Fresh Asparagus, Tomato & Chicken Pasta

Ingredients:

• 1 lb boneless skinless chicken breasts, cut into small pieces
• 1/2 lb thin fresh asparagus spears, trimmed and cut into 1 inch lengths
• 1/2 cp chopped onions
• 1 tub (10 oz) Philadelphia reduced fat Italian Cheese & Herb Cooking Creme
• 2 cups hot cooked pasta
• 1 cup cherry tomatoes
• 2 tablespoons shredded parmesan cheese

Directions:
Cook and stir chicken, asparagus and onions in large non-stick skillet on medium heat for 7-8 minutes or until chicken is done and asparagus is crisp and tender. Add cooking creme and pasta and stir for 3 minutes. Stir in tomatoes and top with parmesan cheese.

*Recipe courtesy of Kraft Foods via ZipList  

Ranch Cheddar Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup mayo
• 2 tablespoons dry ranch dessing seasoning
• 1/4 cup grated cheddar cheese
• 1/4 cup panko
• cooking spray

Directions:

Preheat the oven to degrees. Place the chicken in a large baking dish. Combine mayo, ranch, and cheese in a bowl. Spread on top of chicken. Sprinke panko crumbs on top, lightly spray with cooking spray. Bake 25 minutes.

*Recipe courtesy of Buns in my Oven via ZipList

Slow Cooker Chicken Caesar Sandwich

Ingredients:

• 2 pounds boneless chicken breasts
• 1 cup caesar dressing
• 1/2 cup shredded parmesan cheese
• 1/2 cup fresh or 2 teaspoons dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• hamburger buns

Directions:

Place the chicke nin a slow cooker with 1-2 cups of water, cover on low heat for 4-6 hours. Remove chicken from from slow cooker, drain water. Put chicken on a cutting board and pull chicken into shreds, discarding fat. Place chicken back in slowcooker and add dressing, cheese, parsely and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes. Spoon mixture on buns, top with extra cheese and lettuce.

*Recipe courtesy of keva1207 via ZipList

Enchilada Casserole

Ingredients:

• 1 lb ground beef
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 5 oz cream cheese
• 1/4 cup light sour cream
• 10 oz enchilada sauce
• 1 cup shredded cheddar cheese (divided)
• 1 cup monterey jack cheese (divided)
• 1 cup frozen corn kernals (thawed)
• 4 oz green chiles
• 16 oz noodles
• salt & pepper to taste
• cilantro for garnsh

Directions:

Cook pasta according to package instructions. Meanwhile, brown the groundbeef and drain the fat. Add the chili powder, cumin and cream cheese to ground beef. Cook over low heat until melted. In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn and chiles. Pour the ground beefmixture into the sour cream mixture and add salt & pepper to taste. Stir to combine. Add te cooked noodles and stirto combine. Pour into a casserole dish and top with the remaining cheese. Bake at 350 degrees until the cheese has melted. Sprinkle the top with cilantro.

*Recipe courtesy of Buns In My Oven

Pasta with Broccoli Rabe and Bolognese Sauce

Ingredients:

• 1/8 tsp table salt, for cooking pasta
• 2 tsp olive oil
• 1 cup(s) (chopped) onion(s), chopped
• 1 Tbsp minced garlic
• 3/4 pound(s) uncooked lean ground beef (with 7% fat)
• 2 1/2 tsp fennel seed
• 28 oz canned crushed tomatoes, fire-roasted recommended
• 1/4 tsp table salt
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 12 oz uncooked whole-wheat pasta, penne rigate suggested
• 1 pound(s) broccoli rabe, ends trimmed, cut into 1 1/2-inch pieces (I used regular broccoli)
• Parmesan cheese (optional)

Directions:

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook until browned, breaking up meat with a wooden spoon, about 3 to 4 minutes.

Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.

Drain pasta and broccoli rabe; return to pot. Add sauce; toss to mix and coat. Add Parmesan cheese if desired. *Recipe courtesy of weightwatchers.com

Creamy Chicken Stew

Ingredients:

• 5 frozen chicken breasts
• 1 16 oz. jar of salsa verde
• 2 cans black beans
• 1 can sweet corn
• 1 can diced tomatos
• 1 teaspoon ground cumin
• 1 package of cream cheese (I use 1/3 less fat)

Directions:

Place all ingredients, except cream cheese, in slow cooker. Cook on low 8-10 hours. Add cream cheese on warm setting for 30 minutes, stir. Serve as a stew or over rice.

*Recipe courtesy of sparkrecipes.com

Spinach & Goat Cheese Quiche

Ingredients:

• 3 large eggs
• 1 pre-made pie crust
• 1 9 oz. package of frozen spinach (no sauce)
• 3 cloves fresh garlice minced
• 2 shallots finely chopped
• 1 red pepper finely chopped
• 1/3 cup goat cheese
• 1 1/2 TBSP butter
• 1/2 cup milk
• salt/pepper to taste

Directions:

Preheat over to 375 degress. Beat eggs in large bowl and set aside. Melt butter in medium sauce pan and add shallots, garlic and red pepper. Cook until vegetables are soft (about 5-8 minutes). Thaw and drain spianch. Add shallots, garlic, peppers and spinach to eggs. Add cheeses, milk, salt & pepper. Stir and pour mixture into pie crust. Bake for 45 minutes - 1 hour. Let cool 5-10 minutes and serve.

*Recipe couresty of Jennifer Bredberg & epicurious.com