This recipe was an unexpected, fantastic dinner that I prepared within a matter of minutes. The ingredients were meant for something else, but at the last minute I decided to whip up something new & there wasn't any regret! This pasta dish is full of vegetables, along with cheese filled pasta & grilled chicken. It's lightly seasoned, then tossed in a simple marinara sauce. This light, but full-filling meal is a perfect way to incorporate your protein, starch, & vegetables all into one dish.
The recipe for my primavera pasta is as followed- 1 lb of boneless, skinless chicken breast, 1 pkg. of cheese-filled tortellini, 2 zucchini, 2 squash, 1/2 red onion, 1 1/2 cups of traditional marinara sauce, garlic powder, Montreal chicken seasoning, 3-4 tbsp of olive oil, 1/2 cup of shredded mozzarella cheese, salt, & pepper. Start by cutting the chicken into 1/2 in. pieces. Then dice the zucchini, squash, & onion into 1/2 in. pieces. If you have a grill pan then spray it with non-stick spray & start grilling the chicken. If not, use a frying pan with 1 tbsp of olive oil to coat the pan, then start cooking the chicken on medium-high to medium-low (You'll need to adjust the heat as it cooks). Season the chicken with a few (approx. 3) dashes of both garlic powder & chicken seasoning as it cooks. Next you'll need to start sauteing the zucchini, squash, & onion. Add the vegetables to a saute pan, cover them 1/2 way with water, 3 tbsp of olive oil & a few dashes of the garlic powder & Montreal seasoning as well. Cook the veggies on medium heat, for 15 minutes or until they're tender. During that time, boil the tortellini as directed on package, drain, & set aside. Once both the chicken & vegetables are done, discard any excess liquid from the pans, then combine them with the pasta. Add the marinara, salt, & pepper to the mix & gently toss together on low heat. Lastly, sprinkle the mozzarella over the entire dish & viola- an exquisite dinner in no time!
Honestly, this "Tortellini Primavera with Chicken" dish is fantastic! I'm glad to have taken the chance on preparing this dinner. It was well worth the risk! I received much praise from my husband, who sometimes can be hard to please. It made my day to hear how much he enjoyed it. If your a chicken, pasta, or veggie lover you'll definitely want to try this recipe! And if you like all 3 things, this is sure to be a much enjoyed treat!
Wednesday, December 22, 2010
Saturday, December 18, 2010
Delectable Broccoli Casserole
I've had several different kinds of broccoli casserole in my time, but there's one that has stood out over the others. The recipe comes from my mother-in-law & I believe it comes from her mother. It's not the most healthy broccoli casserole, but it can be made into a more healthy version without sacrificing too much taste. Which ever way best suites you, it's a simple dish that will impress during the holiday season. Our family looks forward to this creamy broccoli casserole as much as we do the season it's self.
The recipe consists of just 6 ingredients which are, 3 boxes of frozen chopped broccoli, 4 cups of cheddar cheese, 1 1/2 cups of mayonnaise, 1 1/2 cans of cream of chicken soup, 2 sleeves of Ritz crackers, & 1 stick of butter. Start by defrosting the broccoli till completely thawed. Preheat the oven to 350 degrees. In a mixing bowl, combine broccoli, cheese, mayonnaise, & soup. Spray a 13x9 baking dish with non-stick baking spray, then add the broccoli mixture to the dish. Crush the Ritz crackers & top the entire casserole with them. Then cut the butter into small pieces & add to the top of the crackers to give the casserole a buttery taste & golden appearance. Bake the broccoli casserole for about 30-40 min. or until the top is lightly browned.
This dish can be made a day ahead & stored in the refrigerator till it's needed to be baked. I know my mother-in-law does this to save time & who doesn't need extra time during the holidays! And don't forget that this heavy dish can be easily lightened up by using both reduced-fat & light ingredients. Share this hassle free, but incredibly scrumptious, broccoli casserole with your family & friends this holiday season.
The recipe consists of just 6 ingredients which are, 3 boxes of frozen chopped broccoli, 4 cups of cheddar cheese, 1 1/2 cups of mayonnaise, 1 1/2 cans of cream of chicken soup, 2 sleeves of Ritz crackers, & 1 stick of butter. Start by defrosting the broccoli till completely thawed. Preheat the oven to 350 degrees. In a mixing bowl, combine broccoli, cheese, mayonnaise, & soup. Spray a 13x9 baking dish with non-stick baking spray, then add the broccoli mixture to the dish. Crush the Ritz crackers & top the entire casserole with them. Then cut the butter into small pieces & add to the top of the crackers to give the casserole a buttery taste & golden appearance. Bake the broccoli casserole for about 30-40 min. or until the top is lightly browned.
This dish can be made a day ahead & stored in the refrigerator till it's needed to be baked. I know my mother-in-law does this to save time & who doesn't need extra time during the holidays! And don't forget that this heavy dish can be easily lightened up by using both reduced-fat & light ingredients. Share this hassle free, but incredibly scrumptious, broccoli casserole with your family & friends this holiday season.
