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Category Archives: Pasta

Really Great Spaghetti & Meatballs


Growing up, I practically lived on spaghetti.  It was the one “junk” food my Mom allowed us to eat (junk because it wasn’t whole wheat spaghetti).  Therefore it’s what I ate most of (because I hated health food)!  Spaghetti with Ragù sauce – I loved it.  But the best was when I made meatballs to go with it, which was a special treat because we didn’t do a lot of meat in our house.  I remember one time I was cooking my famous spaghetti & meatballs dinner for the family when I was about twelve and they all left me at home to cook while they went to the health food store.  I didn’t really love the health food store, but I still cried into my meatballs because I didn’t want to be left out.  Meanie old Davis family! haha

Anyway, this recipe is a lot different from the one I made growing up, but my recipe was little more than ground beef mixed with tons and tons of garlic powder, salt and pepper, rolled up and cooked in a skillet before being added to a pot of pasta with Ragù sauce on it.  I will always love meatballs made that way because that’s how I ate them growing up and have a fondness for it, but honestly these are better, the best I’ve had, actually, and I love the cooking method.  You don’t have to cook them separately, you just plunk them into the sauce and let it simmer away!  So simple.  It also makes the meatballs more tender and moist to cook them this way, and the flavor of the sauce and the meatballs both benefit from cooking slowly together.

The sauce is a very simple recipe and so, so good.  The amount of black pepper gives it a bit of a spicy kick so I’d cut it by half if you don’t like heat.  This is now my go-to spaghetti sauce (I’ve made it twice in the last week) and I hope you’ll give it a try!

Really Great Spaghetti & Meatballs

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Sauce
2 tablespoons olive oil
1/2 cup finely chopped onion
3-4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper

Meatballs
1 egg
1 lb lean ground beef
1/3 cup Italian breadcrumbs
1 1/2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper

1 (1 lb) package spaghetti

Remove ground beef from the fridge to allow it to come to room temperature while the sauce cooks.

Heat the olive oil in a large stock pot over medium heat. Swirl to coat the bottom of the pan to coat. Add the onion and garlic and saute, stirring occasionally, until browned, about 7 minutes. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined. Add the remaining sauce ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs: Lightly beat the egg in a large mixing bowl. Break apart the beef as best you can into the bowl and add the remaining ingredients. Use your hands to mix together until well incorporated, trying not to overmix, which could render your meatballs more tough. Shape the meat mixture into 12 balls (I always get 13), each about 1 ½ inches in diameter. Drop them into the sauce, stir gently so that they’re all covered in sauce. It might look like there’s only enough sauce for the meatballs and there won’t be enough for pasta, especially if you’re like me and love your sauce, but trust me, there’s enough. Let them cook, covered, for about 1 1/2 hours over low heat, stirring occasionally to prevent burning.

Once the meatballs are done, cook your spaghetti to al dente according to the package directions, drain, pile some onto plates, and top with sauce and meatballs.

Veronica’s Notes: your tomatoes matter. I bought very cheap tomato puree (and tomato paste, for that matter) from Aldi that was excellent but found that Walmart’s brand, which is higher in price, was horrible by comparison. Buy good tomatoes or you won’t have good sauce. Also, the original recipe used mint in the meatballs instead of parsley and I just wanted to mention that in case you’d like to try it.

Recipe source: Can You Stay for Dinner

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Skillet Cheeseburger Macaroni

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You may be thinking I forgot it’s Thursday and I’m supposed to be thankful today, but you’re wrong!  I wrote this post  Tuesday night to be published Wednesday, but when I went to add the photos, I realized my memory card that had them on it was missing.  One minute it was in my laptop, the next it was just gone.  It took me almost twenty four hours to find it, and I’m super thankful I did, otherwise I couldn’t have shared this recipe, and many others, with you.  Hopefully you are thankful I found it too. :D

I came across this recipe in the latest Cook’s Country magazine and made it almost immediately since I had all the ingredients on hand.  It is a super simple and quick recipe to make, and unlike a lot of my fast & easy go-to dinners, does not include any boxed mixes or canned soups.  I don’t mind prepackaged stuff too much, but I do appreciate a quick & delicious dinner that is made from scratch!

I really enjoyed this, and Dennis liked it even more than I did.  I missed the sweetness from ketchup that is on a regular burger (this recipe has no added sweetener at all) so I actually dotted my plate with a little ketchup and enjoyed it much more that way.  Try it if you miss that hint of sweetness too.

