Taco Spaghetti

OMG this was delish!!!

Makes 8 servings (7 WW points per serving)

Ingredients:

5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
3/4 cup water
1 packet taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup green salsa
4 oz. can diced green chili peppers, drained

Directions:

Cook pasta according to package directions. Drain.

Turn Ninja on Stovetop high and cook beef/turkey until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.  Once stirred add the rest of the cheese on top and bake on Oven 300 for about 20 minutes.  Then turn Ninja to buffet ready to serve.

Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.

Creamy Chicken & Quinoa

Creamy Chicken & Quinoa (recipe was for the oven, I Ninja-fied it)

Makes 8 Servings (6 WW points per serving)

Ingredients

2 cups reduced sodium chicken broth
1 cup almond milk
1 teaspoon poultry seasoning (I used Montreal Chicken seasoning as I didn’t have poultry seasoning)
½ cup flour
1 cups water
1 cup uncooked quinoa, rinsed (I used a quinoa/wild rice blend I found at the grocery store, it was mostly quinoa
1 pound boneless skinless chicken breasts, cut into chunks
¼ cup shredded cheese (I used cheddar)
3 cups fresh broccoli florets (I only had frozen)
Salt and pepper to taste

Instructions

Turn Ninja to stovetop high.  Bring the chicken broth and ½ cup almond milk to a low boil. Whisk the other ½ cup almond milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Do not add to quickly because then it may form chunks. At this point turn the Ninja to Oven 400 degrees.

Add one cup water and quinoa to the Ninja, and stir to combine. Dice the chicken and lay the chicken breast cubes over the top of the quinoa mixture. Sprinkle with the more seasoning if you would like. Bake for 30 minutes. NOTE:  after 15 minutes it was boiling like crazy so I turned the Ninja off for the rest of the process!  It was starting to stick so I stirred it well.

While the casserole is cooking, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water to blanch it. Add to the Ninja and stir.

Top with the cheese and bake put the lid back on until ready to serve.

Chicken Enchilada Casserole

Trying a new recipe tonight!

Chicken Enchilada Casserole

Ingredients:

1 lb boneless skinless chicken breast, cut into pieces
1 can red enchilada sauce
1 can green enchilada sauce
20 small corn tortillas cut into quarters (I used my pizza cutter)
1 small can sliced olives
2 cans 98% fat free cream of chicken soup
1 small can diced green chilis
2 cups shredded cheese

To prepare:

Mix together the two cans of enchilada sauce in a small bowl

In another bowl, mix together the soup, olives and green chilis

Add 1/3 of the sauce to the bottom of the ninja

Add ¼ of the tortilla quarters over the sauce

Add 1/3 of the soup mixture, 1/3 of the chicken and 1/4 of the cheese

Start a second layer, sauce, tortillas, soup mix, chicken, cheese

Start a third layer…

Top layer is tortillas only

Set Ninja to slow cook 6 hours.

A few minutes before serving add the remaining cheese on the top to melt.

Makes 8 servings 10 WW points per serving