Tags: Bow Tie Pasta, Chicken, Cooking, Dinner, Food, Kraft Reduced Fat Parmesan Grated Cheese, Marinara Sauce, Onions, recipes, Ricotta Cheese, Sargento Reduced Fat Cheese, Skillet Chicken Lasagna
Today’s Menu: Skillet Chicken Lasagna and Baked French Bread
Well Dad is finally back home! He’s been in the hospital and rehab for about 3 weeks. He is very happy to be back home! Now to keep him healthy. I had the house all cleaned before Mom brought him home. After cleaning I went to Kroger for Mom for a few items and stopped at the bank before returning. A little cooler out today with a passing shower or two. For dinner tonight a new recipe, Skillet Chicken Lasagna.
I saw this recipe on the latest episode of Pioneer Woman and couldn’t wait to give it a try! Pasta, Chicken, and Cheese, what’s not to like? To make the dish I’ll need the following; 12 ounces Bow Tie Pasta, 2 tablespoons Extra Virgin Olive Oil, 2 boneless and skinless Simple Truth Chicken Breasts (sliced or diced), 1 tablespoon McCormick Grinder Italian Seasoning, McCormick Grinder Sea Salt, 1 medium Red Onion (diced), 2 Cloves Garlic (minced), 1 cup Swanson Low-Sodium Chicken Broth, 1 jar marinara Sauce (14 to 16 ounces), 1/2 teaspoon Red Pepper Flakes, 1 cup Sargento Reduced Fat Shredded Mozzarella Cheese (plus more if needed), 1/2 cup Low Fat Ricotta Cheese (plus more if needed), fresh chopped Basil or Cilantro, and 1/4 cup Kraft Reduced Fat Grated Parmesan (plus more if needed and for serving). I used some reduced fat ingredients to cut the fat, carb and calorie count. The original recipe along with the web link is at the bottom of the post.
To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.
And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another “Keeper Recipe”, courtesy of Ree Drummond (Pioneer Woman). I also baked a loaf Pillsbury Rustic French Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time pop Corn.
Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond
12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
Cook the pasta according to the package instructions; drain and set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.
Recipe courtesy of Ree Drummond
Tags: Chicken, Cooking, Crock Pot Recipes, EatingWell, Food, Pork, recipes, Stew
When it’s Fall I always seem to think Crock Pot Recipes. So from the EatingWell website it’s Best Crock Pot Recipes. From Stout and Chicken Stews to Fennel and Pork Stew you can find your soon to be favorite Crock Pot Recipe, all from the EatingWell website. http://www.eatingwell.com/
Slow-Cooker Stout & Chicken Stew
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness….
Fennel & Pork Stew
This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel. White wine gives the stew a bright edge of acidity…..
Ethiopian-Spiced Chicken Stew
This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5…….
* Click the link below to get all the Best Crock Pot Recipes
Tags: Chicken, Chickpeas, Chili, Cooking, Crock Pot Recipes, EatingWell, Eggplants, Food, recipes
The Crock Pot is every cooks friend! So from the EatingWell website here’s Fall Recipes for a Crock Pot. Low Calorie Chicken, Stews, Chili, recipes and more all from EatingWell. http://www.eatingwell.com/
Crock pot chicken recipes, stew recipes, goulash recipes and more easy and low-calorie slow-cooker recipes.
Our healthy crock pot recipes make such delicious dinners for fall, you’d never know they were also low in calories. Our slow-cooker stew recipes, pot roast recipes, chicken recipes and goulash recipes are fragrant, hearty dishes that are easy to prepare. Try our Wine & Tomato Braised Chicken for an easy crock pot chicken recipe or Slow-Cooker Black Bean-Mushroom Chili for a healthy chili recipe to feed your family.
Wine & Tomato Braised Chicken
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal……
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed……
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side…….
