Cooking On A Budget: Lazy Chicken w/ Rachel Ray

One year while perusing in Target, I decided to grab cookbooks. I’m pretty sure cookbooks were not the purpose for the visit, but you know how that goes. Twenty-fifteen looks like the year that I will actually use said cookbooks. On Sunday, I flipped open Classic Rachael Ray 30-Minute Meals: The All-Occasion Cookbook and tried ‘My Sister Ria’s Lazy Chicken, or My Lazy Sister Ria’s Chicken’ recipe. Yum-O! I’m pretty sure the 30-minutes does not include prep time, start to finish took about an hour. Check out my photos and get the recipe below. To purchase the cookbook from Target, click the link above.

Ingredients
Balsamic vinegar
1 & 1/2 lb boneless, skinless chicken breast cutlets – thinly sliced or pounded breast meat (I used 2 chicken breasts, I sliced into pieces.)
2 tbsp extra-virgin olive oil (evoo)
2 medium white potatoes, thinly sliced (I did not skin the potatoes)
1 medium white onion, halved and thinly sliced (I used a brown onion)
Montreal Steak Seasoning by McCormick, to taste
1/2 cup white wine or chicken broth (I used white wine from Trader Joe’s)
1 small zucchini, thinly sliced
1 can (28oz) crushed tomatoes ( I did not use the full 28oz)
10 leaves fresh basil, torn or coarsely chopped
2 sprigs fresh oregano, leaves stripped from the stem chopped

1/2 to 2/3 cup shredded Italian cheese of your choice (I used a packaged mixture of 6 Italian cheeses)

Ria’s (Rachael’s sister) Recipe (with a few changes)

Lightly coat chicken with balsamic vinegar. Heat 1 tbsp evoo (once around the pan) in a deep skillet over medium-high heat. Brown the chicken for two minutes on each side  (Next time I will add time and cook it about 90 percent through)
Remove chicken and set aside (Next time I will add seasoning to chicken for more flavor).

Add 1tbsp evoo to pan and add a layer of potatoes and onions. Sprinkle potatoes and onion with Montreal seasoning. Continue cooking and turning occasionally until potatoes begin to brown. Add wine to the pan. Layer zucchini on top of potatoes and onion. Add more Montreal seasoning. Top with layer of chicken breasts. Pour crushed tomatoes on top (I used about 3/4 can), then sprinkle chopped basil and oregano. Cover pan and cook until chicken is cooked through and potatoes are tender, 10 to 12 minutes (I cooked for 25 minutes).

Sprinkle shredded cheeses on top. Place pan under broiler for a few minutes until cheese melts and begins to brown. Serve directly from the hot pan at the table, with a green salad on the side (I added a baby arugula blend as the side. I used a balsamic and basil vinegrette dressing).

I look forward to trying this recipe again. Enjoy!

Thanks for reading.

Hugs,

Roshell

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Grab ‘n Go Lunch: Salad in a Jar

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Balance is where my focus is these days. Time and money are major pieces of that puzzle, so a healthy grab n’ go lunch sounded like the best thing since sliced bread. During my Toastmasters meeting, I learned how to make a mason jar salad and decided to pack six salads for the upcoming week.

After collecting recipe ideas from Pinterest, I went a little overboard buying ingredients (see below) for this salad party of one. Only three of the six salads were eaten because work provided lunch on two days. Packing multiple salads for one person is tricky. Next time, I will buy half the ingredients and get a more creative with the left over ingredients.

The cost of ingredients totaled less than $30 and the reusable mason jars are about $10 at Target. Thirty bucks for a week worth of lunch is a steal. Buying a good salad near my office costs $10.

Interested in making your own grab n’ go lunch? Here’s  “How to Pack a Perfect Mason Jar Salad” via PopSugar.

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Easy Homemade Cheesy Turkey & Spinach Enchiladas under $20

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WHAT YOU’LL NEED (makes 5 servings)

IMG_3862– 1 package ground turkey

– 2 cups Mexican Cheddar Jack cheese (shredded)

– 14 White Corn Tortillas

– 1 can of mild enchilada sauce (19oz)

– 1/2  bunch green onions

– baby spinach (about 1.5 cups)

– 1/2  teaspoon seasoned salt

– 1/2  teaspoon black pepper

– 1/4  teaspoon garlic salt (optional)

– canola oil

– sour cream (optional)

– 9X13″ casserole dish or non-stick pan (for baking) and a large frying pan.

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Step 1 – Preheat oven to 350 degrees

Step 2 – In a large frying pan add 3  tablespoons of canola oil.  At low/medium heat cook each tortilla for 5-10 seconds (until flexible, not crispy). Add more oil as needed. Place cooked tortilla on a paper towel to absorb excess oil. Repeat until all tortillas cooked.

Step 3 – Place ground turkey in the empty pan. Add seasoned salt, black pepper and garlic salt . Stir occasionally. Once meat is three-fourth’s cooked, add 1 large handful of spinach. Once that spinach cooks down, add a second large handful.

Step 4 – Chop green onions and set aside

Step 5 – Pour a generous layer of enchilada sauce in baking dish, enough to cover the bottom.

Step 6 – Place a single tortilla on a plate, then add a small amount of enchilada sauce to both sides.  Add a large table spoon of turkey and spinach mix to center of tortilla. Sprinkle a small amount of cheese and green onion too.

Step 7 – Roll up, and place the seamed side face down in baking dish. Repeat until pan is filled.

Step 8 – Pour remaining enchilada sauce evenly over top of enchiladas, then cover with cheese, and garnish with remaining green onion.

Step 9 – Bake in preheated oven for 15-20 mins, until sauce is bubbling and cheese is lightly browned at edges.

Step 10 – Serve and eat. Enjoy!

Thanks for reading. Ask any questions and let me know if you try it. xoxo