Lemon Feta Chicken
09 Nov 2011 1 Comment
in Chicken, Quick and Easy Meals Tags: Chicken, chicken cooked in oven, fast healthy meal, feta, lemon
I am always on the lookout for good chicken recipes that don’t use the grill, since ours is snowed in for a few months every year. I find that many stove top and oven recipes leave the chicken dry. That is why one of my all-time favorite recipes is Chicken and Wine, because it is always flavorful and saucy and never dry. I need more recipes like that! So, when I saw this recipe on Mag-Pie’s & More, I knew I had to try it.
File this one under “super quick and easy!” The lemon juice and oregano together make for a simple, clean flavor. The feta adds just a bit of creamy zing that makes a nice finish for this quick dish. I added onions and diced tomatoes, for color and flavor. I served alongside a delicious couscous salad; recipe for that coming soon!
Lemon Feta Chicken
adapted from Mag-Pie’s & More
Serves 4-5
4 boneless chicken breasts
3 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup diced tomato
1 medium onion, sliced thinly
1/4 cup crumbled feta cheese
Directions
Preheat oven to 400°. Place onions and tomato in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange chicken breasts on top. Pour lemon juice over chicken; sprinkle with oregano and pepper.
Bake, uncovered, for 20-25 minutes until chicken is not longer pink inside and/or until a meat thermometer reads 170°. Remove chicken from oven and top with feta. Return to oven and broil for 3 minutes or until feta is golden brown.
Creamy Potato and Chicken Soup
14 Oct 2011 2 Comments
in Cheese, Chicken, Potato, Soup Tags: cheddar, Chicken, Creamy soup, half-n-half, potato
The downside to a great vacation is the equally un-great return to Life As We Know It. Wednesday morning came far too soon, especially since we were still on California time. Looming ahead of me was the usual post-vacation stuff – luggage to unpack, laundry to do, a cat to sedate (honestly, she was so happy to see us I think she purred for 12 hours straight). Then there were the added thrills of calling Triple A to jump the car battery and hosing down my son’s homework, which was accidentally doused in OJ during the morning melee. Sure, it was hectic, but it also makes for great blog content. I couldn’t make up anything better if I tried!
And, so, in the midst of all this I also had to come up with some kind of dinner, since it would be the only meal I was making for the rest of the week. The contents of the refrigerator resembled stuff you’d find in a bachelor pad of a guy who never, ever ate at home.
I scrounged together a few pantry and leftover items…
And stole my momma’s last 4 Russet potatoes to add to it. Shameless.
Thinking about soup, I strolled around the Internet and landed on a great idea thanks to one of my favorite food blogs, For The Love of Cooking. I did have to hit the corner store and pay a fortune ($7.00) for a block of cheese and pint of half-n-half, but it was SOOOOO worth it!
This is some good stuff – creamy, so filling, and really delicious! My husband and I, and the eldest really loved it. The other two will come around eventually 
You could easily make ahead and reheat via a slow cooker on the low setting, or just make during the day when you have time and zap in the microwave when it’s time to eat.
Creamy Potato and Chicken Soup
Serves 6
adapted from For The Love of Cooking
1 c. diced onion
1 c. diced celery
1 small red bell pepper, diced
1 T. butter
2 tsp. olive oil
4 c. chicken broth
6 c. diced potato (I used a mix of Yukon, red and Russets)
2. cups cooked chicken, chopped
1 c. half-n-half (or substitute 2% milk to lower fat)
5 oz. grated extra sharp cheddar
salt and pepper to taste
1) Heat butter and olive oil in a large soup pot over medium heat. Saute onion, celery and pepper until softened, about 5 minutes.
2) Add chicken broth and potato and cover. Simmer for 30 minutes.
3) Turn heat to low. Lightly mash the mixture, so about half of the potatoes are mashed and the rest are left in chunks.
4) Add chicken, half-n-half, and cheese. Stir until cheese is melted. Simmer gently — do not boil — for 10 minutes more. Season with salt and pepper to taste.
Enjoy!
