Chicken Dill Pasta

Source: Adapted from recipe at parents dot com

Time: 15 mins
Servings: 4

Ingredients:
Dressing
3 T white vinegar
2 T light mayo
1 T honey
1/4 t salt
1/4 t black pepper
1/4 c olive oil
a few shakes of dried dill

Pasta
8 oz rotini, farfalle or other pasta of choice
1.5-2 cups cooked, shredded chicken
1 tomato, chopped
1 cup peas, cooked
1/2 c feta cheese, crumbled

Directions:
Dressing: Whisk together all ingredients and set aside.
Pasta: Cook pasta according to box. Combine pasta, chicken, tomato, peas and feta. Drizzle with dressing and toss to combine.

Verdict:
I really liked this. Dave thought it was ok. Allison didn't like it. But since I really liked it and I'm that one that cooks, we'll have it again!

Asian Glazed Chicken

Source: Skinnytaste dot com

Servings: 4 • Serving Size: 2 pieces • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Total time: 30 minutes

Ingredients:
8 boneless skinless chicken thighs - about 2 lbs
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Verdict:
This was really good. Dave said it was a little salty, but Allison and I thought it was yummy. Maybe next time i'd cut down on the soy sauce a litte - but probably not. This makes enough glaze to even use 10-12 thighs if you want leftovers. And bonus, it used all stuff I already had in the pantry, all I had to do was buy the chicken.

Roasted Red Pepper Chicken

Source: running mama blog


Servings: 2-4 depending on amount of chicken
Time: 15 minutes + 1 hour or more for marinating


Ingredients:
Thin Chicken breast fillets
Italian dressing/marinade (I used Kraft Sun Dried Tomato vinaigrette)
Jar of Roasted Red Peppers
Italian Cheese Blend


Directions:
Place chicken in ziploc bag and cover with dressing. Refrigerate and marinate for at least 1 hour.
Grill chicken until done.
While still on the grill, top with roasted red pepper slice and cheese. Cook until cheese is melted.


Verdict:
So easy and so yummy! A great summer chicken recipe. Definitely a keeper!

Chicken Curry in a Hurry

Source: Real Simple

Servings: 4
Total Time: 20 minutes if chicken is already cut, longer if you have to cut chicken


Ingredients
1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
2 cups meat from rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions
1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Verdict
This was really good and super easy. Allison didn't care much for it but she's getting pickier these days, and anything remotely spicey she doesn't go for. This wasn't too spicey for us.

BBQ-Glazed Salmon with Green Beans & Corn

Source: Real Simple

Servings: 4
Total Time: 25 mins

Ingredients
1 tablespoon olive oil
3/4 pound green beans, cut into 1 1⁄2-inch lengths
4 scallions, white and green parts separated and thinly sliced
kosher salt and black pepper
1 cup frozen corn
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1/4 cup barbecue sauce
1/4 cup torn fresh basil leaves

Directions
1. Set an oven rack in the highest position and heat oven to 500° F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the green beans, scallion whites, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing frequently, until the green beans begin to soften, 5 to 7 minutes.
4. Add the corn and cook, tossing frequently, until the vegetables are tender, 3 to 4 minutes more.
5. Fold in the scallion greens.

Meanwhile, place the salmon on a foil-lined baking sheet and season with ¼ teaspoon each salt and pepper. Dividing evenly, brush with the barbecue sauce. Bake until cooked through, 8 to 12 minutes.
Serve the salmon with the vegetables and sprinkle with the basil.

Verdict

This is a really easy salmon recipe that doesn't require marinating, which is always nice for those busy weekday meals when you don't have time to marinate.

Gnocchi with Sausage & Spinach

Source: delish-blog dot com

Servings: 4
Total Time: 25 mins

Ingredients
2 9-ounce packages refrigerated gnocchi (or a 17.5-ounce package shelf-stable gnocchi)
1/2 medium yellow onion, finely chopped
2-3 Italian sausages (~1/4-1/2 lb), casings removed
2 cloves garlic, finely chopped
6-ounces baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan

Directions
1. Cook the gnocchi according to directions, reserving 1/4 cup of the cooking liquid.
2. Meanwhile, heat sausage in a large skillet over medium heat, crumbling with a spoon until browned, 5-7 minutes.
3. Add the onion & garlic and cook until softened, about 5 minutes.
4. Add the spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss

Verdict
We really like this one. Dave is a huge fan and it's super quick and easy.

Baked Chicken with Onions, Potatoes, Garlic & Thyme

Source: Everyday Food Magazine
Servings: 4
Prep Time: 10 minutes Cook Time: 50 minutes

Ingredients:
1 whole chicken (3-3.5 lbs) cut into 8 pieces (i buy the already cut up chicken)
1 lb white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra virgin olive oil
2 T balsamic vinegar
Coarse salt and pepper

Directions: 1.
Preheat oven to 450 degrees. Arrange chicken, potatoes, onions, garlic, thyme and lemon in a 12x16 roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season liberally with salt and pepper. 2. Turn chicken skin side up and roast for 50 minutes, until chicken is browned and cooked through.

