Corkscrew Chicken

I'm stocking up on my freezer meals again.  This one was SUPER easy in both prep and cooking and the taste delivered.  Can't beat that!

{corkscrew chicken}
  serves 6
4 boneless, skinless chicken breast halves cut into bite sized pieces
1 medium onion, chopped
3T olive oil (spray works too)
2 garlic cloves, minced (less if you don't like garlic as much as me!)
1-26oz. can spaghetti sauce
1 c. chicken broth (omit if you are NOT freezing noodles uncooked)
2 c. rotini noodles (or something similar)
fresh basil, chiffonade cut
Parmesan cheese

Eating night of:  Cook pasta according to package directions. Drain. Set aside.  Saute chicken onion and garlic in olive oil until chicken is no longer pink. Stir in spaghetti sauce and drained pasta and toss to evenly coat.  Heat to boiling.  Top with fresh basil and Parmesan cheese.

To Freeze: Saute chicken, onion and garlic in olive oil until chicken is no longer pink.  Stir in spaghetti sauce and chicken broth. Heat just to boiling. Remove from heat. Stir in uncooked noodles. Allow to cool completely. Place in gallon freezer bag.  Label and freeze.
  To Serve: Thaw. Place in saucepan and heat to boiling.

Chicken Lo Mein

I found this recipe about 6 years ago in a favorite magazine. They've since changed the name of this magazine and I have yet to find any family favorites in it.  Sad.  Definitely. BUT for now, we get to continue enjoying this one over and over and over again!   Especially since it's so FAST & EASY to throw together!

 It tastes much lighter and healthier than your typical restaurant-style lo mein because it's cooked in less oil and the oil you do use is olive oil, so it's the good-for-you kind!  As you can see from the pictures it's filled with colorful yummy veggies which is always a plus!  With the veggies cooked to crisp-tender, your mouth doesn't do anything but water and hum during this whole meal for its undeniable goodness!  It's so satisfying on so many different levels.  Oh!  That brings me to my FAVORITE ingredient in this meal.  Sesame Oil.  This recipe introduced me to the beautiful world of nutty, flavorful, delicious sesame oil. I don't know about you, but my mouth has started to water.  YUM!!!  

{chicken lo mein}

   serves 6 

1 tablespoon cornstarch 

1 teaspoon ground ginger 

1/4 cup reduced-sodium soy sauce 

2 tablespoons chicken broth 

1-1/2 pounds boneless skinless chicken breast, thinly sliced 

1 teaspoon reduced-sodium chicken bouillon granules 

1/2 cup hot water 

6 ounces uncooked linguine (I use a whole package of the protein-packed kind)

1/2 pound medium fresh mushrooms, sliced 

1/4 pound fresh snow peas 

1 large sweet red pepper, julienned 

2 green onions, cut into 2-inch pieces 

2 tablespoons olive oil, divided

2 teaspoons sesame oil

In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. 

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. 

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. 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. 

Lemon Pasta

Almost a year ago, wow how time flies!, I was in a major cooking rut.  I didn't feel creative and didn't want to cook anything.  I posted a shout out to all you fellow blogger friends and received some incredible ideas.  Some have become staples in our dinner menu like the Pasta Caesar salad.  My kids request this one on a regular basis!  Well, the latest one we tried and fell in love with comes from Lindsay at Our Family Treat.

The marinade for the chicken has me a bit squeamish because it has cajun seasoning in it.  I've never been a big fan of it so I kept staring at this printed recipe telling myself that everything looked good, except the cajun seasoning part.  For some reason whenever I think of cajun seasoning I think of okra....and my gag reflexes try to take over.  Well, I sucked it up, found a seasoning mix recipe to make with what I had on hand at home already.  I wasn't about to go buy a whole bottle of it if I didn't like it.  Nope.  Wasn't going to do it.  BUT I have to tell you.  I REALLY REALLY REALLY liked the seasoning on the chicken!  Really!  I would even use the entire marinade recipe on just plain 'ol grilled chicken to serve aside a salad or grilled veggies, or something.  It would even be tasty on fish!


