Adapted slightly from Simple & Delicious (Dec./Jan. 2012), page 21.
Prep: 5-10 min. / Cook: 25-30 min.
Serves: 8
3 tsp. garlic powder
3 tsp. chili powder
1 tsp. salt
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/4 tsp. cayenne pepper
8 boneless skinless chicken breasts (5 oz. each)
6 Tbs. honey
2 tsp. cider vinegar
Combine first six ingredients; rub over chicken. Transfer to a greased 10x15" baking pan. Bake at 375F for 25-30 minutes or until juices run clear.
Combine the honey and vinegar; baste over chicken during the last 10 minutes of cooking.
Showing posts with label simple and delicious. Show all posts
Showing posts with label simple and delicious. Show all posts
Monday, March 5, 2012
Wednesday, June 15, 2011
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.
Prep: 15 min / Cook: 30 min
Yield: 4-6 servings
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.
Tuesday, June 14, 2011
Skillet Ziti with Chicken and Broccoli
Adapted from Simple and Delicious (Feb./March 2011, page 30).
Prep: 20 min / Cook: 20-30 min.
Yield: 4-6 servings
1 lb. chicken, cut into short 1/4" strips
1 Tbs. butter
1 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2 1/2 cups uncooked ziti (I used mini)
1 bunch broccoli, cut into florets
1 red bell pepper, roasted and chopped or julienned*
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Sprinkle chicken with salt and pepper, if desired. Saute in a large skillet in butter until no longer pink. Remove.
In the same skillet, saute onion in olive oil until tender. Add garlic, pepper flakes, and oregano; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cover and cook 7-8 minutes or until ziti is tender, stirring occasionally. Add zucchini and red peppers during last 5 minutes of cooking.
Return chicken to skillet; heat through. Sprinkle with cheese. Season with salt and pepper to taste.
*Brush bell pepper with olive oil and season with salt and pepper. Roast in a 375F oven for about 15-20 minutes, rotating about every 5 minutes. Allow to cool slightly before removing stem, seeds, skin, etc.
Notes:
- You can buy jars of roasted red peppers if you don't want to roast it yourself. The original recipe called for 1 cup.
- The "sauce" is a little thin, but it really didn't bother me. I don't think it was supposed to be a sauce in the sense that Alfredo and marinara are--you know, thick and obviously there.
Prep: 20 min / Cook: 20-30 min.
Yield: 4-6 servings
1 Tbs. butter
1 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2 1/2 cups uncooked ziti (I used mini)
1 bunch broccoli, cut into florets
1 red bell pepper, roasted and chopped or julienned*
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Sprinkle chicken with salt and pepper, if desired. Saute in a large skillet in butter until no longer pink. Remove.
In the same skillet, saute onion in olive oil until tender. Add garlic, pepper flakes, and oregano; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cover and cook 7-8 minutes or until ziti is tender, stirring occasionally. Add zucchini and red peppers during last 5 minutes of cooking.
Return chicken to skillet; heat through. Sprinkle with cheese. Season with salt and pepper to taste.
*Brush bell pepper with olive oil and season with salt and pepper. Roast in a 375F oven for about 15-20 minutes, rotating about every 5 minutes. Allow to cool slightly before removing stem, seeds, skin, etc.
Notes:
- You can buy jars of roasted red peppers if you don't want to roast it yourself. The original recipe called for 1 cup.
- The "sauce" is a little thin, but it really didn't bother me. I don't think it was supposed to be a sauce in the sense that Alfredo and marinara are--you know, thick and obviously there.
Tuesday, January 4, 2011
Sesame Shrimp and Rice
Adapted from Simple & Delicious (Aug./Sept. 2010), page 51.
Prep./Total Time: 10 min.
Yield: 4-5 servings
2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.
Notes:
- I debate whether I'd include the pineapple next time or not. If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.
Prep./Total Time: 10 min.
Yield: 4-5 servings
2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.
Notes:
- I debate whether I'd include the pineapple next time or not. If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.
