Shrimp, Tortellini & Spinach

This is one of my new favorites. It is actually pretty healthy for you. If you liked the very first recipe I posted, Garlic Chicken Proscuitto Pasta, you will definately love this one!

I found this recipe on the Kraft Food website under Healthy Living. Sorry for the stock photo, I am having trouble with my camera.

What You Need:

1 pkg. (9oz) refrigerated cheese tortellini

1/4 cup Kraft Roasted Red Pepper Italian w/ Parmesan Dressing

2 cloves garlic minced

1 can (14 1/2 oz) no salt added diced tomatoes, undrained

1 lb. medium shrimp

1 bag (6oz) baby spinach

1/4 cup chopped basil

2 Tbsp. Kraft Grated Parmesan Cheese

Make It!

• Cook tortellini in large saucepan as directed on package
• Drain in colander; set aside
• Heat dressing in same pan on medium-high heat.
• Add garlic; cook 1 minute
• Add tomatoes and shirmp; mix well and bring just to a boil.
• Stir in spinach; cover. Simmer 1 to 2 minutes until spinach is wilted, stir occasionally.
• Stir in tortellini and basil; simmer, uncovered, 3 to 4 minutes or until sauce is thickened, stirring occasionally
• Serve topped with cheese and a side of bread.

CrockPot Chicken Tortilla Soup

I thought that I would post two recipes today since I have not posted in a while. This recipe came from my friend, Lisa over at Lisa Writes. Boy, does she know how to use a CrockPot. Try this recipe out when you know that you won't have much time. It has a great Cumin flavor.

Take:

Four chicken breasts or whatever chicken pieces you have or want to use

2 cups chicken broth

1 can Ro Tel

Chopped Onion

1 tsp minced garlic

Salt

Pepper

Cumin

Put above ingredients in Crock Pot and cook on low for 6 hours or until chicken is done. Shred chicken (remove bones) if neccessary and return to Crock Pot.

Mix together:

1 can Cream of Chicken soup

1 can Cream of Mushroom soup

2 more cups of chicken broth

Add to Crock Pot and turn to high. When soup is hot, add four tortillas cut in thin strips. Heat thoroughly (10 to 15 minutes). Serve with grated cheese and sour cream.

Cheesy Beef Cups

This looks like a great appetizer from "Guest Chef" Justin Quarles.

Ingredients:

1 package of ground beef
1 can of biscuits whichever you prefer
BBQ sauce
Graded cheese

Directions:

• Brown ground beef and drain
• Mix in 1/2cup to cup of BBQ sauce (depending on the size of ground beef)
• Press biscuits into muffin pan and fill with beef


• Top with cheese and cook 12-15 minutes at 350 degrees

Yields nine with a can of grands biscuits, larger family may use 2 cans of biscuits and bigger pack of ground beef. Enjoy!

Choose Your Filling - Stuffed Chicken Breasts

Today, I have been tired. Mostly because when I showed up at the gym this morning for my exercise class the instructor informed us we were running a 5k. I did it in not the greatest time but a personal best. So needless to say when I started thinkng about supper and something healthy, quick and easy I came across this recipe and it did not disappoint.

This recipe is adapted from EatingWell.com

Ingredients:

4 Boneless, skinless chicken breasts or thin Chicken breasts
1 egg white
1/2 cup panko bread crumbs or plain dry breadcrumbs
2 tsp. extra virgin olive oil

Filling or your Choice:

Ham and Cheese Filling
1/3 cup cheese - Italian Blend (very low in fat)

2 tbl chopped ham

2 tsp dijon mustard

Pepper

Cream Cheese -Pesto Filling:

2 tbl reduced fat cream cheese

1 tbl basil pesto

Pepper

Directions:

• Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
• If using chicken breasts, cut a horizontal slit along the thin, long edge of a chicken breast half. Nearly through to the opposite side. If using chicken that is already in thin pieces just go to the next step.
• Place one-fourth of the filling in the center. Close the chicken breast over the filling, pressing edges firmly together to seal. If using thin slices of chicken just roll the chicken with the filling inside and secure with toothpicks. If using thin slices of chicken, some of the middle may fall out the sides. It's okay.
• Lightly bean an egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until browned. About two minutes on each side.
• Place the chicken on the prepared baking sheet. Bake until the chicken is no longer pink in the center, about 20 minutes.
• Serve with fresh green beans and a side salad and enjoy.

