Ranch Chicken Taco's (Healthy option)

This recipe is easily made using Rotisserie chicken.

If you’re a healthy eater or hoping to shed a few pounds try this easy recipe.

 I have made many taco salads in every way possible but to make one with a little less fat is sometimes hard.  When I came across this recipe I decided I was going to make it.  I didn't add the avocado but opted for a little more chicken and used Fajita seasoning since that was all I had in the pantry.  

I used the chicken I had from my Saturday Chicken soup recipe and it was moist and tender so I didn't have to go and buy a store bought rotisserie one.

Hope your day was a pleasant one.  Try this for a easy and quick meal.

Helpful suggestion:  To save time cut your lettuce and veggies in small pieces and wash and place a wet paper towel over them to keep it fresh for a day.  

Some days I do that at night and it is still crispy the next day!  It'll save you some time in prep work if you are hustling to make your dinner.

 

• 1/2 cup ranch dressing  (lower in fat if possible)
• 1/4 cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix, divided( I used Fajita seasoning which was great)
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced (optional)
• 1 cup shredded Colby-Monterey Jack cheese (going to try to find low fat)

Directions

1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Original 9/7/2012

Minestrone Soup or Zuppa!!!

 Buongiorno!    Good  Morning!

 This Italian Vegetable soup is loaded with veggies and an Italian family favorite. Enjoy!

 Hearty and just the right soup to make on this cold and windy day.. The flavor is amazing and packed with healthy goodness in every bite. A good choice for your family to get 5 veggies or more vegetables in your food plan.

Note:  If you want to make this with some sausage you can easily do it.
Before adding your veggies brown slightly some sausage, cut into slices and add to your ingredients while cooking.

Happy Cooking from my kitchen to yours! 

Stay warm!!!

Loaded with vitamins and anti oxidants..Healthy for sure!

Minestrone Soup or Zuppa

Soup or Zuppa

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

1 celery stalk, diced

2 medium zucchini, diced, seeds removed

1 clove garlic minced

*3 medium potatoes, unpeeled and diced optional

3 cups savoy cabbage sliced thin

1 –15 oz. Can cannellini beans

15 oz. Can diced tomatoes, undrained

2 cans reduced –sodium chicken broth

 3 cups water

½ tsp.crushed dried rosemary or Italian Seasoning

½ tsp. Salt

½ tsp. Pepper
*1/2 box small shaped pasta

Grated Pecorino Romano cheese optional

Heat oil in large stockpot over medium heat.  Add onion, cook. Stirring occasionally, until softened

Add carrots and celery cook, stirring occasionally about 3 minutes. Add remaining ingredients, except cheese.

Cover and bring to a slow boil, reduce heat and simmer gently 1 to 2 hours, Serve with grated cheese if desired.

Hint:  If you find that you would like this minestrone a bit thicker, add 1/2 cup  small pasta 15 minutes before serving..

 



11/12/11
11/12/13

4/27/2022 repost

Easter 2022

Traditionally we have lasagna or ravioli for Easter..

This year I decided in with the new. A small cheese and olive appetizer and  spiral ham with delicious sides and salad. 

Fresh baked bread and a Chocolate chip Ricotta cake and Ricotta cookie roll for dessert!  Yummy!

Chocolate chip Italian Ricotta cake

This recipe is slightly different from another ricotta cake I made. Equally as tasty and very easy to make.

Nice cake for the holidays!! Yummy!

Powdered sugar or whipped cream for garnish!

 

Recipe:

Whisk together 1 3/4 c flour, 1 tsp baking powder and 1/2 tsp salt and set aside. 

Beat 1/2 c softened butter with 15 oz whole milk ricotta , 1 1/4 c sugar  for 5 minutes.

 Beat in 2 eggs and 1 tsp vanilla. Beat 1 min. Add flour mixture and beat til combined. Stir in 3/4 c mini chocolate chips. 

 Pour into a greased and dusted with powdered sugar springform pan and spread batter evenly. Bake in center of oven on 350 for 45 minutes. Ovens vary so test at 45 minutes with a toothpick or cake tester to see if center is baked.

FYI *** I used a 9”x 3” inch cheesecake pan.

***(Note) my cake at 350 degrees took 1 hour and 10 minutes to be baked.  Center was clean when cake tester was inserted in center.

 Cool and dust with powdered sugar!

Chicken cacciatore my way!

While browsing my emails I  came across a recipe that looked like something we might enjoy but it was made in a pressure cooker.  Today I decided to make it in a Dutch oven pot my way and hubby and I were pleased with the results.

8 oz. Cut boneless chicken breasts

4 tablespoons Olive oil

I small onion sliced thin 

3 to 4 minced garlic cloves 

I small can chicken broth 

1/2 cup water

20 oz. Jar Marinara sauce 

I tsp. Salt

3/4 tsp. Pepper

1/2 bag thin frozen green beans

1/4 cup kalamatta olives

2 tsp. Capers 

8 to 10 oz. Tri color Pasta or penne

Place cut chicken in Dutch oven on medium heat that you have placed a few tablespoons olive oil.  Add sliced onion , salt, pepper and minced garlic. Sauté until tender and slightly browned.  Add chicken broth, water and marinara sauce.  Cook on low about 20 minutes.  After twenty minutes add frozen green beans and dry pasta.  Cook until pasta is tender approximately 7 to 10 minutes.

Serve immediately with grated parmesan or Romano cheese.