Having a Fiesta w/ BBQ Leftovers

Remember when I told you I would have some awesome ideas for the BBQ chicken dinner from and earlier post?  Well, I showed you how to use the leftover chicken to make some delcious BBQ Chicken Pizzas, but I also have a great idea for that leftover corn on the cob. 

This is a different twist on tacos for my family,
but my girls gobbled them up.  Salsa and all.

My family LOVES tacos.  They request them every week.  I do not want to make traditional Tex-Mex tacos with ground beef or ground turkey every week.  I'm a girl who needs a little variety in her menu.  So I throw in some shredded chicken tacos to mix it up a bit.  The easy part of this recipe is that you can use leftover chicken, frozen fajita strips, or my personal favorite, Honey Jalapeno Rotisserie Chicken from HEB/Central Market.    I use the leftover corn on the cob to go into my super tasty black bean salsa, as well as my tasty Southwestern Salad.  Two options for your Leftover Fiesta:

BLACK BEAN SALSA

This wonderful salsa is great with chips or on top
of nachos for a change. 

• 1 can black beans, rinsed and drained (only use HALF of the can and reserve the other half for another use, or the Southwestern Salad)
• 1 leftover ear of corn; kernels cut from the cob
• 1 to 2 Roma tomatoes, seeded and diced
• 1/4 c. chopped fresh cilantro
• 2 green onions, sliced thin
• 1 small serano pepper, seeded and finely chopped
• 1 nearly ripe (still firm) avocado, cut into cubes
• the juice of 1 lime
• 1/2 tsp. salt
• 1/4 tsp. chile powder

Mix all ingredients together and refrigerate until ready to use.  I spoon this over shredded chicken tacos.  I serve my tacos on low fat whole wheat tortillas or corn tortillas with chicken and reduced fat Mexican blend shredded cheese. 

Southwestern Salad

• 1/2 c. fresh cilantro, chopped
• 1/4 c. extra virgin olive oil
• 2 T. freshly squeezed lime juice
• 3 to 5 dashes of Tabasco
• 1/2 tsp. chile powder
• 1/4 tsp. salt & fresh ground pepper to taste
• 4 c. chopped romaine lettuce
• 2 avocados cut into chunks
• 1 leftover corn cob, kernels cut from the cob (or 3/4 to 1 c. of frozen corn kernels, thawed)
• 1/2 of the can of black beans from the salsa (rinsed and drained)
• 1 c. cherry or grape tomatoes, halved
• 2 green onions, sliced
• 1 can sliced black olives, rinsed and drained
• Shredded cheddar, pepper jack or Mexican blend cheese

This wonderful tangy salad is a great weeknight
dinner option, especially in our triple digit temps
of late.  My husband loves salad for dinner.

In a small bowl, mix together the cilantro, lime juice, Tabasco, salt, pepper chile powder.  Stream in the olive oil while whisking until smooth. 

In a large "festive" salad bowl, toss together the lettuce, avocado, beans, corn, green onions, and olives.  You can toss in the cheese as well.  We don't because of Charlieman's aversion to cheese.  We add ours separately.  If you are adding it to the entire salad, sprinkle in 1/2 to 3/4 c. of shredded cheese of your choice.  Add dressing and toss well.  Serve topped with shredded chicken and a drizzle more dressing over the top.

Dynamic Do-Overs

The best part of grilling is making a little extra for a great weeknight dinner.  I recently told you about a tasty BBQ Chicken recipe.  What's great about BBQ chicken is that there are so many possibilities for leftovers.  My family enjoys it when I create what we call a dynamic do-over pizza.  I have several versions in my repertoire. 

Here's all you need to do:

INGREDIENTS

This recipe makes two of these delicious pizzas!

