I am working to get myself back into shape before we have another pregnancy. I know it is going to be a long journey. I will probably share some of that on here, but mostly I will be sharing recipes that are yummy and healthy.
Italian Chicken Pasta Salad
Ingredients:
1 lb chicken breast
1 package Wishbone Italian salad dressing mix
8oz whole wheat rotini
Zucchini, chopped
Carrots, chopped
Peppers, chopped
Fat free Italian dressing
Directions:
Rub Italian salad dressing mix on chicken breasts.
Grill chicken until done.
While chicken is grilling, cook pasta until done and chop up veggies.
Rinse cooked pasta with cold water until pasta is cold.
Chop up chicken.
Combine pasta, veggies, and chicken.
Add Italian dressing and toss.
:)
Showing posts with label Recipes - Pasta. Show all posts
Showing posts with label Recipes - Pasta. Show all posts
Friday, January 4, 2013
Saturday, August 13, 2011
No Ricotta Crockpot Lasagna
You are probably wondering, why make a lasagna without ricotta? I know what you mean. I love lasagna the regular way. My husband doesn't care for ricotta cheese. So I decided to try to make a lasagna sans ricotta. My dear friend, Juli, gave me a recipe and said to omit the ricotta and see what happened. It turned out beautiful so I decided to share. Enjoy! :)
No Ricotta Crockpot Lasagna
Ingredients:
1lb lean ground beef or turkey
1 small onion, chopped
1 small pepper, chopped (I used a little bit of all colored peppers)
...A few cloves of garlic, minced
Some olive oil
1 bag (2 cups) shredded mozzarella cheese (divided in half)
Parmesan cheese
2 eggs
1 box no-cook lasagna noodles
2 jars pasta sauce (I used the Aldi brand and it is awesome)
Directions:
Saute the ground beef or turkey, onion, peppers, and garlic in olive oil until meat is thoroughly cooked.
Drain really really well.
Add eggs, 1/2 of the mozzarella cheese (1 cup), and some Parmesan cheese and mix well.
In the crockpot, put 1 cup of sauce.
Put a layer of lasagna noodles (break to fit - doesn't have to be perfect).
Put a layer of the meat mixture.
Put a layer of sauce.
Repeat until you run out of supplies (make sure sauce is on top).
Add the rest of the mozzarella cheese.
Add some Parmesan cheese.
Cook on low for 2 1/2 hours (mine was done at this point).
No Ricotta Crockpot Lasagna
Ingredients:
1lb lean ground beef or turkey
1 small onion, chopped
1 small pepper, chopped (I used a little bit of all colored peppers)
...A few cloves of garlic, minced
Some olive oil
1 bag (2 cups) shredded mozzarella cheese (divided in half)
Parmesan cheese
2 eggs
1 box no-cook lasagna noodles
2 jars pasta sauce (I used the Aldi brand and it is awesome)
Directions:
Saute the ground beef or turkey, onion, peppers, and garlic in olive oil until meat is thoroughly cooked.
Drain really really well.
Add eggs, 1/2 of the mozzarella cheese (1 cup), and some Parmesan cheese and mix well.
In the crockpot, put 1 cup of sauce.
Put a layer of lasagna noodles (break to fit - doesn't have to be perfect).
Put a layer of the meat mixture.
Put a layer of sauce.
Repeat until you run out of supplies (make sure sauce is on top).
Add the rest of the mozzarella cheese.
Add some Parmesan cheese.
Cook on low for 2 1/2 hours (mine was done at this point).
Monday, August 8, 2011
A Quick Tip for Spaghetti Sauce
If you are like me, you want to keep the dishes to a minimum when cooking dinner. I don't mind the cooking as much as the clean up. I try to look for ways to cut down on the dish washing (especially hand washing big things like pots and pans). Here is a tip for making spaghetti sauce:
Before:
Use 1 skillet to cook meat, peppers, and onions.
Use a pot for sauce.
