Wednesday, March 17, 2010
Adapted from recipe at MelsKitchenCafe.com
3 boneless skinless chicken breasts, cut in chunks
1 small red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne
2/3 cup of your favorite barbecue sauce
1/2 cup light sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
About 6 green onions, diced
In a large pot heat the olive oil over medium heat.
When hot, add chicken and red onion, stirring occasionally, until the chicken is browned and cooked through. Remove to a plate and set aside.
In the same pot, add water, chicken broth, penne and salt. Bring to a boil and simmer for 15 minutes, until the liquid is almost absorbed.
Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with green onions and shredded cheese.
My review: This was yummy. Such a nice change from red tomato sauce. I liked the tangy spicy flavors of the sauce and onions together. This was actually even better the next day cold. The flavors all sunk into the pasta and it was awesome!
Monday, March 15, 2010
1 whole zucchini, sliced thick and then cut in quarters
1 (12 oz) package mushrooms, sliced
1/2 yellow onion, diced
1 bunch asparagus, cut in half lengthwise (try to get thin ones)
3 cloves garlic, minced
1 package ground turkey (1.3 lbs)
1 jar of your favorite spaghetti sauce
Salt and Pepper to Taste
1 pound thin spaghetti
Put the asparagus in a small saucepan, and cover with water. Put on the stove on high, covered until boiling, then turn off the heat, but leave it on the burner for about 5 minutes, then drain.
In a separate, large skillet, heat olive oil on medium heat. Add the garlic, mushrooms, onions, and zucchini. Cook for about 8 minutes, until cooked. Remove from pan.
Heat the pan back up and add the ground turkey and brown.
Once browned, add the asparagus, mushrooms, and zucchini and stir.
Pour in the spaghetti sauce and stir. Turn the heat down to simmer and let simmer for 5-10 minutes until heated through.
Serve over spaghetti.
My review: This was aaahhhhmazingly good. I love spring and summer for the fresh veggies and this recipe is fabulous for that. You can use any mixture of fresh vegetables, but I highly recommend this combination!
Monday, March 8, 2010
2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce
In a large skillet, brown the ground beef on medium high heat. Set aside in a bowl.
Return the skillet to the heat, and add the canola oil. Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.
My review: I knew I had all these fresh vegetables and I wanted something good to do with all of them. I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger. This was great, I will definitely be making this again! It would be great with broccoli, peppers, and mini corn cobs, too! Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.