Tag Archives: Chicken

Grillin’

In honor of finally having nice weather, we grilled our ENTIRE dinner last night – chicken, potatoes, asparagus, and DESSERT!  Yes, grilled dessert!!!

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Dinner was grilled chicken cordon blue – Ryan’s invention (much better than his last . . . fritos and peanut butter) – with potatoes and asparagus.  Dessert was strawberry peach cobbler.  It was fantastic.  I didn’t keep track of the recipe, but I will have to make it again soon so I can write the recipe down.

Today we are trying pulled pork on the grill, and I am trying to find a way to make buns for the pulled pork on the grill instead of inside in the oven.  Thoughts????

Also, not that long ago I posted about the magical power of pancakes.  In case you want additional proof of the mind control powers of pancakes, Ryan has spent the last 2+ hours doing yard work non-stop.  Murphy has spent the last 2+ hours sleeping non-stop.  Apparently pancakes only have a brainwashing effect on husbands, not dogs.

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Smothered Chicken

 

Yesterday  I came across this fantastic recipe for smothered chicken.

I cut down on the butter and added more chicken, to make it a little healthier (because I am officially on a wedding diet), and overall it was delicious.

 

I will definitely be keeping this one in the regular rotation!!

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Here is the recipe:

 

Ingredients

 

  • 3.5 pounds boneless skinless chicken breasts (I cut most of these in half because they were so monstrous. We ended up with a total of nine servings worth of chicken)
  • 2 tablespoons unsalted butter
  • 1/4 sweet onion, finely diced
  • 4-6 cloves of garlic (depends on the size)
  • 1 bag baby spinach
  • 4 ounces cream cheese
  • 1/4 cup parmesan cheese
  • 8 ounces sliced mushrooms
  • 2 plum tomatoes (next time I will either omit the tomatoes — to much liquid — or use sundried tomatoes)
  • 4 ounces mozzarella cheese

 

 

 

 

Directions

  1. Preheat oven to 350 degrees.  Spray a casserole dish with cooking spray to make cleanup easier.
  2. Trim fat off chicken and season based on your preferences (I used garlic powder, pepper, paprika, red pepper flake, and little seasoning salt).
  3. Bake chicken for 24 minutes
  4. Melt butter in saute pan over medium-low heat.  Add onion and saute until translucent.  Add half the garlic and saute for 2 minutes.
  5. Add spinach and cook until wilted.
  6. Reduce heat to low and add cream cheese and parmesan cheese.
  7. In a separate pan, over medium heat, melt butter.  Add mushrooms and saute until most of the liquid is gone.  Add the rest of the garlic and salt and pepper to taste.
  8. Remove chicken from oven, turn each chicken breast over, and then top with mushrooms, tomatoes, spinach and cheese mixture, and mozzarella cheese
  9. Return chicken to the oven and bake for another 20 minutes.

 

 

 

 

 


I served these with baked french fries (one of Ryan’s favorites!)

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And for the rest of you on a health kick, here is the nutritional information.  (I ended up getting nine pieces of chicken once I cut the chicken breast into normal sized pieces)

  • Calories – 333
  • Fat – 11
  • Carbs – 3
  • Protien – 44

 

 

 

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