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Chicken Bow Tie Sausage Pasta
This recipe is perfect for that beloved Italian night with your family! It is packed with protein and iron. This healthy pasta recipe will for sure become a family favorite. Bon Appetit!
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves
- 1/2 medium onion chopped
- 8 ounces chicken breast boneless, skinless
- 1/2 pound turkey sausage
- 2 Roma tomatoes
- 1/2 medium green bell pepper chopped
- 1 14.5 ounce can tomato sauce unsalted
- 1 16 ounce package bow tie pasta
- 1/2 tablespoon Italian herb blend
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Instructions
- Bring a large pot of water to a boil. Add pasta and cook 8 to 10 minutes or until al dente; drain.
- Cut chicken breast into large bite size pieces.
- Cut sausage into large pieces. In a large, deep skillet over medium low heat, add oil, garlic and onion and saute to flavor oil.
- Add chicken and sausage to skillet and brown lightly.
- Add tomatoes, tomato sauce and green peppers.
- Bring to a boil and let simmer for 20 minutes. Season mixture with Italian herb blend.
- Add cooked, drained pasta to a skillet mixture.
- Toss and serve.
Recipe Notes
Baked Potato Soup
A soup to warm your soul with a twist! Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!
Ingredients
- 3 cups baked and peeled russet potatoes
- 3 1/2 cups cauliflower fresh florets (look for your grocery store’s ready to eat bag)
- 1/2 cup yellow onion chopped
- 2 garlic cloves chopped
- 2 cups fat-free lower sodium, chicken broth
- 2 cups 1% Milk
- 1/2 teaspoon salt
- 1/4 teapsoon pepper
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup reduced-fat shredded cheese
- 1/4 cup green onion chopped
- 3 slices cooked low sodium turkey bacon crumbled
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Instructions
- Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
- Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
- In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
- Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
- Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
- Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
- Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes
Quinoa Butternut Squash Fall Bake
Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.
Ingredients
- 1 pounds ground turkey fat free
- 6 cups butternut squash (about 2 whole squash) cubed
- 1 tablepsoons extra virgin olive oil
- 3/4 cup dry quinoa
- 5 cups spinach leaves
- 2 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese reduced fat
- 1/3 cup dried cranberries
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Instructions
- Start with a clean prep area and washed hands.
- Preheat oven to 350 degrees.
- Cook ground turkey in a skillet on medium heat until done.
- On a separate burner, cook quinoa according to the package instructions.
- In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
- Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
- Place in oven safe pan and bake for 55 minutes.
- Top dish with parmesan cheese and cranberries.
Pepperoni Frittata
https://www.youtube.com/watch?v=JsgBDn5K63Y
Ingredients
- 2 1/2 cups frozen shredded hash browns thawed, low sodium preferred
- 1/3 cup chopped onion
- 1 tbsp olive oil
- 1 1/4 cup fat free egg substitute
- 1/2 cup skim milk
- 1 tsp Italian blend herb seasoning
- 1/2 tsp ground black pepper
- 20 slices pepperoni prefer turkey or low fat
- 3/4 cup shredded Mexican cheese blend
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Instructions
- In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
- Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
- Pour over potato mixture; stir to combine.
- Sprinkle with pepperoni.
- Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
- Remove from the heat.
- Sprinkle with cheese; cover and let stand for 2 minutes.
- Cut into wedges.
Recipe Notes
