Cincinnati Chili

My kids love anything that's piled on top of spaghetti, but they usually don't care for chili. last week we were having some cooler days which made me have a craving for it.

Usually I just put a quarter pound of cooked spaghetti in my chili while it's cooking. This time I thought I would trick the kids into liking it by using the chili as a topping for the spaghetti.

Needless to say, they loved it!

Cincinnati Chili

2lbs ground chuck (I buy the coarse ground that's specifically for chili)

1 medium onion, chopped

1 small green pepper, chopped

1 packaged chili base (such as field chili sticks or Bloemer's chili base)

2 cups water

1 large can tomato sauce

1 regular can diced, chili ready tomatoes

1 chili seasoning packet

1 oz unsweetened chocolate

1 lb uncooked spaghetti

Shredded cheddar cheese (optional topping)

Sour cream (optional topping)

Combine water and chili base in a large pot over medium heat. Cook, stirring occasionally, till chili base is dissolved.

Meanwhile, brown ground beef, onions, and green peppers in a skillet. Cook until the meat is no longer pink, and the onions and peppers are softened. Drain off excess fat and combine in pot with chili base.

Add tomato sauce, tomatoes, and chili seasoning packet. Stir to combine. (if you like a thinner chili, you can add more water a 1/2 cup at a time till you reach the desired consistency.)

When chili is warmed through, add chocolate and stir until melted.

Let simmer on low, stirring occasionally, for approximately 30 minutes.

Cook spaghetti according to the package directions.

Serve spaghetti topped with chili.

If you're looking for a more traditional chili recipe check out this link....
http://is-it-naptime-yet.blogspot.com/2010/03/how-i-make-my-chili.html

Location : 567 Lost Cir, Bowling Green, KY 42101,

Basil Chicken Pasta

I had a couple of chicken breasts left over from the night before, so I thought I would whip up a new pasta recipe! There's no such thing as too many pasta recipes! 

Basil Chicken Pasta

1lb chicken breasts, trimmed and cut into bite-sized pieces

2 T olive oil

1 medium onion, chopped 

2 cloves garlic, minced

¼ c balsamic vinegar

2 (14.5 oz) cans Italian style diced tomatoes

12-16 oz uncooked penne (use 12oz if you like a saucier pasta) 

2 T butter

¼ c chopped fresh basil

8 oz fresh mozzarella cut in ½ inch pieces 

Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done.  Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened. 

Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta. 

Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately. 

Fried Pork Chops

I'm so sorry I haven't posted lately. Life has been crazy! Between pregnancy and trying to get moved... I think I'm going to go crazy. I'm in love with my new kitchen! I'll post pictures of it in my next post!  My only complaint is that I still don't have a stove! Needless to say, it's put a strain on what I can cook. 

Tonight I used my electric skillet and made some fabulous fried pork chops. 

Fried Pork Chops 

4 cups vegetable oil

8 (8-ounce) bone-in pork chops, about 1-inch thick

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

3 teaspoon garlic powder

1 pinch cayenne pepper

1 pinch celery seeds

2/3 cup buttermilk

1 1/3 cups all-purpose flour

Heat oil in a deep skillet to 350 degrees F.

Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. 

Pour the buttermilk over the chops and turn to coat.

Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.

Using tongs, gently lower the chops into the deep skillet in batches if necessary. 

Fry for 8 to 10 minutes or until golden brown, turning once. 

Transfer chops to a paper towel-lined pate to drain. Serve hot.

I've also managed to chop off all my hair! 

BEFORE

AFTER

It is so much cooler. This summer is already killing me. 

Simple Cheesy Macaroni and Tomatoes

This recipe is so incredibly quick and simple, and yet amazingly delicious. It is always a hit with my family!


Simple Cheesy Macaroni and Tomatoes

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 tablespoons butter
2 cans rotel tomatoes w/ green chilies

Cook macaroni according to package directions. Drain and add butter and cheese. Stir until all is melted. Add tomatoes and serve.

Teriyaki Chicken with White Sauce

As I have mentioned in the sparse posts before, I'm pregnant. With that being said, my morning all-day sickness has given me a total aversion to food. For a cook, this is not a good thing. So when I actually have a craving, I take full advantage.
For the past couple of weeks I have been really wanting some teriyaki chicken, but the problem with this is that I have to have the white sauce that they serve in all the Japanese restaurants. I had searched high and low for a recipe, and always came up empty handed.

Today was my lucky day! Google is my best friend!
(I'm sooo sorry that I don't have pictures. I fail)

Teriyaki Chicken with White Sauce

Chicken:

• 1 (10 oz) bottle of teriyaki marinade (I had a few bottles of Annies Naturals, organic teriyaki marinade left over) 
• 3-5 chicken breasts, cut up into bite sized pieces
• 1 medium onion coarsely chopped 
• 1 T Oil

White Sauce: 

• 1 1/4 cup mayo
• 1/4 cup water
• 1 t tomato paste
• 1 T melted butter
• 1/2 t garlic powder
• 1 t sugar
• 1/4 t paprika
• dash cayenne pepper

The night before cooking, place the chicken in a ziploc bag and/or bowl along with the marinade. Let sit in refrigerator overnight. Also, the night before cooking, mix all white sauce ingredients in a small bowl, cover, and chill overnight. (the sauce WILL NOT taste right if not allowed to sit.) Bring to room temp before serving. 

When ready to cook, place oil in a large skillet; Add onions and sauté till tender. Spoon chicken out of marinade, into skillet. Cook over medium high heat until chicken is cooked through (about 5- 10 minutes).

Top chicken with white sauce and serve. 

(this is really good served over rice) 

Chicken Tacos... Not for Me...

Tonight I made these deliciously smelling, mouth watering, chicken tacos. I piled them high with fresh lettuce, tomatoes, sour cream... the works. I finally sat down to enjoy my hard work, took one bite, and ran to the bathroom! Apparently, due to my pregnancy, chicken is out, but I thought I would post the recipe. They apparently tasted fabulous to everyone but me! 

Chicken Tacos

1.5 lbs chicken tenders or breasts

1 packet taco seasoning

1/2 medium onion sliced

1 T butter

chili powder

cumin

garlic powder

tortillas (I use wheat) 

all the toppings... lettuce, tomatoes, sour cream, cheese, salsa

Place the chicken in a stock pot and cover with water. Add a couple of tablespoons of chili powder, cumin, and garlic powder ( I honestly didn't measure, I would guess about 2 T of each). Boil on high, until chicken is cooked through, about 20 minutes for tenders and 30-40 for breasts. Drain water and shred chicken. Melt butter in skillet and sauté onions until tender. Add chicken, taco seasoning, and 1/2 cup of water. Cook until well seasoned, and water is absorbed, about 10 minutes. Remove from heat and pile on the tortillas along with the toppings! 

Pizza Casserole

I have searched for the perfect pizza casserole for years. It seemed like every one I tried didn't taste anything like actual pizza. 

Tonight I had planned on letting the boyfriend cook... which meant we were having spaghetti, but then his kiddo mentioned that she had eaten spaghetti the night before at her mother's house. So that was out! 

I went on the hunt for something quick and easy to make with the hamburger meat I had thawed out. That's when I decided to just make my own pizza casserole! Remember, this recipe is completely versatile. You can add or remove any toppings that you like or don't like on your pizza. Mix it up. Try black olives, green peppers, banana peppers, ham... the options are endless! 

Pizza Casserole

1 bag egg noodles

2 teaspoons Oil

1.5 pound Ground Beef

1 medium onion, finely chopped

4 T roasted red peppers (optional)

1 clove Garlic, finely chopped

1 teaspoon Dried Oregano (or a handful of fresh)

1 can tomatoes with green chilies

2 handfuls of pepperonies, cut in half

1 (14oz) jar of pizza sauce

1/2 jar of water

1 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain pasta and set aside.

Heat oil in skillet over medium heat. Saute beef, onion and garlic, until beef is no longer pink. Drain off fat. Stir in oregano, pizza sauce, water, pepperonies, and tomatoes. Simmer for 10 minutes over medium heat. Remove from heat; Add noodles and half of the Mozzarella cheese. Spoon into large baking dish and top with remaining Mozzarella cheese. Bake, uncovered, for 10 to 15 minutes, or until bubbly. 

Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

Ultimate Recipe Swap: Herbs and Spices

I have two favorite spices that I use all the time! One is Chili Powder. I usually buy the big thing of Tone's Chili Powder from Sam's Club, because so far it has been the best I've tasted. 

My other favorite spice is the All-Purpose Seasoning that is made by Simply Organic. I sprinkle a little of this one on EVERYTHING it seems!


Here is my recipe for Chili Rubbed Pork Chops! It's a favorite around my house. 


