Week 1: Herbed Chicken in Tomato Sauce

Herbed Chicken in Tomato Sauce

with Caesar's Pasta and Fresh Zucchini

Ingredients

8 boneless, skinless chicken breasts

4 T. butter

8-10 fresh mushrooms

2 cloves garlic

1 8-oz. can tomato sauce

1/2 t. each basil and oregano

1/4 c. light sour cream

Caesar's Pasta

2 9-oz. packages fresh angel hair pasta

3 T. light sour cream

3 T. Caesar salad dressing

Vegetable Side Dish

4 zucchini

butter

salt and pepper

1. Preheat oven to 375 degrees. Fill a large pot with water and begin to heat for pasta.

2. For chicken entree: arrange 8 individual breasts in a 9 X 13-inch glass baking dish. Melt 3 T. butter and drizzle over chicken. Bake uncovered, for 10 minutes. Remove from oven and set aside.

3. For vegetable, trim ends off of zucchini and cut in 1/4" slices. Place slices in a small microwavable baking dish.

4. Slice mushrooms and remove skin from garlic.

5. In a saute pan, melt 1 T. butter over medium heat. Add minced garlic and sliced mushrooms and cook for only 3 minutes, stirring occasionally. Add tomato sauce, basil, and oregano and simmer for another 3 to 4 minutes. Remove from heat and add light sour cream.

6. For pasta, mix light sour cream and Caesar salad dressing in a small bowl. Set aside.

7. Drain liquid from chicken breasts and spoon tomato-mushroom sauce on top. Return chicken breasts to oven, reduce heat to 350 and bake for 15 minutes or until done.

8. Place zucchini in microwave and cook on high for 7 minutes.

9. Place fresh pasta in boiling water and cook for 1 to 2 minutes or until done. Remove pasta from heat and drain in a colander. Toss with sauce mixture.

10. Remove zucchini and season to taste with butter, salt and pepper. 

11. Remove chicken breasts from oven and serve immediately. Makes 4 servings. 

Protein.............25%

Carbohydrate...40%

Fat...................35%



Week 1: Chicken Pasta Italiano

Chicken Pasta Italiano

4 boneless, skinless chicken breasts
1/2 lb. lean bacon
4 lg. tomatoes
8 cloves of garlic
1/4 c. chicken broth
2 T. sherry
1 1/2 T. EACH Basil, Oregano, Thyme & Marjoram
1/8 T. Crushed Red pepper
2 9 oz. packages fresh spaghetti
1/2 c. grated Parmesan cheese

1 lg. bunch grapes
8-12 bread sticks

1. For chicken entree: prepare ingredients * cut chicken into this slices, then into 1" pieces. * Cut tomatoes in half and squeeze to remove seeds; chop into small chunks. * Trim ends and skin from garlic.

2. For fruit: wash grapes and separate into clusters, place in a serving dish.

3. For pasta: fill a large pot with water and salt and begin to heat.

4. In a wide frying pan, cook bacon over high heat until crisp. Lift out, drain and crumble, then set aside. Keep the drippings. Press garlic into the pan with the bacon drippings and add the chicken. Cook stirring for about 4 minutes, or until chicken is no longer pink. remove chicken pieces from the pan with a slotted spoon and set aside with the bacon.

5. Add tomatoes, chicken broth, sherry, basil, oregano, thyme, marjoram and red pepper to pan, cook for 3 to 4 minutes.
7. Place fresh spaghetti in boiling water and cook about 2 minutes until done.

8. Meanwhile, return chicken to tomato mixture, lower heat, and stir until heated through.

9. Remove pasta from heat and drain in colander. Spoon chicken tomato sauce over individual servings of spaghetti, sprinkle with Parmesan cheese and top with crumbled bacon. Serve immediately. Makes 4 servings.

Table Talk!

Scan the newspaper or the Internet for articles that interest you. What is the pulse of public opinion in your family about some of the more pressing issues of the day? Find out by having your own "op-ed" session. Skim the editorial page of your newspaper for subject matter (recycling, energy, conservation, teacher's pay, etc.) and bring some of the most interesting topics to the table. Take turns offering a commentary on the subject. Remember to begin with a headline that summarizes the piece. Then read the newspaper out loud, so people can compare their ideas with those of the pundits.

Creamy Chicken and Mushroom {Crock} Potpie

8 oz. cremini mushrooms, stems trimmed and halved

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 c. flour

2 sprigs fresh thyme

1 bay leaf

1/2 c. water

1 1/2 pounds boneless, skinless chicken thighs (about 8)

Kosher salt and black pepper

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 c. frozen peas

1 c. frozen green beans

1/3 c. heavy cream

• In a 4 to 6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 c. water. Place the chicken on top; season with 1 t. salt and 1/4 t. pepper.
• Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 
• 30 minutes before serving, heat oven to 425. Using a large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes. 
• Ten minutes before serving, add the peas, green beans, cream, and 1/2 t. salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.  