Tuesday, December 7, 2010
Melt in your Mouth Macaroni & Cheese
Macaroni & cheese can sometimes seem difficult or time consuming to make, but it's really as simple as boiling water. Once you've cooked your pasta, just combine your ingredients, then bake. It's simple, as are the ingredients. It's a smash with most kids & is a warm addition to any meal. Warm, cheesy, & full-filling are the makings of a good macaroni & cheese & this "Melt in your Mouth Macaroni & Cheese" is definitely all of those things.
To make this macaroni & cheese you'll need 8oz. of elbow macaroni, 2 cups of shredded Colby & Monterrey jack cheese, 1/2 cup of sour cream, 2 cups of milk, 1 egg, 1/2 cup shredded Parmesan, 1/2 tsp. salt & pepper, 1/2 tsp. of paprika, 2 tbsp. of butter-quartered. Preheat your oven to 350 degrees. Boil pasta as directed on package. Meanwhile, in a mixing bowl add the milk & egg, mix, then add the sour cream. Mix in the sour cream(it may be lumpy). Then add & mix in 1 1/2 cups of Colby & Monterrey cheese, salt & pepper. Spray a 9x9 baking dish with non-stick baking spray. Transfer the cooked pasta in to the baking dish & top with the cheese mixture. Top with the remaining 1/2 cup of Colby & Monterrey Jack cheese, the Parmesan, paprika & the quartered cubes of butter. Then bake the macaroni & cheese, uncovered for 30 min. (Tip- keeping the macaroni & cheese wet is key to keeping it moist. Make sure the milk mixture comes right to the top of the pasta.)
There are always happy faces at the dinner table when there's a homemade, baked macaroni & cheese on it. This "Melt in your Mouth Macaroni & Cheese" is fitting to be a meal all on it's own. Serve it up as the main course, with some veggies, or as a compliment to your dinner. It also makes awesome leftovers for lunch the next day. It's a classic comfort food at it's best!
To make this macaroni & cheese you'll need 8oz. of elbow macaroni, 2 cups of shredded Colby & Monterrey jack cheese, 1/2 cup of sour cream, 2 cups of milk, 1 egg, 1/2 cup shredded Parmesan, 1/2 tsp. salt & pepper, 1/2 tsp. of paprika, 2 tbsp. of butter-quartered. Preheat your oven to 350 degrees. Boil pasta as directed on package. Meanwhile, in a mixing bowl add the milk & egg, mix, then add the sour cream. Mix in the sour cream(it may be lumpy). Then add & mix in 1 1/2 cups of Colby & Monterrey cheese, salt & pepper. Spray a 9x9 baking dish with non-stick baking spray. Transfer the cooked pasta in to the baking dish & top with the cheese mixture. Top with the remaining 1/2 cup of Colby & Monterrey Jack cheese, the Parmesan, paprika & the quartered cubes of butter. Then bake the macaroni & cheese, uncovered for 30 min. (Tip- keeping the macaroni & cheese wet is key to keeping it moist. Make sure the milk mixture comes right to the top of the pasta.)
There are always happy faces at the dinner table when there's a homemade, baked macaroni & cheese on it. This "Melt in your Mouth Macaroni & Cheese" is fitting to be a meal all on it's own. Serve it up as the main course, with some veggies, or as a compliment to your dinner. It also makes awesome leftovers for lunch the next day. It's a classic comfort food at it's best!
Sunday, December 5, 2010
Creamy Saucy Spaghetti
Years ago my aunt made a spaghetti casserole that was as delicious as it was different. It's not tangy-tomato based like spaghetti normally is, but more cheesy & creamy. It's great for kids that may not enjoy marinara sauce or just a change up from the same ole' spaghetti with meat sauce. This spaghetti is also a great way to serve something different & scrumptious without breaking the bank. Plus it's a quick & easy way to get dinner on the table on those time-pressing nights, where it seems almost impossible.
Ingredients for the creamy spaghetti sauce are as followed: 12 oz. of pasta, 2 cans of Campbell's tomato soup, 1 can of Campbell's cream of mushroom soup, 2 cups of water, 2 slices of American cheese, 4 tbsp. of Parmesan, 1/4 cup of diced onion, 1 lb. of ground beef, 1 1/2 tsp. of garlic powder, 1/2 tsp. salt, & 1/2 tsp. pepper. Start by cooking the pasta as directed, & cooking the ground beef along with the diced onion, 1 tsp. of the garlic powder, salt & pepper. Cook thoroughly, then drain the excess oil. Add the tomato soup, mushroom soup, water, 1/2 tsp. of garlic powder. Heat the mixture on medium to medium low heat till it is smooth. Then add the American cheese & Parmesan cheese. Stir in the cheeses & let simmer on medium low for about 10 min. Top the pasta with the creamy spaghetti sauce before serving.
