Getting out of my funk...

Hello girls, hopefully you're still checking here for recipes!

Sorry for no recent posts. I have been in a "funk" lately and haven't felt like doing anything, including cooking. Which for me, is pretty bad! But alas! I've got my second (cooking) wind! My mom gave me some new cookbooks for my birthday and I am going to be experimenting this month. I even went to the grocery store last night which is something I hadn't done in literally weeks, soon so stay tuned. Tonight, I'm making a portobello mushroom wrap with a white bean spread to put on it. I'm really excited! I'll let you know how it turns out! Love!

Sweet & Sour Chicken

Oh. My. Gosh. Ya'll, this was so FREAKING AWESOME!!! Chris said it should be my signature meal, he loved it so much. Maybe I was just really hungry, I don't know, but it was the best thing I've put in my mouth in a long time. That's what she said. (he he) Enjoy! And yes Nat, you'll probably want to make half of this. We had a lot leftover but that's good because it's so good, I'm wanting it for breakfast AND lunch! Ha!

4 boneless, skinless chicken breasts
1 cup flour
1/3 cup vegetable oil
Salt & Pepper to taste

*Dice chicken into 1 inch cubes and coat with flour.
*Heat oil in large skillet and add chicken a few pieces at a time and brown on both sides (they don't have to be completely cooked in the middle because they're going to cook in the oven later).
*Once browned, place in a 9X11 baking dish and sprinkle with salt and pepper.
*Meanwhile, preheat oven to 350 and make the sauce.

Sauce
1 can pineapple chunks
1 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken boullion cube
2 green bell peppers, cut in 1 inch square pieces
1 onion, cut in 1 inch square pieces

*Drain pineapple, set aside, pouring juice/syryp into a 2 Cup Measure. Add enough water to make 1 1/4 cups.
*In a large saucepan, combine pineapple juice/syryp, sugar, cornstarch, vinegar, soy sauce, ginger & boullion cube.
*Bring to a boil, and boil for 2 minutes, stirring constantly. (it's going to get really bubbly and thick because of the sugar and cornstarch so that's why you want to stir it constantly.)
*Pour over chicken in baking dish and bake for 30 minutes.
*Add pineapple, pepper & onion, stirring to combine, and bake and additional 20 minutes, or until chicken and vegetables are tender.
*Serve with fluffy white rice.

Sausage-Spinich-Tomato Skillet Pasta

Oh girls!!! You are going to love this! I found this in a cookbook Chris' aunt gave me for Christmas. Stephanie was over that day, wrote the ingredients down and it sounded so good we BOTH had it for dinner that night. It's SO yummy and so easy too! It makes a lot so you can make it for company or you can make it and freeze it. I hope you'll make it soon, you won't regret it!

1 1/2 lbs ground sausage
1 onion chopped
1 teaspoon dried marjoram
2 15 oz cans diced tomatoes
10 oz package frozen chopped spinich, thawed and drained
1 1lb box rotini pasta
Salt & pepper to taste
Grated Parmesan cheese for garnish

*Prepare pasta as directed.
*While pasta is boiling, sautee onion in a large skillet in about 1 tablespoon evoo. (I also added 1 clove of garlic at this point. I can't do anything without garlic!) Cook until translucent.
*Add sausage until browned. Drain excess grease if needed.
*Stir in salt & pepper, marjoram, tomatoes & spinich. Once pasta is finished, combine pasta & sauce mixture, stirring until combined.
*Sprinkle on cheese.

Low Fat Fettuccine Alfredo

Per Natty's request, here is a lower fat recipe of Fettuccine Alfredo. It's AWESOME and you really can't tell the difference at all. Now I'm craving it! Mmmm.

8 oz. fettuccine
1 1/4 cups fat-free, reduced sodium chicken broth
4 tsp flour
1/3 cup light cream cheese
2 tbsp parmesan cheese
1/4 tsp groud nutmeg
1/8 tsp garlic powder
salt and pepper to taste
2 tbsp parsley, fresh or dried

*Cook pasta.
*Combine broth and flour in a saucepan. Stir in remaining ingredients. Cook, stirring constantly with a wisk until cream cheese is melted and mixture boils and thickens.
*Toss cooked, drained pasta with sauce. Sprinkle with extra parmesan cheese if you'd like.
*It's also great to add in some grilled chicken!

