Recipe huntin': I'm starting to cook dinner again

part of the time, instead of leaving it to my husband all the time. (I'm working, he's home.)

Earlier this week: paid thai, Ellen Forradalom style.
Last night: ricotta-filled manicotti.
Tonight: chicken risotto.

Any other quick-cooking, healthy, budget suggestions for the newly-minted chef?

I love this dish my mom makes.
3-4 yellow squash
2 zucchini squash
1/2 an onion chopped
2 big spoon fulls of minced garlic
2 cups chicken or vegetable broth
1 can corn kernels (not creamed corn)
we would use about 2-3 chopped green chili if you've got them
optional: 2-3 tab. spoons butter and shredded cheese

chop the squash in to about 3 inch chunks
in a med. size pot add just a tiny bit of olive oil and cook onion and garlic for about 5min(do not burn) just make them sweat.
add the broth, squash and green chili. You might need to add water. You want to ALMOST cover veges.
bring to a boil then drop to a slow simmer. cover pan. Stir occasional
after about 10 min add corn and butter.cook for about5-10min longer. cover pan. Stir occasional
put in a bowl and throw a hand full of cheese on top.
YUMMMMMM. good eats:hi:

Getcha some chicken breast strips and marinate them in some buttermilk for a half-hour or so. Then coat the strips with bread crumbs and parmesan cheese. Stick 'em on a baking pan and bake 'em at 375 for 50 minutes or until done.

and that really takes the fat out of the recipe, too.

But yeah, a lot of the fat is removed.

You need 8oz of elbow macaroni, 4 tbs of butter, 2 eggs, 6oz of evaporated milk, hot sauce, salt/pepper, 3/4 tsp dry mustard, 10-12 oz shredded cheese of your choice (I like sharp cheddar, but have used other types).

Cook the pasta, drain and return to the pan. Whisk all other ingredients together, put back in the pot with the pasta, stir to combine.

Use kellogs corn flake crumbs instead of breading and season them to taste. Coat the chicken with eggs and the crumbs and bake as normal.

It always gets raves no matter who I cook them for.

1 tablespoon vegetable oil
2 whole boneless chicken breasts (2 pounds)..or any boneless cut,really
1 tablespoon unsalted butter
3 tablespoons flour
1 small onion, chopped
1 small bell pepper, chopped
1 rib celery, chopped
1 1/4 cups chicken broth
4 fresh or canned plum tomatoes, chopped
1 teaspoon chili powder
1 cup fresh corn kernels(or frozen)
1/2 cup thinly sliced scallions
1/4 cup packed fresh basil leaves, chopped

In a cast iron skillet heat oil over moderately high heat until hot but not smoking. In it brown chicken, patted dry, and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in skillet add butter and flour and cook roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in onion, bell pepper and celery. Cook mixture, stirring occasionally, until vegetables are softened. Add broth, tomatoes, chili powder, and the chicken with any juice that may have accumulated in the bowl. Simmer the stew, covered, 15 to 20 minutes, or until chicken is cooked through. Stir in the corn.
Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the stew. Stir in scallions and basil, and season to taste with salt and pepper. Serves 4 to 6,depending on appetite.....this is really quite tasty. You should be able to get fresh basil leaves in the produce section....don't even think about using dried:)

Chicken wraps (basically salad with grilled chicken, rolled up in a tortilla)

Beef & broccoli stir-fry w/ brown rice.

:9

This takes about as long to cook as it does to read. The jist of the recipe is that you vary it according to what you have on hand. One of my favorite meals. All ingredients are optional.

4 C. water, bring to a boil
While waiting, add 1 level Tbs. of curry powder to taste
or 1/2 tsp. each of cumin, coriander, turmeric, ginger(or use finely diced fresh), cardamon, mace and stir (you don't want this stuff sticking to the side of the pot and burning!)

Garlic (Put in as much as you like... granulated, powder, fresh, whatever. Remember this is your recipe now)
Hot pepper (refer to garlic)
Chopped onion (see garlic)


When the spices have reached the boiling point, add two 6 3/4 oz. cans of tuna fish or one larger can. Add the included water or oil, or

add Swedish meatballs, or two scant servings of gnocchi
A couple of pieces of pickled herring (which will cook down and give the soup a wonderful taste)

1 to 2 C. of your favorite fresh or frozen vegetables (I use whatever leafy greens I can find, plus, sometimes, okra, green peppers, or corn if I'm not using gnocchi)

Add a dash or spoonful of your favorite vinegar to taste
Bring to a boil and let simmer for a few minutes until everything's done.

Before serving, add a Tbs. of your favorite vegetable oil, (omit if you're using the oil from your tuna fish), a Tbs. of brewer's yeast and a tsp. of miso.

Serve with your favorite bread or add brown rice. Serves two.

boneless, skinless chicken breasts, puff pastry(or phyllo dough, which can be hard to find in my area), and a jar of marinated mushrooms. Pound down breasts, add drained mushrooms in the middle of the breast, fold breast in half, envelop in pastry, seal and slit pastry to allow steam to escape, brush w/ egg wash and bake until chicken is done.
Serve w/ wild rice and a steamed veggie or a garden salad.

I know where to get phyllo around here--next time I'm in the Greek neighborhood I'll pick some up.

I once made a spanakopita. It was quite a production, but it was absolutely delicious.

but offers a nice presentation. It looks like you spent hours making it but really didn't take very long at all.

2 Chicken breasts or other boneless, skinless chicken to make about a pound
2 small cans chopped green chiles (fire roasted are best)
3 cans beans (cooked, without a flavored sauce by preference) (I usually use white or black beans)
2 cups chicken broth/stock/water and boullion
1 large onion chopped fine
1 Tb vegetable oil
2 Tb minced garlic
cumin, oregano, chile powder
To serve: chopped tomatoes or fresh salsa, shredded lettuce, shredded cheese, sour cream, tortilla chips, sliced jalapenos, hot sauce, etc.

Saute the onion and garlic in the oil in a dutch oven or a stock pot - whatever you normally use for a large quantity of soup. When the onion and garlic are transparent, add the spices and stir fry quickly. Then add the broth and bring to a simmer.

Simmer the chicken in the broth until chicken is cooked (this can be done the night before). If doing same night, pull chicken out of broth, put in bowl, and put in freezer to cool.

Open cans of beans and chiles and add to the chicken broth. Let warm, taste and correct - add pepper, salt, more cumin, garlic powder, etc.

When the chicken is cool enough to handle, shred and add back to the chili. Bring to a boil, then serve in bowl with tortilla chips and other garnishes.

Can also be used as the filling for a chicken enchilada casserole or tamale pie.

If you are more the bean soaking type, you can use plain beans - rinse, soak and drain, then boil the beans until tender before adding the bouillon/soup base (this is not a good place to use stock or broth) and add a little bit of the thickener of your choice.

Last week I made Ricotta-stuffed chicken breasts and shitake mushroom risotto (well, the risotto came from a box mix, but it was tasty nonetheless)