• Recipes: Chicken Tomato Pasta

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    Chicken Tomato Pasta Dish

    Another great meal made by my awesome husband.  He came up with this pasta recipe one Sunday for lunch.  The base is animal shaped pasta noodles (can you guess who picked out the noodles)?!   Topped with chicken, tomatoes, bok choy, spinach, and mushrooms.  It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.

    Chicken Tomato Pasta Recipe:

    • 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
    • 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
    • 1 large Tomato (or can of diced tomatoes)
    • 1 cup Fresh Spinach
    • 1 cup Fresh Bok Choy
    • 1/2 cup Fresh Mushrooms
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Minced Garlic
    • Optional – 1/2 small Onion
    • Optional – 1/4 cup shredded Cheese

    1.  Slice the chicken in about 1 inch strips.  Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it).  Cook over medium heat for 3 minutes.  Add the chicken and stir gently as every couple minutes while working on the other steps. 

    2.  Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta.  Cook the pasta per the directions on the package.

    3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms).  Heat 1/2 tablespoon of olive oil in a pan over medium heat.  Add the mushrooms and tomatoes cooking them for about 2 minutes.  Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.

    4.  Scoop some pasta onto your plate.  Top with the tomato and vegetable mixture.  Add the chicken and a little more of the tomato and vegetable mixture.  Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.

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    Chicken Tomato Pasta with a Bok Choy garnish!

  • Fresh Vegetable & Pasta Soup

    Recently I put together a soup with some items I had already in the refrigerator.  We were going out of town and I needed to use up some of the fresh vegetables already in the fridge.  This was super easy and everyone enjoyed it.

    Fresh Vegetable & Pasta Soup

    • 1 carton Tomato Juice
    • 1 small Zucchini
    • 1 small Summer Squash
    • 2 medium Carrots
    • 1 cup sliced Mushrooms
    • 2 cups Elbow Noodles

    Add all the items to the crockpot.  Stir until it is mixed together and put the crockpot on low for 6 hours.

  • Chicken Pasta Bake

    The other day I had leftover items that I needed to use up so I came up with this Chicken Pasta Bake.  I don’t like letting leftovers go to waste and this casserole turned out really well.  You can play around with this recipe and add various ingredients depending what you have in the refrigerator that needs to be used up.

    Chicken Pasta Bake

    • 1 lb sliced, cooked, and season Chicken Breasts
    • 16 oz Noodles (any type, I used Rotini)
    • 2 cups shredded Mozzarella Cheese
    • Mushrooms (optional)
    • 1 cup Pasta Sauce (optional)

    Grease an 9×13 pyrex dish.  Preheat oven to 350 degrees.  If your pasta has not already been cooked, go ahead and make it according to the directions on the box.  While the pasta is cooking if your chicken is not already sliced and cooked go ahead and slice your chicken and cook it in a skillet, bake or fry it  (add whatever seasoning you want to it).  Layer drained pasta noodles on the bottom of the pyrex then mix a cup of pasta sauce in with the noodles.  Layer the chicken and mushrooms (if using mushrooms) on top of the pasta.  Sprinkle the shredded cheese over the top and bake for 20 to 30 minutes or until the cheese has melted completely.

  • Recipe: Lasagna

    Growing up Lasagna was one of my favorite meals. I didn’t realize that there was so many varieties of Lasagna recipes until I was cooking more on my own! This recipe is an adapted version from the one that my Grandma and Mom use.  The main difference is that I use uncooked noodles which helps save me time and extra clean up.  I will often make this meal to deliver to someone who has had surgery or a new baby or to put the extra casserole in the freezer for a later date since it is an easy one to double! 🙂

    Lasagna:

    • 1 pound lean Ground Beef
    • 1/2 chopped Onion
    • 1 (28 ounces) jar Spaghetti Sauce
    • 1 (16 ounces) container Cottage Cheese
    • 1 cup shredded Parmesan Cheese
    • 1 Egg
    • 1 (16 ounces) box Lasagna Noodles
    • 1 (8 ounces) shredded Mozzarella Cheese

    In a large pan cook the ground beef, drain the excess oil.  Add the onions and cook until the onions are transparent.  Stir in the pasta sauce and heat until bubbly.  In large bowl combine Cottage Cheese, Parmesan Cheese, and Egg.  Spread a thin layer of meat sauce in the bottom of a 13 x 9 pyrex dish.  Place a layer of uncooked lasagna noodles, a layer of cheese mixture, 1/3 cup shredded mozzarella cheese, and meat sauce.  Continue layering until all ingredients are used (reserve 1 cup shredded cheese).  Bake covered at 350 degrees for 1 hour.  Uncover and put the remaining mozzarella cheese over the top and bake for an additional 10 minutes or until the cheese begins to darken.

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