Rosemary Bread

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I love a delicious loaf of bread.  Through necessity, I have located some appetizing bread recipes that I will share.  Now I know not everyone lives quite so far from a good bakery as we do here at Coyote Canyon Vineyard, but once you try one of these easy recipes, you'll be making your own bread, too!

Special Equipment: Dutch oven with lid (mine is the perfect size at 4 1/2 quart)

Time Management: Including inactive time 3 hrs 15 minutes
Prep time: 5 minutes
Cook time: 45 minutes

Here is the basic recipe, then I will share a couple of modified recipes I have tried with success.  

Ingredients:
3/4 Tbsp active dry yeast (not "fast acting")
1/2 tsp sugar
1 1/2 cups water at 110-115 degrees
1 1/2 tsp salt
3 cups of flour (450 grams)

Directions:
Combine yeast and sugar in large bowl.  Add heated water (I measure mine in a glass measuring cup and then microwave for 45 seconds to reach desired temp).
In a separate bowl, mix the flour and salt together then combine with your water, yeast and sugar solution.  Salt and yeast are not friends so you don't want to dump the salt directly onto the yeast mixture without the flour. 
Mix with a spatula for a minute or so trying to get everything into an even consistency.  It will be thick so don't worry if it's not perfect.  Once it's combined, cover with a towel and set aside on counter (not in refrigerator) for 2 hours.
After 2 hours, preheat oven to 450 degrees and let it get up to temp.
Add your dutch oven with lid and let it heat for 30 minutes (yes, empty).
While pan is heating, sprinkle 1 Tbsp flour onto a large plate.
Move your dough onto floured plate, cover, and let rise again for 30 minutes while your'e heating your pan.
Flour your hands a bit (this dough is sticky!) then drop dough ball into hot pan, replace lid, and place in oven for 30 minutes.
Remove lid and bake another 10-15 until bread is golden and crusty.
Cool on wire rack and enjoy!

*Try some of these alterations!  Add the suggested ingredient when you are mixing the flour and salt.  Otherwise the dough will be too thick to distribute your additional ingredients.

- Add 1 Tbsp dried rosemary when combining flour and salt
- Add 1 cup of 1/2 inch cubes of cheddar (and 1/4 cup of jalapenos if your in the mood)
- Exchange 1 cup of all purpose flour with rye flour and 1 tsp caraway seeds (will be more dense, but
   yummy)

Tell me if you try something else that turns out great - I'd love to add it to the collection!!

Double Crunch Chicken with Honey Garlic Sauce

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This is a recipe that I found online.  The seasoning mixture makes much more than necessary.  I mixed it according to the recipe, but then I reserved 2/3 before I seasoned the chicken so I have some for the next time (or 2) without all the measuring.  This dipping sauce is so great!  I recognize the flavors from restaurant dining, but I've never made it at home.  The sauce makes a large quantity, too, so maybe only make a 1/2 batch for family meal time.

Special Equipment: none


Time Management:
Prep time: 10 minutes
Cook time: 15 minutes

For the Chicken
Ingredients:
4 boneless chicken breasts filleted or pounded flat
2 cups flour
4 tsp salt
4 tsp black pepper

2 tsp ground thyme
2 tsp ground sage

1 tsp cayenne pepper
3 Tbsp ground ginger
2 Tbsp nutmeg
2 Tbsp paprika
salt and pepper to taste
olive oil
4 eggs
8 Tbsp water

Directions:
Whisk together eggs and water for egg wash.
Season the chicken breast with salt and pepper, then dip in flour and spice mixture. Dip in egg wash, and a final time in flour.  Make sure to get good contact with the meat so it is covered.
Add enough oil to cover bottom of pan.  Heat over medium heat.
Cook until chicken is cooked through 4-5 minutes per side.
Set on wire rack or paper towels to absorb extra cooking oil.  Serve with rice and dipping sauce (below).

