Tomato, Sausage and Spinach Risotto

I found this recipe recently and couldn't wait to make it. I love risotto and so does my family. Although I wouldn't consider this to be a "quick-fix" meal, it can definitely be made within an hour, so this is still a good weeknight meal.
The flavor of this dish is just amazing. You will not be disappointed, but don't just take my word for it...my husband said "You can make this meal every day and twice on Sunday's if you want...."
Yup, I think this recipe is a keeper! :)

Tomato, Sausage and Spinach Risotto
(recipe adapted from Bev Cooks)
Serves 8 (can be halved to serve 4)

2 T extra virgin olive oil
1 medium sized sweet onion, diced
6 Italian sausage links, casings removed (I used Italian chicken sausage)
1 cup dry white wine
2 cups Arborio rice
1- 28 oz can of petite diced tomatoes, do not drain
4-5 cups chicken broth (I used low-sodium)
10 oz baby spinach
2 T butter
1 cup freshly shredded parmesan cheese (I cheated and used store-bought shredded parmesan)
Kosher salt
Fresh cracked black pepper

In a saucepan, bring the chicken broth and tomatoes (with their juices) to a light simmer.

Heat the oil in a large skillet over medium-high heat. Add the sausage, cook and crumble for about 3 minutes. Add the onion and continue to cook until sausage is cooked through and onion is tender, about 3 more minutes or so.

Add the rice and toss to coat. Cook and stir for one minute.

Add the wine, stir, and let simmer until most of it is absorbed, about one minute.

Reduce the heat to medium-low. Ladle about one cup of broth (and tomatoes) into the rice mixture and stir. Continue to cook and stir slowly until most of the liquid is absorbed. Then add another ladle of broth and repeat. Continue until most of the broth is used and the rice is tender and creamy, about 30 minutes.

Remove from the heat and then add the butter and parmesan cheese. Stir until both are melted. Then add the spinach and stir until it's wilted. Season as desired with salt and pepper.

Garnish with more parmesan on top of each serving. Enjoy!

Garlic Mac 'n Cheese with Smoked Chicken Sausage

Happy New Year! I've been on the hunt lately for new, scrumptious, family-friendly meals, that can be made ahead of time, or in less then 30 minutes. I've recently started working (after 9 years of being a stay-at-home mom!), so my time in the kitchen has been dramatically reduced. 

There are so many different flavors of 'fully cooked' or smoked chicken sausage available now in grocery stores, and using this type of sausage can be a huge time-saver. I happen to like certain brands more then others, and only buy sausage that is 100% natural and doesn't contain msg.

This "glorified" mac 'n cheese recipe is super yummy, can be made ahead (cover and refrigerate overnight before baking), and is very easy to throw together. My family and I loved this and I will be making it again and again. Even the leftovers were awesome. You have to try this!

Garlic Mac 'n Cheese with Smoked Chicken Sausage
(recipe generously adapted from Amanda's Cookin')
Serves 8 (recipe can easily be halved for smaller families)

1 box whole wheat rotini pasta
18 oz fresh or frozen small sugar snap peas (about 2 1/2 cups), cooked
6 T unsalted butter
1 small onion, finely diced
6 T all-purpose flour
2-3 fresh garlic cloves, finely minced
3 cups low fat milk (I use 1%)
1/4 tsp garlic powder
1/4 tsp dried Italian seasoning
1 tsp kosher salt (or to taste)
1/4 tsp black pepper
1/2 cup shredded cheddar cheese (I use reduced fat 2%)
1 3/4 cups shredded Italian cheese blend, divided (I use reduced fat 2%)
2 - 9 oz packages of fully cooked smoked Italian chicken sausage, sliced into moons


Preheat oven to 375 degrees. Lightly spray a baking dish with nonstick spray.

Cook pasta according to package directions for 'al-dente'; drain.

In a large saucepan over medium-high heat, melt the butter. Add the onion, stir and cook until tender, about 3 minutes. Add the garlic and cook for an additional minute.
Whisk in the flour and cook for about 1-2 minutes. Slowly whisk in the milk. Add the salt, pepper, Italian seasoning and garlic powder, and bring to a boil. Simmer uncovered over medium heat for about 1 minute, stirring frequently, or until mixture is slightly thickened. Stir in the cheddar cheese and 1 cup of the Italian cheese blend, until smooth.

