Skillet Chicken Cacciatore

Lately, the weather has been so odd here in the Upper Peninsula of Michigan. We had gorgeous end of February and beginning of March weather that was close to in the 60's (and not at all normal for us this time of year). Then we got hit with snow again, had it melt, and now it is again currently snowing and back down to the 20's! This is a perfect cold weather comfort dish. It is packed with vegetables, topped with sharp Parmesan and sits in a wine sauce...and if that isn't enough to get you warm, you've already opened a bottle of red wine! It's perfect!

Ingredients:

1 1/2 Tbs. olive oil
1 tsp. fresh rosemary, chopped
2 cloves garlic, chopped
1/4 tsp. salt and fresh cracked pepper
4 boneless, skinless chicken breast halves
1 c. onion, thin sliced
1 c. red bell pepper, thin sliced
1/2 c. green bell pepper, thin sliced
1 (8 oz.) pkg. cremini mushrooms, presliced
1/2 c. red wine (I used Cabernet Sauvignon)
1/4 c. fresh basil, chopped
1/4 tsp. crushed red pepper
14.5 oz. can petite diced tomatoes (with liquid)
1/4 c. shredded Parmesan cheese

In a small bowl, add the olive oil, rosemary, chopped garlic, salt and pepper. Place the chicken into the bowl and rub the mixture over the chicken breasts. Heat a large skillet to medium high heat. Pour in the chicken and oil and cook the chicken for two minutes on each side. Remove the chicken from the pan (yes, it will not be done at this point).

In the same pan, add the onion, bell peppers and mushrooms and cook for four minutes stirring occasionally. The peppers will start to become softened and the mushrooms will be about half cooked at this point. Add in the wine and continue to cook for one minute.

Stir in the basil, crushed red pepper and tomatoes and continue to cook for one minute, stirring occasionally.

Add the chicken back to the pan and cover with a lid. Simmer the chicken for 15 minutes longer or until the middle of the chicken is no longer pink.

I served this dish with a side of spicy red chilli noodles that were sauteed in butter, garlic and spinach. You could use rice, polenta, another kind of pasta or serve as is.

Baked Veggie Pasta with White Sauce

This recipe, created by random stuff in my refrigerator (sometimes dinner is like an episode of Chopped in my house), turned out amazing. If you don't like pasta with "red sauce" as my mom calls it, you will absolutely love this. It is mixed with fresh veggies and has a creamy Parmesan sauce baked on top!

Ingredients:

2 Tbs. olive oil, divided
4 mini sweet red peppers, finely chopped
4 c. packed spinach
1 small onion, finely diced
6 garlic cloves, minced
2 tsp. fresh thyme
1 bag Impastable Pasta, Fettucine (or normal fettuccine), cooked and drained
1/2 c. shredded Romano cheese

Preheat the oven to 375 degrees. Spray a quiche pan or pie dish with non stick cooking spray. In a large pan, heat one tablespoon of olive oil on medium heat. Add in the mini red peppers, spinach, and onion.  Cook, stirring occasionally for about 2-3 minutes until the onions are translucent. Scrape the veggies into a large mixing bowl and place the pan back on the heat. Add the other tablespoon of olive oil to the pan. Add in the minced garlic and let cook stirring frequently for one minute or less until the garlic is a golden brown. Scrape the garlic into the same bowl as the veggies and return the pan again to the heat.

"White" sauce ingredients:

3 Tbs. margarine
3/4 c. heavy cream
1 c. grated Parmesan
2 tsp. garlic salt
1/2 tsp. fresh grated pepper

Add the margarine to the pan that is on medium heat. As it starts to melt, add in the heavy cream, Parmesan and seasonings. Whisk repeatedly until the grated cheese is no longer grainy and you are left with a white creamy sauce. Remove from the heat and let sit while assembling the rest of the dish.

In the large bowl with the cooked veggies, add int he pasta and stir everything together. Pour out into the prepared pan and spread evenly, pressing down to have one flat surface as you go.

Pour the white sauce on top and spread out evenly. Sprinkle with the thyme and shredded Romano cheese. Bake in the oven for 25-30 minutes. Remove from the oven and let cool sightly before cutting and serving. I added a poached egg, and a tomato salad which consisted of cherry tomatoes, fresh parsley, pepper and garlic salt. I also added a small amount of more shredded Romano cheese.

Piquillo Pepper Pasta

I know it must seem like I use cottage cheese in every pasta bake rather than ricotta, but I will stick by it every time. I don't like the consistency or flavor of ricotta. Maybe someday that will change; today is not that day. Feel free to substitute ricotta instead of cottage cheese and let me know how it works! This recipe combines piquillo peppers with some familiar Italian flavors. Plus hot sauce? And of course don't forget the egg on top! Okay so it is a weird recipe, but a delicious one!

