Friday, April 28, 2006
Fruity Spinach Salad
With beach season approaching, we are instituting a weekly Salad Night at our house. This is awesome because prep for this is so quick, and you can make it whenever in the day you would like. It is also cheap! Why settle for crappy bagged iceberg-lettuce salads when you can have something that will make mouths water for even non-salad fans (like myself!)? I ate this for lunch today, so I'll suggest ingredient portions for one hearty serving. I brought a huge version to Easter dinner at a friend's house. Lots of options to add protein, and you could also serve it with grilled or sauteed chicken strips.
2 handfuls fresh spinach, baby or non
2 or 3 strawberries, hulled and sliced thin vertically
5-10 mandarin orange sections (optional)
~1 T walnut pieces (optional)
~1 T feta cheese crumbles (optional)
Raspberry vinagrette to taste
Combine ingredients and toss.
Categories: salads
2 handfuls fresh spinach, baby or non
2 or 3 strawberries, hulled and sliced thin vertically
5-10 mandarin orange sections (optional)
~1 T walnut pieces (optional)
~1 T feta cheese crumbles (optional)
Raspberry vinagrette to taste
Combine ingredients and toss.
Categories: salads
Tuesday, April 25, 2006
Review: Three Cheese Chicken Penne Florentine
Three Cheese Chicken Penne Florentine
This took a good bit of prep work, probably about 30-40 minutes of rinsing, measuring, chopping and food processing. But after that, the cooking part was quick and easy. (just a couple minutes of sauteeing, mix everything up in a big bowl and put it in a casserole dish -- 10 min. tops.) Perfect sort of thing for the Naptime Gourmet. I did all the chopping, etc while the boy child was sleeping! :)
It was delicious! And there is plenty left over for lunch tomorrow. :)
Stupid me though, I forgot to buy sharp cheddar cheese, so I had to use mozzerella. Eh, it was good anyway, but I'm sure it's even better with the cheddar cheese.
Categories: recipe_reviews
This took a good bit of prep work, probably about 30-40 minutes of rinsing, measuring, chopping and food processing. But after that, the cooking part was quick and easy. (just a couple minutes of sauteeing, mix everything up in a big bowl and put it in a casserole dish -- 10 min. tops.) Perfect sort of thing for the Naptime Gourmet. I did all the chopping, etc while the boy child was sleeping! :)
It was delicious! And there is plenty left over for lunch tomorrow. :)
Stupid me though, I forgot to buy sharp cheddar cheese, so I had to use mozzerella. Eh, it was good anyway, but I'm sure it's even better with the cheddar cheese.
Categories: recipe_reviews
Friday, April 21, 2006
Creamy & Easy Chicken Alfredo
Kid friendly - even my pickiest eater will eat vegetables cooked in this.
Prep Time 15 minutes
Cook Time 10 minutes
1 pkg Frozen mixed vegetables (broccoli, corn & couliflower OR corn, peas & beans)
1 pkg Tysons pre-cooked refrigerated chicken breast
4 cups Rotini
1 jar Alfredo Sauce
Pre-cook the rotini following the instructions on the package
Mix frozen vegetables, pre-cooked chicken, rotini & Alfredo Sauce and heat to a simmer. Cook for 7 to 10 minutes until the vegetables are heated through.
It's all about the quick & easy, you know! For a single, working mom... I can make this in next to no time and it tastes gourmet to my kids.
Categories: one_dish_meals, pasta, chicken, italian
Prep Time 15 minutes
Cook Time 10 minutes
1 pkg Frozen mixed vegetables (broccoli, corn & couliflower OR corn, peas & beans)
1 pkg Tysons pre-cooked refrigerated chicken breast
4 cups Rotini
1 jar Alfredo Sauce
Pre-cook the rotini following the instructions on the package
Mix frozen vegetables, pre-cooked chicken, rotini & Alfredo Sauce and heat to a simmer. Cook for 7 to 10 minutes until the vegetables are heated through.
