Three Cheese Chicken Penne Pasta Bake

1 1/2 cups whole wheat penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1/2 lb boneless chicken breasts, cut into bite-size pieces
1 tsp chopped basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can (14.5 oz) diced tomatoes, drained
2 oz light cream cheese, cubed
1 cup shredded mozzarella, divided
2 Tbsp grated Parmesan cheese

Heat oven to 375 degrees.  Cook pasta as directed on package, adding spinach to the boiling water for the last one minute.

Cook and stir chicken and basil in a large non-stick skillet on medium-high heat for 3 minutes.  Add spaghetti sauce and tomatoes, bring to a boil.  Simmer 3 minutes or until chicken is done.  Stir in cream cheese.

Drain pasta mixture; return to pan.  Stir in chicken mixture, and 1/2 cup Mozzarella cheese.  Spoon in to a 2-quart or 8 inch square baking dish.

Bake 20 minutes.  Sprinkle with remaining cheeses.  Bake 3 minutes.

Makes 4 servings.

*This dish could be gluten-free if switching out whole wheat pasta with a brown rice or corn pasta.

yummy peanut butter cookies

... and they're gluten free too!

1 cup peanut butter
1 cup sugar
1 egg
1/4 cup chocolate chips (optional)

Bake at 375 degrees for 10 minutes. Makes 2 1/2 dozen.

I just tried these, and they are great! We don't usually have "sweet treats," but it's nice to have an easy and simple option!

Mexican Hot Chocolate Chip Cookies

I love Mexican hot chocolate. And I love chocolate chip cookies. Two of my favorite things together can't be that bad! And they are not! I have been going through a cinnamon craze and have been baking with it like crazy! I thought one of my favorite drinks (with cinnamon) could make a good cookie - this is what I came up with!

2 sticks melted butter
3/4 cup sugar
3/4 packed brown sugar
1 1/2 tsp vanilla
2 eggs
2 1/3 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 1/4 cinnamon
1/4 - 1/2 cup finely chopped almonds
chocolate chips

Preheat oven to 375 degrees. Bake on ungreased cookie sheet for 9-11 minutes.

Taco Dip (Mexican Fiesta Tray)

Oh my goodness! In my mind I could eat this all day (it gets a little hard when I get full though!)

8 oz softened cream cheese
4 oz sour cream
1/2 pkg taco seasoning
1/2 - 1 lb ground beef (could substitute turkey)
shredded cheddar cheese
shredded lettuce
fresh diced tomato

Brown the ground beef. Drain and cool. Mix the cream cheese, sour cream and taco seasoning with a mixer and spread on a large platter. Spread the meat over the cream cheese mixture. Layer lettuce, tomato and cheese on top.

Serve with tortilla chips.

Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 - 1 1/2 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
chocolate chips

Cream together butter, sugar and brown sugar. Add eggs mixing well. Add vanilla. Sift together flour, salt and soda. Add to butter mixture slowly stirring well. Add desired amount of chocolate chips. Place on cookie sheets and bake one sheet at a time at 375 degrees. Cookies will bake about 10 minutes, but could be shorter or longer depending on oven.

Makes 4-5 dozen. Stores well in freezer.

Cilantro Pesto

1 bunch fresh cilantro
2 cloves garlic minced
1 Tbsp white wine vinegar (can substitute lemon juice, lime juice or italian dressing)
1/4 cup grated Parmesan cheese
1/2 cup walnuts
salt to taste
1/2 cup olive oil


In an electric food processor or blender (or Magic Bullet - yay!), blend cilantro, garlic, vinegar, Parmesan cheese, nuts, and salt. Only add 1/4 cup of the olive oil to the mixture, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Marinade for Brats

12 oz beer
2 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp mustard
1 tsp chili powder
2 cloves garlic, minced
5-6 brats

Let marinate for at least 30 minutes. Grill and enjoy!