Skillet Taco Pasta Shells

INGREDIENTS

• 1 pound ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
• 1 teaspoon garlic powder or 2 cloves garlic, finely minced
• 14.5-ounce can diced tomatoes
• 8-ounce can tomato sauce
• 1/2 cup salsa verde (green salsa or green enchilada sauce)
• 15-ounce can pinto beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 1/2 cups medium pasta shells (like these)
• 1 1/3 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro for sprinkling
• Sour cream, olives and salsa for serving (optional)

DIRECTIONS

1. In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. 
2. To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar. 
3. Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes. 
4. Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The sauce will thicken as it rests. 
5. Serve with sour cream, olives, and salsa, if desired.

Chicken Parmesan

Sauce Ingredients:

2 Tb olive oil

1 large onion, chopped (approx 1 cup)

2 cloves garlic, crushed

3 cans Italian diced tomatoes

1 Tb sugar

1/2 tsp basil

1 tsp oregano

3/4 tsp salt

1/2 tsp pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken ingredients:

1-2 pounds chicken breasts

2 eggs

Italian breadcrumbs

1/4-1/2 c olive oil

8 oz very thinly sliced mozzarella

1/4 c Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9×13). Put one thin slice of mozzarella and sprinkle parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesancheese.

Lowfat version: skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don’t even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer – more like 40 minutes. It is fabulous!

Asian Chicken Salad

INGREDIENTS

Salad:
• 1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
• ½ cup pre-sliced almonds
• ¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
• 1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
• 1 package romaine lettuce
• 2 cups shredded cooked chicken
• ½ cup fresh cilantro leaves (optional)
• 2 scallions, both white and light green parts, chopped
Homemade Red Wine Vinaigrette:
• ¾ cup vegetable oil
• 6 tablespoons red wine vinegar
• 4 tablespoons sugar
• ½ teaspoon black pepper
• Ramen noodles seasoning packet

DIRECTIONS

1. Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
2. Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
3. Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.