April 7- Lemon Chicken Piccata w/Parmesan Buttered Noodles

I love chicken piccata. It's my go-to dinner of choice at any Italian restaurant. I came across this recipe for Lemon Chicken Piccata in the latest issue of Allrecipes magazine. I whipped up some noodles, steamed some broccoli, and voila. A delicious weeknight meal worthy to be found in a restaurant menu. 

Enjoy!

Lemon Chicken Piccata
1.5-2 lb chicken breast halves, cut horizontally into 1/2 inch cutlets
Salt and pepper
1/2 cup flour
2 tbsp oil
1 clove garlic, minced
1 cup chicken broth
1/2 lemon, sliced into thin pieces
lemon juice (from 1/2 lemon)
2 tbsp capers, drained and rinsed
3 tbsp butter

1. Heat oil in a large skillet. Season chicken with salt and pepper. Coat in flour and shake off any excess flour. Add chicken to skillet and pan fry until golden on both sides and cooked through. Remove chicken from pan and keep warm.
2. Add garlic to the pan and sauté about 30 seconds. Pour in broth. Stir in lemon slices and bring to a boil. Allow sauce to reduce to about 2/3 cup, about 5 minutes. Add lemon juice and caper; simmer until sauce is reduced and slightly thickened. Add butter and swirl it into the skillet until butter is melted and incorporated. Remove from heat and set aside.
3. Arrange chicken on serving plates and spoon sauce over each portion.

Parmesan Buttered Noodes
(Measurements are to taste. I improvised this as I went, and it turned out 
spaghetti noodles (the tasty compromise in our house is 1/2 white and 1/2 wheat)
butter
parmesan cheese
garlic salt (or garlic and salt)
1. Cook noodles as directed. Drain and return to pot.
2. Add butter, parmesan, and garlic salt to the bot and stir thoroughly until butter is melted and noodles are completed coated.

March 25- Skillet Chicken Parmesan w/Pasta

There were two key factors that determined the success of this recipe...

1. It was quick, easy, and yummy. By now you probably know that these are my three favorite words in the kitchen.

2. Both of us thought it was downright delicious. My husband and I have pretty different taste-preferences, so any recipe that we both love is an instant addition to the recipe repertoire.

"Mmm...This is like $50 at Olive Garden." Whenever my hubby makes a price comparison to one of his favorite restaurants, I know he loves it.

Skillet Chicken Parmesan w/Pasta

1.5 lb chicken breasts cut into tenders or small breasts

salt and pepper

Italian seasonings (I use oregano, garlic, thyme, and parsley)

1/2 cup breadcrumbs

2 tbsp olive oil

10 oz spaghetti (I use half whole wheat and half regular)

1 jar marinara sauce

1 cup shredded mozzarella cheese

1/4 cup parmesan cheese

1. Preheat oven to broil or its highest temperature.

2. Cook pasta as directed. Drain when done. 

3. Heat olive oil in a large skillet over medium heat. Sprinkle chicken with salt, pepper, and Italian seasonings. Sprinkle breadcrumbs onto both sides of the chicken and press them down to help them stick. Saute the chicken until both sides are browned and the chicken is just cooked through. 

4. Stir about two-thirds of the marina sauce into the pasta. Combine to coat. Pour pasta into a large baking dish. Place cooked chicken on top of the bed of pasta. Spoon the remaining marinara sauce over the chicken. Top the chicken with parmesan and mozzarella cheeses. Bake about 4-6 minutes until cheese is bubbly. 

April 1-Skillet Pork Chops Florentine

Another winner from Campbell's Kitchen! We'll be adding this one to the repertoire of weeknight favorites for sure.

Skillet Pork Chops Florentine

2 tbsp olive oil

6 boneless pork chops, 3/4-inch thick (about 1 1/2lbs)

1 medium onion, diced

1 jar (24 oz) Prego Marinara Italian Sauce

1 package (10oz) frozen leaf spinach, thawed and well drained

4 oz shredded mozzarella cheese

1. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heath. Add the pork chops and cook until the chops are browned on both sides. Remove from pan and set aside.

2. Reduce the heat to medium and add the remaining oil. Add the onion and cook until tender-crisp.

3. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with cheese. 

February 27-Turkey Meatball Subs

Holy. cow. (Er..turkey?) These meatball sammies are absolutely mouth-watering! 

Last week I tried my first meatball sub at a family birthday party and it was pretty good. It looked like something that would be easy to make from scratch and I was inspired to try it! After reading over a few meatball recipes, I whipped up this turky-fied version of this classic sub shop favorite. 

