Chicken Paprikash with Spaetzle

Ok, here it is! I finally used my Spaetzle (egg pasta). And it was pretty good!

Ingredients:
4-6 Boneless Skinless tenderloins
1 Tsp Salt
2 Tbs Vegetable Oil
1 Medium Onion
1 Sweet Red Pepper (I used a Green pepper)
3 Tbs. All Purpose Flour
2 Tbs. Sweet Paprika
1 Tbs. Smoked Paprika
1/4 tsp Cayenne Pepper
1 C. Loy-sodium Chicken Broth
1 Medium Tomato-Diced
1/2 C Sour Cream
7-10 Ounces of Packaged Spaetzle/Egg Noodles, Cooked
Freshly chopped Parsley, for garnish



Instructions:
1. Heat oven to 325 degrees. Season chicken pieces with the salt. Heat oil in a skillet over medium-high heat. Brown chicken about 3-4 minutes per side. Remove to a plate, keeping as much oil in pan as you can.
2. Reduce heat to medium. Add onion and pepper, cook about 3 minutes or until soft. Mix in the flour, sweet and smoked paprika, and cayenne pepper. Cook about 2 minutes, stirring constantly. Add the broth, tomatoes and remaining 1 tsp of salt. Bring to a boil and simmer 3 minutes to thicken. Add the browned chicken back to the pot, ladling a bit of sauce on top. Cover and bake at 325 degrees for about 30-45 minutes or until the chicken is cooked and tender.
3. Remove the chicken; cover to keep warm. Add sour cream to a bowl; and whisk in a cup of the hot sauce. Whisk sour cream mixture back into pot. Serve 2 pieces of chicken over cooked Spaetzle with several spoonfuls of sauce. Garnish with Parsley.

                                                                                  

Creamy Tortellini and Garden Vegetable Bake

                                            *photo cred from recipe.com




Ingredients:
1 8-ounce package of cheese filled tortellini
1 Medium Carrot, thinly sliced
1-1/2 C Sugar Snap Peas (I used a frozen bag of sugar snap pea stir fry)
1 Tbl. Butter
1/2 Pound of Boneless-skinless chicken breast/or tenderloins, chopped to bite size pieces
1 C Chicken Broth
2 Tbl Dried Oregano
2 tsp. All-Purpose Flour
1 tsp. Garlic Salt
1/2 tsp. Salt and Pepper
4 oz. Cream Cheese (I used light/ Neufchatel)
1 C. Quartered Tomatoes
1 small Red or Green Pepper
1/2 C of Grated Mozzarella cheese
2 Tbl. Parmesan Cheese


Instructions:
     1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5     minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.

Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.

Add the chicken broth, oregano, flour, garlic salt and pepper to the chicken. Add milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Add the mozzarella cheese and toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.

Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan Cheese. 

                                                                                        

{ 5 Minute } Banana Creme Pie

Ingredients:
1 ready made Graham Cracker Crust
1 medium Banana
1 can Musselman's Banana Creme Pie Filling
1/3 C Sugar
3 Egg whites
1 tsp Vanilla

Instructions:
**preheat your oven to 350 degrees
1. Open your graham cracker crust packaging, and fill the bottom of the pie with banana slices
2. Pour the Creme Pie Filling over the bananas
3. In a seperate bowl, blend the egg whites. Once peaks begin to form, start slowing adding the sugar
4. Smoothe the meringue over the top of the pie
5. Bake the pie at 350 degrees for 10-12 minutes
6. Chill the pie for 3-4 hours


 *Next time I would add another layer of banana (I love banana though). Overrall though I thought ittasted pretty good, especially for a pre-made pie filling.
                                                                                      

SPAETZLE! { Never heard of it before? Me either!!! }

I'm excited for this new recipe! I found this bag of Spaetzle Egg Pasta. Never even heard of it before! But it looked cool, and I love trying new and different foods. So I will be cooking with this soon, and posting my success story on here! Wish me luck!


                                                                                   

Creamy Tomato Tortellini Soup

Ingredients:
2 Garlic Cloves, chopped
1 Small Onion, chopped
1 tomato, chopped
1 Can Campbell's tomato soup
1 Can milk (soup can filled)
5 Fresh Basil Leaves chopped, or 1 t/l dried basil
1 Cup Chicken Broth
1/2 C Half and Half
1/4 C Grated Parmesan Cheese
1 (9 oz) Package Cheese Tortellini
1 Tbl Garlic Powder
1 tsp Oregano
2 tsp Green Onion, Chopped


Instructions:
1. Coat soup pan with EVOO. Add onion and garlic and saute til soft
2. Add the tomatoes, basil, tomato soup, and milk. Stir till blended
3. Add chicken broth and stir well
4. Simmer for about 20 minutes
5. Add the cream and the parmesan cheese, the soup should start to thicken
6. Next add the Tortellini and cook until tender (15-20 minutes)
7. Add garlic powder, oregano and green onion, and S&P to taste