Easy Chicken with Greek Yogurt

This was so easy and so tasty!  It's definitely fast enough to make after a long day at work.  Plus, when you use nonfat Greek yogurt, there's so little to feel guilty about.  You can't lose!  (Please do try it in spite of the bad picture.  One day I'll improve my photography skills.)

Easy Chicken with Greek Yogurt

2 boneless, skinless chicken breasts
1/2 cup nonfat Greek yogurt
1/4 cup Parmesan cheese
3/4 tsp seasoning salt (I use Montreal Steak Seasoning)
1/4 tsp black pepper
1/2 tsp garlic powder

Preheat oven to 375.  Mix yogurt, cheese, and seasonings in a bowl.  Spray a casserole dish with cooking spray, and place chicken breasts in dish.  Spread mixture over chicken breasts, and bake in preheated oven for 45 minutes.

Creamy Au Gratin Potatoes

What a wonderful, filling side dish!  The cheese sauce has the same base as my favorite macaroni and cheese dish.  If you don't eat them all, they are great reheated (for dinner and for breakfast).  The down side to these is that they take a whopping 1 1/2 hours to bake, so you need to plan ahead for these.  However, if you're awaiting your hubby's return from the river, these will make both of you happy.  Enjoy!

Creamy Au Gratin Potatoes

4 russet potatoes
1 small yellow onion, diced
Salt and pepper to taste
4 Tbsp butter
3 Tbsp flour
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400. Spray a one-quart dish with cooking spray. Layer sliced potatoes in the prepared baking dish. Season with salt and pepper to taste.

In a medium-sized saucepan, sauté the diced onion in one tablespoon of butter. When the onions become translucent, pour them on top of the potatoes.

In the same saucepan, melt the remaining butter over medium heat. Mix in the flour, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted. Pour cheese over the potatoes, and cover the dish with foil. Bake in preheated oven for 1 1/2 hours.

Teak Dog Tuesday!

The ever-ready boat dog

Sour Cream Chicken Enchiladas

Holy cow.  We LOVED these.  We used the Salsa Crock Pot Chicken (which we make about once a week--so handy to have ready!) for the filling.  We had the rest of the ingredients in the fridge or the pantry, which might say more about us than how common the ingredients are, but that's okay.  They're easily adaptable, so if you want to add jalapenos or black beans or pico de gallo or whatever else, you can.

We recommend them highly, and we hope you like them as much as we did! 

Sour Cream Chicken Enchiladas

2 cups shredded cooked chicken breast

1 cup sour cream

6 large flour tortillas

1/2 cup tomatillo salsa (salsa verde)

1 small can green chiles

1 cup shredded Monterey Jack cheese

Preheat oven to 350.  In a bowl, combine chicken, 1/2 cup sour gream, green chiles, and cheese.  Divide the chicken mixture evenly among the six tortillas.  Fold tortillas, and place seam-side-down in a baking dish sprayed with cooking spray.  Bake in preheated oven for 20-25 minutes.

Remove enchiladas from oven.  In a small bowl, combine the salsa verde with the remaining half cup of sour cream.  Pour mixture over warm enchiladas, and serve.

Delicious Chicken Salad

This was amazing chicken salad!  It was my first time to make my own, and I'll definitely make it again.  I loved the sweet crispness of the grapes; that was my favorite part.  I ended up making sandwiches and serving them on Hawaiian rolls--to die for!  The two of us had them for dinner, and we both had chicken salad sandwiches for lunch for the next two days, so it makes plenty for leftovers. Yum!

Chicken Salad

3 cups cubed, cooked chicken breast
3/4 cup light mayonaisse
3/4 tsp paprika
1 cup plus 2 Tbsp seedless red grapes, quartered
3/4 cup chopped celery
1 green onion, thinly sliced
3/4 cup chopped pecans
3/4 tsp seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in grapes, celery, green onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill at least one hour.

Tomato, Feta, and Basil Tart

What a perfect recipe for the summer!  Our tomato plants actually already have tiny tomatoes on them (so early!), and our basil is taking off.  When I make it again, I'll add more basil after it comes out of the oven.

I used a refrigerated pizza crust for this, and it was really easy.  If possible, put it on a hot pizza stone, so the bottom of the crust can be crispy; otherwise, it's a little soft, but it's still good.  Feel free to make your own crust for this if you're inclined.

Hope you enjoy--the tart, as well as the beginning of summer!

Tomato, Feta, and Basil Tart

1 refrigerated pizza crust
1 pint grape tomatoes, halved lengthwise
1/2 cup (2 oz) crumbled feta cheese
1/4 cup basil leaves
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 425.  Place dough on a baking sheet lined with parchment paper. Arrange tomatoes, cut sides up, on top of dough, leaving a 1 1/2-inch border. Sprinkle with salt and pepper. Fold edges of dough over tomatoes to partially cover. Bake at 425° for 25 minutes or until golden brown. Sprinkle evenly with cheese. Bake an additional 5 minutes. Cool for 5 minutes, and sprinkle with basil.

Teak Dog Tuesday!