1 to 2 leftover chicken breasts
1 package reduced fat mozzarella shredded cheese
1/4 of a red onion, sliced very thin
1/4 c. chopped fresh cilantro
1 bottle of your favorite BBQ sauce (we like Bullseye or Cattleman's original versions)
Mama Mary's Ultra Thin packaged pizza crusts (you can find them on the pasta aisle at HEB/Central Market)

I had my first "BBQ Chicken Pizza" on a beach
in Maui.  That's where the red onion/cilantro
combination started for me.  It MAKES this pizza!

DIRECTIONS1.  Brush the pizza crust lightly with olive oil.
2. Spread a thin layer of BBQ over crust.
3.  Cover crusts with shredded cheese.  (you don't have to use all for 2 pizzas, but it's okay if you do)
4.  Top with chicken, onions and cilantro and sprinkle a little more cheese on top to make it all stick together when it melts.
5.  Bake according to package directions.  Try not using a pan, but instead, place pizza directly on the baking rack.

That's just about as simple as it gets.  Add a fresh green salad and call it dinner!  Yeah for great ways to use leftovers!!!  Enjoy!

BBQ Chicken that Sings!

Have I ever told you that I'm not a fan of barbecue?  Well, I don't really care for that smoked taste.  I know, it's practically Texas sacrilege to not like barbecue.  AND it really stinks for Charlieman who is quite the pitmaster.  I do, however; love BBQ SAUCE!  I'm sort of a sauce connoisseur, if you will.  I've tried so many varieties, have made my own, but have a new little zippy sauce that is magical!  (and spicy)

Recently my youngest princess, Hope, asked specifically for BBQ chicken for dinner and I was all too pleased to oblige.  I will be perfectly honest and tell you that I do not sauce the girls' chicken with my spicy chipotle sauce, but use a milder version.  They still gobble it up and I'm sure your family will too. 

Save your leftovers from this tasty dinner for
the BBQ Pizza I am going to show you how to make!

Here's the menu:  boneless chicken breasts, grilled corn on the cob, green beans with sauteed onions and bacon and coleslaw. 

BBQ SAUCE
1/2 c. Bullseye Original BBQ Sauce
1 chipotle pepper in adobe sauce, stem and seeds removed
(OPTIONAL--1/4 c. brown sugar--I do not use this, but if you like a sweet sauce, by all means, go ahead)

Process sauce and chipotle pepper in a blender or food processor until completely smooth.  You are going to love this sauce so much, you might want to double the recipe. 

CHICKEN
Season the chicken breasts lightly with Fiesta brand chicken fajita seasoning and refrigerate in a ziploc bag until ready to grill.  Grill at approximately 375 degrees until internal temp reaches 170 degrees.  Brush with sauce at the end of cooking and allow to stay on the grill a few more minutes until the sauce is bubbling and caramelizing.  (NOTE--I just use the original Bulleye or Cattleman's BBQ sauce for my girls' chicken)

GREEN BEANS
Steam the green beans in the package (I buy haricot variety in a bag at HEB/Central Market) and set aside.
In a large non-stick skillet, saute' a thinly sliced onion until the color is translucent.  Add in 2 to 3 slices of chopped bacon and continue cooking until onions begin to brown.  When ready to serve, toss cooked green beans in hot bacon and onions and salt and pepper to taste.

COLE SLAW
Cut one head of cabbage in half and soak in salted water for 30 minutes.  Chopped in food processor with 1/2 small sweet onion to desired consistency.  Add 3 to 4 large carrots, pulsed to desired consistency.  Add 2 to 3 chopped green onions and finely chopped parsley.  Mix well.  Add 1/4 c. reduced fat mayo, 1/4 c. white vinegar, 1/4 c. Newman's Own Oil and Vinegar salad dressing, 1/2 tsp. salt and fresh ground pepper to taste.

Okay that should get you started.  Now here's a little tip.  Add a couple of extra chicken breasts to the grill for a dynamic do-over the entire family is going to love!  AND it's perfect for those crazy weeknights when everyone is running in different directions.  Enjoy!