For the Sauce (remember you may only want a 1/2 batch!)
Ingredients:
2 Tbsp olive oil
4 cloves minced garlic
1 cup honey
1/4 cup soy sauce
1 tsp black pepper

Directions:
Cook garlic in oil over medium heat until garlic is soft but not yet brown.  Add remaining ingredients and simmer 5-10 minutes.  Watch closely as sauce will easily boil over.

Original source http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

"Ilan's Ziti"

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I have been using a recipe for Ilan's Ziti for years.  I have yet to meet Ilan!  This recipe has been handed down several times and been through many iterations so for a lack of a better name, I'll stick with Ilan.  I'd use Ziti noodles, but they don't sell them at Costco so we make due with spirals most of the time.

Special Equipment: none

Time Management:
Prep time: 20 minutes
Cook time: 45 minutes

Ingredients:
12 oz of your favorite noodles
1/2 medium onion, diced small
1 medium zucchini, shredded in a cheese grater
3 cloves garlic, minced
3 tsp oregano, divided
1 (15 oz) can crushed tomatoes
1 (15 oz) can petite diced tomatoes
8 oz ricotta cheese
1 1/2 cups mozzarella cheese, divided
2 Tbsp Parmesan cheese
2 Tbsp olive oil
1 chicken breast, diced small
salt and pepper to taste

Directions:
Preheat oven to 400 degrees.
Bring water to a boil, add pasta, and cook according to package directions.  Drain and set aside.
While making pasta, add 1 Tbsp olive oil to large pot and add chicken, 1 1/2 tsp oregano, salt and pepper to taste and cook through.  Remove from pot and set aside.
In large pot, add remaining 1 Tbsp olive oil then onion, zucchini, garlic, remaining 1 1/2 tsp oregano, salt and pepper to taste.  Cook for aprox 5 minutes or until vegetables are soft. Remove from heat.
Add crushed and diced tomatoes, ricotta, mozzarella and Parmesan cheeses, and add back diced chicken and combine well.  Add in noodles until you reach desired sauce to noodle ratio.  Sometimes I don't end up adding all the noodles.
Place mixture in 8x13 pan or use two 8x8 pans (so you can freeze one!).  Sprinkle remaining mozzarella cheese on top and bake for 40-45 minutes until cheese is bubbling.

Mexican Stuffed Shells

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Tacos are always a safe bet.  This recipe will give that tired dish a new twist.  This is a pretty plain version (I have a tough crowd!) but the original recipe called to mix cream cheese (4 oz) in with the taco meat for a creamier taste.  I would have loved to serve this one with some avocado slices, but somehow they didn't have any at the store!  I guess we'll have to settle for rice and beans this time around.

Special Equipment: none

Time Management:
Prep time: 5 minutes

Cook time: 60 minutes


Ingredients:
1 lb ground beef
taco seasoning
jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce (a smooth textured sauce found on the Hispanic aisle)
1 cup cheddar cheese
1 cup Monterey Jack Cheese

Directions: 
Preheat oven to 350 degrees

Boil your pasta shells and then put them in ice water to stop the cooking process.  While cooking pasta, cook beef and season according to taco seasoning directions and set aside.
Place salsa on bottom of 9 x 13 baking dish (or two 8x8 if you want to freeze one).  Once shells are ready, add a heaping tablespoon of meat mixture to each shell.  Place stuffed shells on salsa covered dish until full.  Top with taco sauce.
Bake covered for 30 minutes.
Remove cover, add cheese, and bake additional 15 minutes or until cheese bubbles.


Top with your favorites (avocado, green onions, black olives, chopped fresh tomatoes, sour cream)

This recipe was found at http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/ where she credits the source http://apinchofthisandthat.wordpress.com/2009/01/02/mexican-stuffed-shells/

Chicken Parmigiana

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I have tried many recipes to make Chicken Parmigiana, and I finally found a winner.  Thank you, Pioneer Woman!  What I really like about this recipe is the method for the chicken.  If you have a different marinara that you really like, you could definitely substitute it and be just as successful (and save yourself a little time).

