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Simple Meals Simple Recipe Ideas for the Whole Family to Enjoy |
Marsala Chicken and Rice
Contributed By: ANNECOOK
ANNECOOK
Marsala Chicken
Ingredients
2 cups |
Whole grain brown rice |
1 3/4 cups |
Water |
2 cups |
Frozen peas |
1 |
Onion |
1 tablespoon |
Olive oil |
1 teaspoon |
Minced garlic |
1 cup |
Sliced mushrooms |
4 |
Skinless,boneless chicken breast halves |
1/3 cup |
Marsala wine |
2/3 cup |
Chicken broth |
4 tsp. |
Cornstarch |
4 |
Grinds fresh ground pepper |
1/2 cup |
Romano cheese-grated |
1/2 cup |
Pine nuts |
Preparation
Combine 2 cups of rice, 1 3/4 cups of water & peas in a microwave safe dish. Cover and cook on "High" for 10 minutes.
While rice is cooking, cut onion, heat oil in a non-stick skillet, begin sauteeing onion, garlic and mushrooms. Add chicken to skillet. Brown 5 minutes on each side. Add marsala wine to skillet(it will quickly evaporate).
In measuring cup, mix broth, corn starch and pepper. Add to skillet. Reduce heat to low. Simmer until chicken is done (around 5 min.).
Serve the chicken and sauce over the rice and peas. Garnish with pine nuts. Enjoy!!
Nutrient Information
Calories |
645 |
Total Fat |
19 g |
Saturated Fat |
5 g |
Polyunsaturated Fat |
5 g |
Carbohydrates |
44 g |
Protein |
70 g |
Vitamin A |
79 RE |
Vitamin C |
13 mg |
Calcium |
177 mg |
Sodium |
446 mg |
Iron |
6 mg |
Fiber |
8 g |
Zucchini Spaghetti with Parmesan cheese
Contributed By: Georgiangela
My mother
This is a great dish with the goodness of Zucchini squash... even if you don't think you like squash. I bet you'll love this dish regardless and it will surprise you as well as the kids. Don't tell them it's squash.
Ingredients
16 oz |
Package uncooked thin spaghetti |
2-3 |
Medium zucchini squash |
3 tablespoons |
Olive oil |
2-3 |
Garlic cloves (sliced in half) |
|
Grated Parmesan cheese (desired amount) |
Preparation
In large skillet, heat olive oil on about medium/high heat. Slice squash into 1/2 inch slices or a smidge smaller. Brown halved galic cloves then remove from skillet. This will flavor the oil. You may then disgard the cloves if you like. Place squash in bottom of skillet in a single layer so that all slices are touching bottom of skillet. You need to brown squash slices on each side. Brown very good, almost getting a blackened look, but carefull not to burn. While you are browning squash, cook spaghetti until tender in seperate pot, then drain. Cover to keep warm and moist. Once all squash slices have been browned on both sides, remove them from skillet. While skillet and oil are still hot, add well drained spaghetti to oil in skillet. Remove from heat and toss spaghetti until coated well with olive oil. Add sliced squash and toss gently. Serve warm with desired amount of Parmesan cheese sprinkled on top.
Cook's Notes
You may want to experiment and add different vegitables such as small broccoli floweretts. Use your imagination.
Nutrient Information
Calories |
359 |
Total Fat |
9 g |
Saturated Fat |
2 g |
Polyunsaturated Fat |
1 g |
Carbohydrates |
57 g |
Protein |
11 g |
Vitamin A |
49 IU |
Vitamin C |
2 mg |
Calcium |
63 mg |
Sodium |
68 mg |
Iron |
3 mg |
Fiber |
2 g |
Spinach Ricotta Pizza
Contributed By: ckotes
ckotes
Looking for a quick & healthy pizza? Here's one that everyone will love, even kids!
Ingredients
1 |
Lg. already prepared pizza crust (such as Boboli, or other store bought) |
1/2 pkg |
Frozen chopped spinach thawed and drained |
1 8oz. |
Container part skim ricotta cheese |
1 8 oz. |
Pkg. part skim shredded mozzarella |
Preparation
Preheat oven to directions on pizza crust. Add the spinach and both cheeses to a food processor. Blend until smooth. Top pizza crust and bake to amount specified on the pizza crust pkg. Enjoy!
Cook's Notes
I usually serve this for dinner, but can also be served as an appetizer or snack.
Nutrient Information
Calories |
528 |
Total Fat |
20 g |
Saturated Fat |
8 g |
Polyunsaturated Fat |
0 g |
Carbohydrates |
55 g |
Protein |
34 g |
Vitamin A |
348 RE |
Vitamin C |
3 mg |
Calcium |
719 mg |
Sodium |
974 mg |
Iron |
1 mg |
Fiber |
1 g |
