Now that the kids are back in school, Mom’s and Dad’s can take a deep breathe….until they ask “what’s for dinner.” Luckily, I have some simple and cost effective dinners that are sure to thrill your crew. I am sharing a few videos of me preparing these at News9.
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Pasta Pomodora
1/2 package whole wheat spaghetti, cooked according to package
1/2 package regular spaghetti noodles, cooked according to package
1 tablespoon minced garlic
1 onion chopped
1 package grape tomatoes
1 tablespoon capers
parmesan cheese
fresh basil
olive oil
salt and pepper
Saute the onion and garlic over medium heat in a skillet till the onion is translucent. Stir in the grape tomatoes and cook just till they begin to burst. Stir in the capers. Add the precooked pasta and toss together. Serve with parmesan cheese and a fresh basil.
News9.com – Oklahoma City, OK – News, Weather, Video and Sports |
Creamy Spinach Artichoke Chicken
4-6 boneless skinless chicken breasts
¾ cup parmesan cheese
1 container cream cheese, softened
2 cups fresh spinach, chopped
2 cups artichoke hearts, chopped
1 cup shredded italian cheese blend
salt and pepper to taste
1 teaspoon minced garlic
1/2 chopped onion
1/2 cup chicken broth
In a slow cooker bowl pour the chicken broth in the bottom and then place the chicken breasts. Season with salt and pepper. Add the chopped artichoke hearts, garlic, and onion. Cook on HIGH for 4 hours. Remove the chicken breasts and place on a platter. Add the spinach, cream cheese, 1 cup italian cheese blend and mayonaise. Stir till cheese is melted and then spoon over the top of the chicken breasts and serve with wild rice.
Redemption Stir Fry
2 cups pork tenderloin, cubed
1 red and yellow pepper, sliced thin
1 onion chopped
1 package sugar snap peas
1 package mushrooms, sliced thin
1 cup cole slaw mix
2/3 cup chicken broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon garlic
1 teaspoon ginger
1 tablespoon honey
Cooked brown or white rice
In a hot wok, cook the pork tenderloin with the onions, mushrooms, peppers, and coleslaw mix till veggies are tender. In a mason jar mix together the chicken stock, cornstarch, soy sauce, garlic, ginger and honey. Pour the sauce over the pork and veggies and cook till the sauce is warm and slightly thickened. Serve over rice.
Spaghetti Lasagna
1 package spaghetti, prepared according to package
3 Italian sausage links, casings removed
1 pound lean ground beef
1 onion chopped
1 bottle spaghetti sauce
1 container cream cheese
1 cup cottage cheese
1/2 cup Parmesan cheese
1/2 cup sour cream
1 teaspoon Italian seasoning
2 cups cheddar and Monterey jack cheese blend, grated
Preheat oven to 350 degrees. Spray a 9×13 lasagna pan with nonstick cooking spray. In a large skillet, brown the ground beef and sausage with onion till the meat is cooked through. Add the spaghetti sauce and lower the heat to low to warm through. In a medium sized bowl mix together the cream cheese, cottage cheese, Parmesan and sour cream. To assemble: 1/2 of the spaghetti on the bottom of the pan.Pour the cream and cheese mixture over the spaghetti and spread to cover. Add the remaining spaghetti and then top with the meat sauce. Sprinkle with the grated cheese and bake for 45 minutes until bubbly.