Chicken Pasole Verde

1 tbl olive oil
2 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth
1 can medium green enchilada sauce
1 cup water
1 tsp mexican oregano
2 cups cooked chicken (I used shredded rotisserie chicken)
1 cup sliced green cabbage
2 tbl chopped fresh cilantro
lime

1. Add oil and garlic to large pot and heat over medium high heat 1-3 minutes or until garlic is golden brown and fragrant. Meanwhile, drain hominy.

2. Immediately add broth, enchilada sauce, water, oregano and hominy to pot, bring to boil. Reduce heat to medium; simmer 8 minutes.

3. As mixture comes to boil, dice or shred chicken and add to pot, simmer till heated through.

4. As is simmers, thinly slice cabbage and chop cilantro. Slice lime into wedges.

5. To serve, divide into bowls and top with cabbage and lime and cilantro.

30 Min Meal: Skillet Lasagna

1 jar marinara sauce
3 cups water
8 oz lasagna noodles
1 lb Italian turkey sausage (casings removed - hot or spicey is up to you!)
2 garlic cloves pressed
2 oz Parmesan cheese
2 tbl chopped fresh parsley
1 cup whole milk ricotta
1/2 cup shredded mozzarella cheese
1/4 tsp fresh ground black pepper
additional Parmesan cheese to taste (optional)

1. Combine sauce and water in a skillet, cover and bring to boil.

2. Meanwhile, wrap noodles in a towel and break crosswise into quarters. Stir noodles into sauce. Cover and reduce heat to simmer 16-18 minutes or until noodles are tender, stirring occasionally.

3. As noodles cook, place sausage into another skillet and cook until no longer pink, breaking it into pieces as you go (in other words, you want the sausage to end up into little chunks, as if you were browning beef). Add pressed garlic and cook 1 minute. Remove from heat. Stir sausage into noodles/sauce mixture.

4. Meanwhile, grate Parmesan cheese, chop parsley, and combine all cheeses and 1 tbl of parsley and black pepper, mix well. Scoop cheese mix over noodles and cover skillet, simmer gently about 3-5 minutes or until cheese is melted.

5. To serve, sprinkle with remaining parsley and additional cheese if desired.

30 Min Meal: Artichoke Chicken with Roasted Potatoes

POTATOES & CHICKEN

3 small red potatoes
1 1/2 cups water
1 tsp salt
2 boneless skinless chicken breasts
2 tsp of a rosemary herb seasoning
2 tsp olive oil, divided

ARTICHOKE TOPPING

1/2 c chopped artichoke hearts
2 tsp chopped fresh parsley
1 oz Parmesan cheese
2 tsp mayonanaise


1. Preheat broiler on HIGH. Meanwhile cut potatoes into quarters. Place potatoes, water and salt into microwave safe dish and microwave on high 6-8 minutes until tender. Drain and place aside.

2. Meanwhile, for artichoke topping, chop artichokes and parsley and place in small bowl. Grate cheese and set aside 2 tbsp for later use. Add remaining cheese and mayo to artichoke mixture.

3. Flatten chicken to 1/2 inch thickness, sprinkle both sides of chicken with herb seasoning.

4. Add tsp of oil to skillet and heat 1-3 minutes 'till shimmering. Meanwhile, add remaining oil and remaining herb seasoning to potatoes, stir to coat.

5. Place chicken and potatoes cut side down into skillet. Cook 3-4 minutes or until chicken is golden brown. Turn chicken and potatoes over, cook an additional 3-4 minutes, or until chicken is golden brown and centers are no longer pink.

6. Remove potatoes from skillet, set aside to keep warm. To finish chicken, spread artichoke topping evenly over chicken, sprinkle with reserved cheese. Place skillet as close as possible to heating element in broiler and broil for 4-6 minutes or until topping is golden brown and internal temp of chicken is 170 degrees. (watch carefully for uneven browning, remove immediately)

Serve chicken with potatoes.