Turkey Meatball Subs

1 lb ground turkey

1/2 onion, finely chopped

3/4 tsp garlic powder

1 large egg

1/3 cup breadcrumbs

onion powder

ketchup

1 jar marinara sauce

parmesan cheese

soft Italian rolls

1. In a medium-large bowl, combine the first seven ingredients (Onion powder and ketchup as desired, about 4 shakes of  powder and a squirt of ketchup). Mix well and roll mixture into balls about 1in in diameter. (Mine made 28 meatballs).

2. Heat marinara sauce in a wide saucepan/pot. Try to use a pot that will allow the sauce to sit about 1-2 inches high (see photo below). 

3. Place the meatballs in the marinara sauce and cover. Simmer for about 12 minutes, or until meatballs are cooked through. 

4. Serve meatballs on toasted Italian rolls. Sprinkle with parmesan cheese.

February 9-Paleasagna

This recipe is incredible! 

When I first joined Pinterest, this is one of the first recipes I collected (Original by What Runs Lori).

 It had sat on my "Cooking Inspiration" board for a few months before I rediscovered it this week. 

It looked both healthy and delicious so I thought I'd give it a try. 

I am so impressed with how great it turned out! The yogurt/egg mixture made the dish for me (Although the seasoning of the meat was definitely a close second). It bakes together so well and adds a dash of comfort. So good!

It is a spinoff of classic lasagna, but higher in protein, packed full of veggies, and without any noodles. 

(The true test will be when my carb-lovin' honey comes home from work and heats up the leftovers.)

Paleasagna

1 white onion, diced

1lb lean ground turkey

1 15oz can diced tomatoes (drain excess juice)

3 tbsp tomato paste

2 tbsp Italian spice blend (I made my own with oregano, thyme, rosemary, and basil)

1 tsp salt

1/2 tsp pepper

2 cloves garlic, crushed

1lb zucchini and/or yellow squash, cut into medallion rounds

1/2 cup raw goat cheese, shredded (I had a TON of leftover mozzarella that needed to be eaten, so I substituted)

2 cups Greek yogurt

1 head broccoli, roughly chopped

1 egg

1. In a large skillet, heat 1 tbsp olive oil and add the diced onions. Sauté on med-high heat until softened, about 3-5 minutes. Add turkey, canned tomatoes, tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done. 

2. In a medium bowl, combine cheese, yogurt, egg, and broccoli pieces. Mix well. 

3. Preheat oven to 375. Lightly grease the bottom of a 13 x 9 glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner. Add a layer of turkey-tomatoe sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture. Continue the layering process until you have used all of your ingredients. Top with more cheese if desired. Bake 45-60 minutes. Remove from oven and allow to sit for 10 minutes before serving. 

January 9- Lasagna Soup

I found a recipe for crockpot lasagna soup and thought I'd give it a try. I'm not sure what size crockpot this recipe was meant for, but mine did not cut it. As I continued to add veggies to the pot, I quickly realized that the other ingredients were not going to fit. 

 I decided to improvise in a few areas, learned a few lessons along the way, and ended up with a pretty tasty meal in the end. My husband and I both enjoyed this.

Lasagna Soup 

(Recipe includes my improvisations)

1.25 lb  package of Jenny O ground turkey

3 cups of beef broth

1 cup of water

4-5 cloves of garlic, minced

2 fresh summer squash, diced

2 fresh zucchini, diced

1 bag frozen bell peppers, drained

1 TB dried parsley

1 TB dried basil

1, 28 oz can of diced tomatoes

1, 6oz can of tomato paste

1 cup V8 

12 oz Ronzoni Smart Taste elbows

1/4 tsp pepper

1/4 gsp salt

1. Mix tomato paste and tomatoes in crockpot. 

2. Add broth, vegetables, seasonings, and V8. Brown turkey and add to the pot.

3. Cover and cook on low 7-8 hours or on high for 5-6 hours.

4. In a large soup pot, cook noodles as directed.

5. Drain noodles and add crockpot contents. Combine and heat through.

November 9- Hearty Rice Minestrone

Finally, a cold rainy afternoon!

 Nothing warms you up better than snuggling up indoors and eating a warm bowl of homemade soup. This soup is an easy, quick, delicious meal, perfect for a chilly day. 

           Hearty Rice Minestrone 

1 can (13.75 oz) chicken broth

2 1/2 cups water

1 can (28oz) crushed tomatoes

1 cup instant whole-grain brown Minute Rice

1 can (15.25 oz) kidney beans, drained

1 10oz pkg frozen mixed vegetables

1/2 tsp dried oregano leaves

1/4 tsp black pepper

3 small potatoes (optional)

Bring broth, water, and tomatoes to a boil in a large saucepan on med-high heat. 

If you are using potatoes, cut them into desired size and add them to the pot. 

