Dinner for 2: One Pan Chicken & Asparagus

• 2 boneless, skinless chicken breasts, rinsed and dried
• Salt
• Freshly ground black pepper
• Italian seasoning
• Olive oil
• 1 small red onion, thinly sliced
• 1 tsp. chopped garlic
• 1/2 cup dry white wine
• 1 cup reduced sodium chicken broth
• 1 bunch asparagus, ends trimmed

Liberally season the chicken with salt, pepper and Italian Seasoning on both sides.

Heat a skillet over medium high heat and liberally drizzle with olive oil.  Add the chicken and cook without turning, 6 minutes, until golden brown on one side.  Flip the chicken, add the onion and garlic to the pan and cook, stirring the onions occasionally, 3 minutes.

Add the wine to the skillet and simmer until reduced by half, 3 minutes.  Add the broth and asparagus and return to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through and asparagus is tender.

Enjoy!

Easy Baked Dijon Chicken

• 2 boneless skinless chicken breasts
• 1 tbsp. light mayo
• 3 tbsp. dijon mustard
• 1/2 tsp. chopped garlic
• 1 tsp. ground black pepper
• salt
• dried parsley

 Rinse chicken breasts and pat dry.  Season both sides with salt and put into a bowl.  Combine the mayo, mustard, garlic and black pepper in a small bowl and mix well.  Pour the sauce over the chicken and toss to coat.  Cover and refridgerate until you are ready to cook.

Preheat oven to 350F.

Put the marinaded chicken breasts into a baking dish sprayed with cooking spray.  Sprinkle the parsley over the tops.

Bake for 35 minutes, or until cooked through.

Serve with your favorite veggie.  Enjoy!

Mexican Chicken with Drunken Beans

Mexican Chicken

• 3 - 4 boneless skinless chicken breasts, rinsed and dried
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 cup salsa
• 1 cup shredded reduced fat Mexican blend cheese

Preheat oven to 375F.

Heat a skillet over medium heat and drizzle with olive oil.  Combine spices in a small bowl and rub chicken with the spice mixture. Cook until browned on both sides, 10 minutes.

Transfer chicken to a sprayed 9x13 baking dish.  Top chicken with the salsa and cheese and bake until chicken is cooked through, cheese is bubbly and starting to brown, 20 - 25 minutes.

Meanwhile, make the beans...

Drunken Beans

• 2 slices bacon, chopped
• 1/4 cup chopped red onion
• 1 -10 oz.  can Rotel tomatoes, drained
• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1/2 cup Corona, or other Mexican beer
• 1/4 cup crumbled Queso Fresco, plus more for serving

Heat a skillet over medium heat, add chopped bacon and cook until starting to brown.  Add onion and continue to cook until onion starts to get translucent.  Add drained Rotel, refried beans and beer.  Stir until combined and bring to a boil.

Reduce heat to low and let simmer until it gets thickened, stirring occassionally, 20-25 minutes. Spinkle with 1/4 cup Queso Fresco, serve with more cheese as desired.

Enjoy!

Slow Cooker Jambalaya

• 1 - 14.5oz. can diced tomatoes, not drained
• 1 - 14.5oz. can chicken broth
• 1 - 6oz. can tomato paste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped 
• 1 medium red onion, chopped
• 1 jalapeno, minced 
• 1 tbsp. chopped garlic
• 3 tsp. dried parsley flakes
• 2 tsp. dried basil
• 1-1/2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 tsp. hot pepper sauce
• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 - 13. oz. chicken hardwood smoked sausage, cut into coins
• 3/4 lb. uncooked medium shrimp, peeled and deveined, tais removed

Combine the tomatoes, broth and tomato paste in your slow cooker. Stir in the bell peppers, onion,  jalapeno, garlic and seasonings. Stir in chicken and sausage.  

Cover and cook on low for 3 - 3.5 hours or until chicken is cooked through. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink.

Enjoy!