This recipe was really easy and tasted great! I don't like stuffing from a box so I think from now on I'll just make my own so we can both enjoy!
Ingredients:
1 onion
4 sticks celery
6 slices day-old bread
fresh thyme
butter
Vegetable stock
1 egg
Directions:
Pre-heat oven to 180 degrees C. Cube bread & place in bowl. Chop onion and celery. Melt butter over medium heat in saucepan. Add onions & celery. Saute until onions are clear. Add onions & celery to bread. Add thyme, salt, & pepper to taste. Beat egg in separate bowl & add to bread mixture. Mix well. Moisten with vegetable stock & mix. At this point, you can add spices or cheese. Let sit to soak in the liquid for a few minutes. Transfer to a baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes.
Source: (somewhere online--I'll look for it & then edit this later)
Serves: 2-3 people
Prep time: 15-20 minutes before it goes into the oven
Marcos' rating: 10
Variations/Tips:
Veg Stock: I dissolved a cube of stock that called for 1 cup boiling water. Then I only used about half of that mixture for the bread to soak up.
Bread: I only used 2 hoagie rolls ("petit pains" in UK), about 7 inches long each. That's probably why it didn't make very much. When the bread soaks in the veg stock, remember that it will shrink.
Thyme: This was the first time I've cooked with fresh thyme. The packaging said to wash it before use. But then it was very difficult to scrape the little leaves off when it was wet. I ended up with a ton of leaves all over my fingers and under my nails. Next time I'll wash it and let it dry at the beginning. Then when I need to use it, it should be dry enough. I didn't use any other spices or cheese. Maybe I'll try that another day.
Next time I'll use more of each ingredient to get more finished product.
P.S. I did take a picture, but not until after we had eaten most of it. The picture didn't out well. Sorry Pam. :)
11.28.2008
11.26.2008
Easy Chicken Parmesan
Ingredients:
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
Chicken Salad Sandwiches
Ingredients:
1/4 cup mayo
2 oz (1/4 brick) cream cheese
1/2 cup chopped celery
thinly chopped onion to taste
1/4 tsp salt & pepper
cooked, chopped chicken, to taste
halved grapes
cashews
Directions:
Soften cream cheese. Combine with mayo. Mix in salt & pepper. Add celery and onion. Add chicken. Don't add grapes or cashews until right before serving. Serve in pitas or croissants.
Source: My sister Erin
Serves: It depends on how much salad you put in each sandwich, but it makes enough to feed Marcos and me for one dinner or two lunches.
Prep time: 5 minutes after cooking chicken & doing all the chopping
Marcos' rating: 7
Variations: I leave out the grapes because Marcos doesn't like fruit in his food. I also leave out cashews because they are expensive. Instead, I add craisins and pine nuts to mine but not Marcos'.
1/4 cup mayo
2 oz (1/4 brick) cream cheese
1/2 cup chopped celery
thinly chopped onion to taste
1/4 tsp salt & pepper
cooked, chopped chicken, to taste
halved grapes
cashews
Directions:
Soften cream cheese. Combine with mayo. Mix in salt & pepper. Add celery and onion. Add chicken. Don't add grapes or cashews until right before serving. Serve in pitas or croissants.
Source: My sister Erin
Serves: It depends on how much salad you put in each sandwich, but it makes enough to feed Marcos and me for one dinner or two lunches.
Prep time: 5 minutes after cooking chicken & doing all the chopping
Marcos' rating: 7
Variations: I leave out the grapes because Marcos doesn't like fruit in his food. I also leave out cashews because they are expensive. Instead, I add craisins and pine nuts to mine but not Marcos'.
Mormon Popcorn
Ingredients:
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
Chicken and broccoli stir-fry with spaghetti
Ingredients:
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
Spicy Chickpea Stew
Ingredients:
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
10.28.2008
Tortelloni in Vegetable & Herb Broth
Ingredients:
1 red pepper
2 tomatoes
1 courgette (zucchini)
1 carrot
3.5 oz mushrooms
1 tsp olive oil
1 vegetable stock cube
1 packet spinach & ricotta tortelloni
1 Tbsp coriander
Directions:
Core, deseed, and cube red pepper.
Skin, halve, deseed, and cube tomatoes.
Cut courgette and carrot into thin strips.
Slice mushrooms.
Heat oil in a large pan and fry the vegetables for a few minutes.
Crumble the stock cube into 1pt boiling water and add to the vegetables.
Simmer for 15 minutes.
Add the tortelloni and cook for 7 minutes.
Serve in bowls, sprinkled with coriander.
Source: Somerfield Magazine, November 2008
Serves: 4 (but it actually only served the 2 of us tonight)
Prep Time: The recipe says it will only take 30 minutes. It took me longer because skinning tomatoes is NOT easy.
Marcos' Rating: 8
My Variations:
P.S. We call it "tortellini" in the states.