It's all about the quick & easy, you know! For a single, working mom... I can make this in next to no time and it tastes gourmet to my kids.
Categories: one_dish_meals, pasta, chicken, italian
Poorboy
It's Grilling time at my house and this is one of our favorite side dishes.
5 minutes prep time
45-60 minutes cook time (will depend on amount and size of potatoes
3 to 4 Medium/large potatoes
1 Medium Onion
4 tbsp Butter or Margerine
Salt to taste
Chop raw potatoes and onion into 1/4 to 1/2 inch cubes/slices
Mix with butter and salt
Wrap in tin foil so that the package is completely sealed and won't leak if turned- the new baking foil bags work great, just make sure you really seal up the open end.
Throw on medium heat grill and turn a couple of times. After last turn, you can 'pierce' package to determine potatoe doneness. But, make sure you don't break the foil seal too early or you'll lose the butter that helps cook them when you turn them.
Categories: potatoes, easy_sides
5 minutes prep time
45-60 minutes cook time (will depend on amount and size of potatoes
3 to 4 Medium/large potatoes
1 Medium Onion
4 tbsp Butter or Margerine
Salt to taste
Chop raw potatoes and onion into 1/4 to 1/2 inch cubes/slices
Mix with butter and salt
Wrap in tin foil so that the package is completely sealed and won't leak if turned- the new baking foil bags work great, just make sure you really seal up the open end.
Throw on medium heat grill and turn a couple of times. After last turn, you can 'pierce' package to determine potatoe doneness. But, make sure you don't break the foil seal too early or you'll lose the butter that helps cook them when you turn them.
Categories: potatoes, easy_sides
Wednesday, April 19, 2006
Slow Cooker Beef Stroganoff
Tasty, easy and kid friendly!
1 lb. beef stew meat
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 envelope Lipton's Onion/Mushroom soup mix
1 small can of mushrooms
16 oz sour cream
Egg noodles or rice: 4-6 servings
Place beef stew meat in slow cooker, sprinkle with Lipton's Onion/Mushroom soup mix, top with cream of celery and cream of mushroom soup - do not stir. Top with mushrooms. Cook in slow cooker for 8 hours on medium; 1/2 hour to 1 hour before serving stir in sour cream. Serve over egg noodles or rice. (Makes 4-6)
Categories: crockpot, beef, one_dish_meals, pasta
1 lb. beef stew meat
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 envelope Lipton's Onion/Mushroom soup mix
1 small can of mushrooms
16 oz sour cream
Egg noodles or rice: 4-6 servings
Place beef stew meat in slow cooker, sprinkle with Lipton's Onion/Mushroom soup mix, top with cream of celery and cream of mushroom soup - do not stir. Top with mushrooms. Cook in slow cooker for 8 hours on medium; 1/2 hour to 1 hour before serving stir in sour cream. Serve over egg noodles or rice. (Makes 4-6)
Categories: crockpot, beef, one_dish_meals, pasta
Thai Chicken-Corn Chowder
It's amazing that a dinner like this, with such exotic flavors, can be so easy to make. This stew is meant for kids who like a little bit of spice -- adult spice-lovers can always add more at the end.
