Mediterranean Penne

8 oz penne pasta, cooked
2/3 cup crumbled feta, divided
1/4 cup freshly grated parmesan cheese, divided
1 medium siz purple onion, halved and sliced
2 tablespoons olive oil
14 oz can quartered artichoke hearts, rinsed and drained
16 oz can crushed tomatoes, undrained
2.25 oz can sliced ripe olives, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried italian seasoning

Place pasta in greased 7x11x2 inch baking dish; sprinkle with half each of feta and parmesan cheese.

Saute onion in hot oil in large skiller over medium-high heat until tender: add artichoke hearts and tomatoes and cook 2 to 3 minutes

Add olives, salt, pepper, and italian seasoing to tomato mixture, cover, reduce hear, and simmer 10 minutes.

Pour sauce over pasta and sprinkle with remaining cheeses.

Bake 350 degrees for 20 minutes or until cheese melts.

I got this recipe from Creating a Stir cookbook.  I did not use olives because I do not like them.  If you like artichokes I would recommend this dish.

Megan-3.5/5
Jesse-4/5

Almond Chicken

14z chicken broth
2 strips of bacon
2 tablespoons butter
3-4 chicken breasts
1/4 cup dried minced onion
4oz sliced mushrooms canned, drained
2 tablespoons soy sauce
1/2 teaspoon salt
1 1/2 cup celery sliced
hot cooked rice
1 cup toasted silvered almonds

Combine all ingredients except rice and almonds in crock pot.  Cover and cook on high for 3-4 hours or low for 6-8 hours.  Serve over rice and garnish with almonds.

I got this recipe from 101 things to do with a slow cooker.  I thought the recipe was okay but lacked flavor.  It was simple to make.  I did not add the bacon.

Megan-2.5/5
Jesse-3/5

Baked Stuffed Pasta Shells

2 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish
1
In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
2
Drain and cool immediately with cold water.
3
Drain and place open side down on paper towels.
4
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
5
Reserve the 1/4 cup of Mozzarella.
6
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
7
Preheat oven to 375 degrees Fahrenheit.
8
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
9
Pour the rest of sauce over the stuffed shells.
10
Loosely cover with foil and bake for 40 minutes.
11
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
12
Bake 5 more minutes.
13
Garnish with fresh chopped basil.

I got this recipe from food.com  I used jarred sauce.  This dish is tasty but does require some work getting the cheese into the shells without breaking the shells.  I ended up with some extra shells.

Megan-3.5/5
Jesse-4/5

Speedy Chicken Stir-Fry

1/2

lb.  angel hair pasta (capellini), uncooked

2

cups  small broccoli florets

1

lb.  boneless skinless chicken breasts, cut into thin strips

1/2

cup  KRAFT Asian Toasted Sesame Dressing

2

Tbsp.  soy sauce

1/4

tsp.  each ground ginger, garlic powder, crushed red pepper

1/3

cup  chopped PLANTERS Dry Roasted Peanuts

make it

COOK pasta in large saucepan as directed on package without salt, adding broccoli to the boiling water for the last 3 min.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

I got this recipe from Kraft.  It is pretty simple to make and flavorful.  

Megan-3.5/5

Jesse-3/5

Spicy Skillet Chicken

1

to 2 teaspoons chili powder

1/2

teaspoon salt

1/4

teaspoon pepper

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon vegetable oil

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained

1/3

cup Old El Paso® Thick 'n Chunky salsa

2

cups hot cooked rice

• 1In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• 2In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• 3Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
  I got this recipe from a Betty Crocker email.  I ate mine with rice and Jesse put his in tortillas.  I used the salsa we had and kroger brand black beans,  I also used brown rice.  We did not think the dishy was spicy like the name says.  Megan-3/5Jesse-3/5

Lime-Honey Glazed Chicken

• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper

Mix and marinate chicken for 2 hours.  Grill.  

I got this marinade from eatingwell.com  It is simple and very tasty.  

Megan-3.5/5

Jesse-4/5

Italian Veggie Bake

1/3

cup  KRAFT Tuscan House Italian Dressing

1

large  onion, chopped

1

small  eggplant, cubed

1

pkg.  (8 oz.) sliced fresh mushrooms

1

 zucchini, chopped

1

large  red pepper, chopped

1

can  (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up

1/3

cup  KRAFT Shredded Parmesan Cheese

1

Tbsp.  chopped fresh parsley

HEAT dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.

STIR in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

HEAT oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.

BAKE 25 to 30 min. or until heated through. Sprinkle with parsley.

I got this recipe from a Kraft email.  I like that it uses a lot of different veggies.  I did use the Kraft brand dressing but I did not use parsley.  

Megan-3.5/5

Jesse-3.5/5