Skillet Cheeseburger Macaroni

Printable recipe
Printable recipe with picture

1 lb. 85% lean ground beef (I used 93% lean)
1 cup finely chopped onion, divided
12 oz (3 cups) elbow macaroni
2 1/2 cups chicken broth
1 (15 oz) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
Salt and pepper
6 oz. chopped deli American cheese (I used cheddar)
1/2 cup chopped dill pickles

Cook beef and 1/2 cup of the onion in a large 12-inch nonstick skillet over medium-high heat until beef is no longer pink, about 7 minutes. Add macaroni, chicken broth, tomato sauce, Worcestershire, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 8-10 minutes. Stir in cheese, pickles, and remaining 1/2 cup onion. Season with salt and pepper to taste. Serve hot.

Recipe source: Cook’s Country October/November 2013

Hungry for noodles? You might enjoy these simple recipes…

Simple Goulash

Penne alla Boscaiola

Soba Noodles in Peanut Sauce {Vegan}

Baked Cream Cheese Spaghetti Casserole

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I went through a comfort food phase last month  where, despite the heat, all I wanted were piping hot casseroles and soups.  Plain Chicken to the rescue, yet again!  This is one of the things which satisfied my craving for comfort food.  I resisted every temptation to change the recipe, except for using reduced fat cream cheese in place of regular, and while I will say there are some things I’d do different next time (as noted below), this was just so stinkin’ good.  Creamy pasta, topped with an easy meat sauce and Parmesan cheese. Just. so. good.

Baked Cream Cheese Spaghetti Casserole

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12 oz spaghetti
1 (28 oz) jar prepared spaghetti sauce
1 lb. lean ground beef
1 teaspoon Italian seasoning
1 clove garlic, minced
8 ounces reduced fat cream cheese, softened
1/2 cup Parmesan cheese, shredded

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.

Bake for 30 minutes, until bubbly.

*Veronica’s note: I would suggest covering your dish with foil while baking to prevent the cheese and spaghetti drying out like mine did. Also, you might reserve some pasta water to add in when you mix in the cream cheese – it is quite thick and dry and I think some extra moisture would make it creamier. I also plan to use more sauce next time – maybe up to even two jars.  What can I say, I like the sauce. :)

Recipe source: Plain Chicken

Easy-Peasy Cheesy Tuna Noodle Bowls

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I haven’t been wanting to cook lately.  And when I do, it’s super simple stuff like this most of the time–a stove top recipe that starts with a box.  While I’ve been making this for over a decade, this is the first time I considered sharing it.  I finally realized there are probably a lot of busy people out there who don’t mind using a convenience food item now and then if it means dinner in 15 minutes. You can easily double or triple this recipe to feed a family, and it still only takes 15 minutes!

My best friend’s Mom used to make this all the time and I thought she was a genius because the addition of tuna and peas really ups the health-factor of boxed macaroni and cheese, while still tasting wonderful.  I gobbled this up alongside her children, so I think it’s safe to say this is kid-approved.  The only change I’ve made is to add in extra cheese to help flavor the added ingredients a little more, and a little mayonnaise to make it extra creamy (the latter is a new addition and the photos show it without – it’s so much more creamy with it!).

So yummy, so easy!  So cheesy! :)

Easy-Peasy Cheesy Tuna Noodle Bowls

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1 box macaroni and cheese
milk and butter as called for on box (usually 1/4 cup each)
2 ounces (or more) finely shredded cheddar cheese
2 tablespoons mayonnaise
1 can of tuna packed in water, drained very well
1 cup frozen peas, microwaved until hot

Cook pasta according to box directions. Meanwhile, heat peas in the microwave until hot. Drain the macaroni when it has the bite you desire, then stir in the butter until melted and combined. Add the milk , cheese, mayonnaise, and the cheese powder from the box and stir until blended and the cheese is melted. Add the tuna and peas, and stir until combined. Spoon into bowls and serve hot.

Serves 2-3

Penne alla Boscaiola {Lumberjack Mushroom Penne} & a Giveaway!

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A while back I was contacted by Ginny of Cooking With Chopin to participate in a blog tour for the A Family Farm In Tuscany cookbook (her mother published the book!).  I agreed because 1) I love Italian food, and 2) I love free stuff and I would get a free cookbook if I participated.  Just keepin’ it real, people.  If you like free stuff too, keep reading because you’ll have a chance to win a copy for yourself!

