Everyday Italian

I'm sorry I have been away for some time, at one point my computer was in the shop, then life just caught up with me and I have been soooo busy. I know that I've said in earlier posts that I would start giving ya'll my weekly menu and shopping list so those that want to follow could print out the menu and list and the hard work is done for you! Here is this weeks menu:

Chicken Fajita Pizza / Refried beans

Shrimp with Pesto / Linguini with Arugula / Salad

Cheddar Chicken Chowder / Cornbread

Grilled Steaks / Fontina Mac n Cheese / Roasted Asparagus

Chicken Lasagna / Salad / Garlic bread

Chili / Cornbread

Meatloaf / Cheesy Stuffed Potatoes / Green beans

Muffeletta Sandwich / Kettle Chips / pickle spear

Now instead of giving you my entire shopping list I will give you the recipe to each one as I make them. I have a habit of never going in order! So I don't necessarily go in the order I just listed. Tonight's supper was Shrimp with Pesto / Linguini with Arugula and salad. It was fantastic! The kids devoured the pasta but shyed away from the shrimp, which us adults LOVED!!

Shrimp with Pesto:
1 lb large raw peeled shrimp
1 Tbsp olive oil
2 Tbsp prepared pesto or homemade pesto

Directions: In a hot skillet, add olive oil, add raw shrimp and cook 3-4 minutes until pink on both sides. Once done, add pesto, heat through.

Linguini with Arugula:
1 box linguini
8 oz Pecorini Romano cheese, grated
3/4 stick butter, room temp
Arugula (I cut off about a handful)

Directions: Cook pasta to box directions. In a large pasta bowl add room temp butter, chunked. Once pasta is done, strain with a pasta strainer, add to pasta bowl, over the butter. Add a ladle or tow of pasta water to make a sauce and melt butter. Add Pecorino cheese, stir; add Arugula, mix well. Serve hot.

the BEST chicken marsala

Here I was surfing all my recipe websites and I came across my all time favorite chicken marsala recipe, I just had to share it with you!! It is found on tasteofhome.com, one of my favorite magazine that now has a website too!!!! I really hope you enjoy this recipe. It does take a little bit longer in the kitchen and it does require some planning (chicken marinates for 8 hours) BUT the reward is a delicious crowd pleaser! ALSO, this specific recipe is an alternative to the full fat version so you can feel much better about preparing this meal for your family.

Chicken Marsala

Ingredients:
6 boneless skinless chicken breast halves
1 cup fat free italian dressing
1tbsp all purpose flour
1tsp italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
2 tbsp olive oil, divided
1 tbsp butter
1/2 cup reduced sodium chicken broth
1/2 cup marsala wine or tbsp unsweetened apple juice plus 5 tbsp chicken broth
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley

MAKE IT!
Flatten chicken to 1/2 in thickness. Place in a larger resealable plastic baggie; add salad dressing. Seal bad and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a larger nonstick skillet coated with cooking spray, cook chicken in 1 tbsp oil and butter for 2 min on each side or until browned. Transfer to a 13x9 in baking dish coated with cooking spray. Gradually add broth and wine to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350F for 25-30 minutes or until chicken juices run clear.

I like to serve this entree with a side of roasted red potatoes and an italian salad.

Kid Rating: ****
Grown Up Rating: *****
Skill Level ***

Creamy Tomato-Basil Pasta with Chicken

I made this dinner last night. I was a BIG HIT. It is really easy and the sauce is a sweet and creamy tomato and cheese sauce!

What you need:
3 cups Penne, uncooked
1/4 cup sun dried tomato dressing, divided
4 small boneless skinless chicken breasts
1 cup fat free reduced sodium chicken broth
1/2 tsp each garlic powder and black pepper
4oz Philadelphia Neufchatel cheese, cubed
2 cups grape tomatoes
1/2 cup grated parmesan cheese
8 fresh basil leaves, cut into strips

Make it:
Cook pasta as directed on pkg. Meanwhle, heat 2 tbsp dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
Add remaining dressing, broth and seasonings to skillet; cook 3-4 min or until heated through. Add Neufchatel cheese; cook and stir 2-3 min or until melted. Stir in tomatoes; cook 3 min.
Drain pasta. Add to ingredients in skillet with parmesan cheese and basil. mix well. Serve topped with chicken.

Kid Rating ****
Grown Up Rating *****
Skill Level **

Tuscan Chicken Simmer

This one was so easy that my husband made it. I was a great dinner. The chicken was really moist and creamy!

What You Need:

4 small boneless skinless chicken breasts

4 oz (1/2 of 8oz pkg.) Philadelphia cream cheese, cubed

1/4 cup water

1/4 cup Pesto

2 Cups grape or cherry tomatoes

1 Cup shredded Italian Five cheese blend

Make It:

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cok 5-7 minutes on each side or until done. Remove chicken from the skillet and keep war,m.

