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Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Servings

4 servings (serving size: about 1 1/4 cups)

Calories

350 calories per serving

Ingredients

• 8 ounces uncooked orecchiette pasta
• 5 cups bagged pre-washed kale
• 2 slices center-cut bacon
• 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/2 teaspoon crushed red pepper
• 3 large garlic cloves, chopped
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1 ounce Parmigiano-Reggiano cheese, shaved
• 2 tablespoons fresh lemon juice

Preparation

1.)  Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2.)  While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Sausage and Chicken Gumbo

Sausage and Chicken Gumbo

Servings

4 servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)

Calories

369 calories per serving

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 cup frozen chopped onion
• 1 cup frozen chopped green bell pepper
• 1 cup frozen cut okra
• 1 cup chopped celery
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 8 ounces turkey kielbasa, cut into 1-inch pieces
• 1 (14 1/2-ounce) can diced tomatoes with peppers and onion
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Preparation

1.)  Cook rice according to package directions, omitting salt and fat.
2.)  While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently.
3.)  Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.

Chicken Cacciatore

Chicken Cacciatore

Servings

4 servings

Calories

302 calories per serving

Ingredients

• 4 skinless chicken breast halves on the bone, about 2 pounds
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 pound white mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes or more to taste

Preparation

1.)  Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
2.)  Heat the oil in a sauté pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
3.)  Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. 4. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
5.)  Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

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