2012-08-07 girl who ate all the chicken.docx

7/29/2019 2012-08-07 girl who ate all the chicken.docx

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away three babysitters. I'm starting to question if my parenting skills are really that bad or if my two-

year-old Wes is just the sweetest devil you'll ever know.

Babysitter #1: I texted her and told her we were on her way home from our date and asked if the boys

were asleep (we took baby Gracie with us). She said she "Um...no. I actually had to call my mom because

it got that bad." Great. She said in her Southern drawl that Wes had ripped off all of his clothes and was

"nek-ked" yelling at her and running around the house refusing to do anything she said.

Although embarrassing, it wasn't all that surprising to me. Wes often finds his clothes restricting and

tries to get naked whenever we aren't looking. And I can't say it would be the first naked defiant

tantrum that he's thrown. He's two and good at it. I chalked up the situation to the inexperience of a 16-

year-old to handle a grouchy two-year-old and moved on.

Babysitter #2: I was really nervous about leaving my baby for the first time but we were headed to a

work event for my husband and bringing a baby just wasn't appropriate.

The babysitter was a 25-year-old who is a full-time nanny for a family with 3 children so I figured she

could handle it. After many discussions about whether she was comfortable watching my three boys and

a 5-month old she said "Oh yeah, I can handle it."

After being gone for one hour I got a text from her saying, "I can't handle this. I called my mom to come

hold the baby." I guess baby Gracie wouldn't stop crying and missed her mama. So I headed home

thinking, "Am I supposed to pay her and her mom?"

Babysitter #3: It started off well. I didn't dare leave Gracie after the last fiasco so we took her with us

with some friends to the movies. She's really good and never makes a peep as long I'm holding her.

Halfway through the movie the babysitter calls. "Um...Wes locked me in his bedroom and I can't get

out."

We switched the door handle on his bedroom so that the lock is on the outside and she had tried to get

him in his room to read a book and he locked her and the other boys in there. Smart and mischievous

are a bad combination.

So that's it. I've decided to never leave the house again. Ever.


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These grilled pineapple and chicken quesadillas were definitely my kid's favorite dish from "Get Your

Grill On" week. Sweet pineapple with cheese and chicken in a buttery tortilla really is a great

combination.
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Grilled pineapple is one of our favorite healthy desserts. The natural sugars start to caramelize and it

turns into a delicious treat.
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Layer your tortilla with chicken and slices of pineapple. Top it with additional BBQ sauce. You could add

jalapenos here for some added kick but our BBQ sauce was pretty spicy so it didn't need anything.
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Grilled Pineapple and Chicken Quesadillas

Source: The Pioneer Woman

Ingredients:

8 whole flour tortillas

butter

2 cups grilled pineapple, sliced

3 skinless, boneless chicken breasts pounded thin or butterflied

salt and pepper, to taste

3 cups shredded Monterey Jack cheese

3 tablespoons spicy barbecue sauce

(optional) cilantro and jalapenos

Instructions:

To grill pineapple: Cut wedges, stick on skewers, and grill over low heat either on a grill, grill pan, or

even a skillet. Cut into slices.

Sprinkle chicken with salt and pepper and Cajun spice if you want some heat. Spray grill with cooking
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spray and grill on both sides until done, brushing with barbecue sauce after it's finished. Set aside and

slice into very thin slices.

Warm pan over medium heat and put butter in the pan enough to coat. Slightly warm and toast tortillas

on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack and arrange chicken slices and

pineapple slices evenly over the surface. If desired, add sliced jalapenos and cilantro here. Drizzle extra

barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four

complete quesadillas at this point.)

Add quesadillas back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.

Serve with sour cream, pico de gallo, and lime wedges.

at 11:53 AM 21 Comments from Food Lovers

Labels: Cheese, Chicken, Grilled, Lunch, Main Dishes, Mexican

Sunday, May 6, 2012

Chicken In Basil Cream Sauce

My husband took my boys on an overnight camping trip for our church's father-and-sons outing leaving

me home alone with my baby girl. I can't remember the last time I was alone in my house. It was a littleweird. The house felt so quiet. I guess the quiet was an early Mother's Day present.

I was stuck in between wanting to do a million things I needed to get done and just lounging on the

couch doing absolutely nothing. The house was begging to be cleaned so I did that first and it actually

stayed clean for more than ten minutes. I soaked the cleanliness in for a while then Gracie and I headed

out shopping.

