Chili's Cajun Chicken Pasta

Adapted from the September/October 2019 issue of LDS Living Magazine.

The original recipe required the use of multiple pans (who has time for that?) and gave directions for seasoning and sautéing full chicken breasts before slicing them up and topping the pasta.  Hello, I've got a family of six--it's a lot easier to cut everything up and toss it together.  Another confession: I only sort of measured things.

We were big fans of this recipe, and my husband kept telling me how much he liked it.  It's got a good amount of spice and a creaminess that mellows it out just enough.  The tomatoes add a perfect brightness, not only in color but in flavor.

16 oz uncooked short-cut pasta (penne, rotini, etc.)

1-2 boneless skinless chicken breasts, cut into 1/2-inch chunks

4 tsp Cajun seasoning

1-2 Tbs. olive oil

1-2 Tbs. butter

3 cups half-and-half

1/2 - 1 tsp lemon pepper seasoning

1 tsp ground black pepper

1/2 tsp garlic powder

3 roma tomatos, diced

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions.

Meanwhile, toss chicken with Cajun seasoning.  Sauté chicken in olive oil over medium heat until cooked through.  Remove from pan and set aside.

Add butter, half-and-half, lemon pepper, black pepper, and garlic powder to pan and bring to a low boil, scraping up any bits left from the chicken.  Reduce heat and simmer until silently thickened (about 10 minutes).  Stir in parmesan cheese until melted.

Drain pasta and add it to the sauce.  Add chicken and tomatoes.  Toss to coat.  Top with more parmesan cheese if desired.

Notes:

- I used a 5-quart sauté pan.

- May use 1 1/2 cups milk + 1 1/2 cups cream in place of half-and-half.

- Use whatever tomatoes you want, totaling about 1 cup (or your preference).
- The original recipe called for 1 tsp salt.  We prefer to salt our foods at the table, so I left it out.  If you really want to add salt to the recipe itself, add it with the other seasonings and start with 1/2 tsp.

Chicken Parmesan Sandwich

Inspired by Heidi's Brooklyn Deli.

During the last four years, it seems like some of our favorite things we've found in Vegas are places to eat.  One place we absolutely love is Heidi's Brooklyn Deli, which has become somewhat of a lunchtime tradition among the UNLV dental students.  The food (including the bread) is made fresh daily, and everything we've tried so far has been delicious.  Some of our favorite sandwiches are the chicken salad, the reuben, the Cajun turkey with avocado, and the chicken parmesan.  So good!  I love getting their chocolate chip cookies and macaroni salad, too (which is amazing because I'm not a macaroni salad person).  Whenever we make chicken parmesan, we use the leftovers in our imitation of the sandwich at Heidi's.

Marbled rye bread, sliced
Chicken parmesan, thickly sliced (at least 1/2 breast per sandwich)
Marinara sauce
Fresh mozzarella cheese, shredded

Spread a generous amount of marinara sauce on one piece of bread.  Layer chicken slices over marinara.  Cover with mozzarella cheese.  Toast chicken-covered piece of bread and empty piece (or broil in the oven if don't have a toaster oven) until bread is toasty and cheese is melted.  Put sandwich together, slice (if desired), and dig in!

Note:
- We like to use this recipe for chicken parmesan, which we got from a friend of ours.

Chicken Parmesan

Adapted from Rachel Merkley.

4-6 chicken breasts, flattened to 1/2" thickness
1-1 1/2 cups bread crumbs (I use whole wheat)
1-1 1/2 cups parmesan cheese (finely grated crumb kind)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
1/2-3/4 cup flour
Marinara sauce
Fresh mozzarella cheese
Canola oil

Place flour in a shallow dish.  Beat eggs in another shallow dish with a couple tablespoons of water.  Combine bread crumbs, parmesan cheese, garlic powder, onion powder, oregano, marjoram, basil, salt, and pepper in another bowl.

Add enough oil to a large, deep pan to be about 1/4-1/2" deep.  Heat over medium to medium-high.

Dip flattened chicken breasts in flour, then eggs (allow to drip excess), and then coat in bread crumb mixture.  Carefully place coated chicken in hot oil just long enough to brown the outside (a minute or two).  Chicken will not be cooked through!

Place chicken in a large oven-safe casserole dish coated with cooking spray.  Top generously with marinara sauce and a good amount of fresh mozzarella cheese.