2 large onions, cut into 1/2-inch pieces
1 pound celery, cut into 1/2-inch half-moons
1 pound baby carrots, chopped into 1/2-inch pieces
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups reduced-sodium, fat-free chicken broth
1 1/2 teaspoons red Thai chili paste
1 pound bag frozen corn
Two 14-ounce cans light coconut milk
1 pound white potatoes, peeled and cut into 1/2-inch pieces
(Yukon Gold potatoes work well)
Place the onions, celery, carrots, chicken, salt, pepper, and 3 cups of the chicken broth in the slow cooker. Whisk the remaining chicken broth with the chili paste in a small bowl until no lumps remain, then add the mixture to the slow cooker. Stir the ingredients together with a wooden spoon until combined.Cook for 6 hours on high. (The chowder can be cooked up to this point and refrigerated in a soup pot until about 20 minutes before serving. If chilled, reheat the soup gently over medium-low heat as you cook the potatoes.) Add the corn and coconut milk to the chowder, and stir to combine. Place the potatoes in a medium-size saucepan and add enough cold water to just cover them. Bring the liquid to a boil and cook for 10 minutes, or until the potatoes are soft. Drain the potatoes and add to the chowder. Taste the chowder and adjust the spice level, if desired, by mixing a small amount of chili paste with about 1/2 cup of the chowder liquid in a small bowl and then adding it back into the chowder. Serve hot. (Makes 8 servings)
Categories: soups, asian, chicken, one_dish_meals
2 large onions, cut into 1/2-inch pieces
1 pound celery, cut into 1/2-inch half-moons
1 pound baby carrots, chopped into 1/2-inch pieces
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups reduced-sodium, fat-free chicken broth
1 1/2 teaspoons red Thai chili paste
1 pound bag frozen corn
Two 14-ounce cans light coconut milk
1 pound white potatoes, peeled and cut into 1/2-inch pieces
(Yukon Gold potatoes work well)
Place the onions, celery, carrots, chicken, salt, pepper, and 3 cups of the chicken broth in the slow cooker. Whisk the remaining chicken broth with the chili paste in a small bowl until no lumps remain, then add the mixture to the slow cooker. Stir the ingredients together with a wooden spoon until combined.Cook for 6 hours on high. (The chowder can be cooked up to this point and refrigerated in a soup pot until about 20 minutes before serving. If chilled, reheat the soup gently over medium-low heat as you cook the potatoes.) Add the corn and coconut milk to the chowder, and stir to combine. Place the potatoes in a medium-size saucepan and add enough cold water to just cover them. Bring the liquid to a boil and cook for 10 minutes, or until the potatoes are soft. Drain the potatoes and add to the chowder. Taste the chowder and adjust the spice level, if desired, by mixing a small amount of chili paste with about 1/2 cup of the chowder liquid in a small bowl and then adding it back into the chowder. Serve hot. (Makes 8 servings)
Categories: soups, asian, chicken, one_dish_meals
The Olive Garden's Chicken Caprese
My mouth is already watering for this one. I LOVE Basil. I just have to wait for my plants to grow up a bit before I try this one.
Serves: 6
2 pounds (approx. 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
2 teaspoons black pepper
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
6 boneless, skinless chicken breasts or breast fillets
4 tablespoons of extra-virgin olive oil, divided
½ cup white wine
3 tablespoons minced garlic, divided
1½ cups heavy cream
3½ teaspoons Italian seasoning, divided
1 cup grated Parmesan cheese
1½ teaspoons and 1 tablespoon salt, divided
1 pound dry capellini (angel hair) pasta
1 cup of vegetable oil
2 cups shredded mozzarella cheese
1½ cups and 1 tablespoon flour, divided
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
Cover, set aside and refrigerate for at least 1 hour.
Chicken Preparation:
Preheat oven to 350 degrees F.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.
Pasta Preparation:
Cook pasta according to package directions.
Drain and set aside until needed.
Sauce Preparation:
While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
Slowly add 1 tablespoon of flour and stir to combine.
Add white wine and bring to a boil. Boil for approximately 1 minute.
Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
Add heavy cream. Lower heat and bring to a simmer.
Add grated Parmesan cheese.
Assembling Chicken Caprese:
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
Place chicken on top of pasta.
Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Categories: chicken, italian
Serves: 6
2 pounds (approx. 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
2 teaspoons black pepper
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
6 boneless, skinless chicken breasts or breast fillets
4 tablespoons of extra-virgin olive oil, divided
½ cup white wine
3 tablespoons minced garlic, divided
1½ cups heavy cream
3½ teaspoons Italian seasoning, divided
1 cup grated Parmesan cheese
1½ teaspoons and 1 tablespoon salt, divided
1 pound dry capellini (angel hair) pasta
1 cup of vegetable oil
2 cups shredded mozzarella cheese
1½ cups and 1 tablespoon flour, divided
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
Cover, set aside and refrigerate for at least 1 hour.
