Brocoli Cheese Macoroni

I ripped this recipe out from the June 2009 issue of Better Homes and Garden. It looked quick and easy , since it comes together in under 25 minutes. So, I finally got around to make it. B and I thought it was good and a super easy weeknight meal. I served it with garlic bread and a green salad.



Chicken-Broccoli Mac and Cheese

Ingredients:
8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken (I used 2 left-over chicken breasts)
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs (I used the light version)
3/4 to 1 cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
fresh Italian (flat-leaf) parsley, optional

I added Parmesan cheese and a dash of red pepper flakes at the end.

Directions:
1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In same saucepan combine cheese, the 34 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.

Black Bean Taco Salad with Lime Vinegrette

People have been asking me if I'm experiencing any food cravings. I have had very few....salad being one of them. We recently got take-out from BJs Brewery and I had the chopped BBQ Chicken Salad. I was in heaven...it was the most delicious salad I've ever eaten. Since then, I've been eating more yummy salads. I've had this recipe from Cooking Light bookmarked forever. I really enjoyed it and will be making it again. Next time, I'll probably serve it with a quesadilla to make the meal a little more filling for the Bri guy.

Black Bean Taco Salad with Lime Vinegrette

Ingredients:
Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce-I had extra mixed greens leftover
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)

1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

Directions:
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Herb-Rubbed Grilled Chicken with Creamy Orzo

Don't laugh at this picture! It was a crazy week-night and I just wanted to eat. Let's just call it an "action shot!".

I ran across this recipe from Annie's Eats. I knew that I had to try it immediately. What's not to love....chicken, creamy pasta, veggie, and easy prep in one pot??? I urge you to try this recipe...I will definitely be making it again!

Herb-Rubbed Grilled Chicken with Creamy Orzo

Ingredients:
8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:
Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown. Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce. Season to taste with salt and pepper. Serve immediately.

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