Peach Mango Chicken

Two of my favorite fruits are peach and mango. Luckily for me, its been peach and mango season. Ever since I made strawberry jam a couple of weeks ago I wanted to try to make a peach mango jam to have with chicken.

I made my own jam using this:

I used the low sugar recipe for the peach jam, I used two peaches and one mango. Chopped them up to have about 1 2/3 c of fruit and then pureed it in my blender, (You can puree it or keep it as chunky as you want). Then I followed the recipe as indicated. (I did not add butter).

However, you could also buy a peach mango or even a peach jam to use for this recipe.

Put peach mango jam, brown sugar, soy sauce and vinegar in a glass bowl and microwave for about 20 seconds, until jam has thinned down. 

Mixture should still be thick but a smoother consistency.. Whisk in ginger, garlic, basil and red pepper flakes. 

Add chicken and marinate for 30 minutes.

 












 Preheat broiler to high.  Put aluminum foil in a baking dish and spray with nonstick cooking spray. Don't make my mistake and forget this! I was so busy thinking about pictures, I spaced this step and was scrubbing this dish for a LONG time!

Remove chicken from marinade and place in baking dish.. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).

Flip the chicken over and then cover with the chopped mango and peaches and sprinkle basil on top. Cook for another 5 minutes.


Peach Mango Chicken

Ingredients:

 1/4 cup peach mango jam/marmalade (homemade)

1/8 cup brown sugar

1 1/2 Tablespoons soy sauce

1/2 Tablespoon rice vinegar

 1/2 teaspoon grated ginger (I used jarred)

1 tsp minced garlic 

1/8 teaspoon crushed red pepper flakes

 ¼ teaspoon of basil

2-4 chicken breasts

Chopped up mango

  Chopped peach

Basil to sprinkle on top (optional)

Directions:

Put peach mango jam, brown sugar, soy sauce and vinegar in a glass bowl and microwave for about 20 seconds, until jam has thinned down. Mixture should still be thick but a smoother consistency.. Whisk in ginger, garlic, basil and red pepper flakes.

Add chicken and marinate for at least 30 minutes.

 Preheat broiler (or 525) to high.  Put aluminum foil in a baking dish and spray with nonstick cooking spray.

Remove chicken from marinade and place in baking dish.. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).

Flip the chicken over and then cover with the chopped mango and peaches and sprinkle basil on top. Cook for another 5 minutes.

Enjoy!

Baked Pizza Ziti

We love everything pizza, but sometimes you need to serve something besides regular pizza for dinner. This Baked Pizza Ziti is a family favorite and also makes a great freezer meal. This recipe can make a 9 x 13 pan or if you have a smaller family like mine you can make 2 8 x 8, and throw one in the freezer.

Ingredients:

Heat pan to medium heat and cook the ground beef, pepper and onion together. Cook the meat until almost done- hardly any pink. Then add garlic. Cook until completely cooked, add salt and pepper to taste. Drain the grease.

 Cook pasta and then mix sauce and pasta together. Put about 1/2 in a 9 x 13 pan or about 1/4 if splitting the recipe.

Sprinkle about 1/2 (or 1/4 of the cheese) over the pasta.

Add the pepperoni.

Then add the meat mixture.

Spoon the ricotta cheese over the meat mixture.

 Add the rest of the pasta, the meat and more pepperoni.

 Cover the dish with mozzarella cheese. (Try to make sure no noddles are sticking out, otherwise they may get dried out in the oven.

 Since my family doesn't need a full 9 x 13 pan, I make 2 8 x 8 s and put one of them in the freezer and eat one the night I make it.

Cook for about 35-40 minutes if doing a 9 x 13 pan, or about 20-30 minutes if doing the 8 x 8 pan. Cook until all of the cheese is melted and turning slightly golden.





Baked Pizza Ziti
Recipe by Prescriptions for a Happy Home

Ingredients:
26- 28 oz of your favorite spaghetti sauce
1 lb of ground beef
1 green pepper
1 onion
1 15 oz container of ricotta cheese
1 package of pepperoni
1 16 oz package of ziti or other tubular pasta
16 oz of shredded mozzarella cheese
1 tsp of garlic

Directions:
Preheat over to 350 degrees.

Cook pasta until al dente.

Heat pan to medium heat and cook the ground beef, pepper and onion together. Cook the meat until almost done- hardly any pink. Then add garlic. Cook until completely cooked, add salt and pepper to taste. Drain the grease.

Mix sauce and pasta.

Lightly grease a 9 x 13 pan (or 2 8 x 8 pans).