Chicken Preparation:
Preheat oven to 350 degrees F.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.
Pasta Preparation:
Cook pasta according to package directions.
Drain and set aside until needed.
Sauce Preparation:
While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
Slowly add 1 tablespoon of flour and stir to combine.
Add white wine and bring to a boil. Boil for approximately 1 minute.
Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
Add heavy cream. Lower heat and bring to a simmer.
Add grated Parmesan cheese.
Assembling Chicken Caprese:
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
Place chicken on top of pasta.
Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Categories: chicken, italian
Vanilla Bean Angel Food Cake
Posting this one for my sister-in-law
Vanilla Bean Angel Food Cake
From Cooking Light
Your sense of touch will tell you when the vanilla seeds are thoroughly mixed into the sugar. Also, you'll know the cake has finished baking when you press the surface and it springs back. Serve with fresh berries or fat-free whipped topping, if desired.
1 1/2 cups sugar, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup sifted cake flour (about 4 ounces)
12 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon lemon juice
Preheat oven to 325°.
Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
Yield: 12 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 144(0.0% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 4.3g; CHOLESTEROL 0.0mg; CALCIUM 4mg; SODIUM 105mg; FIBER 0.1g; IRON 0.6mg; CARBOHYDRATE 31.7g
Categories: desserts
Vanilla Bean Angel Food Cake
From Cooking Light
Your sense of touch will tell you when the vanilla seeds are thoroughly mixed into the sugar. Also, you'll know the cake has finished baking when you press the surface and it springs back. Serve with fresh berries or fat-free whipped topping, if desired.
1 1/2 cups sugar, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup sifted cake flour (about 4 ounces)
12 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon lemon juice
Preheat oven to 325°.
Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
Yield: 12 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 144(0.0% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 4.3g; CHOLESTEROL 0.0mg; CALCIUM 4mg; SODIUM 105mg; FIBER 0.1g; IRON 0.6mg; CARBOHYDRATE 31.7g
Categories: desserts
Tuesday, April 18, 2006
Pesto Chicken Salad Sandwiches
Last CL recipe for today, I promise. I just had to add this one to my online collection though!
Pesto Chicken Salad Sandwiches
From Cooking Light
Substitute baguettes for focaccia if you want. Prepare the chicken salad at home the night before, then assemble the sandwiches at work the next day.
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Yield: 10 servings (serving size: 1 sandwich)
NUTRITION PER SERVING
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g
Categories: sandwiches, chicken
Pesto Chicken Salad Sandwiches
From Cooking Light
Substitute baguettes for focaccia if you want. Prepare the chicken salad at home the night before, then assemble the sandwiches at work the next day.
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Yield: 10 servings (serving size: 1 sandwich)
NUTRITION PER SERVING
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g
Categories: sandwiches, chicken
Greek Bulgur Salad with Chicken
This is an interesting lunch/picnic food idea. I've had something similar at my mother-in-law's house and at the Tangerine Cafe in Morroco at Disney's Epcot. It's really good! :)
Greek Bulgur Salad with Chicken
From Cooking Light
This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.
4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken breast
2 1/2 cups chopped peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped
Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.
Yield: 10 servings (serving size: about 1 2/3 cups)
NUTRITION PER SERVING
CALORIES 305(33% from fat); FAT 11.1g (sat 2.7g,mono 6g,poly 1.5g); PROTEIN 16.7g; CHOLESTEROL 36mg; CALCIUM 82mg; SODIUM 651mg; FIBER 8.8g; IRON 2.3mg; CARBOHYDRATE 37.6g
Categories: salads, greek, chicken
Greek Bulgur Salad with Chicken
From Cooking Light
This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.
