{Slow Cooker Honey Barbecue Chicken Sandwich}

This is a great weeknight meal when you are too busy to prepare much. These turned out wonderful and if you want it extra fancy and yummy make some coleslaw to go on top of your sandwich meat :)

3-4 boneless skinless chicken breasts (thawed or frozen)
1 (18oz) bottle of honey bbq sauce (I used Sweet Baby Ray's)
1/2 cup italian salad dressing
1/4 cup brown sugar
2 Tbs worcestershire sauce

Place chicken in the crock pot. In a bowl combine all the other and ingredients and mix well, pour over the chicken and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is done, shred with 2 forks and mix into the sauce to serve on your rolls.


Recipe Source: Uncommon Designs via Pinterest

{Noodles & Company's Pasta Fresca}

My Sister in Law introduced me to this recipe. I love it because it is really quick to throw together and my whole family loves it. You could also make it a full blown meal my serving it along side Chicken, or grilling up some chicken and putting it right into the pasta. YUM.

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach


FRESCA SAUCE:

4 tsp. fresh garlic
1/2 tsp. salt
4 tsp. balsamic vinegar
4 tsp. white wine
1/3 c. extra virgin olive oil

In a very hot sauté pan, add extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt and cracked pepper. Sear noodles, stirring occasionally until steaming hot. Add baby fresh spinach, and fresca sauce. Toss to combine, serve with freshly shaved parmesan cheese. 



Recipes Source: A Chocolate a Day with Ashley Ray

{Pretzel Chicken with Honey Mustard Sauce}

This was way better than I anticipated it would be. The honey mustard sauce was really good served over this. My husband was loving this new way to make chicken.

4 cups pretzels, crushed
1/2 cup olive oil
1/2 cup dijon mustard
1/3 cup honey
1/4 cup water
3 Tbs red wine vinegar
1 1/2 lbs chicken breasts
salt and pepper to taste

Preheat oven to 400 degrees. In a food processor pulse the pretzels until coarsely ground, then add them to a large shallow bowl.
Add the oil, honey, mustard and vinegar to the food process after the pretzel crumbs are wiped out and pulse until smooth. Season with salt and pepper.
pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs. Place the on a baking sheet and bake for 25-30 minutes, until cooked through. Serve with the remaining honey mustard sauce.

{Smothered Pork Chops} Crockpot

I went to Costco and decided to stock up on meat. Well... the pork chops they sell there come with A LOT. So I started looking for ways to use them up. This recipe did not disappoint. My family loved it. And my sister came over while it was cooking at raved about how yummy it smelled. :)

• 
  5 slices bacon, chopped
• 6 bone-in pork loin chops, about 3/4-inch thick
• Salt and Pepper
• 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
• 1 teaspoon plus 1 tablespoon light brown sugar
• 1/4 cup plus 2 tablespoons cold water
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 tablespoon cornstarch
• 1 tablespoon  apple cider vinegar
• 2 Tbs fresh parsley, chopped or 1 tsp dried parsley
• 
  
• In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
• Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
• Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
• Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
• When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Recipe Source: Mel's Kitchen Cafe

{Creamy Pesto Pasta and Chicken}

I love any excuse to cook with pesto. This was a pretty quick meal, and the sauce was amazing.

Chicken:
4-5 chicken breasts
1/2 C flour
1/8 tsp salt
dash pepper
3 Tbs olive oil

Sauce: 
1 (6.25 ounce) jar pesto 
1 (8 ounce) package cream cheese, softened
1 C milk
1 C chicken broth
1/2 tsp sugar
1 Tbs butter

