Friday, December 18, 2009

Chicken Piccata with Orzo Pasta

Chicken Piccata with Orzo Pasta

1 lb. chicken breasts
2 cups cooked orzo pasta
1/2 cup green onion, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons butter
1/4 cup parsley, chopped
Lemon slices
Olive oil
Salt and pepper

Season chicken with salt and pepper. Saute chicken till cooked through and lightly browned.
In a separate skillet, saute green onions in olive oil over medium heat. After a few minutes, add sun-dried tomatoes and 1/4 cup of the chicken broth. Add hot cooked orzo, stirring to combine. Set aside and keep warm.
When the chicken is done, remove and place in a covered dish to keep warm.
In the same skillet as the chicken, add the remaining chicken broth and lemon juice; simmer for 2 minutes, stirring up the bits from the bottom of the pan. Add butter in small amounts, stirring till well combined. Stir in the parsley.
Spoon the broth mixture over the chicken. Serve with orzo and garnish with lemons.

Chad's rating: 10/10
Amy's rating: 10/10

Recipe adapted from the "In the Kitchen" Costco cookbook.

Tuesday, December 15, 2009

Chocolate Cake Cookies

Chocolate Cake Cookies

1 8 oz cream cheese - softened
1 stick butter - softened
1 egg
1 teaspoon vanilla
1 18 oz box chocolate cake mix
Confectioner's sugar for dusting

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Preheat oven to 350.
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Chad's rating: 10/10
Amy's rating: 10/10

Recipe adapted from the food network.

Sunday, December 13, 2009

Spiced Ground Burger with Feta

Spiced Ground Burger with Feta

1 lb ground sirloin
1 Tablespoon cumin
1 Tablespoon oregano
1 Tablespoon Crushed Red Pepper flakes
Salt and pepper
Feta cheese
Hummus
Whole wheat pita bread

Preheat over to 200. Slice pita bread in halves and warm in foil. Warm in oven while cooking.
Add meat to pan that is over medium high heat. Season with spices and continue to brown meat. Drain.
Spread hummus in warmed pita and add meat and cheese.

Chad's rating: 8/10
Amy's rating: 9/10 - next time I would top with Cucumber sauce!

Saturday, December 12, 2009

Turkey Stuffed Potato

Turkey Stuffed Potato

1 lb ground turkey
1 onion, diced
2 cloves garlic, diced
1 can diced tomatoes
1 zucchini, diced
1 green pepper, diced
2 large baking potatoes - scrubbed
Olive oil
Salt and pepper

Preheat oven to 400. Poke potatoes with fork, roll in olive oil and season with salt. Bake in the oven for 1 hour.
Brown turkey in skillet over medium high. In another pan, saute onions and garlic till softened. Add green peppers and zucchini. Cook for about 7-8 minutes. Add the tomatoes and cook over medium low. Finally add the cooked turkey. Season with salt and pepper.
Once potatoes are cooked, open and stuff with turkey mixture.

Chad's rating: 7/10
Amy's rating: 7/10

Friday, December 11, 2009

Turkey Mash with Green Beans

Turkey Mash with Green Beans

1 lb Turkey Breast - lean
1 can diced tomatoes
1/2 to 1 container fat free feta cheese
1 lb green beans, trimmed
1 cup walnuts, toasted
1 tsp honey
Salt and pepper
Olive oil

Brown turkey in skillet; drain and return to pan. Add tomatoes and cook for a few more minutes. Season with salt and pepper. Add feta cheese, cook 1 more minute and serve.

Warm oil in separate pan. Add green beans. Season with salt and pepper. Cook for a few minutes than add walnuts. Add honey and toss together.

Chad's rating: 9/10
Amy's rating: 10/10

Saturday, November 21, 2009

French Onion Mac and Cheese

French Onion Mac and Cheese

4 tablespoons butter
2 onions, very finely sliced
1 bay leaf
Salt and pepper
1 pound whole wheat penne rigate
2 tablespoons flour
1 cup chicken stock
1 cup whole milk
3/4 pound Gruyere cheese, shredded

Melt 2 tablespoons butter over medium-high heat. Stir in onions and bay leaf for 5 minutes. Season with salt and pepper. Lower the heat and cook until the onions are lightly browned about 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
Bring a large pot of water to a boil. Season with salt and add the penne. Cook until al dente and drain.
Meanwhile, in the reserved skillet, melt the 2 tablespoons of remaining butter over medium heat. Whisk in flour for 1 minute. Then whisk in the chicken stock and milk. Bring to a boil; season with salt and pepper. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.
Combine the onions and sauce with the pasta.

