We enjoyed this Easy Italian Chicken tonight, it was a hit as always!
It's so easy and all the ingredients are already in your pantry and fridge. This one is definitely perfect for those busy days when you wish dinner would cook itself.
Ingredients
4 skinless, boneless chicken breast ( fileted)
1 cup of all purpose flour
7 pealed potatoes
1 tsp of Italian seasoning ( Italiano, Club House)
1 cup of Italian salad dressing ( store bought or homemade)
1/2 cup shredded mozzarella cheese
Dip the chicken in the flour and brown on both sides
Mix the potatoes, Italian seasoning and salad dressing in the bottom of the Crockpot
Add the chicken on top
Cook for 4-6 hours on high
Sprinkle chicken with cheese before serving
Serve with steamed carrots
It's that easy!
Monday, November 23, 2009
Saturday, November 21, 2009
Faux Fancy Pork Tenderloin and Sautéed Apples
This recipe is from Today's Parents Magazine, December 2009 issue. It's easy and delicious. I made it for my friends, the C family when they visited before the Santa Claus Parade.
In our household pork is a close second to the "oh so perfect" chicken meat. I thought that the sautéed apples made a nice side dish along with mashed potatoes and steamed broccoli.
This recipe will make your family think that you slaved in the kitchen all day, maybe you should let them take care of the dishes tonight ;)
Ingredients:
2 tbsp tamari soy sauce
2 tbsp balsamic vinegar
2 tbsp maple syrup
2-3 pork tenderloins ( at least 3/4 lb each)
vegetable oil
2 tbsp grainy mustard ( I use a couple more tsp)
5 pealed and sliced apples
2 tsp cinnamon
1/2 tsp brown sugar
In a bowl, combine soy sauce balsamic vinegar and maple syrup. Set aside. Along the top of each tenderloin, make diagonal cuts 1cm deep and rub the surface with a little vegetable oil. Place in a shallow pan or baking sheet and, using a basting brush, paint all side of the meat with soy sauce mixture. Let meat sit in the fridge for about 15 minutes ( if you have 15 mins, if not don't bother)
Preheat oven to 350 F Brush meat with mustard and add an other coat of the soy sauce mixture. Add Salt and Pepper ( I don't)
Roast in oven for 17-20 mins until meat thermometer registers 160F. Let meat sit 5 mins before slicing.
In a pan, sauté apple with cinnamon and sugar until they are soft.
Enjoy!
Let me know what you think
In our household pork is a close second to the "oh so perfect" chicken meat. I thought that the sautéed apples made a nice side dish along with mashed potatoes and steamed broccoli.
This recipe will make your family think that you slaved in the kitchen all day, maybe you should let them take care of the dishes tonight ;)
Ingredients:
2 tbsp tamari soy sauce
2 tbsp balsamic vinegar
2 tbsp maple syrup
2-3 pork tenderloins ( at least 3/4 lb each)
vegetable oil
2 tbsp grainy mustard ( I use a couple more tsp)
5 pealed and sliced apples
2 tsp cinnamon
1/2 tsp brown sugar
In a bowl, combine soy sauce balsamic vinegar and maple syrup. Set aside. Along the top of each tenderloin, make diagonal cuts 1cm deep and rub the surface with a little vegetable oil. Place in a shallow pan or baking sheet and, using a basting brush, paint all side of the meat with soy sauce mixture. Let meat sit in the fridge for about 15 minutes ( if you have 15 mins, if not don't bother)
Preheat oven to 350 F Brush meat with mustard and add an other coat of the soy sauce mixture. Add Salt and Pepper ( I don't)
Roast in oven for 17-20 mins until meat thermometer registers 160F. Let meat sit 5 mins before slicing.
In a pan, sauté apple with cinnamon and sugar until they are soft.
Enjoy!
Let me know what you think
Thursday, November 19, 2009
Mexican Mac and Cheese
Well, I did not know where to start, so I thought the best way to get started was with one of my most popular. It's a definite crowd pleaser with the little ones and the bigger ones too.
All kids love mac and cheese, but not all mom like the processed stuff ( I am one of of them). A while ago, I came across a Mac and Cheese recipe in an old Five Rose recipe book, with time and with the intention to "jazz it up" and to make it healthier it became this Mexican Mac and Cheese.
This is a big recipe, it's great ( if not better) reheated and freezes well! You can always half it, if you don't have as many little mouths to feed.
Ingredients:
3 cups of grape or cherry tomatoes
2 tsp dried Oregano
Olive oil ( approx 2 tsp)
1 1/2 cups of frozen corn
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, diced
1 bunch of green onions ( + or - to taste), chopped
Minced garlic ( approx 4 cloves)
1/3 cup of all purpose flour
6 cups of milk
3 tbsp Honey Dijon mustard
pinch of salt
approx 1 tsp of pepper
2 1/2 cups cheddar cheese
1 cup of mozzarella cheese
5 cups of whole wheat elbow macaroni ( uncooked)
1/3 cup of butter
Halve tomatoes, place on baking sheet sprinkle Oregano, olive oil, salt and pepper. Roast in a very hot oven 400-415 F about 15mins. Let it cool ( I usually do this step earlier in the day) Add the corn, peppers, green onions, toss. Put aside.
Melt butter in large sauce pan over medium heat. Fry the onion and garlic, until translucent ( 5 mins) Add flour and stir for another 5 mins. Whisking constantly pour in the milk, whisk until the sauce is smooth and has thickened. Whisk in the mustard, salt, pepper, cheddar and 1/2 of Mozzarella cheese, keep whisking until the cheese has melted. Be careful not to have the heat to high and burn the bottom of the sauce.
Cook the Macaroni, drain, add to the cheese sauce and mix. In a baking dish ( mine is about 8 inches square) Scoop about 2 cups of the mac and spread evenly sprinkle a third of the mexican mix. Spred a third of the mac over each Mexican mix filling.
Top the dish with the left over Mozza. Bake until the cheese is melted and bubbly brown.
A fun twist to make it special for the kids: crumble blue corn chips on top before baking and serve with a dollop of low fat sour cream and fresh diced tomatoes.
Enjoy!!
All kids love mac and cheese, but not all mom like the processed stuff ( I am one of of them). A while ago, I came across a Mac and Cheese recipe in an old Five Rose recipe book, with time and with the intention to "jazz it up" and to make it healthier it became this Mexican Mac and Cheese.
This is a big recipe, it's great ( if not better) reheated and freezes well! You can always half it, if you don't have as many little mouths to feed.
Ingredients:
3 cups of grape or cherry tomatoes
2 tsp dried Oregano
Olive oil ( approx 2 tsp)
1 1/2 cups of frozen corn
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, diced
1 bunch of green onions ( + or - to taste), chopped
Minced garlic ( approx 4 cloves)
1/3 cup of all purpose flour
6 cups of milk
3 tbsp Honey Dijon mustard
pinch of salt
approx 1 tsp of pepper
2 1/2 cups cheddar cheese
1 cup of mozzarella cheese
5 cups of whole wheat elbow macaroni ( uncooked)
1/3 cup of butter
Halve tomatoes, place on baking sheet sprinkle Oregano, olive oil, salt and pepper. Roast in a very hot oven 400-415 F about 15mins. Let it cool ( I usually do this step earlier in the day) Add the corn, peppers, green onions, toss. Put aside.
Melt butter in large sauce pan over medium heat. Fry the onion and garlic, until translucent ( 5 mins) Add flour and stir for another 5 mins. Whisking constantly pour in the milk, whisk until the sauce is smooth and has thickened. Whisk in the mustard, salt, pepper, cheddar and 1/2 of Mozzarella cheese, keep whisking until the cheese has melted. Be careful not to have the heat to high and burn the bottom of the sauce.
