Chicken and Roasted Tomatoes

I guess I'm having a "food" week... I've been posting mostly recipes this week! :) This dinner was inspired by a half-dozen tomatoes that I didn't know what to do with. My father-in-law is always bringing us food when he comes to visit us, and most of the time he brings too much! It is very sweet of him, I know. But, this week I had six tomatoes, and no idea what to do with them... as they were continuing to ripen on my counter. There wasn't quite enough tomatoes for a soup, plus I didn't have tomato paste. So, I searched online and found a delicious recipe from Ina Garten from Food Network. Mmmm... roasted tomatoes. My hubby was a little annoyed that the roasting was a little "smoky" from the oil, etc. But, they tasted so good, so I think he forgave me. ;) I was actually thinking of making a chicken cacciatore, but most of the recipes I found called for a big can of tomatoes, and that just wasn't going to work for me... So, after I borrowed Ina's roasted tomato recipe, I did my own thing with them. The tomatoes are so good just by themselves. Roasting them with the oil, balsamic vinegar and garlic really gives them a whole new flavor, and they were delicious mixed with the chicken and pasta. This meal is actually two recipes, combined later. You can serve the chicken and tomatoes over pasta or rice, or just eat them plain! Ina's recipe called for 12 tomatoes, but since I just had 6, I halved the recipe. Enjoy!

Serves 2 to 3

Ina Garten's Roasted Tomatoes

Ingredients:

6 plum tomatoes, halved lengthwise, cores and seeds removed

2 tbsp good olive oil

3/4 tbsp balsamic vinegar

1 clove garlic, minced

1 tsp sugar

3/4 tsp salt

1/4 tsp freshly ground black pepper

Preheat oven to 450 F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

*Note: I didn't roast my tomatoes all the way, since I knew I was going to be cooking them further along with the chicken. But, they were still delicious!

My Easy Chicken Recipe with the addition of Ina's tomatoes:

Ingredients:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1/4 tsp dried Italian seasoning

2 cloves garlic, minced

1 tbsp low-sodium chicken broth

Salt and pepper to taste

Heat oil in non-stick skillet over medium-high heat. Sprinkle chicken with salt and pepper on both sides. Cook chicken in skillet for 3 to 4 minutes per side. Place chicken on a separate plate. Return skillet to heat, add garlic and cook for 1 minute, or until slightly browned. In the meantime, cut chicken and roasted tomatoes into big chunks or cubes. Return chicken to skillet, cooking until no longer pink. Add broth, Italian seasoning, and tomatoes, and cook another 1 to 2 minutes or until all flavors are combined.

Chicken and Roasted Tomatoes

Muffin Tin Monday

Since there was no theme for Muffin Tin Monday this week, I just did my own thing... My son ate his muffin tin meal on Sunday for lunch. I had made some Pumpkin-Banana Muffins that morning, so I decided to fill a cup with one of them (stay tuned for a muffin recipe later this week). I also made some spinach and ricotta filled tortellini (the easy packaged kind) with pasta sauce, and some dinosaur-shaped quesadillas. In the second row, there are some dino-nuggets, chopped apples, and bunny crackers. My son enjoyed three out of the six cups this week. I bet you can probably guess which ones... 

Yep... Muffin, apples, and crackers. Great lunch! Oh, well... I tried... 

I enjoyed his leftovers... :)

Have a great week, everyone!

For more information on Muffin Tin Monday, visit Michelle's blog at Her Cup Overfloweth, or click on the button above. 

Muffin Tin Monday

Mac and Peas

I was having a really rough time this past week... trying to get my son to eat anything nutritious! I don't know why this happens. He has some really great weeks of eating "normal", and I think, "maybe he's changed and he's going to be a good eater from now on"... But then we have frustrating weeks like this past one where he turns down almost anything I make for him. It is frustrating, and I have no idea where he gets it from... my husband and I are both good eaters! Anyways, this week it seemed my son would only eat anything "bread" related... crescent rolls, crackers, pasta... So, I've had to be really creative this week. I made this new Mac and Cheese where I snuck in extra protein and veggies (I can't believe I'm having to resort to sneakiness!). I mixed in some tofu with the cheese sauce, then added sweet potato puree and peas. It was very successful! I tried some too... and it was delicious! This is going to be one of my new "go-to" recipes when my son is feeling picky again! Enjoy! :)

Ingredients:

2 cups small pasta (I used elbows)

1/4 cup tofu (I use firm since it has more protein)

1/2 cup milk

1-1/2 cups shredded sharp cheddar cheese

1/4 cup sweet potato puree

1/4 cup frozen peas

Dash of pepper

Cook pasta per package directions.

