Looking for an easy prep, weeknight meal? Look no further than Chicken Enchiladas. I use the precooked, Perdue southwest chicken, which makes for simple prep work. Using my Pamper Chef chopper to cut up the onion and pepper. I cut the chicken down into bite size portions. I do use a manual grater for my cheese prep. Do not buy the prep grated cheese, as it is loaded with chemical preservatives to prevent caking. Buy block cheese and get a little exercise grating it up…it really does not take that long. There…your prep work is DONE. This makes about 4 servings and takes 55 minutes to prep and cook. …
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Baked Chicken Zucchini Rigatoni
Even a beginner could make the home smell like an Italian restaurant with this baked chicken zucchini rigatoni pasta meal. Although zucchini is at its peak in the summertime, fresh zucchini is available at most supermarkets throughout the year. Adding chicken to this savory dish provides some protein. Zucchini A popular summer squash, a zucchini’s skin color can vary from dark to light green, sometimes with yellow markings that give it a striped look. The flavor is light and delicate. At your local market, select small zucchini, which will be younger and therefore more tender and will have thinner skins. The skin should be free of blemishes and have a vibrant…
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Chicken Lemon Pasta with Summer Vegetables
Looking for a way to use up your summer harvest? For this Chicken and Lemon Pasta, you will spend more time prepping than cooking. Use store-bought rotisserie chicken to make it a weeknight meal. MAKES 4 SERVINGS TOTAL TIME 35 MINUTES Ideal Cooking Gadgets When Cooking Pasta COOK – pasta in a large pot of boiling salted water according to package directions. Drain and reserve 1/2 cup of pasta water. You can use any type of your favorite pasta. The recipe recommended campanelle, which I used, but I think a penne or bowtie would’ve been better. HEAT – butter in a large skillet over medium heat. Add scallion whites…
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Easy Crispy Parmesan Chicken
Why this recipe works: To create a crisp coating that stays put, dredge the cutlets in flour, then dip them in beaten eggs, dredge them in Parmesan cheese enriched with black pepper, and finally more flour, which keeps the cheese in place. Make sure your oil is very hot: if the oil is too cool, the cutlets will become greasy and won’t properly crisp. 1/2 cup + 1 Tablespoon all-purpose flour 3 large eggs 2 1/4 cups shredded Parmesan cheese (see note at the bottom) 2 teaspoons black pepper 4 thin-cut boneless, skin-less chicken cutlets (breast work the best) 1/4 cup vegetable oil 1. Adjust oven rack to middle…
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Easy Recipe Day! – Pesto Pasta
Made the dish below, it was delicious. I think next time I will cut the grape tomatoes in half. See Tasty.com for the recipe – http://www.buzzfeed.com/alvinzhou/try-this-one-pan-garlic-chicken-pesto-pasta-dish-for-dinner#.soNzbqWA3p Will be making this dish tonight for dinner. http://bzfd.it/1nwUy7n Will let you know tomorrow, how it turns out.
