Tuscan Garlic Chicken

It's been awhile since I've posted a recipe - but here's one you'll have to try if you like garlic and chicken.  It's actually so very close to my favorite dish at one of our local favorite restaurants.  I've been trying to figure out just what all went into NY Deli's Garlic Chicken for about a year now and this is pretty darn close.  I adapted it and made a few changes.  I hope you enjoy.

Tuscan Garlic Chicken

adapted from The Recipe Critic

Ingredients:

-3/4 cup all purpose flour

-1 Tbsp sea salt

-1 Tbsp pepper

-1/2 tsp dried basil

-1/2 tsp dried oregano

-2 to 4 boneless skinless chicken breasts

-5 Tbsp extra virgin olive oil, divided

-6 to 8 garlic cloves, minced

-1 red bell pepper, chopped

-1/2 cup low sodium chicken broth

-1 cup fresh spinach

-1 cup white mushrooms, sliced

-1 cup sun dried tomatoes

-1/2 cup heavy cream

-2 Tbsp cornstarch

-1 cup fat free milk

-1 cup freshly grated parmesan

-1 lb fettucini noddles

-4-5 fresh basil leaves, chopped (for garnish)

Directions:

1. Preheat over to 350.  Combine the flour, salt, pepper, basil and oregano.  Dip each chicken breast in the flour mixture and coat well.

2. In a large skillet, heat 3 Tbsp olive oil on medium/high heat.  Place the breaded chicken in the oil and cook until golden brown on each side (about 3-4 mins per side).  Do not cook all the way through.

3. In an oven safe dish, place the chicken and bake in the oven for 15 mins.

4. While the chicken is cooking, prepare the fettucini noodles according to directions on package.  Drain well.  In the skillet used to brown the chicken, wipe with a paper towel and add the 2 remaining Tbsp of olive oil.  Saute the red pepper, mushrooms, and garlic for about 2-3 minutes until soft.  Stir in 1 Tbsp of flour and stir constantly for 1 minute.

5. Add the chicken broth and stir constantly while simmering.  It should start thickening up in about 3-4 minutes.

6. In a separate bowl, whisk together the heavy cream and cornstarch.  Add the cream mixture, spinach, sundried tomatoes, and milk to the mixture.  Bring this to a simmer until the spinach starts to wilt.  Stir in the parmesan cheese.  

7. Add 3/4 of the sauce to the fettucine noddles.  Top with breaded chicken and spoon more of the sauce on top.  Garnish with fresh basil.  Enjoy!

I'll be posting more recipes soon.  I hope you have a blessed week and took the time to think about the sacrifices men and women make for our country everyday.  Happy Memorial Day!

FCAT, dogs, and craziness

I'm seriously terrible at keeping up with this now.  I sure do hate that.  It was one thing I always enjoyed doing, but I hardly ever have time anymore.  I need to update about what's been going on around these parts.

Well...FCAT is DONE!  Thank you, Lord.  That is always such a stressful time for us teachers who teach FCAT grade levels.  So much pressure is put on us.  I tend to take a more laid back approach because I know I've taught and prepared my students well and as the saying goes...you can lead a horse to water, but you can't make him drink.  I have to say though that my WHOLE class did such an awesome job.  They each tried their hardest and that's all I ever ask for.  I stayed busy making treats for my kids.  They really enjoyed these.

Day 1 Treat

Day 2 Treat

Day 3 Treat

AND Day 4 Treat.  I saved the best for last :)

 Now I can get back to a somewhat normal schedule in my room.  We're working on a poetry unit right now in Language Arts and the kids are having a blast.  I love to see their creativity coming out!  Some of them who struggled with writing are flourishing at poetry.  We're also doing some really cool science experiments.  Last week, we blew up water balloons with vinegar and baking soda.  This blew their minds. :)

I am truly blessed with a job I LOVE.  I wake up everyday looking forward to work.  And I'm almost done with all of my coursework to obtain my permanent certificate.  That's been keeping me busy as well.  I'm taking my last Reading Competency course and I took my last test over spring break (which I passed-yipee!).  God has really seen me through everything and has given me the endurance to keep going when I've gotten so tired.

