What We Ate Tonight
Since it has been forrrrrrrrrrever since I posted a new recipe…I thought I would give you a gazillion of them…in case you wanted them 🙂
Grilled Chicken and Creamy Corn
2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn (or canned)
4 boneless, skinless chicken breast
1/3 c. sour cream
¼ c. shredded fresh basil
Combine oil and paprika in a bowl. Bush corn and chicken with the mixture. Lightly sprinkle salt and pepper. Grill over med coals for 12-15 min. turning only once.
Carefully cut kernels from cob. Transfer to bowl and stir in sour cream. Season with salt and pepper and add milk to desired creaminess. Slice chicken and serve with corn topped with shredded basil.
Southwest Chicken Wraps-Thank you Tatia for this one!!!
1 cooked chicken (I get a rotisserie), diced up
1 can black beans (rinsed)
1 cup cooked rice (add more if desired)
4 scallions thinly sliced
2-3 medium tomatoes, seeded and chopped (I use a can 🙂
1 jalapeno (optional)
¼ cup white vinegar
3 Tbs. olive oil
1 tsp. ground cumin
1 chopped avocado (optional)
Mix it all together and you can serve in a warm tortilla or on fresh greens
Baked Chicken Lasagna Rolls
2 cups ricotta cheese
1 ¼ cup Mozzarella
¼ cup parmesan
1 tsp garlic powder
¼ cup fresh, chopped parsley
½ teaspoon salt
½ teaspoon pepper
2 cups shredded, cooked chicken breast (I use rotisserie) or use ground beef
8-10 cooked lasagna noodles
1 ½ cup pasta sauce
Mix first 9 ingredients together saving ¼ cup of the mozzarella. Lay lasagna out flat atop plastic wrap and top each noodle with ¼ cup micxture and roll.
In a casserole dish, pour a little sauce to line the dish. Lay each roll (seam side down) in the dish and then cover with sauce and top with cheese. Bake at 375 for 20 minutes.
Olive Garden® Zuppa Toscana
Makes: 6-8 servings
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 4-5 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve. Delicious!
White Chicken Chili (thanks, Leah…this is a family fave!)
2-3 chicken breasts cooked and cubed
1 chopped white onion
1 Tbs. oil
1 ½ tsp. garlic powder
2 cans white beans rinsed and drained
1 can chicken broth
4 oz. diced green chili
1 tsp each: salt, cumin and oregeno
½ tsp. pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
Mix it all together in a large pot over med. heat. Serve with tortilla chips and top with cheese
Chicken Tortilla Soup…Fabuloso
4 cups Swanson’s chicken broth
1 chicken bouillon dissolved in 2 cups boiling water
2 cloves of garlic-chopped
1 can Rotel (Original)
4oz. chopped red onion
1 tsp each: lemon pepper, cumin
½ tsp chili powder
4 oz. chopped cilantro
1-2 jalapenos (optional)
1 lb. boneless, skinless chicken breast cooked in shallow baking dish with a splash of water and worshetshire sauce.
The longer you simmer (stove top or crockpot) the better. Serve topped with tortilla chips and cheese.
This is green and red because the cilantro and Rotel float to the top and we eat it every Christmas Eve 🙂
I swore I would never eat MEATLOAF until my mother-in-law made this! It is AMAZING!
Grandma Sophia’s Meatloaf Supreme
¼ tsp pepper
1 tsp salt
¼ cup Ketchup
½ tsp basil
½ tsp thyme
2 tsp mustard
2 beef bouillon cubes dissolved in 1 cup boiling water
2 lbs lean ground beef
½ cup each: celerey and yellow onion
1 cup shredded cheddar.
Beat egg slightly in mixing bowl. Add seasonings and bread cubes. Add bouillon. Mix very well and stir in cheese, celery and onion. Add beef. Mix lightly but thoroughly with hands.
IN A CASSEROLE DISH (not loaf pan) shape into a loaf. Cover and bake at 375 for an hour. REMOVE FOIL and then bake an additional 10 min.
Skillet Pene and Sausage Supper
1 Tbs. olive oil
1 yellow onion chopped
1 lb hot or mild italian sausage, casings removed.
3 cloves garlic, chopped
½ cup oil packed, sun-dried tomatoes, rinsed, chopped fine.