Bake at 375F for about 25 minutes, or until chicken is cooked through.

Note:
-These leftovers are great in chicken parmesan sandwiches!

Ricotta Souffle Pancakes with Raspberries

From Lou Seibert Pappas's Pancakes & Waffles, page 24.

See how I'm finally getting around to trying all these delicious pancake and waffle recipes?  Pappas writes that these are "a treat for brunch or dessert," and I totally agree.  Though I made a breakfast out of them until they were all gone.  They're light and fluffy but somehow kept me full.  I'll definitely be making these again.

 Yield: About sixteen 3 1/2-inch pancakes.


4 large eggs, separated
2 Tbs. sugar
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbs. unsalted butter, melted
2 tsp. grated lemon zest
1/8 tsp. salt
1/2 cup fresh raspberries for topping

In a bowl, beat the egg whites with an electric mixer until soft peaks form, then beat in the sugar until medium glossy peaks form.

In another bowl, beat the egg yolks until thick and pale in color, then beat in the cheese, flour, butter, zest, and salt.  Fold 1/4 of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon about 3 large tablespoons batter onto the hot griddle.  Cook slowly for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook about another 30 seconds longer.

Notes:
- I used part-skim ricotta, which didn't seem to cause any problems.
- This recipe made me wish I either had another mixing bowl for my Kitchen-Aid or a little hand mixer that I could use for the egg yolks.  As it was, I gently scooped the beaten egg whites into another bowl so I could use the mixer for the yolks (tried doing it by hand--too tiring for me!).
- I made a glaze out of 1 Tbs. melted butter, the juice from 1/2 a lemon, probably 1/2 tsp. (maybe a little more) lemon zest, and enough powdered sugar to make it the consistency I wanted.  YUM!

Mexican Chicken Pizza with Cornmeal Crust

Adapted from Eat Better America 2012 calendar.

Crust:
1 1/2 cups all-purpose flour
1 Tbs. sugar
1 1/4 tsp. regular active dry yeast
1/4 tsp. coarse salt (kosher or sea)
3/4 cup warm water
1 Tbs. olive oil
1/3 cup yellow cornmeal
Additional cornmeal

2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken breast
1 can (14.5 oz) fire-roasted diced tomatoes
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. chipotle chile powder (regular or Mexican varieties are good, too)
1/2 tsp. oregano
1/2 medium yellow bell pepper, chopped
1-2 sliced green onions
1/4 cup chopped fresh cilantro
1 avocado, diced
Sour cream

Heat oven to 450F.  In a medium bowl, mix 3/4 cup flour, sugar, yeast, and salt.  Stir in warm water and oil.  Beat with electric mixer on low speed for 30 seconds.  Beat on high speed for 1 minute.  Stir in 1/3 cup cornmeal and remaining flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.  Cover; let rest for 10 minutes.

Meanwhile, mix chicken with cumin, paprika, chile powder, oregano, and the juice from the tomatoes.

Spray a large cookie sheet with nonstick spray; sprinkle with additional cornmeal.  On cookie sheet, press dough into 10x14" rectangle; prick with fork.  Bake 8-10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend.  Top with chicken, tomatoes, bell pepper, and green onions.  Sprinkle with remaining cheese.  Bake 6-8 minutes longer or until cheese is melted and edges are golden brown.  Top with cilantro, sour cream, and avocados.

Spaghetti Squash & Cheese

From Better Recipes.

Matt has always claimed to dislike spaghetti squash.  Until we tried this recipe.  He liked it enough to say that I should make it again sometime.

Serves 4-6.

1 medium spaghetti squash
2 tsp. olive oil
2 cups shredded sharp cheddar cheese
1/2 cup chopped pecans
1 tsp. onion powder
1/2 tsp. garlic powder
Salt
Black pepper

Cut the squash in half lengthwise; remove and discard seeds.  Rub the inside of the squash with olive oil.  Place the squash, cut side down, on a baking sheet.  Bake in 350F oven about 30 minutes or until tender; let cool.

Use a fork to rake out the stringy squash pulp into a large bowl.  Add cheese, nuts, onion powder, and garlic powder.  Season to taste with salt and pepper.  Transfer squash mixture to a greased baking dish.  Bake for 25-30 minutes more or until heated through.