Add the pasta back to the pot used to cook it in. Then add the cooked sugar snap peas and the sliced chicken sausage. Add the cheese sauce and mix well. Pour into the prepared baking dish. Sprinkle remaining Italian cheese blend over the top of the pasta.

Bake, uncovered, for about 20 minutes, or until hot, bubbling and cheese is golden brown on top. Enjoy!

Roasted Turkey

I hope everyone had a great Thanksgiving! I wanted to share with you my favorite, simple roasted turkey recipe. I've made this recipe for many years now and I always get perfect results. The flavor is so wonderful and the meat is always so moist and juicy. You will not be disappointed by this recipe, I promise!

Roasted Turkey
(adapted from a recipe by Emeril Lagasse)

1- fresh or thawed turkey (about 10-12 lbs)
1 medium onion, quartered
4 garlic cloves, halved
Several sprigs of fresh herbs: thyme, parsley, rosemary and sage
2 bay leaves
8 T unsalted butter, divided
Kosher salt and fresh cracked black pepper


Adjust a rack in the oven to the lowest position and remove other racks.
Preheat the oven to 325 degrees.

Remove fresh (or thawed) turkey from fridge. Place in a clean sink; remove packaging, and then remove the neck and giblets bag from inside the bird (discard or save to make gravy, etc.).

Rinse the bird with cold water and then pat dry well with paper towels, inside and out. Place bird onto a rack in a roasting pan, breast side up. (I like to add a few cups of water and chopped onion to the bottom of the roasting pan for the gravy)

Season the bird liberally with kosher salt and black pepper on the outside and inside. Stuff the inside of the bird with the onion, garlic, herbs and bay leaves.

Melt 4 T of the unsalted butter and then brush generously all over the outside of the bird. (reserve remaining butter).
Tent the turkey with foil and roast in the oven for about 2 hours (or about 2/3 of the entire cooking time).

Remove the foil, and baste the bird with the remaining 4 T of melted unsalted butter. Place back into the oven, uncovered, and continue to roast for the remaining cooking time; about an hour or so. (cooking times will vary depending on the size of the turkey)

When turkey is done, remove from the oven and let sit for about 30 minutes before carving. Use the pan drippings to make gravy, if desired. Enjoy!

Garlic-Lemon Marinated Grilled Chicken

Summer is almost over for us (our kids will be back to school in just over a week) so I decided to share with you a couple of our favorite, easy summer recipes.

My husband and I love grilled food, so we use our grill throughout the year, even when there is four feet of snow on the ground. Grilling in the summer is our favorite though because we can grill almost every night. My husband considers himself to be a master griller because he claims to be able to grill almost anything, and strives to achieve perfect grill marks every time. I'm not sure about the master griller part, but he does cook some of the nicest looking meat I've ever seen! :)

Here's one of my go-to marinated grilled chicken recipes. It's easy to throw together and has a really nice, subtle, but noticeable flavor. You can alter any of the ingredients to your liking or add more/different herbs to change the flavor a bit.

Garlic-Lemon Marinated Grilled Chicken

Marinade--
For every 4 boneless chicken breasts:

3 T extra virgin olive oil
3-4 cloves fresh, minced garlic (small to medium in size)
2 T water
1 1/2 T lemon juice (fresh is best)
1/4-1/2 tsp lemon zest
1 tsp sugar
1/2 tsp fresh parsley, finely chopped (or 1/4 tsp dried)
1 tsp kosher salt
1/4 tsp fresh cracked black pepper


Combine all of the marinade ingredients.
Place chicken in a resealable plastic bag or glass dish with a cover. Pour marinade over chicken, coating each piece well. I like to pierce the meat a few times with a knife so the marinade soaks up better.
Marinate in the refrigerator for a least an hour, but I think the best flavor is achieved after the chicken has been marinating for most of the day (6 hours or so).

When ready to cook, spray grill with non-stick grilling spray (if desired) and the preheat to medium-high heat.
Remove chicken from the fridge and place on paper towels. Gently dab off any excess marinade.
Grill chicken until cooked through, about 15 minutes or so (6-8 minutes on each side).
Enjoy!

