Tag Archives for " parmesan "

6 Creamy Sun-dried Tomato Chicken and Pasta Skillet Meal - MOMables.com

Creamy Sun Dried Tomato Chicken and Pasta Skillet Meal

If you love Sun Dried Tomato Chicken Pasta, you'll love this quick and easy recipe! A delicious 30 minute meal.

Aren’t we all looking for the latest, greatest way to get dinner on the table?  Quick weeknight meals never go out of style and this Sun Dried Tomato Chicken & Pasta Skillet meal is one everyone will love.

Sun Dried Tomato Chicken Skillet Meal - An easy and quick midweek skillet meal everyone will love!

The beauty of this Creamy Sun Dried Tomato and Chicken Pasta Skillet Meal recipe is that it tastes like it took a lot more time to bring together than it actually does.  Simple ingredients like sun dried tomatoes, half and half, fresh basil and chicken breasts combine with penne pasta to create a filling, quick meal your family is sure to enjoy.

Related: Top 5 Lunchboxes We’ve Tested

You can even use adapt to your family’s needs by using gluten-free pasta! Check out this quick video and see how easy this skillet meal is to make.

As always, any leftovers make for delicious thermos lunches the next day!

For more recipes, like this skillet meal, to bring variety to your family dinner table subscribe to our meal plans at MOMables.com

Creamy Sun Dried Tomato Chicken and Pasta Skillet Meal

Creamy Sun-dried Tomato Chicken and Pasta Skillet Meal - MOMables.com
  • Author:
  • Yield: 6

Ingredients

  • 8 ounces penne pasta
  • 4 ounce jar sundried tomatoes in oil
  • 3 garlic cloves, minced
  • 1 lb chicken breasts, cubed
  • ¼ teaspoon salt
  • ½ teaspoon Spanish paprika
  • 1 cup half and half, heavy cream, or whole milk
  • 1 tablespoon dried basil or ¼ cup fresh basil or 1 tablespoon pesto sauce
  • 1-2 tablespoons oil, for cooking

Instructions

  1. In a large pot, bring pasta water to a boil and cook pasta according to package directions.
  2. Once cooked, reserve 1 cup of pasta water and drain.
  3. Set pasta aside.
  4. On a cutting board, finely chop sun-dried tomatoes.
  5. Season chicken with salt and paprika.
  6. In a large 10-12 inch skillet over medium heat, heat up some oil and sauté chicken until it’s browned on all sides and cooked through.
  7. Add sun-dried tomato pieces and garlic, and sauté for an additional minute.
  8. Add half and half to the skillet.
  9. Bring to a simmer over medium-low heat, stirring occasionally to combine liquid and sund-dried tomatoes.
  10. Once a thick sauce is formed, add dried basil (or pesto sauce). If you are using fresh basil, add it in the last step.
  11. Add cooked pasta to the skillet and combine with sauce.
  12. Add ½ up reserved water, mix throughout to thin out the sauce. If it’s too thick, add in additional reserved pasta water.
  13. Top with additional basil and Parmesan cheese prior to serving.

 

 

9 Chicken and Broccoli Alfredo - MOMables.com

Chicken and Broccoli Alfredo Recipe

Looking for an easy weeknight meal, that will be on the table in minutes? If you have a skillet, we have a Chicken and Broccoli Alfredo recipe to do just that.

Looking for an easy weeknight meal, that will be on the table in minutes?  If you have a skillet, we have just the recipe for you.

easy chicken and broccoli alfredo skilet meal turns leftovers into a healthy thermos lunch! Perfect for the office or school

There’s just no way around it.  Getting meals on the table during the hustle and bustle of a weeknight is challenging.  How can you feed your family a filling, nutritious meal, and not spend the entire evening in the kitchen?  Well, all you need to answer this question is a skillet and a few simple ingredients.  Within minutes this Chicken and Broccoli Alfredo Recipe will come together, and leave both you and your family, feeling good.

Related: Top 5 Lunchboxes We’ve Tested

In a large skillet, you’ll cook both your chicken, as well as make the creamy Alfredo sauce, followed by adding the cooked pasta and broccoli.  Familiar flavors such as parmesan, Italian seasoning and garlic will have your loved ones asking for seconds.

As always, leftovers make excellent thermos lunches for both adults and kids the next day.