After:
Use a big pot and cook the meat, peppers, and onions.
Add sauce to the pot once the meat, peppers, and onions are cooked.
This cuts my pot usage down to 1, uses less electricity since you aren't having to heat up two burners the whole time, and makes less mess (the grease doesn't pop all over the place, plus there isn't the difficulty of trying to pour a pan of meat into a pot of sauce.
Want to hear another trick?
After I cook my pasta, I go ahead and add it to the sauce as well to make it all stay good for that day and the days to come. Just make sure you cook the pasta al dente (AKA a little tender) so it doesn't get soggy.
Before:
Use 1 skillet to cook meat, peppers, and onions.
Use a pot for sauce.
After:
Use a big pot and cook the meat, peppers, and onions.
Add sauce to the pot once the meat, peppers, and onions are cooked.
This cuts my pot usage down to 1, uses less electricity since you aren't having to heat up two burners the whole time, and makes less mess (the grease doesn't pop all over the place, plus there isn't the difficulty of trying to pour a pan of meat into a pot of sauce.
Want to hear another trick?
After I cook my pasta, I go ahead and add it to the sauce as well to make it all stay good for that day and the days to come. Just make sure you cook the pasta al dente (AKA a little tender) so it doesn't get soggy.
Wednesday, July 20, 2011
Healthier Parmesan Chicken
Healthier Parmesan Chicken
Ingredients:
1 lb chicken
4 egg whites
1/2 cup bread crumbs
4 Tbsp parmesan cheese
2 tsp olive oil
1 can tomato sauce
Directions:
Mix bread crumbs and parmesan cheese on a plate.
Mix egg whites in a bowl.
Dip chicken in egg whites and bread crumb mixture and set aside.
Heat pan with olive oil.
Brown chicken on both sides.
Put in pan and cover with tomato sauce.
Bake at 350 for 20 minutes.
While chicken is baking, cook 8oz pasta per box instructions.
Serve 1 cup pasta with 1/4 of the chicken.
WW POINTS PLUS - 8
Grilled Chicken and Veggie Pasta
Grilled Chicken and Veggie Pasta
Ingredients:
1 lb chicken
Tons of veggies (zucchini, peppers, onions)
4 tsp olive oil
Italian seasoning
4 cups cooked (8oz uncooked) whole wheat pasta
2 cans tomato sauce (roughly 4 cups)
Directions:
Cut chicken and veggies into strips.
Toss in olive oil and Italian seasoning.
Grill (I used the George Forman).
Cook pasta per directions on box and heat up tomato sauce while veggies and chicken are grilling.
Toss pasta, chicken, and veggies together and put sauce on top.
WW POINTS PLUS - 1 cup pasta, 3oz cooked chicken, veggies, and roughly 1 cup sauce = 8 POINTS PLUS.
Wednesday, March 9, 2011
Freezer Cooking & Prepping
Well my 6 months (which turned out to be 9 months due to the wonderful hospitality of church friends and other friends) of freezer meals is gone. I am sad to see it all gone. It was so nice having done so much work for 3-4 days and have it pay off for that long. I decided to do a monthly plan that I shared a while back. I chose 16 of our favorite meals (4 per week plus at least 1 night of leftovers - we go out once a week and eat at church once a week) including pastas, chicken, beef, and pork recipes. Some of the recipes are better made fresh, so I just cut the fat off the meat and cut it in tenders or chunks for simplicity down the way.
I made:
Honey Baked Pork Chops (cut the fat off the pork, made the marinade, and froze)
Chicken Pot Pie (prepped the insides and froze)
Chicken Stuffing Pie (prepped the insides and froze)
Italian Balsamic Chicken (cut the fat off the chicken, made the marinade, and froze)
Baked Ziti (prepped and froze)
Spaghetti (made the sauce)
Meatballs in Sauce (made the meatballs and sauce)
Salisbury Steak (prepped and froze)
Meatloaf (prepped and froze)
Pot Roast (froze the meat)
I also cut the fat off of, cut into pieces, and froze 6 lbs of chicken for later use.
