Cheesy Artichoke Chicken with Basil

Ingredients:

• 4 cups diced roma tomatoes
• 2 teaspoons minced garlic
• 14.5 ounces artichoke hearts, drained and chopped
• 2 cups chopped baby spinach
• 2 Tablespoons olive oil
• 1 Tablespoon whole wheat flour
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 pounds boneless, skinless chicken breast
• 1.5 cups shredded mozzarella cheese
• 0.5 cups shredded Parmesan cheese
• 0.5 cups fresh basil leaves, chopped

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt, and pepper to taste. Divide mixture evenly among 8 x 8 baking pan or pour all into one 13 x 9 pan. Season chicken with salt and pepper to taste and Italian seasoning. Place on top of vegetable mixture. (If freezing, proceed to freezing directions at this point.) Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned. Remove and sprinkle hot dish with fresh basil. Serve alone or over pasta if desired.

Freezing Directions:

Prepare pans as directed above. Do not bake. Cover baking pans with aluminum foil. Divide mozzarella and Parmesan cheese between pint sized freezer bags and attach to baking pan. Label and freeze. TO SERVE: Thaw and set aside cheese. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are browned. Remove and sprinkle hot dish with fresh basil.

Servings: 4

Chicken and rice in a dutch oven

Total time

1.5 hour

Ingredients

• Chicken thighs (I used 8, but I like to freeze half of this)
• 2 cups water
• 1 can of whole tomato (the 12 oz)
• 1 cup rice
• 1 onion
• 3 garlic cloves
• Olive oil (about 2 tablespoons)
• Fresh herbs (I used parsley and basil)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown.
3. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand.
4. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatos into the mix and break them up. Add the water, rice, and herbs.
5. Add the chicken back in. Salt and pepper to taste.
6. Bring everything up to a boil, then stick it in the oven for about 45 minutes.
7. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).

Creamy Italian Chicken (Crock-pot)

Ingredients:

• 4 boneless skinless chicken breast
• 0.5 cups (one batch) Italian Dressing Mix
• 8 ounces cream cheese, softened
• 3 cups Cream of Chicken Soup
• Cooked pasta
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Directions:

Place chicken in slow cooker. In a large bowl, combine Italian dressing mix, cream cheese, and cream of chicken soup. Pour over chicken in the slow cooker.  Cook on low 4-5 hours or until chicken is cooked through. Serve over cooked pasta.

Freezing Directions:

Combine ingredients as directed above. Place chicken breast and cream cheese mixture over chicken in freezer bags and store until serving day. To serve: Thaw completely and cook and serve as directed above.

Tortellini Pasta with Chicken and Peas

Not the most creative name, but it will do.

tortellini (whatever flavor you like-  we use cheese)
alfredo sauce
frozen peas
chicken
italian spices
bread crumbs

cook the tortellini according to package; cook the chicken with the italian spices; toss cooked tortellini and chicken back in pasta pot, add alfredo sauce and peas and then put in 9x13 baking dish (or 2 smaller ones) sprinkle with bread crumbs and bake at 350 for 30 mins.

Baked Chicken and Artichoke Penne

Ingredients:

• 14 oz. penne
• 2 cups cooked chicken, diced
• 14 oz. artichoke hearts canned in water, undrained
• can of diced tomatoes
• 0.5 cup Parmesan cheese
• 4 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 0.5 teaspoons salt
• 0.5 teaspoons pepper

Directions:

In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and diced tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.

Freezing Directions:

Follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400F. Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more

Chicken Penne Rustica

Ingredients:

• 3 Tablespoon butter
• 2 teaspoon minced garlic
• 3 Tablespoon white wine
• 2 cup heavy cream
• 1 cup grated parmesan cheese #1
• 0.5 cup milk
• 0.5 cup chicken broth
• 1 Tablespoon cornstarch
• 2 teaspoon rosemary
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 2 cup penne pasta, uncooked
• 1.5 cups shredded chicken
• 3 Tablespoon parmesan cheese #2

Directions:

Preheat oven to 450.  Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Pour into a 8×8 foil baking dish and top with parmesan cheese #2.  Bake at 450 for 10-12 minutes until the top begins to brown.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 10 minutes, then increase to 450 and bake for another 10-12 minutes until the top begins to brown.

Crockpot Brown Sugar Pork Loin

Ingredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Rub pork roast with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.