Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!

Southwest Pasta Salad
6-8 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 cups package bow tie pasta
• 1 1/2 cup frozen corn
• 1 can black beans, drained and rinsed
• 1 1/2 cup chopped peppers
• 1/4 cup chopped red onion
• 1/4 cup cilantro

Dressing Ingredients

• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• juice from 4 limes
• zest of 1 lime
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• pinch of salt

DIRECTIONS

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1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
2. Drain pasta and corn and rinse with cold water.
3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
6. Best served when chilled for a few hours. 

NUTRITION FACTS

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Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Enjoy!
Recipe adapted from Chelsea's Messy Apron 

Salsa Chicken Casserole

When trying to eat healthy - I usually try to steer clear of the word "casserole." With it usually comes loads of calories and fat - usually. But this particular casserole doesn't have loads of those things in it - just loads of awesome! I pinned this recipe years ago - saving it... and then forgetting about it. But after making it last weekend (and then again last night for dinner!), I'm pretty sure it is going to become a regular in our household.

I made it a little differently than the original recipe does because I wanted shredded chicken instead of the whole chicken option - but either way it worked, and tasted awesome!

Salsa Chicken Casserole
6 SERVINGS 
PREP: 30 minutes           COOK: 30 minutes            READY IN: 60 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 chicken breasts, cooked and shredded
• 1 cup rice, cooked
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup salsa
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 cup shredded Monterey cheddar
• 1/4 cup light sour cream 
• 1/4 cup cilantro

DIRECTIONS

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1. Preheat oven to 375º.
2. In 8 x 8-inch pan, mix together shredded chicken, rice, black beans, corn, salsa, and chicken broth.
3. Add in spices and mix thoroughly. 
4. Cover pan and bake for 30 minutes (or until liquid is absorbed)
5. Take rice out of oven and mix in cheese and sour cream.
6. If desired, bake for additional 5 minutes.
7. Serve topped with cilantro.

NUTRITION FACTS

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    1 serving    406 calories   9.6 g fat  54 g carbs    27 g protein    3 g sugar   

Enjoy!
Recipe adapted from Baking with Blondie

Skinny Shrimp Potato Chowder

We have declared this a winter of soups at our house. Anyone else? It just feels so cold all the time and soup seems to bring that needed warmth and comfort. Funny thing is, we lived in Minnesota last winter, and this winter in Colorado should feel quite warm to us, but I guess it's easy to forget -40º weather and anytime the weather is subzero, it feels cold.

This soup is very easy to make and it tastes wonderful! If you or your children aren't quite sure of shrimp, feel free to omit it, but I think it brings a nice texture and flavor to the soup.

Skinny Shrimp Potato Chowder
6 SERVINGS 
PREP: 10 minutes           COOK: 75 minutes            READY IN: 85 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 6-8 potatoes, peeled and diced
• 2 cups frozen corn
• 12 ounce bag small pre-cooked shrimp
• 1 1/2 cups water
• 1/4 cup green onion (use the white ends for the soup, and reserve the green ends for the toppings for the soup)
• 3 cups skim milk
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

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1. In a large pot, boil potatoes in water until cooked. Drain water.
2. Add corn, shrimp, water, and white onions. Bring to a boil.
3. Combine milk and flour in a separate container. Add to soup while stirring.
4. Bring to a boil and then reduce heat to medium/high and cook until it thickens. (It took about an hour for me).
5. Add salt and pepper (to taste).
6. Serve with toppings if you'd like. We like green onions and bacon. Cheese would be yummy too.

NUTRITION FACTS

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    1 serving    260 calories   .8g fat   49.8g carbs    15.5g protein    10.2g sugar   

Enjoy!
Recipe adapted from Food.com.

Cilantro Lime Chicken Soup

This was a recipe that just kind of happened in a round about way. I was craving a brothy, chicken soup (big surprise for me this time of year, I know), but I wanted something different than my Healthy Chicken Chili. I wanted something with a little more punch, or spice. So that is how this soup was created and it's now one of our favorites. The flavors are a perfect mix, with just a little kick to help you take in that chilly air.

Cilantro Lime Chicken Soup
6 SERVINGS 
PREP: 10 minutes           COOK: 25 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound chicken breasts (2 large breasts), cooked
• 32 ounces chicken broth
• 22-ounce can diced tomatoes 
• 10-ounce can diced tomatoes with green chiles
• 1 cup frozen corn
• 1 green pepper, diced
• 2 large garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 limes
• Sour cream (optional, topping)
• Cilantro (topping)

DIRECTIONS

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1. Shred the chicken, and put in a large pot with the chicken broth. Add the diced tomatoes and diced tomatoes with green chiles. Bring to a boil and simmer for 5 minutes.
2. Add the corn, green pepper, garlic, cumin, chili powder, salt and black pepper. Cook for 10-20 more minutes. 
3. Cut the limes in half and squeeze juice into the soup pot. 
4. Serve and top with desired toppings.

