Monday, March 8, 2010

Smothered Chicken

Smothered Chicken

4 boneless, skinless Chicken Breasts
4 Bacon strips, cooked crisp and chopped (use turkey bacon to keep this meal light)
1 cup BBQ sauce
2 Roma Tomato's diced
2 Green Onions, diced
1/3 cup Cheddar Cheese, shredded

Salt and pepper the chicken breasts and then bake in the oven for about 20 minute at 350 degrees OR grill the chicken breasts... I like to use my Foreman Grill in the winter. Smother the chicken breasts with BBQ Sauce on both sides and return to oven for about 3-5 minutes, until breasts are cooked through. Evenly top each chicken breast with the crisp bacon and cheese, broil for 30-60 seconds under the broiler to melt the cheese. Top the chicken breasts with the chopped tomato and green onions. You can even cook and dice the chicken, then serve in a salad. Enjoy!

Saturday, March 6, 2010

Cream Cheese "Chicken" Soup

Adapted from Melanie's


This recipe will make you weep. Seriously.

I am not sure what it is about this recipe that makes is soooo yummy. Maybe it's the comfort food aspect of it. I don't know. But this is one of the best tasting soups I have ever encountered. We eat this at least 3 times a week. Yup. Seriously.

This recipe calls for chicken, yet I don't add it any more. After my dad had major surgery, his diet was temporarily limited to softer foods, which included chicken. I search one of my favorite recipe blogs, at My Kitchen Cafe, for all things chicken and found this gem. I quadrupled the cooking time on the veggies to make them softer for my dad. In doing this, I inadvertently made the potato the star of the show. The potatoes started to fall apart, making this taste like a yummy comfort food potato soup from childhood's past. Yum. So, just remember that this recipe does call for chicken. You can invite it...or not.

We are having this again tonight. I will take a picture and pass it along!

4 chicken breasts, cooked and cubed
chicken broth, from a can, or from the cooking chicken (I have used a combo of both)
1 medium onion
1 TBSP butter
large handful baby carrots, sliced small
4-5 potatoes, diced
4 TBSP flour
1 cup milk
1 8 0z pkg cream cheese, softened to room temperature
salt and pepper

In your soup pot, saute the onion in the butter, until the onions become translucent (about 5 minutes). Put diced veggies in pot and just cover with chicken broth. Let this simmer. Melanie has them simmer for 10 minutes, until soft. I let them simmer for about 40 minutes, until mushy. However, with the longer simmer time, I do have to add a little more broth along the way, due to evaporation.

When veggies are cooked to desired softness, mix the flour and the milk in a separate bowl, then add to the soup, for thickening. At this point, you add the chicken, and the cream cheese, broken into small bits. Let melt and heat through. Add salt and pepper to taste, and VIOLA! Easy, fast, and sooooooo delicious! Happy Eating! Thanks, Melanie!

Tuesday, March 2, 2010

Seven Layer Dip

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 4 ounces cream cheese, softened (neufchatel- 1/3 of the fat)
  • 8 ounces sour cream (light)
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 avacado, chopped
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese (I used colby jack)


  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, avacado and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
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