It was a much needed break from the marathon of responsibilities as a mother. It gave me a chance to

recharge and the distance made me miss my boys. They came back reeking of campfire smoke with

remnants of s'mores smeared on their clothes and their smiling faces. I asked them what their favorite

part about camping was and they said seeing an alligator while canoeing. True story...yikes.
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They're funny. I missed them.

I would love if someone made this chicken for me for Mother's Day (*wink*). The chicken all by itself is

go-ood. But I guarantee that you will be licking this creamy sun-dried tomato basil sauce off your plate.

Chicken in Basil Cream Sauce

Source: adapted from Allrecipes

Makes 4 servings

Ingredients:

1/2 cup milk

1/2 cup dried Italian bread crumbs
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4 skinless, boneless chicken breasts

3 tablespoons butter

1 clove garlic (1/2 teaspoon minced)

1/2 cup chicken broth

1 cup heavy whipping cream

1/4 cup sun-dried tomatoes, chopped

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon black pepper

Ingredients:

Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I

usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise

so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.

In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in

butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the

skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream

and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a

thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a

while (3-5 minutes).

Serve chicken with sauce poured over the top.
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Labels: Chicken, Main Dishes

Friday, January 6, 2012

Honey Garlic Chicken

This time of year everyone is trying to eat healthy and the nonconformist in me wants to do the exact

opposite. The more I think about eating healthy chicken or fish with veggies, the more I just want to go

eat a Krispy Kreme. The defiant inner teenager inside me wants to rebel and do exactly what I'm not

supposed to.

I also have it in my head that I have to eat ALL of the junk food in my house before I can properly start to

eat healthy. As if it's my duty to eat the whole pound of See's chocolate that my sisters gave

me...ahem...before I can start eating healthy. I just think of it as taking one for the team so my husband

doesn't have to ruin his healthy eating ways.

This crockpot honey garlic chicken is my compromise to the start of eating healthy. Although the

ingredients aren't entire healthy on their own if you ate them in their entirety, the chicken only cooks in

it and then just a little sauce is eaten with it. This recipe comes from Deborah over at Taste and Tell

who shared this as one of her favorite recipes of 2011 so I knew I had to try it. I agree with her that

often chicken in the crockpot tends to be dry and lacking flavor that's why chicken thighs are perfect for

the crockpot. This chicken reminded me of the Huli Huli chicken we had in Hawaii last year. My husband

thought this chicken was even better. Serve it over brown rice and with some broccoli for a healthy meal

or shredded over a salad.
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Honey Garlic Chicken

Source: Taste and Tell

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs

3 garlic cloves, minced or chopped

1/2 cup low-sodium soy sauce

1/2 cup ketchup

1/2 cup honey

(optional) fresh basil, shredded, for garnish

Instructions:

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soysauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My

chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep

warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired

consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the
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sauce and continued to stir and cook on medium heat until it thickened up a bit.

Serve a little sauce over the chicken and garnish with fresh basil.

Serve chicken over rice with some broccoli or green beans on the side.


Labels: Chicken, Healthy, Main Dishes

Wednesday, September 21, 2011

Easy Chicken Cordon Bleu

Chicken Cordon Bleu was one of the first meals I attempted as a newly married woman. I had never

heard of pounding chicken to make it thinner and spent a lot of time in the kitchen violently trying to

pound out the chicken and roll all of the fillings up inside. In the end, most of the cheese and

filling leaked out while baking and I was left with a dry chicken breast. I boycotted chicken cordon bleu

since that experience figuring it was way too much work for me.

When I saw this EASY version of chicken cordon bleu, I thought I would give the dish one more chance.

Yum! You know how most things taste better when someone else cooks them? Well, this is one dish that

I really enjoyed even though I cooked it myself.

One thing I've learned since I've been in the food world is that people really look down on using cream

of chicken and mushroom soups. I'm not totally against them; I believe they have a purpose sometimes

and make life easier. But this dish uses a from scratch sauce instead and oh my gosh - it's to die for! This

is a great easy dish for company or just for your family. It's comfort food at its best.
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I followed Mel's advice of using fresh bread crumbs. We are already doing things the easy way and fresh

breadcrumbs make this dish look and taste gourmet. To make the breadcrumbs I threw the heels of my

bread in my little food processor. You are supposed to use dry bread but in Florida that's pretty much

impossible since it's so humid. My Oreos, Nillas, and anything that's supposed to stay crisp gets soggy

within a day. You can toast your bread to dry it out if you live in a humid climate like me.


