"Extra Holiday- Ham & Cheese Pasta"

Sorry for the small picture, I forgot to take one and there was barely any left to photograph. :)

Ingredients

1 lb shell pasta
1/2 block of cream cheese
salt
pepper
3 cloves garlic chopped
1 1/2 cups frozen peas
2 cups milk
1/2 c cheddar cheese
1 -2 tsp dried basil
leftover ham (about 4 good size slices just eyeball it for the amount you want and chop it up the size of the pasta)

1) boil water for pasta
2) saute garlic in large pan for 1-2 minutes.
add milk about 2 pinches of salt, 8-10 grinds of pepper, basil,  and cream cheese.  Stir on medium-low heat until the  cream cheese seems melted in.
3) Cook pasta
4) add in ham and peas, let simmer on low for about 5 minutes.
5) drain pasta and add it to the sauce (if your pan isn't big enough transfer to a big serving bowl/dish
6) add cheddar and stir to melt in.

Serves 6 adults depending on portion size, goes a lot further if you have little kids eating. :)

CHICKEN COUSCOUS WITH RAISINS

 1 c. couscous

1 chicken breast (1 big or 2 small)
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 c. raisins
1 tbsp. canola oil
1 onion, finely chopped
4 garlic cloves, finely chopped (4 medium or 3 large)
2 c. low sodium chicken broth
Optional: 2 tbsp. slivered almonds

1.) Put the chicken breast in a medium pot with the broth and cook until its done (soft and easily shreaded).  If you want, put 2 breasts in and save one for another meal during the week.

2.) After chicken is done, remove from pot and remove broth and save in a cup or container. Put in oil and onion cook until translucent.  Add garlic, cook another minute or two.  Add in the broth back in.  Add the spices back in.  Check for saltiness and add some if needed.  Cut the chicken into small bits, because it is so tender it will cut and shred really easily.  Add chicken to the pot.  Bring to a low boil and simmer for 10 minutes.

3.) While that is happening, microwave a cup of water to boiling hot (about 1 min 30 sec is fine).  Add this to a good sized bowl with the couscous and raisins and cover for 5 minutes.

4.) Uncover the couscous and fluff with a fork, put on a large plate or serving dish.  Scoop chicken and onions onto the couscous in the center (I like to make a hole in the middle of the couscous for the stuff to sit in).  Pour the broth over the whole thing and let the couscous absorb the flavor for a few minutes before serving.

OPTIONAL sprinkle chopped almonds on top.

Serves 4 if you have a side dish with it.  For us it feeds 1 hungry husband, me,  and one 2.5 year old who eats a lot.

Pumpkin Ricotta Pasta

I may/will tweek this recipe because I just did it and didn't measure anything.  I had about 2/3-3/4 a container of ricotta from another recipe I made.  I had a can of pumpkin in the pantry and I figured I could make a sauce out of it.  So I apologize if its not exact.  My advice would be to taste as you go and add a little at a time to suit your tastes.

Ingredients

1 lb pasta (I would suggest rigatoni, penne rigatte, fettuccine, or linguine but any will do)
1 15 oz can pumpkin puree (using about 2/3 a can)
1 15 oz carton ricotta (using about 2/3 a carton)
1.5 tsp Italian Seasoning
1 tsp garlic powder
1.5 tsp salt
.5 tsp pepper
.5 tsp nutmeg
1.25 c milk

Mix it all in a sauce pan and let simmer for about 10 min.  Serve over pasta. Done :o)

The Amazing Whole Chicken!!!

I am a devoted fan of the boneless, skinless chicken breast.  I stock up when its on sale and always have some in the freezer.  Recently, I have ventured into new territory:  the whole chicken.  There are pros and cons to this choice though.  Pros: you can find it on sale for 60-70 cents a pound and it is always under $1 a pound, plus its easy to cook, and it covers more than one meal. Cons: The giblets are just gross and not usually in a bag like with a turkey, after you cook it you have to deal with cutting it apart and/or shredding it for future use.

To roast a chicken you do not need a lot.  A big heavy skillet (made of all metal even the handles) or a roasting pan, a few seasonings,  and some twine for trussing.

There are hundreds of roast chicken recipes online. Some call for a stuffing or intricate spices.  I like this one because I don't have to think too much or buy ingredients. Also, it is a neutral flavor so I can add spices later when I make the actual meals.

Preheat oven to 350 degrees. 

Rinse the bird and clean out giblets, pat dry as much as possible.
Salt and pepper the inside cavity.
Truss the chicken (important step for even cooking and keeping the breast moist).
Salt the outside well, rub it into the skin and under the skin around the breast.
Place the bird breast side up..
Roast for 20 minutes per pound or until internal temp is 165 degrees.
Take it out and baste with the juices and let it sit for at least 10 minutes before cutting into it.

Take the bird apart and determine how you will use it

Options: Chicken quesadillas, enchiladas, chicken couscous, chicken wraps, chicken tacos, chicken salad, chicken with potatoes and veggies, etc.  Try to be heavy on the side dishes and light with the meat to stretch the chicken further.  For a family of 4, one chicken in the 5 lb range should be able to stretch for 3 dinners if used wisely.  That is less than $1.50 worth of meat per meal!