Ingredients:

16 oz. bag Trottole Pasta, cooked for four minutes and drained
24 oz. cottage cheese, small curd, low fat
5 roasted Piquillo Peppers, from a jar
8 garlic cloves, minced
1/4 tsp. fresh cracked pepper
1 1/2 tsp. garlic salt
2 c. garlic & herb pasta sauce (I used Hunt's)
3/4 c. shredded Asiago cheese
*Hot sauce and grated Parmesan

Preheat the oven to 375 degrees. Chop the peppers into small pieces and add to a large bowl. Add the cottage cheese, garlic, seasoning and pasta and mix together. Spread the mixture into an ungreased 13 x 9 pan. Top with the two cups of pasta sauce, spreading out into an even layer. Sprinkle with the shredded Asiago cheese and bake in the oven, uncovered, for 35 minutes. Let cool slightly before serving.

But wait, it's not done yet. Scoop your preferred portion into your serving bowl. Make an over easy egg, or two, or however many for the amount of people you are enjoying this dish with, and place on top of the pasta. Sprinkle about a teaspoon of grated Parmesan and finish it with a few dashes of hot sauce!

Slow Cooker Pork with Balsamic Glaze

This last week has been a mix of weird weather, from 80 degrees to between 50 and 60 degrees, which is our typical fall weather. On one of the colder days, I had what felt like a million errands to run so I put a pork tenderloin in the slow cooker (using a slow cooker lining to make my job that much easier) before leaving. The glaze that goes along with this fork tender pork is absolutely flawless and has the vinegar kick from the balsamic.

Ingredients:

1 1/2 lb. pork tenderloin
1 tsp. sage
1 tsp. salt
1/4 tsp. fresh ground pepper
2 cloves garlic, minced
1/4 c. water

In a small bowl, mix the seasonings and garlic together. Rub on the outside of the pork. Pour in the water (not directly on top of the meat). Cover and cook on low for 6 hours. Meanwhile, while the pork is cooking, make the glaze.

Glaze Ingredients:

1/2 c. brown sugar
1 Tbs. cornstarch (mixed with 1/2 c. cold water)
1/4 c. balsamic vinegar
2 Tbs. soy sauce

Heat the above ingredients on medium heat in a small saucepan. Stir frequently and cook until the sauce is reduced and thickened. Slice the meat and drizzle the sauce on top.

Italian Parmesan Potato Salad

 

I made up this recipe back in 2013. It has become my husbands favorite potato salad and number one requested side dish when we have red potatoes in the house. It is a great vinegar based potato salad and adding the fresh herbs really gives it a fresh taste.

Ingredients:

6 c. boiled red potatoes, cut into around 1 inch cubes
2-3 tsp. apple cider vinegar
1/4 c. olive oil
1/4 c. chives, fresh or freeze-dried
1 tsp. fresh dill
3 tsp. dill weed
1 tsp. pepper
2 tsp. salt
1/4 c. Parmesan cheese (shredded or shaved, NOT grated)

Add the hot potatoes into a large bowl. In a small bowl, whisk the vinegar, oil, chives, dill, dill weed, pepper and salt together. Pour over the hot potatoes and stir together until they are completely coated. Let the potatoes cool most of the way in the refrigerator, and then stir in the Parmesan cheese. You don't want the cheese to melt, so don't add it to the mixture when it is still warm. Let the salad sit in the fridge for at least a half an hour to let the flavors soak into the potatoes.

(Makes 8 servings, 5 WW points per serving.)

 (The above picture was from the first time this recipe was created in 2013. It is still the same great recipe, the only thing I wanted to update were the pictures.)

AmerItalian Pasta Salad

Ingredients:

16 oz. bowtie pasta, cooked according to directions

1/2 c. sliced black olives

1/2 c. chopped pepperoni

1 red pepper, chopped small

4 oz. shredded sharp cheddar cheese

1/2 c. Italian dressing (I used Wishbone)

When the noodles are still warm, add 1/4 cup of the Italian dressing and mix well. Stir in the olives, pepperoni, red pepper and shredded cheese until everything is combined and evenly dispersed. Refrigerate at least an hour before serving to let the flavors combine well together. Just before serving, add the remaining 1/4 cup Italian dressing and mix everything together.

(This photo is from the first time the salad was made back in 2012, before the recipe was tweaked using shredded cheese now instead of cubed.)

Deconstructed Stuffed Shells

What do you do when you really want stuffed shells, but you have no jumbo shell noodles? You make deconstructed stuffed shells. You can use any kind of noodle for this, and use all of the same ingredients as when you make stuffed shells, mix it all together and bake it! This way is less time consuming because you don't have to take the time to actually stuff anything, and still gives you the same delicious result!

Ingredients:

1 box Rigatoni (or any noodle), boiled for 4-5 minutes but not fully cooked
1 24oz. can Hunt's Roasted Garlic and Onion Pasta Sauce
2 c. cottage cheese, small curd, low fat
1/2 c. grated Parmesan cheese
1 1/2 tsp. Italian seasoning (or any Italian dry herbs)
1 Tbs. garlic salt
8 oz. shredded Mozzarella cheese

Preheat the oven to 375 degrees. Combine the cottage cheese, grated Parmesan, Italian seasoning, and garlic salt in a small bowl until mixed together. Pour back into the pot with the drained noodles and stir together. Add in the pasta sauce. Spread out the noodle mixture in a 13x9 pan so that it is in an even layer. Top with the shredded Mozzarella and bake for 35 minutes until the cheese is fully melted and golden brown on the edges. Let cool before slicing and serving.