Special Equipment: None

Time Management: 

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

3-4 boneless, skinless chicken breasts, trimmed and pounded flat

salt and pepper to taste

1/2 cup olive oil

1 medium onion, chopped

4 cloves garlic, minced

3/4 cups wine (red or white is fine)

3 (14.5 oz) cans crushed tomatoes

2 Tbsp sugar

1 cup grated Parmesan cheese

1 pound of your favorite pasta

Directions:

Mix flour, salt, and pepper together on large plate.

Dredge your pounded chicken breasts in mixture and set aside.

Heat olive oil in a skillet over medium heat.  When mixture is hot, fry chicken until golden brown (aprox 3 minutes per side)

Remove chicken and keep warm.

Add onion, and garlic to pan and stir for 2 minutes.  Pour in wine and scrape bottom of pan.  Allow wine to cook down until reduced by half, about 2 minutes.

Pour crushed tomatoes and stir to combine.  Add sugar and more salt and pepper to taste.

Simmer 30 minutes. - and this is a good time to start your pasta water! (and cook according to package directions)

Carefully lay chicken breasts atop sauce and completely cover with Parmesan.

Place lid on skillet and reduce heat to low.  Allow to simmer until cheese melts and chicken is hot.

Plate on top of pasta.

*Original source http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

Garlic Fennel Marinade

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We just got back from a weekend getaway with family up in the mountains.  A perfect time for a barbeque!  This chicken was perfect for the occasion.  I marinated them ahead of time in a ziploc, then just threw them on the grill for a quick and easy meal with little cleanup. I finished the meal with homemade jalapeno cheddar bread, and fresh fruit.  I found this one from Rachael Ray.

Special Equipment: Grill

Time Management:
Prep time: 10 minutes + time to marinate
Cook time: 10 minutes

Ingredients:
4 cloves garlic
1 tsp salt
1 lemon, zested
1 tsp fennel seeds
5-6 sprigs of fresh thyme, leaves stripped and chopped
3-4 sprigs of fresh rosemary, leaves stripped and chopped
handful of fresh flatleaf parsley, chopped
black pepper
1/3 cup olive oil
4 boneless, skinless chicken breasts



Directions:
Mince garlic and mix with salt with flat of your knife.  If you have a mortar and pestle, you can grind the fennel seeds to release some extra flavor.  Otherwise crush on a cutting board with the back of a spoon.  Mix remaining ingredients (except for lemon juice) with fork inside of a gallon ziploc bag, and set aside.

Fillet chicken breasts, then add them to the marinade.  Refrigerate until ready to use.  I have let it marinate as little as 3 hours or as many as 24 and received excellent results.

When you're ready to eat, put them on the grill!  Since they're filleted, they cook fast and have plenty of flavor.  Serve with lemon wedges.

Homemade Pizza Crust and Sauce

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With a three year old running around here, pizza night has become a common theme.  When you live out in farming country where we do, grabbing takeout isn't convenient so we came up with a delicious alternative - homemade pizza crust and sauce.  Since making this pizza, DiGiorno and even Papa Murphy's aren't even on our radar anymore.  Thanks to my friend Molly for the recipe!  We try to make this our Friday night treat!


Special Equipment: none

Time Management: Total time about 2 1/2 hours but the majority of this is inactive.

Cook time: 15-20 minutes


* This recipe will make two "large" sized pizzas.  I hear the dough will freeze well, but I would rather have the leftovers.  We make both at once and throw one in the fridge for lunch the next day. If you try freezing it, let me know how it turns out!

For the Crust:

Ingredients:
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (aprox 100-110 degrees)
1 tsp salt
2 Tbsp olive oil
3-4 cups all purpose flour
1 tsp garlic powder or 1 fresh clove, minced

Directions:
In a large bowl, dissolve yeast in water with sugar.  Stir and let sit for 10 minutes to let yeast activate.
Add salt, olive oil, garlic.  Incorporate flour last starting with 2 cups.  Turn dough out onto clean work surface and continue adding flour until dough mixture is no longer sticky.
Place dough in a well oiled bowl and cover with cloth.  Allow to rise until double, aprox 1 hour. 
Preheat oven to 425 degrees
Punch down dough and split into 2 round balls.  Allow dough to relax a minute before rolling it out.
Dough will be very sticky so flour you work area and dough liberally so it won't tear.
I roll mine out directly on my baking sheets so I don't have to try to move it later.
If baking on a pizza stone, you may place toppings and bake immediately.  If using a cookie sheet, let sit for aprox 20 minutes before adding sauce and toppings.
Bake for 15 - 20 minutes or until cheese and crust are golden.