In a food processor or blender, puree together tofu with 1/2 cup milk until smooth. Heat tofu mixture over medium heat until warm. Slowly whisk in cheese until melted evenly, and mixture becomes smooth. Reduce heat to low. Add sweet potato puree and stir until combined. Add pasta and frozen peas. Stir until evenly coated with cheese sauce, and peas are cooked (this only takes a minute or two). Add pepper to taste. Serve and enjoy!

Mac and Peas

Different Chicken Noodle

When my son is feeling under the weather, I make him some homemade chicken noodle soup. It is such a healing natural remedy for colds, and I think it just makes you feel better by keeping your insides warm! Normally I like to use the typical onion, celery, and carrots, but I didn't have any celery on hand. So, I decided to make my own version using ingredients that I had. You can really use any kind of vegetables you like, and I'm sure it will taste delicious no matter what. I usually steam the chicken and vegetables first to soften them before I stick them in the broth with the noodles. When my son was younger, I would puree the chicken and vegetable mixture with a little bit of broth, then use it as a sauce over small pasta (elbows, wheels). It makes a great finger food! Nowadays, he is becoming more independent and likes to feed himself, so I just give it to him the same way we eat it! It is so much healthier this way without all the added sodium and preservatives that the canned versions have. The best part is my son LOVES it! :) Enjoy! 

Ingredients:

1 boneless, skinless chicken breast, cubed and cooked

6 oz whole wheat egg noodles

1 cup chopped broccoli florets, cooked

1 cup chopped carrots, cooked

1/2 cup chopped onion

1/2 cup chopped sun-dried tomatoes

1 tbsp minced garlic

3 cups water

3 cups low-sodium vegetable or chicken broth

Salt and pepper to taste

1/4 tsp cumin

1 tsp poultry seasoning

In a large pot, bring water and broth to a boil. Add pasta, and cook until al dente, about 7 minutes. Add remaining ingredients, stir, and simmer for another 1 to 2 minutes, or until heated through, tender, and the flavors are combined. Serve hot, or at room temperature for toddlers. Makes about 6 cups. 

Different Chicken Noodle

Greek Pasta Salad

I have been making this pasta salad at least once a year for the past 10 years or so. The first time I made it, I used a recipe from one of my mom's cookbooks. Then, the cookbook somehow got lost or otherwise vanished... I have never been able to find it again. But, since that first time I made it, I LOVED this salad! And everyone else loved it too! So, I've been "winging" it for the past 9 or 10 years... I remember some of what was in it, but I've never really measured the dressing. I just grab handfuls of this and that, mix it up and taste to see if it's right. So, I apologize for some of the non-measured ingredients. This is how I've been doing it for a long time. It works, and it ends up tasting delicious! My son even loves it! This is a great summer time salad, or any time potluck salad, with yummy fresh and light ingredients! 

And it's very colorful! :) Enjoy!

Ingredients:

Salad

1 pkg. (12 oz) tri-color rotini, cooked per package directions

1 red bell pepper, sliced in thin strips

1 green bell pepper, sliced in thin strips

1 yellow bell pepper, sliced in thin strips

1 pkg. grape tomatoes

1/2 cup Calamata olives, pitted and halved*

1 pkg. (4 oz) Feta cheese, crumbled

Dressing

1/4 cup olive oil

1/4 cup white vinegar

About 12 fresh basil leaves*

About 6 big fresh sage leaves, chopped*

About 1 tbsp fresh thyme leaves*

Big handful of fresh Italian Flat-leaf Parsley*

1 bunch green onions, chopped

1 tbsp garlic, minced*

1/2 tsp salt

8 to 10 turns fresh ground black pepper

1 to 2 palmfuls parmesan cheese, grated

Putting it all together

In a large serving bowl, combine pasta, bell peppers, tomatoes, and olives. Set aside. In a food processor, combine all dressing ingredients and puree until smooth. I always taste it to see if it needs anything else. Some things I occasionally have to add are: more pepper or parmesan cheese. Once you have your desired taste, pour dressing over pasta mixture, and gently stir to coat the pasta with the dressing. I think it is much easier to use clean hands here. Add feta cheese and gently stir it into the pasta. Refrigerate before serving. It tastes really good if you refrigerate it overnight. I think more of the flavor gets absorbed in the pasta or something... yum! :)

*Note: Green olives would be fine here too. I think they taste about the same. The Calamata olives are a little bit more tangy (?), vinegary (?), which goes well with this salad! You can also use crushed dried herbs if you don't have fresh on hand. Use 1/3 dried herbs per 1 part fresh herbs. So, 1 tbsp fresh basil=1 tsp dried basil. Since I don't really measure my fresh herbs, if I were to use dried herbs, I would start with about 1 tsp of each and go from there... If it tastes good, leave it... If it needs some flavor, add more. And if you're using dried herbs, crush them in your hand a little before you add them to your dressing. This helps release more of the flavor. :)