Ravioli with Fennel and Asparagus

Ingredients:

1 container Buitoni Ravioli, Four Cheese, cooked according to package
2 c. chopped fresh asparagus
1/2 fennel bulb, cored, and thinly sliced
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 medium size tomato, diced
1 1/2 Tbs. margarine
2 eggs, cooked over-medium
1 c. shredded Asiago cheese (or Parmesan, Fontina, etc., a sharper cheese)

Spray a medium size pan with non stick cooking spray. Set to medium heat, and add the asparagus and fennel. Cook for 5-7 minutes, stirring frequently, until the fennel gets slightly caramelized and the asparagus is cooked.Season with the garlic salt and pepper. Stir in the cooked ravioli and margarine. Stir everything together until the butter is melted and the pasta is hot again. Divide among two plates, and sprinkle with the tomato and shredded cheese. Top with an egg and sprinkle a small amount of cheese on top of the egg.

Garlic Sun-dried Tomato Hasselback Red Potatoes

Ingredients:

4 medium size red potatoes
3 garlic cloves, sliced
1 Tbs. olive oil
1-2 tsp. garlic salt
Kraft Sun-dried tomato and basil grated Parmesan cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or tinfoil and spray with non stick cooking spray. Slice the potato every 1/8 inch (do not slice all of the way through!). Place the potatoes on the prepared baking sheet. Drizzle with the olive oil and using your fingers or a pastry brush, make sure the sides are fully covered in olive oil. Place a thin slice of garlic after every two slices made into the potato. Sprinkle the tops with garlic salt. Bake for an hour in the oven (60-65 minutes). Pour some of the Parmesan on top and bake again for 5 minutes.

(Makes 4 medium size red potatoes, 5 WW points per serving.

If you use small red potatoes, and make 8 servings, they are 3 WW points per serving.)

Breaded Pork Cutlets

Ingredients:

3 pork chops, boneless
1 c. Panko bread crumbs
1/2 c. Italian bread crumbs
1 tsp. garlic salt
1 tsp. Italian seasoning
1/2 c. Egg Beaters

Preheat the oven to 425 degrees. Spray a baking sheet with non stick cooking spray. Trim any extra fat off of the pork and place in saran wrap, covering each pork chop. Use a meat cleaver and pound the pork until it is around 1/4 inch thick. Pour the Panko, Italian bread crumbs and seasoning, and garlic salt in a shallow dish and mix together. Pour the Egg Beaters into a different shallow dish. Dunk each piece of pork into the Egg Beaters to coat. Place in the bread coating lightly on one side, then flip over and press with your hands. Flip over twice more to make sure every part of the pork is coated in bread crumbs; place on the prepared baking sheet. Spray the tops of each piece of pork with non stick cooking spray. Bake in the oven for 20-25 minutes until the inside is no longer pink.

(Makes 3 pork chops, 5 WW points per pork chop.)

Spinach Fontina Quesadilla with Basil Pesto

Ingredients:

2 c. spinach chopped
1 c. Fontina cheese, shredded
2 flour tortillas (I used La Banderita, Fat Free)
2 Tbs. Cucina & Amore Pesto, Alla Genovese, Basil ( from William Sonoma)

Heat a large skillet to medium heat. Lay both tortilla's out on a flat surface. Spread 1 Tbs. of pesto on each tortilla. In a microwavable container with the shopped spinach, flick a few drops of water onto the inside of the lid. Microwave for 35-45 seconds until the spinach is wilted. Sprinkle the spinach on top of the pesto, and then top each with the shredded Fontina. Fold over to make 2 half circles. Place in the preheated pan and cook for about 2 minutes on each side, or until each side is golden brown and the cheese is fully melted in the center. Let cool for a few minutes before slicing so that the cheese doesn't ooze out.

(This makes 2 servings, 11 WW points per serving.)

Mummy Meatballs

Ingredients:

1 roll of Pillsbury pizza dough
16 meatballs from the Garlic Parmesan Turkey Meatball recipe, minus the parsley and garlic
16 edible eyeballs (recipe below also, string cheese and black olives)
1 tsp. ketchup or pasta sauce

Preheat the oven to 350 degrees. Unroll the pizza dough and cut into strips. Place two meatballs next to each other on the cutting board. Wrap the pizza dough around both meatballs to begin with, and then in random directions and places on the meatballs, leaving room to add the eyes. Place on parchment lined baking sheets. Bake for 19-21 minutes until golden brown. Let cool slightly.

Meanwhile, cut a piece of Mozzarella string cheese into 1/4 inch slices (or however thick you want the eyeballs to be). Using a larger straw, cut out circles in the cheese slices. Using a smaller or regular size straw, cut a smaller circle in the middle of the string cheese circles. Cut a few olives in half. Using the smaller straw again, placing the olive shiny side down with the inside part facing up, cut out little circles. Place the small olive circles in the Mozzarella circles and presto! Edible eyes! I added a dot of ketchup on top of the meatballs to hold them in place.