1 pound spaghetti, cooked according to package directions
2 16 oz. cans tomato sauce, or crushed tomatoes
1 onion, chopped
2 tablespoons pesto
1 clove garlic, crushed
1/4 cup wine
2 tablespoons sugar
1 teaspoon oregano
salt and pepper, to taste
MEATBALLS
Saute onion in 1 tablespoon olive oil. Add the rest of ingredients and simmer on low until meatballs are done.
4 Servings
2/3 cup salsa
8 8-inch flour tortillas (optional)
1/2 cup water
1 medium yellow or green sweet pepper, cut into squares
1/2 cup cooked or canned black beans, rinsed and drained
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1 1- to 1.5-ounce envelope fajita seasoning mix
Nonstick spray coating
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 small onion, cut into thin wedges
1 small zucchini, bias-sliced
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
2 tablespoons cooking oil
For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.
pizza crust
1 tablespoon fresh lime juice
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon soy sauce
2 cloves garlic, minced
2 teaspoons fresh cilantro, chopped
1 teaspoon crushed red pepper flakes
1 boneless chicken breast, cut into bite-sized pieces
3/4 cup black beans, refried or black bean dip
1 tablespoon water
1/4 teaspoon cayenne pepper
1/4 cup white onions, sliced
1 green chili, canned, whole
1/2 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
Make marinade by combining lime juice, 1 tablespoon olive oil, soy sauce, garlic, cilantro, salt and pepper flakes in a blender or small bowl with an electric mixer until well mixed. Marinate the chicken for 2 hours. Heat one teaspoon oil in small skillet over high heat. Cook chicken 2-4 minutes or until cooked through. Mix black beans with water and cayenne pepper.
Roll out pizza crust or use prepared crust. Preheat oven to 475. Spread black bean mixture over crust, arrange chicken evenly over beans. Top with onions. Thinly slice the chili pepper into strips. Sprinkle over onions. Top with cheeses. Bake for 12-15 minutes or until pizza crust lightly browns.
Serve with tomatillo salsa and sour cream on the side.
2 Servings
1 pound boneless, skinless chicken breasts
1/3 cup oil
3 tablespoons vinegar
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
Place chicken in a large self-closing plastic bag and pour in remaining ingredients.
Marinate chicken in the refrigerator for 10-20 minutes or up to 3 hours for stronger flavor. Remove chicken from marinade and discard marinade. Grill chicken 10-14 minutes or until done.
4 Servings
2 lbs cut-up chicken
Sauce mixture
4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don’t crowd chicken pieces–I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.
8 Servings
