Sunday, March 1, 2009

LasVegas Food

Just doesn't have the same ring as Fontana, oh well racing is in LasVegas today.

Lots of cooking today, next weekend my girls craft day is rescheduled so won't have as much.

In the crockpot I have-


3-4 lbs boneless/skinless thighs (or breasts)
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles (I used Italian-style stewed tomatoes instead)
salt and pepper to taste
2 cups burgundy wine (see below)
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken.Stir together remaining ingredients and pour over chicken.Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
NOTE: Rather than the wine, I used 1 cup fat-free chicken broth and 1 cup aged balsamic vinegar.

The notes are from the recipe originator, I used wine.

ETA mmmmm good, very good. I served it with rice, since we had pasta for lunch.

For lunch we're about to eat this-

Baked Penne with Asparagus (from the Cleaning Eating magazine)

12 oz whole wheat penne
3/4 lb thin asparagus, trimmed and cut into 2 inch pieces
3/4 lb lean ground turkey
3 cups tomato sauce (I used two cans)
1/2 tsp dried basil
1/4 tsp garlic powder
1/3 tsp sea salt
pepper to taste
4 oz low fat mozzarella cheese grated
1/4 cup Parmigiano-Reggiano cheese, grated

Preheat oven to 350. Cook pasta acccording to box, add asparagus pieces when pasta is about a minute left to done. Drain. Brown ground turkey, add tomato sauce, basil, garlice powder, salt and pepper, simmer to heat through. Add penne and asparagus to turkey mixture. Lightly coat baking dish, layer half penne mixture top with grated mozzarella, pour rest of turkey mixture on top and top with other half mozzarella and parmigiano cheese. Bake 18-20 minutes, let set for 5-10 minutes before serving.

This made a ton, I had planned to also make this- (still will and will have a freezer full of lunches!)

Oh my, this is good. Very good. Makes a ton, I have lots of containers in the fridge and the freezer. I forgot to list up there but I added fresh sliced mushrooms to this.

Wheat Berry Chili (from Heather's Website)

1 c wheat berries
3 c water
2 tsp canola or olive oil
1 onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
4 tsp chili powder
1/4 tsp hot pepper sauce (such as Tabasco)
1/8 tsp black pepper
8 oz can tomato sauce
28 oz can diced tomatoes
2 c beef broth
15 oz can kidney beans
15 oz can white beans
salt, to taste

Bring wheat berries and 3 c water to a boil; reduce heat to simmer and cook for one hour until tender. Add more water during cooking, if necessary. Drain; rinse with cook water and drain thoroughly.Heat oil in large stock pot over medium heat; add onion, green pepper and yellow pepper and cook until tender, about five minutes. Add all remaining ingredients; increase heat and bring to a boil. Reduce to simmer and cook, uncovered, for one hour or until desired consistency is reached, stirring occasionally. Top with FF sour cream and/or FF or soy cheddar cheese, if desired.

ETA only had a taste of it, but it sure was good. I'm thinking it's going to be a very filling lunch.

LMAO My fridge and freezer are really full now.

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