Chicken Enchilada Pasta
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| Prep time: | 10 minutes |
| Cook time: | 20 minutes |
| Total time: | 30 minutes |
| Meal type: | Main Dish |
| Region: | Worldwide |
| By author: | Marta Skolyszewska |
Ingredients
- 2-3 Chicken breasts, cooked and shredded (or shredded rotisserie chicken)
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 red pepper, diced
- 1 4-oz can diced green chiles
- 1/2 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 2 10-oz cans green chili enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded cheese (colby & monterrey jack)
- 1 cup sour cream
- penne pasta
Optional
- avocado
- green olives
- black olives
- tomatoes
Directions
| Step 1 | |
| Cook chicken, drain, and shred. | |
| Step 2 | |
| Boil pasta according to package and chop veggies. | |
| Step 3 | |
| Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. | |
| Step 4 | |
| Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let simmer for 8-10 minutes. | |
| Step 5 | |
| Add cheese and stir until the cheese is melted and heated through. | |
| Step 6 | |
| Now toss in the sour cream. DO NOT BRING TO A BOIL! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through. | |
| Step 7 | |
| Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream. | |
Brown Sugar and Balsamic Glazed Pork Loin
| Prep time: | 15 minutes |
| Cook time: | 8 hours |
| Total time: | 8 hours, 15 minutes |
| Meal type: | Main Dish |
| Region: | Worldwide |
Ingredients
- 1-2 pound boneless pork tenderloin
- 1 tsp sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 14 cup balsamic vinegar
- 1/2 cup water
- 2 Tbsp. soy sauce
Directions
| Step 1 | |
| Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. | |
| Step 2 | |
| About 1 hour before roast is done, combine brown sugar, cornstarch, vinegar, water and soy sauce in small sauce pan. Heat until mixture thickens. Brush roast with glaze 2-3 times during the last hour of cooking. Serve with remaining glaze on the side. | |
Tortellini Soup
| Serves: | 3-4 |
| Prep time: | 10 minutes |
| Cook time: | 15 minutes |
| Total time: | 25 minutes |
| Meal type: | Soup |
| Region: | Worldwide |
| By author: | Marta Skolyszewska |
Ingredients
- 1 Tbsp olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 (15 oz.) can diced tomatoes, with juices
- 4 cups vegetable broth (low sodium or chicken broth could also be used)
- 9 oz. tortellini (any variety; fresh or frozen)
- 3 cups fresh baby spinach (loosely packed)
- to tastesalt
- to tastepepper
- to tasteGrated Parmesan
Directions
| Step 1 | |
| In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add onions to the pan and cook until beginning to soften, about 5 minutes. | |
| Step 2 | |
| Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. | |
| Step 3 | |
| Mix in the oregano and diced tomatoes. | |
| Step 4 | |
| Add broth to the pot. Bring mixture to a boil. | |
| Step 5 | |
| Add tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. | |
| Step 6 | |
| Season with salt and pepper to taste. Serve warm with grated Parmesan as desired. | |
Chicken Red Pepper
| Serves: | 4 |
| Prep time: | 2 hours, 15 minutes |
| Cook time: | 30 minutes |
| Total time: | 2 hours, 45 minutes |
| Meal type: | Main Dish |
| Region: | Worldwide |
| By author: | Rebecca McCloud |
Ingredients
- 4 Boneless/Skinless Chicken Breasts
- Olive Oil
- Oregano
- Ground Red Pepper
- 1 Onion
- Garlic
- Chicken broth
- Chicken boullion
- Jarred Red Peppers
- Corn Starch
- Pasta
Directions
| Step 1 | |
| Cut chicken into strips. Place in Zip-lock bag. Pur in some oil, add some red pepper seasoning and oregano. Add chicken and massage so all gets some coverage. Merinade this for a few hours in the fridge. | |
| Step 2 | |
| Cut up onion and garlic. Use 1 large onion and half a bulb of garlic per recipe. Open one can of chicken stock and about 3 chicken-flavored bouillon cubes. | |
| Step 3 | |
| After chicken has merinaded, place the chicken in a pan. Discard the merinade. The oil and seasoning "stuck" to the chicken will be plenty. In about 10 minutes, add the chicken stock and bouillon. You can add the red peppers now but I find they get too beat-up so I put them in after 20 minutes or so. Cover and let everything come to a boil then let it simmer for awhile. | |
| Step 4 | |
| You can leave it simmering for as long as you have time for. Just watch to be sure the liquid does not boil off completely. | |
| Step 5 | |
| Cook pasta. | |
| Step 6 | |
| When there is just a few minutes left on the pasta, prepare your corn starch and water. Use a few tablespoons and add water. Mix until all the corn starch is dissolved. Add to the chicken. I try to move the chicken and red peppers out of the way while doing this mixing so they don't get too smooshed. I use a spatula (pancake turner) to mix it in. Once everything in the pan is mixed and thickened, you are ready to serve over hot pasta. | |
| Step 7 | |
| Add a bit of parmesan cheese or have available on the table. | |
Italian Beef
| Prep time: | 10 minutes |
| Cook time: | 8 hours |
| Total time: | 8 hours, 10 minutes |
| Meal type: | Main Dish |
| Region: | Worldwide |
| By author: | Mindy Graves |
Ingredients
- 1/2 teaspoon Onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon seasoned salt
- beef or pork roast
- beef broth ((enough to almost cover the roast))
Directions
| Step 1 | |
| Put roast in crock pot with beef broth (or water) just leaving the top of the roast exposed. | |
| Step 2 | |
| Sprinkle all the seasonings over roast and broth. | |
| Step 3 | |
| Cover and cook on low for 6-8 hours. Remove roast and shred with 2 forks. | |
| Step 4 | |
| Strain some of the broth over the shredded meat. | |
| Step 5 | |
| For extra flavor, prepare a package of Good Seasons italian dressing mix and drizzle over meat. Serve on hoagie buns. | |
Parmesan Crusted Chicken
| Serves: | 6 |
| Prep time: | 5 minutes |
| Cook time: | 25 minutes |
| Total time: | 30 minutes |
| Meal type: | Main Dish |
| Region: | Worldwide |
| By author: | Mindy Graves |
Ingredients
- 1/2 tsp garlic powder
- 6 Chicken breasts, thawed
- 1 egg
- 1 Packet Italian dressing mix
- 1/2 cup Grated Parmesan cheese
Directions
| Step 1 | |
| In a bowl, combine dressing mix, cheese, and garlic powder. | |
| Step 2 | |
| In a separate bowl, beat one egg. | |
| Step 3 | |
| Dip chicken breast in egg and then into cheese mixture until well coated. | |
| Step 4 | |
| Place on baking sheet. | |
| Step 5 | |
| Bake at 400 degrees for 20-25 minutes or until chicken is thoroughly cooked. | |