TUSCAN GARLIC CHICKEN & PASTA

FOR THE CHICKEN:
4 boneless/skinless chicken breast, filleted in half {or 6 boneless/skinless chicken tenders}
1/2 bottle Fat Free Italian Dressing
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
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Put chicken into a gallon sized ziploc bag.
In a small bowl, mix dressing and seasonings and pour over chicken.
Massage dressing mixture into chicken and put in fridge for 1-4 hours.
Grill until chicken is no longer pink, about 7 minutes on each side.

FOR THE PASTA:
3 Tbsp olive oil
1 lrg red bell pepper, washed, de-seeded and diced small
3-4 Tbsp BELLA SUN LUCI SUN DRIED TOMATO HALVES WITH EXTRA VIRGIN OLIVE OIL AND ITALIAN HERBS, chopped small
3-4 garlic cloves, minced
4 stalks of green onion, washed and diced
2 cups fresh spinach, washed, de-stemmed and roughly chopped
4 lrg fresh basil leaves, washed & chopped
4 Tbsp all purpose flour
1.5 cups low sodium chicken broth
1/2 cup plain non-fat Greek yogurt
1 cup low fat milk
1/2 cup Parmesan cheese
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 lb Fettuccine, cooked according to directions on package
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In a large saute pan, saute diced peppers, BELLA SUN LUCI SUN DRIED TOMATO HALVES, garlic and green onion 5 minutes on Medium heat., or until red pepper is tender.

Add chopped spinach and basil leaves and cook 1-2 minutes longer.
Turn heat down to Medium-Low and stir in flour.
Slowly stir in chicken broth.
Whisk in yogurt and then milk
Bring heat back up to Medium and stir in Parmesan cheese, garlic salt, dried basil, dried oregano, and salt & pepper.
Simmer 3-4 minutes.

Add cooked noodles and stir to coat. {You might not add the whole pound of noodles}
To serve, top with sliced grilled chicken.

Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

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In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

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Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

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Add all ingredients to a food processor and blend well.

Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

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Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

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Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

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To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Lamb & Barley Stew

This is one I the best meals I've had in a long time, if not EVER!!
It feeds a TON!
And considering it feed the masses, didn't hurt the pocket either. :)

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3-4 lbs lamb roast, cut into bite sized pieces {boneless leg of lamb}

2 tsp salt 

1/2 tsp pepper

3 cups water

4 tbsp butter

2- 11 oz box of Quick Barley {Quaker. Sold near rice.}

3 tbsp olive oil 

1 large onion, diced small

3 cloves of garlic, peeled and minced

8 cups chicken broth

1 lb carrots, peeled, and cut into small pieces

3-4 celery stalks, washed, trimmed and cut into small pieces
1 tsp chicken bouillon 

1 1/2 tsp dried basil

5 whole cloves garlic, peeled 

5-6 bay leaves

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Place lamb into a pressure cooker and coat with salt and pepper. 

Add water and seal. 

Let pressure cooker rock steadily for 10 minutes. 

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While meat is cooking, melt butter in a medium pan. 

Add barely and brown over medium high heat, stirring and turning over, for 5-7 minutes. 

Dump into a large casserole dish. 

In same pan, sauté onions and 3 cloves garlic in olive oil until onions are tender. 

Mix with barley in casserole dish. 

Add chicken broth, carrots and celery. 

When meat is done, add to barely mixture, including meat drippings and liquid, basil and chicken bouillon. 

Stir well. 

Top with garlic cloves and bay leaves. 

Cover well with tinfoil and cook at 375 degrees F. for 50 minutes. Check barely and lamb for tenderness. If not done, cook 10 mins longer. 

Skinny Chicken Mozzarella W/ "Hidden-Veggie" Marinara

6 chicken breasts, marinated and grilled {I love to marinate chicken in fat free Italian dressing for 1-2 hours before grilling. It gives chicken the best flavor.}

1-2 tbsp olive oil 

2 cloves of garlic, peeled and minced

1 zucchini, washed and diced

1 yellow squash washed and diced

1/2 purple onion, sliced

1 carrot, peeled and grated

1/2 cup mushrooms, washed {optional}

1 handful fresh spinach leaves, de-stemmed, washed and chopped

2-3 fresh basil leaves, washed and chopped {optional}

1 small jar of your favorite marinara sauce

Fresh mozzarella, sliced thin 

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While chicken is grilling, saute all veggies in oil for 4-5 minutes.
Add salt and pepper. 

