Cheap and lean, chicken is an excellent source of protein.
This is a good show of how much I've learned over the last 2 years:
- The chicken breasts were seasoned with Lawry's, pan-seared on a hot
pan with a bit of oil for browning, and then finished in a 400° oven
- While the chicken finished in the oven, I prepared the risotto,
mostly from this recipe from
(though I've learned from Emeril's recipe, and these risotto
techniques from The
- A cup of milk deglazed the pan, 1/4 tsp of garlic powder, 2 tbsp of
dijon mustard, some salt, some pepper, and 1 tbsp of flour created
a pan sauce
And one thing I haven't learned:
- Frozen broccoli looks kind of silly next to the rest of this...
Altogether I like the formula: One difficult or involved thing
(risotto), one moderately-complex thing (the pan sauce), and the rest
easy things (chicken and broccoli). I spent about an hour in the
kitchen, and created something wonderful!
Tonight, I made Chicken Paprikash, a Hungarian stew featuring Paprika,
from this recipe by A Dish of Daily
I only had plain paprika, not the hungarian paprika called for in the
recipe, so I gain no points for authenticity. It didn't matter, because
this still tasted delicious. It takes a bit of time, but it's pretty
easy to make, and absolutely worth it.
I've been looking for a quick, easy, and healthy lunch. Unfortunately,
peanut butter and jelly sandwiches fill only two of those requirements
(especially when eaten daily). I've also been looking to up my greens
In the building I used to work in, they had an excellent deli that
served fresh sandwiches and wraps. For the longest time, I ate the club
sandwich. But, one day I decided to try their grilled chicken wrap, and
I was hooked.
So here's a chicken lunch wrap recipe. It
requires a little prep, but the chicken can be made in large batches and
kept for a week. I went with cabbage, which has a different flavor.
I tried two variations: Ranch dressing (unhealthy) with cheddar, and
fat-free Italian dressing (healthy) with pepperjack, both to good
Here's to a week's worth of healthy lunches!
Continue reading Chicken Lunch Wraps...
I'm clearing out the chicken from my freezer, which means finding at
least a couple new ways to do it. Unlike last week's chicken
parmesan, which I've made dozens of
times, this week, I found this recipe for Herb Roasted Chicken with
I've seen recipes like this before, simply tossing some chicken on top
of some veggies and shoving it in the oven for an hour, but this is the
first one I've ever tried. It turned out pretty well, all things
considered, and I was pleased at how easy it was.
I didn't have any red wine vinegar, so I substituted an equal amount of
balsamic. The shallots I replaced with small yellow onions, and I ran
out of fresh garlic, so I used 1/2 tsp of garlic powder (1/8 tsp powder
All told this is a great, easy, inexpensive dinner, and you can vary the
herbs and sauce for infinite possibilities. Something hot and spicy
sounds good, or a heaping helping of your favorite seasoned salt.
Next time, I might try a different cut of meat. Thighs and legs might
not be the right cut of meat to use, due to their higher fat content.
Roasting the chicken on the potatoes means the fat can't drain away.
I've made this recipe a lot. It was one of the first real things I learned to
make. It's one of my favorite recipes: Easy, delicious, and filling. It
combines my favorite meat with my favorite pasta sauce. Chicken
Parmesan is the perfect chicken dish.
But I've always ever made it with boneless, skinless chicken breasts. In
my effort to also learn how to be cheap, and having some stuff to use up
from last week's
tortellini, I decided
to try making it with the bone-in, skin-on chicken thigh quarters I had
in the freezer.
It worked better than I expected. The chicken turned out great in the
oven, and the tomato sauce worked well with
a little extra cooking time. I added some
cauliflower to complete the meal.
Get the recipe for Chicken Parmesan