Gotta Have It Salad
02 Jun 2011 4 Comments
in One-dish meal, salad Tags: apples, Chicken, nuts, salad
I was a die-hard sandwich fan for a long time. It was my go-to lunch every day, and I thought I’d never waver. Big surprise, my tastes have changed. What sandwiches were to me in my twenties and thirties is what a salad is now that I’m in my forties. I crave them like crazy, and can’t go more than a day without a salad in my belly. Weird, huh?
Don’t get me wrong, I still love sandwiches, as does the rest of the family. They fill kids’ lunch boxes, tournament coolers, and road-tripping backpacks. They are wholesome and filling and a great way to pack in the nutrition when you are on the move. But, I don’t crave them like I do a fantastic salad. I just Gotta Have It!
I’m not talking about a wimpy little bowl of anemic-looking lettuce and a few tomatoes. I’m talking big and chunky, full of flavor and crunch. This recipe packs a whole lot of nutrition into one bowl, giving you about two servings of vegetables, a serving of fruit, plenty of fiber, and good dose of all-important protein as well. Add some whole grain bread, pita, or crackers and you’ve got yourself a wonderfully healthy and satisfying meal. If your afternoons are anything like mine, coordinating the lives for three active kids, your body will thank you for fueling it up in such a delicious way.
Gotta Have It Salad
Serves 1
2 c. leafy greens (baby spinach, spring mix, romaine…)
1/2 med. red pepper, chopped
1/3 sm. cucumber, peeled and chopped
1/2 sm. apple, chopped (I use McIntosh or Granny Smith)
1-2 T. dried cranberries
1 T. chopped walnuts (or peanuts or almonds or sesame seeds or…)
2 -3 oz. leftover chicken (or pork tenderloin or steak or grilled fish or…)
1-2 T. light balsamic vinaigrette
Throw it all in a big bowl, add the dressing, and enjoy. The beautiful thing about this is you can totally make it your own, as they say on American Idol. I have been known to add green beans, celery, carrots, grape tomatoes, or broccoli. What’s in your fridge? Give it a try, and let me know if you discover your own winning combination!
Southwestern Chicken Soup
18 May 2011 4 Comments
in Chicken, Crock Pot, Soup Tags: Chicken, Soup
Southwestern Chicken Soup
I am fairly certain that Noah had a cook on his Ark, and that the guy’s specialty was soup. How else could they have survived 40 days of this nasty weather, divine intervention or not? I do not know what is going on in New England lately, but I sure didn’t expect to be wrapped in a blanket, wearing my favorite slippers and gripping a mug of hot chocolate in front of my fireplace in the middle of May.
Soup is one sure way I know to get folks warmed up. Even under the most bone-chilling of conditions, soup is a welcome friend that warms from the inside out. In fact, there is an old Spanish proverb that goes something like, “Of soups and loves, the first is best.” Interpret this how you like, but I take it to mean, simply, that soup is greater than love.
Whatever. Got a chill? Need some warmth? Give this recipe for Southwestern Chicken Soup a try. Many thanks to my volleyball pal, Lynn, who sent the recipe to me to try. It’s got a little kick from the jalapeno, and is quite satisfying thanks to the chicken and black-eyed peas. I’m not saying it’s better than L-O-V-E, but I do guarantee it’ll give you that toasty, warm feeling, like someone just gave you a nice compliment.
You can make this as is below, or with the addition of corn tortillas. Both are great. The tortillas thickened it up slightly and gave it a heartier texture, which I loved. If you are a tomato-shy family, cut down to one can of tomatoes and replace with a cup of frozen corn.
Southwestern Chicken Soup
Serves 6
1.5 lbs. boneless chicken breast
4 c. vegetable broth
1 – 14 oz. can black-eyed peas, undrained
2 – 14 oz. cans of fire roasted diced tomatoes
1 – 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, crushed
1 T. lime juice
1/4 t. cayenne pepper
1/2 t. cumin
1 jalapeno pepper, seeded and chopped fine
salt and pepper to taste
1 avocado, pitted and diced
4 small corn tortillas, cut into strips (optional)
Southwestern Chicken Soup (tortillas added)
1) Add first 11 ingredients to crockpot, and cook, covered, on low 8 hours, or high 4 hours. [Add tortillas in this step if you are using them]
1) Alternate first step– instead of crockpot, simmer on stovetop, covered, for 35-40 minutes.
