Barbecue Chicken Pizza

This is another make ahead dish that can be thrown together between practices.

4 bone in skinless chicken breast
1 tablespoon cumin
1 tablespoon chili powder
1/2 onion quartered
Salt and pepper to taste
1 bottle of your favorite barbecue sauce

1 pizza crust (homemade or pre-made will both be fine)

1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
2 onion cut into strips
1 cup spinach chopped
1/2 cup whit mushrooms cut into strips

8 ounce shredded cheddar cheese.

Place the chicken, spices and barbecue sauce in a slow cooker. Turn to the low setting and let cook for 6-8 hours. Turn off and let cool. Place your prepared pizza crust on a baking sheet dusted with corn meal. Shred the chicken onto the crust. Spread the vegetables in an even layer over the chicken then sprinkle the whole thing with cheese. Place in a 400 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Veggie Pesto Alfredo with Spaghetti

This is a semi make ahead for a busy weeknight. It's fast and delicious.

1 onion chopped
1 zucchini chopped
1 cup of broccoli florets chopped
1/2 a bell pepper (any color)
1/2 cup white mushrooms chopped
1 cup spinach chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

4 tablespoons butter
4 tablespoons flour
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes (this should not make it very spicy)
1/2 teaspoon dried basil
1/2 teaspoons dried oregano
Salt and pepper to taste
2 cups skim milk (or whatever you have)
2 tablespoons part skim ricotta
1/2 cup grated Parmesan cheese

1 box whole wheat spaghetti prepared according to package directions

In a large heavy bottom skillet over medium high heat drizzle in the olive oil then add the vegetables and spices. Let these sauté for about 10 minutes then set aside. You can cook these ahead of time and refrigerate them for later use. In a medium sauce pot over medium heat melt the butter and whisk in the flour, let this bubble for 1-2 minutes then whisk in the pesto, salt, pepper and herbs. Let this cook for another 1-2 minutes then slowly whisk in the milk making sure there are no lumps. Let this simmer until thick enough to coat a spoon the. Remove from the heat and stir in the cheese. Stir in the vegetables and heat through. Mix the cooked spaghetti with the sauce and serve. For more on this recipe or any others please email me at alesia.leach@gmail.com

Smoked Sausage Stew

This is a take on a Cuban style dish.

1 package beef smoked sausage chopped
4 potatoes peeled and chopped
4 stalks of celery chopped
1 onion minced
2 cloves garlic minced
1 tablespoons tomato paste
2 tablespoons adobo seasoning
2 cans fave beans
4 cans water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil

In a large stock pot over medium heat melt the butter and olive oil. Add the onions, garlic and celery. Let cook for five minutes. Add the tomato paste and the seasoning. Let cook for another five minutes. Stir in the potatoes, beans, water and bay leaf. Stir well then bring to a boil. Reduce the heat and simmer for at least 30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Cilantro Lime Chicken with Red Beans and Rice

This is a delicious way to grill out in the back yard on a Monday night. 

4 boneless skinless chicken breast butterflied
Zest from 2 limes
Juice from 2 limes
1 tablespoon crushed red pepper flakes
2 cloves garlic grated
1\2 cup cilantro chopped
1\4 cup canola oil.
Salt and pepper to taste

1 cup brown rice
1 tablespoon canola oil
2 1\2 cups water
2 Chipotle peppers minced
2 tablespoons onion minced
1\2 cup minced bell pepper any color
2 cloves crushed garlic
2 cans red kidney beans drained and rinsed
Salt and pepper to taste

In a large mixing bowl combine the zest, juice, salt, pepper, garlic, cilantro and pepper flakes.  Place the chicken breast in a large freezer bag and pour the mixture over and seal. Massage to coat evenly.  Place in the refrigerator for at least 30 minutes.  In a medium sauce pot add the rice and oil. Let cook over medium heat for 5 minutes. Add the onions, peppers, chipotle, garlic, salt and pepper to the rice and let cook for another 2-3 minutes. Pour in the water and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.  once the rice is almost cooked fire up the back yard grill.  Once the grill is hot carefully place the chicken breast on it.  If it flames up it is ok but stay back until the flames die down. Let this cook for 20  minutes or until the internal temperature is 165 degrees flipping sides. For more on this recipe or any others please email me at alesia.leach@gmail.com

Shrimp Pad Thai

This is my easy version of a class Thai noodle dish!

1 box whole wheat spaghetti prepared according to package directions.

1 pound shrimp peeled and deveined
1/3 cup orange, miso and sesame dressing
4 carrots peeled and cut into match sticks
1 bunch broccoli cut into match sticks (peel the stem with the vegetable peeler before cutting)
5 white mushrooms sliced thin
1 onion sliced thin
1 tablespoon canola oil

1 tablespoon low sodium soy sauce
1 tablespoon peanut butter
1 teaspoon minced ginger
2 cloves minced garlic
1 sauce packet from oriental ramen noodles
1/2 cup boiling water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon white sugar
Black pepper to taste

Place the leaned shrimp in a freezer bag with the dressing and refrigerate for at least. 15 minutes. In a large heavy bottom skillet over medium high heat pour in the oil. Add in the vegetables and let cook for 7-8 minutes. While this is cooking combine the soy, peanut butter, ginger, garlic, season pack, sugar, pepper and pepper flakes. Pour in the water and stir well to combine. Pour in the shrimp and dressing. Let the shrimp cook almost all the w then add the sauce mixture. Let this thicken slightly then serve over the hot noodles. For more on this recipe or any others plea email me at alesia.leach@gmail.com

Single Serving Taco Salad

This is a cute little quick dinner that is as fun to eat as it is to make

1 bag veggie crumbles
1 onion minced
2 cloves garlic minced
1 can vegetarian refried beans
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper to taste
1/2 cup water
1 box Mexican style rice

8 ounces shredded Colby jack cheese

Salsa, sour cream and shredded lettuce

8 mini taco bowls (soft shell)

Prepare the rice according to package directions or to your liking. In a large heavy bottom skillet over medium high heat add the onions, garlic and veggie crumbles. Drizzle this with be oil. Let this cook for about 8 minutes then add the spices, beans and water. Let this cook for another 4-5 minutes. Layer the bottom of the taco shell with cheese, then add the rice and the bean mixture. Top with more cheese and the rest of your desired condiments. For more on this recipe or any others please email me at alesia.leach@gmail.com