Verdict:
This was delicious and so super easy, it made it even better. This taste like a home cooked meal that someone spent hours in the kitchen making. Bonus is everything is in one pot, so less to clean up. This recipe reminded me that we really should have baked chicken more often. Oh, and Allison even LOVED this!

Pierogie Bake

Source: stepahniecooks.blogspot.com

Servings: 2 servings

Total Time: 30 minutes - shorter if you don't burn the bacon the first time

Ingredients:
1 (16 oz) package frozen potato and onion pierogies
2 slices center-cut bacon, chopped
2 garlic cloves,
minced 1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray

Directions:
1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot

Verdict:
This was really really good. We all enjoyed it. It would also make a really good side dish. So as my total time stated, I burnt the bacon the first time. So the second time I cooked the bacon for a few minutes in the pan and then finished it up in the microwave. That way I could get the grease from the bacon to move on to step 4 and my bacon would be cooked perfectly. Also, if serving as a main course again, I'll double the recipe. I'll definitely make this one again.

Oh, and I didn't have green onions on hand, so I used dried scallions instead.

Crock Pot Asian Beef and Noodles

Source: stephaniecooks.blogspot.com

Serves: 8 servings Total time: 5 mins prep and 9-10 hours cook time

Ingredients:

1 (16 ounce) package frozen stir fry vegetables 2 pounds beef stew meat, cut into 1" cubes 1 (12 oz) bottle reduced sodium stir fry sauce, any flavor 3/4 cup chicken or beef broth (low sodium) 1/4 teaspoon crushed red pepper 2 (3 oz) packages Ramen noodles, broken 1/4 cup green onions, chopped

Direction: Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with meat. In a medium bowl, mix stir fry sauce, broth and red pepper. Pour over meat and vegetables in slow cooker.

Cover and cook on low for 9-10 hours or high for 4.5-5 hours (I recommend low, it will help to break the meat down more).

At the end of the cooking time, discard spice packets from ramen noodles. Stir noodles and green onions into meat mixture. Cover and let stand 10 minutes. Stir before serving.

Verdict: While this didn't look all that appetizing (and my cell phone picture of it probably doesn't help matters), it was actually pretty good. Allison really liked it and it was a nice change of pace from the soupy type stuff you usually make in a crock pot. Plus it takes less than 5 minutes to throw together in the morning, especially if you get the stew meat that is already cut into cubes. I'll definitely make this one again.

Watermelon Margaritas

Source: Everyday Food Magazine

Serves: 4 (or 2 if you want a good buzz)
Total time: 15 minutes

In a small saucepan, bring 1/2 cup sugar, 1/2 cup water and 3 wide strips orange zest to a boil. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool.

In a blender combine 12 ounces fresh watermelon cubes (about 2 cups) until smooth. Strain through a fine-mesh sieve, into a pitcher. You should have about 1 cup of juice.

Stir in syrup, 1/4 cup fresh lime juice (from about 3 limes) and 3/4 cup white or silver tequila.

Fill salt-rimmed glass with ice, then pour margarita mixture over top.

Verdict: This is fan-freaking-tastic. It's like a slice of summer with a nice side of tequila. Obviously I made these last summer (since it's winter now and I'm pregnant) but I couldn't stop thinking about them, dug up the picture I had taken back when I made them last year, and decided to blog about it. Luckily this baby is coming in June, so I'll have to rest of the summer to partake in these gems.

Sweet and Spicy Salmon with Pineapple

Source: Everyday Food Magazine

Serves: 4
Total Time: 25 minutes

Ingredients:
1 cup long-grain white rice
1/4 cup pure maple syrup
1/4 teaspoon cayenne pepper
1 lb skinless salmon fillet, cut into 4 pieces
coarse salt and ground pepper
whole pineapple, peeled, cored and cut into rings about an inch thick
1/4 cup chopped cilantro

Directions:
1. Heat broiler with rack in top position.

2. Cook rice according to package instructions.

3. Meanwhile, in a small bowl mix together maple syrup and cayenne pepper. Arrange salmon and pineapple on a rimmed baking sheet sprayed with cooking spray. Brush with half the maple syrup glaze. Broil until salmon is cooked through, 8 to 11 minutes, brushing salmon and pineapple with remaining glaze halfway through.

4. Add cilantro to rice and fluff with fork.

5. Serve rice with salmon and pineapple.

Verdict: This was super good. Allison loved the pineapple and rice and even ate a few bites of the fish. And it was really fast, with only a few ingredients. The thing that took the longest was cutting the fresh pineapple, but I bet this could even be made with canned pineapple rings.