Texas Tortilla Soup

1-2 chicken breasts
16 oz. chicken broth
2 T. Oil
1/3 onion
1 garlic clove
1/2 green pepper
1 sm. can of green chilies
1 can Mexican style stewed tomatoes
1 T. Chili powder
2 dashes cayenne pepper

Toppings:

Shredded cheddar cheese
Sour cream
Sliced avocado
Tortilla chips
Fresh tomatoes
Salsa

Boil chicken in broth and cut up in chunks (save broth). In separate pan, sauté onion and green pepper until tender...add minced garlic. Blend tomatoes and juice, vegetables, and green chili and juice in blender. Add to chicken and broth. Add seasonings and simmer. Prepare toppings and serve.

Parchment Chicken

6 Chicken Breasts
1 package of Spinach
1 jar of roasted red peppers (salad dressing aisle at store by vinegars)
Roma Tomatoes
Fresh Basil
Provolone Cheese
Parchment paper (cut into large enough pieces to wrap each piece of chicken individually)

Place a handful of spinach on parchment. Drizzle with olive oil (optional) and season with a pinch of garlic salt and pepper. Put chicken breast on top of spinach. Top with roasted red peppers, sliced tomatoes, fresh basil and drizzle balsamic vinegar (reduced is best). Season to taste with garlic salt and pepper and top with slice of provolone cheese. Feta is great too! Fold up parchment and seal edges. Bake at 375 for 40 minutes or until chicken is done.

Honey-baked chicken

½ c. butter

½ c. honey

¼ c. prepared mustard

1 t. curry powder

8 boneless, skinned chicken breasts

Salt & pepper



Preheat oven to 350 °. Melt butter in a small bowl in the microwave then add honey, mustard, and curry. Place chicken on a rimmed cookie sheet. Spoon honey-mustard sauce on top. Place chicken in oven and bake 25 minutes or until done. Serve with mashed potatoes and spinach.

Dollie’s Chicken

2 T. butter

4 cloves garlic

8 boneless, skinned chicken breasts


Stir fried vegetables:

1 onion

3 carrots

1 zucchini

10 cherry tomatoes

1 c. bean sprouts

1 T. vegetable oil


Potato Side dish:

4 baking potatoes

1-2 T. butter

¼ c. grated fresh parmesan cheese

salt & pepper



1. For potatoes, heat oven to 350 °. Wash potatoes and, leaving skins on, slice in ¼ inch slices. Place butter on a rimmed cookie sheet (you may need two cookie sheets if potatoes are large) and put into oven briefly until butter melts. Spread melted butter over the surface of the cookie sheet.

2. Fill cookie sheet with flat potato slices. Salt and pepper to taste, then sprinkle with Parmesan cheese. Place in oven and bake 45 minutes or until golden brown and crispy.

3. For chicken, place 2 T. butter in a small glass dish and add pressed garlic. Microwave on high 1 minute or until butter melts. Place chicken in a large shallow baking dish. Drizzle with butter/garlic mixture. Bake 20 minutes or until no longer pink.

4. Prepare vegetables:

• Peel and quarter onion, then slice thinly.

• Peel carrots and slice thinly on the diagonal.

• Trim zucchini; cut in 1/4 – inch slices.

• Cut cherry tomatoes in half.

Allow a total of 10 minutes for stir fry. Add oil to wok over medium-high heat. Add onion and stir fry 3 minutes. Add carrot, cook 3 minutes. Add zucchini and stir fry 2 minutes. Remove vegetables from heat until chicken and potatoes are done, then carefully toss in cherry tomatoes and sprouts and warm briefly until heated through.

5. Place 1 or 2 chicken breasts on a plate and spoon vegetable mix on top. Accompany with potato slices and serve immediately.

Parmesan Chicken

6 T. butter

2/3 c. grated Parmesan cheese (fresh)

1 t. salt

¼ t. garlic powder

1 c. dry bread crumbs

8 boneless, skinned chicken breasts

1 lemon

Preheat oven to 350 °. Mix bread crumbs, grated Parmesan cheese, salt and garlic powder in a pie pan. Melt butter in a glass bowl in the microwave. Dip each breast in butter, and roll in crumb mixture. Place on a rimmed cookie sheet. Squeeze juice of half a lemon over the chicken breasts. Place chicken in oven and bake 20 to 25 minutes or until done. Serve with new potatoes, green salad and steamed broccoli.



New potato side dish:



6-8 red skinned potatoes

butter, to taste

light sour cream

salt and fresh cracked black pepper



Scrub new potatoes and add to saucepan of boiling water. Cover, lower heat and cook for approximately 30 minutes or until done. Cut into thick slices, butter lightly, and top with a dollop of light sour cream and freshly ground black pepper.



Note: Put day old bread, bread crusts, and heels, even crackers in the blender to make bread crumbs to be used later in recipes. Small amounts can be stored in the freezer.

Salsa Chicken

2 T. oil
5 chicken breasts
2 c. Ortega salsa
4 oz. cheddar cheese, grated
1 c. sour cream
2 c. rice

Heat oil in frying pan and cook chicken, over med-high heat, until lightly browned on each side. Pour salsa over chicken and cover, reduce heat to low and cook for 10 minutes. Sprinkle cheese over chicken and cover again until cheese is melted, about 3 minutes. Serve chicken over rice and top with sour cream.

