Chicken Marengo with CousCous

A little something different to change it up! This is quick and a cheap dinner that everyone will love. It has great flavor and texture while still keeping it easy. This recipe makes 4 servings.


Chicken Marengo with CousCous





8 oz mushrooms, sliced
1 tbs butter
2 1/2 lbs chicken breasts, cut into one inch pieces
2 tbs olive oil
2 green onions, sliced
1 clove minced garlic
1/2 cup dry white wine
2 tomatoes, peeled
3/4 tsp salt
1/4 tsp pepper
1 tsp tarragon
2 tbs parsley
1 package of couscous


1. Melt butter in skillet. Add mushrooms, saute 2 minutes and set aside.
2. Cook chicken in oil until browned. Remove chicken from pan and set aside, reserving drippings in pan.
3. Saute green onions and garlic in drippings until tender. Cut tomatoes into wedges. Cook couscous according to package directions.
4. Add wine, tomatoes, salt, pepper, and tarragon to pan. Stir, scraping bottom. Add chicken to pan, cover reduce heat and simmer 30 minutes until chicken is tender. Add mushrooms, sprinkle with parsley. Serve over couscous. Enjoy!

Chicken Stroganoff

For a pasta dish, this is surprisingly low calorie for the portion size. It's delish and not too heavy either. This recipe makes 4 servings.




Chicken Stroganoff





12 oz egg noodles
3 tbs butter
1 small onion, chopped
2 cups cremini mushrooms sliced
1 lb chicken breast, cut into 1 inch pieces
2 tbs flour
1 tsp paprika
1 cup chicken broth
1 tbs Worecestershire sauce
1/2 cup reduced fat sour cream
2 tbs parsley
Salt
Pepper




1. Cook egg noodles according to package directions. Drain and keep warm.
2. Melt 2 tbs butter in a skillet, add onion and cook for two minutes. Add mushrooms to pan and cook until browned.
3. Add the remaining tablespoon of butter, chicken, flour, paprika, 1 tsp salt, 1/4 tsp pepper, stir and cook until chicken is browned.
4. Add chicken broth and worecestershire, bring to a simmer and cook until thickened. Add sour cream, stir, season with salt and pepper to taste. Continue simmering until chicken is cooked through.
5. Combine chicken mixture with noodles, toss until noodles are well coated. Plate portions, top with sour cream if desired, and sprinkle with parsley. Enjoy!

Coconut Chicken

A step up on chicken fingers! I could not get enough of these when we made them. We paired the tenders with a sweet and spicy asian dipping sauce but they will go well with whatever your favorite sauce might be! You could even cut them in smaller pieces and serve as an appetizer at parties!


Coconut Chicken







3 chicken breasts, cut into strips
1/2 c flour
1 c coconut flakes
1 c panko bread crumbs
2 eggs
2 tbs water
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger
1/2 tsp cayenne pepper
1 tsp chili powder


1. Heat oven to 450 degrees. Chop coconut until it is around the same size as the panko. Mix the coconut, panko, and spices in a shallow bowl. Place the flour in a separate shallow bowl. Break eggs into a third shallow bowl beating well, add water to thin the egg mixture and beat again.
2. To bread the chicken, first dredge the strip in flour, then in egg, and finally coat in coconut mixture patting lightly to make sure coconut sticks to chicken. Place the chicken on a lined baking sheet. Repeat with remaining strips.
3. Bake for about 20 minutes, until cooked through, turning at halfway point. Once chicken is cooked through remove from oven (chicken may not brown evenly, cut a strip open to make sure it is cooked through). Enjoy!

Artichoke Chicken Piccata

A bit of a twist on a classic Chicken Piccata. I think the artichokes add a little something special while still maintaining the classic flavors.




Artichoke Chicken Piccata





1 1/2 lbs chicken breast halves
1/3 c flour
2 tbs grated parmesan cheese
4 tbs olive oil
1/2 c dry white wine
3 tbs lemon juice
1/4 c capers
1 can artichoke hearts, chopped
2 tbs butter
salt and pepper

1. If chicken breasts are thick, cut in half length wise to make two thin pieces. Breast should be 1/4 inch in thickness.
2. Mix flour, parmesan cheese, salt and pepper. Dredge chicken in flour mixture until pieces are lightly coated.
3. Heat olive oil in frying pan over medium heat. Add chicken. Cook until browned on each side.
4. Remove chicken from pan, reserving drippings in pan. Keep chicken warm.
5. Add wine, lemon juice, capers and artichokes to pan. Stir with spatula scraping the bottom of the pan. Reduce mixture by half. Add butter. Once butter is well incorporated, remove from heat.
6. Pour sauce over chicken. Enjoy!

