Lazzara Life

Bowtie pasta w, feta cheese & lemon pepper chicken

1 lb. boneless chicken breasts or tenders

1 box of bowtie pasta

Broccoli, cauliflower and carrots (I like to use those steam in the bag fresh kind)

Feta cheese 6-8oz, crumbled

Lemon pepper

3-4 Tbs butter

1 1/2 – 2 cups half and half, warmed for a minute or two in the microwave

Sprinkle the chicken on both sides with lemon pepper and grill it.

Drain the pasta and put it back in the pot. Add the butter and warmed half & half. Stir in the feta cheese, veggies and chicken. You may want to add a bit more half & half, if it looks like it needs it. Serve with additional lemon pepper.

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Asian chicken lettuce wraps

1 lb. Chicken

Hoisin sauce

Jasmine rice

Water chestnuts

Green onions 2-4

Large leaves of lettuce

Make rice

Grill chicken baste w/ sauce during last few minutes

Add green onion & water chestnuts to the finished rice

Roll up; add more sauce on top if needed

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Maple, apple chicken (or pork) & salad

4 boneless chicken breasts

2 red apples, cored and sliced

1/2 cup sliced red onions

1/2 cup maple syrup

1/3 cup italian dressing

Brown the chicken in an oven-proof skillet. Add the onions and apples. Mix the syrup and dressing together and pour over the other ingredients in the skillet. Cover and finish baking at 350 degrees for about 30 minutes, or until the chicken is done.

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Chicken & cheesy rice casserole

1 lb. chicken, cooked and shredded

1 cup cheddar cheese

1 cup rice

2 cans chicken broth

1 can cream of chicken soup

pepper

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

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Italian sausage with penne

1 lb. bulk Italian sausage

1 box penne pasta

2 cans Italian style stewed tomatoes, drained and chopped

1/2 cup chopped onion

2 cloves of garlic

1/2 tsp. crushed red pepper flakes

1/2 tsp. salt

1/4 tsp. dried basil

1 1/2 cups half & half (or heavy whipping cream)

Cook the pasta according to the package directions. While that cooks, brown the sausage, onion, garlic, red pepper flakes in a large skillet. Drain and rinse under hot water to remove the extra fat. Return to the skillet and add the tomatoes and half & half, salt and basil. Bring it to a boil, and then simmer it until the sauce reduces a bit. Drain the pasta and put it back into the cooking pot. Add in the sauce and stir. Serve with Parmesan cheese.

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THE BEST! White chicken enchiladas

▪           about 10 flour tortillas

▪           2 cups shredded Jack cheese

▪           2 cups cooked chicken

▪           1/2 onion, diced

▪           3 Tbs. butter

▪           3 Tbs. flour

▪           1 can chicken broth

▪           1 cup sour cream

▪           1 can diced green chili’s (7 oz)

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INSTRUCTIONS

1. Mix together 1 cup of the cheese, the chicken and the onion.
2. Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish.
3. In a skillet, melt the butter. Stir in the flour and cook for a minute.
4. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles.
5. Stir in the sour cream and green chilis.
6. Pour over the top of the enchiladas.

Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.

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Angel chicken

▪           4-6 chicken breasts

▪           3 Tbs. butter

▪           Italian dressing mix – 1 packet

▪           cream of chicken or golden mushroom soup

▪           4 oz. cream cheese

▪           1/2 cup chicken stock

▪           Angel hair pasta, cooked

Put the chicken in the crock-pot.  Melt the butter and soften the cream cheese in the microwave.

Stir those together with the Italian dressing mix, the soup and chicken stock.

Cook on low for 5-6 hours.

Serve the chicken with the sauce over the cooked pasta.

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Chicken Tetrazzini

1 lb. of cooked chicken

8 oz. cooked spaghetti noodles

8 oz. sour cream

1/2 cup chicken broth

2 cans cream of mushroom soup

Mozzarella cheese for the top

Break the spaghetti noodles in half and cook them according to the package directions. Drain them and put all the ingredients together in the pan and mix it up. Cover with mozzarella cheese. Bake in the oven at 350 for about 45 minutes.

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Taco Soup

One bottle v8 spicy juice

1 can kidney beans drained

1 can chili beans

1 can corn drained

1 ½ lbs of ground beef browned

One packet taco seasoning

Pour all into a pot heat for a bit then serve with shredded cheese on top and sides of sour cream and we use Fritos scoops to eat it or u can crush some on top!

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OH MY!  Crock Pot Chicken Tacos:

6-8 boneless, skinless chicken breasts

1 16 oz jar of salsa

1 packet taco seasoning

Dump everything into your crock-pot and give it a little stir to blend seasoning with salsa. Cook on high for 4-6 hours or on low for 6-8.

When done, the chicken should shred easily when stirred with a fork.

For tacos, we serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream.

Any leftover chicken can then be used for the Tortilla soup (make it the next day or freeze chicken for another time).

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Tortilla Soup Ingredients:

Approx. 1 cup of leftover chicken taco meat

1 32 oz box of chicken broth

1 can of Milder Ro-Tel (tomatoes with chilies)

1 can of corn

1-2 Tbs fresh chopped cilantro

1 Tbs lime juice

Dump it all in a pot. Simmer for about 30 minutes. It can easily be doubled. Pour in a bowl over shredded, Mexican blend cheese and top with crumbled tortilla chips.

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Turkey Chili

1 can Red Kidney beans

½ tbs Garlic Powder

1 lb ground Turkey

½ tbs Chili Powder

1 packet “McCormick’s Mild Chili seasoning”

½ Can of Del Monte Diced tomatoes

1 can Pinto Beans

Zesty green chilies

1 can Del Monte Diced Tomatoes with Zesty Jalapeno

1 c. Onions

1 c. Celery

Bell pepper Mix (yellow, Red & Green)

Brown Turkey till done, add all the ingredients –cook on high for about 5-10 minutes then simmer 30 minutes.  Serve over white rice.

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King Ranch Chicken:

Serves 4-6

2 c. shredded cooked chicken

1 c. shredded cheese (plus more to top)

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes

Taco seasoning (to taste)

Bag of Doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except Doritos.

3. In a greased 9 x 13 baking dish, put a layer of crushed Doritos, then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, and bake for 30-35 minutes, till bubbling hot.

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Eggplant Parmesan

1 med. Eggplant            Parmesan cheese

2 eggs                        1 jar spaghetti sauce

Salt & pepper                  shredded mozzarella

Italian bread crumbs      olive oil

Garlic powder

Peel and slice eggplant ¼ inch thick.  Mix eggs w a little water, S&P.  Dip eggplant in egg, then coat w/ breadcrumbs, garlic powder & Parmesan.  Re-dip in eggs.  Brown in olive oil.  Cook until tender.  Drain on paper towel.  Cover bottom of 13×9 dish with sauce.  Layer eggplant, mozzerella & Parmesan.  Repeat.  Pour sauce & cheese on top.  Back 350 for 30 minutes.

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Mexican Tamale Pie

1 ½ lbs ground beef

1 lg onion

1 pack taco seasoning mix

1 small can of Durkee onions (crispy onions)

1 can whole kernel corn (drained)

8 ½ oz corn muffin mix

I can tomatoes w/ green chilies (don’t drain)

1 egg (for muffin mix)

1/3 c milk

1 lg green pepper

1 c shredded cheddar

Brown meat & drain. Stir in seasoning mix, corn tomatoes, chopped pepper, onion & ½ can of Durkee onions.  Pour into greased 13×9.  Prepare muffin mix, spoon over meat mixture.  Bake 400 for 20 minutes.  Top with cheese & remaining Durkee onions.  Bake until cheese is golden brown.

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Shepherd’s pie

1 ½ lbs ground sirlion

1 lg. onion

mixed veggies

1 can cream of mushroom soup

mashed potatoes

1 c. shredded cheddar

Brown meat & sauté onions.  Add in veggies, corn, mushrooms, carrots & peas.  Make mashed potatoes and spread it on top.  Bake 350 for 15 minutes, add cheese, bake until golden.

