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. 

March 11-Weeknight Pasta Bake & Lazy Girl Breadsticks

Last night I discover a new easy-yet-delectable favorite to add to our list of family favorites!

This dish was simple, delicious, and made enough for plenty of leftovers (even after we both had seconds!). Enjoy!

Weeknight Pasta Bake

1 box penne pasta (about 16oz)

1 lb ground turkey (or beef)

1 jar marina sauce

2 cups frozen peas

2 cups shredded mozzarella cheese

oregano

salt

pepper

1. Cook pasta as usual. Drain water and rinse cooked pasta with cold water. Set aside.

2. In a large pan, cook ground turkey. Season with salt, pepper, and oregano. Add marinara sauce and stir through. Set aside.

3. Combine cooked pasta, meat/sauce mixture, and peas. Pour into a 9 x 13 inch baking dish. Top with mozzarella cheese.

4. Bake in the oven at 400 F for about 30 minutes, or until the dish is hot through and the cheese is melted.

Lazy Girl Breadsticks

These breadsticks were the result of my improvisation on a night when I did not have a bread/starch side for dinner. Our freezer was overflowing with frozen hot dog buns, leftover from a barbeque we hosted earlier in the year, and I decided to put them to good use. At the time, it seemed like an easy-way-out, but they actually turned out delicious and my husband ate four!

hot dog buns

butter

garlic powder

oregano

parmesan cheese

Spread generous amount of butter on top of each bun. Sprinkle with garlic powder, oregano, and parmesan cheese. For a more indulgent breadstick, add butter and seasoning on the inside of the hotdog bun as well. Bake in the over until golden, about 5-10 minutes depending on temperature.

December 11- Chicken and Spinach Macaroni and "Cheese"

As the winter months arrive, so do my cravings for comfort food. 

Nothing warms you up on a cold winter's night like a warm bowl of pasta. As a lactose-intolerant, health-conscious gal I typically avoid most comfort foods with the exception of an occasional indulgence. However, not all comfort foods deserve to be avoided! Tonight I whipped up this delicious macaroni dish that was high-protein, high-fiber, and even used dairy-free cheese!

My taste buds were in heaven. I will definitely be making this again.

*Please note, this recipe is not 100% dairy-free. It does contain 1/2 cup of Greek yogurt. If you can stomach dairy in small doses, it is a good compromise!

Chicken and Spinach Macaroni and "Cheese"

2 cups uncooked whole-wheat elbow pasta

1/2 cup Greek yogurt

8oz Veggie Cheese (I love GoVeggie! Lactose Free American Cheese Slices!)

2-3 cups fresh baby spinach

1/4 tsp garlic powder

1/4 tsp onion powder

salt and pepper

1 cup diced chicken, cooked (Optional)

1. Cook pasta as directed. 

2. Save about 1/2 cup of the pasta water. Next, place the spinach into a colander and drain the pasta. This will wilt the spinach. Return the pasta and spinach to the pot.

3. Add pasta water and cheese. Stir until the cheese is melted. 

5. Add yogurt, garlic powder, onion powder, salt and pepper (to taste), and chicken and stir through.

6. Enjoy!

June 24-Spaghetti and Meatballs

A few months ago I made Turkey Meatball Subs for dinner and they were a hit. 

Earlier this week the recipe became even better when I discovered it could be used to make the family classic, spaghetti and meatballs. To make, follow the recipe for Turkey Meatball Subs and add an extra can of tomato sauce for bulk. Prepare noodles as directed and top with your meatball marinara mixture. Perfecto!

May 21- Chicken Tortellini Toss

The perfect pasta for the start of summer. Hearty enough to satisfy. Light enough for the season. Simple enough for a weeknight. Mmmmm!

Chicken Tortellini Toss
1 20oz pkg refrigerated cheese tortellini
1 pkg frozen winter mix vegetables (broccoli and cauliflower), thawed-about 5 cups
14.5 oz can diced tomatoes with Italian seasoning
6.5 oz jar sun dried tomato pesto (by Giada de Laurentiis)
2 cups cooked/grilled chicken, cut into small pieces or strips
Parmesan cheese and crushed red pepper (optional)

1. Cook tortellini according to package directions. Add vegetables toward the end to cook. Drain.
2. Return tortellini and vegetables to the pot. Stir in undrained tomatoes, tomato pesto, and chicken. Heat through.
3. Top with Parmesan and/or crushed red pepper and serve.

March 4-TGFGN (Thank God for Great Neighbors!)

My husband and I were delighted when another young, married couple moved in across from us. We had our new neighbors over for dinner last night and had a wonderful time of fellowship, laughter, board games, and gaining instant friends. Thank God for great neighbors!

The first time my husband and I invited our families over for dinner, I tormented myself trying to figure out what to make. I felt a need to establish my reputation and to make something that everyone would enjoy. After a year of domestic bliss, I may not be Martha Stewart but I am happy to say that hosting people over for dinner has become a source of joy rather than stress. 

For yesterday's menu, I opted for something familiar, tested, and delicious. 

The Menu

 Chicken Primavera with pasta (an old favorite, worth repeating)

Garlic Bread

Green Salad w/Tomatoes

July 30-Penne Rosa with Shrimp

Yet another gem, found on Pinterest. 

(What would I do without Pinterest? Actually, I'd probably just cook out of a cook book, instead of off an iPhone screen, which would probably be a whole lot easier to read...But I may be at a loss for inspiration.) 

This was a great dish. Delicious. Creamy. Easy. Healthy. What more can you ask for?

Penne Rosa with Shrimp

Original Recipe by Cassie Johnson 

12 ounces whole wheat pasta 

(To satisfy varying taste preferences, I found the happy medium with high-fiber white pasta...Unlike wheat pasta, no one can taste the difference!)

1tbsp olive oil

4 cloves garlic, minced 

(or for gals like me who just want to use what they have on-hand, garlic powder works just fine!)

1 pinch crushed red pepper flakes

8 oz button mushrooms, sliced

2 medium tomatoes, chopped (Tonight's tomatoes were garden grown...It's nice to have generous neighbors)

Salt and pepper, to taste

4 cups fresh spinach

10 oz cooked shrimp, peeled and deveined (If you don't like seafood, this can be optional.)

1/2 cup marinara sauce

1/3 cup plain, nonfat Greek yogurt

1/4 cup grated parmesan cheese (optional)

1. Cook penne according to directions. Drain pasta and set aside.

2. In a large skillet, heat olive oil over med-high heat. If you are using fresh garlic, add garlic and crushed red pepper. Sauté 2 minutes.

3. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes. Add shrimp and cook additional 2 minutes.

4. Remove skillet from heat, add spinach, and cover. Let sit about 2 minutes, to wilt the spinach. 

5. Remove lid and return skillet to low heat. Add penne, Greek yogurt, and marinara sauce. Toss together until pasta and veggies are coated. Warm through.
6. Serve. Top with parmesan cheese if desired.

Served with fresh-from-the-garden green beans, compliments of my brother's girlfriend. Thanks for thinking of us, Becca!

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.