Easy Chicken Alfredo

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.




Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Easy Orange Chicken

Sometimes, I just gotta cut corners. As a busy mom with three jobs (not including the one I love most, being a mom!), I don't always have time to get a gourmet lunch on the table in a timely manner. I'm not lamenting that I have a job, I feel very blessed to be able to provide some financial support when so many people are still struggling for work. That said, I've still got to eat and I like food that tastes good (imagine that!).

I've become clever at turning leftovers into a meal, if I do say so myself. This particular recipe was with what I had on hand. Come to think of it, most of the recipes that end up here are ones I thougt up on-the-fly without prior shopping for specific ingredients. I have come to know what I like to eat and the flavor parings I enjoy so I usually have enough of those ingredients to throw something together fast. Some of my favorites that ended up in this recipe are frozen mixed vegetables, short grain white rice, and rice vinegar.




Easy Orange Chicken
1 c frozen mixed vegetables (peas, corn, carrots, green beans)
1 t vegetable oil
8 oz. leftover Orange Chicken (mine was from Chinese takeout)
2 T rice vinegar
1/4 t red pepper flake (optional)
2 c cooked white rice
1 T soy sauce

Place mixed vegetables and vegetable oil in medium nonstick skillet. Heat over medium heat until thawed. Add leftover chicken and vinegar and heat until warmed throughout, stirring occasionally to avoid scorching. Divide cooked rice between two bowls and top with chicken and vegetable mixture, add red pepper flake if desired. Serve immediately with soy sauce. Serves 2.

Tomato & Smokey Turkey Melt

Normally, you would see this sandwich include bacon but I didn't add it to my recipe for several reasons. First, I didn't want to splatter-up my kitchen today by frying a pan of bacon (or frying it in the microwave so everything would taste like bacon for a month). Second, I didn't want to add another hundred calories or so to my lunch by including bacon in my sandwich. Third, I have to admit, I'm not a big bacon fan. It has it's place but I'd just as soon leave it off my menu as put it on anything so the decision not to include it today was a no brainer.




4 slices extra-sourdough bread
2 T melted butter
4 oz. smoked turkey breast sliced deli-thin
4 slices non-smoked provolone cheese
4 thin slices ripe tomato

Heat gridle to medium. Evenly divide melted butter on one side of each slice of sourdough bread. Place two slices of bread on griddle, butter side down. Add two slices of provolone cheese on each bread. Divide turkey between bread on griddle, add two slices tomato to each. Top with remaining bread slices, butter side up. Cook until cheese begins to melt, checking frequently to avoid burning and turn sandwich over. Continue cooking until desired doneness and remove from griddle. Let sandwich rest 2 minutes, slice, and serve immediately. Serves 2.

If you are really missing the bacon "experience" on your sandwich, you can substitute smoked provolone cheese for added flavor. Personally, I didn't miss it at all. The sandwich is crunchy. The turkey and cheese are salty paired with the tangy tomato... it was delicious.

Cashew Orange Chicken Salad

I've been making this salad based on a sandwich I had at an English tea house in Yorba Linda more than 10 years ago. I love the salty, sweet, and tangy flavor combination. Served with a big glass of iced tea, it's a perfect lunch on a hot summer day.



2 cooked chicken breasts, shredded
1/4 c orange marmalade
1/2 c cashews, crushed
1/4 c mayonnaise
2 T rice vinegar
1 small can mandarin oranges
salt and fresh ground black pepper, to taste

Add marmalade, mayonnaise, and vinegar to large bowl and mix well. Add chicken and cashews and gently toss to coat. Season with salt and pepper to taste. Best served immediately over romaine lettuce with mandarine oranges or as a sandwich on nine grain bread. Serves 2 as a salad, serves 4 as a sandwich.

Balsamic Beef with Pasta

This would have been subperb with pene but alas, I only had spaghetti on hand. It was still delicious and I will make it again when time is short and appetites are high.



1 package Hormel Beef Roast au jus
1/2 lb pasta, prepared al dente
1 t olive oil
1 t dried oregano
1 t dried basil
1 T balsamic vinegar
1/2 t garlic powder
fresh ground black pepper, to taste

Heat roast beef according to package directions and place in large mixing bowl along with all juice. Add oregano, basil, vinegar, and garlic powder to beef and mix well using two forks to shred the beef. Toss prepared pasta with olive oil and add to mixing bowl with beef. Stir well and pile onto plates. Serves 2.