Artichoke Chicken

From Kelly's Recipes



15 oz can artichoke hearts, drained and chopped
3/4 cup parmesan cheese
3/4 Mayonnaise
1 tbsp garlic salt
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees

Mix together all ingredients excluding chicken

Place chicken in a greased baking dish. Cover chicken with artichoke mixture.

Bake for 30-45 minutes.

I served it with orzo (its my go to side)

Review: J really enjoyed this dish. I am very so-so about it. I love artichokes. I may have over salted the mixture or the orzo. It just seemed too salty for my taste. C wasn't a huge fan, but its also a pretty beige dish. She requires a little more color in her food. It was super easy, so we might have it again.

Black Bean and Corn Salad

From Rachael Ray

14 oz black beans, rinsed and drained
2 cups frozen corn
1 small red bell pepper, seeded and chopped
1 small red onion, diced
1.5 tsp ground Cumin
2 tsp hot sauce
lime juice
2 tbsp olive oil
salt and pepper

Combine everything in a large bowl. Let stand for 15 minutes before serving.

Review: This is possibly my new favorite thing. Ever. Perfect for summer. So fresh. So colorful. SO EASY. Be prepared to see this as a side dish to everything I cook from now on. Just kidding..... Probably.....

Sour Cream Chicken Enchiladas

From $5 Dinners

16 oz sour cream
1 can diced green chilies
1 cup chicken broth
1.5 cups shredded chicken
1/2 tsp garlic powder
salt and pepper to taste
Flour tortillas
1-2 cups shredded Mexican blend cheese

Preheat oven to 350.

In a large skillet, whisk together sour cream, green chilies and 1 cup of chicken broth. If the sauce is not to the consistency you'd like, add more broth. Stir in garlic powder, salt, and pepper.

Reserve 1 cup sauce

Add in chicken and mix in well. Allow to simmer for 10 minutes.

Spoon chicken mix into tortillas. Place seam down in baking dish.

Pour remaining sauce over enchiladas.

Sprinkle with cheese and bake for 15 to 20 minutes.

Serve with Black Bean and Corn Salad

Review: I was not super impressed with this. J tried to talk me into it but saying that sour cream enchiladas usually are fairly bland. I don't do bland. I've already thought through ways to spice it up a little next time. I might drain a can of Rotel and use it in place of green chilies. I also just boiled my chicken before shredding it. Next time I will season it and cook it up in a skillet. It was a good dish, just a little bland for my taste.

Pasta E Fagioli

adapted from Full Bellies, Happy Kids

2 tbsp olive oil
1 medium onion, diced
4 strips bacon, uncooked and cut into pieces
2 cloves garlic
1 jar spaghetti sauce
15 oz cannellini beans, rinsed and drained
2 tbsp grated pecorino-romano cheese
1 tsp garlic powder
1 tsp oregano
salt and pepper
1 lb of any tubular pasta, cooked

Cook your pasta.

In a large pot, heat olive oil over medium high heat. Saute onions for 3 minutes. Add bacon and a pinch of salt and pepper. Cook for 5 minutes. Add garlic, cook for 2 minutes.

Turn heat to medium-low. Add sauce, beans, cheese, garlic powder, oregano, salt and pepper. Stir well to combine and cook for 15 minutes. Add pasta to sauce and mix well. Turn heat to low for a few minutes.

Review: First of all, sorry for the lack of pictures here. I was hungry and my camera batteries were dead. Not a good combination.

Second, I'm going to be honest. I was very skeptical about this dish after I started cooking. I prefer my pasta to be saucy. Like really saucy. I just didn't feel like this was going to provide "coverage" for the amount of pasta. I was also a little skeptical about beans in my pasta. .

This was good. Surprisingly good. The beans were probably my favorite part. I might use less pasta next time I make it because, really, nothing is bad with a little extra sauce.

*I am going to label this as vegetarian because it would be super easy to skip the bacon. I really don't feel like it would take away from the dish at all.