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School Choice

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Back in September, my school was one of several private schools across Illinois that rallied for School Choice.
School choice is once again gaining momentum in Illinois in a critical election year. Parents are pushing for tax credits, scholarships, or other assistance to send their children to their schools of choice.
We participated in a peaceful demonstration outside our school building. Many students, parents, and teachers rallied together downtown.
We have yet to see the fruits of our labor, but we are hopeful.

Check out the Archdiocese of Chicago blog for more information on School Choice. blog

Tweet me @barry_christine or leave me a comment here with your thoughts!

Cheesy Rice ‘N Beans

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Not really a winner…

Ingredients:

1 pkg. (16 oz.) Ground Turkey
2 cans  (10 oz. each) diced tomatoes and green chiles, undrained
1 can (15.5 oz.) red kidney beans, drained, rinsed
1 cup  instant white rice, uncooked
1/2 cup water
4   Monterey Jack Singles

Directions:

1. COOK and stir turkey in large nonstick skillet on medium heat until no longer pink; drain.

2. ADD tomatoes with their liquid, the beans, rice and water; mix well. Cover. Cook until liquid is absorbed, stirring occasionally.

3. TOP with Singles; cover. Let stand until Singles are melted.

Serves 4.

Adapted from here.

Chicken & Pasta Toss with Sun-Dried Tomatoes

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I wasn’t a real big fan of this dish. I think it was the sun-dried tomatoes that didn’t good to me. Maybe I’ll swap those out if I try this dish again.

Ingredients:

1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups  broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup  Italian dressing
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup  Grated Parmesan Cheese
Directions:

1. COOK pasta as directed on pkg., adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

2. MEANWHILE, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 min. or until chicken is cooked through, stirring frequently.

3. DRAIN pasta mixture; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

Serves 8.

Adapted from here.

 

Italian Pasta Skillet

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This recipe was so quick to put together and it turned into a nice, hearty meal. I have to admit I was a bit skeptical at first of the uncooked spaghetti and how exactly it was going to get cooked, but it all turned out well in the end!

 

Ingredients:

1 lb. ground turkey breast
1 jar  (28 oz.) spaghetti sauce
2 cups water
8 oz.  spaghetti, uncooked, broken in half
1 cup Shredded Mozzarella Cheese
1/2 cup  Grated Parmesan Cheese
Directions:

1. BROWN turkey in large skillet; drain.

2. STIR in sauce and water; mix well. Bring to boil. Stir in spaghetti. Reduce heat to medium-low; cover. Simmer 15 minutes or until spaghetti is tender.

3. SPRINKLE with cheeses; cover. Cook 2 minutes or until mozzarella cheese is melted.

Serves 4.

Adapted from here.

Mozzarella Pasta Bake

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This dish was the easiest ever! It was so simple to make, but so hearty!

Ingredients:

1/2 lb. Ground Turkey, thawed
1 cup  spaghetti sauce
1-1/2 cups cooked elbow macaroni
1 Tbsp.  Grated Parmesan Cheese
2  Mozzarella Singles
Directions:

1. PREHEAT oven to 375°F. Cook turkey in large skillet until no longer pink, stirring frequently.

2. ADD spaghetti sauce, macaroni and Parmesan cheese; mix well. Spoon into 8-inch square baking dish.

3. BAKE 10 minutes or until heated through. Top with 2% Milk Singles. Bake an additional 3 to 4 minutes or until 2% Milk Singles are melted.

Serves 2.

Adapted from here.

Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!

Ingredients:

2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend
Directions:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.

Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

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