2) Remove chicken breast to a cutting board, and shred with two forks. Add back into soup.
3) Salt and pepper to taste
4) Serve with diced avocado on top.
Rainy Soup Day
06 May 2011 6 Comments
in Chicken, Soup Tags: Chicken, Soup
Chicken and Rice Soup
For me, soup isn’t satisfying unless its chock-full of stuff with barely enough broth for each spoonful. This recipe is exactly that — hearty and filling, needing only a piece of cornbread or a salad to make it a meal. But what I like best about this recipe is that every ingredient is something I always have on hand. It’s simple, quick and delicious and even better the next day, as many soups are.
I cooked this on the stovetop, but you can easily adjust for your crockpot. Just add the cooked rice in the last hour so it doesn’t hog all the broth for itself. Instant brown rice is a decent time-saving substitute if you don’t have the time for regular brown rice.
Chicken and Rice Soup
Serves 6
8 c. chicken broth
1 lb. package of chicken tenders, cut into bite-size chunks
3 med. carrots, sliced
2 celery stalks, sliced
1 c. frozen corn kernels
1/2 t. thyme
1/2 t. basil
1 1/2 c. cooked brown rice (reg or instant)
salt and pepper to taste
1) Heat broth, chicken, carrots, celery, corn, thyme and basil over medium heat. Simmer for about 20 minutes, covered, until the chicken is cooked through and vegetables are tender.
2) Add brown rice and simmer for another 5 minutes.
3) Adjust seasonings, salt and pepper as desired.
Terrible Tuesdays
04 May 2011 13 Comments
Tuesday has been called a lot of names: Black Tuesday, Super Tuesday, Fat Tuesday. Since September, for me, it has been Terrible Tuesday. It usually starts out just fine, with a great workout, a bit of laundry, and some lunch and playtime with my youngest after preschool. But, as the clock stikes 3:00 pm, it all starts to go downhill as the afternoon and evening activities demand attention all at once. Karate, baseball, and bell choir rehearsals. Homework, chores, and dinner prep. The avalanche of “stuff” starts to roll and, unless I’ve got a plan in place, dinner is a rushed affair barely enjoyable.
That’s where this go-to dish comes in.
Chicken and wine is my “company’s coming” dish and my “I have no idea what to make tonight” dish. It has been on my dinner table upwards of 25 times in the past three years and never, ever fails to satisfy. It’s saucy and savory, but not fussy. It is simple, with just a few everyday ingredients. And, best of all, it’s quick, with a fridge-to-table time of just 30 minutes.
The basic recipe is below. I use an electric non-stick frying pan with a cover, but a large covered non-stick skillet works well too. Switch it up if you like and add sliced mushrooms, sundried tomatoes, or green peppers. Serve with brown rice and your favorite veg for a fast and fabulous dinner your whole family is bound to love.
Chicken and Wine
Serves 4
1.5 lbs boneless chicken breast
1/2 cup bread crumbs
1/2 large Vidalia onion, sliced into rings
1 1/2 T. olive oil
3/4 c. white wine
1 tsp. dried rosemary (savory or sage work well too)
Salt and pepper, to taste
1) Prepare chicken breast by removing rib meat (the small flap of meat on the underside of the breast). Flatten the chicken breasts to 1/4″- 1/2″ thick.
2) Coat skillet with pan spray and heat on med-high heat.
3) Add olive oil and saute onions for 4-5 minutes.
4) Dredge the chicken in bread crumbs until lightly coated.
5) Pushing onions to the side of the pan, brown the chicken 3 minutes per side
6) Add rosemary, salt and pepper to pan.
7) Add wine, cover, and reduce heat to simmer.
8) Keep covered and simmer for 15 minutes.
9) Serve with the onions and sauce created by the reduced wine.