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Easy Chicken Cordon Bleu

Source: Mel's Kitchen Cafe

Ingredients:

For the Cordon Bleu:

3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken

breast cutlets; you will have 6 total thin chicken breasts)

12 slices good quality deli ham

1 cup bread crumbs (preferably fresh)

2 tablespoons butter, melted

1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
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1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce


*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds

them up quickly in a blender or food processor.

Instructions:

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a

bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two

slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the

entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the

chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is

bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour,

whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while

whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium

heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire

sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is

finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.


Labels: Cheese, Chicken, Larson Family Favorites, Main Dishes, Pork

Thursday, September 15, 2011

Slow Cooker Chicken Caesar Sandwiches

For some reason, during this pregnancy half the food I crave is really bad for me.
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The other half is really, really bad for me.

For example, my husband bought one of those huge bags of chocolate at Costco for his seminary

students. You know those big bags of assorted miniature candy bars that they sell around Halloween. He

hid the bag, because hello, he's been married 10 years to me and knows better.

I, of course, found his hiding spot and snuck a treat for myself and the kids every once in while. I didn't

think I did much damage but after two weeks he checked his stash and was shocked to see that all that

was left was a plethora of plain M&Ms.

Oops.

So after a slight reprimanding by my husband on self control, rebutted by me explaining that "chocolate

makes me happy and doesn't he want me to be happy?", I headed to Costco to replace his bag of

chocolate.

I don't know what it is about Costco but I seem to be a magnet there for unnecessary

comments. Remember when the checker called me lazy.

Well this time as I was checking out, I was immediately stopped by the checker as she said,

"Whoa...don't lift any of that. You're going to pop any second."

"Nope." I said, still unloading my cart. "I still have 12 weeks."

I didn't have the heart to tell her that I actually am a lot smaller this pregnancy than any of my other

pregnancies. Which really isn't saying much.

"Are you sure?" she said.

Oh man, Do I really have to answer that? - I thought to myself. In her defense, I did just eat a Costco

sized bag of chocolate. At least is was better than the, "There's no way there's only one baby in there."

comment.

Doesn't everyone know the only thing you should EVER say to a pregnant woman is, "You look great."

These Slow Cooker Chicken Caesar Sandwiches will have everyone saying only good things. I found them

on my SIL Kristy's blog and since I trust her taste, I knew I had to try them. I've had a hankering for

Chicken Caesar anything lately and these were super easy and hit the spot. The chicken thighs fall apart

in the crockpot and are so much more tender than chicken breasts (although you could use those too).

My family loved these.
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Slow Cooker Chicken Caesar Sandwiches

Source: Sweet Treats and More

Ingredients:

2 pounds boneless skinless chicken thighs

1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 4-6 regular sized hamburger buns

Instructions:

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6

hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place

chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the

top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup
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of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook

on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns.

Top with extra shredded Parmesan cheese and lettuce to serve.

at 3:40 PM 55 Comments from Food Lovers

Labels: Chicken, Crockpot, Feeding a Crowd, Larson Family Favorites, Main Dishes, Sandwiches

Wednesday, September 7, 2011

Buffalo Chicken Pasta Salad

My mother is very thoughtful. My husband mentioned to her that he liked beef jerky when we were first

married and every since then when we see her she has bags of beef jerky for him. She also knows I love

See's chocolates and always has a box in our room by our bed when we come to visit.

My husband always jokes that we should tell her we really like money.

I must have some of my mother's genes because when John told me he loved Frank's Buffalo Sauce, I

searched out every recipe I could find that had it in it. But somewhere in between this Buffalo Chicken

Macaroni and Cheese and making this Buffalo Chicken Dip after every single football game last year, I

burned him out on good ol' Frank's Buffalo Sauce.

So I backed off for a while.

But now it's time. Time to welcome Frank back into our culinary lives. I made this Buffalo Chicken Pasta

Salad that I had pinned on Pininterest while my husband was at a work dinner and enjoyed some fordinner by myself. It came together really fast because I used a rotisserie chicken and my food chopper to

quickly chop up the veggies. The next day he told me he heated up two plates for lunch and really liked

it.

"Heated it up? It's a pasta salad...you're supposed to eat it cold." I said.
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"Nope. It's good hot."

So this pasta salad would be a great cold side for tailgating or football parties...or as a warm scrumptious

dinner. And I have to agree...it is really good warmed up.

