Suppertime.
Aug. 21st, 2007 02:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chestnutcurlsI randomly wanted to share some of my favorite recipes.
These are the meals that Evan and I can both be happy with. You'll notice common elements. :P :) Most of them serve two, or four if you have sides or a salad. It's hard for me to judge since Evan eats a lot. :)
Chicken Oregano with Sweet Peppers
This is VERY low-cal.
Ingredients:
1.5 lbs. chicken pieces, skin removed
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
¼ cup dry white wine
¾ cup low sodium chicken broth
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
¼ cup onion, chopped
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
Directions:
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Grandpa Gordon Chicken
An invention from Evan's grandfather. It's the easiest meal ever.
Ingredients:
2 chicken breasts
1 large can diced tomatoes, drained
Mrs. Dash seasoning
Swiss cheese, shredded
Directions:
1. Layer diced tomatoes and chicken in a square casserole dish. Top with Mrs. Dash to taste.
2. Bake at 350 for one hour.
3. Sprinkle with shredded Swiss cheese, and put dish back in the oven for a few minutes if necessary to melt the cheese.
Italian Chicken Chowder
Ingredients:
¼ cup Italian Reduced Fat Dressing
½ lb. chicken breast, chopped
1 14.5 oz can stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
½ cup elbow macaroni, uncooked
1 tsp. dried basil leaves
½ cup reduced fat mozzarella cheese
Directions:
1. Heat dressing in large saucepan on medium heat. Add chicken; cook 3 minutes, stirring once.
2. Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
3. Reduce heat to medium; simmer 8 minutes or until macaroni is tender. Sprinkle with cheese.
Salmon and Asparagus with Pepper Relish
I got this from Heather years ago. It's fancy enough for company.
Ingredients:
2 salmon filets
2-3 new potatoes
1 red bell pepper
1 package frozen asparagus, thawed
Olive oil
Honey
White vinegar
Salt and pepper
Directions:
1. Slice up some new potatoes and asparagus. Place in a baking dish, toss with olive oil and sprinkle with salt. Roast at 425F for 15 minutes in the oven.
2. Meanwhile, dice up some red bell pepper and toss with just a bit of olive oil, honey, white vinegar, and salt and pepper.
3. Sprinkle the salmon with salt and add to baking dish and return to oven for 10 minutes, until opaque and done and all the vegetables are tender.
4. Serve the relish over the salmon, with the potatoes and asparagus on the side.
Zucchini Chicken
Ingredients:
1 8-oz. package uncooked pasta shells
1 teaspoon olive oil
½ onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped
½ teaspoon dried oregano
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
¾ cup chicken broth
½ cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
¼ cup chopped fresh basil leaves
¼ cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
3. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
4. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through.
5. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes.
6. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
Spinach Chicken Parmesan
This is more of a Saturday or Sunday meal.
Ingredients:
1/3 cup grated Parmesan cheese
¼ teaspoon Italian seasoning
3 skinless, boneless chicken breasts
¼ cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup skim milk
½ (10-oz.) package frozen spinach, thawed
1 tablespoon chopped pimiento peppers
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside.
3. Arrange coated chicken pieces in a square baking dish.
4. In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly.
5. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture.
6. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
We also like waffles for dinner, especially on Sundays. Tonight I'm going to attempt the banana pancakes that my dad always made when I was little. I've been looking forward to it all day!
These are the meals that Evan and I can both be happy with. You'll notice common elements. :P :) Most of them serve two, or four if you have sides or a salad. It's hard for me to judge since Evan eats a lot. :)
Chicken Oregano with Sweet Peppers
This is VERY low-cal.
Ingredients:
1.5 lbs. chicken pieces, skin removed
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
¼ cup dry white wine
¾ cup low sodium chicken broth
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
¼ cup onion, chopped
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
Directions:
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Grandpa Gordon Chicken
An invention from Evan's grandfather. It's the easiest meal ever.
Ingredients:
2 chicken breasts
1 large can diced tomatoes, drained
Mrs. Dash seasoning
Swiss cheese, shredded
Directions:
1. Layer diced tomatoes and chicken in a square casserole dish. Top with Mrs. Dash to taste.
2. Bake at 350 for one hour.
3. Sprinkle with shredded Swiss cheese, and put dish back in the oven for a few minutes if necessary to melt the cheese.
Italian Chicken Chowder
Ingredients:
¼ cup Italian Reduced Fat Dressing
½ lb. chicken breast, chopped
1 14.5 oz can stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
½ cup elbow macaroni, uncooked
1 tsp. dried basil leaves
½ cup reduced fat mozzarella cheese
Directions:
1. Heat dressing in large saucepan on medium heat. Add chicken; cook 3 minutes, stirring once.
2. Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
3. Reduce heat to medium; simmer 8 minutes or until macaroni is tender. Sprinkle with cheese.
Salmon and Asparagus with Pepper Relish
I got this from Heather years ago. It's fancy enough for company.
Ingredients:
2 salmon filets
2-3 new potatoes
1 red bell pepper
1 package frozen asparagus, thawed
Olive oil
Honey
White vinegar
Salt and pepper
Directions:
1. Slice up some new potatoes and asparagus. Place in a baking dish, toss with olive oil and sprinkle with salt. Roast at 425F for 15 minutes in the oven.
2. Meanwhile, dice up some red bell pepper and toss with just a bit of olive oil, honey, white vinegar, and salt and pepper.
3. Sprinkle the salmon with salt and add to baking dish and return to oven for 10 minutes, until opaque and done and all the vegetables are tender.
4. Serve the relish over the salmon, with the potatoes and asparagus on the side.
Zucchini Chicken
Ingredients:
1 8-oz. package uncooked pasta shells
1 teaspoon olive oil
½ onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped
½ teaspoon dried oregano
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
¾ cup chicken broth
½ cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
¼ cup chopped fresh basil leaves
¼ cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
3. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
4. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through.
5. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes.
6. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
Spinach Chicken Parmesan
This is more of a Saturday or Sunday meal.
Ingredients:
1/3 cup grated Parmesan cheese
¼ teaspoon Italian seasoning
3 skinless, boneless chicken breasts
¼ cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup skim milk
½ (10-oz.) package frozen spinach, thawed
1 tablespoon chopped pimiento peppers
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside.
3. Arrange coated chicken pieces in a square baking dish.
4. In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly.
5. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture.
6. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
We also like waffles for dinner, especially on Sundays. Tonight I'm going to attempt the banana pancakes that my dad always made when I was little. I've been looking forward to it all day!