Pasta:
1 box bowtie, penne or corkscrew pasta


Cut the chicken breasts into large chunks and set them aside. Toss together the flour, salt and some pepper into a shallow dish. 
Heat a large skillet up over medium high heat. Add 3 Tbs olive oil to the pan and let it get hot. 
Dredge each piece of chicken in the flour mixture and then place them in the hot pan. Turn the heat down to medium low. Let the chicken get golden brown on the bottom. Then turn them over and let them get brown on the other side. When the chicken is all cooked through, remove from the pan onto a clean plate. Cover with foil and set aside. 
While your chicken is cooking, boil some water and cook the pasta according to the directions of the package.
Pour one cup of chicken broth into the hot pan that the chicken was cooking in. Add 1 cup of milk, using a whisk to break up any crispy chicken leftovers on the bottom of the pan. Add just a little less than a cup of pesto and one block of softened cream cheese. Give it a stir. The cream cheese will start to melt down into the sauce. It may be chunky at first, but don't worry. 
Bring the mixture to a boil, whisking it occasionally. Let simmer for about 5 minutes or until it thickens up a bit. 
Remove the pan from the heat and add 1/2 tsp sugar and 1 Tbs butter. If your sauce is too thick, add a little milk to thin it out. 
Serve over hot pasta with the chicken. 


Recipe Source: Jamie Cooks it Up 

{Lasagna Soup}

I wasn't expecting this soup to be as delicious as it was. It was a big hit, and it makes about 13 cups so there where a lot of left overs for the next day. Yum.

2 tsp olive oil

1 1/2 lbs italian sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp oregano

1/2 tsp red pepper flakes

2 Tbs tomato paste

1 (28oz) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 oz fusilli pasta

1/2 cup chopped fresh basil

8 oz ricota cheese

1/2 cup grated parmesan

1/4 tsp salt

2 cups shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooded spoon, until the sausage is no longer pink, about 5-7 minutes. Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and cook until the paste turns a rusty brown color, about 5 minutes. Add the tomatoes with their juice, the broth and the bay leaves and brin the soup to a boil. Reduce the heat and simmer for about 30 minutes. 

Add the past, then increase the heat to medium-high and boil the soup unti the pasta is tender to the bite,  following the time recommendations on the pasta box. Discard the bay leaves, then stir in the basil, season with salt and pepper to taste. 

In a small bowl, combine the ricotta, the parmesan, and 1/4 tsp of salt and a little pepper. To serve, p;ace about 1 1/2 Tbs of the ricotta mixture in each bowl, ladle the soup over the top and sprinkles with mozzarella cheese. 

{Balsamic Pot Roast} Crock Pot

I love trying new Pot roast recipes. I have some roast recipes that I just love and I make them over and over. This one just made it on that list. I loved it. It had a really good flavor, and the gravy was delicious poured over the meat and veggies.

3 lbs beef chuck roast
garlic salt and pepper for seasoning
2 Tbs olive oil
1 onion, sliced
2 sprigs fresh rosemary
2 bay leaves
1 tsp powdered sage
2 cloves garlic, chopped
1 cup red cooking wine
1/3 cup balsamic vinegar
1 (14.5oz) can beef broth
3 Tbs corn starch
salt and pepper
a bag of baby carrots
4-5 red potatoes, quartered

  Sprinkle garlic salt & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides - couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar, and all the herbs. Cover pot and put in fridge overnight.  
Add the red wine and beef broth, add the carrots and potatoes.  Cover and turn slow cooker on low and cook for 6 hours.  Turn the slow cooker up to high heat and cook for another 3-4 hours.  Once everything is done to your desired tenderness, pour the liquid into a large measuring cup.  Let it settle, then skim off the fat.  Add about half of it to a bowl and mix in the corn starch until it's nice and smooth.  Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.

Recipe Source: Little B Cooks

{Creamy Chicken and Broccoli Calzone}

This was my very first Calzone making experience. I was pretty proud of myself. We really enjoyed these babies. I did have to had some salt to the sauce because it totally needed it. But once I got that adjusted it was really yummy flavor. The dough was really the best part I would say. Enjoy!

for the dough:

 1 cup warm water
 1 tsp honey
 1 package dry active yeast
 2 1/2 cups all-purpose flour
 1 Tbs. extra-virgin olive oil
 1 tsp salt

for the filling:

1 tsp olive oil
 1 head garlic
 2 Tbs. butter
 2 Tbs. flour
 1 cup milk
 1 1/2 cups broccoli florets
 3 cups shredded chicken
 2 Tbs. lemon zest
 coarse salt and freshly ground pepper

In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.