Chad's rating: 8.5/10 - would like beef tips added to the pasta.
Amy's rating: 8.5/10
Recipe adapted from Rachael Ray magazine

Friday, November 20, 2009

Crumbled Sausage and Peppers

Crumbled Sausage with Peppers and Onions

1 package Italian sausage
2 green peppers, chopped
1 onion, chopped
Salt, pepper, red pepper flakes
Olive oil
Honey wheat buns

Heat oil in pan over medium heat. Add onions and peppers.
Heat another pan over medium-high heat. Cut casings off sausage and crumble into pan. Breaking up meat as it cooks. Continue cooking till browned; drain.
Add cooked sausage to onions and peppers. Season with salt, pepper and crushed red pepper flakes.
Spoon into honey wheat buns. Top with mustard.

Chad's rating: 9/10
Amy's rating: 9/10

Monday, November 16, 2009

Chicken with Apples and Potatoes

Chicken with Apples, Pears and Camembert Mashed Potatoes

2 pounds small yellow potatoes, diced
salt
1 tablespoon olive oil
2-4 chicken breasts
pepper
2 tablespoons butter, cut up small
1 gala or honey crisp apple, peeled and diced
1 bosc pear, peeled and diced
3 pinches of nutmeg or pumpkin pie spice
1 grated lemon peel
1 tablespoon of lemon juice
2 tablespoons honey
1/3 cup milk
1 container of Camembert cheese, cut into small pieces
10 chives, chopped

In a deep pot, add the potatoes and water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.
In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper; add to the skillet and cook until golden on both sides. Transfer to a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the apples, pear, and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.
Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breast on an angle, arrange over the potatoes and top with fruit. Top with chives and lemon peel.

Chad's rating: 10/10
Amy's rating: 10/10
Recipe adapted from Everyday with Rachael Ray Magazine.

Sunday, November 15, 2009

Stuffed Zucchini

Stuffed Zucchini

5 small zucchini
5 cloves of garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 onion, finely chopped
1 can diced tomatoes, drained and juice reserved
1/4 cup dry white wine
2 tablespoons unsalted butter, cut up small
3/4 cup Italian breadcrumbs
1/2 cup Parmigiano- Reggiano
1/4 cup chopped parsley
Salt and pepper
Olive Oil

Preheat oven to 400.
Halve the zucchini and hollow them out with a small spoon. Drizzle olive oil over the zucchini and place in the middle of the oven to roast. (They will be ready when you take the stuffing off the heat.) Chop the zucchini centers.
Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil, 4 cloves of crushed garlic, red pepper flakes, onion and the chopped zucchini. Cook for 5 minutes, stirring often until the zucchini begins to caramelize.
Add the diced tomatoes and stir till heated through. Season with salt and pepper and deglaze the pan with the white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium - low and let the juice slowly cook off.
While the stuffing cooks, heat another skillet over medium heat. Add 1 tablespoon of olive oil and the butter. When the butter beings to melt, add the remaining chopped garlic, and cook for 2 -3 minutes. Then add the bread crumbs and lightly toast them. Add the cheese, parsley and pepper and remove from heat.
When the liquid has cooked off the stuffing, stir in the bread crumb mixture and remove from the heat.
Remove the Zucchini from the oven and fill each with a mound of stuffing.
Place bake in the oven for about 5 minutes to crisp up the bread crumbs.