* Click the link below to get all the Fall Recipes for a Crock Pot
Tags: Beef, Chicken, Cooking, Egg Foo Young, Food, One of America's Favorites, Pork, recipes, Sandwiches, Shrimp, St. Paul Sandwich
The St. Paul sandwich can be found in many Chinese American restaurants in St. Louis, Missouri, as well as other cities in Missouri, including Columbia, Jefferson City, and Springfield. The sandwich consists of an egg foo young patty (made with mung bean sprouts and minced white onions) served with dill pickle slices, white onion, mayonnaise, lettuce, and tomato between two slices of white bread. The St. Paul sandwich also comes in different combinations and specials, such as chicken, pork, shrimp, beef, and other varieties.
One source has the origin of the St. Paul sandwich dating to the early 1940s, when Chinese restaurants created the sandwich as a unique dish that was in a more familiar sandwich form that would appeal to the palates of Midwestern Americans, an early example of fusion cuisine. According to local legend, the St. Paul sandwich was invented by Steven Yuen at Park Chop Suey in Lafayette Square, a neighborhood near downtown St. Louis; Yuen named the sandwich after his hometown of St. Paul, Minnesota.
Food writers James Beard and Evan Jones believed that the Denver or Western sandwich was created by “the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries” and was probably derived from egg foo young. They believed that the early Denver sandwiches were actually St. Paul sandwiches.
This sandwich was featured in the PBS documentary Sandwiches That You Will Like in 2003 and will be feature in a book by artist Kelly Pratt to be released in 2016 called Stately Sandwiches as the sandwich chosen to represent the state of Missouri.
It is usually only available in Chinese restaurants in the St. Louis metropolitan area as well as at least one Chinese American restaurant in Columbia, Missouri, Chinese Wok Express on Broadway, at Happy Garden in Jefferson City, Missouri and at Yen’s Chinese Food restaurant in Springfield, Missouri, the owners of which are originally from St. Louis. It is also available in Chinese-American restaurants in California and Oregon with regional names such as “Egg Foo Young on Bun” at Lung Fung in the Kenton neighborhood of Portland, OR.
Tags: cakes, Chicken, Comfort Food Recipes, Cooking, Diabetes, Diabetic Living Online, Food, Pot Pies, recipes, Soup
Comfort Food Recipes from the Diabetic Living Online website. Which is home for all your Diabetic Friendly Recipes. One of those nights where nothing sounds good, check out their site to change that. They also have a magazine which is always full of tips, info, and recipes on Diabetes. http://www.diabeticlivingonline.com/
Comfort Food Recipes
Comfort foods live up to their name, dishing up warmth and good memories with their familiar hearty flavors. We’ve given your favorite comfort food recipes for fall and winter a healthy makeover, so they still have all of the good taste you remember but with fewer carbs, calories, and fat.
Hearty Ham and Potato Soup
Warm up a chilly fall or winter day with this creamy soup with a low-carb secret: To save calories and carbs, our recipe uses cauliflower to thicken the base…..
Warm Cinnamon-Spiced Cake
A secret ingredient — pureed cantaloupe — makes this warm, nutty diabetic cake moist while also cutting fat. Serve it for a scrumptious diabetic breakfast or low-calorie dessert….
Crispy Chicken Pot Pies
Our take on this classic comfort food has a crisp, buttery phyllo lattice topper. We made the savory pie more healthful by using chicken breast instead of dark meat……
* Click the link below to get all the Comfort Food Recipes
Tags: Beans, Chicken, Chili, Cooking, CooksRecipes, Food, Jalapeno Peppers, recipes, Saturday's Chil, Tomatillo Bean and Chicken Chili, Tomatillos
This week’s Saturday’s Chili is Tomatillo Bean and Chicken Chili. It’s from the CooksRecipes website, home of countless healthy and delicious recipes of all kinds and tastes. http://www.cooksrecipes.com/index.html
Tomatillo Bean and Chicken Chili
Tomatillo Bean and Chicken ChiliA hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro
Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
Garnish with cilantro and serve.
Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
Tags: Beans, Beef, Casseroles, Chicken, Cooking, Diabetes, Diabetic Casserole Recipes, Diabetic Living Online, Food, Pork, recipes, Tuna
From the Diabetic Living Online website it’s Delicious Diabetic Casserole Recipes. Those of you with forms of Diabetes know how to tough it is to watch your diet and carb intake. So to make it a little easier try these Diabetic Friendly Casserole Recipes. You can find these and many more healthy and delicious recipes on the Diabetic Living Online website. http://www.diabeticlivingonline.com/
Delicious Diabetic Casserole Recipes
Casseroles are one-dish wonders that are easy to make and can be full of nutritious food combinations, like the ones in this best-ever diabetic casserole recipe collection.
Garlic Cashew Chicken Casserole
You’ll forget all about Chinese takeout with this delicious, protein-packed dish. Get a full serving of veggies in each 1-1/3-cup serving of this creamy, crunchy casserole recipe…..
Greek Tuna Casserole
This fresh twist on tuna-noodle casserole features orzo pasta, eggplant, artichokes, and feta cheese. Enjoy a 1-cup serving for just 24 grams of carb and 239 calories…..
Two-Bean Enchilada Casserole
A Mexican-inspired masterpiece, this Two-Bean Enchilada Casserole recipe is packed with protein and fiber. Looking to add a little tang without adding fat? Top it off with plain fat-free or low-fat Greek yogurt instead of sour cream. You can also make this recipe vegetarian by substituting vegetable broth in place of chicken broth….
* Click the link below to get al the Delicious Diabetic Casserole Recipes
Tags: BBQ, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Poultry, recipes
When Grilling Chicken, always grease the rack well. Because as the Chicken coos, the collegen in the skin turns into a sticky gelatin, which in turn will stick to the grate. Another way to solve the problem is to sear the Chicken on the grill, and then finish it in a preheated oven for 15-20 minutes, breast side up.
Tags: Chicken, Cooking, Dinner, Food, Parmesan Cheese, Pasta, Pasta Roni - Parmesan Cheese, Perdue Perfect Portions Chicken Breasts, recipes
Today’s Menu: Chicken w/ Pasta Roni – Parmesan Cheese
Big change in our weather. As the all day rain of yesterday came through our area, behind it was cooler weather. We went from a high in the mid 80’s yesterday to a high of 63 degrees today. With a cool breeze blowing with it! Went to see Dad for a bit this morning, they told us he should be released sometime next week. Back home finished up some house cleaning and then got the cart out for a while. I had to put a sweat shirt on it was so cool riding it. For dinner tonight I prepared Chicken w/ Pasta Roni – Parmesan Cheese.
For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside. Before serving them with the Pasta I sliced the Chicken Breasts up.
I had prepared this once before, Pasta Roni Parmesan Cheese. A product of Rice – A – Roni, Pasta Roni is an Angel Hair Pasta in a Parmesan Sauce with other natural flavors. It comes with the Pasta and Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Chicken. This makes one delicious Chicken and Pasta Dish! A Keeper Recipe and product for sure. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.
What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually Wrapped,
Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag. Refrigerated.
FEATURES & BENEFITS
* Boneless, skinless and 99% fat-free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don’t.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
COOKING AND PREP
SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.
+ Perfect for salads and stir fry.
Tags: Chicken, Chicken recipes, EatingWell, Poultry, Waldorf Salad, Walnut Salad
From the EatingWell website it’s Chicken made easy with these 20-Minute Healthy Chicken Recipes. Find all types of healthy and delicious recipes all on the EatingWell website. http://www.eatingwell.com/
Easy chicken recipes for a quick dinner in 20 minutes or less.
Our healthy chicken recipes are an easy way to get dinner on the table fast. These chicken nugget recipes, chicken salad recipes, grilled chicken recipes and more quick chicken recipes are ready in 20 minutes or less. Try our Grilled Chicken with Chipotle-Orange Glaze or our Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard for an easy chicken dinner tonight.
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots…….
Chicken Waldorf Salad
Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette….
Orange-Walnut Salad with Chicken
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating……
* Click thelink below to get all the 20-Minute Healthy Chicken Recipes