In a long line of dinners it’s tough to come up with new and different ideas for dinner but this was what I made last night and it’s a big thumbs up for a little Un-orthodox chicken parmesan but really delicious! I would describe it as a de-constructed version of Chicken Parmesan with no frying ( which is the part I hate the most ) . Yesterday I took out a package of thin sliced chicken breasts from the freezer and at around 5 p.m. started to think about what I would do with them. At 6 I started my prep and we sat down to this delicious dinner at 6:45 ! Quick and easy one pan recipe that went from stove-top to oven to table in app. 1/2 hour. You can’t beat that.

I usually have home-made tomato sauce in the freezer but since there was no planning on my part I used Raos Arrabiata Sauce which I love and always have on hand. ( their Marinara is also a house staple) I used regular Panko Bread Crumbs because I didn’t have the Italian flavored ones in the house ( and it was perfect) For Pasta I used whatever I had in the house and felt like having , spaghetti would be perfect or any macaroni type. I used Penne this time but any pasta will do or no pasta if you prefer. A vegetable would be fine here as well. We had a green salad and the chicken and we were both pretty happy with the results.

Enjoy!

Ingredients:

I used about 1/2 a box of pasta for the 2 of us — for more use the whole box –any type pasta you prefer will work

1 Tablespoon Italian Seasoning — always have this on hand for my sauce– available in almost all spice aisles in the supermarket

1/4 Teaspoon Kosher Salt

1/4 Teaspoon coarse black pepper or freshly ground

1/4 cup Panko Bread Crumbs — I used regular Panko and it was just fine . Italian style would work here as well

1/4 cup Grated Parmesan Cheese

You’ll need 2 Tablespoons Olive Oil to cook chicken and 1 Tablespoon for bread crumbs

1 package of thin-sliced boneless , skinless chicken breasts

12 ounce jar of Marinara or Arrabiata Sauce — I prefer Raos — any one you like or use your own

App. 1/2 cup Shredded Mozzarella — that’s what I had in the house of course you can use fresh or sliced Mozzarella as well

Directions:

Pre-heat oven to 475 degrees

Prepare Pasta according to directions while you’re prepping the chicken

In a very small bowl combine the salt, pepper and Italian Seasonings and set aside

In a small bowl, combine the Panko, Parmesan Cheese and 1 Tablespoon of Olive Oil and mix well and set aside

Coat the bottom of a large deep oven-proof skillet with about 2 Tablespoons Olive Oil ( if you need more add a little more) Heat oil over medium high heat . I placed chicken in pan and sprinkled with some of the spice mixture cooked for 3 mins. on 1 side and then flipped and sprinkled more spice mixture to the other side. You can also do this first — sprinkle one side place that side down and then sprinkle the other raw side . Up to you whatever works.

After another 3 minutes — you want chicken browned but not over cooked — these are thin breasts. Turn off heat and then pour the sauce in the pan around the chicken and a little on the top of each piece. Top each piece with mozzarella and sprinkle the panko mixture over the top.

Transfer the skillet to the pre-heated oven and bake un-covered for about 10 minutes but all ovens are different so keep an eye out. You’ll want cheese melted and Panko topping is browned. Serve over cooked pasta and enjoy!

This was a delicious twist on chicken meatballs. The meatballs were so amazingly moist and tasty and I served over Jasmine Rice and it was just perfect. The original recipe is from Bon Appetit and I took a few liberties with it. We like spicy food so I used some Sriracha along with the ketchup — you can make this as spicy as you like or not spicy at all depending on how much or how little Sriracha you use or use none at all. If you’re in the mood for something a little different this one’s for you. We just love meatballs and we’ll eat them any which way. Have fun with this one. And you all know that my husband absolutely still refuses to eat broccoli so it was his loss because it was delicious.

*a little note I use my mini chopper to chop ginger and garlic and I use it for onions as well . It gets it finely minced. If you don’t have one of these mini choppers I highly recommend it’s use to get garlic, ginger and onions and other vegetables finely grated when recipe calls for that.

Enjoy!

Ingredients: Sauce

2/3 cup Ketchup — I decreased the ketchup and added about 1/3 Sriracha – and it was very spicy but we like very spicy . So please either keep it 2/3 of ketchup for totally not spicy or decrease a little ketchup and add a little Sriracha.