Seriously Versatile Meatballs

One tasty dish of spaghetti and meatballs!  Believe
it or not, but the whole wheat pasta is very good
when properly cooked.  Be careful NOT to overcook!

You know all about my love affair with pasta.  I love to eat it, hate to control my portion size and really hate what it does to my waistline!  We only eat whole wheat pasta in my house now, and the portion size is not what my eyeballs tell me it should be.  As a result, I am always trying to work my old standards into new dishes. 
I also love my crockpot, slow cooker or whatever you want to call it.  I love that I can put a meal together to cook while I am out and about and keep dinner warm when we are eating in shifts. 

My girls enjoyed this sandwich so much, they asked
if they could each take one in their lunch the next day.

This great meatball recipe is so versatile.  You can use the meatballs with sauce for traditional spaghetti and meatballs, or serve the ever-popular meatballs subs, or the even lighter version of one piece of freshly baked whole wheat bread open-faced meatball sandwich.  Here's what you need to know:


INGREDIENTS

This whole wheat/whole grain bread was
great as the base of this open-faced sandwich!
Buy frozen and bake at home.  So good.

• 1 lb. LEAN ground beef
• 1 lb. ground turkey breast (99% Lean)
• 4 T. fresh parmesan cheese, grated
• 1 c. whole wheat bread crumbs mixed with 1 T. Italian Seasoning
• 3 large eggs (or egg beaters)
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 cloves of garlic, finely minced (I run mine through a press)
• 1 T. fresh basil, finely chopped
• 1/4 c. fresh parsley, chopped
• 1/2 tsp. dried oregano
• 1 to 2 jars of your favorite spaghetti sauce (I swear by HEB/Central Market's Tomato Basil Sauce--it's the best on the market and a great value!)

DIRECTIONS

1. In a large mixing bowl combine ground beef and ground turkey, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano.  Add bread crumbs 1/2 c. at a time until mixture is not too wet and can be formed into balls easily.
   ***Super side note here, I strongly reccomend using a medium scoop.  First of all it's an easy "grabber" and all your meatballs will be the same size.  I scoop out the mixture with the scooper, but roll out the meatballs in my hands. 
2. Place formed meatballs on a foiled-lined baking sheet that has been sprayed with non-stick cooking spray.  If you have a flat cooling rack that will fit on your baking sheet, you can use that to lift the meatballs off the baking sheet for even cooking.  Not a big deal if you don't have one.
3. In a preheated oven (500 degrees) bake your meatballs for 10 minutes.  Don't freak out if they are still pink in the middle.  They'll finish cooking in the slow cooker.
4. Place meatballs in a slow cooker that has been sprayed with non-stick cooking spray and add 1 jar of sauce if you are serving meatballs subs or open-faced sandwiches.  If you are serving spaghetti and meatballs, add 2 jars of sauce. 
   ***If you want just a little more sauce for the sandwich option, add 1 (8 oz.) can of tomato sauce with basil, oregano and garlic. 
5. Cook on LOW for approximately 5 hours. 
6. Serve over whole wheat hoagie buns or pasta of your choice.

A New Breakfast Idea

How many times have I told you that I am not a breakfast person?  I don't know, maybe 50?  Well, you and I both know that you need to fuel the furnace before taking on the day.  I bet you've seen those Special K commercials that say, "Studies show that people who regularly eat a healthy breakfast consistently maintain a healthy weight."  (Note to Charlie:  a healthy breakfast does not consist of bacon, biscuits or gravy.)

My good friend, Christy Abrams, is a trainer, fellow Zumba instructor and body building competitor.  She has great tips on healthy meal options and has been a great resource to me.  She recently shared this awesome recipe with me and I have put it to good use.  I will be honest and tell you that I tweaked it a little.  I know,  you're not surprised.  But I kept the calories low and the sugar out of there!  Here's what you need to know.

140 calories, 1.8 grams of fat, 13 grams of protein

and 16 grams of carbs.

