4 chicken breast
2 T. butter
1/2 C. onion, chopped
2 C. chicken broth
1 T. lemon juice
1 C. uncooked rice
2 t. dill
Melt butter and brown chicken in a large frying pan. Remove chicken from pan and allow to rest.
In same pan, cook onion until tender.
Add broth, lemon juice (in the freezer meal they are already together), and rice. Heat to boiling, stirring occasionally.
Return chicken to pan, lower heat, and cover. Simmer 15-20 minutes or until rice is cooked.
Sprinkle with dill.
Thursday, September 9, 2010
Pesto and Spinach Bake
This recipe is off my other blog and named baked ziti. I changed the name so you know a little bit more about what to expect. We had this for dinner the other night and I swear, we still have enough for 2 more full dinners. This is for all you left over lovers out there!
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Monday, September 6, 2010
Tortellini Soup
I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Cioppino Style Salmon
I pulled this recipe out of a Cooking Light magazine years ago. I think it was at the OBGyn's office (sorry Dr. Romberg). It's quick and easy to make, really light, but feel heartier due to the tomato based sauce. I've served it as is or added extra tomatoes to make more sauce and served it over orzo or rice. I usually serve it with a salad, sauteed sugar snap peas, or just some foccacia or rustic bread.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Pomegranate Chicken Curry
I found this recipe online when I had leftover pomegranate juice I needed to use. I had no idea it was anything like a curry at first, but was informed it was an "brilliant curry" by a missionary from England we fed it to. It was inspiration....he had told us the week before that the thing he was most homesick for was curry......
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
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