Chicken Pasta with Creamy Avocado Sauce

The chicken bowls that I was making for my husband were getting a little old so I asked him to pick me out a recipe so I can craft it to his liking. Of course with him wanting to gain muscle he picked one from bodybuilding.com haha, (original recipe can be found at the bottom)

You can either make it for one meal or make 5 of them for lunch for the week, my husband reported back that it tastes really good even when it has been reheated.

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Here’s what you need for the chicken:

  • 4 large chicken breasts
  • 3 Tbsp. Olive oil
  • Bolthouse Avocado Cilantro Dressing

Pasta:

  • Quinoa or wheat pasta

Creamy Avocado Dressing:

  • 1/2 Cup Greek Yogurt
  • 1 Tsp Minced Garlic
  • 2 Large Avocados
  • 1/2 Cup Fresh Chopped Basil
  • Juice of 1 Lemon
  • Salt & Pepper

Optional Toppings:

  • Grape tomatoes cut in half
  • Mozzarella Cheese

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First start with the chicken since it takes the longest to cook, leave the pasta for last. Pour the 3 Tbsp. of olive oil in a pan, if you have one use a char-grill pan if you want those grill lines on the chicken.

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Dice the chicken or cut it however you would like and place in the pan.

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Pour about half a bottle of the Bolthouse Cilantro Avocado dressing all over the chicken, I also added some minced garlic. My husband is Italian and he loooooves his garlic.

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Put the heat on high until the pan is hot and then turn it down to medium high. Once the chicken was thoroughly cooked there was a lot of liquid in the pan still and I was going to get those grill lines so I drained the chicken in a strainer and turned the heat down even lower, watching it carefully to make sure it didn’t burn now that there isn’t much liquid in the pan.

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This is how the chicken should look when it’s done!

As the chicken is cooking get started on the pasta, just follow the directions on the package.

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For the creamy avocado sauce you will need a blender, cut 2 large avocados in half and remove the pit. Then cut into little squares while it’s in the skin and then scoop it out into the blender.

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Take the fresh basil and chop it up and place in blender.

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Measure out a half cup of Greek yogurt and place in blender.

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Cut one lemon in half and squeeze all the juice out into the blender.

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Measure out 1 tsp of minced garlic or just eyeball it for however much.

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Lastly for the sauce add Mrs. Salt & Mr. Pepper to the blender according to your preference of how much of each.

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Pulse the blender at first, it takes a while to get the texture to be creamy, but it should turn out like this.

*Make sure to have the sauce ready before the pasta is done, it’s much easier to mix in the sauce with the paste when the pasta is hot/warm.

Now it’s ready to be put together! Once the pasta and sauce is blended together place that as the base on the plate or if you are using this recipe for meal prep, place it is the base in the Tupperware. Next add the chicken on top.

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The mozzarella cheese is optional but I placed that next on top.

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Then I cut grape tomatoes in half and placed those on top as well. And you’re done!

You can either enjoy right away or store away in the fridge for lunch for the next five days!

Original recipe: http://www.bodybuilding.com/fun/epic-muscle-building-meal-creamy-avocado-chicken-pasta.html#one

Street Tacos

I made these tacos for the first time this weekend and they are now on the weekly dinner list. They are so good and also healthy! I hope you enjoy!

Prep time: 15 minutes  Cook time: 10 minutes  Serves about 3 people

First cut the fat off of the steak and cut it into stringy pieces.

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They should end up looking like this:

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Heat the oil in the skillet over medium heat and then add the steak. Season the steak with garlic powder, cayenne pepper, and salt. Saute for about 8-10 minutes.

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Add the garlic and saute for an extra 2 minutes, and then remove from heat.

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Now let’s prepare the mouthwatering cilantro lime vinaigrette: Chop up about 3/4 cup of cilantro add them to the blender.

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Add the juice of two limes

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The 1/3 cup of oil (I used extra virgin olive oil)

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Add the 4 teaspoons of minced garlic

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Add the 1/4 cup of white wine vinegar

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Add the 1/4 cup of milk (I used fat free milk)

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Add the 1/2 cup of Greek yogurt

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And finally the 4 teaspoons of sugar

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Blend together for about a minute or until it’s completely blended into a liquid.