In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.

Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.

After an hour, divide the dough into 4 balls. You can throw the leftover two in the freezer if you want, or keep going for 4 calzones. (just increase the filling) Place them into 4 smaller, oiled bowls and let rise another 15 minutes.

Roll out each dough ball until it’s 10-12 inches in diameter, like a pizza. You’re ready for the filling!

While the dough is rising, preheat oven to 425.

Lop the stem end of the garlic off, exposing the cloves. Place inside a small square of aluminum foil, drizzle with oil, fold up and roast 35 minutes.

In a small saucepan, melt the butter. Once the foam subsides, whisk in the flour. Continue to whisk about 2 minutes, until it starts to brown. Whisk in the milk and keep whisking until it thickens and gets creamy. Toss in a pinch of salt and pepper. Transfer to a small food processor, add the roasted garlic cloves, and blitz until combined.

Adjust the oven to 375.

Spoon some of the creamy sauce along the bottom of each crust. Top with shredded chicken and broccoli florets. Spoon more of the sauce (I’d say about 5 Tbs. total in each calzone, or more if you want!) over the chicken and broccoli. Sprinkle with the lemon zest.

Roll over the dough, creating a calzone. Transfer to a baking sheet lined with parchment paper. Brush each one with a light egg wash or extra-virgin olive oil.

Bake for about 25 minutes, or until the crust is golden brown


Recipe Source: Bev Cooks

{Lasagna}

How do you take a decent picture of lasagna? Despite the picture, this is really really good. My husband does not like the traditional lasagna because he doesn't like ricotta cheese. So I make mine with cottage cheese, and I even like it better.

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced 
1/2 large onion, diced 
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
1 tsp dried oregano 

1 tsp dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (about 4 minutes)

1 pound ground beef

1/2 pound italian sausage 

12 oz cottage cheese
1 pound mozzarella cheese, shredded

8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When meat is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion. Continue cooking on medium-high heat until the onions are soft and browned and the fluid has mostly cooked out. Then add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, oregano and basil, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground meat.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. 

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, Parmesan and mozzarella cheeses, cottage cheese,  spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, cottage cheese, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don't feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast

1 Tbs canola oil

1 Tbs sesame oil

4 small zucchini, cut into 1 inch chunks

1 green bell pepper, sliced

4 Tbs soy sauce

2 Tbs balsamic vinegar

4 garlic cloves minced

1 tsp ground ginger

garlic salt to taste (I used about 1/2 tsp)

DIRECTIONS:
Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.

Adapted from: Mel's Kitchen Cafe

{Sloppy Joes}

Sloppy Joes are one of my favorite summery meals. My husband LOVED these and I will admit I thought they were quite scrumptious myself. :)

1 Tbs butter
3 lbs ground beef
1/2 large onion, diced
1 large green bell pepper, diced
5 garlic cloves, minced
1 1/2 cups ketchup
1 cups water
2 Tbs brown sugar
2 Tbs chili powder
1 tsp dry ground mustard
1/2 tsp red pepper flakes
2 tsp worcestershire sauce
3 Tbs tomato paste
salt to taste
ground black pepper to taste
kaiser rolls

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire. Taste and adjust seasonings as needed.

Spoon meat mixture over the rolls. Serve hot with kettle cooked chips!

Adapted From: The Pioneer Women

{Hawaiian Haystacks}

This is a classic meal that I have grown up loving. This particular sauce recipe is more of a healthier and tastier version. My whole family was in love with it. It was really simple and cheap to make. This one will be made over and over again in our home.

2 boneless, skinless chicken breasts, cut into bite-size chunks
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, pineapple tidbits, and chow mein noodles.