NUTRITION FACTS

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    1 cup serving    234 calories   6.9g fat   16.4g carbs    27.4g protein    6.8g sugar   

Enjoy!

Simple Crockpot Chicken Tacos

As mentioned before, this soup is one of the easiest and tastiest soup recipes we've ever had - one we definitely have on repeat. The great thing about it is how versatile it is. You can add this and that - it will still be delicious! Well, these super simple crock-pot chicken tacos are right up the same alley. Not much work required - but lots of flavor in return! I love this recipe for those days when I just don't have the energy to cook, because lets face it - we all have them. These chicken tacos pretty much cook themselves... thank goodness for our crock-pots.

Simple Crockpot Chicken Tacos
4 SERVINGS 
PREP: 10 minutes           COOK: 3-6 hours            READY IN:3 hours 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 boneless, skinless chicken breasts (frozen or thawed)
• 1 medium onion, chopped
• 1 package taco seasoning
• 16 ounces salsa
• 1 can whole kernel corn
• 4 flour tortillas

DIRECTIONS

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1. Place frozen (or thawed) chicken in crock-pot. 
2. Sprinkle onions over chicken. Add taco seasoning, salsa, and corn.
3. Let cook for 3 hours (thawed chicken) to 6 hours (frozen chicken).
4. When chicken is cooked, shred and place back in salsa mixture.
5. Serve on tortillas with desired toppings such as lettuce, sour cream, cheddar cheese.

NUTRITION FACTS

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    1 1/4 cup serving (not including toppings)    361 calories   13.7 g fat   30 g carbs    31.6 g protein    5.8 g sugar   

Enjoy!
Recipe adapted from wikiHow

Lightened-Up Zupas Garden Chowder Soup

Do you have loads and loads of zucchini left over from your summer gardens? I don't, but I wish I did. It's my favorite vegetable to cook with. You can make zucchini bread, muffins, brownies....the list goes on. Out of all of those delicious treats, this soup is my favorite way to incorporate zucchini into my meals. Yup, I said it...soup over treats!

Zupas has a specially place in my heart, but sadly this soup only comes out during the summer so I have to get my fix in while I can. The first week I tasted this I think I had it almost every day for the next 2 weeks. I just couldn't get enough. Summer is clearly over (insert crying), but my love affair with this dish is not, so... I brought it to my kitchen. My husband loves that it's easier on the wallet, and we get it all year round!! I've tried multiple recipes and this one is our favorite!

Zupas Garden Chowder
8 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 tablespoon butter (I use Brummel & Brown yogurt spread)
• 2 medium zucchini, diced
• 1 medium onion, chopped
• 2 tablespoons parsley
• 1 teaspoon basil
• 2 tablespoons flour
• 3 cup water
• 2 chicken bouillon cubes 
• 1 teaspoon lemon juice
• 1 can Rotel diced tomatoes, undrained
• 1 can low fat evaporated milk
• 1 can corn
• 1/4 cup grated Parmesan cheese
• 1 cup cheddar cheese, plus extra for garnish
• salt and pepper to taste

DIRECTIONS

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1. In a 5 Qt pan (or larger) sauté zucchini, onion, parsley and basil in 1 tablespoon butter until vegetables are tender. 
2. Stir in flour, salt and pepper. Gradually add in water. 
3. Add the bouillon cubes and lemon juice. Bring to a boil. Cook and stir for roughly 2 minutes until it starts to thicken. 
4. Add tomatoes, corn, and milk. Bring to a boil. Reduce the heat and let it simmer for 5 minutes, or until corn is tender. 
5. Before serving, add in Parmesan and cheddar cheese. 
6. Garnish with a little extra cheddar cheese and eat up! 

NUTRITION FACTS

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    1 cup serving   171 calories   10g fat   15g carbs    14g protein    10g sugar   

Enjoy!
Recipe adapted from tasteofhome.com

Calabacitas con Elote (Zucchini with Corn)

Fall seems to be the time of year I crave colorful dishes. This one doesn't disappoint! It's a beautiful dish that would be perfect at any Thanksgiving dinner table. It's also perfect if you need a great vegetarian option for yourself, friends, or family. Just add some black beans to this recipe, and it will be a one-dish wonder. Or, feel free to add a little shredded chicken or turkey if you are meat-friendly and this can also be an all-in-one dish for dinner or lunch.

