Basil Chicken over Angel Hair

ingredients:

1 (8 ounce) package angel hair pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

1 clove garlic, chopped

2 1/2 cups chopped tomatoes

2 cups boneless chicken breast halves, cooked and cubed

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

1/4 cup Parmesan cheese

instructions:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

In a large skillet, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

from: Dusty S.

Pita Chips

ingredients:

3-4 Pita Pockets (I use wheat)
olive oil
salt (or any other desired seasoning)

instructions:
Preheat oven to 275 (you maybe be able to get away with a hotter temperature, but our oven cooks hot so I have to be careful). Rip pita pockets into pieces your desired size. Lay the pita pieces out on a baking sheet-(covering the baking sheet with foil makes for easy clean up). Drizzle olive oil over the pita pieces. Then sprinkle whatever seasoning you want-I use salt. Then bake for about 20mins check on them at about 25 mins or so and "flip" them - to make sure they don't burn on one side. Depending on how thick the pita bread is, you may need to bake it for 5 or 10 more mins.

from: Lindsey W.

Rice & Veggie Stir Fry

ingredients:
1 1/2 Tbsp sesame oil
1 small yellow onion, thinly sliced
2 broccoli crowns, chopped
2 carrots, chopped
4 celery segments, chopped
1 yellow bell pepper, thinly sliced
1 small head of purple cabbage, thinly chopped (optional)
1 boil in a bag rice (about 2 1/2 cups)
2 cups oyster flavored sauce (ie: sun luck brand)

instructions:
in a large, deep skillet or wok heat sesame oil and saute onions until golden. add all remaining veggies (except cabbage if using), cover and continue to cook on medium heat. in a sauce pan, boil water and cook rice. once veggies have reached preferred softness add in fully cooked rice, cabbage and oyster sauce. once all ingredients are sufficiently mixed and warmed, remove from heat and serve.

Mashed Potatoes

ingredients:
4 large red potatoes
1/4 cup butter
2 Tbsp milk
1/2 tsp nutmeg
salt and pepper to taste


instructions:
scrub/wash and dice the potatoes. boil potatoes in large pan of water with salt. continue to boil potatoes until soft (about 20 -25 minutes depending on how large your potatoes are cut). with a slotted spoon remove potatoes from the pan and into a large mixing bowl. mash the potatoes and add the butter and milk as needed. season with nutmeg, salt and pepper to taste. serve immediately.

Chicken Calzones

ingredients:
2 Tbsp olive oil
1 small yellow onion, finely chopped
1 lbs boneless, skinless chicken tenders
1 jar marinara sauce
3/4 sliced black olives
3/4 c chopped parsley
1 can refrigerated pizza crust dough

instructions:
1 Tbsp oil in large skillet over medium-high heat. added onions and saute until golden brown and opaque. place chicken in a 5 quart or larger slow cooker. pour in marinara sauce, onions, and olives over chicken. cover and cook on low for 3 to 4 hours or until chicken is fully cooked. stir in parsley 20 minutes before cooking is finished. preheat oven to 450 degrees and lightly coat a baking sheet with cooking spray. on a lightly floured workspace, divide dough into 2 equal portion and flatten into rounds. roll dough until 6" or 7" in diameter. spoon half of the chicken filling onto the bottom half of the round dough. fold dough in half over filling, using a fork to press the edge together tightly. pierce the top of each calzone three times (to release steam). place on baking sheet in lower third of oven and bake for 10 to 15 minutes or until crust is golden brown. cool on baking sheet 5 to 10 minutes before serving. serves 4

Creamy Chicken & Mushroom Pasta

ingredients:
1 Tbsp butter
1/4 white wine (optional)
2 Tbsp quick cooking tapioca
2 lbs boneless, skinless chicken tenderloins
1 lbs assorted mushrooms (shiitake, cremini, and baby portobello)
1/2 tsp sea salt
1/2 ground black pepper
4 oz fat free cream cheese
8 oz dry farfalle pasta

instructions:
coat 5 quart or larger slow cooker with butter and leave excess butter inside. add wine, if using, and tapioca to cooker and stir. add chicken and mushrooms. sprinkle with salt and pepper. cover and cook on low for 7 hours. stir well to combine and cook 1 more hour. in a sauce pan bring water to a boil and add in pasta until cooked. drain water. add cream cheese to the cooker, stir and serve over hot pasta.

Easy Spinach Pizza

ingredients:
1 lb frozen spinach (thawed)
1 onion (chopped)
1 Tbsp garlic powder
3 Tbsp extra virgin olive oil
pinch of salt
pizza crust (ie: boboli)
2 cups grated mozzarella
1/2 cup parmesan cheese
1/4 cup pine nuts (optional)

instructions:
preheat the oven to 400 degrees. saute onions and garlic in olive oil until transparent and fragrant then add spinach and salt to taste. once spinach, onions and garlic are combined spread mixture evenly over the pizza crust. sprinkle both cheeses over spinach and top with pine nuts (if desired). place pizza in oven for 8 to 12 minutes or until cheese is bubbly and slightly golden. slice and enjoy!