Ranch Style Chicken Chili

This was not as good as I expected, but not terrible. Lacking a little flavor and a little too watery in my opinion.

Recipe from Rachael Ray

Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped (I omitted)
4 cloves garlic, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful (I omitted)
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped (I omitted)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Fancy tortilla chips, for dipping

Directions
Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.

Tortellini Soup

Tortellini Soup
Recipe from Rachael Ray
Serves 2-3 People

Ingredients:
1 quart chicken stock
16 ounce bag fresh or frozen tortellini
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmesano-Reggiano

Directions:
Place a medium pot over medium-high heat and bring the stock to a boil.
Drop the tortellini into the pot and cook according to package directions.
In the last 30 seconds of cooking, add the spinach and lemon zest in to the pot.
Season with salt & pepper, and garnish each serving with some freshly grated Parmesano-Reggiano.

Chicken Tacos with Salsa

I got this recipe from Prevention.com and it was healthy and delicious! I'm putting it in regular rotation! They'll be even better in the summer when you can grill the chicken.
I didn't take a picture, since it just looked like a regular fajita....

Ingredients:
3 limes
1/4 cup orange juice
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1/2 teaspoon ground cumin
4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
1 large red onion, thinly sliced (I omitted)
6 whole wheat flour tortillas (8" diameter)
2 cups prepared salsa
3/4 cup fat-free sour cream
2 cups finely shredded leaf lettuce
(I also added avocado and a tiny bit of shredded cheddar!)

Directions:
1. Grate the rind from the limes into a large bowl. Cut the limes in half and squeeze the juice into the bowl; discard the limes. Stir in the orange juice, cilantro, garlic, and cumin. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours; turn at least once while marinating.
2. Heat a large skillet coated with cooking spray over medium heat. Remove the chicken from the marinade; discard the marinade. Add the chicken and onion to the skillet and cook for 3 minutes per side, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear and the onions are softened. Cut the chicken into 1" slices.
3. Wrap the tortillas in plastic wrap and microwave on high power for 1 minute. Divide the chicken mixture among the tortillas. Top with the salsa, sour cream, and lettuce. Roll to enclose the filling. Slice each taco in half.

Photo from Prevention.com

Eggplant Parmesan

I had an eggplant leftover from my lasagna last week, so I attempted good ole' eggplant parmesan. Shockingly, I have never made it before. I got a few tips from my friend Julie, and just made it without any recipe, almost as if I was making chicken parmesan. I'll glady take any more tips to improve this delicious meal!

Ingredients:
1 large eggplant
bread crumbs
egg
olive oil
garlic
salt & pepper
mozzarella cheese

Directions:
Peel eggplant (I hate the skin, but you can leave it on), and slice long ways into thin cutlets.
Lay slices on paper towels to get moisture out (5 min on each side worked for me).
Heat olive oil and garlic in frying pan.
Season slices with salt & pepper. Dredge thru egg and breadcrumbs, just like you would do chicken parmesan. Fry slices in pan for 5 minutes on each side. Lay on paper towels to get moisture out again.
Put some sauce on bottom of baking pan. Lay eggplant individually in pan. Add more sauce on top. Bake for 15 minutes. Slice cheese and lay on top and bake for another 15 minutes.
Serve over pasta or however you wish!

Easy Pasta Creation

Just something I threw together.

Ingredients:
1 Box of Fettuccine
1 Package of Baby Spinach
1 or 2 Red Peppers, sliced
4 thick chicken breasts, cut into small pieces
Olive Oil
Lots of Garlic, chopped
Salt & Pepper


Directions:
Boil Water for fettuccine. Cook according to package. Drain and put back in pot.
While pasta is cooking, Saute LOTS of garlic in olive oil in a large frying pan.
Add chicken pieces. Cook until no longer pink.
Add salt & pepper (extra pepper for me).
Add sliced up peppers.
Mix chicken/oil mixture with fettuccine and baby spinach.
Top with Parmesan Cheese.

Eggplant Parmesan Lasagna

Recipe from Rachael Ray, My Version

Ingredients:
2-1/2 tablespoons EVOO
3-4 small eggplants, cut lengthwise
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
9 lasagna noodles
16 ounce ricotta cheese
1 large egg
1/4 cup plus 2 tablespoons parmesan cheese
8 ounces shredded part skim mozzarella cheese

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 20 minutes. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
4. Combine ricotta cheese, with the egg, and 1/4 cup parmesan, season with salt and pepper.
5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 3 noodles side by side over the sauce. Layer half of the cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 3 more noodles. Layer with the remaining cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top.
6. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Update: The leftovers are delicious!!!

Stuffed Pepper Stoup

Recipe by Rachael Ray. Suggested by Nicole S.

Ingredients:
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice (i omitted)
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Preparation:
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.

Yum!!!

Simple Chicken Noodle Soup

Ingredients:
•2 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
•2 medium carrots, chopped
•4 fresh thyme sprigs
•1 bay leaf
•2 quarts chicken stock
•8 ounces dried wide egg noodles
•1 1/2 cups shredded cooked chicken
•salt and freshly ground black pepper
•1 handful fresh flat-leaf parsley, finely chopped (i omitted)

Directions:
Place a soup pot over medium heat and coat with the oil. Add the garlic, carrots, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Tex Mex Tacos

Tex Mex Tacos

Recipe idea from Cooking Light

Ingredients:

Cooking Spray

2 garlic cloves, minced

1 pound ground turkey or beef

1 cup frozen corn

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

1 (15 ounce) can black beans, rinsed and drained

1 (8 ounce) can tomato sauce

1 drained canned chipotle chili in adobo sauce, chopped

10 (8 inch) flour tortillas

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey or beef. Cook 6 minutes or until browned, stirring to crumble. Stir in corn and the next 6 ingredients (corn thru chili). Bring to a boil; reduce heat, and simmer for 10 minutes. Warm tortillas according to package. Spoon 1/2 cup taco mixture into each tortilla.

Top with your favorite toppings...guacamole, tomatoes, salsa, etc!

Fake Out Thanksgiving Sandwich

From Juliann's Easy Eats Blog

1 rottisserie chicken, sliced
1 jar Heinz chicken gravy
1 small can whole cranberry sauce
2 servings stove top stuffing
2-4 rolls

Slice chicken and heat in saute pan with gravy.
Cook stuffing.
Put warmed chicken on roll.
Then stuffing on top of chicken.
Open cranberry sauce and smear on top of roll.
Enjoy!