Tuesday, February 3, 2009
Another grown up version!! In an effort to save money, I decided to skip grocery shopping this past week and just use up what we had. It has been difficult and I just stopped once at Kroger for some protein... but everything else we had. *pats self on the back* This one turned out pretty darn good actually.
-8 oz smoked turkey sausage, sliced
-1 14.75oz can diced tomatoes WITH liquid
-8 oz package of Green Giant seasoned carrots and broccoli steam fresh
-2 cups elbow macaroni
-1 cup chicken broth
-3/4 cup water
-1 literal cube Velveeta (cut it as long as it is wide & tall), cut into pieces
-salt and pepper and oil
1. In a large deep pan, add a little oil over medium high heat and brown the sausage.
2. Add tomatoes with liquid, broth, and water. Bring to a boil. Add the macaroni (mix well) and reduce to medium low. Cover and simmer for about 5-6 minutes, stirring once.
3. Pop the veggie package into the microwave for about 50 seconds to defrost. Add the veggies to the pan, recover, and simmer for 6-7 more minutes, stirring a couple times.
4. When the macaroni is fully cooked, add the Velveeta cubes and stir. Recover for a minute or two to help the cheese melt. Add salt and pepper to taste and stir until the cheese is fully melted.
-1/2 pound pasta (penne, gemelli etc)
-3 oz pancetta slices, diced
-1 small onion, diced
-1 large and 1 small dried bay leaf
-4 garlic cloves, minced
-1 14oz can of diced tomatoes
-3/4 cup chicken broth
-salt and pepper
1. Cook the pasta according to the package.
2. In a large pan, add some olive oil over medium high heat. Add the pancetta and saute until crisp, about 3-4 minutes. Add the onion and garlic and bay leaves. Cook for about 7-8 minutes. Add the tomatoes and crush them the best you can with a wooden spoon. Add the broth and salt and pepper to taste. Simmer to reduce.
3. Remove the bay leaves and toss the pasta in with the sauce. Serve with parm over top.
1. Preheat oven to whatever the frozen wings say. Line a cookie sheet with foil and spray with Pam.
2. Rinse and pat dry 18 wing sections.
3. In a large plastic baggie, mix together 3/4 cup flour, palmful of oregano, 1 tsp garlic powder, 1 tsp cayenne pepper. Toss the wings into the bag and coat with the flour mixture. If you have the time it is best to let the wings sit for an hour before proceeding, but I didn't.
4. In a large bowl, pour about 1/3-1/2 bottle of Franks buffalo sauce and 2 tablespoons of melted butter. With tongs place each flour coated wing in the sauce to coat. Place on the cookie sheet. Repeat as necessary.
5. Bake according to bag directions... about 50 minutes if frozen turning halfway thru cooking. Broil for the last 5ish minutes. Watch carefully or they could burn.
6. In a new bowl, dump some more sauce in and toss the hot wings in and coat them. Ta da! Wings!
So it was Matt's bithday and he wanted spaghetti but he also wanted the crunchy shrimp I make... so I made this pasta as a side dish. It was yummy and a little fancier than plain old spaghetti.
Yummy Birthday Penne
-3/4 pound uncooked penne
-1 tablespoon butter
-splash of olive oil
-1 small onion, diced
-3 cloves of minced garlic
-1/2 cup of chicken broth
-1 8oz can of tomato sauce
-1 cup half and half
-fat palmful of italian seasoning
-lots of pepper and some salt
1. Get the water boiling to cook your pasta in. Cook per package directions.
2. In a large pan, heat the butter and olive oil over medium-high heat and saute your garlic and onion until tender. Add the broth and let simmer for a bit to reduce. Add the tomato sauce and the half and half and stir. Throw in your seasoning and add pepper and salt to taste. Continue to simmer and stir.
3. When the pasta is done, drain and toss into the sauce. Then add a big fat handful (or two) of mozzarella cheese and stir. Serve hot. Mmmmm.
Creamy Chicken Pasta with Spinach and Tomatoes
2 cups uncooked pasta (penne)
4 boneless chicken breasts
1 can of chicken broth
1 package of cream cheese (I used low-fat)
1 package frozen spinach (thawed and drained)-- we used a couple handfuls of chopped fresh baby spinach
1 tsp garlic, chopped (I just minced 3 cloves)
1 tsp salt
1 tsp pepper
15 cherry tomatoes, halved (about 2 cups)-- we used about a can of petite diced fire roasted canned tomatoes
1/2 cup grated Parmesan Cheese
Ok, so you have your ingredients now? K, good.
Now do this: Cook pasta and drain. Cube chicken breast (1" cubes), heat half the chicken broth in a large skillet and add chicken. Cook until no longer pink (5-7 minutes). Add cream cheese, spinach, remaining chicken broth, garlic, salt and pepper. Heat for 3-5 minutes until cheese melts. Add tomatoes. Cook an additional 2-3 minutes until tomatoes are soft. Toss with pasta and sprinkle with Parmesan Cheese. EAT!
My friend Molly messaged me with a question about this recipe.. which worked out well for me since I needed a dinner idea! So we ended up making this on the same day. Her picture looks way better than mine... so I stole that too... thanks Molly!!
* 4 to 6 boneless chicken breast halves
* 2 tablespoons dijon mustard (we used 3)
* 1 can 98% fat-free cream of mushroom soup
* 2 teaspoons cornstarch
* dash black pepper
Preparation: Wash chicken and pat dry; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours. Serve over rice or pasta.
Grown Up Hot Pocket
Serves: 1 each
1. Roll out a tube of refrigerated pizza crust.
2. Stuff with slice of genoa salami, provolone, roasted red peppers, onion etc.
3. Fold up and brush top with melted butter and sprinkle with italian seasoning. Bake per crust directions.
4. Serve over pizza sauce and sprinkle with parmesan cheese.