Italian Chickpea Patties (Falafel Fake Out)

I happened upon this one by accident, but most of my recipes are trial and error anyway. I had one lonely can of chickpeas (garbanzo beans) and I was trying to figure out a way to use it besides...hummus. So here you go! It's a chickpea patty! It's versatile and so good.  It looks and tastes like it should be bad for you, but it's on the healthy side. If you're watching your Weight Watcher Smart Points it is 1-2 points per patty depending on how big you make them. 

INGREDIENTS

1 - 15.5 oz can of chickpeas

1 TBSP grated parmesan cheese

1 TBSP Italian seasoning

1 TBSP minced garlic

1/4 cup Italian bread crumbs (poured in a bowl for the breading)

Salt N Pepper
(1-4 TBSP of water for consistency)

DIRECTIONS:

Drain and rinse chickpeas. In a medium size bowl smash chickpeas to smooth consistency (takes elbow grease with a fork). Add parmesan cheese, Italian seasoning, garlic, and salt/pepper. If the mixture isn't thick add a teaspoon or two of the bread crumbs. At this point it's your judgment if you need water to help the patties come together. Start with one tablespoon and keep mixing until you think they'll form ok.
Form patties with a two inch diameter and pat bread crumbs on both sides. In a medium nonstick skillet spray olive oil cooking spray and cook patties on medium heat. Makes 8-10 patties.

For an Italian dinner, add marinara and mozzarella to have a vegetarian version of Chicken Parmesan.

This is also great TexMex style with cumin and chili powder for a side dish for tacos. You can add black beans (keep them whole) with the chickpea mixture.

Slow Cooker Chicken Broccoli & Rice

 INGREDIENTS:

2 Boneless Skinless Chicken Breasts

2 Cups Vegetable Stock

1 16oz Package Frozen Broccoli

2 Cups Brown or White Rice

Salt & Pepper

DIRECTIONS:

For frozen or thawed chicken: Add to slow cooker with vegetable stock. Add salt and pepper to taste. Cook on high for 4 hours or low for 7-8 hours.

Cook rice to directions or use instant. Shred chicken and add frozen broccoli to mixture and cover for ten minutes. Add rice and mix thoroughly. Serves 4-6.

Chicken Piccata & Salad

 Chicken Piccata (The kid friendly version)

Serves 4

INGREDIENTS:

2 boneless skinless chicken breast

1 cup Italian breadcrumbs

2 cups vegetable broth

1 Tbsp chopped capers

1/2 fresh lemon juice (zest optional)

1/2 Tbsp minced garlic

Salt and Pepper

DIRECTIONS:

Chicken Prep: Make sure chicken is thawed. Tenderize to 1/2 thickness. Salt and pepper both sides and dip into breadcrumbs. You can can follow a traditional egg and flour dip also, but I'm cutting those steps out. In a nonstick skillet coat the bottom of saucepan with cooking spray. Cook chicken thoroughly and set aside to rest. Chop capers and add to pan along with garlic. Add vegetable broth and let simmer for 10 minutes until sauce thickens.  Add the squeezed lemon juice (and optional lemon zest). Dice chicken and add to sauce. Can be served alone or over rice or mashed potatoes with a side salad.

Pizza Quesadillas

This was a winner for us and it's being added to our monthly meals. It's easy on time and money so when you're in a pinch and need a quick meal this can be a go-to dinner that is a crowd pleaser. 

INGREDIENTS

4 - 8 inch flour tortillas

1 - package of pepperoni (I used turkey)

8 oz. mozzarella/provolone cheese

1/2 jar of your favorite pizza sauce

These are self explanatory. You just assemble and cook. I chose to cook two quesadillas (folded over in half) in a skillet or you can cook them on a griddle or a panini press.

Quick & Easy Ramen With Veggies

This is a crowd pleasure, especially for kids even though it has veggies. Everyone loves Ramen noodles, so if you're in a pinch on time or just don't feel like making anything then this is a go-to recipe that feeds plenty.

I used two packs of chicken flavored ramen and I crunch them up in a microwave safe container. I added the two seasoning packets and filled water to just above the noodles. I cooked on high for 10 minutes and then added a 12oz. package of mixed veggies and mixed with the noodles.

Serves 4-6

Pear & Pecan Salad with Strawberry Vinaigrette

SALAD DRESSING INGREDIENTS:

Equal parts red wine vinegar 

Equal parts extra virgin olive oil

2-3 TBSP Strawberry preserves

Water to thin out your consistency

Salt and pepper to taste

I first encountered having a "sweet" salad at a company Christmas party years ago. It was magnificent and it changed my salad game forever. I slice or chop pears, but apples are great as a substitute. Additionally if you're not a pecan fan, then you can easily sub in walnuts/almonds or leave them out entirely if you have a food allergy. Add diced pepper jack or sharp cheddar cheese to round out the salad.

The secret is in the dressing. Now I live in the Midwest and Ranch Dressing is a condiment in these parts. So going outside my boundaries to try a sweet dressing was a new one on me. The dressing is easy to make. You need vinegar and oil (equal parts)... bam nothing you didn't know right??? and voila you have dressing. I like to sweeten this one up with strawberry preserves. Two or three tablespoons is enough. For oil I like to use Pompeian Extra Virgin but it's your preference. As far as vinegar goes, apple cider or balsamic work perfectly. Again your choice.

I like the combination of pear, pecan, and sharp cheddar. It compliments the dressing nicely, but you can make various combinations of this quick side salad to match your main course.