This past week I haven’t had a lot of sweets, but I have enjoyed trying out some other new recipes that I’ve been craving for lunch and dinner. For example, this simple chicken and salad wrap really hit the spot the other day.
All it is is a whole wheat tortilla, romaine lettuce, grilled chicken strips (these can be purchased frozen and pre-cooked, to be reheated in the microwave) and a few drips of tomato & herb based salad dressing. Simple, healthy and tasty!
The other recipe I cooked up was very nice as well. It is super easy and can be made in one pot. All it is is chicken breasts, stewed tomatoes, garlic, mushrooms and oregeno.
I would have liked to have served this with plain white or brown rice, but I didn’t have any. I served it with peas instead. My 18-month-old son loved this and ate every single last crumb of this. I was so pleased because this is a boy who loves his french fries and chicken nuggets, so when he eats any kind of vegetable it is something to write about! My 3-year-old daughter, however, would have nothing of it!
I forget where I got this recipe, it was just printed out in Notepad and stuck in my recipe book, so I’ll post it here in case anyone else is interested in trying this as well.
Chicken, Mushrooms & Tomatoes
Serves 4
Ingredients
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano
Method:
Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
I was not able to enter Iron Cupcake: Earth this month because I have simply not had time to go on a search for necessary ingredients. The only time that I did have a chance, I couldn’t find one of the main ingredients that I needed! This is the first challenge that I have missed, but I do eventually intend to make the wine cupcake that I wanted to make for January’s challenge.
And just as a heads up, coming up later in the week are chocolate chip cookie dough cupcakes. Chocolate chip cookie dough baked inside chocolate cupcakes, and frosted with raw (eggless) chocolate chip cookie dough! Yum! I can’t wait to taste these!
