Cheesy Chicken and Asparagus Lasagna

I used the no boil noodles, and used extra asparagus in each layer. Yield: 6 Ingredients 12 lasagna noodles Hot water 1 teaspoon canola or olive oil (5 mL) 3 boneless skinless chicken breasts (450 g), cut in chunks 1 teaspoon prepared garlic (5 mL) Fresh ground pepper to taste 1 can mushrooms (drained but reserve liquid) 1 onion, slivered 1 can (10 oz 284 mL) cheddar cheese soup 1 soup can filled with 1% milk 1 teaspoon Mrs. Dash Italian Seasoning (5 mL) 1/2 cup grated low-fat Parmesan cheese (125 mL) 1 1/2 cups grated part-skim mozzarella cheese (375 mL) 6 pieces of fresh asparagus 1 bag of Caesar salad Aluminum foil Directions 1. Preheat oven to 375 F (190 C). 2. Submerge lasagna noodles in hot water (use a large cookie sheet with edges). Once you fill one layer, alternate direction of noodles on second layer. Let stand. 3. Heat oil in a nonstick fry pan or wok. 4. Add chicken. Add garlic, pepper, onions and mushrooms. 5. Saute until onion softens. 6. Stir soup in a separate bowl (gradually stir in milk and spice). 7. Rinse the starch off the noodles. 8. Spread a few tablespoons of cheesy liquid over bottom of an oven-safe cake pan. 9. Layer in this order: 1/3 noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 Parmesan cheese and 1/3 mozzarella. Repeat layers two more times. 10. On the third layer, scatter pieces of asparagus all over the top. 11. (Remember to discard bottom node of asparagus.) Drizzle the mushroom liquid evenly all over. Set aside the final layer of mozzarella. 12. Get salad ready to munch on while lasagna is cooking. 13. Cover lasagna tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 minutes. 14. When timer rings, let lasagna rest for 10 minutes then uncover lasagna. Add last layer of mozzarella cheese on top. Return pan to oven and set oven to broil. Watch it very carefully as it only takes a couple of minutes to bubble up.

Spinach and Feta Casserole

THis is more like a crustless quiche really. Add some leftover cooked chicken if you wish for a more hearty meal. 3 eggs lightly beaten 2 cups cottage cheese (small curd) 1 10 oz box frozen spinach, thawed and drained 1/3 cup feta cheese zest of 1 lemon 2 cups cooked chicken (if adding) 1/4 cup butter, melted 3 tbsp flour 2 tsp dried minced onion 2 tsp dried minced garlic 1 tsp oregano dash freshly grated nutmeg Heat oven to 350 degrees. Mix all ingredients in a large bowl. Pour into a greased casserole dish. Bake uncovered for about 45 minutes until center is almost totally set.

Coronation Chicken Salad

most people who know me know that I am a true Anglophile. If I could afford it, I'd be living in London right now. I am an enormous admirer of Her Majesty Elizabeth 2. This dish was created by one of her chefs in honor of her coronation. I made it in honor of her 60th Anniversary. Long may she reign. 2 tbsp honey 1 tbsp curry powder 2 tbsp white wine 3 tbsp mango chutney (such as Major Grey's found at most grocery stores) 10 tsbp mayo 5 tbsp greek yogurt 2 pounds chicken breasts, cooked and chopped 1 tbsp dried mango, chopped fine 1/3 cup raw cashews, toasted 1 ripe peach, peeled and thinly sliced In a small pot cook honey and curry powder together for about 2 minutes, stirring constantly. Add wine and chutney (remove any large pieces of fruit). Cook for 2 more minutes. When cool, add to mayo and yogurt in a large bowl. Stir to combine. Add in chicken. Top with mango, nuts and peaches to serve.

Italian style beew with polenta

This is a great alternative to spaghetti and meat sauce. You could certainly leave out the meat for a vegi dinner. 1 cup dry coarse ground polenta 1 tsp oregano 1 tsp kosher or sea salt 2 cups water (or chicken broth) 1 cup milk 1/3 cup Parmigiano-Reggiano 1 pound ground sirloin 1 cup chopped onion 1 tsp crushed red pepper pinch kosher or sea salt 3 garlic cloves, minced fine 2 cups marinara sauce 1/2 cup fresh basil chopped grated Parmigiano Mix first 3 ingredients in a sauce pan, slowly add milk and water (or broth), whicking constantly. Bring to a boil then reduce and cook 20 minutes. Add cheese. In a large skillet, brown ground sirloin, crumbling as it cooks. Remove from pan when cooked through. Add onion to pan cook 2 minutes. Add red pepper, salt, garlic cook for 3 to 4 minutes until fragrent, but garlic is not browned. Add marinara and beef, stir to combine. Cook until piping hot. Spoon polenta into shallow bowls, top with sauce, cheese and basil.

