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French Boneless Chicken

I have a wonderful cookbook called Entertaining with Friends and it was made by the Monroe Carell, Jr. Children’s Hospital at Vanderbilt, where I was a patient through college. It was a wonderful place that does great things for kids and families. I think a friend gave me the cookbook but honestly I can’t remember.

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I don’t know about anyone else, but I don’t do a great job of using my cookbooks. I usually have a couple of recipes from it that I make and then it gets put to the side and forgotten about. This is one my go-to recipes from this cookbook that I wanted to share.

It’s a pretty easy recipe and we actually had everything we needed when I thought to make it recently. I remembered to take pictures a little late so they’re not quite as detailed as I usually like for recipe posts but you’ll get the idea!

Start with your ingredients and some prep. Pound and season the chicken. I also cut the breasts in half. Chop the onion and quarter the mushrooms. We accidentally chopped the mushrooms because the recipe right next to this one requires chopped mushrooms. But it’s still mushrooms all the same!

Briefly sauté the chicken then place in a baking dish. Sprinkle the cheese on top of the chicken. Then make the sauce in the same pan, adding each ingredient and letting it cook. First the onion, then mushrooms, then the wine and simmer.

Pour the onion mixture over the chicken and bake!

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We also baked some delicious brussel sprouts with our go to recipe – salt, pepper, olive oil, and balsamic vinegar. Add a salad, bread, rice, whatever other sides you want!

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French Boneless Chicken

Ingredients

  • 4 boneless, skinless chicken pieces
  • Salt & pepper to taste
  • Garlic powder to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 8 ounces mushrooms, cut into quarters
  • ⅓ to ½ C white wine
  • 1 C (4 oz.) shredded mozzarella cheese

Instructions

  1. Preheat oven to 350⁰
  2. Pound the chicken to a uniform thickness. Sprinkle with salt, pepper, and garlic powder.
  3. Heat 1 ½ Tbsp. olive oil and 1 Tbsp. butter in a skillet. Add the chicken and sauté briefly. Remove to a baking dish.
  4. Melt the remaining 1 ½ Tbsp. olive oil and 1 Tbsp. butter in the same skillet. Add the onion and sauté until tender. Add the mushrooms and sauté until tender. Stir in the wine. Simmer for a few minutes.
  5. Sprinkle cheese on top of the chicken. Top with mushroom mixture.
  6. Bake for 30-45 minutes or until bubbly and the chicken is cooked through.

Yields 4-6 servings

Happy cooking! Print the recipe here: French Boneless Chicken

 


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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!

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Crock Pot Chicken Pot [Not] Pie

Ingredients

  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)

Directions

Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]


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Chicken Fajita Quinoa Bowl

This recipe is so easy I’m kind of embarrassed to post it. But not really….because everyone should have an easy, delicious go-to meal. And this is one that you can use in many ways. Use it to make actual fajitas, a rice bowl, or go for tacos, burritos, whatever!

Chicken Fajita Quinoa Bowl

Ingredients

  • 3 Tbsp. + extra taco seasoning
  • ½ Tbsp. corn starch
  • 1 large onion
  • 3 bell peppers (various colors)
  • 1 lb. chicken breasts
  • vegetable oil
  • 1 lime (optional)
  • quinoa
  • whatever toppings you want (shredded cheese, sour cream, salsa, avocado, cilantro, etc.)

Directions

Preheat oven to 400 degrees. Mix taco seasoning and corn starch and set aside.

Cut the onion and bell peppers (I used 1 green, 1 red, 1 yellow) into strips. Place them in a large 9×13 inch casserole dish.

Slice the chicken into thin strips and add to dish with vegetables.

Sprinkle seasoning over meat and vegetables. Drizzle with vegetable oil and toss until everything is well coated with oil and seasoning.

Bake in oven for 35-40 minutes, stirring once halfway through. Squeeze juice from half the lime on top of meat and veggies after it comes out of the oven.

While the chicken bakes, cook quinoa according to package. When it is done, seasoning with taco seasoning to taste.

Combine into a bowl: quinoa, meat & veggies, and whatever toppings you have/want! I had avocado, cheese, and salsa so that’s what I used!

adapted from Budget Bytes

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Balsamic Chicken

Surprise, surprise – another crock pot recipe!! 🙂 I actually made this just to have for lunch one week – my whole30 was over but I wanted to keep it clean as much as possible! This is great on it’s own….or over zoodles….or with a cold zoodle salad…..or over rice….or over pasta – get creative! Make sure you store it with some juice so it doesn’t dry out. Enjoy!

throw in chicken, onions and seasoning

throw in chicken, onions and seasoning

top with tomatoes

top with tomatoes

 Balsamic Chicken

Ingredients

  • 1 Tbsp. olive oil
  • 4-6 boneless, skinless chicken breasts
  • black pepper and salt
  • 1 onion, thinly sliced
  • 4 garlic cloves
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 C balsamic vinegar
  • 2 cans diced tomatoes

Directions

Pour olive oil in slow cooker.

