Vegetable Pasta Stuff

As some of you may know I'm a pretty big fan of vegetables in my diet but not so much pasta. However, I liked this dish because it has a shiz load of vegetables so here it is, pasta with a shiz load of vegetables.The recipe is actually called Cajun Chicken Pasta but I was too lazy to thaw and cook the chicken so I just did without.

Cajun Chicken Pasta 

8 ounces uncooked linguine (I used whole wheat spaghetti)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced (or whatever color of bell peppers you want)
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup  chicken broth
1/3 cup  milk
1 tbsp flour

4 oz cream cheese

 pepper
2 scallions, chopped
salt to taste

Cut all your vegetables. Make a slurry (whatever the muff that is) by combining flour, milk, and softened cream cheese. I wisked this briefly. Set aside. Season chicken with cajun, salt, and garlic salt then set aside. Cook your pasta of choice according to the directions. Heat a skillet to medium high with olive oil and cook half the chicken for 5-6 minutes. Repeat with the other half. Set chicken aside and then add a little more olive oil and saute the onion, garlic and peppers for 3-4 minutes. Add mushrooms and tomatoes and saute for an additional 3-4 minutes. Season with salt and pepper. Reduce heat to medium and add your chicken broth and your slurry, stirring for about two minutes. Combine chicken, pasta, and vegetables and heat through for about two minutes. Top with chopped scallions.

Turkey Pesto Sandwich

This is a pinterest success! I love it cause it takes like 5 minutes to make, it's delicious, and healthy! Sorry I have to pictures. It was so good I could not control myself enough to hold back shoving it in my mouth so I could take a snap shot.

Ingredients:
1 jar of pesto
Turkey lunch meat of choice
Mozzarella (I prefer fresh, but regular works great too)
Tomato
Bread (The crusty italian stuff is really good, but I usually just use regular wheat)

I take 2 slices of bread and spread about 2 teaspoons of pesto on one slice. Then I put a few tomato slices on top of that. Next I slice some mozzarella and layer that on top of the tomatoes. Then I finish it off with a slice or two of turkey. I spray both sides down with some EVOO (baby mama anyone?) and grill on my George Foreman. Sometimes I even put parchment paper down so I don't have to clean it up.

Caramel Corn!

So here is the deal. I love popcorn in all forms, but especially caramel. Luckily my dear sweet mother gave me an awesome air popper from the 80's that works fantastically. If you don't have an air popper I'm sure you can use microwave popcorn (probably 2 bags), and I would try to get something without butter or at least the "light" version.

 So I start out with a big bowl of popcorn...voila!

 You will need Karo Syrup, Brown Sugar, Vanilla, Butter, Salt, & Baking Soda

 I start out by melting a cube of butter, then I add the brown sugar, salt, vanilla, and karo syrup.

Once the mixture mooshes together it should be a dark brown (like syrup).

 Remove from heat, then add the baking soda. It looks a little like baby poo color, but it's cool. At this point some people bake their carmel corn for a more shiny brittle effect. I like my stuff gooey so I usually forego this step. 

Then I take really attractive photos of myself eating it for social media so everyone can know how great my life is compared to theirs. 

Ingredients
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 tsp vanilla
1 teaspoon baking soda
8 cups popped popcorn

Directions
Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in vanilla and baking soda. Stir well. Pour over the pop corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.