1/4 cup Worcestershire Sauce

2 Tbsp. Water

2 Tbsp. Honey

4 tsp. Soy Sauce

1/2 inch piece of ginger, peeled and finely grated

1 garlic clove — finely grated — see note above about finely grating

1/2 tsp. freshly ground black pepper

Ingredients: Meatballs and Broccoli

app. 1 lb. of Broccoli — you just want florets so if you’re starting with a head of broccoli you’ll have to trim and cut etc. I just bought a 1 lb. package of broccoli florets available in most grocery stores these days. ( not frozen)

2 Tbsp. Vegetable Oil divided — 1 for broccoli and 1 for Meatballs

2 1/2 tsp. Kosher Salt divided — 1 1/2 for Broccoli and 1 for Meatballs

* a pinch of Crushed red Pepper which is also optional

1 lb. ground chicken– I try to use 85/15 chicken the 90/10 tends to be very dry and really the best is ground dark meat if you can find it

1 large egg beaten to blend

4 scallions , thinly sliced

2 garlic cloved, finely grated

1 ” small piece of ginger , finely grated

1/3 cup Panko ( Japanese Breadcrumbs)

1 Tbsp. Sesame Oil — I use regular Sesame Oil but you can use Toasted as well

1/4 tsp. freshly ground black pepper

Rice for Serving any kind you like , I used Jasmine this time but any kind will do

Directions:

Mix ketchup, Sriracha ( if you’re using) , Worcestershire Sauce, water, honey, soy sauce, grated ginger, and pepper in a small saucepan. I measured out about 1/4 cup mixture into a small bowl for glazing meatballs, later. Bring remaining mixture to a simmer over medium high heat stirring occasionally and reducing heat if necessary, let sauce thicken , about 5 minutes. Transfer sauce to a small bowl or leave in pan and remove from heat.

Meatball and Broccoli Assembly:

Place a rack in upper third of the oven; pre-heat to 450 degrees. I sprayed a sheet pan with cooking spray and lined it with aluminum foil. In a separate bowl I tossed florets with 1 Tablespoon Vegetable Oil, 1 1/2 tsp. Kosher Salt, and a few pinches of crushed red pepper ( optional) I brushed the sheet pan with the remaining 1 Tbsp. of Vegetable Oil and then placed broccoli florets on the edges of the baking sheet to create space for my meatballs.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper , 1 1/2 tsp. Kosher Salt, and 4 Tbsp. Water in a medium bowl and mixed all ingredients together till just combined — don’t overmix

Using wet hands form into 12 meatballs — Probably 2 inches apiece though I didn’t measure but I got 12 beautiful sized meatballs. Arrange on baking sheet; brush with some of the reserved glaze ( 1/4 cup) ( see photo) Bake until meatballs are cooked through, about 15-20 minutes. Remove from oven; heat broiler. Brush meatballs again with glazing mixture; broil until broccoli is charred and meatballs are browned in spots, app. 5 minutes but keep an eye on them. At the end of 5 minutes if you’re meatballs look ready but your broccoli isn’t charred enough, remove meatballs and continue to broil broccoli till it’s charred enough.

Spoon meatballs and broccoli over rice in a bowl. Drizzle with sauce and there you go!

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This vegetable soup is a delicious blend of different vegetables brought together in a delightful tomato broth. Very easy to make and you can freeze a few containers and have wonderful soup whenever you’d like it. Of course you can change any of the vegetables for veggies you may have in the house and want to use. If you don’t have a russet potato use a different one. You can add beans such as kidney, chickpea or my personal favorite cannellini beans — just rinse a can of beans and dump it in. Or add some pasta , 1/2 cup would be fine just make sure there is enough broth at the end of cooking bring to a boil add the pasta and cook for about 15 more minutes or till pasta is done, you may have to add water/broth before or after you add the pasta. You can add some spinach, kale, Swiss chard or escarole as well. Many many different variations. I make the basic soup and when I defrost I usually add something new like beans or pasta or kale. It’s a very delicious soup and very hearty and very healthy.

*Slow Cooker Directions:

If you’d like you can also make this in the slow cooker. I would saute the onions, carrots and celery in olive oil first though. Then place in the slow cooker along with garlic, salt, pepper, canned tomatoes, tomato sauce, Italian seasoning, vegetable broth and potatoes. Low heat for 4 hours. Then add the corn and green beans cook for about 10 more minutes and serve. At the end check for liquid before adding the corn and green beans you may need to add some water or broth.

