Fergie's Sweet Pepper Chicken Pasta

I did not know what to make for dinner... I looked in the fridge and threw

this together... It was easy to make and so tasty... kids are 

in heaven! 

2 Containers of Sweet Baby Peppers 

3 Carrots, Peeled & Cut

1 Onion, Sliced

4 Garlic Cloves

5 Tomatoes, Cubed

2 Chicken Breast 

3 Tablespoons Olive Oil 

Salt & Pepper 

1 Box Thick Spaghetti

These are sweet baby bell peppers... 

Combine all the veggies and toss with olive oil, salt & pepper... 

Cover the pan with parchment paper... place the veggies on the pan

and place the chicken right on top... 

Drizzle the chicken with olive oil, salt and pepper... 

Place in a 400 degree oven for 35 minutes... 

Mmmm ... 

Remove the chicken and allow to cool... 

Bring a pot of water to a boil and begin cooking a box of spaghetti... 

Place the veggies and the juices in the blender... add 

1/2 Teaspoon Salt

1 Teaspoon Oregano

1/2 Teaspoon Crushed Red Pepper

1 8-oz Can Crushed Tomatoes

Heat 1 Tablespoon of Olive Oil and simmer the sauce... 

Shred the chicken... 

Add to the sauce... 

Add the drained spaghetti... 

Toss together..

You know you want some Milly..... 

Fergie's Pesto Pasta Salad

Every time I make this pasta salad I get so many compliments and I can't help but to chuckle because it is so very easy to make... Wait till you try it!  This makes a huge bowl ... enough to feed up to 15 people!

1 Box of Your Favorite Pasta

1 Small Bag of Shredded Carrots

1 Small Red Onion, Sliced Thin 

2 Cups Spinach, Chopped into Thin Slices

1/2 Jar of Marinated Artichokes, Chopped 

1 Cup Crushed Tomatoes 

1/2 Bag Petite Sweet Peas

3/4 Cup Pesto 

1/2 Cup Mayo

1 1/2 Cups Fat Free Greek Yogurt 

1/4 Cup Dijon Mustard

1 Teaspoon Ground Pepper 

1/2 Cup Rice Wine Vinegar 

These are the artichokes I used... 

I only use 1/2 a Jar but you can use the whole jar if you like artichokes... 

Drain the liquid and chop... 

Throw the noodles, onions, carrots, spinach, artichokes, tomatoes, and peas... 

These are my favorite peas, sweet, crisp and so tasty! 

I make my own pesto and freeze it... this is my homemade arugula pesto. 

In a bowl I combine the yogurt, mayo, pesto,  mustard, pepper and rice wine... 

Whisk until smooth... 

Combine all the ingredients, cover and allow to sit in the fridge for at least an hour before serving... 

Fergie's Drowned Bean & Cheese Burritos

I love having homemade enchilada sauce available all the time!!!  If you ever try it you will never want to use canned again!  This is one of my kids favorite dishes and it seriously takes 5 minutes to make!!!  

6 Flour or Whole Wheat Tortillas

Homemade Refried Beans or Good Quality Canned Beans 

1/2 Pound of Monterey Jack Cheese 

Homemade Enchilada Sauce 

Spread some beans on the flour tortillas ... sprinkle some cheese... 

Roll and place in a small casserole... 

Repeat with all 6 tortillas... 

Mmmm Homemade Enchilada Sauce... 

Smoother with as much or as little sauce as you would like... 

Bake at 400 covered for 30 minutes... or you can Microwave it for 8 minutes 

uncovered. 

Sprinkle with extra cheese... 

Gooey, Cheese, Spicy Goodness.... YOUR KIDS WILL LOVE THIS!!!! 

Fergie's Nutter Butter Cheesecake

How could you resist??? I know... I know... my blog is supposed to be about the healthier side of food... but really... Truth is I have a Firefighter Husband and 3 busy kids who could actually stand to eat this kind of stuff!!! 

Crust:

1 Cup Crushed Nutter Butter Cookies

3 Tablespoons Unsalted Butter 

1 Teaspoon Kosher Salt

4 Tablespoons Sugar 

Filing:

3 Packages Low Fat Cream Cheese, Room Temperature

1 Cup Sugar

1/2 Teaspoon Kosher Salt

1 Tablespoons Vanilla 

4 Eggs, Room Temperature

1 Cup Crushed Nutter Butter Cookies 

Look at what I found at the 99 cent store.... 

Use low fat option... takes a smidgen of the guilt when you eat this dessert!!! 

Combine the cream cheese, sugar, vanilla and salt... 

Whip with hand blender until smooth and fluffy... 

Add the room temperature eggs one at a time... 

In the food processor combine 1 cup of Nutter Butter pieces, Sugar, Salt and Butter... 

Pulse until combined... 

Make sure you are using a spring form pan... 

Press into the bottom of a an sprayed with vegetable spray... 

  

Add the remaining crushed Nutter Butter pieces to the cheesecake filling... 

Mix well... 

Place the pan in a foil bed... 

Pour the filling into the sprayed pan... 

This picture shows exactly how you should set this up to bake... 

place in the top rack f your oven...

Add boiling water in the casserole... 

Bake at 325 for 30 minutes... 

Bake at 350 for the remaining 30 minutes... 

Remove from oven carefully!!!! 

Allow to cool on counter for about 1 hour... 

Transfer to refrigerator for at least 2 hours... 

Rich... thick... Nutter Buttery... TRUE SWEET HEAVEN!!!