Potato and Corn Chowder

I made this soup for pumpkin carving and some of you asked for it, so here it is:)  Had it tonight with the baguette bread...YUM!

8-10 potatoes depending on size
1 onion
1-2 stalks of celery
4-5 cups of chicken broth (or bouillon and water)
1/2-1 cup frozen corn (I usually add this toward the end so it doesn't get too cooked)

Put it in a pot and boil until veggies are tender.

Roux
4 T butter
6 T flour

Melt butter in a separate saucepan, add flour and cook for 1-2 minutes. Add 1 cup of heavy cream to roux. When all mixed in and thickened, add to the veggies. Cook til thickened and bubbly. Season with salt (1 tsp) and pepper to taste. Eat:)

Chicken Cordon Blue

I found this on Pinterest and made this last night and it was SO GOOD! And easy!!! Trust me! The sauce was delicious too:)

Ingredients:
Chicken:
2 Chicken Breasts (About 7 Oz. Each.)
4 Thin Slices Deli Ham (About 4 Oz. Total)
4 Slices Slim Cut Swiss Cheese
1/4 C. Whole Wheat Bread Crumbs (I used half Italian Bread Crumbs and half Panko)
2 Tbsp. Reduced Fat Parmesan Cheese, Grated
1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce:
1 Tbsp. Light Butter
1 Tbsp. Whole Wheat White Flour (I used white)
1/2 C. Fat Free Milk
1/2 Tsp. Sodium Free Instant Chicken
1/2 Tbsp. Dijon Mustard
1/4 C. Reduced Fat Parmesan Cheese, Grated
Salt & Pepper to Taste

Garnish:
Parsley

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.

Pound out the chicken breasts till thin (we only used 2 breasts for our whole family and it was enough!) cut each breast into how many pieces you want. put them on a pan, layer with slice of ham and Swiss cheese, then add the crumb topping. Bake 30-45 minutes. Or till done. Meanwhile make the sauce to go on top!

While the chicken is cooking, make your parmesan-dijon cream sauce!

In a small pot melt the butter.

Add in the flour and cook for a minute or two over medium-low heat to make a roux.

Slowly add in the miilk, stirring constantly. Then add in the instant chicken.

Stir constantly until the mixture begins to thicken. I actually need more milk than it called for so it wasn't so thick.

Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.Season with salt and pepper. 

I served this with mashed potatoes (with the dijon-gravy on top), banana squash (thanks Patti ;), and green beans. Yummy, yummy dinner!!!

Easy Chicken Parmesan!

I was searching for a fast and easy Chicken Parmesan recipe when I came across one similar to this one! I of course made it my own by adding heavy cream but if you're looking for something a little more healthy, just leave out the cream!

3-4 boneless skinless chicken breasts
1 jar of your favorite spaghetti sauce
your favorite kind of cheese. (I usually use colby jack or mozzarella)
Heavy cream
salt and pepper to taste 

Place chicken in baking dish and pour the spaghetti sauce on top. Make sure the chicken is completely covered in sauce.
Drizzle how ever much cream you want over chicken and sauce
Sprinkle cheese on top
Bake at 375 for about 45 minutes to an hour!
Serve with your favorite kind of pasta

Seriously so easy!!!

Copy-cat Panera Broccoli and Cheese Soup

I made this for the first time for dinner last night and we thought it was really tasty! It was another Pinterest find from peasandcrayons.com. I'm just going to copy and paste the recipe in here, and then insert any changes I made.

Just a heads up- this recipe does not make a lot. It was just enough for our family, with no leftovers. So I would at least double it for sure.

one bunch of fresh broccoli [enough for a few cups of chopped tops]
2 cups vegetable [or chicken!] stock

1/2 cup of sharp cheddar cheese, plus plenty extra for topping [freshly grated]- (I used medium cheddar)
1 heaping cup of regular gouda cheese [freshly grated, rind removed]
1 cup of shredded carrots [or a little extra!]

1 small white onion [about 2/3 cup or 1 cup, chopped]
2 large cloves of garlic, minced

1 cup half and half [or heavy cream]

3 TBSP all purpose flour
3 TBSP butter

1 bay leaf
1/4 tsp garlic powder

1/8 tsp allspice- (the allspice and nutmeg scared me a little, so I left them out :))

1/8 tsp ground nutmeg

1/8 tsp dried basil
1/8 tsp cayenne pepper- (you could definitely taste a little kick, I might do even less next time)

1/8 tsp salt [will vary based on salt content of your stock/broth]

a few cranks of freshly ground black pepper, to taste

First ze veggies!  Chop em.  Well technically clean them THEN chop to your heart's content.  Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded.  This can all be done ahead of time and stored in the fridge for later.  For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.  Totally optional!

Add your veggie stock to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf.  Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. 

Once the broth is done, start your roux.  In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.  Once melted, slowly add 3 tablespoons of flour as you continue to whisk.  For a thicker soup, use an extra tablespoon of each.  I skipped it.  Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.  Next pour in the veggies and slowly stir in 1 cup of half and half.  Return to the burner on very low heat, uncovered.   Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste.  Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese.  Oh yes -- the cheese!  Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.

That extra broccoli you left on the side?  Blanch in boiling water, steam in your microwave, or basically cook it however you'd like and stir into your completed soup for great texture and an extra burst of broccoli.  Garnish with a little extra grated cheddar and a sprinkle of parsley and eve spicy red pepper flakes if you'd like!  So good! (I did this, but it seemed like an extra, unnecessary step to me. I couldn't tell a difference in the taste/texture, so next time I will just put all of the broccoli in at the same time at the beginning).

French Baguettes

I learned how to make these from the Food Nanny the other night and LOVED them! SO easy and so good. Enjoy:) Eat it fresh, make bruschetta, garlic bread, and the list goes on! 

WHAT YOU’LL NEED

1 1/2 cups warm water

1 1/2 T. active dry yeast, (2 packets)

2 tsp sugar

3 1/4 cups flour

2 tsp salt

melted butter

WHAT YOU’LL DO

1. In a small bowl combine 1/2 cup of the warm water, the yeast and 1 tsp of the sugar.  Stir to combine and let mixture stand for about 5 minutes or until foamy.
2. In a large mixing bowl blend the flour, salt, the remaining teaspoon of sugar and the yeast mixture.
3. Gradually add remaining water and mix until the dough forms a smooth ball that is not too sticky to handle (if it is too sticky add a little more flour).
4. Turn the dough onto a floured surface and knead briefly until the dough is smooth and elastic. Cut the dough in half and shape the halves into baguettes.
5. Grease a baguette pan and place the loaves in the pan.
6. Score the loaves down the middle, cover with a dish towel and let rise in a warm place for about 30 minutes or until doubled in size.
7. Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.
8. Bake the baguettes for 15 minutes. If desired brush the tops with melted butter halfway through the baking.

*For a softer crust, brush with butter when they have finished baking.

Honey Lime Chicken Enchiladas

Made these for dinner tonight and they are a family favorite! They are so good and come from one of my favorite blogs Favorite Family Recipes. 

Ingredients

• 1 small, onion, peeled & diced (use a sweet onion if you can find it)
• 3 chicken breast halves
• 1/2 c. chicken broth
• 1 Tbsp. chili powder
• 1 tsp. garlic, minced (2-3 cloves)
• salt & pepper (to taste)
• 6 tablespoons honey
• 5 tablespoons lime juice (1 large lime)
• 8-10 flour tortillas
• 1 lb. Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
• 1/2 c. heavy cream

Instructions

• Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
• *If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

Creamy pesto pasta

We had this for dinner tonight and not only is it SO easy but it is SO good! We had my parents over and they loved it! I got this recipe from my awesome neighbor Leilani and have made it a few times! It's a hit every time!

1 box pasta (I use Penne)

1 16 oz Alfredo sauce 

1/3 C pesto sauce (I usually add a tad more than 1/3 cup cause I like pesto)

1 C cooked and shredded chicken breast. You can also use a rotisserie chicken. (I like to boil and shred a bunch of chicken at once and freeze it in bags. That way I just pull it out, let it thaw and throw it in.)

1 red pepper chopped 

1/2 green pepper chopped (the original recipe only called for a red pepper but I add green cause it's pretty and I like peppers)

shredded or grated Parmesan cheese

Boil and drain noodles and pour in baking dish

mix alfredo sauce, pesto, cooked chicken, and chopped peppers in bowl

pour mixture over pasta and mix altogether

sprinkle shredded Parmesan cheese on top (just however much you want)

cover with foil and bake at 325 for about 20-30 minutes

Serve with salad and garlic bread! =)

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Stole this one from Mel's kitchen café.  Made them the other day and they were a big hit.  And super EASY!

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup cilantro, chopped
• juice of 1 lime
• 1/2 tablespooon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (combination of Monterey jack and sharp cheddar)
• sour cream
• 6 burrito-sized flour tortillas

Directions

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla (Optional:  dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center).  Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.  Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.  Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.  Cooking them seam-side down first helps seal the long edge so they don't fall apart.  Transfer to a plate and repeat with remaining wraps.  Serve warm.

Old Fashioned Beef Stew

I haven't seen anything like this on here yet.  Not sure if that means that no one will like this recipe or if that means that it might be a welcome change.  :) At any rate, here you go.  This recipe is pretty easy to make but isn't the quickest meal out there.  But it really is worth every minute.  The beef stays so tender and the vegetables are very flavorful.  My husband LOVES this meal and any "meat and potatoes" lovers will too.  It is hearty and full of flavor.  Hope you like it.

Old Fashioned Beef Stew
Found on http://americanfood.about.com/od/classicchowdersandstews/r/beefstew.htm

Serves: 12
Prep Time: 30 mins
Cook Time: 1 hour, 30 mins

 Ingredients

• 3 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tbsp freshly ground pepper
• 2 yellow onions, cut into 1-inch chunks
• 1/4 cup flour
• 3 cloves garlic, minced
• 1 cup red wine [I just use more broth]
• 3 cups beef broth
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large russet potatoes, peeled and cut in eighths
• fresh parsley to garnish (optional)

Directions

1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
   
   
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
   
   
3. Once browned, remove the beef with a slotted spoon set aside.
   
   
4. Add the onions and sauté for about 5 minutes, until softened.
   
   
5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
   
   
6. Add the garlic and cook for 1 minute.
   
   
7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
   
   
8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
   
   
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
   
   
10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
    
    
11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Creamy Confetti Chicken Pasta

Since my girl Keri loves herself some pasta, I had to load up my favorite pasta recipe.  I like this one because a lot of times I just use the veggies I have on hand and every time it tastes yummy.  My kids like it and I can usually trick them into eating their vegetables in this dish.  Hope you like it!

Creamy Confetti Chicken Pasta
Found on http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/ (blue commentary by author)

Veggies and Pasta:
Ingredients
16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Directions

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!

Sauce:
Ingredients
2 tbsp. butter
2 tbsp. flour (I used whole wheat)
2 c. half & half [KERI - I'm sure you could use heavy whipping cream here! :) ]
1/4 tsp. of red pepper flakes
1 c. Parmesan cheese (mom uses Feta)

Directions 
In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  (We are making a roux)
Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty (yes that’s a technical term).
To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. (see photo above). This makes enough for 4 people (or two if you want lunch the next day!)

Parmesan Chicken Sticks

Ladies.  These are so yummy.  My kids love them because they are "on a stick" and they have the feel of chicken nuggets but they are super flavorful and yummy.  So, we don't feel like we are eating "kid food" for dinner.  I like to serve them with a salad and pasta or mashed potatoes on the side.  Super yummy.  Hope your family likes it too.  Did I mention they are fast too?

Parmesan Chicken Sticks
Found in Barefoot Contessa's Family Style Cook Book

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Directions 

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-sticks-recipe/index.html?oc=linkback

Cashew Chicken

Sauce
1/3 cup chicken broth
1 tbsp cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp red pepper sauce

2 tbsp vegetable or olive oil
1 lb. chicken- cut into pieces
1 green bell pepper, cut into 3/4 in. pieces
1/2 white onion
1 can water chestnuts, drained
2/3 cup cashews

2 cups cooked rice

Heat wok over high heat, add 1 tbsp oil to coat pan. Add chicken into wok and cook until not pink. Take chicken out.
Put other tbsp oil into wok and add pepper, onion, and water chestnuts. Cook 2 minutes.
Mix chicken broth, cornstarch, soy sauce, ginger, and red pepper sauce together and add to pepper mixture. (I like it a little saucier, so I double the sauce.)  Add chicken and cashews. Serve over rice.

Chicken Fried Rice

This is one of my family's favorite meals, even my kids love it!

2 chicken breasts- cut into bite sized pieces
3 scrambled eggs (my family loves the eggs, so I usually do 5)
2 carrots- finely grated
1/2 white onion- finely chopped
3/4 cup frozen peas (I ususally do 1-2 stalks of  pre-cooked celery instead- just preference)
1/2 cup butter
1 clove garlic or 1 tsp. garlic powder
Soy sauce to taste
2 cups rice

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking.
In a large frying pan, cook chicken in small amount of olive oil, add carrots and onions and saute until clear.
Add frozen peas and cook until soft. (Or just add pre-cooked celery).
In a separate pan cook rice and then add to the mixture.
In another pan, scramble the eggs, chop finely and add to mixture.
Melt 1/2 cup butter, add garlic to butter, stir, and add to mixture. Mix together well, add soy sauce to taste and enjoy.

Italian Vegetable Soup (like Minestrone)

This soup is one of my favorites and pretty healthy too!

15 oz. tomato sauce
1 lb. ground beef
1 cup onion (I'm not a huge onion fan, so I usually just shake in some dry ones for flavor)
1 cup celery- chopped. (I pre-cook this in my microwave steamer for 3-5 min)
1 cup sliced carrots
1 cup zucchini-sliced
1/2 tsp. minced garlic
1 large can stewed tomatoes
1 small can stewed tomatoes- for those of you that bottle tomatoes, you can use one quart instead of a large and small can.
1 can kidney beans
2 cups water (I usually double the water, just to get the desired consistency.)
5 tsp. beef bouillon
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 cups chopped cabbage (I just buy a bag of coleslaw in the bagged salad section)
3/4 cup macaroni or shell pasta

Cook ground beef and set aside.
Add all ingredients except ground beef and pasta. Bring to a boil, then simmer. Add cooked ground beef and pasta. Cook until pasta is cooked. Garnish with Parmesan cheese.

Crockpot Chicken Tacos

These are also a Pinterest find and they are just about as easy as it gets! These are the chicken tacos I made for Bunko as well.

Recipe from Tasty Kitchen
Serves: ~12 people

1 1oz Envelope Taco Seasoning (any brand, recipe suggests Old El Paso)
6 Boneless, Skinless Chicken Breasts, thawed (I think I usually do 3 large breasts).
1 16oz jar Salsa (any brand, recipe suggests Newman's Own or Pace)

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

One of the greatest things I've learned on Pinterest is that you can shred chicken with your Kitchen Aid mixer! Just put the cooked chicken in the mixing bowl and turn the mixer on until the chicken is all shredded. Takes like 30 seconds, it's awesome!

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. 

Shredded Beef Tacos

I found this recipe on Pinterest from http://www.cookingclassy.com/2012/01/shredded-beef-tacos/, and they were super yummy and easy. These are the beef tacos I made for Bunko, for those that were there.

Shredded Beef Tacos

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1 lime
Serve with
• Warmed corn tortillas or warmed fresh flour tortillas*
• Green or Iceburg lettuce, chopped
• Monterrey Jack or Cheddar cheese, shredded
• Guacamole or diced avocados
• Sour cream
• Fresh salsa
• Cilantro
• Freshly squeezed lime juice
• Hot sauce

Directions

• In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found this recipe on www.skinnytaste.com.  They are delicious and healthy.  I serve them over asian noodles and stir-fried veggies.  I make extra sauce to season the noodles and veggies too.

Meatball Ingredients:

1/4 c panko crumbs
1 1/4 lbs. lean ground turkey
1 egg
1 T minced ginger (I grate mine)
1 clove garlic, minced
1/2 t salt
1/4 c chopped cilantro
3 scallions, chopped
1 T low sodium soy sauce
2 t sesame oil

Dipping Sauce:
4 T low sodium soy sauce
2 t sesame oil
2 T lime juice
2 T water
1 T chopped scallion

Preheat oven to 500*.  

Mix meatball ingredients until well-combined.  Shape 1/4 cup of mixture into a ball and place on cookie sheet (I line mine with tin foil to make clean-up easy).  Repeat with remaining mixture.  Bake until cooked through, about 15 minutes (keep and eye on them, they may not take that long).

Mix dipping sauce ingredients and spoon over meatballs.  

Dijon Chicken Linguine with Mushrooms and Toasted Almonds

I found this recipe one day while perusing Pinterest and I am so glad I did.  Really delicious!  It is my go-to recipe for when company is coming and I want to impress.  I copied it from www.rockrecipes.blogspot.com.

Serves 4

Package of linguini, cooked
4 boneless, skinless chicken breasts
1 cup mushrooms
3 T olive oil
4 cloves minced garlic
salt and pepper to season
1/2 c toasted, slivered almonds

Heat olive oil in a large frying pan over medium low heat.  Add chicken breasts, garlic, season with salt and pepper, and continue to fry the chicken until completely cooked.

Remove chicken from pan and hold in warm oven (I just keep mine on the counter but cover it with aluminum foil)

Add to the pan:
4 oz white wine

Simmer until volume is reduced by half. Then add:
2 c whipping cream
3 T dijon mustard
Salt and pepper to season

On each plate, place noodles, chicken, sauce, and top with toasted almonds slivers. Yum!

Noodles and Company Garden Pesto Saute

I love Noodles and Company!  I was thrilled to find this recipe online so that I could create it at home.

1 1/4 lbs cooked penne pasta
1 c diced chicken
Corn
1/2 c mushroom slices
1/2 c chopped red onion
2 T oil
2-4 T white wine (optional)
1/3 c chicken broth
3-4 T lemon juice
5-8 T your favorite pesto sauce (I like Costco's.  I keep it in the freezer)
3 big handfuls fresh spinach
Garnish to your liking with pecans, feta cheese, and lemon wedges

Preparation:

Heat a large pan over medium-high heat.   Add oil.
Cook chicken and sauté the corn, mushrooms, and onion.
Add the cooked noodles to the pan and mix with vegetables and chicken.
Pour wine into the pan and swirl around until it cooks off almost completely.
Pour broth into the pan and swirl around until it cooks off about half-way.  Turn the heat off.
Add lemon juice and pesto, tossing ingredients until they are coated.
Mix ingredients with fresh spinach and portion into servings.

Easy Baked Ziti!

I keep these ingredients on hand at all times because this is such an easy go-to recipe.
1 box of penne pasta
1 can of beratelli Alfredo sauce (must be beratelli)
1 can of beratelli marinara sauce(must be beratelli brand)
 2 cups Mozzarella cheese
Shredded parmesan cheese

Preheat oven to 375.
Boil noodles until almost soft. Drain noodles and put noddles in a 9x13 sprayed pan. In a separate bowl, mix two sauces together. Pour sauce mixture over noodles that are in the pan. (Don't stir, just make sure noodles are covered).
Sprinkle 2 cups of cheese on top. Once again, don't stir.
Bake for 20-25 minutes uncovered.
Sprinkle Parmesan cheese on top right before eating.
Serve with salad.

Garlic Chicken Parmesan

By Anna Henry


6 Chicken breasts
2 cups of light mayo or greek yogurt ( I use Vegenase from the any health food store- tastes the best with this, but is rather spendy)
1 cup of fresh parmesan cheese
1 Tablespoon of season salt
1 teaspoon of ground pepper
2 teaspoons of garlic powder

Thaw out the chicken breast and cut them in to slices/chunks.  Place cut up chicken in a 9x13in pan.  Mix the rest of the ingredients and poor over the chicken in the pan.

Cook at 375 for 45 minutes.  Let it set for a few minutes and the sauce will thicken. Pour over rice

If you like garlic and parmesan, you will love this.

Creamy Pesto Chicken Stuffed Shells!!

I've made these once and they were SO good!

 These also freeze great so make extra if you want.  I just placed mine in a large ziplock bad and then stuck them in the freezer!

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. I was worried that these would be a little dry so I used a little extra cream mixed with a little pesto, heated up on the stove and then drizzled it over the shells when they were done baking! So glad I did cause they turned out great!

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts!

Enjoy! 

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Read more at http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html#j3XCeECFseDlbyvB.99

Penne with Pesto Cream Sauce and Chicken!!

This is what I made for Bunko for all of you that were there. If you can't tell by now I pretty much LOVE anything that has heavy cream in it! =) This one is super easy but it's best to serve right away. If it sits out too long it dries out a little! I usually make my chicken ahead of time so then the longest part is boiling the noodles! Even though it's best right when you make it, the leftovers are pretty dang good too!

• Garlic Powder
• 2 large chicken breasts
• 1/3 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Virgin Olive Oil
• 1/2 cup Heavy Cream (I usually use about a cup or even more so the pasta is coated well)
• 2 Tablespoons Butter ( or margarine )
• Store Bought Pesto
• 12 ounces penne pasta
• 1/3 Cup of diced tomato
• 1 Tablespoon of sun – dried tomatoes diced (I only use fresh tomatoes)

What To Do

Cook pasta as instructed on the box. Drizzle a little oil after pasta has been drained

Cook chicken ( season with salt, pepper; garlic powder) and slice into bite size pieces.

In a medium-size saucepan heat cream and butter. Stir in pesto ( about 3 oz).

Combine pasta, sauce, chicken, cheese; tomatoes.

Season to taste

Enjoy

Chicken in Basil Cream Sauce

This is one of my favorite recipes! It's super easy and even my picky eater kids like it!!! It makes quite a bit of sauce so I like to serve it with noodles and pour the sauce over the noodles!! I just saw a similar recipe to this where they added rotel to the sauce! I'm going to try it next time! =)

• 1 cup milk
• 1 cup Italian bread crumbs
• 4 chicken breasts cut into halves (8 pieces)
• 1/4 cup margarine
• 1 cup chicken broth
• 2 cups whipping cream
• 1 tsp dried basil
• 1/8 tsp pepper
• 1 cup grated parmesan cheese

• Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
• Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
• Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

Creamy Chicken and Chile Enchiladas

Easiest enchiladas you'll ever make (and tasty too!).

From the kitchen of:  
Erica Groneman, adapted from The Old El Paso Mild Green Chile Enchilada Sauce 10 oz can (If you don't have this recipe with you at the store, you can use the can as a reference. The recipe here is not exactly as listed on the can, but we've tried both ways, and they're practically the same.)

INGREDIENTS:

• 1 lb uncooked chicken breast strips
• 1 package (8 oz) cream cheese, cut into cubes
• 1 can (4.5 oz) chopped green chiles
• Package of 12 corn tortillas (6 inch size)
• 2 cans (10 oz each) green chile enchilada sauce
• Shredded Colby Jack (or whatever flavor you prefer) cheese (approx 1 cup)

INSTRUCTIONS:

1. Heat oven to 400 degrees. Spray 13x9 inch glass baking dish with cooking spray.
2. In large skillet, cook chicken over medium high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. While cream cheese is melting, in another small skillet, heat tortillas - both sides - one at a time until soft and can be rolled easily. (This step takes a while, so I always start it while the chicken mixture is cooking.)
4. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15-20 minutes or until hot and cheese is melted. (Tip: try not to overfill the first few tortillas, or you'll run out of filling.)

MAKES: 12 enchiladas