Creamy Italian tomato chicken

• 2 Tablespoons olive oil, divided
• 4 chicken breasts*
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 teaspoon McCormick Italian Seasoning Herb Grinder, plus more for garnish
• salt and pepper to taste
• ½ cup shredded parmesan cheese
• In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

1. Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
2. Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.

Beef Noodle Stir Fry

For the sauce/marinade:
• 2/3 c. reduced-sodium soy sauce
• 2/3 c. beef broth
• 2 Tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tsp. minced ginger
• 1 tsp. cornstarch
For the stir fry:
• 1 lb. boneless beef sirloin steak, sliced thin
• 1 lb. linguini noodles
• 4 tsp canola oil, divided
• 1 red bell pepper, sliced thin
• 1 onion, sliced thin
• 2 carrots, sliced into match-sticks
• 2 c. broccoli florets
• 1-2 c. cabbage, shredded

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions.
• While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices-- discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and serve immediately.

Chicken Enchilada Stuffed Zucchini Boats

8 servings, 116 calories, 3.5 g fat, 12 g protein, 11 g carb, 3 g fiber, 4.5 g sugar 410 mg sodium

1 large can enchilada sauce
4 medium zucchini
1 tsp oil
1/2 cup green onions, chopped
1/4 cup chopped cilantro
8 oz cooked shredded chicken  breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
1 tbsp tomato paste
3 tbsp water
salt and pepper to taste

for the toppling:  3/4 cup reduced fat shredded sharp cheddar
Bring a large pot of water to boil.  Preheat oven to 400 degrees.  Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 inch thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.  Drop the zucchini halves in boiling water and cook 1 minute, remove from water.  In a large sauce pan, heat oil and add onion, garlic and bell pepper.  Cook on medium-low heat for about 2-3 minutes until onions are translucent.  Add chopped zucchini and cilantro, season with salt and pepper and cook about 4 minutes.  Add the cumin oregano chili powder water and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up.  Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.  Top each with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Magnolia Bakery Banana Pudding

• 1 (14 oz.) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 1 (12 oz.) box Nilla Wafers

Instructions

1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl.
4. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
5. Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ½ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
2) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
3) Try to keep them airtight. The less contact with the air the less they will brown.

Read more at http://www.the-girl-who-ate-everything.com/2016/05/magnolia-bakerys-famous-banana-pudding.html#keU5G33WlET1CsXo.99

Smothered Crock-pot Pork Chops

• 4 pork chops (bone in is best, see notes below)
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cups mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ¾ cup beef broth (I prefer low sodium)

1. Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
2. Lay onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
3. Cook on low 7-8 hours or until pork is tender. Serve over rice.

Rumba Rice Bowls

OUR VERSION OF RUMBI RICE BOWLS WITH RUMBI RICE

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Print Recipe

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Six Layer Million Dollar Dessert

Ingredients:
1 c flour
1 cube butter
1 c finely chopped pecans (optional)
1 8oz package Cream Cheese at room temperature
1 c powdered sugar
1 8 oz container cool whip
4 c whole milk
1 sm pkg instant chocolate pudding
1 sm pkg instant French vanilla pudding
1 hershey candy bar

Layer 1:
Mix flour, butter and pecans together with a fork.  Press in 9 x 13 pan.  Bake 20 min. 375 until golden brown.

Layer 2:
Mix powdered sugar and cream cheese together
Fold in 1/3 of cool whip
Spread on cooled crust

Layer 3:
Mix chocolate pudding and 2 c milk
Let stand 1 minute and pour over cream cheese layer

Layer 4:  
Mix vanilla pudding and 2 c milk.  Let stand 1 minute and pour over chocolate pudding layer.  Chill for about 15 min

Layer 5:
Top with remainder of cool whip

Layer 6:  
Grate chocolate bar over cool whip