Creamy Healthy Pasta Salad


  • 12 ounces cooked pasta
  • 1 cup frozen peas thawed
  • 1 cup sweet corn kernals
  • 1 cup chopped kale
  • 1 cup of steamed broccoli, let cool
  • 1 diced grilled chicken breast
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  •  a ripe avocado
  • juice of  a lime (about 2 teaspoons)
  • kosher salt to taste
  1. Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
  2. Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
  3. In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
  4. Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
  5. Add salt and  pepper  to taste.



Easy Chicken Enchiladas Casserole

chicken enchiladas

In a mixing bowl combine
2 cups diced cooked chicken
1 cup of corn
2 tomatoes diced
1 can of cream of chicken soup
1/2 cup of salsa

add a scoop of mixture to 12″ flour tortillas
top with salsa and shredded tex mex cheese

Preheat oven to 350 degrees
Bake for 20-30 minutes

Cranberry Chicken

5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in 9×13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

Chicken and Spinach Noodle Casserole

Every family member enjoyed so I thought I would pass it on!!

Serves 8
Prep time: 20m
Total Time: 40m

6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
kosher salt and black pepper
12 ounces egg noodles
1/2 cup bread crumbs
2 cups shredded cooked chicken or rotisserie chicken
5 ounces baby spinach, chopped


1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour. Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot.

3. Add the milk mixture, chicken, and spinach, to the noodles and toss to combine. Transfer to a 9-by-13-inch baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.

4. Bake until the bread crumbs are golden and the filling is bubbling, around 8 minutes. Let cool for 5 minutes before serving.