Pasta with Sauteed Chicken and Vegetables

When we were first dating, my husband and I would go to this really cute Italian restaurant a couple times a month. After the restaurant closed, I really missed my favorite dish. So, I tried to create my own.

Here's what I came up with:

Pasta with Chicken and Vegetables

Ingredients:

• 3/4 lb. boneless skinless chicken breast, cut into bite-size pieces
• olive oil
• garlic
• carrots
• peppers
• onion
• 1 -2 bags of baby spinach
• broccoli
• Italian seasoning
• crushed red pepper flakes
• 1 lb cooked pasta (I usually use linguine or penne)

Directions

• Saute chicken in hot olive oil until slightly browned
• Add onions, peppers, garlic and carrots, Italian Seasoning and crushed red pepper.
• Saute until onions start to appear translucent.
• Add spinach, more garlic and oil if needed. I usually add a bit of oil and spices with each new addition.
• Saute until spinach is limp.
• Stir together, add more Italian Seasoning and crushed red pepper (if you like) and cook about 5-10 minutes longer.
• Add broccoli and cover. Cook until broccoli is to desired doneness.
• Add to hot, cooked pasta.

Notes: I've also made this with chicken stock in place of the oil. Zucchini and mushrooms are also good added to this dish. I didn't include measurements for the veggies, I usually just wing it every time I make it. Once I subbed bacon for the chicken and it was really good!

If you decide not to add oil with each addition, or if it seems like there's not enough "sauce" to cover the pasta, then the following recipe may come in handy:

• 1 1/2 cups extra virgin olive oil
• 8 cloves garlic, minced
• 1-2 tsp. crushed red pepper flakes

Directions:

• Saute garlic in hot oil until slightly golden.
• Add red pepper flakes, saute for about 30 seconds.
• Pour over pasta and veggie mixture. Toss until evenly coated.

This dish is really good served along with a salad and garlic bread.

Easy Tomato-Bacon Pasta Sauce

This is a yummy pasta sauce that is a step away from the traditional tomato and meat sauce that we normally eat.

I read about this recipe on the Parents Magazine website. I was hooked as soon as I read the first ingredient: BACON! MMmmm! I knew I had to make this recipe.

Easy Tomato-Bacon Pasta Sauce

Ingredients:

• 1/2 lb bacon, diced
• 1 can (28 oz) diced tomatoes, with juice
• 1 tsp. sugar
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1 cup frozen peas, thawed
• 1/4 cup sour cream

Directions:

• Cook bacon in saucepan on medium heat until cooked through, but not crisp.
• Drain bacon on paper towels. DO NOT WIPE OUT PAN.
• Turn heat up to medium-high.
• Add tomatoes (with liquid) and the seasonings, stir.
• Cook for 5 minutes (simmering vigorously), stirring occasionally.
• Remove from pan, add peas, sour cream and drained bacon.
• Serve over your favorite, cooked pasta. (we use linguine)

Notes: I've gotten the bacon a little crispy on occasion and it's just fine. When it's added to the sauce it softens up a bit. Also, I've let it simmer a bit longer than the 5 minutes. Sometimes I let it go for about 10 minutes.

I like to serve this with a salad and some garlic bread. We usually get dinner for 2 nights from this recipe.

On weeks that I put this into our menu plan, I like to also plan a night for breakfast for dinner, to use up the other half of the bacon.

Also, this can be a frugal meal if the bacon is bought on sale or in bulk from Costco.

I will be sharing this recipe with the following blog carnivals:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday

Glazed Carrots with Onions

I haven't made this recipe in a while. But the cooler weather has me thinking of lots of yummy, home-cooked, Sunday dinner type foods.

This is a good recipe for holiday meals. Goes well with Thanksgiving Turkey or Easter Ham. But it's also easy enough to use as a side dish for a weeknight meal.

I'll have to remember to make this when I have a bag of baby carrots in the veggie bin that start to not look so appealing. You know, when they start to look a little dried out, but really they're not?

Glazed Carrots and Onions

Ingredients:

• 2 cups baby carrots or whole carrots cut into one inch pieces
• 2 cups chopped onions
• 2 Tbs. butter
• 2-3 Tbs. brown sugar
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg

Directions:

• Cook onions and carrots in a small amount of boiling water, in a covered saucepan. About 8-10 minutes or until crisp tender.
• Drain into strainer, set aside.
• Add butter, brown sugar, salt, pepper and nutmeg to saucepan.
• Cook and stir until combined. About a minute.
• Add the cooked vegetables and toss to coat with glaze.

Now, I've been known to make this without the nutmeg because I wasn't able to find it in my disaster of a spice cabinet. I like the brown sugar both on it's own and with the nutmeg, so it didn't really make a difference to us if I used it or not.

I originally found this recipe in the Better Homes and Gardens New Cook Book. I made a couple of changes to make the dish right for us.

I'm sharing this recipe on Tammy's Recipes weekly In Season Recipe Swap. This week's theme is carrots!

Chicken Corn Chowder

I love love love creamed corn. As much as I'd like to, I'd never just eat creamed corn as my entire meal. That is why I like Chicken Corn Chowder so much! It's like a big bowl of creamed corn!

I make my chowder a couple of different ways depending on how much time I have and what ingredients I have at the moment the craving for it hits!

Corn Chowder

Ingredients:

• 1/2 - 3/4 lb. boneless skinless chicken breast
• olive oil
• 3-4 cups frozen whole kernel corn, thawed
• 1/2 cup onion, diced
• 1/2 cup sweet red pepper, diced
• 1/4 celery, chopped
• 1/4 carrots, diced
• 1-2 cans (14.5 oz each) chicken broth (fat free, low sodium)
• 1 1/2 cups potato, peeled and diced
• 1 cup milk
• 1 Tbs. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 real bacon crumbles
• crushed red pepper flakes (optional)

Directions:

• In a dutch oven or soup pot, saute chicken in hot oil until slightly browned.
• Add onions, peppers, celery, carrots and sautee until onion is tender but not browned.
• Add chicken broth and potatoes and stir.
• Bring to boil; reduce heat.
• Cover and simmer for about 10 minutes.
• Stir in the corn and cook uncovered for another 10 minutes (or until potatoes are tender). Be sure to stir occasionally.
• In a small bowl, combine the milk, flour, salt and pepper. Add to soup mixture. Cook until thick and bubbly, while stirring. Cook a minute or two more.
• Add bacon crumbles and a couple of shakes of the crushed red pepper flakes.
• Cook for another 3 minutes to heat the bacon.

Note: To make a thicker chowder, run about 1/2 of the corn through the food processor before adding to the soup.

For an even easier and quicker Corn Chowder, use some canned chicken shredded with a fork (or pulse in the food processor with half of the corn), use frozen potatoes O'brien in place of the potatoes, onions, peppers and skip the carrots and celery.

I'll be sharing this recipe on Hooked On Fridays, since lately I've been hooked on soup! Check my sidebar to find more of my soup recipes!

Chicken Noodle Soup

I didn't always like soup. I didn't particularly hate soup. It just wasn't a favorite. As a kid, when I saw mom and dad getting the big soup pot out, I usually rolled my eyes and groaned. Knowing that it was going to be chicken noodle soup and that we were going to eat it for a week....at least.

Years later, when my husband and I were first living together, I was sick. Had a pretty bad cold or the flu (I can't remember which). I left work early and called him at work to let him know I was home already.

When he came home from work, he lugged a bunch of grocery bags up to our second floor apartment. Can you guess what he had planned? Yep, you got it! He was making me chicken noodle soup! It was such a sweet gesture and I couldn't dare do the groaning and eye rolling! I just smiled as sweet as I could and thought to myself that I'd have to eat it. I couldn't hurt his feelings, I'd eat the soup.

Imagine my surprise when I actually liked it! I really, really liked it! My tastes have changed so much since I was a kid. So many foods that I hated as a child are now foods that I really enjoy.

I can never get my chicken noodle soup to turn out quite the way he makes it, but the one I make is pretty good too!

Here's the recipe I use:

Chicken Noodle Soup

Ingredients:

• 1 lb. boneless, skinless chicken breast, diced
• olive oil
• 2 cups celery, chopped
• 2 cups carrots, choppped
• 1 cup onion, chopped
• 2 tsp. garlic, minced
• 3-4 cans (14.5 oz. each) chicken broth or stock (fat free, low sodium)
• 1/2 tsp. dried marjoram
• 1 tsp. dried thyme
• 2 bay leaves (3 if they are small)
• 1/2 - 1 lb. dry egg noodles

Directions:

• In your favorite soup pot or dutch oven, saute chicken in hot oil until about 1/2 browned.
• Add garlic and vegetables and saute until onions are just about turning translucent (not browned, just to the point of slightly soft).
• Add broth and spices and bring to boil.
• Cover and reduce heat. Simmer for 20-30 mintues.
• Turn heat to medium and add egg noodles and cook until noodles are tender.

This recipe has been adapted from a recipe I received years ago in an email file of several crock pot recipes that were Weight Watcher's friendly. I've made a few changes, one being that I don't use the crock pot for this recipe. To me, chicken soup is one recipe that shouldn't be crock potted. I don't know why, maybe because it's such a traditional meal and should be cooked the good ol' old fashioned way!

I'll be sharing this recipe with the October Fest Carnival of Super Foods at Kitchen Stewardship. The theme this week is broth/stock recipes. Be sure to check it out!

Check out Food on Fridays with Ann, too!

Cowboy Stew ~ Easy, Crock-Pot Recipe

I'm beginning to wonder if I have secretly set a goal to use my crock pot every day for a year! Seems like ever since I first read this blog, that I've been using my crock pot more often.

I'd say I was inspired by both the Crock Pot Lady and the birth of my daughter. Since she's been born, time in the kitchen to prepare meals has dwindled. I've had to adjust the way I do things around the house in the past 5 months.

