Garlic and Cheese Orzo

the goods:

salt

1/2 pound orzo

4 T. butter

3-4 cloves garlic, finely chopped or grated

1/4 c. grated Parmigiano-Reggiano cheese

1/4 c. chopped flat leaf parsley

ground black pepper

1. Fill a large pot with water and place and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.


2. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano-Reggiano cheese and parsley to the pan. Season with pepper and toss to thoroughly combine.

Sloppy Dudes and Fresh Fruit

I know you're looking at this picture and thinking......GREEN FOOD...IS SHE SERIOUS?!.... and YES I am! This meal is totally healthy and delicious. I wasn't sure what tomatillos were and was hesitant to try them, but I'm glad I did. They're really good. This is a great twist on a sloppy joe. DON'T KNOCK IT 'TIL YOU TRY IT! =)

the goods:

4 tablespoons extra-virgin olive oil (EVOO), divided
1 pound ground turkey breast
10 tomatillos, paper skins removed and rinsed thoroughly (There is a picture of them below so you know what you're looking for when you arrive in the produce section)
1 onion, chopped
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 tablespoon cumin
Zest and juice of 1 lime, divided
Salt and black pepper
1 cup chicken stock
2 avocados, chopped
1/4 red onion, thinly sliced
2 tomatoes, thickly sliced
4 crusty rolls, such as Kaiser rolls (I used Orowheat's whole wheat buns)
Healthy tortilla chips

1. Preheat the broiler to high. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey and cook, breaking it up into small pieces with a wooden spoon. Cook until lightly browned, about 5 minutes.

2. While the turkey is browning up, place the tomatillos in a food processor and pulse to grind down into small bits -- you can also chop them by hand.

3. Add some EVOO, about 2 tablespoons. Add the tomatillos to the skillet with the turkey, along with the onion, garlic, jalapeño, cumin, lime zest and some salt and pepper. Continue to cook for 2-3 minutes then add the chicken stock, bring up to a simmer and cook for 5 minutes.

4. While everything is simmering away and getting sloppy, prepare the toppings: In a small bowl, mash together the avocado and the lime juice. Slice the red onion and tomatoes and reserve. Toast the bread until slightly charred under the broiler. Assemble the Sloppy Dudes like this: Bun bottom, sloppy turkey mixture, avocado, onion and tomato and put a lid on it!

5. Serve with some funky, healthy tortilla chips alongside.

Penne Rustica and Salad

We really enjoy this pasta dish! Very flavorful and just plain delicious!!! I know it might look like alot of ingredients, but it's really not. It's actually pretty easy to put together and even more worth it when you take a bite! This is a great meal.

the goods:

3 T. butter

2 T. minced garlic

1 T. Marsala wine (I used chicken broth)

1/2 tsp. minced thyme

1/2 tsp. salt

1/4 tsp. ground cayenne pepper

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

2 tsp. minced rosemary

1/2 c. chicken broth

1 T. cornstarch

1 T. dijon mustard

1 lb. whole wheat penne pasta

1/2 c. (2 oz) thick sliced smoked prosciutto (I used turkey bacon this time)

2 boneless, skinless chicken breasts

12 medium shrimp, peeled and deveined (I don't like shrimp, so I don't ever add it)

Topping:

3 T. grated parmesan cheese

1 1/2 tsp. paprika

Garnish:

1/2-1 roasted red bell pepper

4 sprigs rosemary (optional)

1- Preheat barbecue grill to high. Start cooking noodles, then drain and set aside. Also start to cook bacon.

2. Prepare sauce by melting 3 T. butter over medium low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsalad wine (or chicken broth) and cook for another 5 minutes. Add the remaining ingredients for the sauce---except chicken, bacon, and noodles--- and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.

3. Cover sauce and remove it from the heat.

4. Pound the thick end of your chicken breasts a bit to make them uniform thickness. Rub with olive oil, sprinkle with salt and pepper. Spear the shrimp on skewers, then rub them with oil and sprinkle with salt and pepper.

