Chicken Mozzarella Pasta with Sundried Tomatoes

I got this recipe on pintrest and it's very tasty and easy!

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Total Time: 1 hour

Yield: 4 servings

Ingredients

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders 
• salt 
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). 
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. 
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. 

1. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes. 

http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomato

Mini Quiche ( TERRAFit Approved)

I love quiche!! There are about 8 million recipies out there for it so I took the basics and made my own recipe! Hope you enjoy!!

Mini Quiche

7 Eggs
1/2 cup Skim Milk
1/2 cup cottage cheese (optional-add any shredded cheese you'd like)
1/4 cup Parmesan cheese

Add any veggies you want! I added:
1-2 cloves minced garlic
1 cup chopped mushrooms
1 small onion diced
1 green pepper
1 handful spinach roughly chopped

Tomatoes, bacon, and/or sausage would be yummy too!

Preheat oven to 350 and Grease 12 muffin tins.  Cook veggies in olive oil on stovetop until somewhat softened. Let cool for about 5 minutes. Mix eggs, milk, and cheeses in a medium bowl.  Add veggies to eggs and mix until combined. Pour into muffin tins and fill almost to the top. Add shredded cheese if you want. Cook for 40-50 minutes. They will be golden on the top.  Serve with salsa, sour cream, or avacado's! This recipe can be easily made to fit into the TERRAFit program!

Southwest Corn Chowder

This is one of my go-to soup recipes.  It's creamy with a kick.

Southwest Corn Chowder

4 slices bacon, chopped
1 1/2 lb potatoes, peeled and cubed (about 3 cups)
1 small onion, chopped
2 med celery stalks, sliced
1 can condensed cream of chicken soup
3 c milk
8 oz pepper jack cheese
1 can of corn
1/4 tsp pepper

Cook bacon in a large pan until crisp. Remove from pan and save 2 tbsp drippings.
Add potatoes, onion and celery to pan. Cook and stir 2 minutes.
Stir in soup and milk, bring to a boil.
Reduce heat to low and simmer 8 minutes, stirring occasionally.
Add remaining ingredients and cook until potatoes are tender.

Greek Chili

Greek Chili

This is an interesting soup recipe that we love. I would never have tried it just looking at the recipe itself, but we had it at a ward function and both loved it! Give it a whirl! I don't think you will be disappointed!

1 medium onion, diced
4 cloves of garlic, minced
1lb ground turkey
1-14.5 oz can diced tomatoes
1-15 oz can tomato sauce
1-15 oz can garbanzo beans, drained
1-15 oz can artichoke hearts, diced
1oz can black olives, sliced
2 tsp oregano
1tsp thyme
1/2 tsp cayenne
3 bay leaves

Brown turkey, onion and garlic. Put in crockpot on low for 4-5 hours. Crumble feta cheese on top. Makes about 10 cups.

(The worlds yummiest) Breadsticks

It seems as though our family likes bread seeing as how that's been the majority of the posts so far.  How can ya not love it?  It's so warm and delicious! I've been dying to share this recipe with ya'll since I've tried it.  These breadsticks are SO darn good!  I won't admit to how many I eat in one sitting (ahem....a lot).  Just try them and you'll see for yourselves.

3 1/2 cups flour (divided)

2 Tbsp suger

1 tsp salt

1 Tbsp yeast

1 1/2 cups hot water

Mix 2 cups flour, sugar, salt and yeast together. Add hot water and blend well. Slowly add the remaining 1 1/2 cups flour. Knead for 10 minutes. Cover bowl with plastic wrap and let rise until double in size (about 45 min). Roll dough into a 10 x 14 rectangle. Slice into 1" slices with a pizza cutter. Melt 1 cube of butter into a 9 x 13 pan. Fold strips in half and twist. Lay end to end in the pan. Sprinkle with garlic salt, parmesan, salad supreme or any favorite herb. Let raise in pan 30-40 min (or until about double in size). Bake @ 400 degrees for 10-15 minutes. Try not to eat the whole pan. ;)

French Bread

This bread takes 1.5 hours from start to finish and makes 2 delicious loaves!!

2 1/4 cups very warm water
1.5 Tbsp each:
                  Yeast
                  Sugar
                  Oil
Mix and let stand until foamy
Then add 2 tsp salt
(I like to add 2 Tbsp minced garlic also)

Add 5 cups flour (1 cup at a time) to form a soft dough.  Mix until dough forms a ball and is somewhat sticky.  Place bowl over a smaller bowl of very hot water. Cover and let rest for 10 minutes.

