Dijon Asparagus Chicken Rolls

We had this chicken dish for dinner last night and it was really, really good. Whenever I roll chicken, I find that it stays much more moist. Mia helped me prepare dinner last night so I let her sprinkle on the Panko breadcrumbs and mix all the ingredients in the bowl. She also helped me snap the asparagus, so therefore, she basically licked her plate because she helped cook.

INGREDIENTS:

5 chicken breasts

About 15 asparagus spears (fresh, snapped and boiled to soft)

5 pieces of Havarti cheese

5 tbsp dijon mustard

3/4 can mushroom soup

3 tbsp parmesan cheese

2 tbsp butter (melted)

Panko Breadcrumbs- enough to cover chicken breasts

Salt and Pepper to taste

DIRECTIONS:

1. Cook asparagus until soft, we steamed ours, but you could also microwave

2. Salt and pepper chicken and place about 3 asparagus spears that are cut and a slice of Havarit cheese. Roll up and secure with toothpick.

3. Mix the dijon mustard, mushroom soup, parmesan cheese and butter to make a dressing. Spread the dressing over the chicken breasts and then dredge the top with Panko Breadcrumbs.

4. Put in the fridge until ready to eat.

5. Heat the oven to 475 and cook for 35 minutes.

Artichoke Chicken

Super easy and so flavorful! This is such a cheap, great weeknight dinner. We make this recipe pretty often. When I first read this recipe, I almost didn't make it because I thought that it sounded really bland, BUT, it was anything but bland... Enjoy!!!

INGREDIENTS

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 pinch garlic pepper
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Moan-day Night Mango Salsa and Honey Orange Salmon Salad

All I have to say is, this was A*mah*zing. The fish was so fresh and all the ingredients were so light that after eating you feel great. I basically just created this dish with ingredients we had in the fridge, and since tomorrow is food shopping day, I basically tried to use all of our fresh ingredients that needed to be used before the new shopping trip.

NOTE about the Salmon-

We bought a big slab of salmon from Costco and it was very fresh and did not taste fishy at all. Please edit your cooking time to the size of your fish (salmon normally is cooked at 350 for 15 minutes) but this salmon was huge.

...ingredients...

FOR SALMON:

salmon

orange juice enough to cover salmon

honey enough to glaze over salmon

salt and pepper to taste

1 tablespoon apple cider vinegar

2 tsp. cayenne pepper

FOR SALAD:

Mixed greens spring mix

Feta Cheese

1 large cucumber, peeled and diced

FOR MANGO SALSA:

Jalapeno slices to preference

3 mangos, peeled and cubed

1/2 yellow onion, diced

1 tablespoon OJ

1 tablespoon EVOO

3 cloves of garlic

2 tablespoons cilantro

2 tsp. cayenne pepper

For Dressing

1 part Balsamic Vinegar

1 part EVOO

....directions...

Marinate salmon for 2 hours in OJ and apple cider vinegar enough to cover fish. Take fish out, dump OJ, glaze with honey and top with cayenne pepper, salt and pepper. Cook according to size of fish. I bake our large piece for 15 minutes and 350 and then broiled on low for 6 minutes.

Prepare salad and put in bowl with feta cheese and cucumbers.

Dice mangos, garlic, onion and chop cilantro. Combine in bowl, top with jalapenos, OJ and EVOO, salt and pepper. Mix, top with cayenne.

To serve put greens on plate, top with salmon, then salsa. Dress your salad with EVOO and Balsamic.

Delish!

HAWAIIAN CASSEROLE: HAM, SHRIMP, PINEAPPLE RICE

Usually I don't cook on Friday nights, but since my daughter has been sick I have been trying to prepare her meals where she will eat large portions. I found any dish I prepare with fruit, she loves. Therefore, last night I made this casserole and this recipe is now going to become a staple in our house because not only was it easy to prepare, but my daughter ate 3 plates! Nothing better than when your sick little one starts to eat after a full week of having no appetite. Elijah and I ate this dish with Siracha on the side, but a can of diced jalapenos would be a really good addition to this dish if you enjoy spicy food.

...ingredients...

• 2 tbsp chicken broth
• 1 bag Instant Brown Rice
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tablespoons EVOO
• 2 teaspoons soy sauce
• 1 teaspoon fresh ginger
• 1-1/2 pounds cooked medium shrimp, tails removed and peeled
• 1 cooked ham slice, cubed
• 3/4 cup pineapple tidbits, drained

...directions...

• Cook rice in microwave according to packet instructions
• Meanwhile, in a large skillet, saute the garlic, onion and green pepper, salt and pepper (to taste) in oil until tender. Stir in chicken broth, soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
• Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.

HORSERADISH DIJON CRUSTED COD

I love fish. I love everything about it. The Mommy in me loves how quick the cooking time is and absolutely loves how after eating it, I instantly feel smarter from all the health benefits. This recipe was a really easy way to prepare any type of white fish, I just bought Cod because it happened to be on sale that day. The original recipe was from Taste of Home, but I adapted the ingredients to fit what we had in our cabinets. We also like our food spicy, so if you do not, please switch the horseradish to your liking.

...ingredients...

• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons grated Parmesan cheese, divided
• Juice of 1 lemon
• 2 teaspoons Dijon mustard
• 3 teaspoons horseradish
• 4 cod filets (5 oz. each)
• 1/4 cup dry panko (Japanese style breadcrumbs)
• 
  

...directions...

• In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.
• In a small bowl, combine the bread crumbs, butter and remaining cheese; sprinkle over fillets.
• Bake at 425° for 15 minutes or until fish flakes easily with a fork.