I haven't been cooking much lately, but here are some of my favorite standbys:
Whole wheat pasta with cherry tomatoes & sausage
-Pam -Healthy Harvest whole wheat pasta-choose whatever noodle type you prefer -Sausage-whatever type you prefer-turkey sausage, polsa keilbasa, etc-thinly sliced -Cherry tomatoes (10-15), halved -salt and pepper to taste
Put pot of hot water on burner for pasta, wait for it to start to boil. Use Pam to grease shallow pan, place sliced sausage in it on the stove top and allow to slightly brown each side. Add tomatoes Put pasta in pot. Let both pot and pan simmer on low for 10 minutes.
I also add a little bit of pasta sauce but the sausage and tomatoes add so much flavor, I get requests from hubby to make it every week. And it only takes 10-15 minutes to prepare.
Tomato Soup (serve hot or cold)
3 cups chicken broth 6 tomatoes, seeded and choped 1 onion, chopped 1 bay leaf (or use basil leaves like I did since I couldn't find a bay leaf) 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp granulated sugar
1. Combine broth, tomatoes, onion, bay leaf, salt, pepper and sugar in a large stockpot. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Discard bay leaf (or disregard this step if using basil). 2. Cool slightly, then puree in a food processor or blender (or leave as is if you prefer your soup 'chunky'). Makes 6 servings.
1. Put cranberry sauce in large skillet; break into chunks. Add pasta sauce. Bring to a simmer over med-high heat, stirring occasionally, until cranberry sauce melts.
2. Add meatballs; stir to coat with sauce. Reduce heat to med-low, cover and cook for 15 min, stirring occasionally until heated through.
Serves 6. Good served over rice.
Chicken Parmesan
2 12-oz packages low-fat baked or grilled chicken breast cutlets Breading crumbs for chicken 1 tsp dried oregano 1.5 cups jarred marinara sauce 4 tbsp parmesan Ground black pepper (to taste)
Spray chicken with a cooking oil such as Pam (or can use canola or olive oil), roll in breading crumbs. Preheat oven to 425. Place the chicken in shallow cooking pan or cake pan. Sprinkle with oregano, then pour on the sauce. Sprinkle with parmesann and bake for 12-15 minutes or until the sauce is hot and cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette.
This is one of my favorites though I haven't made it in a looong time:
Turkey Enchilada Casserole
1.5 lbs ground turkey breast 1/2 cup chopped onion 1 tbsp minced garlic 2 tbsp minced fresh oregano leaves or 1 tbsp dried oregano 1/2 tsp ground cumin 1 tsp vegetable oil 1 can (29oz) red enchilada sauce Salt 12 corn tortillas (6" wide) 2 cups shredded Mexican cheese Chopped fresh cilantro
1. In a 5-6 quart pan over high heat on the stove top, stir turkey, onion, garlic, oregano and cumin in oil until turkey is crumbly and no longer pink, about 4 min. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange 1/4 of the halves evenly over the bottom of a shallow 3 quart casserole dish, overlapping to fit. Sprinkle 1/4 of the cheese evenly over the tortillas, then top with 1/3 of the turkey mixture and 1/4 of the remaining enchilada sauce (or just wing the approximations as I did, LOL!). Repeat to make 2 more layers of tortillas, cheese, turkey mixture and sauce; top with another layer of tirtillas and sauce, then cheese.
3. Bake in 425 degree oven until cheese is melted and casserole is hot in the center, 18-20 minutes total. Sprinkle with chopped cilantro.
This stuff is soooo good as leftovers, I'll have to make it sometime this week. Mmmmm.
I also have a recipe somewhere for this chicken dinner with red potatoes and green beans (all baked in 1 dish) that is soooo flavorful, but I can't find it. I may have posted it a while back, I'll see if I can find it.
