Crockpot Shredded Lemon Chicken

This is probably the easiest meal I've ever made. In fact, I almost feel guilty is was so easy - but not too guilty because it was absolutely delicious. 4 ingredients, 1 crockpot, and you're done. Easy.

4 T. butter 

3-4 boneless, skinless chicken breasts, trimmed

1 packet Italian dressing mix

Zest of 1 lemon

Juice of 2 lemons

Place butter in the bottom of crockpot and turn on low. Add seasoning packet and chicken to a large, resealable plastic bag; shake to coat. Place chicken on top of butter; top with lemon zest and juice. Cover and cook 5-6 hours on low. Before serving, shred chicken with two forks; add back into juices and stir. Serve over steamed rice. 

*Modified from The Queen's Beehive

Chicken Piccata

You've probably figured out by now that I often challenge myself to recreate or top restaurant recipes in my own kitchen. This recipe resulted from a recent visit to a new Italian joint. I loved their piccata dish and wanted to bring it home with me - and did!

2 boneless, skinless chicken breasts, trimmed then cut in half 

Sea salt, pepper, and garlic powder, seasoned to taste

¼ cup flour

4 T. butter, divided

2 T. olive oil

1/3 cup fresh lemon juice, plus zest of 1 lemon

1/3 cup chicken broth

1/3 cup dry white wine

2 T. capers

1 box angel hair pasta, prepared per package instructions

Prepare chicken and season with salt, pepper, and garlic powder to taste. Dredge chicken in flour until completely coated.

In a large skillet, preheat 2 T. of butter and olive oil over medium-high heat. Add chicken and cook, about 5 minutes per side, until browned and cooked through. Remove chicken from pan and set aside. Prepare angel hair pasta per package instructions.

Add lemon juice (and zest), broth, and wine to the pan to deglaze; bring to a boil. Add capers, and then return chicken to the pan. Cover and simmer 5-7 minutes. Remove chicken from pan and place over prepared angel hair. Whisk remaining butter into the sauce; pour sauce over chicken and pasta. 

Orange-Ginger Beef

Since I've found myself in a city with limited options in terms of good Asian food, I've been doing a bit of experimenting in my own kitchen. This beef had great results - flavorful and tender.

1 ½ lbs tri-tip steak, trimmed 

Marinade:

¼ cup orange juice

¼ cup soy sauce

2 T. sesame oil

2 tsp. brown sugar

1 tsp. ground ginger

3 cloves garlic, finely minced

1 tsp. red pepper flakes

Glaze:

¼ cup orange juice

2 T. orange marmalade

Pierce steak with fork several times on each side. In a small bowl, combine ingredients for marinade; whisk to combine. Pour marinade into large, resealable plastic bag; add steak and shake to coat. Refrigerate 3 hours-overnight.

Preheat broiler for 10 minutes. Remove steak from bag and place on greased broiler pan. Whisk together glaze ingredients; brush over one side of steak. Broil 6-7 minutes per side, until medium-rare; flip once and coat the reverse side with glaze. Let rest 5-10 minutes, then slice thinly on a bias.

Baked Chicken Taquitos

Canned chicken? You've got to be kidding me! Somehow, in this recipe, it just works (plus, it's 98% fat free). Try this lighter version of a fried classic as an appetizer or main dish.

1 (large) can chunk white chicken in water, drained 

½ cup green salsa (Try: World Table’s Salsa Verde)

10-12 corn tortillas

1/3 cup fat-free cheddar cheese, shredded

½ tsp. dry taco seasoning

Fat free sour cream for dipping (optional)

Taco sauce for dipping (optional)

In a medium bowl, combine chicken and salsa; mix thoroughly to combine, shredding chicken in the process. Cover and refrigerate 15 minutes.

Preheat oven to 350 degrees. Drain any excess liquid from chicken and stir in cheese and taco seasoning. Cover tortillas with a damp paper towel and microwave for 60-80 seconds, until pliable. Spoon about 2-3 T. of chicken mixture into the center of a tortilla. Spread chicken length-wise and roll into a tight cigar shape; secure with a toothpick. Repeat with remaining tortillas. Line rolled taquitos on a cookie sheet in a single layer. Bake 14-16 minutes, until tortillas are crispy. Serve with sour cream and/or taco sauce for dipping. 

*Recipe modified from Hungry Girl's Exploding Chicken Taquitos

S'Mores Bars

I have an addiction to a great new website called "Pinterest". Imagine a giant bulletin board, filled with pictures of all your favorite things, that you can share with your friends --- that is Pinterest. There are boards for design, travel, art, books, crafts, and my favorite: food. It is through Pinterest that I discovered this recipe and, once again, set out to try my hand at baking. The result was gooey deliciousness!

½ cup butter, softened

¼ cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla

1 1/3 all-purpose flour

¾ cup graham cracker crumbs

1 tsp. baking powder

¼ tsp. salt

2 large chocolate bars (Hershey’s)

1 ½ cups marshmallow cream/fluff

Preheat oven to 350 degrees. Grease square baking dish.

In a large bowl, cream together butter and sugars with an electric mixer, until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together flour, graham cracker crumbs, baking powder, and salt.  Gradually add to butter mixture, mixing on low speed until combined.

Press half of the dough mixture into the bottom of the greased dish. Place chocolate bars, in a single layer, over dough. (The bars may fit nicely side by side, but if not, break them apart to create an even single layer) Spread marshmallow cream over chocolate. Flatten remaining dough and lay over the top.

Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars.

*Recipe from Lovin' From the Oven

Honey-Lime Chicken

There are two things I love in the summer: grilling and citrus. The grilling is self-explanatory, but there's just something about the clean, fresh taste of citrus that cools me down. This lime-based chicken is great on it's own (paired with Cilantro-Lime Rice) or would make a fresh salad really pop! 

