Main Dish
I love anything coconut but Jim, Mr. MCYM, is not thrilled with anything coconut so I was not sure he would like this dish. I thought I would give it a try and hope for the best! Although this was not Jim’s favorite dish, I have ever made, he did enjoy it! That was a huge score for me. I can make it again! I have really been wanting anything that reminds me of summer and this hit the spot! I served this over coconut rice but you can serve it over any white rice.
INGREDIENTS
1 Tablespoon fresh lime juice
1 Tablespoon hot pepper sauce
14 ounce can light coconut milk
1 pound boneless, skinless chicken breasts
3/4 cup bread crumbs
1/2 cup sweetened coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces crushed canned pineapple
3 ounces fat free sour cream
4 ounces pina colada non-alcoholic drink mixer
DIRECTIONS
When ready to bake preheat oven to 400 degrees. Combine the lime juice, hot pepper sauce and the coconut milk in a large plastic resealable bag and add the chicken. Marinate in the fridge for about 1 1/2 hours, turning bag once in a while to be sure all of the chicken is coated. Combine bread crumbs, coconut, salt and pepper in a bowl. Remove chicken from fridge and discard marinade. Dredge chicken one piece at a time into the bread crumb mixture and place chicken in a baking dish that has been sprayed with non-stick spray. Bake for 30 minutes or until chicken is cooked through. To make the sauce, simply mix the pineapple, sour cream and pina colada mixer together in a bowl and set aside. Serve chicken over your favorite white rice and top the chicken with the pina colada sauce.
Enjoy!
This was a great weeknight dinner. Easy to put together with the help of packaged frozen microwave steamed broccoli! I also used jasmine rice but you can use brown rice or your favorite rice! There were not many leftovers with this dinner as we all went back for seconds!
INGREDIENTS
Jasmine rice (or your favorite), cooked according to the package directions
Steamed Broccoli (I used frozen and cooked according to the package)
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
2 Tablespoon brown sugar
4 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
3 skinless, boneless chicken breast halves, pounded slightly thinner than they are and even size for all three pieces.
Salt
Pepper
2 teaspoons olive oil
DIRECTIONS
Cook rice according to package directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, balsamic vinegar and lemon juice. Bring to a boil and cook for one minute or until thickened. Heat a large skillet over medium high heat. Add the olive oil coating the bottom of the pan, season chicken with salt and pepper and add to the pan. Cook for 4-5 minutes, turn chicken over cooking for another 4-5 minutes depending on the size of your chicken. Steam your broccoli while the chicken cooks. When the chicken is almost done add the sauce to the chicken coating the chicken well. Add the broccoli and serve over your rice.
Enjoy!
If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
I LOVE Pinterest! I get so many ideas and great recipes from there! What are some of your favorite things on Pinterest??
This recipe became an instant favorite with my entire family! Next time I make it I am going to double the recipe as this is made in an 8 x 8 pan. This recipe also has bacon in it and in my house even though a recipe only calls for two or three pieces, I have to make a full pound as I have the sweetest, senior dog that just goes crazy for bacon. She knows when it is baking in the oven and sits patiently until it is done and then all bets are off. She is having BACON! Daphne does crazy things for bacon and if you have a piece you better watch out as she is not opposed to begging from you and being YOUR best friend too!
How can you not love that face and not
give her that bacon?!
INGREDIENTS
1/2 pound of fettucini pasta, cooked al dente and drained
6 Tablespoons butter
3 Tablespoons flour
14.5 ounces of chicken broth
1/2 cup half and half
1 cup grated Parmesan cheese
1 1/2 cups cooked chicken (I used rotisserie chicken from my grocery store)
1/2 cup oil packed sun dried tomatoes, drained and sliced
3 slices of cooked and crumbled bacon
DIRECTIONS
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook pasta al dente and drain.
Melt butter in saucepan over medium heat. Stir in flour, whisk for about one minute then gradually stir in broth. Heat to a boil stirring constantly. Remove from heat. Stir in half and half and 1/2 cup of the Parmesean cheese. Stir in the cooked chicken, tomatoes and bacon. Combine well. Spoon into baking dish and top with remaining cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5-10 minutes until hot and bubbly.
Enjoy!
This dish started with my love for french onion soup, but sadly I am the only one in the family that likes it. I wanted the same flavors, but something transformed, that my family would all enjoy. This was just right! We all enjoyed it, but I think next time I would add some crushed Ritz crackers mixed with a little melted butter on top to add a little more texture and even more flavor! I brought this to work the next day and had a few extra taste testers and they all agreed it was definitely a keeper and a must make recipe! You could also add some shredded rotisserie chicken to this and it would be terrific!
INGREDIENTS
1 pound penne pasta
1/2 large onion
1/2 cup white wine
1 packet of Lipton onion dry soup mix
3 cups chicken stock
2 cloves of garlic, minced
1/2 cup of cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
1/4 cup light cream
1 Tablespoon flour
1 Tablespoon extra virgin olive oil
DIRECTIONS
Cook pasta according to package direction and set aside. In a large saucepan, heat the olive oil and add the chopped onion and stir until golden brown. Add the minced garlic to the onion mixture, stir and let cook another minute. Add the white wine to the pan scraping up any little bits that are stuck on the bottom of the pan. Add all of the chicken stock and the dry soup mix packet and let cook for 30 minutes. Stir in the flour and whisk the mixture until it thickens about ten minutes. Add the cream to the sauce along with the cheddar cheese and Monterey Jack cheese and stir until combined and cheese is melted. Add the pasta (and shredded cooked chicken, if using) and stir well, coating all of the pasta. Pour this into a 13 x 9 casserole dish. You can add a little extra cheese on top or top with crushed crackers mixed with melted butter. Bake at 350 degrees for 30 minutes. If you have a crumb topping, cover and bake 20 minutes, uncover and bake an additional ten minutes. Remove from oven and serve warm.
Enjoy!
