Chicken Melody

           
                                        

2 - 4 Servings

Ingredients

Chicken- 4 Skinless, Boneless Chicken Thighs cut into 3" x 2" chunks 

Garlic - 6 Sliced Cloves

2 Portabella mushrooms - Sliced

1 Medium Zucchini, peeled and diced

2 cups cooked chopped Stringbeans

2 large Tomatoes - diced

2 cups fresh Spinach

Mozzarella 1 1/2 cups

1/4  Sundried Tomatoes - chopped

Cook Chicken

• Saute Chicken in Olive Oil. Browning both sides.
• Add 2 TBS of butter
• 1/4 cup white wine
• Saute until chicken is carmelized
• Place Chicken on the side

Cook Vegetables

Place in large frying pan enough Olive Oil to cover bottom of pan
     (Note: you might have to add additional Oil while cooking)

• Add in Zucchini and Tomatoes cook for 3 - 4 minutes
• Add in Stringbeans and Mushrooms saute until mushrooms are 1/2 way cooked (1 - 2 min.)
• Add Sliced Garlic.  Cook until Garlic is golden brown

• Add in Fresh Spinach. Cook until melted down
• Add in 2 TBS butter , a splash of white wine and Sun dried Tomatoes . Cook for 1 minute

• Add in 8 oz Chicken Broth. Cook Until 1st boil
• Then lower to medium heat

• Add in cooked Chicken 
• Simmer for 1 - 2 
• Add in Mozzarella 
• Simmer Covered for 30 seconds.
• Optional: Place over pasta. 

   

Shrimp Medley

Serving for 4-6 

Ingredients

40 Shrimp (Size:16-20) 

1 Bag Frozen Sugar Snap Stir Fry 

1 box Frozen White Pearl Onions

6 Cloves Garlic - Sliced

Flour - Enough for Shrimp (2 cups)

Seasonings: Salt, pepper and Garlic Powder

Chicken Broth (1 can if serving with pasta) otherwise 1/4 can

White Wine  1/4 cup

Optional - Pasta -Your Choice

================================

• Place veggies in glass bowl and microwave until defrosted.
• Place in strainer to strain out excess water.

    Cook Vegetables:

• In Large frying pan.
• Heat Olive Oil,
• Add Sliced Garlic, cook until golden brown
• Add in Vegetables, 2 TBS butter, cook until tender 2-3 minutes
• Add in Chicken Broth, cook on high to full boil then on Medium for 3 Min.
• Shut of heat and leave on side                                                                                                                                                                                                                                                                    Cook Shrimp

• Flour Shrimp - (Flour, salt, pepper and garlic powder)
• In Frying pan -  Heat Olive Oil (amount -a little more than bottom of pan) 
• Add shrimp add salt, pepper and garlic powder to each shrimp 
• Cook on high heat to sear both sides.
• Place shrimp in bowl.
• In frying pan leave only a very small amount of oil and add 4 TBS butter and melt it
• Then Add the shrimp back in. Sauteing in the butter and 
• Add White Wine..  Saute (you will see shrimp being carmelized )
• Shrimp is done. 

Place cooked Pasta on bottom of glass baking pan

Place 1/2 cooked Vegetable on top of pasta and all the broth and mix together.

Place shrimp on top 

Add grated cheese.

Artichoke and Beans

                                                               Serve as side dish

Ingredients:

1 Frozen bag Artichoke - Defrosted

1 Portabella Mushroom - Sliced

1 Scallion - Diced

1 Onion - Sliced

Olive oil - enough to cover bottom of pan

1 can Goya Navy Beans

3-4 cooked Asparagus - (boil until tender)

Seasonings. Salt, Pepper and Garlic Powder = (SPG)

• Place frozen Artichokes in dish and microwave for 2 min. or until defrosted.
• Place in Strainer and squeeze out excess water. 
• In large frying pan Heat Olive Oil
• Add in Onions and scallions saute until lightly golden
• Add in Mushrooms. cook for another 2 min-  until mushrooms are browned
• (Note: Mushrooms will soak up the Olive Oil so you will need to add a little bit of oil at a time)
• Add in Artichokes and 2 TBS butter and SPG
• Keep Sauteing for about 3 minutes. 
• Add in cooked Asparagus
• Add in Navy Beans. Juice from can also.
• Cook until comes to first boil
• Dinner is finished.