30 minute Paella

This is from my new Favorite Brand Name Made Simple: Chicken book.

2 tbsp olive oil
1 (10 oz) pkg chicken flavored rice/vermicelli mix
1/4 tsp red pepper flakes
3 1/2 cups water
1 (10 oz) pkg refrigerated fulled cooked diced chicken breast
1 (8 oz) pkg medium raw shrimp, peeled
1 cup frozen peas
1/4 cup diced roasted red pepper

Heat oil in large skillet over medium heat. Add rice mix and red pepper. cook and stir 2 minutes or until vermicelli is golden.

Add water, peas, roasted pepper and vermicelli seasoning packet. Bring to a boil. Reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Add chicken and shrimp about 5 minutes before serving. (Don't let the chicken and shrimp sit in the mix with the lid on too long or it will overcook.)

Serves 6


Simple and just as pretty as the picture in the magazine!

Outrageous Mexican Chicken Salad

This one is from a new book I picked up this weekend:
Favorite Brand Name Made Simple: Chicken

6 cups shredded lettuce
1 bag (9 oz) tortilla chips, crushed
2 cups cubed cooked chicken
(I substituded 1 lb lean ground beef w/ a packet of taco seasoning)
1 can (15 1/2 oz) kidney beans, rinsed, drained
1 1/2 cups ranch salad dressing (I used 1 cup of the fat free stuff)
1/2 cup (2 oz) shredded cheddar cheese
Tomatoes & olives.

Immediately before serving, combine lettuce, chips, chicken,beans, dressing and cheese in a large bowl. Garnish with tomatoes & olives.

Serves 4-6

Pasta Pizza

From a Better Homes and Gardens cookbook

5 oz dried corkscrew pasta (2 cups)
1 beaten egg
1/4 milk
2 Tbsp grated parmesan cheese
8 oz lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 (14 oz) can Italian style stewed tomatoes
1 cup green and or yellow bell pepper, diced
1/2 tsp dried Italian seasoning
1 (4 1/2 oz) jar sliced mushrooms
1/4 tsp crushed red pepper
1 cup shredded mozzarella

*Cook pasta according to directions; drain. Rinse with cold water and drain again.
*For pasta crust, combine egg, milk and parmesan in a large bowl. Stir in cooked pasta. Spread pasta mixture evenly on a greased 12 inch pizza pan. Bake at 350 for 20 minutes.

*While pasta bakes, cook meat, onion and garlic until cooked through. Stir in undrained tomatoes, peppers and seasoning. Bring to a boil and reduce heat. Simmer uncovered 10-12 minutes or until most of the liquid is evaporated. Stir in mushrooms and crushed pepper.

*Spoon mixture onto pasta crush. Top evenly with cheese. Bake for an additional 10-12 mintues or until heated through and cheese is melted. Cut into wedges.

Serves 6
259 calories
9 g fat
27 carbs


***I made a cheese pasta pizza too!
For that, I topped the pasta crust with 1 1/2 cups pasta sauce. Then topped that with cheese. I thought this one was the better of the two. The next time I try the recipe, I will put the pasta sauce on the other pizza. I think it wants more than just the stewed tomatoes. The grown ups loved this one! - Except John who secretly told my sister "A pasta pizza just goes against my religion..."