Creamy Cajun Pasta

I made this a few nights ago and it was a big hit. And I loved that it was relatively healthy. I subbed the sausage for chicken and only added one pepper. Also, I blended the canned tomatoes up a little but (not pureed) so it would be more palatable for my picky family.

Creamy Cajun Pasta with Smoked Sausage (chicken) and Peppers
Recipe by Our Best Bites
Ingredients:
1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4″ slices (I subbed chicken)
1 small red onion, halved and sliced
3-4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese


Instructions:
Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.
Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.
While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.
Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.
Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

Chicken Tenders with Green Chili Sauce

My friend recommended the Food Nanny to me and so I checked out her recipe book at my library and this was the first thing I made and it was delicious. So, I may be posting a lot more of her recipes on here if they're all this good!

Chicken Tenders with Green Chili Sauce
adapted from the Food Nanny

Ingredients

• 8 chicken tenders (I just cut a couple chicken breasts in half and then sliced it 2-3 times to make tenders)
• Coarse salt
• Fresh ground black pepper
• Rubbed sage (sage rubbed between your fingers to almost powder)
• Cumin
• Steak seasoning or another favorite “dry” seasoning (I used seasoned salt)
• 1 Tablespoon olive oil
• 2 teaspoons butter
• 1⁄3 cup cream
• 1 – 4 oz. can mild diced green chilies
• 2 Tablespoons cream cheese
• 1 cup brown or white rice
• 2 1/2 cups chicken broth
• 1 Tablespoon butter

Instructions

1. Prepare rice: Bring rice, chicken broth and butter to a boil. Reduce heat, cover with tight fitting lid. Simmer 15-20 min. if it's white rice and 45 min. if it's brown rice. Allow to rest for 5 min. Cooking times may vary.
2. Prepare the Chicken Tenders: Wipe off the chicken tenders with a wet paper towel. Place the tenders on clean paper towels and sprinkle each one with the following in order given: coarse salt, fresh ground black pepper, rubbed sage, cumin and steak seasoning on both sides.
3. In a medium fry pan over medium heat add olive oil and butter until it just starts to sizzle.
4. Place the chicken tenders in the pan and sear about 3 min. per side. Turn the heat down to low.
5. Add cream. Cook for 1 min. Mix in the diced chilies. Dot little pieces of cream cheese around the chicken and chili sauce. Cover. Continue to cook over low heat for 15 min. I actually simmered mine for about an hour and it just fell apart. So good!
6. Serve immediately over rice. Serve with: Brown Rice, broccoli, cauliflower, or fresh peas. Other options: quinoa, white rice.

Thick and Chewy Chocolate Chip Cookies

These cookies are SOOOO good. They are definitely in my top two ever, which is saying something because I make a TON of cookies and have tried every single recipe on this blog (and lots of other recipes too). They are actually America's Test Kitchen, which is also saying something.

Thick and Chewy Chocolate Chip Cookies

from America's Test Kitchen

2 cups + 2 tablespoons (301 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled
1 cup (198 grams) light or dark brown sugar
½ cup (99 grams) granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups (255 grams) semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
4. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
5. Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.coo

Protein Balls

We went on a ladies-only backpacking trip this weekend and it was SO fun. One of my friends made these protein balls. I didn't think much of them because I usually hate this stuff, but these were seriously AMAZING. They were the first snack gone and I've been craving the ever since.

Protein Balls

Recipe from Anne Kimble

Spray measuring cups with coconut oil (or Pam) 

1 cup all natural peanut butter (I use the big tub of Adam's crunchy from Costco)

1/2 cup honey

1/4 cup pure maple syrup

Combine above ingredients

Then slowly add:

2 1/2 cups brown rice crispies (There are few brands you can find at Sprouts or Whole Foods)

1/2 cup oats

1/4 cup chia seeds (Some people use 1/8 cup, but I love chia!)

2 T hemp hearts (optional)

2 T ground flax seeds (optional)

chocolate protein powder to taste

1/2 cup chocolate chips (I love Enjoy Life brand)

The mixture will be sticky, but if it seems like it won't hold together, add a few more oats. Put mixture if fridge for 30 min to make it easier to handle. Spray a small cookie scoop and shape into balls. Place flat in gallon ziplocs to freeze (and so you won't each the whole batch the same day!).

Health-ier Higher Protein Guacamole

This stuff is addicting- so good and so much better for you than regular guacamole.  The other bonus!? It lasts waaaay longer than the regular stuff, as in it doesn't get brown for several days!  

High Protein Guacamole

Salty Lashes

3 ripe avocados

1 1/2 cups plain greek yogurt (I use TJ's)

2 large limes, juiced

1/2 Purple onion, diced fine

1 large handful cilantro, chopped

Garlic salt to taste

Black pepper to taste

Bruschetta Chicken

Made this last night and didn't take a picture, so you get a google image. :)  It was amazing!  We loved it, and even better, it was SOOO easy to put together.  I love a quick and easy dinner. Yum!

Bruschetta Chicken

Bruschetta sauce (from Trader Joe's in the jar)

Skim or full-fat Mozzarella cheese (bought it from TJ's and sliced it up)

Oven baked chicken (recipe here)

Cooked pasta or zoodles

After baking the chicken, scoop the sauce and spread evenly over breasts.  Place sliced mozzarella on top.  Broil in oven all together until cheese is melty and golden.  Remove and serve plain, over pasta or our favorite, zoodles!

Simple Baked Chicken Breasts

Made these last night in my convection oven and they turned out so juicy and tender- I was totally amazed!  Because convection and juicy don't usually go together?? Anyway, this will be my new go-to for cooking chicken.  Loved it.

Simple Baked Chicken Breasts

Allrecipes.com

4 boneless, skinless chicken breasts (not frozen)

2 Tbs. olive oil

Salt and pepper (or any spice you'd like)

Preheat convection oven to 400 degrees.  Rub chicken breasts with olive oil and sprinkle seasonings on both sides. Place on broiler pan or cookie sheet, lined with foil.  Bake in pre-heated oven for 10 minutes.  Flip to other side and cook for 15 minutes more, or until internal temp reads 165 degrees.