Jump Start Flapjacks

1/3 c. oatmeal (Quaker Oats or Quick Oats, not the pre-packaged, flavored, envelopes)
1/2 c. liquid egg whites (from a carton)
2 packets of Splenda
1 CAP-ful of Vanilla extract (use the no high fructose corn syrup variety for no added sugars or carbs)
2-3 generous shakes of cinnamon

Blend in a blender until smooth.  Pour batter into super hot, non-stick skillet to make three pancakes.  Try with Maple Grove Farms sugar free syrup or eat them "Pretty Woman" style with your fingers, if you're on the go.  These little jewels get my fired up before a workout and keep me going all morning long.  I hope you'll like them too!

Pasta with a Twist

Have I mentioned that I LOVE pasta?  I think 75% of my recipes in my FB Notes are pasta dishes.  Needless to say, we used to eat a lot of pasta.  Since then, I've toned down my pasta eating tremendously.  In fact, we have it so rarely now that my little darlings simply light up when it's on the table.  You've heard all the talk about carbs and how we need to cut back.  Whole wheat pasta is the only thing I serve these days, but we still eat it in smalll portions.  That's what I love about this recipe.  You use carrots cut into long slivers with a vegetable peeler to fill out your pasta serving.  So great and so full of nutrients.  (yes, I know carrots have carbs, too, but it's all relative)

I found this wonderful recipe in the September issue of Good Housekeeping and tweaked it ever so slightly.  I also love this dish because it cooks up in one big pot and as the head chef and chief bottle washer, that means less clean up in the kitchen.  I love the unusual flavors, too.  This is not a traditional Italian pasta dish and I think you and your family are going to really enjoy it.

I loved the carrots cooked in with the pasta! 
Easy, colorful, and inventive...

Linguini with
Carrot Turkey Ragu

INGREDIENTS

• Salt and Pepper
• 1 T. olive oil
• 1 large leek, white and light green parts only, sliced and well rinsed
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, finely chopped
• 1 lb. lean ground turkey breast
• 1 tsp. ground cinnamon
• 2 cans diced tomatoes (I used the kind with garlic and onions because I am all about the flavor, aren't you?)
• 1 lb. carrots
• 8 oz.  (READ your package!) whole wheat linguini
• 1 T. chopped fresh parsley

DIRECTIONS

1. Heat a 5-quart pasta pot of water to boiling on high.  Add 2 tsp. of salt.
2. In a large non-stick skillet, heat oil on medium high heat.  Add leek, celery, garlic and 1/8 tsp. each salt and freshly ground pepper.  (I just eyeball the salt and pepper and am certain I added more than a piddley little 1/8 tsp.)  Cook 5 minutes, or until just tender.
3. Add turkey, cook 4 minutes or unitl meat is no longer pink, stirring and breaking into small pieces.  Stir in cinnamon and cook2 minutes.  Stir in tomatoes, heat to boiling, then reduce heat to simmer for 15 minutes, stirring occasionally.
4. Meanwhile, with the vegetable peeler, shave carrots into thin ribbons. 
5. Add pasta to boiling water.  Cook 1 minute LESS than the package instructions.  Add carrots to pasta and cook 1 minute.  Drain and return to pot, large skillet or big serving dish.  Add turkey ragu, 1/4 tsp. salt and 1/2 tsp. fresh ground pepper.  Stir gently until well mixed.  Top with parsley.

This was a great dish to make on a busy night when we were running in different directions.  It held well for the one coming late to dinner.  I just put the lid on the skillet and left it on the stove, turned it on warm just a few minutes before she arrived home and it was ready to serve when she walked in the door.

Simple and Delicious--even when eating in shifts

Busy?  Just a little.  I find it maddening that just when I need to be at home making dinner, I'm instead, behind the wheel of the mom-mobile.  What's worse is that two nights a week, we have to eat in shifts because someone dances early or late.  It would be easier to drive through and pick something up, but I'm not about easy.  I don't mind treating the girls to a cheeseburger or Chick-fil-a every now and then, but it's not an every week kind of thing for us. 