4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken breast
2 1/2 cups chopped peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped
Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.
Yield: 10 servings (serving size: about 1 2/3 cups)
NUTRITION PER SERVING
CALORIES 305(33% from fat); FAT 11.1g (sat 2.7g,mono 6g,poly 1.5g); PROTEIN 16.7g; CHOLESTEROL 36mg; CALCIUM 82mg; SODIUM 651mg; FIBER 8.8g; IRON 2.3mg; CARBOHYDRATE 37.6g
Categories: salads, greek, chicken
Chicken Enchilada Casserole
Yum!
hicken Enchilada Casserole
From Cooking Light
Make ahead; microwave servings to reheat.
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Yield: 10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
NUTRITION PER SERVING
CALORIES 353(30% from fat); FAT 11.8g (sat 4.2g,mono 4.2g,poly 1.8g); PROTEIN 23.5g; CHOLESTEROL 45mg; CALCIUM 396mg; SODIUM 734mg; FIBER 7.9g; IRON 2.5mg; CARBOHYDRATE 45.8g
Categories: chicken, mexican, one_dish_meals
hicken Enchilada Casserole
From Cooking Light
Make ahead; microwave servings to reheat.
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Yield: 10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
NUTRITION PER SERVING
CALORIES 353(30% from fat); FAT 11.8g (sat 4.2g,mono 4.2g,poly 1.8g); PROTEIN 23.5g; CHOLESTEROL 45mg; CALCIUM 396mg; SODIUM 734mg; FIBER 7.9g; IRON 2.5mg; CARBOHYDRATE 45.8g
Categories: chicken, mexican, one_dish_meals
Brown Rice Penne with Eggplant
(I'm going to assume I can just use whole wheat Penne, because I have no idea where to find Brown Rice Penne)
Brown Rice Penne with Eggplant
From Cooking Light
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.
1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups pasta)
NUTRITION PER SERVING
CALORIES 353(18% from fat); FAT 7.1g (sat 3.1g,mono 2.7g,poly 0.4g); PROTEIN 11.5g; CHOLESTEROL 17mg; CALCIUM 202mg; SODIUM 430mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 56.3g
Categories: pasta, one_dish_meals, italian
Brown Rice Penne with Eggplant
From Cooking Light
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.
1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups pasta)
NUTRITION PER SERVING
CALORIES 353(18% from fat); FAT 7.1g (sat 3.1g,mono 2.7g,poly 0.4g); PROTEIN 11.5g; CHOLESTEROL 17mg; CALCIUM 202mg; SODIUM 430mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 56.3g
Categories: pasta, one_dish_meals, italian
Three Cheese Chicken Penne Florentine
From Cooking Light -- this one gets rave reviews on their site
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
Yield: 8 servings (serving size: about 1 cup)
Categories: chicken, pasta, one_dish_meals, italian
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
Yield: 8 servings (serving size: about 1 cup)
Categories: chicken, pasta, one_dish_meals, italian
Roasted Baby Spring Vegetables
Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables.
From Cooking Light
3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
2 cups (2-inch) slices asparagus (about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.
Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.
Yield: 7 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 127(16% from fat); FAT 2.2g (sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 232mg; FIBER 3.9g; IRON 2.7mg; CARBOHYDRATE 24.6g
Categories: easy_sides
From Cooking Light
3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
2 cups (2-inch) slices asparagus (about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.
Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.
Yield: 7 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 127(16% from fat); FAT 2.2g (sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 232mg; FIBER 3.9g; IRON 2.7mg; CARBOHYDRATE 24.6g
Categories: easy_sides
Sesame Chicken Edamame Bowl
Sesame Chicken Edamame Bowl
From Cooking Light
Frozen stir-fry mixes and frozen shelled edamame save prep time and don't require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice.
