My hubby and I were getting tired of the same old recipes that we have been eating about once a week for the last year (it seems like that anyhow), so I decided to find new recipes. Last week we tried a new one each day and liked them all. I thought I would share a few of them with you just in case you are stuck in the same old rut as us.
Fettuccine with Shrimp and Zucchini - from an Olive Garden cookbook
Cook time: 20 minutes 4 servings
1 lb. dry fettuccine 1 c. dry white wine
1/2 c. extra virgin olive oil 3/4 tsp. salt
1 Tbsp. chopped garlic 3/4 tsp. black pepper
2 Tbsp. parsley, chopped 4 Tbsp. butter
1 medium zucchini 6 lemon wedges
1 lb. large shrimp dash parsley, chopped
Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini, and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
Chicken & Wild Rice in Wine Sauce - from a Near East rice box
Prep Time: 8 minutes Cook Time: 25 minutes 4 servings (1 cup each)
1 pkg. Long Grain & Wild Rice Chicken (6.3 oz) - Near East brand
1/2 c. white cooking wine
1/4 c. water
1 tsp. garlic powder
1 Tbsp. cornstarch
4 chicken breasts (about 1 lb.)
1 Tbsp. Italian seasoning
1 Tbsp. olive oil
1 cup zucchini or mushrooms, sliced
Prepare rice according to package directions. In a small bowl, whisk wine, water, garlic powder and cornstarch until well blended. Set aside. Rub chicken with Italian seasoning. In medium size skillet, heat oil and cook chicken for 5 minutes on each side or until no longer pink inside. Add wine sauce and zucchini (or mushrooms). Simmer 10 to 15 minutes or until sauce thickens and is bubbly. Serve over prepared rice.
Chicken Tetrazzini - Nestle Website
Prep Time: 20 minutes Cooking Time: 45 minutes 8 servings
8 oz. dry spaghetti, cooked, drained and kept warm
1/4 c. dry breadcrumbs
3 Tbsp. butter or margarine, divided
3/4 c. shredded Parmesan cheese, divided
1/2 c. onion, chopped
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground white pepper
1 can (14.5 oz) chicken broth
1 can (12 oz) evaporated milk
2 c. cooked, chopped chicken or turkey
1 c. frozen peas, thawed
2 Tbsp. dry sherry
2 cans (4 oz ea) sliced mushrooms, drained
Preheat oven to 350 degrees F. Lightly grease 13 x 9 inch baking dish.
Combine breadcrumbs & 2 Tbsp butter in small bowl. Stir in 1/4 cup cheese.
Melt remaining butter in medium saucepan over medium heat. Add onion; cook stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, peas, mushrooms and sherry.
Combine pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.
Bake for 20 to 25 minutes or until topping is lightly browned.
Creamy Herbed Pork Chops - Better Homes & Garden Cookbook
4 pork chops, cut 3/4" thick
1 Tbsp. margarine or butter
1/3 cup finely chopped carrot
1 Tbsp. snipped parsley
2 tsp. all-purpose flour
1/2 tsp. dried basil, thyme, or tarragon, crushed
1/2 tsp. instant beef bouillon granules
2/3 c. milk or light cream
2 Tbsp. dry white wine or water
Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet, cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or until chops are no longer pink. Remove chops, reserving drippings and carrot.
For sauce, stir parsley, flour, basil/thyme/tarragon, bouillon, and 1/4 tsp. pepper into drippings and carrot. Add milk or light cream all at once. Cook and stir until sauce thickens and is bubbly. Stir in wine or water. Return chops to skillet and heat through.
To serve, spoon sauce over chops.
Four Cheese Baked Penne
16 oz. penne pasta, cooked
15 oz. cottage cheese
16 oz. Mozzarella cheese, chunked
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese
1/2 c. milk
14.5 oz. diced tomatoes with Italian herbs
8 oz. tomato sauce
2 c. sliced zucchini
1/3 c. chopped fresh parsley
1/3 c. chopped fresh basil
Preheat oven to 350 degrees F. Stir together cottage, half of the mozzarella chunks, Parmesan, Romano, and milk into a large bowl. Stir in cooked pasta and remaining ingredients. Spoon mixture into a greased 2 to 3 quart baking dish (or 9x 13). Place the remaining mozzarella cheese chunks on top.
Bake in 350 degree oven for 30 minutes.
I hope your family enjoys these recipes as much as we did!