EASY SKILLET CHICKEN AND NOODLES

1 tbsp canola or coconut oil

4 (1 lb) skinless, boneless chicken breast halves
1 small onion, sliced
1 can condensed chicken broth
2 cups dry egg noodles
1/2 cup water
1/2 tsp basil
dash of freshly ground black pepper
1 pkg (16-oz) frozen vegetables of your choice, thawed
1 tbsp grated Parmesan cheese
Thin strips of a small red bell pepper for garnish, optional

Place a 10-inch skillet over medium-high heat and add the oil.  Cook the chicken in hot oil with the onion for 10 minutes or until the chicken is browned on both sides.  Remove the chicken and onion; set aside.

Skim fat from oil in skillet.  Add the broth, noodles, water, basil, and pepper to the skillet; heat to boiling.  Add the chicken and onion back into the skillet, arranging over the noodles.  Top with the vegetables.  Cover and cook 10 minutes or until the noodles are tender and the chicken is cooked through.  Stir occasionally to keep noodles from clumping together.

To serve, remove chicken from skillet.  Place noodle/vegetable mixture on serving platter; top with the chicken.  Sprinkle the Parmesan cheese over all.  Garnish with the bell pepper strips.

ROASTED CHILE-GARLIC BROCCOLI

6 cups broccoli florets

2 tbsp dark sesame oil
2 tsp ground fresh chili paste
1/4 tsp salt
pinch of sugar
6 large garlic cloves, coarsely chopped

Place a small roasting pan in the oven and preheat oven to 450 degrees.

Place the broccoli in a large bowl and drizzle with the sesame oil: toss to coat.  Add the chili paste, salt, and sugar; toss.  Add to the hot roasting pan; toss again.

Bake broccoli  for 5 minutes or until lightly browned at 450 degrees.

Yield: 4 servings

Note: This is a quite old Cooking Light recipe.

RICE AND GREEN CHILI CASSEROLE

1 can (4-oz) chopped green chilies, drained
2 cups sour cream
3 cups cooked rice
8-oz Monterrey Jack Cheese, grated

Preheat oven to 350 degrees.
Lightly spray or grease a 1 1/2-quart casserole dish; set aside.

Combine the chilies and sour cream.

Place one cup of rice over the bottom of the prepared casserole dish. Top with 1/3 of the cheese.

Repeat the process two more times.

Cover dish and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer.

Yield: 6 servings

file photo for reference

EASY BROCCOLI SALAD

3 cups small broccoli pieces
1 red onion, chopped
1 cup grated cheddar cheese
6 bacon slices, fried crisp, drained on paper towels, crumbled

Dressing:
1 cup olive oil mayonnaise
1/4 cup sugar
2 tbsp white vinegar

Combine the broccoli, onion, cheese, and bacon in a large bowl.

Mix dressing ingredients together and pour over salad. Toss to coat.

Yield: 6 to 8 servings.

ORANGE PINEAPPLE DANISH

1/4

cup sweet orange marmalade

1/4

cup crushed pineapple, well drained

2

tablespoons shredded coconut

1

tablespoon Pillsbury BEST® All Purpose Flour

1

tablespoon sugar

1 1/2

teaspoons butter, softened

1

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds

• Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper; set aside.
• In small bowl, mix marmalade, pineapple and coconut.
• In another small bowl, mix flour, sugar and butter with fork until mixture looks like fine crumbs.
•                              Separate dough into rounds; place 2 inches apart on cookie sheet. Press each into a 2 1/2-inch round. Press down center and pinch edge of each round to make indentation (about 1/2 inch deep and 1 inch in diameter).
• Fill each indention with about 2 teaspoons orange pineapple mixture. Top with about 1 teaspoon crumb mixture. Bake 12 to 14 minutes or until golden brown. Serve warm. 
• Note: Pillsbury Recipe and Photo 

   

COPYCAT RECIPE FOR WHOLE FOODS CALIFORNIA QUINOA SALAD

• 1 cup quinoa
• 1/4 cup balsamic vinegar
• Zest of 2 limes
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 cup shelled edamame
• 1/3 cup chopped red onion
• 1/4 cup unsweetened coconut flakes
• 1/4 cup sliced almonds
• 1/4 cup raisins (optional)
• 2 tablespoons chopped fresh cilantro leaves

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
In a small bowl, whisk together balsamic vinegar and lime zest; set aside.

