Spinach & Swiss Stuffed Chicken Breasts w/ Marinara and Pasta

This was another one of those shot in the dark recipes. I used what I had available. I usually make marinara in big batches and freeze it so I have it on hand. This chicken actually came out sooooooo tender just by cooking it in the sauce!! I must say I was pleasantly surprised!!

We really enjoyed this meal....I hope you will too!!

4 lg boneless skinless chicken breasts, sliced in half long ways and pounded thin (so it looks like one becomes two)
4 cups marinara
4 cups fresh spinach
8 slices swiss cheese, or whatever kind you want
salt and pepper to taste
1 lb of cooked pasta of your choice

Once chicken is pounded thin, place your slice of cheese and 1/2 cup spinach. Then roll chicken over to cover spinach and cheese, then fold each side over to close in spinach and cheese. Finally continue rolling chicken the rest of the way. You can insert toothpick to hold together. Continue with remaining chicken breasts. Once you have completed that, heat a large saute pan and add about 2 T of olive oil. Brown chicken breasts on all sides. Once that is done add marinara sauce. While these are cooking you can boil your pasta. The chicken should simmer on medium for about 20 minutes. Serve with sauce over pasta.

Chicken Thigh, Kale, and Marinara topped Whole Wheat Pasta

This.......well this was just one of those nights. You know the night I'm talking about....where you defrosted chicken thighs.....but really had no plan for them. This was that night!! I looked in the frig and I saw pizza dough  and marinara sauce left over from the night before,  and half a bag of kale. So....I thought....I'll make bread sticks out of the dough and cook the chicken thighs in the sauce. Then for some greens I will throw in the kale!! And wha la.....a dish is born!!

6 Chicken thighs
3 cups marinara sauce
4 cloves garlic, grated on micro plane
2 cups kale
3 T olive oil
1 med onion diced

In a very large dutch oven heat olive oil. Add chicken thighs and brown on both sides. Add onion and saute while chicken is browning. Add marinara and simmer for about 30 minutes or until chicken is cooked through. At the last 5 minutes add kale and grated garlic. Check for seasoning, but mine needed not salt because of the flavor in the marinara sauce. Serve over pasta and with bread sticks or garlic bread.

Whole Wheat Lasagna with a Pesto Twist

So......I was at one of my favorite stores.....Moore's Mill.....where they grind their own flours and grains......I love that place. I bought lots of stuff, including whole wheat lasagna noodles!! I love the cheesey gooeyness of lasagna.  I especially love how lasagna tastes better the second day than it does the first day!!

I used my standard marinara sauce, then added ground beef, zucchini and mushrooms to the sauce. Oh......then I added pesto sauce to the ricotta cheese......and can I just tell you how lovely that little addition was. I wish I was eating this again. Its been a few weeks since I made this and am just getting around to posting it. But I want to eat it.

Have you ever had months go by in your life that seemed sooooooo busy while you were living them....but when you think back to what you did or accomplished......your not quite sure?? Yeah.....that's how my life has been......

Marinara Sauce
      3 tablespoons olive oil

2 cups chopped yellow onion 

2 tablespoon sugar

3 tablespoons minced garlic (about 6 cloves)

2 teaspoons salt

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon fennel seeds, crushed

2 tablespoons balsamic vinegar

1 1/2 cups fat-free, less-sodium chicken broth

1/2 cup good red wine

1  (28-ounce) cans crushed tomatoes

1 (28 ounce) can diced tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth, wine and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

marinara sauce (with ground beef, sliced zucchini and sliced mushrooms)

1 lg tub ricotta

1/2 cup pesto sauce

1/2 cup Parmesan cheese

1 egg

3 cups shredded mozzarella cheese

2 lbs whole wheat lasagna noodles, cooked according to pkg directions

Mix ricotta, pesto, egg and Parmesan in small bowl. Grease 13 x 9 baking dish and preheat oven to 350. Spoon enough sauce to barely cover bottom of baking dish. Layer noodles to cover bottom of dish, spoon 1/3 of ricotta mixture and spread evenly over noodles. Pour 1/3 of sauce over that and top with 1 cup of cheese. Repeat until all ingredients are gone. Topping with remaining cheese. Bake for 30-40 minutes. Enjoy and serve with garlic bread and salad.

Zucchini Pizza.......who needs crust when you can use zucchini!!!!!

I <3 pizza.....but living a healthier eating lifestyle....pizza isn't exactly on the menu. But did I mention I LOVE PIZZA????? So I got to thinking.......how can I have pizza without having pizza??? I already have the most amazing wonderful delicious recipe for marinara sauce. Then I thought what could be my crust substitution?? Well, I was looking through the frig and I had bought the Trader Joe's giant pack of organic zucchini......there's like 50 pieces of zucchini in there. (Ok maybe I slightly over exaggerated) Seriously there is probably like 10 pieces.

That's when I got the idea to use it for the base of my pizza. Um.....I think it's kinda genius!! Ok Ok.....so I'm sure I'm not the first person to think of it......but if Ive never seen it then it doesn't exist.........right???? That's what I thought!!

5 good sized zucchini's, washed
1 cup marinara sauce, jarred or homemade
1 cup shredded mozzarella
pepperoni, salami, sausage, mushrooms, olives or any other topping you like

Preheat oven to 450. Cut off ends of zucchini and slice long ways into 4 pieces. Place on baking sheet. Drizzle with olive oil, salt and pepper to taste. Lay flat on pan. Spoon about 1 T of sauce over each zucchini until entire slice is covered. Sprinkle with approx 1-2 T of mozzarella. Top with any toppings you like or none at all. I had salami so I used that. Bake for 15-20 minutes, until brown and bubbly!! Serve, but be careful not to burn your tongue.