Notes:
- There's usually a sticker with cooking directions attached the the squash sold at grocery stores.  I didn't want to wait for it to cook in the oven and cooked it in the microwave (per sticker instructions) instead without the oil.
- I was in a hurry and didn't let my squash cool (I handled it with an oven mitt while I scraped out the inside).  No problems.

Quick Fettuccine Cacciatore

From Kraft Food & Family (Spring 2006).

Prep: 10 min / Cook: 15 min
Serves: 4-6

8 oz fettuccine, uncooked
2 tsp. vegetable or canola oil
1 lb. boneless skinless chicken breasts, chopped
1 cup sliced green or red bell peppers
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup Italian dressing
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup chopped fresh basil leaves

Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir until no longer pink.  Add peppers; cook 3 minutes, stirring occasionally.

Stir in tomatoes, mushrooms, and dressing.  Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through.

Toss pasta with chicken mixture.  Sprinkle with cheese and basil.

Notes:
- I chose to use no-salt added tomatoes and pureed them slightly.

Cauliflower "Mac 'n Cheese"

Adapted from People (13 June 2011, page 118).

I'm on a mission to find yummy recipes using vegetables my husband doesn't think he likes.  This recipe was on the back of another recipe given to him by a friend at school.  We agreed that this way of eating cauliflower is delicious (though possibly not super healthful).  My two-year old gobbled it down, as well.

Serves 6 to 8.

8 cups cauliflower florets (about 2 heads)

2 Tbs. extra-virgin olive oil

1/4 tsp. kosher salt

1/2 tsp. ground black pepper

2 Tbs. unsalted butter

2 Tbs. flour

1 1/2 cups fat-free milk

1/2 cup half-and-half

1/4 tsp. table salt

1 cup grated sharp cheddar cheese

Preheat oven to 400F.  Toss florets in oil on a baking sheet.  Sprinkle with kosher salt and 1/4 tsp. black pepper.  Roast until fork-tender and lightly browned, about 25 minutes.  Remove pan from oven.  Reduce oven to 350F.

Melt butter in a medium skillet over medium heat.  Stir in flour and cook for 1 minute.  Gradually whisk in milk.  SImmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes.  Whisk in half-and-half and cook for 5 minutes.

Remove pan from heat and stir in 1/4 tsp. salt, 1/4 tsp. pepper, and all but 2 Tbs. of the cheese.  Stir over medium-low heat for 5 minutes.

Place cauliflower in an 8x8" glass baking dish or four 10-oz ramekins.  Pour cheese sauce on top.  Sprinkle with 2 Tbs. cheese.  Bake until sauce is bubbly, 20 to 25 minutes.

Notes:

- My picture is deceiving when it comes to the sauce.  The original recipe indicates that 1 head of cauliflower will give you 8 cups of florets, but the ones at my grocery store only gave me about 4 cups.  By the time I realized that, it was a bit late to halve the sauce.  Oh well.  Still good, just had too much sauce.

Stuffed Zucchini

Adapted from Mel's Kitchen Cafe.

Yield: 6-8 servings

4 medium zucchini (about 8 oz each), stems removed
4 Tbs. olive oil
3 medium red potatoes (about 1 lb), cut into 1/2" cubes
1 small onion, diced
1 clove garlic, minced
3 medium tomatoes (about 1 1/4 lbs), seeded and chopped
1/3 cup shredded fresh basil leaves or 1 Tbs dried
6 oz (about 1 1/2 cups) Monterey Jack cheese, shredded
Salt and pepper

Adjust one oven rack to the upper-middle position and one to the lowest position, then place a foil-lined rimmed baking sheet on each rack.  Heat oven to 400F.

Meanwhile, halve zucchini lengthwise.  Using a small spoon, scoop out the seeds and most of the flesh so that the walls are about 1/4" thick all the way around.  Brush the cut sides with 2 Tbs of the oil and season with salt and pepper.

Toss the potatoes with 1 Tbs. olive oil and salt and pepper to taste.  Spread in a single layer on the hot baking sheet that has been preheating on the upper rack; return to oven.

Place the zucchini halves, cut-side down, on the hot baking sheet that has been preheating on the lower rack; return to oven.  Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes, while simultaneously roasting the potatoes until they are tender and lightly browned, 12-14 minutes.