For the Sauce:

Ingredients:
15 oz tomato sauce
6 oz tomato paste
1 Tbsp oregano
1 1/2 tsp dried garlic or 1 clove fresh minced garlic
1/2 tsp sugar
1 tsp paprika

Directions:
Mix to combine

Topping suggestions are limitless, but the Andrews' standby is salami, pepperoni, and black olives.

Stuffed Shells with Sausage and Spinach

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We had a some guest critics over for dinner tonight to try out a new easy and delicious (hopefully!) dish.  This one is great for guests because you can make it ahead of time and bake it at the last minute, so you can enjoy your company and still have a hot dish when you're ready to eat. We made it with Italian Turkey Sausage, but pork sausage would also work.


Special Equipment: none

Time Management:
Prep time: 5 minutes

Cook time: 20 minutes + 35 minutes bake time


Ingredients:

12 oz package of jumbo pasta shells
20 oz fresh pork sausage links, casing removed
2 large cloves minced garlic
1 (14-ounce) can petit diced tomatoes
1 cup frozen spinach, thawed and squeeze dry
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
* if you choose to use Italian Turkey Sausage, you'll need to add 1 tsp olive oil to pan when browning meat

Directions:
Heat water to boiling and cook pasta according to package instructions.  After draining pasta, place in ice bath until ready to stuff.
Preheat oven to 350 degrees.
Heat sausage in a large skillet until brown, using spoon to break into pieces.

Add garlic and cook 1 minute.
Add tomatoes, spinach (make sure to squeeze dry), cook 1 minute.
Remove from heat and stir in ricotta cheese.
Using a spoon, fill each shell with filling and arrange on baking dish (I used a 9 x 13 pan)
Sprinkle top with mozzarella and bake 30 minutes or until cheese has melted and shells begin to crisp and brown.

I served with garlic bread and roasted veggies.

Crispy Golden Sauteed White Fish

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I have been looking to mix it up a little recently and decided fish was a good protein to throw into the mix.  Our Costco doesn't carry Mahi Mahi or Cod dependably, but I can usually get one or the other.  I feel like the recipes I have been trying are pretty interchangable for those fish.  Here's a quick and easy new recipe for Mahi Mahi that I'll definitely add to the rotation.


Special Equipment: None

Time Management:
Prep time: 10 minutes

Cook time: 10 minutes


Ingredients:
4 (3 oz) filets of Mahi Mahi or other white fish
Kosher salt
pepper
1 Tbsp vegetable oil
2 Tbsp olive oil
1 heaping Tbsp flour
2 Tbsp butter
1 lemon, juiced
2 Tbsp chopped parsley

Prepare fish by rinsing and delicately patting dry.  Sprinkle with salt and pepper and allow to sit.
Heat oil in frying pan (avoid non-stick pan) over medium high heat.
While oil is heating, pat fish dry again and dredge in flour, patting off excess.
When oil has reached cooking temp place each piece of fish in oil and allow to cook undisturbed for 3 minutes.  This will achieve a crisply seared crust.
Turn fish one time and continue cooking 2-3 additional minutes.  While cooking on second side, place 1/2 Tbsp pat of butter on each piece and allow to melt.
Deglaze the pan with lemon juice and scrape the bottom of the pan for added flavor.
Toss in parsley and spoon a tablespoon of the buttery mixture over your fish when serving.

I served this with steamed broccoli and an onion and garlic sprouted rice blend (my go-to side dishes).

Original source: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_486546_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Skinny Italian Turkey Meatballs

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Jeff is ever skeptical of both "skinny" meals and those made with ground turkey so I was a little hesitant to try this one, but it's a keeper and one that will go into the regular rotation! This recipe is super easy, cooks fast, and sounds pretty healthy to me.

