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Cajun Chicken Pasta on the Lighter Side

Cajun Chicken Pasta on the Lighter Side
Celebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce. One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy! I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. This dish comes together rather quickly once all your vegetables are chopped. You can make this with shrimp instead of chicken, or use a combination of both. Cajun Chicken Pasta on the Lighter SideSkinnytaste.comServings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 ptsCalories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 gSodium: 126.5 mg (without salt) Ingredients: Related:  pouletChickenOn The Menu

Easy Chicken and Couscous Skillet Dinner Okay, so I have to share this recipe with you guys! This is probably our favorite, quickest, easiest weeknight dinner. It’s definitely my go-to meal. Just a few simple things you can keep on hand and grab from your pantry or freezer when you want to make this — chicken, Israeli Couscous, diced onions, carrots, and celery, garlic, chicken broth, olive oil, salt and pepper — no special trip to the store needed! Have you tried Israeli (Pearl) Couscous? I love using rotisserie chicken in this recipe. I love using frozen, diced onions and carrots. Celery is one thing I don’t mind chopping! Use what you need, then freeze the rest in a freezer bag. Now that we’ve got all our ingredients, all you have to do to make this dinner is add a couple of tablespoons of olive oil to a large skillet over medium high heat. Throw in two cups each of your three veggies… And plenty of salt and pepper. Pretend you see a photo of me adding minced garlic and stirring until combined and fragrant, about 30 seconds.

Chicken Spaghetti Casserole Chicken Spaghetti Casserole When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! I live in San Diego- not really the Casserole Capital of America. This is quite the cheesy casserole, and I mean that in a good way. Here’s what you’ll need for this recipe. Boil the pasta, just so it’s kinda al dente (still has a slight bite to it). Melt 1 tablespoon of butter in a pan. Cook the veggies in that melted butter, just until they’re a little bit softened up. Mix nonfat milk with fat-free cream of mushroom soup. Pour that sauce into the veggies. Mix it up. Add cheese. It melts into the sauce nicely. Mix in chopped, cooked chicken and the pasta. Add some tabasco for flavah. Pour it into a greased baking dish. It looks purdy, don’t it? More cheese. Sprinkle it on the top. Bake it for a half hour or so, and it comes out all bubbly and hot and melty.

chicken fajitas with homemade guacamole & salsa Method A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny. Put your griddle pan on a high heat. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Finely chop your chilli. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Warm your tortillas up in a microwave or a warm dry frying pan. Nutritional Information Amount per serving:

Stir Fried Noodles with Shrimp and Vegetables {Filipino Pancit Canton} So I’ll just come right out and say it. One thing I have done a pretty bad job at in my new life here is trying new Filipino foods. I know. When you visit a new place, all you want to do is try super exotic things and eat street food and take pictures of it and maybe even risk getting a few dreaded drops of water in your system just to get the full experience. You’re fun and adventurous and you soak it up. Well, I moved to a new place and that did not happen to me. I did get some cute and curious neighbors, though. On an all-too-frequent-basis, I have found myself – er, still find myself? Truthfully, I’ve only scratched the surface on making and trying Filipino foods. Now that I’m starting to feel a bit more comfortable – yes, it takes me four months to get comfortable, what of it? And then I’m going to stir fry them with shrimp and veggies and eat em out of the pan. This is a traditional Filipino noodle dish that is so simple and so full of great flavor. But anyway. Prep time: Cook time:

Inchi Kabin/Nyonya Fried Chicken This is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. Ingredients: 1 small chicken – about 2.5 pounds Marinate: 2 tbsp curry powder 2 tbsp grated ginger 2 tbsp chili powder – you can use less 1 tsp garlic powder 2 tbsp soy sauce 1 tsp coriander powder 1 tsp cumin powder 4 tbsp coconut milk Salt to taste 1. Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat.

Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Then just up the amount of chicken or mushrooms by 1 cup or I was thinking some broccoli or asparagus tips would also work well in place of the tomatoes. I did however really enjoy the sun-dried tomatoes in this dish but some of my family did eat around them. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne

Skinny Greek Yogurt Chicken Lately, I've tried to be a much better Pinterest user. Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try! I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. This recipe was so extremely easy, convenient, and absolutely delicious. The greek yogurt locks in the moisture, and the spices just kick it up to a whole different level. We were both huge fans... in fact I've made it two more times since then because it was so yummy! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you! { Skinny Greek Yogurt Chicken } Ingredients: Directions: 1) Preheat oven to 375 degrees. 2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. 5) Bake for 45 minutes.

Chicken Jambalaya Recipe - 7 Point Value If you love Mardi Gras recipes as much as I do, you’ll love this Weight Watchers Chicken Jambalaya Recipe! It’s the perfect meal to serve at any Mardi Gras feast, and it has just 7 Weight Watchers Points per serving, so you can enjoy yourself, while still staying on track with your weight loss plan. This a super easy recipe to make, and it still has all the flair of the traditional jambalaya recipe – just less fat and calories, making it lower in Weight Watcher Points. Packed with fiber and protein, this favorite New Orleans Recipe will fill you up without filling you with guilt. Directions: Coat a large, nonstick saucepan with cooking spray. Serving size is 1 1/4 cups Each serving = 7 Weight Watchers Points

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