Chad's rating: 7/10 (a little too vegetarian for Chad's liking.)
Amy's rating: 8.5/10
Recipe adapted from Every Day with Rachael Ray

Couscous Stuffed Peppers

Couscous Stuffed Peppers

Red Bell Peppers (however many you want)
1 box Parmesan couscous
1 can chickpeas, drained and rinsed
1 package pine nuts, toasted
1/2 cup crumbled feta cheese
1/3 cup parsley, chopped
1 container cherry tomatoes, diced

Slice the top off the peppers and clean out the seeds and veins. Simmer the peppers in a pot of boiling water for 7 -1o minutes until tender (not mushy.) Meanwhile, prepare the couscous according to the package directions. Toss the prepared couscous with chickpeas, pine nuts, feta cheese, parsley and tomatoes. Fill cooked peppers with mixture.

Chad's rating: 9/10
Amy's rating: 10/10

Monday, November 9, 2009

Crock Pot Roast

Crock Pot Roast

English Cut Roast
1 package Lipton Onion Soup Mix
1 can Cream of Mushroom
1 can Golden Mushroom
Yukon Gold potatoes, diced
Baby carrots
Celery, diced

Place roast in crock pot. Poke holes in meat and rub in onion soup mix.
Add vegetables.
Combine Cream of Mushroom and Golden Mushroom soups. Pour over roast and vegetables.
Cook on low all day.

Chad's rating: 8.5/10
Amy's rating: 9/10
Recipe from my Mom. :)

Sunday, November 8, 2009

Nutella Stuffed Crepes

Nutella Stuffed Crepes

4 large eggs
1 cup milk
1 cup flour
2 teaspoons salt
2 teaspoons sugar
1 teaspoon butter
Nutella
Confectioner's sugar

Whisk eggs with milk. Stir in flour, salt and sugar till well mixed.
Heat butter over medium heat in 8 inch pan.
Once butter starts to foam, add in about 2 tablespoons of the batter. Lift pan and run batter across pan to create a thin layer. Cook 1 -2 minutes on each side.
Remove from pan. Spread Nutella across crepe and roll cigar style.
Top with confectioner's sugar.

Chad's rating: 9/10
Amy's rating: 9.5/10

Friday, November 6, 2009

Spidini

Spidini with Sauteed Spinach and Potatoes

4 pieces of chip steak cut in half or 8 small pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Parmesan cheese
2 cups Italian breadcrumbs
1/2 cup Olive oil
Salt and pepper
Chicken broth

5 red skinned potatoes
2 cloves of garlic
1 bag fresh spinach
Olive oil
Red pepper flakes

Pour olive oil in a dish. Season with salt and pepper. Pour breadcrumbs in another dish. Mix in cheese. Dip each side of chip steak in olive oil, then follow with the bread crumb mixture. Top the meat with onions and garlic. Roll up, jelly roll style, and secure with two toothpicks to hold together. Place rolls in a 9x13 dish. Pour chicken broth in dish till bottom is covered. Top Spidini rolls with a little extra breadcrumbs and cheese.
Bake at 375 for 20 - 25 minutes, turning rolls over once. Cover and continue baking about 25 more minutes. Add more chicken broth as it dries up. This will make a gravy for the top of the rolls.

For the potatoes - heat olive oil over medium heat. Add 2 cloves of garlic. Cook for a few minutes. Then add diced red potatoes. Season with red pepper flakes. During the last few minutes of cooking, add spinach leaves.

Chad's rating: 9/10
Amy's rating: 9/10
Another Grandma recipe!

Monday, November 2, 2009

Pierogi Casserole

Pierogi Casserole

1 box frozen mini Pierogies
1 can reduced sodium cream of mushroom soup
1/3 cup milk
1 clove garlic, crushed
Shredded cheese &/or Parmesan
Pepper

Preheat oven to 350.
Spray a 8x8 dish with cooking spray. Add frozen pierogies. Mix soup, milk
and garlic together.
Pour over pierogies. Top with shredded cheese. Cover with foil and bake
for 40 minutes.
Remove foil and bake another 5-10 minutes.

I served with couscous mixed with toasted pine nuts, scallions and
feta cheese.
This was not a planned meal - it was whatever was leftover from last
week's grocery trip. Turned out pretty good, though!

Chad's rating: 8.5/10
Amy's rating: 8.5/10 - Great "comfort" food.