To add insult to injury the girls are quick to turn their noses up to sandwich night and tell me in no uncertain terms, that they already HAD a sandwich, FOR LUNCH!  And, I don't blame them, really.  Dinner should be delicious, even if it's quick, easy and made on the fly!

These little sandwiches were a great weeknight
supper for my family on the run!  Super tasty!

I recently found this great recipe for
Mini Muffulettas in the September 2011 issue of Southern Living.  Originally suggested as a pre-game snack, I turned this creative little sandwich idea into the perfect weeknight dinner for a family on the run.  The mini-buns made these sandwiches unique and the olive spread gave them a great zing!  AND... I should mention that I tweaked it a bit. 
Here's what to do:

INGREDIENTS

• 1 jar of mixed pickled vegetables (Mezzetta Italian Mix Giadiniera pickled vegetable mix on the pickle aisle)
• 1/4 c. pimiento stuffed Spanish olives, chopped
• 2 T. Newman's Own Olive Oil & Vinegar dressing
• 1 to 2 packages of Pepperidge Farm Whole Wheat Slider Buns (I found these at HEB, but you have to LOOK for them)
• Swiss Cheese slices (cut in half diagonally)
• Provolone Cheese slices (cut in half diagonally)
• 12 Deli Ham slices (I used Boar's Head Honey Maple Ham)
• 12 Genoa Salami Slices (I used Columbus brand)

DIRECTIONS

1. Pulse pickled vegetables in food processor 8 to 10 times, or until finely chopped, stir in chopped olives.  (I whirled mine around a little more to hide the "veggie" part from my children.  Worked like a charm!)
2. Spread the olive/veggie mixture over the top half of the bun.
3. Spread mustard, mayo, or whatever you like on the bottom half of the bun.
4. Layer Swiss cheese, ham, salami, and provolone cheese top with olive spread bun.  (You can add more to the top of the meat cheese pile, if you like)
5. Serve with baked sweet potato fries (Alexia brand) or regular potato wedges.

My girls liked these sandwiches so much, they asked for dynamic do-overs to go into their lunches the next day.  This tired mom was all too happy to oblige.  See, sandwich night doesn't have to be a bore.

Not Your Everyday Dinner

Sometimes I read something in a magazine and just KNOW I have to make it.  I make it even though I know my family might not find it as interesting and tasty as I do.  My family has come a long way on the road to adventurous eating, but when push comes to shove, they have rather simple tastes and if I get too out there, I am setting myself up for failure. 

Sometimes it really aggravates me when I have gone to the trouble to prepare something new and wonderful, but no one shares my enthusiasm for the dish.  And then sometimes, I just don't care that much because it's so darn tasty, it just leaves more for ME! 

Can you see where I am going with this?

This is a beautiful one-dish meal that sings with
flavor!  Light in fat and calories as well!

It all started with the September issue of Southern Living.  There was a great article about a challenge to three chefs.  The same ingredients and the mission:  a three-course meal.  It all looked great, but I zoned in on one lone recipe, "Skillet Roasted Okra and Shrimp".  It became a one-dish meal for me and packed tons of flavor.  I can't promise that your kids will love it or that any non-okra fans out there are going to gobble it up, but if you are open to something new, I can tell you this dish is warm, delicious and full of great flavor!  (And goes quite nicely with a chilled chardonnay)

SKILLET-ROASTED OKRA and SHRIMP

Ingredients

• 1 lb. unpeeled, large raw shrimp (or splurge for the ones at the seafood counter that are peeled and deveined)
• 3 c. fresh okra, cut in half lengthwise
• 3 T. olive oil, divided
• 1 pt. heirloom cherry tomatoes
• 3 large garlic cloves, thinly sliced
• 1 tsp. Adams Reserve Cajun Seasoning (one of those Tara add ins)
• 1/2 tsp. dried crushed red pepper (if you don't like it super spicy, take this down to 1/4 tsp. of crush red pepper and you'll still get a kick without your lips burning off)

Directions

You know I love almost everything and this was
one of my favorite food adventures thus far. 
I hope you'll live on the edge with me and give it a go!

