Revolutionary Mac & Cheese

Original recipe and photo

This one was circulating around Pinterest and I wanted to try it.  I don't know about revolutionary, but it is good and way simpler than the 12 step baked counterparts.  Matt wasn't a huge fan, but I liked it.  I definitely had to add more milk than it called for, possibly because I used small shell shaped pasta?  I definitely added a healthy pinch of black pepper and cayenne.  I served this with roasted veggies.

Revolutionary Mac & Cheese
Serves:  three 1 cup servings
Calories:  Approx. 375-400 per serving

2 cups dried pasta  (I used small shells)
2+ cups 2% or skim milk  (I used 1%)
1 cup loosely packed shredded cheddar cheese  (I used Kraft's triple cheddar with philly)
1 tsp salt
1 tsp dijon mustard
(I added about 1 tsp each of black pepper and cayenne)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Thin Mint Truffles

Original recipe and photo

These were more delicious than the lemon lime sugar cookie truffles, but there is an extra step to this with the 2 layers of dipping.  These were not worth the effort either.  I would absolutely rather just eat the cookies plain.  I doubled the recipe because 24 pieces is a waste of time to get all this junk out.  And I am lazy and didn't want to dirty my food processor so I put the cookies in a large ziploc bag and beat the crap out of them with a meat mallet =)

Thin Mint Truffles
Yield:  24 pieces
Calories:  About 165 per piece

1 box 9oz Box, Girl Scout Thin Mint Cookies  (Use Keebler grasshopper cookies, they are cheaper and way better anyway... they are 10 oz packages, so eat a few first)
4 ounces, weight Fat Free Cream Cheese, Slightly Softened
8 ounces, weight Guittard's Green Mint Chips  (I used Nestle's chocolate and mint chips because I had them)
8 ounces, weight White Chocolate Chips Or White Chocolate Bark  (I used Wilton candy melts in white with some green food coloring and dipped this second instead of first)

In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches.

Next, mix the cream cheese and cookie crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.

Once the truffles have been in the fridge for a while, melt the green mint chips in a double boiler or a microwave safe bowl in the microwave (if you use the microwave, heat the chips for 30 seconds at a time, stirring in between each heat burst). Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.


Melt the white chocolate the same way as you melted the mint chips above. Then roll the remaining truffles in the melted white chocolate.
 
Once they have dried a little, place the remaining white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Do the same with the remaining mint chocolate, drizzling it over the white truffles.

Place the baking sheet back in the fridge so that the chocolate can set.

Lemon-Lime Sugar Cookie Truffles

Original post and photo

While tasty, these are too much work to be worth it.  The one thing I did get out of this recipe is that lemon and lime in sugar cookie batter is ridiculously awesome and you should stop there before all the cream cheese and chocolate.  But if you are a glutton for punishment, here is the recipe:

Lemon-Lime Sugar Cookie Truffles
Yield:  About 40 balls
Calories:  Approx. 150 per piece

1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish

Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

Portobello, Broccoli and Red Pepper Melts

We'll just call these YUMMMMM.  And if you don't know about Annie's Eats, you need to go there.  We both liked these very much.  No calorie count on this one because it would depend on surface area and size of bread.  And I am lazy..... it might be around 400 each.  We had this with some soup and it was great.


Portobello, Broccoli and Red Pepper Melts
Serves: 4

Ingredients:
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced

Directions:
Preheat a broiler with a rack placed 4 inches from the heat source.  Line a rimmed baking sheet with aluminum foil.  Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper.  Toss to combine.  Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.

Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine.  Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more.  Set aside.

Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper.  Place the slices of bread on a work surface.  Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture.  Top with the cooked vegetables, then the cheese.  Line the baking sheet with a new piece of foil.  Transfer the assembled sandwiches to the baking sheet.  Broil until the cheese is melted and lightly browned, 2-4 minutes.

Foil-Pack Chicken and Broccoli Dinner

Matt liked this... I thought it was ok.  I have a lot of commentary to make it better haha.  Here is the original recipe and photo.  I think the bacon gets too chewy and you need more than 1 slice, the chicken portion is large, I would rather have the savory herb flavored stuffing instead of chicken and it is kind of soggy, needs a little more cheese..... haha.  And it took closer to 45 minutes than 30 to bake these suckers so maybe downsize the breast or pound it thinner.

