Meals for June

Friday, June 7, 2013

Here's what is on the menu for June:

{Found at Apron Strings}
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

{NOTE: This really won't be a freezer meal.  More like having the ingredients on hand and throwing it together at the last minute.}

Oven Baked Chicken Fajitas
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired
  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Million Dollar Spaghetti
  • 7 oz. pkg. thin spaghetti noodles
  • 1 tsp. butter
  • 1 1/2 lbs. ground beef
  • salt and pepper
  • 1 tsp. minced green pepper
  • 8 oz. pkg. cream cheese
  • 1/4 c. sour cream
  • 8 oz. cottage cheese
  • 1/3 c. onion
  • 2 tsp. melted butter
  • 8 oz. can tomato sauce
  • 1. Cook spaghetti noodles and drain. Saute beef in butter until brown, then add onions, green peppers, salt, pepper and tomato sauce. Remove from heat.

  • 2.Combine cheeses and sour cream.

  • 3. Using a 2 quart casserole dish, spread half of spaghetti noodles, cover with cheese and then cover with meat sauce and add remaining noodles to the top.

  • 4. Pour melted butter over spaghetti noodles then spread remaining meat sauce over the top.

  • 5. Bake at 325-350 for about 30 minutes.

    Crock Pot Bacon Ranch Chicken
    2 strips of bacon, cooked and crumbled (can use turkey bacon)
    1 tsp minced garlic
    1 (1 oz) packet dry ranch dressing mix
    1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
    1 cup sour cream (fat-free works great)
    1 lb. chicken breasts (can be frozen or defrosted)
    8 oz. of your favorite pasta, cooked
    Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
    Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.
    {NOTE: I may modify this recipe as I don't like chicken that has been cooked in a crockpot. I may just make the sauce and freeze it to put over pasta later.}

    Sweet Citrus Grilled Chicken
    2 large chicken breasts pounded to 1/2 inch thick
    1/4 cup olive oil
    1/4 cup lime juice
    1 TBS lemon juice
    2 TBS honey
    1/2 tsp crushed red pepper (optional)
    2 tsp lemon pepper
    1 tsp kosher salt
    1 tsp freshly cracked black pepper
    Place all ingredients in a ziplock bag, seal and shake well. Place in the fridge to marinade for al least 4-5 hours, preferably overnight.
    Remove chicken from bag and discard marinade. Preheat grill to medium and grill chicken for 15-20 minutes or until no longer pink.

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