5. Grill chicken for 5-6 minutes per side. Grill shrimp for 2 minutes per side. When cicken is done, slice into strips.

6. Preheat oven to 500 degrees. In a 3 qt. casserole dish layer the cooked noodles, then chicken, shrimp, prosciutto (or bacon), and then drizzle the sauce over top. Toss to coat!!

7. For the topping, combine the parmesan and paprika and spinkle evenly on over the noodles.

8. Bake @ 500 degrees for 10-12 minutes until top begins to brown. Arrange roasted bell pepper on top of each dish (and rosemary if you like). Serve with a side salad and french bread, and enjoy.

Parmesan Chicken, Macaroni and Cheese and Green Beans

The recipe for the chicken and for the macaroni and cheese are both from miss Cherise. I've never had better homemade mac-n-cheez in my life! Very good meal.

the goods:

For the chicken:

Chicken tenders, I buy mine frozen at Costco

1/2 c. butter, very soft, almost melted
1/2 c. lite sour cream, maybe a bit more
1-1 1/2 tsp. garlic (freshly pressed or the kind you keep in the fridge)
1 roll of Ritz crackers
1/2-3/4 c. grated Parmesan cheese

• In a small bowl, mix the butter, sour cream and garlic together. Then in a separate bowl add crushed Ritz crackers and grated Parmesan cheese.
• Dip chicken tenders in sour cream mixture first and then dip them into the cracker mix. Place them on a baking sheet so they are not touching.
• Bake @ 425 degrees for 20-25 minutes.

For the mac-n-cheez:

4 T. butter, divided

3 slices white bread, broken in pieces

2 3/4 c. milk

1/4 c. flour

1 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

2 1/4 c. shredded Sharp cheddar cheese

3/4 c. Parmesan Romano cheese, shredded

1/2-3/4 lb. macaroni noodles

Pre-heat oven to 375 degrees.

• Start cooking pasta. When done, drain and rinse under cold water. Drain out cold water.
• In a bowl mix together 2 T. melted butter and broken up bread.
• In a small pot, warm milk or medium heat.
• In a separate pot, melt remaining 2 T. butter. Add flour and mix. Then slowly add the hot milk. Stir over heat until thickened.
• Remove pan from heat and stir in remaining ingredients. Keep out enough cheese to put on the top of the noodles.
• Put macaroni noodles back in pot and add cheese mixture. Mix well until all noodles are coated.
• Pour into a 3 quart casserole dish and top with remaining cheeses. Then top with buttered bread crumbs.
• Bake @ 375 for 30 minutes or until the crumbs are golden brown.
• After cooking, remove from oven and set aside for 5 minutes.

Chicken Pot Pie Pockets

It was really fun to make these. I really like chicken pot pie and thought these would be really fun for the girls to eat. It took some coaxing to get them to eat dinner that night, but they did finally eat it all gone. Chad and I really like these!

the goods:

2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 teaspoon Dijon mustard
1 cup finely chopped cooked chicken – I can use rotisserie, deli-sliced or leftovers
2 scallions, finely chopped
1/4 cup frozen tiny green peas
1 small carrot, grated and finely chopped
2 tablespoons fresh dill, finely chopped -- I didn't use fresh
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water

Preheat oven to 400ºF.

Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.

Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.

Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.

Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve hot.

Hot Ham and Cheese Sandwiches with Broccoli Salad

This sandwich recipe was given to me by Melessa as well. It is so easy and good that it's hard not to make it. Plus I usually have everything on hand. They are really good and SUPER easy.

the goods:

Shaved ham

Swiss, provolone, or white cheddar cheese

Hoagie buns

1/4 butter, softened

2 T. Dijon mustard

1 tsp. poppy seeds

1 tsp. dill

In a small bowl, combine the butter, Dijon, poppy seeds and dill. Stir until very well mixed. Then spread a small amount of the butter mixture on both sides of the hoagie bun. Then add your cheese and your ham to your liking.

Wrap each hoagie in foil.

Bake @ 350 degrees for 15 minutes.

