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Angel Hair Pasta with Chicken

2 T olive oil

2 skinless, boneless chicken breast halves cut into 1 inch cubes

1 carrot, sliced diagonally

2 T garlic, bottled, minced

1-10 oz pkg frozen broccoli florets, thawed

12 oz angel hair pasta

1 tsp dried basil

2/3 C chicken broth

1/4 C grated Parmesan cheese

Heat 1 T oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. begin heating water for pasta. Add carrot to skillet; cook, stirring, fro 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.


*Recipe from  Betty Crocker

Asian Vermicelli with Pork

1 pkg rice threads

1 T mongolian fire oil

4 green onions (chopped)

1 T  garlic (chopped or minced, bottled)

1-2 jalapeno pepper (chopped)

1/2 C mushrooms (chopped or sliced)

1 can sliced water chestnuts

1/2 pkg snow peas (frozen)

1/2 C celery (chopped)

2 C broccoli florets (optional)

2 C chicken broth

2 T hot bean sauce

4 T soy sauce

2 T dry sherry

1 lb pork sausage (I use hot Italian)

*In a large bowl, place rice threads and cover with hot water, let soak while preparing the other ingredients (app 10-15 min)

 In a wok, heat oil.  Add pork, onions, garlic, celery, broccoli,  jalapeno, and ginger. Cook until pork is done. Add chicken broth, soy sauce, dry sherry, hot bean sauce, mushrooms, and water chestnuts. Let simmer.  While simmering, drain rice threads and chop into eatable size. (app 3-4 ") Add rice threads to wok and let simmer until chicken broth is almost absorbed. (app 30 min) Add snow peas about 10 min before serving (just to heat thru)


*This recipe is a one! Yum

Chicken Chow Mein

1 pound boneless chicken breasts or thighs

2 cloves garlic, minced or 2 T bottled garlic

2 T peanut or vegetable oil, divided

1/4 C soy sauce

2 T dry sherry

1 pkg (6oz) frozen snow peas (thawed)

3 large green onions 

6 oz uncooked Chinese egg noodles or vermicelli

1 T dark sesame oil

Cut chicken crosswise into 1/4" thick slices; cut each slice into 1 x 1/4" strips. Toss chicken with garlic in a small bowl. Heat wok or large skillet over medium high heat. Add 1 T peanut oil; heat until hot. Ass chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Transfer to bowl; toss with soy sauce and sherry. Heat remaining 1 T peanut oil in wok. Add snow peas; stir-fry for 1 minute. Add onions; stir-fry 30 seconds. Add chicken mixture; stir-fry 1 minute. Add noodles to wok; stir-fry 2 minutes or until heated through. Stir in sesame oil; serve immediately. Makes 4 serving



1 C stove top stuffing

1/4 C chopped onion

1 T garlic ( chopped or minced, bottled)

1/2 C milk

1 egg

1-1 1/2 lb ground meat (I prefer ground turkey or a turkey/pork sausage mix)

Combine stuffing and onion together. Heat milk, pour over stuffing mixture to absorb. When cooled, add beaten egg and  ground meat. Place in baking dish or meatloaf pan and cook at 400 for app 45-55 min


Honey Mustard Chicken

1/3 C Dijon mustard

1/3 C honey

2 T chopped fresh dill or 1 T dried dill

1 tsp freshly grated orange peel

1 chicken (2 1/2 lbs) quartered

Preheat oven to 400 . Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over . Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes


*Recipe from Betty Crocker

Pasta & Bean Skillet

1 C salsa

2/3 C uncooked elbow macaroni (2 ounces)

3/4 C water

2 tsp chili powder

1 can (15-16oz) kidney beans, rinsed and drained

1 can (8oz) tomato sauce

1/2 C shredded Cheddar cheese (2oz)

Heat all ingredients except cheese to boiling in a 10-inch skillet; reduce heat to low. cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese. Serves 4


*Recipe is from Betty Crocker "Easy Vegetarian" cookbook

Provencal Pasta Shells

12-16 uncooked jumbo pasta shells

1 can (6oz) pitted black olives (chopped)

2 T olive oil

1 tsp lemon juice

1/2 tsp dried thyme leaves

1/2 tsp dried basil leaves

pinch of crushed red peppers

3/4 C shredded Mozzarella cheese

3/4 C Monterey jack cheese (may use Swiss cheese if desired)

1/3 C Herb or Italian seasoned bread crumbs

1 T minced garlic (bottled)

1 T finely chopped onion

1 jar spaghetti sauce (any variety)

2 T Parmesan cheese

Cook pasta according to package directions; drain. Rinse with cold water; drain again and set aside.

Combine oil, lemon juice, thyme, basil,  crushed red peppers, and bread crumbs. Fork together until mixed. Add chopped onions, chopped olives, garlic, and cheese. Mix together well. Spoon into jumbo cooked shells. Spread 3/4 of the spaghetti sauce into the bottom of a 11x7x2 (app) baking dish (microwave safe). Place filled shells into baking dish and spoon remaining spaghetti sauce onto each individual shell and lightly sprinkle with Parmesan cheese. Cover with plastic wrap, turning back corner to vent. Microwave on HIGH 3-4 min, or until cheese is melted and sauce is hot. 


*This recipe is really nice for people who just don't have much time.


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