Skillet Italian Chicken with Orzo

Another amazingly delicious and simple meal, all in one skillet! Perfect for school coming up. This is ready in less than 30 min!

4 boneless, skinless chicken breasts (about 1 1/2 lb.) (I used thinly sliced)
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 c orzo pasta
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 (14 1/2 oz.) can petite-diced tomatoes
1 1/2 c. low sodium chicken broth
3 tbsp finely chopped fresh basil
Parmesan cheese

Pat chicken dry with paper towels; rub all over with oregano, pepper flakes, salt and pepper. Toast the orzo in large nonstick skillet over medium-high heat until golden brown, 3-5 minutes; transfer pasta to a bowl and set aside.

Heat 1/2 tbsp of olive oil in same skillet. Cook the chicken until lightly browned, about 3 minutes per side; transfer to plate.

Add garlic and another 1/2 tbsp oil to empty skillet; cook until fragrant, about 30 seconds. Add tomatoes, broth and toasted orzo; bring mixture to a boil.

Add chicken, along with any juices to skillet; cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes. If you prefer a thicker sauce, remove the lid and continue to simmer for an additional 5 minutes or so.

Remove from heat; sprinkle with basil. Serve, sprinkled with freshly grated Parmesan cheese.

Original recipe found here. 

"Skinny" Mexican Pizzas

I actually made these the night before we went out of town last week... just now getting a chance to post it. This uses ground turkey and you dress up the meat so much you can't even tell... at least Will couldn't! Also, be careful with your tortillas in the broiler. They can burn pretty quickly... broil with caution!

6 whole wheat flour tortillas, medium sized
1 lb lean ground turkey
seasonings - salt, pepper, cumin, chili powder, oregano
1 pkt of beef flavored "flavor boost" (concentrated stock)
1 pkg taco seasoning
3/4 c water
1 can fat free refried beans
1/2 cup chicken stock
medium taco sauce
salsas of choice - Herdez red salsa and green salsa verde
1 diced tomato
1 small can sliced black olives
Mexican blend grated cheese
2 fresh green onions, thinly sliced

Spritz the whole wheat tortillas with olive oil spray and broil in the oven about 4-5 minutes per side until puffy and golden. Break up and brown the ground turkey in a non-stick skillet. Add 1/2 tsp salt, 1 1/2 tsp pepper, 1 tbsp cumin, 1 tsp chili powder, and 1 tsp dried oregano to the turkey as it is browning. Once it's cooked through, add one packet of beef "flavor boost" stock, the taco seasoning, and water. Let it cook until this makes a thicker sauce, then turn off the heat.

Put the refried beans in a skillet and add about 1/2 c chicken broth. This will thin out the beans and add flavor so you can spread it. 

Assembly: To the bottom tortilla, paint with red salsa, then add meat and a layer of cheese. To the second tortilla, add beans, then flip over where the beans are on the bottom next to the cheese. To the top of the second tortilla, paint with green salsa, add cheese, taco sauce, tomatoes, olives and green onions.

Bake at 400 degrees until all melted or put it back under the broiler in the oven. Cut into wedges and serve with condiments of choice. 

Original recipe found here. 

Skillet Turkey Sausage & Rice

This is one of those recipes that I immediately knew would go into the weekly recipe rotation. Once school starts, obviously I won't have time to try lots of fun, new recipes. This is SO easy and SO delicious, it will be perfect to have every week. Not to mention sausage and rice dishes are Will's favorite. Including cutting up the bell pepper, onion, and sausage, this dish took a total of 30 min. Awesome.

1 pkg (16 oz) smoked turkey or chicken sausage
1 medium green bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 c fat-free chicken broth
2 bags quick-cooking brown rice
1/2 tsp salt
1/4 tsp pepper
fresh chopped parsley

Cut sausage into 1/2-inch slices. Sauté in a large nonstick skillet over medium-high heat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels.

Add bell pepper, onion, and garlic to skillet, and sauté over medium-high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt, and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish with fresh chopped parsley!

Original recipe found here.

Roasted Butternut Squash with Balsamic Vinegar and Rosemary

A few weeks ago I accidentally purchased a butternut squash when I was trying to get a spaghetti squash. Oops. So I had to find a recipe for butternut squash and I decided on this one. It was awesome! The squash was a little hard to cut, but I did it!

2 lbs. butternut squash cubes (about 6 cups)
2 tbsp extra virgin olive oil
1 tbsp + 1 tsp  balsamic vinegar
1 tsp very finely chopped fresh rosemary
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 400 degrees. Mix together the olive oil, 1 tbsp balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. Serve immediately!

Original recipe found here.