For the Broccoli Salad:

1 head of fresh broccoli, chopped

1 can mandarin oranges, drained

1/4 c. red onion, chopped

8 slices bacon, cooked and crumbled (I used turkey bacon)

2 c. mozzerella cheese, shredded

1/2 c. sunflower seeds

Craisins, optional

Dressing:

1 c. mayo

3 T. apple cider vinegar

1/2 c. sugar

Mix together dressing and pour over salad right before serving.

**This salad is nice because you can add things to how you like them. Chad was out of town the night I fixed this meal, so the salad I made wasn't as big and I didn't even need to use all the dressing because it made to much for just me to eat. So just eye it and see what you like and dislike. But it is REALLY good.

Parmesan Dijon Chicken with Herb Roasted Potatoes and Green Beans

I called my friend Melessa today to ask her what she was fixing for dinner. That's when she gave me this recipe for the chicken. It's dee-lish! Thanks for the chicken recipe Melessa!

the goods:

Parmesan Dijon Chicken

4 chicken breasts (I used 2 because they were so thick and sliced them in half to make them thinner)

3/4 c. bread crumbs

1/4 c. grated parmesan cheese

Italian seasonings, just eye it to see how much you like

1/4 c. butter or margarine, melted

2 T. dijon mustard

Melt butter in a small bowl and then add dijon to it. In another small bowl, mix the bread crumbs, grated parmesan and Italian seasonings. Dip each chicken breasts in the butter mixture and then into the crumb mixture. Place on a lightly greased cookie sheet. Bake @ 350 degrees for 30-40 minutes.

Herb Roasted Potatoes

1/3 c. dijon mustard

1 clove garlic, minced

6 medium red potatoes, or 14-15 small red potatoes--that's what I used

2 T. olive oil

1/2 tsp. Italian seasoning

Clean potatoes and slice them so they make a wedge shape.

In a medium sized bowl, mix dijon, garlic, olive oil and italian seasonings together. Add potato wedges to the bowl and mix well.

Spread potatoes out onto a lightly greased cookie sheet.

Bake @ 425 degrees, or until potatoes are fork tender, stirring occasionally.

Grilled Hawaiian Chicken Sandwiches with Sweet Potato Fries

Another meal Cherise made for us was this chicken sandwich. I'll have to admit though, I was a little hesitant to try this, only because it had pineapple on it. =0 But it was REALLY GOOD. I was nervous to see if Chad would like it too, and he LOVED it as well. It was all very good. Plus it's nice to have grilled meals, because there is less mess AND less for the mama to do. hehe.

the goods:

for the sandwich:

2 chicken breast

2/3 c. Italian dressing

1/3 c. soy sauce

Swiss cheese

Mayo

Avocado, sliced

Canned pineapple rings

Favorite BBQ sauce

whole wheat hamburger buns

• Slice chicken breasts in half to make them thinner. Place chicken in a double ziploc bag and pour in italian dressing and soy sauce. Marinade anywhere from 30 minutes to 2 hours.

• Heat up your grill. Grill chicken until cooked through. When finished cooking, place a slice of Swiss cheese on top of each chicken breast.

• Toast your buns until lightly browned. Add a small amount of mayo to the top and bottom side of each bun. Then start adding your layers. Start with your chicken, then add your pineapple ring, sliced avocado, and then drizzle on your BBQ sauce.

For the fries:

2 sweet potatoes

olive oil

salt and pepper

• Slice your sweet potatoes to look like french fries. Lay them on a cookie sheet so that they aren't touching. Brush olive oil on each potato slice. Sprinkle with salt and pepper.

• Bake at 425 degrees for 25-35 minutes. Depending on your oven.

