Sacchettini & Spinach

Aug 1, 2011 by lovelypantry

Oh how I wish I could say that I made this from scratch. However, I`m prone to pick up frozen pasta occasionally. There are so many to choose from and the varieties are so visually appealing. On a recent trip to the supermarket, I picked up a packet of Chicken and Bacon Sacchettini. These little pasta are beautiful and they taste great too. I simply followed the cooking instructions on the packet and served it over a bed of steamed spinach. The final touch was just a sprinkle of parmesan cheese. Now that`s what I call an easy mid-week meal! Sensible portions with well planned sides, wont break the scale.

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Simple Baked Egg

May 24, 2011 by lovelypantry

 

I saw this recipe and I immediately wanted to try it.  Never baked an egg before this!

Ingredients:

1/2 Tsp Butter

1 Large egg

Pinch of freshly ground black pepper

Pinch of salt

1 Tsp whipping cream

An oven proof ramekin for baking

 

Directions:

Preheat oven to 350F

Coat ramekin with butter. Break the egg into the ramekin. Sprinkle egg with salt and pepper; spoon cream over top of the egg. Place ramekin in a shallow baking dish. Add hot water to pan to a depth of 1 1/4 inches. Bake for 25 minutes or until egg is set.

Serve with a slice of whole wheat toast and a fruit.

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Herbed Lemon Chicken Noodle Soup

May 23, 2011 by lovelypantry

 

I got this recipe from the back of the Chicken Broth carton. Recipes are just everywhere!

Ingredients:

3/4 Cup uncooked dry broad Egg Noodles

3 (approx 3/4lb) Boneless, skinless chicken breast

1 Box (900ml) Low Sodium Chicken Broth

1 1/2 Cup sliced celery

1 1/2 Cup half-moon sliced carrots

2 1/2 Tbsp lemon juice

2 Cloves garlic, finely chopped

1 Tbsp fresh oregano leaves, chopped

1 1/2 Tbsp fresh parsley leaves, chopped

Salt & Pepper to season the chicken before cooking.

 

Instructions:

Cook noodles according to package directions – al dente. Drain and set aside.

Heat large heavy-bottomed soup pot, lightly coated with cooking spray, at medium heat. Add chicken and cook until browned about 5 minutes per side. Remove chicken. Add broth, celery and carrots. Heat to a boil. Cut or tear chicken into chunks.

Stir in the chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.

Simmer, stirring occasionally for 5 minutes. Stir in parsley (and pepper, if desired) and serve.

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