Recipes
Easy Chicken Marsala
Feb 4th
I made this for dinner last night. It was pretty easy to make and quite good.
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves (thin)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry
Directions:
1. In a shallow dish or bowl, mix together flour, salt, pepper and oregano. Coat chicken in mixture.
2. In a large skillet, melt butter in olive oil over medium heat. Place chicken in pan and lightly brown on each side.
3. Add mushrooms, Marsala wine and sherry.
4. Cover skillet and simmer for 10 minutes, turning once, until chicken is fully cooked.
I served it with garlic mashed potatoes and green beans. The sauce was a little bit thin but could probably be thickened somehow.
Chocolate Chip Banana Bread
Feb 1st
Ingredients:
3 cups all purpose flour – I’ve used whole wheat too
2 teaspoons baking powder
1 teaspoon salt
1 and 1/2 sticks of unsalted butter – softened
2 cups granulated sugar
3 cups mashed bananas – about 8, but I’ve gotten away with 5
4 large eggs, well beaten
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips – any chocolate works great!
Directions:
*Preheat oven to 350 degrees F. Lightly butter or spray two 9 by 5 inch loaf pans.
*In a bowl, whisk together the flour, baking powder, and salt.
*In a medium bowl, cream the butter and sugar. Add the bananas and eggs, beating well until blended. Beat in the vanilla.
*Add the dry ingredients to the banana mixture and blend well. Stir in the chocolate chips. Do not overmix.
*Pour batter into the prepared pans and bake for 55-60 minutes, or until golden brown and a cake tester is inserted in the center and comes out clean – but because of the bananas, the tester may not look clean even when it is done, so don’t overcook.
*Set pans on a rack for 15 minutes. Then turn out of the pans to cool completely.
Crock Pot Savory Pot Roast
Jan 31st
Over the past two weeks, I’ve made this twice. It’s just so easy and so delicious. Funny thing is, I vividly remember protesting eating pot roast as a child when we’d go to my Nana’s for dinner. I just remember it being so much more bland than this. Maybe its the crock pot, the thing is pretty magical 
Another confession is that I don’t really have a recipe for this. I follow the directions on the back of the McCormick seasoning packet (found in the spice aisle at the grocery store). Why mess with a good, perfect thing?
What you need:
- 3-4 lb. chuck roast
- veggies – potatoes, carrots, onion, celery
- 1 cup water
- the magical McCormick Savory Pot Roast seasoning packet
Basically just drop it all in the crock pot and cook it for 6-8 hours. It makes the entire house smell delish and it’s so easy. Though it’s no secret recipe or anything I’m posting it because a few people asked me about it and now I have a place to send them for the recipe.
Fiesta Chicken
Jan 29th
3-4 Boneless Skinless Chicken Breasts
1 (1.5 oz.) Packet Taco Seasoning Mix
1 Cup Salsa (Mild, Medium, or Hot)
1 Tbsp. Cornstarch
1/4 Cup Fat Free Sour Cream
Spray crockpot with non-stick butter flavored spray. Place chicken into crockpot. Sprinkle Taco Seasoning Packet on top of chicken. Pour salsa over seasoned chicken. Cook on low for 6-8 hours or high for 4 hours.
15 minutes before serving, take chicken out of crockpot. Mix cornstarch with a little water and a little juice from crockpot. Pour mixture back into the crockpot and stir. Add sour cream and stir until smooth. Place chicken back into the crockpot and heat until everything is hot again.
Serves: 6
Per Serving: 179 Calories; 3g Fat (15.9% calories from fat); 27g Protein; 10g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 727mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates. WWP: 4
