5 Easy Recipes - KMOV.com

5 Easy Recipes

10 ingredients for a weeks worth of meals

These 10 ingredients plus the common staples in your kitchen can make different delicious meals for every night of the week.

Ingredients
Boneless Skinless Chicken Breast
White or Brown Rice
Mostaccioli or Penne Noodles
Marinara (Store bought or homemade – recipe below)
Zucchini and/or Yellow Squash
Button Mushrooms
Fresh Parmesan
Fresh Mozzarella
Bread Crumbs
Red Pepper Flakes
 
Meals
Chicken Parmesan
Cheesy Rice Stuffed Chicken
Vegetable Mostaccioli
Zesty Chicken Pasta
Seared Chicken with Vegetable and Rice Pilaf
 

Staples: Eggs, Olive Oil, Salt and Pepper, Water, etc


Marinara
2 tbls olive oil
1 tbls chopped garlic
½ yellow onion finely diced
1 cup red wine (something dry like a cabernet or a pinot noir)
1 – 8 oz jar of crushed tomatoes
1 – 8 oz can of diced tomatoes (If you like it chunky, if not double the crushed tomatoes)
½ cup of water
1 tbls fresh oregano (or ½ tbls dried)
1 tbls fresh basil chopped (or ½ tbls dried)
½ tsp red pepper flakes (more if you like a little kick)
Salt and Pepper to taste

1)In a large sauce pan heat the oil
2)Sweat the garlic and the onion
3)Deglaze the pan with wine
4)Cook till wine is almost completely evaporated
5)Add the canned tomatoes and water bring to a simmer
6)Add all the seasonings simmer for 20-30 minutes until it has thickened
7)Add salt and pepper to taste
8)Serve immediately or cool in a refrigerator – then either store in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months.
 
Chicken Parmesan

4 boneless skinless chicken breasts
2 eggs
1 cup of seasoned bread crumbs (store bought or make your own)
½ cup fresh parmesan
1 cup of fresh grated mozzarella
2 cups of marinara (store bought or homemade)
¼ cup of Olive oil
Salt and Pepper to taste

1)Pre heat oven to 350 degrees – line a baking dish with aluminum foil and spray with pan spray
2)Between two sheets of plastic wrap use a mallet (or a sturdy rolling pin) to pound out the chicken breast till about ½ inch thick
3)In a shallow pan or large bowl – whisk 2 eggs
4)In another shallow pan or large bowl pour bread crumbs and mix in parmesan
5)Dip the chicken into the egg then into the bread crumbs
6)Heat oil in a large skillet
7)Sear both sides of chicken in the skillet till dark golden brown then transfer to the baking dish
8)Pour marinara over the chicken and top with mozzarella, cover with aluminum foil, bake at 350 degrees for 20 minutes, remove foil and continue to cook for 5-10 minutes till cheese is golden brown

This dish can be prepared up to the baking point and refrigerated up to 3 days ahead of time.  It can be frozen if the chicken is baked completely then the sauce and cheese is added – then frozen.
 
Cheesy Rice Stuffed Chicken

4 boneless skinless chicken breasts
1 cup mushrooms sautéed
2 cups cooked rice (can be left over’s)
1 cup mozzarella cheese
2 eggs
2 cups bread crumbs
¼ cup olive oil
¼ cup parmesan cheese

1)Preheat oven to 350 degrees – grease a large cake pan
2)In a small bowl mix together rice and mushrooms
3)Between two pieces of plastic wrap – pound out chicken breasts till ¼ inch thick
4)Lay chicken skin side down – spread mozzarella on chicken then a thin layer of rice/mushroom mix
5)Roll chicken so that the longest side is on the outside
6)In a small bowl whisk eggs together – pour breadcrumbs onto a plate
7)Dip stuffed chicken into eggs then into bread crumbs – coating evenly
8)Heat a large skillet with olive oil
9)Sear stuffed chicken in skillet till golden brown
10)Place stuffed chicken in greased cake pan
11)Bake in 350 degree oven for 45 minutes
12)Top with parmesan cheese – cook for 10 minutes

The stuffed chicken can be prepared ahead of time and refrigerated up to 3 days before cooking.
 
Vegetable Mostaccioli

1 16 oz package of mostaccioli or penne noodles
2 tablespoons olive oil
1 zucchini – cut in half and sliced
1 yellow squash – cut in half and sliced
2 cups of mushrooms sliced
2 cups of marinara (store bought or homemade)
1 cup of mozzarella
Salt and pepper to taste

1)Cook noodles to al dente
2)In a large skillet heat olive oil
3)Add zucchini and squash sauté till just tender
4)Add mushrooms sauté till soft
5)Add marinara and heat to simmer
6)Pour sauce over noodles
7)Top with mozzarella

This meal can be baked as well – follow all the steps and put into a 350 degree oven for 15 minutes to brown the cheese.  It can be made ahead of time and baked up to 3 days later.
 
Zesty Chicken Pasta

1 16 oz package of mostaccioli or penne noodles
¼ cup olive oil 
1 zucchini – cut in half and sliced
1 yellow squash – cut in half and sliced
2 cups of mushrooms sliced
2 cups of cooked chicken diced
¼ tsp red pepper flakes
Salt and pepper to taste
Parmesan for topping

1)Cook noodles to al dente
2)In a large skillet heat olive oil
3)Add zucchini and squash sauté till just tender
4)Add mushrooms sauté till soft
5)Add chicken red pepper flakes and salt and pepper
6)Mix in noodles
7)Serve immediately or chill and serve as a cool pasta salad
8)Top with parmesan if you wish
 
Seared Chicken with Vegetable and Rice Pilaf

4 boneless skinless chicken breasts
Salt and pepper
¼ cup Olive oil
½ zucchini – cut in half and sliced
½ yellow squash – cut in half and sliced
2 cups raw rice
2 cups of water
2 tablespoon butter
¼ cup of parmesan

1)Preheat oven to 350 degrees – line a baking sheet with aluminum foil
2)Heat olive oil in a large skillet
3)Sear both sides of chicken breasts and transfer to baking sheet
4)Bake for 20 minutes
5)Meanwhile bring water to boil in a medium sauce pan
6)Cook rice according to package instructions
7)Melt butter in large skillet saute zucchini and squash till tender
8)Add rice and parmesan to skillet with vegetables cook on medium heat for 5-8 minutes
9)Serve immediately


 

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