Chili Chicken Tacos

These tacos may look ordinary but it is the meat that makes them great! They are so simple to make if you can just remember to put your meat in your crockpot 4 hours before you are ready to eat. Don't worry if the ingredients look like it is going to be spicy. They are not very spicy at all and have great flavor.

Ingredients:
2 lbs. boneless skinless chicken thighs
4 garlic cloves - or 4 tsp minced garlic
1/2 cup prepared tomato salsa
1 to 2 tbl chopped canned chipotle chiles in adobo
1 tbl chili powder
salt and pepper
Taco shells or tortillas
Cilantro, lettuce, shredded cheese, salsa, sour cream, olives, etc for garnish

Directions:

• In a slow cooker, combine chicken, garlic, salsa, chiles, chilli powder, 1 tsp salt, 1/4 tsp pepper. Cover; cook on high, 4 hours (or on low 8 hours)
• Transfer chickn to a serving bowl and shred using two forks; moisten with cooking juices. (All the hot spice is on the skin - if you do not want it to be too hot take off the skin before you shred.)
• Serve in taco shells or tortillas with toppings.

Who doesn't love Chicken with Bacon, Mushrooms and Cheese?

I love Outback Steakhouse. From where I live it is about a hour away. When I get there, I always end up ordering steak but their Alice Springs Chicken is one of my favorites. Here is a copycat recipe that even if it doesn't taste like Outback's you are still going to love.

For those of you who may be watching your weight - I will let you know when I substitute lighter things because I am watching my weight as well.

I got this recipe form ECookbooks.net

Ingredients:

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup Honey

1 1/2 tsp vegetable oil

1/2 tsp lemon juice

Chicken:

4 skinless, boneless chicken breast

1 tbl vegetable oil

2 cups sliced mushrooms

2 tbl butter (I use light margarine)

salt and pepper

paprika

8 slices bacon (I use turkey bacon)

1 cup shredded Monterey Jack Cheese

1 cup shredded Cheddar Cheese (They have a blend of Monterey Jack and Cheddar)

Directions:

• In a bowl, whisk together Marinade ingredients: mustard, honey oil and lemon juice.
• Pour 2/3rds of Marinade over the chicken breasts and marinate them covered in the refrigerator for 2 hours.
• Chill remaining marinade until later.
• After the chicken has marinated, preheat the over to 375 degrees
• Cook bacon.
• In an ovenproof skillet heat 1 tsp oil over medium heat. Sear chicken in pan for 4 minutes per side until golden brown.
• Remove the pan from heat but keep the chicken in the pan.
• In another small pan saute mushrooms in butter.
• Brush chicken with a little of reserved marinade making sure to save some to use a dip with your meal.
• Season chicken with salt, pepper, and dash of paprika.
• Stack two pieces of cooked bacon, crosswise on each chicken breast.
• Spoon the sauteed mushrooms on the bacon.
• Top with cheese about 1/4 cup each chicken breast.
• Bake in the over for 7 to 10 minutes until cheese is melted and starting to bubble.
• Serve with a side salad and enjoy!

Creamy Slow Cooker Chicken!

Don't let the picture fool you. It in no way can do this chicken dish justice. Believe me it is unbelievable and easy. I wish I could take credit but I can't. My friend Lisa over at Lisa Writes gave me this recipe. Try it. Set your crockpot timer and come home to a great meal that your whole family will eat.

Ingredients:

Chicken - I use four to 6 med. boneless skinless chicken breasts

8 oz fresh mushrooms

1 package cream cheese

1 can Cream of Mushroom soup

1 envelope Italian dressing mix

1/2 cup chicken broth

Biscuits

Directions:

• Place your chicken in the bottom of your crockpot.
• Place fresh mushrooms over the top of the chicken.
• Heat on stovetop until melted: cream cheese, soup, Italian dressing mix, and broth.
• Pour over chicken and mushrooms and cook for 4 hours on low.
• After the chicken is cooked through, I take a wooden spatula and shred my chicken. It is so tender it will fall apart with just the force of the spatula.
• Serve over biscuits and with a side salad or veggie.

FYI - For a heatlhier meal, I have made this with reduced fat cream cheese and 98% fat free cream of mushroom soup and it still turns out great. It is so rich you can't even tell some of the ingredients are low in fat.

More Recipes Coming...