1-2 lbs. boneless, skinless chicken breasts 

Marinade:

¼ cup extra-virgin olive oil

¼ cup fresh lime juice (2 limes), plus zest

2 T. honey

½ tsp. cayenne

1 tsp. salt

1 tsp. pepper

In a large, resealable plastic bag combine all marinade ingredients; seal the bag and shake to combine. Add the chicken to the bag; shake to coat and refrigerate overnight or at least 3 hours.

Preheat grill over medium heat. Grill chicken for 5-7 minutes per side, until cooked through. Serve with Cilantro-Lime Rice.

*Recipe from The Enchanted Cook

Cilantro-Lime Rice

We all have our favorite restaurant recipes. Since the Air Force has moved us to a rather restaurant-desolate city, it's been my goal to try to recreate some of our favorites. With the nearest Chipotle about 2 hours away, this dish is a great, healthier substitute for their delicious rice and makes a great side dish!

1 cup long-grain or Jasmine rice 

Juice of 1 lime

2 cups chicken broth or water

1 tsp. salt

3 T. fresh cilantro, minced

3 tsp. vegetable oil

In a medium pot, add rice, 1 tsp. oil, broth, and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low, cover, and simmer about 15 minutes. Remove from heat and let sit an additional 5 minutes.

In a medium glass bowl, combine cilantro, lime juice, and remaining oil. Toss with rice until completely mixed.

*Recipe from Gina's Skinny Recipes 

Grilled Spicy Honey Chicken

I am always looking for new and different grilling recipes, especially since we got a monster new grill this spring! This chicken revisits my favorite flavor combo: sweet and savory.

1-2 lbs. boneless, skinless chicken breasts 

2 tsp. olive oil

Rub:

2 tsp garlic

2 tsp chili powder

½ tsp onion powder

½ tsp smoked coriander

1 tsp salt

1 tsp cumin

½ tsp cayenne

Glaze:

½ cup honey

1 T cider vinegar

Combine all spices for rub and mix together well.

Trim chicken and pat dry; rub oil to coat chicken. Using your hands, coat chicken with spice rub on all sides. Grill chicken over medium heat, about 5-7 minutes per side, until cooked through.

While chicken is grilling, warm honey in the microwave for 15-20 seconds; add the vinegar and stir well to combine. Reserve 2 T. of the glaze for serving. Use the remaining glaze to brush onto chicken in the final minutes of grilling. Serve with reserved glaze.

*Inspired by The Girl Who Ate Everything

Beefy Minestrone

Okay, okay...I know that your typical minestrone doesn't contain meat and therefore shouldn't be "beefy". But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Therefore, this is the perfect recipe to use up last night's leftover steak or roast to make something flavorful, healthful, and delicious.

½ onion, chopped 

4 cloves garlic, minced

2 stalks celery, chopped

10-15 baby carrots, chopped

1 tsp. oregano

1 tsp. basil

Salt and pepper to taste

1 can (14-oz) diced tomatoes (with Italian herbs)

1 can (14-oz) crushed tomatoes

1 can (15-oz) dark red kidney beans

½ cup red wine

6 cups chicken broth

1 cup lean steak, diced

1 cup pasta (egg noodles, elbow macaroni, shells – all work well)

In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender but not overcooked.

JELLO Magic Mousse

If you're looking for an incredibly simple, inexpensive, light, and guilt-free dessert, look no further! I largely ignore the recipes that are often found on packaging, but this one sounded too easy to pass up. The multi-textured layers amp up the same old JELLO flavor and can be suited to any flavor. Here I used the sugar-free versions, but feel free to go the traditional route as well!

1 pkg. Sugar-free JELLO, any flavor 

1 ½ cups boiling water

1 carton Sugar-free Cool Whip (small)

Whisk JELLO and boiling water together 2 minutes, or until completely dissolved. Whisk in Cool Whip until combined and smooth. Refrigerate 6-8 hours until firm. 

Apple-Oat Coffee Cake

What goes better with an afternoon tea than coffee cake? (Well, maybe scones, but that's for a different day) When I found myself hosting a tea for some friends last week, I decided to delve into a bit of baking and turned to my trusted friend, Betty Crocker, for some inspiration. I love my new Betty Crocker's Healthy New Choices cookbook - the recipes I've tried consistently taste great and don't make me feel guilty afterwards. This coffee cake was moist, delicious, and packed with fiber. 

Oat Streusel (see below) 

1 cup all-purpose flour

1 cup whole wheat flour

¾ cup sugar

¼ cup margarine, softened

1 cup skim milk

3 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

¼ tsp. nutmeg

¼ tsp. allspice

2 egg whites

2 medium apples, chopped (about 2 cups)

Heat oven to 350 degrees and grease square baking dish. Prepare Oat Streusel (below) and set aside.

In a large bowl, beat remaining ingredients, except apples, with an electric mixer on low, about 30 seconds. Beat on medium speed 2 minutes. Stir in apples. Spread half the batter in the pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40-50 minutes, until completely firm and toothpick inserted in the center comes out clean. Serve warm.

Oat Streusel

3 T. margarine, firm

1 cup quick-cooking or old-fashioned oats

¼ cup all-purpose flour

¼ cup chopped nuts (optional)

Cut margarine into oats, flour, and brown sugar using a pastry blender or fork, until crumbly. Stir in nuts if desired.

Fettuccine and Pink Sauce with Parmesan-Crusted Chicken

Italian food is great for experimenting because the tastes are so subjective. Play with the flavors of this dish until you find something just right for you!

