Mediterranean Capellini

Mediterranean Capellini
Serves 4

Yet another quick and easy meal made by my husband. We made very few changes to the recipe he found and it was absolutely delicious.  Great for busy weeknights. It would also be a great base for a protein dish. Shrimp or Chicken might be good. It's a start.

Ingredients

• 1 (12-oz) pkg angel hair pasta
• 3 TBSP olive oil
• 1 TBSP minced garlic
• 1 red onion, chopped
• 1 red bell pepper finely chopped
• 1 14 1/2-oz can chopped tomatoes with their juice
• 1 10-oz can diced tomatoes and green chilies with juices
• 4 tsp drained capers
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• grated Parmesan cheese (garnish)

Instructions

1. Cook pasta. Add 1 TBSP olive oil and salt to the water. Drain, set aside.
2. While pasta is cooking, in large pan, heat oil and saute garlic, onion, and red pepper over medium heat until tender.
3. Add tomatoes with their juice, tomatoes and green chilies, capers, basil, oregano, and red pepper flakes. Simmer for 20 minutes.
4. Toss with pasta and Parmesan cheese. Serve immediately.

Buffalo Chicken Pizza

Buffalo Chicken Pizza
Serves 8 (makes 2 pizzas)

I like to try to make different kinds of pizzas at home with flavors that I really enjoy. After Ray, my husband, played around with taco pizzas, I couldn't pass up making a Buffalo Chicken Pizza using the Buffalo Sauce for the pizza sauce, especially on Super Bowl Sunday! We LOVED it more than any pizza I've made before. This is a must keep.

Ingredients

• 3 cups Sargento Shredded Provolone and Mozzarella
• 2 cans white chicken
• 1 cup Buffalo Sauce
• 1/2 red onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3/4 cup crumbled blue cheese
• 2 thin premade pizza crusts (you can use a thicker crust per preference)

Instructions

1. Preheat the oven to the crust directions (425 usually).
2. Spread 1/2 cup of sauce on each pizza crust.
3. Spread out one can of white chicken on each pizza.
4. Sprinkle 1/4 cup of onion and 1 stalk of celery evenly over the pizza.
5. Crumble half of the 3/4 cup of blue cheese on each pizza. 
6. Spread 1 1/2 cups of shredded cheese on each.
7. Bake until desired crispiness. 
8. SERVE AND ENJOY!!! Mmmmmmmm......

Chicken and Corn Enchiladas

Chicken and Corn Enchiladas
Serves 8

This was one of Ray's weekly recipes. He found the recipe using one of his fancy little phone apps. The recipe was for 16 people! So he halved the ingredients and we still had leftovers for two work lunches (it reheated really well). The cool thing about it was that he doubled the chicken, sour cream, corn, and spices so that we had leftover filling and we made an awesome Chicken Fajita Pizza. This is an absolute cook again meal. Our two-year-old daughter loved the filling (she hates tortilla shells).


Ingredients

• 1lb skinless, boneless chicken breasts, cooked and shredded
• 1.5 cup canned enchilada sauce (Old El Paso)
• 1/2 16oz. jar salsa (Chi-Chi's White Bean Salsa or Tostitos Black Bean and Corn)
• 8 8in. tortillas
• 8 oz. frozen corn
• 1 red onion, chopped
• 1/2 bunch green onions, chopped
• 1/2 cup non-fat sour cream
• 2 cup shredded cheese (Kraft Mexican Blend)
• 1TBSP ground cumin
• 1TBSP chili powder
• Salt and Pepper
• guacamole

   
Instructions

1. Preheat oven to 350.  Coat a large baking dish with cooking spray.
2. On the stove top, use a pan to cook your chicken breasts. Make sure you season them. Once they are cooked, use two forks to shred the meat.
3. In a large bowl, mix the chicken, red onions, corn, sour cream, cumin, chili powder, and half of the cheese. Add salt and pepper as preferred.
4. In a separate bowl, mix the salsa and enchilada sauce.
5. Soften tortillas for 10 seconds each in medium skillet coated with cooking spray.
6. Fill tortillas with the chicken mix and place seam down in baking dish. Spoon salsa/enchilada sauce mix over and sprinkle with remaining cheese. Add more if you prefer.
7. Bake, covered with foil for 30-40 minutes.  sprinkle with green onions and serve. Mexican or Tomato Rice are great additives for side dishes.

Blackened Chicken Tenders

Ray (my husband) made this as one of his recipes he wanted to cook for the week, as he ventures into the world of twice-a-week meals. He said it was a little different than the one I will link to here, but it turned out really well. It would have been better if he followed the recipe linked here from Relish. So that is the one I will share, as the only difference was the amount of condensed milk used. The recipe went really well with scalloped potatoes.


Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon light brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 - green bell pepper, cored and chopped
• 1 - red bell pepper, cored and chopped
• 1 cup chopped red onion
• 1 - (5-ounce) can evaporated skim milk
• 1/4 cup chopped green onions

Directions

1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.

Doritos Nacho Platter

Doritos Nacho Platter
Serves 4-6

This recipe grew out of a frustration to cook something that we didn't have the typical ingredients for. As I continued to stare into the abyss of our pantry, I started to have certain items jump out at me and I realized I could attempt to make these nontraditional nachos.

Ingredients

• 1 bag Doritos Taco Flavored Tortilla Chips
• 1 10oz can of Ro-Tel Original Diced Tomatoes and Green Chilis
• 1 15.25oz can of Whole Kernel Sweet Corn
• 1 15oz can of Goya Black Bean Soup
• 1 15oz can of Hormel Chili with Beans
• 3/4 cup Cheez Whiz
• Sour Cream
• Taco Sauce
• Black Olives
• Jalapeno slices

Directions

1. Over medium heat in a medium pot, mix the corn (strained) , Ro-Tel with liquid, and Black Beans with liquid.
2. In a bowl, mix the can of Hormel Chili with the the Cheez Whiz. Microwave for 1 minute. Stir. Heat again for another minute. Stir. Repeat until heated through.
3. On 4-6 plates, pile on the chips. Then spread the Cheez Whiz mixture. Use a slotted spoon to spread the tomato/corn/bean mixture. Drain the liquid before putting them on the chips.
4. Add sour cream, sliced black olives, taco sauce, and jalapenos on top. Serve!

Spicy Sausage, Cheese Tortellini, and Vegetable Soup

Spicy Sausage, Cheese Tortellini, and Vegetable Soup
Serving: 8-10

Ingredients

• 2 cans Del Monte Diced Tomatoes (Basil, Garlic & Oregano)
• 26 oz Swanson's Cooking Stock - Beef
• 1 lb spicy hot or medium Italian Sausage (de-case the sausages if ground is not available)
• 18 oz Progresso Recipe Starter - Fire Roasted Tomatoes
• 1 TBSP Minced Garlic
• 1 large Yellow Onion, diced
• 2 large carrots (peeled and cut 2-3mm wide)
• 2 medium zucchini (middle cut out, peeled, and cut into 2-3in fourths)
• 1 cup quartered baby button mushrooms
• 2 cups water
• 8 oz tomato sauce
• 2 bay leaves
• 9 oz Bella Luna "fresh" cheese tortellini (for frozen, put them in with the zuchinni and reduce the water by 1/2 a cup)
• 1/4 cup Parmesan cheese
• salt, pepper

Instructions

1. Brown the sausage in a large pot. Drain off the grease and set the meat aside (on a paper towel to catch the excess grease).
2. Sweat the onions, carrots, and garlic. The onions should be slightly translucent, but still have crunch.
3. Add the sausage back into the pot. Then add in the beef stock, diced tomatoes, water, tomato sauce,  Progresso's Fire Roasted Tomatoes, bay leaf, and 1 TBSP pepper and 1 TBSP salt. 
4. Cover and turn on high to bring to a boil. Let boil for 15 minutes.
5. Turn the stove to medium or medium-low until you get a low simmer. Add in the baby button mushrooms and zucchini.
6. Let cook for 20-30 minutes, or until the zucchini is starting to become soft.
7. Add in the tortellini and continue cooking at medium of a low boil until the tortellini are cooked to your preferred level of doneness. 
8. Add in the Parmesan cheese. Let simmer for 5 more minutes.
9. Serve with garlic bread on the side. Additional Parmesan also adds a nice touch.

Spicy Ham, Egg, Cheese, and Spinach Sandwiches

Spicy Ham, Egg, Cheese, and Spinach Sandwiches
 Inspired by a recipe from Food Network.

