Skinny Chicken Parmesan

Chicken parmesan is one of my favorite Italian dishes.  It's great when I can feed my family a healthier version without compromising the taste.  I used a combination of Panko and Italian breadcrumbs to get the nice crispy outer layer.  The chicken is baked in the oven on a rack so both sides get crispy.  It is then topped with a simple homemade marinara and reduced fat finely shredded mozzarella cheese.  It's the perfect meal when served with a greek side salad drizzled with light balsamic vinaigrette.  This dish was inspired by Leslie's post over at The Hungry Housewife.

Chicken Ingredients:

4 boneless skinless chicken breasts (about 20 oz)
1/4 cup whole wheat flour (or more if needed)
3 egg whites
3/4 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 tsp garlic powder
1/2 tsp oregano
reduced fat finely shredded mozzarella cheese ~ top after baking

Preheat oven to 400 degrees.  Line a baking sheet with foil and set a baking rack on top.

Add the flour to a pie dish.  Add the egg whites to another pie dish.  Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.

Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs.  Place coated chicken onto prepared baking sheet.  Spray or drizzle with extra virgin olive oil. 

Bake for 25 minutes, or until chicken is cooked through and no longer pink.  Notice the chicken was not pounded out thin, so make sure to cook it through.  You can turn on the broiler if you want the coating to brown at the last minute.  Don't walk away because it will burn easily.

Easy Marinara:

1 T extra virgin olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 - 15 1/2 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1 tsp Italian seasoning
1/4 tsp garlic powder
kosher salt, to taste
black pepper, to taste
pinch red pepper flakes

In a small pan over medium heat, add the olive oil and saute onions for 5 minutes.  Add the garlic and cook another minute.  Add the tomato sauce, diced tomatoes, and seasonings.  Stir well and bring to a simmer.  Turn heat down to low and simmer for 20 minutes, stirring occasionally.  This can be made while the chicken is cooking.

When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese.  Enjoy!

Greek Antipasto Platter

My family loves snacking during the football game.  These antipasto sticks make it easy to grab and eat without missing a play.  You can use some baby spinach to dress up the platter, then drizzle everything with some Balsamic Vinaigrette.

Ingredients:

1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers

Place a layer of baby spinach on platter.  Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them).  Place on platter and drizzle with balsamic vinaigrette.  Refrigerate until ready to serve.  Enjoy!

Lemon Angel Hair Pasta with Grilled Shrimp

This is a simple and healthy whole grain pasta dish with lots of flavor.  We always have flash frozen shrimp in the freezer for an easy weeknight meal.

Ingredients:

1 lb shrimp, peeled, deveined, tails removed
2 T blackening spice rub (or your favorite spice rub)
1/2 lemon, juiced
1 lb whole grain angel hair pasta, cooked al delte
2 tsp olive oil
1/2 yellow onion, chopped
1 cup mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups chicken broth (plus more if needed)
1 1/2 lemons, zest and juice
kosher salt
black pepper
pinch red pepper flakes
grated parmesan cheese, for garnish
green onions, for garnish

Toss shrimp with blackening spice rub.  Grill on indoor grill pan on both sides until cooked through.  Remove to plate, squeeze juice from 1/2 lemon, and cover with foil.

Cook pasta in salted boiling water until al dente.  Drain and set aside.

In a large deep skillet over medium heat, add the olive oil.  Add the onions, mushrooms, and garlic and saute until onion is translucent.  Add the chicken broth, lemon zest, and lemon juice.  Season with salt, pepper, and red pepper flakes and simmer for 10 minutes until reduced slightly.  Add the cooked pasta and toss well to coat.  Add more chicken broth if needed and cook pasta in sauce for a few more minutes.  Taste and adjust seasonings.

Plate up the pasta and top with grilled shrimp.  Sprinkle with grated parmesan cheese and green onions.  Enjoy!

Italian Meatball Soup

My family loves meatballs, so this soup was a big hit.  My kids are picky when it comes to soup, but they even ate the veggies in this.  This recipe was adapted from Emeril Lagasse.

Meatballs:

1 lb lean ground beef (93/7)
2 eggs
1/3 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/4 cup flat leaf Italian parsley, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes

In a large bowl, add all ingredients and mix together using your hands.  Form small meatballs using about a tablespoon of meat.  Set meatballs on a plate. 

In a large non-stick skillet over medium heat, add 2 T olive oil.  Add 1/2 of the meatballs and brown on all sides.  Remove to plate.  Brown the remaining meatballs and return to plate.