So, tonight we had another meal prepared in the crock-pot. This time it's something new. Not one of my tried and true recipes. Tonight's meal was Cowboy Stew. I first read about this soup on the Crock Pot Lady's blog. I adjusted it a bit to fit our tastes and according to what I had in the pantry.

Alison's Cowboy Stew ~ A Crock-Pot Recipe

Ingredients:

• 1 bag of pre-cooked ground beef with peppers and onions from my freezer
• 2 cans of chili beans
• 1 can black beans
• 1 can Rotel
• 1 can stewed tomatoes
• 1 can (19oz) of ready-to-serve tomato soup (not condensed)
• 1 can whole kernel corn, drained
• 1-2 cans whole potatoes
• 1 taco seasoning packet
• 3 tsp. Tabasco brand, Chipotle Pepper Sauce
• 2 tsp. Lea & Perrins Worcestershire Sauce
• 2 tsp. garlic, minced
• 1 cup water
• sliced jalapenos, sour cream, shredded cheese ~ for garnish (optional)

Directions:

• Put all ingredients in crock-pot, stir.
• Cook on low for 8 hours or high for 4 hours.
• Serve in soup bowls. If desired, top with jalapenos, sour cream and/or shredded cheese.

We really liked the way this turned out. Kind of like chili, but more like a soup. I wasn't sure how the canned potatoes would be in this. I thought those potatoes were only good sliced and fried in oil with some onions. But surprisingly, they were really good.
We forgot to top our soup with the sliced jalapenos and cheese, this time. But there are plenty of leftovers, so we'll be sure to use the toppings the next time. Although, the soup/stew/chili (whatever it is) was really good on it's own.


I'll be sharing this recipe on the following blog carnivals this week:

• Tasty Tuesday
• Tuesdays at the Table
• Tempt My Tummy Tuesday
• Crock-Pot Wednesday
• Food on Fridays with Ann

Food on Fridays: Pepper Steak

As promised on my Menu Plan Monday post on my other blog, I actually measured while I made this meal, so that I could share it here on my recipe blog.

My mom made Pepper Steak a lot when I was a kid. I liked the gravy and the meat and the rice. I picked out the peppers and onions. What did I know? I was a picky eater...THEN. Now that I am older and cook for my husband and myself, I use peppers and onions in a lot of my dishes.

Also, I make my pepper steak a bit different than my mom. My dad likes his food pretty basic and more traditional, so my mom doesn't really add a lot of different things to her dishes.

But after watching Food Network for so many years, I like to spice things up a bit! Don't get me wrong, I am in no way saying I am a chef or anything, I just grew to love food and have been starting to try new things where cooking (and eating) is concerned. And we LOVE spices!

Since I rarely measure anything while making this dish, it never turns out the same way twice. But after making it tonight and measuring and writing it down, I think that tonight's result will be a keeper!

Alison's Pepper Steak

Ingredients

• 1 lb. London Broil, diced in small cubes
• 1 Tbs. Extra Virgin Olive Oil
• 2 cups onions, chopped
• 2 cups red bell pepper, chopped
• 1 heaping tsp. garlic, minced
• 2 1/2 Tbs. A-1 Steak Sauce
• 2 1/2 Tbs. Lea & Perrins Worcestershire Sauce
• 1 1/2 Tbs. McCormick's Montreal Steak Seasoning
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1 can tomatoes (14 1/2 oz), diced or stewed
• 2 Tbs. McCormick Brown Gravy Powder
• 2 cups water
• 1 can (14 1/2 0z) corn (optional)
• cooked rice, brown or white

Directions

• In a skillet or dutch oven, brown steak cubes in hot oil.
• Add steak sauce, worcestershire sauce, peppers, onions, garlic and steak seasoning, salt & pepper.
• Cook for about 15 minutes over medium-high heat, stirring occasionally.
• Add tomatoes, cover and reduce heat to low.
• Cook for 25-30 minutes, meat should be really tender by now.
• Mix water with gravy powder, making sure to get all lumps out.
• Add gravy to pot and cook for another 10-15 minutes, until gravy is heated.
• Serve over rice, with corn on the side.

Although, I altered the way my mom made this, some things remain the same. Mom always added tomatoes to her pepper steak and I really like them in mine as well.

She also always used powdered brown gravy mix in the packets. I've been having a difficult time finding the 2 cup packets in my small town. But I did find a bulk container of the McCormick's brown gravy powder mix! I love it! Very inexpensive at Costco and I just know that I will get several meals from the one container of gravy mix!

My mom always served corn on the side and used white rice. I still use the white rice, but after noticing that both of us would just put the corn on top of the steak and rice, I started to just add the corn right to the pot after I add the gravy. One less pot or microwave-safe bowl to clean at the end of the meal!

Now you may want to be easy on the Montreal Seasoning if you have kids or someone that can't handle spice. It's not terribly hot, just a bit of a zing! Kids may be sensitive to it. I suggest maybe trying a tablespoon less of the seasoning and taste test it before adding the full amount.

This recipe is also being shared on the Food On Fridays blog carnival. Food on Friday is an anything-food-related-carnival hosted by Ann Kroeker. To read more food related posts, be sure to check it out!