Make sure to scroll to the bottom to see the recipe for Super Easy Crusty Bread to accompany this dish!

Special Equipment: none

Time Management:
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the meatballs:
20 oz lean ground turkey
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1 large clove garlic, minced
1 tsp kosher salt
black pepper

For the marinara:
2 tsp olive oil
4 cloves garlic, minced
2 28 oz cans crushed tomatoes
1/2 small onion (sliced so root is intact and do not dice)
1 tsp oregano
1/4 cup fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat. Add garlic and saute a minute or two. Add crushed tomatoes, onion, salt, pepper, oregano and basil. Stir, reduce heat to low, and allow to simmer.

In a large bowl, combine ingredients for meatballs and mix with your hands. Form small meatballs a little smaller than a golf ball. Once all balls are formed, add them to your sauce and allow to cook for 20 minutes. Discard the onion and serve over noodles.

The source of this recipe is http://www.skinnytaste.com/2008/12/skinny-italian-meatballs-turkey-1-pt.html although I changed it a tiny bit.

Serving suggestion: Super easy crusty bread

Special equipment: dutch oven

Prep time: 5 minutes
Inactive prep 12-18 hours
Cook time 45 minutes (plus 30 minutes to preheat pot)

Ingredients:
3 cups all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water

Directions:
Combine all dry ingredients in a bowl then add water and mix to combine. Mix for a minute or two but don't worry if it's not totally combined - this will be a sticky mess!
Cover with plastic and set aside for 12-18 hours on counter top (not in the refrigerator).
Preheat oven to 450 degrees. Once at temperature, add your (empty) dutch oven pot with lid and allow to heat for 30 minutes. Carefully remove pot and add bread. Return lid and return to hot oven for 30 minutes. Remove lid and cook an additional 15 minutes. Remove and let bread cool on rack.
I have made this several times and have had no problem with bread sticking to pan.

Hansen's famous BBQ flanksteak with Roasted Broccoli and Zucchini

Pin It If anyone has been to a Hansen Family gathering during the summertime you can attest to the delicious grilled flank steak that was undoubtedly served. This recipe comes from my mother's childhood neighbor and has been enjoyed for many years.
*Pictured with Rice Pilaf

Special Equipment: BBQ

Time Management: *Note 8 hours marinade time needed
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
1/2 cup soy sauce
1 large clove garlic, minced
1 tsp fresh grated ginger
2 Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp salad oil
1 Tbsp minced onion
1/4 tsp pepper
1 flank steak

Directions:
Combine all ingredients in a one gallon ziploc bag. Place in flank steak and let marinade a minimum of 8 hours. Barbeque or broil and let stand 10 minutes. Slice diagonally.

*I like to buy the flank steak 2 pack at Costco and make a double batch of marinade. You can enjoy one steak for dinner and freeze the other for a second meal with no extra work.

Roasted Broccoli and Zucchini with Walnuts:

Time Management:
Prep time: 5 minutes
Cook time 15 minutes

Ingredients:
1 medium zucchini, cut in half then sliced
1 head broccoli, cut into small florets
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1/2 cup pecans

Directions:
Preheat oven to 425.
Toss all ingredients but the pecans in a bowl to coat. Place on cookie sheet and bake 10 minutes. Add pecans and cook an additional 5 minutes.

Beef with Barley Soup and Roasted Parmesan Potatoes

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This recipe is one that has been "hidden" in a recipe book that I own for about 10 years. My awesome Sister In Law told me to check it out, and I liked it so much I served it to guests! It seemed to be a rave (or The Browns are very polite...) but in either case, I liked it.

