I'm posting a few recipes that we enjoy and that our kids eat! I'll love any that you have as well!
Pasta with Chicken, Roasted Peppers, and Feta2 cloves garlic, minced1.4 cup olive oil, divided
1 jar (12 oz) roasted red peppers, drained and finely chopped
Chicken breast - cooked and shredded (i use a rotisserie chicken)
8 oz
bowtie pasta
4 oz of crumbled feta
1 TBSP chopped fresh parsley
Cook pasta according to instructions on package. Cook garlic in 2TBSP olive oil for 3 minutes. add peppers, chicken breast and remaining oil. cook 2 minutes or until heated through. toss veggie mixture with hot pasta and feta. Sprinkle with parsley.
Pecan-crusted Chicken tenders16 saltines, finely crushed1/4 cup pecans, ground2 tsp paprika1/2 tsp salt1/2 tsp pepper2 egg whitescooking spray1 1/2 lbs chicken tenders1/4 cup flourPreheat oven to 425. Stir together crackers, pecans, and next 4 ingredients. whisk egg whites until foamy. place wire rack on cooking sheet lined with tin foil. spray rack with cooking spray. dredge chicken in flour. dip in egg white. dredge in saltine mixture. lightly coat tender in cooking spray. arrange on wire rack. bake for 18-20 minutes, turning once after 12 minutes. Southwestern Salad8 oz
wagon wheel pasta
1 cup corn kernels
1 cup black beans, rinsed
1 cup fajita
style chicken strips (can use grilled chicken or rotisserie)
1 pint graped tomatoes, halved
2 TBS fresh cilantro, chopped
Dressing: juice of 1 large lime, 2 TBS honey, 1-2 tsp chili powder, salt/pepper to taste, 1/4 cup canola oil
Cook pasta according to package. drain rinse under cool water. put in large serving bowl and add
remaining ingredients. Pour dressing over pasta mixture and stir well.
ENJOY!