Creations Pesto Vermicelli With Shrimp

original recipe found on classico.com

Ingredients:

• 8 ounces vermicelli
• 1 pound frozen medium cooked shrimp*
• 2 tablespoons olive oil
• 1/3 cup dry white wine or water
• 2 tablespoons lemon juice
• 2/3 cup Classico Creations Basil Pesto
• 1 teaspoon grated lemon peel

Directions:

Cook vermicelli as package directs; drain. In medium skillet, cook shrimp in oil for 2 to 3 minutes or until shrimp are heated through. Add wine and lemon juice; cook and stir until most of liquid has evaporated, about 1 minute. In large bowl, gently toss hot vermicelli, shrimp, pesto and lemon peel.
* May substitute with 1 pound raw medium shrimp, peeled and deveined. Cook shrimp until pink in the first step of the recipe. Proceed as above.

Serving Size: Makes 4-6 servings. 

Chicken with Lobster Sauce (Gourmet Group recipe)

serves 6-8
4 chicken boned chicken breasts
1/4 cup butter
2 T sherry
1 12 ox box fresh mushrooms, sliced
2 T flour
1 1/2 cups chicken stock
1 T tomato paste
salt and pepper to taste
2 10 oz packages frozen lobster tails

Season chicken with S & P.  Heat butter in large skillet.  Add chicken and brown until golden.  Spoon sherry over chicken.  Remove chicken and place in a shallow baking dish.  Cover and bake at 300 for 1 hour.  Add mushrooms to skillet and saute until tender.  You may have to add a little more butter.  Blend in flour and chicken stock. Simmer, stirring until thickened.  Season with tomato paste, salt and pepper.  Simmer 15 minutes.  Meanwhile, prepare lobster tails buy removing shells and cutting into bite-sized pieces.  Add lobster meat to sauce ad simmer until just heated through.  Serve chicken on large platter topped with sauce, arranging lobster attractively on top.

White Cheese Chicken Lasagna

From allrecipes.com
I added 1 tsp each Rosemary, Tarragon, Beaumond

INGREDIENTS:

9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. 2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 4. Bake 35 to 40 minutes in the preheated oven.

1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping

Spaghetti with Chicken Sauce

This recipe is from a cooking for a crowd book.  Quantities should be adjusted accordingly.
Yields: 50 portions

7 oz butter
1 lib 8 oz celery, chopped
1 lb 8 oz onions, chopped
2 oz green peppers, chopped
2 oz pimentos

Saute above in butter until tender. Stir in 10 oz flour. Add  4 3/4 qts chicken stock to vegetable mixture, stirring constantly. Cook until thickened. Season with salt and pepper.  Fold in 7 lbs cooked, cubed chicken.  Cook 5 lbs spaghetti. Serve sauce over pasta.

Crock Pot Beer Chicken

found this on Crepes of Wrath

I would skin chicken or use boneless breasts - flavor is very good but potatoes sat in greasy beer. I'd removed about half of the skin so it wasn't too bad. Very easy, great flavor, tasty potatoes. Add carrots next time

Ingredients

• 1 3-4 pound chicken, cleaned and patted dry
• 3 tablespoons + 1 tablespoon olive oil, divided
• 6-8 small potatoes, halved
• 1/2 a large onion, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 12-ounce beer (I recommend something on the sweeter side, like a summer ale)

Instructions

1. Clean and halve your potatoes, chop your onion, and add both to your crock pot. Combine your salt, oregano, paprika, mustard powder, red pepper flakes, and black pepper in a small bowl. Drizzle 3 tablespoons of olive oil over the potatoes and onion, then sprinkle in half of your spice mixture. Toss to coat.
2. Clean your chicken and pat it dry (remember to remove any gizzards from the inside). Rub the chicken with the remaining spice mixture and 1 tablespoon of olive oil. Place the chicken on top of all of the vegetables, then pour the beer around the chicken (not directly on top of it). Turn your crock pot on “high” for 4-5 hours, until the chicken is cooked through.
3. Now, you can definitely go ahead and serve your chicken straight out of the pot, but if you have the time, turn your broiler on, place the chicken pieces and potatoes on a baking sheet (be careful pulling them out, as the chicken will be fall-apart tender at this point) and broil for 2-3 minutes or so, to crisp everything up just a bit and give it a nice color.

Crepes of Wrath

Turkey and Cranberry Chutney Wraps

Serves 4

4 Mission® Life Balance Whole Wheat Tortillas

8 tablespoons nonfat cream cheese

4 tablespoons cranberry chutney

4 tablespoons tart dried cherries

8 slices or ounces turkey breast

8 thin slices red onion

1 cup chopped lettuce

Lay each tortilla flat and coat each with 2 tablespoons cream cheese, 1 tablespoon chutney, 1 tablespoon dried tart cherries, 2 slices turkey, 2 slices onion, and 1/4 cup lettuce.

Roll into a tight wrap and serve.

Crockpot Pulled Chicken

Crockpot Pulled Chicken - as seen on Apple A Day, originally from Eating Well - serves 8-1

Printable Recipe
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Perfect Roast Chicken from Ina Garten

Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 1 hr 30 min
8 servings

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Fettuccine with Creamy Pesto Chicken

Give credit to the back of the box! San Giorgio, thank you! My copy dates to December of 2002.

1 pkg. (12 oz.) Fettuccine, uncooked
1 tablespoon olive oil
1 lb. boneless skinless chicken breasts, cut into thin strips, seasoned with salt and ground black pepper
1 jar (7 oz.) roasted red pepper, drained and chopped
1-1/4 cups light cream
1/3 cup (about one-half 7 oz. container) prepared pesto
1/2 teaspoon salt
Grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Add roasted red pepper; cook 1 minute. Add cream and simmer until thickened, about 3 minutes. Remove from heat and stir in pesto and salt. Toss hot pasta and sauce; sprinkle with cheese, if desired. 8 servings (1 cup each).

Mushroom Chicken Piccata

I have a Giada DeLaurentiis recipe for this that I much prefer, but it's thick with butter. So every so often I indulge myself and make it the real way. In the mean time, this is a nice alternative.

4 chicken cutlets (4 oz each)
salt
freshly ground black pepper
4 tsp olive oil, divided
12 oz. crimini mushrooms, quartered
2 tsp minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 T capers, with juice

Season chicken with S & P on both sides and heat a large saute pan over medium heat. Add 2 tsp olive oil and warm briefly. Add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.
In the same pan, warm the remaining olive oil. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until red-brown on one side. Flip, add garlic, and cook 2 minutes. Add wine and scrape up any browned bits. Bring to a boil and add broth, return to heat and cook until it's bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the juice from half the lemon. Add capers and continue cooking sauce till it becomes a glace, about 2 more minutes. Add chicken to the sauce and heat through.
Per serving: 199 calories, 6 g fat, 2 g fiber
makes 4 servings, 4 WW points/serving

Chicken with Balsamic Vinegar

A friend told me about this recipe and I cringed. Vinegar! Yuk. But I have to admit, its very tasty, and relatively light.  I serve over egg noodles. Simple too.

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Amount Per Serving  Calories: 268 | Total Fat: 11.6g | Cholesterol: 77mg

Chicken Cacciatore with Mostaccioli

As seen on a box of San Giorgio Mostaccioli years ago.  VG ~ didn't you just hate when teachers gave you a VG?

2 T olive or veg. oil
2 cups thinly sliced fresh mushrooms
1 cup thinly sliced green pepper strips
1 medium onion, sliced lengthwise and cut into strips
2 cloves minced garlic
3 1/2 cups (28oz can) whole tomatoes (I use diced), undrained, chopped
1 cup (8 oz) tomato sauce
2 tsp dried basil leaves
3 cups (8 oz) San Giorgio Mostaccioli Rigati, uncooked
1/2 lb chopped cooked chicken (I usually cut a raw chicken breast into bite sized pieces and brown, before sauteing the veggies)
Salt and pepper

In large saucepan over med. heat, heat oil; add mushrooms, green pepper, onion and garlic.  Cook, stirring frequently, 5 minutes or until tender. Add tomatoes with juice, tomato sauce, and basil.  heat to boiling.  Reduce heat; simmer 20 minutes, uncovered, or until sauce thickens.  Meanwhile, cook pasta according to package direcitons; drain. Add chicken to sauce, heat through.  Toss hot pasta and sauce. Makes 7 1-cup servings.

Marinade

This came from a friend, by way of a chef, who I understood to be a Culinary Institute product. I make this all the time, not just for beef, but for chicken, stir fry, kabobs, etc. Whenever teriyaki sauce would work.
I have to tell you, it calls for tomato juice, but you can use anything tomato - paste, ketchup, pasta sauce, probably even BBQ sauce, tho never tried that! It's basically equal proportions of the major ingredients so I make as much as I need each time. It's an amazing marinade. I especially like skirt steaks with this. Marinading for an hour is plenty. Put all in a ziploc - it travels well.

Good for 4 + lbs of flank
2 cloves garlic
1/2 cup peanut oil
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp. ground pepper

Score meat 1/2 " down in a diamond. Marinade 1 hour. Grill 3 - 5 minutes per side (brush grill with oil) - slice diagonally. Heat marinade and serve as au jus.

Crunchy Baked Chicken

An old Weight Watchers recipe. Still enjoy it.

Preheat oven to 400. Combine 3/4 cup crushed cornflakes, 1 tsp sesame seeds, 1/2 tsp paprika, salt and pepper; set aside. Brush 1 uncooked chicken breast, pounded thin, with 1 T skim milk; coat with cereal mixture and place in nonstick baking pan (or pan sprayed with Pam, or on parchment paper.) Dot chicken with 2 tsp reduced-calorie margarine and bake 15 minutes, or until done.

Giada's Chicken Piccata

Quick dish! Not the lightest dish but it's easy and good. I do cut down on the butter by using a non-stick pan but the lemon/butter sauce is very tasty.

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.