How To Send Your Man Into a Food Coma

 Holy heart attack Batman!! A friend of mine who is a whiz in the food department gave me THIS recipe saying, "there are low carb recipes and this is not one of them! It is GOOD!....Tonight I whipped it up for dinner, went to heaven and promptly forgot to take a pic *insert visual image of hot, juicy chicken encased in saucy-cheesy-bacony goodness, sitting atop super smooth, specialty mashed potatoes, along side steaming peas.*  Here's the recipe. Do me a favor? Take a picture when you load up a plate:)

Pub style chicken and mashed potatoes

6 chicken breasts (24 oz)
½ c teriyaki sauce (Soy Vay brand-Veri Veri Teriyaki)
½ c green onion
½ t black pepper
½ c ranch dressing
1 c shredded cheddar cheese
½ c cooked, diced bacon (optional)

Marinate chicken in teriyaki sauce. (I pulled chicken out of freezer, added sauce to bag and marinated 2 days in fridge while it thawed.)

Preheat oven to 350°F. Spray 9 x 13 baking dish with non-stick cooking spray.
Remove chicken breasts from marinade (discard marinade) and place in baking dish.
Mix green onion, black pepper and ranch dressing in a small bowl. Spread ranch sauce mixture over chicken breasts.
Bake uncovered for 20-25 minutes.
Sprinkle with cheese and bacon and continue to cook 10-15 minutes. (internal temp. 165° F.)
Meanwhile, prepare Sunday Dinner Mashed Potatoes.
Ingredients
5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
Directions
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

Place chicken on top of potatoes and drizzle with pan juices.

Veggie & Bean Risotto

Ingredients:

1 c. Rice
1/2 c peas
1tsp oregano
1tsp basil
pinch salt and pepper
4 mushrooms-sliced
2 carrots- sliced
chicken broth
cooking sherry or dry-ish white wine
1 tbsp oil
1 onion-sliced
1 clove garlic-minced
1/2 c Parmesan cheese
1 can black beans or garbanzo beans (optional)
A large skillet

The How To:

Saute onion & carrots in oil until onion is clearish.
Add rice and garlic and cook until rice is slightly golden ( about 1-2 min.)
Add broth and wine (broth up to 1 1/2 fingers above rice line and then wine up to the 2 finger above rice line mark.)
Add mushrooms, peas, beans, spices and allow to simmer until almost all broth/wine is completely dissolved.
Add cheese. This dish should have a creamy consistency. Great as a side to chicken or as a stand alone dish. Enjoy!

Orange Spaghetti

Ingredients:

spaghetti-type noodles
1lb ground turkey
1 package onion soup
1 cream of cheddar cheese soup
1 cream of mushroom soup
Peas

The How To:

Cook up the ground meat, toss in all the soups w/ a touch of water and peas. Cook up the noodles and mix well in a large bowl w/ sauce. This is a good meal if you need something fairly quick that at least has some semblance of health to it:)

Baked Chicken Marsala

Ingredients:

Boneless, skinless chicken breast halves
dry, cooking Marsala or sherry
chicken broth
marjoram spice
salt and pepper
butter (optional)
Spiral noodles or mashed potatoes

The How To:

*Get your hands on a pirex-type pan. Place desired number of chicken breasts in it.
*Pour enough broth and Marsala into the pan to fill it 1/4 in. full. (make it 1/3 Marsala and 2/3 broth). Sprinkle chicken w/ marjoram spice. Add salt and pepper. Throw a little butter in there as well (tbsp). Make sure you coat the chicken in those juices w/ a brush as it cooks. Bake for about 1hour @ 375. You may turn the heat up to 400 if you have less time, but I wouldn't recc. any higher.
*When the chicken is almost done, cook up your noodles or mashed potatoes. Remove chicken from pan and place on a serving plate.
*Pour the remaining broth mixture into a measuring cup. (this will the gravy for your potatoes or light sauce for your noodles.) Serve and devour:)

20 Min Linguini Dish

Ingredients:

long, thin noodles of some sort (cooked up)
1/2 c broth
4 cloves garlic-minced
2 c tomatoes-chopped
2 tbsp basil
salt and pepper to taste
1tsp oil
olives
Parmesean

The How To:

When noodles are almost finished cooking, begin the sauce as follows-- Grab hold of your favorite large skillet, add oil and garlic..cook up just a touch and add broth, basil, salt and pepper. When noodles are finished cooking, add the tomato and olives (amount based on personal preference) and heat through. Serve noodles up and ladle sauce on top. Sprinkle w/ cheese before serving. This is supposed to be a light sauce, just a coating really. It's great for a light, summer meal or you can add shrimp/chicken for a bit more substance:) Enjoy! Also, try it w/ sour dough bread. MMmm.

Pot O' Gold Irish Potato Soup

Ingredients:

3/4 celery- chopped
3/4 onion-chopped
1/4 c. butter
30oz. broth
2 1/3 mashed potato flakes
a 1/2 c. milk
1/2 c. cheddar
3/4 tsp garlic salt (or 1-2 cloves garlic-minced)
1/8-1/4 tsp chili powder (optional)
1/2 sour crm.

The How To:

In a large pot cook butter, onion and celery until onion is clearish. Add broth and boil.
Reduce heat, add flakes and stir. Add milk, cheese, garlic, chili powder. Heat and stir until cheese is melted. Just before serving, add sour crm. Heat through. Great w/ a srig of parsley on the side for that nod to the occasion!

Chicken Noodle Soup

Ingredients:

3 chicken breasts- chopped
2 celery sticks-sliced
1 med onion- chopped
2 med. carrots- chopped
12oz small noodles (penne, egg etc.) -cooked
6cups broth
2cups water
2 Tbsp parsley flakes
salt and pepper(to taste)
2Tbsp oil

Grab a large pot. Throw in chicken and oil. Cook until white and tender.
Meanwhile, cook up the noodles in a separate pot.
Add onion and carrots. Cook until onions are clearish.
Add broth, celery, water and spices.
Allow to simmer for approx. 10min. Serve w/ a crusty bread or crackers.


Tip: At the Roth's in west salem, chicken is currently on sale for 99 cents per pound:)