Foil-Pack Chicken and Broccoli Dinner
Serves: 4
Calories:  about 600 each

1 package Stuffing mix; chicken flavor
1 1/4 cup Water
24 ounce Boneless skinless chicken breast; 6oz each
4 cups Broccoli Florets
1 cup Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tablespoons Ranch dressing

- Oven to 400
- Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing

- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 25-30 mins
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening.

Laughing Cow Alfredo Sauce

Generic photo of alfredo since I was too lazy to take a picture myself

I thought this was good... I may have added a little more parm and an extra wedge of cheese... and a crap ton of black pepper.  Matt wasn't a huge fan.  But this was easy.  I will say the serving size is small in our house and it really doesn't save that many calories over a jarred sauce and it is more expensive.... hmmm, I am not selling you on this recipe am I... oh well.

Laughing Cow Alfredo Sauce 
Serves: 2
Calories:  About 185

3 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup Skim Milk
1 Tbsp reduced fat Parmesan Cheese
1/2 Tbsp Molly McButter (I used 2 Tb real butter)
1/2 tsp Garlic Powder

In medium sized saucepan, combine all ingredients over a low heat, until everything is melted and is velvety smooth (approximately 20 minutes). Serve immediately over hot cooked pasta of your choice .

Summer Corn, Bacon and Potato Chowder

 

This was yummy and would be even better when corn is actually in season and awesome.  Definitely a keeper.  I found this recipe on Pinterest.  If you don't know what Pinterest is.... it is the new, best way to waste time at work =)  I posted my measurements below the original recipe.

Summer Corn, Bacon and Potato Chowder

Serves:  4

Weight Watchers Points: 6

1 medium uncooked yukon gold potato(es)  

1 spray(s) cooking spray  
1/2 cup(s) uncooked celery, chopped  
1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)  
4 piece(s) corn on the cob, kernels removed with a knife  
1 cup(s) sweet red pepper(s), diced  
4 oz uncooked Canadian-style bacon, diced  
2 cup(s) fat-free skim milk  
1/2 tsp table salt  
1/4 tsp black pepper  
1/8 tsp hot pepper sauce, or to taste   

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

* * *

My Edits

Serves:  2

Calories:  About 320

2 medium uncooked redskin potatoes  
1 spray cooking spray  
1/4 cup uncooked celery, chopped  
1/4 cup (chopped) uncooked onion
3 pieces corn on the cob, kernels removed with a knife  
1/2 cup sweet red pepper, diced  
2 strips cooked bacon, crumbled
1.5 cups 1% milk  
salt and pepper to taste

Part 2

I forgot the one new kitchen thing that will change your life!!!  Totally worth it at $2 for a box of 4.  Plus, here is a coupon from Reynolds.

Buy these.  Seriously. 

Grown Up Hamburger Helper - Revisited

I found this recipe in my Rachel Ray cookbook and adapted it. I cut the recipe in half because apparently RR cooks for an army in her house. This was pretty good and much better than that boxed crap. And it really didn't take much more time or effort.

Edited 1/24/12

Grown up Hamburger Helper
Serves: 3-4
Calories:  Approx 625 per 1/4 recipe


Ingredients:
-2 cups pasta (I used elbow macaroni. Cavatappi or penne would work too)  Mini Penne
-1/2 pound ground beef
-2 big tablespoons of grated onion
-2 teaspoons worcestershire sauce

-2 tablespoons butter
-1 1/2 tablespoons flour  2 Tb
-1/2 cup chicken stock  1 cup
-1 cup of half and half
-1/2 tablespoon dijon mustard  2 Tb
-1 1/4 cup shredded colby jack cheese  1.5 cups Kraft Triple Cheddar

Garnish:
-chopped dill pickles
-diced tomatoes or salsa

1. Boil a pot of water and add the pasta, cook per the box. Don't drain until the rest is ready.

2. In a large skillet brown the meat. Add the onion and worcestershire then some salt and pepper. When fully cooked, remove to a paper plate and get rid of the grease.

