Cheesy Chicken Southwest Pasta Casserole

When I first found this recipe, it was not very healthy. I went through the recipe and eliminated the butter and the cream. I also changed the pasta to whole wheat, which again makes the recipe healthier.

 I do admit that it still is not very healthy because of the bouillon cubes (which can be substituted for fat free broth,) the tortilla chips and the cheese (which can also be swapped out for fat free version.)

When I made this recipe, I was surprised by my family’s reaction. I was not expecting them to like this dish since I am not big fan of making casseroles. When I asked them after their first bites how they liked the dish, my daughter picked up her bowl, pulled in close to her, and said “mine.” The rest of the family had the same reaction, which meant by my son’s standards it was blog worthy.

Do not let the jalapeño's deter you from making this dish. There is a lot of spice but not heat from them. 

 This would make a great potluck dish!

 

Ingredients:

1 pound whole grain pasta such as rotini

1 ½  cups diced onion
1 large clove garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapenos, seeded and chopped
2 ½ cups corn, can be frozen, canned or fresh
1/4-1/3 cup all purpose flour {depending on how much liquid the veggies give off}
2 ½  cups chicken stock or 2 1/2 cups of boiling water with two bouillon cubes
2 teaspoons ground cumin
1 teaspoon chili powder
salt & pepper, to taste
3 cups of Kraft Mexican Cheddar Jack Cheese, preferably Cream Cheese variety
4 cups chopped chicken, I used boneless skinless breast
2 to 3 cups crushed tortilla chips

 

Directions:

Cook pasta as recommended on the box. Drain and set aside.

 In large skillet, sauté onions, garlic, peppers, jalapenos and corn until tender, 7 minutes or so.

 Sprinkle in flour and stir. Cook 2 minutes, then pour in chicken stock. Increase heat to thicken sauce, then sprinkle in cumin, chili powder, salt, pepper, ½ of the cheese, chicken and cooked pasta.

 Stir to combine and pour into 3 qt casserole dish.

Top with crushed tortilla chips and bake at 350 degrees for 20 minutes or until hot and bubbly. Serve.

Crab Stir-Fry

 

This recipe uses my favorite type of crab, Dungeness. Growing up in Northern California, I used to love when crab came into season. The sweet light taste of crab makes my mouth water.

Now living on the other side of the country this type of crab is hard to come by and then you pay about $15.00 a pound for it. Paying that much for crab is there is only way to eat it, steamed and served with butter.

For this recipe, you can use other varieties such as Blue Crab from the East Coast or imitation crab.

 

This recipe only makes two servings.

Ingredients

1 tablespoon Reduced Sodium Soy Sauce

1 tbsp Ginger Root

1 lb Dungeness Crab

4 stalk Young Green Onions (Tops Only)

2 tbsp Dry Sherry (Sherry)

3 oz Baby Bok Choy

1 tbsp Corn Starch

2 tsp Grape seed Oil

1 cup, cooked White Rice

 

Directions

Pick through crabmeat, removing any pieces of cartilage. Cut green onions on the diagonal into slices. Peel and sliver ginger root. Slice bok choy, including greens. In a small bowl, mix cornstarch with 1-tablespoon water to form slurry. Combine soy sauce and sherry in small bowl.

Cook rice according to directions and set aside. Add oil to heated wok or sauté pan. Add crabmeat and ginger root; stir-fry about 1 minute over medium heat. Add green onion and bok choy; stir-fry a minute more. Stir in sherry mixture and bring to a boil. Reduce heat and simmer, covered, 2-3 minutes. Stir in cornstarch mixture to thicken and serve immediately over rice.