Friday, October 30, 2009

Pasta with Kidney Beans

Pasta with Kidney Beans

1/2 white onion, diced
1 can kidney beans, drained and rinsed
8 oz can tomato sauce
4 cups water
1/2 lb. small pasta (Ditali)
Olive oil
Salt and Pepper
Parmesan cheese

Sauté onions in oil until golden. Add the sauce and beans and a little water. Let simmer for 5 minutes. Add the water and salt to taste. Once it comes to a boil, let cook for 15 minutes. Check beans to make sure they are cooked; should no longer be hard. When they feel right, add pasta and cook. The pasta will absorb the water when ready. If water is drying up during cooking, add more boiling water and adjust seasoning. When ready to serve, season with black pepper. Wouldn't be a pasta dish if you didn't add Parmesan cheese!

Chad's rating: 8/10
Amy's rating: 9/10

Recipe from my Grandma!

Wednesday, October 28, 2009

Veggie Wrap

Veggie Wrap

Flat Out white-wheat bread
Hummus
Fat free feta cheese
1 seedless cucumber, diced
1 red pepper, diced
1 pint cherry tomatoes, halved
2 scallions, chopped

Spread hummus on bread. Top with veggies and feta. Roll up and enjoy.

This recipe may not have been worth a post, because it is so easy. I always forget about this one though - and it is so good for lunch!

Amy's rating: 10/10
Chad loved it - I just forgot to have him rate it. :)

Adapted from my sister!

Turkey Meatloaf

Turkey Meatloaf

1 white onion, diced
1 package fresh mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon butter
3/4 cup panko (Japanese breadcrumbs - I used 1/2 cup Panko and 1/4 cup Italian breadcrumbs.)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 1/2 lbs ground turkey breast
1 large egg
Pepper
1/4 cup grated Parmesan cheese (I added)
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard (I omitted)
1/8 teaspoon ground nutmeg (I omitted)

Preheat oven to 350.
Melt butter in a skillet over medium heat. Add onions, mushrooms and garlic to pan. Cook for about 8 minutes. Remove from heat and let cool for 5 minutes.
Combing mushroom mixture, breadcrumbs, chicken broth, parsley, soy sauce, hot sauce, Worcestershire sauce, ground turkey, egg, pepper and cheese.
Spray Pam in a 9 x 5 pan. Shape turkey mixture into pan.
Combine ketchup and brown sugar. Spread evenly over top of meat loaf.
Bake for 40 minutes or until cooked through.
Let stand 10 minutes before serving.

Chad's rating: 9/10
Amy's rating: 9/10

Recipe adapted from Cooking Light October edition.

Nutritional Information

Calories:
184
Fat:
3.7g (sat 1.6g,mono 1g,poly 0.5g)
Protein:
23.2g
Carbohydrate:
15g
Fiber:
1.2g
Cholesterol:
69mg
Iron:
1.3mg
Sodium:
405mg
Calcium:
30mg

Tuesday, October 27, 2009

Chicken Stir Fry

Chicken Stir Fry

2 cups cooked chicken, diced
1 small onion, diced
1 red pepper, diced
Olive oil
1 Tablespoon reduced sodium soy sauce
1 large egg
1 3/4 cup brown rice, cooked
2 scallions, diced
Hot sauce
Salt and pepper

Heat oil in pan over medium heat. Add pepper and onion, cooking until the onion is soft (about 4 minutes). Add egg. Stir frequently until egg is firm and cooked through. Add chicken, rice, soy sauce and scallions. Stir together and cook for 5 minutes until blended well. Season with hot sauce, salt and pepper.

Chad's rating: 8.5/10
Amy's rating: 9/10

Recipe adapted from Women's Health July 2009 edition.

Monday, October 26, 2009

Rigatoni with Meatballs

Rigatoni with Meatballs

1 lb ground beef
1/2 cup bread crumbs
1/3 cup Parmesan cheese - reduced fat
1/4 cup parsley, chopped
2 cloves garlic, minced
3 large eggs
Salt and pepper
Olive oil
1 lb pasta (Rigatoni)
1 jar store bought sauce - or homemade (I was too lazy last night.)
1 small can Tomato sauce
Fresh basil
Oregano
Extra Parmesan cheese


Combine meat, bread crumbs, cheese, parsley, garlic, eggs, salt and pepper. Mix together softly with hands. Over-mixing will cause the meat to be tough. Roll into small balls. Heat oil in a pan over medium heat. Add meatballs and turn to brown on all sides. While the meatballs are working, prepare the sauce. When I use jar sauce, I like to doctor it up. Add the jar sauce to a pot. Add a small can of tomato sauce, basil, oregano, salt and pepper. Once the meatballs are browned on all sides, add to the sauce. Add a little extra cheese to the sauce. Cook the noodles; drain and combine with the sauce.