And FYI mom, I will never, EVER get burnt out on See's chocolates.

Buffalo Chicken Pasta Salad

Source: Snappy Gourmet

Ingredients:

8 ounces small uncooked pasta (such as mezze penne)

1/2 cup Franks hot sauce

1/2 cup olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder
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1/4 teaspoon celery salt

2 cups precooked chicken or rotisserie chicken, chopped

1 1/2 cups crumbled blue cheese

1 cup carrots, chopped

1 cup celery, chopped

(optional) 1/2 cup red onion, chopped

Instructions:

1. Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse

thoroughly with cold water (If serving hot don't use cold water).

2. While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and

celery salt in small bowl until well combined.

3. Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional).

Slowly mix in desired amount of dressing. You may not want to use all of the dressing.

4. Can be served cold or hot. If serving cold, refrigerate until ready to serve. Makes 6-8 Servings.

Notes: If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems

dry after being in the refrigerator, add a little olive oil or hot sauce.


Labels: Chicken, Main Dishes, Pasta, Sides

Monday, May 23, 2011

Hawaiian Grilled Chicken

Back in college our friend Jeff was famous for his Hawaiian grilled chicken that was inspired from some

tips from his Hawaiian buddy. One weekend Jeff threw a big Kirkland (Costco's brand) sponsored BBQ

serving only foods with the Kirkland brand. That's when I tasted this chicken and fell in love. It's honestly

one of my favorite grilled chicken dishes to serve a crowd. And grilling season is here!

Don't be a chicken thigh hater. I used to be but really the chicken does not soak up the marinade unless

you use thighs. I like to marinate this overnight if I have the time so the flavors really get absorbed.
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Jeff's recipe is for a ton of chicken so here is my downsized version.

Hawaiian Grilled Chicken

Source: Jeff Tibbitts

Ingredients:

3 pounds of boneless skinless chicken thighs

2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)

2 cups water

1 1/2 cups brown sugar

1 bunch of green onions, chopped (reserve some for garnish)

1/4 cup of a white onion, chopped

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

1 (13.5 ounce) can of coconut milk
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Instructions:

Note: Jeff says the real key is the soy sauce. Kikomen's is way too salty. He prefers the Aloha Shoyu soy

sauce. If you can only find Kikomen at least get the low sodium kind.

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil,

and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the

flavor gets infused.

2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

If you do not have a grill you can use a indoor grill pan.

3. Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.

*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A

trick my SIL told me! So good with just the right amount of coconut flavor.


Labels: Chicken, Feeding a Crowd, Grilled, Main Dishes, Rice

Tuesday, April 5, 2011

Chicken Pillows

I'm the youngest of ten kids who are all extremely unique in their strengths and talents. My brotherLance, for example, has always been the adventurer and inventor in our family. Growing up when he

wasn't fixing up cars, he was busy inventing anything from solar powered lawn mowers to his

successful Lizard Skins bike protection gear. He's also a real life treasure hunter. When we were little he

buried my mom's wedding ring in our backyard in hopes to have a treasure hunt later (it's still back

there somewhere). Whether he's digging 100 foot hole in the jungles of Costa Rica to find gold or

following war veterans to Europe to find their buried treasures, he's always got a story to tell. He even

made an award winning documentary, LOOT, documenting some of his adventures.

Lance drinks straight from the faucet and is infamous for coming over to my mom's house and going

straight to the fridge to see what's to eat before acknowledging anyone in the room. He's a very loudand expressive eater. Do you remember Bill Murray in the movie What About Bob? That's him. He might

love food almost as much as I do.

The other night I felt like we had my brother Lance at our dinner table. My son Austin was going on and

on about the meal I had made. "Oh my gosh. Oh my gosh this is so good. This is the best thing I've ever
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eaten. Oh my gosh this is tasty. Brock you gotta eat it, it's going to be the best thing you ever ate. Oh my

gosh!"

Another score for a mom trying to find something her kids will actually eat. If you live in Utah, you've

probably made these a million times over. If you haven't heard of these, they are a great fast and easy

staple meal that everyone will eat. They are crescent rolls filled with a chicken cream cheese mixture

and topped with gravy. My friend Heather gave me this recipe a couple of years ago. She has four boys

so I knew I could trust her judgement. Thanks Heather.
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Christy's Tip: When I'm planning my meals for the week, if I notice I have a couple recipes that need

cubed or shredded chicken, then at the beginning of the week I cook enough chicken for the week. I

usually boil it with some large chunks of onion and salt and pepper. Then you can just shred or dice it,

and throw it in the fridge or freezer as needed. It makes those crazy nights a little easier.

