dinner time already??

I have a new recipe for you girls!! so yummy. I am making it with brown rice tonight

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

I am just going to make some stir fry veggies and maybe a veggie burger. I really want to try to eat light and not so much meat.

If anyone has a good recipe for stir fry veggies, lemme know!

nothing, i probably wont even really eat. I woke up so SICK today with a fever, horrible coughing, i cant even swallow. I even went to lay down for a little bit about 4 hours ago lol and slept the entire time

What about stuffed peppers? ive been craving it, too bad dh hates it.

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Posted by atlast314

DH and I are going out with friend to Novita in Garden City. I've been dying to try it for months. We haven't been out in awhile so I can't wait. Unfortunately, I've been sneezing all day and probably won't be able to taste anything, but I still can't wait.

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I've heard good things about that place! Denise you have me wanting stuffed peppers tonight but I am thinking of making them tomorrow night now...tonight DH is making chicken legs for himself because I can't eat chicken on the bone so I might just make myself a salad.

that sounds so yummy!

i have a horrible infection (viral and bacterial duo!) so food hasn't been my friend these last 2 weeks.

im craving pancakes though so maybe DH will take pity on me. lol

im making sausage and peppers with pasta!!! its a time consuming meal but its sooo worth it and its relatively simple just takes time

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Posted by emomma17

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Posted by atlast314

DH and I are going out with friend to Novita in Garden City. I've been dying to try it for months. We haven't been out in awhile so I can't wait. Unfortunately, I've been sneezing all day and probably won't be able to taste anything, but I still can't wait.

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I've heard good things about that place! Denise you have me wanting stuffed peppers tonight but I am thinking of making them tomorrow night now...tonight DH is making chicken legs for himself because I can't eat chicken on the bone so I might just make myself a salad.

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at least you'll eat it soon, ive been wanting it forever and dh HATES them, who hates stuffed peppers lol. Enjoy it tomorrow night

I found this website called mixingbowl.com They have so many recipes, and you can post your own as well. I made this recipe this week, its so delicious.

Mediterranean Chicken Stew

Servings: 2

Prep time: 25

Cook time: 15



Ingredients:
2 chicken breasts (about 4 ounces each)
Salt and black pepper
Non-stick cooking spray
1 14-ounce can quartered artichoke hearts, drained and
squeezed well
1/2 red onion, sliced (about 1 cup)
2 cloves garlic, chopped
2 medium tomatoes, seeded and chopped
1/2 cup chopped jarred roasted red peppers
1 2.25-ounce can sliced black olives
1 14-ounce can chicken broth
1/4 cup white wine (optional)
2 to 3 teaspoons cornstarch
2 tablespoons chopped fresh parsley


Directions:
Season chicken breasts with salt and pepper. Heat a large skillet over medium-high heat until hot. Quickly and carefully spray pan with cooking spray; add chicken breasts to pan. Cook for 3 to 4 minutes per side until chicken breasts are golden brown and seared. Remove chicken from pan; set aside.

Spray pan with cooking spray again. Add drained and squeezed artichoke hearts, onion, and garlic. Cook and stir over medium heat until onion is soft. Add tomatoes, red peppers, and olives; cook and stir for 1 minute. Place chicken breasts back in the pan; add chicken broth and wine (optional). Bring to a boil. Cover skillet and simmer for 10 minutes or until chicken breasts are cooked through.

In a small bowl combine cornstarch with enough cold water to make a slurry. Whisk just enough cornstarch slurry into chicken broth mixture to thicken. Cook for one minute. Stir in parsley. Serve with hot cooked couscous, rice, or potatoes.

I am making buffalo strips with blue cheese
Except i just bought blue cheese in a jar, i dont feel like making it, but heres the recipe in case you do

Ingredients
Blue Cheese Dipping Sauce:

* 1/4 cup crumbled blue cheese
* 2 tablespoons buttermilk
* 1/2 cup light sour cream
* 1/4 teaspoon freshly ground black pepper

Chicken:

* 12 chicken tenders, about 12 ounces
* 1/2 cup Louisiana hot sauce
* 1/2 cup all-purpose flour
* 1 teaspoon kosher salt
* 1 tablespoon Cajun seasoning
* 1 tablespoon butter
* 2 tablespoons vegetable oil
* Blue Cheese Dipping Sauce, recipe follows
* 4 ribs celery, cut into 3-inch lengths

Directions

Dipping Sauce:

Combine all ingredients in a small bowl, mixing well. With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone. Chill in the refrigerator for at least 1 hour before serving.

Chicken:

Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes. Put the flour in a pie tin and season with salt and Cajun seasoning. Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour. Set on a baking rack.

Heat the butter and oil in a large skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Serve warm with blue cheese dipping sauce and celery pieces.

Going to my brothers him and SIL are cooking...yeahhhhhhh...my SIL is such an awesome cook...I hope she makes me jerk chicken it's her specialty

I made the buffalo strips and DH said it was the best meal he has ever had

He honestly says this about everything i make so i duno if that is a good way to judge

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Posted by TheFutureMrsM

I made the buffalo strips and DH said it was the best meal he has ever had

He honestly says this about everything i make so i duno if that is a good way to judge

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it sounds really good, im going to make it one night this week