Chicken Mozzarella Pasta with Sundried Tomatoes

I got this recipe on pintrest and it's very tasty and easy!

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Total Time: 1 hour

Yield: 4 servings

Ingredients

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders 
• salt 
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). 
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. 
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. 

1. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes. 

http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomato

Mini Quiche ( TERRAFit Approved)

I love quiche!! There are about 8 million recipies out there for it so I took the basics and made my own recipe! Hope you enjoy!!

Mini Quiche

7 Eggs
1/2 cup Skim Milk
1/2 cup cottage cheese (optional-add any shredded cheese you'd like)
1/4 cup Parmesan cheese

Add any veggies you want! I added:
1-2 cloves minced garlic
1 cup chopped mushrooms
1 small onion diced
1 green pepper
1 handful spinach roughly chopped

Tomatoes, bacon, and/or sausage would be yummy too!

Preheat oven to 350 and Grease 12 muffin tins.  Cook veggies in olive oil on stovetop until somewhat softened. Let cool for about 5 minutes. Mix eggs, milk, and cheeses in a medium bowl.  Add veggies to eggs and mix until combined. Pour into muffin tins and fill almost to the top. Add shredded cheese if you want. Cook for 40-50 minutes. They will be golden on the top.  Serve with salsa, sour cream, or avacado's! This recipe can be easily made to fit into the TERRAFit program!

Southwest Corn Chowder

This is one of my go-to soup recipes.  It's creamy with a kick.

Southwest Corn Chowder

4 slices bacon, chopped
1 1/2 lb potatoes, peeled and cubed (about 3 cups)
1 small onion, chopped
2 med celery stalks, sliced
1 can condensed cream of chicken soup
3 c milk
8 oz pepper jack cheese
1 can of corn
1/4 tsp pepper

Cook bacon in a large pan until crisp. Remove from pan and save 2 tbsp drippings.
Add potatoes, onion and celery to pan. Cook and stir 2 minutes.
Stir in soup and milk, bring to a boil.
Reduce heat to low and simmer 8 minutes, stirring occasionally.
Add remaining ingredients and cook until potatoes are tender.

Greek Chili

Greek Chili

This is an interesting soup recipe that we love. I would never have tried it just looking at the recipe itself, but we had it at a ward function and both loved it! Give it a whirl! I don't think you will be disappointed!

1 medium onion, diced
4 cloves of garlic, minced
1lb ground turkey
1-14.5 oz can diced tomatoes
1-15 oz can tomato sauce
1-15 oz can garbanzo beans, drained
1-15 oz can artichoke hearts, diced
1oz can black olives, sliced
2 tsp oregano
1tsp thyme
1/2 tsp cayenne
3 bay leaves

Brown turkey, onion and garlic. Put in crockpot on low for 4-5 hours. Crumble feta cheese on top. Makes about 10 cups.

(The worlds yummiest) Breadsticks

It seems as though our family likes bread seeing as how that's been the majority of the posts so far.  How can ya not love it?  It's so warm and delicious! I've been dying to share this recipe with ya'll since I've tried it.  These breadsticks are SO darn good!  I won't admit to how many I eat in one sitting (ahem....a lot).  Just try them and you'll see for yourselves.

3 1/2 cups flour (divided)

2 Tbsp suger

1 tsp salt

1 Tbsp yeast

1 1/2 cups hot water

Mix 2 cups flour, sugar, salt and yeast together. Add hot water and blend well. Slowly add the remaining 1 1/2 cups flour. Knead for 10 minutes. Cover bowl with plastic wrap and let rise until double in size (about 45 min). Roll dough into a 10 x 14 rectangle. Slice into 1" slices with a pizza cutter. Melt 1 cube of butter into a 9 x 13 pan. Fold strips in half and twist. Lay end to end in the pan. Sprinkle with garlic salt, parmesan, salad supreme or any favorite herb. Let raise in pan 30-40 min (or until about double in size). Bake @ 400 degrees for 10-15 minutes. Try not to eat the whole pan. ;)

French Bread

This bread takes 1.5 hours from start to finish and makes 2 delicious loaves!!

2 1/4 cups very warm water
1.5 Tbsp each:
                  Yeast
                  Sugar
                  Oil
Mix and let stand until foamy
Then add 2 tsp salt
(I like to add 2 Tbsp minced garlic also)

Add 5 cups flour (1 cup at a time) to form a soft dough.  Mix until dough forms a ball and is somewhat sticky.  Place bowl over a smaller bowl of very hot water. Cover and let rest for 10 minutes.

Turn out on lightly floured surface and divide into 2 portions. Do not over-knead.
Roll each portion into a rectangle about 10-12 inches long. Roll up tightly and pinch seam. Place on a greased (or use parchment paper) cookie sheet (not touching each other) and slash the top about 1/4" deep. Paint with egg wash (1 egg + 1 Tbsp water). Let rise for 30 minutes. I like to place mine over a warm heating pad so the rise more. Bake at 400 for 25 minutes.

Corn Pudding

 1/2 Cup (1 stick) melted butter
2 Eggs, beaten
1 Pkg Cornbread Mix
1 can corn, drainer
1 can creamed corn
1 Cup sour cream

Preheat oven to 350. Mix all ingredients and pour into a greased 8 inch pan. Cook for 45 min to 1 hour.