Recipes From Today’s Episode on FOX 4

Loved being on with the amazing Fox crew today chatting about getting the kids in the kitchen!  Enjoy the recipes with your children and grandchildren!

XOXO Lorie

Baked Penne with Roasted Vegetables

1 pound penne pasta

3 cups freshly made or store bought marinara sauce

1 ½ cups grated mozzarella cheese

½ cup grated parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt plus more for pasta water

1/4 teaspoon freshly ground black pepper

1 red bell peppers seeded and cubed

1 yellow onion cut 1 inch pieces

2 yellow squash cut into ¼ inch slices

1 cup sliced button mushrooms

Preheat oven to 450 degrees.  On baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 8-12 minutes.  Reduce oven temperature to 350 degrees.  Cook penne in salted water until al dente.  Drain pasta and return to pot.  Toss pasta with marinara sauce and roasted vegetables.   Pour mixture into a 9×13 glass dish, top with first mozzarella cheese then parmesan cheese and bake for 20-25 minutes until top is beginning to brown.

 

Lemon Chicken with Green Beans

4 chicken breasts

Juice and zest from 2 large lemons

3 garlic cloves

¼ cup olive oil

3 tablespoons Worcestershire sauce

1 teaspoons salt

½ teaspoon pepper

½ teaspoon onion powder

1 red bell pepper diced

1 pound frozen green beans

 

Preheat oven to 350 degrees.  In a gallon zip top bag combine lemon, olive oil, garlic Worcestershire sauce and remaining seasonings.  Mix very well.  Add chicken, red pepper and green beans to the bag and toss to coat.  Pour mixture into a 9×13 baking dish and bake for 55 minutes to 1 hour.