Spicy Garlic Pasta

1 package thin spaghetti (I like to use smart pasta for nutritional value)
6 cloves minced garlic
1/2 cup white cooking wine
2 teaspoons red pepper flake
1 tablespoon lemon juice
1 cup shaved parmesan
1/4 cup extra light virgin olive oil
1 tablespoon chicken base (Please try and use a good base such as swansons)
2 teaspoons garlic salt
1/2 packet alfredo sauce powder
1 cup reserved pasta water

Fill a large pot 2/3 the way full of water and add chicken base and garlic salt. Bring to a boil. Break pasta in half and add to boiling water. Boil according to package directions. In a large skillet add olive oil, red pepper flake, and garlic. Heat over medium heat for 3 minutes or until garlic is golden in color. Remove garlic pieces and add the white wine and lemon juice. Bring to a simmer and add parmesan. Let this mixture simmer for 3 minutes then add the alfredo powder. Take about a cup of the pasta water and add to the skillet. Keep on a simmer until noodles are done. Toss noodles with the sauce, top with shaved parmesan and enjoy!

Chicken Noodle Bisque

1 jar chicken gravy (found in the soup aisle)
1 packet chicken gravy mix (found with the marinade packets)
2 tablespoons butter
4 tablespoons olive oil, divided
1/4 cup flour
1 container chicken stock
1 cup fat free half and half
4 cups chopped roasted chicken breast (I use the breast meat of a rotiserri chicken)
1/2 package of egg noodles cooked according to package directions
1/2 cup carrot cut into small cubes
1/4 cup finely sliced celery
1/2 cup chopped onion
2 teaspoons thyme
2 teaspoons rosemary
1 tablespoon minced garlic
1 teaspoon onion salt
1 teaspoon pepper

In a medium skillet, heat up two tablespoons of olive oil over medium high heat for a minute. Add in celery, carrots, onions, garlic, rosemary, and thyme. sprinkle them with a little onion salt and pepper. Saute over medium-high heat for 5-10 minutes or until the carrots are soft. Be sure to tir frequently to make sure nothing burns and adjust temperature as needed. In a large soup pot, melt the butter and remaining olive oil over medium-high heat. Once melted, wisk in the flour to make a rue paste. Slowly wisk in the half and half and wisk to get the lumps out. Mixture will thicken heavily. Add in the chicken stock and wisk well. Increase heat to high while wisking to allow mixture to thicken up. wisk in chicken gravy packet and allow the mixture to thicken more. If its too soupy, you can add more chicken gravy powder. If it is too thick, you can add more chicken stock. Wisk in the jar of chicken gravy. Add in onion salt and pepper. At this point it is very important to taste the bisque to see if it needs anymore seasonings. Next add roasted chicken and the entire sauce pan of the veggies including the pan drippings. Mix well and set temperature at medium. Add in egg noodles and keep pot heated at low heat until you serve. Enjoy!

Honey Mustard Chicken Bacon and Swiss On Ciabatta

1 rostisseri chicken from your local deli (breast meat only) 1 bottle of your favorite honey mustard dressing (I like Ken's) 1 pacakge of ciabatta sandwich rolls (either in the bakery or in the bread aisle) 1 package sliced swiss (I like to use the new Sargento 45 calories a slice) 1 package premade bacon (I like Oscar Meyer) Butter to spread ( i like to use low calorie spreadable butter) Reheat bacon according to package directions in the microwave and allow to sit while you prepare the sandwiches. Heat oven to 350 degrees. Line a baking sheet with foil. Split open each ciabatta sandwich roll and place open on the baking sheet. carefully peal skin off of the roasted chicken and cut away breast meat from the rest of the bird. Be careful not to get any small bones. Chop up the breast meat and set aside. Take about 2 tablespoons of honey mustard and slather it all over one side of the open rolls. Place a small to medium handfull of chicken breast on top of the honey mustard slathered roll. Take bacon out of the oven and crumble. Sprinkle bacon over the chicken on the roll. Lightly butter the other side of the roll and then top with two slices of swiss cheese. Bake in the oven for 5-10 minutes of until cheese is melted and bread starts to brown a little. Enjoy!!