This recipe was originally a casserole, but over the years my family & I found that we enjoyed it more as a spaghetti sauce to top over pasta. It seems to be more creamy that way. We also prefer it to be served with an angle hair pasta. The sauce coats the angle hair easily & the taste comes through perfectly. If you wanted to try it as a casserole, just add the sauce to the pasta, put it in a baking dish, cover with a shredded cheese, & bake @ 375 for 20-25 minutes. Or add a few dashes of crushed red pepper to spice things up. It's delicious either way you decide to make it. Try this out next time spaghetti is on the dinner menu!
Ingredients for the creamy spaghetti sauce are as followed: 12 oz. of pasta, 2 cans of Campbell's tomato soup, 1 can of Campbell's cream of mushroom soup, 2 cups of water, 2 slices of American cheese, 4 tbsp. of Parmesan, 1/4 cup of diced onion, 1 lb. of ground beef, 1 1/2 tsp. of garlic powder, 1/2 tsp. salt, & 1/2 tsp. pepper. Start by cooking the pasta as directed, & cooking the ground beef along with the diced onion, 1 tsp. of the garlic powder, salt & pepper. Cook thoroughly, then drain the excess oil. Add the tomato soup, mushroom soup, water, 1/2 tsp. of garlic powder. Heat the mixture on medium to medium low heat till it is smooth. Then add the American cheese & Parmesan cheese. Stir in the cheeses & let simmer on medium low for about 10 min. Top the pasta with the creamy spaghetti sauce before serving.
This recipe was originally a casserole, but over the years my family & I found that we enjoyed it more as a spaghetti sauce to top over pasta. It seems to be more creamy that way. We also prefer it to be served with an angle hair pasta. The sauce coats the angle hair easily & the taste comes through perfectly. If you wanted to try it as a casserole, just add the sauce to the pasta, put it in a baking dish, cover with a shredded cheese, & bake @ 375 for 20-25 minutes. Or add a few dashes of crushed red pepper to spice things up. It's delicious either way you decide to make it. Try this out next time spaghetti is on the dinner menu!
Thursday, December 2, 2010
Cluckin' Good BBQ Chicken
I was looking for a new way to spunk up everyday BBQ chicken when I came up with the recipe for Cluckin' Good BBQ Chicken. The flavor is a nice balance between sweet & smokey. It's incredibly simple, but wonderfully delicious as well! Plus you can use whatever kind of chicken you already have or what you enjoy the most.
The ingredients for Cluckin' Good BBQ Chicken are 2 tbsp. of olive oil, salt & pepper (to season the chicken), 1 cup of Kraft hickory smoked BBQ sauce, 1/2 cup of Smucker's sweet orange marmalade, & 4 boneless, skinless breasts of chicken. Start by mixing the BBQ sauce & orange marmalade together. Set it aside, then coat the chicken breasts with olive oil, salt & pepper. Heat a non-stick frying pan to medium-high heat. Add the chicken breasts to the pan, searing both sides of the chicken breasts. Then turn the heat to medium-low, coat the breasts with the BBQ sauce & marmalade mixture, cover & continue cooking for approx. 15 minutes(depending on how thick the chicken breast are). The breast should then be fully cooked & smelling quite tasty by now. You could also use split breast, thighs, legs, or wings & bake them in the oven @ 375 degrees for approx. 30-40 minutes, uncovered. Add the BBQ mixture to the chicken 10 minutes before taking it out of the oven.
This is definitely worth trying out for yourself. If it's not your favorite way of having BBQ chicken, it may become someone else's. My favorite part is the pop of orange zest that you get from the sweet orange marmalade. The smokey flavor of the BBQ sauce with the sweet, glazed jelly is the perfect combination for a Cluckin' Good BBQ Chicken!
The ingredients for Cluckin' Good BBQ Chicken are 2 tbsp. of olive oil, salt & pepper (to season the chicken), 1 cup of Kraft hickory smoked BBQ sauce, 1/2 cup of Smucker's sweet orange marmalade, & 4 boneless, skinless breasts of chicken. Start by mixing the BBQ sauce & orange marmalade together. Set it aside, then coat the chicken breasts with olive oil, salt & pepper. Heat a non-stick frying pan to medium-high heat. Add the chicken breasts to the pan, searing both sides of the chicken breasts. Then turn the heat to medium-low, coat the breasts with the BBQ sauce & marmalade mixture, cover & continue cooking for approx. 15 minutes(depending on how thick the chicken breast are). The breast should then be fully cooked & smelling quite tasty by now. You could also use split breast, thighs, legs, or wings & bake them in the oven @ 375 degrees for approx. 30-40 minutes, uncovered. Add the BBQ mixture to the chicken 10 minutes before taking it out of the oven.
This is definitely worth trying out for yourself. If it's not your favorite way of having BBQ chicken, it may become someone else's. My favorite part is the pop of orange zest that you get from the sweet orange marmalade. The smokey flavor of the BBQ sauce with the sweet, glazed jelly is the perfect combination for a Cluckin' Good BBQ Chicken!
Subscribe to:
Posts (Atom)