Olive Garden Pasta Fagioli Soup

I made this for dinner last night. It was very yummy!

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

You could also cook it in a large pot on the stove top. It would need to be a LARGE pot or a LARGE crock pot. This makes like 12 servings; it is A LOT of soup. I was able to feed my neighbors, our family and I even sent some home for Keaton and Emilie. I still had left overs! Super yummy though!

Recipe and picture from here.http://www.favfamilyrecipes.com/2012/08/olive-garden-pasta-e-fagioli-soup.html 

Slow Cooker Pork Chops

I bought some pork chops on sale the other day and was looking for a way other than Shake'n Bake to cook them. 

I came across this recipe and my family loved it! They were really delicious pork chops. I served them with mashed potatoes and peas. They would be yummy with roasted potatoes or fresh green beans or asparagus too.

A lot of the slow cooker recipes I looked at had a lot of prep work prior to getting the pork chops into the crock pot. That isn't why I use my crock pot. I use it for ease and convenience. This recipe was very easy to throw together and I had all the ingredients on hand making it also very convenient.

1/4 cup olive oil
1 cup chicken broth ( I did two cups)
2 cloves garlic minced
1 TBSP paprika
1 TBSP garlic powder (I didn't use an entire TBSP. It seemed to already have enough garlic for me)
1 TBSP poultry seasoning (I didn't have any of this, nor am I 100% sure what it is, so I omitted it and they still tasted great)
1 tsp dried oregano
1 tsp dried basil
Salt & Pepper to taste

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

I found this recipe here on All Recipes.com

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Recipe and picture from HERE

Mexican Stuffed Peppers with Quinoa

 Another good one!  This recipe is vegetarian, but I added ground beef to it.  It would be good either way. 

 

Mexican Stuffed Peppers with Quinoa

 

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated
• ½c cheddar cheese, grated
• 1 recipe red enchilada sauce (or 1 (28oz) can)

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe and picture from HERE

Blackened Chicken and Cilantro Lime Quinoa

This recipe is another one of my family's favorites.  
If you haven't tried quinoa(pronounced KEEN-wah), you should.  It is delicious.  Here is how to cook it. You cook it pretty much like rice.    

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt(I use sour cream) in a food processor and puree until smooth.

Recipe and pictures HERE

Chicken Verde Wontons

 

These little tiny tacos were so good!  I used one large chicken breast and it made a whole bunch.  Just a note, only the tops and the edges of the wontons get crispy, not the whole thing.  And I cooked them longer than it said to.  I made guacamole to dip them in.  So good!

Chicken Verde Wonton Tacos

Yield: 8 wonton tacos

Calories per serving: 48 calories per taco; 192 calories for 4 tacos

Ingredients

• 4 ounces cooked, shredded boneless skinless chicken breasts
• 1/4 cup salsa verde
• 1 Tablespoon light sour cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 2 Tablespoons sliced green onions
• 1/4 cup reduced fat Mexican blend cheese
• 8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
• (optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
3. Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
4. Divide and sprinkle cheese evenly over the mixture on each wonton.
5. Bring two of the opposing corners up and using a little water stick them together.
6. Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
7. Top with cilantro and avocado if desired.

Notes

Source: The Girl Who Ate Everything

Lasagna Soup

My neighbor made this for me after Ella was born and we literally ate it daily until it was gone. It is super yummy!

Lasagna Soup

Ingredients:

1 pound Italian sausage (We use ground beef. Sausage makes Drew nervous)
1 onion, diced
2 cups carrots, chopped
1 cup mushroom (optional)
2 cups chopped spinach
2 garlic cloves, minced
2 (14 ounce cans) chicken broth
2 (14 ounce cans) Italian stewed tomatoes, or Petite Diced tomatoes (with the seasoning in the can)
1 (8 ounce can) tomato sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
salt and pepper to taste
1/2 box of pasta (we used the mini bow tie)
mozzarella cheese

On stove top, brown sausage. Add onion and and carrot and saute for about 2 minutes. If you are using the crock pot, add all ingredients (except pasta and spinach). Cook on low for 4 hours. Add pasta and spinach for the last 30 minutes of cooking time. If cooking on stove top, add all ingredients and bring to a boil. Reduce heat to medium and simmer for 30-45. Then add pasta and spinach for another 10 minutes, or until pasta is cooked al dente. Top with mozzarella cheese.

