Monday, August 2, 2010

Meals #4 - 6

Bowtie Pasta with Feta Cheese & Lemon Pepper Chicken

Makes About 8 Servings from Meal Makeover Moms.
  • 3 to 4 boneless, skinless chicken breast halves
  • Lemon pepper seasoning
  • One, 16-ounce box dried bowtie pasta
  • 1 small bunch broccoli, chopped
  • 1/2 head cauliflower, chopped
  • 2 to 3 carrots, chopped or ½ bag baby carrots
  • 3 tablespoons butter
  • 6 to 8 ounces crumbled feta cheese
  • 1 ½ cups half & half, warmed
1. Season the chicken on both sides with lemon pepper seasoning.  Grill until cooked through.
2. Meanwhile, cook the pasta in boiling water according to the package directions.  If you have a pot that’s big enough, you can add the veggies to the pasta during the last 5 minutes of cooking time.  If not, steam the veggies in a small amount of water in another pot.
3. Drain the pasta and veggies.  Stir in the butter, feta cheese and half & half.  Slice the grilled chicken into thin strips and serve along with the pasta.  Serve the lemon pepper seasoning at the table for those who want more on their pasta.

**On the list of meals to make. Not sure if The Boy will like the pepper or the feta. (sigh)

Rachel Ray's Shrimp Fried Rice

  • 2 cups long-grain rice, rinsed
  • 6 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • One 8-ounce bag sugar snap peas, trimmed
  • Salt and pepper
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • 3 cloves garlic, finely chopped
  • 4 large eggs, beaten
  • One 10-ounce bag frozen peas and carrots, thawed
Defrost frozen shrimp by sealing them in a resealable plastic bag and submerging in water for 20 minutes.
Chop the green and white portions of the scallion bunch separately and use half tonight. Wrap the remaining scallions in damp paper towels, then in plastic wrap; save for a few days.
Save 20 minutes! Use about 5 cups cooked leftover rice and skip Step 1. Just add the rice in Step 3 along with 1/4 cup water.


  1. In a medium saucepan, bring the rice and 2 cups water to a boil; lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Let stand, covered, for 5 minutes.
  2. Meanwhile, in a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and cook for 2 minutes. Stir in the sugar snap peas, season with salt and pepper and cook until the shrimp is opaque, about 1 minute. Transfer to a large bowl.
  3. Place the skillet over medium-high heat and add the remaining 3 tablespoons olive oil, the scallion whites and garlic. Cook, stirring, until the garlic sizzles, about 30 seconds. Stir in the rice, season with salt and pepper and spread into an even layer. Cook until slightly browned, 3 to 4 minutes. Stir and cook for 3 minutes more. Push the rice to one side of the pan; add the eggs, season with salt and cook, scrambling, until set, 1 to 2 minutes. Stir the eggs into the rice, then add the shrimp mixture, peas and carrots and scallion greens and cook, stirring, until heated through.
 **For The Boy, we used chicken. He picked out some things here and there, but was a success overall.

Chicken Enchilada Casserole

All mine

  • 8 corn tortillas
  • 2 cups of tomatillo sauce (pureed with garlic, simmer for 5 minutes)
  • 2 shredded chicken breasts
  • 1 cup shredded white cheese (low fat-Monterrey jack)
  • 1 can yellow corn, drained
  • 1 can black beans, rinsed and drained
  • casserole dish (I use my Pampered Chef Baker)
Assemble by layering two tortillas side by side, chicken, corn, beans, sauce, cheese.

Bake at 350 for 30-minutes - enough to complete one household chore - and enjoy. If you have it, top with cilantro.
**I'd add chopped onions but they'd get picked out. I need to remember to add to the tomatillos! 

Note: Haven't been feeling 100% so even I've resorted to eating Annie's Mac & Cheese. May have a frittata for dinner. Will post recipe if successful.

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