Multi-layered flavor = delish

CPK’s Kung Pao Spaghetti

Source: DANG Delicious ;)
Ingredients

• 1 pound rice noodles
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
sauce
• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry(1/2 c. chicken broth, 1 T rice wine vinegar, 1/2 tsp. vanilla)
• 2 tablespoons red chili paste with garlic, or more, to taste
• 3 T sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
4. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
5. Serve immediately.

The macaroni and cheese that burned my arm but tasted so good I forgot...Well... Almost :)

Pancetta Macaroni and Cheese

source: blogchef
Ingredients:

• 4 oz. diced pancetta (or bacon)
• 1lb elbow Macaroni
• ½ c butter
• ¼ c flour
• 2 tsp ground mustard
• 2 tsp onion powder
• 1 tsp salt
• 3 ½ c milk
• 4 oz plain goat cheese
• 4 oz shredded sharp white cheddar
• 4 oz  shredded sharp yellow cheddar
• 4 oz brie
• 4 oz provolone

Directions:

1. Cook pasta according to the package directions. Drain. 
2. Meanwhile,  In a small skillet over medium high heat cook pancetta for about 5 minutes.  Drain on paper towels. Allow the pancetta to cool and then crumbed it into pieces.
3. Melt ½ cup (1 stick) of butter in a large saucepan. Once the butter has melted whisk in flour, ground mustard, onion powder and salt. Whisk in milk, a little at a time and bring the mixture to a simmer over medium-high heat, stirring constantly. 
4. Once the mixture has become somewhat thick and starts to bubble, remove the pan from the heat and add in the goat cheese, white cheddar, yellow cheddar, provolone, and brie. Stir until the cheese has melted and the mixture is smooth.
5. Mix the cheese sauce with the cooked noodles and then stir in crumbled pancetta.

Homemade Easy Mac. YUMMY.

Homemade Macaroni and Cheese in a Cup

source: ellaclaireinspired.com
Ingredients

• 1/3 c whole grain elbow macaroni
• 1/3 c + 1/4 c Water
• heaping 1/3 c shredded Cheddar-Jack cheese
• 2 tsp. milk

Directions

1. In a microwave safe mug or bowl (make sure it is a big one or it will boil over)
2. Put macaroni and water 
3. Microwave for 6 minutes, stirring at 4 minutes, 2 minutes, and 1 minute. 
4. The pasta should be cooked and there will be a tiny bit of thick pasta water in the bottom. Leave this water. Add cheese. 
5. Return to the microwave for 30 to 45 seconds to melt the cheese. Stir well, adding a small splash of milk. 

Speedy Shrimp and Spinach Salad

When it comes to cooking, everyone appreciates a meal which is easy to make... tasting especially good sometimes just becomes an added bonus. Throw in being healthy and you've got a keeper for sure! Even with a slice of whole wheat bread, this meal barely hits 200 calories, but with all the flavor and filling feeling it leaves you with, you wouldn't know it! And it take less than ten minutes to make!

Warm Shrimp and Spinach Salad
Source: Me! (Jessica)
Servings: 1 if served as main dish, 2 if served over pasta.

Ingredients:
1/2 tsp coconut oil
1/2 tsp minced garlic (or one clove fresh)
~15 grape tomatoes
~12 cooked, tail-off shrimp (mine is the 50-70 count from Costco)
~1 cup raw baby spinach
salt
pepper
lemon juice
balsamic vinegar
parmesan cheese

Directions:
In a skillet over medium heat melt coconut oil. Add garlic and saute until golden. Add shrimp and cover. Cut tomatoes in half and add to the skillet once the shrimp has (mostly) thawed. Salt and pepper to taste. Continue cooking covered for a couple minutes to allow tomatoes to slightly stew. Remove cover and continue cooking for another minute to allow some of the water to evaporate. Add spinach and toss with tomatoes, shrimp, and juices. Transfer to plate and drizzle with lemon juice and balsamic vinegar. Top with parmesan cheese and enjoy!