Soup Ingredients:

1 T olive oil
1 medium yellow onion, chopped
1 cup mushrooms, sliced
1 cup carrots, sliced
3 cloves garlic, minced
1 quart beef broth (4 cups)
3 cups water
1 can diced tomatoes with juice
1 small can tomato paste
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes
1 cup ditalini pasta
2 cups baby spinach

In a large soup pot over medium heat, add the olive oil.  Add the onions, mushrooms, carrots, and garlic and saute until onions are translucent, about 7 minutes.  Add the beef broth, water, diced tomatoes, tomato paste, and seasonings.  Gently add the meatballs to the soup and bring to a boil.  Lower heat to simmer and cook for 30 minutes, stirring often.  Add the ditalini pasta and simmer for another 15 minutes, or until pasta is tender.  Turn off the heat and stir in the baby spinach.

Ladle up in soup bowls and top with grated parmesan cheese.  Enjoy!

Penne Pasta Bake

 

This is a simple baked pasta dish that comes together fast.  It can easily be doubled to create an extra casserole dish to freeze for another busy weeknight meal.

Ingredients:

1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's diced tomatoes with basil, garlic, and oregano
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp chili powder
kosher salt, to taste
black pepper, to taste
pinch sugar
pinch red pepper flakes
3 T grated parmesan cheese
1/2 lb penne pasta, cooked al dente
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.

In a large pot over medium heat, heat the olive oil and cook the onions and garlic for about 5 minutes.  Add the tomato sauce, diced tomatoes, Italian seasoning, paprika, chili powder, salt, pepper, sugar, and red pepper flakes and stir well.  Simmer for 15 minutes, stirring occasionally.  Turn off the heat and stir in the parmesan cheese.  

Cook the penne pasta in boiling salted water until al dente, about 9 minutes.  Drain, then add to marinara sauce.   

Layer half of the pasta on the bottom of the prepared casserole dish and sprinkle with mozzarella cheese.  Repeat with remaining pasta and mozzarella cheese.  Bake for 15 minutes.  Serve immediately.  Enjoy! 

Mushroom, White Bean, Spinach, and Orzo Soup

I'm still trying to will the cooler weather to Texas, but it's not working very well.  It's still quite warm on most days...high 90's!  Today it is overcast and only 82 degrees, so I took advantage of the weather and made some healthy soup for lunch.  I wanted to use up the mushrooms and baby spinach from the fridge before my grocery shopping tomorrow, so they were the inspiration for this soup.  It would be simple to make it vegetarian by using vegetable broth instead of chicken broth.  I know my Mom would love this soup!

Ingredients:

1 T olive oil
1 quart fresh button mushrooms, sliced
3 green onions, sliced (reserve some of the green tops for garnish)
2 cloves garlic, minced
kosher salt
black pepper
1 - 32 oz. carton low sodium chicken broth
1 - 15 oz. can Great Northern beans, drained and rinsed
2 cups fresh baby spinach

In a large soup pot over medium heat, add the olive oil, mushrooms, green onions, and garlic.  Season with salt and pepper and stir well.  Cook until mushrooms are tender, about 7 minutes.  Add the chicken broth and beans, turn the heat to high, and bring to a boil.  Add the orzo pasta and boil for 8 minutes, or until tender.  Add the baby spinach, turn off heat, and stir spinach until it wilts.  Taste and reseason.  Serve up in big soup bowls and top with sliced green onion tops.  Enjoy!

Sjoblom's French Dips~Slow Cooker Recipe

Who doesn't love a great go-to slow cooker recipe?  Especially on a day full of after school activities.  You just throw all the ingredients into your Crock Pot, put the lid on, turn it on, and go about your busy day.  When you get home, the delicious smell hits you as you walk through the door and your dinner is ready.  This is another amazing recipe from Keeping Up Cookbook, by Grace Ivory Rock and Amy Henriksen Foulger.

The story behind this recipe is that when Grace had a new baby, her friend Amy Sjoblom brought these French Dips over...what a sweet friend.  These sandwiches have been a go-to dinner in Grace's home ever since.  They are now a go-to meal in our home too!  My family absolutely loved them.  

Don't forget to come back tomorrow and Friday because I have two more recipes featured from Keeping Up Cookbook.