Sesame Beef Stir fry

So easy, this can be made in the time it takes to get delivery. I served it over brown rice. 1 tablespoon grated ginger 1 tablespoon minced garlic 1 tablespoon grated orange lemon zest 2 tablespoons lower sodium soy sauce 1 tablespoon mirin (rice wine) 1 1/2 teaspoons brown sugar 1/2 teaspoon crushed red pepper 1 pound flank steak,sliced thin 8 green onions, cut into 1 inch pieces (white and light green parts only) 4 cups fresh spinach 1 tablespoon sesame seeds 1 tablespoon sesame oil Combine first 7 ingredients in a small bowl. Add beef to bowl and toss. Heat a wok or skillet on high heat. Add oil, swirl to coat. Add half the beef, cook for approx 3 minutes until browned. Remove, and repeat with the reaining beef. Remove. Add onions and cook for 1 minute. Add marinade and cook for 1 minute. return beef to the pan, warm through (1-2 minutes) add spinach and cook until wilted. Top with sesame seeds and serve.

Tequila Orange BBQ Chicken Burritos!! Served with kicked up baked beans and red cabbage slaw

YUMMMMMM! This is an easy use up for extra chicken, or poach up 2 large breasts and shred them. For the sauce: 2 chile in adobo 2 1/2 cups chicken stock 1 cup ketchup 2 tablespoons cider vinegar 2 tablesoppns dark brown sugar 2 tablespoons worchestershire sauce 2 tablespoons dark abmber maple syrup 2 shots tequila 4 cloves garlic, finely chopped 1 orange, zested and juiced 1 lime, zested and juiced Blend chilies in a food processor with 1/2 cup stock until smooth. Add chiles to a sauce pot, add remaining ingredients, including citrus zest. Bring to a boil. Reduce heat and simmer for 20-30 minutes until thickened. Add chicken to pot and cook until heated through. For the Burritos 4-6 large flour tortillas Shredded SHARP white cheddar cheese Kicked up baked beans 1 tablespoon EVOO 4 slices bacon, chopped 1/2 red onion chopped fine 1 28 oz can baked beans, I use Bush's homestyle 1/4 cup steak sauce 2 tsp black pepper Add EVOO to a large skillet. Drop in bacon and cook until crispy. Add onion. Cook until tender. Add baked beans and steak sauce. Heat until cooked through. Red Cabbage Slaw 1/2 head red cabbage, shredded 1/2 cup EVOO 1/3 cup cider vinegar 1/2 red onion grated salt and pepper Mix and chill. Drain when serving Char tortillas on a burner, or under the broiler for a few seconds. Add 1/3 cup chicken, shredded cheese, beans and slaw. Tuck and roll, cut in half to serve.

Lemon Berry "Cheese" Cake

I couldn't remember if I had posted this. It is so simple and elegant. Great to entertain with. Put the berries in the batter after putting the batter in the pans. 1 box white cake mix, prepared according to directions. Add 1 tbsp lemon juice 1 cup blueberries 1 cup raspberries 1 container mascarpone cheese 2 tbsp sugar 1 lemon, zested 1 tbsp flour powdered sugar Mix cake batter according to box, however only use the egg whites. Add 1 tbsp lemon juice. Add extra egg white if needed. Divide between 2 9 inch cake pans, greased and floured. Toss berries with flour. Drop berries evenly into the two cake pans. Bake according to package. While cake is baking, mix cheese, lemon zest and sugar. When cake is totally cooled, place 1 layer on a cake stand or plate. Top with cheese mixture. Place second cake on top and press down lightly to spread the cheese mixture to the edges. Dust with powdered sugar.

Mulligatawny and Green Raita

It is well known that I love Indian food, especially Mulligatawny soup. This recipe has such deep flavor, you wont believe how easy it is! Don't add the rice until you serve it, so that the rice doesn't take over the whole dish. 1 tbsp EVOO 4 tbsp butter 4 large cloves garlic, grated 2 medium onions, chopped 1 green apple, peeled and grated 2 inch piece of ginger, peeled and grated salt and pepper 1 tbsp fround corriander 1 tbsp ground cumin 1 tbsp tumeric 1 tsp dry mustard (heaping tsp) 3 tbsp flour 6 cups chicken stock 4 cups shredded poached chicken breast 1 1/2 cups cooked basmati rice Heat EVOO in a large heavy soup pot. Melt the butter into the oil. Add garlic, onion, apple and ginger. Season with salt and pepper. Cook until the onions are tender and translucent, 7 minutes. Add the spices and cook, stirring constantly, about 3 minutes. Add the flour and cook for 1 minute. Add the stock, simmer for about 20 minutes until thickened. Add cooked chicken. Cook for another 5 minutes until chicken is hot. Serve in deep bowls topped with a scoop of rice and the Green Raita Green Raita In the bowl of a food processor add 1 cup plain Greek yougurt 1 green apple, peeled and chopped 1/4 cup cilantro leaves 1/4 cup mint leaves 1 lime, juiced Blend together until smooth.

