Oh, I am such a foodie. Here are some of my favorites that are easy and extra yummy!!
Angel Hair Pasta with Chicken
2 Tbs. olive oil, divided
2 boneless, skinless chicken breasts cut into 1 inch cubes
1 carrot, sliced diagonally
1-10 oz. bag frozen broccoli, thawed
2 cloves garlic, minced
1-12 oz. pkg. angel hair pasta
2/3 c. chicken broth
1 tsp. dried basil
¼ c. parmesan cheese
1. Cook pasta, drain and set aside.
2. In a large skillet, cook chicken in 1 Tbs. oil for 5 minutes. Remove.
3. Cook carrot in remaining oil for 4 minutes. Add garlic and broccoli. Cook for an additional 2 minutes.
4. Add broth, basil, and cheese to veggies in skillet. Add chicken. Simmer for 5 minutes and toss with pasta.
HAPPY SPRING!!!
Apricot-Glazed Pork Tenderloin
--My little bro actually asks me to make this for him when he's home from school.
1 pkg. pork tenderloins (usually one pkg. contains 2 tenderloins. Be sure to get the unseasoned tenderloins), trimmed of excess fat and silver skin
1 Tbs. olive oil
Salt and pepper
1-12 oz. jar of apricot preserves
¼ c. spicy brown mustard
Meat thermometer
1. Heat broiler to Hi and set rack 4 inches from heat. Line rimmed baking sheet with foil. Rub pork with oil and season with salt and pepper. Broil for 10 minutes.
2. In a small saucepan, whisk together preserves and mustard. Heat until melted, 3-4 minutes. Remove from heat and cover to keep warm.
3. Remove pork from broiler and brush with sauce. Continue to broil until blackened in spots and meat thermometer reads 150* (This is the most important if you want it to come out perfect), about 5-10 minutes.
4. Remove from oven and cover with foil. Let rest 5 + minutes. Slice (pork will be slightly pink in the middle. THAT IS OK as long as you checked the internal temp. before removing from the oven) and serve with remaining sauce and roasted asparagus or roasted fall veggies, depending on the season.
*this does smoke up the house, but it is worth it!!!*
Roasted Asparagus
1 lb. asparagus, washed and dried with tough ends trimmed
2 Tbs. olive oil
Salt and pepper
1. Heat oven to 475*. Line rimmed baking sheet with foil. Drizzle asparagus with oil and season with salt and pepper. Layer on sheet.
2. Roast for 15-25 minutes, turning every 10 minutes, until tender
For the Vegitarians
Lentil-Walnut Burgers
¾ c. toasted walnuts, cooled
1/3 c. plain breadcrumbs
3 garlic cloves, minced
2 tsp. cumin
2 tsp. coriander
¼-1/2 tsp. red pepper flakes
Salt and pepper
¾ c. lentils, cooked, drained and cooled
4 Tbs. olive oil
1 large egg
1. Toast walnuts at 350* for 10 minutes until darkened and fragrant.
2. Place lentils in saucepan and cover with water by 1 inch. Bring to a boil, reduce to a simmer. Cover and cook until tender but still holding shape, 20-25 minutes, drain and set aside.
3. In food processor combine walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 ½ tsp salt and ¼ tsp. pepper. Process until finely ground. Add lentils and 1 Tbs. oil. Pulse until copped, some lentils will be whole.
4. In a bowl, whisk egg and add lentil mixture. Fold together and divide into 4 equal parts. Roll into balls and press flat with palms to form ¾ inch thick patties.
5. Heat remaining oil in non-stick pan. Add patties; cook over med-low heat until crisp and browned, 8-10 minutes, 4-5 minutes on each side. Turn carefully with a thin edged spatula and drain on a paper towel lined plate.
6. Serve on wheat buns with sliced tomato, cucumber, red onion, and yogurt sauce. It is great with home fries and a fruit salad.
Yogurt Sauce
¾ c. plain yogurt (small cups can be found at Wal-Mart)
1 Tbs. fresh lemon juice
2 Tbs. chopped cilantro, optional
1. Stir to combine.
Chicken, Rice, and Black Bean Salad
--One of my personal favorites. It is so quick, easy, and good for you. I save the leftover chicken (skin and bones) to make broth. I also make in steps so that anyone who doesn't like something, onions, tomatoes, jalapenoes, etc, will have theirs without -- the only recipe I do that with.
1 c. uncooked brown or white rice
1 store-bought rotisserie chicken, shredded
1 can black beans, drained and rinsed
1 can corn, drained
6 plum tomatoes, seeded and chopped
4 green onions, sliced
1 jalapeno, seeded and minced
¼ c. white vinegar
3 Tbs. olive oil
½ tsp. cumin
Salt, pepper, and cayenne to taste
1. Cook rice and set aside.
2. In large skillet warm chicken, beans, and corn.
3. In large bowl combine vinegar, oil, and cumin. Add tomatoes, onions and jalapenos. Stir to combine. Add rice and chicken mixture; stir to combine. Season to taste. Awesome warm or cold.
Okay, that should do it, for now.
Hope you like them!!!
