Lemon Chicken Orzo with Broccoli and Tomato

Ohhhhh....heyyyyyy! It's been... what? 8 months? Well, in those months life has gone on and I had basically decided I was done blogging. I "didn't have time" for this anymore and wasn't really passionate with the experience. However something changed and I'm back!

You see, I posted years ago about my experience with postpartum depression. To treat this I was placed on medication and this medicine led me to gain 30 pounds in the course of 3-4 months. I tried, desperately to lose the weight but couldn't. I then gave up and tried to accept that this was "just me" now. I tried hard to go off the medicine about a year ago but it was too soon. Two months ago I finally went off the medicine and am ready to tackle this weight that came with the medicine (and 15 pounds left over from my kids... so.... we've got a long trip ahead of us!) I rejoined Weight Watchers on December 8 and am down 8 pounds in three weeks! I've been making tons of great healthy recipes and really needed to start blogging again so I have a place to store them!

This recipe comes from Emily Bites, one of my all time favorites for WW recipes. I didn't modify her original recipe at all except to exchange asparagus for broccoli. I'm so excited to be back in the kitchen, back blogging, and back on the voyage of getting back to "me".

Source: Emily Bites

Makes 4 servings (1 1/2 cups per serving)- 6 Freestyle SP

INGREDIENTS:

4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon light butter (I used Land O’Lakes)
6 oz uncooked wheat orzo pasta
2 garlic cloves, minced
2 cups reduced sodium fat free chicken broth
1 cup fresh broccoli, chopped
3 tablespoons fresh lemon juice
1 cup halved grape tomatoes
Additional salt to taste

DIRECTIONS:

1- Combine the flour, garlic powder, pepper and salt in a small dish and stir to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake/massage it around until the chicken pieces are coated.
2- In a large saute pan, bring the oil over medium heat and then add the chicken. Stir to coat with the oil and then cook, stirring occasionally, until the chicken pieces are cooked through and begin to brown. Transfer the cooked chicken to a side plate and cover with aluminum foil to keep warm. Wipe out the inside of the skillet.
3- Place the skillet back over medium heat and add the butter. When the butter is melted, add the orzo to the pan and stir to coat. Spread the orzo across the surface of the pan and allow it to cook for 2 minutes until a few of the orzo pieces begin to brown. Add the garlic to the pan and stir. Allow to cook for another minute.
4- Add the chicken broth to the pan and bring it to a boil. Reduce the heat to low to simmer and cover the pan. Simmer covered for 4-5 minutes and then add the broccoli and tomatoes. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, with salt to taste. Stir together and then add the reserved chicken to the pan. Stir to combine and serve.

Chicken Ramen Bowl

Let me tell you, you guys are the absolute best. The BEST. When I posted on my blog's facebook page that I was coming back and about my struggles you were so supportive. It made my day! It also made me more accountable. Today was day 2 of me trying to cook more. As I was driving home from work (late... I have meetings on Tuesdays, got stuck at a broken train, detoured into stand-still traffic, you get the deal) I was so tempted to just throw a frozen pizza in the oven or grab takeout. Habits, particularly bad ones, are not easy to break. But... I didn't. And that my friends is a victory.

Evenings are hard for me. I get home with the kids around 4:30 (5:30 on Tuesdays) and my daughter is in bed by 6:30. That leaves me 1-2 hours to get both kids fed, bathed, etc. This time crunch has been one of the main reasons I've stopped cooking. By the time I unpack school bags, lunch boxes, art projects, and get the kids fed, I just am DONE. But I pushed through, and boy am I glad I did.

This was delicious. Better than I expected quite frankly. I didn't have many of the ingredients in the original recipe (that's what happens when you don't cook for a year!) so I made do with what I had and it was totally awesome. Best of all I got it on the table within 20 minutes. Woo hoo!