I plan to use those to make Chicken Noodle Dumpling Delight, Chicken Barley, Chicken Stirfry, Chicken Parmesan, Buffalo Chicken Tenders, and Maple Glazed Chicken.
This way I can go to the freezer 4 times a week, pull out something and do a marginal amount of work (some nights a little more), and have a yummy dinner (plus leftovers some nights). It really helps because I don't have to think about what we are going to eat, only have to go to the store for a few things each week (Lee can even go), and don't have to spend an hour every night cooking. Plus I only have to cook 4 times a week. That's pretty nice. (I wanted to take pictures but was hurrying through - SORRY)
Here are the recipes if you would like to try them:
HONEY BAKED PORK CHOPS
Ingredients:
6 boneless pork chops
½ cup honey
¼ cup cider vinegar
¼ tsp ground ginger
1 clove garlic, minced
2 Tbsp soy sauce
Directions:
Preheat oven to 350 degrees.
Mix honey, vinegar, ginger, garlic, and soy sauce in a blender.
Pour sauce over pork chops.
(Freeze here if desired).
Place in baking dish.
Bake for 30 minutes or until done.
SPAGHETTI
Ingredients:
1 lb ground beef or turkey
Onion, chopped
Pepper, chopped
1 jar spaghetti sauce
Spaghetti noodles
Directions:
Cook spaghetti noodles.
Cook ground beef, onion, and pepper.
Heat sauce and add beef mixture.
(Freeze here if desired).
If you freeze, make the noodles fresh the day of.
SPAGHETTI WITH MEATBALLS
Ingredients:
1 lb ground turkey/beef
2 egg whites
½ cup breadcrumbs
¼ cup water
½ onion, finely chopped
2 cloves garlic, minced
2 Tbsp parsley
2 tsp basil
1 tsp black pepper
3 cups pasta sauce
12oz pasta
¼ cup Parmesan cheese
Directions:
Preheat oven broiler.
Combine turkey/beef, egg whites, breadcrumbs, water, onion, garlic, parsley, basil, & pepper.
Mix ingredients thoroughly and shape into 1 ½ inch diameter meatballs.
Arrange meatballs on a baking sheet and place under broiler for 10-12 minutes turning occasionally until browned on all sides.
In a large saucepan, combine pasta sauce and cooked meatballs.
Simmer over low heat until warmed thoroughly, about 20 minutes.
(Freeze meatballs and sauce here if desired)
While pasta sauce is simmering, cook spaghetti.
Serve sauce and meatballs over spaghetti.
If freezing, cook noodles the day of.
Sprinkle Parmesan cheese.
BAKED ZITI
Ingredients:
1 lb pasta
1 jar pasta sauce
1 lb ground beef/turkey
Diced peppers and onions
1 bag mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Grease 2 ½ qt baking dish.
Cook and drain pasta.
Cook beef, peppers, and onions until brown in large skillet on medium heat and drain.
Mix pasta, beef, and pasta sauce and put in pan.
Cover with mozzarella cheese (I also like to add some parmesan cheese).
Bake for 30 minutes or until bubbly.
MEATLOAF
Ingredients:
1 lb ground beef or turkey
Diced peppers and onions
1 package onion soup mix
1 egg
½ cup ketchup
¼ cup bread crumbs or rolled oats
Directions:
Preheat oven to 350 degrees.
Mix all ingredients and put into loaf pan.
(Freeze here if desired).
Thaw if frozen.
Bake for 1 hour or until done.
SALISBURY STEAK
Ingredients:
1 lb ground beef
½ pkg stuffing mix
½ medium onion, finely chopped
2 egg whites
A few splashes of water
1/2 Tbsp oil
Brown gravy
Directions:
Mix meat, stuffing mix, onion, and water until well blended.
Shape into 4-6 patties.
(Freeze here if desired).
If frozen, thaw first.
