So I don’t remember exactly where I found this recipe but I’m glad I stumbled upon it. The recipe itself says this dish “has all the taste of pizza without the guilt.” I don’t know where the pizza part came into play because it certainly doesn’t strike me as a pizza alternative. What I will say is that it is YUMMY.
You will need:
1 spray of non-stick spray
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
2 green bell peppers, sliced lengthwise into 1/2″ pieces
2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1 can (14.5 oz) italian style diced tomatoes
3 tablespoons tomato paste
1 can (14.5 oz) chicken broth
Preheat the oven to 350. Heat a large ovenproof skillet over medium heat and spray with the nonstick spray. Season the chicken on both sides with the salt and pepper. Saute the chicken breasts until browned on both sides. Transfer the chicken to a large plate and cover.
Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat.
Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
I was pleasantly surprised at how well this dish came out. Serving it over rice, or even pasta, is the best way to enjoy this so you can get all of the juices as well. So simple and yummy!
i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while. tonight isn’t one of those nights but why should i skimp on flavor? i found this on sparkpeople.com and saw that it had great reviews. people loved this recipe so i thought to give it a whirl. i trust others opinions!
- 1 lb ground turkey
- 1 small onion, chopped
- minced garlic
- 1 can diced tomatoes
- 1-1/4 cup water
- 8 oz tomato sauce
- dried parsley flakes
- whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
- 1 cup part skim (or fat free) cottage cheese
- 1/4 cup fat free grated parmesan cheese
- 1 egg
- shredded low fat mozzarella cheese for garnish
in a large skillet, brown beef with onions and garlic and drain. add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta. bring to a boil, stirring occasionally. reduce heat, cover and simmer for 20 minutes or until pasta is tender. combine ricotta and parmesan cheeses and mix in the egg. drop cheese mixture by rounded tablespoons onto pasta mixture. cover and cook for 5 minutes more. sprinkle with shredded mozzarella and serve.
i was very impressed with this dish. it was so simple! perfect for a week night meal. i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes. i highly recommend making this recipe if you want something filling, tasty and not time consuming. yum and YUM!
i said in an earlier post i would give you my homemade pasta sauce, and i’m delivering today.
i’m more of a meat sauce fan than meatball fan. i will make meatballs from time to time to shake things up but for the most part, i’m a meat sauce kind of girl. i had some left over meat from making hamburgers the other day and being on the recent pasta kick, i decided to whip out my meat sauce – it’s been a while.
- ground meat ( i had 1/2 pound)
- 2 tablespoons garlic, minced
- 1 medium onion, chopped
- 1 28 oz. can crushed tomatoes
- 1 6 oz. can tomato paste
- splash of red wine
- a couple glugs of worchestershire sauce
- squirt of mustard
- 1/4 cup oregano leaves
- pasta, of your choice
in a pan over medium-high heat, spray with non-stick cooking oil and cook the garlic and onion until the onion is translucent. add the meat and brown. when the meat has browned, add the splash of red wine to deglaze the pan for about a minute or so. next, add the crushed tomatoes and tomato paste. stir well to mix the paste in. add a couple of glugs of worchestershire sauce, the squirt of mustard and the oregano leaves. stir well, cover and turn the heat to low.
while the sauce is simmering, boil the pasta of your choice. when the pasta is done, serve the pasta on a plate, spoon the sauce the pasta and top with basil.
bada-bing. bada-boom. munja. this dish hits the spot every time. yum!
i wish martha was my BFF. i tried another one of her recipes this weekend and wow. now, i know how to grill a steak but this parsley-garlic sauce was amazing! it added a great spring-y flavor that i’ve never had before. i suggest you try this as soon as possible.
- 1 pound flank steak
- salt and pepper
- 1/4 cup plus 1 tablespoon olive oil
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- 3 tablespoons fresh oregano leaves
- 3 tablespoons white vinegar
- 2 tablespoons water
heat your grill to medium-high. season both sides of the steak with salt and pepper. cook for about 5-8 minutes per side for medium rare. transfer to cutting board, tent with tin foil and let sit for 10 minutes.
while the steak is resting, pulse the garlic until finely chopped in a food processor. add parsley, oregano, vinegar, 1/4 cup oil, water and 1/2 teaspoon of salt. pulse until the herbs are finely chopped.
while the recipe suggests using a food processor, i don’t have one. my blender is quite amazing so it got the job done… but that doesn’t mean i don’t need a food processor (HINT HINT, BRAD). what a great way to round up a weekend, i’ll say. a new way to enjoy steak without A1 – and that’s coming from someone who loves A1. Enjoy!