Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies

02.18.2015

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One Pan Balsamic Chicken and Veggies

Prep Time: 10 minutes

Cook Time: 13 minutes

Yield: About 3 - 4 servings

Ingredients

• 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes (more or less to taste)
• 1 1/4 lbs chicken breast tenderloins
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

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Directions

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Homemade Healthier Ranch that is the BOMB DOT COM

Ranch Sauce:

 In a blender put 2 room temp eggs ( just put them from the fridge in a bowl of really warm water and they will be ready in a couple minutes), 2 TBSP red wine vinegar, 1 tsp. each of salt, pepper, onion powder and granulated garlic (garlic powder), some dill (optional). Put blender on a low speed. SLOWLY pour 1 and 1/3 cup of light tasting olive oil (has to be "light tasting" NOT regular olive oil! I get mine at Costco) into blender, adding it to the mixture. Once it's all poured in stop the blender. Add about 1/3 cup of plain Greek yogurt. Blend up a few more seconds. Pour in a mason jar or Tupperware container and keep in the fridge. 

Thanks Ash!

Chicken Ranch Pizza

This is an EASY meal and Soooo delicious! For the Crust, I just used Costcos predone Pizza kit crust, for the sauce I made my Friend Ashley Koz AMAZZZZING Ranch Recipe and then Topped with
2 cups Mozzarella cheese, shredded
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded (I baked chicken thighs and cut into bite size chunks)
2 tomatoes, thinly sliced

Ranch Sauce:

 In a blender put 2 room temp eggs ( just put them from the fridge in a bowl of really warm water and they will be ready in a couple minutes), 2 TBSP red wine vinegar, 1 tsp. each of salt, pepper, onion powder and granulated garlic (garlic powder), some dill (optional). Put blender on a low speed. SLOWLY pour 1 and 1/3 cup of light tasting olive oil (has to be "light tasting" NOT regular olive oil! I get mine at Costco) into blender, adding it to the mixture. Once it's all poured in stop the blender. Add about 1/3 cup of plain Greek yogurt. Blend up a few more seconds. Pour in a mason jar or Tupperware container and keep in the fridge. 

IRELAND REVIEW: LOVE LOVE LOVE LOVE LOVE LOVE

Banana splits for BREAKFAST---oh yea!

My Brilliant Friend April Clerc lets her kids have Banana Splits for Breakfast (BEST MOM EVER) Heres how:

Slice open Bananas and top with TOPPINGS
-Greek Vanilla yogart
-Pecans
-Blueberries
-Strawberries
-drizzle with Honey


GREAT IDEA!

Rocio Fruit Dip

This Dip is soooo good and Guilt Free!!!

1/3 C Peanut Butter
1 T honey
2 C. Vanilla GREEK Yogart

Mix
Dip your favorite fruits (Sliced Apples, strawberries are my fave)

Thanksgiving dinner Casserole in one !

TOTAL TIME: Prep: 30 min. Bake: 30 min.

MAKES: 8 servings

Ingredients

• 6 medium potatoes, peeled and cut into chunks
• 1-1/4 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup butter, cubed
• 6 cups unseasoned stuffing cubes
• 1 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage
• 1 cup chicken broth
• 4 cups cubed cooked turkey
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 teaspoon garlic powder
• 3/4 cup sour cream, divided
• 4 ounces cream cheese, softened
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 cups (6 ounces) shredded cheddar cheese

IRELAND FAMILY REVIEW: LOVE LOVE LOVE LOVE LOVE LOVE LOVE

My Savings Add to Grocery List

Directions

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
3. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
4. In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
5. Bake, uncovered, at 350° for 30-35 minutes or until heated through.Yield: 8 servings.

Originally published as Tastes Like Thanksgiving Casserole in Taste of Home December/January 2008, p30

Healthy Chicken Strips

Healthy Crusted Chicken Strips, @wholesisters

• 3/4 cup cashews
• 1/4 cup flax seeds, ground
• 2 tbsp chia seeds
• 1 tsp salt
• 1/2 tsp pepper
• 2 eggs, with 1 tbsp water
• 1 pound chicken strips

Place cashews in a blender until crumbly.  Mix cashews, chia seeds, ground flax seeds, salt and pepper by hand and place in a shallow dish.  In another shallow dish, whisk 2 eggs with 1 tablespoon water. Take chicken strips (dried with a paper towel), dip in egg mixture, then dip in crumb mixture. Fry in sauté pan with a small amount of oil over medium high heat until golden brown and no longer pink in the middle. Make sure to carefully turn chicken, to not accidentally remove breading.

Ireland Family Review: EVERYONE LOVED THESE!!!!!!!