1 red pepper
2 tomatoes
1 courgette (zucchini)
1 carrot
3.5 oz mushrooms
1 tsp olive oil
1 vegetable stock cube
1 packet spinach & ricotta tortelloni
1 Tbsp coriander
Directions:
Core, deseed, and cube red pepper.
Skin, halve, deseed, and cube tomatoes.
Cut courgette and carrot into thin strips.
Slice mushrooms.
Heat oil in a large pan and fry the vegetables for a few minutes.
Crumble the stock cube into 1pt boiling water and add to the vegetables.
Simmer for 15 minutes.
Add the tortelloni and cook for 7 minutes.
Serve in bowls, sprinkled with coriander.
Source: Somerfield Magazine, November 2008
Serves: 4 (but it actually only served the 2 of us tonight)
Prep Time: The recipe says it will only take 30 minutes. It took me longer because skinning tomatoes is NOT easy.
Marcos' Rating: 8
My Variations:
- So I didn't use vegetable stock because I didn't have it. Instead, I used chicken stock and it tasted great!
- I also didn't add mushrooms because I don't like them.
- My courgette was probably sliced a little too thin, so the slices ended up being a little mushy. But it still tasted great!
- And I didn't want to buy coriander just for this so instead I added basil and rosemary to the veggies and broth while simmering.
- A lot of water evaporated before I added the pasta so I added about a cup of water. After serving, Marcos added salt & pepper to taste.
P.S. We call it "tortellini" in the states.
10.24.2008
Ratatouille with Red Chili Bean Salsa
Ingredients:
1 green pepper
1 yellow pepper
1 red pepper
1 onion
1 clove garlic
1 zucchini
1 tsp olive oil
1 can (400g) chopped tomatoes
1/2 can (425g) chili beans
4 cherry tomatoes
2 Tbsp Creme Faiche
Directions:
Preheat oven to 400 F or 200 C.
Halve, core, and de-seed peppers; then cut into large chunks.
Peel and cut onion into wedges.
Crush garlic.
Cut zucchini into chunky slices.
Place all of the above on a baking sheet or a casserole dish.
Cook in oven for about 20 mins until softened and beginning to char on the edges.
Then transfer veggies into a large saucepan. Add the canned/chopped tomatoes and heat through.
To make the salsa, place the chili beans into another saucepan.
Chop the cherry tomatoes and add to beans.
Heat through and serve with veggies and a spoonfull of creme fraiche to finish.
Prep Time: 40 mins
Serves: 2
Variations: I used the whole can of beans and omitted the creme fraiche. I also added a couple more cherry tomatoes. I only halved them, but it would be good with them cut into smaller pieces. We liked it much better when we added a lot of the bean salsa to our plate.
Source: Somerfield magazine, May 2008
Marcos' Rating: 4.5 (He had seconds, but only because it was there. He said he'd be fine if I never cook this again. LOL)
1 green pepper
1 yellow pepper
1 red pepper
1 onion
1 clove garlic
1 zucchini
1 tsp olive oil
1 can (400g) chopped tomatoes
1/2 can (425g) chili beans
4 cherry tomatoes
2 Tbsp Creme Faiche
Directions:
Preheat oven to 400 F or 200 C.
Halve, core, and de-seed peppers; then cut into large chunks.
Peel and cut onion into wedges.
Crush garlic.
Cut zucchini into chunky slices.
Place all of the above on a baking sheet or a casserole dish.
Cook in oven for about 20 mins until softened and beginning to char on the edges.
Then transfer veggies into a large saucepan. Add the canned/chopped tomatoes and heat through.
To make the salsa, place the chili beans into another saucepan.
Chop the cherry tomatoes and add to beans.
Heat through and serve with veggies and a spoonfull of creme fraiche to finish.
Prep Time: 40 mins
Serves: 2
Variations: I used the whole can of beans and omitted the creme fraiche. I also added a couple more cherry tomatoes. I only halved them, but it would be good with them cut into smaller pieces. We liked it much better when we added a lot of the bean salsa to our plate.
Source: Somerfield magazine, May 2008
Marcos' Rating: 4.5 (He had seconds, but only because it was there. He said he'd be fine if I never cook this again. LOL)
9.07.2008
Popeye Pancakes
Ingredients:
2 Tbsp butter
3 eggs
1/2 cup milk
1/2 cup flour
Dash of salt
1 Tbsp sugar
Directions:
Melt butter in small pan in oven. Mix remaining ingredients. Pour into pan. Bake on 375 (F). Pancakes will be done when fluffy and brown. Top with powdered sugar & lemon juice.
Prep time: 3 minutes?
Source: My mom
Marcos' rating: 6
2 Tbsp butter
3 eggs
1/2 cup milk
1/2 cup flour
Dash of salt
1 Tbsp sugar
Directions:
Melt butter in small pan in oven. Mix remaining ingredients. Pour into pan. Bake on 375 (F). Pancakes will be done when fluffy and brown. Top with powdered sugar & lemon juice.
Prep time: 3 minutes?
