Middle-aged wife and mother who loves to cook. Our eldest is 22 and our youngest is 17. We have also taken in my great-nephew for a year or so to help him get caught up in education to the level he should be at. Many reasons for this, but none that are easily shared. Suffice it to say he's a bright boy who hasn't been encouraged or challenged properly.
This blog is an outlet for me to share meals that I create when the cabinets are starting to run bare and/or we have leftovers, or just dishes I want to share. Sadly, I'm not a fan of leftovers (with a few exceptions: chili, lasagna), but if I can re-purpose them into a new dish, then the leftover stigma is lifted and I'm willing to eat them. Strange, I know, but I'm quirky that way. My husband, however, loves leftovers. As they are and re-purposed. So, we waste much less food now that I'm willing to eat them if they are made into something new.
The first recipe I'm sharing is something from this evening's supper. It was quite yummy and healthier than ground beef marinara. I'm sorry I didn't any pics.
Chicken Marinara in a Pinch
1 T. Oil
3 leftover Boneless Skinless Chicken Breasts, chopped
1 lg. can Tomato Sauce
1 T. Italian Seasoning
1 t. Garlic Powder
Salt and Pepper to Taste
Water, if needed to thin the sauce to your desired consistency
Spaghetti, cooked al dente
Reheat the chicken in the oil, then add in the tomato sauce and seasonings. Allow to simmer for 5 - 10 minutes, adding water if needed to thin sauce. Serve over cooked spaghetti. Grate Parmesan cheese on top for added yumminess!
