Chicken and Broccoli Aglio e Olio

1 bunch broccoli, cut to about 1/2 to 1 inch heads or cubes of stalk
1 summer squash, cubed
1 lb ish pasta linguine, spaghetti, rotini it doesn't really matter
3 chicken breasts
1 t salt
1/2 t pepper
8 T olive oil, divided
8 cloves garlic, crushed and minced
1/2 t red pepper flakes
dried basil (or fresh if you have it)

Bring a large pot of salted water to a boil. Add broccoli and boil 2 minutes. Add summer squash and boil 1 more minute. Remove veggies with slotted spoon. Add pasta and cook according to package directions. While pasta is cooking season meat with salt and pepper. Sautee in olive oil until no longer pink. Add garlic and red pepper. Cook 1 more minute. Set aside. Drain pasta reserving 1 cup of the liquid. Add liquid and veggies to chicken and simmer. Add pasta and 1/2 t salt. Stir to combine. Drizzle with olive oil. Sprinkle with basil. Serve immediately.

Notes:This is SOOOOO yummy! Use whatever veggies you have on hand. Don't be afraid of the garlic. It is a little zippy. If you have kiddos that don't like spice, just omit the red pepper.

Brazilian Fried Rice

2-4 T olive oil
1 medium onion
2-4 cloves garlic
2 cups rice
4 1/2 cups water
salt

Finely chop onion and garlic and sautee in olive oil until clear. Take care not to burn garlic. Add rice and brown. It won't get toasty brown, but it will change color. Carefully add water, it will sizzle and make lots of noise! Bring to a boil. Add salt to taste and simmer covered until rice is tender and moisture is absorbed.

Aaron's grandmother is from Brazil and taught me how to make this. I don't use an exact recipe so hopefully what I have listed here is about right!

Butternut Squash Soup

2 large butternut squash
2 Tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot or 5-6 baby
carrots, chopped
2 cloves garlic, chopped
4 cups chicken broth
water
salt and pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise, scoop out seeds. Place squash face down on a baking pan and pour approximately 1/2 cup water into pan. Place in oven and bake until tender, about 45 minutes. When cool enough to handle, scoop squash out of skins. Reserve squash and discard skins.

While squash is baking, heat oil in large stock pot. Add onion, celery, carrot and garlic and sauté over medium heat until colored and softened, about 5 minutes. Add 4 cups chicken broth and reserved squash. Bring to boil, then reduce heat to low. Simmer until everything is tender.

Transfer soup in batches to a blender or food processor and process until smooth. Add water to reach the desired consistency. Season with salt and pepper to taste.

The first time I made this the kids wrinkled their noses, but I gave them straws to drink it with and they loved it, not drinking it with straws, but the flavor!

Pesto

2 Cups firmly packed basil leaves
3/4 cup parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts

Mix all ingredients in a blender, about three minutes, until smooth. Serve with hot pasta.

Cheesy Rice

4 cups water
4 cubes chicken bouillon
2 cups rice
1-2 cloves garlic, crushed and diced
1 cup shredded cheddar cheese

Bring water and bouillon to a boil. Add rice and garlic. Simmer on low 20 minutes or until rice is tender. Stir in cheese.

Variations:
Use 2 cans of chicken broth instead of bouillon.
Used powdered garlic instead of fresh garlic.
Served with salad, this makes a fast, filling yet light meal

General Tso's Chicken

Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 t garlic
1 1/2 t minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup sherry

Chicken
1 can chicken broth
3 lbs chicken, chunked
1/4 soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions
8 small dried hot peppers, seeds removed

Sauce: Put all sauce ingredients in a jar and shake to mix. Refrigerate until ready to use.

Chicken: Mix chicken, soy sauce, and hot peppers. Stir in beaten egg. Add cornstarch. Mix until chicken is coated. Deep fry 7-8 pieces of meat at a time until crispy. Drain.

Place small amount of oil in wok or deep fry pan. Add onions and peppers and stir fry 30 seconds. Shake sauce mixture in jar and add to wok. Stir constantly until thick. If it gets too thick, add water. Add chicken. Cook until heated through. Serve over white rice or stir fried rice.

Variations:
I omit sherry. I use dry ginger. I use cayenne pepper if I don't have dried hot peppers. I heard that you can use pizza hot peppers too