Chicken Fettuccine Alfredo

                                                                                                                        







Fresh pasta (I use Angel hair but fettuccine is fine)
1/2 Rotisserie chicken, shredded
3 T chopped sun-dried tomatoes
1 onion diced
1/2 bell pepper diced
1 t diced garlic
1 T olive oil (saute onion, bell peppers, and garlic)
1 c whole milk
1 c heavy cream
1 t pepper
1 t salt
1/2 to 1 c parmesan reggiano

Saute onions, peppers and garlic in oil in a large skillet. Shredd chicken and add to onion mixture. Add salt and pepper.Add sun-dried tomatoes. Add milk ,cream and cheese. Cook until thickened. Prepare pasta by bringing salted water to boil. Remove pot from heat. Add pasta to hot water. The pasta will be done in 5 minutes. Add cooked, drained pasta to chicken mixture.

Southwestern Chicken

                                                                                                 

Thanks Lainey!

1 teaspoon chili powder                                                                          

1 teaspoon ground cumin

1/4 teaspoon salt

4 small boneless skinless chicken breasts

2 teaspoons olive oil

2 garlic cloves, minced

1/2 cup prepared salsa

1 tablespoon Dijon mustard

1 cup monterey jack cheese or 1 cup monterey jack pepper cheese, shredded 
2 tablespoons chopped green onions or 2 tablespoons cilantro

Sprinkle chili powder, cumin and salt over chicken.

Heat oil in a large nonstick skillet over medium heat.

Add chicken and garlic; cook 5 minutes.

Turn chicken over.

Combine salsa and mustard; spoon over and around chicken.

Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.

Sprinkle cheese and onion (or cilantro) over chicken.

Continue cooking 1-2 minutes or until cheese is melted.

BLT Dip

Thanks Miss Julie!

1 (2 ounce) box dry leek soup mix (Knorr's)

1/2 cup mayonnaise

1 (16 ounce) container sour cream

3 roma tomatoes, chopped fine

1/2-3/4 lb bacon, cooked and crumbled (to taste)

Directions:

 Combine all ingredients and chill for at least two hours.

 Serve with chips, crackers, or raw veggies such as cauliflower or cucumber slices.

 Also makes a nice bread bowl filler.

Weight Watchers Parmesan Chicken Cutlets

                                                                                                  

1/4 cup parmesan cheese, grated                                                                 

2 tablespoons dried Italian seasoned breadcrumbs

1/8 teaspoon paprika

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon fresh ground pepper

4 boneless skinless chicken breasts (about 1 pound)

Directions:

Preheat oven to 400 degrees.

 

In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.

Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.

Arrange on nonstick baking sheet.

Bake until chicken is cooked through, 20-25 minutes. 

 4 points per serving.

Shopping and cooking for 1 Week of Meals

This idea was a request from a family member who needs a little help in the grocery store. First I would like to say, there are some things you should try to keep on hand, some in the pantry, others in the refrigerator or freezer.
Below is a sample of a well stocked kitchen:

Pantry items:
2 canned tomatoes
2 canned beans( green beans, black beans, navy beans)
2 of each canned soups( cream of mushroom, cream of celery, cream of chicken)
2 cartons chicken stock
pasta( angel hair, macaroni)
canned onion rings
canned tomato paste
canned tomato sauce
2 can of each enchilada sauce(red and green)
onions
potatoes(red and buttery flavor)
olive oil
potato packets
rice( I like basmatic)
Ritz crackers
spicy V-8

Seasoning items:
dry onion soup
Cajun seasoning
garlic salt
meat tenderizer
sugar
self rising flour
self rising corn meal
Pioneer biscuit mix
dried parsley
dried basil
dried cilantro
gravy packets

Refrigerator:
milk
buttermilk
eggs
butter
cream cheese
sour cream
ketchup
mustard(Dijon and regular)
chicken base( when using base do not salt food)
cheese( several kinds, Cheddar, Mozzarella, Parmesan)
salad dressing
salad fixings( lettuce, tomatoes, cucumbers)
biscuits
crescent rolls
tortillas
salsa
minced garlic

Freezer:
ground turkey( or ground beef)
chicken( breast or tenderloins, boneless thighs)
Rotisserie chicken( removed from the bone)
pork roast ( I like tenderloins)
beef roast( I like chuck eye)
boneless beef stew
frozen vegetables mixes( I like steam bag variety)
frozen purple hull peas
frozen green Lima's
frozen corn( I like Green Giant microwave bags)
bell pepper
chipotle in adobo sauce( frozen and separated on a thick paper plate
frozen hash browns
frozen mac and cheese



This is just meant to give you ideas. This is a slight sampling of my kitchen's ingredients. You can take your taste and create your own pantry, seasoning, refrigerator or freezer lists. I always keep these products on hand so I can create quick meals.


Meal #1 Monday
Chicken casserole (May 2010 blog recipe)
Green bean casserole( French's web site Campbellskitchen.com)
Buttered rice

Meal # 2 Tuesday
Chicken enchiladas(May 2010 blog recipe)
salad
chips and salsa

Meal # 3 Wednesday
Turkey hash brown casserole(December 2010 blog recipe)
peas or beans ( December 2010 blog recipe)

Meal # 4 Thursday
Pork Tenderloin (already marinated)
mac and cheese
steam in the bag rice broccoli mix

Meal # 5 Friday
Beef roast ( cook in crock pot on low all day) just add 1 envelope of dry onion soup, 1cream of mushroom and
1 c water
garlic smashed potatoes(boil cubed potatoes, mash with garlic salt, 1/2 sour cream and 1/4 c milk or buttermilk)
salad

Meal # 6 Saturday
Chicken and dumplings(May 2010 blog recipe)
corn
Lima beans

Meal # 7 Sunday
Gina's chili ( May 2010 blog recipe)
chips
salsa

Note: When I cook canned, frozen, or dried beans, peas, turnip greens or Lima's, I always put in chicken base 1/2 T to 1 T depending on the amount you cook, onions, bell peppers, a little garlic(1/4 t), Cajun seasoning 1T to 2 T depending on the amount you cook, 2 T olive oil and a small amount of (1/3 of a chipotle pepper in adobo). You will not be able to resist this combination of flavors!