Tag Archives: main dish

Confetti Pasta Salad with Chicken



Taco melts



1package (1 oz) Old El Paso® taco seasoning mix

2/3cup water

1 1/2cups Old El Paso® Thick ‘n Chunky salsa

1lb lean (at least 80%) ground beef, cooked, drained

1can (16.3 oz) Pillsbury® Grands!® biscuits

1cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)

1cup sour cream, if desired


  1. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
  2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
  3. Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

If you’re watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.



Buffalo Chicken Pot Pie


I can hardly wait to try this!!! It sounds delicious!! I found this on the Pillsbury website.


1 tablespoon butter
1/2 white onion, diced
6 stalks celery, diced
3 carrots, diced
1 deli rotisserie chicken (2 lb)
3/4 cup Buffalo wing sauce
1 cup crumbled blue cheese (4 oz)
1 box Pillsbury® refrigerated pie crusts, softened as directed on box


Heat oven to 400°F.
In 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until softened. Add celery and carrots; cook 5 to 7 minutes.
Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
Make pie crusts as directed on box for Two-Crust Pie using 10-inch glass deep-dish pie plate. Pour chicken mixture into crust-lined plate. Top with second crust and flute; cut slits in several places.

Bake 25 to 35 minutes or until edge is golden brown.
For an extra-cheesy pie, toss 2 cups of shredded Monterey jack cheese with the blue cheese.
Two cups diced cooked chicken breast can be substituted for the rotisserie chicken in this recipe.


Quick & Easy Chicken & Cheese Enchiladas



This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!

I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.

If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!

Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings


1 can of condensed cream of chicken soup

1/2 cup sour cream

1 cup salsa

1-2 tsp chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterrey Jack cheese

6 flour tortillas (6″ or larger), warmed

1 small tomato, chopped

1 green onion, sliced


Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in large bowl.

Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.

Pour remaining soup mixture over filled tortillas. Cover baking dish.

Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.


Butter Chicken – Slow Cooker


This recipe is new from All You magazine!

I had to make substitutions, but I figured it was worth a try…let’s see how some of these substations work out!

I substituted fresh ginger for ground (I didn’t want to sub this one, but I didn’t have a choice.) I will prep and freeze some fresh ginger in the future.

I also substituted minced garlic for fresh, sour cream for yogurt and I left out the almonds (last one by family request.) I will have to substitute for heavy cream as well. I wanted to see if I can make this recipe without buying too many special items…I hate to buy something perishable for one recipe when the rest ends up going to waste before it is used again.

The substitute for many of these items can be found under the category FYI. Take a look or do a search of the blog.


  • 4 tablespoons unsalted butter
  • 2 onions, thinly sliced
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
  • 1 2-inch piece fresh ginger, cut into 1/2-inch slices
  • 4 cloves garlic, coarsely chopped
  • 1/2 cup slivered almonds
  • 1 cup plain yogurt (not nonfat)
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 1 15-oz. can diced tomatoes, drained
  • 1/4 cup heavy cream
  • 3 tablespoons chopped fresh cilantro, optional


1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.

2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.


Add tomatoes and pulse once to combine. Pour mixture over chicken.

Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.

Pork Carnitas – Slow Cooker


Oh, yum!!! Such an easy way to get great carnets!

Prep 10 minutes   Cook 6 hours    Serves 8


1 3-pound boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat

2 tsp salt

1 tsp chili powder

1/2 tsp cumin

1/2 tsp dried oregano

1 large onion, quartered

3 cloves garlic


Sprinkle pork with salt, chili powder, cumin and oregano. Place in slow cooker with onion and garlic. Cover and cook on low until meat is tender and falling apart, about 6 hours. Shred pork using two forks; serve hot.

Red Quinoa Pilaf with Tomato, Spinach and Pine Nuts


I only discovered quinoa in the last couple of years, and I was excited when I saw this recipe in All You magazine recently.


Prep 20 minutes     Cook 2 hours 15 minutes     Serves 4


1 cup quinoa

2 tbsp  olive oil

1 onion, chopped

2 large ripe but firm tomatoes, cored, seeded and diced

2 cups low-sodium vegetable broth

Salt and Pepper

1/2 cup pine nuts

2 cups loosely packed fresh baby spinach


Rinse quinoa thoroughly in cold water. Drain well.

In a large skillet, warm oil over medium-high heat. Add onion and cook, stirring often, until softened, 3-5 minutes. Stir in tomatoes and broth and increase heat to high. Bring to a boil, then carefully transfer to slow cooker. Stir in quinoa and season with salt and pepper. cover and cook on low until most of the liquid is absorbed and quinoa is tender, about 2 hours.

Place pine nuts in a small skillet over medium-low heat. Cook, shaking skillet constantly, until pine nuts are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl.

Remove slow cooker cover and stir in spinach and pine nuts. (If pilaf looks dry, add up to 1/2 cup more broth.) Cover and cook 15 minutes longer, or until the spinach has wilted completely. Season with additional salt and pepper and serve.