Recipe and picture from Our Family Treat. 

It is really yummy with the peasant bread recipe found here .

Asian Turkey Lettuce Wraps

This recipe is from HERE It was really good, my favorite version of lettuce wraps that I have made, and super easy. 
Here you go:
2 tbs. extra virgin olive oil
1 c. finely chopped onion
1 lb. ground turkey breast

1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp garlic salt
1 12 oz bag of broccoli slaw (I wish I had taken a pic. of the bag last time I made this, but you can find broccoli slaw in most grocery stores in the produce section by the packaged salads)
1 small drained water chestnuts
1/2 c. Teriyaki sauce
1 tsp. sesame oil (I've never put this in)
Approx. 15 butter lettuce leaves (I usually use romaine)
1) place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.
2)  When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.  Cook for another 10-15 minutes or until heated through. 

Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves. 

Enjoy!

Grilled Chicken Bruschetta

This is our absolute favorite meal right now.  So easy, and perfect for summer!


GRILLED CHICKEN BRUSCHETTA

via

Sundried Tomato Vinaigrette salad dressing (we used Kraft brand)
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese
1 small pkg. fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill – Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I usually serve with sliced toasted sourdough baguette and we warm up the extra tomato mixture to eat with it.  

Good stuff.

Mango Shrimp Salsa and Mango Shrimp Tacos

Ingredients

• 2 mangos - peeled, seeded and diced
• 1 ripe avocado - peeled, pitted, and diced
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 pound salad shrimp
• 1-2 T butter
• tortilla chips
• corn tortillas
• shredded cabbage

Tacos

1. Melt the butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes add mangos.
2. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients. I also added shredded cabbage to my taco.

Salsa

1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. 
2. Serve on tacos or eat with chips.

Aloha Chicken Kebabs

I have the cookbook Deceptively Delicious by Jessica Seinfeld.  All the recipes have hidden veggies or fruit in the form of purees mixed in.  All the recipes that we have tried have been pretty good.  My kids eat fruits and veggies so I am not too concerned about food that has hidden veggies in them, but it does make some of these recipes taste really good!  This is one of our favorites. 

1 cup whole-wheat breadcrumbs
1/4 flaxseed meal
1/2 cup sweet potato puree (I steamed a sweet potato and then blended it)
1/4 cup pineapple puree (I blended canned pineapple)
1 T soy sauce
1 large egg white, lightly beaten
1/4 cup shredded coconut
1 pound boneless, skinless chicken breasts or sicken tenders, rinsed and dried, and cut into "fingers"
1/4 tsp salt
2 T all-purpose or whole wheat flour
Nonstick cooking spray
1 T olive oil
10-12 short wooden skewers.

1.  In a bowl, mix the breadcrumbs with the flaxseed meal.  Ste aside.

2.  In a second wide, shallow bowl, combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut, and mix with a fork; set next to the bread crumbs.

3.  Thread the chicken fingers lengthwise onto skewers, using one skewer per chicken finger.  Sprinkle both sides of the chicken skewers with salt ant hen with flour.  Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.

4.  Coat a large nonstick skillet with cooking spray and set it over med-high heat.  When the pan is hot, add the oil.

5.  Add the chicken in a single layer and brown for 3-4 minutes on one side, until the breadcrumb coating is crisp and golden.(Turn down the heat if the coating browns too quickly-coconut burns easily.)  Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through and browned all over.

**My variations:  I did not skewer my chicken.  I just did chicken strips.  I also did not cook it this way. I cooked it like the Baked Fried Chicken with melted butter in a dish in the oven.  It was just easier for me at the time to just throw it in the oven instead of standing at the stove watching it.
I bagged extra puree in the amount needed for this recipe and froze it to use another time.

