Creamy Pasta with Chicken, Mushrooms, Basil and Sun Dried Tomatoes in the Ninja Cooking System

My quads are still on fire. My son is quoted as saying to me  "If I had a nickle for every minute I waited for you I'd be rich".   Spending 3 days at Mt. Baker over a 9 day time frame is not for the timid. I'm not sure which is worse, the fact that I can't keep up with my kids on the slopes or that even if I could keep up my body laughs at me in rebellion for even trying. The Baker bug has infected this family. Any free day on the calendar is penciled in for the pilgrimage to "go east".

We pack our lunches & vita waters in the National Guard camo backpack & plan a dinner meal to be warm and ready upon return. A creamy pasta with chicken, mushrooms, basil and sun dried tomatoes in the Ninja Cooking System  it is. With the addition of Shiitake mushrooms this meal is earthy and nourishing.

• 1 pound of chicken, diced
• 1 pound of pasta, cooked and drained
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1/2 cup of fresh basil
• 12 ounces fresh shiitake mushrooms
• 2 cups heavy cream or milk
• 4 garlic cloves, minced
• 1/2 cup sun dried tomatoes, diced
• 1/2 cup parmesan cheese
• 2 cups cheddar cheese, grated
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• salt and pepper

Cook pasta according to directions. Drain, rinse and toss in a tablespoon of olive oil. Place in a container in the fridge.

Place chicken, garlic, onion powder, chicken broth, salt and pepper in the Ninja Cooking system on Slow Cooker, Low for 8 hours. Once the 8 hours is up your Ninja will set to keep on warm.

About 30 minutes before dinner time, set the Ninja to stove top medium. Add fresh basil, mushrooms, red pepper flakes & sun dried tomatoes to the cooked chicken. Cover. Saute for about 10 minutes or so.

Add heavy cream, cheeses & cooked pasta. Toss well & cook for a few more minutes. 

Enjoy!

Serves: 6

Bacon Mushroom Chicken in the Ninja Cooking System

Happy 2013 to you! I wrote my first check today & shockingly managed to fill in the proper date.  I think the reason I'm on top of it this year is because I shopped at Costco. From the moment I parked my car and saw the line of people stacked up outside the closed burgundy colored garage style doors I knew I had to be sharp and on top of my game. I couldn't daydream about snowboarding with my family as I embarked on this experience. I needed to be diligent and thoughtful.

I walked in the door & I dodged carts and masses of people. I searched the produce expiration dates to avoid buying almost expired/slimy green beans. I weaved through the aisle that contained a couple juggling 3 carts full of croissants. I made a quick pit stop to the women's blouses that were on sale. The sign featured a neon yellow "$3.00 Instant Rebate" and that captured my interest.  I glanced down at the tag on the blouse which touted its iron free features. PSY did his happy dance in my mind & the teal blouse landed in my cart. Last, the Costco grand finale; the shock at checkout.  When the clerk tells you your total is two hundred something dollars it's a very ghastly experience. Especially when the hubs sent me to get AA, C, D and 9 volt batteries for a carpentry project he is building to house the said variety of batteries.

What isn't ghastly is this recipe. I'm pretty sure that anything with bacon in it is magnificent. I'm not really sure why MSG made such a debut in the 80's and 90's. Who needs that flavor enhancer when we have bacon.

Bacon Mushroom Chicken in the Ninja Cooking System

• 6 chicken thighs
• 8 pieces of cooked bacon, diced into half inch pieces
• 1 onion, diced
• 2 tablespoons vegetable oil
• 4 cloves minced garlic
• 12 mushrooms, sliced
• 2 cups heavy cream
• 1/2 cup parmeasean cheese
• 1 cup milk
• 1 cup water
• 3 tablespoons corn starch
• salt and pepper to taste
• Egg noodles or rice
• *Optional; 4 tablespoons of butter. I didn't use butter, because it's the New Year and I'm pretending like I'm going to eat healthier for at least a few more days. 