I know that I haven't put up any new recipes in a long time. More are coming, I PROMISE. I have three new ones that I am excited to share. Hopefully I will get one uploaded on Wednesday.

NEW! Jumbo Multi-Grain Krispies

If your household is like mine, we go through cereal really fast. Sometimes we eat it for supper and lots of times my husband eats it for a snack. When I leave the grocery store, I rarely have less than 3 boxes in my cart. Anyway, so I had a coupon for this cereal. Plus, I saw an commercial for it on TV and yes they had a baby in a high chair so they hooked me and I bought some.

Well, it is worth the money. They have a hint of honey so they are not bland like the original rice krispies. The best part... 90 calories, 0 fat and 3 grams of fiber per cup. Pair this with some skim milk and you have one low calorie breakfast or snack.

Hope you like it as much as I do!

Cheesy Beef Enchiladas

My good friend fixed these for me a couple years ago when we both lived in Louisiana. Both of our families moved to Alabama within six months of each other. When we moved I told her that I had missed her because I had been craving her enchiladas. My husband used to request for her to fix them for us. She gave me permission to post the recipe and said that the recipe originally came from Taste of Home.

Ingredients for Beef Enchiladas - Filling:

1 lb. ground beef

1/2 medium onion

2 tbl flour

1 tbl chili powder

1 tsp salt

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp sage

14 oz can stewed or diced tomatoes

Tortillas - Use whatever size you prefer

Cheese

Ingredients for Sauce:

6 cloves of garlic minced

1/3 cup butter

1/2 cup flour

1 can beef broth

15oz can tomato sauce

2 tbl chili powder

2 tsp cumin

2 tsp sage

1/2 tsp salt

Directions:

• Preheat oven to 350 degrees
• Brown ground meat and drain. Cook onion with meat until clear. Add all the other ingredients and cook through. Spoon beef mixture into tortillas, top with cheese and roll making sure to tuck in the ends. (It will make 4 large burrito size or 8 medium soft taco size.)
• To make the sauce, combine flour, butter and garlic and make roux stirring continuously.
• Then add beef broth, tomato sauce and seasonings and cook through.
• Into oven safe casserole pan, spoon some of the sauce into the bottom and add rolled tortillas. Cover with the rest of the sauce and top with cheese.
• Cover with foil and bake for 35 minutes at 350 degrees. Take foil off and cook an additional 15 minutes.
• Serve with sour cream and jalapenos.

Chicken Cheesesteaks with Peppers

This is a pretty simple sandwich that you could make for supper. It only takes about 25 minutes to make and is great for those nights where you don't have much time. This recipe can from a Martha Stewart Food Magazine.

Ingredients:
1 lb. chicken cutlets
2 tbl veg. oil
salt and pepper
2 bell peppers - your choice of green, yellow, red
1 large red onion - thinly sliced
4 garlic cloves - minced or sliced
6 ounces provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light mayo

Directions:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with foil, toss chicken with 1 tbl oil; season with salt and pepper.
• Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes.
• Transfer to a cutting board and thinly slice. Let cool and set aside.
• On a baking sheet, toss together peppers, onions, garlic and remaining oil.
• Broil, tossing occasionally until crisp and tender and slightly charred, 8 to 10 minutes.
• Add chicken to broiled vegetables; toss and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling; 30 seconds to 1 minute.
• Scoop out most of the doughy center from both halves of the rolls; spread rolls with mayo; fill with chicken and vegetables
• Serve Immediately.

Variaton:
My husband and I decided as we were eathing this that next time we would put mushrooms in with vegetables, add a little manara sauce and cover with mozzarella cheese instead of provolone.

Appetizer: Roasted Parmesan Asparagus‏

From Guest "Chef" - Justin Quarles

Ingredients:
1 bunch of fresh asparagus
1 tbs olive oil
Kosher salt
Black pepper
Fresh parmesan cheese

Directions:

• Take asparagus and spread evenly on backing pan
• Coat it with 1tbs of olive oil, roll around to cover
• Sprinkle with salt and pepper
• Put in oven for 15-20 minutes until tender
• Remove and add parmesan cheese
• Return to oven for 1 minute and serve

Recipe Review!

