Recipe

Chicken Noodle without the Soup

This is from The Rachel Ray Show

Ingredients

1 rotisserie chicken
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 cup (about a handful) flat-leaf parsley, chopped
1/2 10-ounce box frozen peas, defrosted

Yields: 4 servings

Preparation

Bring a large pot of salted water over high heat for the egg noodles. Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Easy Homemade Spaghetti Sauce

2 Cans Diced Tomatoes

2 Cloves Garlic Minced

1 Teaspoon Salt

1 Teaspoon Black Pepper

2 Teaspoons Basil

2 Teaspoons Oregano

1/3 Cup Olive Oil

1 Pound Ground Turkey Browned

Puree all ingredients and place in a sauce pan, bring to a boil for 3-4 minutes. Add browned ground turkey. Reduce heat and simmer for 30 minutes.

You can use without the ground turkey for a maranara sauce.

ENJOY

Columbia House Restaurant

St. Augustine, Florida

Columbia House Salad

1/2 Head Iceberg Lettuce

2 medium Tomatoes-diced

3 oz. Swiss Cheese- julienne sliced

3 oz. Ham- julienne sliced

1 stalk Celery- chopped finely

1/4 cup pitted green olives- chopped finely

2 tbls. Romano Cheese- grated

Toss ingredients into a large bowl and add salt and pepper.

Dressing

4 cloves Garlic- minced

1 teaspoon Oregano

1 teaspoon Worcestershire Sauce

Juice from 1/2 Lemon

1/2 cup Olive Oil

1/8 cup White Vinegar

To Prepare dressing: mince garlic and put in small bowl, add lemon juice, oregano, and worcestershire sauce. Beat with a wire whisk until smooth, add the oil gradually and finally add the vinegar. Continue beating until blended well and pour over salad just before serving. Toss salad and enjoy!

This is one of my favorite salads. I serve it as a meal and also as a side salad with a lite meal. You can use 2 garlic cloves and it is still flavorful. The 4 cloves make the dressing have a little kick!

This Recipe is a Publix Apron's Simple Meals Recipe.

Lemon Velvet Chicken

Ingredients

1 tablespoon flour

1 teaspoon seasoned salt

large zip lock bag

1 1/2 pounds chicken tenderloins

2 tablespoons butter

1 tablespoon capers

juice of 1 lemon (about 2 tablespoons)

1 cup Alfredo Sauce

Directions

1. Preheat large saute' pan on medium-high 2-3 minutes. Place flour and seasoned salt in a zip lock bag. Add chicken; seal tightly and shake to coat. Wash Hands

2. Place butter in pan; swirl to coat. Place chicken in pan using tongs. Cook 4-5 minutes, turning occasionally, until chicken begins to brown.

3. Stir in capers. Cut lemon in 1/2 and squeeze juice over chicken. Stir in Alfredo sauce and reduce heat to medium-low; simmer 6-8 minutes. Serve.

I serve this over Linguine noodles and Steamed Asparagus. Berklee asks for this dish all the time. It is has a fresh taste and is different.

Dessert

Banana Split Brownie Pizza

Pampered Chef

Ingredients

1 package (21.5) ounces) Brownie Mix plus ingredients to make brownies

1 package (8 ounces) Cream Cheese, softened

1 can (8 ounces) Crushed Pineapple, drained

2 tablespoons sugar

2 Bananas, sliced

1 cup Strawberries, sliced

1/2 cup Nuts, chopped

1/4 cup Chocolate Syrup

Directions

Pre heat oven to 375 F. Prepare brownie mix according to package directions. Cut a circle parchment paper to fit your 15" round pizza pan. Pour Brownie mix onto parchment paper; spread into 14" circle. (Do not bake without parchment paper, the batter will run. Bake 15-18 minutes or until Brownies are done. DO NOT over bake. Cool completely. Next mix cream cheese, pineapple, and sugar until blended. Spread over brownie. Slice bananas and strawberries and place on top of cream cheese mixture. Sprinkle nuts over top and drizzle with chocolate syrup.. Refrigerate. Cut into 16 wedges.

YUMMY

This recipe comes from the Rachel Ray Show. The Olympic Training Center ask her to come up with a recipe for the cafeteria at the Training Center. She modified her most downloaded recipe and NOW this is served at the Olympic Training Center in Colorado Springs.

Buffalo Chicken Chili Mac

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

Yields: 6 servings

Preparation

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

Sprinkle the chopped scallions over the top and watch this one disappear in no time

We tried this recipe and really enjoyed it, you can makeit your own and make it as spicy as you want. I also replaced the Pepper Jack and Blue Cheese for a milder cheese and it was a big hit at my dinner table. The leftovers were just as good.

The Littlejohn's

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