When the zucchini has finished roasting, remove it from the oven using tongs, flip the zucchini halves over on the baking sheet, and set aside.

While the zucchini and potatoes are roasting, heat the remaining 1 Tbs. oil in a large skillet over medium heat until shimmering, about 2 minutes.  Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes.  Remove from heat and stir in basil, 1/2 cup cheese, and salt and pepper to taste.

Divide filling evenly among zucchini halves on the baking sheet, packing it lightly; sprinkle with remaining cheese.  Return the zucchini to the oven, this time to the upper rack, and bake until heated through and cheese is spotty brown, about 6 minutes.  Serve immediately.

Notes:
- I felt like the zucchini flesh was going to waste, but I was so preoccupied with everything else I was making for dinner that I forgot about it.  I wonder how it would be to chop it up and add at least some of it back in with the onions and garlic.
- The original recipe uses 1 whole medium onion and 5 large cloves of garlic.
- Perhaps pepper jack cheese would be yummy, too.

Portobello & Basil Cheese Tortellini

Adapted from Simple & Delicious (June/July 2011), page 51.

Prep: 15 min / Cook: 30 min
Yield: 4-6 servings

1 pkg. (19 oz) cheese tortellini
1 lb. sliced baby portobello mushrooms
1 small onion, diced
1/3 cup butter
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/2 cup fat-free half-and-half
1/2 tsp. pepper
1/4 tsp. salt
1/3 cup grated Parmesan cheese
3 Tbs. minced fresh basil or 3 tsp. dried basil

Cook tortellini according to package directions.

Meanwhile, in a large skillet, saute onion in butter until tender, adding mushrooms a couple minutes into cooking.  Add garlic; cook 1 minute longer.  Stir on broth.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.

Add the cream, half-and-half, salt, and pepper.  Cook 4-5 minutes longer or until slightly thickened.  Drain tortellini; add to the skillet.  Stir in cheese and basil.

Notes:
- Check your tortellini package to see how long it cooks and then add it to the boiling water that much before you'll add it to the skillet.  It's never fun to have your pasta cooked way before the rest of the food.
- I love basil, so I'm tempted to say it needs more.
- My sauce didn't really thicken.  I might add a little cornstarch or flour next time, but just a little.

Southwest Sourdough Chicken Panini

We came up with this recipe based on ingredients we already had on hand, and it turned out to be delicious!  Matt has said multiple times how much he liked it.

Prep: 10 min / Cook: 5 min.

Yield: 3 sandwiches

6 slices sourdough bread
1 tomato, sliced
6 slices pepper jack, Monterey jack, or provolone cheese
3 tsp. diced green chilies
1/3 cup mayonnaise
1/2 tsp chipotle adobo sauce, or to taste
Grilled chicken, sliced (we prefer to use this Southwest rub)

Mix together mayonnaise and adobo sauce.  Spread on each slice of bread.  Cover with cheese slices.  Spread diced green chilies on half of each sandwich (so 3 slices of bread).  Place chicken and tomato slices over chilies.  Cover with other half of sandwich.

Grill in a panini press for about 5 minutes on high, or until cheese has melted and bread is golden and crispy.  You may also make these in a skillet, flipping them over to grill both sides.

Notes:
- I recommend starting with a little less adobo sauce and adding more until it reaches the heat you'd like.  You can chop up part of a chipotle pepper to mix in with the mayo, too, if you like.
- We used some leftover grilled chicken that had been seasoned with a delicious southwest rub.
- Instead of making your own chipotle mayo, you can buy it at the store if you like.

Havarti Shrimp Quesadillas

Adapted from Taste of Home (June/July 2010), page 22.

Prep: 10 min / Cook: 5 min each
Yield: 6 quesadillas

1/2 lb fresh mushrooms, chopped
2 tsp. canola oil
2 tsp. butter
6 Tbs. apricot jam
6 flour tortillas
6 oz. Havarti cheese, shredded or thinly sliced
1/2 lb cooked medium shrimp, peeled, deveined, and chopped

In a large skillet, saute mushrooms in oil and butter until tender.

Spread 1 Tbs. jam over half of each tortilla; top with cheese, shrimp, and mushrooms.  Fold tortillas over.

Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.  Cut and serve.

Notes:
- Diced fresh tomatoes would probably be really good in these.

Shrimp Enchiladas

Adapted from Mel's Kitchen Cafe.

Prep: 20-30 min / Cook: 30-35 min.
Yield: 8-10 enchiladas

Cheese Sauce:
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small onion, diced
2 Tbs. butter
1/2 tsp. oregano
1/2 tsp. salt (optional)
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 Tbs. flour
3/4 cup fat-free half-and-half
1 1/2 cups Monterey Jack or Pepper Jack cheese
1/2 cup reduced-fat sour cream

Enchiladas:
2 Tbs. butter
1 1/2 lbs. shrimp, peeled, deveined, and chopped into bite-size pieces
2 cups chopped ripe tomatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 small onion, diced
1 1/2 cups Monterey Jack or Pepper Jack cheese
8-10 soft taco size flour tortillas

To make cheese sauce, saute peppers and onion in butter until crisp-tender.  Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute.  Whisk in half-and-half and continue cooking for 3 minutes, or until slightly thickened.  Add cheese; stir until melted.  Add sour cream; stir to blend.  Set aside.

In another skillet, melt butter.  Saute onion and peppers until crisp-tender.  Add shrimp; saute until pink (don't overcook!).  Add tomatoes and 1/2 of the cheese sauce.  Spoon about 1/3-1/2 cup shrimp mixture into each tortilla.  Sprinkle a bit of cheese on top of filling, leaving some to sprinkle on top of enchiladas.  Roll the enchiladas up tightly.  Arrange seam side down in a 9x13" glass baking dish.  Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350F for 30-35 minutes.

Notes:
- Don't forget to add the cheese into the enchiladas.  I forgot that step and had to go back and unroll each one to add it--not easy when they've already absorbed some of the liquid from the filling.  They weren't pretty, hence no picture.
- The original recipe uses whipping cream and regular sour cream, which I'm sure makes richer enchiladas.  Having jumped straight to the no-fat and low-fat ingredients, I have nothing to compare it to.
- If you use small shrimp, I don't see why you'd need or want to chop them up.

Raspberry-Chipotle Chicken Panini with Smoked Gouda and Spinach

Prep: 5-10 min. / Cook: 5 min.

We made up this panini recipe last night and really enjoyed it.  I'll apologize now that I didn't measure anything; just use as much of each ingredient as you want.  If you don't have exact ingredients, improvise!

Ciabatta bread
Cooked chicken, sliced
Portobella mushrooms, sliced
Fresh spinach
Smoked Gouda, sliced
Mayonnaise (use the kind with olive oil if you can--it's better for you)
Raspberry-roasted chipotle grill sauce

Briefly cook mushroom slices in a small amount of olive oil (or even cooking spray) over medium to medium-high heat (about a minute total).

Spread mayonnaise on one piece of ciabatta bread and grill sauce on the other.  Cover each piece with slices of smoked Gouda.  Spread a little more grill sauce over the cheese on the mayo piece.

Layer spinach, mushrooms, and chicken over one piece of bread; top with other half.

Grill in a hot panini press for about 5 minutes, or until cheese is melted.  Slice and serve!

Notes:
- I sliced a chicken breast in half (as if I was attempting to butterfly it and cut too far--which didn't happen), seasoned each side with ground pepper and rosemary (you could add salt, but you know me), and cooked it in a little olive oil over medium heat for probably 5-8 min on each side.  Then I sliced it.  (I didn't account for using raw chicken in the time estimate.)
- Slice the mushrooms about twice as thick as you think you'll want them.
- Use at least twice as much spinach as you think you'll want.  Like the mushrooms, it will cook down significantly.
- Next time we're going to try regular Gouda.  Although we liked the smokiness, it was ever so slightly overpowering (though still delicious).
- I realize not everyone has raspberry-roasted chipotle grill sauce on hand.  If you fit into that category, you could probably make your own by mixing raspberry jam with a little finely diced or pureed chipotle pepper (you can find cans of chipotle peppers in adobo sauce in the Mexican food section at most grocery stores).  Start small with add more to taste.  I probably wouldn't use more than 1/2 a chipotle pepper in 1/4 cup of raspberry jam.  That's totally guessing, so you may want to start with less.

Moussakas

Adapted from Mom Larsen.