Spaghetti with Salad and Breadsticks

If I'm having a hard time thinking of things to fix for dinner, then sometimes I'll ask the girls to tell me something they would like to have. Rylee REALLY wanted spaghetti with a breadstick, plus she knows it's Papa's favorite food and she loves her Papa. Plus Chad has scouts on Wednesday nights, so I'll usually try to do an easier meal those nights. There's no secret to this one! =)

the goods:

Whole wheat spaghetti noodles

1 lb. lean, ground beef

1 jar Classico Four Cheese marinara sauce

Romaine lettuce

Carrots, sliced

Tomatoes, diced

Red onion, diced

Avocado, diced

Cucumber, sliced

Ranch dressing, or whatever you enjoy

Texas Toast Breadsticks, found in the frozen section

Chicken Fajita Roll-up with knock off Cafe' Rio Rice

This might look like alot to do, but it is actually quite easy. You just have to prepare a few things ahead of time to allow the flavors to mix. Once it is time to put it all together, it's VERY easy.
When we went down to Dallas for spring break, Cherise made these for us! Chad loved the meal so much that not only is it one of his new favorites, but he wanted to have it again a week later! Yum. Me. Thanks Cherise!

the goods:

For the Fajitas:

Marinade for chicken:
2 c. water
1/3 c. soy sauce
3 T. sugar
1/2 tsp. salt
2 T. white distilled vinegar
1 T. ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 tsp. hickory smoke flavoring
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
4 chicken breast fillets

**The chicken needs to marinade for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinade for much longer than that, or the chicken could become tough. When it is finished marinading you will then grill the chicken and then shred it.

Mexi-ranch Dipping Sauce:
1/2 c. mayonnaise
2 T. onion, minced
2 T. tomato, diced small
1 T. buttermilk
1 T. white distilled vinegar
2 tsp. fresh cilantro, minced
1 tsp. canned green chilies (don't throw chilies away, you can use the remaining for the rice)
3/4 tsp. paprika
1/2 tsp. granulated sugar
1/4 tsp. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

**While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well, then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

Pico de Gallo:
2 medium tomatoes, diced
1/3 c. red onion, diced
1 jalapeno, seeded and diced
2 tsp. lime juice
2 tsp. fresh cilantro, minced
1/4 tsp. salt
1/4 tsp. ground black pepper

**The pico de gallo will also develop nicely in the fridge if you make it ahead of time. Combine all those ingredients, then cover and chill.

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done, and then shred.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1/4 c. shredded chicken across the center of the tortilla, followed by about 3 tablespoons of pico de gallo, and then drizzle mexi-ranch sauce over the pico. After you've done that, then add your shredded lettuce on top.

Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve.

You can also use the mexi-ranch sauce for dipping as well.

Mexi-Rice (or knock-off Cafe' Rio rice):

3 c. non-instant white rice

6 c. water

4 chicken boullion

1 T. butter

1 T. garlic

1/2 bunch cilantro

1 can green chilies (I just used the rest of the green chilies from the mexi-dipping sauce)

3/4 tsp. salt

1/2 onion

In your food processor combine garlic, cilantro, green chilies, salt and onion. Chop well.

In a pot add water and chicken boullions. Bring to a boil and then add rice, butter, and green mixture.

Cook as directed on back of rice bag (you may need to check it when it is finished, you might have to cook it a little bit longer).

Steak Sandwiches with Twice Baked Potato Bites

This manly take on steak and potatoes will have everyone asking for seconds!
the goods:

sandwiches:

1 boneless rib-eye steak, excess fat removed

1 large red onion

sliced2 hoagie rolls split

5 ounces cream cheese, room temperature

4 tablespoons grainy mustard

1 bunch baby spinach, stems removed

steak sauce for serving

potato bites:

10 to 14 red new potatoes (small), halved

1 tablespoon olive oil

3/4 cup sour cream

1/4 cup snipped fresh chives, plus more for garnish
Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.

On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.

Bake until tender, 30 to 35 minutes. Let cool on sheet.

When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.

Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.

Stuff potatoes with filling.

Bake potatoes at 450 until lightly browned, about 15 minutes.

Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.

Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.

Spread rolls with mustard on bottom side and cream cheese on top side.

Thinly slice steaks against the grain.

Place a layer of spinach on each roll.

Finished with a layer of onions.

Close sandwiches. Slice in half.

Remove potatoes from the oven.

Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.