Chicken 'N Peppers Pasta Skillet

Quick, Easy, and Delicious! :)

Chicken 'N Peppers Pasta Skillet

Adapted from Kraft Foods

Ingredients: 

2 cups multi- grain penne pasta, uncooked

1 lb. boneless skinless chicken breasts cut into bite-size pieces

1 large green pepper chopped

1 large red pepper chopped

1 small onion, chopped or Tastefully Simple Onion Onion

2 cups spaghetti sauce

1 cup shredded mozzarella

2 tbsp grated Parmesan Cheese

Directions:

Cook pasta as directed on package.  Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat.  Add Chicken and cook/stir for 2 minutes.  Then, add vegetables, cooking 6-8 minutes until chicken is done and vegetables are crisp-tender. 

Drain pasta and add to chicken mixture along with sauce.  Cook 5 minutes.  Remove from heat.  Top with mozzarella and let stand for 1-2 minutes until cheese is melted. Top with Parmesan.

Black Bean and Corn Quesadillas

I made these babies for dinner tonight. Fast and SO tasty! :)

Black Bean and Corn Quesadillas

Adapted from Budget Bytes

Ingredients:

1 can (15 oz) black beans (drain and rinse)

1 cup frozen corn kernels (no need to thaw)

1 clove garlic minced (or one tsp Tastefully Simple Garlic Garlic)

1/2 small red onion (or a few sprinkles or Tastefully Simple Onion Onion)

Taco Seasoning or Tastefully Simple Fiesta Party Dip (to taste)

2 cups shredded cheese (I used Kraft 2% milk reduced fat Cheddar)

1/4 bunch fresh cilantro chopped

10 taco sized tortillas

Combine all ingredients other than tortillas in large bowl.

Spoon 1/2 cup of mixture on 1 tortilla and fold in half.  Cook in skillet on both sides over medium heat until brown and cheesy filling is melted!

Grilled Bruschetta Chicken

This recipe was one of my first ever Pins on Pinterest!  I have made it for friends and family. They all love it! :)

Grilled Bruschetta Chicken

Source: adapted from Kraft Foods


4 small boneless skinless chicken breast halves 
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves


Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.


Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.


Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

Source: The Girl Who Ate Everything

Low Fat Bran Muffins

LOVE these muffins for breakfast!!! Two muffins and a banana and I am filled up all morning!  I got this recipe from a cookbook that was a gift from Adam's Grandma.