June 26-Crock Pot Teriyaki Chicken

The perfect meal for warm summer nights when you don't want to heat up your menu without heating up the entire kitchen.

Crock Pot Teriyaki Chicken

Adapted from the original recipe from Lake Lure Cottage Kitchen

2lb boneless, skinless chicken breasts cut into large chunks

2/3 cup sugar

2/3 cup soy sauce

4 tbsp apple cider vinegar

1/2 tsp ground ginger

1/2 tsp minced garlic

1/4 tsp pepper

3 1/2 tsp cornstarch

3 1/2 tsp cold water

1. Combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper in a slow cooker. Add chicken and stir through so that chicken is coated. Cover and cook on low for  about 4 hours, or until chicken is cooked.
2. Transfer liquid to a sauce pan (It may help to remove the chicken and pour the liquid directly into the pan. Return chicken to slow cooker.) Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir the mixture into the sauce until thickened.
3. Return sauce to pot and mix through.
4. Serve with Jasmine rice.

June 24-Spaghetti and Meatballs

A few months ago I made Turkey Meatball Subs for dinner and they were a hit. 

Earlier this week the recipe became even better when I discovered it could be used to make the family classic, spaghetti and meatballs. To make, follow the recipe for Turkey Meatball Subs and add an extra can of tomato sauce for bulk. Prepare noodles as directed and top with your meatball marinara mixture. Perfecto!

June 11-Baked Chicken Breasts Stuffed w/Pesto and Cheese

My husband called this recipe "fancy" and "upscale". Next, he continued to eat two servings. 

Although I couldn't fit quite as much into my tummy, I would have if I could and am looking forward to taking the rest to work tomorrow for lunch! I'd say that this recipe was a success!

Baked Chicken Breasts Stuffed with Pesto and Cheese

Original Recipe adapted from Kalyn's Kitchen

4 large boneless, skinless chicken breasts

4 tbsp basil pesto

2 tbsp sour cream

4 tbsp grated mozzarella cheese

2 large eggs, beaten

6 tbsp grated Parmesan cheese

6 tbsp bread crumbs

1. Preheat oven to 375. Spray a small casserole dish with non-stick spray. Wash chicken and trim any excess fat. Put chicken into a gallon ziplock bag (1-2 at a time) and pound with a meat mallet until the chicken is thin. 

2. In a small bowl, mix basic pesto, sour cream, and mozzarella. Spread a thin layer of this mixture over each chicken breast, leaving a little room around the edges so that the mixture doesn't run while cooking. Roll up the chicken breasts and secure with toothpicks if necessary.

3. Take two bowls: Put the beaten eggs in one and the Parmesan and bread crumbs in the other. Dip each rolled breast into the egg mixture and then into the crumb mixture, so that the chicken is completely coated.

4. Place chicken breasts into the casserole dish and bake until the chicken is cooked and lightly browned, about 30-35 minutes.

5. Serve hot and enjoy!