Tag Archives: Italian

Clean Crock Pot Chicken Cacciatore.

Dairy-free | Soy-free | Nut-free | Gluten-free option | Clean eating

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Fresh, light, kid-approved, and ready straight from the Crock Pot at dinner time–my kind of recipe for a busy ballet evening! This recipe uses components of a couple different ones: a friend’s and one that I found online that used fire-roasted tomatoes, which I’ve fallen in love with since discovering the Beef Curry recipe that inspired mine on here.

One of my favorite things about this is that I can just throw frozen chicken breasts in here if I’m short on time! They don’t turn out quite as fall-apart tender as fresh ones, but no one else has been able to tell the difference, and the time saver is worth it to me!

Clean Crock Pot Chicken Cacciatore

Adapted from here and a friend’s recipe

  • 28 oz. canned diced fire roasted tomatoes
  • 4 chicken breasts (frozen if needed)
  • 1 yellow onion, large dice
  • 1 red bell pepper, large dice
  • 2-3 cloves garlic, minced or finely chopped
  • up to 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1-2 Tbsp balsamic vinegar
  • 3 oz (6 Tbsp or half of a 6-oz. can) tomato paste, in approx. Tbsp-sized dollops
  • 1 tsp dried oregano
  • up to 1/4 tsp red pepper flakes
  • 1/4 cup chopped fresh basil
  1. Spread 1/2 cup of the canned tomatoes in the bottom of your slow cooker.
  2. Layer remaining ingredients on top, in order listed.
  3. Cover and cook on low 6-7 hours.
  4. Before serving, prepare pasta of choice (we use whole-wheat short pasta) according to package directions.
  5. Just before serving, gently stir cacciatore, then spoon on top of pasta. Top with parmesan cheese, if desired.

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My favorite pizza.

Nut-free | Soy-free | Gluten-free option | Clean eating option

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We’re big pizza lovers in this house. Back in my semi-homemade days I had several pizza posts, but they were all boring pepperoni (or pepperoni and green peppers) pizza. Then we lived in Switzerland and spent 10 days in Italy. They don’t do pepperoni. They do salami, but trust me, it is NOT the same. So I got a little more adventurous.

In the 4 weeks between when we were told we were moving to Switzerland for 6 months and when we actually moved, I binge-watched Rick Steeves’ Europe on PBS–only the countries we were actually thinking of going to (sorry Estonia)–and learned, among many other things, the reported origin of our beloved pizza. It came from Naples in the early 18th or 19th centuries. Legend has it that the archetypal pizza, Pizza Margherita, was commissioned in 1889 to honor the visiting Queen Margherita with the three colors of the Italian flag: red tomatoes, green basil, and white mozzarella.

I ate this pizza a lot in Italy. And Switzerland. And interestingly, everyone does it differently. The Swiss just do it with tomato sauce. The Romans did a little sauce AND tomatoes. We never made it to Naples, so I don’t know if this really is the real way, but by far my favorite way of eating Pizza Margherita is this: garlic-infused olive oil (LOTS of garlic), fresh Roma tomatoes, mozzarella, Parmesan for a little bite, and lots of basil.

Publix, our local amazing grocery chain, has amazing Italian-style pizza dough for just a couple bucks, so I get two: I make one pepperoni for the girls, and my husband and I share this. And I eat the leftovers for lunch the next day.

No, this is not clean. This is not healthy. You can use whole-grain or gluten-free crust, and the veggies and part-skim mozzarella make it less terrible for you than delivery (or diGiorno! Ha!), but let’s keep this in the “sometimes food” category. With the chocolate frozen custard. Yum!

Pizza Margherita

Original recipe here

  • Pizza dough of choice
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp minced garlic (about 3-4 cloves)
  • 3 Roma tomatoes, thinly sliced
  • 1/2 tsp Kosher salt
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 10 basil leaves, chopped
  • salt and pepper, to taste
  1. Preheat oven to 400 or 425, depending on the instructions for your chosen pizza dough, with a pizza stone in the oven (optional but highly recommended).
  2. Pour olive oil into a medium bowl and add garlic and salt. Add sliced tomatoes; toss to coat, and marinate 10-15 minutes at room temperature.
  3. Roll out and toss your pizza dough to desired width and thickness on a large piece of parchment paper.
  4. Brush dough evenly with about a tablespoon of garlic oil marinade. Sprinkle evenly with 1 1/2 cups of the mozzarella and all of the Parmesan.
  5. Top with tomato slices, spaced evenly, and sprinkle basil over the tomatoes.
  6. Sprinkle remaining mozzarella evenly over the top of the basil and season all over with salt and pepper.
  7. Bake 15-20 minutes, until crust is golden, and let stand 5 minutes before slicing.
  8. Enjoy!
  9. If there are leftovers, reheat in a 350-degree oven–not the microwave.

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Pasta with broccoli & chicken in creamy tomato sauce.

My family just came to visit, & after a week of dining out, I was having serious grocery list writer’s block. What to make this week? Especially with Christmas falling in there too? Fortunately, I recalled one of our old favorites that I haven’t made in forever. We call it “Pink Sauce Chicken.”

(Admittedly, this is one of the least flattering photos imaginable. I’m beyond excited about the light scoop My Husband The Generous is “surprising” me with on Christmas!)

So you’re asking, “If it’s one of your favorites, why haven’t you made it in a long time?” The answer is that I got it from the Kraft Food&Family magazine, & they had the nerve to stop making one of the key ingredients. That’s the trouble with semi-homemade: you’re limited by the available ingredients.

But after like 15 minutes of standing in the salad dressing aisle with The Munchkin contentedly munching on a cookie in her green racecar cart (thank you Publix!), I found the substitute. & Pink Sauce Chicken never tasted better!

  • 6 small boneless, skinless chicken breast halves
  • Lawry’s 30-minute Marinade in Tuscan Sundried Tomato*
  • 8+ oz. uncooked short pasta (the recipe calls for bowtie)
  • up to 4 cups broccoli florets (we do more pasta & less broccoli)
  • 2 cloves garlic, minced
  • 2 cups jarred marinara sauce
  • 4 oz. Neufchatel cheese, softened
  • parmesan, to taste

* The recipe originally called for Kraft’s Roasted Red Pepper Italian dressing. The 30-minute Marinade does a great job, but has a little less liquid in it, so you need to watch that your chicken doesn’t scorch. If you can’t find the 30-minute Marinade, look for an Italian dressing with roasted red peppers relatively high on the ingredient list.

  1. Marinate chicken in some of the 30-minute marinade for — you guessed it — 30 minutes.
  2. Cook pasta as directed on package, adding broccoli for last 3 minutes (for frozen, last 4 or 5 minutes) of cooking time.
  3. Meanhile, heat 3 Tbsp. of the marinade in a large, nonstick skillet over medium heat. Add garlic & heat until fragrant.
  4. Add chicken; cook, covered, 5 min. to a side or until done in the middle. You may need to add more marinade/dressing to keep it from burning.
  5. Drain pasta mixture; return to pot & set aside. Cover to keep warm.
  6. Add pasta sauce & Neufchatel to the skillet. Cook, stirring frequently, until cheese is melted & mixture is well blended.
  7. Coat chicken in sauce, remove from skillet, & keep warm.
  8. Add sauce mixture to pasta mixture in pot; mix well. Transfer to 6 pasta bowls.
  9. Cut chicken across the grain into thick slices. Fan one breast half over the pasta in each of the bowls.
  10. Sprinkle liberally with parmesan cheese.

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