Chicken sauteed with apples and onions

This will make a great fall meal, but I couldn't wait. I love apples. This would also be fabulous with Granny Smiths and fennel. 4 boneless, skinless chicken breasts. If they are big, use 2 and butterfly them into cutlets. 1 tablespoon EVOO 1 firm apple, I used a braeburn, sliced into 1/4 inch slices (see note) 1 cup apple juice (I use Martinelli all natural) 1 large onion, halved and thinly sliced 1 clove garlic, minced fine 1 teaspoon fresh thyme leaves sea salt and pepper 2 teaspoons dijon mustard ( I use a very grainy one) Pound chicken breasts between two sheets of parchment until about 3/4 inch thick. Lightly salt and pepper. Heat a large saucepan over medium high heat. When hot, add oil. Saute the chicken until golden, around 3 minutes on each side. Add remaining ingredients except for mustard. Simmer, covered, until chicken is tender and onions are cooked. Remove chicken, apple and onion from the pan. Whisk in mustard. Boil sauce for 5 minutes until thickened. Pour over chicken. I served with brown rice and a tossed salad.

Apricot Stuffed Chicken

This has great flavor, despite being so easy! 1/4 cup chopped onion (pretty fine) 1/4 cup chopped celery 1 tablespoon EVOO 4 fresh apricots, peeled, pitted and chopped OR 1 can apricots rinsed and chopped 1/2 cup Stove Top herb seasoned stuffing mix 1/4 teaspoon ground ginger 4 skinless, boneless chicken breasts 3 tablespoons apricot jam 2 teaspoons vinegar In a small saucepan heat the oil. Cook the onion and celery over medium heat for 4-6 minutes. Stir in apricots, stuffing mix and ginger. Set aside to cool. Butterfly chicken breasts, place between 2 sheets of parchment and pound to 1/8 inch thick. Spoon the stuffing mix evenly over the 4 chicken breasts. Fold breasts closed, secure with toothpicks. Mix jam and vinegar together. Heat grill or grill pan to medium heat. Cook chicken for 20-25 minutes, turning once. In the last five minutes, brush with the jam mixture on both sides. Remove from grill and remove toothpicks. I served this with my obsession, mashed cauliflower. Its very simple! remove florets from 1 head of cauliflower, boil for 20 minuted in either salted water or chicken broth. Drain, add 1 half box of Boursin cheese and mash until smooth and creamy.

Easiest Chicken Paprikash EVER

Instead of cooking for hours, you get all the flavors of traditional Chicken Paprikash in hardly any time. I top this with sour sream and dill. Serve over egg noodles. *1 tablespoon olive oil *2 ponds chicken breasts (or thighs if you like dark meat) *1 medium yellow onion, sliced thin *2 cloves garlic, chopped fine *1 28 oz can pureed tomatoes *2 tablespoons paprika (not smoked! Can be sweet or hot Hungarian style) *Egg Noodles *Sour Cream *Fresh Dill Heat the oil in a large pot. Season the chicken on all sides with salt and pepper. Brown on all sides in the pot and remove. Drain all but 2 tablespoons drippings. Add onion and garlic. Cook until tender (4-5 minutes). Add tomoatoes, paprika and salt and pepper to taste. Bring to a boil. Return chicken to the pot and simmer 15-20 minutes until cooked through. Cook egg noodles following directions on the package. Drain, toss with butter and fresh dill. Ladel chicken and sauce on top of chicken, top with sour cream and dill.