1 1/2 lbs. ground lamb (or ground beef)
2 medium eggplants, peeled and ends trimmed off
2-3 potatoes, peeled and sliced 1/4" thick
1 cup finely chopped onion
2 (8 oz) cans tomato paste
2 Tbs. butter
2 cloves garlic, minced
1/4 cup plain dry bread crumbs
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. cinnamon
Olive oil
Salt & pepper to taste

Cheese Sauce:
2 Tbs. butter
2 Tbs. flour
3/4 cup chicken broth
1 cup milk
1/2 tsp. salt
Dash nutmeg
1/2 cup grated parmesan cheese
2 eggs, beaten until frothy

Saute onion in butter until transparent.  Push to side of pan.  Add ground meat and minced garlic; cook until no longer pink, breaking up the meat as it cooks.  Add basil, oregano, cinnamon, and tomato paste; stir.  Season with salt & pepper to taste.  Simmer 10 minutes, then stir in bread crumbs.  Set aside.

Cut eggplants in half lengthwise, then slice crosswise into 1/2"-thick slices.  Brush both sides of eggplant slices and potato slices with olive oil.  Place on a baking sheet and bake at 425F for 20-25 minutes, turning slices once.  (Potato slices may need to be removed sooner than eggplant slices; check at 15 minutes.)

For cheese sauce: Melt butter in saucepan.  Add flour and cook 1 minute.  Gradually add milk and chicken broth to saucepan and cook, stirring until smooth.  Remove from heat.  Add salt and nutmeg.  Stir in parmesan cheese.  Add a little sauce to eggs and stir, then carefully add eggs to sauce and mix well.

Spray 9x13" pan with cooking spray and line bottom with potatoes.  Layer 1/2 eggplant, 1/2 meat; repeat.  Pour cheese sauce over top.

Bake at 357F for 20-25 minutes.

Notes:
- My mom's recipe doesn't call for the potatoes and uses melted butter instead of olive oil.
- This can be prepared ahead and kept in the refrigerator but will need to cook longer.

The Champ (Turkey & Brie Panini)

We made these paninis in honor of one that Matt ate at Champ's Deli when we were in New York two years ago (hence the name).  All we could remember (or find out) was that it had turkey, brie, and honey mustard.  It is very simple, but also very tasty!

Prep: 5 min./Cook: 5 min.

Yield: 2 sandwiches

3 slices (4 oz. total) Columbus Herb Roasted Turkey lunchmeat
12 thin slices Brie cheese (or however many it takes to cover the faces of your bread)
1 sliced tomato
2 Ciabatta buns
2 Tbs. mayonnaise
1 Tbs. mustard
1 Tbs. honey

Mix together honey, mustard, and mayonnaise.  Spread on both cut sides of each bun, then cover with Brie.  Add tomato and 1 1/2 slices of turkey to each sandwich.

Cook in a contact a grill or panini press set to sear for 5 minutes or until cheese is melted and bread is toasty, applying slight pressure to press the bread.

Slice and enjoy!

Notes:
-  You can use whatever turkey you want, but I have to say that Columbus is my all-time favorite brand of turkey lunchmeat.  It's more expensive than other brands, and I've only seen it at Costco.  But it honestly tastes like Thanksgiving turkey, is 99% fat free, and is MUCH lower in sodium than other brands (we're talking 220 mg per 2 oz serving instead of the usual 500-700 mg).  It's worth it.
- Brie is one of those cheeses that is on the list of foods to avoid for pregnant women and small children; however, if you find a pasteurized Brie (our Costco carries a Henri Hutin Brie Couronne), then it's safe for both pregnant women and toddlers.
- Feel free to alter the amounts of mayo, honey, and mustard--to be honest, I didn't measure, so those amounts are complete guesses.  Dijon mustard also makes a very good honey mustard.

Creamy Spinach Noodle Toss

From Simple and Delicious (Jan./Feb. 2010), page 23.

Prep/Total Time: 30 min.
Yield: 4-6 servings

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions.  Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp.  Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach; cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl.  Add spinach mixture and cheese; toss to combine.  Sprinkle with bacon mixture.

Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein

Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels).  Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have.  Measure about 1 tsp. and let it sit in warm water for a couple minutes.  Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar.  I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad).  The spinach starts to overpower the other flavors a little bit.

Santa Fe Chicken Pita Pizzas

From Healthy Cooking (April/May 2009), page 65.

