Dinner In A Bowl
In 30 Minutes or Less
1 (12-ounce) package farfalle (bow-tie) pasta
5 tablespoons butter, divided
1 medium onion, chopped
1 medium-size red bell pepper, chopped
1 (8-ounce) package fresh mushrooms, quartered
1/3 cup all-purpose flour
3 cups chicken broth
2 cups milk
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
Toppings: Chopped fresh flat-leaf parsley, shredded Parmesan cheese
Prepare pasta according to package directions. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion and bell pepper; sauté 5 minutes or until tender. Add mushrooms; sauté 4 minutes. Remove from Dutch oven.
Melt remaining 3 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until thickened and bubbly.
Stir chicken, sautéed vegetables, and hot cooked pasta into sauce. Add cheese, pepper, and salt. Serve with desired toppings.
1 1/2 cups rice
1/4 cup rice vinegar
3 tablespoons tamari sauce
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 teaspoons sesame oil
2 teaspoons chili-garlic paste (I use Sriracha), or to taste
1 zucchini or yellow squash, cut into matchsticks
1/4 pound shiitake mushroom caps, thinly sliced
1 cup shredded carrots
1 pound ground beef
4 large eggs, fried (optional)
Prepare rice as directed on package. Remove from heat and let stand 10 minutes.
Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and Sriracha. Set aside.
Coat a large nonstick skillet with cooking spray. Add vegetables and 3 tablespoons water. Cook over medium-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.
Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.
Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.
8 ounces rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (14-ounce) diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper
1/2 cup ricotta cheese
4 teaspoons grated Parmesan cheese
4 tablespoons grated Mozzarella cheese
Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt, and pepper and cook, stirring, 4 to 6 minutes. Add tomatoes, spinach, and crushed red pepper. Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
Toss the sauce with the pasta and divide among 4 bowls. Sprinkle each serving with 1 teaspoon Parmesan and 1 tablespoon Mozzarella. Dollop each serving with 2 tablespoons of ricotta.
4 ounces shredded beef - See Note
1/2 red onion, shredded
4 tablespoons sauterne
2 tablespoons tomato paste
1 teaspoon chili powder
1/4 teaspoon chipotle chili flakes
1/4 teaspoon Accent
Miniature Corn Dogs, cooked as directed
Put meat in skillet on high heat. Add shredded onion and stir-fry until meat and onions are browned. Deglaze skillet with sauterne using 1 tablespoon at a time. Add tomato paste, chili powder, chili flakes, Accent, and 1/2 cup water. Cook until reduced by half. Put corn dogs in bowl. Pour skillet mixture over all and enjoy.