Creamy Healthy Pasta Salad

IMG_2453

Creamy Healthy Pasta Salad

Ingredients

  • 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

Instructions

  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.

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Creamy Healthy Pasta Salad

IMG_2453

Ingredients
  • 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
Instructions
  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.

20140624-163216-59536381.jpg

Easy Taco Casserole

Ingredients
1 packet of taco seasoning, add to taste
1 can of black beans
1 cup of frozen corn
tortilla chips
1 cup shredded marble cheese divided
1 cup shredded Monterey jack divided

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion,  black beans, corn and seasoning into the beef. Remove from heat.
  • Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the marble and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
  • Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.