Category Archives: Uncategorized

CHICKEN N PASTA AND MEATLOAF CUP CAKES 035

Healthy Barbecue Turkey Meatloaf Cupcakes

 

 

CHICKEN N PASTA AND MEATLOAF CUP CAKES 034I’ve been making this Turkey Meatloaf for years and my daughter loves it, but this time I thought I’d make them into cupcakes(portion control this way!)  They were delicious and will be great for her to take for lunch all week, add potatoes to the oven while you bake the cupcakes and dinners off to a fast start.

CHICKEN N PASTA AND MEATLOAF CUP CAKES 025 Turkey Meatloaf Cup Cakes

 

CHICKEN N PASTA AND MEATLOAF CUP CAKES 033

You can  put together meal this week really quickly, just add everything to the bowl and mix up with your hands. Turkey burger, egg, panko bread crumbs, worcestershire sauce and barbecue sauce, then portion the mixture out in 8 cups in your muffin tin bake for 35 to 40 minutes until cooked through and serve.  Best part is, most of the time your just baking them, so it hands off, and like I said throw some potatoes in the oven while the cupcakes are baking, add a salad and dinner’s done!

 

CHICKEN N PASTA AND MEATLOAF CUP CAKES 035

Healthy Barbecue Turkey Meatloaf Cupcakes

  • Servings: 4
  • Time: 10 minutes prep and 30-40 minutes baking
  • Print

1 lb. ground turkey

1/2 onion grated

1 egg

1/4 cup panko bread crumbs

1 TBSP

2 TBSP Worcestershire  Sauce

1/4 cup of barbecue sauce

Topping:

Barbecue sauce

In a large bowl combine everything except the drizzling barbecue sauce in together with your hands or a large spoon and divide meatloaf into 8 muffin cups, drizzle with additional barbecue sauce and smear it over the tops with a spoon or you fingers and bake at 350 for 30 to 40 minutes and serve.  Like I said, throw some potatoes into the oven while the meatloaves  are baking, they make take a little more time than the meatloaves so throw them in first and the majority of your meal is done.

 

 

 

 

 

 

 

 

 

 

Healthy Chicken, Broccoli and Pasta

Healthy Chicken, Broccoli and Pasta

 

Healthy Chicken, Broccoli and Pasta

I love this recipe, It takes less than 30 minutes to make, I usually  have everything  in the freezer and in the  pantry to make it and it’s healthy!  Plus kid friendly!

Here’s how you get everything ready, thaw out the chicken breast and I also thawed out my frozen broccoli, then as soon as you get home from work, start a large pot of water on high to start to boil, then add a thin layer of olive oil to a large skillet, turn the heat on medium and chunk up your chicken while the water comes to a boil, drop your pasta.

 

 

Healthy Chicken, Broccoli and PastaHealthy Chicken Broccoli and PastaSeason your chicken well with salt and pepper and make sure it’s in a single layer in the pan.  Brown your chicken, cook your pasta for 6 minutes, then add your thawed broccoli(if it’s still frozen add it when you throw in your pasta) and cook for another 2 minutes after you add your broccoli. Drain your pasta/broccoli with  a bowl under your strainer so you can save your pasta water, this is very important, cause this makes your sauce.

 

Healthy Chicken, Broccoli and PastaWhen your chicken is brown and cooked through, remove it from the pan and add a clove of minced garlic to the pan with the remaining oil and bits from the chicken.  Cook the garlic for a minute and by this time your pasta and broccoli should be done.

 

 

CHICKEN N PASTA AND MEATLOAF CUP CAKES 017 Healthy Chicken, Broccoli and Pasta Add pasta, broccoli and chicken back to the pan along with a 1/2 cup of pasta water and a 1/2 cup of reduced fat parmesan  cheese and stir together.  Then add more water and stir some more, add the rest of your cheese and more pasta water if needed. I added a 1 1/2 to 2 cups of water to make it nice and creamy.

Healthy Chicken, Broccoli and Pasta

 

My daughter was getting ready for work when I made this and she’s like this smells so good, I said take some for dinner and she took a huge bowl of good home cooked food that was good for her and that my people is a win!!!!!!!!!!!!!!!!!!!!!!!

Healthy Chicken, Broccoli and Pasta

 

I love using fresh ingredients but I’m also a realist;  sometimes I buy fresh things that never get used and tossed, where with this you can make it year round cause you can use fresh broccoli, but you can always use frozen.  The amount of time you cook your broccoli is up to you I tend to cook it less because I like the texture of the broccoli cooked less, but if your kids like it more cooked you cook it longer, do what works for your family. This is awesome, five ingredients, healthy proteins and 30 minutes or under!

