Ingredient: freshly ground black pepper

Healthy Chicken Pasta Salad

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 Healthy Chicken Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the dressing by combining all ingredients and whisking until smooth. You could use a blender to get it really smooth. Refrigerate until ready to use.
  2. Cook the pasta according to package directions. Drain and rinse with cold water.
  3. Place the cooled, drained pasta in a large bowl.
  4. Add 1/4 cup of the dressing to the pasta and toss to combine.
  5. Add in the chicken, spinach, mandarin oranges, craisins/cranberries, green onion, parmesan cheese and toasted almonds.
  6. Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
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Nutrition Facts
Healthy Chicken Pasta Salad
Amount Per Serving
Calories 764 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 775mg 32%
Potassium 348mg 10%
Total Carbohydrates 96g 32%
Dietary Fiber 8g 32%
Sugars 43g
Protein 42g 84%
Vitamin A 77%
Vitamin C 79%
Calcium 39%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Posole

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 Chicken Posole
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
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Instructions
  1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
  2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
  3. Serve soup into bowls and garnish with radish, cabbage and cilantro.
Recipe Notes

https://www.delish.com/cooking/recipe-ideas/recipes/a55758/crock-pot-mexican-posole-recipe/

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Nutrition Facts
Chicken Posole
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 54mg 18%
Sodium 1998mg 83%
Potassium 180mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 2g
Protein 18g 36%
Vitamin A 19%
Vitamin C 41%
Calcium 11%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

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 Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Ziti/Penne

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 Baked Ziti/Penne
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Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Arrange a rack in the middle of the oven and heat to 375°F. Cook the pasta and sauce while the oven is heating.
  2. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.
  3. See Quick & Easy Marinara Sauce; can be cooked while the oven is heating and pasta is cooking.
  4. When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
  5. Stir the ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside.
  6. When the pasta is ready, drain it in a colander or strainer.
  7. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Add the meat, stirring to mix thoroughly. Taste and season with salt and pepper as needed.
  8. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
  9. Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta in an even layer.
  10. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
  11. Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.
  12. Remove the baking dish to a wire rack and let cool 15 minutes before serving.
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Nutrition Facts
Baked Ziti/Penne
Amount Per Serving
Calories 384 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 58mg 19%
Sodium 1002mg 42%
Potassium 404mg 12%
Total Carbohydrates 45g 15%
Dietary Fiber 5g 20%
Sugars 7g
Protein 29g 58%
Vitamin A 14%
Vitamin C 16%
Calcium 35%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Toasted Garlic-Butter Ravioli with Spinach

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 Toasted Garlic-Butter Ravioli with Spinach
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Recipe Notes

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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Sour Cream Noodle Bake

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 Sour Cream Noodle Bake
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe Notes

http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0-2145182

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Nutrition Facts
Sour Cream Noodle Bake
Amount Per Serving
Calories 987 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 30g 150%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 6g
Cholesterol 204mg 68%
Sodium 1068mg 45%
Potassium 488mg 14%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 11g
Protein 58g 116%
Vitamin A 28%
Vitamin C 23%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

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 Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  2. Preheat oven to 375°.
  3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
  4. I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!
Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts
Three-Cheese Macaroni and Cheese
Amount Per Serving
Calories 1436 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 33g 165%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 165mg 55%
Sodium 3049mg 127%
Potassium 172mg 5%
Total Carbohydrates 151g 50%
Dietary Fiber 9g 36%
Sugars 21g
Protein 91g 182%
Vitamin A 28%
Vitamin C 14%
Calcium 193%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Cauliflower Bake

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 Cheesy Cauliflower Bake
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
  2. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
  3. Bake until cheese is melty and deeply golden, 30 minutes.
  4. Let cool 5 minutes, then serve.
Recipe Notes

http://www.delish.com/cooking/recipe-ideas/recipes/a50583/cheesy-cauliflower-bake-recipe/

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Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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