Chicken Scallopini

This tastes very close to Macaroni Grill version, which I love! I actually halved the recipe and it was plenty. Rob and I both had good sized helpings for dinner and Luke ate a ton of the pasta and there was still enough left over for me for lunch. I made quite a few changes and it still turned out really well.

4 oz. lemon juice
2 oz. white wine (I substituted chicken broth)
4 oz. heavy cream (I substituted half and half)
1 lb. butter (I couldn't bring myself to use this much butter, I used about 3/4 the amt it called for)
6-8 chicken breasts, pounded thin (I used chicken tenders)
2 TBS olive oil
2 TBS butter
1/2 c.-3/4 c. flour for dredging chicken
salt and pepper to taste
6 oz. pancetta (My store didn't have it, so I used regular bacon)
12 oz. mushrooms
12 oz. artichoke hearts
1 TBS capers (I did add these, but my capers didn't taste anything like capers I have had at restaurants, so I wouldn't add them next time)
1 lb. angel hair pasta

For chicken:
Heat 2 TBS olive oil and 2 TBS butter in pan. Dredge chicken in flour and saute until done. Remove chicken from pan and add bacon (I had cooked mine separately), mushrooms, artichoke hearts and capers. Saute until mushrooms are tender. Add chicken back to the pan. (I kept the chicken in tender sized pieces, but next time I might cut it up to make it easier to mix it all together.)

For sauce:
Heat lemon juice and wine (broth) in saucepan. Bring to a boil and reduce by 1/3. Add cream, simmer until thickened, 3-4 minutes. Slowly add butter. Season with salt and pepper. Serve over pasta and chicken mixture.

Strawberry Pie

1/2 Cup Sugar

1 container cool whip

1 container cream cheese

1 bag of the strawberry jelly stuff for pies

Fresh strawberries

2 Graham cracker crust shells

Mix together the sugar, cool whip and cream cheese. Divide the mixture into the 2 pie shells (if you don't like graham cracker crust, you could use a regular one too). Mix the jelly stuff with the sliced fresh strawberries. Top both pies with the berries. Chill and enjoy!

Butter Pecan Cake

1 box Betty Crocker Pecan Cake Mix
4 Eggs
3/4 cup Water
1/2 cup Oil
1 tub Betty Crocker Cocnut Pecan Icing
1/2 cup Crushed Pecans
Confectioners sugar

Mix cake mix, eggs, water and oil together really good. Add icing last, just fold it into the batter-yes, the icing is IN the batter, sounds crazy eh, but it makes it so moist and good! Note: Be carefule here-don't overmix it or all the coconut and nuts will sink to the bottom of the cake. Spray a bunt or a pound cake pan with Pam. Sprinkle confectioners sugar all over as if you were flouring the pan. Add 1/2 cup crushed pecans to the bottom of pan-don't press them in, just place them. Pour mixture over the pecans. Bake at 350 for 45-50 minutes. Enjoy this delightful treat:)

Lemon Bars

1 1/2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
4 eggs
1 3/4 cups white sugar
1/4 cup plus 2 TBS all-purpose flour
1 1/8 cup lemon juice
yellow food coloring
a couple TBS powdered sugar for decoration

1. Preheat oven to 350 degrees, grease 9x13 pan

2. Combine the flour, 2/3 cup powdered sugar, and butter. Pat dough into prepared pan. Bake for 20 minutes.

3. Whisk together eggs, white sugar, flour, and lemon juice until frothy. Add a few drops of yellow food coloring. Pour this lemon mixture over the crust.

4. Return to the preheated oven for 25 to 30 minutes, or until light golden brown. Cool on a wire rack. Dust the top with powdered sugar.

Yummy Yummy

I invented this little meal the other day and I looooove it!! You just make some brown rice, then when its done you put in cheese(fat free to be healthy),chicken(I used the frozen grilled kind), stolen but not really packets of Taco Bell sauce, and fat free sour cream with a ranch packet mixed into that prior. Seriously, it is really good, and It seems kinda healthy? Its good cause I crave Taco Bell A lot, so when you use their sauce on your own stuff, it taste like somethin they would make!! You could add black beans too, I'll do that next time!!!

Breakfast Pop-Over

Breakfast Pop-Over

In my opinion, this is the perfect Sunday Breakfast. Only dirties 2 dishes and you don't have to stand over a hot stove to make it:)

Pre-heat oven to 400°

Melt 1 cube of butter in a 9x13 pan (I do this first while the oven pre-heats and I'm mixing the other ingredients)

Combine in a blender and mix it up good.
1 cup flour
1 cup milk
1 tsp salt
8 eggs

Pour the mix into the 9x13. Do not stir. It will mix into the melted butter into a glorious delight for your mouth.

Bake at 400° 12-15 minutes

Serve with syrup and enjoy!!

*This recipe came from my old roommate Aubree-we've truly enjoyed it!!

Light Meatloaf

I found this in the Food Network Magazine-Comfort Foods done Light-this particular one is from Bobby Flay

Ingredients:
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
11/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Directions:
Preheat the oven to 425. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.

Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan (bread pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 11/4 hours. Let rest for 10 minutes before slicing.

I made this on Saturday and it is WELL worth the effort. If you have one of those pampered chef chopper gadgets, it makes it pretty easy-easier yet would be a food processor. It is really good and it only has like two hundred and some calories per serving...I didn't add the herbs, but it was still great! I hope you like it! The glaze is to die for:)