Crockpot Ingredients:

1 (3-lb) rump or eye of round beef roast
1 (10 3/4 oz) can beef consomme
1 1/2 cups water
1 Good Seasons Italian dressing packet
1 au jus gravy packet

For Sandwiches:

Sliced swiss cheese
Hoagie buns (or your favorite...I used croissants)

Add all ingredients to the crockpot except for the roast and whisk well. Add the roast and turn over to coat all sides. Turn crockpot on high and cook for 8 hours, or until you can easily shred with a fork. Remove roast and shred. Strain crockpot juices for au jus dipping sauce and set aside. 

Turn on oven broiler. Place shredded meat on buns and top with swiss cheese slices. Broil open faced until cheese melts. Assemble and serve with au jus. Enjoy!

Lemon-Garlic Spaghettini~With Grilled Lemon Shrimp

If you missed Friday's post, you can see it here.  This first recipe from Keeping Up Cookbook is a satisfying lemony garlicy pasta dish that I topped with grilled lemon shrimp.  It's great served up family style with lemon slices and sprinkled with lots of parmesan cheese.  My girls had fun piling the pasta up high on their plates, twirling it up even higher on their forks, and grabbing the shrimp by their tails to eat.

Lemon-Garlic Spaghettini:

1 pound spaghettini or angel hair pasta
4 large garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil
zest of 2 lemons
3 T fresh lemon juice
1 1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 cup pasta cooking water
lemon slices
1/2 cup grated fresh parmesan cheese

Boil pasta in salted boiling water according to package directions until al dente.  Before draining, reserve 1 cup of the cooking water.  Drain pasta and set aside.

While pasta is cooking, add oil to a large skillet over medium heat.  Cook garlic and red pepper flakes, stirring often, until garlic begins to brown.  Stir in lemon zest, lemon juice, pepper, and 1/2 cup of the reserved cooking liquid.  Bring to a simmer and remove from heat.  Add the pasta to the skillet and toss with the sauce, adding more cooking liquid if desired. Salt as needed.

Grilled Lemon Shrimp: 

1 lb large shrimp (26-30), deveined and peeled, tails left on
2 tsp blackening spice rub (optional)
1/2 tsp lemon pepper
1/4 tsp garlic powder
juice from 1 lemon

Heat up a grill pan or outdoor grill.  Add cleaned shrimp to a large bowl, add spices, and toss well to coat.  Grill shrimp on both sides until cooked through, then squeeze fresh lemon juice over top. 

Serve up family style with lemon-garlic spaghettini topped with grilled shrimp and lemon slices.  Sprinkle with parmesan cheese.  Enjoy!

Cajun Chicken Fettuccine Alfredo ~ Guy Fieri

Continuing on with recipes from Guy Fieri Food~Cookin' It, Livin' It, Lovin' It cookbook, this is the second recipe I just had to make.  Remember the Blackening Spice Rub from yesterday?  It is the spice that takes this fettuccine alfredo "over the top".  You can ask my hubby...whenever we eat at an Italian restaurant, I order chicken fettuccine alfredo.  This is by far my favorite!  It has so much flavor, as Guy is known to spice things up.  Don't get me wrong, it's not spicy, just has a great kick.  My kids loved this dish, and they are not spicy food lovers like me.  So we were all happy and cleaned our plates.  I really hope you give this recipe a try, and let me know how you liked it.

Ingredients:

1 1/4 lbs boneless, skinless chicken  (about 5 pieces)
2 T Blackening Spice Rub
2 T olive oil, divided
3 cloves garlic, minced
1/4 cup white wine (or chicken stock)
3 cups heavy cream
1 cup marinated sun-dried tomatoes, chopped
1 lb fettuccine noodles
3/4 cup grated parmesan cheese (divided into 1/2 and 1/4 cup)
sliced green onion, for garnish (optional)

Bring a large pot of salted water to a boil, add pasta, and cook until al dente.  Drain and set aside.

Preheat oven to 350 degrees. 

Heat a large cast iron skillet over high heat, and add 1 T olive oil.  Sprinkle both sides of the chicken with the blackening spice rub.  Cook the chicken 3 minutes per side, until blackened.  Transfer the chicken to the oven and cook through, about 10 minutes.  Remove the chicken from the oven and cut into thin strips on the bias.

In a large skillet over medium heat, heat 1 T olive oil.  Add the garlic and saute for 2 minutes.  Stir in the wine (or chicken stock).  Pour in the heavy cream, bring to a simmer, and cook until reduced by half. 