Monday, September 13, 2010
Squash and Veggie Couscous
Adapted from Simple and Delicious (June/July 2010), page 24.
Prep/Total: 25 min.
Yield: 4 servings
1 1/4 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.
Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.
Prep/Total: 25 min.
Yield: 4 servings
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.
Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.
Tuesday, August 31, 2010
Glazed Salmon
From Simple and Delicious (Jan./Feb. 2010), page 23.
Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings
We really liked this recipe--the sauce was wonderful and really complemented the salmon, adding to it but not overpowering it. Delicious! It's amazing to think that it's so easy and calls for so few ingredients, which is always a plus.
4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin
Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein
Notes:
- There's not really a reason to measure out the salt and pepper in this case. Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!
Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings
4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin
Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein
Notes:
- There's not really a reason to measure out the salt and pepper in this case. Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!
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.
Prep/Total Time: 30 min.
Yield: 4-6 servings
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.
Thursday, August 26, 2010
Garlic-Herb Braid
From Simple and Delicious (Jan./Feb. 2010), page 58.
Prep: 20 min. + rising / Bake: 20 min.
Yield: 1 loaf (16 slices)
I do not have a talent for yeast breads, but this was seriously one of the best endeavors I ever made in that area. Although it takes a little while (for rising), this bread is actually quite easy to make and well worth the effort. It is delicious!
4 to 4 1/2 cups all-purpose flour
3 Tbs. sugar
2 pkg. (1/4 oz. each) quick-rise yeast
2 tsp. dried basil
1 3/4 tsp. dill weed
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
2/3 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbs. butter, melted
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and seasonings. In a small saucepan, heat the milk, water, and cubed butter to 120-130F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; kneed until sooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15" rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375F for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
Notes:
- I used rapid-rise yeast, which I think is the same as quick-rise.
- Because I love basil, it is possible that I was a little heavy handed on the 2 tsp. that the recipe calls for.
- Did I crush my dried rosemary? No, but perhaps doing so would release more flavor . . . ?
- I never buy 2% milk, but for the sake of posting the published nutrition facts, I've been specific.
- I did all the mixing in my Kitchen-Aid using the paddle attachment. Typically I'd switch to the dough hook after a while, but I decided to actually knead the bread by hand this time where the recipe calls for it.
- The temperature of the liquids is actually important--not warm enough and your yeast won't do the job; too warm and you'll kill it. I clipped a meat thermometer inside my pot to watch the temperature, making sure that it didn't touch the bottom of the pan. Be careful once things reach the right temperature, though; I had to let mine cool down a little before adding it to the dry ingredients because things got hot quickly.
- I'm pretty sure I ended up using all 4 1/2 cups of flour, but don't assume that you will. I've learned that sometimes you need it all and sometimes you don't. Perhaps it depends on the weather.
- My ropes weren't quite long enough, I think, because I was only able to get three braids out of them. The picture in the magazine has five, which looks so much cooler.
Prep: 20 min. + rising / Bake: 20 min.
Yield: 1 loaf (16 slices)
4 to 4 1/2 cups all-purpose flour
3 Tbs. sugar
2 pkg. (1/4 oz. each) quick-rise yeast
2 tsp. dried basil
1 3/4 tsp. dill weed
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
2/3 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbs. butter, melted
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and seasonings. In a small saucepan, heat the milk, water, and cubed butter to 120-130F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; kneed until sooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15" rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375F for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
Nutrition Facts:
1 slice = 169 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 257 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Notes:
- I used rapid-rise yeast, which I think is the same as quick-rise.
- Because I love basil, it is possible that I was a little heavy handed on the 2 tsp. that the recipe calls for.
- Did I crush my dried rosemary? No, but perhaps doing so would release more flavor . . . ?
- I never buy 2% milk, but for the sake of posting the published nutrition facts, I've been specific.
- I did all the mixing in my Kitchen-Aid using the paddle attachment. Typically I'd switch to the dough hook after a while, but I decided to actually knead the bread by hand this time where the recipe calls for it.