In the Ninja Cooking System on stove top Medium, fry the oil, onion and garlic for about 10 minutes. Add the chicken, bacon, mushrooms and salt and pepper. Fry for about 16 minutes (turning once) or until the chicken is fully cooked. Remove the chicken.

Pour the water, cheese, milk and heavy cream on top of the mushroom/onion/garlic mixture. 

Add the corn starch and whisk away for about 3  minutes. Next, reduce the heat to stove top low and whisk a bit longer. Last, turn the Ninja to Slow cooker low while you prepare to plate the meal.

Layer the noodles or rice with a piece of chicken and top with the creamy, saucy goodness. Add salt and pepper to taste.

Serves: 6

Did you write a check with the correct date? 

Orange Garlic Basil Chicken

Day 12 Insanity.  The massive pool table in our family room has been moved to the side of the room. We are now a group of 5 meeting 6 days a week at 6 in the morning.  Like clockwork or a well oiled machine. If you were a fly on our wall you'd see the dedication and sweat.  You'd hear the grunting, an occasional burp and ensuing joke. You'd hear a few encouraging words. You'd see high fives at the end of the 40 minute workout and a sense of accomplishment by all.

    Here's my latest dinner dabble in the land of healthiness:

• 8 chicken breasts
• Juice of 1 orange
• Zest of half an orange
• 8 garlic cloves
• 1 pound of fresh green beans
• 10 basil leaves
• 2 teaspoons soy sauce
• 1 teaspoon light butter spread or coconut oil
• brown rice
• almonds to garnish
• salt and pepper to taste

Prepare the brown rice according to package directions. Zest half of the orange. Juice the orange. Peel and slice the garlic cloves.

Pour 3/4 of the fresh orange juice & zest over the chicken breasts. Add 2 teaspoons soy sauce. Add a bunch of garlic (but save some for the green beans). Add salt and pepper to taste. Toss the chicken well and marinate for 30 minutes or longer if you have time.

Steam green beans and remaining garlic. Pour remaining orange juice over the green beans. Toss in the teaspoon butter spread.

Grill chicken breasts for about 25 minutes depending on thickness.

Place basil in a bowl with a light mist of water and microwave for 30 seconds. 

On a plate, place grilled chicken on top of brown rice. Top the chicken with cooked basil and garnish with almonds. Serve green beans on the side.

Chicken, Avocado & Orange Quinoa Salad + Kid Friendly Chicken Sandwich Rolls

We're on Day 7 of Insanity & this means we have a day off from Shaun T.  I still woke up early, ready to workout. Amazing, in just one week, I'm conditioned in this new routine.

Now if only my salivating glands would get on board. I felt like one of Pavlov's experiments yesterday when my sister dropped by with homemade berry muffins.  Thankfully a recipe appeared on my Facebook Page news feed that looks like a cure for my sweet tooth cravings. Here's the link for Banana Ice Cream, courtesy of Branny Boils Over.  There I go again, always thinking of sweets and desserts first!  A hearty & healthy salad could be the perfect prelude to banana ice cream. We brought this salad to a picnic and it felt good to get positive feedback. We weren't the only ones steering clear of the mayo!

Here's a great meal choice for the whole family. Even if your kids don't like Quinoa.  Just place grilled chicken on dinner rolls with mustard (and lettuce).

• 3 cups Quinoa
• 5 chicken breasts
• 2 tsp cumin
• 4 oranges peeled and whites removed with a paring knife
• 6 tablespoons minced garlic
• 1 tablespoon olive oil
• Zest of 2 limes
• 1/2 cup of lime juice
• 1 cup chopped cilantro
• 2 avocados, diced
• salt and pepper to taste

Cook Quinoa according to the package directions.  Remove and place in a large bowl.

Mix cumin, lime zest, olive oil, salt and pepper. Place chicken breasts in the bowl and coat well. Grill chicken until  fully cooked. Remove and slice.

Place the rest of the ingredients in the Quinoa. Toss well & serve.

Serves 12-14