Friday, September 25, 2009

Smothered Chicken with Brown Rice

I was thumbing through my Kraft Foods magazine this afternoon and saw a recipe that looked pretty tasty, and when I read over the ingredients, I had everything on hand so I thought I would give it a try! Click here for a link to the original recipe.

I really liked the taste of the meal, although it took longer to make than I expected (about an hour). The recipe said it served 4, but I got a good 6 servings out of it! Weight Watchers points: four servings, 8 points, six servings 6 points.

Smothered Chicken with Brown Rice
  • 4 slices bacon (I cooked up 7 or 8 because I know my boys like bacon)
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 4 large carrots (1 lb.), thinly sliced
  • 1 medium onion, chopped
  • 1 cup fat-free chicken broth, divided (I used 2 bouillon cubes dissolved in 1 cup boiling water)
  • 2 oz. cream cheese (I used 3 sections of Laughing Cow cheese)
  • 3 cups hot cooked brown rice
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet and drain on paper towel. Discard drippings.

Add chicken to skillet and cook 5 to 6 minutes on each side until golden brown and done to 165 degrees F. Transfer chicken to plate and cover with foil to keep warm.

Add carrots and onions to skillet with 1/2 cup of broth. Cover and simmer 10 min. or until vegetables are tender.

Stir in broth and cream cheese. Cook, uncovered, 2 minutes or until cheese is melted and sauce is thickening, stirring frequently. Return chicken to skillet and cook 2 minutes or until heated through.

Spoon rice onto serving plate and top with chicken, sauce, and bacon.

Saturday, September 12, 2009

Pizza Dough

To say my family loves pizza would be a gross understatement. And I am no different! But since we live relatively far from most decent pizza places, and because we rarely go out to eat anyway, I've been making pizza at home for a few months now. I've used a few different recipes for crust (bread maker, bread stick dough,and biscuit dough to name a few), but I saw this recipe over at Real Mom Kitchen and had to give it a try. First attempt, pretty good, but I spaced it and forgot to add salt. (who does that?!?) Second time, too tough. Third time, perfection! I love how fast this dough is to make and it really tastes good! I made a BBQ chicken pizza the night I took the picture, so it works with all kids of pizza toppings.

Fast and Easy Pizza Dough

*3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon salt

Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone). Top dough with sauce and toppings. If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.

*I found that my dough turned out a lot better and much softer by using less flour, more like 2 1/2 cups. And I bake mine on a pizza stone and don't preheat it since I don't have a peel, and it turns out just fine.


A few weeks ago, my mom brought me a big box of apricots, so I spent the next few days making three batches of apricot jam! I love apricot jam, it always reminds me of my childhood since my mom would always make some every summer with the fruit on their big apricot tree.With all that yummy jam, I had to make some crepes for lunch because fresh jam and crepes are about as perfect of a match as you could hope to find! I've seen a few crepes recipes out there that are long and complicated, but these ones are easy to make, only have a few ingredients, are super yummy, and very kid-friendly!

1 cup milk
2 eggs
1 cup flour

Whisk the milk and flour, then gradually mix in the flour. Stir until smooth.

Heat a non-stick skillet over medium heat for a few minutes until its nice and hot. Spray a little non-stick spray to coat the surface. Pour about 1/4 cup of the batter in the middle of the skillet, then move the skillet around around to spread the batter around the base of the skillet. Cook for a minute or two, or until you see small bubbles covering most of the crepe. It should look very lightly browned, but not dark. Flip and cook on the other side another minute or until you can shake the skillet gently and it no longer sticks. Turn onto a plate and make your next one.

Then take your finished crepe and spread a spoonful of jam around the crepe, then roll up and serve. You can also fill it with fresh fruit and whipped cream, pudding, Nutella and bananas, or whatever your heart desires!