Chicken gyros with tzatiki sauce

Chicken gyros with Tzatiki sauce

Ingredients 

16 oz plain greek yogurt

1 medium cucumber - seeded, chopped finely and squeezed of liquid

pinch of salt

4 cloves garlic - minced 

1 tbsp olive oil

3 tsp red wine vinegar

6-8 mint leaves - minced

4 pita flatbreads - cut in half

2 cups shredded rotisserie chicken

Shredded lettuce

Slices of cucumber, tomatoes and red onion

Mix together yogurt, cucumber, salt, garlic, oil, vinegar and mint in a bowl - refrigerate for at least 1 hour before using.

Stuff each pita half with 1/4 cup shredded chicken and desired vegetables.  Top with sauce.

I like to serve these with frozen french fries for a simple dinner.

Enjoy!

Carbonara pasta bake

Carbonara Pasta Bake

This is a great meal to prep in the morning, chill it in the fridge then pop in the oven when you get home from work.

Ingredients

8 slices of thick cut bacon, cut into 1/2 inch pieces

1 pound spaghetti - cooked according to package directions

4 eggs

2 egg yolks

1 cup grated parmesan cheese

1 cup milk

1/2 cup half-and-half

2 tbsp chopped parsley

1 tsp salt

1/2 tsp pepper

Heat oven to 375 degrees and coat a 2 quart baking dish with non-stick spray

Cook bacon in a skillet over medium heat until crisp, drain on paper towels

In a large bowl whisk together eggs, yolks, cheese, milk, half-and-half, parsley, salt and pepper.

Toss pasta with sauce and pour into prepared dish

Bake for 40 minutes and let cool for 10 minutes before slicing.

Be sure to use a good cheese in this dish, the flavor will be better with a nuttier parmesan!  Try adding some chopped chicken for a more filling meal.

Enjoy!

Chicken cordon bleu casserole

I found this recipe in the Columbus Dispatch and thought it would be worth a try.  Boy it is good!!!!  I adapted it a bit for our tastes and that is the version I will be posting.  The original can be found in the Dispatch from May 9, 2012.

Ingredients
1 egg
1 1/2 cups of milk
2 pounds boneless skinless chicken breast- cut into chunks
2 cups panko breadcrumbs
4 Tbsp canola oil
8 ounces swiss cheese - shredded
6 ounces ham - diced
1 can (10.75 ounces) condensed cream of chicken soup

Preheat oven to 350 degrees
Coat a 10x14 baking dish with non-stick spray

Whisk egg with 1/2 cup of milk in a shallow dish.  Dip chicken in egg mixture and then roll in breadcrumbs to coat.
Heat oil in a skillet over medium heat, cook chicken until golden brown and transfer to the baking dish (don't worry if chicken is not fully cooked, it will finish in the oven)
Sprinkle ham and cheese over top of the chicken.  Mix the soup with the remaining 1 cup of milk and pour over top .
Bake for 30 minutes until bubbly.

Serve with rice pilaf and a simple green salad.

When I first tried this recipe I thought that quick frying and then baking the chicken seemed like too much work but it was worth it.  The panko breadcrumbs give such a nice texture to the dish.   Definitely don't skip this step!  Also don't go cheap on the ham, in a dish like this were there aren't many ingredients each one is important.  Go to the deli and ask for a thick slice of a good quality ham, then dice it up fine.

Enjoy!!

Tomato salad

Beautiful heirloom tomatoes really need no help to taste delicious.  Paired with an avocado and dressed with only lemon juice this salad is light, and refreshing.

Simply slice the tomatoes and the avocado squeeze the lemon over top sprinkle with salt and eat away.

Heirloom tomatoes can be expensive at the grocery store, try to find a local farmer to buy them from.  You will get a better tomato at a better price and you are helping your community.  Give it a try I think you are going to be pleased.

Enjoy!

Tortellini soup

This recipe was given to me by my dear friend Heather, I changed it only a little to include more vegetables.  Not only do the veggies add nutritional value but it stretches the recipe as well.  By all means fell free to omit them but I think they are a great addition.