Chili Rubbed Pork Chops

1 ½ tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 tbsp Worcestershire sauce
20 oz lean boneless pork chop, four ½-inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4.
WW Points: 4 pt each

I also like to slice potatoes into wedges and toss them into a zip lock bag, along with a bunch of the All Purpose Seasoning and a couple of tablespoons of EVOO. Then bake at 350F for about 30 mins. Makes perfectly seasoned potato wedges! 


Don't forget to stop by Life As Mom to check out all the other yummy recipe for the week! 

Quick and Easy Vegetarian Lasagna

As I said in my previous post, I am starting "Meatless Monday's" back up our house. We started last Monday night totally by convenience. I realized at around 4pm that I hadn't taken anything from the freezer to cook. So instead of having to defrost something in the microwave, I decided to just though a bunch of stuff together. What I came up with was sooooooo good! I must warn you, this is not for the faint of heart. I in no way shape or form suggest this if you have a dairy problem, or are trying to diet. It is the cheesiest meal I believe I have ever had, which makes it worth every calorie!

*I could have sworn I took pictures while cooking this, but apparently I either didn't or they have disappeared. I'm sorry. I'm sure I will make it again soon, then I'll edit this to add them to it!*

Quick and Easy Vegetarian Lasagna

• 1/2 box of lasagna noodles (you'll need about 12)
• 1 T oil (I always use evoo)
• 1 1/2 c ricotta cheese
• 1 box frozen spinach (or you boil fresh spinach down)
• 2 c Italian blend cheese
• 1 c mozzarella cheese
• 1/2 c Parmesan cheese
• 2+ T milk
• salt and pepper to taste
• 3 T dried parsley
• 1 jar of your favorite spaghetti sauce**
• 1 regular can of tomato sauce**

**If you prefer, you can make your own red sauce. HERE is the one I normally make. Just be sure to omit the spaghetti sauce and the tomato sauce from this recipe. 

1. Fill a large stock pot with water and place over high heat to boil. Preheat your oven to 350 F. 
2. When water is boiling add oil and a pinch of salt. Next add the noodles one by one, being sure that they get fully submerged in the water. Cook noodles for approximately 10 minutes, or until al dente.
3. Meanwhile, heat the spinach up in the microwave, just until warm. Place in dish towel or cheese cloth, and squeeze out as much as the water as possible. Set aside. 
4. In a medium/large bowl, combine the ricotta cheese, Italian cheese, Parmesan cheese, and parsley. Stir in milk 1 tablespoon at a time, until the mixture is spreadable. Salt and pepper to taste, then add the spinach. Stir just to combine. 
5. When noodles are done, drain, and layer on paper towels to dry. 
6. If using spaghetti and tomato sauce, then combine the two in a bowl. (I like to add the tomato sauce to give it a more tomato flavor. You could also add 1 c chopped tomatoes if you like it chunkier.)
7. In a 9x13 pan, spread just enough sauce to coat the bottom. Top with 3 noodles, side by side. Spread  1/2 of the cheese mixture on top of the noodles and top with 1/3 of the remaining sauce. Repeat. Place your last layer of noodles on top and pour remaining sauce over them. 
8. Cover with foil and bake for 30 minutes. Remove foil, and sprinkle 1 c mozzarella cheese over the top. Return to over just until the cheese is melted. Let sit for about 5 minutes before slicing. 

Beef and Bean Casserole

The other night time seemed to fly, and I was left at 7pm trying to figure out what to cook for dinner because the item on my meal plan would take too long. I had hamburger meat thawed out, so I thought some type of meat and potato casserole would be nice. Then every recipe I found said it had to cook for at least an hour. I was about to scrap the whole thing and make sammies. I eventually decided to just come up with my own casserole, and it turned out AMAZING!

Beef and Bean Casserole

1 1/2 lb ground beef or turkey
1 can baked beans, drained as much as possible
1 can tomatoes with green chilies, drained
1/2 onion, chopped
1 T minced garlic
2 T Worcestershire sauce
1 bag frozen, shredded hash browns
1 c shredded cheese

Preheat oven to 350F.
Brown the meat in a skillet with the onions and garlic, until no longer pink. Drain off any fat and put back in skillet with the beans, tomatoes, and Worcestershire sauce. Cook for 5 minutes on medium-high heat, stirring frequently. Meanwhile, spray a rectangular casserole dish with non-stick spray and layer the bottom with enough hash browns to cover it. When meat mixture is done, pour it over the hash browns. Add another layer of hash browns on top and sprinkle with cheese. Bake for about 30 minutes, or until hash browns on top are slightly crispy.