When the sauce is at the desired consistency, stir in 1/2 cup of the grated parmesan.  Add the sundried tomatoes and half of the sliced chicken. Taste and season with salt and pepper if needed.  (I added 1 tsp of the spice rub for extra flavor.)

Add the cooked fettuccine into the sauce mixture and toss well.  Let cook together for 2 minutes.  Serve up by placing some on a large plate, top with additional blackened chicken, and sprinkle with more grated parmesan cheese . Garnish with green onions, if using.  Enjoy!

Pepperoni Sausage Burgers ~ Guy Fieri

I recently purchased Guy Fieri Food ~ Cooking' It, Livin' It, Lovin' It Cookbook.  I have tons of recipes bookmarked to try, so I will share of few of them this week. 

The first recipe is for these flavorful Pepperoni Burgers.  Guy's son could not decide between a burger and pizza at their family's restaurant, Johnny Garlic's, so this is what Guy came up with.  This is the first meal recipe in the cookbook that jumped off the page screaming "make for hubby ASAP!"  Needless to say, it's his favorite cheeseburger to date.  I adapted the recipe slightly to take these burgers over the top, as Guy would say.

Ingredients:

1 lb 80/20 ground beef
1 lb ground Italian sausage
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 T olive oil
1/4 lb pepperoni matchsticks
1/2 yellow onion, cut into one inch strips
2 cloves garlic, minced
1/4 cup cherry tomatoes, halved
pickled jalapenos (optional)
6 - burger buns, lightly toasted until warm
6 - slices cheddar/mozzarella cheese (Sargento)
6 - slices provolone cheese
Ketchup or marinara for buns

In a medium bowl, use your hands to combine the beef, sausage, salt, pepper, and Italian seasoning.  Divide into 6 equal size portions and form into patties.

In a cast iron skillet over medium high heat, add the olive oil.  When it's shimmering, add the pepperoni matchsticks.  Cook until just crisp, about 5 minutes.  Transfer to a paper towel lined plate.

In the same skillet, add the onion and cook for 5 minutes, then add the garlic and cook another minute.  Transfer mixture to same plate as pepperoni.

In the same skillet, add the burger patties and cook for 5 minutes on the first side.  Flip over and cook another 3-5 minutes.  Top each burger with and a slice of both cheeses.  Add a few ice cubes to the pan and cover with a lid for 3 minutes.  This will allow the cheese to melt.

Note:  You can obviously use an outdoor grill, indoor grill pan, or flat top to cook the burgers.

Toast the buns, spread some marinara or ketchup on each side, then place a burger on each.  Top with onions, pepperoni, cherry tomatoes, and jalapenos.  Enjoy!

Serve with Oven Baked Fries and Buttermilk Garlic Dressing. 

Pepperoni Pizza Crescents

If you have a tube of crescent rolls and pizza toppings in the fridge, you can create these little pepperoni pizza crescents in a flash.  Theyare perfect for a simple lunch or dinner for your kids, an after school snack, or as an appetizer for a football party (Go Cowboys!).  Your kids can do all the hard work and feel proud they made their own meal. Of course, make sure an adult is the hot oven operator.

Ingredients:

1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping

Preheat oven to 350 degrees.  Spray a baking sheet with non-stick cooking spray. 

Unroll all the Crescents and separate the triangles.  Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle.  Beginning at the base of the triangle, roll up to the small tip.  Place on baking sheet and sprinkle with Italian seasoning and garlic powder.

Bake for 12-15 minutes, or until golden brown.  Serve with a side of marinara or ranch for dipping.  Enjoy!

Sausage, Spinach, Three Cheese Stuffed Shells with Homemade Marinara

My family loves when I make baked Italian dishes like lasagna, ziti, and manicotti, so I came up with this recipe to please all of our taste preferences.  Jumbo shells are stuffed full with a mixture of sausage, spinach, mozzarella, parmesan, and ricotta cheese.  They are baked nestled on a bed of homemade marinara, topped with more marinara and mozzarella cheese, then baked until the filling is warm and gooey.  This recipe makes two large casserole dishes, so you can share with your neighbors, enjoy leftovers, or freeze some.

I used five of these individual serving baking dishes...

And made a large casserole dish for my hubby to share at work...

