Lemon, Broccoli and Chicken Alfredo

Cooking in the skillet (minus the lid for obvious reasons)
Ta-da!
Lemon, Broccoli and Chicken Alfredo
This is a favorite in the Pueblo household...even for the first born son. It serves 2, but can easily feed more, just add a little more of each thing. ;)


4 boneless, skinless chicken breast halves or tenderloins
salt and pepper
1 Tbsp. olive oil
2 lemons
3 cups broccoli florets
1 15oz. jar of Alfredo sauce (I like Bertolli's Garlic Alfredo the best)
8 oz (or 1/2 a 16 oz pkg) of Fettuccine (I like Trader Joe's Organic Whole Wheat Fettuccine)

1. Prepare fettuccine according to pkg directions.
2. Meanwhile, in a large skillet, season chicken with salt and pepper and brown it on both sides. About 2 minutes on each side.
3. Slice lemons and add broccoli and lemon slices to the skillet. Cover; turn heat down to medium and cook for about 10 minutes or until chicken is done. I like to cook it at a slower speed for longer to allow the chicken and broccoli to really soak up the lemon flavor.
4. Put the chicken and broccoli onto the plates and dump the Alfredo sauce in the skillet to warm quickly.
5. Place the fettuccine on the plates and spoon Alfredo sauce over each item.
6. Garnish with lemon slices, and pepper, if desired. Mmmm...mmm.

~Kimberly Pueblo

Hawaiian Tacos

This is not a super fast recipe, as there is a lot of chopping of veggies, and I for one am not fast at that. However it goes much faster with my Chop Wizard [thanks for sharing that little tid-bit of knowledge Amy!] I know this blog is supposed to be dedicated to fast recipes, but this is my favorite meal, as many of you already know, so I had to post it for anyone that wanted to add it to their recipe stash.

Hawaiian Tacos

Better Homes and Gardens

1 lb. bulk hot Italian sausage (we usually use mild)

1/2 cup chopped onion

2 cloves garlic, minced

dash bottled hot pepper sauce

12 taco shells

1 recipe Hawaiian Pineapple Salsa (recipe, below)

1 cup shredded cheddar cheese

In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese.

Makes 12 tacos [4 servings].

Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-oz can pineapple tidbits, drained; 1/2 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 Tbsp snipped fresh cilantro, and 1 Tbsp packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve with a slotted spoon.

~Kimberly Pueblo

Zesty Chicken and Salsa Soup

Zesty Chicken and Salsa Soup

everyday smart moves magazine

1 ¾ cups water

1 14-ounce can reduced sodium chicken broth

½ pound skinless, boneless chicken breast, cut into bite-size pieces

1-2 teaspoons chili powder

1 11-ounce can whole kernel corn with sweet peppers, drained

1 cup Tostitos salsa [we use the medium]

3 cups broken Tostitos tortilla chips

2 ounces reduced-fat Monterey Jack cheese with jalapeno peppers, shredded

In a large saucepan combine water, chicken broth, chicken breast and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.

To Serve: Ladle into soup bowls. Top with tortilla chips and sprinkle with cheese. Makes 4 servings. We eat it with a tasty green salad and we've found that corn bread compliments it nicely. :)

~Kimberly Pueblo

Another Easy Recipe - Sweet and Sour Meatballs

I know Kimberly Pueblo  Smith already posted a similar recipe.  Here's a different version if you are interested.  It's quick, easy and delicious.  See my personal blog for the Sweet and Sour Meatballs recipe I posted today.

Amy Morris

Picnic Potato Salad

This is my FAVORITE recipe. The potatoes are soft and bite sized, the celery is cut to give a little crunch but not a mouthful in itself. There are NO raw onions because I can't stand that bitter after taste. Make sure to allow enough time for all the ingredients to cool.

I sometimes cook the eggs and potatoes the night before, then mix the rest the next day.

--- 2 - 2.5 lbs red skinned potatoes (wash/scrub and remove any bad spots, then cut into bite size pieces)

--- 2 - 3 hard boiled eggs

--- 1 stick of celery, washed and finely chopped

--- 1 - 2 cups of Best Foods brand mayonaise (depending on preference. I use about 1.5C)

--- 2 - 3 Tbls. dijon mustard

--- 1/2 - 3/4 C precooked and crumbled "Bac'n" pieces. These are usually in the produce/salad area or with salad dressings. You can, of course, cook your own bacon, let it cool then crumble it.

--- onion powder (maybe 1/4-1/2 tsp) and fresh ground black pepper to taste

Directions:

After the potatoes are washed and bad ends, if any are cut away, 1/4 the potatoes or cut into bite sized pieces. Add to a very large pot of boiling water and cook for 12-18 minutes or until the potatoes can be easily pierced with a fork. Or to your desired doneness. Not toooo soft, or else when you mix the other ingredients, they will turn into smashed potatoes.

Drain the water away and let the potatoes cool in the fridge at least an hour or overnight.

Peel and dice hard boiled eggs.

I like to make the "sauce" in a separate bowl: add all the remainder ingredients (mayo, dijon, pepper, celery, bac'n, onion powder) and mix until incorporated. Mix it into the potatoes, gently, until well coated. Adjust mayonnaise and seasonings as needed.

Keep chilled until ready to serve.