Italian Skillet Supper

This dish was great and went over well in our house. I do not think it would have went so well if I had remembered to put the veggies in.


1 can (14 oz) vegetable broth
1 1/4 C uncooked rosamarina or orzo pasta (8 oz)
**I used orzo**
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (15 oz) black beans, drained, rinsed
2 C frozen broccoli, carrots, and cauliflower (from 1-lb bag)
**I was in a hurry while making this and I forgot these veggies**
2 T chopped fresh parsley, if desired
1/2 C shredded Parmesan cheese
1 lb Italian Sausage(optional)

In 10-inch skillet (I used my wok), brown the sausage, drain and set aside; in the same pan heat broth to boiling. Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10-12 minutes or until liquid is absorbed.

Stir in tomatoes, beans, and vegetables. Cover; cook over medium heat 10-15 minutes, stirring occasionally, until vegetable are tender.

Stir in parsley if desired; sprinkle with cheese.

Lentil and Rice Salad

Ryan was the only one that liked this. I have found that I am not really into Lentils that much.


Recipe courtesy Giada De Laurentiis
Prep Time: 20 min
Cook Time: 30 min
Level: Easy
Serves: 4 to 6 servings

Ingredients
• 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
• 1 carrot, peeled and finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/4 cups dried green lentils
• 2 1/2 cups chicken broth, plus 2 cups
• 1 bay leaf
• 1 cup long-grain white rice
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 cup chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons finely grated lemon peel
• Salt and freshly ground black pepper

Directions

Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2cups of broth and bring to a boil over high heat. Decrease the heat to medium-low.

Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

Grilled Ginger-Soy Chicken with Fried Rice

I did not grill this, I baked it at 425 degrees for 45 minutes. I also used a cut up whole chicken (about 7 lbs) with the skin on and so being I had so much chicken I doubled the marinade. It had a wonderful taste, next time I am going to grill it and used the skinless chicken breasts.


Grilled Ginger-Soy Chicken

Prep time: 10 minutes
Marinating time: 2 hours
Cooking time: 20 min
Servings: 8

¼ C reduced-sodium soy sauce
1 T minced fresh ginger
2 T honey
2 T miso paste
1 T minced garlic
2 t toasted sesame oil
¼ t red pepper flakes
8 boneless, skinless chicken breast halves (3-4 pounds total)
½ t kosher salt
1 C unsalted dry-roasted peanuts

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken and turn to coat. Seal and chill for at least 2 hours.
Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.)
Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt.
Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Sprinkle with peanuts.
317 calories per serving, 44 g protein, 8 g carbs, 12 g fat, 2 g saturated fat, 99 mg cholesterol, 424 mg sodium, 2 g fiber


FRIED RICE

3 tablespoons oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp (I omitted the meat being I was serving it with chicken)
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional) - Add at the end
Chopped almonds (optional) - Top each serving with a few toasted almonds

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside. Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired. Makes 4 servings

Honey Mustard Pecan Chicken

Ingredients:

1 C of French's Honey Mustard
4-6 chicken breasts, skinless, boneless
1-2 C pecans, chopped


Directions:

Sprinkle chicken breasts with salt and pepper to taste, lightly baste bottoms of the chicken breasts with the honey mustard and place in a lightly greased 9x13 inch baking dish. Coat the top of the chicken breasts with the leftover honey mustard. May use more if you prefer. Sprinkle the chicken with the pecans and bake at 350 degrees for 30-40 min or until done.

Zesty Chicken Fiesta w/ Zatarain's New Orleans style Spainsh Rice

I spooned the rice onto the plate and then added the chicken mixture.

Something that would be great on the side would be some cornbread, I thought of this after supper was done.



Zesty Chicken Fiesta

2 C cooked chicken breasts chunks (10-12 ounces)
1 can (15 ounces) low-sodium black beans, rinsed and drained
1 can (14 ounces) non-salt added diced tomatoes (with juice)
1 T chili powder
1 C chopped avocado
1/2 t onion powder (optional, my add in)
1/2 t garlic salt (optional, my add in)
1/4 C fat-free sour cream

In a nonstick skillet, combine the chicken, beans, tomatoes, and chili powder. Bring the mixture to a simmer over medium high heat. Reduce the heat to medium and cook, stirring occasionally, for about 5 minutes. Divide evenly among 4 salad plates and top each with 1/4 C of the avocado and 1 T of the sour cream.

298 calories per serving
30g protein, 26g carbs, 8.5 g fat, 1.5g saturated fat, 61mg cholesterol, 137mg sodium, 10g fiber


***I served this without the avocado's and sour cream and it was awesome!***



Zatarain's New Orleans Style Spanish Rice

Prepare according to the box. I omitted the tomatoes because there are tomatoes in with the chicken.

180 calories, 0 fat, 0 cholesterol, 520mg sodium, 41g carbs

Black Bean Burgers

Ryan is the only on in our house that likes them, so I make them for him to take to work for lunch.


Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1/2 onion, diced
**I did not have any onion, so I used 1 Cup of Westpac Seasoning Blend, it has onions, green peppers, red peppers, celery, and parsley. It can be found in the freezer section at the grocery store.

1-2 garlic cloves chopped
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 t garlic powder
1 t onion powder
1/2 t seasoned salt
salt and pepper to taste
oil for frying

Preparation:

Sautee the onions/onion mixture till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Nutrition Information:
Servings: 6
Calories per serving: 294
Calories from Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrates: 55.3g
Dietary Fiber:11.3g, 45% RDA
Protein: 16.8g
Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet

Baked Chicken with Lemon and Garlic

I served this with broccoi and cheese and penne rigate with some of the sauce spooned over the pasta. Everyone loved it, but next time Ryan requested I use thin spaghetti.



Ingredients:

12 to 18 small white onions, peeled*
**I did not have any onions, so I used Westpac Seasoning Blend that I had in the freezer, it has onions,celery, red peppers, green peppers, and parsley in it. It can be found in the freezer section at the grocery store. I also used my chopper to chop it into finer pieces. Olivia does not like big chunks.**

1 fryer chicken, about 3 1/2 to 4 pounds
**I used 4 boneless, skinless, chicken breasts**

1/2 cup dry white wine
1/2 cup chicken broth
5 cloves garlic, minced
Juice of 2 lemons, about 5 to 7 tablespoons
1 teaspoon dried tarragon (or use dried leaf thyme)
Salt, pepper, and paprika


Preparation:

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.

Quarter the chicken, if using a fryer chicken. Wash chicken and pat dry.

Combine wine, broth, garlic, lemon juice, and tarragon or thyme and onions; pour over chicken.
**There will be more than enough liquid, spoon some of this over your noodles.**

Sprinkle with salt, pepper, and paprika. Bake for 15 minutes. Baste and return to bake for 15 to 25 minutes longer, or until chicken is cooked through and browned.