Polenta Primavera

This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.

This sounds so good just like this. An addition i would make is to add stips of roasted bell peppers.

Ingredients


2 cups Water
2/3 cup Yellow Corn Meal
1 cup (4 ounces) shredded fontina or mozzarella cheese
1/2 cup Heavy whipping cream
1/4 cup (1 ounce) grated Parmesan cheese
1/2 tsp Salt
1/4 tsp Ground black pepper
1 can (14.5 ounces) primavera pasta-ready chunky tomatoes, undrained


Preparation

GREASE 9-inch pie plate.

BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat tomatoes and juice; serve over wedges.


http://www.mealsmatter.org/recipes-meals/recipe/16301
Contributed By: stacyw


meals.com

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.

Our soup of the day is cold

What can you do with 1 1/2 lbs of chicken and those cans in your pantry? Make soup!

This soup is also good cold. which is nice when the weather is so hot.

2 Cups of chicken stock
1 1/2 lbs chicken-chopped

1/2 green bell pepper-chopped

1/2 red onion-chopped

1 can whole kernel corn

1 can pinto beans

1 can diced tomatoes

1/2 chipotle pepper chopped

1/2 cup green chili sauce

1 T chili power

1 T salt
2 T olive oil

Brown the chicken in a large skillet with the olive oil. add 1/2 t salt and the chili powder. In a crock pot add, broth, onion garlic, both peppers, tomatoes, corn, and beans.
Add chicken and simmer 8 hours. add the other 1/2 teaspoon of salt.

Cook rice acording to package directions.

serve with 1/4 cup of rice, and 1 cup of soup. add a dollup of sour cream if desired.