Everything is better with bacon!

I bet you're wondering if we got the house that I've been blabbering about? Well, we didn't get it. I know, I know.  I'm the bearer of bad news, but it happens. I have decided to trust that if it's meant to be, it will happen. If we don't get in a house, it just isn't the house for us. Today, I had jury duty. We sat there for an hour doing the routine first day jury stuff and then were told to go home because the trial from this morning was taking longer than expected. So, I got paid $12 for one hour of sitting in a chair. Not bad, not bad. I have to go back tomorrow morning and we shall see what happens next. 

     This is a surprisingly creamy dish, even though there isn't any heavy cream. Using an entire package of the ranch mix is a bit overpowering, so I would recommend doing this part to taste. I actually used all but 1 tablespoon of the package. It is definitely very tasty and rich, and I would suggest using a rotini or penne pasta, so all the sauce can run throughout!

Chicken Bacon Ranch Pasta

Yields: 2-3 servings

1/2 lb uncooked pasta, your choice

6 strips bacon, diced

1 Tbsp butter

2 boneless skinless chicken breast halves, cut into bite-sized pieces

2 Tbsp all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

salt and pepper to taste

    

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly.Remove from heat and stir in the cheddar cheese and bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed. Serve over cooked pasta and enjoy!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 586.3

• Total Fat: 17.9 g
• Cholesterol: 112.0 mg
• Sodium: 643.6 mg
• Total Carbs: 56.2 g
• Dietary Fiber: 2.4 g
• Protein: 45.0 g

Cube Steak with Mushroom Gravy

I don't have much to say...no word on the house yet. VERY frustrated. Not only do we not have any word on the house, I haven't even heard from my agent. Okay. Just breathe, right? AHHHHH! Anyways, cube steak is great because sometimes it is referred to as "minute steak" because they cook up so well. They are a little "ho-hum" and boring, but if you add your own twist on it, like I did with this gravy, it's actually quite delicious! I generally prefer them with plain ole' ketchup, but this was a nice change! Enjoy!

Cube Steak with Mushroom Gravy

Yields: 3 servings

1.5 lbs of cube steak

1/4 c. AP flour

2 tsp. garlic powder

2 tsp. salt

1 tsp. pepper

2 tbsp. canola oil

For the gravy:

1 small onion, diced

8 oz. button mushrooms, quartered

2 tbsp. canola oil

2 tbsp. butter

2 tbsp. flour

1 1/2 c. fat-free milk

salt and pepper, to taste

To prepare the cube steak, in a shallow pan, combine the flour, garlic powder, salt, and pepper. Coat the steak on both sides in the mixture. In a large skillet, add oil and heat over a medium-high heat. Add the steak and cook for 3-4 minutes on each side. Remove from skillet and set aside. To the drippings from the cube steak, stir-fry the mushrooms and onions until tender. Remove and set aside.

For the gravy, add butter to the skillet, removing the crispy bits from the bottom of the pan. Once the butter is completely melted, whisk in the flour. Gradually add the milk, stirring as you pour and whisk until smooth and creamy. Taste, and adjust for seasoning, adding salt and pepper as needed. Add in the mushrooms and onions and heat through, about 5 minutes.

Serve the gravy over the cube steak and enjoy!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 629.4

• Total Fat: 35.7 g
• Cholesterol: 163.2 mg
• Sodium: 1,605.4 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 1.4 g
• Protein: 57.1 g

Hungry Man Competitor?

     I was making dinner tonight and I thought about treating Michael to a dessert. I didn't want to make an entire batch of brownies or cupcakes. I thought about making my "Control Yourself Cupcakes", which I'll post the recipe for coming soon, so be looking for that; but I just made some recently, and didn't want them again. I found a recipe for brownies for two servings, but they always seemed to be more than two servings. (6 small brownies or 4 medium brownies). Anyways, I found a recipe for a brownie made in a mug and cooked in a microwave and I changed it a little bit and created what Michael calls the "Hungry Man Competitor".

     For those of you who don't know, Hungry Man is a frozen dinner prepared in a microwave. They have all different meals ranging from fried chicken, spaghetti and meatballs, and SO much more. I think they always contain a dessert of some kind and apparently, this brownie tasted VERY similar. Enough jabbering, here it is.