While your steak is cooking you can cut up the cabbage into thin slices and also some cilantro and onion for garnish and set aside.

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Now it’s time to put the tacos together! Microwave the corn tortillas for about 30 seconds.

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Then add the steak, pour on the vinaigrette, top with the cabbage and cilantro

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Then fold them into a taco!

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Ingredients:

6 inch white corn tortillas

1 pound skirt steak

1/2 teaspoon of salt

1/4 teaspoon of cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon minced garlic

1 teaspoon of oil

1 cup diced onion

1/2 cup cilantro

2 cups cabbage

Cilantro Lime Vinaigrette:

3/4 cup cilantro

Juice of 2 limes

1/3 cup oil

4 teaspoons minced garlic

1/4 cup white wine vinegar

4 teaspoons of sugar

1/4 cup fat free milk

1/2 cup of Greek yogurt

Chicken Noodle Soup

Start With the Chicken:

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Start with 2 tablespoons of olive oil and place the chicken breasts on top and then cover with the seasonings, flip the breasts and cover with seasonings on the other side. Continually flip the chicken, shredding the chicken with two forks as each layer cooks, this helps to speed up the cooking time or you can wait until they are fully cooked to start shredding them. While these are cooking prepare the soup in a big soup pan. Wait to prepare the noodles until you are almost done for they only take 8 minutes to cook.

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During the end it’s going to be quick with the soup boiling, shredding the chicken and cooking the noodles.

The Soup:

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In a large pot pour in 2 tablespoons of olive oil, half a bag of sliced carrots, and 5 stalks of diced celery over medium heat for about 8 minutes.

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Add the garlic

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Add 1 Adorable chunky cheeked baby-just kidding

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And salt and cook for about another minute

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Then add the chicken broth, bay leaf and water. Increase heat to high and bring to a boil.

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Stir in the chicken

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And lemon juice while reducing the heat.

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To serve add in the noodles separately to the soup, this keeps the noodles from absorbing too much liquid and tasting overcooked. Enjoy! Don’t forget to take out the bay leaf!

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If you intend to have leftovers, I suggest storing the soup and noodles separately so that the noodles don’t absorb the liquid.

Ingredients:

3 skinless and boneless chicken brests

3-32 oz chicken broth

4 cups of water

Juice of 1 lemon

Noodles-however you like them-I used gluten free rotini 🙂

Half a bag of sliced carrots

5 celery stalks-diced

1 onion-chopped finely

4 Tbsp. of olive oil

1 bay leaf

1 Tsp. Garlic Powder

1 Tsp. Ground Cumin

1/2 Tsp. Chili Powder

1/2 Tsp. Cayenne Pepper

1/2 Tsp. Dried Oregeno

8 Garlic Cloves-minced

As always, thank you for reading! Criticism, praise, suggestion, thoughts, questions, please leave them with me 🙂

Cookie Shot

The cookies shots were a lot of fun to make. To be honest I thought they were going to be a Pinterest fail but they actually turned out great! They would be a lot of fun at any get together.

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Cookie Shot Ingredients:

  • 1 Cup Shortening
  • 1/3 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Egg Yolk
  • 2 Cups Flour
  • 2 Tsp. Vanilla Extract
  • 1/2 Tsp. Salt
  • 1 Cup Mini Chocolate Chips
  • 1 Cup Candy Melts
  • Milk

Directions:

  1. Set oven to 350 Degrees Fahrenheit
  2. Grease popover pan
  3. Blend together shortening, sugar and brown sugar
  4. Add the egg yolk and vanilla
  5. Gradually add the flour and salt
  6. Then add the chocolate chips, you can mix these in with your hands
  7. Mold the dough into the pan leaving a hole in the middle(for detailed directions check out the video!)
  8. Chill in the refrigerator for 20 minutes
  9. Bake for 20 minutes
  10. Let it completely cool
  11. *Be careful when taking out of popover pan, I had to use a spoon but try to twirl it in the pan cup to loosen it up
  12. Melt the candy melts-DON’T OVERHEAT!!
  13. Pour the candy melts into the well of the cookie and swirl around until entire well is covered, quickly flip over to pour the excess.
  14. Let the chocolate hardened
  15. Pour milk inside the well, and enjoy!