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Meatloaf

1 ½ lbs ground beef                  Sauce:

1 chopped onion                  4 oz tomato sauce

2 eggs                              2 tbs mustard

Breadcrumbs 1 cup                  3 tbs apple cider vinegar

4 oz tomato sauce                  3 tbs brown sugar

Salt & pepper

Mix all, bake at 325 for 15 minutes.  Make sauce, pour over meatloaf.  Cover & continue baking for 1-1 ¼ hours uncover & cook 10 minutes

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Bar-B-Cups.

1 tub Lloyd’s BBQ chicken or Pork

2 cans of Pillsbury biscuits

1 ½ c. shredded cheddar cheese

Place biscuit dough in the bottom of a muffin tin.

Top with Lloyd’s BBQ pork (OR chicken) and top with cheddar cheese.

Bake about 10-12 minutes at 350

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Pasta Fagioli Soup:

Olive Oil

1 Rib Celery, thinly sliced

1 Small Onion, chopped

3, 4, 5 or 12 Cloves of Garlic

1 Jar Marinara Sauce

1 32 oz Box Chicken Broth

1/2 lb Ditalini Pasta – half a box (Barilla makes a ditalini but small shells are fine, too)

1 can Great Northern or Navy Beans

Fresh or Dried Parsley

1/4 cup Parmesan Cheese

In a large pot or Dutch oven, sweat onion, celery and garlic in olive oil until translucent. Add marinara, broth and beans. Simmer for 20 minutes. Add pasta and continue at a low boil until pasta is cooked. Add a healthy sprinkling of Parmesan cheese (stirring while shaking it in) and a palmful of parsley. Season with kosher salt and freshly ground pepper if necessary. Serve topped with grated Parmesan or mozzarella cheese. We eat this with a big salad and crusty Italian bread.

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Pecan-Crusted Chicken Tenders over Salad with Tangy Maple BBQ dressing

Veg Oil

1 ½-2 lbs chicken tenders

Salt & pepper to taste

1 cup all purpose flour

2 eggs, beaten with splash of milk or water

1 cup plain bread crumbs

1 cup pecans, finely chopped (in food processor)

½ tsp nutmeg

The zest of 1 orange

Heat oil ½ inch in skillet on med-hi.  Season chicken w/ salt & pepper.  Set out 3 shallow dishes.  Place flour in one, beaten eggs in the second and in the third dish combine bread crumbs w/ pecans, nutmeg & orange zest.  Coat tenders in flour, then egg, then mixture.  Fry tenders in small batches, 6-7 minutes & drain on paper towels.

Dressing:

¼ c. maple syrup

¼ c. tangy BBQ sauce

juice of 1 navel orange

¼ c. extra virgin olive oil

bag of romaine lettuce

6 scallions, trimmed & chopped

For dressing, combine maple syrup, BBQ sauce & orange juice, whisk in oil.

Combine salad & scallions, toss w ¾ dressing, season w S&P.  Top with chicken.  Drizzle remaining dressing on top.

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Chicken Piccata Toss

1 lb penne pasta (cook aldente)

1 ¼ lbs chicken tenders (cut into 1” pieces)

Salt & Pepper to taste

2 tbs butter

4 cloves chopped garlic

2 med. Shallots chopped

2 tbs flour

1 ½ cup chicken stock

Juice of 1 lemon

3 tbs capers (drained)

½ c. chopped fresh parsley

Heat pan on med-hi, add 1 tbs olive oil & chicken to the pan, season with S&P, brown until lightly golden all over, about 5-6 minutes.  Remove chicken from pan and set it in your serving dish while you complete the sauce.  Add another tbs of oil to the pan & 1 tbs butter, garlic & shallots & sauté 3 minutes.  Stir in flour and cook 2 minutes.  Whisk in ½ c. chicken stock. And reduce 1 min.  Whisk in lemon juice & remaining stock into sauce.  Stir in capers and parsley.  When sauce comes to a bubble, add in remaining 1 tbs butter.  Put chicken back in pan for ½ min.   Add in hot pasta & toss.

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S’Mores Pie

Crust:

9 graham cracker boards

2 TBS light brown sugar

½ stick unsalted butter

Filling:

2 eggs, @ room temp.