Spicy Orange beef

This is really so much easier than takeout, and its healthier and frankly better tasting. I served this with brown rice (simmered in chicken stock) and steamed snowpeas with sesame seeds. You can up the spice with more chili paste or dial it back. 1 pound flank steak or sirloin, sliced into 1/2 inch strips 1/4 cup fresh orange juice 1/4 cup rice vinegar 2 tablespoons soy sauce (I use low sodium) 1 tablespoon hot, red chili paste (found in the Asian section) 1 tablespoon brown sugar 2 cloves garlic, minced 1 teaspoon ginger, grated 1/4 cup water 1 teaspoon cornstarch 3 tablespoons vegi oil 2 tablespoons fresh orange zest, grated 1 bunch green onions, sliced. Green and white seperated. Pepper to taste Combine ingredients up to water, without steak, in a bow. Add steak, toss and cover. Put in refridgerator for 2-4 hours. Heat large sautee pan (or wok) on medium high heat. Drain meat, reserving marinade. Whisk cornstarch into cold water, add to marinade and whisk. Cook meat for 1 minute without touching. Stir for an additional 1 minute. Stir in green parts of onions and zest. Stir for 0 seconds. Add marinade and white parts of onions. Cook until meat is no longer pink. Serve over rice.

Roasted Chicken and Vegetables

You can actually prepare this in advance, a day or two, and wrap up the baking dish in the fridge. Heat oven to 350. 4 skin on chicken breasts or thighs EVOO sea salt and pepper 1 tsp poultry seasoning 1 pound baby red potatoes, diced into 1 inch cubes 4-5 sprigs fresh rosemary 2 small to medium onions, cut into small wedges 3 bay leaves 1 can baby artichoke hearts, drained 1 head garlic, cloves peeled and smashed 2 lemons, scrubbed and sliced 1 cup dry white wine Toss potatoes, artichokes, lemons, onions and garlic in a roasting pan deep enough to fit all. Lay rosemary and bay leaves on top. Season with salt and pepper. Place chicken, skin side up on top. When ready to roast, drizzle chicken with oil and sprinkle with salt, pepper and poultry seasoning. Roast on 350 for 45 minutes. Douse pan with wine. Turn broiler on to low for 10 minutes and high for 7-8 minutes until chicken is brown and crispy.

Swedish meatballs with beet rosti

Since I just bought the American version of The Girl with the Dragon Tattoo, I decided on a slightly Scandanavian theme for dinner. For the record, I liked the Swedish version of the movie better!

Easy Swedish Meatballs

1 1/2 pound lean ground beef
1 onion chopped fine
1 box Stovetop stuffing for pork
2 eggs
1 cup water
1 jar beef gravy
1/2 cup sour cream
pepper

Heat oven to 400.
Mix all ingredients, up to gravy, in a bowl. Form into golf ball size balls and place on a foil lined and greased cookie sheet. Makes 36 (or so). Bake 20 minutes.

While meatballs are baking, mix gravy and sour cream until smooth. Heat on low until bubbly.

Serve meatballs over wide egg noodles, top with gravy. You can also dunk the meatballs in the sauce before serving.

Beet Rosti

3 cans beets (not pickled!!) whole or quartered.
3 sprigs fresh rosemary, chopped fine
1/2 cup flour
1 tsp salt
1 tsp pepper
2 Tbsp butter

Rinse beets in a colander. Using either a box grater or the grating disk on the food processor grate beets.
Mix beets, salt, pepper and rosemary in a bowl. Add 1/4 of the flour, mix well. Add remaining flour and mix.

In a very large skillet brown butter until it is nutty and fragrant. Add beet mixture and spread into a large pancake. Cook for 8-10 minutes, then flip carefully. If it doesnt flip all together, flip in sections. Cook another 5 minutes. Serve hot.

Chicken with Lemon Gremolata and Lemon Cream pan sauce, Orzo and Sauteed Spinach with Tomatoes

Wow, this was a big hit! My Mother is trying to reduce carbs, so i created this. She skipped the orzo totally. This looks complicated, but took less than 30 minutes, I promise!

Chicken

EVOO
Chicken cutlets, pounded thin (as many as you need)
Zest of 2 lemons
1/2 cup panko
3/4 cup grated Parmesean
3 tablespoons dried parsley
1 tablespoon butter
1 egg
1 teaspoon pepper

Melt butter in a shallow dish with pepper. Let cool. Whisk in egg.

Heat large skillet. Add 2 tablespoons EVOO let heat until very hot.

Mix all other ingredients, except for chicken. Dip chicken in butter/egg mixture then coat in breadcrumb mixture. Pan fry cutlets in pan for 4-5 minutes on each side. Remove from pan. Before you flip the chicken make sure its ready. How? The coating will stay with the chicken, not on the pan.

Pan Sauce

1 shallot
3 cloves garlic
1 cup white wine
1 cup chicken broth
juice of 1 lemon (maybe 2 if they aren't jucy)
3/4 cups fat free half and half
1 tablespoon butter

Peel the shallot and garlic, cut into large chunks. Place between wax paper and pound into a paste. After removing the chicken from the pan, add the garlic/shallot paste. Cook for 1 minute. Add wine and broth. Let reduce over medium high for 3-4 minutes. Add lemon juice. Let cook for 2 minutes. Add half and half. Cook for 2 more minutes, spoon over chicken and orzo.