Speaking of jobs, Jared just started his new job TODAY!  I am in awe of God's faithfulness in our lives.  He is doing so much work with us right now and we are truly thankful.  Through the valleys and the mountains, this life is a beautiful gift we have been given.  We are so thankful for His grace in our lives.

It's not all been rainbows and butterflies lately though.  We've been dealing with some really hard family situations.  My 91 year old grandpa was in a really bad accident a few weeks ago and he's darn lucky to be alive.  His guardian angel was working overtime.  My aunt and uncle both have terminal cancer and my mom and dad are really struggling.  It all breaks my heart, but I know the Sovereign One will provide and comfort.  Cancer is horrible.

Every weekend we've had something going on.  It pretty much doesn't slow down until June for us.  I'm in dire need of a beach day!  Of course we enjoy every event we go to, but deep down we're such homebodies.  I'm in bed asleep every night by 9 if I have my way, lol.

With all the busy-ness and change going on in our lives, we've also inherited a new addition to the family.  Sometimes I feel like I'm in a cartoon.  Or more accurately, I feel like Dr. Dolittle.  Last week, it was a dog, week before it was a baby bird, week before that, it was a baby squirrel.  I can't make this stuff up.  But without further ado, everyone, meet Paisley.  She's our new little fox hound. 

Long story short, she came to be ours just like Rosie.  She needs a lot of love and attention, but she's so sweet and loving.  She's much more calm than Rosie (praise the Lord) and having her around has really helped Rosie mellow out.  Maybe that's been the answer all along!  They became fast friends and now they do everything together.  Seriously, everything.

 

Rotten hounds.  They both lucked out and fell into the right hands at this house.  But that's it!  Two is enough!  Hopefully I won't have too many crazy stories to go along with these two.  I feel like I was just getting out of that with Rosie and now I'm starting all over again.


On one last note, I just have to add in how thankful I am for Jared.  Not trying to be mushy, but he seriously puts up with a lot from me and is always there no matter what.  He's my best friend.  He's the funniest person I've ever known, which is an awesome quality about him that many don't get to see.  He can have me laughing non-stop.  I'm so grateful for his commitment and faithfulness to our marriage and his drive to provide for us.  We made a decision at the beginning of the year to designate date nights together and it has made such a difference - no cell phones, no interruptions, just us.  I love it and I love him.  I have so much fun with him.

I hope you all have a blessed week and take the time to be thankful for the little things in life.  They're really not so little.

Life's Busy!

I'm alive!  I have been so crazy busy with home life and school.  Everything that's not absolutely necessary has been put aside, so blogging has suffered.  Here's what I've been up to though...church, hanging out with my husband, dog, family, and of course teaching.  My family has received some bad news about my aunt, so we're trying to spend as much time together as possible.  Sometimes it takes great heartache to remind us of what's truly important in life.

 I've recently become involved in a high school girl's ministry at our church.  I'm working with the freshman girls and LOVING it.  I wish I had been apart of something like this back in my high school days.  Things may have been different for me if I had gotten on the straight and narrow a long time ago!  But no worries, God never stopped chasing me and He eventually caught me and straightened me out ;)  I'm really excited to be with these girls.  Here we are at our painting party.

 My grandpa turned 91 this year!  We spent the day celebrating with him and I fixed him his favorite chocolate cake.  He has deemed me his cake maker.  I am honored :)

Me, grandpa, and my aunt Margaret

 J and I

 We've been scheduling date nights and taking time for each other since the new year.  Not that we didn't before, but we definitely needed this with the schedules we're both keeping right now.  I love hanging out with him.  He's not only my husband, but my best friend.  We've grown so much together over the past almost 4 years.  And he still knows the way to my heart...ice cream.

Our furgirl is still her sweet playful self.  She makes me smile everyday.  I couldn't imagine a life without her.  Coming home to her little wagging body is the sweetest treat.  Even if she digs holes in our yard or eats light bulbs and gets in big trouble, she still loves us.