Photo by Dario Fusar, Organic Gardening

This is a beautiful softcover cookbook by Sarah Fioroni that follows the activities on her family’s farm in Tuscany throughout a typical year, such as making prosciutto in January & harvesting saffron in November, and of course there are recipes for each month that include seasonal ingredients. This is more than a cookbook, it is the story of Sarah’s heritage and daily life on Fattoria Poggio Alloro (Laurel Hill Farm), and she includes many simple, delicious recipes that her family makes every day.

Photo by Oriano Stefan

I’m usually drawn to cookbooks that feature colorful photos of the finished dishes, and that was my only  disappointment with this one.  The book is filled with colorful, stunning photos featuring the family, the farm & monthly activities on it, along with a smattering of food photos. However, the more I looked through the cookbook, the less I cared about the meager food photos.  I often read cookbooks like novels, and this one you actually can read like a book, as the stories shared in it flow along with the recipes from month to month.

I’ve been thumbing through this cookbook for several weeks and the longer I have it, the more I love it.  The recipes are simple everyday recipes, which isn’t usually what I think of in connection with Italian food.  I think of long hours in the kitchen and lots of ingredients.  But these recipes aren’t meant to impress you with their length or the time it takes to make them.  They are simple and they are good.  Make that delicious.  Everything I’ve made from the cookbook so far is just incredible.  I honestly didn’t know recipes with so few ingredients could be so good.

Take this Penne alla Boscaiola, for example.  (It isn’t a coincidence that I first chose one of the recipes that included a picture, though I have now ventured forth and tried one without a picture, the Tiramisu Poggio Alloro–do try it, it’s wonderful.)  It is so simple, calling for just a few basic ingredients and only one spice.  I did rewrite the recipe with my small changes, so I wanted to include a photo of the actual recipe so you could see what I’m talking about when I say this book is full of simple, delicious recipes.

Dennis’ reaction to this was, “This is really good.” *chew chew chew* “I mean really, really good.”  *chew chew chew* “I’m almost shocked at how good this is.”  I’m not sure if he meant my food usually isn’t this good, or he was just trying to express how incredibly delicious he found it, but either way, you get the idea of how much he enjoyed it.  This is a man that rarely comments on the taste of anything I make and I have to pull the reviews out of him like teeth.  Not this time.  And I whole-heartedly agree.  This pasta is shockingly delicious.  Shocking because it is just so simple!  How can it possibly be this good?  You’ll have to make it to believe it.  (And make it with the Green Salad from the cookbook, it is another shockingly simple & delicious recipe!)

Penne alla Boscaiola
{Lumberjack Mushroom Penne}

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1/2 of a medium red onion, finely diced
4 tablespoons extra-virgin olive oil
16 oz. white mushrooms, sliced
3 cloves garlic, minced*
16 oz. pork sausage (I used Jimmy Dean Italian)
1 (29 oz.) can tomato purée
1/2 cup warm water
1 teaspoon crushed red pepper
1 1/2 teaspoons salt, or to taste

4-6 quarts water
1 teaspoon salt
12 oz. penne pasta (I used Ronzoni Smart Taste)
1/2 cup grated Parmesan cheese (optional)

Cook the onion with the olive oil in a large pot/Dutch oven over medium heat for about five minutes, until softened. Add the mushrooms and cook until cooked down and browned, about 15-20 minutes. Stir in the garlic and cook for another minute, then use your hands to break the sausage into smaller chunks and add to the pot. Cook for about ten minutes, or until the sausage is cooked through. Add the tomato purée, warm water, red pepper, and salt. Simmer for 30 minutes over medium-low heat.

In another medium pot, bring water and salt to a rolling boil. When the water is boiling, add the penne pasta and stir. Return to a boil and cook until pasta is al dente, about 7 minutes, using the package instructions as a guide. Remove and drain, then add to the large pan of sauce. Stir together and serve hot, topped with Parmesan cheese, if desired.

Serves 6-8

*Veronica’s notes: I didn’t use fresh garlic because I didn’t realize I was going to miss it until I tasted the sauce without it, so I just added a teaspoon of garlic powder. It was wonderful this way, but I included instructions for using fresh garlic since that is more authentic and most likely would taste even better. Also, a full teaspoon of red pepper flakes did not make this spicy at all so do not fear.  Lastly, if you are like me, you will be tempted to cook the sausage separately and drain off the fat before adding it to the sauce. But if you are like me, you will resist in the spirit of authenticity and be rewarded with delicious pasta that is surprisingly grease-free. I think the mushrooms absorb the fat, because there was absolutely no grease to drain after cooking the sausage with the mushrooms. Oh well, more flavor!