Greek Pasta Salad

Cheesy Pasta

I suppose this is essentially mac and cheese, but I just made up my own thing based on what I had in my kitchen. I wanted to make something quick for my son that would fill him up for dinner. He loves picking up these mini pasta wheels, or trying to "stab" them with his fork! I usually have some already cooked in the fridge waiting for the addition of some kind of sauce. Cheese is a big hit with him, and I also mixed in some yummy veggies with the cheese sauce. I tried a little bit and LOVED it! Anything with pasta and cheese is so comforting! :) Enjoy!

Ingredients:

1 tbsp butter

1/4 cup white mushrooms, chopped (any mushroom would be fine)

1/8 cup sun-dried tomatoes, chopped

1/8 cup onion, chopped

1/2 cup milk

1 cup sharp cheddar cheese, shredded

1/4 cup sweet potato puree

2 turns fresh ground black pepper, or to taste

small pasta (I used the piccolini, or mini wheels but any small pasta would be fine)

In a small skillet over medium heat, melt butter. Add onions, mushrooms, and tomatoes to pan and saute until soft. In a separate saucepan, warm milk over medium heat. Whisk in cheese and continue stirring until it is combined (and starts looking like a cheese sauce). Add sweet potato puree and stir together until sauce is smooth. Add onion mixture to the cheese sauce and stir until evenly distributed. Add pepper to taste and stir in. Pour over pasta and enjoy! Cheese mixture makes about 1-1/2 cups. 

Cheesy Pasta

Fruity Couscous

I got the idea for this recipe from my Cooking For Baby cookbook (see April 2nd post), but changed it up a little bit, as usual. My son LOVED it and kept saying, "Mmmm Mmm!". I figured he would since it has fruit in it, and that is always a hit with him! He has had couscous before, but I wasn't sure how he would like the texture of Israeli couscous, since it is a little bigger than regular couscous. I guess I had nothing to worry about! If you haven't tried couscous before, it is a great substitute for rice with your meals. It isn't a grain, but a pasta made from semolina wheat. I think it is delicious mixed with almost anything! Here, I mixed it with Golden Raisins and Pear puree. You can use any fruit you like. I thought about using some of my dried peaches or dried cranberries too... maybe next time! :) Enjoy! 

Ingredients:

1/4 cup golden raisins (any dried fruit would be fine)

1/4 cup pear puree (any fruit would be fine)

1 tbsp unsalted butter

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp cumin

1 tbsp agave nectar

1 cup Israeli couscous (regular couscous would be fine too, just not as creamy)

In a saucepan over medium-high heat, combine 1-1/4 cups water with raisins, butter, salt, cinnamon and cumin, and bring to a boil. Stir in couscous, reduce heat to low, and simmer for 3 minutes. Add pear puree and stir to combine. Remove from heat, cover and let stand 5 minutes. Give a final stir, then serve. Makes about 4 cups. 

Fruity Couscous

Easy Kids Recipes

I recently found this site online while surfing the web, and I think it is great! It has a bunch of recipes for kids, and you can also enter your own favorite recipes to the site! I'm hoping to visit this site more often so I can get some great ideas for meal time! :) 

Easy Kids Recipes

Shrimp Pasta

My husband and I LOVE this recipe! I actually found the idea in his P90X diet cookbook, but tweaked it a little. I love the freshness and aroma that the lemon adds to this dish! It is delicious and still healthy! It is also a pretty simple recipe since it only has 9 ingredients. It makes a great lunch or dinner! We both love a lot of garlic, so if you're not a big fan, feel free to reduce the amount you put in your recipe. :) 

Ingredients: 

2 tbsp olive oil

2 tbsp minced garlic

1 large tomato, diced (I like to de-seed mine too)

2 tbsp low-sodium, fat-free chicken broth

About 1/2 pound shrimp

Zest and juice of 1 lemon 

2 tbsp basil leaves, chopped

4 ounces whole wheat pasta

Pepper to taste 

Heat oil in pan and add garlic. Saute for several minutes until lightly browned. Add chicken broth and tomatoes. Simmer for 5 to 10 minutes or until tender. Cook pasta per package directions. Drain. Add shrimp to pan and cook for several more minutes, or until shrimp are opaque. Add lemon zest and juice, pepper, and basil. Toss shrimp mixture with cooked pasta. Enjoy!

Shrimp Pasta