Ingredients

• 4 plum tomatoes, halved lengthwise
• 4 English muffins, split
• 2 tablespoons butter
• 1 Ham Steak or 1/4 pound of Canadian Bacon
• 8 cups baby spinach (about 8 ounces)
• 1 teaspoon Siracha Chile Sauce
• 4 large eggs
• 1 cup shredded extra-sharp cheddar cheese
• Salt and Pepper

Instructions

1. Put the oven on Lo-Broil.
2. Place the tomatoes skin-side down on a baking tray. Sprinkle cheddar cheese over the tomatoes.
3. Take the ham and put 4 pieces on the pan with the tomatoes. Place in the oven until cheese is melted and ham is to your preferred texture.
4. Toast the English Muffins in the toaster (or your preferred toasting method).
5. In a large pan over medium-high heat, put the 8 cups of baby spinach and 1 teaspoon of Siracha Chile Sauce. Cook down until wilted.
6. When the Spinach is done, wipe out the pan with a damp paper towel and return to the heat.
7. Heat one tablespoon of butter and put in two eggs. Cook evenly on both sides, allow for the middle to stay gooey. 2-3 minutes on each side, depending on how cooked you want the middle.
8. When the muffins have been toasted, take out and put a little bit of butter on the muffin, then sprinkle cheddar cheese on the bottom.
9. Check the tomatoes and ham.
10. When the ham is finished, put a slice on the muffin. Then put the egg on the muffin. Then put some of the spinach mixture on top. Salt and pepper to taste.
11. Repeat for each sandwich that is made.
12. Put the tomatoes on the side and serve.

Indian Chicken Wraps

Indian Chicken Wraps
Inspired by the Food Network recipe "Indian Chicken Wraps."

 Ingredients

• 1 1-inch piece ginger, peeled
• 2 Serrano chile pepper, halved, seeded and roughly chopped
• 1 small onion, roughly chopped
• 2 tablespoon ground cumin
• Kosher salt
• 1 cup low-fat plain yogurt
• 4 teaspoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 1 tablespoon vegetable oil
• 4 cups shredded rotisserie chicken, skin removed
• 4 tablespoons curry powder
• 2 cups chicken stock
• 3 medium carrots, shredded
• 1 tablespoon minced garlic
• 4 pieces naan bread, warmed

Instructions

1. The night before, pick apart the rotisserie chicken and seal in 1 cup of chicken stock with 2 tablespoons curry powder.
2. The next day, combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste.
3. Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. 
6. Stir in the chicken, carrots, 2 tablespoons curry powder, 1/4 teaspoon salt and 2 cups chicken stock and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.
7. Heat the naan bread according to the directions.
8. Spoon the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up.

Tortilla Chicken Soup

Tortilla Chicken Soup

Serves 8

A fresh soup with a good deal of flavor. Tastes great with tortilla chips and doesn’t weigh you down. Delish!

Ingredients

• 1 pound chicken breasts
• 2 32oz cartons chicken broth
• 1 cup water
• 2 medium onions (halved and thinly sliced)
• 1 TBSP paprika
• 1 TBSP cumin
• 1 TBSP fresh ground pepper
• 1 TBSP ground sea salt
• 2 TBSP minced garlic
• 2 14.5 oz cans fire-roasted diced tomatoes
• 2 15 oz cans Black Beans (preferred brand, rinsed)
• 2 TBSP Mrs. Renfro’s Jalapeno Green Salsa (Hot)
• 1 small can diced green chilies
• Tortilla chips (garnish, Multi-Grain recommended)
• Guacamole (garnish)
• Jalapenos (garnish)

Instructions

1. In a large pot, combine thinly sliced onions, garlic, and 1 cup chicken broth. Let come to a boil.
2. Rinse off chicken breasts and put them in the pot with the broth. Cover with more broth. Add in the cumin, salt, pepper, and paprika. Let come to a boil.
3. Once chicken is cooked through, take out and shred. Then return it to the pot. Return to boil, then reduce heat and simmer for 5 minutes.
4. Drain and rinse Black Beans. Add the fire-roasted tomatoes (with liquid) and the diced green chilies, as well as the Mrs. Renfro’s Green Salsa. Continue to let simmer until the black beans are cooked to your preferred taste (10-15 minutes).
5. Serve soup with slices of jarred jalapenos, a dollop of guacamole, and/or tortilla chips. Other suggestions have been slices of avocado or pour the soup over a thin layer of Spanish rice. 

Crab Egg Rolls

Crab Egg Rolls

This recipe was inspired by one from Emeril Lagasse on foodnetwork.com. My store did not have any wonton wraps, so I used egg roll wraps instead, which turned it into an egg roll, instead of a Fresh Crab Spring Roll. These turned out beyond delicious and I would definitely make them again.

