Chicken Parm Meatballs

Ingredients

1

lb ground chicken

1/2

cup Italian style bread crumbs

1/3

cup grated Parmesan cheese

1 to 2 slices of white bread

1/4

teaspoon pepper

1/2 tsp salt

1

egg

1 small onion, diced

2 garlic cloves, minced

1 tsp each dried oregano and dried parsley

1

tablespoon olive oil

2 cups tomato sauce

1

cup shredded mozzarella cheese (4 oz)

Directions

• In large bowl, mix chicken, bread crumbs, Parmesan cheese, bread, salt, pepper, onion, garlic, oregano, parsley and egg. Shape mixture into 20 meatballs.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
• Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese and a sprinkle of dried basil
• To serve, spoon meatballs and sauce into serving bowls along with ricotta cheese.
• (Adapted from bettycrocker.com)

Oreo "RK" Treats

These are absolutely amazing.  

They are basically rice krispie treats, but use Oreos instead of rice krispies.

Ingredients

One 16 oz package of Oreo

5 cups Large Marshmallows (A whole bag really, use the Kraft ones, cheap ones taste...well cheap)

4 tablespoons butter

Directions

Place Oreos in food processor and pulse until ground.  Melt butter in a large pot, add marshmallows until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10-20 minutes or until cool.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 gluttonous bars or 16 not as guilty squares

Adapted from : http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/

Guilt-free Creamy Buffalo Chicken "Dip"

A slow cooker recipe.  Everyone loves traditional Buffalo Chicken Dip, so when Kelly (who I went to high school with) at The Fit Skool posted a healthier adaptable version, we just had to try it as my husband loves anything involving Frank's or Buffalo components.  This can be used as a dip for chips and veggies, eaten straight out of a bowl like a chili or as we had it, on lettuce wraps.

Ingredients

1 (5.3 oz) container of plain Greek yogurt (I used the cheapest store brand one)

2 large chicken breasts

5-6 Tbsp of Frank's Buffalo Wing Sauce

1-2 oz of chicken broth (or water)

1/4-1/2 cup of crumbled blue cheese (more or less depending upon preference)

Directions

Place chicken breasts in the bottom of the slow cooker with chicken broth (or water).

Place lid on slow cooker and set to high for 4-4.5 hours.  

When cooked, remove extra liquid (I used a turkey baster to suck it up.

Use 2 forks to shred chicken.  Add yogurt and wing sauce and stir to combine.

Warm in crockpot for an additional 10 or so minutes.

Top with blue cheese and more wing sauce if desired.

Adapted from Kelly at The Fit Skool (http://thefitskool.com/?p=4834)

V Day Chicken Francese

 

Well, having an 8.5 week old does not make it easy to go out to restaurants (we haven't braved it yet).

So instead this Valentine's Day, I decided to make one of my husband's favorite things to order out to dinner, Chicken Francese.  How come I've never attempted it before, it was pretty easy, not to mention, he loved it.  Served it with a caesar salad on the side.

Ingredients

2 large skinless, boneless, chicken breasts 

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

2 large eggs

3 tablespoons water

1/4 cup extra-virgin olive oil

1/2 lemon, with rind, cut in thin rounds

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

1/2 lemon, juiced

2 tablespoons salted butter

a few sprigs chopped flat-leaf parsley


Directions

Put the chicken breasts on a cutting board and carefully slice each breast in half to create 4 thin breasts.  Lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Add a little more of the flour is sauce appears very thin still.  Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving

Recipe adapted from Tyler Florence at foodnetwork.com

Super Easy Sauteed Cabbage

Ingredients

1 small head white cabbage, including outer green leaves

2 tablespoons salted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Cut the cabbage in half and, with the cut-side down, 

slice it as thinly as possible around the core, like making coleslaw. 

Melt the butter in a large saute pan over medium-high heat. 

Add the cabbage, salt, and pepper and saute for 10 to 15 minutes,

stirring occasionally, until the cabbage is tender and begins to brown. 

Season, to taste, and serve warm.

Adapted from Foodnetwork.com and Ina Garten