Pour 1/2 of the pasta into the 9 x 13 pan. Then about half of the mozzarella cheese. Evenly spread the pepperoni over the pasta and cheese. Sprinkle the meat mixture on top. Spoon ricotta cheese on top of the meat. Put the remainder pasta mixture on top. Sprinkle the rest of the meat. Then spread the pepperoni on top of the meat. Cover the entire pan with mozzarella cheese.

Cook for about 35-40 minutes until cheese is melted and bubbly. (If cooking the 8 x 8 pan cook 20-30 minutes)

Serves about 8.

*When you are ready to cook the freezer meal, put in fridge about 24 hours before serving. Cook at 350 for 30-40 minutes - until cheese is melted and no longer frozen.

Enjoy!

Pizza Pasta Bake

This dish is delicious.  My family loves it! This is one of my go-to meals for when I need to take a meal to someone.  Especially if they have kids!  What kid doesn't love pizza or pasta?

I love that this meal works as a freezer meal, too.
One recipe is enough to feed my family of 4 for a night (with leftovers for Jeff for lunch) and enough to freeze a second pan.  It's easy to double if you have more mouths to feed and still want to get a freezer meal out if it.

With school starting again, make this easy dish to have on hand. It's always nice to have a freezer meal ready to go when your week gets busy!





To make this dish you will need; sausage, pepperoni, olives, spiral pasta, spaghetti sauce, pizza sauce and mozzarella cheese.  If you like it spicy, you can add some crushed red pepper flakes.  Adding fresh basil on top after it bakes is also really good. You can add more or less "pizza toppings" if you'd like. Sausage, pepperoni and olive is my family's favorite combination in this dish, but it's fun to change it up every now and then.  Ham, green peppers, mushrooms, bacon, etc.  Have fun coming up with your family's favorite version!

While the pasta is cooking, add the cooked sausage, pepperoni, olives, pasta, spaghetti sauce, pizza sauce and pepper flakes, if desired, to a large mixing bowl.  Mix well.

Add the cooked pasta and stir gently.

You can bake this in a 9x13 baking dish or 2 8x8 baking dishes.  If I'm making this for my family I like to use 2 8x8 baking dishes so I can bake one right away and then freeze one for later.  If you just want to do a freezer meal in a 9x13 you can do that, too. Divide it up however works best for you! 

Spray a 9x13 baking dish or 2 8x8 baking dishes with cooking spray. If using the 9x13 baking dish, spread half the pasta mixture into the pan and top with 1 cup of cheese.  If using 8x8 baking dishes, spread a fourth of the mixture into each pan and top with 1/2 cup of cheese on top of each. 

Spread the other half of pasta over the cheese.  (if using the 8x8 pans, divide the remaining pasta between the two pans)

Top with remaining one cup of cheese.

If you are making a freezer meal, cover the pan with heavy duty foil (I generally double wrap freezer meals) and keep in your freezer for up to 3 months.  If you making this to eat now, bake it uncovered at 350 for 25-35 minutes or until heated through and the cheese is melted.  

Serve with fresh basil and enjoy!

Pizza Pasta Bake
Recipe by: Prescriptions for a Happy Home 

Ingredients: 

1 pkg. (16-20oz) Sausage, cooked and crumbled*
1 pkg.(8oz) Pepperoni*, cut in quarters
1/2 can olives, sliced
1pkg. (16 oz) spiral pasta, cooked and drained*
1 (28oz) jar of your favorite spaghetti sauce
1 jar (14-15oz.) pizza sauce
2 cups shredded mozzarella or Italian blend cheese 
1/2 tsp. crushed red pepper flakes, optional
fresh basil for garnishing, optional (but I highly recommend it!)

*Turkey sausage, turkey pepperoni, and whole wheat pasta work great in this, too! 

Directions:
Preheat the oven to 350 degrees. Brown the sausage. While the pasta is cooking add the sausage, pepperoni, olives, spaghetti sauce, pizza sauce and pepper flakes, if desired, to a large mixing bowl.  Stir well.  Add the cooked pasta and mix gently. Spray a 9x13 pan or two 8x8 pans with cooking spray. 
If using the 9x13 pan: put half of the pasta mixture in the pan and sprinkle 1 cup of cheese and cover with remaining pasta and then top with remaining cheese. 
If using the 8x8 pans: put 1/4 of the pasta mixture to each pan and top with 1/2 cup cheese each, and then add another 1/4 of pasta on top of cheese.  Top each dish with another 1/2 cup of cheese.  
Bake at 350, uncovered, for 25-35 minutes or until heated through. Remove from the oven and serve with fresh basil, if desired. 

