Wednesday, March 25, 2015

Cajun Chicken Pasta

Cajun Chicken Pasta
Photo and Recipe from Budget Bytes
Prep time
Cook time
Total time
Total Cost: $7.15
Cost Per Serving: $1.19
Serves: 6
Blackened Seasoning
  • 2 tsp paprika (smoked or sweet) $0.20
  • ½ tsp garlic powder $0.03
  • ¼ tsp cayenne pepper $0.02
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • ¾ tsp salt $0.05
  • freshly cracked pepper (20-25 cranks of a mill) $0.05
For the Pasta
  • 1 large (3/4 lb.) chicken breast $1.50
  • 1 Tbsp butter $0.10
  • 1 green bell pepper $0.85
  • 1 red bell pepper $1.00
  • 1 yellow onion $0.35
  • 1 (15 oz.) can fire roasted tomatoes $1.39
  • 1 oz. cream cheese $0.25
  • 12 oz. fettuccine $0.88
  • 3 whole green onions $0.28
  1. Combine the herbs and spices for the blackened seasoning in a bowl. Slice the chicken breast into very thin, two inch long strips. Place the chicken strips in a second bowl, pour half of the blackened seasoning over top and toss the chicken to coat in the spices.
  2. Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
  3. Meanwhile, thinly slice the bell peppers and onion. In a large skillet, melt the butter over medium heat. Once the skillet is hot and the butter is melted, add the chicken and sauté until cooked through. Remove the cooked chicken from the skillet, add the sliced vegetables, and sauté until they are tender and slightly wilted. Remove the vegetables from the skillet.
  4. Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and the second half of the blackened seasoning. Cut the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
  5. Add the cooked chicken and vegetables back to the skillet with the sauce and stir to combine. If your skillet is extra large, add the cooked pasta to the skillet and toss to combine with the chicken, vegetables, and sauce. If your skillet is smaller, you can add the drained pasta back to the large pot it was cooked in (with the heat turned off), then add the chicken, vegetables, and sauce to the pot and stir to combine.
  6. Slice the green onions and sprinkle over top before serving.

Quick Spiralized Zucchini and Grape Tomatoes

Quick Spiralized Zucchini and Grape Tomatoes
Recipe and Photo from Skinny Taste
Servings: 2 • Size: 1 cup • Old Points: 2 • Weight Watcher Points+: 3 pt 
Calories: 117 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 4 g • Sugar: 2 g
Sodium: 31 mg  • Cholest: 0 mg


  • 1/2 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with thicker blade (I used two)


In a large non-stick pan set over high heat, heat the oil. Add the garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes. 

Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.

Makes 2 cups.

Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta
Recipe and Photo from Budget Bytes
Total Cost: $3.72Prep time
Cook time
Total time
Cost Per Serving: $0.93
Serves: 4
  • 1 Tbsp olive oil $0.16
  • 1 small onion $0.25
  • 2 cloves garlic $0.16
  • 1 (15 oz.) can diced tomatoes $0.59
  • ½ tsp dried oregano $0.03
  • ½ tsp dried basil $0.03
  • pinch red pepper flakes (optional) $0.02
  • freshly cracked pepper to taste $0.05
  • ½ tsp salt $0.03
  • 2 Tbsp tomato paste $0.11
  • 2 oz. cream cheese $0.48
  • ¼ cup grated Parmesan $0.42
  • ½ lb. penne pasta $0.89
  • ½ (9 oz.) bag fresh spinach $0.50
  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Cinnamon Roll Bread

Cinnamon Roll Bread
Recipe and Photo from Center Cut Cook

Prep Time: 10mn
Cook Time: 50mn
Total Time: 1hr


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg - room temperature, lightly beaten
  • 1 cup milk - I used 1%
  • 2 teaspoons vanilla extract
  • 1/3 cup plain greek yogurt or sour cream


  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water


  • 1/2 cup powdered sugar
  • 1 tablespoon milk


  1. Pre-heat our oven to 350 degrees and prepare a bread pan (about 9x5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter.
  2. In a large bowl combine flour, baking powder, salt, and sugar. 
  3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
  4. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
  5. In a small bowl combine swirl ingredients together - 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
  6. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
  7. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.
  8. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk.
  9. Remove the bread from the pan and allow it to continue cooling completely.
  10. When the bread has completely cooled, pour the glaze over the top and serve.
  11. Enjoy!
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