For more easy meal ideas, like this one, subscribe to our meal plans at MOMables.com

  • Author:
  • Yield: 6

Ingredients

  • 8 ounces rotini pasta
  • 12 ounces broccoli florets, chopped
  • 2 tablespoons oil
  • 1 pound boneless, skinless chicken breasts, cut into thin diagonal slices
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk, or more, as needed
  • 1/4 cup heavy cream
  • 1/4 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1/2 cup freshly grated Parmesan, divided

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package directions.
  2. In the final 3 minutes of cooking, add broccoli to the pasta and cook the remaining time.
  3. Drain pasta.
  4. In a large 12 inch skillet over medium-high heat, heat oil.
  5. Add chicken to skillet and begin to cook, flipping them over once, until they are cooked through, about 2 minutes per side.
  6. Remove them from the pan and set aside.
  7. Melt butter in the skillet over medium heat.
  8. Whisk in flour until lightly browned, about 1 minute.
  9. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  10. Stir in heavy cream, garlic powder, and Italian seasoning until slightly thickened, about 1-2 minutes.
  11. Add in 1/3 cup Parmesan until well combined, about 1 minute.
  12. If the mixture is too thick, add more milk as needed.
  13. Stir in pasta, broccoli and chicken.
  14. Serve and sprinkle with additional Parmesan cheese

 

10 these zucchini parmesan waffles are great for dinner or a delicious healthy school lunch!

Zucchini Parmesan Waffles

Looking for a way to make zucchini a little more fun? We've got your answer. Zucchini Parmesan Waffles!

Looking for a way to make zucchini a little more fun?  These Zucchini Parmesan Waffles are a cheesy and delicious way to add a few more veggies to our meals.

these parmesan zucchini waffles are perfect for dinner or even for a healthy school lunch!

When it comes to getting kids to be adventurous eaters, you sometimes need to think outside the box.  While waffles may not be the first thing that comes to mind when you are looking for new ways to serve zucchini, we think it couldn’t make more sense.  By taking something fun and easy, like waffles, and adding familiar flavors, such as parmesan and Italian seasoning, the zucchini seems a little less intimidating.

Related: Top 5 Lunchboxes We’ve Tested

The batter for these waffles comes together easily, but you will need to plan ahead to let the zucchini drain for 30 minutes before using.  This is an important step, as it eliminates excess water that may cause your waffles to be soggy, or not hold together. Just watch this quick video to see how easy they are to make.

Pack these waffles in your child’s lunch box, or serve as a side at dinner.  Leftovers can be stored in the freezer to be used at another time.

For more recipes, to help you serve veggies in new, fun ways, check out our meal plans. They are filled with easy and creative ways to feed our families real food.

Zucchini Parmesan Waffles

these zucchini parmesan waffles are great for dinner or a delicious healthy school lunch!
  • Author:
  • Yield: 4

Ingredients

  • 2 cups shredded zucchini (roughly 2 medium zucchini)
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup grated Parmesan, divided
  • 1/2 cup all-purpose flour*
  • 1/2 teaspoon Italian seasoning
  • Oil or non-stick spray for waffle maker

Instructions

  1. Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt.
  2. Let the salted zucchini sit for about 30 minutes, rinse with cold water, and press out as much of the moisture as possible.
  3. Alternatively, ring out zucchini inside a clean kitchen towel to remove excess water.
  4. Preheat your waffle maker to a medium setting (if available).
  5. In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan.
  6. In a small bowl, combine the flour with Italian seasoning.
  7. Combine the egg and milk mixture with the flour mixture.
  8. Once the batter is thoroughly mixed, add in the grated zucchini until everything is well combined. Spray or coat your waffle iron with oil.
  9. Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly.
  10. Close the lid and cook until lightly browned, about 3-5 minutes.Serve warm and sprinkle waffles with remaining parmesan cheese.

Notes

To make these gluten-free, substitute the all purpose flour with all-purpose gluten-free flour 1:1. We tested it with Cup4Cup, King Arthur Flour AP GF flour, Pamela’s blend and Nanamaste. They all worked well.
Adapted from Yahoo Food.

 

20 easy to make broccoli tater tots! they are naturally gluten free and grain free

Broccoli Tater Tots

It's probably safe to say that broccoli isn't a kid favorite food...but tater tots are! This simple Broccoli Tater Tots recipe is sure to become a regular in your meal rotation.

It’s probably safe to say that broccoli isn’t a kid favorite food…but tater tots are! This simple recipe is sure to become a regular in your meal rotation.

easy to make broccoli tater tots! what a cool way to get kids to eat more veggies!

Related: Top 5 Lunchboxes We’ve Tested

When it comes to getting kids to eat outside their comfort zone, putting the food in a fun, familiar form can be the ticket to success. These Broccoli Tater Tots are just that. Russet potatoes, parmesan cheese and a small amount of Italian seasoning create familiar flavors in a bite size tot.  Much less intimidating than an entire broccoli floret!

