Shell pasta with peas / asparagus / prosciutto

Time needed: 30 minutes.

Ingredients:

• 3 cups shell pasta (medium)
• 3 ounces prosciutto (one package is generally 3 ounces / 5 slices) torn into 1 inch pieces
• 1 cup peas
• 1 bunch/bundle of asparagus (if you aren't sure how much to cut off, bend the asparagus in half until it snaps - the top half is the one you use)
• 1 bunch green onions (thinly slice the parts into 1/2 inch strips)
• 1 shallot - minced
• 1 cup chicken broth
• 1 cup white wine
• 1/2 cup shredded parmesan
• 3 tablespoons olive oil
• 2 tablespoons butter
• 3 gloves of garlic - thinly sliced
• 1/2 cup chopped fresh parsley

Directions:

• In a medium-sized saucepan, bring salted water to a boil and add the pasta.
• In a large saute pan, add olive oil and butter and melt over medium/low heat. Add the minced shallot and garlic. Add a few pinches of salt and pepper. Stir occassionally while browning slightly (about 6 to 7 minutes).
• In another medium-sized sauce pan, bring salted water to boil and add the asparagus. Boil under asparagus turns bright green (about 3 minutes or so).   Strain.   Place asparagus in a bowl of ice water for 1 minute and then return it to the sauce pan.
• Once shallot/garlic mixture is browned, add the chicken broth and wine to the saute pan.  Continue to cook on medium/low. Add the peas. Allow to boil softly for another few minutes.
• Strain pasta.
• After the peas are softened in the saute pan, add the pasta to the saute pan. Add the asparagus. Stir/toss. Add salt/pepper to taste.
• Dish up. Top with the parsley, parmesan and prosciutto.
• Done.

Grilled cheese with fresh mozzarella / ham / tomatoes / peppers

Time needed:  15 minutes.  People forget about the good ole grilled cheese.  Just add some vegetables, ham, and fresh mozzarella.  Literally - 15 minutes.  If your child doesn't like this, chances are there's something wrong with them. 

Remember:  Use wheat bread and real ingredients (fresh mozzarella, real butter, et cetera).

Ingredients: (this is for 4 sandwiches)

• Sliced wheat bread (the number of slices depends on how many sandwiches you want to make - 2 slices per sandwich)
• Softened butter (real butter - not crap margarine), enough to coat one side of each slice of bread
• 3 to 4 tablespoons of olive oil
• 1 tomato - thinly sliced
• 1 green bell pepper - thinly sliced (or 1 jalapeno if you prefer it hot)
• 2 slices of ham per sandwich (I prefer Black Forest ham)
• 1 slice of cheddar cheese per sandwich -  4 total
• 1 cup-sized ball of fresh mozzarella - torn apart

Directions:

• Generously coat one side of each piece of bread with softened butter and set aside.
• Thinly slice the tomato and pepper.
• In a saucepan heated to medium, add slices of bread butter side down.
• Layer each with the slice of cheddar, tomato, ham, pepper, and top with the small balls of mozzarella.
• Place the topping slice of buttered on the very top, butter side facing up.
• With a spatula, press down on top of each sandwich, gently squishing ingredients together (makes it easier to flip).
• Add the olive oil to the outer rim of the pan (adding some olive oil makes a nicer crust)
• Cover.
• After 2 minutes, flip sandwiches to the other side and cover again.
• Continue until fully melted and you have the desired crusting. 
• Done.

Mango garlic chicken with basmati rice and salsa

Time needed:  30 minutes.


Ingredients:

• 1 pound skinned boneless chicken breasts, cut into long strips. (You can buy chicken tenders or medallions so they are already sliced, but regular breasts work fine since you can just cut them into strips.)
• 3 cups white basmati rice.
• 1/4 cup of fresh cilantro - chopped.
• 1 mango - sliced/cubed/whatever.
• 3 cloves of garlic - thinly sliced.
• Olive oil - about 3 tablespoons, or just enough to coat the saute pan in which you'll be cooking your chicken.
• Salt/pepper.
• 2 cups salsa.
• 1 fresh jalapeno (don't you dare use jalapenos out of a jar or a can).

Instructions:

• Wash chicken thoroughly.
• Coat your saute pan in olive oil and turn your heat on low/medium. After about 30 seconds, distribute chicken pieces evenly around the pan. Salt and pepper the pieces on the side that's up. Cover the pan and continue to simmer. Every 3 to 4 minutes you are going to come back to your chicken and turn the pieces. You will do this until they are browned perfectly. Should only take about 15-20 minutes depending on the type of pan you're using and your stove top.
• Boil about 3 cups water, salted. Once water comes to a boil, add about a tablespoon of butter until it's melted. Add basmati rice, stir. (Depending on the bagged basmati rice you buy, the water to dry rice ratio might vary so be sure to check the directions on the bag to make sure it's correct. Also, don't use margarine because that's disgusting. Use real butter.) Cover pan and cook on low/medium heat. Come back to stir/turn over your rice about every 3-4 minutes. (After your turn your chicken, check your rice - easy.)
• Turn your chicken over onto the other side. Salt and pepper the new side. Add the sliced garlic pieces.
• After you have turned your chicken a few times and the pieces are starting to get slightly golden, add the mango to the pan with the chicken. Make sure you still have enough olive oil in the pan. You don't want to burn anything, so if things are looking dry in the saute pan, add another tablespoon or two of olive oil.
• Add salsa and the sliced fresh jalapenos to another saute pan and sim on low/medium heat. Stir to ensure jalapenos are mixed into the salsa well. Cover.
• Keep checking chicken until it is browned on both sides.
• Keep checking rice until the texture is soft.
• Once done, remove chicken and rice from heat. Dish up chicken on plates and top with your garlic and mango mixture, side with the rice and salsa. Top the rice with the fresh chopped cilantro.
• Done.