That's what I've been up to!  Faith, family, work.  That's all I've had time for recently, but at least I've got my priorities in order.  Hopefully soon I'll have more time to post and catch up on some really good recipes!  Be blessed!

Chicken Enchilada Pasta

I've got a recipe for you to try!  I made this two nights ago and it was so good.  I'm happy I didn't let the name stop me from trying this recipe, because it definitely exceeded my expectations.  Even the hubby liked it and he's not a fan of anything out of the ordinary.  Casseroles just don't happen with him.  The flavors are so full and wonderful all mixed together.  Give it a shot and tell me what you think!

Chicken Enchilada Pasta

adapted from Pearls, Handcuffs, and Happy Hour

Ingredients:

-2 chicken breasts, bone-in with rib meat, boiled and shredded (or just buy a rotisserie chicken and shred it)

-1 box whole wheat penne pasta

-1 onion, chopped (or do like I do and buy frozen - use about 1 cup.  I hate chopping onions.  It always makes me cry!)

-1 red pepper chopped

-2 garlic cloves, minced

-2 tbsp olive oil

-1 4 oz can diced green chiles

-2 10 oz cans green enchilada sauce

-1 cup red enchilada sauce (a little less than 1 can)

-2 cups shredded Mexican cheese

-1/2 tsp salt

-1 1/2 to 2 tsp chili powder

-1 tsp cumin

-1 cup plain greek yogurt or sour cream

Additional Toppings I used:

-tomatoes

-avocados

-green onions

-greek yogurt

Directions:

1.  Cook and shred chicken, set aside.  Boil pasta according to directions.  While pasta is boiling, chop onion, pepper and garlic.

2.  In a large saucepan over med/high heat, saute onions in the olive oil until translucent (about 2-3 mins).  Add the pepper and garlic and saute for another 2-3 minutes until tender.

3.  Add the enchilada sauces.  It should start to simmer.  Add the green chiles, salt, chili powder, cumin and shredded chicken.  Let simmer for 8-10 mins.

4.  Add the Mexican cheese, stirring to mix and melt through.

5.  Reduce the heat to low.  Make sure it is NOT boiling and add in your greek yogurt or sour cream.  Stir and mix well.

6.  Return the pasta to a large pot and add enchilada sauce.  Mix together and you're ready to grub!  Top with avocado, tomato, green onions and sour cream/greek yogurt.

I hope you enjoy!  I made my version a little healthier by using whole wheat pasta and greek yogurt instead of sour cream.  It came out great.  Feel free to use regular pasta and sour cream.

Have a good rest of the week.  I am so spent.  Another teacher I work with said she feels like she's been running a marathon.  I thought that was perfect to describe the way I feel too.  I need the weekend to recharge my batteries!  Maybe then I can catch up on some blogging. :)

Meal Plan Monday & My Ordinary Life

***OOPS - Posted a day late!***

I missed last Monday's meal plan post, but not this week!  I've got the day off and had some time to blog.  Here's our meal plan for the week:

Sunday: Mom's Chicken Spaghetti, recipe here.
Monday: Filet Mignon, baked sweet potatoes and salad...SOOO good!
Tuesday: Eat Clean Summer Salmon, steamed asparagus and salad
Wednesday: Church
Thursday: BLTs since I'll be working late
Friday: Blackened Tilapia, steamed broccoli and salad

We've been trying to eat really healthy and shred some of that holiday weight.  So far, so good.  I love how just eating good, unprocessed food can shrink you down.  It's so amazing to see the difference.  I just have to keep reminding myself that food is fuel and reach for healthy snacks instead of sweets.  Being back in the gym is really helping out too.  When you feel good in your skin, everything else just clicks too.  I refuel my soul daily through Bible studies and talking with God and I'm back on track to refueling my body daily with healthy foods and exercise.  It's amazing how much more energy I have too!  And boy oh boy do I ever need it right now...this time of year is always crazy at school.