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branchandroot
(no subject)
Date: 2007-08-27 10:41 pm (UTC)Whole wheat pasta with cherry tomatoes & sausage
-Pam
-Healthy Harvest whole wheat pasta-choose whatever noodle type you prefer
-Sausage-whatever type you prefer-turkey sausage, polsa keilbasa, etc-thinly sliced
-Cherry tomatoes (10-15), halved
-salt and pepper to taste
Put pot of hot water on burner for pasta, wait for it to start to boil. Use Pam to grease shallow pan, place sliced sausage in it on the stove top and allow to slightly brown each side. Add tomatoes Put pasta in pot. Let both pot and pan simmer on low for 10 minutes.
I also add a little bit of pasta sauce but the sausage and tomatoes add so much flavor, I get requests from hubby to make it every week. And it only takes 10-15 minutes to prepare.
Tomato Soup (serve hot or cold)
3 cups chicken broth
6 tomatoes, seeded and choped
1 onion, chopped
1 bay leaf (or use basil leaves like I did since I couldn't find a bay leaf)
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp granulated sugar
1. Combine broth, tomatoes, onion, bay leaf, salt, pepper and sugar in a large stockpot. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Discard bay leaf (or disregard this step if using basil).
2. Cool slightly, then puree in a food processor or blender (or leave as is if you prefer your soup 'chunky'). Makes 6 servings.
Sweet & Sour Meatballs
1 can (16oz) whole berry cranberry sauce
2 cups chunky garden pasta sauce
2 packages (12oz each) refrigerated fully cooked turkey meatballs
1. Put cranberry sauce in large skillet; break into chunks. Add pasta sauce. Bring to a simmer over med-high heat, stirring occasionally, until cranberry sauce melts.
2. Add meatballs; stir to coat with sauce. Reduce heat to med-low, cover and cook for 15 min, stirring occasionally until heated through.
Serves 6. Good served over rice.
Chicken Parmesan
2 12-oz packages low-fat baked or grilled chicken breast cutlets
Breading crumbs for chicken
1 tsp dried oregano
1.5 cups jarred marinara sauce
4 tbsp parmesan
Ground black pepper (to taste)
Spray chicken with a cooking oil such as Pam (or can use canola or olive oil), roll in breading crumbs. Preheat oven to 425. Place the chicken in shallow cooking pan or cake pan. Sprinkle with oregano, then pour on the sauce. Sprinkle with parmesann and bake for 12-15 minutes or until the sauce is hot and cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette.
This is one of my favorites though I haven't made it in a looong time:
Turkey Enchilada Casserole
1.5 lbs ground turkey breast
1/2 cup chopped onion
1 tbsp minced garlic
2 tbsp minced fresh oregano leaves or 1 tbsp dried oregano
1/2 tsp ground cumin
1 tsp vegetable oil
1 can (29oz) red enchilada sauce
Salt
12 corn tortillas (6" wide)
2 cups shredded Mexican cheese
Chopped fresh cilantro
1. In a 5-6 quart pan over high heat on the stove top, stir turkey, onion, garlic, oregano and cumin in oil until turkey is crumbly and no longer pink, about 4 min. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange 1/4 of the halves evenly over the bottom of a shallow 3 quart casserole dish, overlapping to fit. Sprinkle 1/4 of the cheese evenly over the tortillas, then top with 1/3 of the turkey mixture and 1/4 of the remaining enchilada sauce (or just wing the approximations as I did, LOL!). Repeat to make 2 more layers of tortillas, cheese, turkey mixture and sauce; top with another layer of tirtillas and sauce, then cheese.
3. Bake in 425 degree oven until cheese is melted and casserole is hot in the center, 18-20 minutes total. Sprinkle with chopped cilantro.
This stuff is soooo good as leftovers, I'll have to make it sometime this week. Mmmmm.
I also have a recipe somewhere for this chicken dinner with red potatoes and green beans (all baked in 1 dish) that is soooo flavorful, but I can't find it. I may have posted it a while back, I'll see if I can find it.