Our Fabulous Bites

Wow, first 'meat' dish i've posted in a while. But we've had 2 chicken breasts in the freezer for quite a few months now, so I decided it was finally time to get  those things cooked up. Out of all the 'meats', poultry would be my favorite, and this recipe turned out delicious. All three of us were very pleased with this dish. It wasn't heavy, had a good tangy flavor, and was just really yummy. Garlic, lemon, and thyme together equals goodness. Lemon Thyme Chicken 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total) S&P 1/2 c flour 1 1/2 tbsp oil 2 cloves garlic, minced 2 tsp fresh thyme leaves 1/2 c white cooking wine 3/4 c chicken broth Juice of 1 lemon 3 tbsp butter Season both sides of the chicken with s&p. Place the flour in a shallow bowl, and dredge chicken in the flour, shaking off excess. In a large skillet, heat the oil over medium to med-high heat. Add chicken to the pan and saute

photo courtesy: theitaliandishblog.com I made this last week and it was a hit with all three of us. Very earthy tasting. The original recipe called for dried porcini mushrooms, but I did not have those, and did not want to go out and buy them, so we just used baby bellas, and it worked out just swell. We love our spaghetti sauce, but it was nice to have a different red pasta sauce for a change, and we'll use this one again. Mushroom Bolognese 2 tbsp safflower oil 1 large carrot, peeled and diced 2 medium celery ribs, diced 1/2 medium yellow onion, diced s&p 3 garlic cloves, grated or minced 3/4 c red wine (i use cooking wine) 1 lb baby bella mushrooms, chopped 1 1/2 c chicken, vegetable, or beef stock 1 15-oz can whole tomatoes, crushed 1 15-oz can tomato sauce 1 tsp sugar (it called for 2, but i don't like my pasta sauces sweet, and i'm not even sure you need the 1 tsp) 2 tsp dried oregano 1 tsp dried thyme 1 lb pasta, cooked

I save all my weekly menus for reference, and I've totally slacked on posting lately, especially menus! So I'm trying to get with it. Here is a week's menu from July... Monday: Salmon, green beans, and red potatoes Tuesday: Pesto tortellini soup Wednesday: Leftovers Thursday: Oven baked tilapia , lemon rice, green beans Friday: Herbed couscous pilaf , green beans, salad Saturday: Leftovers Sunday: Breakfast for dinner Notes:   *yes, we love green beans ;) *two leftover nights this week, because why not! there is no need to make sure you eat it all in one night when you've had enough to eat. saves money, and time! * the salmon: i either cook it in the oven, on broil for about 12 minutes. or on the stove for maybe 5 minutes per side, depending on how you like it. i put some dried basil, garlic, lemon juice, and s&p on it, and viola. delicious. *we love doing breakfast for dinner. sometimes we do omelets, or scrambles, some breakfast po

Abigail and I just made these and they truly did taste like Wheat Thins! Probably better, though it's been a long time since I've had a boxed Wheat Thin. I only wish I made them thinner, because a few came out softer from being too think. Next time! They are really quick, and super easy. Fun to make with the little ones. Oh, and none of the extra added junk! All real ingredients! Wheat Thins 1 1/4 c whole wheat flour 1 1/2 tbsp sugar 1/2 tsp salt 1/4 tsp paprika 4 tbsp butter, softened 1/4 c water 1/4 tsp vanilla additional salt for topping (optional) Combine flour, sugar, salt and paprika in a medium bowl, or food processor. Cut the butter into small pieces and mix it in thoroughly, you could use your hands as well. Combine water and vanilla, then add to flour mixture, mixing until smooth. It's really an easy dough to work with! Preheat oven to 400. Lightly grease a baking sheet or line with parchment paper. Roll dough out on a floured surface. I pers