Chicken Plitt

There are some moments in time when my husband thoroughly impresses me. Tonight, we had one of those moments. 

Here's what happened:

We were up pretty late last night and I had to work this morning, so when I got home I was exhausted.  My nap ended up turning into me being passed out until 8:30pm... whoops! Well, when I woke up, Paul had already cooked us dinner :) he's so sweet! AND it was DELICIOUS!! Super impressed. So impressed, in fact, that I felt the need to immediately share this recipe with you!

When I asked him what he wanted to name his dish, he replied with 'Chicken Plitt' because it includes some of Greg Plitt's (pictured below) favorite foods and because Greg Plitt is the man and everybody should know it ;). Haha...men.

Ingredients::
     4 chicken breasts (defrosted)
     3-4 cups spinach
     2 cloves garlic (minced)
     1/2 cup crumbled feta
     parmesan cheese
     olive oil
     nonstick spray
     salt & pepper to taste

Directions::
     Preheat oven to 350*
     Coat pan with olive oil and add garlic. Cook for about 2 minutes on medium heat.
     Add spinach and sauté with garlic until wilted.
     Spray a baking sheet with nonstick spray and lay chicken in one layer.
     Sprinkle some salt and pepper over the chicken.
     Top chicken with cooked spinach/garlic mix.
     Add feta cheese on top.
     Bake for 20-25 minutes.
     Sprinkle some parmesan cheese on top before serving.

ENJOY!!

Veggie Bake

Ingredients::
     2-3 tomatoes (sliced)
     2-3 potatoes (unpeeled & sliced)
     1 zucchini (sliced)
     1 yellow squash (sliced)
     1 onion (sliced)
     salt & pepper
     garlic powder
     oil
     parmesan cheese

Directions::
     preheat oven to 375*
     Saute onions with oil and garlic in skillet until soft
     Place onion/garlic mixture in the bottom of a greased baking dish
     In a separate bowl, toss sliced veggies with salt & pepper to taste and 1-1 1/2 tbsp oil
     Place sliced veggies on top of onions, alternating
     Bake covered for 30 minutes
     Uncover, top with parm cheese (1/2-1 cup)
     Bake for another 25-30 minutes until parm cheese browns

(picture taken before baking)

ENJOY!!

Chicken Francese

Ingredients::
     4-6 boneless chicken breasts
     flour
     salt & pepper
     garlic powder
     2 eggs (lightly beaten)
     oil (I use olive oil)
     10 1/2 ounce can chicken broth
     1 cup butter (1 stick)
     3 lemons
     pasta (I use linguini)

Directions::
     Preheat oven to 350*
     In a bowl, mix together some flour, salt, pepper, and garlic powder. This mixture will be used to bread the chicken.
     Dip chicken in egg then in the flour mixture. Coat evenly.
     Brown the chicken in a frying pan with some oil.
     In a seperate bowl, melt butter.
     Mix chicken broth and the juice of 2 lemons into the butter.
     Place chicken breasts in a baking pan in single layer.
     Pour broth mixture over chicken. It should nearly cover breasts.
     Slice remaining lemon and place on top of chicken
     Bake covered for 20 minutes.
     Serve over pasta

ENJOY!!

Crock Pot Beef Stroganoff

Ingredients::
     1-2 lbs cube steak (cut into 1-in pieces)
     2 cans cream of mushroom
     1 cup chopped onion
     1 tbsp worchestershire sauce
     1 14-ounce can beef broth
     8 ounces mushrooms
     4 ounces cream cheese (softened)
     1/2 cup sour cream
     salt and pepper (to taste)
     egg noodles

Directions::
     In crock pot, combine meat, soup, broth, onion, mushroom, worchestershire sauce, salt, & pepper
     Cook on low 5-6 hours or high for about 3 hours
     Stir in cream cheese and sour cream 30 minutes before serving
     Serve over egg noodles

ENJOY!!