Creamy Spinach Pasta

Creamy Spinach Pasta

(adapted from allrecipes.com recipe "Laura's Unbelievable Chicken and Pasta")

I have no idea if this is easy, because Michael made it, BUT IT IS SO YUMMY. AND the children gobbled it up. And asked for 2nds. That is A+ in my book.

Ingredients

• 4 (6-10 ounces total) skinless, boneless chicken breast halves - cut into 1 inch strips/cubes
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) package frozen spinach, thawed and drained and cut into smaller pieces
• 1 (8 ounce) package cold cream cheese, cubed
• onion powder
• 1 tsp crushed garlic in a jar (Christopher Ranch)
• 1/2 - 3/4 (16 ounce) package dry penne pasta
• 6-10 fresh basil leaves, washed and cut or torn into small pieces

Directions

1. Bring large pot of water to a boil, and stir in penne pasta.
2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth, garlic and onion powder; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
3. In a large bowl, mix together cooked, drained pasta and sauce. Add basil and stir gently to incorporate. Let stand a few minutes before serving.

We made this the first time WITHOUT the tomatoes because we had none. But I am excited to try it with them in the future.

Gypsy Chicken Stew

Gypsy Chicken Stew

(adapted from the recipe at Allrecipies.com)

Ingredients:

1 pound of boneless, skinless chicken breast

2 1/2 cups dry sherry

1 1/2 cups chicken stock

3 tsp crushed garlic

3 onions, quartered

1 small can diced green chilies

2 14oz cans diced tomatoes

grated cheese

Directions:

1. In a large pot add: chicken stock, onions, garlic, and chicken and 1 1/2 C sherry. Simmer for about 45 minutes.

2. Remove chicken from pot, set aside to cool. Add green chilies and tomatoes to simmering stock.

3. When cool enough to handle, shred or roughly cut chicken and return to pot. Add one last cup of sherry to the pot and simmer for at least another 30 minutes.

Serve with shredded cheese on top, if desired.

I added finely shopped celery with the onions.

The kids preferred it drained from the broth and cut into much smaller pieces.

Shepards Pie

This is a staple in our house for those cold days. I will post the quick version and the regular version. :)

Quick Version

1 lb Ground Beef
1 Can Family Size Vegetable Soup (or 2 small cans, I use Campbell's Vegetarian Vegetable Soup)
5-6 Potatoes (regular potatoes, if using Costco size potatoes. half the amount)
Butter
Milk
Salt & Pepper to taste
Paprika

Peel and cut potatoes like you would when making mashed potatoes. While the potatoes are cooking, brown the beef and season. Add the soup to the beef and stir together. Set this mixture aside. When potatoes are done (fork tender) strain and make mashed potatoes. I use butter, milk and pepper in mine. Mash to a consistency that you like. Pour meat sauce in the bottom of a 9x13 casserole dish, spread mashed potatoes on top of the the meat mixture. Put a few dabs of butter on top of potatoes and sprinkle with paprika. Cook in oven at 350 for 20 min.
Serve with Biscuits and your bellies are full and warm.

Regular Version
Worcestershire Sauce
Butter
Flour
2C Beef Broth
Frozen Vegetables
Red Onion

The only thing that is different is the sauce. Instead of using canned soup you are making it from scratch. Add chopped red onion to the pan and cook until tender then add beef to cook.
In a sauce pan add 2Tbl butter to pan and melt, then add 2 Tbl flour and mix well and cook for about a min. Whisk in beef broth until smooth. Let simmer and thicken to desired thickness. Add
Worcestershire Sauce. (Sorry I don't measure this out, I just add until it gets to the taste I like. It is very strong so you don't need a lot, maybe 1-2Tbl). Take off the heat and add frozen vegetable mixture that you like. Add as much as you want. :) Add the sauce mixture to the meat and stir together. Then put together like the quick version.

Chicken Pot Pie

1/3 Cup Butter
1/3 Cup Flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 Cup chicken broth
2/3 Cup milk
2 Cups chopped chicken
10 ounce package peas and carrots
1 tbsp parsley

Melt butter over low heat. Add 1/3 cup flour, cook and stir briefly. Blend in onion, salt and pepper and cook until bubbly. Stir in chicken broth and milk. Cook to a medium texture. Stir in chicken, veggies and parsley.

Crust

2 cups flour
2 tsp celery seed (optional)
1 tsp salt
2/3 cup and 2 tbsp shortening
4 to 5 tbsp water

Mix flour, celery seed and salt. Cut in shortening. Sprinkle in water. Mix. Divide in 2/3 and 1/3 amounts Roll out 2/3 portion in a 13 inch square. Ease into a pie pan. Pour in chicken mix. top with remaining rolled out 1/3 portion crust dough. I like to cut in strips because it is easier and looks better.
Bake at 425 for 30 to 35 minutes. Allow to cool for 5 minutes or so before cutting.

Kimberly Smith

Southwestern Shells with Chicken and Corn

Southwestern Shells with Chicken and Corn

I got this recipe from Suezanne Teel

(I had 2 boxes of Pasta Roni Shells and White Cheddar which I used instead of the shells, milk and cheese, and I served it with broccoli and rolls.~ KP)

12 oz. Pkg shells (small)

1 lb. Boneless skinless chicken breasts, cut into small pieces

1 1/2 C. Whole milk (not 2% or fat free)

2 C. Shredded Monterey jack or Mozzarella cheese

1 1/2 C. Frozen corn, thawed and drained

1 can diced tomatoes with green chiles

Heat oven to 350 degrees.

Cook and drain pasta according to pkg directions.

Heat 1 Tbsp. Olive oil in a large skillet over medium-high heat Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for one more minute. (to create a kind of light breading on the chicken) Reduce the heat and slowly add the milk. Cook for about 5 min. Or until the milk starts to thicken. Remove from heat.

Add 1 cup of cheese, corn, tomatoes/chiles. Then stir in pasta.

Place in lightly greased baking dish. Sprinkle remaining cheese over the top and bake 20-25 minutes.

I also crushed some cool ranch Doritos over the top just to give it some texture. Overall, this was super easy to make and it was DELICIOUS!

~ Kimberly Pueblo

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