Freezer instructions:  Prepare the dish the same as you would if you were baking.  Instead of baking it, cover the pizza pasta with foil and freeze for up to 3 months. When ready to use, remove from the freezer 24 hours before using so it has time to thaw.  Bake at 350 for 35-45 minutes or until heated through.  Cook time will vary depending on how well thawed it is.


Enjoy!

Heirloom Tomato and Pesto Pizza

You've probably noticed from my last few posts that I love easy meals in the summer!  This tasty version of french bread pizza is a favorite of ours.  Heirloom tomatoes are beautiful and taste so good.  

You will need a loaf of french or ciabatta bread, pesto sauce, (homemade is best, but store bought works great too) heirloom tomatoes, mozzarella and Parmesan cheese. 

Slice the bread in half lengthwise and spread the pesto on each half.  

Add the sliced tomatoes.  We love tomatoes so we put on a lot! 

Sprinkle with the cheeses.

Bake for about 10 minutes or until the cheese is melted.

Cut into slices and enjoy!

 Heirloom Tomato and Pesto Pizza
Recipe by: Prescriptions for a Happy Home

Ingredients:
1 loaf french or ciabatta bread
1 c. pesto (store bought or homemade)
2 c. mozzarella cheese
1/2 c. Parmesan cheese
2 medium size heirloom tomatoes, sliced

Directions:
Cut the loaf of french bread in half lengthwise. Spread 1/2 c. of pesto on each half.  Top with the heirloom tomatoes and then the cheeses.  Bake at 400 degrees for 10 minutes, or until the cheese is melted.  Cut in slices and serve.

BBQ Chicken Salad

This is one of my favorite summer meals! My mom and sisters also love it and are constantly calling me for the recipe so one of the reasons I am posting it is for them. One of my sisters will be heading of to college soon and this is a simple meal that she can make while at school with limited time!

BBQ Chicken Salad
Recipe by Prescriptions for a Happy Home

Chicken:

There are several ways you can cook the chicken. I do different methods depending on the day. Our favorite way is to season the chicken with creole seasoning and pepper. My husband then grills the chicken. He grills one side of the breast and then flips over and brushes BBQ sauce on the chicken. After that side cooks, he flips it over again and brushes more BBQ sauce on it. Other variations: sprinkle creole or pepper on the chicken and cook in a George Foreman grill or pan fry it. Or marinate in BBQ sauce and pan fry the chicken.

Beans:

Turn the over to 425. Spread aluminum foil on a cookie sheet. Rinse and drain the black beans. 

Try to get them as try as possible, even dabbing them with a towel if needed. Evenly spread the beans on the cookie sheet. 

Cook 5-7 minutes or until cracked and have a very slight crunch. Sprinkle with salt.

Corn:

In a frying pan, turn the heat to medium high and heat some oil. Cook the drained corn. Listen for a crackling and sizzling sound. Once the corn has turned to a golden color flip the corn over and cook until all of the pieces of corn are a golden color. Season with salt or creole or leave as is.

Assemble the salad. I like to set up a salad bar and let people make their own salad. Drizzle the top of your salad with BBQ sauce and ranch.

BBQ Chicken Salad

Ingredients:

2 hearts of romaine lettuce (chopped up)

can of corn

can of black beans

1 diced tomato

crumbled bacon

shredded cheddar cheese

Large cooked chicken breast (or 2 medium sized ones)* 

BBQ sauce

Ranch

Avocado, and tortilla strips (optional)

Directions:

Cook your chicken. I do different methods depending on the day. Our favorite way is to season the chicken with creole seasoning and pepper. My husband then grills the chicken. He grills one side of the breast and then flips over and brushes BBQ sauce on the chicken. After that side cooks, he flips it over again and brushes more BBQ sauce on it. Other variations: sprinkle creole or pepper on the chicken and cook in a George Foreman grill or pan fry it. Or marinate in BBQ sauce and pan fry the chicken.

Beans:

Turn the over to 425. Spread aluminum foil on a cookie sheet. Rinse and drain the black beans. Try to get them as try as possible, even dabbing them with a towel if needed. Evenly spread the beans on the cookie sheet. Cook 5-7 minutes or until cracked and have a very slight crunch. Sprinkle with salt.

Corn:
In a frying pan, turn the heat to medium high and heat some oil. Cook the drained corn. Listen for a crackling and sizzling sound. Once the corn has turned to a golden color flip the corn over and cook until all of the pieces of corn are a golden color. Season with salt or creole or leave as is.

Assemble the salad. I like to set up a salad bar and let people make their own salad. Drizzle the top of your salad with BBQ sauce and ranch.

Enjoy!