Ingredients:

1 batch Homemade Marinara
1 - 12 oz. box Jumbo Shells, cooked al dente
1 1/2 cups shredded mozzarella cheese (for topping)

Filling:

1 lb ground Italian sausage
2 cloves garlic, minced
10 oz box or 12 oz package frozen chopped spinach, drained and squeezed of excess water
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
3/4 cup ricotta cheese
3 T grated parmesan cheese
1 egg, beaten
1 tsp Italian seasoning
kosher salt, to taste
black pepper, to taste
garlic powder, to taste

Preheat oven to 350 degrees.  Spray two large casserole dishes with non-stick cooking spray.

In a large skillet over medium high heat, brown sausage until cooked through.  Add the garlic and cook another minute.  Remove from stove and allow to cool. 

In a large bowl, stir together spinach, 1 cup of the shredded mozzarella, shredded parmesan, ricotta, grated parmesan, egg, Italian seasoning, and kosher salt, black pepper, and garlic powder to taste.  Add the sausage mixture when cooled and stir well to combine.

Ladle a deep bed of marinara in each casserole dish.  Stuff each Jumbo shell with filling and place side by side within the casserole dishes.  Ladle marinara over top of shells and top with remaining 1 1/2 cups shredded mozzarella.  

Cover with foil and bake for 25-30 minutes, or until filling is melted and marinara is bubbly.  Let cool slightly before serving.  Enjoy!

Chicken Gyros with Tzatziki

My hubby and I have been eating at little Greek restaurants since we were first dating.  I would alternate between lamb and chicken gyros with extra tzatziki sauce.  I found this recipe over at Closet Cooking and just had to give it a try.  It was easy and very flavorful. My hubby walked in the door from work and said our home smelled like a Greek restaurant. That was quite a compliment!  The tzatziki can also be served as an appetizer dip with pita chips and fresh vegetables.


Chicken Gyros:
1 lb marinated, grilled chicken breast strips (see below)
1 batch tzatziki (see below)
6 pitas or flatbread
shredded romaine lettuce
2 tomatoes, sliced
1/2 red onion, sliced


Chicken Marinade:
1 lb boneless, skinless chicken breast
1 T Greek yogurt
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, zest and juice
2 sprigs fresh oregano, removed from stem
1 sprig fresh rosemary, chopped
1/4 tsp kosher salt
1/4 tsp black pepper


Place rinsed chicken in a large zip lock bag.  In a medium bowl, whisk together all marinade ingredients.  Pour marinade over chicken, zip up bag, and shake bag to coat all chicken.  Place in the refrigerator for 1 hour.


Tzatziki: 
1 large cucumber, peeled, seeded, grated over colander
1 cup Greek yogurt (2 - 6 oz. serving cups)
2 T fresh lemon juice
2 T olive oil
2-3 T fresh dill, chopped
3 cloves garlic, minced or grated
kosher salt and pepper, to taste
1/4 tsp cayenne pepper (optional)


Peel and remove seeds from cucumber, then grate over colander and let water drain.  Place grated cucumber in paper towels to squeeze out excess water.  Add to a medium bowl with remaining ingredients and whisk together.  Cover with plastic wrap and refrigerate for at least an hour to let flavors combine.


Grill chicken on indoor or outdoor grill until cooked through.  Slice into strips.  Assemble gyros by layering tzatziki, chicken, lettuce, tomato, red onion, and more tzatziki on top.  Enjoy!

Calzones Your Way

Calzones are a favorite quick to go meal from our local Italian restaurant.  We call in the order and hubby picks it up.  We get to pick our favorite toppings that are stuffed inside pizza crust.  A side of marinara for dipping completes it.  This is my first time making calzones at home.  It was just like making pizza and fun for the kids.  These would also be fun to make mini and serve as appetizers.

I used the recipe for pizza dough from The Pioneer Woman's Cookbook.  I added some extra seasonings and used a little whole wheat flour, and it turned out perfect.  This will be my new pizza dough recipe from now on.

Pizza Dough:
1 1/2 cups warm water
1 tsp active dry yeast
1 tsp sugar
4  cups all purpose flour (can also substitute 1/4 cup whole wheat for white flour)
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/3 cup olive oil, plus more for oiling bowl

In a small glass bowl, add the warm water and sprinkle in the yeast.  Let sit for 5 minutes.  Add the sugar and stir. 

In a large stand mixer with the dough hook attachment, add flour, salt, Italian seasoning, and garlic powder.  Turn on low to mix in spices.  Slowly drizzle in the olive oil.  Add the water/yeast mixture and mix on medium speed.  Let the mixer kneed the dough until it becomes smooth and elastic, about 5 minutes.

