Here are some of my fav recipies for quick reference:
LAST MINUTE CHEDDAR CHICKEN & Rotini
In 5-quart saucepan over medium heat, heat oil. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked pasta and frozen vegetables, stirring to coat pasta with liquid. Heat to boiling; reduceheat. Cover; simmer 12 minutes or until pasta is tender and most liquid is absorbed, stirring every 2 minutes. Remove from heat. Stir in cheese until melted. I got this off the Ronzoni Recipe website: http://ronzoni.newworldpasta.com/index.cfm love it!!!
Ingredients:
1 tablespoon butter or margarine
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 teaspoon garlic powder
1-3/4 cups (about 14 oz. can) chicken broth
1/4 cup water
6 oz. Calcium Rich RONZONI GARDEN DELIGHT Rotini, uncooked
1 pkg. (16 oz.) frozen broccoli, red pepper, onion and mushroom mix or favorite vegetable mix
2 cups (8 oz.) shredded Cheddar cheese
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This recipe came from one of my toddler cook books, which calls for shallots, fresh garlic...blah, blah, blah...no time for that for lunch, so I made this variation of Chicken Parmesean for lunch and my little man ate it up!!!
Chicken Parmesean - Sort of...
1 or 2 chicken breasts
1/4 cup bread crumbs
1/8 cup shredded parm cheese (optional)
1/4 tsp garlic salt
1 shake of minced onions
1 tbsp flour
1 egg, lightly beaten
1 can diced tomatoes (optional)
1 tbsp tomato paste (optional)
Sprinkle of mozzerella cheese (optional)
1. Cut the chicken in strips and beat them to about 1" thick (what - no time for that, so I just cook them)
2. Heat oil on stove over med heat.
3. Sprinkle the chicken with flour (and turn to coat with the flour).
4. Put bread crumbs, garlic salt, minced onions and parm cheese in a ziplock bag; dip chicken in the egg; add chicken to ziplock bag; seal and shake.
5. Cook chicken in the oil until done (about 3min a side if you beat them - about 4 - 5 min if not)...I also like to cut the thickest one in 1/2 to make sure they are done before I feed them to my little man.
6. Heat the diced tomatoes and the tomato paste in a pan until simmering, serve over the chicken with the sprinkle of mozzerella cheese. (However, my little man doesn't really care for tomatoes or mozzerella cheese right now and we are having pizza for dinner - so I skipped all that and they came out more like chicken nuggets.)
The recipe in the book calls for some kind of vinegar cucumbers (for a Toddler? I don't think so...). However, I served it with my roasted mixed veggies and it was a hit!!!
Creamy Chicken Veggie Soup
1lb chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp minced garlic or 2 fresh cloves pressed
2 tsp olive oil
2 tbsp all purpose flour
1 cans vegetable broth (1 can water)
1 can great northern beans, rinsed and drained
2 cups frozen california mix, cut into bite size pieces
1/4 tsp oregano
1/4 tsp basil
1/4 tsp garlic salt
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp pepper (optionsal)
1/2 cup mozzerella cheese
1. Saute chicken in dutch oven with onion and garlic in oil until no longer pink.
2. Stir in flour until blended; gradually add broth and bring to a boil (stirring constantly) for 2 minutes.
3. Reduce heat; stir in beans veggies and seasonings.
4. Cook stirring occasionally for 8 - 10 minutes or until veggies are tender.
5. Garnish with cheese and serve.
Quick Easy Bisquick Rolls
2 1/4 cups Bisquick
8 oz sour cream
1/2 cup of margarine, melted
1. Preheat oven to 350degrees F.
2. Stir 2 cups of Bisquick, sour cream and margarine together until moist through.
3. Make 36 balls of dough...sprinkle with the 1/4 cup of Busquick to make smooth; put three balls in each cup of a muffin pan.
4. Bake for 15 - 20 min until golden.
Roasted Veggies
2 med zuccinis
1 red pepper
1 green pepper
2 med onions, quartered and separated
2 rome tomatoes; quartered sliced in 1" pieces
1 can sliced mushrooms (or whatever kind mushrooms you have); drained
3 tbsp olive oil or veggie oil
2 tbsp dry red cooking wine (optional)
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/4 tsp pepper (optional)
1. Preheat oven to 350degrees F.
2. Cut the zuccinis, red pepper and green pepper in 1" pieces; quarter and separate onions.
3. Spread in the bottom of a 3qt casserole dish.
4. Mix the oil, wine, oregano, basil, salt and pepper in a bowl and drizzle over the veggies.
5. Roast in oven uncovered for 30min
6. Add tomatoes and mushrooms; toss to coat.
7. Roast for another 15min and serve.