Heat oil in large skillet on medium heat.
Add patties.
Cook 6 minutes on each side or until cooked throughout.
Cover with brown gravy and serve.
POT ROAST
Ingredients:
2 ½ lb pot roast, well trimmed
Salt and pepper
1 package onion soup mix
Onions, diced
Potatoes, diced
Baby carrots
Directions:
Spray crockpot with nonstick spray.
Add roast.
Season with salt and pepper.
Add onion soup mix.
Cover with water.
Cook on low for 1 hour.
Add onions, potatoes, and carrots.
Cover with water.
Cook at least 5 more hours on low.
(Freeze here if desired).
MAPLE GLAZED CHICKEN
Ingredients:
1 tsp paprika and salt
½ tsp cinnamon, cumin, and pepper
4 chicken breasts
2 Tbsp maple syrup
1 Tbsp butter and Dijon mustard
Directions:
Preheat oven to 500 degrees.
Combine dry ingredients and rub on chicken. (Freeze spiced chicken if desired)
Bake in upper 3rd of oven for 15 minutes.
Combine other ingredients in saucepan and stir until melts. (Freeze glaze if desired)
Brush glaze on chicken.
Bake 5 more minutes.
Brush glaze on chicken.
Bake 5 more minutes.
ITALIAN BALSAMIC CHICKEN BREAST
Ingredients:
1 ½ tsp dried Italian seasoning
1 Tbsp olive oil
1 Tbsp balsamic vinegar
¼ tsp black pepper
1 garlic clove, minced
4 skinless, boneless chicken breasts
Directions:
Combine everything but chicken in a large Ziploc bag.
Add chicken to bag and marinate in refrigerator for at least 2 hours (freeze if desired).
CHICKEN PARMIGIANA
Ingredients:
1 lb boneless, skinless chicken breasts (4 pieces)
4 egg whites
2/3 cup breadcrumbs
6 Tbsp Parmesan cheese
1 Tbsp Italian seasoning
1 tsp olive oil
8oz pasta
1 jar pasta sauce
Bag (2 cups) mozzarella cheese, shredded (or desired amount)
2 Tbsp grated Parmesan cheese
Directions:
Stir egg whites in a bowl.
Mix breadcrumbs, Parmesan cheese, and Italian seasoning.
Heat olive oil in skillet.
Dip chicken in egg whites and breading.
Cook until crispy on both sides.
Cook pasta while cooking chicken.
Preheat oven to 350 degrees.
Put pasta in baking dish.
Put chicken on top of pasta.
Pour pasta sauce on top of chicken.
Pour cheeses on top of pasta sauce.
Bake 30 minutes.
CHICKEN POT PIE
Ingredients:
1 cup cooked chicken
1 bag (1 lb) frozen veggies
1 can Cream of Chicken soup
½ cup milk
½ cup milk
1 cup Bisquick mix
1 egg
Directions:
Preheat oven to 400 degrees.
Mix chicken, veggies, soup, and milk.
Add to baking dish.
(Freeze if desired).
If frozen, thaw first.
Mix Bisquick, milk, and egg.
Pour over chicken mix.
Bake for 30 minutes.
CHICKEN STUFFING PIE
Ingredients:
1 box stuffing mix
2 ½ lbs cooked chicken
2 cans Cream of Chicken soup
2 cups boiling water
1 cup uncooked rice
Directions:
Preheat oven to 350 degrees.
Wash and drain rice and line pan.
Mix soup and water and stir into rice.
Lay chicken on top and season.
(Freeze if desired).
If frozen, thaw first.
Spread stuffing over.
Bake for 30 minutes.
BUFFALO CHICKEN TENDERS
Ingredients:
6 Tbsp butter
¾ cup Frank’s Red Hot sauce
1 lb chicken tenders
Bread crumbs
Directions:
Preheat oven to 400 degrees.
Melt butter in microwave.
Add hot sauce and mix.
Add sauce mixture.
Coat in bread crumbs.