Herbed Shrimp and Pasta

This recipe is super not healthy, but it was delicious.  I won't add this into my regular rotation, but it will be a every once in awhile meal.  You could do this with chicken if you are not a shrimp fan.
1 Package angel hair
1 cup butter (I used 1/2 cup and would probably not do that much next time.  Seriously, that is a lot of butter!)
1 1/2 pounds peeled, medium-sized shrimp (I used half this amount and it was plenty)
4 cloves garlic, minced
2 cups half-and-half (I used fat free half-and-half.)
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dillweed or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions.  Drain; set aside, and keep warm. 

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic.  Cook, stirring constantly, 3-5 minutes or until shrimp turn pink.  Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently.  Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally.  Adde shrimp, parsley, salt, pepper, and , if desired, chopped dillweed; stir until blended.  Serve over pasta.

 Recipe from Southern Living cookbook 

Quick Carbonara

1 Package of spaghetti (I like thin)
8 slices bacon
2/3 chopped green onions
1 (4-ounce) can sliced mushrooms, drained
3 egg yolks, lightly beaten
1 to 1 1/2 cups finely shredded cheddar cheese
dash of pepper

Cook pasta according to package directions.  Meanwhile, cook bacon in a large skillet until crispy: remove bacon, reserving 3 Tablespoons drippings in skillet.  Coarsely crumble bacon, and set aside.

Cook green onions, and mushrooms in drippings in skillet over medium heat 2 minutes.  Drain Pasta, and place in a serving bowl.  Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese, and pepper: toss.  Serve immediately.

recipe from southern living cookbook

Asian Pasta Salad (Dipping Chicken take III)

Very rarely do I make just the plain Dipping Chicken anymore.  It is yummy plain, but I feel a little more healthy when I make a rice bowl with veggies(steamed carrots, broccoli, squash, whatever.)  My new favorite version is the Asian Pasta Salad.  I actually found a recipe for an actual Asian Pasta Salad, and it was pretty much the same as the Dipping Chicken.  It had a few variations, but I knew we liked the Dipping Chicken so I pretty much stuck with that recipe.  I have linked to the Dipping Chicken if you want that recipe, but here is the Pasta Salad version:

Dipping Chicken

Asian Pasta Salad Version

Ingredients:

8 Chicken legs, bone in(I usually do not use legs.  I either use thighs or chicken breast.  Those are just what I usually have.)

1/3 cup soy sauce

Brown sugar

2 T dark sesame oil (This gives it more of an Asian taste. I really like it!)

Garlic salt

Black pepper

2T sesame seeds

sliced Veggies: broccoli, carrots, cherry tomato halves, zucchini

linguine (I use a whole wheat version and the whole box)

bowl.

Directions:

1.      Pull skin of chicken legs (less greasy)

2.      Pour 1/3 soy sauce in glass measuring cup.

3.      Add brown sugar to soy sauce until cup reads 2/3 cup.  Then add the sesame oil.

4.      Put chicken in pan and sprinkle with garlic salt and black pepper.

5.      Pour brown sugar/soy sauce over chicken

6.      Cook at 350° for 1 hour uncovered.  Rotate chicken legs every 15 minutes.

7.      After my chicken is all cooked I usually pour it and the sauce over the veggies in a pan and let the veggies cook until softened while the pasta is cooking.  If you used chicken with bones take the chicken off the bone. 

8.  Cook pasta, drain.

9.  Place pasta in a large bowl. Pour chicken and veggie mixture over pasta. Add sesame seeds.  Toss gently.

Baked Fried Chicken

I made this recipe last night. Of course I found it on Pinterest. It was YUMMY. Tate literally ate half a chicken breast and wanted more. It was so yummy he called it "nuggets" instead of chicken. For reals.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Spicy Honey Chicken

This is one of my most favorite meals.  I copied the recipe right from Our Best Bites, so this is all their instructions and pictures.  The first night I made this our grill ran out of propane, so I had to do it all inside.  I did not use an indoor grill pan or a broiler like they suggest.  I prepared the chicken with the rub and then I put the chicken pieces in a baking dish.  I then just poured the glaze(all of it) over the chicken and cooked it for 45 minutes or so on 350F, turning the chicken over every 15 minutes or so.  I am positive that this would taste better grilled, but we still don't have propane so I still just bake it.  It is soooo yummy! And I have to agree, it is best with thighs.