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced peeled fresh lemongrass
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups frozen shelled edamame (green soybeans)
2 cups frozen bell pepper stir-fry mix
2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon dark sesame oil
1/4 teaspoon cornstarch
1/2 cup (1/4-inch) diagonally cut green onions
2 teaspoons dark sesame seeds
1/2 teaspoon salt
2 cups hot cooked brown rice
Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown. Add chicken; sauté 2 minutes. Add edamame and stir-fry mix; sauté 3 minutes. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.
Yield: 6 servings (serving size: 2/3 cup chicken mixture and 1/3 cup rice)
NUTRITION PER SERVING
CALORIES 277(21% from fat); FAT 6.5g (sat 0.7g,mono 2.3g,poly 2.6g); PROTEIN 25.5g; CHOLESTEROL 44mg; CALCIUM 72mg; SODIUM 452mg; FIBER 5.4g; IRON 2.4mg; CARBOHYDRATE 27.1g
Categories: chicken, asian, one_dish_meals
From Cooking Light
Frozen stir-fry mixes and frozen shelled edamame save prep time and don't require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice.
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced peeled fresh lemongrass
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups frozen shelled edamame (green soybeans)
2 cups frozen bell pepper stir-fry mix
2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon dark sesame oil
1/4 teaspoon cornstarch
1/2 cup (1/4-inch) diagonally cut green onions
2 teaspoons dark sesame seeds
1/2 teaspoon salt
2 cups hot cooked brown rice
Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown. Add chicken; sauté 2 minutes. Add edamame and stir-fry mix; sauté 3 minutes. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.
Yield: 6 servings (serving size: 2/3 cup chicken mixture and 1/3 cup rice)
NUTRITION PER SERVING
CALORIES 277(21% from fat); FAT 6.5g (sat 0.7g,mono 2.3g,poly 2.6g); PROTEIN 25.5g; CHOLESTEROL 44mg; CALCIUM 72mg; SODIUM 452mg; FIBER 5.4g; IRON 2.4mg; CARBOHYDRATE 27.1g
Categories: chicken, asian, one_dish_meals
Skillet Paella
I'm not the world's biggest fan of paella, but my husband is. I'm going to give it a try... will let you all know how it goes.
This is from this month's issue of Cooking Light.
2 tsp olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 tsp dried oregano
1-1/2 cups uncooked basamati rice
1/4 tsp saffron threads, crushed
1 lb skinless, boneless chicken breast, cut into bite sized pieces
3 cips fat-free less-sodium chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped bottled roasted red bell peppers
1 tsp salt
1 (10oz) package frozen, chopped spinach, thawed
1/4 lb medium shrimp, peeled and deveined
1/2 cup frozen green peas, thawed
Heat oil in large nonstick skillet over medium high heat. Add onion, celery and oregano; saute 4 minutes. Add rice, saffron, and chicken; saute 3 minutes. Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas. Yield: 6 servings (serving size about 1-1/2 cups)
Calories: 256 Fat: 3.5 grams
Categories: one_dish_meals, hispanic, shrimp, chicken
This is from this month's issue of Cooking Light.
2 tsp olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 tsp dried oregano
1-1/2 cups uncooked basamati rice
1/4 tsp saffron threads, crushed
1 lb skinless, boneless chicken breast, cut into bite sized pieces
3 cips fat-free less-sodium chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped bottled roasted red bell peppers
1 tsp salt
1 (10oz) package frozen, chopped spinach, thawed
1/4 lb medium shrimp, peeled and deveined
1/2 cup frozen green peas, thawed
Heat oil in large nonstick skillet over medium high heat. Add onion, celery and oregano; saute 4 minutes. Add rice, saffron, and chicken; saute 3 minutes. Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas. Yield: 6 servings (serving size about 1-1/2 cups)
Calories: 256 Fat: 3.5 grams
Categories: one_dish_meals, hispanic, shrimp, chicken
Thursday, April 13, 2006
Tuscan Garlic Chicken
This used to be my absolute favorite dish at the Olive Garden until they did away with it. This recipe came straight from the horse's mouth.
