macaroni

Chipotle Chicken Pasta Salad

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Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.

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I have a house full of boys. They all help Grandpa on the ranch all summer. After a long, hot day of moving irrigation pipe, a hearty dish is always a favorite of my hard working ranch hands. This is a quick, simple, stick to your ribs kind of recipe (my favorite kind!). It’s full of flavor and won’t disappoint.    ~Kathy

Ingredients:

  • 16 oz. cellentani or elbow macaroni (I use whole wheat.)
  • 1 ½ lb. lean ground beef (I use 93% lean)
  • 1 c. finely chopped onion
  • 4 cloves garlic, finely minced
  • ¼ c. kale or spinach, finely chopped (I prefer kale)
  • 1 (15 oz.) can chili beans in chili sauce
  • 1 (10 oz.) can mild Ro-tel tomatoes, undrained
  • 1 ½ c. beef broth
  • 1 c. low sodium V8 or tomato juice
  • 1 medium bell pepper, chopped, optional
  • 2 ½ tsp. chili powder
  • 1 ½ tsp. ground cumin
  • ½ tsp. salt
  • Pepper

Instructions:

Cook pasta in salted water, according to directions. Drain and return to pot.

In a large skillet cook ground beef, onion and bell pepper. About 5 minutes before beef is finished cooking, add garlic. Remove from pan and drain. Return beef mixture to large skillet or pot. Add remaining ingredients, stir gently over medium heat to combine. Adjust seasonings as needed.

Spoon the meat mixture carefully into pot with cooked noodles. Stir to combine and heat through over low heat.

Serve with cornbread (our favorite) and grated cheddar cheese if desired.

WW Freestyle Info.: This recipe makes 10 servings.  Each serving is 10 ounces (weight) or about 1 1/3 cups.  Each serving is 9 points.