Recipe: Chicken Stuffed Avocado

You can trust me when I say that this is probably the easiest thing ever to make. I myself am not a gourmet chef by any means, but I wish I was! This recipe is really just a few simple steps, but the result is a super delicious and very filling meal! This is hardly a recipe, more like a few instructions, but I figured I would share with you all anyways because it’s one of my favorite meals!

What You’ll Need:

  • 1 large Hass avocado
  • 1 can (4.5 oz.) of Swanson White Premium Chunk Chicken Breast
  • Light mayonnaise

Instructions:

  • Use a knife to cut the avocado in half, throw away the pit, and place both halves in a bowl or on a plate.
  • Open the can of Swanson White Premium Chunk Chicken Breast and drain the water into the sink.
  • Once you have drained the can of water, fill it up with water from your sink and repeat the draining process. Do this at least two times, it helps remove some of the sodium from the can.
  • Once you have drained the can of Swanson White Premium Chunk Chicken Breast, dump it into a separate bowl.
  • Grab your mayonnaise of choice (I refer Hellman’s Light Mayonnaise) and scoop 1-2 spoonfuls of mayonnaise into the bowl with the chicken. I sometimes use 1 1/2 spoonfuls of mayonnaise, it just depends on your taste.
  • Mix the chicken and mayonnaise well.
  • Once the mayonnaise and chicken are mixed well, scoop it and stuff it into the hollowed areas of the avocado where the pit was.

Enjoy!

xoxo, Megan

Food: Skinny Turkey Rigatoni

skinnyrigatoni

Ingredients:

  • 4 cups (32 oz.) of tomato sauce (I used Prego Traditional)
  • 1 lb. of ground turkey
  • 4 cups of cooked rigatoni, look for a whole wheat option (about 2 1/2 cups uncooked pasta)
  • 1 1/2 cups (6 oz.) of shredded fat-free mozzarella cheese
  • Cooking spray
  • 1/4 (1 oz.) of grated fresh parmesan cheese

Instructions:

  • Preheat oven to 350 degrees.
  • Boil water in a pot, cook rigatoni to al-dente (about 9 minutes).
  • Drain water from pasta.
  • Cook ground turkey in a large, nonstick skillet over medium-hot heat until browned. Stir to crumble.
  • Drain ground turkey well.
  • Spray 11 x 7 inch baking dish with cooking spray.
  • Combine turkey, rigatoni, tomato sauce, and 1 cup of mozzarella in baking dish.
  • Top with 1/2 cup of mozzarella and grated Parmesan cheese.
  • Bake at 350 degrees for 20 minutes or until thoroughly heated. *Note: Make sure to cover every bit of pasta in sauce and cheese, if not…the pasta will be too firm.

I hope you enjoy this delicious meal! I’ve made it several times for my family and friends and it’s always a hit!

xoxo, Megan

Food: Veggie Mac ‘N’ Cheese

veggie-mac

This is probably the easiest meal I’ve ever made, and it was delicious! As a college student, sometimes it’s difficult to find time to make a large, delicious meal from scratch. I found a recipe for Confetti Mac ‘N’ Cheese on Pinterest from http://www.peasandcrayons.com.

Veggie Mac N Cheese ingredients

What You’ll Need:

  • Frozen Mixed Vegetables
  • Kraft Macaroni & Cheese (I like the Three Cheese kind!)
  • Ingredients needed for Kraft recipe (milk and butter)

Instructions:

  • Make macaroni & cheese according to the directions on the box.
  • Heat frozen vegetables according to the directions on the bag.
  • Once both the macaroni & cheese and vegetables are ready, combine in a pot.
  • Serve & enjoy!

For the homemade recipe, go to http://www.peasandcrayons.com/2012/12/confetti-mac-and-cheese.html

xoxo, Megan