Versatile Chicken

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The girls have been sharing our master bathroom for the last 8 years or so. First because they liked our tub better, then because they liked our shower better. This weekend their daddy kicked them out. They’ve been shipped off to their own bathroom. I tired to tell him that was pretty normal these days. It is isn’t it?? It wasn’t an easy transition. There was lots of moping around, followed by “I have to go all the way up there??” It’s a good thing they weren’t born to Aaron Spelling. They’d never survive in that house. I told them I’d pack them a snack, water bottle and flashlight in case they got lost along the way. A few days later it’s actually going pretty well. They’ve stopped complaining and they are actually taking better care of their room. They have even made their beds!

I’m working my way through the poultry section of my Great American Cookbook (adapted slightly). This one is simply called “versatile chicken”. I’m not exactly sure what the “versatile” part means but it was pretty good. I’m leaving the nutritional information off of this one because you don’t use all of the ingredients when you dip the chicken.

4 small Chicken Breasts
3/4 cup Buttermilk
1 Tbs Chicken Broth
1/2 tsp Oregano
1 cup Flour
1 tsp Paprika
1/2 cup Butter, melted

Combine buttermilk, chicken broth and oregano; mix well. Let stand for 10 minutes; stir.

Place chicken in large bowl. Pour buttermilk mixture over chicken until coated. Let it marinate for 30 minutes.

Preheat oven to 350 degrees.

In a Ziploc bag, combine flour and paprika. Add chicken, 2 pieces at a time and shake to coat.

Place in a 13 x 9 inch baking dish. Drizzle butter over chicken.

Bake uncovered for 1 hour or until golden brown. Mine took about 40 minutes.

Servings: 4

Today’s Leopard Print Finds:

Leopard Plug-In Scentsy Warmer on sale for just $18.00 until 8/31/13

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Leopard Sink Cool Bath Classy Retro Sign Modern Bathroom French Amazing Bedroom Poster 12X12

Chicken Cordon Bleu

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My mom made this for us all the time when I was growing up. It was always one of my favorites. Taylor and Megan have different tastes apparently. You would have thought I served them a plate of snails. It took me forever just to get them to taste it. Megan finally admitted that “it was okay”. Taylor (being the more stubborn one) would never admitted that she liked it even if she did. She picked out the ham and swiss and just ate one bite of plain chicken. She sure was awfully hungry at breakfast the next morning.

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4 Boneless Chicken Breasts, split (skinned)
4 Thin Slices Lean Cooked Ham
4 Thin Slices Swiss Cheese
Parsley/Garlic Powder Seasoning
1/3 cup Fine Dry Bread Crumbs
2 teaspoons Vegetable Oil

Flatten chicken breasts slightly with a mallet. Place a ham and a cheese slice on each chicken piece. Sprinkle with the parsley/garlic powder. Roll up chicken to enclose ham and cheese. Blend bread crumbs with oil and place on a flat plate. Press each chicken roll into the mixture to coat lightly. Place on a non-stick baking sheet. Bake 35 minutes at 350 degrees or until chicken is tender.

From my Mama.

Today’s Leopard Print Find: Yellow Box Women’s Acedia Flip Flop

Crock Pot Tex-Mex Chicken and Beans

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Last night my nephew Jackson made the Fox 4 news. It was so fitting that it was a story about the freezing cold weather that had blown in and he was out playing soccer in shorts.    He was a pro!

His Story….http://www.myfoxdfw.com/video?clipId=8489394&topVideoCatNo=237008&autoStart=true

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Super quick and easy weeknight meal. Serve this alone or with chips or tortillas.

1 cup Dried Pinto Beans, rinsed
1-1/2 cups Salsa
2 tablespoons Canned Chipotle Chiles in Adobo Sauce, chopped
2 tablespoons Flour
1-1/2 pounds Boneless, Skinless Chicken Breasts
1 medium Red Onion, chopped
1 Red Bell Pepper (ribs and seeds removed), chopped
1 cup Water
1/2 teaspoon Coarse Salt
1/2 teaspoon Ground Pepper

In crock pot, stir together beans, salsa, chiles, flour and water. Season chicken with salt and pepper; arrange on top of bean mixture. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces and return to crock pot.