Recipe source: Adapted from A Family Farm in Tuscany.

Would you like to win a copy of A Family Farm In Tuscany?  Just leave me a comment telling me your favorite Italian dish (comments without this will not be counted in the drawing).  For an extra entry, “Like” my Facebook page and leave me a separate comment letting me know you did or do.  For a third entry, you can “Like” Sarah’s Facebook page and leave a separate comment telling me you did so. Giveaway is open until Wednesday (10/31/12)  at midnight CST, and I will announce the winner on Thursday.  Winner will have 24 hours to contact me or I will choose another winner.  Good luck!

This giveaway is now closed.  Congrats to the winner, Kelly D!

Zucchini Spaghetti

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**I apologize to subscribers for the weird “password protected” post that came to your inbox or feed early this morning!  It was me just being a spaz, but I’ve got this “top secret” recipe now set to public visibility instead of password protected.  Sorry to disappoint if you thought my zucchini spaghetti recipe must contain codes to reveal a huge conspiracy theory, but I hope you’ll find the delicious recipe is quite enough to get excited about in and of itself.  :) **

Have you been wondering what ever happened to the weight loss contract and the 17 Day Diet?  Join the club–I’m wondering too! :D  We did save a good amount of money with the contract, though we only actually stuck to the agreements made in it for like a week.  And we ended up with a bunch of emergencies (car stuff, etc.) that most of the money went toward.  We did much better with the 17 Day Diet and stuck with it for over a month, but soon after got to the third 17-day cycle, which allows for a wider range of foods, we cheated our way into widening the range to all foods, and in great abundance.  Soooo, I think I lost 15 pounds and gained most of it back.  Story of my adult life.  I pretty much diet half the year so I can eat like a pig the other half.  It kind of works for me.

Anyway, this “spaghetti” was the romantic Valentine’s Day dinner I made while we were on the first cycle of the 17 Day Diet, which allows for no starches except for fruit.  The lean meats allowed are minimal as well (turkey, chicken, and fish) and I was challenged to come up with a 17 Day Diet-friendly recipe that would be really delicious and impressive.  Debbi posted her version of Kalyn’s zucchini spaghetti and I knew I had a winner.  And wow, I was right!  This was the most delicious thing we ate during the entire diet, and I would even say it’s one of the most delicious meals I’ve eaten in my entire life.  The sauce is just spectacular (it would be great on real spaghetti, too) and the zucchini is perfect here.  I always have thought zucchini was a vegetable best suited to Italian seasonings and this recipe further proves it.   I can’t even tell you how much I love this dish!

A funny thing about the “spaghetti” strands.  The only julienne slicer I could find was this one, which also has three other cutting blades.  For some reason, I didn’t look at the owners manual and thought that the crinkle cutter was the julienne blade.  I was so frustrated with the slicer, thinking that it was just a poor product, because every time I “julienned” a zucchini, I had to go back and cut the strands apart because the stupid julienning blade was just cutting crinkle-cut slabs.  DUH!  Seriously, I didn’t figure out my mistake until just this week when I finally opened the owners manual and saw that there was another blade that I had missed.  The one for julienning veggies.  DOY.

If you don’t have a julienne cutter, The Pampered Chef has a julienne peeler for $10.50 that I’d recommend–it won’t take up a lot of space and does a fabulous job of julienning your veggies.  I got one and gave the other cutter to Goodwill because, well, you guys know I don’t even have room for my cake pans in this house, so I’m  not about to give up good space for a bulky cutting tool when I could just use Pampered Chef’s fabulous peeler!  Thanks, Tracy (my Pampered Chef consultant)!

Zucchini Spaghetti

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3 links low-fat turkey Italian sausage, hot or mild
2 tablespoons olive oil, divided
3 large cloves of garlic, minced + 4 more to season the oil
pinch hot pepper flakes (optional)
1 (14.5 oz.) can roasted diced tomatoes with juice
1 (8 oz) can tomato sauce
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon fennel seeds
2 medium sized zucchini (9-10 inches long)
salt and fresh ground black pepper to taste (for seasoning zucchini)
freshly grated Parmesan cheese for serving, if desired

Heat about 1 tablespoon olive oil in a heavy frying pan, then add turkey sausage, squeezed out of the links, and use a spatula to break the sausage apart and cook until it’s lightly browned, about 5 minutes. When the sausage is browned, add 3 cloves of minced garlic, and hot pepper flakes, if using. Stir together and let cook with the sausage about a minute, then add the tomatoes, tomato sauce, fennel, basil, and oregano. Turn heat down to low and let the sauce simmer while you prep the zucchini.

