Chicken & Vegetable Spaghetti

Better Homes & Gardens August 2011

Ingredients:

2 cups frozen peeled pearl onions

12 oz. dried spaghetti

1 tbsp. olive oil

8 oz. boneless, skinless chicken breast, cubed

8 oz. broccolini, trimmed or broccoli cut in pieces

1 tsp. dried parsley

1/4 tsp. salt

Crushed red pepper (optional)

1 1/2 cups yellow or red cherry tomatoes (8oz.)

1 cup chicken broth

What to do:

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

ENJOY!

Chicken Stir Fry

This is my own recipe so the measurements are not exact.

Ingredients:

4 Chicken breast cubed

4 Servings Brown Rice (cooked)

5 celery stocks chopped

5 green onions chopped

Orange Bell Pepper chopped

8 oz bag frozen corn

1 can Rotel

1 tbsp. Minced Garlic

Pepper to taste

Worcestershire

Tony's Cajun Seasoning

1 tbsp. canola oil

Due to the fact I do this all in my cast iron skillet I have to take turns with what I cook because its not a huge skillet. (like at Silver Dollar City)

What to do:

1. Add veggies, a couple splashes of worcestershire with oil and sauté until tender. Once veggies are tender add rotel, warm completely then place in large serving bowl.

2. Add chicken and garlic to skillet and cook until chicken is no longer pink. Then add prepared rice.

3. Once you have a light toast over your rice add your veggies and Tony's seasoning to taste.

ENJOY!

Lasagna

This is a recipe from my mom.

Ingredients:

1 lb. ground turkey

32 oz. jar spaghetti sauce

1/4 c water

2 c ricotta or cottage cheese

3 c mozzarella

1/2 c parmesan

2 eggs

1/4 c chopped parsley

1 tsp. salt

1/4 tsp pepper

9 lasagna noodles, cooked

1. Brown meat, add sauce and water

2. Simmer 10 minutes, then combine remaining ingredients (minus noodles and ricotta)

3. Pour a thin layer of sauce in the bottom of a 13x9 baking dish.

4. Layer lasagna (3 noodles), ricotta, more sauce. Repeat another layer like this. For top layer add one more layer of lasagna and the remaining sauce.... and additional cheese if desired. =)

5. Cover and bake 55-60 minutes at 350*

6. Uncover and let bake for an additional 10 minutes or until golden and bubbly.

ENJOY!!

Chicken Spaghetti

This recipe was derived from a compilation of recipes from my mom and Andrew's grandmother as well as some other things I thought might be tasty.

Ingredients:

4-5 Chicken Breast

1 pkg. Whole Grain Spaghetti

8 oz, Velveeta (cubed & melted)

2 Tbsp Worcestershire sauce

2 Tbsp. Chili Powder

1/4 tsp Garlic Powder

1 can Rotel

1 can Cream of Mushroom

1 can Cream of Chicken

salt & pepper to taste

1. Boil chicken in large pot until fully cooked and remove and cut into cubes.

2. Use stock from chicken to cook your spaghetti noodles.

3. Combine chicken (cubed), cr of mushroom, cr of chicken, rotel, worcestershire, chili powder, garlic powder

4. When spaghetti has cooked drain and return to pot. Add chicken and spice mixture and heat thoroughly.

ENJOY!

* On a side note when I was heating it back up for dinner last night I started thinking how amazing it would taste with sun-dried tomatoes, Y-U-M!!!

Penne Pizza

One of Andrew's favorite meals!

What You'll Need:

13x9" pan, 

1 large jar spaghetti sauce 

whole grain penne pasta

turkey pepperoni

2 packages Italian blend (or pizza bland) cheese

turkey sausage

*bell pepper 

green onion

*1/2 purple onion

*handful of baby carrots

*These don't have to be added if you're wanting to save time due to the fact it is a lot of extra chopping and cooking. I tend to add more vegetables because its a sneaky way to get my family to eat them.

