Roasted Pork Loin

This is one of my favorite Sunday dinners! It's super easy, doesn't take way long, and seems like you made something 'special.'  Any way, hope you enjoy!

Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tbsps butter
6 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp dried thyme
1 tsp paprika
1 tsp ground mustard
1/2 tsp garlic powder
1 boneless pork loin roast (4-5 lbs) (I usually do a 2-3 lb one, which is plenty for us with leftovers)

In a skillet, combine the first 12 ingredients; saute until the veggies are tender. Separate roast and randomly cut several deep slits, about 1 inch wide, on the inside of the roast. Fill the slits with some of the veggie mixture; tie together (or I just place the back together, yeah I'm lazy like that). Place on a rack in a shallow baking pan. Spread remaining veggie mixture over roast. Bake, uncovered, at 325 degrees for 2-3 hrs (for a smaller roast it's about 1 1/2 hrs) or until meat  thermometer reads 160-170 degrees. Let stand about 10 mins before slicing.

Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!

Rosemary Ranch Chicken

To date, this is one of my most favorite marinades for chicken.  However, having said that, it isn't good for left overs.  So, make just what you will eat.  It is super flavorful and very tender.

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Add all ingredients (minus chicken) and combine; then add chicken.  You can marinate it for as little as 30 minutes.  I usually do 4-5 so I can get already while the kids are a school.

Creamy Corn Chowder

My kids really like this one. I got this recipe from Our Best Bites.

2 T. butter
1/4 cup flour
2 cups chicken broth
1 cup milk (tastes best with 2% but skim works and makes is very light)
3 red potatoes chopped, skins on
1 onion chopped
2 cloves garlic, pressed or minced
5 slices cooked bacom
1 cup of frozen corn

Melt butter and add flour, make a roux.  When combined add chicken broth and milk.  Add potatoes, onion and garlic.  Cook until tender.  Add bacon and born and cook until hot again. Top with shredded cheddar and cheese and extra bacon if you so desire. 

Slow Cooker Barbacoa Beef

Hey ya'll!  I have totally become a Texan...I cooked me my first brisket.  Yee haw!  And boy howdy, it was delicious.  This isn't traditional Texan BBQ.  Baby steps...baby steps.  This meal feeds a ton and it's delicious.  So make it ya'll!

Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can) plus all the adobo sauce it sits in (or just the sauce :))
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don't have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.

Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.

Split Pea Soup with Barley and Ham

Okay okay, I know what you are thinking (Camille) ;) I was seriously skeptical about this recipe because I remember really not liking split pea soup. After reading all the the rave reviews (from Mels, slightly modified) I decided to give this recipe a try. It is seriously so good that I have made it at least three time since it's discovery, with plans to make it again this week. It's cheap, easy, and delicious.......my kids even love it. I tell them it's witch's brew (due to the color)

*Serves 4-6

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
about 1 cup of milk
1/2 stick of butter

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s ok if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Stir in butter and add milk until desired consistency (it will thicken significantly when it cools, the milk keeps it from being too thick). Serve immediately.

Skillet Summer Vegetable Lasagna

Also from Mels, very easy and a good use of those extra noodles in the lasagna pkg. I also made it with a half a box of bowties one night to make it look prettier and we loved that!

*Serves 4-6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Sweet or Savory Corncakes

This is a recipe from Emily. Sorry I took so long getting it on here.

For a savory breakfast, top corncakes with sour cream and store bought salsa verde mixed with scallions, fresh cilantro, and lime juice. The recipe did not specify amounts on the toppings, so it is up to you how much cilantro, etc, to put in the salsa verde. For a sweet version you can spread it honeybutter, or honey and Greek yogurt, or just maple syrup.

1 can (14.75oz) creamed corn
1 cup yellow cornmeal (divided in half)
1/2 cup water
2 tbsp olive oil
1 lg egg
1/2 cup flour
1/2 tsp salt
2 tbs sugar (optional)
1 1/2 tsp baking powder

Heat creamed corn in a medium saucepan over medium heat. Stir in 1/2 cup of cornmeal. Whisk in water, oil, egg. In a bowl mix the remaining 1/2 cup cornmeal with flour, salt, sugar (optional), and baking powder. Stir in wet ingredients into dry ingredients. The consistency is a thick batter, not like pancake batter). Heat griddle over medium heat (brush lightly with olive oil, we have a nonstick griddle so we didn't do that). The original recipe said to drop it in batches of a 1/4 cup onto the griddle. I did it with a 1/3 cup. I dropped it on and sort of spread it out a bit because it is pretty thick it doesn't really spread out on its own. Cook, turning once.

These corn cakes are dense. They made 8 for me. Really yummy with the sour cream and salsa verde. We liked them.

Vietnamese Spring Rolls

from Mel's

Very Yummy, and I love the dipping sauce! This is a very light meal....I served it with rice. Ohh, and it's gluten free!