Cook the Macaroni, drain, add to the cheese sauce and mix. In a baking dish ( mine is about 8 inches square) Scoop about 2 cups of the mac and spread evenly sprinkle a third of the mexican mix. Spred a third of the mac over each Mexican mix filling.
Top the dish with the left over Mozza. Bake until the cheese is melted and bubbly brown.
A fun twist to make it special for the kids: crumble blue corn chips on top before baking and serve with a dollop of low fat sour cream and fresh diced tomatoes.
Enjoy!!
Wednesday, November 18, 2009
Getting Started
God has blessed me with three wonderful children and with the opportunity to stay at home and witness every milestones along to the way. That does not go without compromises and sacrifices. The main one being financial!
I remember a rainy Sunday afternoon, about 2 years ago, my husband and I were standing at the counter of our favorite (at the time) grocery store looking at each other wondering how on earth we had just spent over 250$ in groceries? Especially shocking since two days before I had made a quick trip to the store at the cost of 70$ not mentioning the pizza we ordered the night before. I must remind you that at that time I only had one child and was expecting the second. Something had to change.
Most stay-at-home moms will agree that although we are not making the dough we are rolling it. It did not take me long to understand that my "job" also included stretching our dollars. In other aspects of our lives the task was not that difficult, we reduced the nights out to the movies by staying in and renting instead. I also discovered the wonderful world of consignment shopping for clothing and toys, its environmentally friendly twist also appealed to me. I swear by it now and have found treasures at prices that would make you green with envy. At the same token I managed to rid our basement of mounting boxes filled with outgrown brand name clothing.
The task seemed much more difficult when it came to the kitchen. I was doing it ALL wrong! Raise your hand if you recognize yourself: Shopping without a planned menu, or even a list? Buying prepared or frozen meals? Selecting brand names over store brands? Not buying in bulk? Not bothering with price comparisons or sales? ... ... ...
The challenge was all the most important to me since nutrition was and still is my main focus. For the best of the last year, many of my friends have asked me to share some of my recipes. I intend on doing that and I encourage you to share yours with me as well!
All the recipes that will share on here meet our standards for our family. It must be, AFFORDABLE, EASY, QUICK, DELICIOUS and most importantly NUTRITIOUS.
Bon Appetit!
A quick note: I have a strong European and French Canadian background and some family recipes are just that. To enjoy them you will have to come over for diner ; )
I remember a rainy Sunday afternoon, about 2 years ago, my husband and I were standing at the counter of our favorite (at the time) grocery store looking at each other wondering how on earth we had just spent over 250$ in groceries? Especially shocking since two days before I had made a quick trip to the store at the cost of 70$ not mentioning the pizza we ordered the night before. I must remind you that at that time I only had one child and was expecting the second. Something had to change.
Most stay-at-home moms will agree that although we are not making the dough we are rolling it. It did not take me long to understand that my "job" also included stretching our dollars. In other aspects of our lives the task was not that difficult, we reduced the nights out to the movies by staying in and renting instead. I also discovered the wonderful world of consignment shopping for clothing and toys, its environmentally friendly twist also appealed to me. I swear by it now and have found treasures at prices that would make you green with envy. At the same token I managed to rid our basement of mounting boxes filled with outgrown brand name clothing.
The task seemed much more difficult when it came to the kitchen. I was doing it ALL wrong! Raise your hand if you recognize yourself: Shopping without a planned menu, or even a list? Buying prepared or frozen meals? Selecting brand names over store brands? Not buying in bulk? Not bothering with price comparisons or sales? ... ... ...
The challenge was all the most important to me since nutrition was and still is my main focus. For the best of the last year, many of my friends have asked me to share some of my recipes. I intend on doing that and I encourage you to share yours with me as well!
All the recipes that will share on here meet our standards for our family. It must be, AFFORDABLE, EASY, QUICK, DELICIOUS and most importantly NUTRITIOUS.
Bon Appetit!
A quick note: I have a strong European and French Canadian background and some family recipes are just that. To enjoy them you will have to come over for diner ; )
Subscribe to:
Posts (Atom)