On a totally different topic, I decided that at the start of this year I was going to be doing the 365 day photo challenge where you take a picture for every day of the year.  It seemed like a great idea because SO much happens in a years time and I thought it would be a fun way to document it...Until I started.  It's hard to take a picture everyday!  I have come to the conclusion that I live a fairly boring, ordinary life...ha!  Well of course I do, I already knew that.  And I LOVE my life I've been blessed with.  I'll take my ordinary, simple life over anything.  It makes me humble and happy.

Tonight I'm feeling especially blessed to be sitting at home with my awesome husband and furbaby.  It's nothing new, but it sure does feel good to be surrounded by those you love and who love you.   Let's take the time to be thankful in the little things we so often overlook everyday. 

Rejoice always; pray without ceasing; in everything give thanks; for this is God's will for you in Christ Jesus. 

-1 Thessalonians 5:16-19

Meal Plan Monday

I'm bringing back Meal Plan Monday.  I haven't posted one in a looooong time, but I need the accountability and if it helps any of you by giving you ideas, then it's a win-win-win (Office reference, sorry).

Jared and I have finally made a budget and I'm so excited about it.  We have goals to work towards!  Some dear friends shared with us their copy of Dave Ramsey's Total Money Makeover and we are sticking to it.  For some reason, it's fun to me.  Weird?  Yes.  But it's like I'm in competition with myself to see if I can do better than my budget.  For example, when I went grocery shopping, I saved $34.  That may not seem like a lot to any of you couponers, but it's a great start for me.  And I didn't even use coupons!  I just bought meats and produce on sale.  If I keep it up, I'll have a lot of mulah left over in my grocery budget. 

Here's my 1st meal plan of the year.  It actually started on Saturday because that's when I grocery shop now.

Meal Plan

Saturday: Chicken Parmesan with spaghetti.  Recipe here.
Sunday: Crockpot Taco Soup
Monday: Blackened Grouper with steamed broccoli
Tuesday: Tacos!  We love taco Tuesdays :)  I'll post below how I make my own taco seasoning.
Wednesday: Church
Thursday: Grilled Pork Chops with steamed broccoli
Friday: The Deen Bros Lighter Macho Nachos.  Recipe here.

I seem to have a Mexican theme this week...I don't know why.  I guess we haven't had it in so long and it's all yummy and pretty good for you.

Homemade Taco Seasoning

Source: 5dollardinners.com

1 T chili powder, 1 T ground cumin, 1 T garlic powder, 1 T onion powder, 1/4–½ T crushed red pepper.  I triple this recipe to make plenty to last for a couple of months.   Mix well in a jar and use instead of that preservative packed, expensive stuff at the store.  You probably already have all of these seasonings in your pantry.

I hope you've had a great start to your week!

Kale Salad

A teacher friend of mine made this recipe and shared it with our staff at a work potluck we had a few months back.  I didn't try it or decide to make it until Christmas and I was missing out!  It's so healthy, but tastes really good as well.  She has given me permission to share, so without further delay, here you go!

Kale Salad

Ingredients:

-one bunch of kale, cut out stems (or I just bought a big bag that was already cut up & used half)

-juice of one lemon

-1-2 tbs olive or flax oil (I used 2 tbs olive)

-1 tbs apple or rice vinegar (I used apple)

-3 pinches of salt

-several dashes of chili powder (I did about 4-5)

-3 cloves of garlic, chopped

-1-2 oz Asiago cheese, grated

Directions:

1. Remove vein from kale and chop, unless you're like me and you bought the pre-chopped stuff already.

2. Chop garlic and mix in a small bowl with lemon juice, oil, vinegar, salt, and chili powder.  Stir until blended.

3. In a large bowl, have your kale ready and pour the dressing over the kale. 

4. With your hands or salad tongs, mix really well.

5. Top with grated Asiago cheese.

*Just a note - the kale will soak up the dressing, so don't be shocked when you see your salad shrink.

Enjoy! XO