Healthy Chicken, Broccoli and Pasta

  • Servings: 4
  • Time: 30 minutes or less
  • Print

1 lb. boneless chicken breast

1/2 lb. of whole wheat penne pasta

1 16 oz bag of frozen broccoli, thawed

1 to 2 TBSP olive oil

1 clove of garlic minced

1 cup of reduced fat parmesan grated cheese

1 to 1  1/2 cups of reserved pasta water

plus salt, pepper and

 

 

Start a large pot a water to boil and generously salt the water, while its coming to a boil, cube your chicken breast into small cubes.  Start a large skillet with the olive oil on medium heat, put your cubed chicken in the skillet and start your pasta as soon as it starts to boil, if your broccoli is frozen add it with the pasta.  Wait 4 to 5 minutes before you stir the chicken so its gets brown, after another 3 to 4 minutes when the other side is browned, remove it from the pan and add the garlic turning the heat to low.  Cook your pasta  6 minutes then add thawed broccoli and cook for another 2 minutes, then drain the pasta/broccoli over a bowl.  Add pasta/broccoli and chicken to the garlic and add  1/2 a cup of pasta water and 1/2 a cup of cheese.  Stir well, then add 1/2 a cup of water and another 1/2 cup of cheese.  Stir, if it’s still thick add more water until it’s the consistency that you like.

When I say five ingredients, I don’t count the oil, pasta water, salt and pepper

Fresh Cherry Tomato Sauce with Penne

 

cherry tomato sauce 158

 

I felt so Ina Garten this weekend, I went to a Farmers Market in another town that I don’t go to very often, and I ran into my now retired vetertarian.  He’s got a farm, growing all organic vegetables and apparently loving life and I so happy for him, miss him as my vet but he did pick a wonderful vet to take over for him, so I can’t be too mad.  But while I was there, I picked up some organic garlic(So Ina).  Didn’t know what I was going to do  with it but I got it!  Then I came home, did a few things and headed out the to garden, and my cherry tomato plant has gone crazy…. like I picked 4 quarts off of one plant, and not to brag but I’m pretty sure I’m an organic farmer because I have a little garden and I don’t spray anything on it and use very little fertizilier, ok I’m not organic, but it sounds good.

cherry tomato sauce 145

Anyway, I took my organic garlic and sauted Into some olive oil(I’m not sure if it’s really good, like Ina uses, but it’s some of the best Walmart stocks!) to flavor the olive oil,

 

 

cherry tomato sauce 142and then I popped a quart of cherry tomatoes into the pan and cooked them over medium heat and once they stated blistering, press down on them and make them pop and let them cook a little,

 

 

cherry tomato sauce 144

 

cherry tomato sauce 146

 

add a little salt and pepper and once it starts thickening, add some parmensan cheese, stir, then add pasta and if it’s too thIck add a little pasta water.   W hen it’s nicely coating the pasta,

 

cherry tomato sauce 153take off the heat and add some fresh basil.

 

 

cherry tomato sauce 154 Oh my gosh, this is sooooooo goooooood!   So fresh, so ummmmm.  There’s no other words.   Please try this, you will not regret it!  You will love it.   and you make it time and time again!

 

cherry tomato sauce 157

Fresh Cherry Tomato Sauce with Penne Pasta

  • Servings: 2-3
  • Time: 15 minutes
  • Print

1/2 a box of whole wheat Penne Pasta

1 quart of cherry tomatoes, washed and stems removed

2 to 3 cloves of garlic, minced

1/4 cup olive oil

2 to 3 TBSP Parmansan Cheese

Big bunch of Basil, cut into ribbons

Cook pasta according to the directions and make you sure you salt the water before cooking.  Add garlic and oil to a skillet and saute slowly as to not burn the garlic for 3 to 4 minutes, then add tomatoes and when they start to burst, smush them with the back of a wooden spoon and let them until it starts to thicken, 4 to 5 minutes, then add the pasta, and cheese and some pasta water if it’s too thick.  When the pasta is nicely coated with the sauce and cheese about 3 to 4 minutes, remove from the heat and top with basil, and dinner’s done in 15 minutes!

I love this recipe, cause right now I’ve got a ton of cherry tomatoes, fresh basil and garlic.  All I need from the store is pasta, and I usually have that already. It reheats well for lunch and would be an awesome side with grilled chicken if you want to have a heartier meal.  And you can have this meal year round because cherry tomatoes even out of season are still sweet and no super expensive!