Special Equipment: none

Time Management:
Prep Time: 30 minutes
Cook Time: 2 hours

Ingredients:
1 1/2 lbs chuck roast beef cut into 1/2 inch cubes
3/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil, divided
2 cups onion, diced
1 cup carrot, diced
1/2 cup celery, diced
1 pound mushrooms, thinly sliced
1 clove garlic, minced
1/4 tsp thyme
1 can chicken broth
1 can beef broth
1/2 cup pearl barley

Directions:
Sprinkle beef with salt and pepper. Heat 1 Tbsp olive oil in large pot and brown beef until no longer pink. Transfer beef to a bowl and set aside. Drain flavorful "broth" into a mug and set aside. Add remaining 1 Tbsp olive oil and saute onion, carrot and celery until soft, aprox 5 minutes. Add garlic, thyme and mushrooms for an additional 5 minutes. Add beef and chicken broths as well as your reserved "broth" and beef back to pot, along with barley. Bring to a boil, reduce heat and cover and simmer for 1 1/2 hours until beef is tender.

Parmesan Potatoes

Time Management: Total time from start to finish 2 hrs minimum
Prep Time: 20 minutes *must have additional time for potatoes to cool
Cook Time: 30 minutes

Ingredients:
10 small red potatoes
4 Tbsp grated Parmesan cheese
1 Tbsp Olive Oil
1/4 tsp garlic powder
salt and pepper to taste

Directions:
Bring water to a boil. Place cleaned potatoes into water for 4 minutes. Drain and let cool completely.
Preheat oven to 350 degrees
Quarter potatoes and then combine with remaining ingredients in bowl. Place on a cookie sheet and bake 25-30 minutes. Taste and adjust seasonings if necessary.

*Original source for the potatoes http://fortheloveofcooking-printablerecipes.blogspot.com/2008/11/parmesan-roasted-potatoes.html

Shredded Chicken Quesadillas

Pin It If you missed the awesome shredded chicken that we used for tacos recently, you missed out. We had plenty of leftovers so we tried a twist on Martha Stewart's Zucchini Quesadillas. These quesadillas are a reason to make the shredded chicken! Yum.

Special Equipment: none
Time Management:
Prep time: 5 min
Cook time: 25 min

Ingredients:
4 Tbsp olive oil
1/2 onion, chopped
salt
4 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 cup frozen corn kernels
4 flour tortillas
1 cup grated Monterey Jack cheese

Directions:
Heat 3 Tbsp olive oil in skillet and saute onion and salt for 5 minutes. Add garlic and cook 1 minute more. Add zucchini and corn and cook additional 6 minutes. Add 1 cup shredded chicken and heat through.

Brush one side of each tortilla with remaining olive oil and assemble your quesadillas with chicken/zucchini mixture on bottom and cheese over the top, finished with remaining tortillas. The recipe calls for you to bake at 400 degrees for 10 minutes, but my tortillas weren't as crispy as I would have liked and next time I think I'll try to do it stove top.

Slow Cooker Shredded Chicken

Pin It I love to put a meal in the slow cooker. It's makes it so easy in the evening, and the house smells delicious. This recipe for Slow Cooker Shredded Chicken took a little extra prep time, but more than made up for it when it was ready. As a bonus, these 4 shredded breasts lasted for 3 meals!
*No picture - it didn't do this dish justice.

Special Equipment: Slow Cooker
Time Management:
Prep time: 15 minutes
Cook time: 4-5 hours

Ingredients:
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup cilantro leaves, chopped
2 limes
1/2 medium onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions:
Heat olive oil in medium pan and saute onion for 5 minutes. Add garlic, cumin, chili powder, coriander, paprika and saute 2 more minutes. Add chicken broth and remove from heat.

Sprinkle chicken with salt and pepper and place into crock pot. Add lime juice, cilantro, jalapeno, and then pour your onion and garlic mixture over the top. Cook on high for 4-5 hours. Shred chicken, scoop out onion mixture from crock pot and combine with chicken to serve.

I used this chicken with rice, beans, guacamole, and green salsa for delicious tacos!

*My chicken breasts were frozen and they were perfectly cooked and easy to shred after 5 hours.

Chicken with Peppers on Parmesan Pasta

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Here's a colorful meal that tastes light and satisfying.

Special Equipment:none

Time Management:
Prep time:10 minutes
Cook time:20 minutes

For the Pasta:
Ingredients:
10 oz small pasta of your choice (I like bow tie)
1/4 tsp pepper
1/4 cup Parmesan cheese
1 Tbsp olive oil
2 Tbsp water

Directions:
Cook pasta according to package directions, drain and set aside.
Heat nonstick skillet with olive oil and pepper. Saute pepper for 1 minute. Add pasta and 2 Tbsp water and heat through. Add Parmesan cheese and stir until melted.

For the Chicken with Peppers:
Ingredients:
2 chicken breasts, diced
1 large zucchini, quartered and sliced
1/2 yellow bell pepper
1/2 green bell pepper
1/2 small onion
2 cloves garlic
1 tsp + 1/2 tsp oregano
1/4 tsp + pinch salt
pinch pepper
1 tsp + 1 tsp olive oil

Directions:
Heat oil over medium heat. Add chicken and 1 tsp oregano, 1/4 tsp salt and a pinch of pepper, and saute until chicken is cooked through. Remove from pan and set aside.
Heat remaining 1 tsp olive oil in pan. Add vegetables and 1/2 tsp oregano, pinch salt, pinch pepper, and saute until crisp done aprox 5 minutes. Add back chicken and heat through.

Plate on top of Parmesan noodles and serve hot.

Minestrone Soup

Pin It This is a hearty soup that can be used as a main dish. It made enough for two meals for my family so we've got one in the freezer for an easy meal soon.

Special Equipment: none
Time Management:
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:
5 slices bacon, cut into bit size pieces
1 cup of onion, chopped
2 stocks celery, chopped
1 carrot, chopped
3 cloves garlic, minced
28 0z Italian style tomatoes
1/2 cup parsley, chopped
6 cups chicken broth
1 can garbanzo beans
1 can pinto beans
1 can black beans
1 tsp dried basil
1 tsp oregano
2 cups small pasta
Parmesan cheese

Directions:
Saute bacon in a large pot 5 minutes. Add onion and celery and cook until vegetables are soft, but not brown, about 5 minutes.

Add carrots and minced garlic, cook 2 minutes more. Add tomatoes, parsley, chicken broth, beans, basil and oregano. Simmer over medium heat for 20 minutes, stirring occastionally. Add the pasta and cook for 8 minutes (or according to package). Add additional chicken broth or water if needed.

Sprinkle individual bowls with Parmesan cheese before serving.

Cabin Chili

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This chili is a guaranteed winner at my house and is on the menu more than once a month. I generally use ground beef to make this recipe, but ground turkey is also a good alternative. It makes a very large batch (a 1/2 batch will leave you with leftovers) but I like the cook once and eat several meals and this freezes well.

Special equipment: 8 quart pot - this makes a lot!

Time Management:
Prep time: 5 minutes
Cook time: 15 minutes active cook + 30 minutes to simmer

Ingredients

2 lbs ground beef
1 yellow onion, chopped
56 oz petite diced tomatoes, undrained
30 oz tomato sauce
2 cans garbanzo beans
2 cans pinto beans
2 cans black beans
1 1/2 tsp salt
4 tsp chili powder
1 tsp cumin
1/2 tsp pepper
pinch of red pepper flakes

Directions:
Brown beef with onion until meat is no longer pink and onion is tender, aprox 10 minutes. Drain out fat and add remaining ingredients. Bring to a boil and reduce heat to simmer 30 minutes.

Toppings:
cheddar
green onions
sour cream
jalapeno
avocado
cilantro

"Light" Lasagna Soup

Pin It Try lasagna on the lighter side. This recipe was originally from the Deen Brothers. They take the tasty recipes and pare back the calories. They claim a 1 cup serving has 225 calories. Now, they called for low fat mozzarella, and I ate more than a cup(!) but it was good and it sure was an easy deviation from traditional lasagna.

Time Management:
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 cans chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces pasta noodles (broken lasagna noodles or your choice pasta)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Heat the oil over medium-high heat in a large pot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

*Note, I thought it would freeze better without the cheese melted in so we added ours upon serving.