Add cream cheese, water, pesto, and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until heated through, stirring occasionally.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Kid Rating ***

Grown Up Rating *****

Skill Level *

This was a relatively quick supper. My hubby made roasted potatoes and spinach along side and it was great!!!! ENJOY!!!

Toasted Sesame Asian Salad w/ Blackened Shrimp

Tonight was a culinary trip to the Orient.... Toasted Sesame Asian Salad with Blackened Shrimp.

What you Need:

24 uncooked deveined peeled large shrimp

1-1/2 tsp Cajun seasoning

1 pkg baby spinach leaves

1 cup shredded red cabbage

1 cup shredded green cabbage

1 cup matchstick cut carrots

1 cup fresh snow peas, cut lengthwise into thin strips

4 green onions, diagonally sliced

1/2 cup chopped cilantro

1/2 cup Kraft Asian Toasted Sesame Dressing

Make It

Heat greased grill to medium-high heat

Thread shrimp onto 8 skewers, sprinkle with seasoning. Grill 3 minutes each side.

Cover 4 large plates with spinach, top with next 6 ingredients

Drizzle with dressing, top with shrimp

Kid Rating: ****

Grown up Rating:*****

Skill Level:*

Steakhouse Rival....

Ok so one way to eat good on the cheap is to do what I did tonight! Tonight was Balsamic marinated Sirloin with caramelized onions, Roasted red potatoes and green beans. What makes it so cheap is that I bought ONE sirloin steak for the family. I was 1.5 lb steak. I marinated it in balsamic vinaigrette for one hour. Meanwhile cubed the red potatoes and coated them with EVOO and garlic and herb seasoning, popped them in the oven to roast about 45 minutes at 400F. Next slice a yellow onion into thin slices. In a large nonstick skillet on medium heat, heat up 2tbsp butter and about 2 tbsp EVOO, drop in the onions, once they sweat a little and become translucent, turn down the heat to med-low and cook for 25 minutes stirring occasionally watching them turn golden brown. Once golden brown remove from skillet. Turn heat back up to med-hi and place steak in the skillet and sear for about 4 minutes, cover and let cook. Flip over and sear another 4 minutes, cover and let cook until desired doneness. Once your preference is reached, be sure to let the meat rest for about 5 minutes before slicing against the grain. Add onions. Meanwhile, potatoes should be done and green beans are easy to steam and eat.VOILA! DINNER!

Hope you enjoy it as much as we did!!!!

Kid rating ***
Grown up rating *****
Skill level 2

lets get organized...

So I thought, what is my biggest challenge as a busy mom? Menu planning. Let me tell you moms out there that the way to save your sanity (and your budget) is to meal plan. Down to the last ingredient. EVERY week I sit down one day, and make my weekly menu and shopping list. It looks like this example: ( This is just an example)

Monday: Sloppy Joes/ Fries
Tuesday : Lasagna/Salad/Breadsticks
Wednesday: Fish Tacos/Mexi Rice/Beans
Thursday: BBQ Chicken/Potato Salad/Corn on Cob
Friday: Skirt Steak/Baked Potato/Salad
Saturday: Pasta Natalia/Salad/Garlic Bread
Sunday: Pizza


This menu then gets placed on my fridge where everyone can read it for themselves and dissolves the age old question, "Mom, what's for dinner?".

Next is to compile your shopping list. I get a sheet of notebook paper. I then segment it into the different categories of the grocery store. i.e. Meats, Produce, Dry goods, Dairy, Bread and Frozen. List EVERY ingredient needed to make EACH nights meals, down to spices. After you have the entire list made, add your staples, like bread for lunches, milk, eggs, tea bags, after school snacks etc.... the things you use everyday. Don't forget to include spices, marinades and dressings. Now go to your pantry and fridge and freezer. Mark OFF anything that you ALREADY have. I am all about using what I already have. Not buying more oil when you have two bottles of it at home already. Now when you go to the store, buy ONLY what is on the list, do not deviate from it. You will be amazed at how much easier and actually enjoyable grocery shopping can be.

In the future I will be listing the menu and shopping list that I have planned for my family that week. Maybe it can help those of you that just don't have the time.

Here is a Kid Favorite recipe:

Tator Tot Casserole
16oz sour cream
1 can cream of mushroom soup
4 Cups cheddar cheese
32oz tator tots
1 can French's french fried onions

Spray pan with cooking spray. Layer frozen tator tots in pan. In bowl, mix sour cream, soup and 2 cups of cheese and mix well. Pour over tator tots and add 2 cups of cheese and top with the french fried onions. Bake at 375F for 1 hour.

Happy Planning!