The original recipe calls for mint, call me crazy, but I’m pretty much all set with mint being in my food, so I left it out.  I left out the almonds too because I didn’t have any on hand.

You will need:

• 1 pound pasta.  I think ziti or rigatoni works best.
• 2-4 tbsp extra virgin olive oil
• 1 (15-ounce) can artichoke hearts, drained and quartered
• About 5oz baby spinach.  I used almost an entire package of Olivia’s Organic
• 1 shallot or ¼ chopped onion.  Both work.
• 1/2 cup chicken or vegetable stock.
• 1 or 2 cloves garlic, smashed up like a paste or use a garlic press
• About ½ cup grated Parmigiano-Reggiano cheese. I eyeball it.

Start by getting your pasta boiling in some water with salt.  You will want to reserve 1 cup of the pasta water to finish off the pesto.

In a non-stick skillet, heat about a tablespoon of evoo and sauté the artichokes until they are cooked through and turn off the heat.

In a food processor, add the spinach, shallot/onion, garlic, salt and pepper and the stock.  Turn it on and drizzle in about 2 tablespoons of evoo.

This is where it can go either way.  The first time I made this I just added the pesto to the skillet with the quartered artichokes like the recipe said. While everyone like it, my 10yr old suggested it would be better if I put the cooked artichokes into the food processer with the pesto.  I personally agree.

Chunky:  Add the pesto to the artichokes in the skillet.

Smooth:  Add the artichokes to the food processor and blend for about a minute and then dump it all into the skillet.

Turn the heat on and start stirring.  You’ll notice the pesto is pretty thick.  Slowly add the cup of pasta water to your desired consistency. I use the entire cup.

Finish it off with your grated cheese and taste.  I usually drizzle in another tablespoon of evoo into the pesto or just add it to the pasta instead to coat.  Then toss your pasta with the pesto and you are done.  Enjoy.  My girls love it.

We eat this dish hot, but I lately I’ve been making an extra batch because Haley likes it as a cold pasta salad sometimes and will take it to school for lunch.  You can add a jar of Trader Joes Roasted Peppers and even some grilled chicken.

Once I substituted quinoa for the pasta.  That night I was asked to pack an extra container to share with her friends.

For the quinoa I just buy the box at Trader Joes.  Add 3 cups of water to 1 cup of quinoa and bring to a boil.  Cover and simmer until you see the spirals form.  Then drain the excess water lay a dish towel over the pot, cover and let sit for another 5 minutes or until fluffy.

Related posts:

1. Chicken and Broccoli Pasta
2. Smoky Chicken & Cranberry Pasta
3. Easy Pasta Salad

The best part, it was SUPER DUPER easy.

Ingredients:

4 Boneless, Skinless Chicken Breasts

4 Pieces of Bacon, cut in half

8 slices of Monterey Jack Cheese (I used New Zealand Monterey Jack from Trader Joe’s, it has a bit of a kick)

Seasoned Salt

Directions:

Spray a baking dish with Pam or Olive Oil

Place chicken breasts in pan

Sprinkle generously with Seasoned Salt

Place two (half) pieces of bacon on each piece of chicken, to cover it as completely as possible

Place in a 350 oven and bake for 40 minutes

Turn on the broiler ( make sure the chicken isn’t too close to the broiling unit)

Broil until the bacon is crisped

Top each breast with two slices of cheese

Place under broiler until cheese melts

Serve and enjoy!

Related posts:

1. Chicken Cordon Bleu Mac N’ Cheese
2. Tex-Mex Chicken
3. Easy Chicken Casserole

4 tsp of cumin
4 tsp of chili powder
4 boneless pork loin chips (4 oz. each and 1/2 inch thick)
1 TBS vegetable oil
1-1/4 cups salsa
1tsp baking cocoa
1/8 tsp cinnamon
2 TBS minced fresh cilantro
1 green onion chopped

Combine the cumin and chili powder; rub over oth sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.

In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. bring sauce to a boil. Reduce hear; simmer,uncovered, for 8-10 minutes or until meat is tender, turning chips once and stirring sauce occasionally. Sprinkle with cilantro and green onion just before serving

Related posts:

1. Barbecue Chicken Pizza
2. Tortilla Pie
3. Everything Lo Mein (Except I used chicken!)

Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot.  Add flour and cook, stirring regularly until smooth.  About 5 minutes.

Add salts and pepper.  Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT*  If you want to add more salt, pepper or cheese, do it.  It’s quite possible that I used WAY more cheese than I listed above.  If you like things spicy, add some cayenne pepper.  WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in.  Put the Chicken on top.  Cover loosely with foil and bake for 15 minutes at 350.  Remove the foil and cook an additional 5 minutes.

ENJOY!

Related posts:

1. Chicken and Broccoli Pasta
2. Chicken & Dumplings
3. Basil Cream Chicken

I say “recipes” because I’m usually not very good at following recipes.  I like to find something that sounds good and use it as a guideline. So when you make something of mine, don’t fault me for my funky  measurements.

Ingredients:

1 box pasta (I used Barilla Rotini last night, but I switch it up regularly)

2 Cups broccoli florets (or whatever type of veggies you like)

Kosher Salt

Olive Oil

2 Tbsps. Butter (separated)

3 Cloves of Garlic, crushed

2 Boneless, Skinless Chicken Breasts

Dried Basil

Italian Seasoning

Salt & Pepper

1/2 Cup White Wine (optional)

Lemon Wedge

1/2 Cup Shredded Parmesan, Asiago & Romano cheeses

Directions:

Bring water to a boil (after heavily salting it).  After adding the pasta, add the broccoli to the water.

Cut the chicken into bite size pieces.  Season with Salt, Pepper, Basil & Italian Seasoning.

Heat a large skillet and add Olive Oil & 1 Tbsp. Butter.

Add chicken and cook for 5 minutes.

Add garlic.

Remove the broccoli from the pasta pot and add it to the chicken pan.

Add white wine and squeeze the lemon into the pot.

When the pasta is cooked, drain it and then add it to the chicken pan.

Add extra olive oil, if desired, and 1 Tbsp. butter.

Add cheese and toss.

Serve and Enjoy!

Related posts:

1. Chicken Pasta with Mushroom and White Wine Cream Sauce
2. Smoky Chicken & Cranberry Pasta
3. Basil Cream Chicken

Slow Cooker Meat Sauce

1 large carrot, peeled and chopped (make it 2)

1 large celery rib, chopped (make it 2)

1 medium-size onion, chopped

3 cloves garlic, chopped

1 can (14.5 oz.) diced tomatoes

1 cup low-sodium beef broth (I would replace this with tomato sauce or at least 1/2 tomato sauce — or crushed tomatoes maybe)

1 1/2 Tbsp. tomato paste

1 tsp. sugar

1 tsp. dried Italian seasoning

3/4 tsp. salt

1/8 tsp. red pepper flakes (These added nothing to the sauce, not sure what the point of such a small amount is)

1 1/4 lbs. beef chuck steak, trimmed and cut into 1-inch chunks (You could easily use less meat, maybe even half this much,  especially if you’re making more of a tomato base, but keep the chunks big, you’ll be fishing them out later)

Put carrot, celery, onion and garlic in a food processor and pulse until finely chopped; place in the slow cooker bowl. Add diced tomatoes, broth (or tomato sauce), tomato paste and sugar to slow cooker. Add 1/2 tsp. Italian seasoning, 1/2 tsp. salt and the red pepper flakes. Stir in beef and cook on High for 5 hours or Low for 6 hours.

Using a slotted spoon, remove beef chunks from slow cooker and set aside. When cool enough to handle, shred beef and stir back into slow cooker. Add remaining 1/2 tsp. Italian seasoning and 1/4 tsp. salt. Cook another 30 minutes.

Serve over pasta, with parmesan cheese, if desired.

Related posts:

1. Meat Sauce
2. badass slow cooker beef stew
3. Homemade Spaghetti Sauce

Ingredients

1- 1.5lb of boneless skinlesss chicken breast (like 3 or 4)

32oz carton of chicken stock (I use the kitchen basics from Trader Joes)

2 cans cream of chicken soup

1 med bag frozen or 2 cans of peas & carrots (or whatever veggies you prefer)

2 pie crusts or 2 cans of flakey biscuts (be my guest to make your own but I’m all about the store bought ready made goodness)

Prep

place the whole chicken breasts in a pot with most (3/4) of the chicken stock.  Add salt, pepper and boil until chicken is cooked (about 10min or so)

Cut chicken into bite sized pieces

combine with veggies, cream of chicken soup and remainder of the stock

I usually combine the filling in a ceramic baking dish 13×9 and throw it in the oven at 350 for about 20 mins till it’s hot and bubbly.  Then add the bicuits on top and cook the rest of the way until their done, which is about another 20 mins.

PIE:

line a deep pie dish with one crust

pour in filling and top with 2nd crust

poke a couple of hole on top & bake for 60 min at 350

Related posts:

1. Booger Chicken
2. Easy Chicken Casserole
3. Creamy Chicken Enchiladas

• 8oz lasagna noodles
• 1 T. extra virgin olive oil
• 2 cloves garlic, crushed with press
• 1 bag (12 oz) broccoli florets
• 1 cup low sodium chicken broth
• 1 can (15 – 19 oz) white kidney beans (cannellini) drained and rinsed
• 3 large tomatoes, coarsely chopped
• 1/3 cup freshly grated romano cheese, plus additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat, add noodles and cook until just tender
2. Meanwhile, in non stick 12 inch skillet, heat oil over medium heat, add garlic amd broccoli and cook 1 minute, stirring frequently.
3. Add broth, cover and cook 2 to 3 minutes longer or until broccoli is very tender.
4. Stir in tomatoes and remove from heat
5. Drain lasagna noodles, add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additonal Romano if you like.

Related posts:

1. Chicken and Broccoli Pasta
2. Spaghetti Pie (Or, the best thing you will ever make, EVER!)
3. Slow Cooker Meat Sauce

Saute the chicken breast in a skillet until done, browned on the outside. Chop into bite size pieces.

Take pizza crust and spoon on the bbq sauce. Sprinkle with the chicken, onion and finally the shredded cheese. Bake at 425 until cheese is all melted and bubbly, and crust is done. Usually about 15- 20 minutes. Sprinkle with chopped fresh cilantro.

This is a complete and utter rip off of a pizza by a well known pizza place that will go un-named, but it rhymes with Malifornia Dizza Snitchen.

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1. Chicken Pot Pie
2. Tex-Mex Chicken
3. Smoky Chicken & Cranberry Pasta

4 lb top round roast
1 14 oz can diced tomatoes (with juice)
Garlic 2-3 cloves (cut in half – no diced)
Allspice 3-4 cloves
1 cinamon stick
Salt to taste
1 red win – 1 bottle (drinking wine – I used Charles Shaw merlot)
1 bay leaf
3 onions (quartered)

Add ingredients in large pot – Roast should be fully submerged in liquid. Bring to boil – then simmer for 3-4 hours (do not uncover while cooking) Recipe can be done on stop top, or in clay pot in the oven

I like this with roasted potatoes and crusty bread.

You’re welcome.

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1. Fiesta Buns
2. Basil Cream Chicken
3. Slow Cooker Meat Sauce