Nutrition (per serv): 426 cal; 9 g fat (1g sat); 29 g protein; 58 g carbs; 1 g fiber

Spring-vegetable couscous with chicken

Source: Everyday Food Magazine

Servings: 4
Total Time: 25 minutes (shorter if chicken is already cut into pieces)

Ingredients:
3 T butter
4 scallions, white and green parts separated and thinly sliced
2 wide strips lemon zest, plus 1 T lemon juice

1 lb asparagus, trimmed and cut into 1/2-inch pieces

1/2 cup frozen peas
1 cup couscous
leg and thigh meat from 1 rotisserie chicken, cut into bite sized pieces
2 T chopped fresh parsley
coarse salt and pepper

Directions:
1. In a medium saucepan, melt butter over med-high heat. Add scallion white and cook about 3 minutes or until softened. Add lemon zest and 1.25 cup water and season with salt and pepper. Cover pan and bring to a boil.

2. Add asparagus and peas. Return to a boil and stir in couscous.

3. Add chicken and remove from heat. Cover and let stand for 7 minutes.

4. Add lemon juice and parsley, season with salt and pepper. Fluff with fork and serve.

Verdict: Quick and easy and a great way to get Dave to eat more veggies. He's a big fan of this one. I usually get a whole rotisserie chicken and use half for this recipe (the dark meat) and freeze the white meat cut up for another recipe.

Nutrition (per serv): 377 cal; 13 g fat (6.6 sat); 22.2 g prot; 42 g carbs; 5.8 g fiber

Pasta Carbonara

Source: Real Simple magazine

Notes: It calls to serve it with 4 Italian sausage links (about 1 lb), but we'd already had sausage this week so I microwaved some bacon and cut it up and added it to the pasta. This could definitely be served with any type of meat you wanted added.

Servings: 4 small servings

Total Time: 25 minutes

Ingredients:

8 oz pappardelle (or fettuccine, but papparedelle really makes this good)

1 cup frozen peas

2 large egg yolks

1/2 cup half and half

1/2 cup grated Parmesan cheese plus more for serving

Kosher salt

black pepper

Choice of meat: 4 Italian sausage links or 5 slices of bacon or other

Directions:

* Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and peas, and return them to the pot.

* Meanwhile, cook whatever meat you plan on using. If sausage, heat in a little oil over medium heat for 8-10 minutes. We microwaved 5 slices of bacon, then cut into pieces.

*In a medium bow, whisk together the egg yolks, half and half, Parmesan cheese, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

*Add egg mixture and reserved cooking water to the pasta and peas. Cook over low heat, tossing gently, until the sauce is slightly thickened and coats the pasta

*Serve with meat and additional cheese.

Verdict: This was great! And super fast and easy. A great weekday meal. Dave, who is a big carbonara fan, really liked it. Allison was also a big fan of it and ate well. This will definitely be added into the rotation.

Chicken Adobo with Bok Choy

Source: Real Simple Magazine

Servings: 4 servings - made dinner for 1 night and froze the rest for another dinner

Hands-on time: 10 minutes

Cooking time: 7-8 hours

Ingredients:

2 medium onions, sliced

4 garlic cloves, smashed

1/3 cup apple cider vinegar

1/3 cup low sodium soy sauce

1 Tablespoon brown sugar

1 bay leaf

black pepper

8 skinless, bone-in chicken thighs (about 1.75 lbs)

2 teaspoons paprika

1 large head bok choy, cut into 1 inch strips

2 scallions, thinly sliced

1 cup white rice

Directions:

*In a 5- 60 6-quart crock pot, combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and 1/4 teaspoon pepper.

*Place chicken on top and sprinkle with paprika. (Note, i could only find skin on, bone-in thighs, so i removed the skin before putting in the crock pot)

*Cook, covered on low for 7-8 hours or high for 4-5 hours, until the chicken and onions are tender

*Twenty minutes before serving, cook the rice according to package directions

*Ten minutes before serving, if the crock pot is on low, turn it to high. Gently fold the bok choy into the chicken, cook covered until tender, about 5 minutes.

*Serve with the rice and sprinkle with scallions.

Verdict:

This was really good. Definitely one of my favorite crock pot chicken recipes so far. Everyone gobbled this up. And bonus that it makes enough to freeze for another meal.

Creamy Taco Mac

Source: Delish-Food Blog

Servings: 4 big ones

Total Time: 25 minutes

Ingredients:

1.25 lbs ground turkey

8 oz dry pasta + 1 cup reserved cooking water

1 can (14.5 oz) petite diced tomatoes

1 package taco seasoning (4 T)

3 oz light cream cheese

1/2 cup light sour cream

salt & pepper

grated cheddar cheese

Directions:

*Bring a large pot of salted water to boil. Cook pasta according to package directions. Reserve one cup of water.

*Meanwhile, brown ground turkey until no longer pink.

*Add taco seasoning and tomatoes. Simmer over low heat for 5 minutes.

*Add cooked pasta, reserved water, cream cheese and sour cream. Stir well and simmer for an additonal 3 minutes until cheese is melty and well blended in. Season with salt and pepper to taste.

*Top off with cheddar cheese to serve for extra cheesey goodness.

Verdict:

This was a really good, healthier take on hamburger helper, and just as easy. Plus it didn't taste like it came from a box like hamburger helper does. Plus it's got all the things that Allison likes, meat, pasta and cheese. Yum!