Summer Pasta Salad
Birthday Cake Bark
Ingredients:
2 boneless, skinless chicken breasts
1 cucumber
1 tomato
black olives
Hidden Valley Ranch seasoning
1 box rotelli pasta
Parmesan cheese
1/4c turkey-pepperoni
1/3c milk (any kind)
Optional- 2 corn husks
Cook pasta according to package directions. Meanwhile, cook chicken breast on the stove until cooked-through, shred. Boil corn husks in 3 cups of water for 15 mins.
Cut cucumber, tomato and pepperoni into small pieces and place in a large bowl.
Combine with olives, milk, cheese and Ranch seasoning. Once the chicken and pasta are finished, add to the mixing bowl and refrigerate for approximately 30 mins (or serve warm, if desired).
I also cut the corn off a husk and added to my bowl- Cory ate his on the side.
Viola! Easy and so delicious!
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Birthday Cake Bark
Ingredients:
12oz white chocolate
6oz dark chocolate
3 tsp yellow cake mix
sprinkles
Melt dark chocolate in the microwave or double boiler. Line a baking sheet with parchment paper and pour melted dark chocolate on. Smooth with a spatula to desired thickness. Freeze for 20 minutes.
Melt white chocolate. Whisk in cake mix, stirring until no lumps remain. Let it sit for a minute until it slightly thickens. Remove dark chocolate from freezer and immediately pour white chocolate on top. Add sprinkles. Freeze for 20 minutes.
Remove from freezer and break into chunks. Store remainder in air tight container in refrigerator.
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Buffalo Chicken Stuffed Shells
Ingredients:
1 package of jumbo shells
2 boneless, skinless chicken breasts
2/3 c buffalo sauce
1/3 c mozzarella cheese
2 c ricotta cheese
salt, to taste
Boil pasta until tender, drain and set aside. Cut chicken into small pieces and cook in a skillet over medium heat until cooked through. Once chicken is cooked, shred into small pieces.
In a large bowl, mix chicken, buffalo sauce, mozzarella cheese, ricotta cheese and salt.
Spoon the mixture into the cooked shells and place in a greased baking dish seam-side up. Bake at 400 for 20 minutes until cheese is melted.
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Thin Mint Smoothie
Ingredients:
1 ripe, frozen banana
1 tbsp dark chocolate cocoa powder
2 drops pure peppermint extract
2/3 c milk
Handful of raw baby spinach
Pinch of xantham gum
Mix spinach, banana and milk in blender, then slowly add remaining ingredients until blended. Enjoy!
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Flatbread Veggie Pizza
Ingredients:
1 Flatout Flat bread- Light Tomato flavored
1/4 c Prego Marinara Sauce
1/4 c Italian cheese
Dried basil, salt, pepper
Baby spinach, chopped
Tomato, chopped
Assemble all the ingredients and bake at 350 until cheese is melted
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Homemade Peanut Butter
Ingredients:
-Peanuts, salted 16oz
-Coarse sea salt
-Extra Virgin Olive Oil; 1 tsp
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| I used this whole jar and it made about 12oz peanut butter |
Directions:
- Pour half of the peanuts into a food processor and let it mix for about 2 minutes. The peanuts start to get dry and hard to mix.
- Add 1 tsp of EVOO and continue to mix until smooth.
- If you want crunchy peanut butter, add remaining peanuts at this time until desired consistency. If you want smooth peanut butter, add remaining peanuts gradually and mix for 3-4 minutes, scraping sides as needed.
- When mixture is almost at desired consistency, add salt to taste and/or splenda if desired. Mix for 1 minute.
- Pour peanut butter into jar and store in refridgerator.
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| Before adding EVOO |
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| Before adding salt |
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| Finished product! Yum Yum! |
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Oreo Peanut Butter Pie
For Crust:
-25 whole Oreos
-4 tablespoons butter, melted
*Or, you can buy the pre-made chocolate pie crust
Filling:
-1 cup creamy peanut butter
-1 8oz package of softened cream cheese (I used Philidelphia 1/3 fat)
-1 1/4 cup powdered sugar (I subbed about 1/2c with Splenda)
-1 8oz package of Cool Whip, thawed (Again, I reduced calories, using Lite)If making your own crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Tada! Enjoy! :)