Source: Adapted from So Tasty So Yummy

Ingredients:
1/2 pound chicken breasts, cut into small pieces
1 tbsp olive oil
Salt and pepper
1 cup broccoli
1 bell pepper, sliced thin
2 packets of ramen noodles (I used the soup and just tossed the seasoning packet)
1 tsp corn starch
1/2 cup chicken broth
2 tbsp garlic teriyaki sauce
2 tsp rice wine vinegar

Directions:
1- In a skillet heat the oil. Season the chicken with salt and pepper. Cook until light brown and cooked through. Remove to a dish and cover.
2- Bring a pot of water to a boil. Add the broccoli for 2 minutes. Remove the broccoli with a slotted spoon (do NOT drain the water). Add the ramen to the water and boil for approximately 3 minutes.
3- Meanwhile, add the broccoli and peppers to the skillet. Sprinkle with corn starch and stir well. Add the broth, teriyaki sauce, and vinegar. Heat over medium heat.
4- Add the pasta and chicken back in to the sauce. Allow to heat and stir to coat the noodles.
5- Serve hot.

Creamy Skillet Ravioli

Is it just me or is your fridge full of half-used "stuff"? Half a jar of this sauce, half a bottle of that condiment, etc. It makes me nuts. Not nuts enough to be efficient and use them up, instead I often end up chucking jars that seem to have gone from good to questionable... but hey, nobody's perfect, 'm I right?

Growing up my favorite meal was ravioli with sauce. It's still pretty high up there but these days I tend to find it a bit boring. I threw this lil' number together in an effort to use up some of my half-used things (tomatoes and alfredo in this case) and mmmm was it a success. Landon, who eats approximately 1 food, said, "That smells DELICIOUS!" (He didn't taste it- but hey, we can't win them all...) Such an easy meal and it's so so yummy.

Source: Stephanie Cooks Original

Ingredients:
1/2 pint cherry tomatoes
1 tbsp olive oil
1.5 cups Alfredo sauce (about 1/2 a jar)
1/4 tsp garlic salt
1 package cheese ravioli
1/2 cup shredded mozzarella

Directions:
1- Preheat the oven to 350.
2- Place tomatoes in an oven-safe skillet. Drizzle oil over the top and set in the oven for about 25 minutes, until the tomatoes skin begins to wrinkle and the juices begin to run out.
3- Meanwhile, cook your ravioli according to package directions.
4- Using a potato masher mash the tomatoes, releasing their juices into the skillet.
5- Stir in the alfredo and the garlic salt, stir well.
6- Gently fold the ravioli into the sauce.
7- Top with the shredded mozzarella. Return to the oven for approximately 15 minutes, until the cheese melts and the sauce bubbles.

Chicken Fajita Pasta

No lies... I made this so long ago I'm not even sure if it was pre-Emmie or post-Emmie, but it's been a long time. I do remember that whenever I made it I sat there eating it and thinking, "Why don't I cook more often? Gosh, I miss the days when I cooked regularly!" It was just so delicious. John and I both love fajitas and love pasta so I knew it had to be a winner. And, if I'm being honest, anything with campanelle pasta peeks my interest because it's easily my favorite shape. Is that weird? I mean I know it all tastes the same, but some are just more enjoyable than others. But with that said, this is flavorful, slightly creamy, and delicious. Make it soon!

Source: Slightly adapted from Kevin and Amanda

Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning
1 cup diced onion (about 1/2 onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) pasta
½ teaspoon salt

Instructions
1- Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. 

2- When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.

3- Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. 

4- Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

5- In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. 

6-Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. 

Easy Penne Alla Vodka

Hi there. Still pregnant. Still hot. Still uncomfortable... still trying to cook meals. A whole lot of "still" going on around here. I'm not really in the mood to think of anything creative so I've been sticking to foods I know we love.

With that said, this pasta was one of the best things I've made in a long time. We are all fans of vodka sauce so I figured I'd try this and this is now my go-to sauce. We loved it. Typically when I make a sauce I try to cut back on the cream and the cheese to make it lighter, but this time I just threw caution to the wind and I think that's what made this so darn good. Cheese. And cream. Yum!

Source: Slightly adapted from So Tasty So Yummy

Ingredients:
1 pound penne pasta
1 tablespoon olive oil
1 tablespoon butter
1 shallot, diced
2 cloves garlic, minced
½ cup vodka
¼ teaspoon red pepper flakes
1 (14.5 ounce) can tomato sauce
1 cup heavy cream
½ teaspoon salt
1 cup grated Parmesan cheese, plus more for serving

Directions:

1- Prepare the pasta per package instructions, drain and set aside, reserving the pasta water. 

2- In a large skillet, heat the oil and butter over medium heat. Add the shallot and garlic, saute for 2 to 3 minutes, until the onion is soft. 

3- Add the vodka to the pan, bring to a simmer for 2 minutes more. Stir in the red pepper and tomatoes, bring to a simmer. 

