Creamy Tuscan Chicken

 

• 2 large chicken breasts, sliced horizontally to make cutlets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup (80ml) chicken broth
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped
• 3 cups steamed cauliflower, riced

DIRECTIONS

1. To make the creamy garlic Tuscan chicken: Steam cauliflower rice in the microwave in a large bowl, covered, with 1/2 cup of water. Set aside.

2. Heat the oil in a large skillet over medium heat. Season the chicken cutlets on both sides with salt and pepper, and sear in the hot pan, for 5 minutes on each side, or until cooked through. Once chicken breasts are cooked, remove from the pan and set aside.

3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the chicken broth, and allow the sauce to reduce down slightly. 

4. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

5. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.

6. Add the pan-seared chicken breasts back into the pan; sprinkle with the parsley, and spoon the sauce over each chicken cutlet. Divide cauliflower rice into meal prep containers and top with the creamy garlic Tuscan chicken. Reheat in the microwave when ready to eat. Enjoy!

keilbasa pasta

• 1 tbsp olive oil
• 1 lb smoked kielbasa sliced 1/4 inch thick
• 1 diced onion
• 2-3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• 8 oz dry pasta( I used egg noodles)
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1tsp thyme
• 1 tsp basil
• 1tsp parsley
• 3/4 cup sun dried tomatoes
• 3/4 cup shredded Cheddar cheese
• 1/2 cup Parmesan cheese
• 
  

Instructions

• 1 tbsp olive oil
• 1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• 8 oz dry pasta(small pasta)
• 1/2 cup milk or heavy cream
• 1/2 tsp salt and pepper, each
• 1 cup shredded Cheddar cheese
• 1/3 cup thinly sliced scallions, for garnish

Instructions

1. Add olive oil to a large saute pan over medium high heat.
2. Fry the kielbasa and onions.
3. Add garlic and cook until fragrant, about 30 seconds. 
4. Add chicken broth, tomatoes, heavy cream, pasta, sun dried tomatoes, and seasonings.
5. Simmer for 15 minutes, or untill pasta is tender.
6. Remove skillet from heat and stir in cheddar cheese. 
7. Top with parmesan and cover until cheese is melty.

Homemade Pizza

We got this recipe from bonappetit.com. It has been the best pizza dough recipe we have ever had and it's so easy! The crust comes out nice and chewy and flavorful!

** You must make the dough at least 18 hours before you need it. We usually do it the night before.**

INGREDIENTS:
7 1/2 cups all-purpose flour
4 tsp. fine sea salt
1/2 tsp active dry yeast

DIRECTIONS:
Whisk flour, salt and yeast ina medium bowl. While stirring with a wood en spoon, gradually add 3 cups of water; stir until well incorporated. Mix dough gently with your hands ot bring it toghether and form into a rough ball. transfer to a large clean bowl. Coer with plastic wrap and let dough rise at room teperature ina draft-free area until surface is covered with tiny bubble and ough has more than doubled in size, about 18 hours.
Transfer dough to a floured work surface. Gently shap in to a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mole gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hours. DO AHEAD: Can be made up to 3 days ahead. Wrap each dough ball seperately in plastic wrap and chill. unwrap and let rest at room temperature on a lightely floured work surface, covered with plastic wrap, for 2-3 hours before shaping.

TO MAKE THE PIZZAS:
During hte last hour of dough's resting, prepare oven, if using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to it's hottest setting 500-550 degrees, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to the oven's hottest setting 500-550 degrees. (You don't need to preheat the baking sheet).
Working with 1 dough ball ata time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10" to 12" disk as follows:
Sprinkle your hands with flour and with your hands spaced a few inches apart, begin stretching the dough, starting at the edges, while miving it in a circular motion. Resist the urge to flattent he dough too much; you want to retain as many small bublles as possible. Continue gently rotating and stretching the dough across the work surface until it is roughly 8" in diameter.
Transfer the dough to your knuckles. Slowly rotate the dough witle gently stretching the edges - letting gravity do the work until you've got a 10"-12" shape. Don't worry about making a perfect circle. the pie will have more character if it is oblong.
Flop the dough onto a lightly flour pizza stone or baking sheet and gently pull the edges outward. Timing is critical here!

TOPPING THE PIZZA:
Drizzle some olive oil on the dough and sprinkle sea salt.
Place desired toppings on dough and put immediately into the oven.

BAKING:
Bake the pizza for 8 minutes at your oven's hottest temperature and then turn to broil and broil about 2 minutes to get a nice browning. Immediately remove from the oven and take off of stone/baking sheet. ENJOY!

TOPPINGS:
Here is a list of some of our favorite toppings;

For the sauce: Take 1 can of italian stewed tomatoes. Puree to desired consistency and that's it!

Grilled chicken with mozarella, fresh basil and carmelized onions, pepporoni ** Our Favorite**
Pepporoni, mozarella
Ham, pineapple

We also like to top it with some crushed red pepper before eating.

Olive Garden Breadsticks

Mix together:
1 1/3 cups of water
4 tsp butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces.Roll these pieces into cigar-shaped sticks of bread Arrange on a baking sheet.

Cover, and let rise for 45 minutes.Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt. Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic

Tada! Olive Garden breadsticks.

Olive Garden Alfredo

Olive Garden Alfredo
from Stacey Farnsworth

8 ounce Cream Cheese
3/4 cup Parmasean Cheese
1/2 cup Butter
1/2 cup Milk

Heat all ingredients in a sauce pan until well blended and plenty warm.

Makes enough sauce for 8 ounce Fettucini. Also great with strips of chicken on top.