- The temperature of the liquids is actually important--not warm enough and your yeast won't do the job; too warm and you'll kill it. I clipped a meat thermometer inside my pot to watch the temperature, making sure that it didn't touch the bottom of the pan. Be careful once things reach the right temperature, though; I had to let mine cool down a little before adding it to the dry ingredients because things got hot quickly.
- I'm pretty sure I ended up using all 4 1/2 cups of flour, but don't assume that you will. I've learned that sometimes you need it all and sometimes you don't. Perhaps it depends on the weather.
- My ropes weren't quite long enough, I think, because I was only able to get three braids out of them. The picture in the magazine has five, which looks so much cooler.
Thursday, July 15, 2010
Chipotle-Marmalade Chicken
From Simple and Delicious (Jan./Feb. 2010), page 42.
Serves 4.
4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 Tbs. canola oil
1 Tbs. balsamic vinegar
1 Tbs. minced chipotle pepper in adobo sauce
1 Tbs. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 Tbs. cold water
Sprinkle chicken with salt and pepper. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder, and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Notes:
- I honestly can't say how much my chicken breast halves weighed, come on! I cut two big Costco chicken breast halves in half and also used a whole smaller one.
- Just make sure everything fits in your slow cooker according to the directions it came with--who cares if it's exactly 4 quarts?
- This just occurred to me: You add 1 Tbs. canola oil, and then you end up skimming it off. I bet you could just leave it out of the recipe entirely and be fine. Next time I'll try that.
Serves 4.
1/4 tsp. salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 Tbs. canola oil
1 Tbs. balsamic vinegar
1 Tbs. minced chipotle pepper in adobo sauce
1 Tbs. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 Tbs. cold water
Sprinkle chicken with salt and pepper. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder, and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts:
1 chicken breast half with 1/3 cup sauce = 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein.
Notes:
- I honestly can't say how much my chicken breast halves weighed, come on! I cut two big Costco chicken breast halves in half and also used a whole smaller one.
- Just make sure everything fits in your slow cooker according to the directions it came with--who cares if it's exactly 4 quarts?
- This just occurred to me: You add 1 Tbs. canola oil, and then you end up skimming it off. I bet you could just leave it out of the recipe entirely and be fine. Next time I'll try that.
Tuesday, March 16, 2010
Chicken Tortellini Alfredo
From Simple and Delicious (March/April 2010), page 48.
Prep: 10 minutes / Total: about 30 minutes
Serves 4.
1 pkg. (9 oz.) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1 cup fresh baby carrots
3 Tbs. olive oil, divided
1 large onion, cut into wedges
1 1/2 tsp. minced garlic
3/4 lb. boneless skinless chicken breasts, cut into strips
1 jar (15 oz.) Alfredo sauce
1/4 tsp. Italian seasoning
1/4 tsp. dried basil
1/4 tsp. dried oregano
Cook the tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tsp. oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion, and garlic; saute vegetables 3-4 minutes longer or until the vegetables are tender. Remove vegetables and keep warm.
In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; ad to chicken mixture. Toss to coat.
Notes:
- I used half of a 19 oz. package of frozen cheese tortellini.
- I totally estimated my vegetable amounts. My guess is I probably used at least 1/2 cup more each of broccoli, carrots, and mushrooms.
- Instead of tossing in the carrots whole, I sliced them. Who wants whole baby carrots in a pasta dish?
- One large onion seemed like a lot to me, so I used what would probably equal a small onion (or a little less).
- I never measure garlic except by cloves. I used one clove for this recipe, which I'm sure was less than what it called for. Still, I think it was enough.
- Again, don't weigh my chicken--I count out chicken breasts. This recipe was a two Costco-sized chicken breast recipe, which is usually how much I use when approximately a pound is called for.
- I didn't have a full jar of Alfredo sauce, so I used what I had and added a few spoonfuls of the chunky mushroom spaghetti sauce I had. Mmmm.
- Perhaps I wasn't in a measuring mood--I didn't measure the spices either! I think I used close to the right amounts for Italian seasoning and oregano, but I can never stick to the called-for amounts of basil because I love it so much. I probably used about 1/2 tsp.