Servings: 6
cook: 30 mins
Ingredients
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
Preparing the Sauce:- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.- Slowly add remaining one tablespoon of flour and stir to combine.- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tuscan Garlic Chicken Entree:- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.
Categories: chicken, pasta, italian
Servings: 6
cook: 30 mins
Ingredients
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
Preparing the Sauce:- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.- Slowly add remaining one tablespoon of flour and stir to combine.- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tuscan Garlic Chicken Entree:- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.
Categories: chicken, pasta, italian
Wednesday, April 12, 2006
Review: Asian Chicken and Rice Bake
This was very easy to make. It took me 15 minutes to assemble, including the time necessary to get out the ingredients, open the package of chicken, etc. My 2-year-old had a great time "helping" me put everything in the pan. I added two cups of fresh broccoli to the rice, and put three large chicken breasts on top. It took longer than 45 minutes to cook, possibly because the breasts were so thick. One hour did it. The end result was a bit sticky-goopy, but certainly had a nice flavor. Next time I try it, I think I'll use chicken tenders (or slice up the breasts) and a bit more water.
Categories: recipe_reviews
Categories: recipe_reviews
Tuesday, April 11, 2006
Bacon Wrapped Chicken
I cooked this tonight for dinner and oh boy was it yummy. A huge huge hit.
6 chicken breast halves
8 oz whipped cream cheese with onion and chive
1 tbsp butter - cubed
salt
6 slices bacon
Flatten chicken to 1/2 in thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt. Roll up. Wrap each with a bacon strip.
Place seam side down in a greased 13x9 pan.
Bake uncovered 400 degrees for 35-40 minutes, or until juices run clear.
Just a note - the cream cheese did run all over the pan a bit, but we just scooped it up and poured over the chicken. Yummy. I also thought that next time I would try the garlic/herb cream cheese since we love garlic in this house. But it was very delicious and definitely a repeat meal.
Categories: chicken
6 chicken breast halves
8 oz whipped cream cheese with onion and chive
1 tbsp butter - cubed
salt
6 slices bacon
Flatten chicken to 1/2 in thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt. Roll up. Wrap each with a bacon strip.
Place seam side down in a greased 13x9 pan.
Bake uncovered 400 degrees for 35-40 minutes, or until juices run clear.
Just a note - the cream cheese did run all over the pan a bit, but we just scooped it up and poured over the chicken. Yummy. I also thought that next time I would try the garlic/herb cream cheese since we love garlic in this house. But it was very delicious and definitely a repeat meal.
Categories: chicken
Wednesday, April 05, 2006
Asian Chicken and Rice Bake
from Cambells Kitchen- ( you really can't beat a 5-minute prep time!)
Prep time: 5 min.
Cook time: 45 min.
Ingredients:
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika
Directions:
SPREAD rice in 2-qt. shallow baking dish. Top with chicken.
MIX soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover.
BAKE at 375°F. 45 min. or until done. Serves 4.
TIP: Add 2 cups frozen broccoli flowerets to the rice before baking.
Serve with your favorite stir-fry vegetable blend. For dessert serve lemon sorbet
Reviews:
Deborah
Categories: asian, chicken, one_dish_meals
Prep time: 5 min.
Cook time: 45 min.
Ingredients:
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika
Directions:
SPREAD rice in 2-qt. shallow baking dish. Top with chicken.
MIX soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover.
BAKE at 375°F. 45 min. or until done. Serves 4.
TIP: Add 2 cups frozen broccoli flowerets to the rice before baking.