4- Reduce the heat to low and stir in the cream and salt, once the mixture begins to bubble, stir in the Parmesan. 

5- Add the pasta and ½ cup of the reserved pasta water if the sauce needs thinning (mine didn't need thinning). Serve topped with additional Parmesan cheese.

Skillet Pesto Chicken Sacchetti

Can I tell you how nice it's been to get back in my kitchen? I've missed eating real food. It's so enjoyable to actually have food with flavor again! Soon enough baby girl will be here and I'll be back on a hiatus, I'm sure, but for now... loving it. With that said, I always rave about the Italian market in my town, but it's just so darn good. I took Landon there this week and figured I'd just buy some stuff that looked good and then go from there with dinners for the week. While there in their fresh pasta section I had to grab a package of the sacchetti. It just looked so darn good. I can't resist a good pasta purse.

This was delicious. Easy to make and full of flavor. Next time I'd add some red pepper flakes to the sauce to give it some heat but as-is it was delicious. A must try. If you can't find sacchetti you can use tortellini.

Source: Stephanie Cooks Original

Ingredients:
2 thin chicken breasts
1/2 cup pesto sauce
1 tsp olive oil
1 tbsp butter
1 clove garlic, minced
1 1/2 cups marinara sauce
2 tbsp pesto
1 package sacchetti (or tortellini)
1/2 cup mozzarella cheese
Parsley

Directions:
1- Dice the chicken into bite sized pieces. Toss with the pesto in a container or zipper bag and allow to marinade for at least an hour (up to overnight).
2- In an oven safe skillet heat the olive oil and butter. Add the garlic and stir until fragrent.
3- Add the chicken (leaving remaining marinade in the container) and cook until lightly browned and cooked through. Remove chicken and set aside.
4- Add the marinara and pesto to the skillet. Stir well and allow to heat together for 20 minutes.
5- Meanwhile, cook the pasta.
6- Strain the pasta and add to the skillet along with the chicken. Top with mozzarella.
7- Place under the broiler of the oven until cheese melts. Top with parsley. Serve hot.

Creamy Cajun Chicken Pasta

So... hi. I disappeared. Again. I'll be honest with you... food blogging has not been my thing this pregnancy. In fact, food hasn't been my thing. I'm not talking food aversions, it's more like... food... disinterest. I don't really have cravings or desires for anything. I just eat because I have to. WHO AM I?! Tomorrow is the last day of school and knowing that I will not be working all day has sparked my interest in the kitchen again. I have some old stuff to share with you, stuff I made a looooong time ago, and I am hoping to get busy in the kitchen in the next few weeks prepping for the impending birth of our daughter.

So this pasta. This isn't my first take on cajun chicken pasta, and it won't be my last. There's so many versions of this meal out there and I personally enjoy trying as many as I can. This one is creamy and delicious. We all enjoyed it (well, all except Landon, since he STILL doesn't eat pasta... weirdo!) and I can't wait to try it again.

Source: So Tasty So Yummy

Ingredients:
1 pound penne pasta
2 tablespoons butter, divided
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into strips
1 shallot, minced
2 garlic cloves, minced
½ cup Parmesan cheese, freshly shredded, plus more for garnish
2 ½ cups heavy cream
1 tablespoon Cajun seasoning, plus more for garnish
2 Roma tomatoes, diced

Directions:

1- Prepare the penne pasta per package directions.
2- In a large pan heat 1 tablespoon butter and 1 tablespoon of olive oil. Once the butter has melted into the oil, add the chicken and shallots; season well with salt & pepper and cook for 5 minutes until chicken is cooked through. Remove the chicken from the pan and cover it on a separate dish to keep it warm.
3- Place your remaining 1 tablespoon of butter and your garlic in the pan you removed the chicken from. Let the garlic sauté for about 1 minute, making sure it doesn't brown and burn. Add your heavy cream and when it comes to a light simmer, add your parmesan cheese and mix well. Season with salt, pepper and Cajun seasoning.
4- Add the drained pasta and toss it into the pan with the sauce. Stir in the chicken and tomatoes. Serve, topped with additional Parmesan.