Ingredients

1 pound bulk italian sausage (or links with casing removed)

2 garlic cloves - minced

1 large onion - diced

1 zucchini - chopped

1 yellow squash - chopped

2 carrots - diced

2 - 15oz cans of diced tomatoes

1 - 15oz can of tomato sauce

2 Tbsp fresh oregano (or 1 Tbsp dried)

2 cups of chicken or beef stock

2 cups water

salt and pepper

Package of fresh tortellini

Parmesan cheese

In a large heavy bottomed stock pot or french oven brown sausage in 2 tsp olive oil breaking it up as it cooks.  When it is half browned add in the garlic, onion, zucchini, squash and carrots.  Continue cooking over medium heat until sausage is fully brown and vegetables have softened a bit.

Add tomatoes, oregano stock and water.  Cover and simmer for 15 minutes.

Add tortellini and cook until tender.

Serve pipping hot with parmesan cheese to top

With just some garlic bread this is a wonderfully hearty meal that tastes much like a pot of pizza!

Enjoy!

Need a french oven?  These from Le Creuset are my favorite!

Creamy chicken and noodles

Creamy chicken and noodles is chocked full of vegetables and comes together quickly for an easy weeknight supper.  If you pre-chop your veggies this skillet meal can be table ready in 25 minutes!

Ingredients

2 Tbsp butter

2 Tbsp olive oil

18 oz white mushrooms - sliced

2 Tbsp fresh thyme - chopped

2 leeks - thinly sliced white and light green parts

2 carrots - chopped

2 celery stalks - chopped

3 Tbsp flour

1/2 cup white wine

2 cups chicken stock or broth

1/2 cup cream

3 cups cooked chicken (Rotisserie or poached) - pulled or chopped

1 bag extra wide Amish style egg noodles

3-4 Tbsp Dijon mustard

2 Tbsp chopped fresh dill

Heat the butter and oil in a large skillet over medium heat.

Add mushrooms and cook 10-12 minutes to lightly brown.

Add in the thyme, leeks, carrots, and celery.  Partially cover the pot and cook until the vegetables have softened, about 10 minutes.

Sprinkle in the flour and mix well - pour in wine and stock and bring to a bubble.

Lower heat to low and stir in cream and chicken

Cook noodles according to package directions.

Add Dijon mustard and dill sauce

Once noodles are cooked add them to the sauce and serve immediately

Pairs well with a simple green salad and a crusty bread.

Enjoy!

Stuffed shells with hidden or not so hidden veggies

Finished shells

 Just before baking

Stuffed shells make a great vehicle for some hidden veggies.  Some people in our family wont eat spinach and some of us love it so I did both with and without.  But I could not just leave those other ones with no veggies.  Cauliflower to the rescue!  I chopped it up fine and cooked slightly at the end of the sausage cooking and it just disappeared!  Even the pickiest of my eaters didn't notice anything.  Give it a try.  No cauliflower?  Try shredded zucchini or squash. 

I am going to post the base recipe and you can add veggies to hide or find as you like.

Ingredients -

20 jumbo shells - cooked to package directions

1 small container skim ricotta cheese

1/2 cup grated Parmesan cheese

1 pound Italian sausage - casing removed

2 clove garlic - chopped fine

1 tbsp butter - softened

Pepper

1 jar marinara pasta sauce

1 cup shredded mozzarella cheese

Preheat oven to 350

Cook sausage in 1 Tbsp olive oil until fully browned.  (If you want to cook your veggies do it at the end of the cooking time in with the sausage.  Spinach will take about 2 minutes to wilt down, cauliflower needed about 3 minutes to cook.)  Once fully cooked remove from heat and allow to cool down a bit.

In a large bowl mix together ricotta, Parmesan, butter, garlic, and pepper.  Mix well and then fold in the cooled sausage and veggie mixture.  Mix well.  Stuff cooked shells evenly with mixture.

In a large baking dish pour enough sauce to cover the bottom of the pan.  Arrange shells around the pan.  Top each shell with another table spoon of sauce then sprinkle the mozzarella over the top.

Bake for 20-30 minutes until golden brown and bubbly.

Pair with a green salad and garlic bread for a filling dinner.

Enjoy!