Chicken Supreme Pasta Bake

This easy, cheesy pasta bake comes together in no time when you combine the toppings from a chicken supreme pizza with pasta and cheese. Thank you Inside BruCrew Life

16 ounces pasta, cooked al dente

½ cup diced onion

½ cup diced green pepper
½ cup diced mushrooms
1 Tablespoon minced garlic
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 - 14.5 ounce can diced tomatoes, drained
2 cups grilled chicken, cubed
Salt and Pepper
Oregano

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
• Stir in the garlic and flour and cook for another minute or two.
• Whisk in the chicken broth. Stir until the broth thickens slightly.
• Stir in the yogurt. 
• Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
• Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
• Season to taste with salt and pepper.
• Spoon the pasta into the prepared dish. 
• Top with the remaining cheese and sprinkle with oregano.
• Bake for 20-25 minutes, or until cheese is melted and browning. 
• Serve hot.

Slow Cooker Parmesan Honey Pork Roast

A delicious and easy pork roast with a crispy crust, and a sauce thats a nice balance of sweet and savory. Thank you Your Homebased Mom

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

• Cut roast in half.
• Transfer to a 3-qt. slow cooker. 
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
• Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm.
• Skim fat from cooking juices; transfer to a small saucepan. 
• Bring liquid to a boil. Combine cornstarch and water until smooth. 
• Gradually stir into pan. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

Spicy Sriracha Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are easy to make and have a little kick! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce! Such a great meal for summer! Thank you Life Love and Sugar

1 lb medium shrimp, peeled and deveined (about 34 shrimp)
1 clove garlic, minced
3/4 tsp ground cumin
3/4 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp salt
2 tbsp olive oil, divided
1 tbsp fresh lime juice

CILANTRO LIME SLAW
2 cups coleslaw/cabbage mix
¼ cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
1 clove garlic, minced
Salt and pepper

SRIRACHA SAUCE

1/4 cup sour cream
1 tbsp sriracha

JALAPENO GUACAMOLE
1 avocado, diced
1/4 cup finely chopped red onion
3 tbsp cilantro
1/2 jalapeno, seeded and diced
2 tbsp lime juice
1 clove garlic, minced
Salt

ADDITIONAL

6 small corn or flour tortillas
Feta cheese, crumbled

• Put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. 
• Toss together and set aside.
• Combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. 
• Add salt and pepper to taste. Set aside.
• In a small bowl, combine the sour cream and sriracha for the sauce. 
• Add more or less sriracha for more or less spice.
• To make the guacamole, combine all ingredients except for the salt and toss to combine. 
• Add salt to taste.
• To cook the shrimp, heat a large pan over medium heat. 
• Add the remaining tablespoon of olive oil and heat for a couple minutes.
• Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. 
• Turn halfway through cooking. 
• When finished cooking, remove from heat.
• To assemble the tacos, spoon some slaw into the tortillas. 
• Top with 5-6 shrimp, some guacamole and sriracha sauce. 
• Finish off the tacos with a little feta cheese. 

Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm with both lemon zest and juice, the flavor is prominent in each and every bite.. Thank you Cinnamon Spice & Everything Nice

¼ cup fresh-squeezed lemon juice
¾ cup milk
2 cups all-purpose flour
½ cup sugar
2 + ½ teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
1 egg, slightly beaten
½ cup nonfat plain Greek yogurt
1 teaspoon lemon zest, just the yellow part not the pith
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
granulated sugar

• Preheat oven to 400 degrees F. 
• Grease a 12 cup muffin pan or a 24-cup mini muffin pan.
• Add lemon juice to a large glass then add milk; set aside.
• In a large mixing bowl whisk together the flour, sugar, baking powder and salt. 
• In a separate large bowl stir together the milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
• Make a well in center of the dry ingredients and add the wet, stir just to combine
• Don't overmix or you'll have rubbery muffins.
• Spoon batter or use an ice cream scoop to fill muffin cups ¾ of the way full.
• Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean.
• Cool pans on wire racks 5 minutes then turn out 
• Brush the tops and sides with melted butter
• Dip or roll in sugar - you can put sugar in a paper bag and gently shake each muffin until coated. 
• Once cooled roll in sugar again

Creamy Cucumber Tomato Salad

Creamy Cucumber Tomato Salad is a favorite classic Summer recipe that is a light & fresh side dish that pairs perfectly with everything! Thank you My Incredible Recipes

1/3 cup sour cream
1/2 cup mayonnaise
1 teaspoon dried dill
1/4 teaspoon garlic powder
2 medium cucumbers, sliced in half lengthwise and thinly sliced
3 Roma tomatoes, sliced in half lengthwise and thinly sliced
1/2 sweet onion thinly sliced
salt and pepper to taste
2 teaspoons of vinegar

• In large bowl stir together sour cream, mayonnaise, dill, vinegar and garlic powder.
• Add cucumbers, tomatoes and onion.
• Gently stir with a rubber spatula to combine.
• Season with salt and pepper to taste.
• Refrigerate leftovers

Chicken Spinach Artichoke Quesadillas

It’s like your favorite spinach artichoke dip…in quesadilla form. Thank you $5 Dinners

2 cups rotisserie chicken, shredded
15 oz can artichokes, well drained
10 oz frozen spinach, cooked and well drained
1/2 cup Parmesan cheese
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
8 burrito-size flour tortillas
Fresh fruit, as side dish

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. 
• Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. 
• Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. 
• Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Grilled Huli Huli Chicken

The pineapple juice, brown sugar, and all the other amazing spices mixed together make a sweet and tangy flavor you won’t forget! This grilled Huli Huli chicken recipe is one I love making over and over again! Thank you Six Sisters Stuff

½ cup pineapple juice
½ cup brown sugar
⅓ cup ketchup
⅓ cup low sodium soy sauce
¼ teaspoon ground ginger
2 teaspoons minced garlic
6 boneless, skinless chicken breasts

• In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
• Pour marinade into a large resealable plastic bag and add chicken.
• Seal bag and place in the fridge for at least 4 hours (or overnight).
• Remove bag from fridge, drain and discard marinade from chicken.
• Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.