As always, these are not only a great meal for your family, but equally as good in the lunch box.  You can make the mixture ahead of time and store in the refrigerator for up to 3 days. Freeze individual tots prior to baking for up to a month. Store leftovers in the refrigerator for up to 3 days.

For more ideas, like this one, on adding variety to what your family eats,  check out our meal plans.

Just like the recipes in our meal plans, these broccoli tater tots are very simple to make. Kid friendly food doesn’t have to be complicated or made with processed ingredients! Check out how easy they are to make in this quick video:

Broccoli Tater Tots

easy to make broccoli tater tots! they are naturally gluten free and grain free

4 from 2 reviews

  • Author:

Ingredients

  • 2 cups cubed russet potatoes
  • 1 ½ cups finely grated raw broccoli
  • 2 cups shredded parmesan cheese, divided
  • 1 tablespoon Italian seasoning

Instructions

  1. Preheat oven to 425F, place oven rack in the middle of the oven and line a baking sheet with parchment paper or a silicone mat.
  2. Peel, cube into small dice sized pieces and measure 2 cups of russet potatoes (about 2-3 potatoes).
  3. Steam or microwave the potatoes to the point where a fork is easily inserted but it’s too tough to eat (about 10 minutes boiled, 6-7 in the microwave).
  4. Once they are cooked drain them and set aside to cool down.
  5. In the bowl of your food processor, pulse about 2 cups of chopped broccoli florets (depending on how you cut it, it should yield about 1 ½ cups chopped) until it resembles coarse rice.
  6. Measure 1 ½ cups of finely chopped broccoli and transfer into a large bowl.
  7. Next, pulse semi-cooked potatoes and 1 ½ cups of the Parmesan cheese; pulse just enough to break up the potatoes and combine them with the Parmesan cheese.
  8. Transfer mixture into the bowl with the broccoli.
  9. Add seasoning into the large bowl and fold all ingredients with a large spatula to combine.
  10. Place remaining Parmesan cheese into a small bowl.
  11. Begin to form tater tots into small balls with a 1 tablespoon size cookie scoop or your hands and a spoon.
  12. Once formed, roll each tot on more Parmesan cheese – just enough to coat it.
  13. Place each tater tot on the baking sheet, about ½ inch to 1 inch apart.
  14. Bake 12 minutes, until golden brown.
  15. Remove from oven and serve.

Notes

Please do not use wax paper. The cheese will melt onto the wax and the recipe will not turn out.You can make the mixture ahead of time and store in the refrigerator for up to 3 days. You can freeze individual tots prior to baking for up to a month. Store leftovers in the refrigerator for up to 3 days.

 

 

2

Creamy Tomato Tortellini Soup

Need to get supper on the table in 30 minutes? Creamy Tomato Tortellini Soup is the answer to your dilemma.

Need to get supper on the table in 30 minutes?   This Creamy Tomato Tortellini Soup is the answer to this mealtime dilemma.

delicious tortellini soup in a thermos for a hearty school lunch

We all have those evenings where we need to get supper on the table quickly.  This recipe came about from exactly one of those nights.  My kids love marinara sauce with tortellini.  One evening, when I went to make supper, I found both these ingredients in the my pantry, but not enough tortellini to serve everyone.  So, why not add more marinara?  This soup came together quickly, with the Italian flavors and tortellini kids love.  If you happen to have leftovers, they make a great thermos lunch for the next day.

Related: Top 5 Thermos Containers We’ve Tested

For more easy recipes your entire family will love, head over to Momables and sign up for our meal plans.

Want to see how easy it is to make this recipe? Check out this quick video!

 

Creamy Tomato Tortellini Soup

  • Author:

Ingredients

  • 1/2 pound. Italian sausage, optional.
  • 1/4 cup red pepper, chopped
  • 2 garlic cloves, minced
  • 1 (28 ounce can) crushed tomatoes
  • 2 tablespoons prepared basil pesto
  • 4 cups chicken or vegetable broth
  • 2 1/4 cup half and half
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 9 oz. cheese-filled tortellini
  • 1/4 c. grated Parmesan cheese, plus more for serving
  • Salt and fresh ground black pepper, to taste

Instructions

  1. In a large soup pot, brown sausage over medium heat.
  2. Add chopped red pepper, sauté till tender.
  3. Add garlic and sauté for 30 seconds.
  4. Drain any additional grease from sausage.
  5. Add crushed tomatoes, basil pesto, broth, half and half, onion powder, and Italian seasoning.
  6. Bring to a simmer.
  7. Stir in tortellini and parmesan cheese.
  8. Continue to simmer until cheese is melted and tortellini is cooked.
  9. Season to preference with salt and pepper.
  10. Serve in individual bowls and top with remaining parmesan cheese.
  11. Store any leftovers in refrigerator.

 

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