Brownie for Two (Mug)

4 tbsp. sugar

4 tbsp. flour

2 tbsp. cocoa powder

3 tbsp vegetable oil

2 tbsp. water

Spray the mug of your choice with non-stick cooking spray. In a separate bowl, add the sugar, flour, and cocoa to the mug and combine. Add the oil and water and combine thoroughly, being sure to get all the clumps out! Pour the mixture in the mug and microwave for 45-60 seconds. The brownie shouldn't not be completely set and still a bit "wet looking" in the middle. Remove from the microwave. Eat it out of the mug or transfer to a plate and enjoy!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 350.2

• Total Fat: 21.9 g
• Cholesterol: 0.0 mg
• Sodium: 1.7 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g

Garlic Soy Tuna

     So, Michael has named this "Garlectra Tuna". Why? Because the flavor of the garlic combined with the soy sauce created a spark in his mouth. Weird, I know. But, that's my fiance. We are still waiting to hear back from our agent regarding the house, and we're still hoping for the best. We haven't really prepared for the worst, but we know that everything happens for a reason. If this isn't the house, we'll find it eventually. 

     Tuna is a great fish to have in your diet because of all the omega-3s and it is lean. I enjoy it as a source of protein and will definitely be making it more since I've found this recipe. It has given me hope for tuna! If you don't prefer the flavor of tuna, I would recommend this marinade because the flavors in the marinade are really heightened and it's SO delicious!  

Garlic Soy Tuna Steaks

Yields: 2 servings

2 tuna steaks, 3.5 oz each

1/4 c. orange juice

1/4 c. soy sauce

1 clove garlic, minced

1/2 tsp. ground black pepper

1 tbsp. dried parsley

1 tsp. dried oregano

3 tbsp. olive oil, (1 tbsp. for cooking)

     In a medium shallow baking dish (glass or non-reactive), mix together all the ingredients minus the tuna. Place the tuna in the marinade and turn to coat. Cover and refrigerate for an 30 minutes. Flip the tuna and refrigerate for another 30 minutes. Remove tuna from marinade and set aside on a plate. In large pan heat about 1 tablespoon olive oil on medium high.  Lay each steak in the pan, don't move them, and cook for 4 minutes.  Flip and cook the other side for 4 minutes or to desired doneness. Let it sit for couple of minutes before serving. 

     I served these over stir-fried vegetables and rice, and my recipe for this will be coming soon! 

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 262.2

• Total Fat: 14.5 g
• Cholesterol: 43.7 mg
• Sodium: 1,191.6 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.3 g
• Protein: 25.8 g

Chicken & Green Bean Casserole

     My fiance and I are currently trying extremely hard to find a house. Our lease for our apartment will be up on April 28, 2013 and as those of you who have purchased a home before know, it takes TIME...and lots of it. We've been looking since the middle of January and it's now the end of February. We've exhausted all of our current options for a home and we've had our ups and downs throughout the process. Well, downs...I suppose if we had an "up" we would have a house. Anyways, needless to say, it's been a stressful couple of months. I WILL keep my head up, no matter what. My passion is cooking, so it definitely relieves me and calms me down. Moving on.

     I'm sure I've told you this before, but one of my favorite things to cook on busy nights are slow cooker recipes. My other favorite thing to cook is a casserole. Casseroles are easy for the same reason as slow cooker recipes. You generally throw it all together and go! They are extremely delicious and most of the time, creamy. I envision creamy foods more appropriate during the winter, but are always good for dinner.

Chicken Green Bean Casserole

Yield: 4-6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Turkey

1 Tbsp. butter

1/2 tbsp. vegetable oil

2 small  boneless skinless chicken breasts, cubed

1/2 tsp. black pepper

1 (28 oz.) can green beans, undrained

1 small onion, chopped

1/4 cup flour

1 (10.5 oz.) can cream of chicken soup, undiluted

Preheat oven to 400 degrees.

Prepare stuffing as directed on package.

In a large non-stick skillet, melt butter and stir fry chicken, season with pepper and fry for approximately 5 minutes per side. Once thoroughly cooked, remove and place in an 8"X8" greased baking dish. Add vegetable oil and saute' onion until translucent, then add green beans and flour. Once flour is combined, add cream of chicken. Stir well and bring to a boil. Reduce heat and cook for approximately one minute with constant stirring. Pour green bean mixture over reserved chicken. Top with the prepared stuffing mix. Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes.

