Friday, March 18, 2016

Five on Friday

As always, linking up with A. Liz Adventures for this week's Five on Friday. Go check it out!

In our house, we like to think we are fairly proficient at quite a few things: cooking, gardening, fixing things, meal planning... But in reality, we're just mediocre at most things. But this week, we actually were ahead of the game and did our meal plan for the week! So here are five meals that we I made this week (including tonight's recipe).

Most of these meals/recipes I have pinned on Pinterest, so if you're looking for some more inspiration...head on over.

one | one-pan chicken burrito bowls

We had our pastor and his family over for supper on Monday night, so we wanted something quick and not terribly involved. So I chose this meal. I had made it once or twice, but I don't think Kyle necessarily remembered it. After Monday, he decided that it should be in our rotation.

*The original recipe is linked to the title...what I have below is what I actually did...

prep time: 10-ish min          cook time: 20-ish min          total: roughly, 30 min

  • 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of olive oil
  • 1/4 cup of diced onion
  • 1 cup of uncooked rice
  • 1 can of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • cheddar cheese
  • salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  1. Saute onions in olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed (during or after cooking)
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, & sour cream 
We love this recipe and it's going to be on our menu fairly regularly, I anticipate.

two | salad & soup

This one was super easy. Our sweet friend, Kaia, came over for supper and we decided on having a Chef's Salad with Cheesy Broccoli Soup.

The hardest part was cutting up all of the ingredients for the salad. The soup we got at Hugo's (on sale this week, 2 for $6!), so it was an easy decision.

Salad Ingredients:
-Romaine Lettuce
-2 carrots
-1/2 green pepper
-2/3 baked chicken breast
-1 hard boiled egg

Soup Ingredients:
-1 bag of soup
-8 cups of water

Start to finish, this probably took around 1 hour. The only reason it took an hour was so that the chicken would be cooked all the way through.

three | no knead artisan bread 

1 1/2 c hot water (100*)
1/2 T salt
3/4 T active dry yeast
3 c flour (and a little more for dusting)
parchment paper

Pour hot water into med-lg mixing bowl and sprinkle salt in.
Then distribute yeast over the surface area of the water/salt combo. Let sit for 1-2 min.
Stir slowly and then add 3 c flour. Be sure that you use exactly 3 c. Mix well with rubber scraper.
Cover bowl with plastic wrap and let rise for 2 hours.

After 2 hours, generously dust flour on parchment paper and release dough onto floured paper.
With floured hands, fold dough in half, sprinkle with flour and fold in half again.
Form dough into ball and replace on floured parchment paper, seam side down.
Let rise for 40 min.

After 30 min, preheat oven to 425*.
After another 10 min, using a serrated knife, make three slices in top of dough.
Then put 1 c water in oven safe container and place container on bottom rack in oven.
Then place dough in oven and bake for 20-25 min. Or until golden brown on top.

Let rest on cooling rack until cool to the touch. And enjoy!

four | chicken tetrazzini

½ pkg thin spaghetti
¼ c butter
1/2  med onion, chopped
2 ½ cooked, diced chicken
1 can cream of chicken soup
½ c milk
1 c sour cream
1 tsp basil
1 can mushrooms
1 c grated sharp cheddar cheese
Parmesan cheese
½ med green pepper 
Break spaghetti into 1in pieces; cook & drain. Saute onion, gr. pepper, & mushrooms in margarine. Mix all ingredients except cheese; place in buttered 2 qt casserole dish. Sprinkle cheddar cheese and then Parmesan cheese over top. Bake at 300° for 30min or until hot and bubbly.

We love this one, but it takes a little longer. So if you're meal prepping for the whole week....this is a great one to make ahead of time. Just don't bake it until the night you want to eat it.

five | spinach & artichoke pizza 

I'm so excited to try this one tonight! Look out for an IG update. I'll let you know.

1 loaf bread dough (Kelly's note: I use Fettings out of Finley, ND)
8 oz fresh spinach, divided
2 Tbsp butter
2 Tbsp all-purpose flour
3/4 cup milk
1/4 tsp onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp extra virgin olive oil, divided
4 oz provolone cheese (1 cup. I used deli slices and chopped)
2 oz shredded low-moisture mozzarella cheese (1/2 cup)
2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
6 - 8 canned artichoke hearts, drained well and quartered
Red pepper flakes, for serving (optional)

Head on over to Cooking Classy for the directions for this pizza.

*update (4/7): not my favorite pizza...I'll probably try it again and tweak some things. Maybe it was just the mood I was in.

And as always,

Happy Friday!

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