Prep: 10 min. / Cook: 8-10 min.
Yield: 4 servings

4 whole wheat pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 Tbs. chopped green chilies
2 Tbs. sliced ripe olives
3/4 cup shredded Colby-Jack cheese
1/2 cup plain Greek yogurt
1 green onion, thinly sliced

Place pita breads on foil-lined baking sheet; spread with beans.  Top with salsa, chicken, chilies, olives, and cheese.

Bake at 350F for 8-10 minutes or until cheese is melted.  Top with sour cream and onion.

Notes:
- I've used pita pockets as well as Greek-style pita bread, and they both taste great.  I prefer to use whole wheat.
- Refried black beans?  I've never seen anything labeled as such, so I just use refried beans.
- I have used canned chicken breast as well as Baked Slow Cooker Chicken in this recipe.
- Although I've typed the recipe as it is written, I don't measure any of the ingredients.
- Other good toppings: avocado, tomato, cilantro, corn, black beans.
- Although it's better on the pitas, I have used English muffins in their place.
- This could easily be made into a meatless entree.
- Meatless Version: Omit chicken.  Add black beans and peppers.

Scrumptious Vegetable Lasagna

Adapted from Healthy Cooking (Feb./March 2010), page 49.

Prep: 45 min. + resting / Bake: 40 min. + standing
Yield: 12 servings

 9 whole wheat lasagna noodles
1 medium yellow summer squash, cut into 1/4" slices
1 medium zucchini, cut into 1/4" slices
1/2 lb. fresh mushrooms, sliced
1/2 medium sweet onion, diced
1 eggplant, thinly sliced
1 sweet potato, thinly sliced
1 yam, thinly sliced
1 Tbs. olive oil
1 jar (25 oz) marinara sauce
1 carton (15 oz) fat-free ricotta cheese
12 slices reduced-fat provolone cheese, halved
2 cups (8 oz) shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Arrange slices of eggplant on wire racks over paper towels; liberally salt both sides and allow to rest for about 1 hour.  Squeeze out excess moisture.  Chop.

Cook noodles according to package directions.

Meanwhile, boil sweet potato and yam slices in salted water until softened but not all the way cooked.  Drain carefully.

Heat oil in a large skillet; saute squash, zucchini, onion, and eggplant until tender.  Add mushrooms during the last minute or two.  Gently stir in sweet potato and yam.

Drain noodles.  Rinse in cold water and drain again.

Spread 1/4 cup marinara in an 11x17" baking dish coated with cooking spray.  Top with six noodles, 1 cup marinara sauce, 1/3 vegetable mixture, 1/2 cup ricotta cheese, 8 half slices of provolone cheese, 2/3 cup mozzarella cheese, and 1/3 cup Parmesan cheese.  Repeat layers twice, or until you run out of ingredients.

Cover and bake at 375F for 30 minutes.  Uncover; bake 10-15 minutes longer or until bubbly.  Let stand 10 minutes before cutting.

Notes:
- Yes, there is a difference between sweet potatoes and yams.  But I guess you could use two of one of them if you prefer.  I just couldn't decide which one I wanted, so I used one of each.
- I made this in two 8x8" baking dishes and froze one of them.  I'm assuming you could make it in an 11x17" dish.
- I'm totally guessing at measurements in the layering process, to tell you the truth.  I was in a hurry and had modified the recipe enough that I didn't bother with exact amounts at that point.  It probably wouldn't hurt to have more marinara sauce than the recipe lists, though.
- I would use more sauce next time.

Chicken and Broccoli

From Mom Larsen.

Serves 4-6.

1 lb. chicken, cut in strips
1 can cream of chicken soup

1 1/2 cups frozen broccoli (thawed) or 2 cups fresh broccoli pieces

1/2 cup shredded cheddar or Swiss cheese

1/2 cup milk
2 Tbs. oil
2 Tbs. Dijon mustard
2 Tbs. chopped pimiento

Saute chicken in oil until tender.

Add soup, milk, mustard, and cheese; cook over medium heat, stirring until smooth.

Add broccoli and pimiento and bring to a boil.  Reduce heat and simmer 2 minutes or until tender crisp.  Serve over rice or pasta.

Notes:
- I probably used 1/3 cup each of cheddar and Swiss cheeses.
- Fresh broccoli will take longer than 2 minutes to cook.  You could always parboil it it ahead of time if you want.