Cream of Mushroom Chicken and Rice

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This recipe is one of my all-time go to for a simple and easy dinner. It is filling and delicious. 

Ingredients: 

1lb of chicken breast

1 cup of rice

1 handful of asparagus

1 can of cream of mushroom/chicken

Shredded Parmesan

Juice from half a lemon

Salt & Pepper for taste

Garlic powder

2 tablespoons of Olive Oil

 

Depending on if you have a rice cooker or if you just cook yours on the stove top you'll want to put one cup of rice with two cups of water to boil or in your rice cooker per the instructions.

Then season your chicken breast to your liking, I usually use a Tone's seasoning in combination with salt, pepper, and garlic powder. 

Once the chicken is seasoned. In a large skillet heat up the olive oil on medium heat, once oil is hot put in the chicken cook until both sides are golden brown.  

Transfer the chicken to a plate, then put the cream of chicken/mushroom into the skillet. I typically leave all of the seasoning and oil from the chicken so that it seasons the cream of chicken/mushroom if you are doing this as well, make sure to pick up the low sodium version of the cream of mushroom/chicken.  

Mix the cream into the drippings of the chicken and keep warm you can start on your asparagus with a little salt and pepper then before serving you’ll want to squeeze the lemon juice and sprinkle the parm. 

You can transfer the chicken back into the cream of chicken/mushroom or you can just pour the mixture on top of your chicken totally up to you.  

Plate, Serve + Enjoy!  

 

Tip: You can also use cauliflower rice to make this gluten free!  

 

 

Baked Garlic Parmesean Chicken Wings with French Fries

Okay if you are anything like myself you like crispy wings and fries but as I have aged, I feel like I can't handle all the fried foods like I used to.

Plus it's just not really healthy and with J starting to eat the food we are eating I'd rather do it as healthier as possible.  

The other night E and I were craving wings but I wanted to try to make wings in the oven because it is really tough to hold J in one hand and then fry wings and fries in the other. 

I found this recipe from evolving table and I doubled it because I had two packages of wings that I picked up from Costco [the pieces are already separated and took a lot of work out of cutting up wings].

I would also recommend grated Parmesan after the wings are fresh out the oven, and less black pepper. 

Also the As Seen on TV baking dish did well with the fries but you have to put it on broil for about 6 minutes after you make them for an extra crisp. I'll use it for fries in the future but probably not anything else besides that.  

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Mozzarella Chicken with Avocado Brushetta

The other night I was looking for a really easy recipe but didn't want to really follow instructions, I just needed food inspo. 

When I used to live with E's grandma she had this habit of making simple fruit and cheese plates and on occasion cutting tomatoes, slicing cucumbers and having it for a snack or even sometimes dinner. 

She is an amazing cook but I can imagine after the many, many years of cooking [she would always tell us about the days when she worked as a line cook at a diner] one can grow a little tired of the over the top, sprinkle some love on it type of meal. 

So sometimes [more often than not] I much rather the simplicity and freshness of a dinner than the eccentric over the top ones, I found this recipe on Pinterest and ran with it. 

I seasoned the chicken the way I like to sprinkle some salt, pepper, garlic powder, and Italian seasoning.  Heat your olive oil in a pan, place chicken in pan and let it cook. 

The recipe calls for 4 chicken breast I just took two and sliced them in half, I already did my arm work out and didn't really feel like beating some chicken into it's second death so slicing them in half did the trick. 

Once the chicken was in the pan cooking, I chopped my tomatoes and tossed it with the semi dried basil [the recipe calls for fresh basil but my grocery store didn't have it], I then added in salt and pepper plus lime juice and waited to cut the avocado until it was time to top the chicken with the mozzarella. 

I paired the dish with quinoa and some left over avocado.

If you have leftovers make sure you put the leftover brushetta in a separate container unless you are cool with hot tomatoes and avocados, I am not a fan of it. 

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If you decide to use a grain whether it is rice or quinoa be sure to put that on prior to starting your chicken. 

Slice 2 chicken breast in half and sprinkle salt, pepper, Italian seasoning, and garlic powder on each side of sliced chicken breast. 

Pour about 2 - 3 tablespoons of olive oil into saucepan [depending on size I just try to have an even coat of olive oil on the bottom of the pan. 

Put your heat on medium heat for your stove. Once your oil is heated then place your chicken in the saucepan or skillet. 

Let that cook depending on the thickness of your chicken breast, I always like a little crispness to my chicken so I kind of pan fry it.  

While all that goodness is going on start your brushetta, just wait to add the avocado so it doesn't brown to quickly. The lime juice will help it but I like to keep my avocado as fresh as possible.