2 cans canellini beans, rinsed and drained
2 8oz cans tomato sauce
2 tbsp wozzy sauce
3/4 red bell pepper chopped
4 cloves garlic, sliced thin
3-4 tbsp olive oil
2-3 stalks celery with leaves, super thinly sliced
1 lb ditalini pasta
3/4 c red cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3/4 tsp basil
1/4 tsp crushed red pepper flakes
Parmesan Cheese
Heat oil over med/high heat. Add sliced garlic and saute until golden (lightly golden). Add red pepper, saute one minutes, add celery saute 2 minutes more, add oregano and canellini beans, saute 5-7 minutes. Add crushed red peper, tomato sauce, basil, wozzy, and wine. salt and pepper to taste. Bring to boil, lower heat cover and simmer 30 minutes. While sauce is simmering heat water for pasta in pot. Cook pasta according to pkg directions or 1 min less. add cooked pasta to simmering sauce, stir. Add 1/2 c parm mix and serve immediately, with added parm if you like!
Showing posts with label Kids Faves. Show all posts
Showing posts with label Kids Faves. Show all posts
Thursday, May 10, 2012
Tuesday, September 6, 2011
Bake Marinated Chicken Fingers
equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
Monday, August 8, 2011
Chicken Noodle Soup
This is my version.
2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water
In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!
2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water
In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
Friday, February 11, 2011
Brown Rice Porridge
1 c brown rice cooked to package directions
1 c milk
1/3 c brown sugar
1/2 tsp vanilla
2 tbsp butter or margarine
After rice is cooked (leftover brown rice works great too) heat the milk, sugar vanilla and butter/marg in a med sauce pan of med heat until it is mixed well. Add rice. Be careful not to over heat the milk or it will spoil. Heat until it becomes thick and creamy. Serve warm.
My kids loved this, could be a great breakfast or a dessert, which is what I served it as this afternoon. They seriously gobbled it up!
1 c milk
1/3 c brown sugar
1/2 tsp vanilla
2 tbsp butter or margarine
After rice is cooked (leftover brown rice works great too) heat the milk, sugar vanilla and butter/marg in a med sauce pan of med heat until it is mixed well. Add rice. Be careful not to over heat the milk or it will spoil. Heat until it becomes thick and creamy. Serve warm.
My kids loved this, could be a great breakfast or a dessert, which is what I served it as this afternoon. They seriously gobbled it up!
Thursday, February 10, 2011
Carrots Side Dish
Tonight while looking for something to serve my family I was stumped as to what to serve along side our twice stuffed potatoes. I had carrots though so I just improvised and everyone wanted more, so I would say this is easy and a great recipe for us.
1 tbsp Butter
4 carrots cut thin on the bias
coarse salt
ground black pepper
In a med saute pan melt butter. Add the carrots and saute until tender and sightly carmelized. Add salt and pepper near end of cooking. Serve hot. Makes enough for our family to have a good sized portion. Remember not too hot on the saute or you will burn the carrots (which have alot of natural sugars) and not cook them through.
1 tbsp Butter
4 carrots cut thin on the bias
coarse salt
ground black pepper
In a med saute pan melt butter. Add the carrots and saute until tender and sightly carmelized. Add salt and pepper near end of cooking. Serve hot. Makes enough for our family to have a good sized portion. Remember not too hot on the saute or you will burn the carrots (which have alot of natural sugars) and not cook them through.
Monday, January 24, 2011
Chicken FIngers
These are easy and very tasty. The kids obviously love them.
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
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