Allow potatoes to cook a few minutes to begin softening. 

Stir in remaining ingredients and return to a boil. Reduce heat to low. Cover and simmer 5 minutes. Remove from heat and let stand 5 more minutes. Stir.

September 19-A Lesson in Spaghetti Squash

I've heard that spaghetti squash is a delicious, healthy, low-carb alternative to noodles and I've been wanting to try it for a while. My hubby wasn't too keen on the idea, and was out for the evening, so I thought tonight would be the perfect chance to try it out. I figured I had nothing to lose. If I experienced an epic fail I'd heat up a Hot Pocket. 

It proved to be a good lesson. I think that next time it will turn out much better. It was edible and the sauce made it tasty, but the "noodles" probably weren't cooked as long as they should have been. 

Spaghetti squash can be baked, boiled, or microwaved. I decided to bake mine. Recommended baking time is 30-45 minutes on 375. The rine was soft after 35 minutes so I scraped the "noodles" out then. It really felt done, but I think it could've used the extra 10 minutes. I'll get it next time! 

How to bake Spaghetti Squash

1. Cut spaghetti squash in half and remove seeds and pulp.

2. Lay in a baking dish and lay squash cut-side down in 1/2inch water.

3. Bake on 375 for 30-45 minutes.

4. Carefully remove squash and use a fork to scrape the flesh from the rind. The cooked flesh will fall apart like spaghetti noodles.

5. Serve however you like it! Use the squash in any recipe you would use noodles for. 

September 17-Italian Chicken

I may be a newbie to the blog world, but I've quickly grown to love it. It's like a little neighborhood of cooks, mommies, crafters, and writers! I was blog-browsing and stumbled across this scrumptious recipe for Italian Chicken  by blogger Jill (Thanks!). 

As I write this, my belly is full and completely satisfied. What a delicious dish!

Italian Chicken

(This recipe is based on the measurements I used. Some are slightly different than the original.)

4 large boneless, skinless chicken breasts

5 roma tomatoes, cored and chopped

3 garlic cloves, thinly sliced

1 small jar artichoke hearts, drained

1 tbsp extra virgin olive oil

1 tsp Splenda or sugar

2 tbsp flour

salt and pepper

basil

mozzarella cheese, shredded

1. Combine tomatoes, garlic, artichoke hearts, olive oil, sugar, flour, and salt and pepper in a bowl.

2. Season chicken with salt and pepper. Lay in a baking dish, with tomato mixture.

3. Bake at 350 for 30-40 minutes, until chicken is almost done.

4. Add mozzarella cheese and basil. Return to oven and bake for an additional 5-10 minutes until cheese is golden and vegetables are caramelized. 

5. Enjoy!

May 30- Slow-Cooker Italian Chicken & Potatoes

Whoever invented the slow-cooker deserves a giant slice of gourmet cheesecake and an exuberant thank you. Kudos to you, whoever you are. Thank you for making life a little easier.

My slow-cooker hasn't had much use since the winter months, so I set out to find a recipe that was versatile enough to fit any season. I came across this recipe for Italian Chicken & Potatoes and decided to give it a shot. It was really easy to make and we both thought that it was tasty. I considered adding more seasoning next time, but my husband assured me that he thought it tasted great as it is. Why mess with deliciousness?

Slow-Cooker Italian Chicken & Potatoes

4-5 boneless, skinless chicken breast halves

1/2 cup fat-free Italian dressing

1 tsp Italian seasoning (I mixed oregano, crushed red pepper, and garlic)

1/2 cup grated Parmesan or Romano cheese

4-6 medium potatoes, cut into thick wedges

Baby carrots (Optional)

1. Spray slow-cooker with cooking spray. Place chicken at the bottom of the pot.

2. Sprinkle with half of the dressing, half of the seasoning, and half of the cheese.

3. Place potatoes and carrots on top. Add remaining ingredients.

4. Cook on low for 6-8 hours, or until chicken is done and potatoes are tender.

May 9-Creamy Chicken Florentine

I've discovered that I like dinner the best when it's colorful. As a bit of a health nut, I'm a fan of lots of fresh produce and quality ingredients. This recipe immediately caught my attention because of the bright red and green veggie confetti, mixed throughout the noodles (Which were actually whole-grain white by the way. I'm sneaky, I know.)