Recipe Adapted From: Mel's Kitchen Cafe

{Greek Turkey Burgers}

I have really cut back on red meat but love a good hamburger. I first had this recipe when my sister in law made these and could not believe how amazing the flavor was. My husband and I were craving these so I made them and will be making them all summer. They are incredible. Best burger ever :)

• 1 Tbs extra-virgin olive oil, in the pan, plus some for drizzling
• 1 Tbs butter
• 3 garlic cloves, 2 chopped, 1 crushed
• 1 red onion, 1/2 chopped, 1/2 thinly sliced
• 1 box, 10 ounces, frozen spinach, defrosted
• 2 tsp dried oregano, lightly crushed in the palm, divided
• 1/4 cup feta crumbles
• 1 1/3 pounds ground turkey breast, 1 package
• 1 Tbs grill seasoning (I used Montreal Steak Seasoning by McCormick)
•  1 small, 2-inch piece of cucumber peeled, trimmed and chopped
• Salt and pepper
• 1 1/2 to 2 cups greek plain yogurt
• 1/2 lemon, juiced
• 1 cup arugula, coarsely chopped or shredded
• 4 hamburger rolls, split
• roma tomatoes, sliced
• baby spinach
• 
  

Heat a large nonstick skillet over medium heat. Add the olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.

Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6-8 minutes on each side.

 Toast rolls, if you prefer.

Place chopped cucumber, the crushed glove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve on the the burger along with sliced tomato and baby spinach.

Recipe Source: Rachael Ray 

{Sage Rubbed Pork Roast} Crock-pot

This roast was so tender and full of flavor. I love throwing everything in the crock pot and having a wonderful meal hours later. It was so easy and delicious.

4lb pork tenderloin roast
1 tsp dried thyme
1 tsp dried sage
1 tsp salt
1/4 tsp pepper
1 Tbs olive oil
3 lbs red potatoes, quartered
2 cups baby carrots

Mix thyme, sage, salt and pepper together and rub all over the roast. In a large skillet heat about 1 Tbs olive oil and brown each side of the roast, about 2 minutes per side. Place in a crock pot. Place carrots and potatoes on top and sprinkle with more salt and pepper to taste. (You can also sprinkle more sage and thyme for extra flavor on the veggies) Cover and cook on high for 6 hours.

{Honey Sesame Chicken} Slow Cooker

This was a big hit at my house. Everyone loved it! I loved it because it literally took me five minutes to prepare and 4-5 hours later I had a delicious meal to feed my family.

4 boneless, skinless chicken breasts 
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds


Season both sides of chicken with lightly with salt and pepper, put into crock pot. (I just add mine in frozen) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.






Recipe Source: Six Sisters Stuff

{Roasted Chicken with Lemon-Garlic Green Beans & Potatoes}

This is a perfect meal for those nights when you really don't feel like making dinner. It was really fast to throw it all in a pan and stick in the oven. My whole family loved the flavor of it all. Very yummy.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, very thinly sliced, 1 juiced
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 boneless, skinless chicken breasts
• 1/2 tsp lemon pepper

Directions 

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Sprinkle on the lemon pepper.

Roast for 40 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe Source: Real Simple

{Chicken Tortilla Soup}

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls...so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!


Recipe Source: The Pioneer Woman

{Chicken Tikka Masala}

I am doing a repost on this one. It is seriously my favorite meal, I have a hard time not going back for thirds. The flavor combo is just amazing, and its great because my husband and 3 small kids scarf this down everytime. Success! Even if you are not a fan of different ethnic foods, please try this. It will change your world. Also, my husband has a few friends from India in his graduate class and one of the girls was so sweet to make me some homemade Garam Masala which you can also find in most stores now but how awesome is she for doing that?

3 whole Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
½ cups Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 1-2 inch Chunk Fresh Ginger
3 Tbs Garam Masala
1 can (28 Ounce) Diced Tomatoes
1 Tbs Sugar
1-½ cup Heavy Cream (I have also used half and half and it worked great)
2-3 Tbs fresh Cilantro

FOR THE RICE:

2 cups Basmati or Jasmine Rice
3 cups water
2 Tbs butter
1 Tbs Turmeric
Frozen Peas (Optional)


Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker or in a pan on the stove add 2 cups Basmati or Jasmine rice, 2 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 3 cups water. Cover, turn on your rice cooker and walk away.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Recipe Source: The Pioneer Woman