Recipes

Chicken Alfredo Penne Loaded with Colorful Veggies!

Hi friends! Doesn’t this dish look delicious! Let me tell you…it was soo good and is one of our family favorites. Seriously, we never have any leftovers when this is on the menu.

This dish takes a little more prep time, but you can certainly quicken the process by pre-chopping veggies & having cooked chicken available on hand to add to your week night meals. I lightened it up with lots of colorful veggies, chicken breast, light alfredo sauce, and whole wheat penne. Read on for the recipe and instructions.

 

Chicken Alfredo Penne with Colorful Veggies

Makes 4 servings

Ingredients:
1 small zucchini, chopped
1 small squash, chopped
¼ purple onion, chopped
½ small bell pepper, chopped
1 cup shredded carrot sticks

3 chicken breasts, chopped

1 jar light alfredo sauce

½ box of whole wheat penne pasta (can sub regular penne pasta)

 

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First I chopped up some fresh veggies. Here i used zucchini, squash, bell pepper, purple onion, and shredded carrot sticks.

 

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Get all those good veggies in the pan and sauté them with a few tablespoons of oil and salt & pepper. You will notice they are ready to be pulled off the heat when your onions are slightly opaque.

 

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Take your pan off the heat and chop up some tomatoes and add them to the pan. I didn’t want the tomatoes to cook  and get soggy, I just wanted them to warm with the heat of the other veggies.

 

 

 

Transfer your veggies to a bowl and sauté your seasoned chicken in the same pan so you get all the flavors of the oil and veggies you just cooked. Once  your chicken is cooked, drain the excess juice and add the chicken back to the pan.

While my chicken is cooking, I boil my pasta so it’s ready as soon as the sauce comes together. Drain the pasta, but don’t rinse it. You want that starch to stay on the pasta. It helps your pasta sauce “stick” to the pasta.

 

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With your chicken back in the pan, add all those good veggies you just sauteed and 1 jar of light alfredo sauce. Season to taste. Gently stir so all the flavors melt together and your tomatoes stay intact. Heat through, and your sauce is done!

 

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To serve it up, add a cup of penne to your plate and place a spoonful of that yummy sauce right on top. I sprinkled a little bit of Cajun seasoning on mine, and a nice little sprinkle of shredded parmesian cheese!

 

I hope your family enjoys this recipe as much as we do! Thanks for stopping by today.

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Recipes

Rustic Roasted Red Pepper, Chicken & Cheese Ravioli Casserole

That’s a mouthful right? Let me tell ya, it is delicious! I needed a quick, hearty dinner this week so I put this together. It was really good and my family enjoyed it.

 

For this recipe you’ll need:

-ready made ravioli ( I used Buitoni sweet bell pepper & roasted chicken stuffed ravioli)

-your choice of marinara

-shredded mozzarella & grated parmesan cheese

-Italian bread crumbs

 

First you’ll want to pre-heat your oven to 350 degrees, and boil your pasta per the instructions on the package. Once that’s done, turn off the heat on the pasta and set aside. (I left my pasta in the water so they wouldn’t stick to each other).

Pour about a 1/4 of the marinara sauce into the bottom of the casserole dish and spread evenly.
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Next, transfer the ravioli with a slotted spoon (draining excess water) to the dish overlapping each other like so.

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Once you have arranged your pasta, pour the remaining marinara on top and spread evenly.

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Now you can go as light or heavy as you want on the cheese! First I sprinkled about 10/4 cup of shredded mozzarella, then about 1/4 cup of grated parmesan. Lastly, I sprinkled 3 tbsp. of Italian bread crumbs evenly on top of the cheese.

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Place it in the oven and bake for about 20 min. or until cheese is melted. Serve this up with a side salad or bread sticks and dinner is done!

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Let me know what you think and if you guys enjoyed this recipe.

Thanks for reading,

~The Dimestore Gypsy

 

Recipes

My Family Dinner Favorites: Green Chicken Enchilada Casserole

It’s been a while since I’ve posted a family dinner favorites recipe so I thought I’d share one today. It’s a good one… Green Chicken Enchilada Casserole!! Can we same yum?!

It’s pretty simple and comes together quickly , and you can lighten it up by using low-fat/no fat ingredients. Serve with a side of cilantro white rice and you’ve got a complete meal. These are my favorite kind of week night dinner recipes!

Check out Liz over at realhousemoms.com for this delicious, printable recipe!

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This casserole was a big hit and has become a week night favorite of ours. I hope you enjoy it too!