Pecan Crusted Salmon

This meal is without a doubt a staple in my house, perfect for a weeknight dinner. It is a real quick make, healthy and of course delicious!
Note: 1 pound of salmon feeds 2 people




Pecan Crusted Salmon





1 lb Salmon
1 tbs butter, melted
1 tbs honey
1 tbs mustard
1/2 cup breadcrumbs
1 tbs parsley
1/4 cup grated parmesan cheese
1/4 cup finely chopped pecans (you can also use hazelnuts if you prefer)
salt
pepper




1. Preheat oven to 350 degrees. Rinse salmon. Lay skin side down on an aluminum foil lined baking sheet. Sprinkle with salt and pepper.
2. Combine melted butter, mustard and honey in a small bowl. Mix until well incorporated. Brush salmon liberally with mustard mixture.
3. Combine breadcrumbs, parmesan cheese, parsley, and chopped pecans, mixing until well incorporated. Bread salmon liberally with breadcrumb mixture, lightly patting breadcrumbs into mustard mixture so breading sticks to salmon.
4. Bake salmon at 350 for 20 minutes until fish flakes easily. Serve fish carefully detaching from skin using a spatula. Enjoy!

Chicken Chipotle Quesadillas

Similar to my Chicken Chipotle Tacos, these quesadillas may give the tacos a run for their money! I will let you be the judge.


Chicken Chipotle Quesadillas






4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2 tbs cilantro finely chopped
2 cups Mexican blend cheese
Butter to sear the quesadillas
1 package fresh tortillas (let me tell you buying the fresh ones as opposed to the prepackaged store brand makes all the difference in the world! You can usually find fresh tortillas at Kroger, Central Market or a local Mexican restaurant)
Sour cream, guacamole, salsa or other desired topping




1. Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. I found it easier to assemble the quesadillas before I put them in the pan, so take one tortilla and sprinkle the cheese to cover. Add chicken mixture, evenly distributing around the tortilla. Cover the chicken mixture with another layer of cheese (the cheese acts like a glue keeping everything together). Lay second tortilla on top.
5. Add a pat of butter to a hot frying pan, swirling pan until butter evenly covers the space. Add quesadilla to pan. Sear until crispy. Remove quesadilla from pan, add another pat of butter to pan, return the quesadilla to the pan, this time searing the other side. Cook until cheese is thoroughly melted. Remove from pan.
6. Cut into 4 equal slices. Repeat with remaining quesadillas until chicken mixture is gone. Enjoy with your desired topping!

Lemon Cod

For those of you who would prefer lighter meals, this lemon cod is right up your alley. It's fresh, light and flavorful!


Lemon Cod







1 lb fresh cod, boneless
2 lemons
3 tbs butter, melted
4 tbs lemon juice
salt
pepper




1. Preheat oven to 350 degrees. Lay cod on a greased baking sheet. Salt and pepper the fish.
2. Combine the melted butter and 3 tbs lemon juice in a small bowl. Brush cod liberally with the mixture.
3. Slice the lemons into thin circular rings. Place side by side on top of fish, covering the filet.
4. Place cod in oven for 20-30 minutes, adding additional tbs of lemon juice to the fish halfway through baking, until the fish is opaque and flakes easily. Serve hot and enjoy!

Chipotle Chicken Tacos

Yummmmm!!! These are so simple and so flavorful. Definitely a family favorite and a quick dinner solution if you marinate it ahead of time.

Chipotle Chicken Tacos

4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2tbs cilantro finely chopped
6 leaves romaine lettuce sliced into long thin strips
Sour cream
Sliced green onions
2 cups mexican blend cheese
1 large tomato diced
Taco sized tortillas


1.Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. In a clean frying pan, heat tortillas one at a time until warmed. Assemble tacos using chicken mixture, lettuce, cheese, tomato, sour cream and green onions as desired. Enjoy!

Margherita Pizza

Okay, so here is a quicker lighter alternative to the pervious pizza post. This one lends itself to crowd pleasing appetizers or you can eat it as a meal if you really dig it.



