Angel Hair Pasta With Chicken and Vegetables Makes a Great Busy Week Night Dinner By Linda Carol Wilson

For busy working parents, single moms, sports families, etc. this recipe will help you have dinner ready in 30 minutes. No need for fast food when you can make this healthy, nutritious meal for your family in no more time than it would take to go through the fast food drive-through window, get home and set the food out. Make a promise to yourself to feed your family more healthy food this year and add this recipe for Angel Hair Pasta with Chicken and Vegetables to your meal planning file. This meal is not only healthy and delicious, it is inexpensive, too. Add garlic bread and a salad, if you want. You will have a great meal that your family will no doubt request again.

ANGEL HAIR PASTA WITH CHICKEN AND VEGETABLES

2 tbsps olive oil, divided

2 skinless, boneless chicken breasts halves, cut into cubes

1 carrot, cut into 1-inch pieces

1 pkg (10 oz) frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Yield: 4 servings.

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add chicken to the hot skillet. Cook, stirring, until the chicken is cooked through. This should take about 5 minutes. Remove from the skillet and drain on paper towels. Heat the remaining oil in the same skillet. Put the water on to heat to cook the pasta according to package directions. Add the carrot to the skillet and cook, stirring, for about 4 minutes. Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture. Stir to combine all ingredients. Return the chicken to the skillet. Reduce the heat and simmer for 4 minutes.

Drain pasta and place in a large serving bowl. Top with the chicken and vegetable mixture. Serve immediately while still hot.

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Macaroni and Cheese By Tami Glover

It may not make it on the menu for your first mother-in-law's dinner visit, but macaroni and cheese is one of America's top foods.

It is rumored to have been created by the founding father Thomas Jefferson. Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. Others claim that Mr. Jefferson did not invent the dish but instead came back from Paris with a macaroni mold. In this Recipe you will find the mac-an-cheese dish from Mary Randolph (Jefferson's cousin) "The Virginia Housewife," that was published in 1824.

First, I will give you a little Mac n' cheese trivia. Did you know that Kraft sells more than one million boxes of the dinners every day! The Kraft dinners are so popular that children and some adults will turn up their noses when offered a rich and delicious homemade version. Give your taste buds a delight and try some REAL mac-n-cheese.

Homemade macaroni and cheese using great Wisconsin cheese is just simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking.

Macaroni and Cheese ingredients list:

12 ounces of low-fat cottage cheese.
8 ounces of low fat sour cream.
4 cups of elbow macaroni, cooked.
2 cups of low-fat cheddar cheese, shredded.
½ cup of skimmed milk.
1 green onion, chopped.
¾ teaspoon of salt.
½ teaspoon of pepper.
2 egg whites.
Butter-flavored cooking spray.
¼ cup dry bread crumbs
¼ teaspoon paprika Fresh oregano sprigs, to garnish.

Instructions for Macaroni and Cheese:

Combine cottage cheese and sour cream in container of an electric blender; process until smooth.

In an electric blender, combine the cottage cheese and sour cream.

Combine the cottage cheese mixture, macaroni, and next 6 ingredients; then spoon into a 2-quart casserole coated with cooking spray.

Sprinkle with breadcrumbs and paprika; then coat with cooking spray.

Cover and bake at 350°F for about 30-35 minutes.

Uncover, then bake for an additional 5 minutes.

Garnish with fresh oregano sprigs.

Serve.

I am a Chicago land Chef who loves to cook! You can find many more dishes at http://americanbaking.blogspot.com