3. In the same skillet, over medium heat, melt the butter. Whisk in the flour and cook for a minute. Whisk in the half and half and the chicken stock. Bring to a bubble and cook for a few minutes until it thickens up. Stir in the dijon. Add the cheese and keep stirring until all melted into gooey goodness. More salt and pepper.

4. Drain the pasta and add to the sauce skillet along with the meat. Serve with the dill pickles and tomatoes/salsa if you wish.

Matt wants to add that he sprinkled on his most favorite ingredient in the world and it made the dish unbelievable. What is this secret ingredient that makes everything better? A Little Caesars spice pak of course!

Random Kitchen Things

So I have been a slacker with blogging lately because of the holidays.  I didn't have to take too many dishes to places and I ate meals that other people cooked.... then ate the leftovers =)  So there hasn't been much cooking going on lately besides a couple recipes I don't feel are worth sharing.

But I did want to post a couple of things that I have "discovered" recently and wondered why I ever cooked without them.

 
Kitchen Scale
I picked up a cheapie from Meijer and it makes things soooo much easier.  Especially pasta.  Totally worth it.  Pick one up for under $20.

Little bottles of wine
My husband and I don't really drink wine... but a lot of these fancy pants recipes call for it.  What to do....I have no idea why it didn't dawn on me to pick these little guys up.  Each bottle is a cup, which is perfect.

Cast Iron Grill Press
This puppy makes some deliciously crunchy grilled sandwiches and takes up way less space than like a panini press.

Squeeze bottle minced garlic
Don't laugh.  I am lazy and have zero desire to use fresh garlic and mince it all up.  This isn't as good as the 'real' thing, but it is way convenient and fast!  Try it out.

Apple Peeler/Corer/Slicer
This isn't really new to me recently... but I love this thing almost as much as the apple crisp I make with it.  Totally worth it.


Yes I know none of these products is revolutionary but maybe you will discover something on this list that you haven't tried yet.  Happy cooking!

Shrimp Fra Diavolo

Original photo and recipe

I had every intention of making this recipe exactly as it was written, complete with the flambee... really, I did.  Well, that didn't happen.  And I didn't have any other dinners planned.... so I made this the lazy way.  If you want the original recipe to do it right, click the link above.  If you are lazy like me... see my way below.  I am sure the original is super tasty.

Also, this was delicious.  We had it on Friday and Matt asked for it again on Sunday.  That never happens.  We like things spicy so you will have to adjust the red pepper flakes to your liking.


Shrimp Fra Diavolo with Linguine (the lazy way)
Serves: 3
Approx. 560 calories

1/2 lb. frozen shrimp (I had the 50 ct/lb size on hand)
1 tsp. red pepper flakes, divided
4 tbsp. extra-virgin olive oil, divided
1 tsp. salt
6 cloves garlic, minced (about 1/8 cup)... I have the pre-minced stuff that squeezes out of a bottle
½ tsp. sugar
1 (14.5 oz.) can diced tomatoes, undrained (I had basil/oregano seasoned ones)
1/2 cup medium-dry white wine, such as Sauvignon Blanc
handful of minced fresh parsley
1/2 lb. linguine

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a little oil in a pan and drop in a pinch of red pepper flakes.  Throw in the frozen shrimp and cook a little on each side until you see them start to curl up a little.  Remove them to a plate and rip off their tails.  Take the pan off the heat and reduce heat to low.  I also dumped out the contents because I didn't want all the shrimpy water.

Return the pan to the low heat and add the rest of the oil.  Once heated, drop in all the garlic and more red pepper flakes, frequently.  Watch for the garlic to turn golden and get foamy and sticky.  Turn up the heat to medium and add the wine.  Let it cook for a couple minutes.  Then add the salt, sugar, and tomatoes.  Let simmer until thickened, about 7-10 minutes.  Squish the tomatoes with the spoon every couple minutes to break them up.


While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 1/3 cup of the pasta water in the pot.

Stir the reserved shrimp and the parsley into the sauce.  Simmer until the shrimp are heated through, about 1 minute.  Add the pasta and pasta water to the pan and toss to coat.  Sprinkle on some parm if you want.  Serve immediately.

