Chicken Spaghetti

 Source:  yourhomebasedmom.com

Prep Time15minutes minutes

Cook Time10minutes minutes

Total Time25minutes minutes

Servings6 people

Calories152kcal

AuthorLeigh Anne Wilkes

Ingredients

• 2 skinless boneless chicken breasts bite size pieces
• 2 tsp olive oil
• 1 tsp oregano
• 1/2 cup chopped onion
• 3 cloves garlic chopped
• 1 28 oz. diced tomatoes
• 1 8 oz. tomato sauce
• 1/4 tsp red pepper flakes
• 2 tsp sugar
• 1/2 cups chopped fresh basil reserve some to sprinkle on top
• parmesan cheese grated for varnish

Marinade for Chicken:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp oregano
• 1/2 tsp garlic salt

Instructions

Marinade for Chicken:

• Mix together marinade ingredients and add cut up chicken
• Marinade for 30-60 minutes and then cook chicken in a frying pan until meat is cooked through

Tomato Sauce

• Saute onions and garlic in olive oil.
• Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
• While simmering cook marinaded chicken in a frying pan until cooked through
• Add chicken into sauce and serve over pasta
• Garnish with freshly chopped basil and freshly grated Parmesan cheese

Notes

• Can use fresh tomatoes.  Dice up about 2 C. worth.  Still use the small can of tomato paste--makes a really good sauce.
• Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
• Use enough water to completely cover pasta and allow an inch or two on top.
• Add a little salt to your water to make it boil faster.
• Add the pasta after the water has come to a boil.
• Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
• Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.
• Can be frozen!  Freeze sauce separate from the chicken.  

Perfect Lemon Bars

 Source:  melskitchencafe.com

Sam's Favorite!

PERFECT LEMON BARS

yield: 24 BARS (9X13-INCH PAN)

 

prep time: 20MINUTES MINS

cook time: 40MINUTES MINS

total time: 1HOUR HR

INGREDIENTS

For the Crust (see note for adaptations):

• 1 ¾ cups (249 g) all-purpose flour
• ⅔ cup (76 g) powdered sugar, plus extra to sprinkle on bars
• ¼ cup cornstarch
• ½ teaspoon salt
• 12 tablespoons (170 g) butter, 1 1/2 sticks, at cool room temperature, cut into 1-inch pieces

For the Filling (see note for thicker filling):

• 4 large eggs
• 1 ⅓ cups (283 g) granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• ⅔ cup freshly squeezed lemon juice, from 3 to 4 large lemons
• ⅓ cup milk
• Pinch of salt, about 1/8 teaspoon

INSTRUCTIONS 

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment (optional: it helps with removing the bars after baking, but you can instead grease the pan with nonstick cooking spray).
• Whisk together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal.
• Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Refrigerate for 15-30 minutes. Bake until very lightly golden brown on the edges, about 15-20 minutes.
• For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
• Pour the filling onto the warm crust; reduce the oven temperature to 325 degrees and bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.

Easy Weeknight Chili

 Source:  ourbestbites.com

INGREDIENTS

1 pound lean ground beef (I use 10% lean)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 green pepper, chopped

3–4 cloves garlic, minced

1/2 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon Italian seasoning

1/4 teaspoon freshly ground black pepper

1 can light kidney, black, or pinto beans, drained

1 14.5 ounce can diced tomatoes

1 8-ounce can tomato sauce

1 15-ounce can beef broth or equivalent concentrated beef bouillon dissolved in 15 oz. water

INSTRUCTIONS

Heat the oil in a large stockpot over medium heat. Add the ground beef, onion, garlic, and green pepper and cook, stirring frequently. When the meat is cooked about halfway, add the seasonings and stir to coat the meat completely.

When the meat has cooked completely, add the remaining ingredients and bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes. Garnish with desired toppings--green onions, red onions, sour cream, grated cheese, Fritos, tortilla chips, etc.

Big Giant Chocolate Chip Cookie

 Source:  ourbestbites.com

INGREDIENTS

3 tablespoons butter, melted
2 tablespoons granulated sugar
1/4 cup lightly packed brown sugar
1 egg yolk (just the yolk)
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoons all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips

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INSTRUCTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment.

Mix butter and sugars until smooth.  Add egg yolk and vanilla.  Sprinkle flour, baking soda, and salt on top and then mix together.  Add chocolate chips and/or any other mix-ins.

Form dough into one large ball and place on prepared baking sheet.  Gently press down to about 1/2 – 3/4 inch thick.  Bake until edges are set and center looks cooked, but still soft.  You’ll want to keep an eye on it since baking time can vary depending on how much you press your dough down.  Mine usually take about 15 minutes.

Let cool for 10 minutes before digging in (or don’t.  You’re the boss here.)  Enjoy!

Can even bake in a pie pan and plop ice cream on top and dig in!

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Mexican Street Corn Salad

 Source:  Sixsistersstuff.com

• 2 Tablespoons olive oil
• 16 ounces frozen corn 1 bag
• 3 Tablespoons mayonnaise (I used light)
• 4 ounces Cotija Cheese crumbled, (could use feta cheese in a terrible pinch)
• 2 Tablespoons lime juice (fresh is best)
• 1 Tablespoon jalapeno pepper finely chopped
• ⅓ cup fresh cilantro finely chopped
• 2 Tablespoons red onion finely chopped
• 2 garlic cloves minced
• ½ teaspoon chili powder
• salt and pepper, to taste

Instructions

• Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Serve immediately and store any leftovers in the refrigerator.