Calabacitas con Elote (Zucchini with Corn)
8 SERVINGS 
PREP: 20 minutes           COOK: 20 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 tablespoons olive oil
• 5 small zucchini, sliced
• 1 cup frozen corn
• 1 ripe vine tomato, diced
• 1 jalapeno pepper, minced
• 4 cloves of garlic, peeled and pressed
• Sea salt, to taste
• 2 teaspoons lemon pepper
• 1 teaspoon cumin
• 1 tablespoon raw blue agave sweetener
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• Lime wedges for serving

DIRECTIONS

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1. In a large skillet, heat the olive oil.
2. Saute the zucchini for about 5 minutes, or until it turns a nice golden brown color.
3. Add the corn, tomato, jalapeño, garlic, sea salt, lemon pepper, cumin, agave sweetener, and lime juice. Stir to combine. 
4. Cover and cook on meduium heat for about 15 minutes, or until the veggies are tender, yet still crisp.
5. Serve topped with fresh cilantro and lime wedges on the side.

NUTRITION FACTS

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    1 serving    75 calories   3.9g fat   10.6g carbs    1.8g protein    4.2g sugar   

Enjoy!
Recipe adapted from Gluten Free Goddess.

Creamy Black Bean Chicken Soup

Growing up, my dad was the cook. He is amazing at mixing this and that, not measuring a thing, and having a beyond awesome dinner ready - usually in 30 minutes or less. My mom on the other hand, made the grilled cheese, macaroni-and-cheese with hot dogs, and hot dog potato boats. (Never had one?? First, I'm terribly sorry. Second, here is the recipe so go make one!) Funny thing is - my siblings and I always looked forward to those simple, "mom-made" meals. One of my favorites she would make is this Creamy Black Bean Chicken Soup. All you do is throw your ingredients in the crock pot, go to work/school/church, come home and voila - one of the easiest and tastiest soups I've found yet!

Creamy Black Bean Chicken Soup
4 SERVINGS 
PREP: 10 minutes           COOK: 3 hours            READY IN: 3 hours 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 chicken breasts
• 1 cup chicken broth
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup salsa
• 1 package taco seasoning
• 1/2 cup sour cream (optional)
• 1/2 cup cheddar cheese (optional)
• Tortilla chips 

DIRECTIONS

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1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken. 
2. Cook on low for 6 hours (or high for 3 hours). 
3. Remove chicken and shred. Re-add chicken.
4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
5. Serve with tortilla chips.

NUTRITION FACTS

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    1 cup serving (with sour cream and cheese)    568 calories   22.4 g fat   50.1 g carbs    43.5 g protein    4.5 g sugar        

Enjoy!

Healthy Chicken Chili

I'm originally from Nebraska and one of the traditions we had growing up was to serve chili with cinnamon rolls. I didn't think it was weird until I lived somewhere else. When living elsewhere, I would always see chili served with cornbread. The minute I would mention cinnamon rolls, people thought it was a very strange combination. Whenever I serve chili at home, I still want to pair it with cinnamon rolls. I love the pairing of salty with sweet, and when I was back in Nebraska after college, I even converted a few non-native friends to the tradition. I pictured this bowl of chili with cornbread, however, because I'm still on the hunt for a halfway healthy cinnamon roll recipe. If you have any tips to share, please do so in the comments below.

Healthy Chicken Chili
8 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 large chicken breasts, cooked, shredded
• 1/2 medium onion, diced
• 1/2 green pepper, diced
• 1 quart canned tomatoes (or 28 ounce canned stewed tomatoes)
• 1 cup water
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed 
• 1 can red kidney beans, drained and rinsed 
• 1 cup frozen corn
• 4 garlic cloves, minced
• 1 1/2 teaspoon cumin
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons low-sodium soy sauce

DIRECTIONS

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1. In a large pot, combine shredded chicken, onion, green pepper, tomatoes, and water. Bring to a boil for 3 minutes.
2. Add the remaining ingredients. Bring to a boil, then simmer for 10 minutes.
3. Serve (with cornbread ... or a cinnamon roll) and enjoy.

NUTRITION FACTS

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    1 cup serving    391 calories   5.5g fat   54.7g carbs    32.8g protein    5.4g sugar   

If you feel so inclined, top with a little sour cream and cilantro. I don't know what it is about chili, but I have a hard time giving up the sour cream.

Enjoy!
Recipe adapted from Snixy Kitchen
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