Cookbook Challenge Day 2!

Whole-Wheat Spaghetti with Fontina and Ham
Total Time: 30 min.
Makes: 4 servings

What you need:
1 package (16 ounces) whole-wheat spaghetti
2 tablespoons olive oil
2 bunches green onions, cut on diagonal into ½ inch pieces
1 garlic clove, crushed with garlic press
¼ teaspoon crushed red pepper
½ teaspoon salt
1 cup chicken broth
4 ounces Fontina cheese, shredded (1 cup)
4 ounces sliced cooked home, cut into 2” by ¼“ strips

How to make it:

Cook pasta, drain pasta, return to pan.
In separate saucepan cook green onions for a few minutes, add garlic, red pepper and salt for 30 sec.

Then add the chicken broth and let boil.
Once boiling add to pasta, along with cheese and ham.

Rating:
Yummy! This was good and simple! 4 * * * * out of 5! Definitely will make again. Fontina cheese adds a very distinct taste and pairs perfectly with the ham!

Speedy Paella

Cookbook Challenge Day 1!
Total Time: 30 minutes
Makes: 4 servings

• 1 package (3 ½ ounces) fully cooked chorizo or pepperoni, cut crosswise into ¼ thick pieces
• 1 pound chicken breast tenders, cut crosswise into thirds
• 1 medium red pepper, chopped
• 1 garlic clove, crushed with garlic press
• 1/8 teaspoon dried thyme
• 1 package (8 ounces) Spanish-style yellow-rice mix
• 2 cups of water (only used 1 cup of water)
• 1 package (10 ounces) frozen peas (use only 1/2)

Changes at the beginning:
The chorizo we purchased wasn’t encased , so I crumbled it and cooked it.
We purchased two of the Uncle Ben’s Spanish rice packages instead of the boxed rice (to speed things up)
Used minced garlic instead of a crushed garlic clove.

How to make it:
Cook the chorizo and put aside.
Cook chicken in the same pan and set aside.

In the same pan cook red pepper, thyme and garlic.

Add the rice, add water (only use 1 cup of water if using Uncle Ben’s rice) until boiling
Once boiling add ½ the frozen peas! I added all of them and there were too many!
Add back in chicken and chorizo.
Lower temp, cover and let cook for 5 minutes.

Rating: * * * * 4 out of 5 Stars
Overall—the chorizo made it very spicy—but delicious! Cooking the chicken in the pan after the chorizo made the chicken tender. Too many peas! Cut the peas in half and this is a recipe to do over and over (and quickly)!

Cookbook Challenge

It's that time again! We're tired of the same old recipes and it's time for some new dishes. This week, we'll be trying recipes from my lastest favorite cookbook, Good Housekeeping's Fast Weeknight Favorites.

Here are this week's recipe selections as well as the shopping list:

Shepherd's Pie
1 package of refrigerated mashed potatoes
1 pound ground beef
1 tablespoon butter of margarine
1 cup chopped onion
1/3 cup ketchup
1 teaspoon Dill Weed
1/2 cup loosely packed fresh parsley leaves, chopped
1/3 cup reduced fat sour cream

Speedy Paella
1 package (3/12 ounces) fully cooked chorizo or pepperoni, cut crosswise into 1/4 inch thick pieces
1 pound chicken breast tenders, cut crosswise into thirds
1 medium red pepper, chopped
1 garlic clove, crushed with garlic press
1/8 teaspoon dried thyme
1 package (8 ounces) Spanish-style yellow-rice mix
2 cups water
1 package (10 ounces) frozen peas

Whole-wheat Spaghetti with Fontina and Ham
1 package (16 ounces) whole-wheat spaghetti
2 tablespoons olive oil
2 bunches green onions, cut on diagonal into 1/2-inch pieces
1 garlic clove, crushed with garlic press
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1 cup chicken broth
4 ounces Fontina cheese (shredded 1 cup)
4 ounces sliced cooked ham (preferably baked) cut into 2" by 1/4" strips

Florentine Frittata
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3 ounces shredded part-skim mozzarella cheese (3/4 cup)
1/4 teaspoon salt
1 tablespoon olive oil

I'll update the post with the complete recipe, pictures and our rating.