Chad's rating: 10/10
Amy's rating: 10/10
Meatballs melt in your mouth. Very good!

Saturday, October 24, 2009

Turkey Feta Rice

Turkey Feta Rice

1 lb. ground turkey
1/2 container fat free feta cheese
2 cups brown rice
1 container non fat Greek yogurt
1/2 seedless cucumber
Salt, pepper and lemon pepper

Prepare rice as directed on package.
Brown turkey; drain. Return to pan and add feta cheese and season with pepper. Keep pan on medium-low heat for about 5 minutes. Add cooked rice and stir. Meanwhile, grate cucumber over Greek yogurt. Stir together. Season with salt and lemon pepper. Top turkey mixture with sauce.

Chad's rating: 9/10
Amy's rating: 9.5/10
Sorry for the picture quality! This is a must try. If you liked the turkey feta burgers, you will love this! This recipe was an experiment last night and it turned out perfectly. I will be making this again!

Friday, October 23, 2009

Eggplant Roll-ups

Eggplant Roll-ups

1 large eggplant, cut lengthwise into slices
4 large eggs
3/4 cup pesto - store bought
2 1/2 cups bread crumbs
3/4 cup fat free ricotta cheese
1/2 cup Parmesan cheese
Olive oil
salt and pepper
1 cup marinara sauce (I made my own quick sauce)

Season eggplant slices with salt and pepper. Whisk together eggs and 4 tablespoons of pesto. Pour the breadcrumbs into a large plate and mix with a handful of Parmesan cheese. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat oven to 350. In a large skillet, heat olive oil over medium-high heat. Cook the eggplant until golden, about 2 minutes on each side. Transfer the eggplant to a paper-towel-lined plate.
In a small bowl, combine the ricotta and Parmesan cheese; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender, about 10 minutes.
Prepare marinara sauce. Serve the roll-ups with the sauce and remaining cheese.

Chad's rating: 8/10
Amy's rating: 8.5/10

Recipe adapted from Everyday with Rachael Ray. Picture is also from her website as I deleted mine.

Tuesday, October 20, 2009

Marsala Chicken Bake and Butternut Squash

Marsala Chicken Bake

1 Rotisserie Chicken, shredded (white meat)
1 package sliced mushrooms
1-2 cups brown rice
Olive Oil
1/2 cup Marsala wine
1 tablespoon Flour
1/2 container Heavy Cream
Salt, pepper and parsley
2 cups water
Parmesan cheese
1 Butternut Squash, cored, seeded and diced
2 tablespoons butter
1/2 cup brown sugar


Preheat oven to 350. Coat 9 x 13 pan with Pam. Cover bottom of pan with brown rice. Top with chicken.
Saute mushrooms in olive oil over medium high heat. Once softened add flour, Marsala wine and cream. Stir until thickened. Add water and seasoning.
Pour gravy over chicken and rice. Cover with foil and bake for 25 minutes. Remove foil and top with Parmesan cheese. Bake uncovered another 5 minutes.

Steam squash in steamer bag (Glad Simply Cooking) for recommended time. Place softened squash in bowl. Add butter and brown sugar. Mash until creamy.

Chad's rating: 8.5/10
Amy's rating: 8.5/10 - The butternut squash was a 10 for me.

Recipe was adapted from Rachel Ray's magazine (a few issues back). The recipe did not give exact measurements, so I just "eyeballed" it. I would use less Marsala wine next time.

