Wednesday, August 31, 2011

Tuscan Chicken

I had a hard time getting good lighting for this picture. But don't let my bad photography fool you. This dish is delicious! You can't go wrong with chicken and pasta in a cream sauce!
Tuscan Chicken
3/4 cup flour
1/2 tbsp salt
1 tsp pepper
1/2 tsp basil
1/2 tsp oregano
4 chicken breasts
5 tbsp evoo, divided
2-3 garlic cloves, minced
1 bell pepper, cut into strips
1/2 cup chicken broth
6oz fresh spinach
1/2 cup heavy cream
2 tsp cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 lb fettuccine
Preheat oven to 350 degrees. In a pie plate, combine flour, salt, pepper, basil, and oregano. Dip chicken in flour mixture until well coated. In a large 12 inch skillet, heat 3 tbsp evoo. Carefully place chicken in skillet, cooking them 2-3 minutes on each side or until browned, but not cooked through. Gently remove chicken to foil-lined baking sheet, lightly greased, and bake about 15 minutes or until chicken is cooked through.
While chicken is cooking, cook noodles to al dente. Clean out skillet and add 2 tbsp evoo. Add garlic and pepper and saute 2-3 minutes.
Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a measuring cup, whisk together cornstarch and cream. Add spinach, milk and cream mixture to skillet. Simmer, stirring occasionally until spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in cheese.
Toss cooked pasta and half of cheese sauce. Place some coated pasta on each plate. Top with chicken and more sauce.
Serve immediately.
Serves 4-6
mel's kitchen cafe

Monday, August 15, 2011

Taco Pasta

I will be feeding a crowd later this week and am looking forward to doing so. This is one of the meals I will be making. It is tasty and filling and super fast and easy. A perfect summer dinner!
Taco Pasta
1 lb med shell pasta
1 lb ground beef or turkey
1 cup chopped onion
1 small jalapeno or half of a large jalapeno, seeded and finely chopped
1 garlic clove, minced
14 oz can diced tomatoes
1 packet taco seasoning
3 oz cream cheese

1/2 cup sour cream
1/4 cup cilantro
salt and pepper
shredded cheddar cheese

Bring a large pot of water to boil. Cook pasta to al dente. Before draining, reserve 1/2 cup hot pasta water.
Meanwhile, Cook beef, onion, and jalapeno till meat is cooked and onion and jalapeno are tender. Add minced garlic and saute until 30 seconds or until fragrant. Add tomatoes and taco seasoning and simmer 3-5 minutes. Stir in cooked pasta, cream cheese, sour cream, and reserved water. Stir until blended. Season with salt and pepper and simmer about 5 minutes or until sauce thickens up.
Before serving, stir in chopped cilantro. Serve with shredded cheddar cheese.

(if you want to keep the heat level down, omit the jalapeno pepper.)

Served 6
adapted from girl who ate everything

Wednesday, August 3, 2011

Summer Stew

Last night for dinner I made a summer stew, without the liquid. It was so yummy and my new favorite summertime dinner! You can add or omit anything you want to this dish. It was fresh and tasty!

Summer Stew

1 zucchini, cut into chunks
1 squash, cut into chunks
A handful of baby carrots, sliced
1 green pepper, cut into chunks
1 red pepper, cut into chucks
1/2 and onion, cut into chunks
1 can pineapple chunks, drained
1 sausage, cut into chunks (could also use, chicken, pork, steak or no meat at all)

Preheat oven to 325 degrees. Combine all cut vegetables and meat in a large bowl. Drizzle with olive oil and season with steak seasoning, kosher salt and garlic salt. Toss till all vegetables are covered. Place on a baking sheet. Cover with foil and cook 45-60 minutes or until veggies are tender. Serve over rice.

Serves 6-8 depending on how many veggies you use.

source: naptime journal