Yummy Week

With the onset of summer, and the slow return of my brain, I have gotten back in the kitchen and started experimenting again….something I haven’t done in a very long time.  These are the recipes Andy asked me to write down so I don’t forget them….because he’s tired of only eating things once and then never again.

Chicken, Chickpea, and Tomato Pasta

1 box pasta (any shape—we used macaroni)

1 can chickpeas, drained and rinsed

1 can tomatoes, drained

1 lb. chicken, diced

1 lb. asparagus, cut into one inch pieces

Garlic, chopped

2 Laughing Cow light swiss cheese wedges

Olive oil

Fresh Basil, salt and pepper

Saute the chicken in the olive oil and garlic and season with salt and pepper.  Add the  tomatoes and chickpeas and cook through.  Melt the cheese wedges through the hot pasta.  Mix the pasta and the chicken mixture.  Add a little of the pasta water to make the cheese melt better.  Add more salt and pepper to taste.  Chop the basil and add.  Then eat and enjoy.

Curry Ketchup Meatloaf

1 lb. extra lean ground beef (we always use Laura’s Lean)

1 c. Rice Chex, crushed

1/3 ish cup curry ketchup (it’s German….I ordered it online recently…but I think you could just mix some curry into ketchup)

Salt, pepper, garlic powder

Mix in a bowl, form into loaf.  I prefer to form into six mini balls and cook them in a muffin tin—it’s faster.

Spicy Pork Chops

1 lb pork chops

Srirachi Chili Sauce (a good squirt)

Dijon Mustard (a good squirt)

Rice Wine Vinegar (a few jiggles)

Soy Sauce (several jiggles---like 1/4 c.)

Marinade the pork in the other ingredients for a few hours.  Then grill—4 or 5 minutes on each side.  To make sure they are extra juicy, only turn the pork once, and let it sit under some tin foil after it’s finished.  If it sits for a few minutes, the juices will flow back in and be extra juicy and yummy.