Fellow Basketball wife, Anadia, shares this recipe with us. She tells me that she merged several recipes and adapted until it worked for her family. I’m so glad she is sharing, as I know she has some skills-in-hiding. 
The Players
5 skinless, boneless chicken breasts
2 cups frozen spinach cubes
2 tablespoons sour cream
1/2-1 cup shredded mozzarella (depends on your cheesy level, ours is fairly low)
5 slices bacon
Salt, pepper and garlic powder to taste
5 toothpicks
The Fun
1. Preheat oven to 375.
2. Clean, butterfly cut (carefully as not to slice completely through) and season-to-taste chicken breasts.
3. Warm spinach over low-heat, thawing but not completely cooking, three to four minutes. Mix-in sour cream and mozzarella.
4. Spoon two-four (depending on breast size) tablespoons of spinach mix into each breast, securing with a toothpick.
5. Wrap each chicken breast with a slice of bacon. Bake covered for an hour. Uncover and bake another 10-15 minutes to crisp bacon.
*Ricotta may be substituted or replace one spoonful of mozzarella.*
I am back with another Pioneer Woman recipe this week: Chicken Spaghetti. She just plain knows how to cook and comes up with some really yummy things, so I have to share the ones I have tried and liked (I actually don’t have any of her recipes that I haven’t liked yet). This casserole is yummy and pretty easy. It makes a lot, so I often make it in two smaller pans and freeze one while we eat the other for dinner. I also have used different cheeses at times and it still tastes good.
Enjoy,
Another soup recipe from me today. This recipe is actually a slow cooker recipe, but I find a lot of slow cooker recipes I use make things too mushy. So I decided to use the stove top and see how this one would turn out. The recipe is from A Year of Slow Cooking. Here were my simplifications/modifications:
Ingredients:
1 pound chicken
2 cans, drained and rinsed ( or 1 cup dried black beans, make sure you soak them properly before use )
4 cups chicken broth
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1 cup sour cream (to stir in at the end)
Directions:
1. Drain and rinse the beans. Add to the pot. Put in the chicken, and add the broth and salsa. Pour in the corn, and add the cumin. Stir, but don’t disturb the beans—let them stay at the bottom of the pot, closest to the heating element.
2. Cover and cook on medium for 1 hour.
3. Stir in the 1 cup of sour cream before serving.
I omitted a few ingredients, just because I didn’t have them around and never bothered with the blender part. I also added more sour cream, and actually found this dairy free version which was very good:
I thought the soup was very good, not too spicy, whcih is big for my kids. And I ate leftovers a few days afterwards for lunch and the soup was still good!
This recipe is super easy. My four year old made it tonight for our family. I prepared the rice, and pre-measured the ingredients, as I thought I was going to be making it. When it came time to cook, however, he was ready to do it, so I allowed him to saute the chicken, mix the sauce, and then combine the chicken with the sauce and nuts. One thing that is important to me is that TB know how to cook more than macaroni and cheese. I do not know if his future spouse will cook or how long he will be alone, so this is a life skill I hope he embraces.
The Players
2 chicken breasts, cut to bite size pieces
1/4-1/2 cup flour
2-3 tablespoons olive oil
1/3 cup sweet soy sauce
1/3 cup orange juice
1 (11 ounce) can mandarin oranges
1/4-1/2 cup chopped cashews
1/2 teaspoon red pepper flakes (optional)
The Fun
1. Place flour in a bowl. Add chicken and toss to coat.
2. Heat olive oil in wok or skillet. Add chicken and saute until cooked through. Set aside and keep warm.
3. Stir orange juice and soy sauce in to skillet. Add red pepper flakes if you desire. (We ended up adding them later, so TB would eat the sauce.) Heat until warm and thickening, then add mandarin oranges and cashews. Finally, return chicken to the wok or skillet and heat until all ingredients have been heated thoroughly.
4. Serve over brown rice.
Posted in Soups on May 18, 2011
Another favorite soup recipe that my sister-in-law Krista shared with me is White Chicken Chili. She got this recipe from her college roommate and it is simple and easy. This is a meal with dairy that we enjoy every few months as a treat, but I am sure you could find some dairy-free substitutes if you wanted.
Ingredients:
1 lb. chicken, cut into half inch pieces
1/2 medium onion, chopped
1.5 t. garlic powder
1 40 oz (2 lb 8 oz) can great white northern beans, drained and rinsed
2.5 c. chicken broth
1 can chopped green chilies
1 t. salt
1 t. cumin
1 t. oregano
1 t. pepper
1/4 t. cayenne pepper
1 c. fat free sour cream
1/2 c. heavy whipping cream (or half and half or light cream)
Directions:
1. Sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasoning.
3. Bring to a boil. Reduce heat and simmer 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream.
5. Top with cheese.
Enjoy,
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