Tuesday, September 21, 2010

Parmesan-Artichoke Chicken

This recipe turns a favorite appetizer into
a quick and easy main dish.

Returning from geocaching along the Great Lake Seaway Trail Geotrail, Joan prepared this dish for dinner.

14-oz. can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1/8 t. garlic powder
4 boneless, skinless chicken breasts

Combine artichokes, cheese, mayonnaise and garlic powder in a mixing bowl. Place chicken in a greased 11”x7” baking pan; spread artichoke mixture over top. Bake at 375˚ for 30 to 35 minutes or until chicken juices run clear when pierced with a fork.

Serves 4.

Joan served this dish with a fresh garden salad, brown rice, and green beans.

Wednesday, September 1, 2010

Minestrone Soup

Temperatures have been consistently in the 90s. So Joan decided to make this soup recipe with the fresh produce she had.

1 large onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 tablespoon oil
2 cups chopped tomatoes
1 tablespoon dried parsley
1/2 teaspoon dried basil
1 bay leaf
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
3 cups reduce sodium beef broth
1 cup chopped poatoes
1 cup peeled and slice carrots
(May substitute 2 cups of any other desired vegetables, such as green beans,
broccoli, zucchini for potatoes or carrots - or just add these extras anyways)
1/2 cup dry pasta, any shape
1 can (15 ounces) beans of any kind, drained and rinsed
1/2 cup Parmesan cheese

Heat oil in large pot, add onion, celery, garlic and cook over medium heat until onion is tender. Add tomatoes, parsley, basil, oregano, pepper, bay leaf, broth and vegetables. Bring to a boil and simmer for 10 minutes. Add pasta and beans. Cook 10 minutes until pasta is done, remove bay leaf. Serve with Parmesan cheese.

Make 8 servings.

Ziggy was right soup will cool you on a hot day. With had this soup with Chicken Parmesan pizza.

Next time, Joan plans to add another cup of beef broth to the recipe.