I LOVE shrimp. And pasta. And this dish.

Olive Garden Shrimp Scampi

source: olivegarden.com

Ingredients

• 1 1/2 lb medium fresh shrimp, shelled
• 2 T olive oil
• 1 medium onion, diced
• 1/2 c white wine (or 1/2 c chicken broth + tsp. apple cider vinegar)
• 3 cloves garlic, crushed
• 1 tsp. italian seasoning
• 1 pinch crushed red pepper
• 4 oz butter
• 1/2 lb angel hair pasta, cooked according to package directions
• Salt and pepper to taste
• 3 T fresh parsley, finely chopped
• Parmesan cheese

Directions

1. Heat oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. Add Italian seasoning.
2. Add shrimp and cook 1-2 minutes until fully cooked.
3. Transfer pasta to plate and top with shrimp mixture, and Parmesan cheese.

 

I LOVE Alfredo. MM mm.

Skinny Fettuccine Alfredo

inspiration: Rachel Ray

Ingredients

• 8 oz whole wheat fettuccine
• 2 T EVOO
• 2 cloves garlic, finely chopped
• 1 T fresh sage, chopped
• 2 T gluten-free flour OR white flour
• 1 c chicken broth
• 1/2 c milk
• 1/4 tsp pepper
• 1 pinch nutmeg
• 3/4 c parmesan, grated
• 1-2 chicken thighs
• 1 head broccoli, chopped
• 6 mushroom, sliced 
• 1/2 c pine nuts

Directions

1. Coat a frying pan with olive oil, place chicken in pan, and season with salt, white pepper, text joy seasoning or seasoned salt. Cook through. Remove chicken and transfer to a large serving bowl. Add mushrooms to the pan. Add more oil if necessary. Cook until softened. Add mushrooms to chicken.
2. Steam broccoli and add to chicken and mushrooms.
3. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and add to chicken and veggies.
4. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
6. Pour the sauce over the pasta mixture and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

Healthier Mac n Cheese

This recipe is not as creamy and dreamy as your classic mac and cheese, but it is still quite tasty. I would suggest checkin it out if you're trying to be healthy healthy! Woot.
Healthier Macaroni and Cheese

source: doctoroz.com
Ingredients

• 2 c (8 oz) whole wheat elbow macaroni
• 2 c (8 oz) cheddar cheese, shredded
• 1/2 c low-fat evaporated milk
• 2 eggs, lightly beaten
• 1/4 c sour cream
• 1 T Dijon mustard
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/3 c parmesan cheese, grated

Directions

1. Preheat the oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.
2. In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.
3. In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. 
4. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

Last one from the pioneer woman, I swear! Haha

Ziti

source: the pioneer woman

Ingredients

• 2 T olive oil
• 3 cloves garlic, minced
• 1 whole large onion, diced
• 1 lb. italian sausage
• 1 lb. ground beef
• 1 can (28 oz) whole tomatoes, with juice
• 2 cans (14.5 oz.) tomato sauce OR marinara sauce
• 2 tsp. italian seasoning
• 1/2 tsp. red pepper flakes
• salt and pepper, to taste
• 16 oz, ziti, cooked until not quite al dente
• 1 tub (15 oz.) whole milk ricotta cheese
• 1-1/2 lb. mozzarella cheese, grated
• 1/2 c. fresh Parmesan cheese, grated
• 1 egg
• fresh parsley, minced

Directions

1. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
3. Preheat oven to 375 degrees.
4. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
7. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

*Sprinkle chopped parsley over the pasta before serving!

Some dang good lasagna!