Chicken Florentine Bowtie Pasta

I'm always on the search for great pasta dishes, especially quick, week-night type dishes that can be thrown together in less then 30 minutes.

Here's another great recipe from one of my favorite blogs. Jenny from Picky Palate is always creating the best dishes that are kid (and adult) friendly. I often look to her recipes for inspiration in my own kitchen. This recipe was yet another winner in my house and I think you will enjoy it too!
 

Chicken Florentine Bowtie Pasta
(adapted from Picky Palate)

2 T extra virgin olive oil
1 medium onion, diced
2 cloves fresh garlic, minced
4 cups fresh baby spinach, washed
2 cups cooked boneless chicken, shredded or cut into bite-sized pieces
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
2 containers of Philadelphia Cooking Creme
1 box bowtie pasta
1 1/2  cups shredded mozzarella cheese (I used reduced-fat 2% milk)
Grated parmesan cheese

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray; set aside.

Cook pasta to al-dente according to package directions. Drain.

In a large pot, heat oil over medium heat. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and cook for another minute.

Stir in the spinach and cook until wilted, about 2 minutes.

Add the chicken, salt, and pepper and cook until heated through, about 3 minutes.

Turn off the heat and add the Cooking Creme. Stir well.

Add the pasta to the chicken mixture and mix well. Spread into the prepared baking dish. Sprinkle the top with the mozzarella cheese.

Bake uncovered for 20-30 minutes, until heated through and cheese is melted. Serve with desired amount of sprinkled parmesan cheese on top. Enjoy!

Teriyaki Grilled Pork

It was such a beautiful weekend here in New England. Totally made me wish I was camping. Soon, Jen, soon!
The super nice weather made me crave grilled summer food, so for dinner one night I decided to whip up my super quick and easy homemade teriyaki sauce, and use it to marinate some boneless pork spareribs. Major yum!

Homemade Teriyaki Marinade

(makes about 1 cup)

1 cup packed light brown sugar
3/4 cup soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
* 1 1/2 - 2 lbs pork, chicken or steak tips

Combine all of the ingredients except for the meat, in a small saucepan.

Over medium high heat, bring just to a boil, stirring occasionally.

Remove from heat, pour the sauce into a heat proof bowl or measuring cup and refrigerate until luke warm (about 20 minutes).

Place rinsed meat into a single layer of a shallow container or into a resealable gallon-sized plastic bag.

Pour marinade over meat and refrigerate for 2 to 8 hours, turning the bag or meat a few times during that time.
Remove meat and discard marinade. Grill meat until desired doneness and then enjoy!

"Make-Ahead Meal"-- Jen's Pasta Bake

We all have some sort of a pasta bake or dish that we use as our "go-to" meal. This pasta bake happens to be mine. I like to use ground turkey instead of ground beef because I can control what flavor I want better using the turkey. A lot of people have gripes about using ground turkey, because, well, it's tastes like bland turkey. The secret to making a good dish using ground turkey is to season it well. The turkey will take on whatever flavors you put on it so you have to be a little creative with it.
This pasta bake is a perfect make-ahead meal. It's super quick to throw together and can be refrigerated for up to 2 days before baking or can easily be frozen. It can also be made quickly for a last minute weeknight night meal by serving it "goulash" style right from the stove top.



Jen's Pasta Bake

1 box whole wheat penne, rotini or medium shells pasta
1 to 1 1/4 lbs ground turkey (99% fat-free turkey is fine or lean ground beef can be substituted)
1 small onion, diced
1/2 T extra virgin olive oil
1 clove garlic, minced
1 1/2 tsp seasoned salt
1/2 tsp onion powder
1 tsp italian seasoning
1/4 tsp fresh cracked black pepper
1 can diced tomatoes, drained
1 large jar favorite pasta sauce (or about 1 1/2 smaller jars)
1 cup 2% milk reduced-fat shredded mozzarella cheese
1/4 grated reduced-fat parmesan cheese


Begin by cooking the pasta according to package directions, just to al-dente, then drain (don't rinse), then set aside.

In a large skillet, heat the oil over medium-high heat. Add the ground turkey and seasoon with the seasoned salt, onion powder, italian seasoning and pepper. Cook for a few minutes until about halfway done and then add the onion and garlic. Continue to cook turkey until done and then drain (you may not need to though).