Serve with your favorite stir-fry vegetable blend. For dessert serve lemon sorbet
Reviews:
Deborah
Categories: asian, chicken, one_dish_meals
Tuesday, April 04, 2006
Review: Banana and Black Bean Tacos
Banana and Black Bean Tacos
I admit, these sound a little on the adventurous side. But you really should give them a chance. The black bean mixture has a wonderful flavor, especially if you use fresh cilantro and a little extra cayenne. The banana adds this really REALLY amazing sweet/interesting taste to the whole thing. We also topped them with hot salsa and monterey jack cheese. Raves from the hubby and two thumbs up from me!
Categories: reviews
I admit, these sound a little on the adventurous side. But you really should give them a chance. The black bean mixture has a wonderful flavor, especially if you use fresh cilantro and a little extra cayenne. The banana adds this really REALLY amazing sweet/interesting taste to the whole thing. We also topped them with hot salsa and monterey jack cheese. Raves from the hubby and two thumbs up from me!
Categories: reviews
Monday, April 03, 2006
Review: Baked Sesame Eggplant Subs with Fire-Roasted Tomato Sauce
Eggplant Subs
These were AWESOME. And even better, they were really easy to put together... though they do require quite a few dishes. But seriously, 30-45 minutes of prep/cooking total and we had an amazingly delicious dinner! My husband said these were just as good as the fried eggplant subs he has had at sub shops. I'm not even a huge eggplant fan and I LOVED them.
Give 'em a try! :)
Categories: recipe_reviews
These were AWESOME. And even better, they were really easy to put together... though they do require quite a few dishes. But seriously, 30-45 minutes of prep/cooking total and we had an amazingly delicious dinner! My husband said these were just as good as the fried eggplant subs he has had at sub shops. I'm not even a huge eggplant fan and I LOVED them.
Give 'em a try! :)
Categories: recipe_reviews
Saturday, April 01, 2006
Banana Black Bean Tacos
Found this on Baking Sheet Thanks Paige for the link! That site is great!
These sound really yummy and different! :)
Banana Black Bean Tacos
(adapted from Epicurious)
1 tbsp vegetable oil
1 medium banana, firm, but ripe
1 15-ounce can black beans, drained
3/4 cup onions (1 small)
1/4 cup cilantro or 1/2 tsp coriander
3/4 tsp cumin
1/4 tsp cayenne pepper
salt and pepper, to taste
8 6-inch Corn tortillas
montery jack cheese, for serving
salsa, for serving
Heat vegetable oil over high heat, dice banana while heating. Add banana to skillet and cook for about 2 minutes, until golden.
While banana cooks, dice onion. Remove banana from skillet and set on a paper towel to drain. Add onion to skillet and reduce heat to medium. Cook onion until tender, about 3 minutes. Add beans, cilantro, cumin and cayenne and cook until heated through. Mash beans with back of fork and add salt and pepper to taste.
Place about 1/4 cup beans in each tortilla and top with caramelised bananas, as well as cheese and salsa, if using.
Makes 8 tacos.
Reviews:
Erin
Categories: mexican, caribbean
These sound really yummy and different! :)
Banana Black Bean Tacos
(adapted from Epicurious)
1 tbsp vegetable oil
1 medium banana, firm, but ripe
1 15-ounce can black beans, drained
3/4 cup onions (1 small)
1/4 cup cilantro or 1/2 tsp coriander
3/4 tsp cumin
1/4 tsp cayenne pepper
salt and pepper, to taste
8 6-inch Corn tortillas
montery jack cheese, for serving
salsa, for serving
Heat vegetable oil over high heat, dice banana while heating. Add banana to skillet and cook for about 2 minutes, until golden.
While banana cooks, dice onion. Remove banana from skillet and set on a paper towel to drain. Add onion to skillet and reduce heat to medium. Cook onion until tender, about 3 minutes. Add beans, cilantro, cumin and cayenne and cook until heated through. Mash beans with back of fork and add salt and pepper to taste.
Place about 1/4 cup beans in each tortilla and top with caramelised bananas, as well as cheese and salsa, if using.
Makes 8 tacos.
Reviews:
Erin
Categories: mexican, caribbean