Spring Spaghetti

A few weeks ago someone on an online forum I belong to asked what kind of sauce people associate with pasta primavera. To me pasta primavera is simple garlic and olive oil. I was shocked by the responses! It seems like this is something where everyone has a different opinion. One response that kept coming up was cream sauce. I have never had, nor made, pasta primavera with a cream sauce. However after heading it over and over I was really in the mood for a bowl of pasta with veggies and a cream sauce. I ended up making a cross between my usual primavera sauce and a cream sauce. The end result was delicious. It came together quickly and was perfect for my recent "I have no desire to cook" mood that occurs every evening!

Source: Stephanie Cooks Original

Ingredients:
1/2 pound spaghetti
4 tbsp olive oil, divided
2 cloves garlic
1 shallot, sliced
1 tomato, chopped
1 bell pepper, sliced thin
1 small squash, sliced into half moons
Salt and pepper
1/2 cup heavy cream
1/2 cup parmesan cheese

Directions:
1- In a large pot cook the pasta according to packaging directions.
2- Meanwhile, in a large skillet, add 1 tbsp olive oil, garlic, and shallot. Stir until fragrant.
3- Stir in the tomato, bell pepper, and squash. Allow to head over medium heat until the vegetables start to soften. Season with salt and pepper.
4- Remove the veggies. Add the 3 remaining tbsp of oil and the cream. Heat for 3-4 minutes over medium heat.
5- Add the parmesan cheese and return the veggies and cooked spaghetti to the skillet. Stir together. Serve hot.

Baked Fettucini Alfredo

I don't know if it's pregnancy brain, mommy brain, tired teacher brain, or a combo of the three, but I thought I shared this recipe with you already. I was going through my archives looking for it and didn't see it and almost fell off my chair. Because this, this recipe right here, is heavenly. Just look at that picture- the creamy sauce clinging to the delicately thick pasta. Ummmm... heaven. I don't know how I forgot it but here goes. I love that this cooks in the oven so I don't need to boil pasta in one pot, make sauce in another, etc. The lazy side of me was excited, as was the foodie side that enjoys a delicious home cooked meal. The process is easy but not quick- you are up and down stirring, but the oven does the work.  John and I loved it, Landon wouldn't try it (which is his usual response to pasta), and I call it a success.

Source: Slightly adapted from The Way to His Heart

Ingredients:

1 lb dry fettuccine, snapped in half
2 cups low-sodium chicken broth
1 1/2 cups water
1 Tbsp minced fresh garlic
Zest from 1 lemon
Juice from 1 lemon
1 tsp kosher salt
2 cups half and half
2 cups grated pecorino romano, plus an additional 1/3 cup, seperated
1 tsp black pepper
1/2 cup bread crumbs
1 tbsp dried parsley

Directions:

1- Pre-heat oven to 400 F.
2- Combine the pasta and then next 6 ingredients up to salt in a 9 x 13-inch baking dish. Cover with tin foil and bake for 20 minutes. Uncover dish and stir the pasta with a fork, cover and bake for another 20 minutes.
3- While the pasta is cooking, in a small bowl stir together the 1/3 cup cheese, bread crumbs, and parsley. Set aside.
4- Stir in the half and half, 2 cups cheese, and pepper. Cover with foil and bake for 15 minutes.
5- Remove the foil, stir the casserole and sprinkle the cheese mixture you made for the topping over the top of the casserole. Bake, uncovered for 10 minutes or until the topping is golden brown.

Weeknight Tomato Balsamic Spaghetti

I've been going through spurts with my cooking lately. Some weeks I'm full of energy and whipping up meals, bothering to set up my lighting so I can take a decent picture, and enjoying myself in the kitchen. Other weeks I'm exhausted from being (almost) halfway through my pregnancy, parenting a 3 year old, and teaching 5th graders. Those weeks I rely on meals that "cook themselves" and this is one of them. As you can see I didn't even bother to set up my lighting- hence the picture being pretty meh... I literally held my bowl in one hand, snapped a picture with the other, then sat on the couch and ate this. So.. yeah. Some weeks are rough.

This pasta is so amazingly easy to make. The end result is very flavorful but the effort going in is minimal. John and I both loved this. I loved it so much I'm making it again this week. The week may not have even begun, but I can already tell it's going to be a barely-cooking week.

Source: Stephanie Cooks Original

Ingredients:
1 pint cherry tomatoes
1 tsp olive oil
Garlic salt
Pepper
3 tbsp good quality balsamic vinegar
3/4 cup light cream
1/2 pound spaghetti, cooked

Directions:
1- Preheat the oven to 400.
2- In a small oven safe baking dish toss the tomatoes with the oil. Season with garlic salt and pepper.
3- Bake for 25-30 minutes, until the tomatoes start to burst apart.
4- Carefully mash the tomatoes, breaking them apart and releasing their juices. Add the balsamic vinegar and stir well. Transfer the mixture to skillet.
5- Over low heat combine the tomato mixture with the cream. Cook over low heat for 5 minutes.
6- Add the cooked spaghetti, stir well. Allow to cook over low heat 2 minutes until the sauce coats the pasta.
7- Top with dried parsley and parmesan, if desired.

Lemon Orzo Soup

It's so cold in the Northeast right now. I really can't complain because Buffalo is under 6 feet of snow with more coming, and I've yet to see a flake this year, but none the less we're all freezing here! When it's freezing one of my favorite things to eat is soup. If I'm being honest I really like to eat soup because I REALLY like to serve it with crusty warm bread. To me there is no substitute for a good loaf of bread with soup.

I made this recently and it was a total hit. John and I loved it and my mom ate the leftovers and also was singing its praises. The lemon flavor really came through which is important to me if I want a lemony soup. I've made lemon noodle soups before and they were ok, but this one nailed it. It was obvious but not overpowering. I can't say enough about how much we enjoyed this soup. I predict this will be a staple this fall/winter!

Source: Stephanie Cooks Original

Ingredients:
2 tbsp butter (divided)
3/4 cup orzo
1 small onion, chopped small
1 cup carrots, cut into coins
3 cloves garlic, minced
4 cups chicken broth
1 tbsp dried parsley
Garlic Salt
Pepper
1 lemon

Directions:
1- In a large pot, melt one tbsp butter and add the orzo. Stir frequently until lightly browned. Then remove the orzo from the pot and set aside.
3- Melt the other tbsp of butter. Add the onion and carrots and cook for about 5-7 minutes, until soft. Add the garlic and stir well, about 2-3 minutes.
4- Add the chicken broth and bring to a boil.
5- Add the orzo and the juice of one lemon to the pot. Season with  parsley, garlic salt, and pepper to taste. Cook on medium/low until the orzo is cooked and the veggies are soft, about 15 minutes.

Lemon Parmesan Tortellini

Once upon a time I didn't like cream sauces. I thought they were gross, globby, and too heavy. I still often feel that when it comes to cream sauces that you get at restaurants, but I have found the perfect balance for a homemade cream sauce: 1 part chicken broth:1 part cream. For me this prevents the "globby" texture but keeps the deliciously rich and velvety flavor. Once I discovered that I started making way more cream sauces at home, so perhaps this isn't the best thing I ever discovered, but it is one of the more delicious revelations.

This pasta was delicious. I lightly sauced it, as you can see from the picture, but the sauce had enough flavor that it didn't need to be heavily coated. This is one of the recipes I will make over and over again.

Source: Stephanie Cooks Original

Ingredients:
1 tsp olive oil
2 cloves garlic
1 cup chicken broth
1 cup light cream
1 lemon, juiced and zested
1 tsp Italian seasoning
1 cup fresh parmesan cheese, grated (not the white powder- fresh cheese only)
Basil leaves, torn
1 pound tortellini (fresh is best)

Directions:
1- In a skillet heat the oil and garlic for about 3 minutes. Add the broth and heat over a high heat, about 5-7 minutes. Add the cream, juice of 1 lemon, 1 tsp lemon zest, Italian seasonings, and heat over medium heat 10 minutes.
2- Meanwhile, cook the tortellini per packaging directions.
3- Add the parmesan cheese to the sauce, stir well. Allow the cheese to melt into the sauce.
4- Add the cooked tortellini to the sauce. Toss.
5- Serve with basil leaves, if desired.

Balsamic Chicken and Pasta

If you've been reading my blog for any period of time you know there's two things you can always count on me for: pasta recipes and chicken recipes. Chicken AND pasta in one recipe is another pretty likely candidate. I know what works for me and I stick to it, ok?

This dinner was one of those "I have some of this...and a bit of that... and a little bit of this..." type meals. I start off with a general idea (balsamic chicken) and go from there. We really enjoyed this. The balsamic flavor was subtle so if you like a stronger balsamic kick to your meals I'd up it, but only add an extra tablespoon and taste it, then more and taste it, etc. You can always add more but you can't take away some and too much balsamic can be a very strong taste to mask!

Source: Stephanie Cooks Original

Ingredients:
1/2 pound chicken breast, cut into 1" pieces
Garlic salt and pepper
1 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
2 tbsp balsamic vinegar
3/4 cup heavy cream
1 diced tomato
1 tbsp dried parsley
1/2 pound penne pasta

Directions:
1- Season chicken with garlic salt and pepper, until well seasoned on all sides.
2- Heat oil in a large non-stick skillet. Add the garlic and stir for about 1 minute.
3- Add the chicken to the pan and allow to brown on one side. Flip, allowing to brown on the other side. Cook 2-3 minutes.
4- Remove the chicken from the pan and cover.
5- Add the broth and cook over high heat for about 4 minutes, scraping up the bottom of the pan.
6- Add the balsamic vinegar and cream. Stir well. Add the tomato and parsley. Turn the heat down low and cook for about 10 minutes, stirring frequently.
7- Meanwhile, cook the pasta according to package directions.
8- Add the chicken back into the sauce and allow to heat through.
9- Add the hot pasta to the skillet, stirring until well coated. Serve hot. Sprinkle with parmesan cheese and fresh basil if desired.

Chicken Caesar Pasta Salad

Heyyyyy... remember me? This month has been crazy so far! I traveled to Boston by myself for a conference and had so much fun exploring on my own. I never expected to enjoy the experience but I really did! I also taught a PD class for my district, have been going to the beach/splash grounds/and parks with my son, and just really enjoying summer. With that said, I have thought of you guys here often, but didn't take the time to really come and update. I apologize! I do have so many yummy things to share so I will be here more!

This salad was a list minute idea. We were going to dinner at my sister's house but didn't decide to do this until close to 4, I hadn't bought anything in preparation of making a side dish to share, and decided to just use what I had. It ended up being quite good! It wasn't an original idea, I had seen this somewhere online but couldn't find the recipe so I ended up just winging it. It came out pretty good! A nice easy side dish or meal for the summer!

Ingredients:
1 head of romaine lettuce
1 tomato
1 carrot
1 cup chopped grilled or rotisserie chicken
2 cups cooked pasta (any shape)
1/2 cup shredded parmesan cheese
Caesar dressing, to taste

Directions:
1- Toss all of the ingredients above together in a large bowl. Add the dressing slowly and toss until lightly coated. Serve immediately.

Chicken Fra Diavolo

When I started blogging I followed two blogs very closely- ...and a Cookie for Dessert and Lauren's Kitchen. They were both local girls who cooked food very similar to what I enjoyed, so I read along and decided, "Hey, I bet I could blog like they do!" Thanks to the two of them I began this little ol' piece of the internet right here. They have both since stopped blogging (grrrr) but somewhere along the line I was fortunate enough to meet them in person and go from just internet stalking them to being their friend in real life. We get together several times a year for dinner and always go to the same place. Last time I was there I got chicken fra diavolo and was obsessed. It was so spicy and creamy, but not heavy. I loved it so much that I felt I needed to make it again- immediately. I ended up making it a week later and I'll tell you... my remake was pretty close! John and I both greatly enjoyed this dinner. I think this is one of those meals I will make again...and again... and again!

Source: Inspired by Brio

Ingredients:
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 cups tomato sauce
1/2 cup heavy cream
Green onion, sliced
1/2 pound campanelle pasta (or any tube pasta)
1/2 pound grilled chicken (mine was marinaded in lemon juice and Italian seasonings), sliced

Directions:
1- In a large skillet heat the oil. Add the garlic and red pepper flakes, cooking until fragrant, 3-4 minutes.
2- Add the tomato sauce and allow to cook over a low heat for about 15 minutes.
3- Meanwhile, cook the pasta according to packaging directions.
4- Stir in the cream and cook an additional 10 minutes over medium/low heat.
5- Toss in the cooked pasta and grilled chicken. Allow to heat altogether for about 5 minutes.
6- Top with sliced green onion. Serve hot.

Caprese Macaroni and Cheese

You guysssss.... I am in love with this pasta. I mean, yes, I've had cheesy pasta before, and I've had tomatoes and basil, so this shouldn't be so revolutionary but it is. It really, really, really is. Maybe it's because I went into it with low expectations, unsure of how mozzarella cheese would fair in mac and cheese, but low and behold it rocked. I made this to go with grilled chicken and it just stole the show. Sometimes when I make something I love I sit there praising myself and begin to feel I should work on being a bit more humble, but sometimes I think my praise is totally warranted and I should keep on keepin' on.

It's only mid-June so summer is just arriving and I am insisting that you make this at some point this summer. You'll thank me for it! Plus, it gives you an excuse to eat a heavy pasta dish mid-summer. I mean, what more do you need in life?

Source: Stephanie Cooks Original

Ingredients:
1/2 pound elbows
2 tbsp butter
2 cloves garlic
1 tbsp flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup chicken broth
1 tsp garlic salt
Black pepper
1 1/2 cups mozzarella cheese, shredded
1 cup diced tomatoes
1/2 cup torn basil

Directions:
1- Cook elbows according to package directions.
2- In a large sauce pot melt the butter and garlic, stirring well. Add the flour, mixing, until a paste forms.
3- Slowly pour in the milk, cream, broth, garlic salt, and black pepper. Bring to a low, slow, boil.
4- Stir in mozzarella cheese and stir until melted.
5- Add the cooked elbows, stirring, until covered in cheese sauce.
6- Top pasta with diced tomatoes and basil.

Summer Vegetable Ravioli

A couple weeks ago we took Landon to Sesame Place and came back exhausted. I mean... really, really, really, exhausted. I considered ordering in but it had been a weekend full of eating out and I was really craving a home cooked meal. As I posted in my last post with the summer veggie enchiladas, I always have zucchini and tomatoes lying around once May hits. From May-August, you can pretty much always find these two items in my house! I whipped up this dish and was so pleased with the end results. Landon (as expected) refused to try it since it contained everything he loathes in this world (pasta and vegetables) but that's ok... it left more for John and I! This was very lightly sauced, which is what I wanted. If you want a saucier dish I'd double the chicken broth and tomato sauce.

Source: Stephanie Cooks Original

Ingredients:
1 pound spinach and cheese ravioli

1 small zucchini, sliced into half moons

1 tbsp butter

2 cloves garlic

1 tsp Italian seasonings

1/2 cup grape tomatoes, sliced in half

1/3 cup chicken broth

1/3 cup tomato sauce

1/4 cup parmesan cheese

Basil

Directions:

1- Cook the ravioli according to packaging directions.

2- Meanwhile, in a large skillet heat the butter and garlic. Add the zucchini and cook 5 minutes, stirring often. Add the Italian seasonings, tomatoes, broth, and tomato sauce. Cook 10 minutes over very low heat.

3- Stir in the cooked ravioli and top with the parmesan cheese and basil, to taste.

Farfalle with Roasted Vegetables and Crispy Chicken

I don't know what's up with me lately but cooking has become more of a chore and less of a hobby. It's sad, because I really *love* cooking. However life has gotten crazy. There's the usual stuff (my job, my son) then the "extra" stuff (social things, my new County Teacher of the Year role, etc.) I feel like I'm a hamster on a wheel at all times. So some thing has to give... and often it's dinner. I cook nightly, but sometimes it's nothing to blog about (hello buttered noodles and frozen veggies!) This meal was a last ditch effort to eat a real meal, but keep it simple. And honestly, it was a total success. I wasn't sure about the breaded chicken in it, thinking the breading might get soggy, but it was totally delicious.

Source: Stephanie Cooks Original

Ingredients:
1 pint cherry tomatoes
1 zucchini, diced into half moons
1 tsp olive oil
Garlic salt/pepper
5 frozen chicken tenders (or equivalent of homemade)
1/2 pound bow tie pasta
1 tbsp balsamic vinegar
1/2 cup light cream
1/3 cup basil leaves, torn

Directions:
1- Preheat the oven to 425. In an oven safe dish combine the tomatoes, zucchini, oil, garlic salt and pepper. Roast for about 20 minutes.
2- Cook the frozen chicken tenders according to packaging directions.
3- Meanwhile, cook the pasta.
4- Remove the tomatoes/zucchini mixture and break the tomatoes up using a potato masher (be careful- the tomato juices are hot).
5- Transfer the mixture, and all juices, to a saucepan. Add the balsamic and cream. Heat over low heat.
6- Add the pasta and chicken, stirring gently until everything is covered in sauce. Top with basil. Serve hot.

