Chicken

Creamy Chicken and Rice Soup

I wasn't in the mood to cook a big dinner so I decided to make soup. I had leftover roasted chicken in the refrigerator so I thought a creamy chicken with rice soup would be a good choice. I have seen evaporated milk used in soup recipes to make it creamy without being full of fat and calories so I decided to give it a try. It turned out to be an excellent soup that was quick and very easy to make. It was a thick, creamy and delicious without all the guilt. My husband and I really enjoyed it and our daughter did too. My son didn't seem too enthusiastic about it but he's not a soup guy. I served it with a loaf of crusty bread and butter.

• 1 tsp of olive oil
• 1/2 sweet yellow onion
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 2 cloves of garlic, minced
• 5 cups of homemade chicken stock (not pictured)
• 1 tsp chicken bouillon (I love Herb ox)
• 1/2 tsp dried basil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• 1 cup cooked chicken breast, diced (more if you like)
• 1/2 cup long grain rice
• 1/2 cup of frozen sweet yellow corn, thawed
• 2 tbsp corn starch
• 1 12 oz can evaporated milk

Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.

Spicy Roasted Chicken

This is my idea of comfort food. A chicken roasted slow and low makes the meat extremely moist and tender. The rub is a tad spicy and full of great flavor but not so spicy that my kids can't eat it. I love making this when we have friends over for dinner because it's easy to make, feeds a lot of people and tastes amazing, plus there's little clean up. I served this with a Mixed Vegetable Sauté and rice. It was a fantastic meal that we all really loved.

• 1 4 1/2 - 5 lb whole chicken
• 1 medium onion - quartered
• 6-8 cloves of garlic - peeled
• 2 tsp salt
• 2 tsp dried thyme
• 3 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• Cooking spray

Preheat oven to 275 degrees. Rinse chicken. Place onion and garlic inside the cavity. Mix all seasonings in a bowl and rub evenly over entire bird. Spray bird with cooking spray. Place chicken on a roasting tray in a tinfoil lined baking dish. Push the meat thermometer into the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Farfalle with Chicken Sausage, Mushrooms, Grape Tomatoes and Feta

This was a very light and simple dish. I didn't use a butter sauce or any cream because I was craving a healthy dinner. It was just pasta, garlic herb chicken sausage and some veggies tossed together with farfalle and feta. Light, healthy and delicious. It was extremely easy to make and had very little clean up. My entire family really loved this meal - especially my son. I served this pasta dish with my house salad.

• 2 tsp olive oil (divided)
• 1/2 sweet yellow onions, sliced
• 10-12 button mushrooms, sliced
• 2 cloves of garlic, minced
• 4 garlic and herb chicken sausages
• 2 baby bell peppers (orange and yellow)
• Handful of grape tomatoes
• Handful of baby spinach leaves
• Sea salt and fresh cracked pepper to taste
• 5-6 fresh basil leaves, chopped
• Feta cheese (I used low fat)
• Farfalle, cooked per instructions

Heat 1 teaspoon of olive oil over medium heat. Add the sliced onion to the skillet and cook, stirring occasionally, for 20-30 minutes or until caramelized. Season with salt and remove from heat and set aside. Add the additional 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the mushrooms. Don't stir the mushrooms for 3-4 minutes to allow them to become golden brown. Toss them around, season with salt then add the minced garlic, stirring constantly for 60 seconds. Remove from heat and set aside.

Cook the pasta per instructions. While the pasta is cooking, add the sausages to the skillet over medium heat and cook until golden brown on the outside, about 5-6 minutes. Remove from heat and set aside to cool. Once cooled, slice the sausage and add back to the pan along with the mushrooms, caramelized onion, tomatoes, bell peppers and spinach; cook over medium heat until the tomatoes are soft and the spinach is slightly wilted, about 3-4 minutes. Drain the pasta and add to the skillet along with fresh basil, feta cheese then season with sea salt and fresh cracked pepper to taste. Mix well and serve.

Chicken Noodle Soup With Homemade Noodles

There is something so comforting about chicken noodle soup when you don't feel well. My daughter was home sick today so I decided to make her this soup. She loved it, like usual, and had two full bowls. Making homemade noodles is really easy to do and it makes a really good soup even better. I always add extra noodles to the soup because my kids love them. Make sure to dry them out for at least an hour before adding them to the soup. I served this with hot crusty bread and butter.