Drizzle some olive oil into large glass or metal bowl and use your hand to rub all around bottom and sides.  Form the dough into a ball, add it to the oiled bowl, and turn to oil on all sides.  Cover with a damp kitchen towel or tightly with plastic wrap and place in a warm area until doubled in size, about 1-2 hours.

Preheat oven to 450 degrees.  Sprinkle some corn meal onto a large pizza pan or baking sheet.

To make calzones, pinch off a piece of pizza dough and roll into a ball.  Spread flour on a work surface and roll dough out into a large circle, being careful not to roll too thin.  

Set out all your toppings, and let your family pile them up on their individual calzone.  Place toppings on 1/2 of the dough, leaving a 1/2 inch border. 

The toppings we used this time were:

mozzarella cheese
ricotta cheese
pepperoni
canadian bacon
cooked Italian sausage
green peppers
red onions
jalapenos

Fold the empty side of pizza dough over the toppings.  Roll the edges up and pinch together to seal, using your fingers like you would for a pie crust.  Sprinkle top with Italian seasoning and garlic powder, if desired. 

Use a spatula to transfer to prepared baking sheet.  You can even use a paring knife to carve your initials into the top so they don't get mixed up.

Bake for 12 minutes, or until crust is lightly browned.  Serve with a side of marinara for dipping.  Enjoy!

Lightened Up Baked Pasta

Is Spring Break over yet? Oh, I'm just kidding.  I just LOVE taking all 3 girls grocery shopping with me.  And sending them to their separate rooms serveral times throughout the day.  And doing more laundry because it's cold in the morning and hot in the afternoon, so they change clothes.  And telling them to please clean up their mess when they decide to play somewhere else.  All kidding aside, it was time to cook a grown up meal.  I've eaten all the tacos, cheeseburgers, and chicken tenders I can handle this week.  I needed a comfort meal, preferably one that my kids will also enjoy eating.

I found this recipe in my Cooking Light March 2011 issue. The original recipe is a vegetarian dish, but since we aren't vegetarians, I added chicken. I also added mushrooms (for me) and used chicken broth instead of white wine. The lemon adds so much flavor to this pasta.  I adjusted the recipe to include more sauce because this type of pasta soaks it up and it was a little dry after baking. I also had to photograph the leftovers the next morning to take advantage of natural lighting. (It was so much creamier at dinnertime.)You definitely have to plan ahead and allow time for this pasta dish to bake once it's assembled.  It's topped with an Italian Panko and parmesan breadcrumb mixture to give it a nice crunch.  You don't even have to bake this dish if you don't have the time or don't care for the crunchy topping.  You could simply boil the pasta until al dente, toss it all together, sprinkle with grated parmesan cheese, and serve immediately.  Either way, it's a delicious and satisfying meal when you've had one of those days that only pasta can fix...and a little chocolate from some mint chocolate ice cream.


Ingredients:

3/4 lb Barilla Campanelle pasta
5 oz. fresh spinach, stems removed
2 T olive oil, divided
1 lb boneless, skinless chicken breasts, diced
1 yellow onion, diced
8 oz. mushrooms, sliced
3 cloves garlic, minced
1/3 cup flour
1 can low sodium chicken broth
3 cups reduced fat milk (I used 2%)
1 large lemon, zest and juice
kosher salt
black pepper
Italian seasoning
garlic powder
1 cup Italian Panko breadcrumbs, divided
3/4 cup grated parmesan cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with cooking spray.

Season the chicken with salt, pepper, and Italian seasoning.  Heat a large deep skillet over medium high heat.  Add 1 T olive oil and cook the chicken until no longer pink.  Remove to a bowl and set aside.

Meanwhile, cook the pasta in salted boiling water for 7 minutes, until just shy of al dente.  Turn off the heat, stir in the spinach, and let wilt for 2 minutes.  Drain and set aside.

In the same large skillet over medium heat, add another 1 T olive oil.  Add the onions and mushrooms and cook for 8 minutes, stirring occasionally.   Add the garlic and cook another minute.  Stir in the flour and cook for a minute.  Pour in the chicken broth and stir until flour is incorporated.  Add the milk, and season salt, pepper, garlic powder, and Italian seasoning.  Bring to a boil, lower heat, and simmer until thickened, stirring occasionally.  This will take about 10-12 minutes.  Turn off the heat and stir in the lemon zest and lemon juice.  Taste and reseason if needed.

