Braised Balsamic Chicken

Adapted from All Recipes

My husband didn't have to work tonight...it's been awhile since I made a good dinner and it was very overdue.  This recipe was delicious, flavorful and healthy.  Just what we needed. 

Ingredients:

• 3 skinless, boneless chicken breasts
• Ground black pepper, to taste
• Salt, to taste
• 1 Tbs olive oil
• 1 clove garlic, minced
• ½ onion, thinly sliced
• ½ red bell pepper, thinly sliced
• 5 mushrooms, sliced
• ¼ cup balsamic vinegar
• ½ (14.5 oz) can diced tomatoes
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried rosemary
• ½ tsp dried thyme

Directions:

• Season chicken breasts with salt and pepper.  Heat olive oil in a medium skillet and brown the onion, bell pepper, garlic, mushrooms and seasoned chicken breasts.
• Mix remaining ingredients in a small bowl and pour over chicken and vegetables.  Simmer until chicken is no longer pink and the juices run clear, about 10  minutes.
• Serve with coucous.

Chocolate Chip Cookie Pizza

Adapted from Allrecipes

So, you are supposed to make this on a pizza pan, but I wanted to make it into 2 dishes so that I could keep one for the Superbowl party we had and another to take to our ward Linger Longer.  This was super easy to throw together, which was great since I had to clean my house for the party too.  :)

Ingredients:

• 1 (18 oz) package refrigerated chocolate chip cookie dough
• 1 (8 oz) package cream cheese, softened
• 1 tsp vanilla
• 1/3 cup sugar
• ½ cup whipped topping
• 2 cups cold half-and-half
• 1 large package instant chocolate pudding mix
• ¼ cup chopped pecans or walnuts

Directions:

• Press cookie dough onto an ungreased 12-inch pizza pan.  Bake at 375 degrees F for 13-16 minutes or until center is set and cookie is lightly browned.  Cool completely.
• In a small mixing bowl, beat cream cheese, sugar, vanilla and whipped topping until blended.  Spread over crust. 
• In a bowl whisk cream and pudding mix for 2 minutes.  Let stand until soft set.  Spread over cream cheese mixture; sprinkle with nuts.  Refrigerate until serving.

Pesto Gnocchi

Adapted from Taste of Home

My husband has been working the 3-11 PM shift most of this week = not a lot of cooking by me.  I just can't see the point of cooking a full dinner for one person.  Thus, I have been eating leftovers {Bleh}.  I am definitely not a leftover person.  However, I did make this quick and easy dinner one night.  It was delightful to have something fresh and that was full of veggies.  Gnocchi is reminiscent of pasta, but made out of potatoes and is very satisfying.  Give it a try!

Ingredients:

• 1 (18 oz) package of potato gnocchi
• 2 chicken breasts, cut into bite sized pieces
• 1 cup diced zucchini
• ½ cup chopped sweet bell pepper
• 1 Tbs olive oil
• ¼ cup prepared pesto
• 1 cup chopped tomatoes
• Salt, to taste
• Grated Parmesan cheese, to taste

Directions:

• Cook gnocchi according to package directions.
• Meanwhile, in a large skillet, cook the chicken until juices run clear.  Remove from skillet.  Sauté the  zucchini and bell pepper in oil until crisp-tender.  Add the chicken for the last several minutes of cooking the vegetables. 
• Drain gnocchi; add to chicken mixture.  Add the pesto to skillet, as well.  Gently stir until coated. 
• Stir in tomatoes.  Sprinkle with salt, to taste.  Serve with Parmesan to add, as desired.

Croissant Scramble

Adapted from Home Cooking the Costco Way

This was so delicious, I'll definitely make it again! The only downer was that-as you can see- there was so little croissant for all the goodness I was putting in it. Next time I will make sure I have very LARGE croissants.

