Artichokes & Green Bean Romano

 

(Thank you, Ginni, for bringing this to Thanksgiving last year. We are having it again!)

 

 2/3  cup onion, finely chopped

1     clove garlic, minced

1/4  cup olive oil

1/2  cup Italian bread crumbs

1     10 oz package frozen French style green beans, cooked and drained

1     14 oz can artichoke hearts, drained and quartered

1/2  cup freshly grated Romano cheese

       salt and freshly ground black pepper to taste

 

Makes 4 Servings

In large skillet, saute onion and garlic in olive oil until transparent.  Stir in bread crumbs, blending well to absorb oil.  Add green beans, artichoke hearts and cheese.  Combine thoroughly, yet gently.  Heat slowly to soften cheese.  Season to taste with salt and pepper.

Pasta with Chicken Sausage and Vegetables

This is good and easy, but the best sausage to use is from Costco: tomato garlic mozzarella. Very good in anything.

1 pound penne pasta ( like Barilla plus multigrain pasta as it's high in protein and has omega-3, also very tasty)
1 pound chicken sausage, precooked & sliced.
2 medium zucchini, sliced and quartered
1 can diced tomatoes
1 large bunch asparagus cut in three-inch strips
1 medium onion, diced
2 clove garlic
1 T. olive oil
parmesan cheese

In large saucepan, saute onion in olive oil and garlic. When softened, add vegetables (you can other vegetables if you'd like). Stir fry until veges are softened but not overcooked. Add tomatoes and sausage; heat thru. Salt and pepper to taste. Serve over cooked pasta, sprinkle with cheese.Serves 6 to 8.

Heavenly breast of chicken

 These were really juicy and flavorful.

Heavenly Breast of Chicken
 
for 8-12 boneless skinless chicken breast halves

2 cup nonfat Greek yogurt
1/4 cup fresh lemon juice
2 tsp worcestershire sauce
2 tsp celery salt
2 tsp paprika
2 cloves of garlic or 1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper

Combine above in large ziploc bag
Add chicken breasts to marinade
Marinate overnight up to 24 hours in refrigerator

When ready to cook
Squeeze excess marinade off the chicken in the bag as you take it out
Coat in Panko breadcrumbs
place on rimmed baking sheet or 9x13 dish
drizzle with stick of melted butter (or 1/4 cup EVOO + 1/4 cup butter)
bake uncovered for 45 minutes at 350C (check internal temp for 165-the time will depend on the thickness of the breast- you can always use tenders with this recipe-you would only need ballpark of 25 ish minutes for those)
 

Lemon garlic vinaigrette

This was the best salad dressing we've ever had! I am going to Whole Foods this week to try to find some of the ingredients.

 

Lemon garlic vinaigrette

1 cup safflower oil

Juice of 2 fresh squeezed lemons

6 garlic cloves, crushed

1-3 tablespoons Braggs liquid aminos

1-3 tsp herbamare seasoning

Mix and shake!

The last two items can be found at whole foods or any health food store.  Also add the last two items to taste- I usually make it somewhere in the middle of that range.

Cheesy Chicken and Wild Rice Casserole

I am posting some recipes that folks made to bring over after Lucy was born. This was really hearty and healthy!


Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.
8-10 servings

Chicken Apple Sausage Egg Strata

This is a variation on the egg strata I posted earlier. It's really good and really easy.

1 lb precooked chicken/apple sausage, without casings
6 eggs beaten
2 cups skim milk
6 pieces whole grain bread, heels removed
1 cup Swiss and Gruyere shredded cheese (I got this mixture at Trader Joe's)

Cut sausage in small pieces. Remove heels from bread and cube. Beat the eggs with the milk, then add bread and sausage. Place in slightly greased casserole dish (9 x 13). Cover with shredded cheese. This must sit overnight in the refrigerator. In the morning, cook at 350 degree oven for 45 minutes. It serves at least 8 people, sometimes more.

Almond-Yogurt Dip

I just thought of this yesterday. It's really creamy, and it's actually pretty good for you (lots of protein!). I put it on a banana, but it would definitely work with most non-citrus fruits (and it's good plain, too).

Ingredients (pretty approximate):

-1/2 cup vanilla Greek yogurt

-2 Tbs almond butter

-1/2-1 tsp cinnamon

-1-2 tsp sugar or sweetener

Mix it all together and enjoy! :)

Moroccan Chicken and Butternut Squash Soup

For some reason, I've been into butternut squash and also the blend of spices included here. I adapted this from this month's Cooking Light magazine.

1 T. olive oil
1 cup chopped onion
12 to 16 ounces chicken breast, cut into bite-sized pieces
1 t. ground cumin
1/4 t. ground cinnamon
1/8 to 1/4 t. ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash (I used a bag of frozen and it worked fine)
3 T. tomato paste
4 cups chicken stock
2 cups water
1/3 cup uncooked couscous (I use whole wheat from Trader Joe's)
3/4 t. salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch slices
1 t. dried basil (recipe calls for 1/2 cup fresh but it's not summer!)
2 t. grated orange rind

Heat a large heavy pot over medium heat. Add oil to pan and add onion and cook until translucent.Add chicken and cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and red pepper to pan. Cook for 1 minute, stirring constantly. Add squash and tomato paste, then stir in chicken stock and water, scraping the pan to loosen brown bits. (When I made this, I actually boiled the chicken and then cut it up, and used the broth for the stock, and it tasted fine so it's definitely an alternative.) Reduce heat, simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes until zucchini is tender. Remove from pan. Stir in basil and orange rind.

Spinach Casserole

This version is a tad healthier than the original as I eliminated the butter and it tasted fine.

1 pint small-curd, low fat cottage cheese
3 eggs
1 cup shredded sharp cheddar cheese, low-fat if desired
3 T. flour
1 10-ounze package frozen chopped spinach
1/2 t. salt

Beat eggs and add cottage cheese. Add shredded cheese to thawed, well drained spinach. Pour into greased casserole and bake in 350 degree oven for 45 minutes to an hour, or until set.

Macaroni and Cheese in the Microwave

This is a quick stand-by. It can be made in 20 minutes, and kids like it. This recipe uses skim milk and whole wheat pasta so that it's not as unhealthy as most mac and cheese dishes.

1 pound whole wheat pasta, preferably elbows or something small in size
3 cups skim milk
3 T. butter or margarine
1/2 t. salt
1 t. ground mustard
3 T. flour
1 cup shredded medium sharp cheddar cheese (you can use low-fat version)
1/4 cup seasoned bread crumbs


Heat water and boil pasta. In the meantime, melt the butter in a microwave container. Add flour, salt, ground mustard and whisk together. Add milk and whisk again. Place in microwave for approximately 9 minutes on high, stirring every two or three minutes and checking to make sure it doesn't boil over. Remove and add cheese. Stir until well-blended. Add cooked pasta. Pour into a 9 x 12 microwavable casserole dish that has been lightly oiled. Sprinkle top with breadcrumbs. Place in microwave for 11 minutes.