Pasta with Peas and Sausage

Ingredients

• 1 lbs rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 lbs sweet Italian sausage, casings removed
• 12 oz frozen green peas
• 1 1/2 cups heavy cream
• 4 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet heat oil and saute garlic over medium heat.  Brown sausage in skillet.  Once brown add frozen peas and simmer for 5 minutes.  Slowly add heavy cream and butter to skillet; bring to a slight boil.  Add more cream if necessary.  Cook for 5 minutes.  Toss with cooked pasta and top with Parmesan cheese.

Pasta with Asparagus

Ingredients

• 1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup chicken broth
• 1/2 lbs fresh mushrooms, sliced
• 8 oz angel hair pasta
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet.  Saute asparagus in the pan over medium heat for about 3 minutes.  Add chicken brother and mushroom slices; cook 3 minutes more.
3. Drain pasta and transfer to a serving dish.  Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Ground Turkey Noodle Bake

Ingredients

• 3 cups uncooked wide egg noodles
• 1/2 lbs ground turkey
• 1 medium onion, chopped
• 1 (15 oz) can tomato sauce
• 1 teaspoon Italian seasoning
• 2/3 cup nonfat dry milk powder
• 1/2 cup water
• 4 oz reduced-fat cream cheese, cubed
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 1/4 cups shredded part-skim mozzarella cheese

Directions

1. Cook noodles according to package directions.  Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is not longer pink; drain.  Stir in tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  In a saucepan combine milk powder, water, cream cheese, parsley and garlic.  Cook and stir over medium heat until cream cheese is melted.
2. Drain noodles; add cream cheese mixture.  Transfer to an 8 inch square baking dish coated with nonstick cooking spray.  Top with Turkey mixture.  Sprinkle with mozzarella cheese.  Bake, uncovered, at 375 degrees for 15 - 20 minutes or until cheese is melted.

Fontina Mac and Cheese

Ingredients:
1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese
Directions:
Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Fontina until the cheese starts to melt.  Mix in salt to taste, and add the nutmeg.
Pour the mixture into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the panko breadcrumbs and shredded Parmesan.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes.  Serve immediately.

Chicken Pot Pie with Savory Crumble Topping

Ingredients:
 
Filling
1.5 lbs boneless, skinless chicken thighs
3 cups low-sodium chicken broth
2 tbsp vegetable oil
1 medium onion, chopped fine
3 medium carrots, peeled and chopped into slices
2 small celery ribs, chopped fine
1 pkg mushrooms, washed and sliced
1 tsp soy sauce
1 tsp tomato paste
4 tbsp (1/2 stick) butter
1 cup whole milk
1/2 cup all-purpose flour
2 tsp fresh squeezed lemon juice
3 tbsp minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 tbsp butter, cut into 1/2 inch cubes, chilled
1/2 cup parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream (not regular milk)

Directions

1. Preheat oven to 450.
2. For the chicken:  Bring the chicken and broth to a simmer in a covered Dutch oven over medium heat.  Cook until chicken is done, then transfer chicken to a bowl.  Pour the broth through a fine mesh strainer into a bowl and save.
3. For the topping:  Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl.  Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal.  Stir in the Parmesan, then add the cream and stir until just combined.  Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning.  Set aside.
4. For the filling:  Heat 1 tbsp oil in the empty Dutch oven over medium heat.  Add the onion, carrots, celery, 1/4 tsp salt and  1/4 tsp pepper and stir well.  Cook until vegetables are tender, and while they are cooking, shred the chicken into bite-sized pieces.  Transfer cooked vegetables to the bowl with the chicken and set aside. 
5. Heat the remaining oil in the pot and then add mushrooms, cover and cook until mushrooms have released their juices, about 5 minutes.  Remove cover and stir in the soy sauce and tomato paste.  Cook, stirring until the liquid has evaporated and the mushrooms are browned.  Transfer the mushrooms to the bowl with the chicken and veggies. 
6. Heat butter in the pot and when the foaming subsides, add the flour and cook for one minute, stirring.  Slowly whisk in the reserved chicken broth and milk.  Bring to a simmer, scraping the bottom of the pan to get those browned bits up.  Simmer about a minute.  Season to taste with salt and pepper, then remove from heat and stir in lemon juice and parsley.  Stir in chicken and vegetable mixture and press into the sauce.  Pour into a greased 13×9 baking dish and sprinkle crumble topping evenly over the top.  Bake until filling is bubbling and topping is well browned, about 12-15 minutes. 

Broccoli Chicken Casserole

Ingredients

• 1 1/2 lbs cooked, cubed chicken breast
• 1 can cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup shredded low fat cheddar cheese
• 1 10-oz package frozen broccoli
• 1/2 cup chopped green onions
• 1 teaspoon basil
• 1 teaspoon pepper

Directions

1. Preheat oven to 375, lightely grease a 9x13 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large  bowl; mix well.  Spread in prepared baking dish.  Bake 50 minutes, until bubbly.  Refrigerate leftovers immediately.

Chicken Manicotti Alfredo

Ingredients

• 3 skinless, boneless chicken breast halves
• 1/2 cup distilled white vinegar
• 1 cup olive oil
• 1 clove crushed garlic
• 1 (12 oz) package manicotti pasta
• 6 tablespoons butter
• 2 cups heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon salt
• 1 pint part-skin ricotta cheese
• 1 egg
• 1tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh basil
• 1 cup shredded mozzarella cheese

Directions

1. In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes.  Saute in a little olive oil until done.  Set aside.
2. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.
3. Meanwhile, melt butter or margarine in a small saucepan over medium-heat.  Add heavy cream, salt, nutmeg and ground black pepper and stir until sauce thickens.  Reduce heat to low.  Add grated Parmesan cheese and stir until the cheese melts.  Set Alfredo sauce aside.
4. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram and basil.  Mix in cooked chicken.
5. Stuff cooked manicotti shells with chicken and ricotta mixture.  Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce.  Place stuffed shells on top of sauce.  Pour remaining sauce over shells.  Top with one cup shredded mozzarella cheese.  Cover with aluminum foil.
6. Bake at 350 degrees for 45 minutes.  Let stand 10 minutes before serving.

Chicken Fried Rice with Bok Choy

not my picture...will post my own when I download off my camera

 

 

 

 

Ingredients

• 3 boneless skinless chicken breasts, about 1 pound 
• 2 tablespoons vegetable oil, such as safflower
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 1 pound bok choy, cored and coarsely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups cooked brown rice
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce

Directions

1. Preheat oven to 350 degrees F.  Line a baking sheet with foil, and spray lightly with olive oil.  Place chicken breasts on foil, spray lightly with olive oil, and season with salt and pepper.  Bake about 30 minutes, or until no longer pink on the inside (inside temperature of 165 degrees F).  Set aside to cook, then chop into cubes.

2. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook while stirring to break it up into pieces, until set, 1 to 3 minutes. Set cooked eggs aside (reserve skillet).

3. In skillet, heat remaining tablespoon oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.

4. Add rice, chicken, eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.