Cheesy Chicken Pasta Bake
Ingredients:
- Farfalle Pasta (bowtie)
- Mac and Cheese (see Recipe)
- 2 Boneless, Skinless, Chicken Breasts, Cooked and Cubed
- 1 10oz. Bag of Frozen Broccoli
Mac and Cheese
Ingredients:
- 1 lb. Elbow Pasta
- ½ cup Flour
- 1 cup Milk
- 1 cup Sharp Cheddar Cheese
- ¾ cup Gruyere Cheese
- 1 tbsp. Garlic
- 3 tbsp. Butter
- Sea Salt
- Pepper
- Breadcrumbs (optional)
- Directions:
Preheat oven to 350 degrees. Bring salted water to boil in a medium pot and add pasta and follow cooking directions on package. In a large pot on medium heat add butter and garlic and stir until melted. Add flour, a big pinch of salt, and pepper to pot and stir until blended. Add milk and whisk until mixture is mostly lump free and simmer for about 3-5 minutes until mixture thickens. Drain pasta when al dente and add to cheese mixture and stir until blended.
Directions:
Follow directions for cooking mac and cheese but use farfalle pasta instead of elbow. Prepare broccoli following packaging directions. Add chicken and broccoli to cheesy pasta and blend. Spray a 13X9 inch baking dish with cooking spray and pour in pasta. Bake uncovered for 15-20 minutes at 350 degrees.
Orzo Soup
Ingredients:
- 2 Cups of Cooked Chicken, Chopped
- 8 oz. Orzo Pasta
- 2 Quarts Chicken Broth
- 1 cup Carrots, Chopped
- 1 cup Celery, Chopped
- ½ Onion, Chopped
- 1 tsp. Thyme
- 1 tsp. Minced Garlic
- 1 tsp. Chicken Bouillon
- ½ tsp. White pepper
- Olive Oil
Directions:
In a large pot drizzle olive oil and sauté onions, carrots, and celery for 2 minutes. Add minced garlic and sauté for 1 additional minute. Next add broth, bouillon, white pepper, and thyme, and bring to boil. Add chicken and orzo and cook on low for 18-20 minutes.
Ranch Dip
Ingredients:
- 16 oz. Light Sour Cream
- 1 tbsp. Parsley, Finely Chopped
- 1 tbsp. Dill, Finely Chopped
- 1 tsp. Onion Powder
- 1 tsp. Garlic Salt
Directions:
In a small bowl or sour cream container combine all ingredients. Stir with spoon until mixture is well blended. Cover and refrigerate for at least 1 hour before serving.
Fresh is best but dried herbs will do.
Guacamole
Ingredients:
- 3 Avocados, Ripe
- 1 tbsp. Olive Oil
- 1 Lime
- Sea salt
- Black Pepper
- ¾ cups Pico de Gallo (see recipe)
Directions:
Cut and pit avocado and add to medium size bowl with the olive oil, salt, and pepper. Slice lime in half and squeeze the juice of the halves into the avocado and mash mixture allowing some pieces to stay chunky. Next, add the pico de gallo mix and gently blend with spoon. Cover and refrigerate until ready to serve.
Pico de Gallo
Ingredients:
- 2 Tomatoes, Diced
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Onions
- 1 Diced Jalapeno Pepper, Seeds Removed
- Directions:
In a medium bowl mix all ingredients together, cover, and place in fridge until ready to serve.