Broccoli & Garlic Pasta

I switched a day this week and decided to serve this dish on Tuesday instead of Wednesday since it is a quicker meal and I was running out the door to get to my Zumba class on time. It is now one of my family's favorite pasta dishes. I found it in my "5 Ingredients or Less" cookbook that my in-laws got for me...thanks Tina and Garry :) This meal is great hot or cold, for lunch or for dinner :)

Broccoli & Garlic Pasta

Ingredients:

1 (16 oz) pkg shaped pasta, such as ziti or raddiatore
1 bunch broccoli cuts into florets
1 clove garlic, minced
3 Tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan and/or Romano cheese

Cook pasta according to package directions. Four minutes before the pasta finishes cooking, add the broccoli to the water. While the pasta cooks, combine the garlic, olive oil and cheese. Add salt and pepper to taste. Drain the pasta and broccoli and toss with the garlic mixture.

**I had no fresh broccoli on hand so I used a frozen package which worked just as well.

Pepperoni Chicken

This was really nice and tender :) Yum!!

Pepperoni Chicken

Ingredients:

6 boneless, skinless chicken breast halves
24 pepperoni slices
6 mozzarella cheese slices

Directions:

Brown chicken on both sides in well-greased skillet. Place chicken in sprayed 9 x 13-inch pan and arange 4 peperoni slices over each piece of chicken. Bake at 350F for 20 minutes, remove from oven and top each with cheese. Bake additional 5 minutes or until chicken is tender.

***You can also use shredded mozzarella cheese.

Broccoli Casserole I

I have been making this recipe for years (I made this last night for a dinner with friends). I found it 15 years ago when I worked for the FBI and we did a cookbook fundraiser for the Child Development Center on the FBI grounds. I changed a few things about the recipe which made it so much better!

Broccoli Casserole I

Ingredients:

1 cup Minute Rice
1 can mushroom soup or 1 can cream of chicken soup
1 pkg chopped broccoli (10 oz frozen)
1/4 cup chopped onion
1 cup hot water
1 small jar Cheez Whiz
1 stick butter

Directions:

Mix all ingredients together. Place in casserole baking dish. Sprinkle the top with Pepperidge Farm seasoned bread crumbs. Bake for 1 hour for 350F.

***Instead of cheez whiz, I use the Ragu cheese sauce. Also instead of the Pepperidge Farm bread crumbs, I tear pieces of bread and lay on top. I then sprinkle it with oregano and italian seasonings. I think it tastes so much better!

Menu Plan Monday!! Week of 11/1/10-11/7/10

It is "Menu Plan Monday" We have one more week of soccer practices (Tues & Thurs)and my 10 year old is having a sleepover on Friday. Here are the meals I have planned for the week:

Monday: Pepperoni Chicken

Tuesday: As Easy As Fallin Off a Log Chili, Tortillas for dipping

Wednesday: Broccoli and Garlic Pasta, Rolls

Thursday: Fend for Yourself Night

Friday: Sleepover Night

Saturday: Eat Out

Sunday: Breakfast for Dinner (Cinnamon Toast)

I would also like to get in one new appetizer (Hot Cocktail Squares) and one dessert (Million Dollar Pie)

All recipes this week are new to us so we will see how they rate in the "yummy" department.

Check back during this week for these recipes and final product photos!

Giddy-Up Pork Chops

My kids loved this recipe! I found it in my 3,4,5 ingredient cookbook (such a handy book as usual). It gave just the right amount of sweetness to tempt their tummies :)

Ingredients:

6 boneless pork chops
1/2 cup salsa
1/2 cup honey or packed brown sugar (I used the brown sugar)
1 teaspoon soy sauce

Directions:

Brown pork chops in oven-proof pan. Combine salsa, honey or brown sugar and soy sauce and heat for 20 to 30 seconds in microwave oven. Pour salsa mixture over pork chops, cover and bake at 325F for about 45 minutes or until pork chops are tender.

I served it on top of a bed of taco rice with a side of corn. I added lemon and lime wedges as a garnish, but then ended up squeezing them on top of my pork chop just to see how it tasted and it added, what I thought, to be an even more wonderful flavor! Try it both ways....yummy and yummy!

Menu Plan Monday Week of 10/4/10-10/10/10

Though we are busy getting things ready for our beach trip this week, I still plan on being in the kitchen. These are our meal plans :)

Monday: Pork Country Ribs, Mashed Potatoes/Gravy, Brussels Sprouts

Tuesday: Italian Tuna Fettuccine Alfredo

Wednesday: Meatball Hoagies & Homemade Chips (didn't get a chance to make last week)

Thursday: Fend for Yourself Night

Friday: Parmesan Pasta, Ranch/Lettuce Wedges, Crispy Bread sticks

Saturday: Wedding

Sunday: Leave for the beach

Sometime this week, I want to try out a few drink and dessert recipes; Sunny Citrus Cooler and Jell-O Banana Splits.

Check back for recipes and reviews!

Thick Skinned Italian Style Potato Chips

My 10 year old son, Genin has to do 4 projects in his social studies class based on the New England states. For his first project, he chose to do a potato stamp of Maine and then had to give 10 uses for a potato. We decided to go the extra mile and make a recipe involving potatoes for him to pass out to the kids like, samples :) This is our own recipe that Genin and I created and it was delicious!

Thick Skinned Italian Style Potato Chips

Slice potatoes thin and coat in olive oil. Place side by side on a cookie sheet. Sprinkle with salt, pepper, garlic powder and oregano. Bake at 350F for 15 minutes. Enjoy by themselves or dipped in ranch dressing.