Ingredients

• 2 ounces Chinese cellophane or glass noodles, cooked
• Sesame oil
• Soy Sauce
• 1 bunch of green onions, chopped into strips
• 8 egg roll wrappers (or just a package, depending on how much you fill them)
• 1 pound jumbo lump crab meat (imitation works well, too)
• 1/2 cup mayonnaise
• 4 teaspoons chili paste
• Salt and ground black pepper
• 1/2 cup julienne carrots
• 1/2 cup packed cilantro leaves
• Sweet Chili Sauce (for dipping)
• Vegetable Oil (or preferred frying oil)

Instructions

1. Cook the cellophane noodles by directions. It should say boil water, then remove from heat and let noodles sit in water until ready. Should only take 5-10 minutes, depending on how firm you want your noodles.
2. Once the noodles are done, spread them on a cookie sheet to dry and drain off as much water as possible. They will still retain moisture, which is ok. Spread 1 TBSP of Sesame Oil and 1 TBSP of Soy Sauce over the noodles and let them continue to sit.
3. Fill a high pot with enough oil to cover your egg rolls (so about 3-5 inches). Heat on almost high (so 8-9 on the nob) until a test piece of egg roll covering crisps.
4. In a bowl, mix the crab, mayonnaise, chili paste, and salt and pepper. It should be a thin coating on the crab.
5. Make sure your carrots of thin and the proper length of the egg roll. Then cut thin strips of the green onions so that they fit in the egg roll. Halve the green tops, quarter the whiter bottoms.
6. Form an assembly line of your ingredients. First the cellophane noodles, then the crab, then the carrots and onions and lastly some of the parsley (just add as is to the roll).
7. Have your egg roll wrapper face you like a diamond. About an inch from the corner closest to you, lay some of the cellophane noodles, then 1 tsp or 1.5 tsp of the crab mixture, then layer or vegetables and herbs. Take the corner closest to you and roll/fold it over the mixture. Then fold in the left and right sides and roll to the other corner. Use a little dip of water to close the flap if just rolling it does not.
8. Test the oil with an imperfect piece of egg roll. When ready, put 1-2 egg rolls in at a time and watch them. Cook for about 5 minutes or until a deep golden brown on all sides. 
9. Take out and put on a paper towel to soak up any leftover oil. 
10. Serve with a dipping sauce of your choice. A Peanut Sauce or a Sweet Thai Chili Sauce.

Storage: a Tupperware or other airtight container. Keeps for about 5 days.

Punchy Pork Chilli (Sainsbury's Experiment Night 9)

Because Ray was working late tonight, I decided to switch to the Punchy Pork Chili over the Meatball Casserole. I know Chilli reheats alright, so that I could eat at a normal time and not 10:30-11PM at night!!!

Punchy Pork Chilli
Serves: 4
Prep time: 5 minutes
Cooking Time: 45 minutes

Ingredients
1 x 475g British Freedom Food endorsed pork mince.
1 Lime
1 Onion
1 x 500g pack Easy cook rice
1 x 390g Carton chopped tomatoes
1 x 420g tin basics red kidney beans
1 tsp Hot chilli powder

1 TBSP ground cumin

1 chopped garlic clove or 1/2 tsp minced garlic (if you like garlic, I suggest adding 1 TBSP)

250ml Vegetable or Beef Stock (8 fl oz, a little over a cup.. I think a cup would work out just fine)

Method
1. Heat 1 tablespoon olive oil in a frying pan.
2. Add 1 peeled and chopped onion and 1 peeled and chopped clove garlic and cook until softened. 3. Add 1 x 475g pack pork mince and 1 teaspoon hot chilli powder and cook for 5 minutes, until light brown.
4. Add 1 x 420g tin basics red kidney beans, drained, and 1 x 390g carton chopped tomatoes
5. Reduce the heat and add 250ml vegetable or beef stock, made with 1 stock cube. Simmer for 30-40 minutes.
6. Turn off the heat, then squeeze in the juice of 1 lime and stir.
7. Meanwhile, cook 200g rice following pack instructions.
8. Serve with the chilli, sprinkled with grated Cheddar or sour cream.

First, I would just like to point out the gimmick of these cheap recipes. TONS OF NOODLES/RICE!!! What my friend hates to call "CARBS"!!! That drives me INSANE!!! It really makes you feel horrible, because you don't feel like you're getting enough vegetables and other healthy things. Its just lots of grains and starches.

