Honey Balsamic Chicken Tenders

Hey girls!! I know, I am a week behind. I am sorry. But life is life. It just happens. Sorry. I am back on the band wagon though!! I am really going to try and focus this weeks meals on being healthy. I normally just make what is easy, and cheap. But this week, I am going to try to stretch my dollar a big farther and maybe make a few less meals, but better for me. Because let's be honest, I need to finish losing this baby weight. Go me!!n 

Honey Balsamic Chicken Tenders

:i am planning to serve this with veggies. ie: broccoli and asparagus. or cauliflower and brussle sprouts  

Ingredients

• 2 medium (1.5 lbs) chicken breasts
• ¼ cup balsamic vinegar
• 1 clove garlic
• 2 Tbsp olive oil (divided)
• to taste salt & pepper
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• 3 Tbsp honey

Instruction

1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
3. Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
4. Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately

Recipes for the lunch time dilemma

I am in the same boat as you, Andra. Lunch is a hard meal to plan for. Leftovers are good but usually not enough for the whole family. With Darin working from home 3 days a week, I have to be a little more creative than pb & j. Enter the quesadilla. You can put anything inside a tortilla and call it lunch. So here are 3 quesadillas that are easy, yummy, and our favorites.

Crispy Black Bean Quesadillas
4 flour tortillas (you can also use corn or whole wheat)
1 can black beans, drained and rinsed
1/2 c. red onion (I hate crunchy onions so I omit this ingredient and use a couple shakes of onion powder instead)
1/2 tsp. cumin
1/2 tsp. paprika
2 T. fresh cilantro, chopped
salt and pepper to taste
pepper jack cheese (I love pepper jack the best but you can use cheddar if you don't have the p.j.)
Toppings:
sour cream
avocado
salsa

Put black beans in a bowl. Add onion, cumin, paprika, cilantro, salt, and pepper. Stir together and lightly mash the beans with the back of a spoon. This makes the quesadilla easier to flip because the beans aren't rolling out everywhere. Spoon some bean mixture onto half of a tortilla. Sprinkle on some cheese. Fold the tortilla over. Spread a little butter on the outside of one side of the tortilla. Place into a non-stick skillet over medium heat, buttered side down, then butter top half. Let cook for a few minutes until the tortilla is brown and crispy. Flip. Allow the other side to get brown and crispy and the cheese melted. I put a lid on the pan to trap the heat so the cheese melts all the way. When it's done, cut into triangles and put on toppings.

Pesto Turkey Quesadillas
*quantities of ingredients are up to you, use more or less based on your taste and family size
Flour tortillas (whole wheat, spinach, sun dried tomato are all delicious)
Thinly sliced lunchmeat turkey (my favorite is Oscar Meyer black peppered turkey)
Provolone cheese slices (swiss or cheddar is also good)
Pesto (I buy a small jar, or you can make your own)
Roma tomatoes, sliced

Spread a spoonful of pesto on half of a tortilla. Layer on turkey and cheese. Fold tortilla over and butter one side. Place in non-stick skillet over medium heat, buttered side down, then butter top side. Cook until tortilla is crispy and brown. Flip. Cook other side until crispy and brown and cheese is melted. Remove from pan, cut into triangles and serve with tomato slices on top.

Peanut Butter & Banana Quesadillas
*quantities of ingredients are up to you, use more or less based on your taste and family size
Flour tortillas
Sliced bananas
Peanut butter
Cinnamon sugar mix
Sometimes as a special surprise I throw in a few chocolate chips or white chocolate chips

Spread a spoonful of peanut butter on half of a tortilla. Evenly place bananas on peanut butter. Add chocolate chips if desired. Fold tortilla over and butter one side. Sprinkle with cinnamon sugar mix. Place in non-stick skillet over medium heat, buttered side down, then butter top side and sprinkle on cinnamon sugar mix. Cook until tortilla is crispy and brown. Flip. Cook other side until crispy and brown. Remove from pan and cut into triangles.

Superbowl Treats

Key Lime Pie

Crust:
1 1/2 cups finely ground graham cracker crumbs (about 10 crackers)
3 T. granulated sugar
2 pinches sea salt
7 T. butter, melted

Filling:
1 1/2 T. finely grated lime zest
3 large egg yolks
1 14 oz. can sweetened condensed milk
2/3 c. fresh lime juice (about 1 bag of limes, or 1 dozen small limes)

Topping:
3/4 c. heavy whipping cream
1 to 2 T. granulated sugar to taste

Heat oven to 350 degrees.

Combine graham cracker crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs in the bottom and up the sides of a 9-inch pie plate.  Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.

Zest limes into medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham cracker crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping.

In a medium bowl, beat cream and sugar until soft peaks form. Spread over top of chilled pie. Pie should be chilled at least another 2-3 hours with cream on top so that it will fully set.

