Cook chicken in skillet, adding olive oil if needed.

3.     While chicken is cooking, cook rice according to package instructions.       

4.     Remove chicken from skillet and keep warm.

5.     On low heat, melt butter. Mix in garlic paste, 1 tsp. oregano, chopped onions and oregano.

6.     Once onions are soft, add milk, cream cheese and parmesean, and stir until combined.

7.     Return chicken to skillet, toss in sauce, and let simmer for five minutes.

8.     Serve chicken mixture over rice, garnishing with parsley and chili flakes, as desired.

Quick Chicken Jambalaya

Ingredients:
1 Tblsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1 Tblsp. Cajun seasoning
1 cup long grain rice
1 can fire roasted diced tomatoes
2 cups chicken stock
1 cup diced smoked sausage (optional)
 

Preparation:
1. Heat oil in a large skillet with a lid, and brown chicken for 5-8 minutes until golden.

2. Remove chicken and set aside. 

3. Sauté onion for 3-4 minutes until soft.

4. Add pepper, garlic, seasoning and sausage (if desired), and cook for 5 minutes more.

5. Stir the chicken back in, along with the rice, tomatoes and chicken stock. Cover and simmer for 20-25 minutes, until the rice is tender.

 

Chicken Chow Mein

Ingredients:
Chicken Marinade:
1 ½ lbs chicken breast, cut into thin strips
2 tsp paprika
1 tsp black pepper
2 tsp garlic powder
4 tsp low sodium soy sauce 
2 tsp sesame oil
 
Noodles and Vegetables:
2 cups uncooked chow mein egg noodles
1 Tblsp. minced garlic
1 medium red onion, sliced
1 medium red bell pepper, sliced
1 cup green onion, chopped
3 ½ Tblsp.  low sodium soy sauce
3 ½ Tblsp. oyster sauce
1 Tblsp. rice vinegar
Sesame seeds and chili flakes for garnish
Cooking spray or olive oil for sautéing
 
Preparation:
1.     Marinate the chicken for 30 minutes or longer.

2.     Cook noodles according to package instructions and drain.

3.     Cook chicken in skillet, then remove from pan and keep warm.

4.     Sauté vegetables in skillet.

5.     When vegetables are slightly soft, add garlic, soy sauce and vinegar. Mix to coat vegetables.

6.     Add cooked noodles to vegetables in skillet, and toss to coat.

7.     Top with cooked chicken and serve with sesame seeds and chili flakes.

NOTE: If there’s not enough sauce/noodles aren’t dark, add extra soy or oyster sauce after mixing until desired color/sauce amount is reached.