Monday, January 30, 2012

Lemon Greek Chicken

This is one of those recipes that I used to make fairly often and then completely forgot about. Please tell me you have one of those! It is so good that I'm not sure how or when it got out of the mix, but I'm so glad I randomly remembered it the other day! It is a Pampered Chef recipe and I must admit that I love all things Pampered Chef. :) One of the best things about this recipe is that it is a one dish it!


Lemon Greek Chicken

2 teaspoons lemon zest

1/4 cup lemon juice

2 tablespoons olive oil

4 garlic cloves, pressed

2-3 teaspoons oregano leaves

3/4 teaspoon salt

1/8 teaspoon ground black pepper

2 medium baking potatoes

1 medium red bell pepper, cut into 1-inch pieces

1 medium red onion, cut into wedges

8 ounces fresh whole mushrooms

4 split (bone-in) chicken breast halves (I just used boneless skinless chicken breasts)

Preheat your oven to 400. Combine lemon zest, lemon juice, oil, garlic, oregano, salt, and black pepper in a bowl and set aside. If you have a Garnisher, use it to cut the potato into 8 wedges or slices. If not, just cut them. I think the Garnisher is kind of fun! :)

Place the potatoes in a 9X13 inch pan. (The recipe calls for you to bake it in the Pampered Chef Stoneware Baker if you have one...I don't, so it is a glass pan for me!) Add bell pepper, onion, mushrooms.
Add half of the lemon juice mixture and toss to coat.

Place chicken on top of the vegetables and brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

That's it! It is so easy to prepare and you are DONE with preparing dinner when you put it in the oven because your entire dinner is in one pan! Enjoy! :)

Tuesday, January 24, 2012

Zesty Tortilla Soup

I have another great tortilla soup recipe for you here from Taste of Home! It must be this time of year...I'm normally not a huge soup person, but I love it when it is cold outside! Don't be intimidated by the list of ingredienets...this is SUPER EASY and delicious!!


Zesty Tortilla Soup

1 medium onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

2 pounds beef stew meat, cut into 1-inch cubes (I used chicken instead)

2 cups water

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (10 3/4 ounces) condensed tomato soup, undiluted

1 can (10 1/2 ounces) beef broth

1 can (10 1/2 ounces) chicken broth

1 tbsp Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon lemon-pepper seasoning

1/2 teaspoon hot pepper sauce

10 corn tortillas (6 inches)

Shredded cheddar cheese, sour cream, avacado, and cilantro, optional

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef (or chicken) is tender.

Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings as desired.

DELISH!! I loved this! Enjoy! :)

Tuesday, January 17, 2012

Crockpot Chicken & Wild Rice

I have always loved chicken and is definitely comfort food for me. My friend Jessica recently told me about this recipe to make chicken and rice in the crock pot and I was all over it. It only has FOUR ingredients and anything in the crockpot is a winner in my book! It tasted wonderful and is perfect for the cold nights ahead. :)


Crockpot Chicken & Wild Rice

4 chicken breasts (can use fewer, can use bone-in or boneless)

1 can cream of mushroom soup

1 onion, chopped

1 box Long Grain and Wild Rice with Seasonings (I use Uncle Ben's)

Place chicken in bottom of slow cooker. Sprinkle chopped onion over top. Top with cream soup. Cover and cook on low 7-8 hours.

Cook rice according to package directions. Before serving, stir rice in.

That is it my friends! Yum, yum...dinner is served! Enjoy! :)

Tuesday, January 10, 2012

Sopapilla Cheesecake

You may have had this yumminess before, but I just had to take pictures when I made this over Christmas just in case you haven't. Not only is it super easy, but my oh my is it GOOD!


Sopapilla Cheesecake

2 cans crescent rolls

2 cups sugar

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

2 (8 oz) packages of cream cheese, softened (don't use low fat or fat free)

1 stick butter

Preheat oven to 350. Lightly press seams together on 1 can of crescent rolls into bottom om 9X13 inch pan.

Mix cream cheese, 1-1/2 cups sugar and vanilla until creamy. Spread over rolls in pan.
Cover with other can of rolls, lightly press seams together.

Melt butter and pour over top. Mix 1/2 cup sugar and 1/2 tsp cinnamon, sprinkle over top. Bake for 35 minutes. Cool, cut and serve. It is best to bake it on the day you want to serve it. (Refrigerate leftovers.)

I completely forgot to take pictures of what these look like once they are cut up. Just trust me that they are delicious!! Enjoy! :)

Tuesday, January 3, 2012

Sour Cream Chicken Enchiladas

At playgroup a few years ago, we did a recipe exchange and my friend Alli gave us this recipe. It is one of my favorite recipes to make! It is insanely easy and so, so good! It makes a ton too and is great as leftovers. Don't wait to try this one!


Sour Cream Chicken Enchiladas

3 cups cooked chicken breasts (cubed or shredded...I cube mine)

1 pkg Mexican style shredded cheese

1/2 cup sour cream

1 can chopped green chilies - drained

8-10 four tortillas


8 oz. sour cream

8 oz. green taco sauce

Combine the first 5 ingredients in a bowl.

Stuff mix into tortillas, roll up and place seam side down in a glass baking dish. Spray the top with cooking oil. (There were a few more in another pan.) Bake at 350 for 30 minutes uncovered.
For the sauce, just mix together the sour cream and the taco sauce and microwave it until your desired temperature.

Take out of the oven and pour the sauce on top. (I pour the sauce on once they are plated up. That way I can refrigerate the leftovers without the sauce on top so they don't get soggy. I refrigerate the sauce separately.)

How yummy do these look?? Trust me, they ARE!! I made a little bit of guacamole and put a little cilantro on top too. Enjoy! :)