A few weeks ago I was craving enchiladas and, believe it or not, I realized I'd never made any! So I looked around at a few recipes, and then (as usual) did my own thing. I debated adding cream soup - are authentic enchiladas actually creamy? - but in the end, I'm glad I did, as we enjoyed the extra texture and flavor. Although next time I may experiment with Greek yogurt for something a little more nutritious. And even better - they were just as good the second day! I also think they'd be great to make ahead and freeze, for a quick easy dinner later on. Cheesy Chicken Enchiladas {2 Tbsp} olive oil {12-16 oz} chicken breasts {1 clove} garlic, minced {1 tsp} chili powder {1 [...Read More]
Breaded Chicken Caprese
July 25, 2012 By 3 Comments
I go crazy for anything with mozzarella, tomatoes, and basil. I think Caprese salad is like a match made in heaven. And when you've got ripe home-grown tomatoes and fresh home-grown basil already on hand - how can you not plan a meal around them? {I admit, fresh mozzarella would make this even better, but that wasn't quite in the budget for this week.} And so I bring you Breaded Chicken Caprese. Very easy to throw together, and absolutely delicious. Breaded Chicken Caprese {1 pound} chicken {1/2 cup} bread crumbs {1/3 cup} cornmeal {1/3 cup} wheat germ {1 tsp each} dried basil, onion powder {dash} ground black pepper, salt {1 large} egg, lightly beaten {1/3 cup} [...Read More]
Tomato-Alfredo Chicken
August 9, 2011 By 3 Comments
{2 Tbsp} olive oil {1 lb} frozen chicken tenderloins {1} medium white onion, chopped {2} garlic cloves, minced {1 tsp} dried basil {dash} ground black pepper {1 cup} sliced mushrooms* {1.5 cups} diced tomatoes, with juice* {1 jar} Classico Sundried Tomato Alfredo sauce** fresh basil, shredded parmesan for serving * Feel free to use canned mushrooms and tomatoes, if desired. ** This flavor may be available in other brands, depending on your location. Saute chicken, onions, and garlic in olive oil until chicken is cooked and onions are beginning to soften. Turn heat to low. Stir in basil, black pepper, mushrooms, and tomatoes. Add alfredo sauce; simmer on low for about 5 minutes. Serve [...Read More]