Bake until chicken is done.
GINGER CHICKEN STIR FRY
Ingredients:
Zucchini, sliced
Carrots, sliced
Onions, sliced
Peppers, sliced
Chicken, chopped
Stir fry sauce
Ground ginger
Directions:
Cook veggies in oil a few minutes and remove from pan.
Add chicken and cook until done.
Mix ginger into sauce and pour over chicken.
Add veggies and cook a few more minutes.
Serve over rice.
CHICKEN NOODLE DUMPLING DELIGHT
Ingredients:
1 can Cream of Chicken soup
1 cup carrots, sliced
¾ cup onions, chopped
½ cup water
Salt & pepper
Parsley & thyme
1 lb chicken, diced
5 oz egg noodles
Directions:
Put soup, carrots, onions, water, salt & pepper, parsley & thyme, and chicken in pot on high.
Bring to a boil.
Reduce heat and cover.
Cook 10-20 minutes until chicken is done (stirring occasionally).
Cook pasta while the chicken mixture is cooking.
Mix pasta into chicken mixture.
CHICKEN BARLEY
Ingredients:
Olive oil
Onion, chopped
Carrots, chopped
6 cups chicken broth
2 large chicken breasts, chopped
2 cups barley
Salt & pepper
Directions:
Saute onions and carrots in olive oil until tender in a big pot.
Add chicken broth and chicken.
Cook until chicken is done (about 10 minutes).
Add the barley and salt & pepper.
Cook for 10 minutes on high.
Reduce to low and cover.
Cook about 45 minutes.
ENJOY! :)
I made:
Honey Baked Pork Chops (cut the fat off the pork, made the marinade, and froze)
Chicken Pot Pie (prepped the insides and froze)
Chicken Stuffing Pie (prepped the insides and froze)
Italian Balsamic Chicken (cut the fat off the chicken, made the marinade, and froze)
Baked Ziti (prepped and froze)
Spaghetti (made the sauce)
Meatballs in Sauce (made the meatballs and sauce)
Salisbury Steak (prepped and froze)
Meatloaf (prepped and froze)
Pot Roast (froze the meat)
I also cut the fat off of, cut into pieces, and froze 6 lbs of chicken for later use.
I plan to use those to make Chicken Noodle Dumpling Delight, Chicken Barley, Chicken Stirfry, Chicken Parmesan, Buffalo Chicken Tenders, and Maple Glazed Chicken.
This way I can go to the freezer 4 times a week, pull out something and do a marginal amount of work (some nights a little more), and have a yummy dinner (plus leftovers some nights). It really helps because I don't have to think about what we are going to eat, only have to go to the store for a few things each week (Lee can even go), and don't have to spend an hour every night cooking. Plus I only have to cook 4 times a week. That's pretty nice. (I wanted to take pictures but was hurrying through - SORRY)
Here are the recipes if you would like to try them:
HONEY BAKED PORK CHOPS
Ingredients:
6 boneless pork chops
½ cup honey
¼ cup cider vinegar
¼ tsp ground ginger
1 clove garlic, minced
2 Tbsp soy sauce
Directions:
Preheat oven to 350 degrees.
Mix honey, vinegar, ginger, garlic, and soy sauce in a blender.
Pour sauce over pork chops.
(Freeze here if desired).
Place in baking dish.
Bake for 30 minutes or until done.
SPAGHETTI
Ingredients:
1 lb ground beef or turkey
Onion, chopped
Pepper, chopped
1 jar spaghetti sauce
Spaghetti noodles
Directions:
Cook spaghetti noodles.
Cook ground beef, onion, and pepper.
Heat sauce and add beef mixture.
(Freeze here if desired).
If you freeze, make the noodles fresh the day of.
SPAGHETTI WITH MEATBALLS
Ingredients:
1 lb ground turkey/beef
2 egg whites
½ cup breadcrumbs
¼ cup water
½ onion, finely chopped
2 cloves garlic, minced
2 Tbsp parsley
2 tsp basil
1 tsp black pepper
3 cups pasta sauce
12oz pasta
¼ cup Parmesan cheese
Directions:
Preheat oven broiler.
Combine turkey/beef, egg whites, breadcrumbs, water, onion, garlic, parsley, basil, & pepper.
Mix ingredients thoroughly and shape into 1 ½ inch diameter meatballs.
Arrange meatballs on a baking sheet and place under broiler for 10-12 minutes turning occasionally until browned on all sides.
In a large saucepan, combine pasta sauce and cooked meatballs.
Simmer over low heat until warmed thoroughly, about 20 minutes.
(Freeze meatballs and sauce here if desired)
While pasta sauce is simmering, cook spaghetti.
Serve sauce and meatballs over spaghetti.
If freezing, cook noodles the day of.
Sprinkle Parmesan cheese.
BAKED ZITI
Ingredients:
1 lb pasta
1 jar pasta sauce
1 lb ground beef/turkey
Diced peppers and onions
1 bag mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Grease 2 ½ qt baking dish.
Cook and drain pasta.
Cook beef, peppers, and onions until brown in large skillet on medium heat and drain.
Mix pasta, beef, and pasta sauce and put in pan.
Cover with mozzarella cheese (I also like to add some parmesan cheese).
Bake for 30 minutes or until bubbly.
MEATLOAF
Ingredients:
1 lb ground beef or turkey
Diced peppers and onions
1 package onion soup mix
1 egg
½ cup ketchup
¼ cup bread crumbs or rolled oats
Directions:
Preheat oven to 350 degrees.
Mix all ingredients and put into loaf pan.
(Freeze here if desired).
Thaw if frozen.
Bake for 1 hour or until done.
SALISBURY STEAK
Ingredients:
1 lb ground beef
½ pkg stuffing mix
½ medium onion, finely chopped
2 egg whites
A few splashes of water
1/2 Tbsp oil
Brown gravy
Directions:
Mix meat, stuffing mix, onion, and water until well blended.
Shape into 4-6 patties.
(Freeze here if desired).
If frozen, thaw first.
Heat oil in large skillet on medium heat.
Add patties.
Cook 6 minutes on each side or until cooked throughout.
Cover with brown gravy and serve.
POT ROAST
Ingredients:
2 ½ lb pot roast, well trimmed
Salt and pepper
1 package onion soup mix
Onions, diced
Potatoes, diced
Baby carrots
Directions:
Spray crockpot with nonstick spray.
Add roast.
Season with salt and pepper.
Add onion soup mix.
Cover with water.
Cook on low for 1 hour.
Add onions, potatoes, and carrots.
Cover with water.
Cook at least 5 more hours on low.
(Freeze here if desired).
MAPLE GLAZED CHICKEN
Ingredients:
1 tsp paprika and salt
½ tsp cinnamon, cumin, and pepper
4 chicken breasts
2 Tbsp maple syrup
1 Tbsp butter and Dijon mustard
Directions:
Preheat oven to 500 degrees.
Combine dry ingredients and rub on chicken. (Freeze spiced chicken if desired)
Bake in upper 3rd of oven for 15 minutes.
Combine other ingredients in saucepan and stir until melts. (Freeze glaze if desired)
Brush glaze on chicken.
Bake 5 more minutes.
Brush glaze on chicken.
Bake 5 more minutes.
ITALIAN BALSAMIC CHICKEN BREAST
Ingredients:
1 ½ tsp dried Italian seasoning
1 Tbsp olive oil
1 Tbsp balsamic vinegar
¼ tsp black pepper
1 garlic clove, minced
4 skinless, boneless chicken breasts
Directions:
Combine everything but chicken in a large Ziploc bag.
Add chicken to bag and marinate in refrigerator for at least 2 hours (freeze if desired).
