Making Meals Monday

Pasta, Broccoli and Chicken 

Ingredients

• 12 ounces rigatoni pasta
• 1/2 pound fresh broccoli florets
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 tablespoons pesto
• 1 cup chopped tomatoes
• 3/4 cup grated Parmesan cheese
• 1 pound boneless chicken breast halves, cooked and chopped
• salt to taste
• ground black pepper to taste

Directions

1. In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
2. Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
3. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

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New England Clam Chowder  (it is healthier to make your own!)

Ingredients

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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Tropical Grilled Pork Chops

Ingredients

• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 pod cardamom seeds
• 1/2 teaspoon water, or as needed
• 1 teaspoon vegetable oil
• 1/4 cup rice wine vinegar
• 1/2 cup sugar
• 1 mango - peeled, seeded and chopped
• 1/4 teaspoon salt
• 1/2 teaspoon cilantro
• 2 teaspoons lemon juice
• 1 fresh jalapeno pepper, minced
• 1 1/2 cups unsweetened applesauce
• 3 pineapple rings, chopped
• 1 pinch white pepper
•  
• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar
• 6 pork chops

Directions

1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.