Cakies!

Original Post and Picture

Mine, in lemon and triple chocolate fudge, all packaged up and ready to party

I changed the name of these, so what?  My blog, my rules.  (my name for the them.. get it?  Cake+Cookie=Cakie).  Anyway.  These are tasty and light.  Pretty easy to make too, I needed something to whip up for a party and I just happened to have all these ingredients.  This dough is very sticky.... so no, you didn't do it wrong.

Cakies

Yield:  3 dozen
Approx. 85 calories per cookie, depending on flavor

1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix (or any flavor really)
1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees.  Lightly grease baking sheets.

Beat together the whipped topping and eggs together. Add the cake mix and continue to mix. Dough will be sticky.  Refrigerate for 30 minutes.

Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake  for 9-11 minutes.  Cool on racks.

Whiskey-Glazed Carrots

Original Recipe and Picture

Another crappy cell phone picture....mostly just to prove I actually did make this stuff.

I like glazed carrots.  I added some cayenne and extra black pepper to them.  Honestly, if we didn't already have whiskey on hand I probably wouldn't make a special trip to get any for this recipe.  I think I prefer my version with butter, honey, and a smidge of corn starch.

Whiskey-Glazed Carrots
Serves:  3
Approx. 100 calories per serving

Ingredients:
1/2 lb. baby carrots, cut into thirds
1 tbsp. unsalted butter
1/8 cup Jack Daniels (or other whiskey)
1/8 cup brown sugar
1/2 tsp. salt
Freshly ground black pepper

Directions:
In a large skillet or pot with a lid, heat the butter over medium-high heat until melted.  Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds.  Transfer to a plate and repeat with the remaining carrots.  Set aside.

Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds.   Reduce the heat to medium.  Sprinkle the brown sugar into the pan and stir.  Mix in the carrots, stir well, and cover.  Cook for 5 minutes.

Remove the lid and season with salt and pepper.  Cover once more and continue cooking until the carrots are fork-tender and the glaze has thickened, about 5-10*** minutes more.  Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color.  Serve immediately.

***I prefer my carrots a little firmer, so I probably only needed the 5 minutes (or less).  I had some fresh parsley on hand so I threw that on.

Bacon Lover’s Mac and Cheese

Original recipe and photo

 My craptastic I'm too hungry to care photo... see why I use the originals? haha

This is a love-hate recipe.  It tasted delicious, Matt even said it was the best mac and cheese recipe I have made.  However, this recipe is a lot of *bleeping* work and it dirties a million dishes.  I will make it again, but only for a special event or something... this is not a 'make it when I get home from working all day' kinda meal.  I served this with the whiskey glazed carrots (sure, add on some more work)... recipe to follow.  Here is my take:

Bacon Lover’s Mac and Cheese
Serves: 4
Approx. 525 calories per serving

Ingredients:
6 oz. pasta shapes (I used mini penne)
4 oz. bacon, chopped (or more!)
4 oz. baby bella mushrooms, sliced
1 tbsp. unsalted butter
1/8 cup flour
2 cloves garlic, minced
1 1/2 cups milk (I used 1%)
¼ tsp. salt
¼ tsp. red pepper flakes
¼ tsp. Freshly ground black pepper, to taste
¼ tsp. cayenne pepper
2 oz. Fontina cheese, grated  (I used Fontinella)
2 oz. white cheddar cheese, grated  (The label said 'Holiday Cheddar' lol, it was white.  Close enough)
1 cup fresh baby spinach leaves, chopped

Directions:
Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy.  Transfer to a paper-towel lined plate with a slotted spoon.  (If desired, set aside 2 or 3 tablespoons of the cooked bacon for topping the baked mac and cheese.)  Reserve 1 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat.

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter.  (If there was not enough bacon grease to make 1 tablespoon, replace the missing amount by adding an equal amount of butter.)  Heat over medium-high heat until the butter is completely melted. 

Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes.  Whisk in the milk.  Cook the mixture, stirring frequently, until it begins to bubble and thicken.  Whisk in the salt, red pepper flakes, pepper, and cayenne pepper.  Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth.  (If necessary, you can return the pan to low heat to melt the cheeses.) 

Return the drained pasta to the pot.  Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach.  Stir everything together gently until well combined.  Spread the mixture into a lightly greased 1.5-quart casserole dish.  Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling.  Serve warm and top with reserved cooked bacon pieces, if desired.

**I thought the cheese sauce was mega thick, so I ended up adding a little more milk at the end before baking.  I also topped with a handful of Panko bread crumbs before baking for a little color and crunch.

Penne a la Betsy

Original recipe and photo.

The Pioneer Woman blog is a good one if you are looking for some yummy recipes with step by step instructions, fyi.

This is a pretty good pasta and it isn't difficult to make.  I personally think it needs a nice pinch of red pepper flakes.... but I think I say that about everything!  Since the original recipe feeds more people than we have in my house, I cut it down.  Plus I swapped the heavy cream for half and half.  I served this with some green beans.  Here it is my way:

Penne a la Betsy
Serves: 4
Calories:  Approx 525 per serving

1/2 pound Penne Pasta  (I used mini penne and ended up not stirring in all of the cooked pasta
3/4 pound Shrimp  (I used frozen, 26-30/pound size I think)
2.25 Tablespoons Butter
2.25 Tablespoons Olive Oil
3/4 whole Onion (small)
2 cloves Garlic1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
3/4 cup Half and Half
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente.

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice the onion. Mince two cloves of garlic.
In a large skillet heat 1.25 tablespoons of butter and 1.25 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 3/4 cup of half and half. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Black Bean, Chicken and Red Pepper Stew

 
This is the original recipe. (and not my photo)
Below are my modifications.  I served it with a small quesadilla.  This was super easy and healthy, so you should try it.

Black Bean, Chicken and Red Pepper Stew
Serves- 4
Approx. Calories: 220 per serving
Ingredients:
1 tbsp. olive oil, divided
1.5 chicken breasts, cut up into chunks
1/2 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 (14 oz.) can diced tomatoes
1/2 (12 oz.) jar roasted red peppers, chopped
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
1.5 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste

Directions:
In a large Dutch oven or stockpot, heat 1/2 tablespoon olive oil over medium-high heat.  Add chicken pieces and cook, stirring, until browned and cooked through.  Transfer to a bowl with a slotted spoon and set aside.  Heat the remaining 1/2 tablespoon of oil.  Add the onion to the pot and saute until tender, about 5 minutes.  Add the garlic and cook 1 minute more.  Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne.  Return the chicken to the pot.  Bring the mixture to a boil, then reduce the heat to a simmer.  Allow to simmer uncovered for 45 minutes.  When finished, remove from the heat, season with salt and pepper.

Turkey Bolognese

This was adapted from the Family Circle cookbook.  Excuse the camera phone picture.  This recipe was originally served over polenta... we discovered we don't like polenta.  So this time, pasta it is!
Note:  Matt says this is gross leftover and microwaved despite being very tasty fresh.

Turkey Bolognese over Pasta
Serves: 4-6
Calories: about 333 for 1/6 of recipe

1 package ground turkey (20 oz)
4 oz restaurant blend fresh mushrooms
1 jar Marinara (I used Newman's Own)
1/3 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
2.5 cups dry penne pasta

In a pot, start the water boiling and cook the pasta per the directions.

Meanwhile in a 10" or larger pan, saute the mushrooms in a little oil for 3-5 minutes.  Crumble in the turkey, basil, oregano, salt & pepper and cook for another 5 minutes until turkey is cooked thru.  Add the marinara and reduce heat, cook for 5 minutes.  Stir in the cream until heated thru.  Serve over pasta.  This is light on the pasta, heavy on the sauce, which is thick and chunky.

Chicken Ranch Ranchero Over Rice

Here is another recipe I marked on Pinterest.  Not a very healthy one (again), so it won't be in the regular rotation, but it was easy to make.  I only had 1 pound of chicken, so I cut the recipe to 2/3... I have no idea how you would fit the whole recipe in an 8x8 because mine filled it up, so keep that in mind.  Matt liked this more than I did... definitely needed more seasoning and spice.