Use a julienne cutter to cut the zucchini into long spaghetti-like strands. (Cut off the ends, wash and dry the zucchini, and then cut into julienne strands. You can also do this with a knife if you’re patient.)

Heat about 1 tablespoon olive oil over high heat in a very large frying pan, add 3 whole garlic cloves and sauté until you can start to smell garlic, then remove garlic to another dish (you can discard it, but fried garlic cloves are delicious and you can add them to salad or even eat them straight!) Immediately add the zucchini strands to the hot pan and cook stirring a few times just until the zucchini is heated through, about 2 minutes. Season the cooked zucchini with salt and fresh ground black pepper to taste. Divide between 2-4 plates, then ladle sauce over the top. Serve hot, with freshly grated Parmesan cheese if desired.

Recipe source: adapted from Kalyn’s Kitchen, as seen on Debbi Does Dinner

Healthy Slow Cooker Meat Sauce


Dennis and I have been eating out a lot now that I work through the dinner hour.  I finally got fed up with the unhealthy food and the weight gain we’re both experiencing, and decided to cook up enough real homemade food on my days off to last us for the week.  This meat sauce was the first thing I threw together, and Dennis was in heaven!

http://a4.l3-images.myspacecdn.com/images02/106/e4b697be95db4cacb0b570413a915d69/l.jpg

This is an old picture from 2009 but I had to include it. Dennis eats everything with chopsticks-he's obsessed!

I’m not completely back on the healthy bandwagon, but this meal is a good start. The sauce is hearty, flavorful & robust, and very low in fat. I chose to sweeten the sauce mainly with carrots, and you may find this balances the acidity of the tomatoes enough for your taste, but I decided to add some agave nectar to mine to sweeten it a little more. You could also try upping the carrots to 2 cups.

Serve this over whole wheat pasta along with a salad and you’ve got a nutritious, delicious meal!

Healthy Slow Cooker Meat Sauce

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1 pound bison, venison, or lean ground beef
2 links mild Italian turkey sausage, casings removed
1 onion, chopped
4 cloves garlic, minced
3 (14.5 ounce) cans fire-roasted diced tomatoes
1 ½ cups finely shredded carrots (about 4 medium carrots)
2 (8 ounce) cans tomato paste
2 tablespoons agave nectar or sugar
1 tablespoon oregano
1 tablespoon basil
1 tablespoon garlic salt
3 bay leaves
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground black pepper
Salt to taste

In a large skillet, cook the meat and onions until the meat is brown and the onions are tender. Add the minced garlic and cook another minute. Do not drain unless you used meat with a higher fat content. If you used the suggested meat, you will have a little broth in the pan with only a tiny amount of fat, which I like to leave for flavor.

Meanwhile, add the undrained tomatoes and carrots to a 4-quart (or larger) slow-cooker and puree using an immersion blender (if you don’t have an immersion blender, do this with your regular blender). Stir in the tomato paste, agave nectar, oregano, basil, garlic salt, bay leaves, garlic powder, red pepper flakes, and pepper. Stir in the meat mixture and cover.

Cook on high for 5-6 hours, or low for 10-12 hours, stirring caramelized sides back into the sauce. When complete, stir well, fishing out the bay leaves, and add salt to taste. Serve on top of your favorite pasta.

Recipe source: inspired by The Cooking Photographer

Simple Goulash {aka American Chop Suey}

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Growing up, I always made goulash with an Italian flare because I did not understand what goulash was supposed to be.  (Obviously I was a self-taught cook–Mom and I did not get along well together in the kitchen so I did things my way!)  I equated pasta and tomatoes with Italian, so I added in Italian spices and used spaghetti sauce to coat the noodles. I have finally come to understand that goulash has Hungarian roots and although my latest concoction is more how most Americans make it, I can’t claim that it has any resemblance to the original dish it was named for. All I can say is that it’s fast, it’s delicious, and satisfying!

Simple Goulash


Printable recipe

Printable recipe with picture

1 cup whole wheat elbow macaroni
1 1/2 lbs 97% lean ground beef
1 onion, chopped
1 green pepper, chopped
2 (14.5 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 teaspoon paprika (Hungarian if you have it!)
1 teaspoon garlic powder
fresh cracked pepper

Boil macaroni until al dente. Meanwhile, cook hamburger along with onion and green pepper in skillet over medium-high heat until cooked through; drain. Add in remaining ingredients, stirring until the tomato paste is dissolved, and stir in macaroni. Serve hot.

