Wednesday, March 7, 2018

Creamy Dill Chicken

This was a meal from Hello Fresh and it was SO good that I want to make it again myself!!  Super easy and only 430 calories in a serving!!!

Hello Fresh - 4 servings

1/4oz dill
24oz Yukon Gold Potatoes
24oz chicken breasts
12oz green beans
4T sour cream
2 chicken stock concentrates
2tsp dijon mustard

Wash and dry all produce.  Adjust rack to upper position and preheat oven to 450 degrees.  Pick fronds from dill; discard stems.  Finely chop fronds. Cut potatoes into 1/2 inch cubes.

Toss potatoes on baking sheet with drizzle of oil and pinch of salt and pepper.  Roast in oven until crisp and browned,22-25 minutes, tossing halfway through.

Heat a large drizzle of oil in a large pan over medium heat.  Pat chicken dry with paper towel.  Season all over with salt and pepper.  Add to pan and cook until no longer pink in center, 4-6 minutes per side.  Remove chicken from pan and set aside to rest.  Remove pan from heat.

While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper.  Roast in oven until tender, 10-12 minutes.

Add 1 tsp dill, sour cream, stock concentrates, mustard, and 1/4 cup water to pan used for chicken off heat.  Stir, scraping up any browned bits on bottom.  Season with salt and pepper.

Thinly slice chicken, then divide between plates along with potatoes and green beans.  Drizzle sauce over everything.  Garnish with remaining dill (to taste)

Tuesday, February 6, 2018

Beef Tips with Onion & Mushroom Gravy

This was amazing!!!!  We had it over egg noodles and it was so so so good!!!  Love the flavor and will be making this again and again!!
Recipe by Our Best Bites
2 pounds lean beef stew meat
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
Heat the oil in a large skillet or stockpot over medium-high heat. While the oil is heating, toss the flour and steak seasoning together in a bag (like a roasting bag or a large zip-top bag). Add the beef and toss until evenly coated.
When the oil is hot, add the seasoned beef and cook for 3-4 minutes or until browned on all sides. Transfer the beef to a slow cooker. Add the onion, mushrooms, garlic, onion soup mix, and beef broth. Cook on low for 7-8 hours or until the beef is very tender. Add the vinegar and season to taste with salt and pepper. Serve over hot rice or egg noodles. Makes 6-8 servings.

Saturday, November 4, 2017

Saturday, October 7, 2017

Crock Pot Pork Roast with Sauerkraut and Apples

This was super easy and tasted like it took forever :)
Makes 10-12 servings: Nutritional Information (per 4 ounces pork loin roast, plus 1/12 of the sauerkraut/apple mixture):
Calories: 188
Fat: 7
Protein: 22
Carbs: 10
Fiber: 2
Sugars: 7
Weight Watchers Points Plus: 5
2 tablespoons butter
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
Melt the butter in a skillet over medium-high heat. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet. When the roast has been evenly browned, place it in a crock pot.
In a large bowl, combine the sauerkraut, chopped onion, sliced apple, maple syrup, and brown sugar. Spread it evenly over the pork roast. Cover and cook on low for 6-8 hours or on high for 4-5 hours (or until the meat is very tender and flavorful). Shred or slice and serve with plenty of the sauerkraut mixture on top. Serve with your favorite potatoes and a green salad or steamed vegetables. 

Tuesday, August 15, 2017

Chicken Breast with Feta and Artichoke

This was amaze-balls!!  The boys just inhaled them too!!!  SOOOO good!!  For sure making over and over agaim!!

8 servings: 216 calories

1 cup plain yogurt
3T chopped fresh oregano
2T fresh parsley
1 ½ tsp lemon juice
1 tsp pepper
8 4(oz) chicken breast, bone/skinless
1 cup crumbled feta cheese (5oz)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun dried tomatoes, chopped, reconstituted in hot water for 10 min drained

Combine yogurt, garlic, 2T oregano, 1T parsley, lemon juice, and pepper in medium bowl; whisk to blend.

Place chicken in a glass dish.  Top with yogurt mixture.  Marinate in the refrigerate, covered, turning once, for at least 1 hour and up to overnight.

Preheat grill or broiler on high.

Combine cheese, tomato, artichoke heart, sun dried tomatoes, remaining 1T oregano, and remaining 1T parsley in large bowl; mix well.  Set aside.

Grill chicken 4-5 min on each side or until no longer pink.  Set aside.

Heat oven to 350.  Place chicken on baking pan lightly coated with spray.  Top each piece with 1 rounded T of cheese mixture.  Bake for 5-8 minutes or until cheese is lightly browned.

Wednesday, August 9, 2017

Hawaiian style salmon

 So I'm not a fish person so anything that can cover it up - I'm all for it :)  This was AMAZING!!  I LOVED it!!  We all loved it :)  Such a great dish and oh so healthy!!!

4(4oz) salmon steaks, rinsed and patted dry
Sea salt
½ cup chipped pineapple
2 medium shallots, finely chopped
¼ cup cilantro

Preheat oven to 400

Cut parchment paper into 4 circles about 12 inches in diameter each.  Fold each circle in half.  Place on baking sheet.  Place a salmon steak in the center of each parchment half circle.  Season with salt and pepper.

Top salmon with pineapple, shallots, and cilantro.  Fold other half of parchment paper over ingredients and crimp edges to seal.  Bake for 10-12 minutes, or until fish flakes easily when tested with a fork.  Be careful when opening poaches as steam will be released.

Monday, July 17, 2017

Sweet Ranch Chicken

This was the yummiest thing ever!!!  AND it was easy prep!!!  This is going on our regular rotation for sure!!

Serving being 1R, 1Y, 1G, 1Tbs

2lbs chicken breast (skin or no skin - doesn't matter)
20 tiny red potatoes, halved
Green Beans
1 Clove garlic - minced
1 packet dry ranch mix
2 tbs olive oil
2 tbs brown sugar
salt/pepper to taste

Pre-heat oven to 400º

Cut potatoes in half

Coat a baking sheet with either olive oil or spray

Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and
green beans on both sides.

Add the potatoes on top of the green beans, cut side down.

Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it

Sprinkle the minced garlic over chicken, potatoes, and green beans

Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste.  Drizzle olive oil over entire pan

Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)