Rigatoni with chicken in a red sauce

When you have chicken and are tired of the same old recipes you can easily make red sauce with it.  Whether you add more veggies to it or make it with some fresh basil, onions and garlic it makes a light sauce that you can top some pasta with and add a green salad too to complete a meal.

I made the sauce as the below and  since I had a half box of rigatoni I decided to make this our meal today. Tender chicken breasts, yummy sauce topped the rigatoni while adding some grated Locatelli pecorino romano cheese. 

***Note:   If you opt out of pasta you can add some fresh veggies as carrots, celery, green beans and potatoes which are easily incorporated to complete a hearty stew.  

***If you decide to make it a stew you must allow a longer cooking time and I'd even try this recipe in a crockpot and allow to cook on low for 5 or 6 hours.  Carrots, celery and potatoes take a little longer to cook.  I would cook the green beans separately and add ten minutes before serving. Enjoy!

Ingredients:
1 lb. chicken breasts or thighs

1 sweet onion grated
1 grated or finely chopped carrot or if you prefer cut the carrot in thirds and remove before serving.  Carrots sweeten your sauce so there is no need for added sugar.....

1 or 2  cloves minced garlic or 1/2 tsp. garlic powder
3 to 4 fresh basil leaves or 1/2 tsp. dried basil
1 large can Hunts Tomato Sauce

4 T olive oil
salt and pepper
10 oz. rigatoni cooked according to directions

In a large Dutch oven place olive oil. Add chicken. Saute on low then Add sweet onion, carrot and garlic. Saute slowly until chicken, onion, garlic and carrot start to sizzle. Cook for a few minutes more on low.

 When chicken is browned slightly on both sides add Hunts (or your favorite sauce) to the pot . 

Cook for approximately 1 hour or until tender.  Serve over pasta or make it a stew as mentioned below.

Today's choice pasta was rigatoni.

From my kitchen to yours,

Sunday

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Double-Strawberry Mousse

I couldn't wait to post this picture of this dessert.. It was easy and although I haven't tasted it as of yet I am sure it's going to be light and tasty. I made this in a loaf pan but I couldn't see why you couldn't do it easily in a 13x9 inch pan.  Happy easy desserts from my kitchen to yours, M.J.

I just ate a large piece.  Yum..Light and tasty...

I should have made the graham cracker center layer larger..Oops! It still tasted very good.

Ingredients:

3/4 cup boiling water

*1 pkg. (3 oz.) Strawberry jello

1 cup ice cubes

1 pkg. )8 oz. Philadelphia 1/3 less fat cream cheese softened

2 T sugar

2 cups thawed Cool Whip Free Whipped Topping

9 Nabisco Grahams, divided

2 cups quartered fresh strawberries.

Add boiling water to gelatin mix; stir two minutes until completely dissolved.  Stir in ice until melted.  Beat reduced fat cream cheese and sugar in large bowl with mixer until blended.  Gradually beat in gelatin.  Whisk in Cool Whip.

Pour half of gelatin mixture into 9 x5 inch loaf pan lined with plastic wrap.  Cover with 3-1/2 grahams.  Refrigerate 4 hours.

***You can substitute jello sugar free gelatin.

Top dessert with 3- 1/2 graham cracker.  Invert onto plate.  Crush remaining grahams; press into sides of dessert.  Top with berries.

From my kitchen to yours,

1/18/13

Angel Hair pasta and tomato medley and spinach

An easy meal in about 30 minutes or less!  

Time was running out and I had to put something on the table. Personally I was so hungry I barely could think straight lol. 

So this is how this meal was created with love and hunger!

8 oz. Angel Hair Pasta
4 T. Butter canola oil blend or butter
1 clove minced garlic
1 cup sliced in half medley of tomatoes (purple, cherry, red and yellow)
1/2 cup baby spinach
Handful of Pecorino Romano cheese for added flavor, of course!

Cook pasta according to directions. (I cooked the pasta while I was simmering the garlic and spinach). 
In a large skillet place butter canola oil blend or buter and melt over low heat.  Add minced garlic and cook slowly until you start to see garlic start to simmer.  Add spinach while keeping heat on low.

 Note: If you can, try to have pasta cook al dente and using pasta tongs transfer from pot to skillet allowing some of pasta water to combine with the butter canola oil, garlic, spinach mix).(about 1/2 cup liquid).  Add tomatoes, grated cheese and toss allowing tomatoes to cook slightly.

Garnish with Basil if desired.

original posted 9/24/15

Raspberry Trifle!

 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.

  

For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 

Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.

1 pkg. Betty Crocker white angel food cake mix(made according to directions)

2 cups boiling water

1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin

2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute

2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,

8/26/12 
10/3/13
1/25/14