Macaroni Salad, per Stephanie's Request :o)

8 oz. Barilla elbow Macaroni
1-2 tomatoes, diced
1 cucumber, diced
1 cup mayo
2 T apple cider vinegar
2 green onions, optional
Salt, pepper & dill to taste

*Cook, rinse and drain pasta.
*Add tomato & cucmber.
*Combine remaining ingredients in a seperate bowl to make dressing and toss with pasta mixture.

Another Pizza Recipe!

I forgot something! I found an easier pizza dough recipe and I created probably the best pizza I've ever had. I used leftover ingredients from my skillet lasagna so nothing went to waste! Here's the recipe:

Dough
1 package dry yeast
1 cup lukewarm water
1 teaspoon sugar
2 tablespoons evoo
1 teaspoon salt
2 1/2 cups flour

*Dissolve yeast in warm water.
*Stir in remaining ingredients.
*Beat vigorously about 20 strokes.
*Take the dough out and knead a few times.
*Put back into bowl, cover with a towel and let it rise 10 minutes in a warm place. (The top of a preheating oven is the perfect place for this.)
*After rising, roll out on flour cover cookie sheet or pizza stone.
*Bake as usual, using temperature from recipe below.

Topping
8 oz ricotta cheese seasoned with with salt, pepper & garlic powder to taste
2-3 tomatoes, cut into half moon shape
Fresh basil leaves, minced
Mozzerella cheese

*Spread seasoned ricotta on unbaked crust.
*Top with tomatoes, then basil, then cheese.
*Bake until cheese is melted and browned.

You'll love it!!!!!

Two for the price of one!!!

I've been slacking girls, forgive me! So just because of that, I'm posting not one but TWO recipes for your cooking pleasure! And Brandi, I didn't take pictures this time so you can spare me your making fun! :o)

Best Sauce Ever & Turkey Meatballs
Sauce:
1/2 cup evoo
2 28 ounce cans crushed tomatoes
1 onion, finley diced
2 heaping teaspoons minced garlic (I buy mine already minced in the jar)
2 bay leaves
Salt, pepper & sugar to taste

*Sautee onion & garlic in evoo until soft and translucent.
*Add cans of tomatoes and bay leaves. Season with salt and pepper to taste. Add sugar if you like. I usually add about a tablespoon or so.
*Simmer on low for one hour. If it's too acidic for your taste, you can add a tablespoon of butter at a time, up to 4 tablespoons.
*Serve with your favorite pasta. This is also great for pizza.

Meatballs:
1 lb ground turkey (Brandi, you can use ground beef if you like!)
1/2 cup bread crumbs (I run seasoned croutons through my food processor. It's makes it soo good!)
1 egg
1 small onion, grated
2 heaping teaspoons minced garlic (I buy mine already minced in the jar)
1/2 cup grated parmesan cheese
Salt, pepper & Italian seasoning to taste

*Pre-heat oven to 375.
*Combine all ingredients and mash together with your hands until the ingredients are mix thoroughly.
*Roll into meatballs the size of golf balls.
*Sautee the meatballs in 1 tablespoon of evoo until browned on both sides, but not cooked all the way through, about 3-4 minutes on each side.
*Transfer the meatballs to a cooking sheet and bake in the oven until cooked through. I've never really timed this because I make my meatballs while my pasta is cooking. They're usually done by the time the pasta is done.

Yummy!!!!!!!! I have this about 2-3 times a month. Definiately a fave around my house.


Thai Peanut Stir Fry
2-3 chicken breasts, cut into cubes
3/4 Cup peanut butter
1/4 Cup Soy Sauce
1/4 Cup White Wine Vinegar
1/4 cup lemon juice
6 cloves garlic
1 teaspoon red pepper flakes
2 tsp ginger
Vermicelli or Thin Spaghetti Noodles

*Saute chicken in 1 tablespoon evoo until no longer pink. Transfer to plate, cover with foil.
*Combine remaining ingredients in the skillet and cook until peanut butter is melted.
*Add in chicken and continue cooking while pasta boils.
*Boil pasta and when finished, add to skillet with peanut sauce and stir until combined.

Enjoy!