great italian chicken recipe

I love easy recipes that I don't have to very much work:) and that Ty and I can eat for one meal. Here's another great one for the crock pot

Cream Cheese Chicken
4 Chicken Breasts (I used 4 chicken thighs and it was AMAZING)
8 oz cream cheese (I just used 4oz since I used less meat)
1 can cream of chicken soup
1 packet Italian Seasoning Packet (I just used half since I had less chicken)
1/3 c water

Combine the seasoning packet with water. Put chicken in the crockpot and pour seasoned water over the chicken. Combine cream cheese and chicken soup until thouroughly combined and pour over chicken. Let simmer on high in crockpot for 3-4 hours.

I served over rice with steamed garlic parmesan green beans. YUM.


Roasted Tomatoes Gratin

Roasted Tomatoes Gratin
4 medium tomatoes, cut in half
salt and pepper
1/4 c garlic and herb bread crumbs (I used one packet from a garlic and herb shake and bake box)
1/4 c. grated Parmesan cheese (I once again just used a cheddar and mozzarella mix)
2 Tbs butter, melted
1 tsp bottled crushed garlic (I didn't add this and it was still amazing)

1. Preheat oven to 450 degrees F. Line a baking sheet w/aluminum foil. (I just put the tomatoes in a metal pie tin)
2. Place tomato halves, cut sides up, on prepared baking sheet. season with salt and pepper; set aside.
3. In a small bowl, combine crumbs, Parmesan cheese, butter and garlic. Spoon over tomatoes.
4. Roast tomatoes in preheated oven for 10 to 12 minutes or until bread crumb mixture is golden brown.

One bite into these and you will die:) Delicious combination of squishy tomato with enough spice to please the pallet.

Penne a la GOURMET!!

It's called Penne a la Vodka...but I changed it to Gourmet Pasta:) I'll write the recipe as I found it (from Sandra Lee) and then add my changes in parentheses.

1 box 16oz dried penne pasta (I used bowtie)
1 Tbs extra-virgin olive oil
3 ounces pancetta, diced (really just a fancy name for bacon:)
1 jar 26oz pasta sauce (used cheap spaghetti sauce w/mushrooms in it)
1/2 c grated Parmesan cheese (used a mix of cheddar/mozzarella cheese)
1/3 c whipping cream

1. in a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover, and keep warm.

2. Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add pancetta to hot oil; cook and stir until browned. Add pasta sauce. Bring to a boil; reduce heat to low. Stir in the cheese. Simmer sauce about 5 minutes. Stir whipping cream into saucepan.

3. Serve sauce hot over cooked pasta. Garnish with additional grated cheese.

And Voila....I served it with Roasted Tomatoes Gratin, fresh red grapes and corn on the cob.


Chicken Fingers with Honey Mustard Sauce

1/2 c flour
2 eggs
1 1/2 c fresh bread crumbs
2 tsp Old Bay seasoning
1 tsp dried Italian herb seasoning
1/4 tsp ground black pepper
1 pound boneless, skinless chicken breasts, cut into short strips, approximately 2 inches long

1/4 c honey
2 Tbs whole-grain mustard
2 Tbs Dijon mustard

1. For the chicken: Place the flour in a shallow bowl. Place the egg in a second shallow bowl. In a third shallow bowl, mix the bread crumbs, Old Bay, Italian seasoning, and pepper.
2. Coat the chicken strips first with the flour, then with the egg, and finally with the crumb mixture. Place on a plate or a large sheet of waxed paper. mist both sides of the chicken pieces with nonstick cooking spray. Refrigerate, uncovered, for 3o minutes to allow the breading to set. Bring to room temperature.
3. Coat a large nonstick skillet with cooking spray. Set over medium-high heat until hot. Place the chicken in the skillet in a single layer (work in batches, if necessary) and cook for 1 minute on each side, or until the crumbs are browned. Transfer the strips to a foil-lined baking sheet. Bake at 375 degrees for 12 to 15 minutes, or until the internal temperature of the chicken reaches 160 degrees and the meat is no longer pink in the center when sliced into with a sharp knife.
4. For the sauce: in a small bowl, mix the honey and mustards. Serve with the chicken.

Makes 4 servings. 5 grams fat and 360 calories per serving

I didn't have the Old Bay seasoning, so I used a crumb mixture with parmesan cheese, garlic, onion, salt, pepper, and Italian seasoning for the breading part.

Also, the honey mustard sauce is good with normal mustard if you don't like dijon, or you can substitute mustard pwd for the whole seeds.


BBQ Chicken Pizza

So tonight I was craving pizza, but wanted to try making it myself! So, I threw these ingredients in my bread maker for the dough:
1 1/2 tsp yeast
3 cups flour
2 TBS olive oil
2 TBS sugar
1 tsp salt
3/4-1 cup hot water

Then, I let it sit a bit before I rolled it out right onto some cornmeal I spread on my pizza stone (it doesn't have to be pre-heated). The shape was funny, but it worked.
Then I literally spread BBQ sauce right on the dough and added

1 cup chicken
sprinkle of mozzarella cheese
sprinkle of fresh Parmesan cheese
1/2 tsp garlic powder sprinkled on top

Then I put it in the oven 375 degrees for like 20-25 minutes. The crust was perfect! This was such a hit we are going to try many different toppings!

If you want a crust, roll the edges up before putting in the oven however big you want it. Anyway, DELICIOUS!


Pasta with Roasted Broccoli and Walnuts

Okay, so I used this one from the Real Simple subscription Andrew got me. It sounds fancy and looks fancy, and is delish, but VERY easy! And just a warning--it seems bland at first sight--but the walnuts and olive oil give it a rich taste. Anyway, if I can do it, you can! Enjoy :)

12 oz short pasta
1 bunch broccoli cut into small florets ( I used frozen, pre-cut...)
1/2 c. walnuts roughly chopped
1/4 c. olive oil
2 cloves garlic, chopped (or the canned kind)
Salt & pepper
2 Tbsp. butter
1/4 c. grated Parmesan

Heat oven to 400 F. Cook the pasta according to package directions. Reserve 3/4 c. of the pasta water, drain the pasta, and return to pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Roast, tossing once halfway, for 18-20 min, or until broccoli is tender.

Toss the pasta with the broccoli mixture, butter, and 1/2 c. of the reserved pasta water (more if needed). Sprinkle with parmesan before serving. Enjoy!

**PS--I added grilled chicken to it to give it a little more substance to be a "meal", and it was great.


Ghost Chili

I found this recipe a few weeks ago and it is already a favorite with my fam. Just serve it with some toasted french bread...and nothing is better on a cold day. : )

Ghost Chili (because it is white... : )

1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper

Brown chicken and onion in oil until chicken is cooked and onion istender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream.