Garlic Chicken

I was really skeptical before making this meal. It just seemed too easy... BUT the reviews and ratings on Allrecipes.com were too good to resist. The other night I made this melt-in-your-mouth chicken and the aroma while is was cooking was mesmerizing! Oh my!! I served with steamed veggies the first time and the second I served with a side of mac n' cheese and peas.

Ingredients

• 2 teaspoons crushed garlic (I use 3-4 large cloves)
  
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. (Be sure to mince AND crush the garlic!!! Pop it in the microwave for a few seconds and voila!) In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow, greased baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Serves: 4
Prep time: 20min. Cook time: 35min. Ready in: 55min.
Amount per serving: 278 calories, 15.3 grams fat

Feta Chicken

Okay, so I know that I just posted a feta chicken recipe, BUT we LOVE feta and this is another (and in my hubby's opinion) EVEN BETTER recipe for feta and chicken. Enjoy!

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 ounces tomato basil feta cheese, crumbled
• 1/4 cup Italian-style dry bread crumbs, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
3. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
4. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: I didn't have tomato basil feta. Instead, I sprinkled dried basil and red pepper flakes on the feta before folding over. You can also use chopped fresh basil and sun-dried tomatoes. I also used more than 1/4 bread crumbs and sprinkled the crumbs on both sides of the chicken before adding the feta. To secure the folded chicken I used a few toothpicks on each piece. So, so, so yummy and easy!!!

Serves: 6
Prep time: 15min. Cook time: 30min. Ready in: 45min.
Amount per serving: 224 calories, 7.8 grams fat

- Mindy

p.s. Almost all photos for my recipes are compliments of Allrecipes.com

Swiss Chicken Casserole

This easy dish is comfort food to the max!! I remember someone from my mom's Relief Society bringing this dish to us for dinner one night when my mom was sick or just after having a baby. Anyway, I would make this dish in college every month! I sometimes substitute the Swiss cheese for pepper jack cheese. Yum! Serve with rice and veggies or whatever you want.

Ingredients

• 6 skinless, boneless chicken breasts
• 6 slices Swiss cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 2 cups herb-seasoned stuffing mix
• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Serves: 6
Prep time: 10 min. Cook time: 50 min. Ready in: 1 hour
Amount per serving: 430 cal. 20.8 grams fat

- Mindy

Feta-Topped Chicken

We love, love, love this tasty dish. Quick, easy, yummy, healthy, and pretty too. What more could you ask for? We eat this once every few weeks. Serve with salad, pasta or rice. It's good with everything!

Ingredients

• 4 boneless, skinless chicken breasts (we usually use chicken halves)
• 2 Tb. balsamic vinaigrette dressing
• 1 tsp. Italian seasoning
• 1/4 tsp. seasoned pepper blend
• 1 large Roma tomato cut into 8 slices
• 1/4 cup crumbled feta cheese

Directions

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from the heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Servings: 4
Prep time: 10 min. Cook time: 15 min. Ready in: 25 min.
Amount per serving: 220 calories, 8 grams fat

- Mindy

Grilled Pesto Chicken Sandwiches

This delicious sandwich recipe originally came from the Something Extra magazine offered by Bel Air and Raley's. I've made a few changes to make it more economical. It is full of flavor and quick to make.

Prep: 10 minutes Cook time: 10-12 minutes Serves:4

8 boneless, skinless chicken tenders
8 (1/2 inch thick) slices sourdough bread*
butter for spreading
8 slices mozzarella cheese
8 thin slices tomato
2 Tbs pesto

Cook chicken tenders. For added flavor, add several tablespoons of oil to a pan. Sprinkle some chicken seasoning onto the olive oil and stir together. Grill Mates Chicken Rub by McCormick is an excellent choice. Cook with lid on for several minutes per side until no longer pink. The chicken tenders can be placed in the pan directly out of the freezer. Just add a few extra minutes cooking time per side.
Grill Bread. Butter one side of each slice of bread. Placed buttered side down in large skillet. Top with mozzarella slices. Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
Assemble Sandwiches. Top half the bread slices with tomatoes and cooked chicken. Spread pesto over chicken and close sandwiches.

*If using a very large loaf of sourdough, cut the slices in half to make sandwhich sized slices.

Nutrition per serving: 380 calories, 23 g protein, 20 g total fat (8g sat.), 28 g carbohydrate, 2 g fiber, 7 g sugar, 65 mg cholesterol, 460 mg sodium

Honey Mustard Grilled Chicken

This recipe is much more delicious that I thought it would be. We don't have an outdoor grill so I just cooked in on the stove with a little cooking spray. It's a perfect meal for summertime! I served it with red mashed potatoes. Oh so yummy!

Ingredients

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Serves: 4
Prep time: 15 min. Cook time: 20 min. Ready in: 35 min.
Amount per serving: 266 cal., 8.6 grams fat

- Mindy

Quick and Easy Mexican Chicken

This recipe is much like the Salsa Chicken recipe from this blog. A few different seasonings and so so yummy! Enjoy!

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground cumin

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
3. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice.

Servings: 4
Amount per serving: 264 cal., 11 grams fat

- Mindy

Baked Garlic Parmesan Chicken

We love Italian food and when we found this healthier version of Parmesan Chicken we were so excited! It is delicious and so easy too!

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry Italian bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: I use pie dishes to dip the chicken, seems to be much easier. I also put a little extra seasonings in with the bread crumbs, like oregano and/or Italian seasoning. Serve with pasta of choice or salad.

Servings: 6
Prep Time: 15 min. Cook time: 30 min. Ready in: 45 min.
Amount per serving: 243 cal., 8.3 grams fat

- Mindy

Pizza Night!

My mom started the tradition of having a pizza night every Friday night.  I have continued that tradition in my family.  For my kind of pizza night, you need the pizza, root beer floats, green salad, and cinnamon swirls. 

Pizza Dough
(For one 12-inch pizza and cinnamon swirls.  For a recipe to make two pizzas, see my mom's recipe.)

1 cup warm-hot water
1 tablespoon yeast
1 teaspoon sugar

Mix water, yeast, and sugar together in a stands mixer and let sit for 10 minutes.

After 10 minutes, add:

1 teaspoon salt
1 tablespoon olive oil
about 2.5 cups bread flour

Add just enough bread flour so the dough comes away from the sides of the pan (that might be more or less than 2.5 cups for you). 

Beat dough on medium for two minutes.

Take dough out of mixer, and put it into a bowl sprayed with PAM.  (PS - When handling dough, spray PAM on your hands.)  Cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.  (My favorite place to raise dough is in the oven.  Preheat the oven to the lowest temperature it will go (mine is 170 degrees) then turn the oven off.  Wait about 5 minutes, then put the bowl with dough in the oven.  Let rise 30 minutes.)

When dough is done, punch it down, take off 1/3 of the dough, and set aside (for cinnamon swirls).

Press the 2/3 part of dough into a pizza pan (my favorite is a 14-inch dark, nonstick pizza pan).

Add toppings (see below).  Brush crust edges with olive oil.

Bake at 425 degrees for 16 minutes (or until crust is browned).

After you take it out of the oven, let it rest 5-10 minutes, then cut and enjoy!

Toppings
I have two favorite combinations for a pepperoni pizza and a chicken pizza:

Pepperoni:
Pasta sauce from a can or jar (spread thick or thin according to your pleasure)
1/2 pound mozzarella cheese, grated
Pepperoni (enough to cover the pizza)
Sliced mushrooms (optional)

Chicken Alfredo:
Alfredo sauce (from a jar or prepared from a packet)
3 chicken tenders, cooked and shredded
1-2 roma tomatoes, seeded and sliced
1/2 pound mozzarella cheese, grated
(The secret to this combination is putting the chicken and tomatoes down first then putting the cheese on top so it keeps all the toppings sealed in.)

- Sarah

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

from Prudence Pennywise
All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!

Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become my favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.

Ingredients
8 oz. box wheat penne pasta
4 green onions (greens only)
1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
1 large red bell pepper
1 small handful of fresh parsley (save some for garnish)
4 Tbsp. cream of half and half
2-4 Tbsp. feta, crumbled
1 Tbsp. olive oil
2 Tbsp. finely chopped ginger
2 cloves garlic, chopped
salt and pepper, to taste
Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.

Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the red pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.

In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.

Begin cooking the pasta according to package directions.

Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.

Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.

Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.

- Mindy

Salsa Chicken

Salsa Chicken

This has become a favorite and it's painfully easy, fast, and healthy. I usually serve with a small portion of homemade Mexican rice and vegetables.

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Servings: 4 Prep Time: 5 min. Cook time: 40 min. Ready in: 45 min. Amount per serving - Calories: 287 Total Fat: 12.4g

- Mindy

Chicken with Asparagus and Roasted Red Peppers

Chicken with Asparagus and Roasted Red Peppers

This is such a flavorful meal without loads of calories and fat! You can serve this with a healthy portion of pasta or rice. Whatever pleases your taste buds!

Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.

Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Servings: 4 Prep Time: 15 min. Cook time: 25 min. Ready in: 40 min. Amount per serving - Calories: 186 Total Fat: 5g

- Mindy

Pollo Fajitas

Pollo Fajitas

The sauce/marinade for these fajitas is fabulous and can be used for other chicken dishes. Use any healthy tortilla and top it off with a small dollop of sour cream.

Ingredients
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced

Directions
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Servings: 5 Prep Time: 15 min. Cook time: 5 min. Ready in: 55 min. Amount per serving - Calories: 210 Total Fat: 8.3g

- Mindy