Chicken Pillows

Source: my friend Heather Mueller

Ingredients:

8 ounces cream cheese, softened

cup sour cream

teaspoon salt

teaspoon pepper

1 Tablespoons dried chives

1 Tablespoons fresh onion minced

3 chicken breasts, cooked and diced (around 3 cups)

2 (8 ounce) cans Pillsbury crescent rolls

1/4 cup melted butter

Italian bread crumbs (around 2 cups)

Gravy:

1 (14.5 ounce) can cream of chicken soup

1 (0.87) package chicken gravy mix

water
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Instructions:

Preheat oven to 350 degrees.

Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this

by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a

square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3

tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over

the chicken mixture forming a pillow.

Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs

off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can

of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over

top.



Monday, March 7, 2011

Mardi Gras Gumbo

Mardi Gras is here! What are you guys doing for it? I'm headed off to the slopes to snowboard but I

couldn't go without leaving you with some New Orleans style gumbo. Head over to Tablespoon where I

give some tips for making a stellar gumbo and for the recipe.

Sausage, Chicken, and Shrimp Gumbo
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Labels: Chicken, Main Dishes, Pork, Seafood, Tablespoon

Thursday, March 3, 2011

Skinny Chicken Parmesan

URL Update: Hey guys! I switched domains to http://www.the-girl-who-ate-everything.com/. Don't

worry if you still are directed to http://www.thegirlwhoateeverything.blogspot/ it will direct you to the

new URL automatically. But if you are impatient like me and can't wait that extra millisecond, feel free

to update your bookmarks.

*************************

I love chicken Parmesan because it's a meal the whole family will eat without complaint. I usually make

my SIL Kimi's Parmesan Chicken which I've been making for years which is why my picture is terrible of it

because I took it way back in the day. Although it's not completely bad for you since it's baked not fried

it does use a lot of butter and could be lightened up a bit. I've seen a healthier version of this over at

Skinny Taste and have wanted to try this because it's almost identical to Kimi's but healthified a bit

down to 225 calories per serving. Gina has tons of awesome healthy recipes so check her out. John

didn't even know I had made any changes to our regular dish. I added some garlic and Italian seasonings

and served this with a little whole wheat spaghetti!
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Skinny Chicken Parmesan

adapted slightly from Skinny Taste

Ingredients:

4 (8 oz) chicken breast halves, sliced in half3/4 cup seasoned breadcrumbs

1/4 teaspoon garlic powder

1 teaspoon Italian seasonings


2 tbsp butter, melted

3/4 cup reduced fat mozzarella cheese

1 cup marinara sauce

cooking spray

Instructions:Preheat oven to 450. Line a large baking sheet with foil and spray lightly with cooking spray.

Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a shallow bowl. Melt

the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.

Place on baking sheet and repeat with the remaining chicken.

Lightly spray chicken with a little more cooking spray (this makes it crispy) and bake in the oven for 20

minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more

minutes or until cheese is melted and chicken is done. Serve over whole wheat spaghetti or with a salad.

Makes 8 servings. 225 calories per serving (4 ounce breast)


Labels: Chicken, Healthy, Italian, Main Dishes

Thursday, February 24, 2011

Buffalo Chicken Nachos

Redemption. I made a horrible dinner the other night. I mean I would rather eat a shoe horrible. Usually

I'm the last person to sit down at the table...grabbing condiments, cutting up food for the little minions,

or taking garlic bread out of the oven. So when I sat down and actually took a bite of the dinner that I

had not yet even taste tested, I was a little shocked at how blah it was.
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I said to John with a plastered smile on my face and sugary inflexion to disguise my disgust, "This dinner

is T-E-R-R-I-B-L-E."

John said stalling, "Umm..."

And this is where being known as a man of few words has its benefits. And John, being the

smart husband he is, learned ages ago that less is more when expressing your feelings about a not so

good meal.

So we that we all sat there and choked down the second worst meal I have ever made. We had already

threatened the kids that if they didn't eat we would take away their Wii and hot tub privileges. So what

consequences did I get if I didn't eat? No more chocolate? No more Diet Dr. Pepper?