Sauce:

½ batch of Almost Scratch “No Chunks” Tomato Sauce, minus Italian sausage 

1 cup half & half

½ cup shredded parmesan

1 pkg. fettuccine noodles, prepared per package instructions

Chicken:

2-4 boneless, skinless chicken breasts, pounded thin

Salt and pepper to taste

1 egg, beaten

½ cup shredded parmesan

½ cup panko breadcrumbs

3 T. olive oil

Prepare Almost Scratch “No Chunks” Tomato Sauce (or thaw from frozen).

Meanwhile, pound chicken with mallet until thin; season with salt and pepper. Beat egg into a shallow dish; mix parmesan and breadcrumbs on a plate. Dip each chicken breast into the egg, then coat on both sides with breadcrumb mixture. In a large skillet, preheat oil over medium heat. Cook chicken until golden brown on each side and cooked through. Cover with foil and set aside.

Stir in half & half and parmesan into smooth tomato sauce. Simmer approximately 5-10 minutes more, until flavors combine and sauce is heated through. Serve sauce over prepared fettuccine and top with chicken.

Dill Drumettes with Lemony Aritchokes

Great for an appetizer or main dish, try these drumettes in lieu of chicken breasts at your next BBQ! (The marinade would also go great with salmon!) Also check out the bonus recipe below for lemony artichokes that will delight even non-veggie lovers.

1-2 lbs. chicken drumettes 

Salt & pepper

¼ cup orange juice

1 T. lemon juice

1 T. dill

4 T. butter, melted

Preheat oven to 350 degrees. Spread drumettes on greased cookie sheet and season with salt and pepper. Stir orange juice, lemon juice, and dill into melted butter. Reserve ¼ cup of the marinade for serving. Brush marinade onto one side of the drumettes. Bake for 20 minutes, flip, and brush with remaining marinade; bake for an additional 20 minutes, until chicken is caramelized and cooked through. Serve with reserved marinade.

Lemony Artichokes

                             

1-4 whole artichokes

1 lemon, ½ quartered, the other half reserved

Salt

1 tsp. garlic powder

2 T. butter, melted

Boil a large pot of water; add salt and lemon quarters. Trim the top ¾-inches off of the artichokes; cut off stem and peel away any wilted leaves. Boil artichokes 30-40 minutes, covered, until leaves pull away easily.

Stir garlic powder and the juice of the remaining lemon half into melted butter; serve artichoke leaves with butter sauce for dipping.

Almost Scratch "No Chunks" Tomato Sauce

A good tomato sauce is the key to so many Italian dishes. When I'm in a hurry, I stick with my simple, "No Chunks" Tomato Sauce, but if I have time for slow cooking, the flavors of this "almost" from scratch sauce cannot be beat. (I say almost because I still used canned tomato sauce, not whole tomatoes) Since I prefer my sauce "chunkless" I use my handy immersion blender at the end of the cooking process for a smooth texture. While I often use Italian sausage, this sauce would be equally good with ground beef or turkey, or even meatless. 

2-3 ribs celery, chopped 

1 red onion, diced

1-2 carrots, chopped

3 cloves garlic, minced

1 T. butter

Salt & pepper

2 tsp. Italian seasoning

1 tsp. basil

½ - 1 tsp. red pepper flakes

2 (28-oz) cans tomato sauce

½ cup red wine

1 tsp. sugar

1 lb. sweet Italian sausage

Saute celery, onion, carrots, and garlic in butter until softened; season with salt and pepper. Add Italian seasoning, basil, and red pepper flakes; stir to coat vegetables. Add tomato sauce, wine, and sugar and stir to combine. Bring to a boil over medium heat, then reduce heat to low and simmer 2-3 hours. (Can also be cooked in a Crockpot for 4-6 hours)

Brown sausage in a skillet. While sausage cooks, use an immersion blender to blend the sauce. (If you do not have an immersion blender, mix, in batches, in a regular blender) Add browned sausage to sauce; simmer 5-10 minutes more. Serve with preferred pasta.

Shredded Beef Tacos

There are two main reasons I love my Crockpot: 1) Dinner is ready (within reason) when I am. For a schedule as varied as ours, this simple fact is a Godsend. 2) It makes my entire house smell yummy all day. These tacos smelled so delicious, I couldn't wait for dinner-time to arrive! 

Beef:

1 ½ - 2 lbs. beef top round 

Salt & pepper

1 jalapeño, finely minced

3 cloves garlic, finely minced

½ onion, chopped

1 T. chili powder

½ tsp. cumin

¼ tsp. cayenne

3 T. lime juice

½ bottle amber beer

Tacos:

6-8 taco shells

Shredded cheddar cheese

Sour cream

Diced tomatoes

Shredded lettuce

Season roast with salt and pepper and place in a Crockpot; add remaining ingredients, cover, and cook on low about 6 hours. Once cooked, remove meat from pot. Shred beef with two forks, going with the grain. Add shredded beef back into the pot and stir into sauce; let heat 5-10 additional minutes. Prepare tacos with desired ingredients and spoon in meat.

Crab Melts

This unusual recipe was a product of experimentation with some of my favorite flavors. Slathered with hollandaise sauce, this dish makes a great meal, any time of day.

2 English muffins, split 

2 T. butter or margarine

1 cup crab meat

2 T. lemon juice

¼ cup mozzarella cheese, shredded

¼ onion, sliced and sautéed

1 pkg. hollandaise sauce, prepared per instructions

Preheat oven to 350 degrees. Spread butter lightly on English muffins and place on a cookie sheet. Top each muffin with sautéed onions (if using), crab meat, lemon juice, and cheese. Bake approximately 10 minutes, until muffins are crispy and cheese is melted.

Meanwhile, prepare hollandaise sauce per package instructions. Pour over baked muffins.

Citrus-Herb Marinade

The great thing about a good marinade is its versatility. Try this light recipe to add a fresh zing to chicken or fish. Great for grilling!

