Friday, September 7, 2007
Fettucine Alfredo
Melt 1 stick butter in saucepan. Saute 1/2 small chopped onion and 2 chopped garlic cloves. Add 1 pint heavy whipping cream and stir on low to medium heat until thickened. Add 1 cup shredded parmesan cheese and stir until melted. Serve with fettucine pasta. Alternative: serve with grilled chicken or shrimp.
Tuesday, September 4, 2007
Preschool Food
I'm wondering if you guys have any great ideas for preschool lunches. I had a hard time thinking of anything to make for the baby this morning since I usually just give him bites of whatever I'm eating which is usually leftovers. Last year I made lots of wraps for Jackson's lunch with turkey and cheese, peanut butter and carrots, or our new favorite turkey with hummus and feta. He nevers complains, but I do feel bad making him the same thing over and over. Any suggestions?
Monday, September 3, 2007
Chicken Potato Bake
1 (3 pound) broiler-fryer chicken, cut up
1 pound red potatoes, cut into chunks
1/2 cup prepared Italian dressing
1 tablespoon Italian seasoning
1/2 cup grated Parmesan cheese
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 of the italian seasoning, 1/2 of the italian dressing and 1/2 of the parmesan cheese. Arrange potatoes around/over chicken. Sprinkle with remaining Italian seasoning, italian dressing and Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
I used 4-5 boneless, skinless chicken breasts instead as I don't care for dark meat much. I also used peeled and cubed russet potatoes because that is what I had on hand. We really enjoyed this and it was super easy! My sister plans to try it in the crock pot...
1 pound red potatoes, cut into chunks
1/2 cup prepared Italian dressing
1 tablespoon Italian seasoning
1/2 cup grated Parmesan cheese
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 of the italian seasoning, 1/2 of the italian dressing and 1/2 of the parmesan cheese. Arrange potatoes around/over chicken. Sprinkle with remaining Italian seasoning, italian dressing and Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
I used 4-5 boneless, skinless chicken breasts instead as I don't care for dark meat much. I also used peeled and cubed russet potatoes because that is what I had on hand. We really enjoyed this and it was super easy! My sister plans to try it in the crock pot...
Pasta Bake
INGREDIENTS
1 (16 ounce) package rotini pasta
1/2 pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese
DIRECTIONS
In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish.
In a preheated 425 degree F oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
1 (16 ounce) package rotini pasta
1/2 pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese
DIRECTIONS
In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish.
In a preheated 425 degree F oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
Chicken Salad with Grapes and Pecans
Prep: 20 min., Chill: 1 hr
Ingredients
1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Preparation
1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve on bread of your choice.
Ingredients
1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Preparation
1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve on bread of your choice.
Amy's Chicken and Dumplings
Chicken and Dumplings – 1 1/2 cups milk
1 bag frozen green peas
1 package chicken tenders (cooked and cut up)
1-2 cans condensed cream of mushroom soup
1 cup Original Bisquick
1/3 cup milkSoCook the chicken, save the broth, cut up the chicken
depending on how much broth you have (and how soupy or thick you want it to be), you may want to use all the broth or get rid of some of it
Add the 1 1/2 cups milk and the soup to the broth and boil; mash up the soup until it is smooth
Put the chicken back in the liquid
Make the dumplings using Bisquick and 1/3 cup milk. We like a lot so I usually double this.
Add the dumplings by spoonfuls into the liquid on top of the chicken (I just drop them on top and they kind of sit there while they cook)
Cook uncovered over low about 10 minutes
Cover and cook 10 more minutes. I cook the peas separately, and either serve them on the side or mix them in when I serve them
1 bag frozen green peas
1 package chicken tenders (cooked and cut up)
1-2 cans condensed cream of mushroom soup
1 cup Original Bisquick
1/3 cup milkSoCook the chicken, save the broth, cut up the chicken
depending on how much broth you have (and how soupy or thick you want it to be), you may want to use all the broth or get rid of some of it
Add the 1 1/2 cups milk and the soup to the broth and boil; mash up the soup until it is smooth
Put the chicken back in the liquid
Make the dumplings using Bisquick and 1/3 cup milk. We like a lot so I usually double this.
Add the dumplings by spoonfuls into the liquid on top of the chicken (I just drop them on top and they kind of sit there while they cook)
Cook uncovered over low about 10 minutes
Cover and cook 10 more minutes. I cook the peas separately, and either serve them on the side or mix them in when I serve them
Bobby Flay's Red Chile-Citrus Marinated Chicken Breasts
Marinade: 1 cup fresh orange juice 1 cup fresh lime juice 1/2 cup fresh lemon juice 1/4 cup ancho chile powder 2 tablespoons paprika 4 cloves garlic, coarsely chopped 1 cup
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. olive oil. Serve with roasted potatoes and chips and salsa.
Roasted potatoes- Cut up red potatoes into 4ths. Put in ziploc bag and marinade with olive oil, and seasonings of your choice. I used a chipoltle grill seasoning. Place in roasting pan and cook for 45 minutes our until golden brown.
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. olive oil. Serve with roasted potatoes and chips and salsa.
Roasted potatoes- Cut up red potatoes into 4ths. Put in ziploc bag and marinade with olive oil, and seasonings of your choice. I used a chipoltle grill seasoning. Place in roasting pan and cook for 45 minutes our until golden brown.
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