Baked Pesto Parmesan Chicken

takes about 10 mins of prep.

Ingredients:

  • 2-4 Chicken Breasts, pounded out
  • Pesto
  • Parmesan cheese
  • Salt and Pepper

Directions:

  1. preheat oven to 350 F.
  2. spray baking dish/pan. Place chicken breasts in pan. Salt and pepper each side.
  3. top with pesto sauce followed by parmesan cheese.
  4. Bake 20-30 mins, or until chicken is cooked through (inner temp of 165 F)
  5. Serve with your favorite sides, vegs, or pasta.

Chicken Chipotle With Rice

Recipe from Food Nanny Cookbook

serves 4 |  time: 30mins


Ingedients:

3/4 lb bacon, cooked and torn/cut into pieces

4 small boneless/skinless chicken breasts

Fresh ground black pepper

2 Tbs olive oil

2 cups sour cream

1/4 cup milk

1 7oz can of Chipotles in Adobo Sauce


Directions:

1. Start frying bacon.  If you are like me and have a hard time doing multiple things in the kitchen at once. Or if you are also like me and hate bacon grease popping on you and hide behind a screen then cooking bacon in the oven may be a better option. 🙂 lay bacon on a baking sheet that is lined with foil. Bake at 400 for 10-15mins, or until bacon reaches desired crunchiness.

2. Pound chicken breasts with meat mallet.

3. sprinkle generously with black pepper

4. In a large frying pan over medium heat add the olive oil. Saute the chicken for about 3 min. per side. Remove from heat.

5. Place the sour cream, bacon pieces, 1 to 2 chipotles from the can and 1/4 cup milk in a food processor or blender and blend well.

6. Pour the sauce over the cooked chicken and return to medium heat and bring to a boil. Stir the sauce into the chicken juices. Cover and let simmer until the chicken is fully cooked and sauce is like gravy.


Serve with rice and corn tortillas.

easy chicken-bacon-ranch

ingredients-

Chicken breasts

Ranch dressing

Bacon

Cheese

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directions-

Preheat oven 400

Place chicken breasts in sprayed baking pan, cover in ranch, wrap bacon around them. 

Bake for 30 mins, or until chicken is cooked

Remove dish from oven and cover chicken in cheese, put back in the oven for an additional 5 mins, or until cheese is melted to your satisfaction. 

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry


spaghetti squash 

  • 3-4 lb spaghetti squash
  • 2 Tbs butter
  • 2 cloves of garlic, finely minced
  • Salt to taste
  • Parsley to taste
  • Parmesan cheese, you guessed it..to taste

Preheat oven to 375.  Prepare squash by poking with a sharp knife all over to allow anger steam to be released. Bake for 60 minutes. …

To check that the squash is done poke with knife again, if the knife slides in easily the squash is set to go. If not pop it back in the oven for an additional 10 minutes or until the knife slides in easily. Let cool for 10 minutes.  Slice squash in half lengthwise, use a fork to remove the seeds and then again to scrape out the long ‘squash noodles’.  In a pan on the stove, melt butter with garlic, add ‘squash noodles’, salt, and parsley. If you prefer your squash a little crunchy (like I do) this should be perfect. If you rather softer noodles, cover and let cook a few more minutes until squash reaches desired softness.  Top with a sprinkling of Parmesan cheese.  We also added grilled chicken to ours to make it a “real” meal.


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Flour Tortillas

Ever since we started making our own flour tortillas, all other tortillas just taste gross.


Ingredients:

  • 3 cups flour
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tsp baking powder
  • 1 tsp salt

Directions:

  • Combine ingredients in a mixing bowl
  • Roll out on floured surface with floured rolling pin
  • Cook on a griddle (no spray or oil needed) until tortilla is bubbling and then flip and cook the other side. . . it should look like a tortilla when it’s finished. . .
  • Eat plain or with whatever you want to eat it with

Notes:

  • We use this for tacos, taco salads, burritos, etc. (Basically anything and everything Mexican cuisine has to offer)
  • We also use this as a replacement for roti (naan, paratha, canai) because we haven’t found a good recipe for those yet (not for lack of trying).

In fact, we had them with our Butter Chicken today.

 

 

Butter Chicken

We love Indian food. But, it’s pretty expensive to eat out at the good restaurants all of the time so we like to make our own. Today, we made Butter Chicken in the crockpot so it could cook while we were gone all day.


IMG_2808


Ingredients:

  • 2 cloves garlic
  • 1/2 of an onion
  • 1 can (13.5oz) coconut milk
  • 1 can (6oz) tomato paste
  • 2 Tbsp flour
  • 3 tsp curry powder
  • 1 tsp chili powder (add more for spicier and less for more mild)
  • 1/2 tsp ginger powder
  • salt and pepper to taste
  • 2 chicken breasts, cubed
  • 2 Tbsp fresh cilantro

Directions:

  • Dump everything into crockpot
  • Cook 5hrs on low
  • Eat with rice and roti

Notes:

  • We like our food spicy, and with only 1 tsp of chili powder we found it pretty bland. Next time we make this we will be upping the amount of chili powder for sure.
  • We chopped the cilantro and added it to the crockpot, but you’re supposed to use it as a garnish after it’s dished. I say, do what you want.
  • With the whole can of tomato paste it came out a little bit too strong. Next time we will be cutting that down a little bit.
  • Our efforts in finding a decent roti recipe have failed us thus far, but we find that homemade tortillas are a suitable replacement.

Butter Chicken


Adapted from:

Damn Delicious Crockpot Butter Chicken