Friday, September 14, 2007

Ravioli with 3 Sauces

  • refrigerated spinach and cheese ravioli
  • 1 C marinara sauce
  • 1 C alfredo sauce
  • 1 C pesto sauce

1. Cook pasta as directed on package. Drain, cover to keep warm.
2. Meanwhile, heat marinara and alfredo sauces separately.
3. Serve pasta with three sauces (2 warm, 1 cold) on the side.

Robyn's notes: we had a busy week, he threw his back out, etc. So this is a simple way to make an attractive dish that looks more intricate than it is. Plus it uses up sauces that I had in the house already.

Wednesday, September 12, 2007

Monterey Chicken

  • 2 boneless skinless chicken breast halves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 tsp barbecue sauce
  • 2 cooked bacon strips (see notes below)
  • 1/4 C shredded Monterey Jack cheese
  • 1/2 C chopped tomato
  • 1 tsp minced chives (if desired)
1. Sprinkle chicken with salt and pepper. In a skillet coated with nonstick cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a baking sheet. 2. Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives. Robyn's notes: for some reason, I'm not skilled at bacon in strips. So I used diced cooked bacon, and it worked fine. I didn't use chives, because it was just one more item to purchase that I wouldn't use in another recipe later. Photo from making this another day, when I didn't put tomatoes on it. I served this with Mashed Potatoes.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Mashed Potatoes

  • 1 large russet potato
  • 1/4 C milk
  • 1 Tbsp butter
  • 1 Tbsp cream cheese
  • salt and pepper to taste
1. Peel potato and chop into 1/2 inch pieces (see notes below). Place in large saucepan and add enough water to cover. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes or until potatoes can be broken up with a fork.
2. Drain, return to saucepan, and shake over low heat for 1 minute. Remove from heat. Mash in remaining ingredients, leaving some potato chunks if desired.

Robyn's notes: he likes potato skin in his mashed potatoes, I can't have the skins, so I sometimes make two versions, peeling half the potato for mine and leaving the other half unpeeled for his. I make this regularly, and make it sized up a lot for large family get-togethers during the holidays (using 10-12 potatoes).

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Tuesday, September 11, 2007

Spinach Pasta Salad

  • 1 1/2 C uncooked farfalle (bowtie) pasta
  • 1 small tomato, cut into quarters
  • 1/4 C basil pesto
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 C bite-size pieces spinach leaves
  • 1 medium carrot, thinly sliced (1/2 C)
  • 1/2 small red onion, thinly sliced
  • 1 jar (6-7oz) quartered artichoke hearts, drained, rinsed

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Meanwhile, in food processor or blender, place tomato, pesto, salt and pepper. Cover; process 30 seconds.
3. Toss pasta, pesto mixture and remaining ingredients.

Monday, September 10, 2007

Asparagus Chicken Stir-Fry

  • 1/2 C cut fresh asparagus (1 inch pieces)
  • 2 tsp cornstarch, divided
  • 1 egg white
  • 3/4 lb boneless skinless chicken breast, cubed
  • 2 tsp canola oil
  • 1/4 C chicken broth
  • 2 Tbsp reduced-sodium soy sauce
  • 2 tsp sugar
  • 3 Tbsp unsalted cashews
  • 2 green onions, chopped
  • 1 C hot cooked rice

1. Place the asparagus in a steamer basket; place in a saucepan over 1 in of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm.
2. In a small bowl, combine 1 tsp cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink.
3. Place the remaining cornstarch in a small bowl, stir in the broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Robyn's notes: I didn't have cashews in the house (and besides, I'm not able to have them), so I substituted peanuts. He loves cashews, so I'd prefer to use them, but it was totally fine with peanuts instead. This went very quickly and was easy.