When you add the deliciously marinated and grilled chicken to a lightly lemony flavored pasta with a touch of parsley and green onion, well.  Let me be the first to tell you.  You can't lose with this one.  Delish!!!


{lemon pasta}
  from Our Family Treat
1 box of any type of pasta
½ cup olive oil
lemon zest from one lemon
Juice from one lemon
½ cup green onion-chopped
¼ cop fresh parsley-chopped
Salt and freshly ground pepper
about 3/4 cup of Parmesan cheese
     {marinade} 
      ½ c. olive oil
     1 clove garlic, minced
     2 T. Cajun seasoning (*recipe below)
     2 T. lemon juice
     2 T. minced parsley
     1 T. brown sugar
     1 T. soy sauce
     2 chicken breasts
-Marinate chicken in zip lock baggie for at least 3 hours. I always like to just pull my chicken out in the morning, mix it with the marinade and let it sit all day.
-While cooking your favorite type of pasta, grill up the chicken, and then chop it up.
-Drain pasta, add olive oil, lemon zest, lemon juice, parsley, green onion, salt and pepper, chicken and parmesean. Mix and serve!

{cajun seasoning mix}
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)

Stir together all ingredients until evenly blended. Store in an airtight container.

Swiss Chard and Sweet Pea Manicotti

Hold on to your seats people.  This recipe will take an interesting turn and end with creamy dreamy happiness.  Okay, okay.  In all seriousness, I found this recipe on the Food Network website because I got some swiss chard in my Bountiful Baskets Produce assortment one week a few months ago.  No, I didn't just make this recipe.  This comes from my archives aka...pictures and recipes I've forgotten about until now.

When I first saw the swiss chard, I was scared.  I won't lie.  I'd never tried it.  People were "saying things" about it that weren't too nice.  I decided to buck-up and find a recipe that looked and sounded good and use up this crazy ingredient.  What I found was this.  Swiss Chard and Sweet Pea Manicotti.  I am a forever changed woman.  No kidding.  Granted it's loaded with cheese cheese and more cheese, but it's not like I'm going to go buy swiss chard all the time and make this. We can definitely splurge once in a while with this one.  If you'd like to know more about swiss chard, go HERE.

If you're feeling in the mood for something fun and delicious and slightly different, then you're going to want to try out this recipe.  Don't let it intimidate you.  It really is VERY easy and kid-friendly.  I found all my ingredients at "Wal-martian", too.  See...EASY-PEAsey!!

{Recipe for Swiss Chard and Sweet Pea Manicotti}

Grilled Chicken Penne al Fresco

I recently splurged and bought myself a new kitchen gadget.  The Pampered Chef Deep Covered Baker.  I'm still experimenting with recipes to make in it and figuring out the conversion from oven to microwave so I've only tried 2 recipes so far.  The first one was a complete miss.  It was AWFUL!!!  This one, on the other hand, was FANTASTIC!!!! 

First there's the cherry tomatoes cooked with garlic to bursting, then smashed and cooked with chicken broth and noodles and seasonings.  Stir in the Grilled chicken, sliced with fresh basil and Parmesan cheese and you've got yourself a delicious dinner without heating up your house AND fast!  Seriously, anything is better with fresh basil from your garden and Parmesan cheese!  I was amazed at how well everything turned out cooking it all in the microwave...especially the noodles!!!!  Absolutely INCREDIBLE!!!

You don't have to have a baker like mine to make this delicious recipe.  Everything could easily be converted to stovetop directions, but for me...I'll continue with the microwave method.  Because I can.

{Recipe for Grilled Chicken Penne al Fresco}

Pasta Caesar Salad

A while back I was in a BIG cooking rut.  Yes, it happens and I really hate it.  I sent a request for help out to all of you and VIOLA!  I was inspired!  Thank you so much for all the help and inspiration.  It was much needed and so appreciated!