Ingredients:

2 large croissants

vegetable oil

5 tablespoons chopped green pepper

3 tablespoons chopped onion

6 eggs

2 tablespoons cream

2 tablespoons mushroom

salt and pepper

tomato

avocado

Slice croissants in half. Set aside. Heat a saute pan over medium heat. Add oil to coat the pan. Add peppers and onion and cook until slightly tender. Whisk eggs and cream until fully blended. Add eggs to the pan and cook until no longer runny. Just before the eggs are finished, add the mushrooms and salt and pepper to taste. Place slices of tomato in the croissant along with slices of avocado. Fill with egg mixture.

Lemon Pepper Chicken

Adapted from Deuel Creek Ward Cookbook

This has become a regular recipe for us. I love it because I always have these ingredients on hand and it's delicious!

Ingredients:

2-3 chicken breasts

1 tablespoon lemon pepper

1 tablespoon seasoned salt

1 cup flour

lemon juice

1/2 cube butter

Mix lemon pepper, seasoned salt, and flour. Pour lemon juice into a separate dish. Pound out chicken breasts-this allows them to soak up more flavor. Dip chicken breasts in lemon juice and coat in flour mixture. Repeat. Melt butter in frying pan and cook chicken until juices run clear.

Southwest Chicken and Black Bean Pasta

Adapted from the blog elrolovesfood.blogspot.com

I saw this recipe on one of my friend's food blogs and knew that I had to try it!  The combination of ingredients called to me...cumin, feta, pasta, etc...  I could tell this dish was going to be fantastic.  And it was!  My husband was quick to pack up leftovers for his lunch the next day, foregoing his usual sandwich.  And we are not leftover people, so that says a lot! 

Ingredients:

• ½ cup olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 Tbs chili powder
• 2 tsp ground cumin
• 1 Tbs garlic, minced
• 2-3 jalapenos, seeded and diced
• 1 bunch green onions, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 8 oz feta cheese, crumbled
• 2 small roma tomatoes, chopped
• 1 lb pasta, cooked al dente (such as penne or rotini)
• ½ cup fresh cilantro

Directions:

• Heat olive oil in a medium skillet over medium heat.  Add chicken, chili powder, cumin, and garlic.  Sauté until cooked through, but not browned.  Remove chicken and set aside.
• Add jalapenos and green onions; sauté 3-4 minutes.  Stir in black beans; heat about 3 minutes.
• Add feta and chicken mixture.  Heat thoroughly.  Remove from heat and stir in tomatoes.  Toss pasta gently with sauce and sprinkle with cilantro
• Notes:  Add a bell pepper next time.

African Chicken Stew

Adapted from All Recipes

Another peanut butter dish.  Each of the main dishes that have involved peanut butter are different, though....different veggies {this time potatoes and carrots}, different meats and this one is a bit spicy due to red pepper flakes and cumin.  And all so satisfying.  

Ingredients:

• 1 Tbs olive oil
• 3 lb chicken breast or thigh, cut into bite sized pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 2 carrots, chopped
• 1 tsp ground cumin
• 1 tsp parsley
• 1 tsp ground black pepper
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1 cup chicken broth
• ¾ cup peanut butter
• 1 (15 oz) can garbanzo beans, drained and rinsed
• Extra water as needed
• Fresh parsley or cilantro, as garnish {optional}
• Unsalted peanuts, as garnish {optional}

Directions:

• In a large skillet with a tight-fitting lid, heat oil over medium-high heat.  Add chicken and cook for 2-3 minutes.  Reduce heat to medium-low, and add garlic, onion, potato and carrot to the pan; sauté for 2-3 minutes.  Season with cumin, parsley, black pepper, red pepper and salt.  Do not let garlic brown.
• Mix in chicken broth.  Place lid on skillet and simmer, stirring occasionally for 10-15 minutes.
• Remove lid and stir in the peanut butter and garbanzo beans.  Make sure the peanut butter is bended in.  Add more water, as needed, until reach the desired consistency.  Replace lid to simmer for 10 more minutes or until chicken is cooked through and vegetables are tender.  Remove from heat. 
• Serve over rice or couscous with parsley/cilantro and peanuts as garnish