CHICKEN PARMIGIANA
Ingredients:
1 lb boneless, skinless chicken breasts (4 pieces)
4 egg whites
2/3 cup breadcrumbs
6 Tbsp Parmesan cheese
1 Tbsp Italian seasoning
1 tsp olive oil
8oz pasta
1 jar pasta sauce
Bag (2 cups) mozzarella cheese, shredded (or desired amount)
2 Tbsp grated Parmesan cheese
Directions:
Stir egg whites in a bowl.
Mix breadcrumbs, Parmesan cheese, and Italian seasoning.
Heat olive oil in skillet.
Dip chicken in egg whites and breading.
Cook until crispy on both sides.
Cook pasta while cooking chicken.
Preheat oven to 350 degrees.
Put pasta in baking dish.
Put chicken on top of pasta.
Pour pasta sauce on top of chicken.
Pour cheeses on top of pasta sauce.
Bake 30 minutes.
CHICKEN POT PIE
Ingredients:
1 cup cooked chicken
1 bag (1 lb) frozen veggies
1 can Cream of Chicken soup
½ cup milk
½ cup milk
1 cup Bisquick mix
1 egg
Directions:
Preheat oven to 400 degrees.
Mix chicken, veggies, soup, and milk.
Add to baking dish.
(Freeze if desired).
If frozen, thaw first.
Mix Bisquick, milk, and egg.
Pour over chicken mix.
Bake for 30 minutes.
CHICKEN STUFFING PIE
Ingredients:
1 box stuffing mix
2 ½ lbs cooked chicken
2 cans Cream of Chicken soup
2 cups boiling water
1 cup uncooked rice
Directions:
Preheat oven to 350 degrees.
Wash and drain rice and line pan.
Mix soup and water and stir into rice.
Lay chicken on top and season.
(Freeze if desired).
If frozen, thaw first.
Spread stuffing over.
Bake for 30 minutes.
BUFFALO CHICKEN TENDERS
Ingredients:
6 Tbsp butter
¾ cup Frank’s Red Hot sauce
1 lb chicken tenders
Bread crumbs
Directions:
Preheat oven to 400 degrees.
Melt butter in microwave.
Add hot sauce and mix.
Add sauce mixture.
Coat in bread crumbs.
Bake until chicken is done.
GINGER CHICKEN STIR FRY
Ingredients:
Zucchini, sliced
Carrots, sliced
Onions, sliced
Peppers, sliced
Chicken, chopped
Stir fry sauce
Ground ginger
Directions:
Cook veggies in oil a few minutes and remove from pan.
Add chicken and cook until done.
Mix ginger into sauce and pour over chicken.
Add veggies and cook a few more minutes.
Serve over rice.
CHICKEN NOODLE DUMPLING DELIGHT
Ingredients:
1 can Cream of Chicken soup
1 cup carrots, sliced
¾ cup onions, chopped
½ cup water
Salt & pepper
Parsley & thyme
1 lb chicken, diced
5 oz egg noodles
Directions:
Put soup, carrots, onions, water, salt & pepper, parsley & thyme, and chicken in pot on high.
Bring to a boil.
Reduce heat and cover.
Cook 10-20 minutes until chicken is done (stirring occasionally).
Cook pasta while the chicken mixture is cooking.
Mix pasta into chicken mixture.
CHICKEN BARLEY
Ingredients:
Olive oil
Onion, chopped
Carrots, chopped
6 cups chicken broth
2 large chicken breasts, chopped
2 cups barley
Salt & pepper
Directions:
Saute onions and carrots in olive oil until tender in a big pot.
Add chicken broth and chicken.
Cook until chicken is done (about 10 minutes).
Add the barley and salt & pepper.
Cook for 10 minutes on high.
Reduce to low and cover.
Cook about 45 minutes.
