Angel Hair Pasta with Chicken

I love to make this meal on a weeknight when I don't have a lot of time. It is very quick to put together and tastes fantastic. As you can see in the picture I didn't have carrots the night I made it.

Angel Hair Pasta with Chicken

Serves 4

2 Tbs olive oil, divided

2 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 carrot, sliced diagonally into 1/4 inch pieces

1 (10 oz) package frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Heat 1 Tbs oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Quick Skillet Italian Chicken

As I look at this picture I realize that it doesn't look all that appetizing. Please don't let that deter you from making this dish. It is so easy and tastes delicious. Maybe one of these days I will work on making better pictures.

Quick Skillet Italian Chicken

4 frozen chicken breasts

1 Tbs. olive oil

1 medium onion, chopped

1/2 cup green or yellow bell pepper, chopped

14 1/2 oz can Italian style stewed tomatoes

2 Tbs. lemon juice

1 12 oz pkg. Fettuccine (or other pasta)

2 Tbs. grated Parmesan cheese

1/4 cup black olives, pitted & sliced

Heat olive oil over medium high heat in large skillet. Add frozen chicken in single layer & saute 3 min. on each side or until lightly brown. Add onion, bell pepper, stewed tomatoes & lemon juice. Cover and simmer 25-30 min. or until chicken is no longer pink inside. While chicken is cooking, prepare fettuccine, according to package directions. Keep warm. When chicken is ready to serve, divide pasta among 4 dinner plates. Top with chicken breasts & tomato sauce and sprinkle with Parmesan cheese and sliced olives.

Thai Beef & Noodles

I have neglected this blog for long enough. I had a hard time cooking while I was pregnant. Hopefully I can get back into the swing of things and get cooking again. We have been eating really good lately because my mom was here, then Scott's mom, and neighbors and friends have been bringing meals. We really have been spoiled since Bryson was born. The following recipe is one that Scott's mom made while she was here. Scott liked it so much he said, " you should take a picture for your blog." So here it is. I hope you enjoy it as much as we did.

Thai Beef & Noodles

1 lb 1 inch thick sirloin steak

1/4 cup dry sherry

1 1/2 Tblsp. soy sauce

1 tsp ginger minced

1 tsp garlic minced

1 tsp sesame oil

1/4 - 1/2 tsp red pepper pods crushed

2 cups Ramen noodles or linguine

1/4 cup chopped green onion tops

Marinate steak in mixture of sherry, soy sauce, ginger, garlic, sesame oil and pepper pods. Save Marinade

Cook steak in large skillet on medium high heat for 12 - 15 minutes total, turning once.

Remove steak from skillet and keep warm.

Prepare noodles.

dissolve 2 tsp cornstarch in 1/4 cup water. Mix with reserved marinade. Boil this mixture in skillet for 1 minute until thickened. Add noodles to this sauce and stir.

Serve sliced steak on top of noodles. Sprinkle with green onion tops.

Homemade Macaroni and Cheese

This is a really great recipe.  Comfort food at its best.  I got the recipe from a Taste of Home cookbook.  It stays nice and creamy and doesn't dry out, even when re-heated the next day.  It's also super easy! I did change and lighten up the recipe a bit :)

3 C dry macaroni noodles or other pasta

2 Tbl light margarine or butter

2 Tbl flour

1 1/2 C milk

1/2 lb velveeta cheese(2%), cubed

-Cook pasta.  Meanwhile melt butter in saucepan.  Stir in flour until smooth.  Gradually add milk and bring to a boil.  Cook and stir until thickened.  Reduce heat and add cheese.  cook and stir until melted.  Drain the pasta and add to cheese mixture.  Stir until cooked through.  Add salt and pepper to taste.  Enjoy!

American Lasagna

adapted from allrecipes

This recipe was 5 stars all the way. Soooo good. This will be the recipe I use to make lasagna from now on. I didn't have sausage so I used all ground beef. I also use cottage cheese instead of ricotta. I wish I had a picture but you all know how lasagna looks!

1 pound lean ground beef
1/2 pound sausage
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.* Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

*If baking the next night, this is when you would cover and refrigerate. You might need to increase the cooking time by 15 minutes.