Posts tagged ‘supper’

Honey Balsamic Chicken

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3 chicken breasts cut into strips or chunks
1/2 cup Balsamic Vinegar
2 cloves of garlic, minced
4 Tbsp of EVOO
Salt & Pepper
2 Tbsp butter
4 Tbsp Balsamic Vinegar
6 Tbsp honey

~ Marinate chicken in 1/2 cup Balsamic Vinegar, garlic, 2 Tbsp EVOO, and a pinch of salt and pepper. Marinate in refrigerator for at least 30 minutes.
Heat 2 Tbsp EVOO in a skillet over medium heat. Cook chicken pieces about 3 minutes each side, or until browned and cooked through. Remove from pan.
Turn heat down to med-low, add butter and 2 Tbsp of Balsamic Vinegar. Stir all together including sticky bits on the bottom of the skillet. Add in honey and increase the heat. Simmer about 5 minutes.
Season sauce with salt and pepper. Add chicken back to skillet and toss to coat.

Creamy Chicken and Asparagus

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1 lb boneless skinless chicken breasts, cut into bit-sized chunks

1 Tbsp olive oil

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp each salt and freshly ground black pepper, plus more for sauce

12 oz penne pasta

1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed

1 1/2 Tbsp butter

2 Tbsp all-purpose flour

2 cloves garlic, minced

1 3/4 cup milk

1/4 cup cream or half and half

3 oz  light cream cheese

1/3 cup finely shredded parmesan cheese

4 – 5 slices bacon, cooked and crumbled into small pieces (optional)

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle the herb mixture over the chicken and stir to coat. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet. Cook chicken until fully cooked through, about 8 – 12 minutes, occasionally rotating chicken. Transfer cooked chicken to a plate, let rest 5 minutes.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately

Shrimp Tortellini Skillet

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2  12 ounce packages of precooked shrimp (thawed)

1  14 ounce bag of tortellini (thawed)

1 1/2 cups cooked broccoli (or thawed from frozen)

1 4 ounce can of mushroom pieces

2 – 2 1/2 marinara or spaghetti sauce

salt and pepper

Extra virgin olive oil

3/4 cups shredded mozzarella

Parmesan cheese

~ Set broiler on high.

Cook the tortellini according to package directions and set aside, drain, and set aside.

Toss shrimp, broccoli, mushrooms with a few tablespoons of olive oil, and season with salt and pepper. Place in a large oven safe skillet.

Cook until heated through. Remove from heat.

Toss tortellini with marinara sauce and add to the skillet. Mix all well.

Sprinkle a few tablespoons of Parmesan over the top, followed by the shredded mozzarella.

Place in oven and broil until cheese is bubbly and golden brown.

Meatball Stew

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18-20 meatballs, or 12 oz bag

3 potatoes, peeled and cubed

2 cups of carrots, cleaned and sliced

1 medium onion, finely chopped

3 celery stalks, cleaned and chopped

1 can of tomato soup

1 can of beef gravy

1 cup of water

1 envelope of onion soup mix

2 packets of Beef Herbox

~ Place all in the Crock Pot and cook on low 5-6 hours.

*I used a 24 ounce bag of meatballs, and 2 envelopes of powder beef gravy, so I also used 4 cups of water instead of one to create more liquid.

Crispy Cheddar Baked Chicken

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3 chicken breast, cut into 3-4 strips each

2 eggs, beaten

shredded cheddar

Italian bread crumbs

melted butter

1 can of cheese sauce

~ Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and set aside.

Dip chicken strips in egg, followed by the shredded cheddar, and then finally the bread crumbs, until each strip is coated well.  Place on the parchment paper.

Cover chicken with tin foil and bake for 25 minutes. Remove foil, and baste with melted butter.

Continue baking, uncovered for 10-12 minutes more, until chicken is cooked through.

While chicken is baking, pour cheese sauce into a pan and cook through. Add milk if you’d like, or heat according to directions.

Drizzle over chicken when serving.

Cheeseburger Soup

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1 1/2 quarts of water

2 cups cubed potatoes (your choice, I use red and leave the skins on)

2 small carrots, grated

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 Tbsp beef bullion, or 1 packet of Beef Herbox

1/2 tsp salt

1 lb hamburg, cooked and drained

2 1/2 cups of milk

3 Tbsp flour

8 oz Velveeta cheese

1/2 lb cooked and crumbled bacon, or real bacon pieces

~ In a large pan, combine all ingredients up to and including salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are cooked.

Stir in hamburger and 2 cups of milk. Heat through.

Combine flour and 1/2 cup of milk and stir until smooth.  Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes and the soup is thick and bubbly.

Reduce heat and stir in cheese. Continue stirring until all is melted and blended well.

Top with bacon and crackers.

Sour Cream Noodle Bake

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1 1/4 lb ground beef or turkey

1 (15 oz) can of tomato sauce

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

8 oz egg noodles

3/4 cup sour cream

1 1/4 cup small curd cottage cheese

2 cups of shredded cheddar

~Preheat oven to 350 degrees.

1. Brown beef. Season with salt, pepper, and onion powder. Drain. Add in the tomato sauce and simmer on low for 10 minutes.

2. Cook the noodles until al dente, drain and set aside. In a medium sized mixing bowl, combine the sour cream and cottage cheese. Add noodles and stir to coat.

3. Grease a 9×13 inch pan and layer with half of the noodles, half of the meat sauce, and top with half of the cheese. Repeat the layers and end with the cheese.

4. Bake for 20 minutes or until heated through and cheese melted.