Spicy Honey Chicken

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

 2 t vegetable oil
Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

 

Chicken & Spinach Pesto Lasagna

I love lasagna!  Love, love, love it.  I also really love pesto, so when I found this recipe on the back of my shredded cheese bag, I knew I had to try it.  We all liked it a lot!  I will make it again, but must record the recipe or it will be in the garbage with the empty cheese bag.  If you don't like pesto, you won't like this.  If you don't like spinach, you really won't like this.

Ingredients:
12 uncooked lasagna noodles
3 Tbsp olive oil
1 c onions, chopped
3 cloves garlic, crushed
2 packages (12 oz each) frozen chopped spinach
3 c cooked diced chicken breast
1/2 tsp salt
1/2 tsp black pepper
2 c ricotta cheese (I used cottage cheese.  I ALWAYS use cottage cheese in my lasagna.)
1 large egg
1 1/2 c prepared pesto sauce,
   plus 2 Tbsp
3/4 c grated parmesan cheese
2 c shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F.
2.  Spray 13x9-inch casserole or lasagna pan with nonstick cooking spray.
3.  Heat oil in large skillet over med-high heat.  Cook and stir onions and garlic until transparent.  Add spinach, cook and stir about 5 minutes.  Add chicken and stir about 5 minutes.  Season with salt and pepper.
4.  In large bowl, mix together ricotta cheese, egg, pesto, and parmesan cheese until thoroughly blended.  Add chicken and spinach mixture to bowl and stir to combine.
5.  Spread 2 Tbsps pesto in bottom of prepared pan.
6.  Layer 4 lasagna noodles, slightly overlapping.  Top with one third of spinach ricotta mixture and on third of mozzarella.  Repeat layers twice.
7.  Bake about 35-40 minutes or until hot and bubbly.

Chicken Marinade

This is very similar to Joe's worcestershire marinade and can be tweeked however you like.

1 1/2 cup vegetable oil
3/4 cup soy sauce
1/2 cup worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tbsp dry mustard
1 tsp salt
1 tbsp black pepper
1 1/2 tsp finely minced parsley

I made this marinade on the fly and it was only able to marinade for about an hour and still had a lot of flavor (I was marinating chicken tenders not full chicken breasts).

| Cheesy Chicken Pot Pie Cups |

- 1 can of reduced fat biscuits (10 count)
- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper


1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

I doubled this recipe. We like leftovers. It was really yummy, and fairly quick too.

One-pot Chicken & Penne Parmesan

I couldn't figure out what to make for dinner last night so I pulled out a bag of penne, and found this recipe. It was SO good. I altered it a bit since I didn't have the veggies it called for. Seriously SO SO SO GOOD! Bryan couldn't stop telling me how good it was ;) (maybe that is because he rarely gets a made from scratch meal these days)

1 T Butter or margarine
3/4 lb. boneless, skinless ckn breasts, cut into 1-inch cubes
1-3/4 cups (14 oz can) chicken broth
1/2 package (8 oz) Penne Rigate, uncooked
1 pkg (16 oz.) frozen broccoli, carrot and cauliflower mix (I used fresh cut carrots and frozen green beans)
1/4 tsp ground black pepper
1 can condensed cream of chicken soup
3/4 cup milk
3/4 cup grated parmesan cheese, divided

In 5 qt saucepan over medium heat, cook chicken till no longer pink, about 5 minutes. Add broth; heat to boiling. Add uncooked pasta, veggies, and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover and simmer 13 minutes, stirring every 2 minutes or till pasta is barely tender and most liquid is absorbed. Meanwhile, in medium bowl, stir together soup, milk, and 1/2 C cheese till smooth; stir into chicken mixture. Heat till mixture just comes to a boil; sprinkle with remaining cheese.


Serves 8. Or 2 if you are hungry :)