Chicken 'n' Spinach Pasta Bake

In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.

8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.

Drain the spinach well (if using frozen), pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.

Jalapeño-Lime Marinade

This is a great marinade for grilled butterflied shrimp. With 2 lb. butterflied large peeled shrimp, marinate for at least 30 minutes. Place on skewers; grill, basting with remaining marinade.

Recipe adapted from Cooking Light

1/2 c. thawed orange juice concentrate
1 tsp. grated lime rind
1/4 c. fresh lime juice
1/4 c. honey
2 tsp. cumin
1/4 tsp. salt
3 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped

Combine all ingredients; stir well. Yield: 1¹∕3 cups (serving size: 1 tablespoon).

Nutrition Information for Marinade only!

CALORIES 26 (3% from fat); FAT 0.1g (sat 0g, mono 0.1g, poly 0g); PROTEIN 0.3g; CARB 6.5g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 29mg; CALC 6mg

Spicy Rub

This is a great rub for Salmon or other fish but because of the spicy flavor it does not pair well with mild flavor fish. This is also great with chicken or beef...give it a try!

Recipe adapted from Cooking Light

2 Tbsp. paprika
2 tsp. garlic powder
1 1/2 tsp. dried thyme
1 tsp. ground red pepper
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg

Combine all ingredients. Bake on your choice of meat. Enjoy!

Nutrition Information for Rub only!

CALORIES 20 (32% from fat); FAT 1.3g (sat 0.1g, mono 0.9g, poly 0.2g); PROTEIN 1.3g; CARB 3g; FIBER 0.8g; CHOL 0mg; IRON 1mg; SODIUM 150mg; CALC 52mg

Cream Cheese Banana Nut Bread with streusel topping

Once I found this banana bread recipe I haven't made another since! It is so moist and the topping finishes the bread off. We like to substitute whole white wheat flour for the white flour.

Recipe adapted from Southern Living

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract

Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces

Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.

For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.