I thought that since other bloggers do Book Reviews, I would do some reviews of Boxed Dinners. I am a Louisiana girl, born and raised. I love Cajun food. However, it is not always easy and it takes some time. So I started trying Zatarain's boxed dinner mix. I have not been disappointed. Now, I am sure that if someone takes the time to make this from scratch it will be better; however, this is a great option for someone who is trying to cook dinner in 30 minutes and doesn't always have lots of ingredients on hand. Each of these mixes are cheap - about 1.25 each. Add your meat and you have your main dish.

This Jambalaya Pasta, which I call Pastalaya, I make every other week or so. I add a couple cooked chicken breasts and 1/2 a pound to a pound of sausage and everyone loves it. It only has to cook about 15 minutes once everything is combined in the pot. Definitely a 30 minute meal. Definitely recommended!

I absolutely love crab cakes. I usually make them from scratch; however, I don't always have the ingredients on hand. This mix makes crab cakes easy. I even use canned crab meat. Comes in a can like tuna fish but it's crab. Works great and is a lot cheaper. I know that some big name chefs might frown on my canned crab meat, but hey, I'm a mom on a budget.

There are a few things I do differently than the instructions:
1. I add a little more mayo just so that the crab cakes are not dry.
2. After I form my crab cakes I like to coat them in plain bread crumbs (Panko if you have them.) This gives them an extra crunch.

This Red Beans and Rice boxed Dinner mix is my husbands favorite. We add a pound of sausage and again ready in no time. Add with some saltine crackers and he is one happy man.

The recipe does not call for you to put the sausage in the Red Beans and Rice while it is cooking but I do. I brown my sausage in the pot and then add the mix and follow the direction. You can have sausage on the side if that is your preference.

Hope you enjoyed the Zatarain's Review!

Peanutty Noddles with Shrimp

If you like Thai food, you will love this one. A year or so ago, I was watching Robin Miller on Food Network and came across this recipe. I have made it ever since. It is not heavy so it doesn't make you feel bad after you eat it, like some pasta dishes do.

Peanutty Noodles with Shrimp

Ingredients:
8 ounces wheat noodles
3 cups chicken broth
2 Tbl soy sauce
2 Tbl creamy peanut butter
2 tsp sesame oil
1 tsp hot sauce
2 tsp peanut oil
1 Tbl minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 lb. medium shrimp, peeled and deveined
1/4 cup dry roasted peanuts
1/4 cup scallions
Cilantro for garnish, optional

Directions:

• Cook noodles according to package instructions
• In a medium saucepan make peanut sauce: Combine chicken broth, soy sauce, peanut butter, sesame oil and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer and simmer 10 minutes.
• Heat peanut oil in a large skillet over medium heat.
• Add ginger and garlic and saute 2 minutes.
• Add bell pepper and saute 2 minutes.
• Add shrimp and saute 2 minutes.
• Add 1 cup of peanut sauce and simmer 2 minutes, until shrimp are bring pink and cooked through.
• Drain noodles and add to shrimp mixture. Toss to combine.
• When serving top with chopped peanuts, scallions and cilantro if desired.
• Enjoy!

Note 1: If you don't want to use wheat noodles, replace it with another hearty noodle.
Thin spaghetti or angel hair will not work with this dish. Asian or Thai noodles would work great.

Note 2: You should have remaining peanut sauce. You can add it to the dish if you want more sauce or keep it and add it to leftovers so that they are not dry. *

Chicken Breasts Stuffed with Prosciutto and Mozzarella Cheese over Rustic Pasta

Welcome Guest "Chef" Justin Quarles!

Chicken Breasts Stuffed with Prosciutto and Mozzarella Cheese over Rustic Pasta

Ingredients:
Chicken breasts
Prosciutto
Mozzarella cheese
Parmesan cheese
Oil
McCormick Roasted garlic and herb seasoning
Pasta sauce
Toothpicks
Pasta

Directions:

• Take chicken breasts and cut the breast like a filet
• Next place prosciutto and mozzarella cheese inside



• Fold over breast and secure with toothpicks




• Add about a tablespoon or tablespoon and a half of oil to skillet and pan sear the chicken
• Add McCormick Roasted garlic and herb seasoning while searing
• Set oven to 350 degrees and Cook for 30 minutes
• Cook pasta as indicated on package (Rustic pasta was bought at Fresh Market, you can use whatever you like)
• Add your pasta sauce and parmesan cheese and viola!

Sesame Chicken on the Lighter Side

This is one of my new favorite recipes. I found it in a Martha Stewart Food magazine. I absolutely love Sesame chicken and this version is on the lighter side as well. I hope that you will take the time to fix it. It will not disappoint.