Thank you for reading! Criticism, praise, suggestion, thoughts, questions, please leave them with me 🙂

St. Patrick’s Day Treats

Mint Marshmallow Oreo Brownies

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These brownies are so delicious! I had such an awesome time making them, and I hope you will too!

Ingredients:

  • Brownie Mix (Whichever you prefer)
  • Mint Extract*
  • Marshmallow Fluff**
  • Green Food Coloring
  • Mint Oreo Cookies

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First make the brownies according to what the box says. I bought the Ghiradelli brownie mix and I was drooling over it. Then you want to mix together one jar of fluff, two Tbsp. of mint extract and about 15 drops of green food coloring. Once the brownies are cooled spread this mixture all over the brownies in an even layer. Then crush up the cookies and again spread them over the brownies evenly. That’s it! Takes about one hour and a half to make including bake and prep time.

*Note: the mint is VERY strong in these brownies, it was overwhelming for me. If you love mint then follow this recipe exactly but if you aren’t the biggest fan reduce the amount of mint or don’t put any in at all.

**Note: The fluff was very hard to  mix and I don’t think it mixed well with the brownies, I think a better alternative would have been vanilla frosting with the food coloring in it and only a thin layer on the brownies.

Rainbow Sprite

RainbowSprite

Ingredients:

  • Sprite
  • Red, Orange, Yellow, Green, Blue, and Purple Gatorade*
  • Ice Cube tray

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Simply pour the each color of the Gatorade into two ice cube slots. Once frozen, place ice cubes in large glass and then pour sprite over the ice cubes.

*Note: Gatorade wasn’t the best choice for this, I wanted the colors to really pop out and they didn’t. Maybe adding some food coloring would have helped…

Thank you for reading! Criticism, praise, suggestion, thoughts, questions, please leave them with me 🙂

Resturant Style Salsa

I love to cook, bake, anything to do with food and I love to discover a new recipe then tweak it until it’s perfect. I will be trying to do a recipe video every week, so check back often or feel free to suggest a recipe for me to blog about 🙂 My first recipe will be one of my absolute favorites which is homemade salsa.

Ingredients:

  • 2 cans of roasted garlic tomatoes (14.5 oz)
  • 1/2 cup of cilantro
  • 2 fresh limes
  • 1 Tsp. Pepper
  • 2 Roma tomatoes
  • 1 cup of onion
  • 1 Tbsp. Minced garlic
  • 2 medium sized jalapenos

Does not matter how you put everything into the blender but I like to start with the tomatoes first, gives it a good base. Open up both cans pour them in and then dice up the Roma tomatoes and throw them in. Then dice up the onion, if you prefer more of an onion taste then put more onion in, same thing with every ingredient especially the jalapeno, if you really like spicy add more than just the 2 peppers. This salsa is definitely tailored to your taste buds, whatever you like more of add more of that in and vice versa of something that you are not too thrilled about. This salsa does well as a mild salsa also without the jalapenos. Next, chop up the cilantro, careful with this herb it is very strong and can make the salsa taste leafy very easily if you put too much in. Then add the pepper, lime juice, minced garlic and jalapeno peppers. Pulse the blender a couple of times and then blend for about 4 seconds, or if you want it chunkier only pulse it. I used a Ninja blender for my salsa, I am not sure how this recipe will do in another blender, if you try it with a different blender let me know how it turns out!

Thank you for reading and I hope you enjoy this delicious and easy appetizer, feel free to comment below of what you thought or any ideas to tweak the recipe, enjoy your week!

Thank you for reading! Criticism, praise, suggestion, thoughts, questions, please leave them with me 🙂