Enjoy!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.8

• Total Fat: 7.2 g
• Cholesterol: 34.4 mg
• Sodium: 1,180.1 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 2.0 g
• Protein: 14.0 g

You're sweet, not sour!

Sometimes, I'll find myself snacking on canned pineapples and I thought pineapples would be a great addition to chicken breast! I thought a Hawaiian chicken recipe might fit the bill, but I remembered that Michael does not like mangoes. Without the mangoes, I didn't think the flavor intensity would be high enough for our palates but what came about without the mangoes, was delicious indeed. If you have ever had sweet and sour chicken at your favorite Chinese take-out, consider this your sweet and not-so-sour chicken. It's sure to please even the pickiest eaters and will give your wallet a break from the take-out menu! Enjoy!

_{Pineapple Chicken
Yields: 3 servings}

_½ c. onion, thinly sliced

⅓ c. sugar

¼ tsp. garlic powder

1 c. ketchup

1 (20 oz.) can pineapple chunks, drained, reserving 3/4 cup liquid

2 tbsp. lemon juice

2 tbsp. soy sauce

4 boneless skinless chicken breasts, sliced in 1" strips

¼ c. flour

2 tbsp. vegetable oil

Preheat oven to 375°F

In a medium saucepan, combine onion, sugar, garlic powder, ketchup, reserved pineapple liquid, lemon juice, and soy sauce. Once the mixture has been brought to a boil, reduce the heat, cover and simmer for approximately 15 minutes. Stir occasionally, as sauce will thicken.

Meanwhile, put flour in a gallon size plastic back or shallow pan and coat the chicken lightly with flour. In a large skillet over medium heat, bring the oil to temperature of approximately 350°F. Add chicken and lightly brown for about 4-5 minutes.

Arrange the cooked chicken and pineapple chunks in a 2 quart baking dish. Top with sauce. Bake for 20-25 minutes or until chicken is hot and the sauce is bubbly. Serve over hot cooked rice.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 621.3

• Total Fat: 8.3 g
• Cholesterol: 48.7 mg
• Sodium: 1,203.2 mg
• Total Carbs: 111.9 g
• Dietary Fiber: 2.3 g
• Protein: 24.4 g

Copycat Carrabba's!

     One way I can tell that the economy is beginning to improve (FINALLY) is that disposable income is becoming more common. Restaurants are starting to bring in more business and more restaurants are being built everywhere. I'd be lying if I said I didn't enjoy going out to dinner with my fiance and having a good time with him. I wouldn't be lying if I said I hated the ridiculous prices that come along. My fiance likes Carrabba's and his meal choice there is Pasta Carrabba. Carrabba's can get a little pricey and I had to find a way to make this dish for him, without the extra expenses. So, here we go!



Copycat Carrabba's
Yield: 3-4 servings

2 boneless skinless chicken breasts, sliced into strips
2 tbsp. balsamic vinegar
1/4 c. extra virgin olive oil
1/8 c. fresh basil
salt and pepper, to taste

Sauce:
1 tbsp. butter
1 medium shallot, minced
2/3 c. light cream
2 oz. fresh mushroom, sliced
1/3 c. frozen peas
salt and pepper, to taste

Pasta: 
3 ounces fettuccine
1/3 c. fresh parmesan cheese, grated

Place the chicken breast slices in a pan or bowl and drizzle vinegar and oil. Cut basil leaves and sprinkle over the chicken. Add salt and pepper to taste and refrigerate for at least 1 hour. Saute over medium heat for 5-6 minutes or until no longer pink. 
Melt the butter in a small saucepan and add the shallot. Saute for 1 minute and then add cream, salt, and pepper. Boil to reduce by half, or until the sauce coats the back of a wooden spoon. Add mushrooms and peas and cook an additional 2 minutes. Add the cooked pasta and toss gently with parmesan cheese.

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 525.2

• Total Fat: 33.1 g
• Cholesterol: 92.1 mg
• Sodium: 437.8 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 1.7 g
• Protein: 29.6 g