Reduce heat to low; then add the drained tomatoes and about 1 1/2 cups of the pasta sauce, stir to combine. Let simmer for about 5 mintues and then remove from the heat to cool several minutes. Check seasonings and add more salt if desired.

Add the pasta back to the large pot it was cooked in. Then stir in the turkey mixture. Add the remaining pasta sauce and mix well.



Spread the pasta mixture into a 13x9 baking dish sprayed with cooking spray. I usually let it sit and cool for a little while at this point (maybe 10 minutes or so). Then I evenly sprinkle the mozzarella cheese and parmesan over the top of the pasta, cover with plastic wrap and put it in the refrigerator.



When ready to bake, preheat oven to 375 degrees. Take the pasta bake out of the fridge to warm up a little while the oven is heating. Remove the plastic wrap and replace it with nonstick foil (regular foil will work fine, but I recommend spraying the side that touches the cheese with cooking spray so the cheese doesn't stick to it).

Bake covered for about 30-40 minutes or until hot and bubbling. If desired, remove the foil for the last 10 minutes or so of cooking to slightly brown the cheese.
Let sit for a couple of minutes, then serve and enjoy! This will easily serve 6-8 people.

Toasted Turkey Meatball Subs

One of my husband's favorite fast foods is the foot long meatball sub from Subway. He doesn't eat it very often, which is a good thing, because that particular sandwich is loaded with calories and fat.

I really enjoy creating my own "healthier" versions of fast food at home. It's kind of a challenge for myself to see if I can take a fast food item that's fatty, greasy (and so good that millions are sold everyday) and turn it into a good-for-you fast food that still tastes just as good.

These turkey meatballs are really good. They have a good flavor and just a small kick to them. I slow cook them all day in a marinara sauce so they are juicy and very tender, but not mushy. I like to serve them on homemade baked sub rolls, but sometimes I just buy the fresh baked torpedo rolls from my local grocery store. (The meatballs and marinara are also great served over cooked whole wheat linguine noodles)

Here's my recipe:

Toasted Turkey Meatball Subs

(makes 6 servings)

For the meatballs:

2 lbs lean ground turkey (93/7)

1 small onion, finely diced

2 - 3 cloves fresh garlic, finely minced

1 egg, slightly beaten

1/2 - 3/4 cup bread crumbs

1 T Italian seasoning

1/2 tsp garlic powder

1 tsp seasoned salt or kosher salt (I used seasoned salt)

1/4 tsp ground black pepper (or fresh cracked)

1/4 - 1/2 tsp red pepper flakes (to desired taste)

1/4 cup grated Parmesan/Romano cheese blend

2 jars (1 lb, 8oz each) favorite marinara sauce (or equivalent amount of homemade)

1- 14.5oz can of diced tomatoes, drained

For the assembly:

6 - 6 inch sub rolls

1 cup shredded reduced fat mozzarella cheese

Directions:

Preheat oven to 325 degrees.

In a large bowl, mix together all of the meatball ingredients except for the marinara sauce and diced tomatoes.

Line a baking sheet with non-stick foil (or use regular foil sprayed with cooking spray).

Scoop out about 2 full tablespoons of the turkey mixture and, using your hands, roll into tightly formed balls. Place onto the lined baking sheet. Repeat until all the turkey is used. This should make about 20 large meatballs.

Bake the meatballs in the oven for about 20-22 minutes. Then turn the oven to LOW broil and cook for another 3-5 minutes until the tops of the meatballs start to brown a little.

Meanwhile, place a slow cooker liner in your slow cooker (if desired-I always use them for easier clean up). Add the marinara sauce and diced tomatoes. Turn slow cooker on to HIGH.

Remove meatballs from the oven and immediately transfer to a paper towel lined plate to drain off the excess fat.

Then add the meatballs to the slow cooker, carefully, making sure to submerge each in the marinara sauce.

Cook on HIGH for about an hour to an hour and a half, then turn heat to LOW and continue to cook for another 5-6 hours.

When ready to serve, set oven to LOW broil. Line a baking sheet with foil. Slice each sub roll lengthwise about 3/4 of the way through, opening them carefully. Then add three meatballs to each roll and some extra marinara sauce on top of each. Then sprinkle each sub with shredded mozzarella.