1. Peel and devein shrimp (using a handy-dandy pair of seafood kitchen shears--see my video for more info) or purchase them ready and prepped.  Toss in 1 tsp. of the cajun seasoning.
2. Saute okra in 1 T. of hot oil in a large non-stick skillet, over medium high heat for 4 to 5 minutes or until browned.  Transfer to a bowl.
3. Cook tomatoes in 1 T. hot oil in skillet over medium high heat for 2 to 3 minutes or until skins are charred, stirring occasionally.  Transfer to bowl with okra.
4. Saute shrimp, garlic, and dried crushed red pepper in remaining oil in skillet over medium-high heat for 2 to 3 minutes or just until shrimp turn pink.  Stir in okra and tomatoes.  Add salt and pepper to taste.  Cook 1 to 2 minutes more until heated through. 

It would go GREAT with a slice of cornbread or crusty French bread, by the way!  And don't forget the iced tea or white wine.  Delicious!

Simple Southern Supper in a Snap!

Do you know what Charlieman says when I ask him what he wants for dinner?  He either says TACOS or CHICKEN FRIED STEAK.  We have tacos almost once every week, but I haven't fried a battered piece of meat since before we were married.  No deep fried anything for my high-cholesterol plagued husband! 

If you ask Charlie if he would like pork for dinner he says, "Sure!  I'll take some baby back ribs and Chapel Hill sausage, if you don't mind."  He never thinks of healthier options.  They simply never cross his mind.

So when I came across this awesome little Southern supper, I knew it would be a home run.  Pork tenderloin is low in fat, and this delicious coating gives you a lot of crunch without being deep fried in a vat of grease.  (Sorry MaMa, I know that's how YOU always did it)

Sage and Pecan Pork Tenderloin Cutlets

The blackberry/red wine vinegar reduction gave this
dish a tangy sweetness.  Don't skip this step!

(from Southern Living, Sept. 2011)

INGREDIENTS

•  1 c. red wine vinegar
• 5 T. seedless blackberry preserves (I used Polamer sweetened with Splenda)
• 1/2 tsp. salt
• 1 lb. pork tenderloin
• 3/4 c. fine, dry breadcrumbs (I used whole wheat, of course)
• 1/2 c. finely chopped pecans
• 2 tsp. rubbed sage
• 2 large eggs, beaten (I used egg beaters)
• 4 tsp. olive oil (but I probably only used 2 tsp. and a GREAT non-stick pan!)

DIRECTIONS

1. Bring vinegar to a boil in a small saucepan over medium high heat.  Reduce heat to medium, and cook 6 minutes or until reduced by half.  Stir in preserves and cook 5 minutes.  Stir in salt.
2. Remove silver skin from tenderloin.  Cut pork into 8 slices.  Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness.  (It makes nice little patties AND I used a rolling pin, just like I do to pound out my chicken breasts)
3. Stir together breadcrumbs, pecans, and sage in a shallow bowl.
4. Dredge pork in breadcrumb mixture, dip in beaten egg and dredge again in breadcrumb mixture.
5. Cook 4 pork slices in 2 tsp. of hot oil in a non-stick skillet over medium heat 8 minutes, turning every 2 minutes.  (VERY IMPORTANT to turn every 2 minutes so they brown evenly.  Set your TIMER!)  Repeat with other 4 pieces of pork.
6. Serving tip:  I used a spoon to dollop and then smear the sauce on the plate and then placed the pork on top.  My family LOVED the little taste of the sauce and thought the presentation was super fancy!  ; )

Using a pre-packaged side doesn't
have to be a bad thing.  Look for
natural ingredients and whole grains.