¾ cup of milk

¾ cup of heavy cream

2 TBS granulated sugar

1/8 tsp salt

½ tsp vanilla extract

8 oz. semi sweet choc. Chopped

1 TBS unsweetened cocoa powder

Topping:

3 egg whites

3 TBS corn syrup

¾ cup granulated sugar

1/8 tsp salt

½ tsp vanilla extract

Crust:

Heat oven to 375.  Put graham crackers in food processor and run until fine crumbs are formed.  Transfer crumbs to a bowl and mix in brown sugar and melted butter.  Press mixture evenly into a 9” pie plate.  Bake for 8-10 minutes until crust is slightly brown.

Filling:

Reduce oven to 325.  Beat eggs in small bowl, set aside.  Combine milk, cream, sugar and salt in medium saucepan over medium heat until simmering.  Remove from heat and add vanilla, chocolate and cocoas powder. Stir until combined and smooth.  Stir about ¾ cp of the chocolate mixture into the beaten eggs. Stir chocolate-egg mixture back into the saucepan.  Put filling into crust.  Bake at 325 for 25-30 minutes, or until the filling is set and glossy.  Do not over bake it or it could bubble and crack.  Cool completely on wire rack.

Topping:

Bring 1” of water to simmer in a medium saucepan.  Combine egg whites, corn syrup, sugar and salt into a metal bowl large enough to sit on top of the saucepan.  Whisk constantly in bowl until sugar has dissolved (3-5 minutes) do not over work the eggs, they could scramble. Pour mixture and vanilla into a bowl and beat until fluffy (about 5 min).  Set aside

HEAT BROILER:

Spoon marshmallow topping on cooled pie, leaving 1” around the edges.  Broil until topping is brown, about 1 minute.  Watch it.

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Crispy Fish Sticks w/ chili dipping sauce

½ c. unseasoned bread crumbs

½ c. corn flake crumbs

¾ tsp. seasoned salt

½ c. all-purpose flour

3 egg whites, lightly beaten

1 lb. tilapia fillets, cut into ½ x 3” strips

½ c. Thai Kitchen sweet chili sauce

1 scallion, chopped

 

1. Heat oven to 450. Place a wire rack on a baking sheet and coat with non-stick cooking spray.
2. Whisk together breadcrumbs, corn flake crumbs and seasoned salt in shallow dish.  Place flour in a second dish and egg whites in a third dish.
3. Coat each fish strip with flour; dip in egg and coat with breadcrumb mixture.  Place on prepared pan.

4. Coat breaded fish sticks with cooking spray bake at 450 for 10 minutes or until lightly browned.

1. Combine chili sauce and scallion.  Serve fish sticks with the chili dipping sauce.

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Split Pea Soup with Bacon

6 slices bacon, diced

1 med. Onion, peeled & diced

3 carrots, peeled & diced

2 ribs celery, trimmed & diced

2 cloves minced garlic

1 lb. bag on green split peas

32 oz. vegetable broth

2 tsp. fresh rosemary, chopped

¾ tsp salt

¼ tsp pepper

1. Cook bacon over medium heat in a large pot for 8 minutes.  Remove half with a slotted spoon to a bowl.  Add onion, carrots, celery & garlic to pot. Continue to cook for 5 minutes.
2. Stir in split peas, broth, 2 cups water & rosemary.  Bring to a boil over med-hi heat.  Reduce heat, cover & continue to cook 40 min, or until peas are soft.  Season with S&P.
3. Ladle soup into bowls: top each with a little of the reserved bacon bits.  Serve with crusty bread.

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Honey Sesame Scallops

3 TBS reduced sodium soy sauce

2 TBS rice vinegar

2 TBS honey

2 TBS chopped ginger

2 tsp sesame oil

3 lbs sea scallops

8 oz. angel hair pasta (cook package directions)

2 scallions, thinly sliced

2 tsp toasted sesame seeds

1. in large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil.  Add scallops & toss to coat.  Cover & refrigerate 30 minutes.
2. Heat a large non-stick skillet over med-hi heat.  Add scallops, reserving marinade cook scallops 3 minutes per side.  Remove & place on a plate.
3. Pour reserved marinade into same skillet and boil 1 minute.  Return scallops to skillet and heat through, coating with sauce.

Garnish with scallions and sesame seeds