Grilled Chicken and Roasted Tomato Lemon Pasta

It's Cinco de Mayo! So... if I was a good blogger, I'd be sharing enchiladas, or queso, or really anything Mexican inspired. But I'm the worst at keeping track of these things, so instead I'm sharing pasta. YAY! How festive!! Forgive. I know you keep coming back for something, and it's just not my ability to blog appropriate foods on the appropriate holidays.

I love roasting tomatoes and I've told you that about 10,000 times in the past. So we won't go down that path again (although I could... I could tell you how I love watching the skin char and split, or how the juice pops out when you smush them... but I won't. Not now. Maybe later.) This dinner was born from necessity. Oh you know... the "it's dinner time and I need to eat and I have to pull it together and I don't know what I want and there's all these almost-used-up foods and I could order a pizza and I shouldn't but I could and...." Ya know. That. So I threw this together using what I had and it was delicious! I used some grilled chicken I had left from a previous meal which made this even easier, but all together this is a fast and delicious dinner! Can't beat that.

Source: Stephanie Cooks Original

Ingredients:
1 pint cherry tomatoes
1 tsp olive oil
Garlic salt
2 chicken breasts, grilled (mine were marinaded in lemon with a hint of honey)
1 tbsp butter
2 cloves garlic
1 tbsp flour
1 cup chicken broth
1 lemon, juiced
1/2 cup light cream
1/2 pound pasta

Directions:
1- Preheat the oven to 425. Put the cherry tomatoes in an oven safe dish. Drizzle with oil and season with garlic salt. Bake 25-30 minutes, or until the skin splits and the tomatoes are bursting.
2- Meanwhile, slice your grilled chicken and keep warm. Cook pasta according to packaging directions.
3- In a skillet melt the butter. Add the garlic and stir frequently, until fragrant. Add flour and stir until a paste forms.
4- Add the chicken broth and cook over a medium-high heat until broth thickens. Add lemon juice and cream.
5- Remove tomatoes from the oven. Smash with a potato masher. Add the tomatoes and their juices to the sauce and allow to cook over low heat for 5 minutes. Season with salt and pepper.
6- Stir in the pasta and chicken. Heat over medium heat for 5 minutes, until everything is hot. Serve with parmesan cheese.

Chicken Picasso

When I stumbled upon this recipe I knew instantly I needed to make it. The cast of characters are everything I like in this world. Chicken? Bell peppers? Cheese?! C'mon. I love chicken cacciatore and this reminded me of it, only with cheese, so I figured it was a must-make. Totally delicious. John and I were huge fans. The leftovers reheated beautifully. I made half of the recipe below and had enough for us for dinner and lunch fro John the following day. 

Source: Slightly adapted from So Tasty So Yummy

Ingredients:

3 bell peppers
4 boneless skinless chicken breasts
3 tablespoons butter
1 medium onion, sliced
2-3 cloves garlic, minced
½ cup chicken broth
1 (14 oz.) can diced tomatoes
1 teaspoon Italian seasoning
1 cup light cream
Salt & pepper, to taste
1 cup grated mozzarella
1 pound linguine, or pasta of your choice

Directions:
1- Preheat the oven to 400 degrees. Seed the bell peppers and cut them into rings. Season the chicken with salt and pepper.

2- In a large oven safe Dutch oven, melt the butter over medium-high heat. Lightly brown the chicken on both sides and remove to a plate. 

3- Add the onions to the pan and cook until soft, about 5 minutes. Arrange the onions over the chicken. Add the bell peppers to the pan and cook until just tender, about 3 minutes. 

4-Arrange the peppers over the chicken and onions. Add the garlic to the sauté pan and cook for 30 seconds.
5- Deglaze the pan with the chicken broth, scraping any browned bits on the bottom. Pour the diced tomatoes, Italian seasoning and cream into the sauté pan with the garlic and broth; season with salt and pepper. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. 

6- Nestle the chicken into the sauce and put the bell peppers and onions over top. Cover the pan with a lid and bake for 20 to 25 minutes in the preheated oven. 

7- Remove the chicken from oven and uncover. Sprinkle with cheese and return chicken to oven, uncovered, for another 10 to 15 minutes, until cheese is golden brown and chicken is cooked through. Serve with pasta.