Chicken Sausage Pasta

I don't really have a recipe, as I made this up, but here's sorta how it goes! Adapt to what you have on hand!

Olive oil
Veggies-I usually use 2-3 bell peppers and an onion
Pasta-I usually use half a box of ziti or penne
2-3 chicken and apple sausages (I usually get mine at Costco and then freeze them)
Your favorite red sauce
 
Cook pasta according to directions on box.  Chop veggies and sausages into bite size pieces. Heat oil in pan and then saute veggies and sausages until desired doneness. Combine pasta, veggies and sausage, and sauce.  Heat on low for a couple of minutes. Enjoy!

Contributed by Jenna Mullen

(Sorry I stink at writing recipes!)

Easy Chicken Enchiladas

Brought by Jenn Iverson

2-3 chicken breasts

1 can (10 oz.) red enchilada sauce (I prefer Old El Paso mild)

1 cup sour cream (I use light)

2 cups cheddar cheese, shredded

8 whole wheat flour tortillas

Boil chicken for 20-30 minutes, until cooked through (alternately, put frozen chicken breasts in Crock Pot with a little bit of water and cook on high 3+ hours until cooked through).  Cool chicken, remove fat, and shred or cut into small pieces. 

Preheat oven to 350º.  In a medium-sized bowl, stir together sour cream and enchilada sauce.  Spread tortillas out on a table or countertop.  Divide the chicken evenly among the tortillas.  Top each with a scoop (1-2 Tbsp.) of sauce and a handful of cheese.  Spray the bottom of a 9x13” baking dish with cooking spray.  Roll up tortillas and place in dish.  Top with extra sauce and cheese.  Spray a piece of aluminum foil with cooking spray (to prevent the cheese from sticking) and cover dish.  Bake for 20 minutes or until heated through.  Remove foil and continue baking until cheese on top is nicely melted.

Skillet Chicken Nachos

Brought by Jenn Iverson
Recipe from Betty Crocker



I love this recipe!  It is SUPER easy!  It works great for quick lunches or dinners - everyone can just dish up their own plate with however many chips they want.  It also works great as leftovers!


Ingredients:

1

tablespoon olive or vegetable oil

1 1/4

lb boneless skinless chicken breasts, cut into 1/4-inch pieces

1 

package (1 oz) taco seasoning mix (I use 1 Tbsp. taco seasoning)

1

can (8 oz) tomato sauce

1

medium red bell pepper, chopped (1 cup)

1

can (15 oz) black beans, drained, rinsed

1

can (7 oz) corn, drained (I use frozen corn) 

2

cups shredded Mexican cheese blend (8 oz) (or cheddar)

6

oz tortilla chips (I like Snyder's Restaurant Style)

1/4

cup chopped fresh cilantro (optional)

Directions:

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2. Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Chicken Fajita Tostadas

Contributed by Jenn Iverson
From Martha Stewart's Everyday Food 

Ingredients

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar
• Cilantro-Lime Rice, for serving (optional)

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Sweet Potato Chili

Contributed by Maryn Coughran

found on Chocolate Covered Katie

Ingredients 

• 2 cups sliced onion (1 large)
• 20 oz peeled and cubed sweet potato
• 2/3 cup diced zucchini
• 1-2 cans black beans (or another bean)
• 28-oz can diced tomatoes
• 1 1/2 T chili powder
• 1 tsp cumin
• 1 tsp salt
• 2 tsp orange zest
• 1 cup water (or broth)

Directions

Combine all ingredients in a big pot, and bring to a boil. Then lower and cook until the sweet potatoes are soft. The chili tastes even better the next day, after the flavors have had a chance to combine.