shrimp and broccoli stir fry

orzo with sausage, peppers, and tomatoes

i had some sweet italian turkey sausage in the fridge to cook up and was a little burnt out on tomato sauce/traditional pasta flavors. then, i remembered we had some orzo and was determined to find a recipe for this combination. this is what i found. and i had 90% of the ingredients on hand. i only had to buy fresh tomatoes and parsley. it's a winner!

makes 4-6 servings

• 3 c chicken broth
• 1 lb orzo pasta (1 box)
• 2 Tb olive oil
• 1 package mild Italian turkey sausage, casings removed
• 1 garlic clove, minced
• 2 jarred roasted red bell peppers, cut into 1/4-inch strips
• 2 plum tomatoes, chopped
• 1/4 tsp red pepper flakes
• 2 Tb chopped fresh flat-leaf parsley leaves
• Salt and freshly ground black pepper
• 1/2 c freshly grated Parmesan cheese

1. boil chicken broth and some water in lg saucepan. add orzo when boiling and cook according to package (~10minutes)

2. while pasta is cooking, heat olive oil in lg skillet over med-high heat. add turkey sausage and saute until cooked (~4minutes).

3. then add garlic, cook 1 minute.

4. finally add peppers, tomatoes, and red pepper flakes and cook for another 2 minutes.

5. add drained pasta and sausage mixture in large serving bowl.

6. add salt pepper and parsley. mix well.

7. add parmesan cheese and a little more parsley to top.

green cheese chicken nuggets

1 c cooked chicken (i used canned)

1 c spinach (i used a package of frozen)

1 c mozzarella cheese

1 egg (i just used the yolk)

1/4 c breadcrumbs and extra to roll

Parmesan cheese (optional)

1. combine ingredients in food processor until they stay together.

2. scoop into balls - a cookie dough scoop works well.

3. roll in breadcrumbs (and parmesan)

4. smooth gently to form a nugget

5. place on cookie sheet

6. bake 375 for 15 min, or until done. turn once 1/2 way through.

shifting gears

now that alex has started eating solid foods, i have begun a new search of healthy recipes that allow for easy tasty eating.

the food processor has come in very handy lately. i just need a way to store my extras, especially now that we have a chest freezer. i love the ideas of freezing in serving size (muffin tins, nuggets, etc) and just taking what i need for meals. we have a food saver, but it's hard to reseal the plastic each time. maybe i'll just invest in some heavy duty freezer bags, but i'd like a more environmental and economical solution.

a month ago, i made him apple chicken nuggets. i will have to post the recipe next time i make these. and today, it's green chicken nuggets!

Sausage and Provolone Penne Bake

This is from Cooking light, but i think it depends on what type of sausage and pasta you use...

1 lb uncooked penne pasta (the Barilla fortified is great)
1 T olive oil
1 1/2 cups chopped onion
3/4 chopped red bell pepper
1 (12oz) package sausage (turkey/chicken) halved and cut into 1/2 inch thick slices
2 garlic cloves, minced
1 T tomato paste
1 T balsamic vinegar
1/2 t salt
1/4 t dried oregano
1/4 t crushed red pepper
3 (14.5oz) cans diced tomatoes, undrained
cooking spray
1 cup (4oz) shredded sharp provolone or mozzarella cheese
1 cup (4oz) grated fresh parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Preheat oven to 350
3. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; saute 5 minutes or until sausage is browned.
4. Add tomato paste and next 5 ingredients (through diced tomatoes); cover.
5. Reduce heat and simmer 15 minutes.
6. Combine pasta and tomato mixture and spoon into 13x9 baking dish coated with cooking spray.
7. Sprinkle with cheeses and bake at 350 for 25 minutes or until bubbly.

Artichoke Chicken and Parmasean Orzo

This one is a recent favorite of ours from http://www.cuisineathomespecials.com/ . I credit the great recipe.

4 boneless, skinless chicken breats
salt and pepper
1/4 cup all purpose flour
1 box frozen artichoke hearts thawed and halved (or 1 can drained)
1 cup dry white wine (chardonnay works well)
1/4 cup honey
2 T white wine vinegar
2 T unsalted butter
1/4 cup chopped fresh parsley (optional)
salt and pepper to taste

1. Dust seasoned chicken breasts with flour.
2. Saute in oil in large nonstick skillet over medium high heat until brown, ~3 min per side.
3. Add artichokes and saute 2 minutes, or until edges are lightly golden.
4. Whisk wine, honey, and vinegar together then pour over chicken.
5. Simmer 3 minutes to reduce slightly.
6. Finish with butter, then stir in parsley. Season before serving.

1 cup dry orzo
1/2 cup heavy cream
1/4 cup Parmesean, grated
salt to taste

1. Bring pot of salted water to boil for orzo.
2. Cook orzo according to package directions; drain.
3. Return pasta to pot and stir in cream and Parmesan.
4. Cook until thick, about 1 minute, then season with salt.