- I would really recommend timing your tortellini so it finishes cooking just in time to add it. I cooked mine at the beginning without checking the package to see how long it would take, so it ended up hanging out in the strainer while everything else finished. The pasta I used should probably have started cooking when the chicken did.
- To make meatless, omit chicken and increase vegetables, especially mushrooms.
Prep: 10 minutes / Total: about 30 minutes
Serves 4.
2 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1 cup fresh baby carrots
3 Tbs. olive oil, divided
1 large onion, cut into wedges
1 1/2 tsp. minced garlic
3/4 lb. boneless skinless chicken breasts, cut into strips
1 jar (15 oz.) Alfredo sauce
1/4 tsp. Italian seasoning
1/4 tsp. dried basil
1/4 tsp. dried oregano
Cook the tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tsp. oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion, and garlic; saute vegetables 3-4 minutes longer or until the vegetables are tender. Remove vegetables and keep warm.
In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; ad to chicken mixture. Toss to coat.
Notes:
- I used half of a 19 oz. package of frozen cheese tortellini.
- I totally estimated my vegetable amounts. My guess is I probably used at least 1/2 cup more each of broccoli, carrots, and mushrooms.
- Instead of tossing in the carrots whole, I sliced them. Who wants whole baby carrots in a pasta dish?
- One large onion seemed like a lot to me, so I used what would probably equal a small onion (or a little less).
- I never measure garlic except by cloves. I used one clove for this recipe, which I'm sure was less than what it called for. Still, I think it was enough.
- Again, don't weigh my chicken--I count out chicken breasts. This recipe was a two Costco-sized chicken breast recipe, which is usually how much I use when approximately a pound is called for.
- I didn't have a full jar of Alfredo sauce, so I used what I had and added a few spoonfuls of the chunky mushroom spaghetti sauce I had. Mmmm.
- Perhaps I wasn't in a measuring mood--I didn't measure the spices either! I think I used close to the right amounts for Italian seasoning and oregano, but I can never stick to the called-for amounts of basil because I love it so much. I probably used about 1/2 tsp.
- I would really recommend timing your tortellini so it finishes cooking just in time to add it. I cooked mine at the beginning without checking the package to see how long it would take, so it ended up hanging out in the strainer while everything else finished. The pasta I used should probably have started cooking when the chicken did.
- To make meatless, omit chicken and increase vegetables, especially mushrooms.
Thursday, November 13, 2008
Mexican Lasagna
From Simple and Delicious (Sept./Oct. 2007), page 56.
Prep: 25 min. / Bake: 40 min. + standing
Yield: 10-12 servings
1 cup chopped onion
1 tsp. minced garlic
1 Tbs. vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
½ cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican blend cheese
In a large skillet, cook onion and garlic in oil over medium heat until tender.
Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
Meanwhile, in a small bowl, combine the eggs, ricotta cheese, and cilantro.
Spread ¾ cup chicken mixture into a greased 9x13” baking dish. Layer with three noodles, 2/3 cup ricotta mixture, ¾ cup mixture chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce, and shredded cheese.
Cover and bake at 375°F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts:
1 piece (1/12 lasagna), = 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein
Prep: 25 min. / Bake: 40 min. + standing
Yield: 10-12 servings
1 tsp. minced garlic
1 Tbs. vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
½ cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican blend cheese
In a large skillet, cook onion and garlic in oil over medium heat until tender.
Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
Meanwhile, in a small bowl, combine the eggs, ricotta cheese, and cilantro.
Spread ¾ cup chicken mixture into a greased 9x13” baking dish. Layer with three noodles, 2/3 cup ricotta mixture, ¾ cup mixture chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce, and shredded cheese.
Cover and bake at 375°F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts:
1 piece (1/12 lasagna), = 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein
Turkey Tostadas
From Simple and Delicious (Sept./Oct. 2007), page 26.
Prep/Total Time: 25 min.
