Skillet Penne, Spinach and Sausage Dinner

This is a fast dinner that all of my kids will eat. I personally love it!

1 tablespoon olive oil

1 onion, minced in food processor

salt

3/4 pound sausage

3 garlic cloves, minced

8 ounces Penne

2 1/2 cups low-sodium chicken broth

1/2 cup heavy cream

1 (5 ounce) bag baby spinach

1/2 cup Parmesan, grated

Pepper

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and a dash of salt and cook until softened, about 5 minutes.

Stir in the sausage and cook, until no longer pink, about 4 minutes.

Stir in the garlic and cook until fragrant, about 15 seconds. Add penne. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer. stirring occasionally, until the pasta is tender about 10 minutes.

Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in Parmesan cheese and pepper and serve.

Pigs in a Blanket

This is a favorite for every child I have ever fed them too.

Moms Roll Dough

Hillshire Farms Lil Smokies

Roll dough out on a floured surface in a square shape. Make sure the dough is at least 1/2 inch thick. Cut into 1 1/2 inch x 2 inch rectangles. They do not have to be exact. It is just a guideline. I use a pizza cutter to cut dough.

I use smokies right out of the package and roll up one per a rectangle. Place on greased cookie sheet and bake in 350 degree oven for 10-12 minutes. I like them to be a light golden brown.

I have one daughter who prefers cheddar filled smokies.

Chimichangas

This recipe takes a while to make. It freezes well and can be reheated easily. 

Marinade.

You will want to marinade the meat at least 1 hour.

1 1/2 pounds chicken

1 tablespoon dried cilantro

1/2 teaspoon salt

1/2 cup olive oil

6 cloves garlic

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon turmeric

1 medium chili (I use bottled peppers. That way I always have them. I find them by the pickles.)

I like to cube the chicken with kitchen scissors once it is defrosted. It is also easier to cut the chicken if it is partly frozen.  Once the chicken is cubed put it in a gallon ziplock and add the marinade. I usually pour all the ingredients in the bag and seal it. Then I knead the bag until all of the chicken is coated. Let it sit in the fridge until you are ready to use it. You can also freeze the chicken at this point if you want to use it later.

Chimichanga insides

1 medium onion pureed (food processor)

1 (10 3/4 ounce) can cream of chicken soup 

1/3 cup milk 

1 teaspoon cumin

1 teaspoon chili powder

3-4 cups cheddar cheese (use as much cheese as you want)

1-2 cups rice (use as much rice as you would like.)

1 small can sliced olives (optional)

Put everything in the bowl and mix it. Cook the chicken in a frying pan until it is no longer pink. Do not over cook. Add the chicken to the bowl. Mix. Start heating the oil.  I like to use the larger sized flour tortilla. Place about two oversized tablespoons of filling on each tortilla and roll like a burrito. Use a rounded toothpick to hold close and place on a cookie sheet toothpick side down.  Once all of the the chimichangas are made you put 2-3 of them in the oil and deep fry until they are a nice golden brown color. I like to take them out and put them on a cookie rack covered in paper towels.

Sauce (optional)

1 (10 3/4 ounce) can Cream of Chicken soup

1/2  cup milk

1/2 teaspoon paprika

Whisk ingredients in a 1 quart saucepan and warm.  Add 1/2 cup sour cream and whisk together.

Serving suggestion

Take out the toothpick. Cover in warmed up black beans, corn, lettuce, and cheese. Pour on sauce and a dollop of sour cream or ranch dressing.

Reheating

After the meal you freeze the chimichangas. To defrost  you microwave for 1-3 minutes. Fry in a frying pan that has been coated in Pam or butter. Fry on both sides and serve.