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Mustard Sauce Watercress Chicken

June 8, 2010 By The Recipe Mom Leave a Comment
mustardchicken


What You Need:

3 tsp olive oil, divided
1 pint of grape tomatoes
1/2 tsp garlic minced
4 boneless, skinless chicken breasts
1/2 C of flour
3/4 C of chicken broth
3 tbsp Dijon mustard
3 tbsp reduced fat sour cream
1 tbsp chives, snipped
1 bunch of watercress


Heat 1 tbsp of oil in a skillet over medium high heat.
Stir in the tomatoes and cook for 3 minutes or until soft, shaking the pan occasionally.
Add the garlic and stirring constantly cook 30 seconds or until fragrant.
Place the tomatoes and garlic into a serving bowl.
Add the remaining oil to the skillet and coat the chicken with the flour.
Cook the chicken 5 minutes per side or until no longer pink in the middle.
Remove the chicken to a plate to keep warm.
Stir the chicken broth into the skillet scrapping any brown bits from the bottom of the skillet.
Whisk in the mustard and sour cream then simmer 1 minute or until beginning to thicken.
Remove the skillet from the heat and stir in the chives.
Arrange the chicken pieces over the watercress on a serving plate.
Arrange the tomatoes over the chicken then pour the mustard sauce over the top.

Makes 4 servings

Watercress has a lightly peppery taste which accents this chicken well. Cleaning watercress is simple. Just cut 1 inch off the bottom before untying the bunch. Rinse under cold water and drain. It can be left whole or torn into small pieces.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 14 minutes 30 seconds
Total Time: approximately 24 minutes 30 seconds

Nutritional Information: (approximate amounts per serving)
Calories 215; Fat 6g; Saturated Fat 2g; Carbohydrates 9g; Protein 29g; Fiber 1g;
Cholesterol 70mg; Sodium 451mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Not So Spicy Taco Dip

December 30, 2009 By The Recipe Mom Leave a Comment
chips

chipsWhat You Need:

3 C of prepared bean dips
1 1/2 C of chive and onion sour cream
2 tomatoes, chopped
1 1/2 C of Mexican cheese blend
1 large bag of tortilla chips

How to Make It:

In the bottom of a serving bowl put the bean dip.
Over the bean dip spread the sour cream
The tomatoes are sprinkled over the sour cream.
Over the tomatoes spread the cheese.
Serve as a dip with the chips.

Makes 12 servings

This recipe will satisfy any kids taste for tacos. A few ideas for additions to your dip are taco flavored meat, olives, onions and lettuce.

Preparation Time: approximately 20 minutes

Nutritional Information per 1/2 C serving: (approximate values)
Calories 350; fat 25 g; sodium 820 g; carbohydrates 27 g; sugar 5 g; protein 10 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , , , , , , ,

Breakfast Burritos-Think Outside the Box

September 3, 2009 By The Recipe Mom Leave a Comment
burrito-and-more

burrito-and-moreBreakfast time is always a rush. Getting kids ready for school and yourself off to work can take its toll. Breakfast doesn’t have to be cold cereal or even non-existent. Breakfast burritos are becoming a big hit and they can be quick and easy too. Think outside the box by adding ingredients that you might not think of for breakfast. You probable already have some of these items in the kitchen or better yet just use leftovers from the night before.

Warm up a tortilla and add honey and peanut butter. Roll them into an easy and quick breakfast on the run. They are delicious and healthy and who doesn’t want that for their family?

How about a hot tortilla with a couple of hot dogs wrapped in them? Add your favorite hot dog toppings like chili or cheese and yes, you have breakfast to go. It may not seem like a normal breakfast but still it is energy for the day. Who can argue with that?

Try some leftover spaghetti in a tortilla. You could be surprised at how good it tastes. No spaghetti noodles? Try the sauce wrapped with a hot dog in a tortilla and you still have a fairly healthy breakfast.

Try heating up that leftover chili and spreading it on a tortilla. Just roll it up and go. Who would think that this is a great taste sensation and so easy to do? Cook a couple of scrambled eggs and add the chili and you have another great choice for breakfast.

Do you ever have leftover baked potatoes? Slice and dice them, warm them in the microwave. Add some seasonings, onions or chives and sour cream. Wrap in a warm flour tortilla and you can eat on the run.

Take a can of refried beans and spread them on a tortilla, place in the microwave with some cheese and a little sour cream and you have a great Mexican tortilla. Beans have a lot of protein and can make a great morning eye opener.

Have leftover salad mix from the night before? Take the salad mix, place in a tortilla and add your favorite salad dressing, roll and eat. Not necessarily something you would choose for breakfast but it’s healthy and makes a great day starter.

Do you have leftover steak from last night? Slice, dice or cube it and add it to a tortilla for a great source of protein and a very easy breakfast meal.

Filed Under: Breakfast Ideas, Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Cheesy Red Potato and Chive Casserole

April 4, 2009 By The Recipe Mom Leave a Comment

What You Need:

2 T butter
1 onion, chopped
2 T flour
2 T of brown mustard
1 3/4 C of milk
1/2 (8 oz.) pkg. cream cheese
1 C Swiss cheese, shredded and divided
1 t chives
11/2 lb. red potatoes cut into thin wedges
1/2 C bagel chips, crushed
1 T of parsley

How to Make It:

Set the oven to 350 degrees and allow it to heat.
Use a cooking spray and lightly spray the bottom and sides of a rectangular baking pan then set aside.
Melt the butter in a skillet positioned over medium heat.
Add the onion and stirring frequently cook for 5 minutes or until tender.
Add the flour and whisk until the flour is completely moistened.
Whisk in the mustard well.
Stir in the milk and continue cooking until the sauce thickens, stirring frequently.
Adjust the heat to low and add the cream cheese whisking until smooth.
Put half of the Swiss cheese into the skillet and whisk until the cheese has completely melted.
Stir in the chives until completely incorporated into the sauce.
Place the potatoes into the prepared baking pan.
Pour the sauce over the potatoes and stir until well covered.
Spread the potatoes out evenly in the pan.
Cover the pan tightly with aluminum foil.
Bake in the preheated over for 55 minutes.
Stir the potatoes well then spread them out evenly in the pan again.
Sprinkle the top with the bagel chips.
Add the remaining Swiss cheese over the top of the entire casserole.
Return to the oven, uncovered, for 15 minutes or until the cheese melts.
Remove and allow the casserole to stand for 10 minutes.
Sprinkle the parsley over the entire casserole before serving.

Serves: 6

Filed Under: Recipes, Side Dishes Tagged With: , , , , ,