Add the chicken and pasta mixture to the sauce and toss to coat evenly.  Pour into the prepared casserole dish.  Sprinkle top with 1/2 cup Panko breadcrumbs, then 3/4 cup parmesan cheese, then the other 1/2 cup Panko.  Bake for 30 minutes, or until golden brown on top and bubbly.  Enjoy!

Note:  If you don't have the time to bake the pasta:  Boil the pasta until al dente, toss it together with the chicken and sauce, sprinkle with grated parmesan cheese, and serve immediately.

Garlic Studded Italian Pot Roast~2 Meals

This is definitely a comfort Sunday meal.  The leftovers are even better the next day on a fresh roll or sandwich bread.  You can prep everything early in the day and let it braise in the slow cooker all afternoon.  Your house will smell divine!  I cook potatoes, onions, and carrots with the roast, mostly for flavoring the gravy.  My picky family has to eat mashed potatoes with their pot roast, and can't eat mashed potatoes without corn.  My kids pile their corn on top of the mashed potatoes and gravy, just like I used to do when I was little.  Now, I take a forkful of mashed potatoes and gravy, then dip it into my corn...some things never change!

Ingredients:

Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth

Cut several deep slits in the top of roast, and insert sliced garlic.  Season both sides liberally with kosher salt and black pepper. 

Place the cut up vegetables in the bottom of the slow cooker.  Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth.  Place the roast on top of the vegetables.  Cover and let cook on high for 6 hours, or until fork tender and easily shreds.  You can also cook it on low for 8-10 hours. 

When the roast in ready, remove to a plate and cover with foil to keep warm.  Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard.  Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy.    Cook over medium low heat until thickened.  Taste and adjust seasonings. 

My Italian pot roast sliders the next day were oh so good!  That's why they are pictured 1st above.  I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese.  I could seriously eat these every day!  Enjoy!

Mushroom Thyme Pasta

This is a simple dish to throw together on a busy weeknight.  It's healthy and full of flavor.

Ingredients:

8 oz fresh button mushrooms, halved or quartered (depending on size)
1/2 yellow onion, sliced thin
2 T olive oil, divided
2 cloves garlic, minced
kosher salt
black pepper
1/4 tsp dried thyme, or 1 fresh sprig
1 cup chicken stock
1/2 lb Campanelle pasta, cooked al dente
fresh parmesan cheese

Cook the pasta in salted boiling water until al dente, about 10 minutes.

In a large saute pan over medium heat, add 1 T olive oil, mushrooms, onions, salt, pepper, and thyme.  Cook until mushrooms are tender, about 7 minutes.  Add the garlic and cook another minute.  Add the chicken stock and let reduce by half, about 5 minutes.

Add the cooked pasta to the mushroom sauce and cook together another few minutes, until pasta is tender.  Drizzle 1 T olive oil and toss well to coat.  Taste and adjust seasonings.  Serve with a little shaved parmesan over top.  Enjoy!

Spaghetti and Mozzarella Stuffed Meatballs

My hubby and I were eating lunch yesterday afternoon when he turned to me and asked, "What's for dinner?  Or are we ordering in again?"  I was like uh oh, I guess I need to figure out a nice dinner to make on his day off work.  He usually gets his dinner heated up when he gets home from work.  We enjoy when he's home to eat with us at the dinner table.  My hubby is a meat, potato, and pasta man.  I decided to throw together my own meat sauce and meatball recipe using what we had in the fridge and pantry.  I was a bit sad that we were out of fresh mushrooms, but my family didn't mind at all.

I used both lean ground beef and Italian sausage in the meat sauce and meatballs.  I used half in each and it made plenty of meatballs with leftovers.  These meatballs were so moist and tender.  They were the best I've ever made or tasted.  Spaghetti is one of those meals that is really good reheated the next day.  I just had some for lunch after taking some daytime pictures of our delicious dinner.   

Meat Sauce Ingredients:

2 Italian sausage links, casings removed
1/2 lb lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 T Italian seasoning
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
3 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes with juice

In a large stock pot, brown the sausage and ground beef.  Add the onions and cook until translucent.  Add the garlic and cook another minute.  Add the seasonings, tomato sauce, and diced tomatoes.  Stir well and bring to a boil.  Lower the heat and simmer for 30 minutes until the sauce has slightly thickened. 

While the sauce is simmering, you can make the meatballs. 

