chicken stuffed manicotti

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Chicken-Stuffed Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breasts, cut into small pieces (see hint below)
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tablespoons minced, fresh basil, or 1-1/2 teaspoon dried
1 tablespoon minced, fresh oregano, or 1 teaspoon dried
1/4 teaspoon black pepper
4 oz. cream cheese, cut into cubes
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Chopped, fresh parsley for garnish (optional)

To make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them. Add chicken, increase heat to medium high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes. 

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filing. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella. Cover with foil and bake at 350 degrees for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Makes 6 servings.

Hint: Chicken is easier to cut into small pieces if it's partially frozen.

spicy chicken fettuccine in peanut sauce

This recipe originally comes from a Southern Living magazine - I got it from a good friend who came from Florida and we've enjoyed it many times. It's gourmet enough for dh and I, but the peanut butter flavor is a definite "go" with my boys every time as well.

Spicy Chicken Fettuccine in Peanut Sauce

2-3 carrots, peeled
1/3 cup peanut butter
2 Tbsp. honey
1 Tbsp. fresh chopped ginger
1 Tbsp. soy sauce
1-2 tsp. crushed red pepper*
1 clove garlic, minced
1 16-oz. can chicken broth
1 lb. chicken breast
5 cups cooked fettuccine
6 Tbsp. green onion
6 Tbsp. peanuts

Shave carrots lengthwise into thin strips using a potato peeler; set aside. Combine peanut butter, honey, ginger, soy sauce, pepper, garlic and 1/3 cup broth. Stir with whisk until smooth; set aside. Place chicken in saucepan with remaining 1 cup broth. Boil for 4 minutes; let sit for 20 minutes. Remove and cut into 2" pieces. Toss carrots, sauce, chicken and noodles. Place in 6 large bowls. Top each with 1 Tbsp. each green onion and peanuts. Serves 6. Low calorie and delicious!

*Note: I use only about 1/4 tsp. cayenne pepper since Tech Guy and the boys do not like it too spicy - that amount gives it just enough bite to notice, but not enough to burn your mouth! Enjoy...

rich 'n cheesy macaroni

This is a great recipe for a more gourmet twist on Mac 'n Cheese. My boys love it and so do most adults... I usually serve it with my recipe of Chicken Fingers with Honey Mustard Sauce and I do it on a day when I'm not too concerned with the future health/weight of my family...

Rich 'n Cheesy Macaroni

2 1/2 cups uncooked macaroni
6 Tbsp. butter, divided
1/4 cup flour
1 tsp. salt
1 tsp. sugar
2 cups milk
8 oz. Velveeta cheese
1 1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded cheddar cheese
1 1/2 cups soft bread crumbs

Cook and drain macaroni. Place in a greased 2 1/2 qt. baking dish. In saucepan, melt 4 Tbsp. butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat, stir in Velveeta until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining 2 Tbsp. butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes ore until golden brown. 6-8 servings.

Warning: excessive amounts of dairy and fat - please exercise caution... or maybe just plain exercise after eating!!