Chicken Ranch Ranchero Over Rice
Serves: 4 (I say this serves closer to 6)
Calories: Approx 550 per serving (1/6 of recipe)

• 3 cups rice, cooked
• 2 Tablespoons vegetable oil
• 0.25 cups onion, chopped
• 1 medium serrano pepper, seeded and diced
• 2 cloves garlic, minced
• 30 ounces tomatoes, diced (or be really authentic and use fresh tomatoes!)
• 1 Tablespoons oregano
• 0.5 teaspoons chili powder
• 0.25 teaspoons salt
• 1.5 pounds chicken breasts
• 1 cups Ranch dressing
• 1.5 cups Colby Jack cheese
• 1  deep dish 8×8 pan

In a saucepan, heat the oil and saute the garlic, serrano pepper and onions for 2-3 minutes. Reduce the heat and add the tomatoes. Cook the tomatoes for 5-6 minutes. Add in the seasonings and simmer for about 5 more minutes. Set aside. Place the cooked rice in the bottom of the baking pan. Place the chicken breasts on top of the rice in a single layer. Add the Ranch dressing on top of the chicken. Pour the Ranchero Sauce (cooked tomato mixture) over the whole dish.  Sprinkle cheese on top. Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve.

Freezing Directions:
Follow directions above, but instead of baking, cover and freeze. To serve: Thaw. Uncover and bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve. (Double cooking time if chicken is still or partially frozen.)

Applesauce

I have never made applesauce before, but I will be doing this over and over again.. so easy and yummy!!  The store had apples for 59c a pound, so the first time I made this with Cortland and McIntosh.  The second time I made it with honeycrisp because they were on super sale.  Both times it was delicious!  You really should have an apple peeler/slicer machine thing for this.

I like my applesauce chunky so I cut the water and cooked it a little less.  All I needed was a hand potato masher (barely) because they just fell apart.   The second time I did cut back on the sugar some. 

Homemade Applesauce
Makes about 2.5 cups

• 10 cups apples, peeled, cored, and cut into chunks
  
• 0.5 cup water
• 1 teaspoon cinnamon (optional)
• 0.5 cup sugar or Splenda (optional, or to taste)

Place apples, water, cinnamon, and sugar in a slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours or until apples are tender and easily mash. Mash with a potato masher, or puree in blender or food processor until you teach the desired consistency.

Freezing Directions:
Divide and place among freezer bags or containers. Seal, label, and freeze. To serve: Thaw. Serve warm or cold.

Manicotti

This was borrowed from here.  So was the picture.  I of course made modifications... and I agree, this is definitely a keeper!  Matt actually said he wouldn't change anything (well, to my version).  I think next time I would add some red pepper flakes to the sauce =)  And magically figure out how to cut the calories in half haha.

Chicken Manicotti with Roasted Red Pepper Sauce
Serves:  3-4
Calories:  640 calories in 2 pieces (ouch)


Cannelloni
9 manicotti shells
2 cups chicken, cooked and finely chopped
1 (8 ounce) container chive and onion cream cheese
3-4 ounces frozen chopped spinach, thawed and well drained
1 cup frozen tri color pepper and onion mix from Kroger
1/2 cup mozzerella cheese, shredded
1/4 cup seasoned breadcrumbs
3/4 tsp garlic powder
1 tsp pepper

Roasted Red Pepper Sauce
Combine all:
7 ounce jar roasted red peppers, drained, I pulsed them in my mini food processor
1 (16 ounce) jar creamy Alfredo sauce
1.5 ounces of grated parmesan cheese
1 tsp pepper
 
Cook pasta according to package directions; drain and set aside.

Stir together chicken and next seven ingredients.  (I cooked the spinach and peppers/onions in the pasta pot for a couple minutes to heat them thru and drain the liquid easier).

Put all the filling into a large plastic baggie and snip the tip.  Squeeze filling into the manicotti.  If you put some pressure on the pasta, the filling shoots right thru and doesn't split the pasta.  Place in a 8x11  baking dish.  Pour roasted red pepper sauce evenly over cannelloni.

Bake at 350 degrees for 25-30 minutes or until heated through.