Yield: 6 servings
1 package (20 oz.) lean ground turkey
½ cup chopped onion
½ cup chopped green pepper
1 tsp. vegetable or canola oil
¾ cup water
1 envelope taco seasoning (or 3 1/2 Tbs. Homemade Taco Seasoning Mix)
1 can (15.5 oz.) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup (4 oz.) shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado
In a large skillet, cook the turkey, onion, and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning, and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
On each tostada shell, layer lettuce, turkey mixture, cheese, tomato, and avocado. Serve immediately.
Prep/Total Time: 25 min.
Yield: 6 servings
1 package (20 oz.) lean ground turkey
½ cup chopped onion
½ cup chopped green pepper
1 tsp. vegetable or canola oil
¾ cup water
1 envelope taco seasoning (or 3 1/2 Tbs. Homemade Taco Seasoning Mix)
1 can (15.5 oz.) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup (4 oz.) shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado
In a large skillet, cook the turkey, onion, and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning, and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
On each tostada shell, layer lettuce, turkey mixture, cheese, tomato, and avocado. Serve immediately.
Tender Chicken for Two
From Simple and Delicious (May/June 2007), page 21.
Prep/Total Time: 30-40 min.
Yield: 2 servings
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons vegetable or canola oil
½ cup chopped onions
½ cup sliced mushrooms
½ cup chopped green pepper
½ cup ketchup
¼ cup water
¼ cup sherry or chicken broth
Hot cooked rice
Place the flour, salt, and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3½-4 minutes on each side. Remove and keep warm.
In the same skillet, sauté the onion, mushrooms, and green pepper until crisp-tender. Stir in the ketchup, water, and sherry or broth. Add chicken; cook, uncovered over medium heat for 14-16 minutes or until juices run clear and sauce is thickened.
Prep/Total Time: 30-40 min.
Yield: 2 servings
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons vegetable or canola oil
½ cup chopped onions
½ cup sliced mushrooms
½ cup chopped green pepper
½ cup ketchup
¼ cup water
¼ cup sherry or chicken broth
Hot cooked rice
Place the flour, salt, and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3½-4 minutes on each side. Remove and keep warm.
In the same skillet, sauté the onion, mushrooms, and green pepper until crisp-tender. Stir in the ketchup, water, and sherry or broth. Add chicken; cook, uncovered over medium heat for 14-16 minutes or until juices run clear and sauce is thickened.
Creamy Chicken and Pasta
From Simple and Delicious (March/April 2006), page 29.
Prep/Total Time: 30 min
Yield: 5 servings
2 cups uncooked penne or medium tube pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
½ cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
¼ teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Notes:
- Meatless Version: Omit chicken and double mushrooms.
- Make it Healthier: Replace the cream with fat-free half and half.
Nutrition Facts:
1 cup = 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.
Prep/Total Time: 30 min
Yield: 5 servings
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
½ cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
¼ teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Notes:
- Meatless Version: Omit chicken and double mushrooms.
- Make it Healthier: Replace the cream with fat-free half and half.
Nutrition Facts:
1 cup = 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.
Wednesday, November 12, 2008
Chicken Wellington
From Simple and Delicious (March/April 2006), page 9.
Prep: 30 min. / Bake: 20 min. + standing
Yield: 4 servings.
Chicken:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
½ teaspoon rubbed sage
¼ teaspoon salt
½ teaspoon pepper
2 packages (15 oz each) refrigerated pie pastry
1 egg, lightly beaten
Sauce:
1 ¼ teaspoons chicken boullion granules
1 ¼ cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth
Flatten chicken to ¼-inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.
Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter. Unroll pastry sheets; cut each into a 9-inch square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.
Place on a greased baking sheet; brush with egg. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.
Meanwhile, dissolve boullion in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in boullion and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts:
1 serving = 697 calories, 45 g fat (20 g saturated fat), 127 mg cholesterol, 956 mg sodium, 56 g carbohydrate, trace fiber, 15 g protein
Prep: 30 min. / Bake: 20 min. + standing
Yield: 4 servings.
