Tuscan Chicken and Wild Rice

This recipe I made tonight as a quick dinner for myself. It was super easy and super yummy!

“It is always the simple things that change our lives. And these things never happen when you are looking for them to happen. Life will reveal answers at the pace life wishes to do so. You feel like running, but life is on a stroll."

Tuscan Chicken and Wild Rice

Chicken Breasts
Roma Tomatoes
Minced Garlic
Green Onions
Wild and Brown Rice
Lemon Pepper Seasonings
Dried Thyme
Ground Sage
Dried Oregano
Dried Basil
Salt
Pepper

Chop tomatoes into large chunks and chop green onions from white all through green sections.
Slice Chicken Breasts into large cubes

Heat olive oil in large skillet.
Combine all ingredients except rice into skillet on medium-high heat.
Cook for about 20 minutes or until onions and chicken breasts are cooked all the way through

Cook wild and brown rice. This takes a long time so I like to use the packets of wild and brown rice medley from trader joes. They are a quick 3 minutes steamed in the microwave.

In a bowl or dish put rice mixture and top with all ingredients in skillet.

Enjoy!

Ruth Chris' Sweet Potato Casserole

This is a recipe from Ruth Chris Steakhouse that I learned to make for Thanksgiving Pot Lucks at work. I also started making this for our Annual Friendsgiving. I am not the biggest fan of it personally because it is so sweet but a lot of people love it! It hits the spot for a sweet tooth. You can even make a small portion as a dessert.


“Too much of a good thing can be wonderful!” - Mae West

Ruth Chris' Sweet Potato Casserole


Ingredients

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter ( melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes ( can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs ( well beaten)
1/2 cup butter, melted ( 1/2 cup)

Directions
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Avocado Chicken Parmigiana

Made this one last night for dinner with some friends. Came out pretty good but I forgot to take a picture of it. It was pretty easy and super adaptable to be change per your liking. I didn't use flour or eggs to bread the chicken to make it a bit healthier. You can also just get already marinated chicken breasts or marinate the breasts for an hour beforehand and you can skip the olive oil which is really only used to make the breadcrumbs stick to the chicken.

"If you want to be happy, be." - Leo Tolstoy

Avocado Chicken Parmigiana

Ingredients

4-6 Chicken Breasts
 Box of Shake and Bake Chicken (2 packets)
Olive Oil
½ Cup of Pasta Sauce
3-4 Avocados, Sliced
½ Cup of Grated Mozzarella Cheese or Monterrey Jack Cheese

Preheat oven to 400 degrees.
Coat Chicken Breasts in Olive Oil
Shake with Breadcrumbs and any added seasonings you would like
Place on prepared baking tray lay with foil or baking paper
Cook for 35-40  minutes
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce.
Arrange avocado slices over sauce and sprinkle with decent amount of cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

(not my photo)