These Buffalo Chicken Nachos were all about proving that I still had it in me to make a meal that made

my man happy. We had both been lusting after these nachos ever since we spotted them in a copy of

Food Network magazine I bought for our flight to Hawaii. I was planning on waiting until March Madness

to try these out but today is National Tortilla Chip Day so it seemed fitting.

And just so you know after I took this picture I piled on way more blue cheese and celery.
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Buffalo Chicken Nachos

Source: Adapted from Food Network Magazine

Ingredients:

8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)

4 cups cooked chicken shredded

1 1/2 cups Frank's Buffalo Wing sauce

water

3 cups shredded cheddar cheese

4 ounces blue cheese crumbles

1 cup chopped celery

Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal

preference.

Instructions:

Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.

Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the

chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
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Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos

are baked top with blue cheese, chopped celery and the reserved wing sauce.


Labels: Appetizers, Chicken, Main Dishes, Snacks

Friday, February 18, 2011

Chicken A La King

I'm starting to think I have a real problem. I started this Chicken A La King post three weeks ago and

never finished it. But it's not just this post...I started reading 4 books and have yet to finish any of them.

I love to wash laundry and dry laundry but can never get the folding done. AND I have 5 bottles of

shampoo in my shower with an inch of shampoo left in them. Psychoanalyze me. What's my deal? The

only thing I can finish is an entire plate of brownies! Do I have adult A.D.D.?

I love having people over for dinner but I started realizing how expensive it was getting every time I ran

to the grocery store to get ready for the meal. So I am always trying to come up with easy and

inexpensive meals for entertaining. That's the first thing that came to mind when I made thisChicken A

La King recipe. It's easy, good, and cheap! Serve it over rice, noodles, toast, or a big fat biscuit like I did!

Chicken A La King Recipe
http://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=2115555915347134219&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Appetizershttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Snackshttp://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.htmlhttp://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Snackshttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Appetizershttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=2115555915347134219&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.html


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http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/


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Friday, February 11, 2011

Gourmet Chicken Marsala Wrap

In conversations with my friends the book The 5 Love Languages often comes up. The concepts of how

we communicate with our spouse and how we like to be loved is very interesting to me.

The 5 Love Languages are:

Words of Affirmation

Quality Time

Receiving Gifts

Acts of Service

Physical Touch

Some people hate Valentine's Day because it's commercialized. They are entitled to that. But I love it. I

don't see anything wrong with a designated day in the year to remember the people you love because

sometimes we forget to show it in our everyday lives. But here's the thing...I think often we show love to

others how we like to be shown.

For example, my love languages are Words of Affirmation and Quality Time. I might leave my husband a

note telling him I appreciate everything he does when really he would love it more if I washed his car

and gave him a big fat kiss (I think his languages are Acts of Service and Physical Touch).

What's your Love Language? What's your loved one's Love Language? (I'm convinced all men are

Physical Touch :))

If the person you love is Acts of Service, make them this Gourmet Chicken Marsala wrap. It takes less

than 15 minutes and has all of the flavors of the classic Chicken Marsala entree. After I made it I

thought, "Where has this been all my life?" I think it's a little casual for a Valentine's dinner since it's a

handheld food but perfect for a quick lunch. Pair it with a salad and some crusty garlic bread.
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Sautee the onions and mushrooms.
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Roll all of the yummy flavors up in a tortilla.


Labels: Chicken, Lunches, Sandwiches, Tablespoon

Thursday, January 27, 2011

Healthy Sun-dried Tomato and Bacon Chicken

Aloha! I'm alive! I know I dropped off the face of the earth. A couple of days ago my husband called me a

surprised me with a trip to Hawaii! So I've been running around like a mad woman getting ready. Now

that I'm here, I'm relaxed. I did a little surfing yesterday and burned my buns snorkeling today.
http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8025083263884822307&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Luncheshttp://www.the-girl-who-ate-everything.com/search/label/Sandwicheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Sandwicheshttp://www.the-girl-who-ate-everything.com/search/label/Luncheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8025083263884822307&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.html


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Macadamian nuts, cookies, cake, and pineapple we were welcomed with.

