wifeyskitchen

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Crockpot Cheesy Chicken Spaghetti — August 30, 2012

Crockpot Cheesy Chicken Spaghetti

Yum Yum Yum. I love all things pasta. I try to cook only one pasta dish a week so we don’t get sick of it, but that is a challenge. Pasta is just so good and there are so many varieties to choose from. This pasta dish was everything I love, easy and cheesy. Mine differs from the original recipe in only a few ways; grilled chicken breast instead of canned chicken, 2% velveeta instead of fat free, and regular pasta instead of whole wheat. The way I cooked it obviously added more calories to each serving. Half the recipe made 4 servings, each serving being 574 calories. Happy Eating!

Crockpot Cheesy Chicken Spaghetti

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Crockpot Cheesy Chicken Spaghetti

Recipe thanks to Living a Changed Life

Ingredients:
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti

Directions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

Serves 12 (1 cup each)

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Crockpot Cheesy Chicken Spaghetti —

Crockpot Cheesy Chicken Spaghetti

Yum Yum Yum. I love all things pasta. I try to cook only one pasta dish a week so we don’t get sick of it, but that is a challenge. Pasta is just so good and there are so many varieties to choose from. This pasta dish was everything I love, easy and cheesy. Mine differs from the original recipe in only a few ways; grilled chicken breast instead of canned chicken, 2% velveeta instead of fat free, and regular pasta instead of whole wheat. The way I cooked it obviously added more calories to each serving. Half the recipe made 4 servings, each serving being 574 calories. Happy Eating!

Crockpot Cheesy Chicken Spaghetti

Image

Crockpot Cheesy Chicken Spaghetti

Recipe thanks to Living a Changed Life

Ingredients:
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti

Directions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

Serves 12 (1 cup each)

Classic Minestrone —

Classic Minestrone

Soup and grilled cheese for dinner is not really the ideal end of summer meal, but I was getting so anxious to make all my fall soups again I just couldn’t wait. I wasn’t too thrilled with this soup though. It wasn’t bad, but it just wasn’t amazing. However, if you are looking for a healthy soup jam packed full of veggies this is the one for you. One bowl of this soup was just a little over 200 calories. Half the recipe made four servings. Happy Eating!

Classic Minestrone

Recipe thanks to Martha Stewart

Ingredients

  • 2 tablespoons olive oil, plus more for serving (optional)
  • 1 medium red onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 large celery stalk, diced
  • 1/4 teaspoon red-pepper flakes
  • 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
  • 1 large potato, peeled and diced
  • 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 garlic clove, minced (optional)
  • 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
  • 3/4 cup grated Parmesan, for serving

Directions

  1. In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  3. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Variations

For variations on this classic version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.

Chicken Ranch Tacos — August 28, 2012

Chicken Ranch Tacos

I’m excited to be back on Wifey’s Kitchen. It has been one crazy month. I got married and went on my honeymoon. I haven’t been able to cook so I was very excited to get back to my kitchen. What’s even more fun is I get to use my new stuff from the wedding. I didn’t get to bring all of our gifts back since we flew, but I managed to bring a few things.

These tacos were delicious and super easy. The ranch on the chicken made the tacos really creamy. The only changes I made was I put the chicken in soft tortillas and adding avocados and hot sauce.(As I’m writing this I realized I forgot the tomatoes) One taco was 490 calories and was very filling.Half the recipe made two tacos. Happy Eating!

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Chicken Ranch Tacos:

Recipe thanks to Do You Smell That?

3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
——————
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc…

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until all heated through & powder is stuck to the chicken.

Add Ranch dressing, heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings you love – plus an extra squirt of Ranch!

Chicken Ranch Tacos —

Chicken Ranch Tacos

I’m excited to be back on Wifey’s Kitchen. It has been one crazy month. I got married and went on my honeymoon. I haven’t been able to cook so I was very excited to get back to my kitchen. What’s even more fun is I get to use my new stuff from the wedding. I didn’t get to bring all of our gifts back since we flew, but I managed to bring a few things.

These tacos were delicious and super easy. The ranch on the chicken made the tacos really creamy. The only changes I made was I put the chicken in soft tortillas and adding avocados and hot sauce.(As I’m writing this I realized I forgot the tomatoes) One taco was 490 calories and was very filling.Half the recipe made two tacos. Happy Eating!

Image

Chicken Ranch Tacos:

Recipe thanks to Do You Smell That?

3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
——————
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc…

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until all heated through & powder is stuck to the chicken.

Add Ranch dressing, heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings you love – plus an extra squirt of Ranch!

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