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Put marinara sauce in a blender and add veggie mixture to it. 

Purée till well blended. 

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When chicken is grilled, place on a cookie sheet lined with tinfoil. Pour desired amount of veggie marinara sauce onto each piece of chicken. Top with sliced mozzarella. Broil on high, second raxk from top, for 4 minutes, then on low till cheese is nice and browned, about 3-4 minutes.

Skinny{er} Pork Burritos with Green Sauce

This recipe came from my sister in law.
It is highly addictive!
My husband, who hates Mexican food, even Cafe Rio {Gasp!}, had seconds!
{Could be made Gluten-Free if eaten as a lettuce wrap!}
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3-4 lb pork roast

1 can Pepsi {diet works great and lowers calories considerably}

1 Tbsp onion soup mix 

Large can green enchilada sauce {Las Palmas brand has 25 calories per 1/4 cup}

1 tsp salt

1/8 tsp pepper

2 tbsp taco seasoning 

1 can low sodium black beans, lightly drained

Cilantro, washed and chopped

Cooked brown rice, optional 

Whole wheat tortillas 

Shredded cheese {i used low fat mozzarella} 

Low fat sour cream {plain Greek yogurt works great!}

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Put roast in crockpot with 1 can Pepsi and 1Tbs. onion soup mix. Cook on high till done and easy to shred, about 4-6 hours. 

Remove most liquid from crockpot and shred pork.
Add 1 cup of green chili enchilada sauce, salt, pepper, taco seasoning and black beans.
Mix together and cook for 30 minutes longer.
Add cilantro and make in to burritos using cooked rice, shredded cheese, sour cream, extra enchilada sauce, or anything else you like!

Easy Beef & Veggie Skillet

2 tbsp olive oil {or any oil you like}

1 large onion, peeled and diced small

1 lb ground beef {or ground turkey!}

Salt and pepper to taste

2 cloves of garlic, peeled and minced

1/4 tsp basil. {if using fresh, 2-3 leaves.}

3 carrots, peeled and sliced

3 red potatoes, washed and sliced {could use sweet potato}

1/2 cup water

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 handful spinach, de-stemmed and diced

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In a large skillet, sauté onions in olive oil. Add hamburger and brown about 4 minutes. 

Add garlic, spices, carrots, potatoes and water. 

Cover and cook about 7 mins, then add other veggies and recover. 

Cook till carrots are tender. 

Chicken Chop Salad

Romaine lettuce, rinsed and cut in to bit sized pieces
1 lb boneless, skinless chicken, seasoned and grilled {i marinate my chicken in fat free Italian dressing for 2 hours prior to grilling}
1 bunch of cilantro, washed and chopped
3-4 green onion stalks, washed and diced
1 green pepper, washed, de-seeded and diced
1 can black beans, drained and rinsed
3-4 roma tomatoes, washed and diced
1 cup frozen corn {rinse in hot water to defrost}
Shredded cheese
Ranch
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You can either let everyone put what they like on their own salad, or mix it all together in a large bowl!

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Hawaiian Haystacks With Homemade Sauce

6 cups cooked brown rice

1 1b cooked chicken, boneless skinless

Toppings:

Tomatoes, mandarin oranges, pineapple, olives, green pepper, green onion, shredded cheese, crunchy chow mein noodles, and anything else you want on it!! 