For the Rolls:

2 pounds chicken breasts or boneless pork chops
about 30 10-inch diameter spring roll wrappers (rice, tapioca, etc.)
1 pound fresh bean sprouts
1 red bell pepper, cored and sliced thin
1 large English cucumber, cut into thin strips
large bunch of fresh herbs, washed (I used basil and cilantro)
large bunch of fresh lettuce leaves, washed
warm water in a large shallow bowl or pie plate (large enough to accommodate a spring roll wrapper)

Meat Marinade:
juice of 2 limes
2 tablespoons brown sugar
2 tablespoons fish sauce
4 cloves garlic, minced
1 teaspoon chile-garlic paste to taste

Hoisin Peanut Dipping Sauce:
8 oz hoisin sauce (the Y&Y brand is gluten-free)
1/4 cup smooth peanut butter
1 tablespoon rice vinegar (I usually add more vinegar)
2 cloves garlic, crushed or pressed through a garlic press
1/2 teaspoon chile-garlic paste

Whisk together all the marinade ingredients until sugar is dissolved. Pour into a ziploc bag. Place the meat in the bag and marinate, refrigerated, for an hour or two. Grill or broil the meat until it is cooked through. Set aside to cool. When cool, cut into 1/4 to 1/2-inch slices.

For the sauce, mix all of the sauce ingredients together until combined. If the sauce is too thick, add hot water and mix in until you achieve a desired consistency. Set aside.

Assemble the spring rolls by dipping one spring roll sheet into a shallow bowl of warm water for a second or two and setting it flat on your plate. Layer lettuce, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you. Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper. Serve the rolls with the dipping sauce on the side.

For step-by-step instuctions go here

Red Coconut Curry Noodles

Love this recipe because it's yummy, gluten free, and low cal (if you use the light coconut milk). Just make sure that you add the noodles carefully because the easily stick together!!!

Also from Mels Kitchen Cafe

2 boneless, skinless chicken breasts, sliced into thin strips (last time I made this I used pre-cooked shrimp and added them at the end to warm them up.....yummy)
1 tablespoon oil
2 cans light or regular coconut milk
1 tablespoon red curry paste
1 tablespoon freshly grated ginger
1 tablespoons chopped fresh cilantro
¼ cups sweet Thai chili sauce
2 ¼ cups chicken broth
1 (13.5 ounce) package rice noodles (about ¼-inch wide)
1 yellow onion, sliced into thin half moons
2 red peppers, cored and sliced thinly
1 cup broccoli slaw or thinly sliced matchstick carrots
1 teaspoon salt to taste

In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.

Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.

Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

Chicken Gyros

Another from Mel's Kitchen Cafe, slightly modified

*Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead! Or just by slightly more expensive yogurt and skip this!

*Makes enough chicken and tzatziki for approximately 4-6 gyros.

For the tzatziki sauce:
16 oz. plain yogurt (I used nonfat Greek Gods yogurt and it was great, and no straining!)
1/2 English cucumber, shredded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice (don't use too much or the flavors will be too strong)
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed

To assemble:
Soft wrap bread (or pita bread), I recomend the soft wrap bread, it's really yummy!

Avocado slices
Fresh tomatoes, seeded and diced
alfalfa (or other similar) sprouts

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, avocado, and sprouts. Serve immediately.

Gnocchi with Proscuitto, Peas, and Mushrooms

This recipe is from Anne Burrell (food network). It was Really Really Good! And while the gnocchi was time consuming, it wasn't very hard, plus it makes a ton!!!! Also, for those who don't like peas, I really thought this would taste good with spinach, or kale, or even zucchini, etc. Ohh, and also, after reading the reviews, don't add any of the extra salt until the end......I didn't need any because the proscuitto adds plenty of it!!!!!

• 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
• Extra-virgin olive oil
• 3 cloves garlic, smashed
• Pinch crushed red pepper
• 1/4 pound prosciutto, sliced into 1/2-inch wide slices
• 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart (I just used Cremini)
• Kosher salt
• 1 cup chicken or vegetable stock
• 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
• 2 tablespoons butter
• 4 tablespoons grated Parmigiano
• 1/2 bunch chopped chives

Directions

Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.

Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).

Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.

While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.

While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.

When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.

Call yourself a superstar!

Chef Anne's Light as a Cloud Gnocchi:

• 5 large Idaho potatoes
• 2 eggs
• 3/4 cup grated Parmigiano
• 3 to 4 cups all-purpose flour
• 1 tablespoon salt

Preheat the oven to 375 or 400 degrees F.

Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!

While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.

When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.

Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.

Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!

Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.

Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.

P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.

