Spinach and Ricotta Stuffed Chicken Breast

I used this idea from Racheal Ray with a few modifications.  I happen to love Chicken Marsala, but didn't have any wine on hand.  I did have some white wine on hand and this is the dish I changed up a bit.  I happen to love it and it is going to be a mainstay on my menu for this next year.  So far, I have stuck to my menu of new meals to us. 

Ingredients

• Extra-virgin olive oil, for drizzling
• 4 tablespoons butter, divided
• 1/2 pound mushrooms, sliced
• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 3/4 cup fresh ricotta or sheep's milk ricotta
• 1 box organic frozen spinach, defrosted, squeezed dry, and separated
• flour, for dredging
• 2 cloves garlic, thinly sliced
• 1/2 cup marsala wine
• 1 1/2 cups chicken broth
• A handful fresh flat-leaf parsley, finely chopped
• almond pilaf, for serving, recipe follows

Directions

In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.

Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with salt and pepper.  Roll the chicken into bundles and secure with toothpicks. Season the bundles with salt and pepper and dredge lightly in flour.

Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with white wine. Add the broth and garlic and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Almond Pilaf.

Almond Pilaf:

• 2 tablespoons butter
• 1/2 cup orzo pasta
• 1/4 cup almonds
• 1 cup long grain rice
• 2 cups chicken stock

Melt the butter in a saucepot over medium heat. Add the orzo and almonds and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

Goals for 2012

I have been sitting and thinking this year already what my goals are going to be.Each year, I try to find goals that I can attain throughout the year.  This year, however, I am going to try to aim a bit higher.  If I fail then that is okay.  I am hopeful that 2012 will be my best year yet.  

I want to grow in my professional realm this year.  I will be graduating with my advanced nursing degree in August.  I am so proud of myself and I have reached many academic milestones.  I have been invited to become a member of the national nursing honor society (which I have gladly accepted).  Now it is time to find the perfect job.

I also want to create a better blog.  My goal is to post at least 5-6 posts each week.  I am going to focus on mostly my frugal recipes, but will also throw in a frugal project or two that I work on in my household.  I really want to create a place where people can come for a resource on frugal living. 

I also need to lose 50 pounds and eat healthier.  Therefore, I am going to try to find the healthiest frugal recipes I am able to find.  I have a budget of $400 per month for food and toiletries for my family of 4.  We live well and do not want for much.  I also need to incorporate some exercise into my life.  I am starting this by using zumba for my Wii.  I will let you all know weekly how this is going for me.  I am hoping the pounds will start to decrese.  These updates will start beginning next week.  I am currently battling some type of respiratory bug and am not able to exercise today. 

Here's to a great 2012!

Hot Cocoa Mix-Homemade version

I made hot cocoa this year for my children's friends.  This recipe was very creamy and it is loved by all who have received it.  I also have been asked for the recipe many times after someone has tasted the cocoa.  If you live in an area where you have harsh winters, then please make some of this and relax in front of a warm fire. 

Hot Cocoa Mix

Ingredients

• 2 cups powdered sugar
• 1 cup cocoa)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Creamy Chicken and Homestyle Noodles

I made roasted chicken breasts on Friday night.  Saturday night we had a takeout fakeout at home for our New Year's celebration.  Sunday night I made this great dish and we are eating leftovers tonight.  If you like amish style chicken and noodles, you will LOVE this dish. 

The part I loved about this dish is that I didn't have to roast a whole chicken and debone it.  I used two leftover large chicken breasts and shredded the meat.  I added some celery, onions, carrots, and broth and let it cook away.  I then added parsley and the noodles and let it cook about 40 mins.  VOILA!  done.  Not much effort and a great winter meal. 

Creamy Chicken and Homestyle Noodles

leftover chicken shredded
2 cups onion chopped
2 cups celery chopped
2 cups carrots chopped
12 cups chicken broth, I use homemade
1 can evaporated milk
salt and pepper to taste
parsley for garnish
1 package frozen Raemes noodles

Cook onion, celery, and carrots until translucent.  Add chicken and stock.  Cook 1 hour to soften vegetables.  Add noodles and cook about 40 mins.  Add parsley and evaporated milk and heat till hot.  Serve. 

I served this with crusty garlic rolls.  It was absolutely the best leftover meal I have ever tasted.  I can't wait for the leftovers tonight.

Menu Plan Monday 1/2/12

This year is off to a wonderful start and I have vowed to create a monthly meal plan.  This past year, I have successfully planned a week at a time, and some weeks have went better than others. 

This year I am tackling monthly meal planning, so that I am able to have a better budget.  Sunday night I sat and made up a months worth of meals.  I will continue to post my weekly meal plan and then add recipes as able to anthing new I have tried during my week.  This month, I am trying many new meals and also have planned with my pantry in mind.  I am doing a pantry challenge because I want to do out with the old and in with the new. 

Week of Jan 2-2012

Monday:  Creamy Chicken and Noodles

Tuesday: Tacos

Wednesday: Ricotta stuffed chicken marsala

Thursday:  Orange Pork medallions with roasted carrots

Friday:  Leftovers

Saturday:  Braciole

Sunday:  Ricotta stuffed shrimp canneloni

as always I am linking with www.orgjunkie.com