Italian Chicken

This was one of the easiest and most delicious chicken recipes I've made in a long time. It was so flavorful as well as moist. Just a nice twist on some chicken--this is great during the week when you're busy.

Italian Chicken-adapted from '365 Last-Minute Meals' by Better Homes & Gardens

Total Time: 30 Minutes

Serves 4

• 1 package long grain rice and wild rice pilaf
• 2 thinly sliced green onions
• 1/2 cup Italian dressing
• 1 tablespoon olive oil
• 1 medium tomato, sliced
• 4 sliced mozzarella cheese

Place chicken into a ziploc bag with Italian dressing to marinade for at least 30 minutes. Prepare rice mix according to package directions. Stir green onions in after finished cooking, set aside and keep warm.

Meanwhile, heat oil in a large skillet over medium heat. Cook chicken 8-12 minutes on each side, or until golden brown and cooked through. Reduce heat; Place halved tomatoes on chicken breasts and top with mozzarella cheese. Cover, and cook another 2 minutes, until cheese is melted. Serve with rice mixture.

Antipasto Pizza

Anitpasto (antipasta?) is one of my favorite things as of late. How can you not like mozzarella, salami and black olives? This pizza was super easy to make, and delicious!

Antipasto Pizza-adapted from Pillsbury

Total Time: 40 Minutes

Serves 12

• 1 1/2 teaspoons flour
• 1 can pizza crust
• 1 red bell pepper, diced
• 1 10 ounce can artichoke hearts, drained and chopped
• 1 can sliced black olives, drained
• 3 ounces hard salami, cut into 1/2 inch pieces
• 3 ounces shredded mozzarella cheese
• 4 ounces feta cheese, crumbled
• 1/2 teaspoon italian seasoning

Heat oven to 400 degrees. Sprinkle flour over cookie sheet. Unroll dough and stretch evenly to cover cookie sheet. 

Sprinkle pepper, artichoke hearts, black olives and salami even over dough. Top with mozzarella, feta

and Italian seasoning.

Bake for 15 minutes, or until crust is golden brown and cheese is melted. Cut into squares and serve.

Zucchini Muffins

I got the Hungry Girl 300 Under 300 cookbook for Christmast this year, and this is the first time I've cooked something out of it! The recipe was delicious, even though I had to make a few changes as I didn't realize I was out of stuff at home! They turned out really moist and I will definitely be making again!

Zucchini Muffins-Adaptes from 300 Under 300 by Hungry Girl
Total Time: 30 Minutes
Makes 10 Muffins

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large zucchini, shredded
• 2 eggs
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. 

In a large bowl, combine flours, sugars, baking powder, allspice, nutmeg and salt. Set aside.

In a medium bowl, combine zucchini, eggs, butter and vanilla. Add mixture to large bowl and stir until blended.

Line 10 cups of a muffin tray with liners, or spray with cooking spray. Fill cups evenly with batter. Place in oven for 20-25 minutes, or until toothpick is inserted and comes out clean.

Italian Pasta

I have come to realize that Italian sausage makes every pasta dish instantly better. I honestly don't know how I used regular ground beef in pasta before. The flavor is just amazing and totally worth it.

I was a little bit nervous about this recipe as the only sauce was whipping cream, but it was still delicious! I know whipping cream isn't great for you, but for every once in awhile, this recipe is totally worth it.

Italian Pasta-Adapted from Pillsbury's 5 Ingredient, 15 Minute Recipes
Total Time: 20 Minutes
Serves 4

• 12 ounces uncooked pasta
• 1 pound Italian sausage
• 2 medium tomatoes, diced
• 1 can artichoke hearts, drained and chopped
• 1 can sliced black olives
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1 cup whipping cream
• 1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Drain and set aside.

In a large skillet, cook sausage until browned and drain. Return to skillet. 

Add tomatoes, artichokes, olives, seasonings, pasta and cream and stir gently to mix. Cook over medium heat, stirring frequently, until heated through. Serve on plates and top with Parmesan cheese.

Chili-Barbecue Sandwiches

I made these for the Superbowl and they were a big hit. I definitely added more barbecue sauce than the recipe asked for, but it was worth it. The flavors were great, and using a roast definitely made it tasty!

Chili-Barbecue Sandwiches-Adapted from Betty Crocker
Total Time: 8 Hours
Servings: 10

• 3 pound beef chuck roast
• 1 packet chili seasoning
• 32 ounce bottle barbecue sauce
• 1 small onion, diced
• 10 kaiser rolls
• 10 slices cheddar cheese

Trim fat from roast and place in 4-5 quart slow cooker. Top with chili seasoning, barbecue sauce and onion. Cook on low for 8 hours. Remove beef and shred into pieces. Serve with cheddar cheese.