Healthy Pesto Pasta Salad

Well, you probably knew this recipe was coming, so here it is. My basil plant is a rockstar so I made another batch of homemade pesto. I made this pasta concoction myself and it was my first attempt. Simply delicious! So many flavors and textures!!

Pesto Pasta Salad

1 container of cherry tomatoes, quartered

1 16 oz. box penne pasta (I used all but about 1 cup of the cooked pasta)

1 large english cucumber, quartered

1 6 oz. can medium black olives, drained & halved

~1/2 mason jar prepared pesto (pesto recipe)

black pepper to taste

dash red pepper flakes (if you are so inclined)

juice of half a lemon (eyeball)

Boil pasta in salted water until al dente and drain. Splash cool water over cooked pasta and let cool. Transfer to a large bowl and add pesto. Combine.

Add all the other ingredients and stir. Spoon up and enjoy.

So good that I kept sneaking more bites of the pasta even after I had a bowl...

Notes: This will not disappoint and would be great for a large crowd!! The homemade pesto really hits the spot! You could add mozzarella or parm cheese on top, but I liked it just the way it was prepared. The husband said it was "delicious" and did NOT add Tabasco. KEEPER! Leftovers are also delicious!!!

Frito Taco Casserole

Well, I haven't posted in a hot minute, but I'm back. Jack. This is an easy recipe that I haven't made in a while, but still oh so good.

Frito Taco Casserole

1-1 1/2 lb. ground beef
8 oz. tomato sauce
1/2 cup taco sauce
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
Fritos chips, crushed and divided (one bag should be plenty)
2 small tomatoes, diced
1/2 medium sweet onion, diced
lettuce, shredded
shredded cheese (Mexican style)
Tabasco

Spray an 8x8 dish. Brown the ground beef and drain. Add the beef back to your medium-large skillet and add the tomato sauce, taco sauce, spices and a few healthy shakes of Tabasco. Stir and simmer for about 10 minutes. Preheat oven to 350.

Crush up the Fritos in a plastic bag. (If you don't have a rolling pin, use a spoon like I did)

Spoon about 1/2 of the mixture into the bottom of the pan. Add a layer of crushed Fritos (about 1/2). Then add another layer of the rest of your beef mixture. Next top with the onion, then tomato, lettuce, then a healthy dose of shredded cheese.

Last, the rest of the crushed Fritos on top.

Throw this bad boy in the oven and cook until the cheese is just melted and the Fritos are crispy. Only about 10-15 minutes (depending on your oven). Let it rest for about 5 minutes and VOILA!!!

Notes: I have made this before and it is usually devoured. If you don't eat it all in one sitting, leave the Fritos topping layer off of one side. It tends to be soggy when reheating it. Easy, easy and it will satisfy your Mexican food craving...and I have been super-guilty of that lately!! Also, I bet some black olives would be good too.

Cheesy White Chicken Chili

I've never made this before, but it turned out good. It's a nice change from your traditional chili. Husband ate a large bowl and went back for seconds. The next morning he polished off the leftovers!

Cheesy White Chicken Chili

2 medium-large boneless, skinless chicken breast cut into 1-2" chunks
3/4 large sweet onion, chopped
2 cloves garlic, minced
1 can white corn, drained and rinsed
2 15oz. cans white beans, drained and rinsed (I used cannellini beans)
2 4 oz. cans diced green chiles
1 can cream of chicken soup
14 oz. low-sodium chicken broth
1 packet taco seasoning
chili powder

Don't forget your favorite toppings! mine included: green onions, shredded cheese and sour cream. Oh! And tortilla chips!

Ingredients

 Cut up the chicken and put it in the bottom of the crockpot and turn the crock to low.

Next, add the corn, beans, onion and garlic over the chicken.

Combine the remaining ingredients in a medium bowl and mix well. Pour this mixture over everything.

Cook on low for 8-10 hours. About 8 hours in, pull the chicken out and cut up or shred. Return it to the crockpot and let it continue to cook. Serve with your favorite toppings and enjoy!!

Notes: This was very good. You could probably use a little less chicken broth if you like it thicker.

Marinated Chicken Skewers

This is a simple marinade that I used for chicken skewers. You could put it on just about any meat. We grilled our chicken skewers, but you could probably bake them too. This is a delicious marinade! We ate it with some grilled vegetable skewers and a dressed baked potato with sauteed mushrooms. YUM!

Marinated Chicken Skewers

~1 1/2 lbs. boneless skinless chicken breasts, cut into chunks

Marinade

3 tbls. low sodium soy sauce
2 tbls. honey (we had some local honey from Johns Island)
juice of 1 1/2 limes
1 tbls. olive oil
cilantro, chopped
pepper
red pepper flakes (quantity according to the amount of heat you like)
2 cloves garlic, minced

Put your chicken chunks in a ziptop bag or container. Whisk all the marinade ingredients together in a small bowl.

Pour the marinade over the chicken and seal the bag.

Place in the fridge for 1-2 hours. If you are preparing skewers, make sure they are completely soaked in water (if wood).

Skewer up the chicken and grill!

These are simply delicious! Husband did not use tabasco on the chicken! I will definitely make this again!

Found this recipe on budgetsavvydiva.com