So, I'm starting this new thing with food, that I'm going to just buy lunch and breakfast foods and a few kinds of quick frozen dinner foods, and the rest of the time I'm going to make food nightly, find a recipe that peaks my interest and go to the store to buy the stuff, and then make it.
So, that's starting now. I'm figuring this is going to bring my cost of food up a little bit, but in return, I'll be gaining experience in cooking, so I figure that's a fair trade off.
I'll be collecting my recipes in the blog under a label so I can always go back to them or not. And also commenting on the ease/ complexity of the recipe as well as the overall goodness (which may be biased as I will probably feel anything I make is edible.)
Tonight's meal will be:: Quick Fettuccine Cacciatore (courtesy of kraftfoods.com)
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 2 cups each.
Ingredients:
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each: green pepper strips and sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/2 cup chopped fresh basil
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
DRAIN pasta. Toss with chicken mixture; sprinkle with cheese and basil.
FEEDBACK::
So, this recipe ended up being extremely easy to make, cheap, and fast. It also makes a good two huge servings, definitely plenty for two people. I got two meals out of it. Next time I'll have to cut the chicken up a little bit smaller. My bite sized pieces were a tad bigger than bite sized. Other than that, it was great. Definitely a keeper. Adding real basil next time should be good, but I sufficed with the can of diced tomatoes being seasoned with basil and garlic, which really worked out for this recipe.
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1 comment:
Are you growing basil, tomato, or pepper? You could save a fortune right there. Since you asked for recipes, I'll offer you one from the top of my head (no book in front of me)...
Excellent meatloaf
1 celery stalk, thinly cut
1 large or two small carrot, thinly sliced
1/2 medium onion (white or yellow) thinly sliced
2 Tbs olive oil
2 lb ground beef (88% or better)
1/2 container (5 oz) breadcrumbs
1 1/2 tsp salt
1/4 tsp pepper
1 egg (slightly beaten)
1 8 oz can tomato sauce
1 Tbs brown sugar
1 Tbs cider vinegar
1 Tbs mustard
Sautee first three ingredients in olive oil until vegetables are tender. Remove from heat.
Mix next five ingredients with hands until thoroughly blended.
Form meat into loaf pan measuring 4 or 5 inches by 9 or 10 inches.
Mix remaining ingredients in small bowl. Drizzle mixture over meat.
Bake at 350 degrees for 90 minutes. Allow to cool slightly (10 minutes) before served.
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