Whats for Dinner Wednesday-Lemon-Chicken Rigatoni with Broccoli

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate.
Lemon-Chicken Rigatoni with Broccoli

Lemon-Chicken Rigatoni with Broccoli

INGREDIENTS

2	tablespoons butter or margarine
2	cloves garlic, finely chopped
2	cups uncooked rigatoni pasta (6 oz)
2	cups Progresso® chicken broth (from 32-oz carton)
2	cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2	cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2	teaspoons grated lemon peel
1/4	cup shredded Parmesan cheese

DIRECTIONS

1.	In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
2.	Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
3.	Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
4.	Stir in lemon peel. Top with cheese.

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate.
My favorite Tilapia recipe!

Easy Baked Tilapia

INGREDIENTS

• 4 (4 ounce) fillets tilapia
• 2 teaspoons butter
• 1/4 teaspoon Old Bay Seasoning TM, or to taste
• 1/2 teaspoon garlic salt, or to taste
• 1 lemon, sliced
• 1 (16 ounce) package frozen cauliflower with broccoli and red pepper(you can get any kind of veggies you like, it still tastes great!)
  

  DIRECTIONS

• Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
• Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
• Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Salmon Fillets with Creamy Dill

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate.

This is my favorite recipe for salmon!!

Salmon Fillets with Creamy Dill

INGREDIENTS (Nutrition)

• 1 1/2 cups mayonnaise
• 1/2 cup prepared mustard
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh basil leaves
• 1 1/2 pounds salmon fillets
• 2 teaspoons dried dill, or to taste
  

  DIRECTIONS

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Manhattan-Style Clam Chowder-CrockPot

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate. Today I am making Manhattan-Style Clam Chowder . I made this and had a ton left over the last time, we froze it and ate it for a while! I love crockpot recipes!

Manhattan-Style Clam Chowder

The "red" clam chowder

Ingredients

• * 5 to 6 sliced bacon, diced
• * 1 cup chopped onion
• * 2 carrots, thinly sliced
• * 3 ribs celery with leaves, thinly sliced
• * 1 tablespoon fresh parsley, or 1 teaspoon dried
• * 1 large can (28 ounces) tomatoes, broken up, undrained
• * 1 1/2 tsp. salt
• * Black pepper
• * 1 bay leaf
• * 1 tsp. dried thyme
• * 3 medium potatoes, diced
• * 2 or 3 cans (6 to 7 oz each) minced clams with juice
• * 1 bottle (8oz) clam juice
• * 1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional

Directions

1. Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours.

Eggplant Parmesan

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate. I love this meal! I made it for my family when I was home this last time. They all loved it!!



Eggplant Parmesan

INGREDIENTS

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Baked Swai in Foil

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate. Today I am making Baked Swai in Foil.

Baked Swai in Foil

Ingredients

• • 16 oz raw tilapia or swai
  
• • 4 tsp olive oil
• • 1/2 cup canned tomatoes
• • 1 cup zucchini
• • 1/2 cup onion(s)

Directions

1. Cut Swai (or other white fish) into (2) 8oz servings. Use 2tsp olive oil to brush front and back of each serving before laying in a large square of foil.
   
2. Meanwhile, saute 1 zucchini thinly sliced and 1/2 of an onion, chopped in other 2 tsp olive oil. Sprinkle fish with salt, pepper, paprika to taste.
   
3. Spoon minced/diced tomatoes on top, then divide zucchini/onion saute on top of each serving.
   
4. Close foil packets and bake @ 425 for about 20 minutes. Next time, try adding garlic, or a more robust seasoning. Can even sprinkle fat-free feta on top

Slow Cooker Chicken and Dumplings

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate.

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  

DIRECTIONS

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Ravioli with Sauteed Zucchini

Whats for Dinner Wednesday

Thrifty and Chic mom does a topic every wednesday to plan your meals, I am going to participate. Today I am making Ravioli with Sauteed Zuccchini.

Ravioli with Sautéed Zucchini

Ingredients

• 1 pound cheese ravioli (fresh or frozen)
• 2 tablespoons olive oil
• 3 small zucchini, sliced into thin half-moons
• Kosher salt and pepper
• 2 cloves garlic, thinly sliced
• 1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the ravioli according to the package directions. Drain them and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Footnote

NUTRITION PER SERVING CALORIES 492(39% from fat); FAT 22g (sat 9g); CHOLESTEROL 75mg; CARBOHYDRATE 52g; SODIUM 853mg; PROTEIN 22g; FIBER 4g; SUGAR 5g

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An Island Life $50 Home Depot Giftcard
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To Save a Penny Giftcards and PG giveaway!!

Menu Planning Monday

Go graham Go does a topic every monday to plan your meals, I am going to participate. Today I am making Spinich Lasangna. I love this recipe! Although, since we are living in a studio apt with no oven, I am attempting this in the crockpot, i am nervous about it...

Easy Spinach Lasagna

• 1 15oz fat free Ricotta cheese
• 1 10oz frozen chopped spinach (thawed and drained)
• 1 4oz can mushroom stems and pieces (drained)
• 1 Large egg
• 2 cups fat free shredded cheese (Use your favorite kind)
• 1 jar chunky mushroom spaghetti sauce
• 9 lasagna noodles (uncooked)
• 1/4 cup water

Directions

1. Preheat oven to 400. in a big ole bowl dump Ricotta, spinach, mushrooms, egg, 1 cup grated cheese and mix well. In a 9 x 12 baking dish dump 1/2 jar spaghetti sauce, place 3 noodles, top with 1/2 cheese mixture, three more noodles, rest of cheese mixture, last three noodles, dump last of sauce on top. rinse jar with 1/4 cup water and pour around edge, cover and bake 45 min. Uncover and sprinkle with remaining cup of grated cheese return to oven for 10-15 min till cheese is melted and just a little brown. Let stand 10 min before cutting.

Footnote

Thaw spinach in microwave 3 min on high and separate with fork. Use your favorite grated cheese, don't let the traditional mozzarella be your only choice. If you want more garlic add more garlic. Be bold make it your personal recipe. Add a can of sliced olives just for the fun of it.

Recipe Exchange

Mommie with Cents is having people share their recipes for MMM Monday! Heres a great one that Adam and I had the other night:

Ravioli with Sautéed Zucchini
From: "Realsimple.com"

Ready in: 20 minutes
Makes: 4 Servings

Ingredients:
1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
Kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Directions:

1. Cook the ravioli according to the package directions. Drain them and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.
   
   
   NUTRITION PER SERVING CALORIES 492(39% from fat); FAT 22g (sat 9g); CHOLESTEROL 75mg; CARBOHYDRATE 52g; SODIUM 853mg; PROTEIN 22g; FIBER 4g; SUGAR 5g