Grilled Chicken on a bed of Baby Spinach with Mushroom Barley

So, because I didn't take pictures while I was preparing the meal, I posted three of my plate to compensate. Eventually I'll do because each one of those dishes are now a staple on our menu.

The chicken is really the best I have had. I omit the salt and it still tastes yummy. The spinach is just sauteed in a little olive oil and garlic. The barley recipe is so delicious. It s the first barley recipe I tried and so far I haven't made another one. You have to start this one first since the barely takes a while to cook, but it's well worth it.

Again, I will take and post step-by-step pictures and then will link back this post.

Chicken Scarpariello

One day, I didn't know what to cook. I had chicken, so I searched for something yummy and found this recipe. I have made it several times since then. It's really easy and I usually have all ingredients on hand.

To get started chop up your shallots and garlic:

Flour the cut up chicken breasts…
…and saute in some butter, or vegetable oil to keep in dairy-free:
Make sure it's browning nicely…yumm!
Once the chicken is done, remove it from the pan and saute the shallots and garlic:
Add the liquids…
…and once it has reduced and thickened add the chicken back to the pan and heat through:

Serve over egg noodles or whatever you have on hand:

Cobb Salad Pizza

When I came across this recipe I just had to try it. Pizza and Salad in one?!?

So, here you have the veggies:

And there is the rest:
Make the dressing:
Chop the veggies:

Make the pizza dough:

And now it's time for the bacon!!!!


Mix it with the dressing:
Saute the chicken:
Chop it up and mix it with the bacon, dressing, tomatoes and onions:
Add the salad:
Top the pizza with it and the avocado and cheese:
I left the cheese off the crust so that Wonderboy with his allergy could eat it too.

While I liked the concept t wasn't very practical to eat. The salad fell of the crust when we tried to eat it so we ended up eating the salad and taking bites of the crust, but overall a good recipe.

Chicken Breasts Diane

So, we were expecting a dinner guest and I did not know what to make, until my dear husband suggested this recipe. We actually have this recipe card somewhere in our recipe collection and I had never seen it until then. I omitted the butter, so this was actually a dairy free meal too!

So, my chicken breast halves were pretty thing to begin with so I didn't have to pound them as much. Here they are, all salted and peppered:
The chopped chives and parsely:
Squeezed lime:
Chicken broth, brandy and mustard:
Sautee the chicken breast halves:
Make the sauce:
And pour it over the chicken:
I served them with the crash hot potatoes:
Yummy!

Quick Pasta Salad

So this is a quick little salad. it goes well with some grilled chicken or, on a rainy day, you can sautee some cut up chicken and some Italian seasoning.

Here are the basic ingredients. I used half a box of pasta (any will do), a jar of sliced mushrooms, drained; half a large jar of roasted peppers and half a large jar of artichoke hearts, sliced. Reserve the liquid of the last two jars.
Add the vegies to a bowl. If you want more you can use the whole jars:
I added some Italian Seasoning:

Stirred it and added some of the reserved liquid from the jarred artickoke hearts and roasted peppers:
Overall it turned out ok, but I like a little bit more bite, so I ended up adding some Kraft Zesty Italian dressing, which I also used to marinate the chicken breats before grilling them.
Sorry no pictures of that:)

Orzo with Asparagus. Mushrooms and Chicken

So, this is one of my own creations. I usually use about a cup of Orzo and two cups of liquid, some of it wine and some it broth, depending on what I have. Then I use half a bundle of asparagus, cut into 1/2 inch pieces; a little box of mushrooms, sliced and a few garlic cloves; chopped. I have started buying the chicken tenders (about 1 lb.) because then I don't have to cut as much, but chicken breasts work too. For the finishing touch I use freshly grated parmesan.

Below are the vegies:
Heat the garlic in some olive oil:
Wash and dry the chicken tenders:
Cut them into 1 inch pieces or whatever size you like and sautee them:
Measure the orzo and get the wine ready:
Once the chicken is fully cooked, ad the mushrooms and asparagus and sautee them for a few minutes:
Hmmm:
Add the orzo:
And stir it some:
Add the liquid and cover, reduce heat to low and let it cook for about 20 minutes or until the liquid has desolved. Stir occasionally:
Serve with some parmesan and enjoy: