Tuesday, January 25, 2011

Tonights Dinner

Doesn't get any easier than this.  Call Pizza Hut before leaving work.  Place order.  Leave work, stop at convenience store & pick up chips & soda.  Head on over to Pizza Hut's convenient drive thru window.  Trade $$ for pizza.  Drive home, eat pizza & chips, wash it down with some diet sierra mist.  Have wine later.  That's all folks :-)

Thursday, January 20, 2011

Italian Pot Pie

I just made this tonight and it was delicious.  From start to finish this took under 1/2 hour.  Even with browning the sausage.  I love that it's a one pot meal too, our PC pans are oven safe...woohoo!

The Pampered Chef ®
Italian Pot Pie

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

1. Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4–5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.

2. Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1–2 minutes or until simmering. Cover; remove from heat.

3. Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.

4. Bake, uncovered, 12–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

Yield: 8 servings

Nutrients per serving: Calories 530, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 23 g, Sodium 1530 mg, Fiber 3 g

Cook's Tip: If desired, 1 (14.5-oz) can Italian-seasoned diced tomatoes can be substituted for the fire-roasted tomatoes.

Wednesday, January 19, 2011

Chicken Piccata Pasta

Another Delicious Pampered Chef recipe :-) 
Chicken Piccata Pasta

1 1/4  lbs (625 g) boneless, skinless chicken breast
2  tbsp (30 mL) olive oil, divided
1 1/2  tbsp (22 mL) Lemon Pepper Rub
3 cans(14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
1/2  medium onion
12  oz (350 g) uncooked angel hair pasta
1  lemon
2  oz (60 g) cream cheese, softened
1  can (14 oz or 398 mL) quartered artichoke hearts in water, drained
1/4  cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)

1.  Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside.

2.  Meanwhile, pour broth into Large Micro-Cooker(R); microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.

3.  Zest lemon with Microplane(R) Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).