Lasagna Rolls

I have been really behind about posting my recipes. I have felt like I was coming down with something for about a week now. Not to mention it has been BEAUTIFUL here! Well, until today....

It's really nasty outside right now... boo! 

All well... On to the food! 

I found this recipe in The Best Casserole Cookbook Ever.

I have posted some recipes from it on here before. So far every one of them I have tried has turned out amazing! I cut the recipe in half because it originally made 20-24 servings, here's what I done.

Lasagna Rolls

1/4 C butter

1 large onions, chopped

1 cloves garlic, minced

3/4 lb extra-lean ground beef

1/2 lb ground turkey breast

1/2 c roasted red peppers, diced

1 C ricotta or cream style cottage cheese

1/2 C grated parmesan cheese

2 large egg yolks

3/4 t salt

¼ t ground nutmeg

½ T chopped fresh parsley

1 package (1 lb) lasagna noodles (I used whole wheat noodles)

1 1/2 lb mozzarella or Monterey jack cheese, sliced

White Sauce (recipe below)

Herbed Tomato Sauce (recipe below)

1. Preheat the oven to 375°.

2. In a large skillet, melt the butter over medium-high heat and add the onions, red peppers, and garlic. Sauté for 10 minutes, or until the onions are very tender. Add the ground meats and continue cooking, stirring often, until crumbly and no longer pink. 

Drain off the fat. Put the meat mixture in a large bowl and cool. Add the ricotta,

Yes, that is a huge thing of ricotta cheese! I put it in everything!

 parmesan cheese, egg yolks, salt, nutmeg, and parsley and mix well. 

3. Prepare the white sauce and herbed tomato sauce (recipe below.) Spoon half of each sauce into the bottom of a 9x13 inch pan. 

I was shocked that none were broken!

4. Cook the lasagna according to the package directions until al dente, or firm to the bite, and drain. Add the olive oil to the water and then drain the noodles. Lay them out flat on a work surface, side by side. 

5. Spoon an equal amount of filling over two-thirds of each noodle. 

Roll up each noodle, starting from the filled end. Stand the rolls close together in the sauced baking pans. 

Spoon the remaining herbed tomato sauce and white sauce over the rolls, and top with the mozzarella cheese. 

Bake uncovered, for about 45 minutes, or until heated through and the cheese is melted. 

I like my cheese a little crispy! 

White Sauce

Makes 5 Cups

4 T butter

1/3 C all-purpose flour

2 C hot milk

3 C hot homemade or prepared chicken broth

In a medium saucepan, melt the butter over medium heat and stir in the flour until smooth, Gradually whisk in the hot milk and chicken broth. Bring to a boil, reduce heat to low and cook at a simmer, whisking constantly, until thickened and smooth, Cool and refrigerate if not using right away.

 Herbed Tomato Sauce

Makes 5 Cups

3 T butter

¼ C chopped green onion (white and green parts)

2 cans (15 oz each) tomato sauce

1 C homemade or prepared chicken broth

1 t dried basil

½ t salt

In a large skillet, melt the butter. Add the green onion and sauté for 2 to 3 minutes, until soft. Add the tomato sauce, chicken broth, basil, and salt. Simmer, uncovered, for 30 minutes or until reduced and slightly thickened. Cool and refrigerate if not using right away. 

Sloppy Joe Turnovers

I had a lot of people comment on my meal plan, asking about the sloppy joe turnovers. I thought I would just go ahead and post it!

Sloppy Joe Turnovers

1 lb ground beef (or turkey)

1/4 cup chopped onion (or onion powder)

1/2 cup ketchup

1/4 cup sour cream (lite)

1/2 t salt

1/4 t garlic powder

10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Notes: I use ground turkey, light sour cream, and reduced fat  biscuits (when I can find them). Turn it into a casserole by using two  cans of refrigerated pizza dough. Press one can of dough into bottom of  casserole dish, spread meat mixture on top. Carefully lay the second  piece of dough on top and stretch to cover casserole. Pinch together any  tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not,  cover with foil and put on bottom rack for another 5-10 minutes. Cut

 into squares.