Soup:

• 8 cups homemade chicken stock (or store bought)
• 1 tsp olive oil
• 1/2 onion diced
• 1-2 cloves of garlic diced finely
• 1 1/2 cups of carrots diced
• 3 stalks of celery diced
• 2 tsp good chicken bouillon (I use Herb Ox)
• 1 bay leaf
• Sea Salt and fresh cracked pepper, to taste
• 1/2 tsp dried thyme or basil
• 1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
• Fresh parsley, chopped

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

Noodles:

• 2 cups of flour
• 3/4 tsp salt
• 1 egg
• 1/4 to 1/3 cup of milk

In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.

About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

My mother sent me a box filled with magazines and cookbooks and I find something tasty to make every time I go through it. This is a recipe I adapted from one I found in a Fine Cooking magazine. I knew I had to try it as soon as I saw it. This is my kind of food. Tender chicken, roasted potatoes and artichokes with lemon. It turned out to be an excellent dish. The potatoes were crisp on the outside and tender inside. The chicken was flavorful and very tender while the artichokes gave a nice texture and flavor. We all really enjoyed the dish, especially me.

• 3 tbsp olive oil (divided)
• 5 boneless, skinless chicken thighs, trimmed of any fat
• Sea salt and fresh cracked pepper, to taste
• Dried basil, to taste
• 15 frozen artichoke hearts, thawed
• 15 fingerling potatoes, sliced in half lengthwise
• 1-2 cloves of garlic, sliced into thin slivers
• Zest of one lemon and the juice
• 1 lemon sliced into thin slices
• 2 tbsp chicken broth (not pictured)
• 1 tbsp fresh parsley, chopped (garnish)

Heat a pot of water over high heat until it's boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par cook for 6-7 minutes. Remove from heat and drain water. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper and dried basil to taste. Heat 1 tablespoon of olive oil in an OVEN PROOF SKILLET over medium high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes.

Mix 1 tablespoon of olive oil, juice of one lemon and 2 tablespoons of chicken broth in a bowl. Season with dried basil, sea salt and fresh cracked pepper to taste.

Remove skillet from the oven and pour the lemon juice mixture over the top of everthing. Let the chicken rest for 3-4 minutes before cutting. Enjoy.

Chicken in Tomato Sauce with Kalamata Olives and Feta

I recently checked out a great book from the library called "Eating the Greek Way". It has over 100 recipes that are fresh, delicious and healthy. I found a terrific recipe for chicken with tomatoes and Ouzo, the only problem was I had no ouzo. I decided to go ahead and make the recipe omitting the ouzo. It turned out really delicious. The chicken was moist, tender and very flavorful while the sauce was tangy with loads of garlic and olives. I really loved the saltiness of the olives and feta along with the flavors from the fennel seeds and oregano. The whole meal was very healthy and satisfying for all of us, including our wonderful friends who were in town for a few days.

• 2 tbsp + 1 tsp olive oil (divided)
• 4 chicken breasts, trimmed of any fat, cut into two pieces
• Sea salt and fresh cracked pepper, to taste
• Oregano, to taste
• 3-4 cloves of garlic, chopped
• 2 tsp fennel seeds
• 1 28 oz can of whole or diced tomatoes
• 1/2 cup of chicken broth
• 1/3 cup of ouzo (I didn't use)
• 12 kalamata olives
• Feta cheese, garnish
• 1 tbsp fresh parsley, garnish

Heat 1 teaspoon of olive oil in a saucepan over medium heat. Once hot, add garlic and fennel seeds. Stir constantly for 60 seconds then add the tomatoes, broth, (ouzo if using), sea salt, pepper and oregano, to taste. Crush tomatoes with a spoon, bring mixture to a boil then lower heat and simmer until chicken is done browning. If you want a smoother sauce, blend the mixture with your immersion blender.

Trim the chicken breasts of any fat and cut into two pieces. Season each piece with sea salt, pepper and oregano, to taste. Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Once hot, add seasoned chicken to the skillet and brown 4 minutes then flip. Brown for an additional 2-3 minutes; add the tomato sauce to the chicken, lower heat to medium low and simmer for 10 minutes.

Remove the chicken to a serving dish and keep warm with a tin foil tent. Add the olives to the sauce and boil over high heat, stirring frequently, until it thickens - about 5 minutes. Taste and re-season with salt, pepper and oregano if needed. Pour sauce over chicken, top with feta cheese and chopped parsley. Enjoy.

Chicken with 40 Cloves of Garlic

We had friends over for dinner and I wanted to try a new chicken recipe that would feed a lot of people. I saw this recipe in my most recent library cookbook find, "Barefoot in Paris". I knew immediately that I wanted to try it but I didn't have dry wine, cognac or heavy cream so I adapted the recipe using chicken stock and 2% milk. I also used skinless, boneless chicken breast and less oil. I accidentally over salted the sauce so I added a bit more milk to mellow out the seasoning. It turned out really delicious. The garlic mellows in flavor and softens up - they just melt in your mouth. The chicken was tender and juicy while the sauce had terrific flavor. There were a lot of oohs and aahs, which is always nice to hear. The proof that everyone loved the chicken was an empty serving dish.

• 6 boneless, skinless chicken breasts, trimmed of any fat and in half
• 1-2 tbsp of olive oil
• Dried thyme to taste
• Sea salt and fresh cracked pepper to taste
• 40 cloves of garlic
• 1 tbsp of butter
• 1 tbsp flour
• 1 2/3 cups of chicken broth
• 2 tbsp 2% milk (I ended up using about 1/4 cup)
• 1 tbsp fresh parsley, chopped

Separate the cloves of garlic and peel.

Preheat the oven to 350 degrees. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper and thyme to taste.

Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish. Cover with a lid or tinfoil and bake for 20 minutes.

Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it's thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it's nice and thick. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy

Garlic and Herb Chicken Sausages with Caramelized Onions and Bell Peppers

Sometimes simple is best. I was really tired and didn't feel like making a big meal so I caramelized some red onion and baby bell peppers to top garlic herb chicken sausages. I also baked some steak fries and made a green salad. It was an easy meal that tasted really great and only took minutes to make. Sometimes those are my favorite kind of meals.

• 1 tbsp olive oil
• 1 red onion , sliced into thick slices
• Mixed baby bell peppers, sliced
• Sea salt and fresh cracked pepper
• Garlic Herb Chicken Sausage
• Hot dog buns
• Deli mustard

Heat the olive oil in a large skillet over medium heat. Once hot add sliced onions and sauté for 5-7 minutes then add the peppers and sausage links. Sauté the onions and peppers for an additional 10 minutes or until tender and caramelized. Season you onions and peppers with sea salt and pepper to taste. Cook your sausages per instructions, mine took 10 minutes. Serve on a toasted bun with deli mustard. Enjoy.

Chicken Thighs with a Balsamic and Garlic Sauce

I wanted to try out a new balsamic vinegar I picked up at Trader Joe's, so I thought I would make it into a sauce for some chicken thighs. The chicken turned out really moist and tender and went perfectly with the sweet and tangy sauce. It was really easy to make and tasted so amazing. My kids both loved this chicken dish - my son had seconds. I have a feeling I will be making this often.

• 5 boneless skinless chicken thighs, trimmed of any fat
• 1 tbsp olive oil
• Sea salt and fresh cracked pepper to taste
• 1 tbsp flour
• 1 tbsp butter, softened
• 3 cloves of garlic, minced
• 1/3 cup of balsamic vinegar
• 1 cup of chicken broth

Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.

Remove chicken from oven and set aside on a platter to rest with a tin foil tent to keep warm. Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute. Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste. Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick - about 1-2 minutes. Pour the sauce over chicken and serve. Enjoy.

Cilantro and Lime Chicken Breasts

As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy and tasty dish.

• 2 skinless and boneless chicken breasts, trimmed of any fat
• 2 tbsp olive oil (divided)
• Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
• 1 tbsp fresh cilantro, chopped
• Sea salt and fresh cracked pepper to taste
• 1 clove of garlic, minced

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.

Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.

Lemon, Garlic and Basil Slow Roasted Chicken

I roast a chicken nearly every week. Not only is it a nice meal, it also makes a second meal with the leftover chicken and a great chicken stock for soup. I decided to do my normal lemon and basil chicken but with a twist. I made a paste with the olive oil, fresh chopped basil, minced garlic, lemon juice, sea salt and fresh cracked pepper. I then rubbed it all over the bird as well as under the skin directly onto the breast. I roasted it slow and low until it was falling off the bone. The chicken turned out moist and tender and the flavor was excellent.

