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.

Creamy Taco Mac

Ingredients:
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

Chicken Parmesan

 

Ingredients:
2 tbsp. vegetable oil
1 c. Italian style breadcrumbs
1/4 c. Parmesan cheese
2 boneless, skinless chicken breasts, butterflied then cut in half
1/2 c. flour
1 egg, beaten
mozzarella cheese for topping
1 lb. spaghetti
16 oz. spaghetti sauce

Heat oil in a large pan over medium-high heat. Mix breadcrumbs and Parmesan cheese together in a shallow bowl. Dip chicken in flour, covering completely. Dip into beaten egg, then in breadcrumb mixture.

Put chicken into the oil, and cook for about 6 minutes on each side, or until chicken is cooked and the outside starts to brown. Take chicken out of the oil, and set aside for several minutes to let the oil drip off. Preheat oven to 350 degrees. Put chicken on cookie sheet and top with mozzarella cheese. Bake for about 8 minutes or until cheese starts to bubble.

Cook spaghetti according to directions on box. Mix in sauce. Serve chicken over spaghetti.

Southern Macaroni and Cheese

Ingredients

• 1 1/2 cups uncooked whole wheat or multigrain elbow macaroni.
• 2 teaspoons all-purpose flour
• 1 tablespoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup fat-free skim milk, divided
• 1/2 cup plus 1 tablespoon shredded reduced-fat sharp cheddar cheese.
• 1 egg white
• 1/8 teaspoon paprika
• 1 tablespoon panko (Japanese Breadcrumbs)

Directions

1. Preheat oven to 325 degrees.  Spray 1 quart baking dish with nonstick cooking spray.
2. Cook Macaroni according to package directions.  Drain macaroni in colander under cold water to cool slightly; shake off excess liquid.  Set aside in bowl.
3. Mix together flour, mustard, pepper and salt in a small saucepan.  Add 1/2 cup milk and whisk.  Place over medium heat, stir in remaining 1/2 milk.  Continue to cook, stirring constantly until bubbly and thickened.  Remove from heat, let cool 2.3 minutes.  Stir in 1/2 cup cheese and mix until melted.
4. Add egg white to slightly cooled macaroni and mix.  Add cheese sauce to macaroni mixture and mix.  Spoon macaroni mixture into prepared baking dish.
5. Mix together 1 tablespoon cheese, paprika and panko.  Sprinkle mixture on top of macaroni.  Bake until bubbly and lightly browned for 15-20 minutes.  Let stand 5 minutes before serving.

Ground Turkey Asparagus Skillet

1 lb ground turkey
1 medium onion (chopped)
4 medium potatoes (chopped)
1/2 cup water
salt and freshly ground black pepper to taste
1 lb asparagus (cut in 1 inch lengths)
1/2 cup cheese (shredded)

1. Fry the ground turkey and onion together until lightly browned and drain fat.
2. Add the potatoes and water, and cover and simmer for 10 minutes.
3. Add the asparagus and simmer an additional 10 minutes or until potatoes are tender.
4. Sprinkle cheese on top.

Servings: 4

Verdict: Leila was most interested in the asparagus.  Chad thought the ground turkey was too gritty but the rest was good.  I loved the whole meal.

Chicken Tetrazzini

Ingredients

12 ounces uncooked spaghetti
2 T light stick butter
1 (8-ounce) package presliced mushrooms
3 Cups chopped cooked chicken breast
2 (10.75-oz) cans condensed cream of mushroom soup
2 cups sour cream
1/2 t freshly ground black pepper
Cooking spray
1/3 c grated Parmesan cheese
Chopped Fresh Parsley

1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions, omitting salt and fat. Drain
3. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until tender.
4. Combine pasta, mushrooms, chopped chicken, and the next 3 ingredients.
5. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley.