Chicken Pot Pie Pasta

From: Martha Stewart

Ingredients:

• Salt and pepper
• 3/4 pound penne or other short tubular pasta
• 1/3 pound green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced medium
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups diced cooked chicken

 

In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.

Verdict:

Thumbs up! I used Tyson grilled chicken chunks to make this meal prep even faster. This was a great meal. My whole family liked it, and I think it was because the flavor was so simple. My husband and daughter don't like things that have a lot of flavor or sauces, so this was right up their alley. I can definitely see myself making this again in the future. 

 

Firecracker Cookies

From: MomDot

Ingredients:

• your favorite sugar cookie recipe
• butter cream or white frosting
•  2 packs of pop rocks
• white sugar + blue gel paste

1) Make your favorite sugar cookie recipe
2) Frost with butter cream
3) Create blue sugar by adding sugar and blue gel paste into a blender and turn on for 30 seconds
4) Sprinkle sugar on frosting
5) Sprinkle pop rocks on cookies…you will hear them crackle as they hit the frosting
6) Enjoy!

Verdict:
Thumbs up! I used Betty Crocker sugar cookie mix and Betty Crocker buttercream icing to make these. So they were incredibly easy to make and I loved the combination of flavors. They weren't too sweet at all. The Pop Rocks do pop less the longer they sit on the cookies, so if you want a really big pop just sprinkle them on right before putting them in your mouth. I would love to make these again though!

Mini Egg White Omelets

From: Six Sisters' Stuff

Ingredients:

12 eggs

Salt and Pepper to Taste

Toppings you like in your omelets, such as:

Onions, Green Onions, Green and Red Peppers, Fresh Mushrooms, Tomatoes, Cheese, Turkey Bacon, and Ham

Heat oven to 350 degrees.

 

Spray a muffin tin with non-stick cooking spray, then crack an egg into each muffin tin hole. You can use a whole egg, or just the whites, or even egg whites from a carton. 

 

Once you crack them in the tin, take a fork and smash the yoke and mix around the egg whites. Add Salt and Pepper as needed. Add about 2 tablespoons of the veggies/toppings you like into each tin. Sprinkle a little bit of cheese on top.

 

Put into the oven and cook for 20 minutes or until the eggs are a little brown on top. Wait a few minutes then pop them out with a fork.

 

 

Verdict:
Thumbs up! I eat eggs at least 5 times a week for breakfast. Usually they are scrambled but every so often I get a craving for some extra veggies. These little omelets are perfect for satisfying my craving and filling me up. Three or four are perfect for me, along with my coffee and hashbrowns. For this recipe I used ham, green peppers and mushrooms but you can obviously use anything you want. I love recipes that can vary from time to time.

Nutrition info: (based on the ingredients I used)
Carbs: 2g
Fats: 10g
Protein: 23g