Monday, October 19, 2009

Beef and Potato Pocket

Beef and Potato Pocket

1 lb ground beef (or turkey)
4-5 small red skinned potatoes, diced
2 carrots, peeled and diced
1 small white onion, diced
1 clove garlic, crushed
1 can Pillsbury Recipe Creations dough
Salt and Pepper
Olive Oil
Crushed Red Pepper flakes


Heat oil in a pan over medium high heat. Add onions and garlic. Cook for a few minutes. Add potatoes and carrots. Cook until softened. Season with salt, pepper and crushed red pepper flakes. Brown beef in another pan; drain and add to potato mixture.
Preheat oven to 350. Spray Pam on cookie sheet. Roll out dough and cut into large squares (1 can should give you 3 squares.) Pile meat and potato mixture in center of each square. Stretch dough over top of mixture and pinch all sides to seal. Bake for 13-15 minutes until dough is baked and lightly browned.

Chad's rating: 8/10 - would be good with a mushroom sauce on top.
Amy's rating: 8/10

Wednesday, October 14, 2009

Mexican Inspired Chicken

Mexican Inspired Chicken

1 lb chicken breasts
1 avocado
1 red bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon honey
Pinch of cumin, chili powder, red pepper flakes, salt and pepper
Mexican cheese blend
Medium salsa


Marinate chicken breasts in a bag or sealed Tupperware dish. Combine olive oil, chicken broth, lemon juice, honey and spices. Place in fridge for about 20 - 30 minutes. Cook on grill pan on both sides until cooked through. Top with shredded cheese right before taken off the grill pan.
Meanwhile, saute onions and red peppers in olive oil.
Top cheesy chicken with salsa, onion and pepper mix and avocado slices.
Serve tortillas and rice on the side.

Chad's rating: 9.5/10
Amy's rating: 9.5/10

Marinate measurements are not exact. I just used anything I had that sounded good and it worked!

Tuesday, October 13, 2009

Sausage with Cannellini Beans

Sausage with Cannellini Beans

1 package Italian sausages
3/4 cup dry white wine
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 can cannellini beans, drained and rinsed
2 tablespoons oregano
1/2 cup chicken broth
Olive Oil
Pinch of red pepper flakes
Salt and pepper
Spinach leaves
Parmesan cheese

Prick the sausages with a fork and place in a large frying pan over medium high heat. Add 1/2 cup of wine and bring to a boil. Cover and reduce heat to medium low for about 5 minutes. Uncover pan, raise heat to medium high and cook sausages until well browned; turning often.
While the sausages are cooking, in a separate frying pan over medium high heat, warm the oil. Add the onion and pepper and cook until softened. Add garlic and a pinch of crushed red pepper flakes. Then add beans, oregano, remaining wine and chicken broth. Bring to a boil, reduce heat to medium and simmer uncovered.
Cut sausages into bite size pieces and add to beans. Season with salt and pepper.
Serve over spinach leaves and top with Parmesan cheese.

Chad's rating: 9/10
Amy's rating: 9.5/10 - Would make again!

Recipe adapted from Williams Sonoma's Weeknight cookbook.
I used Spinach vs. Arugula. Added red pepper flakes. Cut sausages into bite size pieces. I only used 1 can of beans - recipe called for 2. Cut down the amount of wine and chicken broth.

Thursday, October 8, 2009

Ravioli with Balsamic Brown Butter

Ravioli with Balsamic Brown Butter

20 ounces of store-bought ravioli (cheese or mushroom)
1 small can mushrooms, drained and sauteed
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/3 cup toasted walnuts, chopped
1/4 cup grated Parmesan cheese
Salt and pepper


Cook ravioli in boiling salted water for 6-7 minutes or until soft.
Meanwhile, cook butter over medium heat, stirring occasionally. Once foam subsides and the butter starts to turn golden brown (about 3-4 minutes), turn heat off. Let cool for a minute. Then stir in balsamic vinegar, mushrooms, salt and pepper. Add cooked and drained ravioli. Stirring to coat evenly. Top with walnuts and cheese.

Chad's rating: 8/10 - More mushrooms, less walnuts
Amy's rating: 9/10

Recipe adapted from Giada De Laurentiis. Recipe reviews said to use mushroom ravioli. My store only had cheese so I added sauteed mushrooms to the sauce.

