I needed dinner in a pinch the other night. I had one massive chicken breast that was plenty of meat to split between the two of us. I opened the pantry and some bread crumbs jumped out at me. So I decided to made a sort-of deconstructed chicken parmesan. Preheat oven to 400F. I cut the massive breast in two and marinated the chicken in Italian dressing for 30 minutes. While that was marinating, I put about a half cup of seasoned bread crumbs, a pinch of black pepper and 1-2 tablespoons of parmesan cheese in a bowl and mixed. Heat 1 tablespoon oil in a skillet over medium to medium-high heat. I took the chicken out of the marinade and dipped each piece of chicken in the bread crumb mixture. cover the entire breast evenly in the mixture. I gently placed the chicken in the hot oil and cooked 3-4 minutes on
I always want to make butternut squash but become intimidated and end up doing something easy like roasting them. I ran across this recipe and knew I had to tackle the beast. Recipe adapted. Butternut squash casserole Ingredients: 1 small butternut squash(2-2.5 pounds) 2 tart apples 1 pear 1/2 cup light brown sugar, firmly packed 1 tablespoon flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 4 tablespoons butter, cold and cubed Preheat oven to 350F. Peel, seed and cut squash into small cubes. Core apples and pear and dice into cubes. Toss squash, apples and pears together in a 2 to 2 1/2 quart baking dish. In a small bowl, combine brown sugar, flour, salt, cinnamon and nutmeg. Cut in butter with a pastry cutter until crumbly. Sprinkle crumbs evenly over the squash, apple and pear mix. Cover tightly with lid or aluminum foil and bake for 50
A long, long time ago….ok, so when I was in high school, I worked at this place called Subway. A little sandwich shop. Maybe you’ve heard of it. Well, one of the promotional subs that did quite well was called the chicken pizziola. I don’t know why it popped into my head the other day, but I decided that Brian would probably like it, so I tried to recreate it for him. Ingredients: one 4-6 ounce chicken breast, cooked 2 tablespoons marinara sauce 4 small slices pepperoni 2 tablespoons mozzarella cheese 1 tablespoon grated parmesan cheese bun butter garlic bread sprinkle Preheat your broiler. Place cooked chicken breast on a baking sheet lightly covered with non-stick spray. Top with marinara. Then layer pepperoni on top of marinara. Top with mozzarella and parmesan cheese. Broil for 7 minutes. While chicken is broiling, butter the insides of each half of the bun. Sprinkle
I recently have also made: Bbq chicken pizza(with quick no-rise crust) for Brian: Another batch of chicken fajitas: And a heartier, but not less healthy, version of my previously posted chicken pot pie:
We eat a lot of chicken. Mostly chicken breasts and tenderloins. And some times, chicken can get boring. So, I decided for kicks to google “best chicken marinade.” The results came back with this 5-star rated recipe. I decided it was worth a try, slightly changed. Marinated Chicken Breasts Ingredients: 2 tablespoons balsamic vinegar 2-3 tablespoons of dried herbs(oregano, thyme, crumbled bay leaf) 2 tablespoons mustard 1 teaspoon garlic powder 3 tablespoons olive oil salt and pepper 1 1/2 pounds fresh chicken breast or tenderloin Directions: Put all of the ingredients in a large Ziploc bag and mix together well. Add chicken and toss to make sure chicken is covered on all sides. Seal bag and refrigerate for a minimum of 30 minutes. Preheat oven to 375. Once marinated, place chicken on baking sheet and bake for 15 minutes or until cooked through. Brian and I both thought that they
Simple. Simple. Simple. Slice up desired amount of onion and bell peppers into think strips. Toss with 1 tsp olive oil. I had a big bag of small multi-colored peppers, so I used those. Coat one 6 oz chicken breast with cooking spray. Sprinkle meat and veggies with sea salt, ground pepper, 1/2 tsp cumin and 1/4 tsp ground coriander. Heat a skillet over medium to medium low and slowly cook onions and peppers, stirring occasionally. Cook chicken about 8 minutes on each side, pull out of pan, slice and add back into veggies. Stir to mix. Eat plain or serve with tortillas and sides of choice. Makes 2 servings.
This might be the easiest curry recipe you will ever make. Start by dicing and cooking one pound of chicken on the stove top. While the chicken is cooking, cube 4-5 small red potatoes. When the chicken is golden brown on the outside, add in the potatoes and a bottle of Trader Joe’s Red Curry Sauce. Simmer 20-30 minutes or until potatoes become fork tender. When potatoes are fork tender, add in a half cup of frozen peas. Stir to combine. Simmer 2-3 minutes longer or until peas are cooked through. Serve over rice or quinoa:
I have been obsessed with this salad lately. I’ve eatten it at least 5 times this past week. It’s super simple, healthy and full of flavor. I cooked some chicken breasts in the skillet and brushed them with bbq sauce while cooking them. Once slightly cooked, I cut them up. Just throw together lettuce, about 1/4 cup of corn and black beans, diced tomato, red onion and red bell pepper and a little cheese. Put chicken on top and add another tablespoon bbq sauce instead of salad dressing. Oh and if you have some hint of lime chips, they go well with the salad.
Huevos Cubanos are a spin-off of huevos rancheros. Brian was in need of a quick dinner the other night before heading out the door. I had some left over Cuban-style black beans so I created this dish. Fry up a corn tortilla in a hot skillet by spraying each side with some olive oil cooking spray and cooking it one each side for about a minute. Heat up your left over Cuban-style black beans. Spread those on top of tortilla. I had some left over chicken breast so I chopped that up and threw it on there, too. Toss on a little shredded cheese. Then, I fried up an egg and laid it on top of the beans and chicken. Add a splash of hot sauce and you have a quick, easy and protein packed breakfast, lunch or dinner.
I love Mexican food. I could eat it everyday. Surprisingly, I have never made enchiladas. I decided that needed to change last week. I was planning on actually making them, but when I went to the cupboard to pull out the corn tortillas and they were looking a little funky on one side. So, I punted. I cut them in half to save the good halves and made an enchilada bake. I’m so glad that I did. It was awesome. Brian and I were practically racing each other to the fridge for the leftovers. I started by cooking about 1 pound of chicken in a combination of chicken broth, 4-5 jalapeno slices and 2-3 garlic cloves. When the chicken is fully cooked, I shredded it. This made the chicken very flavorful with a little kick. Mix shredded chicken with one cup of black beans, one cup of corn, half cup