In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.

Serve immediately.

Yield: 4 to 6 servings

file photo

CHICKEN-PARMESAN NOODLE TOSS

1/2 lb linguine pasta

1 tbsp coconut oil
1 lb boneless skinless chicken breast strips
3 tbsp tomato paste
1/4 tsp garlic powder
1 can (14-oz) diced tomatoes, do not drain
1/2 cup water
1/4 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook pasta as directed on the package.

While pasta cooks, heat the oil over medium heat in a large nonstick skillet. Add the chicken; cook and stir for 8 minutes or until cooked through.

Stir the tomato paste and garlic powder into the chicken and cook, stirring, over medium heat for a minute. Add the tomatoes, water, and Italian dressing to the skillet and cook for 2 minutes, stirring occasionally.

Drain the pasta and place in a large bowl; add sauce and toss to coat pasta well.

Sprinkle the Parmesan cheese over all.

Yield: 8 cups

file photo

SPINACH AND MUSHROOMS

To the best of my remembrance, I got this recipe from a TOH magazine 3 or 4 years ago.  I love spinach and I love mushrooms so this is a favorite.  I neither cook with white wine or chicken broth so I replace that with vegetable broth.  You may wish to stick with the original recipe.

1/2 lb sliced fresh mushrooms

1 tbsp butter

1 tbsp olive oil

2 garlic cloves, minced

1/4 cup dry white wine or chicken broth

3 tbsp Worcestershire sauce

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp salt

6-oz fresh baby spinach

1 can (8-oz) sliced water chestnuts, drained

In a large nonstick skillet, saute the mushrooms in the butter and olive oil until tender.  Add garlic and cook for another minute.  Stir in the wine or broth, Worcestershire sauce, oregano, thyme, and salt.

Bring the mixture to a boil, reduce heat and simmer, uncovered, 7 or 8 minutes until the liquid is evaporated.

Add the spinach and cook, stirring, until wilted.  Stir in the water chestnuts and heat through.

file photo

WHOLE WHEAT BLUEBERRY PANCAKES

1 1/4 cups whole wheat flour (my personal preference is white whole wheat but either is fine)

2 tsp baking powder
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp sugar or Splenda granulated
1/2 cup fresh or frozen blueberries

Sift the flour and baking powder together; set aside.

In a medium bowl, beat the egg, milk, salt, and sugar or Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).

Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.

Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.

Yield: 10 pancakes

Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.

file photo

CHEESY CHICKEN ROTINI

1 1/2 lbs boneless, skinless chicken breast cut into 1-inch pieces

2 cups water
3 cups uncooked whole-wheat rotini pasta
1 bag (16-oz) frozen broccoli, cauliflower, carrot blend
1 can (10-oz) diced tomatoes and green chilies, do not drain
6-oz processed cheese (Velveeta-type), cut into 1/2-inch cubes

Spray a large skillet with nonstick cooking spray; add chicken and cook over medium-high heat, stirring, for 5 minutes or until no longer pink.

Add the water to skillet, stir and bring to a boil.

Stir in the pasta and place lid on skillet.

Simmer over medium-low heat for approximately 10-12 minutes until the pasta is tender. Stir in remaining ingredients and cook, covered, for 5 to 7 minutes until cheese is completely melted and the veggies are crisp-tender. Stir frequently during cooking time.

Yield: 6 servings

Note: This is just a file photo - not this actual recipe.