Lasagna
source: the pioneer woman

Ingredients

• 1-1/2 lb. ground beef
• 1 lb. breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 oz.) whole tomatoes
• 2 cans (6 oz.) tomato paste
• 2 T. parsley
• 2 T. basil
• 1 tsp. salt
• 3 c. cottage cheese
• 2 eggs, beaten
• 1/2 c. fresh Parmesan cheese, grated
• 2 T. parsley
• 1 tsp. salt
• 1 lb. mozzarella cheese
• 1 package (10 oz.) lasagna noodles 

*add 1/2 tsp. salt and 1 T. olive oil to pasta water

Directions

1. Pre-heat oven to 350 degrees
2. Bring a large pot of water to a boil.
3. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. 
4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
6. To assemble arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
8. Either freeze, refrigerate for up to two days, or bake immediately: for 20 to 30 minutes, or until top is hot and bubbly.

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

Another Chinese Date!!

Chinese Lemon Pepper Shrimp

source: blogchef

Ingredients:

• 1 lb medium raw shrimp (peeled and deveined with tails removed)
• ½ c cornstarch
• 1 c vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce

• 1 T vegetable oil
• 2 T fresh garlic (chopped)
• ½ tsp fresh ginger (minced)
• 1/3 c soy sauce
• ¾ c water
• 2 tsp cornstarch
• ¾ c dark brown sugar
• 2 tsp lemon juice
• 2 tsp course ground black pepper

Directions:

1. In a shaker bag or sealable plastic bowl coat the shrimp with ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better. 
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. 
3. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
4. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. 
5. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
6. Toss the fried shrimp with the sauce and top with green onions.

Chicken Lo Mein

source: allrecipes

Ingredients:

• 1 T cornstarch
• 1 tsp ground ginger
• 1/4 c reduced-sodium soy sauce
• 2 T chicken broth
• 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp chicken bouillon granules
• 1/2 c hot water
• 6 oz uncooked linguine
• 1/2 lb fresh mushrooms, sliced
• 1/4 lb snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2 inch pieces
• 2 T canola oil, divided
• 2 tsp sesame oil

 Directions:

1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
2. In a small bowl, dissolve bouillon granules in hot water; set aside. 
3. Cook linguine according to package directions.
4. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 
5. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
6. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Tempura Vegetables

source: Food Network 

Ingredients:

• Vegetable oil
• Zucchini, sliced into 1/2-inch slices
• Broccoli florets
• Flour
• Carrots, 1/4-inch dice 
• Onion, Sliced into big chunks

batter

• 1 c of flour
• 1T cornstarch
• 1 1/2 c seltzer water
• Salt

dipping sauce

• 2 scallions, sliced
• 2 T rice wine vinegar
• 1/2 c soy sauce
• 1 T fresh ginger, grated

Directions:

1. For batter. simply combine all ingredients.
2. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. 
3. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce. 
4. For dipping sauce, simply combine all ingredients and stir well.

Another way to eat a favorite

Toasted Ravioli
source: Rachel Ray
Ingredients:

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 c Italian bread crumbs, eyeball it
• 1/2 c grated Parmigiano-Reggiano, a couple of handfuls
• Handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 T extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 (14 oz) can crushed tomatoes

Directions:

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. 
2. Combine bread crumbs with cheese and parsley in a second dish. 
3. Coat the fresh pasta in egg then bread crumbs. 
4. Heat 3 tablespoons olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
5. In a small sauce pot heat the remaining olive oil and the garlic and red pepper flakes over medium low heat.
6. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. 
7. Stir in tomatoes and season the sauce with salt and pepper. 
8. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

 

These Stuffed Shells are to DIE for!

Three Cheese Stuffed Shells with Meaty Tomato Sauce

source: the pioneer woman
Ingredients:

• 8 oz Jumbo Pasta Shells
• 30 oz Whole Milk Ricotta Cheese
• 1 c Parmesan Cheese, Grated, Divided
• 1/2 c Grated Romano Cheese
• 1 Egg
• 12 leaves Basil
• 2 Tbsp Minced Parsley
• Salt And Pepper, to taste
• 2 Tbsp Olive Oil
• 1/2 Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 lb Italian Sausage
• 2 Tbsp Red Wine Vinegar
• 1/4 c + 2 Tbsp water
• 1 (28 Oz) Can Crushed Tomatoes
• 1 (15 oz) Can Crushed Tomatoes
• 2 Tbsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Minced Parsley

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
3. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
4. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
5. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
6. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
7. Bake 25 minutes, or until hot and bubbly.
8. Serve with crusty French bread.

**Hint:If you decide to use manicotti shells instead of jumbo shells, I find that filling a ziplock bag with the filling and cutting off one corner (like you do with frosting) makes it a lot easier to stuff the shells! :)

 

Kind of like simplified lasagna

Ziti Parmesan Bake
source: Lisa Hawks
Ingredients:

• 1 lb. box of ziti, cooked according to directions, drained and rinsed
• 1 small carton ricotta or cottage cheese
• 1 c grated mozzarella
• 1 T parsley
• 1/2 tsp basil
• 3/4 c Parmesan cheese, grated
• 1 bottle spaghetti sauce

Directions:

1. Preheat oven to 350 degrees.
2. Mix the ricotta, parsley, basil, and Parmesan cheese. Stir in the cooked pasta. 
3. Pour half of the sauce into a 9x13 cake pan. Spread pasta on top; layer the rest of the sauce.
4. Sprinkle mozzarella cheese on top.
5. Cover and bake for 30-40 minutes.

I would make this at least once if I were you!

Chicken Marinara
source: blogchef
Ingredients:

• 4 boneless skinless chicken breasts
• 1 c flour
• 2 eggs, beaten
• 1 c dry breadcrumbs
• 1 c parmesan cheese
• 2 c shredded mozzarella cheese
• Oil
• 1lb linguini

Marinara sauce

• 2 cans stewed tomatoes
• 1 can tomato paste
• 3 T fresh parsley, chopped
• 1 garlic clove, minced
• 1 tsp oregano
• 1 tsp salt
• ¼ tsp ground black pepper
• 6 T olive oil
• 1/3 c onion, diced
• ½ c chicken broth

Directions:

1. To make marinara sauce- In a food processor combine strewed tomatoes, tomato pasta, parsley, garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat add olive oil. Add onion and sauté for 2 minutes. Add the blended tomato sauce and the white wine. Simmer for 30 minutes, stirring occasionally.
2. While marinara sauce is simmering pre-heat the oven to 350 degrees. Place chicken breasts between 2 sheets of max paper and pound until they are about ½ inch in thickness. In a pie plate combine bread crumbs and parmesan cheese. In a bowl beat the eggs together. In a separate pie plate add the flour .Dredge chicken breasts first in the flour, then in the egg and then in the breadcrumb mixture.
3. Heat about ½ inch of oil in a large skillet over medium-high heat. Add chicken breasts and sauté until browned on both sides (cook until only browned, do not cook all the way through). Place chicken breasts onto a lightly greased oven safe baking dish.  Spread a thin layer of that marinara sauce over each chicken breast (continue simmer marinara sauce). Place into the oven and bake at 350 degrees for 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast with shredded mozzarella cheese.
4. While the chicken is in the oven, cook linguini according to package directions. Once chicken is done baking, serve with linguini and left over marinara sauce.

I would say that Italian Food is my favorite!

Chicken Marsala
source: blogchef
Ingredients:

• 2 boneless skinless chicken breasts
• 1 package fresh mushrooms (sliced)
• 1 onion (diced)
• 3 garlic cloves (minced)
• ¾ cup Marsala Wine (or **substitute)
• 1 tsp red wine vinegar
• ½ cup chicken broth
• ½ cup heavy cream
• 1lb penne pasta
• 1 cup Parmesan cheese
• 5 tablespoons butter
• 1 tablespoon olive oil
• salt and pepper (to taste)
• ½ cup fresh Italian parsley (chopped)

Directions:

1. Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips.
2. Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine (or substitute), chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan.
3. When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and ½ cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley. 

