Today we got off to a late start because school is in full swing! But do not fret...we cooked up some delicious recipes. It was so nice to cook with the oven on and not sweat to death at the same time. This glorious weather looks like it is here to stay ~ Thank LLBJ.
Chicken Rollatini and ditalini Pasta
* Cooking spray
* 2 pounds ditalini pasta
* 2 tablespoons olive oil, divided
* Salt and freshly ground black pepper
* 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
* 8 ounces thinly sliced ham
* 1 cup baby spinach leaves, chopped
* 4 ounces goat cheese
* 2 tablespoons Dijon mustard
* 1 cup seasoned bread crumbs
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.
Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley
1 can pinto beans, rinsed and drained
2 T fresh squeezed lemon juice
1 T peperoncini juice (brine from the bottle of peppers)
1/2 tsp. green Tobasco sauce (or more if you like it spicy)
1 tsp. Spike Seasoning (optional but recommended)
salt and fresh ground black pepper to taste
5 T extra-virgin olive oil
4-6 large peperoncini peppers, stem and seeds removed and finely chopped
1/4 cup sliced green onion
1 cup chopped tomato, drained if the tomatoes are very juicy (I used cherry tomatoes cut in fourths)
1/2 cup chopped parsley
1 can (5-7 oz) Italian Tuna packed in olive oil
Dump beans into a colander placed into the sink, then rinse well with cold water until no more foam appears. Let beans drain while you mix dressing ingredients.
Mix together the lemon juice, peperoncini juice, green Tobasco sauce, and Spike seasoning. Whisk in the olive oil, then season dressing to taste with a little salt and fresh ground black pepper. (I used just a pinch of salt and about 1/4 tsp. coarsely ground black pepper.)
In a bowl large enough to contain all the salad ingredients, mix the drained beans with 2 T of the dressing mixture and let beans marinate while you prep other ingredients.
Cut stem end off peperoncini, remove seeds, then finely chop peperoncini and slice green onions. Chop tomatoes to make 1 cup diced tomatoes, then drain in a small colander if the tomatoes seem juicy. Wash parsley, spin dry or dry with paper towels, then chop enough parsley to make 1/2 cup. Drain oil from the tuna (I just do this by removing lid and using it to press out the oil) then use a fork to break up the tuna slightly in the can.
Add chopped peperoncini, sliced green onions, diced tomatoes, and chopped parsley to the bowl with the marinating beans, mix together, then toss with the remaining the dressing. (If you like your salads on the dry side, you may not need all the dressing, but I used it all.) Add the tuna and gently combine with other ingredients, season with more salt and fresh ground black pepper to taste, and serve.
Cherry Cheese Strugle
Package of Puff Pastry
1 can of cherries
1/2 brick of cream cheese
unfold puff pastry and cut each side 1/3 of the way in
fill with desired filling, we used canned cherry pie filling dotted with cream cheese
criss cross the cut pieces to cover the top
brush with egg wash
sprinkle with sugar
bake at 400 degrees until puffed and golden
This is a Weight Watchers recipe that is fantastic.
Take one refrigerated pizza crust and line a 9x13 pan, bottom and sides
brown one pound ground beef and mix with one 15oz can of chunky tomato sauce
pour this into the crust and bake for 12 minutes at 425 degrees then top with low fat mozzarella cheese for 5 more minutes
It seems really wet but it sets up and is delicious. You can add any vegetables to it and keep it low calorie/fat. We made this a few months ago if it seems familiar.
I do not have a picture but believe me it is YUMMO!
We are so glad it is the end of today...bed time is just around the corner...Can not wait for time alone! I love my kids...but I love peace and quiet too :)
Have a great week everyone!