8oz. penne (2 ½ cups uncooked)
2 cups chicken broth
1 cup milk
1 5oz bag baby spiniach
In a large skillet, cook onion in oil until soft. Add sausage and cook throroughly-breaking it up into large chunks as you cook. Stir in garlic, sprikle in tomatoes and uncooked penne. Pour in milk and broth. Cover and bring to a boil. Reduce to simmer. Cook at med-low until pasta is cooked (appx. 15 min.) Add spiniach and cheese. Cook for an additonal 2 min. DELISH!!!!
Chicken Curry in a Hurry-a family fave!
½ cup honey
¼ cup dijon mustard
2 Tbls butter
1 tsp. curry
4 boneless, skinless chicken breast
Melt butter in a saucepan over med. heat, add mustard, honey and curry.
Place chicken breast in casserole dish and pour sauce over it. Cover and bake at 350 until chicken is cooked through. About 30-40 min. Serve with wild rice and green beans.
Chicken Spaghetti Casserole
2 cups cooked chicken (chopped or shredded)
½ cup celery
½ cup yellow onion
1 Tbls. Butter
can of cream of mushroom soup
1 cup chicken broth
½ lb. spaghetti
2-3 cups shredded cheddar
Cook spaghetti according to package
Cook celelry and onion in butter until soft
Add all ingredients and bake at 350 for 45 min. in a large casserole dish
Monterrrey Chicken Bake-Thanks Heidi…this will always remind me of bringing Ally home!! I think I could have eaten the entire casserole!!
½ cup cottage cheese
1 package cream cheese
½ cup sour cream
1 can cream of chicken
1/8 tsp garlic powder
1-2 can diced green chili
3 cups cooked chicken
1 cup cooked rice
1 cup shredded Monterrey Jack cheese
1 can diced tomatoes
Mix it all together top it with crushed tortilla chips and bake in a large casserole dish at 350 (uncovered) for 30 min.
Thai Fettucine (yes, the ingredients look scary but it is amazing!)
Cook 1 red pepper (julienned) in a Tbls. oil
In a large bowl combine
1 cup salsa
¼ cup peanut butter
2 Tblsp orange juice
2 Tblsp. Honey
1 tsp. soy sauce
Microwave for 2 min. or until heated through
Toss in 8 oz. cooked fettucine
¾ lb cooked chicken (optional)
Top with red pepper and ¼ cup fresh chopped cilantro
Tuna Noodle Casserole
½ cup chopped celery and yellow onion
2 can drained tuna
1 can cream of celery soup
½ cup mayonaise
1 cup milk
8 oz. wide egg noodles (cooked)
2 cups shredded cheddar/jack cheese
Mix it all together in a large casserole dish and top with crushed Lay’s Classic Potatoe Chips. Bake uncovered at 350 for 40min or until chips are golden brown.
Apricot Glazed Chicken
4 bonless, skinless chicken breast
¼ cup soy sauce
2 Tbls veg. oil
2 Tbls. Apple cider vinegar
2 cloves or garlic, minced
¼ tsp crushed red pepper flakes
¼ tsp salt and pepper
2/3 cup apricot jam
Whisk everything together and pour over chicken. Grill chicken appx. 6 min. on each side basting with leftover marinade until chicken is cooked through. Serve with rice pilaf or couscous and steamed veggies.
1 lb lean hamburger meat
2 large white onion
2-15oz cans of pinto or kidney beans
45-60 oz. of diced crushed tomatoes
¼ cup chili powder
1 tsp cayenne pepper
1 tsp salt
Cook meat and set aside. Cook onion until soft. Add meat and all other ingredients in a large pot and simmer.
Serve topped with cheese, chips, sour cream, etc. or serve with corn bread.
Baja Chipotle Tacos
A can of corn
A can of black beans
Marinade boneless skinless chicken breast in it and cook in a skillet-dicing it as you cook.
Heat drained corn and rinsed beans over the stove-mix them together
Fill taco shells with meat and top with bean/corn mixture
Sprinkle with cheese and cilantro and drizzle fresh squeezed lime juice over them.
Marinade boneless, skinless chicken breast in this
Split the breast open but not in half
In a small bowl mix a container of crumbled goat cheese (easy to find at Trader Joe’s), a little baby spinach and a handful of rinsed, oil-pack sun dried tomatoes.
Stuff the breast with this mixture. Close with a tooth pick. Place in a casserole dish. Pour remaining marinade over it and sprinkle with the rest of the cheese mixture. Cover and bake at 350 for about 45 min. This will make you look sooooo gourmet! Serve with a wild rice.