But I'm not going to leave you totally in the dark. I've been posting over at Tablespoon and here's my

latest Sun-dried Tomato and Bacon Chicken that my husband said tastes like pizza.
http://4.bp.blogspot.com/_A39cgxoHN64/TUCRuDAdyVI/AAAAAAAAGTw/ZtXC6-wTohQ/s1600/IMG_9457.JPGhttp://quick-dish.tablespoon.com/2011/01/20/sun-dried-tomato-and-bacon-chicken/http://4.bp.blogspot.com/_A39cgxoHN64/TUCRuDAdyVI/AAAAAAAAGTw/ZtXC6-wTohQ/s1600/IMG_9457.JPGhttp://quick-dish.tablespoon.com/2011/01/20/sun-dried-tomato-and-bacon-chicken/


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Don't worry. I have a line up of Super Bowl recipes that you are going to love!


Labels: Chicken, Healthy, Main Dishes, Tablespoon

Sunday, January 9, 2011

6 Tips to Eating Healthy and Shedding those Pounds and Fiber-One Parmesan Crusted Chicken

I have friends visiting and have been super busy but I posted a couple of tips over at Tablespoon today

that I use when I'm trying to slim down and a recipe for Fiber-One Parmesan Crusted Chicken. Tastes a

lot better than it initially sounds. My husband thought I had fried chicken and my kids smelled it and

thought I was cooking chicken nuggets. Everybody is a winner!
http://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8472956489275387914&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://quick-dish.tablespoon.com/2011/01/09/fiber-one-parmesan-crusted-chicken/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://quick-dish.tablespoon.com/2011/01/09/fiber-one-parmesan-crusted-chicken/http://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8472956489275387914&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.html


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Labels: Chicken, Healthy, Main Dishes, Tablespoon

Friday, November 5, 2010

Chicken and Black Bean Enchilada Casserole

I don't know what it is about eating Halloween candy that makes me crave Mexican food but it does.

Something about the sweet and salty combination. My self control with the Halloween candy around

here has actually been pretty good until the last couple of days. The leftover candy is sitting by our front

door so every time I go to preschool, get the mail, or get something out of my car I grab one or two

pieces.

Austin was a Star Wars Jedi for Halloween. Every time he scored some chocolate while trick or treating

he would run over to me and say. "MOM, I GOT YOU SOME MORE CHOCOLATE!"

Sigh, I've trained him well. Proud mama right here.

I'm starting to wonder if he is my child though. He doesn't like chocolate or candy. Sure he'll eat it every
http://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=3249919400670526149&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.htmlhttp://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=3249919400670526149&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.html


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once in a while but he will have it on his dresser for months without touching it. If he didn't have John's

apple bottomed booty and the same dimple in his chin as I do, I would have to get a DNA test.

This casserole is quick and has a ton of flavor especially for how easy it is. It's a great weeknight meal

that can be made ahead of time. I thought it might be too spicy for the kids but the sour cream balances

it all out and they loved it.

Chicken and Black Bean Enchilada Casserole

Source: adapted from Sister's Cafe; recipe from Allrecipes

Ingredients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

teaspoon ground cumin teaspoon ground coriander

teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.htmlhttp://allrecipes.com/recipe/layered-chicken-and-black-bean-enchilada-casserole/detail.aspxhttp://3.bp.blogspot.com/_A39cgxoHN64/TNNnyq-2hJI/AAAAAAAAGAA/PR5he_AYG4s/s1600/black-bean-chicken-enchiladas.jpghttp://allrecipes.com/recipe/layered-chicken-and-black-bean-enchilada-casserole/detail.aspxhttp://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html


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8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream

Instructions:

Preheat the oven to 375. Heat a large skillet over medium heat, and spray with vegetable cooking

spray. Saut chicken with cumin and coriander until chicken is cooked through. Transfer to a medium

bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed

with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken

mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the

remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue

cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.


Labels: Beans, Casseroles, Chicken, Main Dishes, Mexican

Friday, October 8, 2010

Buffalo Chicken Macaroni and Cheese
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This is "Man Food" at its best. Buffalo chicken macaroni and cheese. This may be a Denney favorite. My

husband is a little obsessed with buffalo chicken anything and then throw it with creamy mac n'

cheese... heaven. It is a little spicy so you can adjust according to your family's taste. I just made half of

this recipe and it was more than plenty for my family. Although it takes a little prep work, it is yummy

and will be well appreciated by all the men in your life watching football this weekend.
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Buffalo Chicken Macaroni and Cheese

Source: Adapted from the Food Network

Ingredients:

7 tablespoons unsalted butter

1 pound (16 oz) elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup Buffalo wing sauce (preferably Frank's. If you are worried about the heat factor add half the

amount)

2 tablespoons flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 pound (16 oz) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream

1 cup panko breadcrumbs (found in the grocery store next to regular breadcrumbs)
http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.htmlhttp://2.bp.blogspot.com/_A39cgxoHN64/TK56KLRtfwI/AAAAAAAAF7w/a3FnsSlQENk/s1600/buffalo-chicken-mac-n-cheese.jpghttp://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html


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1/2 cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Instructions:

Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large

pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and

cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot

sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until

smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2

minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted.

Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40

minutes. Let rest 10 minutes before serving.

Best served immediately. Makes around 8 servings.


Labels: Cheese, Chicken, Feeding a Crowd, Main Dishes, Pasta

Tuesday, October 5, 2010

Swiss Chicken

I'm back. I survived the St. George marathon. It was brutal. It was unusually hot for this time of year and

the heat sucked the life out of me. My Ipod froze right from the get go. It's happened once before and

decided to happen once again at the start of the marathon. I was stuck on two ABBA songs for the wholerace. Uggghhh!

"Dancing Queen" isn't exactly the best song to get you motivated. Guess I can check marathon off the

bucket list. Check.

A lot of you guys emailed me and said you were running it too. How did you guys do?
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My sister Shelly, my nephew Scott, and me

I swore at mile 24 that I would never run again. But...now I'm thinking of all the things that I could have

done better and how I can shave off time next time....so I guess my marathon days may not be over.

Yes. I know. I need my head checked.

Since I still can barely walk because I'm so sore, I was thinking of an easy dinner that still tastes good.

Even I can hobble around the kitchen to make this easy swiss chicken. It's so simple but has great flavor.

My sister has been making it for years but I saw it over at Real Mom Kitchen and was reminded of its

yummy simplicity.

Swiss Chicken

Source: Real Mom Kitchen
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Ingredients:

4 chicken breasts

6-8 slices Swiss cheese

1 can cream of mushroom soup (or cream of chicken)

1 cup milk

1 box Stove Top Stuffing

1/4 cup butter melted

Instructions:

1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to

layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken

breasts I just slice them in half horizontally and skip the meat pounding step.

2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.3. Top chicken with the slices of Swiss cheese.

4. In a small bowl, mix soup and milk until well blended.

5. Pour soup mixture over chicken.

6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer.

Serves 6-8.


Labels: Casseroles, Chicken, Main Dishes

Tuesday, September 21, 2010

Chicken Broccoli Alfredo

It happened. I'm finally full. Didn't know it could actually happen. But it did. Have you ever eaten so

much that if you ate one more bite you knew you would literally be sick? That was me last night. We had

dinner and I checked my self control at the door. Shrimp, salad, and a filet topped with lump crab meat

and butter sauce. For dessert, a piece of carrot cake that was as big as my face. Trust me, I measured as I

was shoving it in my face.

If you want to be my friend, you have to love to eat. That's why Heidi and I were such good friends. She

made this one night for us at her house. So good and supposedly this is a knock off of the Chicken Con

Broccoli from Olive Garden. I know I've been making a lot of pastas lately but hey, that's the best part

about running...carbo-loading the night before my long runs.
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Chicken Broccoli Alfredo

Source: Heidi Clark

Ingredients:

2-3 cooked chicken breasts, diced

1-2 cups fresh chopped broccoli, cooked and hot

fettuccine, cooked according to package directions. (I used penne because it's what I had)

Alfredo Sauce:

1/2 cup (1 stick) butter

2 cups heavy cream

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 teaspoon (1 clove) minced garlic1/4 cup freshly grated Parmesan cheese

Instructions:

Cook chicken in method desired. I just cooked mine on the stove. Add chicken and broccoli to Alfredo

sauce and heat through. Serve over hot, cooked fettuccine.
http://4.bp.blogspot.com/_A39cgxoHN64/TJlqVHM8g3I/AAAAAAAAF5c/S31-lGzQ4VU/s1600/chicken-alfredo-broccoli.jpg


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Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream,

garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.

Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for

Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.


Labels: Chicken, Italian, Main Dishes, Pasta, Sauces

Monday, September 13, 2010

Chicken and Spinach Stuffed Shells

I ran twenty miles yesterday. Twenty. It's the longest I will run before my marathon in a couple of

weeks. It was hard. Really hard. I have no idea how I'm going to do 6.2 more miles for the marathon.

Here's the breakdown:

Mile 1-13: Feeling good.
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2012-08-07 girl who ate all the chicken.docx

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