Philly Chicken Cheese Steak

1 pound boneless skinless chicken breast
1/2 packet peppercorn and garlic marinade
4 tabelspoons light olive oil
1 red pepper
1 sweet yellow onion
1 teaspoon pepper
1 teaspoon onion salt
1 teaspoon dried thyme
1 tablespoon dried onion flake
one package sliced provolone non smoked
8 fresh bakery sub rolls
mayo
butter

sliced chicken breast into smal strips and season with the pepper and the onion salt. Heat oil in a large skillet over medium-high heat for 1 minute. Slice the red pepper and onion into thin slices and add to the heat skillet. Add half of the garlic peppercorn marinade packet to the onions and peppers and saute over medium-high heat for 3-5 minutes until onions and peppers are soft. Add the chicken and cook stirring frequently for 5 minutes or until the chicken is no longer pink. Reduce heat and take a large spatula to kind of breaqk up the chicken into little pieces. Once the chicken is all nicely broken up, place half of the package of provolone over the chicken, onion, and pepper mixture (I love the new thin sliced sargento cheeses. Works perfect for this recipe). Turn the heat to low on the skillet. Heat the oven to 350 degrees. Place 4 split open rolls on a cookie sheet. Butter one side of each roll and then top each half with the chicken, onion, and pepper mixture (I like to make sure there is a good amount of the pan drippings on each roll). On the other half add another slice or two of cheese. Bake these constructed philly sandwiches for 8-10 minutes or until bread is golden and cheese is melted. Slather the cheese side of the bread with a good amount of mayo and enjoy!!

Crescandwiches!

Just a fancy name for sandwiches on crescent bread.

crescent rolld from your local bakery
1 pound of smoked turkey from the deli SHAVED
sliced cheddar
avocado
tomato
onion salt
mayo

Cut the Crescent in half. Place a heaping spoonful of mayo on one side of the crescent. On the other side place a good handful of the shaved turkey. Top this with a couple slices of avocado and tomato. Put a couple dashes of onion salt on the veggies and top with a slice of cheddar. Enjoy! May be a simple recipe but it is really yummy and was a huge hit at home.

Dinner For the Week!

I have been out of town for two weeks but I am now back and ready to roll again. I did however cook for my family that I was visiting and that was really fun. For this week I have a pretty tasty menu planned. I still need to contemplate Easter dinner but as soon as i figure it out, I will share. For this week:

Tuesday: Cajun turkey sandwiches with all the fixings
Wednesday: Chicken enchiladas with a creamy sauce
Thursday: left-overs
Friday: Veggie lasagna
Saturday: left-overs
Sunday: Easter dinner! To be continued
Monday: spicy chili
Tuesday: left-overs
Wednesday: bbq veggie burgers with fried onion strings

Stay tuned for the recipes!!

Roasted Lemon Shrimp and Pasta

1 pound uncooked shrimp (try to get deveined if you can and without the tails)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper or Mrs Dash lemon seasoning, divided
1 package cream cheese
4 tablespoons light olive oil divided
1 tablespoon minced garlic
1 cup chicken stock
1 package angel hair noodles (I use the smart balance that has extra fiber and nutrients)
1/2 lemon
1/4 cup chopped italian parsley
1/4 cup sliced green onion (optional)

Line a baking sheet with foil. Place uncooked, peeled, and deveined shrimp on the sheet and drizzle with 2 tablespoons of the olive oil. Squeeze the juice of half the lemon over the shrimp and sprinkle with 1 teaspoon of the lemon pepper or Mrs Dash as well as the salt and pepper. Roll shrimp around in the oil and seasonings and roast at 400 degrees for 6-8 minutes. In a large pot, boil the noodles according to the package. Be sure to salt the pasta water well. In another medium saucepan, heat 2 tablespoons of olive oil and minced garlic over medium-high heat for 1 minute. Add parsley, chicken stock, the remaining mrs dash or lemon pepper, and cream cheese. Wisk well and bring to a boil. It is important to taste to make sure it doesnt need more salt or pepper. Take a zester and zest the half of lemon lightly into the sauce as a finishing touch. Once noodles are done, toss with the cream cheese sauce and top with your roasted shrimp. Enjoy!