Thursday, October 10, 2013

Cheesy Chicken Pasta & Broccoli Skillet

I'm on a new recipe kick... two more to try.   I'm excited that this one was a huge hit!!!!  Now I'm preggo (and in preggo induced remission) so I stuck with the original recipe.  However, there are a only a couple minor modifications I'll make to it post-baby that I don't think will change the taste much.   Would actually probably lower the calories, ha!!  I'm posting both the original and modified version.   I found this recipe in the Taste of Home Cooking Magazine.   Major props to them!!!!
4 Cups Spiral Pasta (I used the colored Garden style, I would recommend the regular kind for ICers)
2 Cups fresh broccoli florets
3 Tbsp all purpose flour
1 1/4 Cups reduced-sodium chicken broth
2 Tbsp Butter
1/2 Cup half & half
4 oz Velveeta, cubed  (unknown if this is IC safe, but it doesn't bother me...feel free to substitute with a cheese you can tolerate )
1 Tbsp garlic-herb seasoning blend (this has a small amount of red pepper and paprika in it.  to be safe, substitue: 1 tsp minced garlic, 1 tsp oregano, 1tsp rosemary, 1 tsp basil, 1 tsp dried minced onion, 1/4 tsp orange peel)
1/4 tsp salt
3 cooked chicken breasts (I cooked mine with a bit of seasoning above)
1/2 Cup shredded mild cheddar cheese (on the maybe list, omit if it bothers you)

1.  In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking.
2.  Meanwhile, in a small bowl, whisk flour and broth until smooth.  In a large skillet, melt butter over medium heat; stir in broth mixture.  Add half & half.  Bring to a boil;  cook and stir 1 minute or until thickened.  Add velveeta, seasonings, and salt;  stir until mixture is smooth.
3.  Add the chicken and the pasta mixture; heat through, stirring occasionally.  Remove from heat; sprinkle with cheddar cheese.  Let stand covered 5 minutes or until cheese is melted.

Makes 4 servings.

Saturday, October 5, 2013

Breaded Pork Chops

Hi folks, sorry I haven't posted in so long... i'm 33 weeks pregnant and having a tough pregnancy so my food explorations have been put on hold.    A few weeks ago I decided I needed more pork recipes so I made up this one.   Delicious!  We've had it a couple times since already... the hubs loves it and it's super easy for a preggo Momma who's suppose to be on bedrest.  :)

2 porch chops
1/ 4C honey
1/3 C breadcrumbs
1/2 tsp ground sage
1/4 tsp salt
1 Tbsp Coriander
1 Tbsp Rosemary
1 Tbsp Garlic powder
4 Tbsp Olive Oil
Dash of pepper (if you can handle pepper)

Heat the honey (to thin it out some) about 30 seconds in the microwave.   Pour into bowl.  In another bowl, combine breadcrumbs and all seasonings.   Dip the pork chops in the honey and then the bread mixture.  Pan fry in Olive Oil on stove top medium heat until done.  About 15 minutes.   Avoid turning too much or the breading will likely fall off.   You want a nice golden sear.   Voila!   I've been eating this with peas and beans.