1. Chop veggies finely.

2. Brown meat and bring water to boiling for penne pasta. (Cook pasta as directed on box.)

3. Add veggies to meat cook till tender. (I also added a spoon full of minced garlic & some Cavender's seasoning.)

4. Pour veggies/meat in large bowl together: add 1/2 jar spaghetti sauce, some cheese, and pasta

5. Pour 1/2 pasta mix in bottom of 13x9" pan.  Pour a layer of sauce, layer pepperoni and a layer of cheese.

6. Repeat pasta/meat mix, extra sauce,  pepperoni, top with cheese and sprinkle with Italian seasoning.

7. I bake at 385* for about 30m or until golden and bubbly. 

ENJOY!!!

BBQ Chicken

BBQ Chicken: (I'm just guessing on measurements)

4 Chicken Breast

1/2 Bottle BBQ sauce

1/4 c. Chopped Green Onions

1/4. c Sliced purple onion

1 tbsp. minced garlic

Place all ingredients in baking dish. Let marinate in fridge for atleast 30 minutes. Bake at 375* for about 45 minutes.

Man Soup

This one's pretty easy and REALLY good!

Ingredients: 2 cans ranch beans, 2 cans Minestrone, 1 can rotel, 2 cups water (I used 1 1/2 cup low sodium chicken broth), 1 lb. ground beef (I used ground turkey), 1/2 onion

chopped, 2 celery stalks chopped, *green onions chopped, *spoonful of minced garlic, *1 package taco seasoning

* Original recipe did not call for this, omit if desired.

Steps Include:

1. Brown meat in large pot with chopped vegetables and garlic.

2. Once meat is fully cooked add remaining ingredients.

3. Let simmer for about 30 to 35 minutes or until celery is tender.

ENJOY!!!

Soup, Chowder and Pork Loin

So I'll start by posting some that I had already posted on my other blog.

Butternut Squash Soup w/ Thai Gremolata

2 lb. BN Squash (peeled, seeded, cut into 1 in. pieces)

2 c. Chicken Broth

14 oz. can unsweetened Coconut Milk

1/4 c. finely chopped onion

1 Tbsp. packed brown sugar

1 Tbsp. Soy Sauce

1/2 to 1 tsp. Sriracha sauce

2 Tbsp. Lime juice

1 recipe Thai Gremolata

Thai Gremolata

In bowl stir together 1/2 c. chopped fresh basil or cilantro, 1/2 c. chopped peanuts, and 1 Tbsp. finely shredded lime peel.

1. In large slow cooker stir together squash, broth, coconut milk, onion, B. sugar, soy sauce, and sriracha sauce.

2. Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2.

3. Before serving blend in blender or with an immersion blender until smooth. Stir in lime juice and serve!!

Pork Loin with Parsnips and Pears

1 1/2 lb. boneless pork loin (I used a Turkey tenderloin)

3 Tbsp. Worcestershire

1 Tbsp. Olive Oil

4 small parsnips (peeled and sliced)

2 pears (cored, sliced and/or chopped)

1/2 c. Apple juice

1. Slice pork 1/2 inch thick; sprinkle with salt & pepper. Brush with some Worcestershire.

2. In 12 in. skillet, heat oil over med. heat; add meat and brown on each side. Remove to plate; cover and keep warm.

3. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Worcestershire and apple juice into the skillet. Return meat to skillet ; cook until no longer pink.

4. Remove pork and vegetable to serving platter and continue to boil sauce until slightly thickened.

5. Pour sauce over meat and vegetables! ENJOY!

Corn Chowder

1/4 lb bacon

1 1/2 c. chopped onion

1 c. sliced celery

1 c. chopped red bell pepper

4 c. peeled/diced red potato

1 c. water

2 cans drained Fiesta Corn

1 can Rotel

2 cups milk

12 oz. can Evaporated Milk

1/2 tsp Salt

1/2 tsp. Pepper

1/2 tsp. Red pepper

1. Cook bacon in a large pot and remove.

2. Saute onions, celery, and bell pepper in bacon drippings.

3. Add Rotel, potatoes, and water. Bring to a boil, cover and reduce heat; let simmer until potatoes are tender.

4. Add corn & milks, stir well; stir in bacon, salt and peppers. Cook until thoroughly heated. ENJOY!

I think that's it for today!!