Easy Chicken Parmigiania

Ingredients:

6oz. (2 cups) uncooked penne

1/4 cup grated parmesan cheese

1/4 plain bread crumbs

4 boneless, skinless chicken breast halves

1 tablespoon oil

1 (14.5-oz) can italian-style tomatoes with olive oil, garlic and spices undrained

1 small zucchini, cut into 1 1/2 inch-long thin strips

2 table spoons chopped ripe olives

1. Cook pasta to desired doness as directed on package. Drain; cover to keep warm.

2. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well.

Coat chicken breast halves with cheese mixture.

Heat oil in large skillet over medium-high heat until hot. Add chicken:cook 3 to 5 minutes on each side until browned.

3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes, or until juices run clear, stirring and turning chicken occasionally.

• Serve mixture with pasta. Sprinkle with olives.

I thought this dish was very good. I loved the flavor and the coating of the chicken. The sauce was very good, I loved the zucchini it had a perfect texture. I also liked the added flavor of the olives on top.

chicken, red beans and rice chili

Ingredients:










1 tablespoon oil
1 1/2 lb. boneless skinless chicken breast, chopped into 1/2 in. pieces
1 medium onion, chopped
1/2 cup uncooked regular long grain white rice
2 (14.5oz.) cans stewed tomatoes
1 (14.5oz.) chicken broth
1 1/4 cups water
1 (15.5 oz.) can red beans, rinsed, drained
1 to 2 tablespoons chili powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
4 to 8 hot pepper sauce if desired

1. Heat oil in large sauce pan over medium-high heat until hot. Add chicken;cook 5 to 8 minutes, or until lightly browned, stirring frequently. Add onion; cook 3 to 5 minutes, or until onion is crisp-tender.

2. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 20 to 40 minutes, or until rice is tender and chicken is no longer pink, stirring occasionally.




I served this stew with dinner rolls and thought it was a good pair. Also, I added a half a cup more of rice, and it made it less soupy.

light chicken chop suey

1 tablespoon cornstarch
1/2 teaspoon of sugar
1/8 teaspoon of garlic powder
1/2 cup chicken broth
1 to 2 tablespoons of soy sauce
1 tablespoon of dry sherry. if desired
1 teaspoon oil
4 boneless, skinless chicken breast halves, cut into 1/2 in. pieces
1 cup coarsely chopped red or green bell pepper
1 cup coarsely chopped celery
1 cup diagonally cut green onions
1 (8oz.) package of bean sprouts


1. In a small bowl combine cornstarch, sugar, garlic powder, soy sauce, sherry; blend well.

2. Heat oil in large non stick skillet over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add bell pepper, celery, and onions; cover and cook 3-5 minutes, or until veggies are crisp-tender, stirring occasionally.


3. Stir in bean sprouts; cook about 1 minute or until sprouts are thoroughly heated. Add cornstarch mixture to skillet; cook and stir until mixture thickens. If desired, serve with hot rice.










I loved making this dish. It was super simple and very tasty. And to also know this is a light dish makes me feel good lol. I think this is my favorite dish so far.

easy carne asada fries & guacamole (2)

ingredients for guacamole:

4 large ripe avocados

1 lime

1 teaspoon chili powder

4 roma tomatoes chopped

1/2 onion chopped

salt & pepper

scoop out the avocados into a bowl with lime juice

mash them up until desired texture

add remaining ingredients
[MAKE GUACAMOLE JUST BEFORE YOU ARE GOING TO EAT IT]

Other ingredients:
1 bag of frozen french fries

1 lb. of marinated Carne Asada
1/2 lb. cotija cheese
1 can of re-fried beans

Grill or fry the meat to desired done-ness

Meanwhile, heat beans and cook fries according to the packaging

Chop up the meat to bite size pieces



Arrange the fries first, top with meat, beans, cheese, and put guacamole on the side.

mostacciolli with veggies

Sauce ingredients:

2 small cans of tomato sauce

1 small can of tomato paste

seasoned salt, pepper to taste

1/2 teaspoon of sugar

dash of red pepper flakes

1/4 onion sliced [big slices, you're going to remove them later]

teaspoon olive oil

[you can always cheat and use jar sauce]

Prepare the sauce first for best flavor

simmer all ingredients on low until heated, let sit.