Meatball Ingredients:

3 Italian sausage links, casings removed
1/2 lb lean ground beef
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
2 tsp Italian seasoning
Kosher salt
black pepper
2 eggs, beaten
1/4 cup milk
1 cup Italian seasoned bread crumbs
grated parmesan
fresh small mozzarella balls (found in specialty cheese section by deli)

In a large bowl, put all the meatball ingredients except the mozzarella balls.  Use your hands to mix together.  Take a handful of the meat and put a mozzarella ball in the middle.  Form the meat around the mozzarella ball and place them on a baking sheet.

In a large skillet on medium high heat, add some olive oil.  Brown the meatballs on all sides in batches.  When the meat sauce is ready, add the browned meatballs.  Make sure the meatballs are pushed down into the sauce, cover, and let cook on low heat for about 15 minutes, or until completely cooked through.

Toss cooked pasta with meat sauce and serve sprinkled with grated parmesan.  Enjoy!

Shrimp and Mushroom Penne Alfredo

I was a little late getting dinner started tonight, so I needed something quick.  Shrimp is always the protein I use for an easy, quick meal.

I tried to make this sauce lighter and not so rich, so I used both heavy cream and 2% milk with very little grated Parmesan.  I added garlic and lemon to add more flavor.  I made up this recipe so I hope these measurements are accurate enough if you want to try it out.  It was really good!

Ingredients:

1 T olive oil
8 oz button mushrooms
2 cloves garlic, minced
3 T butter
1 T flour
2/3 cup heavy cream
1 cup 2% milk
1 T freshly squeezed lemon juice
 1 lb raw shrimp, peeled, deveined, tail removed (whatever size you like)
Penne pasta, cooked per instructions
2 T grated Parmesan
kosher salt
black pepper

In a large skillet over medium heat, add olive oil and mushrooms.  Cook mushrooms until tender, about 5-7 minutes.  Add the garlic and cook another minute.  Remove the mushroom mixture and set aside.  Add the butter to the skillet, then flour.  Stir constantly for 1 minute.  Add the heavy cream and milk.  Cook over medium low heat until thickened, about 5 minutes.  Add the lemon juice and shrimp.  Cook until shrimp are cooked through and pink.  Add the mushrooms and cooked penne pasta, toss to coat, and let cook in the sauce for a couple of minutes. 

Turn off the heat and add the grated Parmesan cheese.  Taste and season with salt and pepper.  Toss in some flat leaf parsley, if you like fresh herbs.  My kids don't, so I only added some to my bowl of pasta.  Enjoy!

Sausage and Cannellini Bean Chili

I was coming down with a cold after Thanksgiving week.  I needed a hot lunch to help me get through Saturday at home alone with my 3 kids.  We had been eating leftover ham and macaroni cheese for 2 days straight.  It was time for a warm and comforting one pot meal.  I looked in the pantry, and I looked in the fridge.  The only protein I had thawed out was some Jimmy Dean ground Italian sausage.  I bought an extra one when I was doing our Thanksgiving shopping because I saw Aaron McCargo from Big Daddy's Kitchen make these Gravy and sausage-stuffed stuffing that I wanted to try.  Maybe I will try them another time!

I decided to make a sausage and cannellini bean chili using a red sauce base instead of a chicken stock base.  I just used what I had on hand and that I know my kids will enjoy too.  So this is what I came up with.

Ingredients:

16 oz package ground Italian sausage
1 white onion, chopped
2 cloves garlic, minced
8 button mushrooms, sliced (or more!)
29 oz can tomato sauce
1 can diced tomatoes, with juice
2 - cans Bush's Cannellini beans (my favorite brand of beans), drained and rinsed
1 T chili powder
1 tsp smoked paprika
1 tsp Mexican oregano
1/2 tsp ground cumin
dash cayenne pepper or pinch of red pepper flakes
kosher salt to taste
black pepper to taste
shredded cheese - for topping

In a large soup pot, brown sausage.  Add onions and mushrooms and cooked until onions are translucent.  Add garlic and cook another minute.  Add the tomato sauce, diced tomatoes, Cannellini beans, and spices.  Stir well, bring to a boil, and lower heat to medium low.  Simmer for 20-30 minutes, or until sauce has reduced and thickened.  Serve up in big soup bowls and top with shredded cheese.  This is great with some corn bread or crackers on the side.  Enjoy!

Linked up at:

Tailgating Time - The Tiny Skillett