Well, we're back to normal this week. Didn't do much cooking last week with some one being sick every day! So here we are on Monday and this is what I made for Eva's snack: Goldfish, strawberries, colby cheese cubes, carrot sticks, and an Easter Brownie. For Gerald's breakfast, I packed in his Fit & Fresh: Kashi 7 grain cereal, milk, and sliced strawberries.  For his lunch, I packed some leftovers we had - chicken drumettes with spaghetti sauce and noodles (these were REALLY good!!). For his snack, I packed grapes, carrot sticks, and some cheese with crackers.

  Breakfast: One eye jacks (egg in a hole in the toast) and some sliced strawberries
  Lunch:  Half a cheese sandwhich (not grilled), carrot sticks, grapes
  Dinner: Skillet Ziti With Chicken & Broccoli

(I didn't have any broccoli, so I used the green beans we got from our Angel Food order. and I didn't use the red pepper, because my kids do not like that) Well, Eva didn't like it at all. Ella only ate the green beans and the noodles. Joey only ate the chicken (with 2nds!) and the noodles, but no beans. Eddie ate everything, but didn't have 2nds and said he was done and he didn't like it!! lol, well, at least he ate it!! Good luck with your kids!!

Skillet Ziti With Chicken & Broccoli
1 pound boneless, skinless chicken breast, sliced into 1″ pieces
Salt and pepper
3 Tablespoons unsalted butter  (I used olive oil)
1 onion, minced (I used dried onions)
1/4 teaspoon red pepper flakes  (didn't use)
1/4 teaspoon dried basil
3 garlic cloves, minced
8 ounces ziti (2 1/2 cups)
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream (I substituted this with half & half)
1 bunch broccoli (1 1/2 pounds)
1 cup jarred roasted red peppers, rinsed and sliced 1/4″ thick (we omitted these due to personal taste)
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons fresh lemon juice (optional) (I used grated lemon peel)

1.  Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the olive oil in a 12″ skillet over medium heat.
2.  Add the chicken and cook until it is lightly browned, but not fully cooked, about four minutes.
3.  Transfer chicken to a bowl. Add 1 more tablespoon of the butter, onion, red pepper flakes, basil, & 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about five minutes.
4.  Stir in the garlic and cook until fragrant, about 15 seconds.
5.  Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about five minutes.
6.  Reduce the heat to medium-low and stir in the green beans and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the green beans turns bright green (approximately eight minutes).
7.  Stir in the chicken and any accumulated juice. Cover and simmer until the chicken is cooked through, about three minutes longer.
8.  Stir in the remaining 1 tablespoon olive oil, the Parmesan, and lemon peel (if using). Season with salt and pepper to taste.


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