½ cup orange juice concentrate, thawed 

½ cup water

2 T. Dijon mustard

1 packet ranch dressing mix

4-6 chicken breasts or fish fillets

Whisk together first 4 ingredients in a small bowl. Add marinade and fish or chicken to a large resealable bag; toss to coat. Refrigerate at least 4 hours or overnight. 

Chicken Strips (For Adults)

Let's face it: sometimes we all wish we could still order from the children's menu. Please your inner child and your adult palette with these simple, Italian-style chicken strips. Try them with "No Chunks" Tomato Sauce for dipping (instead of ketchup) and a side of buttered noddles. 

2 boneless, skinless chicken breasts, cut into strips 

½ cup Panko bread crumbs

¼ cup shredded parmesan

1 egg, beaten

Salt and pepper to taste

3 T. olive oil

Prepare chicken and season with salt and pepper. On a plate, mix together bread crumbs and parmesan. Dip chicken into egg, then coat with bread crumb mixture on all sides.

Preheat oil in a large skillet over medium heat. Fry chicken until cooked through and golden brown on both sides, about 6 minutes. Serve with buttered noodles and marinara sauce. 

Peach-Glazed Meatballs

Meatballs are one of my family's go-to meals, primarily because of their versatility. Feeling like Italian? Whip up a tomato sauce and some spaghetti noodles. Want an Asian flair? Add some teriyaki sauce and steamed rice. A good meatball stands up to just about any combination. This peach-flavored marinade plays up the sweet and savory combination and makes for an easy and delicious meal. 

Meatballs: 

½ cup bread crumbs

3 T. milk

1 egg

1 ½ lbs. ground beef

¼ tsp. cayenne

1 tsp. garlic powder

1 tsp. lemon pepper

1 T. Worcestershire sauce

Sauce:

1 jar (18 oz.) peach preserves

1 bottle chili sauce

½ packet “Beefy Onion” soup mix

Preheat oven to 350 degrees. In a large bowl, blend bread crumbs and milk with a fork; beat in the egg. Add ground beef and remaining ingredients; combine by hand until completely blended. Roll meat mixture into 1 ½ - inch balls and place on baking sheet. Bake 25 minutes.

Meanwhile, in a large saucepan, whisk together sauce ingredients. Cook over medium heat until heated through. Add cooked meatballs, stir to coat, and simmer about 20 minutes. Serve, with glaze, over steamed rice. 

Greek Chicken Sandwiches

I have had a love affair with tzatziki sauce from an early age. Sure, give me a good gyro, but I'm just as happy lapping it up with crackers, or sometimes even a spoon. This simple gyro-variation incorporates the fresh, light flavors of Greece (tzatziki included!) into a family- and budget-friendly meal. (Hint: Try it with Citrus-Glazed Fruit Salad!) 

½ cup balsamic vinaigrette

3-4 boneless, skinless chicken breasts

6-8 pita pockets or sandwich flats 

Sauce:

1 cup plain yogurt

1/3 cucumber, finely chopped

1 T. parsley

1 tsp. dill

1 garlic clove, finely minced

¼ tsp. salt

1/8 tsp. pepper

1 T. lime juice

Toppings:

1/3 cucumber, thinly sliced

1 wedge red onion, thinly sliced

Feta cheese, crumbled as desired

Place chicken in a large, resealable plastic bag; add vinaigrette and turn to coat; marinate 4 hours-overnight.

In a small bowl, combine all sauce ingredients. Refrigerate at least 1 hour to allow flavors to combine; stir before serving.

Preheat and spray grill; discard marinade and grill chicken until cooked through, about 5-7 minutes per side. Allow chicken to rest about 5 minutes, then cut into thin strips. Build each sandwich in a pita or sandwich flat, layering sauce, chicken, cucumbers, onion, and feta as desired. 

Citrus-Glazed Fruit Salad

Sometimes I find myself in a side dish rut. For lack of ideas (and a fairly finicky family), I usually serve some variation of pasta, rice, and/or simple salad with the main course. Fresh fruit is something we can all agree on and is a great option to mix up the week. Try this salad with any fruits that are in season (I usually mix both fresh and canned) or any of your favorites - easy and versatile! 

½ cup water       

3 T. sugar or Splenda

2 tsp. lemon zest

1 tsp. orange zest

1 T. lemon juice

1 qt. strawberries, sliced

2-3 nectarines, cut into chunks

3 kiwis, sliced

1 medium can mandarin oranges

1 medium can pineapple chunks 

In a small saucepan, bring water and sugar to a boil; add lemon and orange zest. Remove from heat; cool completely, then stir in lemon juice.

Meanwhile, prepare fruit in a large bowl. Drizzle with glaze and gently stir to coat. Refrigerate until ready to serve.

Slimmed Down Blueberry Muffins

To me, fresh blueberries encompass the taste of summer. I try to utilize them in as many recipes as I can, but in my new quest for calorie reduction, I've been a little hesitant to indulge in much baking. When I came across this recipe in Fitness Magazine, I knew it was a must-try. The result was a delicious cacophony of bursting berries in a moist and slightly sweet shell. I'll definitely be sticking with this recipe! 

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt             

½ cup light margarine

¼ cup honey

1 cup Splenda

2 large eggs

1 tsp vanilla

½ cup low-fat milk

1 cup fresh blueberries 

Place oven rack in top 1/3 of oven. Preheat to 400 degrees. Line 12 muffin cups with paper liners.

Sift together flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat margarine with an electric mixer on medium speed until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating after each until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture, until completely combined. Gently fold in blueberries with a spoon.

Spoon batter into paper-lined muffin cups, filling about ¾ of the cup. Bake 20-22 minutes, until golden. Remove from pan and cool. 