Place in the oven and toast for 3-4 minutes or until the cheese is melted and the rolls are slightly toasted. Watch this closely so the bread doesn't burn.

Serve with a nice green salad and extra napkins! Enjoy!

Creamy Herbed Chicken Penne

Here's a great way to use up left-over chicken. This meal is quick, easy and pretty tasty. My whole family loves it and requests it often. I double the recipe to feed my larger family and we always have left-overs, which I have NO problem re-heating over the next day or two for my lunches :)

This goes great with some homemade crusty garlic bread or herbed Focaccia bread.

Creamy Herbed Chicken Penne
(adapted from a McCormick recipe)

8 oz uncooked whole wheat penne pasta
1 1/2 cups fresh or frozen small broccoli florets, cooked
1 1/2 cups fat free half and half
4 oz Neufchatel cheese (1/3 less fat than cream cream cheese), cubed
1 tsp dried oregano leaves
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt or sea salt (or season to taste)
1/8 tsp black pepper
1/4 cup reduced fat grated parmesan cheese, plus more for sprinkling
1 1/2 cups chopped, cooked chicken


Cook the pasta in a large pot as directed on package. Drain well. Cook broccoli and drain.

Meanwhile, bring half and half to a simmer in a medium saucepan over medium heat. Then reduce heat to medium-low and stir in the cream cheese, oregano, rosemary, thyme, garlic powder, onion powder, salt and parmesan cheese. Whisk until cheese is melted and sauce is well blended. Add the cooked chicken and then simmer for about 5 minutes, until well heated.

Place the pasta back into the pasta pot (or a large pasta serving bowl) and add the broccoli. Pour sauce over the pasta mixture and toss gently to coat well. Serve immediately with extra parmesan cheese on top. Serves 4-6. Enjoy!

Chicken and Sausage Paella

This isn't a traditional Paella dish, but is more of a family friendly version that is also very adaptable to your own tastes. It's pretty good, but needs your own personal touch to make it wonderful. For me, I would add more heat to it, possibly some seafood, and more bell pepper because I love the spicy/sweet combination. Have fun with this dish and make it your own wild creation!


Chicken and Sausage Paella
(adapted from familyfun. com)

2 T olive oil, divided
1 lb boneless chicken breasts, cut into bite sized pieces
salt and pepper to taste
16 oz (1 lb) sausage: Chorizo (which is classic in Paella dishes) or Kielbasa (which is less spicy), cut into half moon slices
1 small onion, chopped
1 large red bell pepper, finely chopped
2 cloves fresh garlic, chopped
2 cups medium-grain rice
1/2 tsp cumin
1/4 tsp cayenne pepper (start with a small amount and adjust to your taste or can omit)
1/2 tsp salt
Pinch of saffron
1 cup seeded and chopped tomato (or use small diced canned tomato, drained)
4 cups chicken stock or broth
1/2 cup frozen peas, thawed

Heat oven to 400 degrees. In a large skillet, heat 1 T oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook until done, about 5 minutes, then remove to a bowl and set aside.

Add the sausage to the skillet and saute it for 3-4 minutes until lightly browned. Then remove to same bowl as chicken.

Reduce heat to medium. Drain the oil/fat from the skillet and then add the remaining 1 T of oil to the skillet. Add the onion, red pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, for about 4-5 minutes. Then add the rice, peas, cumin, cayenne pepper, salt and saffron. Stir and cook rice mixture for about 1 minute. Remove from heat and then add the chicken and sausage to the rice mixture and stir to combine.

Transfer rice/meat mixture to a greased 9 x 13 baking dish. Scatter the diced tomato over the top. Carefully pour the chicken stock over the meat and rice.

Lightly tent some foil over the dish (you want steam to escape--I just lightly set the foil on the top without sealing the edges).

Bake for 30-40 minutes until most of the liquid has been absorbed and the rice is tender. Let the paella cool for a few minutes before serving. This will serve 6-8. Enjoy!

Chicken Risotto

Rich, creamy and oh, so good. That's the only way to describe this risotto. Plus, my variation has chicken in it and a vegetable (which is optional) so it's a complete dinner. Perfect!