• 4 lb free range chicken
• Juice of one lemon
• 2 cloves of garlic, minced
• 2-3 leaves of fresh basil, chopped
• Sea salt and fresh cracked pepper, to taste
• 1-2 tbsp olive oil
• 1/2 onion, sliced into large chunks
• 4-5 garlic cloves

Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the lemon juice (reserving the lemon halves), minced garlic, chopped basil and olive oil in a bowl then rub evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra basil leaves and the used lemon halves. Sprinkle the top of the bird with a little extra sea salt and freshly cracked pepper.

Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Chicken, Roasted Pasilla and Bell Pepper Tostadas

As most of you know, I love the library. My kids and I go every few weeks to check out new books. I love looking through the cookbook section to find a couple of books to take home. I found this amazing cookbook called "Fine Cooking Annual No. 1". It has so many wonderful recipes in it that I think I'll go buy it. Anyway, I saw this recipe and knew I had to try it. I love Mexican food and I am always on the lookout for tasty meals. I had leftover roasted chicken meat I needed to use up so I made these tasty tostadas. I adapted the recipe to my own liking but stayed pretty close to the original. We all really loved this, even my husband who doesn't like sour cream. A must try if you like Mexican food.

Sour Cream Sauce:

• 1 cup of sour cream (I use fat free)
• 1 tbsp sweet yellow onion, finely chopped
• 2 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
• Juice of one lime
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper to taste

In a small bowl, combine the sour cream, onion, garlic, cilantro and lime juice. Cover and place in the refrigerator until you need it.

Chicken and Dressing:

• 2-3 baby red bell pepper, cored, seeded and flattened
• 1 baby yellow bell pepper, cored, seeded and flattened
• 1 pasilla pepper, cored, seeded and flattened
• 2 cups of leftover roasted chicken meat, shredded
• 1/4 sweet yellow onion, chopped finely
• 1-2 tsp olive oil
• 1/2 tsp ground cumin
• 1 clove of garlic, minced
• Juice of 1 lime
• Sea salt and fresh cracked pepper to taste

Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet; broil until blackened. Transfer them to a small bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.

Reduce the oven temperature to 400 degrees. In a small bowl, combine the olive oil, cumin, garlic, lime juice, sea salt and fresh cracked black pepper. Mix thoroughly. Set dressing aside.

In a large bowl, combine the shredded chicken meat, onions and peppers. Toss the chicken mixture with the dressing until well coated. Taste and re-season with sea salt and fresh cracked black pepper if needed.

Other Ingredients:

• 6 corn tortillas
• 1/2 cup of Cheddar cheese, shredded
• Guacamole
• Salsa
• Lime wedge (for garnish)
• Cotija cheese (for garnish)
• Cilantro (for garnish)

Place the corn tortillas on a baking sheet coated with cooking spray. Cook for 3-4 minutes, or until the bottom of the tortilla is close to golden brown. Remove from the oven and turn the tortillas over. Carefully, layer the chicken and pepper mixture on the tortilla; then add some sour cream mixture; next add a bit of cheese.

Bake until the cheese melts and the tortilla is golden brown, about 5 minutes. Remove from the oven and top with fresh guacamole, cotija cheese and cilantro. Serve with fresh salsa and enjoy.

Greek Chicken Thighs

I had some chicken thighs I needed to use up and decided to go with Greek flavors. This is my new favorite way to cook chicken thighs. They were moist, tender and full of wonderful flavors. I love the sauce the lemon juice, olives and tomatoes made. This meal was served with wilted spinach and rice. The whole dinner was healthy, flavorful and so delicious. My kids loved the chicken and couldn't get enough of the roasted tomatoes and olives. I highly recommend this recipe.

Greek Chicken Thighs:

• 2 tsp olive oil, divided
• 1-2 shallots, sliced into thin rings
• 1 clove of garlic, minced
• 6 boneless/skinless chicken thighs, trimmed of any fat
• Sea salt and fresh cracked pepper, to taste
• Garlic powder, to taste (not pictured)
• Dried oregano, to taste
• Handful of grape tomatoes
• Small handful of kalamata olives, sliced in half
• 1/2-1 lemon juiced
• Zest of one lemon
• 2 tbsp fresh parsley, chopped (divided)
• 2 tbsp low fat feta cheese

Preheat the oven to 425 degrees. Heat 1/2 tsp of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside.

Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!

Baked Penne Pasta with Mushroom Marinara and Chicken

I saw a recipe on Smoky Mountain Cafe that reminded me of a dish my dear friend Joy made for me a few summers ago. It's really easy to make and tastes fantastic. It's a great way to use leftover chicken or turkey. I made a quick roasted tomato, onion and garlic marinara sauce with mushrooms. It turned out to be a delicious dinner. I loved the tangy sauce and the gooey cheese. If you don't have the time to make your own sauce, just use your favorite jar of spaghetti sauce instead. I served this baked penne with my house salad and fresh baked bread.

Sauce:

• 28 oz can of whole tomatoes
• 1/4 sweet yellow onion, diced
• 4-5 cloves of garlic, sliced in half
• 2 tbsp olive oil (divided)
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• Sea salt and fresh cracked pepper, to taste
• 1/4 tsp sugar
• Fresh parsley, chopped
• 8 oz button or cremini mushrooms, sliced

Preheat oven to 400 degrees. Line a baking sheet with tin foil (for easy clean up) and spray with olive oil cooking spray. Place the whole tomatoes on the baking sheet, reserving the juice. Insert the garlic pieces into the tomatoes. This will infuse garlic into the tomatoes and will prevent the garlic from burning. Sprinkle the diced onion on top of the tomatoes along with the dried basil, oregano, sea salt and pepper. Drizzle with olive oil and roast for 20 minutes or until the tomatoes are roasted. Don't over cook or the tomatoes will be dry.

While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tbsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and add the reserved tomato sauce and sugar. Blend thoroughly using an immersion blender. Make sure you blend the sauce BEFORE you add the sauteed mushrooms into the mixture. Once you have blended the sauce, add the mushrooms and fresh parsley then taste and re-season with salt, pepper, basil, oregano or sugar if need. Simmer the mushroom marinara for a few hours.

Other Ingredients:

• 1/2 lb of whole wheat penne pasta, cooked per instructions
• 1 1/2 cups of diced cooked chicken breast (turkey would work great too)
• 1/2 cup of mozzarella, shredded (divided)
• 3 tbsp Parmesan cheese, shredded
• 1/4 tsp dried basil

Once the marinara has simmered, cook the pasta per instructions. In a large bowl, combine the pasta, chicken breast, half of the mozzarella and as much sauce as you like then mix thoroughly. Place mixture into a baking dish that has been sprayed with olive oil cooking spray. Spread a bit more sauce on top of the pasta followed by the remainder of the mozzarella cheese, the Parmesan cheese and then sprinkle with dried basil.

Bake covered for 20 minutes. Remove cover and bake for additional 5 minutes. If you want the top golden brown, broil for a minute - watch it carefully or it will burn. Enjoy.

Chicken, Mushroom, Broccoli and Rice Casserole

I'll be honest... I am not a huge casserole person. I try to make most of my meals from scratch and I love using fresh ingredients but sometimes you just need a quick and comforting meal. My friend Lori gave me this recipe years ago, when I first met my husband, and it's always a big hit when I make it.

My girlfriend Currié and her family came for dinner and I wanted to celebrate her upcoming birthday with two of her favorite things. My chicken and rice casserole and fresh brownies. I made this casserole for her on her first night home from the hospital after the birth of her son. It's really simple to make, travels well and reheats easily - it also tastes really good! Currié loves this casserole and always gets excited when I make it for her. It was a great evening celebrating a special birthday.

• 1 tbsp olive oil
• 1/2 onion
• 1 lb mushrooms quartered
• 1 stalk of celery diced
• 1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
• 2 cooked chicken breasts, cubed (I use left over roasted chicken meat)
• 1 6-8 oz can of sliced water chestnuts, diced
• 1 cup of broccoli florets
• 1 10 3/4 oz can of Cream of Chicken soup
• 1 10 3/4 oz can of Cream of Celery soup
• 1/4 cup light mayonnaise
• Salt and pepper to taste

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.