Monday, April 4, 2011

Cheesy Broccoli Pasta

I didnt have enough of one type of pasta in my pantry so I used the remaining pasta in 3 different boxes.
3 cups uncooked whole wheat pasta
2 cups fresh broccoli florets
2 TBSP butter
2 TBSP plus 1 tsp all-purpose flour
1-1/4 cups chicken broth
1/2 cup fat- free half- and- half
4 oz process cheese (Velveeta), cubed
1 tsp garlic-herb seasoning blend
1/4 tsp salt
2-1/2 cups cubed cooked chicken breast
1/2 cup shredded cheddar cheese
In a large saucepan, cook pasta according to pkg directions, adding the broccoli during the last few minutes of cooking, drain.
In a large skillet, melt butter. Combine flour and broth until smooth; stir into pan. Add half-and-half. Bring to a boil; cook and stir for 1 min or until thickened. Add the process cheese, seasoning blend and salt; stir until smooth. Stir in pasta mixture and chicken; heat through.
Remove from heat; sprinkle with cheddar cheese. Cover and let stand for 5 min or until cheese is melted.

Oh Soooooo Good!

Really easy to make and better than what you can buy.

1 prebaked 12 in thin whole wheat pizza crust
1/2 cup reduced-fat ranch salad dressing
6 slices reduced-fat provolone cheese
2 cups shredded cooked chicken breast (I used one cut up chicken breast instead)
1 medium tomato, thinly sliced or chopped
2 green onions, thinly sliced or chopped
1 TBSP grated Parmesan cheese

Place crust on an ungreased pizza pan; spread with salad dressing. Top with provolone cheese, chicken, tomato and onions. Sprinkle with Parmesan cheese. Bake at 450 for 10-12 min or until cheese is melted and edges are lightly browned.

Friday, March 4, 2011

Gobble Gobble Pot Pie

I used left over seasoned turkey that made this so good!

1/3 cup butter

1/2 cup onion, coarsely chopped

1/2 cup carrot, coarsely chopped

1/2 cup frozen peas, thawed

1/2 cup frozen corn, thawed

1/2 cup celery, coarsely chopped

1/2 cup flour

2 cups chicken broth

1 cup half and half or milk

1 tsp salt

1/8 tsp pepper

4 cups cooked chicken

Saute vegetables in butter 10 min. Stir in flour and add milk and broth. Add chicken and put in a 2 qt shallow baking dish. Roll pastry to cover dish and brush with 2 egg yolk beaten with 1 T cream or milk. Bake at 375 for 35-40 min or until bubbly and crust is golden brown.


2 1/2 cups flour

1 tsp salt

1 cup shortening

Mix until crumbly and add 1/3 cups cold water, 1 beaten egg and 1 T vinegar. Roll on floured board.

Pizza Pizza!

This recipe was simple, quick, and pleased all 3 of us. You can put whatever toppings you like.

2 cups Original Bisquick mix

1/4 cup grated Parmesan cheese

1/2 cup water

1/2 tsp Italian seasoning

1/2 pkg sliced pepperoni, cut in half or whatever meat topping you like

1/2 cup shredded mozzarella cheese

Any other toppings desired

Pizza sauce, heated, if desired

Heat oven to 400. Generously grease bottom and sides of pan (9x9x2 works well) with shortening.

Stir Bisquick, Parmesan cheese, water, Italian seasoning and meat of choice until moistened; spread on bottom of pan. Sprinkle with mozarella cheese. Top with remaining toppings.

Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted. Serve warm with pizza sauce if desired.

Wednesday, February 16, 2011

Best-Ever Chicken Fajita Chowder

The name of this dish says it all. We ate the leftovers so fast that I almost forgot to take a picture. This is what was left in my daughters bowl. Hope this gives an idea of how tasty it really is.
1 pound boneless chicken breasts, chopped
1 EACH medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 TBSP olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce (I used mild)
1/4 cup canned chopped green chilies
1/4 tsp salt
1 cup shredded Mexican cheese blend
1 cup (8 oz) sour cream
tortilla chips
Over medium-high heat, cook and stir chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies, and salt. Bring to a boil. Reduce heat; over and simmer for 40 min or until rice is tender. (Probably because of the rice I used, it took a lot longer to cook than 40 min).
Remove from heat. Stir in cheese and sour cream until cheese it melted. Top with tortilla chips.

Barley Beef Skillet

Healthy and filling are two words I would use to describe this dish.
1 lb lean ground beef or ground turkey would probably taste ok
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 oz) reduced-sodium beef broth
1 can (8 oz) tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp pepper
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer for 45 min or until barley is tender.

Bacon Chicken Alfredo

My husband made this recipe and did a good job. It took him a lot longer than he wanted it to. He left out the spinach because he thinks cooked spinach is gross all wilted.

1 pkg (16 oz) whole wheat fettuccine (I didnt use that much cause it makes a ton!)
8 bacon strips, chopped (use turkey bacon to be healthier) My husband used regular bacon and cooked it real slow so it turned out good and not all fatty.
1 lb boneless skinless chicken breasts, cubed
1/2 tsp salt, divided
1/4 tsp pepper
2 garlic cloves, minced
1 TBSP butter
3 TBSP cornstarch
3 cups milk
1 cup half and half cream
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided (I substituted another kind of cheese)
1/2 tsp Italian seasoning

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over low-medium heat until crisp. Remove to paper towels to drain.

2. Sprinkle chicken with 1/4 tsp salt and pepper. Cook chicken in garlic in butter over medium heat until meat is no longer pink; remove and keep warm.

3. Combine cornstartch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.

4. Drain the fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.