Although I'm all French, I swear I should have been born Italian because I love Italian food. Don't get me wrong, I love French food too--rich, hearty meals, decadent desserts and of course, bread and cheese, but my heart belongs to Italian food. I would love to visit Italy some day and enjoy their culture and food. It would be the best 20 pounds I would ever gain!


Chicken Risotto

2 T margarine/butter or extra virgin olive oil
1 lbs boneless chicken breasts, cut up into bite sized pieces
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
1 small onion, diced (about 1/2 cup)
1/2 cup dry white wine
2 cups Aborio rice
1 T dried parsley (can use fresh, but use 2 T finely chopped)
5-6 cups low sodium chicken broth
1/2 cup reduced-fat parmesan cheese
1 cup cooked green vegetable--optional (i.e. petite peas, baby broccoli florets, cut up asparagus, etc.)


Heat chicken broth in a large sauce pan over low heat. Do not boil.

Cook vegetable (if using) according to your preference, then drain and set aside.

Meanwhile, in a dutch oven, heat butter or oil over medium heat. Add chicken, season with salt and pepper, and cook until completely cooked through. Remove chicken to a bowl, reserving juices and left over oil in pot; set aside.

Add the onion to the pot and cook until soft, over medium-low heat, about 4 minutes. Add the wine to the pot and heat to a simmer. Add the rice and parsley and let simmer for a couple of minutes until most of the liquid is absorbed, stirring frequently.

Then add about 1 to 1 1/2 cups of hot broth to rice and let simmer, uncovered, until most of the liquid is absorbed, stirring occasionally.

*Note: Most people are afraid to make risotto because they feel like they have to "watch it" constantly and stir it all the time and granted, most of that is true, but it's really not that stressful. Just keep an eye on the rice while it's simmering and DO NOT let it absorb ALL the liquid. Just remember to add more broth before it gets to that point. And honestly, you're only standing near the stove for like 20 minutes. Breathe, relax and think of how good the risotto is going to be when it's done and how good you'll feel having done all that "hard" work. :)

Continue to add broth to the rice and let simmer, stirring occasionally. You'll use most of the hot broth in the sauce pan. Once rice looks plump and is tender, after about 20 minutes or so (It's OK to try a little bite of it....don't be scared to!), add about 1/2 cup more of broth and then add the parmesan cheese, chicken and vegetable (if using) to the pot. Check seasoning--it's important--and add more salt if desired. Heat for about 5 minutes and then turn off heat and let rice sit for a minute before serving. Enjoy!

Turkey and Saffron Red Rice

I made this recipe for the first time the other night. It was super quick and easy to make. My husband and I LOVED it. The flavor was awesome. My kids weren't as excited about as we were, but that's ok. The next time I make it, I'm going to make just for my husband and I (the kids can have grilled cheese, haha) and I'm going to add more cumin and maybe a little spice and it will be fabulous! If you feel like something different for dinner tonight, then I highly recommend making this!

(*NOTE: Saffron is pretty expensive, but really makes this dish shine. I buy one jar of it a year with a coupon. If you don't have saffron, then you can just leave it out or possibly replace it with a very small amount of turmeric, starting with a 1/4 tsp and adding more if you want. )





Turkey and Saffron Red Rice
(recipe adapted from Picky Palate)

2 cups Basmati rice, uncooked
3 T extra virgin olive oil
1 1/2 cups onion, chopped fine
2 T fresh garlic, minced
1 to 1 1/4 lbs ground turkey
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
1 pkg frozen cut green beans, cooked or 2 cans cut green beans, drained
8 oz to 15 oz of tomato sauce (I used closer to a whole 15oz can)
1 T ground cumin
1/2 tsp paprika or smoked paprika
1/4 tsp garlic salt
1 T saffron threads

Cook rice according to package directions. Heat oil in a large 5 quart dutch oven or pot over med heat. Add ground turkey, salt and pepper and cook for 2 minutes. Then add the onion to the meat and continue cooking until meat is done and onions are soft and translucent.

Stir in the garlic and cook for another minute. Stir in green beans, rice, tomato sauce, cumin, paprika, garlic salt and saffron.

Stir until well combined and heated through over low heat, about 4-5 minutes. Check seasonings before serving. Enjoy!

Turkey Scallopini

Here is one of MY favorite meals. I absolutely love this. It's definitely not diet food, but eating it once in a while can't hurt, right?

I first made this dish when my daughter was just a few months old (which makes me sad because she's 6 1/2 years old now) and it took me a little while to perfect it. I would like to mention that I have made this using pork cutlets and boneless chicken breasts. We all like the turkey best, but the pork is also pretty good. We weren't big fans of it made with the chicken though. It just didn't seem to have the same flavor. Try this recipe sometime, it's wonderful!

Turkey Scallopini

2 lbs turkey cutlets, pounded thin

6 T flour (or more)

1 tsp Kosher salt

1/2 tsp ground sage (optional)

Black pepper to taste

2 T extra virgin olive oil (I sometimes use a little more)

1/2 cup white wine or chicken broth (I've made it both ways and can't taste too much of a difference)
1/2 cup water

2 T margarine or butter

4 cloves of garlic, minced

1 tsp dried rubbed sage leaves

1 tsp chicken bouillon granules

Place flour in a shallow bowl, add the salt, ground sage and pepper; mix. Set aside. Rinse and pat dry turkey cutlets. I like to cut the turkey cutlets in half because they are usually pretty big. Using a rolling pin or meat pounder, pound the cutlets to a 1/4 inch thickness or so.

Heat the oil in a large heavy skillet. Dredge the turkey in the flour and cook in batches for 3-4 minutes on each side until cooked through, removing to a paper towel lined plate as you go.

When all the turkey is cooked, add the water, wine, margarine, garlic, sage leaves, and bouillon to the same skillet (do not rinse all the turkey bits/oil from the pan, that is where all the flavor is!). Stir and bring to a boil over medium-low heat. Let simmer for 2 minutes and then add turkey back to the skillet.

Continue to simmer, turning the cutlets in the sauce for another 3-5 minutes until the sauce has thickened. Serve with (or over) hot cooked Basmati rice and a vegetable or salad on the side. Enjoy!

Chicken With Rice And Peas

Happy Martin Luther King Day! Hope everyone had a wonderful weekend! My husband and I spent our weekend cleaning, de-cluttering and painting our bedroom. It was a huge task, but we were successful and now our room looks great and refreshed. It was a great project!

For dinner last night, because we had been so busy all day, I opted to make one of my family's favorite meals. This is a quick, easy, one-dish meal that feeds a crowd (we always have left-overs) and is sooo good. I consider it a form of comfort food.

Chicken With Rice and Peas

1T Olive oil (I use extra virgin)

1T Butter or margarine (if not using, then use 2T of olive oil instead)

1 small onion, chopped

2 cloves fresh garlic, chopped

1 tsp Chef Paul's Magic Poultry seasoning (or other Cajun seasoning, seasoned salt or regular salt)

1/2 tsp dried parsley

Black pepper to taste

1 1/2 lbs boneless chicken breasts, cut into bite sized pieces

3 cups uncooked Minute White rice (or other instant white rice)

3 1/2 cups low sodium chicken broth

1 cup low fat or skim milk

1/2 package frozen peas, cooked and drained.

1/2 cup grated parmesan cheese (I used the reduced fat)

To begin this recipe, you will need to chop a small onion and a couple cloves of fresh garlic. Then cut up about 1 1/2 lbs of boneless chicken breasts into bite sized pieces.

Next, in a large skillet, heat some good olive oil and butter (if desired, I usually add it, but it's not necessary). Add the chicken to the skillet and then season with some salt, pepper and parsley. I like to use Chef Paul's Magic poultry seasoning on the chicken instead of regular salt. I think it gives the chicken a good flavor and a little kick. I've also used regular seasoned salt, but I prefer Chef Paul's. Cook the chicken for a few minutes and then add the onion and garlic. Continue to cook the until the chicken is done and onions are soft.

Next, add the white rice and stir to combine with the chicken. Then add the chicken broth and milk.
Bring to a boil and then reduce heat to low, cover and let simmer for 5-10 minutes or until most of the liquid is absorbed. Then add the cooked peas and parmesan cheese and stir well. Turn off heat and let sit for a minute.


Stir again and then serve. Enjoy!