Sauce:

1/2 c butter {or coconut oil}

1/2 c flour, any kind you like {or corn starch}

1 tsp salt

1/2 c sour cream

4 cups chicken broth 

2 tsp ranch dressing mix

1/4 tsp garlic salt

Black pepper to taste

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Melt butter in a sauce pan and whisk in sour cream and salt. Add flour and whisk really well till clumps are gone. Then add chicken broth and seasonings. {Add more flour to thicken if needed.}

Skinny Beef Casserole

1-2 tbsp olive oil

1 lb ground sirloin {or the leanest ground beef you can get}

Salt and pepper to taste

3 garlic cloves, minced

1 tbsp taco seasoning

1/4 tsp basil

1/4 tsp oregano

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced 

1-15 oz can tomato sauce

1 small bag mixed veggies {the kind with corn, green beans, peas and carrots}

1/2 lb whole wheat egg noodles, cooked 

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Brown hamburger with garlic, seasonings and veggies in oil. 

When hamburger is browned and veggies are tender, add tomato sauce and cooked noodles. 

Zucchini & Sausage Skillet

2 tbsp EVOO {or whatever oil you like}

1 lb mild Italian sausage {I use jimmy deans}

1 medium yellow onion, diced

2 garlic cloves, minced

Salt and pepper to taste

1 cup mushrooms, diced 

1-2 handfuls of spinach {rip stems off, stack and chop small}

4-5 smallish sized zucchini, diced small

12 oz spaghetti sauce {1/2 normal size jar. I like prego traditional}

Cooked brown rice {or egg noodles if you prefer}

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Brown sausage, onions and garlic, in oil, in a large skillet. 

Add salt and pepper to taste. 

Add mushrooms, spinach, zucchini, and spaghetti sauce. 

Stir to mix and cover with a lid. 

Cook for 5-10 mins or just until zucchini is cooked to your liking. 

Serve on top or brown rice or egg noodles. 

{I like to eat mine by itself with a big green salad!}

Baked Chicken Fajitas

1 1/2 lbs boneless skinless chicken, cut in to strips

1 LRG onion, sliced

1 LRG green bell pepper, sliced

1 LRG red bell pepper, sliced

1- 8 oz can tomatoe sauce

1- 4 oz can diced green chiles

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put chicken strips, peppers and onions in the bottom of a 9x13 pan. Mix all other ingredients and pour over chicken. Mix well. Bake uncovered @ 400 degrees F for 30-35 mins. 

Serve on warm tortillas {I used whole wheat} with sour cream {I used Greek yogurt}, guacamole, fresh pico, and shredded cheese.
fresh pico recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html

Chicken Philly Sandwiches

1/4 cup of butter

Non stick cooking spray

1 LRG yellow onion, sliced into strips

2 bell peppers, sliced into strips {any color}

1.5 LBS frozen boneless skinless chicken breast {need to be frozen so it makes its own liquid}

2-4 TBSP of KRAFT sweet & spicy chipotle BBQ sauce

1 TSP salt

Hoagie buns 

Sliced cheese

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Spray the bottom of your crockpot with non cook spray. 

Add butter in sliced. 

Then layer: 

Onion, Green pepper and Chicken. 

Top with BBQ sauce and salt. 

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Cook on high for 5-6 hours.  

Serve on hoagie buns with sliced cheese. 

One Pot Tomato Basil Pasta

My sister in law found this recipe and tweaked it to her liking and it is SOOOOOO good!
And SOOOOOOO easy!

16 oz linguine pasta

1- 15 oz can fire roasted diced tomatoes

1/2 jar roasted red peppers

1 large onion, cut in julienne strips

4 garlic cloves, minced {or 1 Tbsp prepared minced garlic}

1 bay leaf

1 tsp dried sweet basil

1 tsp dried oregano

Salt and pepper to taste

4 cups chicken broth {32 oz} 

Extra virgin olive oil

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Layer everything in a large pot and drizzle with the olive oil. 

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Cover pot and bring to a boil. 

Reduce heat to a low simmer and cook for 10-15 minutes, {until noodles are done} stirring occasionally. {keep covered between stirring}

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Garnish with parmasean cheese if desired. 

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}

Cajun Chicken Pasta

This was SO SO good and feeds A LOT of people! 

I will definitely cook this one again and again!

