This homemade cranberry pecan sauce is an easy and flavorful twist on a staple holiday dish. If you want to avoid using canned cranberry sauce, or you just want to try something new, here is a great recipe to try this year.
Stove Top Green Enchiladas
Stove Top Green Enchiladas is perfect for those evenings when you’re short on time but want to prepare a healthy meal for your family.
Ingredients
- 1 tablespoon olive oil
- 2/3 cup chopped onion
- 1/4 cup flour
- 2 1/2 cups diced green chilies
- 2 cups reduced-fat unsalted chicken broth
- 2 cups cooked shredded, skinless chicken breast 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 8 corn tortillas 6 inch
- 1 cup reduced-fat extra-sharp finely shredded cheddar cheese
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Instructions
- Heat the oil in a medium sauce pan.
- Sauté the chopped onion in the oil.
- Add the flour and cook for 1 minute.
- Add the chilies, chicken broth, chicken and garlic powder.
- Simmer uncovered for 5 minutes.
- Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
- Add to the chile and chicken mixture.
- Cook for 2 more minutes.
- Tear the tortillas into strips and divide in- to thirds.
- Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
- Sprinkle the cheese over the enchiladas.
- Cover the pan and cook until the cheese has melted. Serve immediately.
Recipe Notes
Spicy Spaghetti with Grilled Chicken
Spicy Spaghetti with Grilled Chicken has a spin on your normal spaghetti recipe. This quick and healthy recipe will be one everyone will love.
Ingredients
- 8 ounces whole wheat spaghetti
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoon chili pepper flakes
- 1 1/2 tablepsoon olive oil
- 1/2 teaspoon black pepper
- 1 6 ounce can of tomato paste
- 1 pound cooked grilled chicken breast, cut into strips
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Instructions
- Cook spaghetti according to the directions on the package, until it is al dente.
- Strain spaghetti and place in a large serving dish.
- Add minced garlic, chili pepper flakes, olive oil, and pepper, and tomato paste and mix together well.
- Grill chicken breasts, cut into strips, and stir into spaghetti.
Recipe Notes
Easy Spinach and Chicken Pasta
Easy Spinach and Chicken Pasta is a quick and healthy meal that will be sure to satisfy everyone at your table! Try out this recipe and our many others!
Ingredients
- 8 ounces whole wheat penne pasta
- 1 tablepsoon olive oil
- 1 pound boneless skinless chicken breast, cooked and cubed
- 1/4 teaspoon Italian seasoning
- 1 28 ounce jar low-sodium spaghetti sauce
- 1 14 ounce can unsalted petite diced tomatoes drained
- 3 ounces low-fat or fat-free cream cheese
- 2 cups fresh baby spinach
- 1 cup reduced-fat shredded mozzarella cheese
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Instructions
- Cook pasta according to package directions and drain. Pour into a greased 9x13 baking dish.
- Heat oil in a large skillet over medium-high heat. Add chicken, Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
- Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture.
- Simmer until cream cheese is melted. Stir in spinach. Cook another 2-3 minutes, until the spinach is slightly wilted.
- Pour chicken and tomato sauce mixture over pasta, mix well. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, and remaining mozzarella.
- Bake, uncovered for 20 minutes, or until bubbly.
Recipe Notes
Chicken Fajitas
Our Easy Chicken Fajitas recipe can not get any easier! All you need is your ingredients and a slow cooker, and dinner will be ready when you get home!
Ingredients
- 1 pound boneless skinless chicken breast halves
- 1 16 ounce can no salt added pinto beans rinsed and drained
- 1 14.5 ounce can diced tomatoes with mild green chilies drained
- 1 each medium green, red and yellow sliced into strips
- 1 medium onion halved and sliced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 6 6- inch corn tortillas warmed
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Instructions
- In a 3-quart slow cooker, combine chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
- Remove chicken and cool slightly. Shred and return to slow cooker to heat through.
- Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce, tomato and& sour cream if desired
Recipe Notes