Do-It-Yourself Buffalo Wings

My husband is a wing fanatic - almost a connoisseur. Sometimes, however, a good wing place is hard to find so I decided to do some experimenting at home. The result was flavorful and meaty, and at a fraction of the cost you could buy at a restaurant. Fortunately, my grocery store sells pre-cut drummettes, making the process pretty simple. If you can't find them pre-cut, simply buy whole chicken wings and use a large knife to separate the drummette from the wing and chop off the tip. (It's also great for pent up aggression) Use a buffalo sauce that appeals to your taste - either by experimenting with recipes or grabbing your favorite brand off the shelf - these wings are completely your own!

¾ cup flour

½ tsp. salt

½ tsp. garlic powder

½ tsp. cayenne pepper

Approx. 20 wings/drummettes

½ cup melted butter

½ cup buffalo sauce (store-bought or homemade) 

In a large, resealable plastic bag, combine flour, salt, garlic, and cayenne; add wings and shake to fully cover. (Hint: Make sure wings are completely dry before coating with flour mixture) Refrigerate for an hour.

Preheat oven to 400 degrees and grease a large cookie sheet with cooking spray. In a small bowl, whisk together melted butter and buffalo sauce. Dip each wing into the buffalo mixture and place onto the cookie sheet. Bake about 45 minutes until wings are crispy on the outside and cooked through. Serve with extra buffalo sauce for dipping.

Mimosa-Roasted Chicken

All the flavors of a mimosa packed into a tender, roasted chicken? Yes please! I knew when I saw this recipe in my Simple & Delicious magazine that it was a must-try. Amazingly, I changed absolutely nothing about the recipe and it turned out fall-off-the-bone delicious - both affordable and elegant! (And better yet - the leftovers are great for Mom's Chicken Casserole!) 

1 whole young chicken

1 navel orange

¾ tsp. pepper, divided

¼ cup butter, melted

4 garlic cloves, minced

1 T. basil

1 tsp. salt

½ tsp. onion powder

½ tsp. marjoram

2 cups Champagne

½ onion, cut into wedges

½ cup chicken broth

½ cup orange juice

1 T. butter

2 T. flour

Preheat oven to 350 degrees. Cut half of the orange into slices and the remaining half into wedges. Carefully wedge the orange slices under the skin of the chicken. Place the orange wedges inside the chicken cavity and sprinkle with ¼ tsp of the pepper.

Place chicken breast-side up in a shallow roasting pan. In a small bowl, combine melted butter, garlic, basil, salt, onion powder, marjoram, and remaining pepper; rub over chicken.

Bake, uncovered, for 30 minutes. Meanwhile, in a large bowl, combine Champagne, onions, broth, and orange juice; pour into the bottom of the roasting pan. Bake 1 ½ - 2 hours, until the internal temperature reaches 180 degrees; baste occasionally with pan juices. If chicken browns too quickly, cover loosely with foil. Let chicken stand 15 minutes before serving.

For gravy, measure 1 cup of pan dripping; combine with 2 T. flour until smooth. In a small saucepan, melt 1 T. butter; add drippings mixture gradually, whisking constantly. Bring to a boil and stir until thickened. Serve over chicken.

Grandma's Enchilada Casserole

Several years ago we visited my husband's family and, naturally, ended up having a lot of mouths to feed. Grandma concocted this casserole, which not only fed all of us, but had everyone coming back for seconds (and me for the recipe). It's great on it's own, but even better scooped up with tortilla chips and topped with a dollop of sour cream.

2 lbs. lean ground beef

2-3 cloves garlic, minced

1 ½ packets taco seasoning

1 can (8oz) tomato sauce

12-15 corn tortillas, cut into quarters

2 cans cream of chicken soup

1 ½ cups milk

2 cups shredded cheddar cheese

In a large skillet, brown hamburger; add garlic and cook until meat is cooked through. Drain meat and add taco seasoning and tomato sauce. Cook about 2 additional minutes until heated through.

Preheat oven to 375 degrees. Layer tortilla quarters in the bottom of a greased 9x13 pan. Add meat mixture and top with another layer of tortillas. In a small bowl, whisk together soup and milk. Pour over meat and tortillas. Top with cheese. Cover and bake 25 minutes. Uncover and bake an additional 20 minutes. Let set 5-10 minutes before serving; top with sour cream.

Mom's Southern-Style Banana Pudding

My mom's banana pudding has been one of my favorite treats for practically as long as I could eat solid foods. It's the bring-to-a-potluck, make-for-holidays, good-day-for-a-BBQ dessert staple. The technique changes a bit depending variables like the flavor of pudding we have on hand or how many boxes of Nilla wafers are in the cabinet, but the essential Southern-style summer-is-here flavor remains untouched. 

1 pkg. banana cream pudding mix

1 pkg. French vanilla pudding mix

4 cups milk

1 lg. container Cool Whip

2-3 bananas, sliced

1 box Nilla wafers

In a large mixing bowl, combine pudding mixes and milk; whisk until smooth. Fold in Cool Whip to pudding mixture until completely combined. Layer Nilla wafers on the bottom of a large serving bowl. Pour a layer of pudding over the top, then add a layer of bananas. Continue layering in this fashion, ending with pudding at the top. Refrigerate at least 1 hour. 

Tortellini Salad with Spinach and Tuna

I am always looking for a nutritious, filling lunch that gets me out of the sandwich rut. Try this fresh salad for a simple meal and enjoy the leftovers the next day. 

1 pkg. spinach tortellini

½ cup frozen spinach, thawed and drained

Salt & pepper

1 tsp. light margarine

2 cloves garlic, minced

2 T. lemon juice

1 T. extra virgin olive oil

¼ tsp. thyme

¼ tsp. dill

1 can (5 oz.) chunk light tuna in water, drained

Prepare tortellini per package directions. Meanwhile, in a small skillet, sauté garlic and spinach in margarine; season with salt and pepper. In a medium bowl, combine lemon juice, olive oil, thyme, and dill. Rinse and drain cooked tortellini; add to lemon juice mixture. Toss in spinach & garlic and flaked tuna. Serve warm or chilled. 