16 ounces penne pasta

2 lbs. boneless skinless chicken tenders
4 tsp. cajun seasoning

1/4 c. oil
6 tbsp. butter
4 c. half and half
1 tsp. lemon pepper seasoning
1 tsp. salt
1 tSP. black pepper
2 garlic cloves
2 tomatoes, diced
1 cup shredded parmesan cheese

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Place chicken breasts, oil and Cajun seasoning in a resealable plastic bag.  

Reseal bag and massage thoroughly until chicken is evenly coated. 

Let sit in fridge for at least an hour. {the longer the better}

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Cook pasta in salted water 7-8 minutes or until done. 

Drain and set aside. 

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In a large skillet, saute chicken breasts in 2 Tablespoons of butter, turning occasionally until cooked through.  

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In a separate skillet, combine half and half, 4 Tablespoons butter, lemon pepper, salt, pepper, garlic, and cheese over medium heat, stirring occasionally until cheese is melted.  

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While cheese is melting, dice chicken in pan, then add cheese sauce and diced tomatoes. 

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Add in pasta and cover pot with lid.

Cook on low heat until noodles are finished cooking. 

If desired, sprinkle with remaining cheese before serving.

Stroganoff {poor mans stroganoff revamped.}

I have always used the same stroganoff recipe but have never loved it. It just lacked a little flavor. So the last few times I've made it I have played with the recipe. I came up with something I will definitely use from now on!

1 lb hamburger
1 onion, diced small
Salt and pepper to taste
1 tsp basil
2 garlic cloves
1 bag egg noodles
2 tsp Beef bouillon
1 can cream of mushroom soup
1 cup sour cream
1 cup reserved noodle water
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Boil noodles according to directions along with 1 tsp beef bouillon added to water.
Brown hamburger with onion, salt and pepper, basil, and garlic.
Once hamburger is browned, add cream of mushroom soup and 1 tsp. beef bouillon, sour cream, and noodle water.
Stir in cooked noodles.

Salsa Chicken Enchiladas

This recipe happened by accident but turned out to be REALLY good! LOVE recipes like that!
I was riffling through my fridge and cupboards trying to decide what to make for dinner the only meat I had was chicken, I REALLY need to go to the store, and I had tortillas so I though, chicken enchiladas. Except I didn't have green chilies or green enchilada sauce so I improvised! As long as the Mr. likes them, I will definitely make them again. :)
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1 lb. chicken
2 cans cream chicken soup
1 cup salsa
1/2 cup rice {I used 1/2 a box of rice pilaf that needed to be used.}
1 cup sour cream
2 cups cheese
1 cup milk
Flour tortillas
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Place chicken, 1 can cream of chicken soup and salsa in a crockpot.
Cook on high 4-5 hours or until chicken shreds easily, then add another 1/2 can cream of chicken, 1/2 cup of sour cream, 1 cup of cheese and 1/2 cup of milk.
Stir well and continue to cook on low till cheese is melted.
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Meanwhile, mix remaining 1/2 can cream of chicken soup, 1/2 cup sour cream and 1/2 cup of milk together.
Spray the bottom and edges of a 9x13 baking dish with non stick cooking spray.
Fill tortilla shells with chicken mixture and roll.
Place in baking dish.
Continue till chicken mixture is gone.
Spoon sauce mixture over the top of filled tortillas.
Sprinkle on remaining 1 cup of cheese.
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Cook at 350 degrees for 30 minutes.

Chicken Casserole Soup

1 lb boneless skinless chicken
6 cups water
1/2 tsp. salt
1/4 tsp. pepper
Chicken bullion to taste
- boil chicken in water and bullion.
Add:
1 onion, diced
4 potatoes, peeled and diced
4 stalks of celery, cleaned and diced
2 garlic cloves, minced
1 tsp. basil
- simmer 15-20 minutes or until potatoes are almost done, but not quite.
Remove chicken and shred with a fork.
Add back to pot.
Add:
8 oz bag of frozen peas and carrots
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup sour cream
Enough water for desired thickness
- simmer until peas and carrots are tender.
Serve in bowls with shredded cheese and rolls.