Skip to main content


Showing posts from November 20, 2012

Grilled Chicken Caprese Pasta

Yields about 6 servings

2 medium chicken breast halves, grilled and diced into strips*
9 oz Rigatoni or Penne pasta
2 cups fire roasted tomato pasta sauce (I used Classico)
1/2 cup heavy cream
1/3 cup finely grated Romano Cheese
1 clove garlic, finely minced
red pepper flakes, to taste (optional, for added heat)
Salt and freshly ground black pepper, to taste
1 pint grape tomatoes, diced into halves
12 oz fresh mozzarella, grated**
16 fresh Basil leaves, chopped chiffonade style (mine were fairly small)

Beer Battered Deep Fried Turkey

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 cups cold soda water or beer

Cheesy Enchilada Casserole


1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro