Chicken Marinara

This is a nice dish that comes together in roughly 30 minutes. There are steps you can do ahead of time if you know that the dinner hour time is going to be hectic or crunched. Seems to be the story of everyday living for most families now days.

Chicken Marinara

1 Green Bell Pepper

1 Large Carrot

1 Medium Zucchini

1 Tablespoon Olive Oil

4 Skinless, Boneless Chicken Breast, Pounded to 1/4-inch Thickness

1/2 teaspoon Dried Oregano

Salt and Pepper

1 (14 oz) can Stewed Italian Tomatoes

1/2 cup sliced black olives

5 medium mushrooms sliced (about 3 oz. I have even used a 4 oz can of Mushrooms)

Cut bell pepper, carrots, and zucchini into thin sticks about 3 inches long; set aside.

Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

* We like to serve this with Angel Hair or Linguine pastas or it's good over rice too.

**Make Ahead steps: Slice bell pepper, zucchini, and carrots 1 day ahead. To store wrap in damp paper towels, place in plastic bags and refrigerate.

Margherita Pasta with Grilled Chicken

My sister-in-law gave me this recipe and said they really enjoyed it. We second the notion. If you like the smell of Italian food cooking, you will love this one. My kitchen smelled heavenly while I was preparing it and I couldn't wait to eat it. I knew Jack and I were going to love it because our favorite pizza flavor is the Margherita Pizza. Sure enough Jack loved it and so did I. Our kids love the noodles and chicken they are not crazy about tomatoes yet, but they are at least willing to taste them. I didn't have the grape tomatoes as listed, but had two home grown tomatoes that I was saving to try this dish with. There's nothing like a home grown veggies!

Margherita Pasta with Grilled Chicken

(From Cuisine at Home magazine)

For the Pasta--

8 oz dry spaghetti

3 cups (12 oz) halved grape or cherry tomatoes. I used regular tomatoes/slightly drained

2 cups (8 oz) diced fresh mozzarella (I used 8 oz shredded mozzarella-can't get fresh here)

1/4 cup extra-virgin olive oil

2 Tablespoons minced garlic (I used 3-4 med/large size cloves)

1/2 cup thinly sliced fresh basil (I used a little less and it was still good, but full amount can only make it tastier.)

Salt, black pepper, and red pepper flakes to taste

Toasted pine nuts (we didn't have on hand)

For the chicken--

4 boneless, skinless chicken breast halves (4 or 5 oz each) I used 6-7 Costco tenders

Extra-virgin olive oil, dried oregano, salt, black pepper, and red pepper flakes

Preheat the grill to medium-high.

Bring a large pot of salted water to a boil for the spaghetti.

Cook spaghetti according to package; drain and set aside. (I did this last so it was warm to serve.)

Combine tomatoes and mozzarella for the pasta in a bowl; set aside.

Coat chicken with oil, oregano, salt, black pepper, and red pepper flakes. (Season them like you would when BBQ not specific amounts, just shake it on. I didn't use much of the red pepper flakes because my kids don't love hot and spicy. A few pinches did the trick for us). Grill, covered, until cooked through, about 4 minutes per side. (Less for tenders). Remove chicken from grill and tent with foil; rest 3-4 minutes. Slice each breast into strips.

Heat 1/4 cup oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. (cooked mine a little longer) It's important to cook the raw taste out of the garlic so it doesn't overpower the other flavors in the dish. OH CAN YOU SMELL IT NOW? YummO.

Toss tomatoes and cheese mixture with the garlic-infused oil and pasta . Stir in basil; season with salt, black pepper, and red pepper flakes to taste.

To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts. (Those are huge portions! We fed our little family of 5 easily with a nice amount of left overs. Granted we served it with sauteed zucchini and a slice of ciabatta bread.)

Oh I hope you Italian food lovers give this one a try. It is a quick meal to prepare 30 minutes tops.

This recipe we have been using this recipe for a few years now. I love that I can buy 6-8 chicken breast and get two or three meals out of them. When I buy the breast and cut them in to 1/4-inch slices I can get two sometimes three roll-ups out of one breast. The smaller portions are perfect for the children and everyone is happy that they have their own special looking meal. This recipe came out of a Taste of Home magazine. It is a great meal to serve on special occasions or "just because". A great part about it for me is that I can do all the prep-work one time and freeze the others for later or to take into a family who might be in need of a meal from time to time.

8 boneless skinless chicken breast halves (2 lbs)

(Or Cheat and buy Chicken Cutlets if your store carries them)

8 thin sliced (4 oz) Deli Ham (I loved Virginia Baked Ham)

4-8 slices provolone cheese, halved

2/3 cup seasoned breadcrumbs

1/2 cup grated Romano or Parmesan Cheese

1/4 cup minced fresh parsley

1/2 cup milk

Flatten chicken to 1/4-inch thickness (skip this step with cutlets). Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short end side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap and freeze four chicken roll-ups for up to 2 months. Place the remaining roll-ups seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.

To use Frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered at 425 degrees for 30 minutes or until juices run clear.

We like to serve sides of rice pilaf, steamed seasonal veggies, or a salad.

We also like a slice of ciabatta or French Bread with it.

Our Homemade Lasagna

I got this recipe from my friend Lisa F. in Lake George, NY. She is allergic to eggs so this lasagna is made without them (lower-fat content a plus). We have made our own modifications to the recipe as well so here it is:

LASAGNA

Sauce:

1 lb pound lean ground beef

1 onion, chopped

2 gloves of garlic, minced

1 teaspoon dried basil, or 1 Tablespoon Fresh Basil, chopped when you have it

1 teaspoon dried oregano

2 Tablespoons brown sugar

1 1/2 teaspoons salt

2 (14.5 oz) cans diced tomatoes or stewed. (If you use the stewed chop up the tomatoes a little)

1 (6 oz) can tomato paste

12 dry lasagna noodles

Cheese Filling:

1 pint part-skim ricotta cheese (cottage cheese small curd works too)

1/2 cup grated Parmesan cheese

2 Tablespoons dried parsley

1 teaspoon salt

1 lb Mozzarella cheese, shredded (I don't know if I have ever used the full lb. Maybe more like 3 cups)

2 Tablespoons grated Parmesan Cheese

In a skillet brown ground beef, onion and garlic; drain off fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes or until al dente (best to follow package instructions here); drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together ricotta, Parmesan cheese, and parsley and 1 teaspoon salt.

(* Sometimes I just through the mozzarella cheese in with this mixture. It takes out one step of layering in the assembly process. **IF you want to ADD EGGS add 2 eggs, beaten to this mixture-we never have and it is wonderful lasagna)

Layer 1/3 of the lasagna noodles in the bottom of a prepared 9 x 13 baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with Parmesan Cheese.

Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

* This recipe easily feeds 4 Adults and 3 children at least twice. I can't say that I have ever frozen it because I usually make it when I have a crowd. I don't see why you couldn't put it in 2- 8x8 dishes and freeze one for later.

Zucchini Lasagna

This Zucchini Lasagna from Real Mom Kitchen was a hit with our family and extended families taste buds. It was a hit for me because it was quick and easy to assemble. I served it with a side of buttered angel haired noodles and a salad. It really hit the spot for everyone last night. This will definetly be going in our Zucchini keeper file. I added 3/4 cup more onion than listed and I used a different curd texture than listed and it worked just fine.

1 pound lean ground beef
1/4 cup chopped onion (I used 1 cup)
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 medium zucchini (1-1/4 pounds)
1 cup (8 ounces) cream-style cottage cheese (I used small curd)
1 egg, beaten
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded mozzarella cheese

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Chicken Marsala-Crock pot

So I have learned not to have my expectations of crock pot recipes set to high. That way if they are not that appetizing I am not disappointed. My sister-in-law says she has bad luck with trying new crock-pot recipes. I have had pretty good luck (knock on the wooden cutting board). I always enjoy Chicken Marsala when we got out to an Italian restaurant, so I was excited to give this one a try. It was a good dish. My kids with the exception of Hugh ate it really well. The thing I love most about it is that it comes together quickly and doesn't take all-day to cook. I also love that I usually have most of the ingredients in my pantry all the time. If you like Chicken Marsala and don't want to slave away in the kitchen on a hot summer day give the duty to the pot and take the afternoon off.

2 Tablespoons Olive Oil

1 (10 oz) package white mushrooms, sliced thinly

1/2 teaspoon kosher salt

2 Tablespoons butter

1/2 cup Marsala cooking wine (chicken broth or apple juice)

2 Tablespoons quick-cooking tapioca

2 lbs skinless, boneless chicken breast, fat trimmed, cut into bite size pieces

1/2 teaspoon black pepper

2 Tablespoons chopped fresh chives

1/4 cup heavy cream

In a medium skillet, over medium heat, warm the oil. Add the mushrooms and salt and saute until the mushrooms are browned, approximately 5 minutes. Drain off any liquid and set mushrooms aside.

Grease the slow cooker with the butter (leave excess in the crock). In the crock, stir together the Marsala and tapioca. Add the chicken pieces and the pepper, and top with the cooked mushrooms.

Cover and cook on Low for 4 hours, stirring once during cooking. Before serving, mix in chives and heavy cream, stirring to combine.

Serve with pasta of choice--we think Angel hair pasta is the perfect partner; and a side salad.

Margherita Pizza--LOVE IT!!

No Matter how you shape this pizza it is AWESOME! This is Jack and mine new favorite. I pulled a portion of the Basic Pizza Dough out of the freezer one afternoon and thought I would give this recipe a try. It was so incredible and simple! Jack thought it tasted so good that he asked me everyday when we were having pizza again. I luckily had just planted a large Basil plant in my kitchen window so I didn't have to run to the store.

"The story of Margherita pizza is a colorful one. In 1889, Queen Margherita visited Naples. In her honor, a bread maker dressed up his flatbread to reveal the Italian colors--red tomatoes, white mozzarella, and green basil. Suffice it to say, it was a big hit and the rest is history.

Shape

1 portion of Basic Pizza Dough

Assemble Pizza with:

3/4 cup Roma tomatoes coarsely chopped or sliced 1/4" thick

  (I use the big slicing tomatoes that I always have on hand for sandwiches and it worked great too.)

3-4 oz Mozzarella,  thinly sliced (I personally just used shredded Mozzarella)

Sea salt or Kosher salt to taste (Jack prefers the Kosher salt)

Extra-Virgin olive oil

Bake; Brush with:

Extra Virgin Olive Oil

Finish with:

8 Fresh Basil leaves whole of chiffonade (thin strips) Chiffonade is our recommendation

Preheat oven and stone to 500

Shape dough, pressing and stretching into a 10-12" round (or rolling with a rolling pin into a thinner 12-14" round.) Lift dough onto a peel that's been dusted with cornmeal or flour (we found cornmeal works best).

Assemble pizza with tomatoes, leaving a 1" margin around the edge; top tomatoes with cheese and sprinkle with salt. Drizzle olive oil in s spiral motion from the center of the pizza to the outer edge. (I personally brush the oil on the dough before I put the toppings and call it good.)

Bake assembled pizza on preheated stone 5-8 minutes, or until the edges and cheese are golden brown. Slide peel under pizza to remove. Brush crust edges with oil (I have never done this).

Finish with fresh basil, slide pizza onto a cutting board, slice, and serve

Basic Pizza Dough-Authentic Neapolitan Dough

I tried this AUTHENTIC NEAPOLITAN PIZZA DOUGH this past week and it was very good. If you like a good rustic and chewy thick pizza crust you might give this one a try. I got this recipe from a Cuisine at Home magazine. I have yet to try a recipe out of it that hasn't gotten rave reviews from my family and extended family (Chicken Piccata's and Japanese style Pork Cutlets). I didn't get a picture of it because it was during time Jack was gone for two weeks to Ecuador and dinners even though I had it planned ahead of time seemed to sneak up on me and the kids. 

Makes three 10-14" Pizzas
Total Time 2 hours

Combine:
1 1/2 cups warm water (105-115 degrees)
2 Tablespoons sugar
2 1/4 teaspoon active dry yeast

Mix:
3 1/2 cups all-purpose flour
1/2 cup bread flour
1 Tablespoon Kosher or sea salt

Add to Yeast mixture:
3 Tablespoons Extra-Virgin Olive Oil
Pour yeast/oil mixture into flour and knead.


Combine water, sugar and yeast. Poof until foamy, about 5 minutes.
Mix flours and salt in bowl of heavy-duty stand mixer fitted with dough hook.
Add oil to yeast mixture.
Pour yeast mixture into flour mixture and knead on low speed for 10 minutes (or the same amount of time by hand). Dough will be elastic ad slightly sticky.
Place dough in a lightly oiled bowl (I spray mine with PAM), turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour.
Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 minutes. Meanwhile preheat oven to 550 degrees (mine only goes to 500 degrees) with stone on lowest rack. *Stone should be preheated for at least 30 minutes
Shaping the dough: The dough should remain undisturbed until you're ready to shape it. With that said, take a ball of dough and using your fingers, pat it out from the center to the edge. Leave the edge a bit think so it puffs when baked. Stretch it further , lifting it by the edge and working your way around the circle. For thinner, crisp crust, use a rolling pin to flatten the dough into a larger circle. Once shaped transfer dough to a flour dusted peel (I huge wooden looking spatula- I don't have so I use a flexible cutting board), assemble your pizza, and move to the oven. Bake until edges are golden brown and your cheeses are melted.

Baked Beef Penne Pasta

This is a crowd pleaser every time I make it. I love that it comes together quickly and that it makes enough to feed my family and have some to freeze for later. This recipe is a combination of a 5 star dish off of meals.com and my friend Lisa Fox's Lasagna sauce.  We serve it with a steamed seasonal vegetable or a nice toss salad. When company joins us we add a nice bread too.  

1 lb dried penne pasta prepared according to package directions

8 oz lean ground beef

1 medium onion, diced

2 cups water

1 (14 oz) can Tomato Sauce

1 teaspoon Basil leaves

1 teaspoon Oregano leaves

1 Tablespoon Brown Sugar

1/2 teaspoon salt

1/3 red cooking wine or water

1 Tablespoon INSTANT beef flavor bouillon

2 cups (8 oz) shredded Monterey Jack Cheese

Preheat oven to 350 degrees.

Cook beef and onion in a large saucepan, stirring occasionally, until beef is no longer pink.  Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

Layer ingredients as follows in UNGREASED 13 x 9 baking dish: 1/2 pasta, 1/2 sauce, and 1/2 cheese. Repeat layers; cover

Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.

Freeze (for later use)

Prepare as above, do not bake.  Cover, freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350 degrees and bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

Tiramisu Bowl

So this isn't Jack's first choice of his favorite dessert--Tiramisu, but he still enjoys it and it is not labor intensive. We thank Kraft foods for this recipe.

1 (8 oz) package cream cheese, softened (I used 1/3 less fat)

3 cups cold milk (I use fat free)

2 large boxes  Instant Jell-O pudding 

1 (8 oz) tub Cool Whip topping, thawed (I love Cool Whip Free)

48 Nilla Wafers

1/2 brewed Maxwell's House Coffee, cooled divided (I use a dark or semi-sweet hot chocolate)

2 squares Baker's Semi-sweet Chocolate, grated

1 cup fresh raspberries (I usually don't have them, but they are a nice touch when in season)

Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Stir in 2 cups Cool Whip.

Line 2 1/2 quart bowl with 24 wafers; drizzle with 1/4 cup coffee/hot chocolate.

Top with half the pudding mixture and half the grated chocolate. Repeat layers, starting with wafers.

Top with remaining Cool Whip, raspberries. (I had grated chocolate on top to make it pretty). Refrigerate 2 hours. Makes 16 servings

Today I made only half a recipe and put it in a single later in a 8x8 Pyrex dish and it turned out great. My kids have fun helping me with this simple dessert.

Pasta e Fagioli--Jill's version Olive Garden Copy cat

This is one of our favorite soup dishes to make when the weather starts to turn cold.  The twins loved it as babies and could self feed themselves because everything was cut to finger food sizes for them. Every time I make this it gets good reviews and family and friends alike have asked for the recipe. We serve this soup with a nice green salad and Ciabatta bread or other Italian bread to dip in olive oil and balsamic vinegar.  If we are really making it special we serve a Tiramisu for dessert.

1 lb ground beef (or Italian Sausage)-sometimes I do 50/50

1 onion, diced (1 cup)

1-3 carrots, julienned (we love carrots, but if you don't lean toward the 1 carrot)

3 Stalks celery chopped

2 cloves garlic, minced

2 (14.5 oz each ) cans diced tomatoes

1 (15 oz ) can tomato sauce

1 (12 oz) can V-8 juice * this is a new ingredient I have added for those of you who have my recipe already (11/12/08)

1 (15 oz) can red kidney beans, rinsed and drained

1 (15 oz) can great northern beans, rinsed and drained (can substituted other white beans too)

3 cups beef broth or 2 (14.5 oz) cans beef broth

1 Tablespoon Worcestershire sauce

1 Tablespoon White Vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/8-1/4 teaspoon Cayenne pepper (optional if you like your food with a little kick) 

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1/2 lb Ditali pasta (small tube shaped)

Brown the ground meat in a large saucepan/pot over medium heat. Drain off most of the fat.  Add onion, carrots, celery, and garlic and saute for 10 minutes.  Add remaining ingredients, except the pasta, and simmer for 1 hour.  About 50 minutes into the simmer time, cook the pasta in a separate pot for 10 minutes or just until pasta is al dente, or slightly tough. Drain and rinse (this helps the pasta not absorb the soup). Add the pasta to your pot of soup and simmer for 5-10 minutes then serve.

**This makes a ton of soup--Italian stew.  It freezes nicely, but I have learned from experience that it turns out better if you freeze the soup without the noodles and add them when you thaw and reheat. If not the pasta really breaks down and turns to mush. If you decided to freeze you might want to cut your amount of pasta down in the recipe so you don't end up with a warm pasta salad ;-)

Classic Italian Chicken dishes

These Chicken recipes are DELICIOUS!! Well worth the effort. My kids loved the Piccata more than Pomodoro, but I can't choose between them. They both have a very distinct flavor and completely opposite in my opinion. I fed Piccata to my husband and kids earlier in the week and they devoured it. Then we had family in town over the weekend and I made both versions of the dish and still it got rave reviews from the grown-ups. I served this with green beans from our garden (Green Beans with Caramelized onions and Almonds-food network recipe see it on my blog as well), and a roll.

We will have this recipe again and again! We love to serve this with Lynnette's Peasant Bread



Chicken Piccata (From my free magazine of Cuisine at Home p.23)
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup dry white wine (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
1 Tablespoon capers, drained
Sautéed cutlets
FINISH with:
2 Tablespoons unsalted butter
Fresh lemon slices (I used 4-6)
GARNISH with
Chopped fresh parsley (I left out)

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets (This is where I had to add my extra ¼ cup broth-I didn’t have enough liquid to even pour off J)
GARNISH with chopped fresh parsley and serve.


Chicken Pomodoro (From my free magazine of Cuisine at Home p.23)
A variation/option to the lemon flavored Chicken Piccata
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup Vodka (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
Sautéed cutlets
FINISH with:
½ cup tomatoes, chopped
2 Tablespoons heavy cream
GARNISH with
½ cup scallions, minced

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with Vodka –AWAY FROM FLAME and cook until vodka is nearly gone.
ADD broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
GARNISH: with scallions. (I actually added mine in the “finish” step so that they would be cooked a little.

Pasta Primavera with Shrimp/ Chicken

I got this Pasta Primavera with Shrimp recipe from www.familyfun.com . Every time I have made it for my family the kids gobble it up. If guest are here they ask for the recipe. This recipe has made its way into my "Foodies" binder!

This simplified primavera has plenty of kid appeal, but if your family prefers other fresh vegetables, such as asparagus, green beans, or zucchini, they'll work well too.

1 ½ cups (abut 6 oz) baby carrots, trimmed (I add extra carrots because my kids love them)
2 cups (about 7 oz) sugar snap peas (zucchini)
3 cups ( about 8 oz) uncooked penne pasta
1 Tablespoon olive oil
32 or so (about 8 oz) medium fresh or thawed peeled shrimp (I use 8 oz Cubed Chicken)
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
¼ cup chicken broth
1/3 cup whipping cream
1 Tablespoon fresh lemon juice
¼ cup (1 oz) grated Parmesan cheese
1/3 cup chopped fresh parsley

1. Bring 2 quarts of water to a boil in a large pot. Add the carrots and let them simmer for 1 1/2 minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to the package directions. Drain the pasta well.

2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often.

3. Stir in the chicken broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan from the heat and stir in the parsley. Serve the pasta warm. Makes 4 to 6 servings.

Italian Chicken Roll-ups These are so YUMMY –Yield: 8 servings

8 Boneless skinless chicken breast halves (2 lbs)
8 thin slices (4 oz) deli ham
4-8 slices provolone cheese, halved
2/3 Cup seasoned breadcrumbs
½ cup grated Romano or Parmesan cheese
¼ cup minced fresh parsley
½ cup milk

Flatten chicken to ¼-inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short end side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap and freeze four chicken roll-ups for up to 2 months. Place the remaining roll-ups seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices run clear. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered at 425 for 30 minutes or until juices run clear.

Side(s): Sautéed zucchini or other season side vegetable
Rice pilaf

Dessert: Fruit flavored sorbet, sherbet or ice cream

Easy Baked Manicotti (Kraft Winter 2007 magazine p.50)
Prep Time: 25 minTotal Time: 1 hr 5 minMakes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup basil pesto
12-14 manicotti shells, cooked, rinsed in cold water
* No cook method- Don’t cook noodles prior to filling. For sauce, stir together spaghetti sauce and 1 ¼ cup water; heat to boiling. Use heated sauce in preparing dish. Bake at 400 degrees.
PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.


Side: Fresh toss salad or steamed broccoli

Dessert: Chocolate chip cookies

Bruschetta Chicken Bake (Kraft Winter 2007 Magazine p.27)

Prep Time: 10 min Total Time: 40 minMakes: 6 servings, 1 cup each

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.
Substitute Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

SIDE: Serve with cooked green beans and/or tossed salad
Dessert: Brownie sundae

Jill’s Crock pot Lasagna (Created 5/3/08)

1 lb ground beef
1 cup chopped onion
1 teaspoon, minced garlic (from a jar is easiest)
1 4 oz can sliced mushrooms
½ teaspoon salt
½ cup red cooking wine
1 6 oz can tomato paste
4 cups spaghetti sauce (I used my 1 quart jar of homemade)
2 Tablespoons brown sugar
1 ½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme

12 lasagna noodles, uncooked—I use Barilla No Boil Lasagna noodles
1 egg, slightly beaten
2 cups ricotta cheese or cottage cheese
½ cup grated Parmesan cheese
2 Tablespoons dried parsley flakes
1 dash fresh ground black pepper
2 ½ cups mozzarella cheese, shredded (To cut cost I used 1 cup and only added it on the top finished layer. I didn’t add it in between layers like you typically do on lasagna.)

Brown meat and onions in large skillet and drain off excess fat. Add garlic, mushrooms, salt, wine, spaghetti sauce, and paste, mix well and set aside. In a medium bowl combine egg, ricotta/cottage cheese, Parmesan cheese and parsley flakes, and set aside.

Spray crock with cooking oil. Layer in a 5 or 6-quart crock-pot: 4 noodles, broken into pieces to fit. Spread ¼ the cheese mixture over noodles, ¼ of the meat mixture over noodles, and ¼ shredded mozzarella cheese. Repeat this layering ending with meat.
Cook on high for 2-3 hours and Low 4-7 or until the noodles feel tender. About 10 minutes before serving, sprinkle with the rest of your mozzarella, cover and let stand until cheese is melted. (This will make it look pretty.) I personally didn’t want to hassle with it so I put it in to cook for the duration with everything else.

The recipe I modified from said it would serve 6. That would be a huge portion!! I fed 6 adults a very nice portion and 6 small children portions and still had leftovers. We also had a slice of bread and a side salad with it.

Basil Pesto Fettuccine-Alfredo

1 (6 oz) package Fettuccine Noodles (or noodle of choice)
1 egg

Sauce
1/3 of 8 oz cream cheese (can use fat free)
¼ cup basil pesto (My favorite is from Costco’s)
2 Tbsp. Dried onion flakes
1 Tbsp. Minced garlic
1 cup chicken stock (bullion Cubes can be used)
1 cup Fresh grated Parmesan cheese

Cook pasta as directed on package, drain but don’t rinse. Beat in one egg over the noodles while hot.

On Medium heat combine sauce ingredients and pour over pasta. Add ½ cup Parmesan cheese. Sprinkle with additional Parmesan cheese to taste. Add grilled chicken if desired.

Serve with garlic bread and green salad

Makes 4 LARGE servings

My family really enjoys this recipe. It is one of Jack's favorite pasta dishes