Other ingredients:

1 clove chopped garlic

1 tablespoon olive oil

1 box of mostacciolli pasta

2 cups grated mozzarella cheese

1/2 can black olives, sliced

1 medium zucchini cut into 1/2 in. wedges

10 mushrooms sliced

Saute zucchini with salt, pepper, and 1/2 tablespoon olive oil, garlic on medium heat for 5 minutes

Add mushrooms and olives, saute until mushrooms are done.
drain because there will be juices

Add sauce to the veggies.

Cook pasta according to packaging.

strain

Mix pasta with sauce and veggies

In a casserole dish, layer pasta and cheese .

bake for 20-25 minutes or until cheese is melted

Serve with garlic bread or salad

-This is one of my favorite dishes to make. I've been making it for a long time. I got this recipe from my grandma a long time ago. I added veggies for more flavor and I like veggies. She doesn't use veggies to much because she is always cooking for picky kids.

chicken tomatillo enchiladas (2)

Ingredients for salsa:

2 lb. tomatillos

1 cup chopped onions

3 serrano peppers, seeded, chopped

3 garlic cloves crushed

1/4 cup of lime juice

1/4 chopped cilantro

1/2 teaspoon salt

Ingredients for enchiladas:

2 cups of shredded cooked chicken

2 cups shredded pepper monterey jack cheese

1/2 cup chopped green onions

1/2 teaspoon chili powder

1/4 teaspoon salt

12 corn tortillas

-Remove husks from tomatillos: rinse. Place tomatillos in large saucepan;add enough water to cover.

Bring to a boil. Reduce heat to medium; cover and cook for 8 to 10 minutes or until tender. Drain.

-Place tomatillos in food processor bowl or blender: blend with on/ off pulse just until smooth. In large bowl, combine tomatillos and all remaining salsa ingredients; mix well.

-Spread 1 cup of the salsa over bottom of ungreased 13x9 in baking dish.

-Heat oven to 350ºF. In large bowl, combine chicken, 1 cup of the salsa, green onions, chili powder and 1/4 teaspoon salt; mix well. Spoon 2 tablespoons of the chicken mixture down the center of each tortilla; roll up. Place seam side down, over salsa in baking dish.

Spoon 1/2 cup of salsa over filled enchiladas.

Cover. ( I used aluminum foil)

-Bake at 350º for 30 to 35 minutes, or until thoroughly heated. Top with remaining salsa and cheese.

I wasn't satisfied with the results of this recipe. I thought the tortillas were soggy and gross. My mom however said that it was good. She ate the most of them so I guess she did like them.

tasty pasta salad

Ingredients:

1 package/ box of pasta 12 oz. [Personally I like the colored spirals for this dish]

1 bottle of your favorite Italian dressing

2 cucumbers [you can also use zucchini]

4 roma tomatoes or 2 large tomatoes

1/2 red onion

1 cup of deli style pepperchinis

1 can of large black olives

[you can change the veggies & add your favorites]

Prepare the pasta according to the packaging

while the water is boiling...

• cut the cucumbers into 1 in. wedges
• dice the tomatoes & onion
• half the olives

• put the veggies in a bowl with half of the salad dressing, place in the fridge

• Strain pasta and rinse with cold water

• add the cool veggies and the rest of the dressing, salt & pepper to taste

• refrigerate for about an hour for better taste

The longer it refrigerates, the better it is, you can also make it the night before.

You can top it with feta or parmesan cheese

I like this with pizza, sandwiches, and as a snack.

I think it would be good for a pot luck or birthday party side dish.