Source: My mom
Marcos' rating: 6
Chorizo Pan-Fry
Ingredients:
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
6.21.2008
Santa Fe Chicken
I serve this with warm tortillas to make burritos. You could also serve over rice. And the left-overs are great as a dip for tortilla chips!
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Chicken Lasagna
This is really yummy and fills you up! I usually serve it with noodles or rice and a side salad.
Ingredients:
4 boneless chicken breasts (not frozen)
1 jar Prego spaghetti sauce
1 package mozzarella cheese, shredded
1 can pinto beans, drained
Directions:
In a 9x13 glass dish, layer chicken, sauce, beans, & cheese. Cover with foil. Cook for 1 hour at 350°. Uncover and cook for another 10 minutes.
Prep time: Maybe 15 minutes.
Source: my sister Bekah
Variations: I usually don't use the whole jar of sauce.
Marcos' rating: 6
Chicken Divan
Ingredients:
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
Chicken for Burritos
Ingredients:
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
BBQ Chicken
Ingredients:
Frozen chicken breasts, skinless, boneless (I usually put in 1 and 1/2 per person)
BBQ sauce
Directions:
Put a little water on the bottom of the crock pot. Put chicken in crock pot. Add BBQ sauce until chicken is well coated. Cook on low for 6-7 hours or high for 4 hours.
Prep Time: 3 minutes
Source: My dad
Variations: You can use fresh chicken, just don't cook it for so long.
Marcos' rating: 7
5.17.2008
Pita Pizza
This recipe is so simple, so good, and so quick that you'll never want to make anything else. Just think, only one dirty cookie sheet and one knife to clean (unless you eat your pizza with a fork & knife like we do).
Ingredients:
Pita Bread
Pesto Sauce
Red Pepper, cut into thin slices
Mozzarella Cheese, shredded or pearls or cubed
Tomato, cut into thin slices
Directions:
Cut pita bread lengthwise so that you have two whole bases (so that it's no longer a pocket). Place bread on cookie sheet. Spread thin layer of pesto sauce on each piece of bread. Sprinkle on cheese and veggies. Cook on broiler at medium heat for 5-6 minutes.
Prep time: seriously like 2 minutes after you cut the bread
Source: Asda magazine
Variation: You can virtually add/delete any topping you want.
The thing I love most about this pizza is that it uses pesto sauce instead of tomato sauce so it just seems healthier (even though it probably isn't). Also, it makes for a perfect lunch right after church when you're starving!
Marcos' rating: 8
Ingredients:
Pita Bread
Pesto Sauce
Red Pepper, cut into thin slices
Mozzarella Cheese, shredded or pearls or cubed
Tomato, cut into thin slices
Directions:
Cut pita bread lengthwise so that you have two whole bases (so that it's no longer a pocket). Place bread on cookie sheet. Spread thin layer of pesto sauce on each piece of bread. Sprinkle on cheese and veggies. Cook on broiler at medium heat for 5-6 minutes.
Prep time: seriously like 2 minutes after you cut the bread
Source: Asda magazine
Variation: You can virtually add/delete any topping you want.
The thing I love most about this pizza is that it uses pesto sauce instead of tomato sauce so it just seems healthier (even though it probably isn't). Also, it makes for a perfect lunch right after church when you're starving!
Marcos' rating: 8
Pesto Chicken
Ingredients:
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
5.13.2008
Tin Foil Dinners
Soon after I posted this recipe on my other blog, my best friend and one of my sisters made this. So I thought it appropriate for this EASY DINNER to be the first post!
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
Chicken-in-a-Packet
(aka Tin Foil Dinners)
(aka Tin Foil Dinners)
Ingredients:
Boneless, skinless chicken (I cut it up)
Chopped Veggies (you can use anything you want, but here's what we did)
Small Potatoes
(red potatoes would be delicious but I couldn't find any in the store)
Carrots
Green Pepper
Red Pepper
Yellow Pepper
Zucchini
Broccoli
Mini Cobs (that looks like baby corn-on-the cobs)
Onions
Olives
Mushrooms
Green Peas (still in the pod)
Seasonings (really, just add whatever you want)
Salt
Pepper
Season-all
Garlic Salt
Italian Seasoning (basil, thyme, oregano)
Directions: Heat oven to 450 degrees F. Put about 1 Tbsp butter on foil. Pile desired veggies onto a large sheet of foil. Trim fat from chicken. Place chicken on top of veggies. Sprinkle with seasonings of your choice. Add desired amount of butter. Fold foil over to create sealed packets. You may have to add another sheet of foil to ensure that it is sealed so no juice escapes. Poke a couple holes in the top of the packets. Place packets on baking sheet and cook for 35-40 minutes. (If you don't cut up the chicken, you will need to allow it to cook for a bit longer.) Can be served over rice or pasta. But we like to eat it straight from the foil (after spreading butter on top) and then dip bread in the remaining juice.
The great thing about this recipe is that you can be as picky as you want and not hurt any one's feelings if you get to put your own "packet" together.
Preparation Time: however long it takes to cut up the veggies
Source: some recipe card that was mailed to me from some company
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
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