Add chicken, salt and pepper each breast.

Add onions on top of chicken.

Add all dried herbs and garlic.

Pour in balsamic vinegar.

Top with diced tomatoes.

Cook on high for 4 hours.

[from Skinny Ms.]


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Crock Pot Chicken & Butternut Squash

This may be my favorite Whole30 meal and it was one of the last of my official Whole30 meals. It was the easiest and the most filling! It was easy for me because I bought pre-cubed butternut squash….if you have to cut your own add some time. There isn’t much to it but the flavor was great. I also made some sweet potato “noodles”, but you can serve with any side you want!

The meal doesn’t make for pretty pictures, but don’t let it fool you. The crock pot bags also don’t help with pics, but man, do they help with clean up.

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cooked in the crock pot!

sweet potato "noodles"

sweet potato “noodles”

happy plate

happy plate

Crock Pot Chicken & Butternut Squash

Ingredients

  • 2 chicken breasts (or 3-4 if they are small)
  • 2 tsp. red wine vinegar
  • salt & pepper
  • 1 lb. bag baby carrots
  • 1 butternut squash peeled, seeded, and diced (I used 2 bags of pre-diced)
  • 2 tsp. Italian seasoning
  • Side: sweet potato (1 large per serving); or whatever side you want

Directions

Place chicken breasts in the crock pot and splash the vinegar on top. Season with salt and pepper.

Add the carrots and butternut squash around and on top of the chicken. Season with Italian seasoning and more salt and pepper.

Cook on low for 8 hours.

When chicken is done or close to done, make your sweet potato(es)

  • Option 1: peel the potato then use the straight blade on your spiralizer for a wider, flatter spirals
  • Option 2: peel the potato, then continue using the peeler on the whole potato. you end up with flat, kind of thin ribbons.

To cook, heat ~1 Tbsp. oil (I use coconut or olive) in a large frying pan. Toss in sweet potatoes, seasoning with some Italian seasoning, and sauté for about 5 minutes (or until potatoes are softened).

I served my chicken over my sweet potatoes or serve on the side!

*I obviously had leftovers, but the chicken was a little dry when reheated. I’d suggest saving some of the liquid from the crock pot when you store it (I think that’s ok, right??).

[from $5 Dinners]


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Cilantro Lime Chicken

This was another easy crock pot recipe I found – but it is very similar to my taco chicken (which should have been obvious). Both are delicious, you just probably don’t want to make them in the same week like I did! Similarly, you can do many things with this chicken once it’s cooked. I served over some zoodles (sauteed and seasoned with chili powder) and with some sweet potatoes – didn’t really go together but I need the sweet potatoes as a was running a 5K the next morning. Enjoy!

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Cilantro-Lime Chicken

Ingredients

  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 1 1/2 C salsa (I made my own or you can find some without added sugar for Whole30 – read labels!)
  • ~12 sprigs fresh cilantro
  • 2 limes (save the rinds)
  • 2 Tbsp. chili powder
  • 1/2 tsp. cumin
  • dash or 2 cayenne pepper
  • dash of salt & pepper

Directions

Juice both limes and set the rinds aside.

Place chicken in bottom of crock pot. Add lime juice, chili powder, and salsa.

Tie or band cilantro together. Drop cilantro and lime rinds on top of chicken.

Cook on low 8-10 hours (or high for 6 hours).

When chicken is tender enough, remove the lime rinds and cilantro. Shred the chicken in the pot using two forks.

Stir well and add remaining seasoning. Continue to cook or simmer for about 30 minutes.

[from eatlivegrowpaleo.com]


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Weekly Dinner

I’ve moved from Sunday night dinners to weekly night dinners. Schedule gets crazy but I still aim to cook at least once a week – then eat it for a few days! Still works pretty well! My friend sent me the link to this recipe and I immediately added it to my list: Goldfish Chicken Nuggets.

What more could you want? Chicken, cheesy goldfish, and ranch dressing. It’s really easy and quick. If you have kids they will love this. If you’re an adult you will love this. Win win.

My goldfish didn’t coat very well – I think I needed to crush them up a little more. But it was still delicious. I adult-ified my meal a little with some sautéed brussel sprouts w/ mushrooms and  roasted sweet potatoes. Highly recommended.

Get the full recipe with the link above, but it’s pretty simple:

soak the chicken in ranch and crush the goldfish

soak the chicken in ranch and crush the goldfish

toss the chicken in the goldfish

toss the chicken in the goldfish

bake it up

bake it up

serve it up

serve it up