Adapted from Martha Stewart

Servings: 6
Calories 300
Total Fat 6.4g
Total Carbohydrates 29.7g
Dietary Fiber 7.2g
Protein 30.4g
Nutrition Grade A

Today’s Leopard Print Find: Kitty A GoGo Cat Litter Box – Leopard Print

Chicken Bacon Mac and Cheese

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Very productive day…finished up some book fair stuff, vented about a lot of things, movie night and tried to weed out some of the girls books. Taylor is a speed reader so we buy a ton of books. She has decided she doesn’t like her Nook, so that didn’t work out like I had planned. The books are multiplying like bunnies. Now I just need to get her to realize that we really don’t need to keep all of them.

I’ve never met a mac & cheese I didn’t love. This one was great.

8 ounces Elbow Macaroni Pasta
1 slice Bacon
8 ounces Chicken Breast, cut into 1/2-inch pieces
1 tablespoon Canola Oil
1 tablespoon Flour
1-1/2 cups Fat Free Milk
1/3 cup Condensed Cream of Mushroom Soup
3/4 cup Cheddar Cheese, shredded
1/4 cup Colby Jack Cheese, shredded
1/4 cup Monterey Jack Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Dill, chopped
1/8 teaspoon Salt

Cook pasta according to package directions.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté for 6 minutes or until done.

Preheat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup and gradually add to saucepan. Bring to a boil and cook for 2 minutes. Remove from heat and let stand for 5 minutes. Add onion powder, garlic powder, dill, salt, monterey jack, colby cheese and 1/4 cup of the cheddar cheese. Stir until cheese melts. Mix in pasta and chicken.

Spray an 8″ x 8″ baking dish with cooking spray. Pour mixture into dish and sprinkle evenly with bacon and remaining cheddar cheese. Broil for 3 minutes or until cheese melts.

Servings: 6

Calories 347
Total Fat 14.9g
Total Carbohydrates 26.5g
Protein 26.1g
Nutrition Grade B-

Today’s Leopard Print Find:

Chicken Divan

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Megan has had a nagging cough for the last week and a half. I was going to take her to the doctor today but she begged me to wait until tomorrow so that she wouldn’t miss drama and choir. She’d rather miss tomorrow because she only has a test. She was relieved that she didn’t miss drama because they got their roles for their big play. Taylor got the lead and Megan got a mermaid. When Megan was little she always said she wanted to be a mermaid when she grows up. Looks like she got her wish.

One learning from today, Megan doesn’t have asthma but the pharmacist informed me that Delsym cough syrup can trigger an asthma attack if you have asthma. I didn’t get that just in case.

2 (10-ounce) packages Frozen Broccoli, chopped
6 cups Shredded Chicken, cooked
2 (10 3/4-ounce) cans Condensed Cream of Mushroom Soup
3/4 cup Mayonnaise
3/4 cup Sour Cream
1 cup Sharp Cheddar, grated
1 tablespoon Lemon Juice
1/2 tsp Salt
1 tsp Pepper
1/2 cup White Wine
1/2 cup Parmesan, shredded
1/2 cup Bread Crumbs
2 tablespoons Butter, melted

Preheat oven to 350 degrees. Spray 9″ x 13″ baking dish with cooking spray.

Thaw broccoli in microwave. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In medium bowl, combine soup, mayonnaise, sour cream, Cheddar, lemon juice, salt, pepper and wine. Whisk together to make sauce. Pour sauce over broccoli and chicken. Mix well.

Pat down evenly. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for 30 minutes.