From that, came this recipe for Pasta Caesar Salad.  Erin from the Recipe Swap provided it and my family has LOVED it ever since!  My kids request it and eat each and every bite!  Seriously!!!   The best part, it's super easy!  15 minutes and dinner is ready.  Even though I love being in the kitchen baking and cooking speedy family dinners really are some of my favorites.


Pasta Caesar Salad
One head of Romaine Lettuce, shredded
1/2-full box bow-tie pasta(or favorite medium shaped pasta)
1 lb. chicken breasts, boneless skinless, grilled then sliced
Caesar Dressing, your favorite kind
Parmesan Cheese
Croutons (I omitted)

Cook pasta according to package directions, Drain.  In large bowl toss all ingredients together in a large bowl adding desired amount of dressing and cheese.  Serve immediately!

Rustic Italian Tortellini Soup

I think I'm in the mood for soups lately.  They all look and taste so delicious!  I file recipes away once I like them and forget to pull them back out until I've stuck myself in a rut like I was in last week.  Well, this one is a BIG winner!  A touch spicy, full of robust flavor and definitely qualifies for comfort food.  The best part is how fast and EASY it is to make and how incredible the flavor is in comparison.  You're going to love it!

Rustic Italian Tortellini Soup

3 Italian Turkey Sausage Links (4 oz. each), casings removed (I used the roasted red pepper chicken sausage links from Costco-1lb.)

1 medium onion, chopped

6 garlic cloves, minced

2 -14 1/2 oz cans chicken broth
1 3/4 c. water
1 can great northern beans, drained
1 -14 1/2 oz. can diced tomatoes, undrained
1 package (9oz.) refrigerated cheese tortellini
1 -6oz. package fresh baby spinach, coarsely chopped

2 1/4 tsp. minced fresh basil or 3/4 tsp dried.

1/4 tsp. pepper
Dash Crushed red pepper flakes
Shredded parmesan cheese, optional

Crumble (or thinly slice) sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth, water and tomatoes and bean. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, 5-8 minutes or until tortellini are tender, stirring occasionally. Add spinach, basil, pepper and pepper flakes; cook 2-3 min longer or until spinach is wilted. Serve with cheese if desired.

Serves 7.

Penne Pasta with Spicy Sausage & Cheesey Garlic Bread

Confession time. I'm a Food Network Junkie. Okay, there. I said it! Though, I don't think my confession to you all will help wean me off that channel any time soon.

My latest recipe I found while watching "Sandra's Money Saving Meals" on Sunday morning (recipe link below last photo). As she was making everything, I couldn't stop DROOLING! I also knew, that this was something that would win the heart (and somach) of my dear hubby...and it did...as well as the rest of my brood. We all scarfed this one down despite the heat from the red pepper flakes (I even used 1/2 of what it called for)! Thankfully, we LOVE spicy foods!

While we were enjoying this delicious meal, I couldn't help but observe how similar it was to something we would order at some fancy Italian restaurant. Well! NO more! This one makes restaurant night at home so do-able and even more affordable!

I don't know about you, but for us, what makes an italian meal come together is the bread. Whether it be a breadstick or a roll or a loaf. There's something about eating Italian that just screams for a bread side, like we really even need it with all the pasta carbs, right!?

Well, in the true spirit of our Italian Restaurant meal, I made a Cheesy Garlic Bread to go with our pasta. In Sandra's recipe, she says to get a store-bought loaf of garlic bread. I didn't. I have so many loaves of Cibatta bread waiting to be used in my freezer that what I did was make a garlic butter spread and then finish with the rest of Sandra's recipe directions.

No matter what you try, you will LOVE this! I know for certain, this meal will become a regular in our menu schedule!!!

Garlic Butter Spread
1/2 stick butter, at room temperature
4 cloves of garlic, or to taste (I LOVE garlic so I could probably have done even more!), grated

Combine well. Spread lightly on bread.



Penne Pasta with Spicy Sausage & Cheesy Garlic Bread Recipe