Slimmed Down Sweet & Sour Chicken

Sometimes I crave good Chinese food, but am hesitant to indulge in the calorie-laden dishes. To fight your next craving, try this Rachael Ray-inspired dish that slashes the calories, but keeps all the flavor. 

1 can (20 oz.) pineapple chunks, reserve 1 cup of juice

4 T. rice vinegar

4 T. soy sauce

2 ½ T. cornstarch

2 T. ketchup

1 tsp. red pepper flakes

4 tsp. grated fresh ginger

1-1   ½ lbs. boneless, skinless chicken breast, cubed

1 T. canola oil

1 red bell pepper, cubed

Salt and pepper to taste

In a small bowl, whisk together pineapple juice, vinegar, soy sauce, cornstarch, ketchup, red pepper flakes, and ginger. Set aside.

In a large skillet, preheat the oil over medium-high heat. Season chicken with salt and pepper; add to the hot oil and cook until browned, stirring occasionally. Transfer the chicken to a paper towel-lined plate and set aside. Add the bell pepper to the hot pan and cook about 2 minutes. Stir in pineapple chunks and chicken.

Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and chicken is cooked through. Serve, with sauce, over steamed white or brown rice. 

Champagne-Poached Salmon with Angel Hair

For some, fish can be intimidating to prepare. Put your fears aside, as this dish is as simple as it is elegant. 

1 cup water

1 cup chicken broth

2 cups Champagne, divided

1 slice of onion, cut in half

½ tsp. tarragon

1 tsp. pepper, divided

1 tsp. salt, divided

4 salmon filets (approx. 4 oz. each)

8 oz. uncooked angel hair

2 cloves garlic, minced

½ tsp. basil

½ tsp. brown sugar

1 T. lemon juice

½ c. cold butter, cubed

In a large skillet, combine water, broth, 1 cup of Champagne, onion, tarragon, ½ tsp. pepper, and ½ tsp. salt. Bring to a boil over medium-high heat. Reduce heat; add salmon and poach, uncovered for 8-11 minutes, or until fish flakes easily with a fork.

Meanwhile, prepare angel hair per package directions. In a small saucepan, bring remaining Champagne, garlic, basil, brown sugar, lemon juice, and remaining salt and pepper to a boil. Simmer about 5 minutes. Whisk in butter until melted. To serve, top pasta with salmon and drizzle butter sauce over the top. 

Diane Sauce

Kick up your next grill night, without adding a lot of extra calories, by adding this flavorful sauce to steak or chicken.

1 can beef broth, reduced sodium
1 1/2 T. Worcestershire sauce
2 T. coarse ground mustard
2 T. flour
Zest of one lemon

Whisk all ingredients together until smooth. In a small saucepan, bring sauce to a boil over medium heat, stirring occasionally. Continue boiling until thickened. Pour over grilled steak or chicken to serve.

Honey-Mustard Pork Chops

Spice up an ordinary pork chop with the fresh flavors of this simple marinade and glaze.

4 boneless pork loin chops, butterflied

½ cup honey

4 T. Dijon mustard

2 T. orange juice

2 tsp. cider vinegar

1 tsp. Worcestershire sauce

¼ tsp. onion powder 

Combine honey, mustard, juice, vinegar, Worcestershire sauce, and onion powder. Pour half of the glaze into a large, resealable bag. Add the pork chops and marinate 1-4 hours.

Preheat grill over medium heat. Remove pork chops from marinade and grill, basting with the other half of the glaze every few minutes.  Cook until no longer pink in the center, about 14-16 minutes.

Jamaican Jerk Chicken

There's nothing better to welcome summer's warm embrace than a cook-out. Mix up the standard grill menu with this slightly sweet and spicy dish.

4 boneless, skinless chicken breasts

¼ cup pineapple juice

¼ cup orange juice

2 T. lime juice

Salt and pepper to taste

Rub:

2 T. freeze-dried chives

1 T. onion powder

1 T. garlic powder

1 tsp. red pepper flakes

1 tsp. ground coriander

1 tsp. ground ginger

Combine pineapple, orange, and lime juices in a large resealable bag; season with salt and pepper. Add chicken to bag and marinate 1 hour – over night.

Preheat grill over medium heat. Combine rub ingredients in a small resealable bag; shake to combine. Cover both sides of chicken with rub. Grill, turning once, until cooked through – about 8 minutes per side. 

Strawberry-Balsamic Salad

Create a fresh summer lunch or side dish with this sweet and savory salad. Add as much or as little of each ingredient as you like to make it yours. 

Green or red leaf lettuce (or your favorite), torn into bite-sized leaves

Balsamic dressing

Strawberries, sliced

Craisins

Blue cheese crumbles

Chopped walnuts

Toss all ingredients together in desired amounts. 

Cheddar-Garlic Biscuits

Do you ever find yourself frequenting a certain chain seafood restaurant just to partake in their delicious biscuits? The folks at Betty Crocker saved the day with their simple, inexpensive biscuit recipe, that mimics the flavors of their infamous counterpart, without having to tolerate the somewhat mediocre seafood afterwards.

2 cups baking mix (Biquick)

2/3 cup milk

½ cup shredded cheddar cheese

2 T. butter

¼ tsp. garlic powder, divided

Preheat oven to 450 degrees.

In a large bowl, stir together baking mix, milk, cheese, and 1/8 tsp. garlic powder until soft dough forms. Drop by the spoonful onto a very lightly greased baking sheet. Bake 8-10 minutes, until golden brown.

