Chicken with Cream Cheese Sauce

This recipe is a true keeper! It was described by DH as "the best chicken you have ever made." As you can tell from the picture, I didn't give the cream cheese enough time to soften, so it was bit clumpy. DH didn't seem to mind, though.

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Ingredients:

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2 boneless skinless chicken breasts

1 can chicken broth

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

4 oz cream cheese, softened

1 1/2 Tablespoons flour

1 Tablespoon white wine

Brown rice

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Directions:

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Cook brown rice according to package directions (instead of water, I cooked mine in extra chicken broth). Season chicken with salt and pepper. Place chicken over olive oil in a pan over medium heat. Add red pepper flakes and garlic. After 2 minutes, add white wine to pan to deglaze. Cook about 1 minute. Add 3/4 can chicken broth to pan. Bring to a boil and then lower heat to simmer for 20 - 25 minutes until chicken is cooked. Remove chicken. In pan, add flour and remaining broth. Mix well. Add cream cheese until thick. To serve: place chicken over cooked rice, and pour sauce over top.

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2 servings

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Source: Amber's Delectable Delights amberskitchen.blogspot.com

Sloppy Joes

Ingredients:

1 lb extra-lean ground beef

1 can (14.5 ounces) diced tomatoes

1 cup ketchup

1/3 cup barbecue sauce

1 Tablespoon Worcestershire sauce

1/2 Tablespoon French mustard

1/8 teaspoon Basil

1/8 teaspoon Cajun seasoning

Hamburger buns

Directions:

Cook beef in skillet until no longer pink. Drain well. Return beef to pan. Stir in tomatoes, ketchup, barbecue sauce, Worcestershire sauce, French mustard, basil, and Cajun seasoning. Reduce heat to medium-low and simmer for 15 minutes. Serve on hamburger buns.

Makes about 4 - 5 buns. I served this with homemade French fries.

Source: Southern Living Magazine (with a few of my alterations).

Garlic Lime Chicken

Ingredients:

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2 boneless skinless chicken breasts, cut into pieces

1 cup chicken broth

1 1/2 Tablespoons lime juice

1 Tablespoon corn starch

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

1 Tablespoon butter

8 ounces pasta (I used penne)

1 - 2 cups broccoli florets (frozen will work best)

Parmesan Cheese

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Directions:

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Bring a pot of salt water to a boil, and cook pasta according to package directions. During the last five minutes, add the frozen broccoli. When fully cooked, drain. Heat butter in pan over medium heat. Add chicken and cook into no longer pink. Meanwhile, in a bowl mix broth, lime juice, starch, garlic, salt, pepper, paprika, garlic powder, onion powder, thyme, and parsley. Pour the mixture into the pan over the chicken. Simmer on medium until sauce thickens. Toss the cooked broccoli and pasta into the pan and mix well with sauce. Cook about 2 minutes. Sprinkle with Parmesan cheese before serving.

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2 servings.

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Source: Carrie's Cooking Adventures - adamswife.blogspot.com

French Toast

DH and I always make breakfast together on Saturday and Sunday mornings. We've been trying some variety, but we don't want to make anything too time consuming, since we're usually ready to eat when we wake up. These turned out really great. We made bacon and scrambled eggs on the side.

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Ingredients:

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6 slices of bread

3 eggs

1/4 cup skim milk

1 Tablespoon half and half

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

maple syrup

powdered sugar

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Directions:

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Heat a large sauce pan over medium heat with non-stick cooking spray. In a bowl, beat eggs. Add milk, half and half, vanilla, and cinnamon. Soak bread into egg mixture one slice at a time and place in sauce pan. Flip after about 3 minutes. When cooked, move to a plate and sprinkle with powder sugar and top with syrup.

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2 servings.

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Source: thecookingfiend.blogspot. com