Thanks for reading,

~The Dimestore Gypsy

Recipes

Croissant Breakfast Boats

Well hello friends! It’s been a mighty good time since I’ve updated my blog…

Summer is here and it has been a busy time. In addition to my teen and toddler, I am now watching my 2 school age nephews…(phew)….I’m exhausted already 2 weeks in!! LOL. When does school start-up again?

Any who, I’m not a big breakfast eater, but I’ve heard it’s one of the most important meals of the day. To be honest, I feel a difference when I have breakfast vs. when I don’t…more energy. So I figured I’d try something better than the old “cereal and milk” bowl to keep up with these kiddos.

I happened to come across these delicious looking croissant boats when I was searching online for “batch” breakfast ideas. You know, things I can make more than one of to last for the week.

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Don’t these look yummy in all their toasty, buttery, glory? They were super simple, quick and easy to make. I got the croissants on sale in the bakery at the grocery store, and with a few simple breakfast staple ingredients, they were ready in no time.

 

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Bakery worthy right? Just zap in the microwave for a few seconds, and breakfast is served. The kids enjoyed them too!

You can find the recipe here at tipbuzz.com. There’s even a tutorial video to show you exactly what to do! Hope you enjoy these!

~The Dimestore Gypsy

Holidays · Recipes

Recipe Round-Up for a Cinco de Mayo Fiesta!

Hello friends! In honor of Cinco de Mayo, I’ve rounded up some delicious recipes to kick off you fiesta feast. Scroll on down and check ’em out!

 

7-Layer Fiesta Dip

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Pico de Gallo

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Salsa Verde Queso

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Chicken Enchiladas

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Mexican Street Corn

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Beef Empanadas

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Pink Dragon

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Churros

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I think I’ll be trying quit a few of these recipes out, especially those churros!

That’s it for this recipe round up and I hope you enjoyed it. Have a fun and safe weekend!

Thanks so much for stopping by,

~The Dimestore Gypsy

 

 

Recipes

Fall Comfort Food: Shepard’s Pie with Cheesy Tator Rounds Topping

Hey guys! We had our first cold front blow thru this week and I must admit, I’m loving it! I thought I’d share with you one of my recipes I made this week for dinner. It’s Shepard’s Pie with Cheesy Tator Round Topping instead of the traditional mashed potatoes.

You’ll need:

1 lb. lean ground beef (can use regular, just drain fat after cooking)

1 bag frozen mix vegetables

1 small jar brown gravy

1 small can reduced fat cream of mushroom soup

1/2 bag of tator-tot rounds

1-2 cups of reduced fat shredded cheese

seasonings of your choice for meat and filling mixture

 

Cooking:

  1. Cook the tator rounds as per instructions on the bag. While these are in the oven, you can brown the beef and season to your liking.

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2. Next, add your mixed vegetables, brown gravy, & cream of mushroom soup. Season and stir to mix. (I used a sprinkling of garlic powder, onion powder, seasoned salt, & pepper) Remove from heat.

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3. Place the beef mixture in a casserole dish & top with the tator rounds.

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4. Add 1-2 cups of cheese, depending on your liking. (I used about 2 cups)

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5. Bake at 350 degrees for about 25 min. or until cheese is melted. Dig in and enjoy!

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I hope your family enjoys this as much as we did! Thanks for stopping by!

~The Dimestore Gypsy

 

Recipes

Dressed Up Dark Chocolate Boxed Brownies

Hello everyone! Hope all is well with you guys and for all my fellow Texans that were affected by the hurricane, know that you are in my thoughts and prayers! #TexasStrong

As we get back to some normalcy around here, (bedtime and schedules went out the window during the storm) I decided to share this quick recipe for dressed up dark chocolate brownies I made from a boxed mix.

 

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I mean…hello yummy goodness!! Get in my belly!!

 

For these yummy brownies all you need is:

1 boxed dark chocolate brownie mix

1/4 c. creamy peanut butter

4 tbsp. pecan chips

 

Instructions:

  1. Prepare cake-like brownies as instructed on the box.
  2. After adding your brownies to the pan, warm the peanut butter for a few seconds in the microwave just to loosen.
  3. Drop a spoonful of peanut butter into the batter evenly around the pan.
  4. Take a fork and swirl the peanut butter & chocolate back and forth almost like a marble effect.
  5. Sprinkle the pecan chips evenly around the pan and bake as instructed. Let cool and cut into squares. Enjoy!

 

 

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Hot and Fresh out of the Oven!

 

 

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Tasted like Reese’s Peanut Butter Cups

 

 

These will probably become a new family fave! Hope you and your family enjoy.

You can find me on Instagram, just follow the link on my home page and come say hello on Pinterest too!

Thanks for stopping by,

~The Dimestore Gypsy