In a small, microwave-safe bowl, melt butter and remaining garlic powder in microwave for 30 seconds. Brush over biscuits before serving.

Rosemary-Garlic Cornish Game Hens

Preparing a poultry dish besides chicken can be intimidating, but these juicy game hens are a great, easy substitute to get you out of the chicken rut. Elegant enough for a special occasion, simple enough for a weeknight. 

3-4 Cornish game hens

1 lemon, zested and quartered

2 tsp. rosemary

3 T. olive oil

12-15 garlic cloves

½ cup white wine

½ cup chicken broth

Salt and pepper to taste

¼ cup water

2 T. flour

Preheat oven to 450 degrees. Clean and drain hens and place in a large roasting pan; rub with 1 T. olive oil and season with salt, pepper, lemon zest, and rosemary. Place a lemon wedge inside the cavity of each hen. Remove peel from garlic cloves and arrange around hens. Roast, uncovered, for 25 minutes.

Reduce oven temperature to 350 degrees. In a small bowl, whisk together wine, broth, and remaining olive oil. Pour over hens and roast an additional 25 minutes, until juices run clear. Baste every 10 minutes.

Remove hens from oven and tent with foil to keep warm. Add pan juices to a saucepan and bring to a boil. Whisk together water and flour until smooth; add to the saucepan. Boil until gravy is thickened. Pour over hens to serve. 

Garlic & Herb Chicken with Lemon-Dill Couscous

Sometimes simplicity is the name of the game. This recipe is flavorful, inexpensive, and elegant - all with only 6 ingredients.

Chicken:

2-3 boneless, skinless chicken breasts

½ cup grated parmesan cheese

1 envelope garlic & herb salad dressing mix 

Couscous:

1 box couscous

3 ¼ T. lemon juice

½ tsp. dill weed

In a large, resealable plastic bag, combine parmesan and dressing mix. Add chicken to the bag and toss to coat. Place chicken in a greased 8-in. square baking dish and bake, uncovered, at 400 degrees for 20-25 minutes.

Meanwhile, cook couscous according to package directions, omitting the oil or butter. Before covering the couscous, add lemon juice and dill. Cover and remove from heat; let stand 5 minutes. Fluff with a fork. Serve chicken atop a bed of couscous.

Mexican Lasagna

Before trying this recipe, I was a traditionalist: Lasagna = Italian food. The flavors and textures of this dish won me over - I will never compartmentalize my food genres again! 

1 T. canola oil

2 cloves garlic, minced

3-4 cups cubed or shredded chicken, pre-cooked

1 tsp. chili powder

½ tsp. cumin

3 cans (10 oz.) enchilada sauce

2 eggs

1 carton (15 oz.) ricotta cheese

½ cup fresh cilantro, chopped

12 no-cook lasagna noodles

3-4 cups shredded Mexican cheese blend 

In a large skillet, sauté garlic in oil about 1 minute. Add cooked chicken, spices, and enchilada sauce; bring to a boil.  

Reduce heat; simmer, uncovered, for 5 minutes or until sauce thickens. Meanwhile, in a small bowl, combine eggs, ricotta, and cilantro.

Spread ¾ cup of chicken mixture into the bottom of a greased 9x13 baking dish. Layer with three noodles, 2/3 cup ricotta mixture, ¾ cup chicken mixture, 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce, and shredded cheese.

Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes, until bubbly. Let stand 5-10 minutes before cutting.

Citrus Pound Cake

Baking is something I usually try to avoid, but sometimes the result is worth the effort. This pound cake takes on a lighter flavor with the fruity notes of citrus and was so simple, I threw it together on a busy night without breaking a sweat. 

1 cup light butter

2 cups sugar or Splenda

6 eggs

2 tsp. vanilla

1 tsp. grated lemon peel

1 tsp. grated orange peel

3 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

1 cup lemon yogurt

Glaze:

1 ½ cups powdered sugar

2-3 T. lemon juice

1 T. grated lemon peel

1 T. grated orange peel

In a large bowl, cream butter and sugar with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, lemon peel, and orange peel. In a separate bowl, combine flour, baking powder, salt, and baking soda. Alternate combining the dry ingredients and the yogurt into the sugar mixture. Beat until just combined.

Transfer to a greased Bundt pan. Bake at 325 degrees for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan to cool completely.

In a small bowl, combine powdered sugar and enough lemon juice to achieve the desired glaze consistency. Drizzle over cooled cake and sprinkle with lemon and orange peel.

Chicken Tikka Masala

Recently, I had my first experience with Indian food. Unfortunately, I was not at a restaurant that specialized in Indian cuisine, but nonetheless, I saw fantastic potential in the Chicken Tikka Masala I tried. So of course, I came home and immediately started recipe-searching. I found many recipes and decided to take a little help from several of them. The result was delicious! I'm not sure how authentic the flavor is, but this is definitely going on the "make again" list. 

1 cup plain yogurt

1 T. lemon juice

1 ½ tsp. cumin

1 tsp. cinnamon

1 tsp. ground cayenne pepper

1 tsp. ground black pepper

½ tsp. ground ginger

3 boneless, skinless chicken breasts, cubed

4 metal or wooden skewers

1 T. butter

2 cloves garlic, finely minced

1 jalapeño, seeded and finally minced

2 tsp. cumin

2 tsp. paprika

¼ tsp. salt

1 – 8 oz. can tomato sauce

1 cup heavy cream

1 T. lemon juice

In a medium bowl, stir together the first 7 ingredients until well blended. Stir in the cubed chicken to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat grill and lightly coat grates with cooking spray. Thread chicken onto skewers and grill until cooked through, about 5 minutes per side.

Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and jalapeño; sauté for 1-2 minutes. Stir in spices, and then add tomato sauce and cream. Reduce heat to low and simmer about 20 minutes, until sauce thickens. Add grilled chicken cubes and simmer for 10 minutes more.  Stir in lemon juice. Serve with sauce, over steamed basmati rice. 

Mom's Chicken Casserole

As a Southerner, my mom knows her comfort food. Her recipe for chicken casserole has been passed to many and has known multiple incarnations. I prefer the recipe at it’s most basic, any time I’m craving a little contentment.

                               

2 cans cream of chicken soup

1 cup mayo

2 cups milk

1 cup grated cheddar cheese

2 cups shredded chicken

4-5 cups raw egg noodles, crushed

Preheat over to 350 degrees.

In a large bowl, mix soup, mayo, milk, and cheese until well blended. Add chicken. Fold in crushed noodles. Add chicken mixture to greased 9x13 pan; cover and bake 25 minutes. Uncover and bake an additional 20 minutes.

**Also great to add peas and water chestnuts to the chicken mixture and top with fried onions for an extra crunch.

Turkey-Apple-Cheddar Meatballs

If you are as devious as I am, you have probably lied to your spouse a time or two about what exactly went in to that delicious (healthful) meal. Whether you hide minced veggies in a sauce or swear those green flakes of spinach are parsley, you're really just trying to look out for your nutrition, right? One of my favorite sneaks is to substitute ground turkey for ground beef to add a more heart-friendly, figure-friendly tone to the meal. Sometimes my husband discovers my secret and sometimes he doesn't, but when the flavors are as delicious as these meatballs, he's likely too busy savoring to complain. 

1 lb. ground turkey

1 Granny Smith apple, finely diced or shredded

½ cup shredded sharp cheddar cheese       

½ cup whole wheat bread crumbs

½ tsp. onion powder

1 egg (or egg substitute), beaten

Salt and pepper to taste

1/2 pkg. No Yolk egg noodles

4 Tbs. light margarine

½ tsp. garlic powder

Preheat oven to 350 degrees. In a large bowl, mix first 7 ingredients with hands, until thoroughly combined. Roll turkey mixture into 1-2” meatballs and place on an ungreased cookie sheet. Bake meatballs 20-25 minutes, until cooked through.

Meanwhile, boil egg noodles per package directions; drain. Add butter and garlic powder to a microwave-safe cup or bowl; microwave 20-30 seconds, until butter is melted. Stir lightly to combine. Serve meatballs over noodles and drizzle with garlic-butter.

*Inspired by Rachael Ray's Pork, Apple, and Cheddar Meatballs with Egg Noodles

Chipotle Turkey Chili

Cooking for a family member or friend on a special diet can be tricky, but it's also enlightening to become more aware of the ingredients you use. Recently, I tried my hand at a completely sugar-free menu. Some of my standby ingredients had to be eliminated and I found myself reading labels very carefully (for example, no tomato sauce - substitute diced tomatoes instead). This spicy chili had all the flavor of my regular recipe and was completely sugar-free - not to mention, delicious! 

1 lb. lean ground turkey

1 can (26-oz.) diced tomatoes, pureed in blender

1 can (16-oz.) diced tomatoes

1 can chili beans

1 can red kidney beans, drained

½ each, red, yellow, and orange bell peppers, roughly chopped

2-4 canned chipotle peppers in adobo sauce, finely chopped

½ white onion, chopped

2 cloves garlic, minced

2 Tbs. Worcestershire sauce

2 tsp. chili powder

1 tsp. cumin

1 tsp. Mrs. Dash Extra Spicy seasoning blend

½ packet Splenda

In a large pot, cook turkey until browned; strain out any remaining fat or liquid. Add all remaining ingredients; mix well to combine. Heat over medium heat until chili begins to simmer. Reduce heat to low and simmer, stirring occasionally, 1-2 hours. Top with a bit of shredded cheddar cheese to serve. 

Asian Chicken Skewers with Spicy Marmalade Sauce

Marmalade triumphs again in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a zesty summer meal. 

Chicken:

1 lb. boneless, skinless chicken breast tenders

¼ cup olive oil

¼ cup soy sauce

2 garlic cloves, minced

¼ tsp. red pepper flakes

Sauce:

1 jalapeño pepper, chopped and seeded

1 ½ tsp. butter

1 tsp. fresh ginger root, grated

¾ cup marmalade

1 Tbs. lime juice

1 Tbs. orange juice concentrate

¼ tsp. salt

 In a large resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).

Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.

Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice. 

*Original recipe from Simple & Delicious magazine

Red Wine Beef

This standby recipe is so simple my husband can make it and is impressive enough to be a great company meal. Amp up the flavor with a sprinkling of Gorgonzola cheese on top. 

1 ½ lbs. top sirloin, cut into bite-sized cubes

2 T. olive oil

1 cup dry red wine

1 can beef broth

1 cup water

4 cloves garlic, minced

¼ cup real bacon bits

1 tsp. thyme

¼ tsp. red pepper flakes

3/4 tsp. each, salt & pepper

¼ cup flour

¼ cup water

½ pkg. egg noodles

¼ cup gorgonzola crumbles (optional)

In a large skillet, brown beef in olive oil over medium-high heat until cooked through. Remove beef and add wine to hot pan to deglaze. Heat until boiling. Add broth and water. Stir and cook 2 minutes. Add beef back into the pan, along with bacon bits, garlic, thyme, red pepper flakes, salt, and pepper. Cover and simmer over medium-low heat for 45-60 minutes, until beef is tender.

In a small bowl, combine flour and ¼ cup of water until smooth. Add to the beef mixture and cook until sauce thickens.

Cook egg noodles per package directions. Serve beef mixture with sauce over noodles. Sprinkle with gorgonzola crumbles if desired.