Superbowl Eats

Soft Pretzel Bites

Dough:
1 1/2 c. warm water
2 1/4 tsp. yeast (or one packet active yeast)
1 1/2 tsp. salt
1 T. sugar
4 c. flour
_______________
1/2 c. baking soda (this does NOT go in the dough. Yes it is 1/2 cup!)
1 egg (whisked)
melted butter for brushing on top
coarse salt (kosher or sea salt)

Preheat oven to 425 degrees. Spray cookie sheet with cooking spray set aside.

In a small bowl add warm water to yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.

In a large bowl add flour and then pour yeast mixture over top. Knead with bread hook in mixer or by hand for approximately 5 minutes.

Separate dough into 6-8 sections. Roll each section of dough into ropes about 15-20 inches long and 1 inch think. Cut dough with scissors or pizza cutter into 1- 1 1/2 inch pieces.

In a large pan, bring 2 quarts water with 1/2 cup baking soda to a boil. Once water in boiling, place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto baking sheet. Brush dough lightly with egg and sprinkle coarse salt on top.

Bake 8-10 minutes. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites to a cooling rack and brush tops with melted butter.

These are the best! They take a little time and are have more steps to follow than most breads but they are worth it.

**I have made these several times and they turn out great each time. 
Just a few comments about the recipe. 
-These take me about an hour to make from start to finish. 
-They are best served warm, soon after being baked. 
-Do not put pretzels into a plastic container with a lid. The condensation takes the chewiness away from the pretzels.
-Instead of salt you can put cinnamon and sugar on top for a dessert pretzel.
-I like to serve the salted pretzels with queso dip, and the dessert pretzels with frosting.

Rotisserie Chicken in the Crockpot

Good Bright Cheery Monday Morning! If you haven't been to Smith's yet, you gotta run over today! These deals end today, and I have a really good idea of what to do with them!

Smith's Heritage Farm whole chickens (and drumsticks - which are great for Italian Chicken Bake and Garlic Chicken Parmesan Drumsticks) are only $0.99 per pound! Yep! It's a pretty great deal! 
My mom passed on a recipe for a rotisserie chicken in the crockpot that is supposed to be divine!
I'm going to try it today! Then I'm going to use the leftovers tomorrow for Pizza!

1 (4lb) whole chicken, insides removed and washed/patted dry
1/2 Tbsp paprika
2 Tbsp all purpose seasoning (like Mrs. Dash)
1/2 Tbsp garlic powder
1 tsp sald

1: Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2: Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. (she says you can also use large 2 inch chunks for root veggies like potatoes, carrots, and onions instead of foil, and that's what I plan to do so that my whole meal is done at once).
3: Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls (or veggies). Cover and cook on HIGH for 4- 4 1/2 hours, or LOW for 6 1/2 - 8 hours.

Here is the original link from Family Fresh Meals.

*A little advice: It helped me to have a plastic bag over my hand when I reached inside the chicken to pull the "insides" out. It was hard for me to mentally conquer so next time, I'm going to have Brett do it.

Italian Chicken Bake

This recipe goes along with the tin foil dinners because it uses up the rest of the ingredients, and vice versa, depending on which meal you make first.

- Potatoes (Any kind. I'm going to use left over russets from the foil dinners)
- Carrots (baby carrots or cut up whole carrots.)
- Package of chicken drumsticks
- Packet of dry italian dressing mix
- 1 stick of butter melted (I only use about 1/2 to 3/4 of a stick. Just enough to make it not dry.)

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken down the center of the pan. Add vegetables around the edges of the dish. Sprinkle with italian dressing mix and pour butter over top. Bake foil covered for one and a half to two hours, or until chicken is done and veggies are tender.

Tin Foil Dinners in the Oven

Now you don't have to go camping to enjoy awesome tin foil dinners! These are really versatile. You can add whatever veggies and meat you have on hand. It's a great way to use up left over produce. During the winter when we don't have a robust garden overflowing with veggies, we do this...

Depending on how many foil packets you are making just estimate the quantity of what each person will eat.

- Potatoes (cubed)
- Carrots (I use baby carrots)
- Kielbasa sausage (cut into 2 inch pieces)
- onion powder
- garlic powder
- salt & pepper to taste
- 1 T. butter per packet

Measure out tin foil about 18 inches long. Double layer the foil. Add veggies and sausage. Sprinkle with onion powder, garlic powder, salt, pepper. (I just eye ball the seasonings. Pretend you are shaking salt on your food at the table and that's about how much of each.) Cut the butter into small chunks and evenly distribute on top of veggies. Fold up packets. Meet long sides of foil together over veggies and roll shut. Then roll in the sides to seal everything in. Put in a 350 degree oven for an hour or until veggies are tender. Serve in the foil. Careful the steam is hot. Sprinkle cheese over the top if desired.