It wasn't my favorite dish, but it was quick, simple, and we enjoyed it. If you like your pasta creamier, you may want to add more creme or less noodles.  I used a whole box of pasta to make the recipe go a little further, so that may have affected the outcome a little. Chris likes it creamy, I like it less...just a matter of preference. (But for him, I'd gladly add more cream. Aww)

 Creamy Chicken Florentine

by Kraft Philadelphia

1lb boneless, skinless chicken breasts cut in bite-size pcs

1 red pepper, cut into strips and halved

1 pkg baby spinach

1 tub 10oz Philadelphia Savory Garlic Cooking Creme

2 cups hot cooked pasta 

Cook chicken and peppers in a large nonstick skillet on medium heat 5 to 6 minutes, or until chicken is done. Add spinach; Cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp liquid. Add cooking creme; Cook and stir 3 min. Stir in pasta. 

April 14-Chicken Primavera with Pasta

I've talked to a few soon-to-be-brides recently and it seems like our generation somehow missed out on the culinary practice that our predecessors had as children. When one gal told me that she enjoyed reading my blog and aspired to be more kitchen-savvy like me, I was flattered and completed surprised. I am a rookie when it comes to the kitchen. For all you novices like myself, I encourage you to just dive right in! 

In honor of the nervous soon-to-be chefs I've talked to in the past few months, I thought I'd post the first recipe I ever cooked for my now-husband. (He married me after tasting this, so I'd say it was a successful place to start!)

No one said your recipes have to be original (Although I dare you to try something original once you're comfortable!).  I'm a huge fan of printed recipes on the sides of grocery store products. You'd be amazed at the simple and delicious recipes that you can find on the sides of soup cans, tomato sauce, rice, and bottles of steak sauce. 

I can't take any credit-I jotted this down from the side of a Philadelphia Cooking Cream container in the grocery store. This recipe is convenience cooking at its finest and the simplest place to start for the culinary newbie All you really need to know is how to boil noodles and combine ingredients.

Chicken Primavera with Pasta

1 lb boneless chicken breasts, cut into small pieces

2 cups frozen stir fry vegetables 

1 10oz tub Philadelphia Italian Herb and Cheese Cooking Cream

2 cups hot cooked pasta (The original calls for fettuccine; I opted for whole-wheat spirals)

Cook chicken in a large nonstick skillet on medium heat about 5-6 minutes, or until done. Add vegetables and cook 2-3 minutes. Add cooking cream and stir. Cook additional 3 minutes. Stir in pasta. Serve. 

March 12- Pasta with Sauteed Chicken & Grape Tomatoes

I may be morphing into a food critic. 

This pasta dish tasted just fine and was definitely edible, but it was simply missing the mmmmmm-factor. Over all we liked it, but probably give it a 6 on a scale of 10. I blame the ingredients, but I give you permission to disagree and blame it on the chef. I am only a kitchen rookie, after all (I also admit that I forgot to put the grated cheese on the table when I served dinner...oops). I would certainly eat this again, but probably would not spontaneously begin to crave it. 

Pasta with Sauteed Chicken & Grape Tomatoes

(Original Recipe: Spaghetti with Sauteed Chicken & Grape Tomatoes by Skinnytaste)

Ingredients: 4 small chicken breasts, diced in 1 inch cubes

Cooking spray

1/2 tsp dried oregano

1/2 tsp basil

salt and pepper

8oz whole wheat pasta

2 cups grape tomatoes, halved

6 cloves garlic, coarsely chopped

4 tsp olive oil

4 tbsp chopped basil

1.) Bring salted pot of water to a boil and cook pasta as directed. Reserve about 1/2 cup pasta water before draining. 

2.) Spray a skillet with cooking spray and cook chicken, seasoned with salt, pepper, oregano, and basil. Set aside.

3.) In a separate skillet, add olive oil on high heat. Add garlic and sauté until golden brown (not burnt). Add tomatoes, salt, and pepper. Reduce heat to medium-low and sauté about 4-5 minutes.

4.)Add pasta to tomatoes and toss well. Add some of the reserved pasta water if the pasta seems too dry. Add fresh basil and chicken, toss well.

5.) Serve, topped with grated cheese. 

February 21-Tomato Basil Pasta w/Chicken

Comfort food. 

I originally found a recipe for Pesto Pasta with Chicken and decided to try it. To match the contents of my kitchen, I swapped pesto sauce and olive oil for Philadelphia Cooking Cream and basil. Since the main sauce and key seasoning was different, it was probably completely different from the original...but still turned out good. 

Tomato Basil Pasta with Chicken

3 cups whole wheat pasta

3 boneless, skinless chicken breasts cut into pieces

2 cloves garlic, minced

1 cup sun dried tomato pieces

crushed red pepper to taste

Approx 1/4 cup Philadelphia cooking cream 

Approx 2-3tbsp basil

1. Bring pot of lightly salted water to a bowl and cook pasta as directed. 

2. Sautee garlic, red pepper, and chicken in a skillet until chicken is cooked through. Add tomatoes at the end. 

3. Combine all ingredients, toss to coat, and heat over stovetop.