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Chicken Orzo
1 cup uncooked orzo pasta
2 Tbsp. olive oil
2 tsp. chopped garlic
1 package Perdue short cuts cooked chicken breast, cut into bite-size pieces
2-14½ oz. cans stewed tomatoes, cut up
1-15 oz. can low-salt cannellini beans, drained and rinsed
1-16 oz. package frozen broccoli florets, thawed
1 tsp. Italian seasoning
Cook pasta according to directions on box. Drain and put aside. In a separate large skillet, sauté garlic until tender. Stir in chicken, tomatoes, beans, broccoli, and Italian seasoning. Mix in pasta. Heat until warmed through. Serves 6.
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Shrimp Brown Rice
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
1-2 lbs. cooked, deveined shrimp
12 oz. frozen broccoli florets
8 oz. frozen peas
In a Dutch oven, sauté onion, red pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6-8.
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Roasted Red Potatoes
Half a bag of small red potatoes
Fresh garlic, chopped
1 large onion, sliced
Fresh rosemary
Olive Oil
Preheat oven to 400 degrees. Clean potatoes and cut into quarters. Put potatoes into large bowl. Mix in garlic, onions and rosemary. Add a splash of olive oil to moisten. Spread onto greased baking sheet. Bake for 30 minutes or until potatoes are fork tender. Serves 4.
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Eggplant Tomato Casserole
1 large eggplant, peeled and sliced lengthwise into ½ inch slices
2 large tomatoes, sliced
1 large sweet onion, thinly sliced
2 Tbsp. extra virgin olive oil
Fresh basil leaves or ½ tsp. dried basil
½ cup plain bread crumbs
1 package mozzarella cheese slices
¼ cup grated Parmesan cheese
Sprinkle eggplant slices with salt and let sweat for a half hour. Rinse off and pat dry with paper towel. Grease a 13x9x2 baking dish. Layer the eggplant, tomatoes, and onions. Sprinkle with basil and dribble with olive oil. Cover and bake at 400 degrees for twenty minutes. Remove cover. Put mozzarella cheese slices over mixture, then sprinkle with bread crumbs and Parmesan cheese. Bake uncovered for 15 minutes or until cheese is melted and bubbly. Serves 6-8.
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Chocolate Zucchini Cake
2-1/4 cups sifted all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups sugar
½ cup unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 tsp. vanilla extract
½ cup buttermilk
2 cups grated, unpeeled zucchini
6 oz. package semisweet chocolate chips
¾ cup chopped walnuts
Preheat oven to 325 degrees. Grease and flour a 13x9x2 inch baking pan. Sift the flour, cocoa, baking soda and salt together into a medium bowl. In a separate bowl, beat the sugar, butter and oil until blended. Add the eggs one at a time and beat well. Add vanilla, and then mix in dry ingredients alternating with buttermilk. Mix in grated zucchini. Pour batter into baking pan. Sprinkle chocolate chips and nuts on top. Bake about 50 minutes or until a toothpick inserted into the center comes out clean. Let cool and serve.