Spinach and Toamtoes

1 bag baby spinach
16 cherry tomatoes, halved
EVOO
1 shallot, diced
2 cloves garlic minced

In a large hot skillet heat EVOO, just to coat the bottom of the pan. Brown shallot and garlic for 1 minute. Add spinach. Cook for 3 minutes, turning to coat in the oil. Add tomatoes. Cook for 4 minutes until spinach is wilted and the tomatoes are tender. Add salt and pepper if you wish. I only added pepper.

Green Eggs and Ham

2 tsp olive oil
1 pint egg substitute
3 whole eggs
1/2 onion, diced
2 tsp minced garlic
1 large bag frozen, chopped spinach
1 cup feta, crumbled
1 tsp black pepper
1 tsp oregano
1 tsp dill

Ham slices

Hear oven to 350.

Heat olive oil in a large, oven proof skillet. Saute onion and garlic for 5 minutes until soft. While vegis are cooking, beat eggs, egg substitute and herbs together. Add spinach to skillet, cover for 6 minutes to thaw. Remove from heat, sprinkle feta over spinach. Stir in egg mixture. Place fritata in oven for 25 minutes until eggs are set. Cut into wedges. Serve with sliced ham.

Creamy Chicken Vegi Soup

1 tsp olive oil
1 box chicken broth or stock (or 32 oz of homemade)
1 can Cream of Chicken Soup with herbs
3 carrots, sliced into coins
1 onion, diced
2 stalks celery, chopped
2 cups cooked chicken, shredded
2 tsp minced garlic
3 cups spinach, chopped

Heat olive oil in a soup pot over medium. Add garlic and onion, cook until soft. 5 minutes.

Add chicken broth, whisk in canned soup until mixed completely. Add all other ingredients except spinach. Bring to a boil. Add spinach and stir until wilted.

Tuscan Chicken Stew

2 tbsp olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2 inch wedges
1 can cannellini beans, drained and rinsed
1 can diced tomatoes, undrained
1/4 cup red wine or chicken broth
1/2 tsp fennel seed
1 tsp minced basil
1 tsp dried minced garlic
1 tsp crushed rosemary leaves
1/2 tsp oregano
1/2 tsp black pepper
1 tsp salt
1 6 oz bag fresh spinach

Heat oil in a large skillet over medium high. Ass chicken, cook for 10 minutes until no longer pink. Remove chicken. Add onion and fennel seed, cook for 5 minutes. Stir in eans, tomatoes, wine and all spices. Bring to a boil, stirring frequently. Reduce heat to low, simmer 5 minutes. Return chicken to skillet. Stir in spinach, cover. Cok 5 minutes or until spinach is wilted.

Chicken Tikka Masala

2 tbsp butter
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 medium onion, diced
2 tbsp lemon juice
1 can diced tomatoes, undrained
1/3 cup heavy cream
1 tbsp cornstarch
1/2 tsp salt
2 tsp paprika
1 tsp dried minced garlic
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground red pepper

Melt butter in a large skillet on medium. Add chicken, onion and lemon juice, cook for 10 minutes, stirring occasionally until no longer pink. DAdd all spices, except for red pepper.

Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste. Bring to a boil. Reduce heat to low, simmer 5 minutes or until thickened.

Serve over rice with naan on the side.

Espresso Chocolate Chip Meringues

Ingredients
3 egg whites, at room temperature
Pinch fine sea salt
3/4 cup superfine baker's sugar*
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 teaspoons instant espresso powder
2/3 cup mini semisweet chocolate chips
Directions
*Can be found at specialty cooking stores. If you can’t find it, simply place regular granulated sugar in a food processor and grind.
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
Store airtight in a plastic container for up to 4 days.

The simplest, yummiest snack!

Another of my favorite foods is chickpeas. They are so versitile and add lots of fiber and taste. This is a delish snack that can replace things like chips. Really!

Toasted Chickpeas

1 can chickpeas, drained and rinsed
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
cooking spray

Heat skillet on medium high heat. Set oven to 350.  Drain and rinse chickpeas, spread on paper towels and pat dry.

When pan is hot, spray with cooking spray. Add chickpeas and seasonings. Stir continuously for 5 minutes. When chickpeas begin to pop, put skillet in oven for 7-10 minutes. You will be able to smell the garlic when they are done and they will be golden brown. Allow to cool and store for up to 1 week.