Ingredients:

1 Tablespoon Olive Oil

1/2 cup finely diced onion– yellow or white onion

3 carrots , peeled , halved lengthwise and sliced

3 stalks celery, thinly sliced and then cut in about 3 inch pieces

2 teaspoons minced garlic

Kosher Salt and Coarsely Ground Black Pepper to taste

20 oz. can of diced tomatoes– Do Not Drain

8 oz. can Tomato Sauce

1 1/4 teaspoons Italian Seasoning

6 cups Vegetable Broth — and you may need more or add water if too thick at the end — I added about 1/2 cup of water

1 large Russet Potato peeled and cut into 1/2 ” cubes

3/4 cup frozen corn

3/4 cup cut up frozen green beans or fresh

*extra liquid — you can use water or broth if you still have on hand

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion , carrots and celery to the pot.

Cook for about 5 minutes till veggies are softened. Add the minced garlic and cook for another minute or so. Season with salt and pepper to taste.

Add the tomatoes, tomato sauce, Italian seasoning, broth and potato to the pot and bring to a simmer.

Cook for about 1/2 hour at a low simmer or until potatoes are tender. Taste and add salt and pepper . Soup will probably be ready in 1/2 hour but I let it simmer for a full hour. I added some liquid as a lot of the liquid evaporates and gets absorbed the longer it cooks.

Stir in the corn and green beans and cook for another 10 minutes or so. If you’re adding any other ingredients this would be a good time. i.e. beans, kale, pasta etc. See notes above for *slow cooker directions.

• Perfect for freezing — just will have to add some liquid as you heat it up. Broth or water is just fine.

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This is such an amazing way to make this recipe. I love Indian Food but don’t cook it all that often and since I have the time and the inclination I decided to try a few new recipes. I usually save this for take out but that’s not happening where I am right now. I have to say there are a lot of ingredients and spices you may not have in the pantry but if you can obtain the ingredients it’s really worth the effort.

I made the 2 lbs. for the two of us and have a second meal in the freezer. If you’re going through the effort to make you may as well get another meal out of it. I served over Basmati Rice but any rice will do . I also served with toasted Naan Bread on the side.

Enoy!

Ingredients:

2 lbs. boneless , skinless chicken thighs, cut into 1″ pieces — if you must use chicken breasts go ahead I just like the way the thighs hold up to the heat better the breasts will probably be more shredded. Delicious either way!

1 Tablespoon Olive Oil

1/2 cup Whole Milk plain yogurt– Not Greek

1 1/2 teaspoon kosher salt and more for taste

1 large onion, diced

3 – 4 cloves garlic minced

1 Tablespoon peeled and minced fresh ginger

2 teaspoons ground coriander

1 teaspoon cumin

2 teaspoon garam masala

1 teaspoon ground turmeric

*for extra kick you can add some cayenne pepper or chili powder –totally optional

2 Tablespoons tomato paste

1 15 oz. can diced tomatoes, drained

3/4 cup heavy cream or coconut milk — if you don’t have either one of these you can use oat milk which will be thinner and not as tasty but fine

Directions:

Place the cut-up chicken, yogurt and 1 1/2 teaspoon of kosher salt in a 4 qt. or larger slow cooker and stir to combine

Heat the olive oil in a large skillet on the stove-top add the onion and cook, stirring occasionally, until tender – maybe 10 minutes. Add the garlic, ginger, coriander, garam masala, cumin and turmeric and cook for another minute or so. Add the tomato paste and cook until darkened in color another minute or so. Add the drained tomatoes and another teaspoon of kosher salt and bring to a simmer, scraping up any brown bits from the bottom of the pan.

Transfer to the slow cooker and stir to combine with the chicken.

Cover and cook on LOW setting for 8 hours or High for 4 hours. After the initial time is over stir in the cream you’re using. If you prefer a thicker sauce leave the slow cooker uncovered and cook on the HIGH setting for another 1/2 hour. If sauce is fine the way it is cover and cook for another 1/2 hour. Taste and season with salt as needed.

I served with Naan Bread and Basmati Rice.

*leftovers can be stored in the freezer for 3 months

This is the most delicious and easiest way to cook a chicken — very little in the way of ingredients , counting the chicken there are 4 ingredients. You will need a cast iron skillet and this is such a worthwhile investment. It’s relatively inexpensive and Lodge makes a great one . I use a 10″ skillet. You can actually buy it on Amazon and can get the 6.5″ as well for $30 for the two. It’s an investment you’ll use forever. I have actually seen Lodge Products in the supermarket — check it out.

In under an hour you’ll have a delicious roast chicken and the beauty of the chicken at least for the two of us is that I can make chicken salad for the next day lunch. Which these days is a win-win.

Enjoy!

Ingredients:

1 whole chicken, app. 4 lbs.

Extra Virgin Olive Oil

Salt and Pepper — Kosher Salt and Course Ground Black Pepper

*if you’d like a little Paprika you can sprinkle as well but for this recipe I just do S and P

Directions:

Put a cast-iron skillet on a low rack in the oven and heat oven to 500 degrees.

I brush my chicken all over with olive oil and sprinkle generously with Salt and Pepper

Once oven and skillet are hot — I leave it in for about 15 minutes, carefully put the chicken in the hot skillet, breast side up. Roast for 15 minutes at 500 degrees, then turn the oven temperature down to 350 degrees. Continue roasting until chicken is golden brown and an instant read thermometer insterted into the meaty part of the thigh reads 165. I cooked for another 40 minutes or so after the initial 15 minutes.

Remove from oven and tip the bird gently to let the inside juice flow into the pan.

Transfer the chicken to a cutting board and let it rest for a few minutes.

Carve and Serve.

A-mazing!

My daughter Jenn passed this recipe on to me and I knew that I had to make it . It was super easy ( dump everything into the slow cooker) and so delicious . Also we went out to ski and came home to a delicious made meal which is probably the best part of cooking in the slow cooker. This is one of those recipes that you’ll make time and time again because it’s great for a group ( when that happens again) and great for just the two of us because I froze the leftovers for future meals.

I served over rice with a vegetable but this would be great on a big bun as well. Would be great with some cole slaw or corn bread.

Will most likely serve 6 depending on your eaters and if you have a lot of side dishes maybe 8 servings. You can adjust sauce and ingredients for less — for instance cut whole recipe in 1/2 . It is very saucy but you can probably do 4 lbs. of chicken easily. As well use 2 lbs. and cut all ingredients in 1/2. You’ll still want to cook for the same amount of time to fully tenderize chicken. Check liquid in slow cooker if you cut recipe and make sure it’s enough liquid for the chicken.

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Enjoy! and thanks Jenn

Ingredients:

3.5-4 lbs. boneless skinless chicken breasts — you can mix in thighs with this as well I happen to have 3 packages of chicken breasts so I used that.

2 cups. BBQ sauce — I use Sweet Baby Ray’s Original since we always have that in the house and it’s rather delicious

1 Tablespoon Olive Oil

1/4 cup brown sugar packed — light or dark doesn’t matter

2 Tablespoons Apple Cider Vinegar

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 – 1/2 teaspoon crushed red pepper

Directions:

Combine BBQ sauce , brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika and crushed red pepper into the slow cooker — and mix to combine

Add chicken breasts and use a spoon and mix it all around

Cover and cook on low for 7 hours or high for 4 hours. Chicken is done when it easily shreds with a fork. I had on high for 7 and then shredded after it sat for a few hours on warm.

Shred Chicken and stir well to coat with BBQ sauce.

Serve and Enjoy!

This recipe is wonderful on so many different levels I don’t know where to begin. Firstly it comes together in under an hour , then there’s the one pot situation which is amazing, and the flavors are wonderful and the meal is delicious so what more could you want?

Good for families and good for the two of us since I froze 1/2 of it for another meal and have a little left over for lunch the next day. So it’s all good and easy and perfect .

We love pasta and this is just one more wonderful pasta dish.

Ingredients:

1 Tablespoon Olive Oil

1 pound Italian Sausage , casings removed I used 1/2 Sweet and 1/2 Spicy –use whatever you like even chicken or turkey sausage would work well here. I can usually find it at the butcher in bulk so don’t have to remove from casing. It’s not a big deal to remove from casing.

1 medium yellow onion, diced

2 teaspoons dried oregano

1/2 teaspoon fennel seeds — don’t omit

Pinch red pepper flakes — as big or small a pinch depending on how much you like the heat. You can put on the table so everyone can add more to their own

2 cloves garlic, minced

Kosher Salt app. 1/2 teaspoon and taste for salt towards the end

Freshly Ground Black Pepper — app. 1/4 teaspoon

4 cups Chicken Broth — 1 box

28 oz. Can Tomato Puree

2 Tablespoons Tomato Paste

1 box ( 16 oz.) Fusilli Pasta or any other pasta shape you like

1 cup shredded Mozzarella

Grated Parmesan for serving

Directions:

In a large deep pot — I use my trusty Le Creuset– it’s perfect– spray first with cooking spray — add the Tbsp.. of Olive Oil over medium heat. When the oil is hot add the bulk sausage and cook until it starts to brown up, app. 5 minutes. I then added the diced onions right in and cook until softened and translucent and the sausage is well browned, probably another 5 minutes.

Add the oregano , fennel seeds, red pepper flakes, garlic and the Salt and Pepper and stir to combine .

Add the broth, tomato puree and tomato paste and stir well and bring to a low boil. Add the uncooked pasta into the sauce , reduce to a simmer and cook , stirring occasionally until the pasta is al dente, app. 15 minutes. Mine was perfect after 15 minutes.

Remove from the heat and stir in the mozzarella and taste for Salt and Pepper but I didn’t need anymore it was perfect. If you think it needs more seasoning add now.

Serve with grated or shaved Parmesan.

Enjoy!

I saw a recipe for Baked Greek Shrimp on the NY Times Cooking site by David Tanis and he was my inspo for this recipe. I made a few changes to the original to make it my own and I think it was wonderful . So thanks to David Tanis and the NY Times Cooking site which I absolutely love.

This is Greek Shrimp and not Italian mostly by the fact that obviously the Greeks don’t mind adding cheese to their seafood and I have to say it all tastes rather delicious.

I made it for the two of us this past xmas eve and this is what I did.

Ingredients:

2 large shallots, minced ( use a mini processor if you have one)

4 garlic cloves, minced

Kosher Salt and Freshly Ground Black Pepper

1 28 oz. can of diced tomatoes– drained

a nice size pinch of crushed red pepper flakes

1 1/2 lb. of large shrimp, peeled and deveined and tails off

app. 4 oz. of crumbled feta cheese or block that you crumble

Extra Virgin Olive Oil

1/2 teaspoon dried oregano

Directions:

I use my mini food processor and I mince the shallots and the garlic together. If you don’t have this little machine I suggest purchasing it it’s a life saver in terms of chopping and mincing garlic and onions. Put 4 Tablespoons of olive oil in a skillet over medium heat . Add shallots and garlic, season with a little salt and pepper and cook till softened, about 5 to 8 minutes. Stir around to keep mixture from browning. Add drained can of diced tomatoes to the pan, season with salt and pepper to taste and add a large pinch of crushed red pepper. Cook stirring, until mixture is juicy and tomatoes have softened, about 10 minutes.

Pre-heat oven to 400 degrees.

Put shrimp in a mixing bowl and add 1 Tablespoon Olive Oil, season shrimp with salt and pepper and stir to coat. I used about 1/4 teaspoon of kosher salt and a little black pepper.

Transfer tomato mixture to a shallow baking dish ( not metal) glass , ceramic or earthenware. Add shrimp in one layer over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.

I baked for about 15 minutes , you’ll want tomatoes to be bubbling and shrimp to turn pink and curl a bit and cheese has browned slightly. Put under broiler for the last 3-4 minutes till cheese browns up a bit. Remove from oven and let sit for a minute or so.

I cooked up some orzo and served shrimp over the orzo and it was perfect. Served with a nice light green salad as well.

I had some Butternut Squash in the house and usually I just roast with some olive oil and salt and pepper. This time I added a bunch of spices a little Maple Syrup and some fresh Orange Juice. It was very yummy . I am writing this up for 2 lbs. of butternut squash , feel free to cut this recipe in 1/2 . Please use pure maple syrup for this one and a fresh orange for the juice. This recipe would also be wonderful on sweet potatoes!

We loved it and it was a wonderful new side dish and one I will repeat often.

Now that you can buy butternut squash pre-cut there’s no excuse not to make this wonderful healthy vegetable more often.

Enjoy!

Ingredients:

app. 2 lbs. butternut squash cut into 1 inch pieces ( pre-packaged is the way to go here)

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

Pinch of cayenne pepper

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil

2 Tablespoons pure Maple Syrup–grade A is what I use

Juice of one fresh orange–app. 6 Tablespoons

Directions:

Pre-heat the oven to 400 degrees.

I sprayed a large baking sheet with Cooking Spray — you must or use parchment or aluminum foil for easier clean-up . Just a little note– I used Bakers Joy cooking spray I find sometimes it works best on this type of recipe. I absolutely love this cooking spray for baking so why not for sticky gooey recipes? Clean up was a snap. (just saying)

Place all ingredients in a large bowl and mix together . I let it sit for a while before I roast, I find the oil and spices meld together nicely so if you have the time I would recommend doing this for maybe 15 minutes or longer.

Pour onto baking sheet. Roast in the oven until butternut squash is tender about 45 minutes, halfway through I removed and tossed .

Remove from oven when browned up and smelling delicious. (app. 45 minutes)

Serve it up.