Tag Archives: marinara sauce

Chicken Cacciatore

cacci14top[1]This was excellent and would be great to cook in the pizza oven, too.
  • 2 chicken drumsticks and 2 chicken thighs, with bones and skinned
  • 8oz. mixed mushrooms, like crimini and shiitake
  • Dried porcini mushrooms, soaked and softened in water (reserve water)
  • 1 onion, diced medium
  • 1 small yellow and red pepper, diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • pitted kalamata olives, a large handful
  • 1 cup porcini mushroom water
  • 1 cup white wine
  • 1 cup marinara sauce
  • 2 Roma tomatoes, chopped
  • Assorted herbs, parsley, basil, oregano and thyme
  • Olive oil
  • Salt and pepper
  1. Season chicken with salt, pepper and sprinkled oregano.
  2. Heat a heavy cast iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  5. Add wine and let it reduce.
  6. Add mushroom water and marinara sauce.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  10. Garnish with fresh parsley.
  11. Serve with cooked pasta, polenta or warm crusty bread.

Shrimp with Spicy Tomato Sauce



This was really tasty.

1 Weight Watchers Freestyle Points (4 servings)

If you add 1/4 c Basmati Rice, add 5 Freestyle Points


1 T. olive oil

1 lb. uncooked shrimp

4 t. minced garlic

1/2 t. red pepper flakes

1 c. marinara sauce

1/2 c. fresh basil, chopped


Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.

Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.

Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.

Chicken Saute with Peppers & Goat Cheese



This was unusual but very tasty.

This is 3 Weight Watcher Freestyle Points (4 servings)


1 1/2 T. flour

12 oz. boneless skinless chicken breasts, cut into chunks

2 t. olive oil, divided

2 peppers, cut into strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 c. marinara sauce

1/4 c. water

Sliced fresh basil

4 T. Feta cheese, in chunks


In a zip loc bag, mix together the chicken, flour, salt and pepper.

Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.

In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).

Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.

Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.

Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points

Eggplant “Lasagna



The noodles here are the eggplant.


3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce


Shredded mozzarella cheese

Parmesan cheese


Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.


Pita Pizzas



These were really easy to make and healthy, too!


4 whole wheat pitas, cut in half and split

1 shallot, thinly sliced

2 cloves garlic, minced

1/2 bag baby spinach

1/2 c. marinara sauce

Shredded mozzarella cheese

2 Roma tomatoes, thinly sliced


Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.

In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.

Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.

Return them to the oven and broil until the cheese melts, being careful not to burn them.

Crockpot Braised Beef Ragu Over Polenta



The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.


3 lb. beef rump roast

1/2 onion, minced

3 cloves of garlic, chopped

1 28 oz. can of San Marzano whole tomatoes, pureed

1/2 c. red wine

3 T. tomato paste

Basil, oregano, bay leaves

Salt & pepper



Sear the roast on all sides until brown. Remove from stove and place in crock pot.

Saute the onions and garlic in some olive oil.

Add the tomato sauce and paste and all the spices.

Cook the sauce until flavorful. Add some bouillon if needed.

Pour the sauce into the crock pot.

Cook on low for about 8 hours.

Shred the meat and return it to the crock pot. Cook for a little bit more.

Serve the ragu over polenta.

Chicken and Sausage



This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!


2 boneless skinless chicken breasts, cut into small pieces

1-2 chorizo sausages, skinned and chopped

1 bunch kale, center rib removed and chopped

1/2 marinara sauce

Polenta, cooked according to package directions


Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.

Serve over polenta!