Chicken:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
½ teaspoon rubbed sage
¼ teaspoon salt
½ teaspoon pepper
2 packages (15 oz each) refrigerated pie pastry
1 egg, lightly beaten
Sauce:
1 ¼ teaspoons chicken boullion granules
1 ¼ cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth
Flatten chicken to ¼-inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.
Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter. Unroll pastry sheets; cut each into a 9-inch square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.
Place on a greased baking sheet; brush with egg. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.
Meanwhile, dissolve boullion in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in boullion and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts:
1 serving = 697 calories, 45 g fat (20 g saturated fat), 127 mg cholesterol, 956 mg sodium, 56 g carbohydrate, trace fiber, 15 g protein
Apricot Chicken
From Simple and Delicious (March/April 2006), page 33.
Yield: 4 servings
½ cup apricot preserves (or jam)
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
½ cup salted cashews
Hot cooked rice
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes.
Serve with rice.
Nutrition Facts:
1 cup = 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein
Notes:
- I ended up having to microwave my chicken longer than it says, but that might be because my “shallow dish” was more of a not-so-shallow bowl.
- Unless you plan on not having leftovers, I would recommend adding the cashews just before eating. If they sit until the next meal, they’ll get soggy.
Yield: 4 servings
½ cup apricot preserves (or jam)
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
½ cup salted cashews
Hot cooked rice
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes.
Serve with rice.
Nutrition Facts:
1 cup = 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein
Notes:
- I ended up having to microwave my chicken longer than it says, but that might be because my “shallow dish” was more of a not-so-shallow bowl.
- Unless you plan on not having leftovers, I would recommend adding the cashews just before eating. If they sit until the next meal, they’ll get soggy.
Caribbean Rice and Shrimp
From Simple and Delicious (March/April 2006), page 8.
Prep/Total Time: 25 min
Yield: 4 servings
1 package (8 oz) Caribbean rice mix
6 cups water
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped
Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp, and tomato to rice; toss gently.
Nutrition Facts:
1 1/2 cups = 352 calories, 8 g fat (4 g saturated fat), 183 mg cholesterol, 1278 mg sodium, 47 g carbohydrate, 2 g fiber, 23 g protein.
Prep/Total Time: 25 min
Yield: 4 servings
1 package (8 oz) Caribbean rice mix
6 cups water
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped
Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp, and tomato to rice; toss gently.
Nutrition Facts:
1 1/2 cups = 352 calories, 8 g fat (4 g saturated fat), 183 mg cholesterol, 1278 mg sodium, 47 g carbohydrate, 2 g fiber, 23 g protein.
Chicken In a Hurry
From Simple and Delicious (March/April 2006), page 37.
Prep: 20 min. / Cook: 10 min.
Yield: 4 servings
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter, softened
3 tablespoons sharp American cheese spread
2 tablespoons chopped green chilies
2 teaspoons dried minced onion
¼ teaspoon salt
¼ cup butter, melted
1 cup softened bread crumbs
Flatten chicken to ¼-inch thickness. In a small bowl, combine the butter, cheese spread, chilies, onion, and salt. Spread 2 tablespoons on each chicken breast half; roll up and secure with toothpicks. Place butter and bread crumbs in separate shallow bowls. Dip chicken rolls in butter, then coat with crumbs.
Place in a greased 8-in. square microwave-safe dish. Cover and microwave on high for 10 minutes or until chicken juices run clear. Discard toothpicks.
Nutrition Facts:
1 serving = 368 calories, 25 g fat (15 g saturated fat), 87 mg cholesterol, 1013 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g protein.
Prep: 20 min. / Cook: 10 min.
Yield: 4 servings
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter, softened
3 tablespoons sharp American cheese spread
2 tablespoons chopped green chilies
2 teaspoons dried minced onion
¼ teaspoon salt
¼ cup butter, melted
1 cup softened bread crumbs
Flatten chicken to ¼-inch thickness. In a small bowl, combine the butter, cheese spread, chilies, onion, and salt. Spread 2 tablespoons on each chicken breast half; roll up and secure with toothpicks. Place butter and bread crumbs in separate shallow bowls. Dip chicken rolls in butter, then coat with crumbs.
Place in a greased 8-in. square microwave-safe dish. Cover and microwave on high for 10 minutes or until chicken juices run clear. Discard toothpicks.
Nutrition Facts:
1 serving = 368 calories, 25 g fat (15 g saturated fat), 87 mg cholesterol, 1013 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g protein.
Short Thyme Broccoli
From Simple and Delicious (March/April 2006), page 9.
Prep/Total Time: 15 min
1/2 pound fresh broccoli florets
1 tablespoon olive oil
3/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon salt
Place the broccoli and 1in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the oil, lemon juice, salt, and thyme. Drain broccoli; toss with oil mixture.
Nutrition Facts:
3/4 cup = 45 calories, 4 g fat (trace saturated fat), 0 mg cholesterol, 88 mg sodium, 3 g carbohydrate, 2 g fiber, 2 g protein.
Prep/Total Time: 15 min
1/2 pound fresh broccoli florets
1 tablespoon olive oil
3/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon salt
Place the broccoli and 1in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the oil, lemon juice, salt, and thyme. Drain broccoli; toss with oil mixture.
Nutrition Facts:
3/4 cup = 45 calories, 4 g fat (trace saturated fat), 0 mg cholesterol, 88 mg sodium, 3 g carbohydrate, 2 g fiber, 2 g protein.
Pepper Jack Chicken Pasta
From Simple and Delicious (Sept./Oct. 2006), page 37.
Prep/Total Time: 30 min.
3 cups uncooked mostaccioli (penne pasta works just fine)
1 small onion, chopped
1 sweet red bell pepper, chopped
½ teaspoon minced garlic
1 tablespoon vegetable or canola oil
1 can (10.75 ounces) condensed Southwest style pepper Jack soup, undiluted
1 package (20 ounces) ready-to-use Southwestern chicken strips (Fajita-style work fine)
¾ cup water
1 can (15 ounces) black beans, rinsed and drained
¼ cup shredded Monterey Jack cheese, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the onion, red pepper, and garlic in oil until tender. Stir in the soup, chicken, and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans; heat through. Drain pasta; add to skillet and toss with chicken mixture. Sprinkle with cheese if desired.
Notes:
Prep/Total Time: 30 min.
1 small onion, chopped
1 sweet red bell pepper, chopped
½ teaspoon minced garlic
1 tablespoon vegetable or canola oil
1 can (10.75 ounces) condensed Southwest style pepper Jack soup, undiluted
1 package (20 ounces) ready-to-use Southwestern chicken strips (Fajita-style work fine)
¾ cup water
1 can (15 ounces) black beans, rinsed and drained
¼ cup shredded Monterey Jack cheese, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the onion, red pepper, and garlic in oil until tender. Stir in the soup, chicken, and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans; heat through. Drain pasta; add to skillet and toss with chicken mixture. Sprinkle with cheese if desired.
Notes:
- If you can't find the southwest pepper jack soup, you can use Campbell's fiesta nacho cheese soup and add several handfuls of shredded pepper jack cheese to achieve a similar flavor. If you can't find either of those, use cheddar cheese soup and up the added cheese.
- Instead of ready-to-use chicken strips, I thinly slice two half breasts (Sam's Club size) and saute them in a little oil with a tablespoon or two of taco seasoning. I tend to cook the chicken, onions, and garlic together, and then add the bell pepper when the chicken is almost cooked.
- Meatless Version: Omit chicken. Increase bell peppers and black beans, or add another type of bean.
Nutrition Facts:
1 2/3 cups = 343 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 753 mg sodium, 47 g carbohydrate, 5 g fiber, 22 g protein.
- Meatless Version: Omit chicken. Increase bell peppers and black beans, or add another type of bean.
Nutrition Facts:
1 2/3 cups = 343 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 753 mg sodium, 47 g carbohydrate, 5 g fiber, 22 g protein.
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