Sesame Chicken on the Lighter Side

Ingredients:

Brown Rice

1 1/2 lbs. broccoli

Egg rolls (I buy these a Wal-mart near the Deli section. They have shrimp, chicken, and veggie that all are very low fat. You bake them in the oven for about 20 minutes and they are very delicious. They sell packages of 5 for $2.50)

Sauce:

3 tbl Honey

2 tbl sesame seeds

2 tbl soy sauce

1 garlic clove or 1 tsp minced garlic

2 large egg whites

1/4 cup cornstarch

1 1/2 lbs boneless, skinless chicken cut into 2 inch chunks

salt and pepper

Directions:

• Cook your egg rolls according to package instructions.
• Cook your broccoli. I use on of those microwave steamer bags from ziploc. They work nicely and no cleanup.
• Cook your rice according to the package instructions.
• While the broccoli, egg rolls and rice are cooking, make the sauce. In a small bowl, combine honey, sesame seeds, soy sauce, and garlic. (I would double the sauce recipe if you like to have more sauce. The above sauce amount will lightly coat the broccoli and chicken.)
• In a large bowl, whisk together egg whites and cornstarch. Add the chicken and season with salt and pepper. Toss to coat.
• In a large skillet, heat 1 tbl oil over medium heat. Cook your chicken, turning occasionally until golden brown. About 6 to 8 minutes. You may have to cook the chicken in two separate batches depending upon how large your skillet is.
• Add your sauce and broccoli to skillet and toss together.
• Serve over brown rice and with an egg roll if desired.

**The picture is of my husband, eating out of the skillet.**

Fire Up the Grill!

One of my favorite times of the year is Summer. Although I am not a fan of the heat, I love being able to grill chicken and eat fresh vegetables from the garden. I thought that I would share one of my favorite meals that I love to eat when it is warm enough to grill.

Grilled Chicken and Mushrooms

Ingredients:

Chicken

Fresh Mushrooms

Italian Dressing

Dales steak seasoning

Directions:

• Marinate chicken in 2 parts Italian Dressing and 1 part Dales for at least one hour in the refrigerator.
• Thirty minutes before you cook your chicken, take your chicken out of the refrigerator and let it come to room temperature.
• Cook the chicken on the grill but save 1/2 cup of the marinade from the chicken.
• While the chicken is cooking on the grill, in a skillet on the stove, add sliced fresh mushrooms and the 1/2 cup marinade.
• Cook until mushrooms are tender and marinade is cooked down.
• Pour the mushrooms and juice over the chicken.
• Serve with a salad and fresh corn on the cob and YUMMY!

Quick and Easy Chicken Stir-fry

After a hard workout, I want to eat something that I can eat a lot of since I have worked up an appetite. However, it needs to be healthy so that I don't undo my whole workout. So I decided to share with you my chicken stir-fry. There is really nothing special about it and many of you may already make it...but in case you don't, here it goes.


Quick and Easy Chicken Stir-fry

Ingredients:
Olive Oil
1.5 lb Boneless Skinless Chicken cubed
Salt and Pepper
2 bags frozen stir fry vegetables
Stir fry sauce
Brown rice


Directions:

• Cook rice.
• Lightly coat large skillet with olive oil.
• Salt and pepper your chicken and saute in olive oil.
• When your chicken is cook through add your stir fry. I cook mine on high heat to get them good and cooked.
• When the vegetables only lack about a minute, add desired amount of stir fry sauce . I just add enough to coat. Cook and stir until sauce coats the vegetables.
• When serving I put rice on the bottom and put the stir fry on top.
• Enjoy!

Not Your Ordinary Chicken Nuggets

My oldest son used to love to eat broccoli and other vegetables. When he was 18 months old, he would walk around with a stalk of broccoli and just chow down. Well something happened and now it seems like I have to force him to eat his vegetables.

The one thing I never have to force him to eat is chicken nuggets. What kids don't like chicken nuggets? Even I love to have a good chicken nugget every now and then. I think the recipe below causes my son to enjoy what he is eating, and I am still happy because he is eating healthy ingredients.

As I was making these today, my son looked at the pan and said, "Those are my favorite chicken nuggets." Then as I was trying to take a picture of them, he kept saying, "Mommy, hurry up!" I guess that tells you how much he likes them.