Wednesday, October 7, 2009

Grilled Cheese with Tomatoes

Grilled Cheese with Tomatoes and Garlic

Sourdough bread
Sharp Cheddar cheese
4 farm fresh Tomatoes
4 cloves of garlic, chopped
2 tablespoons butter
Olive Oil
Salt and Pepper

Slice tomatoes and place on plate. Drizzle olive oil and sprinkle salt and pepper over each slice. Top with chopped garlic. Let marinate for an hour. Finally, prepare grilled cheese as you normally would. Spread butter on both sides of bread. Add cheese and marinated tomatoes. Grill for a few minutes on each side. Serve with Tomato Basil soup.

Since I have been traveling for work, Chad decided to make this for me when I got home. What a sweet surprise!

Chad's rating: 8/10
Amy's rating: 8.5/10

Thursday, October 1, 2009

Spiced Mini Burgers with Couscous Salad

Spiced Mini Burgers with Couscous Salad

1 box Parmesan couscous
1 lb. ground beef
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
Olive oil
Salt and pepper
4 scallions, trimmed and sliced
1 -2 Tomatoes
1 container pine nuts, toasted
1/2 container feta cheese
1 tablespoon lemon juice
1 container hummus
Wheat pitas, halved and warmed in oven

Prepare couscous according to package directions.
Combine ground beef with cumin, oregano, salt and pepper. Form small patties. Heat olive oil over a grill pan or skillet on medium heat. Add the patties and cook about 4 minutes on each side.
Combine fluffed couscous with scallions, tomatoes, feta, pine nuts and lemon juice.
Serve with pita and hummus.

Chad's rating: 8/10 - not a fan of scallions; would like to try with meat all ground vs. patty style.
Amy's rating: 9/10

Recipe adapted from Real Simple Magazine.

Wednesday, September 30, 2009

Greek Chicken Tacos

Greek Chicken Tacos

1 lb. Chicken tenders or Chicken breast
1 seedless cucumber, grated and chopped
1 pint cherry or grape tomatoes, halved
1 can diced beets, drained
1 Greek yogurt container
1 container hummus
1 lemon
Feta Cheese
Olive Oil
Lemon Pepper, salt and pepper

Season chicken with olive oil, lemon pepper and salt. Grill over grill pan on both sides until browned. Meanwhile, prepare the Tzatziki Sauce. Grate 1/4 to 1/2 of a seedless cucumber over the Greek yogurt. Add 1 teaspoon of lemon zest and a squeeze of a 1/2 a lemon. Season with salt and pepper. Warm pita bread wrapped in foil in oven for 10 minutes. Spread pita with hummus. Add grilled chicken, chopped cucumbers, tomatoes, beets, feta cheese and top with Tzatziki sauce.

Sorry for the picture quality - cell phones don't take the best pictures. :)

Chad's rating: 9/10
Amy's rating: 10/10 - one of my favorite meals!

Tuesday, September 29, 2009

Turkey Chili

Turkey Chili

1 lb ground lean turkey
1 white onion, diced
2 cloves garlic, diced
1 green pepper, diced
1 can dark kidney beans, drained and rinsed
1 can light kidney beans, drained and rinsed
2 cans Hunts diced tomatoes
1 can Rotel tomatoes
Red pepper flakes
Chili powder
Salt and pepper
Fritos and sour cream, topping

Brown ground turkey; drain. In saucepan, combine onion and garlic. Cook until softened. Add green pepper. Cook for 2 -3 more minutes. Add turkey, tomatoes and kidney beans. Season with red pepper flakes, chili powder, salt and pepper. Bring to a slight bowl; stirring often. Lower to a simmer and let cook over med-low heat for 30 minutes.
Top with Fritos and sour cream.

Chad's rating: 8/10
Amy's rating: 8/10

Monday, September 28, 2009

Tomato Sausage Lasagna

Tomato Sausage Lasagna

12 dried lasagna noodles, (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese, (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese, (about 3 ounces)

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
Make sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon or your finger; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
Chad's rating: 10/10
Amy's rating: 9.5/10 - Easy to make and very good!

Recipe from Everyday Food - PBS. Picture also from Everyday food - I forgot to take a picture.
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