ENJOY! :)
Tuesday, January 18, 2011
Stoplight Spaghetti Sauce
I love spaghetti (and all Italian food)! I think I love spaghetti so much because it is a great freezer meal, tastes awesome when eaten leftover, and most people like it. This is one recipe that I love because it is full of good, healthy stuff. I call it "Stoplight Spaghetti Sauce" because it has red, yellow, and green peppers. It is so healthy because it has tri-colored peppers, carrots, onions, garlic, and crushed tomatoes. I use olive oil to saute everything in and lean ground beef or turkey to save fat and calories.
Here's the recipe:
Ingredients:
Olive oil
6 cloves garlic, minced
1/2 onion, diced
1 cup carrots, diced
Salt & pepper
28-32 oz crushed tomatoes
Sage, oregano, & garlic salt
Red, yellow, & green peppers, diced
1/2 onion, diced
1lb ground beef or turkey
1 jar regular spaghetti sauce (not pictured)
Directions:
In a large pot, saute onions and garlic in olive oil until translucent.
Add carrots and salt & pepper and cook until carrots are tender.
Add crushed tomatoes and sage, oregano, & garlic salt and simmer on low.
Saute onions and peppers in olive oil until tender.
Add to sauce.
Saute ground beef or turkey and add to sauce.
Here's the recipe:
Ingredients:
Olive oil
6 cloves garlic, minced
1/2 onion, diced
1 cup carrots, diced
Salt & pepper
28-32 oz crushed tomatoes
Sage, oregano, & garlic salt
Red, yellow, & green peppers, diced
1/2 onion, diced
1lb ground beef or turkey
1 jar regular spaghetti sauce (not pictured)
Directions:In a large pot, saute onions and garlic in olive oil until translucent.
Add carrots and salt & pepper and cook until carrots are tender.
Add crushed tomatoes and sage, oregano, & garlic salt and simmer on low.
Saute onions and peppers in olive oil until tender.
Add to sauce.
Saute ground beef or turkey and add to sauce.
Add jar of spaghetti sauce.
Simmer sauce at least an hour.
Serve over your favorite pasta. I prefer whole-wheat rotini.
To Freeze:
Let sauce cool completely. Put in a freezer container or bag and put in fridge until cold. Put in freezer. When you are ready to eat, just thaw and heat and serve over pasta.
Wednesday, January 20, 2010
Baked Ziti
Ingredients:
1 lb ground beef/turkey
1/3 green pepper, diced
1/3 yellow pepper, diced
1/3 red pepper, diced
1/2 onion, diced
8oz pasta (I prefer to use whole-wheat)
1 jar pasta sauce
1 bag mozzarella cheese
Directions:
In a skillet over medium-high heat, cook the ground turkey/beef, peppers, and onions in some olive oil until done.
While you are cooking the ground meat and veggies, cook the pasta per directions on the box.
Add the ground meat and veggies (after draining excess oil).
Add pasta sauce and some Italian seasoning (if desired).
Mix really well.
Spread evenly into a greased baking dish.
Sprinkle with the bag of mozzarella cheese. (My little man likes to help with this part)
Bake at 350 until the cheese is melted.
Enjoy! :)
1 lb ground beef/turkey
1/3 green pepper, diced
1/3 yellow pepper, diced
1/3 red pepper, diced
1/2 onion, diced
8oz pasta (I prefer to use whole-wheat)
1 jar pasta sauce
1 bag mozzarella cheese
Directions:In a skillet over medium-high heat, cook the ground turkey/beef, peppers, and onions in some olive oil until done.
While you are cooking the ground meat and veggies, cook the pasta per directions on the box.
Add the ground meat and veggies (after draining excess oil).
Add pasta sauce and some Italian seasoning (if desired).
Mix really well.
Spread evenly into a greased baking dish.
Sprinkle with the bag of mozzarella cheese. (My little man likes to help with this part)
Bake at 350 until the cheese is melted.
Enjoy! :)PS This is a great freezer meal. You can prepare the entire dish and freeze before baking. You can thaw it out and bake it for about 25-30 minutes. This is also a great dish to bring someone.
PSS This meal cost $6.00 and will serve our family of 3 for at least 2 dinners and a lunch for me.
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