Turn out on lightly floured surface and divide into 2 portions. Do not over-knead.
Roll each portion into a rectangle about 10-12 inches long. Roll up tightly and pinch seam. Place on a greased (or use parchment paper) cookie sheet (not touching each other) and slash the top about 1/4" deep. Paint with egg wash (1 egg + 1 Tbsp water). Let rise for 30 minutes. I like to place mine over a warm heating pad so the rise more. Bake at 400 for 25 minutes.

Corn Pudding

 1/2 Cup (1 stick) melted butter
2 Eggs, beaten
1 Pkg Cornbread Mix
1 can corn, drainer
1 can creamed corn
1 Cup sour cream

Preheat oven to 350. Mix all ingredients and pour into a greased 8 inch pan. Cook for 45 min to 1 hour.

Quick Sandwich Bread (1 Hour!)

I love this recipe because it takes 1 hour from start to finish!! I like to vary the recipe by adding half whole wheat and some honey sometimes. This is a very versatile recipe and can be used to make bread bowls, hoagie buns, small loaves, pizza crust, and even cinnamon rolls! Here is the basic recipe:

Home made bread

Half recipe (Makes 2 Loaves)
5 & 1/4 cups flour (I do 3 cups whole wheat and 2 1/4 cups white)
1/4 cup sugar
1/2 Tbsp salt
1.5 Tbsp yeast
1.5 Tbsp lethicin
2 cups hot water
(I also add 1.5 Tbsp Honey sometimes)

Add all ingredients into mixer and mix for about 1 minute. Check consistency and add water until it is is sticky (you will need to add water if you use while wheat). Mix for 5 minutes.

Spray counter w/cooking spray instead of flour. Put hands in oil and remove dough. Knead dough into ball. Cut dough into 2 loaves instead of pulling it. Pull all edges into middle until ball and into loaf. Put into loaf pan, cover with towel and let raise for 25 min. Cook for 25 min at 350.

If making pizza crust, no need to let rise. Just pile on your toppings and cook at 400 for 20ish minutes. Until cheese bubbles and crust is golden brown

Korean Beef Bowl

Korean Beef Bowl

Ingredients:

2 green onions

1 lb skirt steak (or any other steak because skirt steak is ridiculously expensive; I’ve used a chuck steak and it was even better than the skirt steak)

2 garlic cloves, pressed (I just use minced garlic)
3 tbsp soy sauce

1 tbsp sesame oil (I use olive oil or vegetable oil)

1 tsp coarsely ground black pepper

1 tbsp sugar

1 c jasmine rice (I make at least 3-4 cups, but Lloyd eats a lot of rice)

2 medium carrots

1/2-1 can green beans

1. For the steak and marinade, thinly slice green onions, reserving 1 tbsp for garnish; place remaining green onions into a medium bowl.

2. Cut steak into 2 inch pieces.  Slice each piece into thin strips cutting against the grain; add to bowl with green onions. Press garlic over beef.  Add soy sauce, sesame oil, pepper and sugar; mix well.  Cover and refrigerate until ready to use.

3. As beef marinates, cook rice.  Peel carrots and discard skin.  Continue peeling carrots to make long ribbons.  Place ribbons in ice water until ready to serve. (This makes them crunchy instead of soggy when you cook them.)

5. Remove rice from microwave and fluff with a fork.  Divide rice among bowls and serve with beef mixture.  Garnish with reserved green onion and bean sprouts if desired.

This recipe is really flexible.  You can use any veggies you like to it.

Honey Whole Wheat Bread

Honey Whole Wheat Bread

This is the bread I’ve been making since I’ve been here.  It is sooooo delicious.

Honey Whole Wheat Bread

4 eggs

2 Tbsp salt

1/3 c powdered milk

2 1/2 c hot tap water

2/3 c oil

2/3 c honey

5 c ground wheat flour

Put all above ingredients in mixer and mix until well blended.  Turn off mixer and let sit one hour.

Once the hour is up, put the following in a small bowl to proof:

4 Tbsp yeast

1 tsp honey or sugar

1 cup luke warm water

Turn mixer on and let kneading hook work while yeast raises. After yeast proofs, then add slowly to flour mixture and let mix several minutes.  Slowly add white flour until the dough pulls away from the sides of the mixer.  Let knead 12 minutes.  Place in warm bowl (I just put how water in a large bowl while it’s kneading) and cover with plastic wrap.  Let it raise until double in size.  Divide dough into 4 equal parts and form into loaves.  Place into greased bread pans and let raise until about 1 inch above the top of the bread pan. Bake at 350 for 27-30 minutes.