**Marsala Wine Substitute

• ½ c. of white grape juice
• 1 t. vanilla extract
• 1/4 c. balsamic vinegar

Perfect for a BBQ. Or snack. :)

Creamy Pasta Salad
source: allrecipes
Ingredients:

• 1 c small uncooked seashell pasta
  
• 3/4 c fresh broccoli florets
  
• 1 small carrot, thinly sliced
  
• 1/3 c cubed cheddar cheese
  
• 1/4 c chopped cucumber
  
• 1/4 c diced celery
  
• 1 deli style pickle, sliced
• 1/2 c green onion, diced
  
• 1 hard-cooked egg, peeled and chopped
  

dressing

• 1/2 cup mayonnaise
  
• 1/4 cup prepared Ranch salad dressing
  
• 3 tablespoons milk
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon dried minced onion
  
• 1/2 teaspoon seasoned salt
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon dried parsley flakes
  
• 1/4 teaspoon pepper
  
• 1/4 teaspoon prepared mustard
  

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water. 
2. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. 
3. In a small bowl, combine the dressing ingredients. 
4. Pour over salad and toss to coat. Serve immediately.

This is DELICIOUS.

Chicken with Lemon Caper Sauce

source: Lisa Hawks

Ingredients:

• 4 skinless, boneless chicken breast halves
• ¼ tsp. salt
• ¼ tsp. pepper
• 3 T. flour
• 2 T. butter
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 T. capers, drained
• 3 T. minced parsley

**NOTE: I have been told by quite a few people that they think capers are a type of fish or something. Capers have nothing to do with seafood. They are more like olives. They have the same type of flavor as olives. So if you like olives you will love anything with capers! 

Directions:

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle evenly with salt and pepper then dredge in flour. 
2. Melt butter in skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side then remove and keep warm. 
3. Add broth, juice and capers to pan. Bring to boil, scraping pan to remove bits on bottom. 
4. Reduce heat to simmer and cook for 2 minutes. Pour sauce over chicken, sprinkle with parsley and serve.

*Alternative: Instead of pounding the chicken flat, simply cut into chunks before sprinkling with salt and pepper and dredging in flour. Cook chicken and prepare sauce the same way. Cook up some angel hair pasta and mix chicken, pasta, and sauce together.

Mmmm good

Lemon Chicken Pasta Toss

Ingredients:

• 2 c uncooked penne pasta
• 3/4 lbs chicken breast, cut into 1 inch pieces
• 2 T flour
• 2 T olive oil
• 1/3 c shallot, finely chopped
• 2 cloves garlic, minched
• 3/4 c chicken broth
• 3 T lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 T capers, drained
• 3 T fresh parsley, chopped
• freshly grated Parmesan cheese

Directions:

1. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
2. In a bowl toss together chicken and flour until chicken is lightly coated. 
3. In skillet cook and stir chicken in 1 T of the oil over medium-high heat for 6 to 8 mins or until chicken is no longer pink. Remove chicken, set aside.
4. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender. 
5. Stir in broth, lemon juice, salt, and pepper. Cook uncovered about 2-3 mins, until reduced to about 2/3 c.
6. Stir in chicken, capers, and parsley. Heat through.
7. Toss pasta with chicken mixture. Top with Parmesan cheese.

We found this recipe in the Better Homes and Garden Celebrating the Promise edition.

easy but delicious classic

Beef Stroganoff

Ingredients:

• 1 1/2 c egg noodles
• 1/2 lb hamburger
• 1/4 c onion, chopped
• 1/2 can cream of mushroom soup
• 1/2 c sour cream
• 2 Worcestershire sauce
• 1/2 tsp. garlic powder
• salt and pepper to taste
• 1/4 c fresh or canned mushrooms (optional)

Directions:

1. Cook egg noodles according to package directions. Drain noodles.
2. Meanwhile brown hamburger with salt, pepper, and garlic powder.
3. Add onions and cook a few more minutes. Dran fat.
4. Stir in soup, sour cream, Worcestershire sauce. Serve over noodles.

We found this in the Mormon Pantry: Cooking for Two by Debbie G. Harman.