Makes 8 servings: 271 cal; 6.8 g fat; 32.3 carb; 5 g fiber; 23.8 g protein

Recipe source: adapted from my friend, Sandy S.

30 Minute Meal: Easy Parmesan Garlic Chicken with Roasted Garlic Couscous & Zucchini

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I do realize it’s sort of ridiculous to be turning on the oven when it’s practically hot enough to bake something on the sidewalk, but I figure I can’t be the only person crazy enough to do it, so I wanted to share this super-easy recipe with the other zany people out there that throw common sense to the wind. 

This is a true 30-minute meal.  It looks & sounds like you put some time and effort into it, but thanks to a few convenience products & very few ingredients, everything comes together in a snap and you are rewarded with some amazing deliciousness.  The chicken is so juicy and flavorful–it will knock your socks off.  And while the method of preparation may be a bit foolhardy, it is a light meal that is absolutely perfect for summer. 

I received two boxes of Roasted Garlic & Olive Oil Couscous from the Near East company and ended up using both of them with this exact meal, twice, because it was so easy and delicious! I am a big fan of their whole wheat couscous (I use it in Orange Couscous with Chicken and Colorful Couscous Salad with Chickpeas) and while my husband and I both liked this preseasoned version, I think you’d get better flavor by adding your own seasonings. However, this is perfect for a night when you need dinner on the table in a jiffy.

Easy Parmesan Garlic Chicken
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Printable recipe with picture

½ cup grated (not powdered) Parmesan cheese
1 envelope Italian salad dressing mix
½ teaspoon garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)

Preheat oven to 400. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish that has been lined with foil and coated with cooking spray. Bake 20-25 minutes or until chicken is cooked through (170 degrees). If your chicken is not as golden as you like, you can broil it for a few minutes after it’s done cooking.

Serves 6

Roasted Garlic & Red Pepper Couscous
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Printable recipe with picture

1 box (5.8 oz) Near East Roasted Garlic & Olive Oil Couscous
1 1/4 cups water
1/4-1/3 cup chopped red pepper

Bring water & contents of spice pack inside the couscous box to a boil. Stir in the couscous & red pepper and remove from heat. Cover and let stand five minutes. Fluff with a fork and serve hot.  You could also add the red pepper after the couscous is done so that it would be more bright and crunchy, which I think would be better but didn’t think to do that until after we’d eaten it, of course.

Garlic Oven Roasted Zucchini
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Printable recipe with picture

1-2 medium or large zucchini
olive oil
garlic salt

Wash and dry your zucchini, then slice into 1/4″ rounds. Slice rounds in half and put into a bowl. Drizzle with olive oil and stir until all pieces are coated. Line a baking sheet with aluminum foil and spread the zucchini out on it. Sprinkle with garlic salt and put in a 400 degree oven for 15 minutes. I stuck mine in on the top rack when there was 15 minutes cooking time left on the chicken so they’d be done at the same time.

*I received free Near East product in conjunction with this blog post.  Near East did not influence my opinions expressed here as a result.

Spicy Asian Noodles with Chicken

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I found this recipe over at Kalyn’s Kitchen, where she posts South Beach Diet-friendly recipes.  I’m not on the South Beach Diet, but I am trying to eat healthier and this one really appealed to me.  The only change I made was to add a bit of honey to offset the sour vinegar, which was overpowering without it.  Now I’m completely in love and hooked.  I’ve made it twice in as many weeks!


 Spicy Asian Noodles with Chicken
Printable Recipe

8 oz. whole wheat spaghetti (1/2 package)
salt for pasta water, about 2 tsp.
1 cup diced cooked chicken
1 cup sliced green onions
1/2 cup chopped cilantro

Sauce:
3 T rice vinegar
2 1/2 T soy sauce
2 T vegetable oil (I used canola)
1 T chili garlic paste (I prefer to use 2 T but adjust to your tastes)
1 T grated fresh ginger root
1 T sesame oil
1 T honey

Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, chili garlic paste (or sriracha), sesame oil, and honey.

While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup.

When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately.

Serves 4.

Nutritional Information (per serving): 328 calories; 13 g fat; 48 g carb; 7 g fiber; 13 g protein

Recipe source: very slightly modified from Kalyn’s Kitchen

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