So which do you prefer?
I could not answer that question if my life depended on it, so today you are going to get and Itaian AND a Mexican recipe! Both the Mexican Stuffed shells and the Lightened-Up Chicken Parmesan were both delicious and easy to make. So whether you are craving Mexican or Italian, today I’ve got you covered (;
First up is Mexican Stuffed Shells, also known as taco stuffed shells. I made these to take to dinner at my parent’s house this past weekend and it was a HUGE hit. My dad even said it was one of the best things that I have ever made. Score.
Mexican Stuffed Shells
- 25 giant pasta shells (About 3/4 of a box)
- 1 lb. ground beef or ground chicken
- 1 packet taco seasoning (Mrs. Dash now makes a SALT-FREE one..it’s awesome!)
- 4 oz. fat-free cream cheese
- 1 can of corn, drained
- 2 C. taco sauce
- 1.5 C. cheese of choice, shredded
- Preheat oven to 400.
- Cook shells according to package, and set aside.
- In a skillet over med/high heat, brown ground beef or chicken and drain.
- Stit in taco seasoning (+ amount of water on packet directions), cream cheese and corn. Stir until cheese is completely melted and everything is mixed well.
- Pour 1/2 C. of the taco sauce into bottom of 13×9 baking dish.
- Begin to stuff shells with beef or chicken mixture. Once stuffed place into baking dish.
- Once all stuffed shells are in baking dish, then top with remaining 1 1/2 C. of taco sauce.
- Bake for 20 minutes. Remove from oven and top shells with cheese. Bake 10 more minutes or until cheese is bubbly.
Not feeling Mexican? Well how about some Lightened-Up Chicken Parmesan?
- 2 large chicken breasts, halved to make 4 thin pieces
- 2 Tbs. butter, melted
- 1 C. Italian bread crumbs
- 1/4 C. parmesan cheese
- 1 C. marinara sauce
- 1/2 C. reduced-fat mozzarella cheese, shredded
- Preheat the oven to 400.
- Brush each piece of chicken with melted butter.
- In a bowl combine bread crumbs and parmesan cheese.
- Dip each piece of chicken into the bread crumbs until completely coated. Add to greased baking dish.
- Bake chicken for 15 minutes. Flip each piece over and bake 5 more minutes.
- Remove chicken from oven and top each piece with a 1/4 C. of marinara sauce and 2 Tbs. of shredded cheese.
- Return to oven and broil chicken on low until cheese is bubbly (about 3 minutes).
- Serve with pasta and extra sauce if desired!
Enjoy!
Mexican or Italian?