Adapted from Paula Deen

Servings: 8
Calories 525
Total Fat 29.5g
Total Carbohydrates 20.9g
Dietary Fiber 2.2g
Protein 41.6g
Nutrition Grade D+

Today’s Leopard Print Find: GRANDEUR LEOPARD RADIANT Tyler Mixer Melter – Fragrance Warmer

Tex-Mex Chicken and Bean Stew

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Megan went grocery shopping with me today. First stop, Costco. She really, really needs the $4000 massage chair that they have this month. Then on the way to Target, she let me know that she wants to broaden her shopping horizons. She’s getting tired of just shopping at Justice. She wants to shop the entire mall. THANK GOODNESS she can’t fit into the clothes in most of the mall stores yet. I have a few more years. But I have a feeling that her expectations are going to be through the roof tomorrow when she watches the Grammy’s she recorded and sees Carrie Underwood’s light up dress.

This stew is great alone, with chips or with tortillas.  You can top with cheese or sour cream.

2 cups Dried Pinto Beans, rinsed
3 cups Salsa
1/4 cup Canned Chopped Chipotle Chiles in Adobo Sauce
1/4 cup Flour
2 cups Water
3 pounds Chicken Breasts
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 medium Red Onion, sliced
1 Red Bell Pepper, sliced (ribs and seeds removed)
1/2 cup Cilantro, chopped

Mix beans, salsa, chiles, flour and water in slow cooker. Season chicken with salt and pepper; arrange on top of beans. Place onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Shred chicken into large pieces and return to stew. Serve topped cilantro.

Adapted from Martha Stewart

Servings: 12
Calories 361
Total Fat 9.0g
Total Carbohydrates 27.7g
Dietary Fiber 6.5g
Protein 41.2g
Nutrition Grade A

Today’s Leopard Print Find: Mud Pie Leopard Soft Headband Mud Pie Leopard Soft Headband (White)

Chicken Bacon Macaroni and Cheese

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I had to take Megan shoe shopping for the dance yesterday. Not an easy task at all. Bless her heart, she knows exactly what she wants but we can’t find it anywhere. She’s a women’s size 5 (which is hard to find) and the girls shoes aren’t as grown-up looking as Taylor’s (who is suddenly wearing a women’s size 6-1/2). We have one more place to try today. Crossing my fingers that we find something so that we don’t have an unhappy Megan tonight.

You can’t go wrong with pasta, cheese and bacon. This was super yummy. Perfect comfort food for after-shoe shopping.

8 ounces Elbow Macaroni
1 slice Smoked Bacon
1/2 lb Chicken Breast, cut into 1/2″ pieces
1 tablespoon Canola Oil
1 tablespoon Flour
1 1/2 cups Fat-Free Milk
1/3 cup Condensed Cream of Mushroom Soup
3/4 cup Mozzarella Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Fresh Dill, chopped
1/8 teaspoon Salt
1/2 cup Colby-Jack Cheese, shredded

Cook pasta according to package directions, do not add any salt.

While pasta is cooking, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to pan; sauté for 6 minutes or until cooked thoroughly.

Pre-heat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook for 2 minutes, stirring constantly with a whisk. Combine milk and soup; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil and cook for 2 minutes or until thick. Remove from heat and let stand for 3 minutes. Add cheese, onion powder, garlic powder, dill and salt. Stir until cheese is melted. Stir in pasta and chicken.

Spray 8″ baking dish with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with bacon and Colby-Jack cheese. Broil for 3 minutes or until cheese is melted.

Adapted from Cooking Light

Servings: 6
Calories 359
Total Fat 12.3g
Total Carbohydrates 34.2g
Dietary Fiber 1.3g
Protein 26.8g
Nutrition Grade B

Today’s Leopard Print Find: Gloveables Dish Gloves — Red and Leopard with Black Bow

Pimento Cheese Stuffed Fried Chicken

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My girls are natural born planners. Not only are they planning for the big game this weekend….Puppy Bowl 2013, but they have already started planning their Valentine box for next year. I’ve been doing a much better job with meal planning. I made the pimento cheese to use for pimento cheese sandwiches, a panini and this awesome meal…Pimento Cheese Stuffed Fried Chicken.

