Thursday, July 23, 2009

More Dinner Ideas

Here are some of the things I made for dinner this week. I promise I'll start taking pictures soon.

Penne with Vegetables in Tomato-Basil Sauce

2 Cups uncooked penne pasta (6 ounces)
1 Tablespoon olive oil or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14 1/2 ounces) diced tomatoes, undrained (I buy the kind with basil, garlic, and oregano)
1 can (8 ounces) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tablespoon chopped fresh or 1/2 teaspoon dried Basil
2 Tablespoons chopped fresh parsley (opt)
1/4 cup Parmesan Cheese

1. Cook ande drain pasta
2. While pasta is cooking, heat oil in 10 inch skillet over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with parmesan cheese.

Fettuccine and Chicken in Orange-Cherry Sauce (I love this one)

6 ounces uncooked fettuccine
1/2 pound cut-up boneless chicken breast (cut into strips or cubed)
1/4 teaspoon salt
1 1/2 cups or 1 package (9 ounces) frozen whole green beans (these are actually really good) but get the frozen, it's easier)
1 cup orange juice
1 tablespoon cornstarch
1/4 cup dried cherries (I wouldn't noramally buy these but one package is like $2 or $3 and you don't even use the whole thing, it's worth it)

1. Cook and drain fettuccine as directed on package
2. While fettuccine is cooking, spray 12 inch skillet with cooking spray. Heat over medium heat. Cook chicken and salt in skillet 2 to 3 minutes, stirring occasionally until chicken is brown. Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.
3. Mix orange juice and cornstarch in cup until smooth. Stir orange juice mixture and cherries into chicken mixture. Heat to boiling, stirring occasionally. Reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally until beans are tender and chicken is no longer pink in center. Add fettufccine to chicken mixture; toss.

No comments: