Monthly Archives: February 2009

Chicken and Broccoli Casserole

This week will be a busy one! Yesterday I spent a few hours in the kitchen making all the meals for the week. I hope to blog some of them soon. There was a Black Bean and Corn Lasagna, Sun-Dried Tomato and Basil Rubbed Steaks with Blistered Red Potatoes, Boneless Pork Ribs with Sauteed Apples, and Carrot Cake. We had the steaks last night and they were delicious! I hope to blog these recipes later this week 馃檪

This is a recipe I made last week Tuesday in a rush so I could have some dinner after class. I prepped it by 2pm and then when I was home at 6pm I threw it in the oven. It turned over quite good. It was a little dry, so I added a little bit of an herb oil I made when I served it and then it was just perfect.聽
Chicken and Broccoli Casserole
-Whole Wheat Rotini Pasta
-2 chicken breasts, diced
-2 tbsp Olive Oil
-1 tbsp balsamic vinegar
– Breadcrumbs
-4 oz part-skim mozzarella cheese, shredded
  1. Prepare as much pasta as you would like in a medium sauce pan, as directed by the package. When finished, drain and set aside.
  2. In a large skillet, heat 1 tbsp oil and add the diced chicken.聽
  3. Once all sides of the chicken are white, add the remaining oil and broccoli. You can also add the balsamic vinegar. Sadly, the vinegar is acidic so it turns the broccoli and dull green-brown color. If I were cooking for appearance I would omit it all together, but I cook for taste.
  4. Cook聽the mixture until the chicken reaches 165F.聽
  5. Turn off the heat and add the cooked pasta. Stir to mix well.
  6. Heat the oven to 350F and spray a large casserole dish.
  7. Put the mixture into the casserole dish. Top with cheese and breadcrumbs.
  8. Cook in the oven for 25 minutes, or until the top is golden.

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Posted by on February 23, 2009 in Casserole, Chicken, Pasta


Turkey and Rice with Tomato Pepper Sauce

Turkey and Rice with Tomato Pepper Sauce

(Modified from the Best of Cooking Light Everyday Favorites recipe for Stuffed Peppers)


1.5 pounds of 93% lean ground turkey

1 cup diced onions

2 tbsp dried parsley

2 tsp paprika

陆 tsp salt

录 tsp ground all-spice

2 colored peppers (I used yellow and orange), chopped

2 cups tomato sauce

2 cups brown rice, cooked

陆 cup grated Parmesan


1. Heat a large skilled to medium. Add the ground turkey and onion and cook for 3 minutes, breaking up the meat while you cook it. Add in the parsley, paprika, salt and all-spice and continue to cook for 3 more minutes. Add the chopped peppers and cook until the meat is browned.

2. Add the pasta sauce and brown rice to the mixture. Continue to cook over medium heat for 3-5 more minutes.

3. Remove from heat and add Parmesan cheese.

*the original recipe is for stuffed peppers. Here is what you can do to make these stuffed:

  1. Heat the oven to 450F.
  2. Do not cut up the peppers but cook the rest of the mixture as directed. You will need at least 4 more peppers for this recipe. Cut off the tops of the peppers and discard the seeds and membrane. Do not throw out the top 鈥 reserve for later. Place peppers in the microwave for 2 minutes so they are still slightly crisp, but a little tender. Let cool.
  3. Place about 戮 cup of the cooked beef mixture into each pepper and place each pepper into a sprayed baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes, or until lightly browned. Garnish with the reserved pepper tops.
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Posted by on February 20, 2009 in Grains, Meat


Back with Berry Scones

I know, I know…I have been MIA for the past 2 months! What happened, right? I am not sure what it was, but I had no desire to blog. While I was cooking, most of the items were nothing exceptionally special, so that in combination with a lack of desire to blog led to a uneventful blog. However, I have had a new burst of blogging and cooking energy, so hopefully I will stick with it for awhile. I just got a new cookbook last week – The Best of Cooking Light, Everyday Favorites. It is nothing short of amazing. While I do have many amazing food blogs I follow, there is just something about a book that you can hold onto and flip through to find a what to make for dinner. I am guessing a lot of me recipes will be coming from this book, or my recently renewed subscription of the magazine. I love cooking light because the food tastes good and is good for you. One of their goals is to make food we love to eat healthier without losing all of the flavor. Well, they succeeded with these scones! You could use any frozen fruit you want. I chose a mixture of strawberries, blackberries, blueberries, and raspberries, because that is what I had on hand. Enjoy with a big cup of coffee 馃檪

Berry Scones

(Slightly modified from the best of Cooking Light everyday favorites)


聽聽聽聽聽聽聽聽 陆 cup skim milk

聽聽聽聽聽聽聽聽 1/8 cup granulated sugar

聽聽聽聽聽聽聽聽 1/8 cup brown sugar

聽聽聽聽聽聽聽聽 2 tsp lemon juice

聽聽聽聽聽聽聽聽 1 tsp vanilla extract

聽聽聽聽聽聽聽聽 1 large egg

聽聽聽聽聽聽聽聽 1 cup all-purpose flour

聽聽聽聽聽聽聽聽 1 cup whole wheat pastry flour

聽聽聽聽聽聽聽聽 1 tbsp baking powder

聽聽聽聽聽聽聽聽 陆 tsp salt

聽聽聽聽聽聽聽聽 3 tbsp chilled butter, cut into small pieces

1 陆 cup frozen berries

聽聽聽聽聽聽聽聽 录 cup slivered almonds

聽聽聽聽聽聽聽聽 Cooking Spray

聽聽聽聽聽聽聽聽 1 large egg white

聽聽聽聽聽聽聽聽 2 tbsp granulated sugar


1.聽聽聽聽聽聽 Preheat oven to 375F and coat a baking sheet with cooking spray

2.聽聽聽聽聽聽 Combine the first 5 ingredients in a medium bowl and whisk.

3.聽聽聽聽聽聽 Combine flour, baking powder and salt into a large bowl and mix well. Cut in butter with a pastry blender, 2 knives, or your hands until a coarse meal is formed. Add berries and almonds and stir well.

4.聽聽聽聽聽聽 Add the milk mixture to the berry-flour mixture and stir until the dough is just moist 鈥 it will be sticky!

5.聽聽聽聽聽聽 Turn the dough onto a well-floured surface. With flour on your hands, pat into an 8-10 inch circle. Cut into about 12 wedges. With floured hands, transfer each wedge to the baking pan.

6.聽聽聽聽聽聽 Coat the dough with egg white and sprinkle with sugar.

7.聽聽聽聽聽聽 Bake for 18 minutes, or until golden brown. Serve warm.

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Posted by on February 19, 2009 in Breakfast, Snack