4 Chicken Breasts, boneless and skinless
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Fat Free Milk
1 Large Egg
1-1/2 cups Panko (Japanese breadcrumbs)
1/4 cup Vegetable Oil
1/2 cup Pimento Cheese
Chives (optional)

Butterfly chicken breasts. Sprinkle each evenly with salt and pepper.

Whisk the milk and egg together.

Keeping the chicken breast closed, dip in the milk mixture and then dredge in the breadcrumbs.

Put oil in pan (about 1/8″ deep) over medium-high heat. Cook chicken in oil for 10 minutes on each side, or until the center is completely cooked.

Preheat oven to 350 degrees.

Place chicken on baking sheet and spoon 1/4 cup pimento cheese into the middle of each piece.

Bake for 3 minutes or until cheese is melted. Top with chives if desired.

Adapted from Southern Living.

Calories 625
Total Fat 33.5g
Total Carbohydrates 33.9g
Dietary Fiber 1.9g
Protein 43.9g
Nutrition Grade B

Today’s Leopard Print Find: Shoe Organizer – 20 Pocket in Syle Over the Door Shoe Organizer

Crock Pot Chicken Enchilada Stack

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My dad is been researching our family tree for months. We had known for years that we are related to John Neely Bryan and that was about as exciting as it got, until a couple of days ago when my Dad discovered that I’m practically Royalty! He discovered we are related to Princess Diana, Prince William and Prince Harry. Which the girls decided is like being related to Ellen since she’s related to Princess Kate. Megan was disappointed that we didn’t discover this before the Royal Wedding so that they would have known to invite us. So from here on out I’ve informed those around me to only address me as Princess or Duchess. Good thing I already had my tiara!

I wonder if they use crock pots at the castle? And do they know how to do Tex-Mex?? I’ll have to work on that when I get there.

1 tsp Canola Oil
1 cup Onion, chopped
1/2 cup Poblano Chile, chopped and seeded
2 Garlic Cloves, minced
1-1/2 tsp Chili Powder
14.5 oz can Diced Tomatoes, drained
8 oz can Tomato Sauce
Cooking spray
2 cups Chicken Breast, shredded
1 cup Frozen Corn
15 oz can Black Beans, rinsed and drained
5 (8-inch) Corn and Flour Blend Tortillas
8 oz Sharp Cheddar Cheese, shredded
1 Tbs Cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano pepper and garlic to pan; cook for 6 minutes, stirring frequently.

Stir in chili powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Adapted from Cooking Light

Servings: 8
Calories 367
Total Fat 15.0g23%
Saturated Fat 7.1g
Total Carbohydrates 37.8g
Dietary Fiber 8.4g
Protein 27.0g
Nutrition Grade B+

Today’s Leopard Print Find: Faux Fur Throw Blanket – Leopard

Chicken Tamale Bake

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Okay, just catching up on The Bachelor…..Sean surprising Sarah with her dog was the sweetest thing ever! We raise them right in Dallas. Bless his heart for having to deal with the crazy girls though. Ugh it is so painful to watch sometimes.

I loved this! It’s not as cheesy as it looks in the picture. (I’ve got to figure out a better lighting set-up until we get to daylight savings time.) It was even better the next day. Only 297 calories too!

1 oz Monterey Jack Cheese, shredded
1 oz Colby Jack Cheese, shredded
2 oz Sharp Cheddar Cheese, shredded
1/3 cup Fat-Free Milk
1/4 cup Egg Substitute
1 tsp Ground Cumin
1/8 tsp Ground Red Pepper
14-3/4 oz Cream-Style Corn
8.5 oz Box Jiffy Corn Muffin Mix
4 oz Can Chopped Green Chiles, drained
Cooking spray
10 oz Can Red Enchilada Sauce
2 cups Cooked Chicken Breast, shredded

Preheat oven to 400 degrees. Spray 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven; let stand 5 minutes.

Adapted from Cooking Light

Servings: 8
Calories 297
Total Fat 10.3g
Total Carbohydrates 33.9g
Dietary Fiber 1.7g
Protein 19.3g
Nutrition Grade B

Today’s Leopard Print Find: Foxcroft Women’s Leopard Print Cardigan