Thursday, April 9, 2009

Kielbasa Pasta

I tried the Tomato Basil Chicken, and just as I thought, it was tasty!
Today I am sharing a recipe concocted by my hubby. He always makes the best spaghetti. This is super easy and so, so yummy.

1 yellow or red onion, diced
1 green pepper, diced
1 red pepper, diced
1 Tbs. olive oil
1 turkey Kielbasa, sliced
1 bottle Ragu sauce
2-3 cups Penne Pasta, cooked

Saute the onion and peppers until they are softened a little. Add the Kielbasa and saute until it starts to turn a little brown. Add the Ragu sauce and let simmer on low for about 15 minutes. Add the pasta and let heat through. Serve with some grated Parmesan and a slice of garlic bread!

Thursday, April 2, 2009

Tomato Basil Chicken

For the first time since starting my little blog, I am sharing a recipe that I haven't tried yet! I was going to make it tonight, but I didn't have all of the ingredients and could not bring myself to dragging my three little ones to the store once again! I have a feeling that it is going to be tasty though. If someone gets around to trying it before I do, you'll have to let me know how it turns out.

8 boneless skinless chicken breast halves
2 cups plain yogurt
1 (10 oz) box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce: 1 can cream of chicken & 1 cup milk

Rinse chicken breast halves and pat dry. Pour yogurt into a small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings. Dip chicken breast halves into yogurt, coating both sides. Roll in crumbs until well coated. Place in greased baking pan. Bake at 350 for 1 hour or until chicken is done. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot and bubbly. Serve over chicken.

Old English Trifle

I love strawberries and I love that they are on sale right now. This is a really beautiful and tasty dessert. If you want to impress someone without making a huge effort, you should give this one a try.

1 yellow cake mix
1 large (6 oz) package strawberry Jell-O
2 cups boiling water
1 (16 oz) package frozen strawberries, semi-thawed
2 cups fresh strawberries, sliced
1 large (6 oz.) package vanilla instant pudding
2 cups milk
1 cup whipping cream
2 Tbs. sugar

First Layer: Prepare cake mix as directed on package. Bake in 2 well-greased round baking pans. After cake is cooled, break one round of cake into 2 to 3 inch pieces. (Reserve other cake round for another purpose or a second trifle.) Place cake pieces in the bottom of a large glass compote or bowl. In a saucepan, dissolve strawberry Jell-O in 2 cups boiling water. Cool. Refrigerate until thick and syrupy. Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry slices.

Second Layer: Prepare vanilla pudding according to package directions, but using only 2 cups of milk. Pour over strawberry Jell-O and sliced strawberries. Refrigerate for 30 minutes or until firm.

Third Layer: Whip cream until stiff. Stir in sugar. Spread over top of first two layers. Makes 8 to 10 servings.