Mom’s Baked Chicken & Spinach Pasta

1 lb. pasta (I used whole wheat shells)
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.

Grilled Pizzas with Chicken, Zucchini, Roasted Peppers, and Pesto

Despite the fact that yesterday was the unofficial last day of summer, the high temperatures here in Phoenix are still foretasted in the 100s for the remainder of the week. Get with it, Mother Nature!

I think grilling is actually less tortuous in the fall season. When it's only 65 degrees outside you don't wind up being a walking ball of glistening sweat after grilling up lunch or dinner. Either way, you still end up with delicious food most of the time so I suppose it's worth it.

This recipe makes two individual pizzas but it you'd like to serve more it can easily be doubled.

Recipe Rundown
Taste: Like summer, only more cheesy and meaty.

Texture: Crisp on the outside, chewy inside, cheesy, and chunky.

Ease: As long as you have all your ingredients prepared and ready-to-go, pizza grilling is pretty easy. Just be aware of potential hot-spots on your grill (we've found a few and are learning to avoid them).

Appearance: The red and green colors and grill marks on these pizzas are gorgeous.

Pros: Fun, fresh, fast.

Cons: Grilling out in 110 degree heat is sliiiightly hellish.

Would I make this again? Yes, probably next summer.

Grilled Pizzas with Chicken, Zucchini, Roasted Peppers, and Pesto

Serves 2

Adapted from Pizza

• all-purpose flour for dusting
• 1 ball pizza dough
• 1 tablespoon olive oil, plus extra for brushing
• 2 small zucchini, sliced lengthwise about 1/2-inch thick
• 2/3 cup basil pesto
• 3 ounces low-moisture whole-milk mozzarella cheese, sliced
• 1 roasted red bell pepper, sliced
• 1 rotisserie chicken breast, shredded with skin removed
• salt and freshly ground black pepper

Prepare gas grill for indirect grilling:

Turn all burners to high and close lid. Allow grill to heat for 10-15 minutes, or until grill temperature reaches 500 degrees F. Turn off one of more of the burners so that there is flame beneath only half of the cooking area. Brush grilling area with oil.

Prepare dough:

On a lightly floured work surface, divide the dough in half and shape each half into a ball. Cover one of the balls with a clean kitchen towel and set aside. Coat your fingers with olive oil and press the dough outward from the center in a 7-inch round or oval (whichever will fit on your grill) of even thickness. If the dough springs back, cover it with a clean kitchen towel and let it rest for a few minutes before proceeding. The thinner the dough, the crisper the crust will be. Repeat with second dough ball. Let both pieces of dough rest for 15 minutes.

To grill the zucchini:

Meanwhile, toss sliced zucchini, 1 tablespoon olive oil, salt, and pepper to taste in a bowl. Grill over hot side of the grill until tender, turning once. Cool and cut into 3/4-inch pieces.

To grill dough:

Place the first dough round, floured side down, above the oiled, cool part of the grill and close lid. Cook until the top of dough bubbles and bottom is grill-marked, about 3-5 minutes. With a long-handled spatula, flatten the bubbles. Brush the top with olive oil then flip the pizza. Quickly spread half of pesto onto grilled dough, top with cheese, bell pepper, chicken, and zucchini. Sprinkle with salt and pepper. Close lid and let dough brown and cheese melt until bubbling and slightly browned, about 5 minutes. Remove pizza and repeat with second round of dough.

Baked Creamy Chicken Taquitos

Printable Recipe

Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Loaded Potato Soup

Yield: 4 servings
From Cooking Light October 2010
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 cups lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.