What's for dinner tonight: Pesto-Chicken Penne Casserole

Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! —Laura Kayser, Ankeny, Iowa

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large
• bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo
• sauce, milk and pesto. Drain pasta and add to chicken mixture; toss
• to coat.
• Transfer to two greased 8-in. square baking dishes. In a small bowl,
• combine the bread crumbs, Parmesan cheese and oil; sprinkle over
• casseroles.
• Cover and freeze one casserole for up to 3 months. Cover and bake the
• remaining casserole at 350° for 40-45 minutes or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove
• from the refrigerator 30 minutes before baking. Cover and bake at

SOURCE:  http://www.tasteofhome.com/recipes/pesto-chicken-penne-casseroles/print

I didn't have Alfredo sauce, so I'm making my own from this recipe:

l recipe makes 4 servingsChange Servings

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder

• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper

Check All Add to Shopping List

Directions

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Source:  http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/

Meatless Monday Kale Butternut Squash salad:

Kale Salad

Recipe and Photo Courtesy of Clean Plates

Whether you’re a meat-and-potatoes lover, a vegetarian or going gluten-free, Clean Plates takes the grunt work out of eating healthier. Founded by nutritionist Jared Koch, it features a free email, iPhone app, restaurant guides, food news and tips. If you eat…get fed by Clean Plates by signing up for their email here.

Inspired by and adapted from The Clean Plates Cookbook

Serves 2

Ingredients

•      3⁄4 cup diced kabocha or butternut squash

•      2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided, or more to taste

•      2 1⁄2 cups chopped or shredded kale, ideally Tuscan or black kale

•      1⁄4 cup whole almonds, toasted

•      1⁄4 cup crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar

•      1 tablespoon freshly squeezed lemon juice, or more to taste

•      Fine sea salt to taste

•      Freshly ground black pepper to taste

•      Pecorino or other hard cheese, for shaving (optional)

Directions

1.     Preheat the oven to 375°F/190°C.

2.     In a medium bowl, combine the squash and 11/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12minutes. Set aside to cool to room temperature.

3.     In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.

4.     Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.

Source:  http://www.takepart.com/photos/meatless-mondays/kale-and-butternut-squash-salad?cmpid=foodinc-fb

15 minute creamy avocado pasta:

Source: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

15 Minute Creamy Avocado Pasta

print this recipe!

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Inspired by My Recipe.org.

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Red Lentil and Sweet Potato Stew

• Email
• Fave it
• Print

0

1K

7

• 

• 

View Gallery

• Comments(13)

Whole Living, January/February January/February 2013

• YieldServes 4

Add to Shopping List

Ingredients

• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Coarse salt and freshly ground black pepper
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced (stemmed, seeded) red bell pepper
• 1 1/2 cups rinsed red lentils
• 6 cups Cleansing Broth
• Chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
2. Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Cook's Note

Refrigerate stew in an airtight container up to 3 days.

Source:  http://www.wholeliving.com/216569/red-lentil-and-sweet-potato-stew

Meatless Monday stew.

This creamy comforting stew is a breeze to make! You can use canned and frozen ingredients for quick assembly in a crockpot or on your stovetop.

If you deal with pesky food allergies or sensitivities this recipe is free from animal products, gluten, corn, soy, grains, sulphites, yeast and nightshades but not free from delicious flavor.

Enjoy this stew and similar versions by exchanging available or preferred ingredients that appeal most. For instance, if you don’t have cauliflower – use broccoli or butternut squash. If you don’t have quinoa on hand – use buckwheat or rice. If you don’t have coconut milk – use broth, almond milk or a combination. The possibilities are endless.

I like to begin assembly in a crockpot in the morning, making the evening easy, while allowing the flavors to set in and meld together most of the day. Simply gather the ingredients, combine, simmer and nourish.

You can also find the recipe in my new recipe book: Nourishing WISDOM: Heartfelt Conversations with a Disease-Defying Dietitian.

Ingredients :1 24-oz can of chickpeas1 12-oz can of coconut milk2 cups of quinoa, rinsed1 head of organic Swiss chard, kale or collards, chopped coarsely1-2 zucchini, diced1 cup frozen peas1 cup cauliflower, chopped1 cup red lentils2 leeks, sliced finely1/4-1/2 cup fresh squeezed lime juice1 Tbsp. cumin1 teaspoon turmeric1 teaspoon ginger1 teaspoon of Himalayan or Sea salt (optional)Fresh basil or parsley, chopped to garnish

Directions:1.) Combine all ingredients (except fresh herbs) and cook gently on low until the flavors have melded together and the quinoa has expanded. I like to allow it to simmer most of the day for added flavor.

2.) Dish up, top with garnish, and enjoy this hearty stew knowing that you’re nourishing your body.

Tips:

• Use filtered water, as needed, to obtain desired consistency. This will vary based on the simmer time, amount of frozen veggies and canned liquids included.

• If the stew is more soup-like then stew-like, allow it to simmer longer and the excess liquid will evaporate.

• You can prepare this recipe in a slow cooker, crock pot or on your stove top. Simply assemble and allow to simmer for several (4-6) hours. Make sure you have adequate liquid for longer cooking times.

• This dish tastes even better the next day, after the flavors have set.

• There’s no need to pre-cook the quinoa, it will absorb liquid and expand over time. I suggest checking back on the stew periodically and adding water as needed.

Source:  http://www.rebootwithjoe.com/meatless-monday-nourishing-stew/

Chicken Marsala:

I think I'm going to serve this over spinach, for a healthy change from rice...

Ingredients Edit and Save

Watch video tips and tricks

• 
• Chicken Marsala

• 
• How to Make Chicken Cacciatore

• 
• How to Make Chicken Parmesan

• 
• Indian Chicken Curry (Murgh Kari)

• 
• Basil Chicken Over Angel Hair

• 
• Greek Chicken Pasta

• 
• Chicken Parmigiana

• 
• Mom's Chicken Cacciatore

• 
• Quick Chicken Piccata

• 
• Measuring All-Purpose Flour

• 
• Types of Salt

• 
• Freshly Ground vs. Pre-Ground Pepper

• 
• How to Bone a Chicken Breast

• 
• Battle of the Butter: Salted vs. Unsalted

• 
• Types of Cooking Oil

Original recipe makes 4 servingsChange Servings

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Check All Add to Shopping List

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Source:  http://allrecipes.com/Recipe/Chicken-Marsala/Detail.aspx