With that realization made, I'd like to say this was okay for a quick chili. I was shocked to see that there was no Cumin in the recipe!!! I added it, because you can't make chilli without Cumin! And, in the end, it was pretty good. Doesn't make much, unless you want some chilli with your rice (instead of some rice with your chilli). I'd double the recipe for more than 3 people. There also isn't alot of sauce with the recipe, so if you like a more saucy, thick chilli, this is not the chilli for you. You can eat it without rice, too. You can use noodles if you prefer. But it was delicious on its own and you won't feel all stodgy from the starches.

And as a final note, I don't know why it's "punchy". There is hardly any heat, so add more spice if you want some REALLY punchy chilli or add some chillis.

Sainsbury's Experiment Night 5

Apparently I had been saying I was cooking the wrong thing tonight. I thought the prawns were int he spinach pasta bake! My bad. Tonight is the Penne with Prawns and Courgettes. The current standing for the week on meals is 3/4.

Penne with Prawns and Courgettes
Serves: 4

Per Serving:440cals; 10g fat

Ingredients
350g Dried penne
3 tbsp Olive oil
2 Courgettes, trimmed and cut into batons
2 Garlic cloves fat, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
1 glass Dry white wine
1 x 220g pack Cooked large king prawns
½ Lemon zest grated
a handful of Flat-leaf parsley leaves, chopped

Method
1. Bring a large pan of salted water to the boil and cook the penne according to pack instructions.
2. Meanwhile, heat the oil, add the courgettes and cook for 4-5 minutes until softened and golden, stirring in the garlic and chilli for the final 2 minutes.
3. Next, add the wine and prawns, bring to the boil and simmer for a few minutes.
4. Drain the pasta and toss with the prawn mixture, lemon zest and parsley.
5. Season to taste.

Tonight was another hit! Ray speculated that pork would go well, because of the citrus and that was when I told him that instead of zesting, I added lemon juice. It created an absolutely delicious sauce which went remarkeably well with the pasta and vegetables. We will definitely be making this again. That's 4/5 for the Sainsbury's experiment, with only one dish left for tomorrow night, which should also yield leftovers for a mix-n-match dinner evening Monday night.

As for it making 4 servings, I have to disagree. Maybe 4 servings for 4 children, but this hardly made a large frying pan full. I guess it depends on how much pasta you add. We didn't have a huge pan to add a ton of pasta. So if you have more people, portion your pasta accordingly. I'd just cook a whole pack and save the cooked pasta for a pasta salad lunch the next day.

Sainsbury's Experiment Night 4

Night 4 we cooked the meal we were supposed to cook on Night 3. The chicken has finally thawed out and the carribean smells of Jerk Chicken with Coconut Bean Rice can now waft through our small flat.

Jerk Chicken with Coconut Bean Rice
Serves: 4

Ingredients
200g Long grain rice
1 x 410g tin Black-eye beans
1 x 400ml tin Coconut milk
8 Chicken thighs
1½ tbsp Jerk seasoning mixed with 1 tablespoon sugar
1 tbsp Vegetable oil
2 Medium onions, peeled and sliced
1 Zest and juice of lime

Method
1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. Bring a pan of water to the boil, and simmer the rice for 10 minutes.
3. Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
4. Simmer for 5-7 minutes until cooked through.
5. Toss the chicken thighs with the jerk seasoning mix and the oil.
6. Fry over a high heat for 3 minutes in a large ovenproof frying pan.
7. Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
8. Serve on the coconut bean rice sprinkled with lime zest and juice

Sadly, we did not completely enjoy this dish. The coconut and bean rice was bland and just didn't really fill the hunger niche. Something was missing from the recipe with that rice. Plus my husband doesn't like this kind of rice, he prefers a completely savory rice.

The chicken was fine, but it would have essentially been a chicken breast with jerk seasoning anyways. I didn't have a bakeable frying pan, so I had to use a casserole dish to finish cooking the chicken. I'd prefer to just make a skinless chicken breast with jerk seasoning and some rice pilaf or other savory rice with some broccoli. I don't really enjoy chicken with the skin on, because it has a tendency to get a bit greasy.

Tonight was a miss, but at least now we have jerk seasoning to play with on our own time with other foods. Tomorrow I think we'll be enjoying the Prawn and Spinach Penne Pasta bake.