 To freeze: Whenever I make this recipe I double the filling, and freeze  half of it. Then when ready, thaw the filling and make the individual  turnovers (or a casserole) with fresh dough. Also makes an excellent  pizza topping, with grated cheddar sprinkled on top.

Muffin tin variation: Grease muffin tins and press in biscuits. Fill  with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12  minutes

Out of Control (Cheeseburger Pasta Recipe)

I am a woman obsessed!

                                          "Obsessed with what?" you ask!

GARDENING!!!!!

This is what my desk looks like! Craziness, pure craziness! On the up side though, I have managed to get a lot done. 

When it comes to gardening I am clueless! I was never blessed with a green thumb. I can just look at plants and they die. It's sad, I know! I have vowed to myself that I will follow through with this garden, and it will flourish... even if it kills me! 

So I plan. I plan every last detail! 

I've decided that Square Foot Gardening is the way to go for me. I had planned on ordering my boxes from the website, but now that I've seen how cheap it can be to buy the materials and build it myself, I believe I'll go that way! 

Now I'm making my list of what exactly I want to plant, and over at $5 Dinners I found FREE gardening planner printables! They have been a lifesaver!

In the midst of my garden crazy, I realized that the hamburger meat I had set out to thaw, hadn't thawed enough for me to make the cheeseburger sliders like I had planned! So it was back to the drawing board for dinner.... 

I ended up making Cheeseburger Pasta with corn and green beans! It was yummy. 

Cheeseburger Pasta

1 ½ c uncooked whole wheat penne pasta

¾ lb lean ground beef

2 T finely chopped onion

1 can (14.5 oz) no-salt-added diced tomatoes

2 T dill pickle relish

2 T prepared mustard

2 T ketchup

1 t steak seasoning (Montreal steak seasoning)

¼ t seasoned salt

¾ c shredded reduced-fat cheddar cheese

Chopped green onions, optional

    Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

    Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

    Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings. 

Nutrition Facts: 

One serving: 1-½ cups

Calories: 391, Fat:12 g, Saturated Fat: 6 g, Cholesterol: 57 mg, Sodium: 759 mg, Carbohydrate:43 g, Fiber:4 g, Protein: 28 g, 

Balsamic Chicken Breasts with Couscous

Couscous... The food so nice, they named it twice!

I believe I could eat my weight in couscous, and my newest obsession is balsamic vinegar (and roasted red peppers but we'll save that for another day.) 

At 5pm tonight I still didn't know what I wanted to cook. I have totally strayed from my meal plan this week, and tonight I figured, would be no different. All I knew was that it would involve chicken (it was all I had thawed out) and balsamic vinegar! So off I went on a recipe hunt. I finally found the one below at Suite 101.

This by far has got to be one of the best dinners I have ever made, even my kids ate every bite, and they usually turn their noses up at anything that's not spaghetti! Not only was it tasty, but it was so simple!!! I suggest that you try this recipe as soon as possible! Make sure you pair it with a green veggie for a well rounded dinner!

Balsamic Chicken Breasts with Couscous

Ingredients:

• 4 skinless, boneless chicken breasts

Marinade/sauce:

• 1 cup chicken stock
• 2/3 cup balsamic vinegar
• 4 large cloves minced garlic
• ¼ cup sugar
• ½ teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt, pepper (to taste)

Couscous:

• 10-oz box plain couscous
• chicken stock (equivalent to the water required in box directions)
• ½ teaspoon dried thyme
• 1½ tablespoons butter

Directions:
 
   1. Mix chicken stock, balsamic vinegar, garlic, sugar, thyme, salt, and pepper in a small bowl. 

Place chicken breasts in a shallow dish just large enough to hold them in a single layer and pour marinade over them. Let them sit at room temperature ~10 minutes, turning once.
   
2. Heat a heavy 12” or larger sauté pan over medium-high heat, add the butter and olive oil, and sauté the chicken breasts over medium heat for 3-4 minutes per side (they do not have to brown). 

Pour the marinade over them, bring to a simmer, and cook another 10 minutes turning once.

   3. At this point, check for doneness by making a small cut into a breast with a small, sharp knife. They should be removed from the pan when there is still a slight trace of pink in the center. They will continue to cook off heat. Cover and keep warm. Bring the marinade back to a boil, and cook until syrupy, about 10 minutes.