Serve with salad and garlic bread

Pan Seared Cod with Herbed Veggies and Couscous

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Here’s one I used and altered from Food Network/Emeril Lagasse. I was on the lookout for a good looking recipe for cod and I think I found a keeper. Rave reviews all around! Lagasse recommends to try with halibut or cod.

*Note, this one looks long, but you've got everything going at once so it's not too difficult!

Time Management:
Prep time: 20 minutes
Cook time: 20-30 minutes

For the couscous

Ingredients:
2 cups water
½ cup sliced almonds, toasted
½ cup sliced apricots
2 tsp orange juice
½ tsp ginger
½ tsp cumin
Pinch cinnamon
1 tsp salt
½ cup chopped parsley

Directions:

Bring water to a boil. Combine the couscous, almonds, apricots, orange juice and seasonings (except parsley) in a bowl. Pour water over mixture, cover with plastic wrap, and set aside 10 minutes. Fluff with a fork and mix in parsley. Keep warm.

For the Veggies

Ingredients:
2 Tbsp olive oil
½ red onion, thinly sliced
1 zucchini, julienned
1 yellow squash, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
1 tsp thyme
1 tsp oregano
½ tsp salt
¼ tsp pepper

Directions:

While couscous is being prepared, heat skillet with oil to medium –high heat. Add red onion and sauté for 3 minutes, then add remaining vegetables. Cook over high heat tossing frequently 5 minutes. Add herbs, salt and pepper. Toss together, keep warm and set aside.

For the Fish

Ingredients:
1 Tbsp olive oil
Salt
Pepper
4 (6 oz) cod fillets

Directions:

Season fish with salt and pepper. Heat olive oil to medium-high heat. When the pan is hot, add fillets and cook 3-4 minutes per side.

Serve fillets over couscous with veggies on the side.

Sausage and Mushroom Lasagna

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I cannot make the claim that this recipe is quick or figure friendly, but it sure is delicious!! I just made it for the first time, and I’ll definitely be making it again. The recipe makes much more sauce than you’ll need for a 9 x 13 dish. I had an additional 64 oz of sauce but I haven’t used it yet so I’m not sure if it will make a whole second 9 x 13 pan but it should be close. I like to make it in two 8x8 inch pans because each will easily feed my family and then I have the perfect size to freeze.

*Oops! I got so excited to dig in that I forgot to snap a picture of this one!

Time Management:

Prep time: 30 minutes
(Suggested inactive refrigerated time 3 hours minimum)
Cook time: aprox 1 hour bake time

Ingredients:

1 pound sweet Italian sausage
1 pound lean ground beef
3-4 large 1 pound sweet Italian sausage
1 pound lean ground beef
12-15 mushrooms, diced
1 large onion, minced
4 cloves garlic, crushed
1 (15 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
2 (6 oz) cans tomato paste
1 (15 oz) can canned tomato sauce
2 Tbsp white sugar
1/2 cup fresh basil leaves
1/2 teaspoon fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
4 Tbsp chopped fresh parsley + more for garnish
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, shredded
3/4 cup grated Parmesan cheese

Directions:

Fill a large pot with hot tap water and soak noodles 20-30 minutes. While noodles soak, prepare sauces.

In a large pot brown sausage, ground beef, mushrooms, onion, and garlic over medium heat. Stir in crushed tomatoes, tomato paste and tomato sauce, basil, sugar, fennel seeds, Italian seasoning, 1 tsp salt, pepper, and 2 Tbsp parsley. Remove from heat and set aside.

In a separate bowl, combine ricotta, egg, parsley, and ½ tsp salt.

To assemble, spread 1 ½ cups of tomato sauce over bottom of 9 x 13 pan. Cover with noodles, spread ½ of ricotta cheese mixture, and then 1/3 of your mozzarella cheese. Repeat layers, finishing with mozzarella and parmesan cheeses on top. Cover with foil (recommend to spray foil with cooking spray to avoid sticking to cheese). Chill lasagna for minimum of 3 hours to overnight.

Preheat oven to 375 degrees. Bake for 30 minutes, remove foil, and bake for additional 25-30 minutes. Cool 15 minutes before cutting.