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Pasta with Chicken and Vegetables

Ingredients

  • 12 ounces rigatoni pasta
  • 1 1/2 c broccoli florets
  • 1 c peas
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons pesto
  • 1 cup chopped tomatoes, or canned diced tomatoes
  • 3/4 cup grated Parmesan or Mozarella cheese
  • 1 pound boneless chicken breast halves, cooked and chopped
  • salt and pepper to taste
 

Directions

  1. In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
  2. Meanwhile, blanch broccoli florets and peas in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
  3. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

 

Baked Chicken Nuggets

Ingredients

  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs or Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 Tbs pizza seasoning or Italian blend seasoning
  • 1/4 cup butter, melted
 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, and seasoning. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Easy Roasted Chicken

Ingredients

  • 1 pounds baking potatoes
  • 1 large onion, thinly sliced
  • 1 pound sweet potatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed or garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 lemon
  • 1 (4 pound) whole roasting chicken
 

Directions

  1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 4 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
  2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with rest of olive oil mixture. Cut lemon in half and place inside cavity.
  3. Roast in 375 degrees F oven about 1 hour and 20 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

Slow Cooker Vegetable Chili

Ingredients

  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 can pinto beans
  • 2 zucchini, thinly sliced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/3 cup chili powder
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
 

Directions

  1. In a slow cooker, combine the tomatoes, beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
  2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.