   4. While the marinade boils, prepare the whole box of couscous. Follow the box directions, with these differences: Use chicken stock instead of the water the box calls for, add the thyme to the water before boiling, and use 1½ tablespoons of butter.
   5. To serve: place a chicken breast on top of each individual serving of couscous and spoon on some marinade.

How I make my chili.

I believe that most people who cook all make chili a different way. It seems like everyone I talk to has their own recipe. I guess that's one of the things I love about it. You can go to 4 different places and eat chili at all of them, and yet it will always taste different!

Here's is MY recipe.

Heather's Quick Chili

1 Field's Chili Stick (some call this cheating, I call it convienent)

1lb ground beef (I use the vegetarian protein crumbles)

2 cans (or 1 big can) tomato sauce

2 cans diced tomatoes with green chilies, with juices

1 can hot chili beans, with sauce

1 packet chili seasoning

1 large onion, chopped

1 green pepper, chopped

about 15 oz v-8 

8 oz pasta cooked according to package directions(optional) (I use rotini) 

First cut the chili stick up and put it in a pot with the tomato sauce over low heat. Stir until the chili stick is melted. 

Meanwhile, brown the hamburger meat with the onion and green peppers until no longer pink. 

Drain the meat and add to the pot along with the tomatoes, chili seasoning, and chili beans. Slowly add V-8 until your chili is just a tad thinner that what you would want it to be when done. Simmer at least 30 mins on low. Add pasta and remove from heat to serve.

Seasoned Oven-Fried Chicken Fingers

Omelets and hashbrowns were on the original meal plan for tonight, but along with the rest of the weeks plan, that didn't happen! We ended up having that last night. Tonight we had Seasoned Oven-Fried Chicken Fingers with homemade mashed potatoes and green beans.

I have tried many, many recipes for Oven-Fried Chicken, and all of them haven't been what I was looking for. They usually turn out dry, with no flavor. This recipe however, has been the best one I've ever had. The breading gets crispy and has flavor, and the chicken always stays so juicy! 

Seasoned Chicken Strips Recipe 

4 Servings
Prep/Total Time: 25 min.

1/3 cup egg substitute
1 tablespoon prepared mustard
1 garlic clove, minced

1 cup flour
3/4 cup dry italian bread crumbs
2 teaspoons dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenderloins

In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Put the flour in yet, another shallow bowl. Dip chicken first in the flour, then in egg mixture, and then roll in crumbs.
Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes (flipping half way through) or until golden brown and juices run clear.

Nutrition Facts: 3 ounces cooked chicken equals 188 calories, 2 g fat (trace saturated fat), 67 mg cholesterol, 525 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.
Diabetic Exchanges: 3 very lean meat, 1 starch.

We've all seen how bad I'm doing when it comes to sticking to my meal plan this week. How is everyone else doing on theirs?

So Much For The Meal Plan

This week has been a little crazy and needless to say I have not stuck to my meal plan... at all! I thought I would post the recipes for what I have cooked. 

Monday was supposed to be Burgers with potato wedges.... it ended up being frozen fish fillet sammies with spicy fries because I had an appointment for 3:00, and I didn't get home until after 5:00! 

Today I had planned on a roast... again, that didn't happen! My fiance just started working third shift again, plus he has school and clinicals, so he was ready to pass out when he got home this afternoon. I decided to take the kiddo and do all my grocery shopping. That way he could get at least a couple of hours uninterrupted sleep. 

While I was at Kroger I found Organic baby Italian style mixed greens marked down to $1.97!!!! So we ended up having Quick Calzones and salads!!! 

Quick Calzones
Makes 8 

 

1 package McCormick® Italian-Style Spaghetti Sauce Mix
1 can (6 ounces) tomato paste
Water
1 tablespoon vegetable oil
2 packages (8 ounces each) refrigerated crescent rolls
1 package (4 ounces) sliced pepperoni
1 package (8 ounces) shredded mozzarella cheese


1. Preheat oven to 350°F. Mix Spaghetti Sauce Mix, tomato paste, 1 can water and oil in medium bowl.
2. Unroll crescent rolls; separate into 8 rectangles. Press together perforations.
3. Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced pepperoni and shredded mozzarella cheese. Fold dough over cheese and press to seal edges.
4. Bake 10 minutes or until golden brown.

These were really good, but next time I will skip the spaghetti sauce mix, and just use pizza sauce. The spaghetti sauce was a little too sweet for my taste. I also want to experiment with all kinda of filling combos. I think I might find a recipe next weekend for a good dough to make completely homemade calzones!