Since organizing my recipes months ago and now organizing them once again in a more practical manner, we have been trying out all sorts of new recipes. Seemed that we would eat the same 10 meals over and over, so I thought it was time for a change. It has made me enjoy cooking and trying new things. My hubby seems to enjoy the new meals also. And since cooking more, I can make my own substitutes and concoctions that will get good reviews.
So, as promised, I am sharing some of the Smith family favorites. Thanks to Pinterest and another wonderful blog I have found (foodgawker.com), I am in recipe heaven. Enjoy and let me know if you are enjoying these as much as us. As I fix different meals, I will occasionally post the recipes so you can enjoy them as much as us! Enjoy!
Jalapeno Popper Stuffed Chicken
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips of bacon, diced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
1/4 cup vegetable oil
1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.
3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, like mine were, they can be finished in a 350-degree oven.
** I made this a little more spicy than for what the recipe called and it is one of my favorite meals ***
Cajun Chicken Pasta
Ingredients:
2 boneless skinless chicken breasts (cut into small strips)
4 ounces linguini (cooked all dente)
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green onion (thinly sliced)
2 cups heavy whipping cream
2 tablespoons sun-dried tomatoes (chopped)
¼ teaspoon salt
¼ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 boneless skinless chicken breasts (cut into small strips)
4 ounces linguini (cooked all dente)
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green onion (thinly sliced)
2 cups heavy whipping cream
2 tablespoons sun-dried tomatoes (chopped)
¼ teaspoon salt
¼ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
¼ cup parmesan cheese
Cooking instructions:
Step 1: Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.
Step 2: In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
Step 3: Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.
(Makes 2 Servings)
(Makes 2 Servings)
Spaghetti with Sauteed Chicken and Grape Tomatoes
Ingredients:
Bring a large pot of salted water to boil.
Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated cheese.
- 2 skinless chicken breast halves, diced in 1 inch cubes
- cooking spray
- 1/2 tsp each of dried oregano and dries basil
- kosher salt and fresh pepper
- 8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
Bring a large pot of salted water to boil.
Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated cheese.
** I can officially eat tomatoes due to this recipe. It is FABULOUS! I have made it twice and it is my newest favorite because it is easy and healthy --- a Weight Watchers meal. **
Recipes this week include crockpot pork sandwiches, pork chops in soup and some new snacks and desserts. I will share these shortly .....
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