Chicken Ranchero

4 chicken breasts, frozen
1 can enchilada sauce (Ortega)
1 -2 cups cheese
½ package dry enchilada sauce

Cook on low 4 -6 hours. Shred chicken with fork, serve on french rolls with cheese, lettuce and tomato.

Creamed Chicken and Rice

1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 cup grated cheddar cheese
5 chicken breasts
Salt & pepper to taste

Put all ingredients in crock pot, cook 4 -5 hours on medium heat. Serve over rice.

Chicken Salad

Brenda



1 bag chicken breasts

celery (to taste)

2 c. mayonnaise

2 T. chopped onion

2 T. vegetable oil

¼ t. cayenne pepper

½ t. paprika

2 dashes pepper

1 t. salt

2 T. lemon juice



Add:

Purple grapes

Cashews, salted

(just before serving)



Cook the chicken and chop into cubes. Mix all ingredients and chill overnight. Just before serving add grapes and cashews. Serve on croissants.

Chicken Noodle Soup

Laurie



1 Lg. can chicken broth

2 chicken breasts

2-3 celery chopped

½ onion chopped

1 carrot chopped

3 potatoes cubed

basil, salt, & pepper



Cook above ingredients for about 45 minutes, then add 2/3 pkg. Klusky noodles. Cook another 30 minutes.

Chicken Parmesan

Laurie



4 boneless skinless chicken breasts

combine in a bowl:

½ cup Italian bread crumbs

¼ cup Parmesan

basil

oregano

combine in a bowl:

½ cup of melted butter and 3 tbs milk



Heat ¼ cup of butter in a skillet.

Roll chicken in milk and butter mixture

Roll in bread crumbs



Cook for 4 minutes and turn and cook 4 minutes more until juices are clear

Take off heat and put shredded mozzarella and lid to melt

Serve with linguine and red sauce

Chicken Tortilla Soup

Laurie



1 can cream potato soup

1 can green chilies

2 cans chicken broth

1 can tomato sauce

1 can Mexican corn

8 chicken tenders



Put in the crock pot on low for 6 hours or high for 4 hours. Add 1 cup of sour cream and shredded cheese. Serve with chips, shredded cheese and cut up avocado.

Chicken & Wild Rice Casserole

4 to 6 Boneless, skinless chicken breasts
1/2 c. margarine, melted
1 pkg. long grain wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. onion soup mix
1 1/2 c. water

Layer chicken in baking dish. Combine rest of ingredients. Add to chicken; cover well. Bake at 325 for 60 to 75 minutes.

- Olivia

Chicken Marinade

Grilled Chicken Marinade

1 c. brown sugar

1/4 c. soy sauce

1/4 c. oil

water

lemon

garlic

Marinate chicken in marinade all day. Grill - sear on each side, then turn to low - grill 10 min. Slice across grain and serve on a bed of Caesar salad. - Monet

Favorite Chicken Casserole

Favorite Chicken Casserole

1 cups chicken breast, cooked and diced

1 cup rice, cooked according to package directions

1 cup mayonnaise

1 cup milk

1 cup celery, chopped

2 cans cream of celery soup

1/4 c. melted butter

1 T. lemon juice

Preheat oven to 400 degrees. Grease a 9 x 13 casserole dish. Combine all ingredients in a large bowl and mix well. Pour into prepared dish and cover with foil. Bake at 400 for 1 hour. Let stand for a few minutes as casserole will be HOT! Serve with a salad and crusty bread.

Applebee's Chicken Fajita Wraps

Marinade
2 c. water
1/3 c. soy sauce
3 T. sugar
2 T. salt
2 T. white vinegar
1 1/2 t. ground cayenne pepper
2 t. paprika
2 t. garlic powder
1 t. onion powder
1 t. ground black pepper
4 chicken breast fillets

Mexi-ranch dipping sauce
1/2 c. mayonnaise
2 T. minced onion
1 T. buttermilk
1 T. white vinegar
2 t. minced fresh cilantro
1 t. canned green chile pepper
3/4 t. paprika
1/2 t. sugar
1/4 t. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

Pico de Gallo (Salsa)
2 medium tomatoes, diced
1/3 c. diced red onion
1 jalapeno, seeded and diced
2 t. lime juice
2 t. minced fresh cilantro
1/4 t. salt
1/4 t. ground black pepper

Wraps
4 large flour tortillas
1 c. Fancy shredded cheddar cheese
1 c. fancy shredded Monterrey jack cheese
4 c. shredded iceberg lettuce

Combine all marinade ingredients and marinade chicken for 2 hours. Grill chicken until cooked through and slice into strips.

Combine all pico de gallo ingredients, then cover and chill.

For each roll-up begin by laying a large flour tortilla in a large skillet over low heat. Sprinkle about 1/2 c. of the combined cheese over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 T. of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.

- Carol