I am a big couscous fan! I loved this recipe because it reminded me of fried rice.
Ingredients:
1/4 cup extra virgin olive oil
1 pound skinless, boneless, chicken breast
Salt and pepper
3 cups chicken broth
One 10 oz box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds
Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserving the skillet.
2. Meanwhile, in a large saucepan bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.
3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
Monday, March 28, 2011
Bacon-Kale Minestra
This was sooooo good! The best part was the boys LOVED it! They kept asking for more kale. This will be a regular on our rotation.
Ingredients:
1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving
Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.
2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.
Adapted from Everyday with Rachael Ray
Ingredients:
1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving
Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.
2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.
Adapted from Everyday with Rachael Ray
Sunday, February 20, 2011
Weekly Menu
Publix has some great sales this week! I plan on making another trip!!! This is our menu for the week and I am looking forward to it. The boys will be happy about the Chicken Taco Soup. They LOVE it and I make it in the slow cooker so that means I LOVE it too.
Sunday: Barbecue Chicken Sandwiches
Tuesday: Chicken Taco Soup
Wednesday: Lasagna
Thursday: Leftovers
Saturday: Homemade Pizza
Thursday, January 27, 2011
Stir-Fired Pasta Primavera
This is another great vegetarian meal. I loved it because it was packed with veggies and a stir-fry. Can't go wrong with that combo.
Ingredients:
3 cups of broccoli florets
12 ounces fettuccine or linguine pasta
2 tablespoons vegetable oil
1 red onion, halved lengthwise and sliced 1/4 inch thick
4 carrots, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
Salt and pepper
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped fresh basil
Directions:
1. In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.
2. Meanwhile, heat a 14 inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and stir-fry until it is fragrant, about 1 minute.
3. Swirl in the remaining 1 tablespoon oil. Add the carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the broccoli and tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the parmesan and basil.
4. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.
Wednesday, January 26, 2011
Tuesday, January 25, 2011
Weekly Menu
Better late then never!
Sunday: Chicken Wings
Monday: Chicken and Bacon Mac-n-cheese
Tuesday: Stir Fried Pasta Primavera
Wednesday: Buffalo Chicken Tacos - Healthy Version
Thursday: Spaghetti Squash (One of my favorites)
Friday: Baked Penne with Chicken and Sun-Dried Tomatoes
Saturday: Braised Chicken with Prunes and Cream over Rice with Brussel Sprouts
Chicken and Bacon Mac-n-cheese
Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish
Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.
5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.
Note: Next time I plan to add a veggie to it.
Adapted from Everyday with Rachael Ray
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish
Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.
5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.
Note: Next time I plan to add a veggie to it.
Adapted from Everyday with Rachael Ray
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