Monday, March 16, 2009

We have had some really nice weekends here in Southern Illinois lately. It has been the perfect weather for cleaning out the basement and the garage, and the yard, much to my family's enjoyment. (not really!) Believe me, these tasks have been all day events. When it came to dinner for a hungry bunch of boys and quick, I had to search my archives for some fast and easy recipes.

Skillet Chicken and Tomatoes

4 boneless chicken breast halves
¼ c. chopped onion
1/3 grated parmesan cheese
½ tsp rosemary, crushed
3 tbsp flour
1 can (14.5 oz) diced tomatoes with Italian seasonings
1 c. sliced mushrooms

Flatten chicken slightly. Coat with 3 to 4 tablespoons of the Parmesan cheese and then coat with flour. Sprinkle with salt and pepper. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon mixture over chicken; sprinkle with remaining Parmesan cheese. Serve chicken with sauce over spaghetti or other pasta.

Tex- Mex Mac and Cheese
1 lb. ground beef
1 tsp. salt
1/8 tsp ground black pepper
1 green bell pepper, chopped
1 med. Onion, chopped
1 pkg. macaroni and cheese dinner, prepared as package directs.
1 can (14.5 oz.) diced tomatoes with liquid
1 can (12 oz) whole kernel corn, drained
1 can (6 oz.) tomato paste

Brown ground beef with salt and pepper in a large skillet. Add onion and green pepper; continue cooking until onion is tender. Add corn and tomatoes and tomato paste; heat through. Stir in prepared macaroni and cheese dinner; simmer for 8 to 10 minutes.Serves 6.

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