Hello healthy eaters! Fall hasn’t quite decided to arrive yet in Ohio, but my body is ready for it to be here. I’m doing a little “fall dance” and having a fall comfort food week. Maybe the soups and pastas will inspire some cooler weather, turning leaves and all the fun of fall! I am looking forward to baking some pumpkin, apple and other yummy fall treats in the upcoming weeks. I’ll be sure to post some recipes. What are some of your favorite fall dessert recipes? My co-workers LOVE when I get the baking itch because they typically benefit.
So, this week is not only comfort food, but it’s also reader recipe week. Thanks ladies for sending these recipes in! I am looking forward to trying them out. We'll enjoy them for lunches all week too!
MONDAY
Chicken Tortilla Soup (I had a package of the veggies and seasoning for this, but I'm sure you can find plenty of recipes for this fabulous fall favorite)
TUESDAY
Smart Taste Pasta
Garlic Bread
Salad
WEDNESDAY
Mexican Chicken Corn Chowder
Crispy bread
THURSDAY
Mac and Cheddar Cheese with Chicken and Broccoli
FRIDAY
Leftovers and relaxing
Smart Taste Pasta
From Micheline Ricker
Ingredients
Rotini or Spirals (try wheat)
1 onion
1 green pepper
1 lb of ground turkey
Choice of tomato sauce
Choice of shredded cheese – try Italian blend
Instructions
Preheat oven 350 degrees.
Boil pasta per box directions
Saute onion and green pepper and turkey
Once turkey is done, add mixture to sauce and then add sauce mixture to your noodles in a 9x13 pan. Top with cheese and bake 20 min.
Mexican Chicken Corn Chowder
From Anne MacFarland
Ingredients
1 can diced green chilis (little tiny can)
1 can diced tomatoes
1/2c diced green onion (can use more or less if you want)
1 can cream of potato soup
1 package taco seasoning
1 package Steamfresh corn (already microwaved for 3min)
Chicken broth (I use about 3c, but you can use less or more depending on how thick you want the soup)
1 roasted chicken (the kind you buy cooked from the grocery store)
1c sour cream (I use lite)
1-2c shredded cheese (any kind...I like the Mexican mix)
Instructions
Shred chicken. Saute onions in soup pot for a few minutes in a little bit of olive oil. Then add to soup pot: tomatoes, chilis, potato soup, taco seasoning, corn, and chicken broth. Bring to boil. Turn down heat to med-low and add chicken. Stir in sour cream and cheese. Serve. (I like to serve this with a salad or just with crusty bread depending on how hungry we are).
Mac and Cheddar Cheese with Chicken and Broccoli
From Mari Jo Sellers and Rachael Ray
Prep Time: 10 min
Cook Time: 25 min
Level: Easy
Serves: Yield: 6 servings
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.
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