I adapted this recipe from the cookbook Deceptively Delicious by Jessica Seinfeld.

Chicken Nuggets

Ingredients:

1 cup whole wheat, white or panko breadcrumbs
1/2 cup flaxseed meal
1 tbl grated Parmesan
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 large egg
Milk
Salt
1 lb boneless skinless chicken cut into small chunks
Nonstick cooking spray
1 tbl olive oil

Directions:

• In a bowl, combine breadcrumbs, flaxseed, Parmesan, paprika, garlic and onion powder.
• In another bowl, lightly beat egg and add a small amount of milk.
• Sprinkle the chicken with salt, coat them in the egg mixture and then coat them with the breadcrumb mixture.
• Spray a large skillet with nonstick cooking spray and set it on medium high heat. When it is hot, add the oil.
• Place the breaded chicken into the skillet being careful not to get the pan too full and cook until crisp and golden brown. About three to four mintues on each side, depending upon how thick your chicken pieces are.
• Serve with dipping sauce and enjoy.

Variation:
I have also made this recipe with Italian bread crumbs instead of plain and served them with pizza sauce.

Penne with Mini Turkey Meatballs

I really did not plan it, but I am giving you another pasta dish. Most of the time what I cook is what I find on sale. The last time I was at the store, ground turkey was on clearance. One of those buy today and use or freeze by tomorrow. I always take advantage of those sales because they normally save me 40 percent.

This is one of my husband's absolute favorites. I can sometimes even get him to roll the meatballs. My four year old loves this as well.

Penne with Mini Turkey Meatballs

Ingredients:
1 pound Penne - I use the new mini penne
1/4 cup plain bread crumbs
1/4 cup flat-leaf parsley
2 large eggs
1 tbl milk
1 tbl ketchup
3/4 cup grated Parm/Romano cheese
3/4 tsp salt
3/4 tsp pepper
1 pound ground turkey Italian Style or plain
1/4 cup olive oil
1 1/2 cups chicken stock
4 cups grape tomatoes, halved
Parmesan
Grated Mozzarella
Basil

Directions:

• Boil your noodles but keep them firm as they will continue to cook after they are drained.
• In a medium bowl, combine bread crumbs, parsley, eggs, milk, ketchup, Parm/Romano cheese, and salt and pepper. Add the turkey and gently stir to combine.
• Roll the turkey mixture into 1 inch balls. I usually use a teaspoon measure. You can use a tablespoon if you want them a little larger.
• In a large skillet, heat the oil over medium heat. Cook the meatballs about two to three minutes on each side. Be careful not to overcook them. You want them to be a light golden brown color.
• Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through. Approximately 5 minutes.
• Drain the pasta and reserve some of the water.
• Place your pasta in a bowl and sprinkle with Parmesan cheese. Toss and add a little pasta water if pasta is sticking.
• Add the meatball mixture and gently toss
• Sprinkle with mozzarella and basil when serving.
• Serve with a side salad and Enjoy!

**The picture is of my 4 year old son with a meatball in his cheek and trying to smile.**

First Up: Garlic Chicken Prosciutto Pasta!

I started this blog in order to share recipes with my friends and, possibly, total strangers. I love to cook, and since in real life things don't always turn out as planned, I promise to post the flops too. I don't consider myself to be a great chef. I don't even know all the proper techniques. When I cook, I usually dirty every pot in the house. But it is all about having fun and good food. If only I can figure out how to get someone to clean up after me.

This recipe I thought would be the perfect start to a blog. When I first got married, I knew how to cook the regular stuff: spaghetti, roast, tacos, etc. So I started searching for new and different things to try. This was the first recipe that my husband and I really enjoyed. I hope you enjoy it to.

Here is the recipe:

Ingredients:
1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes chopped
3 oz prosciutto chopped
3 chicken breasts cubed
2 tbl. butter
1/3 cup basil
8 oz bag Linguine
1/3 cup Parmesan Romano grated cheese
Salt and Pepper

Directions:
Cook Noodles. Don't overcook them as you will add them in the skillet at the end. Heat oil in large skillet. Salt and pepper your chicken to taste and then saute chicken and garlic until chicken is cooked through. Add tomatoes, prosciutto, and butter and saute 5 to 10 minutes. The tomatoes will cook down and form a sauce. Add basil and cook another 5 minutes. Add drained Linguine and toss. Add cheese and toss.

Enjoy.