Try this awesome side.  You add the seasoning packet AFTER the rice is cooked so the pecans don't get chewy.  This is a quick and easy way to round out your meal, AND it's a whole grain blend so it's a good alternative to traditional white rice. 

To save time, I bought broccoli in the bag.  I steamed it in the microwave, following the directions on the package for about 3 minutes.  I seasoned it with a little garlic powder, onion powder, salt and lemon pepper.  My family gobbled it up! 

Chicken Ragu--Robust Sauce Makes the Meal

Already my life is crazy busy.  We've only had two full weeks of school and I am just working the kinks out of our busy dance schedule.  I find it more and more challenging to get delicious and nutritious dinners on our table.  When most people are cooking dinner, I'm shuttling girls back and forth from dance.  Planning is absolutely the key to getting dinner on the table at my house!  I try to stick with things I can make in stages, and when things are really crazy, like the beginning of the school year, I try to serve meals I KNOW my girls have already tried and will definitely like.  The less drama at the dinner table, the better! 
My girls love pasta.  I think they would eat spaghetti sauce three times a week, if I would let them.  I have a great base sauce that I can add different meats to that really change it up.  This particular dish is hearty enough for mom to cut WAY back on my pasta serving and have more chicken and veggies to help balance out my carbs.  Here's what to do:

CHICKEN RAGU
with Sugar Snap Bean Salad

INGREDIENTS
1 lb. whole-wheat or whole grain pasta
3 T. Extra Virgin Olive Oil
1/4 lb. pancetta, a couple of thick slices, cut into a fine dice
1 1/2 chicken breasts, chopped into small pieces
1 large onion, chopped
3 sprigs of FRESH rosemary, leaves stripped and finely chopped
2-3 cloves of garlic, finely chopped
Black pepper
1 carrot, peeled
1 bay leaf

1/2 cup Marsala (Did you know that Marsala wine is not available for purchase on Sundays b/c of the high alcohol content? So, don't wait to pick up these ingredients on a Sunday--you will be disappointed and the Marsala MAKES this sauce)

1 (28 oz.) can San Marzano tomatoes (this type of tomato is more flavorful than other varieties and should NOT be substituted if you can help it)
Grated Parmigiano-Reggiano cheese
A handful of fresh basil leaves, torn

DIRECTIONS

1. Boil pasta in salted water according to the package directions for al dente.
2. In a large skillet, heat 2 T. of olive oil over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another T. of olive oil. Add the chicken and brown evenly for 5 to 6 minutes. Add onoins, rosemary and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until all vegetables are soft, 5 to 6 minutes.
3. Add Marsala to the chicken and vegetables , stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.
4. Toss drained pasta with the chicken ragu and cheese. Discard the bay leaf. Garnish with some basil and serve immediately.

My girls also love sugar snap beans, so I added this popular side to round out our meal.

Sugar Snap Bean Salad
1 lb. Sugar Snap Beans, washed with strings removed
1/4 c. fresh lemon juice
1 T. Dijon mustard
Salt & freshly ground pepper to taste
1/4 c. extra virgin olive oil
2 T. Reduced-Fat Feta Cheese
1 T. chopped fresh dill

1. Boil sugar snap beans in a large pot for 2 to 3 minutes.  Drain and plunge into ice water.
2. Mix lemon juice, Dijon mustard, salt and pepper.
3. Slowly drizzle in oil while whisking constantly.
4. Toss with beans and add feta and dill and toss well. 
5. Refrigerate until ready to serve.

I have since used variations of this sauce (without the chicken) to toss with tortellin, ravioli, pasta, etc. It has such robust flavors and the San Marzano tomatoes taste like they came fresh from the garden. I know you and your family will find lots of ways to use this recipe and tweak it with your personal tastes in mind. Consider putting this on your menu this week. Enjoy!