Cilantro Chicken

From taste of homes. Great every day type of meal

2 tbsp. lime juice
2 Tbsp. oil
1 tsp. honey
4 boneless skinless chicken breasts
1 cup finely crushed corn tortilla chips
1 jar salsa (16 oz), I like to either make salsa or buy the fresh kind
2 Tbsp. chopped cilantro
1/3 cup, shredded monterey jack cheese

In a shallow bowl, combine lime juice, oil and honey. Dip chicken in like juice mixture, then coat with tortilla chips. Place in an ungreased 8x8 in pan. Bake uncovered at 350 for 25 mins. or until chicken is cooked through.
Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted. makes 4 servings.

Potatoes Supreme

a.k.a. funeral potatoes, but really good ones.

6 medium red potates, boiled and peeled
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/4 cup chopped green onions
1 1/2 cups shredded cheddar cheese (in my opinion, the sharper the better)
corn flake crumbs

cook potatoes; cool, peel, and grate. Melt butter and mix with soup. Blend in sour cream, onion, and cheese. Fold in potatoes. Spread in a 9x13 pan, greased. Top with corn flake crumbs. Cook at 350 for 1 hour. Serves 10.

you could also add chopped ham if you like it.

Zucchini Casserole

So I've decided to start putting recipes on here that maybe you all might already have....but I'm tired of looking through all my papers to find them.

1/4 cup chopped onion
6 cups sliced zucchini (the recipe says to peel it, but I never have)
1 can cream of chicken soup
1 pint sour cream
2 cup shredded cheese (I like sharp cheddar)
8 oz stuffing mix
1 cube melted butter

Cook onion and zucchini for 5 minutes in boiling water. Drain. Combine soup, sour cream, and cheese. Add drained zucchini and onion. Combine stuffing and melted butter. Put 1/2 stuffing in bottom of 9X13 pan then put veggie mixture on and top with the other 1/2 of stuffing. Bake at 350 for 30 mins.

This is definitely an everyday kind of meal, but I really like it!

Mels Kitchen Cafe Recipes

Here are a few yummy things I've made recently from Mels Kitchen Cafe:

Chocolate Angel Food Cake

Grilled Island Chicken

Bittersweet Chocolate Pudding Pie

Oatmeal Chocolate Caramel Bars

Marinated Flank Steak

These are the recipes from my healthy friend, Sue. This flank steak recipe is very easy and very tasty. The meat is very low in fat so it is healthy too!

Put 1 large flank steak in a gallon ziplock bag or container; cover in marinade. Refrigerate for at least 4 hours, turning the bag over after 2 hours.

Broil or barbeque the steak for about 10 minutes on each side or until done to your preference. I would be careful of overcooking as the meat could be dry and tough. Slice in very thin slices cross grain. Serve immediately.

Teriyaki Marinade:

1 C. soy sauce
1/2 C. maple syrup (Sue says this has to be the real stuff-I got it at REAL FOODS)
1/2 C. olive oil
1 T. minced garlic
1 T. minced ginger or 1 1/2 T. ground giner
1 tsp. Real Salt
1 tsp. pepper

Or, you can use Kikkoman Teriyaki sauce instead

( This marinade is delicious on chicken, too!)

Our Favorite Lasagna

This is the recipe I've put together that we all seem to like the most. It makes a ton (I like this because of the leftovers!)

1 pkg. Whole wheat lasagna noodles (better for you, and you really can't tell the difference)
1 16 oz cottage cheese, low fat
1 16 oz ricotta cheese, from skim
1 pkg. sliced provolone cheese
1 pkg. sliced or shredded mozzarella cheese
1 pkg. Parmesan cheese, shredded
2 eggs.
1-2 tbsp. dried Parsley
one small pkg. frozen cut spinach, thawed and drained (I like to squeeze the juice out with paper towels)
1 tsp garlic powder
2 bottle's of your favorite canned tomato sauce (I like either Prego's meat flavored sauce, or classico's Italian sausage sauce)

Directions:
1.Cook noodles according to package directions, do not overcook. let cool.
2. Preheat oven to 350.
2. mix together cottage and ricotta cheeses. Add in eggs, parsley, spinach, and garlic powder. Mix. Then add about 1/4 cup. Parmesan and mix.
3. put a little sauce on the bottom of a deep 9X13 or 11X13. Layer noodles than cottage cheese mixture than provolone and mozzarella then another layer of sauce. repeat 2 or 3 times depending on size of pan. top with more Parmesan cheese.
4. Cook 30-45 minutes. let stand for about 10 mins, and enjoy.

Pioneer Woman's Chicken Parmigiana

This is so yummy! I love the sauce, I could just eat that over the noodles. I would recommend cutting the chicken breasts in half before cooking, they are huge if you don't. I made this before Christmas when I wasn't trying to be healthy so it is definitely not healthy but so good.

Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Chicken with Mustard Mascarpone Marsala Sauce

A not very healthy and not as easy meal by Giada.:) But it was yummy! More of a Sunday meal.

Ingredients

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.