Margherita Pizza

1 can refridgerated pizza dough
1-2 cups finely grated mozzarella cheese
4 roma tomatoes sliced thin
4-5 leaves fresh basil sliced into long thin strips
2 tbs olive oil
1 tbs minced garlic
1 tbs olive oil (or truffle oil if you're feeling adventurous)
1 tbs blasamic vinegar
Cooking spray




1. Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Roll out pizza crust until 1/4-1/2 inch thick. Place in oven for 8 minutes. Remove from oven.
2. Combine 2 tbs olive oil and minced garlic in a small bowl. Brush crust with oil and garlic mixture.
3. Arrange tomato slices on crust leaving a half inch border. Sprinkle pizza with mozzarella. Evenly distribute basil leaves around pizza. Bake for 12 minutes, until cheese is melted and crust is golden.
4. Mix together 1 tbs olive oil (or truffle oil) and balsamic vinegar. Carefully drizzle over pizza. Cut into slices and enjoy!

Cheesy Garlic and Spinach Toast

This french bread is so amazing I actually have dreamt about it. Stop laughing. It's that good. Now, I know the mayo sounds really strange, personally I wasn't sure about it the first time I saw a similar recipe but it somehow helps make a delicious cheesy bread topping. Come on now, have I ever steered you wrong?

2 Tbs butter, melted
1/2 c. mayo
2 garlic cloves chopped
1 tsp tabasco sauce
1/4 c. parmesan cheese
1/2 c. shredded cheddar cheese
5-7 spinach leaves
Half of a 4 inch piece of french bread

1. Preheat oven to 400 degrees. Mix together butter, hot sauce, mayo, chopped garlic, cheese and spinach.
2. Spread the mixture onto the french bread and bake for about 15-20 minutes, until the bread is crispy. Enjoy! :)

Seared Scallops

If you love seafood half as much as I do you'll devour these scallops in a hot second. The best part is how quick it is too make and its pretty healthy.

4 large scallops
2 Tbs butter
3 Tbs white wine
Splash of balsamic vinegar
3 cloves garlic, sliced thin

1. Sear the scallops in butter until browned on both sides, and cooked through. Remove from pan.
2. Add wine, vinegar, and garlic to scallop pan. Simmer, incorporating scallop residue from the bottom of the pan into the sauce. Simmer until garlic is cooked through.
3. Drizzle the wine sauce over the scallops and serve on top of a summer salad, if desired.

Super Delicious Pizza

This pizza was so good we ate it all in one night! I love when I make things that don't have left overs! It's real easy to make and really healthy. (And way less expensive than any kind of delivery pizza)


1 pkg pizza crust mix
4-5 roma tomatoes
3 cloves garlic
1 pkg fresh mozzarella
parsley
basil
rosemary
olive oil
handful of spinach
4 mushrooms sliced
balsamic glaze


1. Preheat oven to 400.
2. Cut tomatoes in half and place in a 2 inch deep pan, cut side up. Slice garlic cloves super thin and place on top of tomatoes. sprinkle with rosemary, basil and parsley. Drizzle with olive oil. Bake in oven for about 20 minutes, flipping tomatoes over half way through.
3. Make pizza crust according to package. Press into a round pizza pan.
4. When tomatoes are baked, remove from oven. Blend 3-4 tomato halves until liquid. Spread tomato mixture onto pizza crust. Slice remaining baked tomatoes and spread evenly across pizza.
5. Remove baked garlic from the tomato pan and spread across pizza. Slice up mozzarella and spread the large pieces evenly around pizza. Place the mushroom slices and spinach evenly around the pizza. Drizzle the balsamic glaze lightly across the pizza toppings.
6. Bake until pizza crust is golden brown (about 20 minutes).

Eggs Baked in a Bread Bowl

This super easy recipe is great for a quick and delicious breakfast!

All you have to do is take a dinner roll, slice off the top and hollow it out (bowl shape people!). Then crack an egg into your bread bowl, and top with a bit of heavy cream, and sprinkle with parmesan cheese, basil, rosemary and whatever other spices you like. Then bake at 350 for 20-25 minutes, adding the bread bowl tops in the oven for the last 5 minutes of baking. Top with sliced grape tomatoes if desired. ***NOTE- This recipe makes COMPLETELY baked eggs. I personally prefer my egg yokes to ooze so I bake them for about half the time.

1 dinner roll
1 large egg
1 tsp heavy cream
dash of parmesan cheese
dash of rosemary
dash of basil
sliced grape tomato (if desired)


1. Preheat oven to 350.
2. Slice off top of dinner roll and hollow out into a bowl shape, careful not to break the sides.
3. Crack the egg into the bread bowl.
4. Add a tsp of heavy cream on top of the egg and next three ingredients.
5. Place on baking sheet and bake in oven (20-25 mins for completely baked eggs) (10-15 minutes for slightly runny eggs), adding the roll tops to the oven for the last 5 minutes of baking.
6. Top with sliced grape tomatoes, if desired, and enjoy!