Mustard Chicken and Mushrooms

I've baked a version of this for a few years now, but it takes about 45 in the oven. (not including prep time). So I decided to try this on the stove top, and it took about 25 mintues total, and was, I think, much healthier (less grease).

Melt butter in a skillet over med-high heat. Sprinkle chicken with salt and pepper.

Brown chicken (about 4-5 mintues each side)

Transfer chicken to a plate and keep warm.

Add mushrooms to same skillet and cook until softened.

Add soup, broth and both mustards. Bring to a simmer and add chicken, completely submerging. Cover and cook for about 10 minutes.

  Enjoy! (I know the sides are a little boring, but I was short on time).

Full ingredient list:

4 boneless, skinless chicken breasts
salt and pepper
2 tbs butter
2 cups sliced mushrooms
1 can cream of mushroom soup
1/2 cup chicken broth
1/4 cup dijon mustard
2 tbs deli-style brown mustard

Chicken Basil Calzones

I fix this quite often for lunch. Doesn't take alot of time or effort and is so good.

Preheat oven to 425 degrees.

Spray a baking pan with cooking spray.

Unfold a pizza dough onto pan, flatten, and cut into 4 squares.

In a large bowl mix all of the ingredients together. 

Spoon mixture onto center of each square.

Fold over and pinch sides together to seal.

Lighly coat tops with olive oil and cut small slit in center of each one.

Bake for 15 minutes.

Ingredients:



2-4 cups cooked, shredded chicken
1 handfull fresh spinach, chopped
1 8 oz jar alfredo sauce
3-4 slices provolone cheese, diced
1 cup chopped mushrooms
2 tbs miced garlic
handfull of fresh basil, finely chopped
salt and pepper
olive oil
pizza dough

Black Bean and Chicken Enchilada

I think it drives everyone in my house crazy, but i'm always looking for new recipes that I can fix in under 30 minutes. I work from home, so most of my time restrictions are self imposed, but I still can't seem to bring myself to spend an hour or more fixing a meal. Who just has that time??

I just love this recipe. It's super easy and cheap. And great for either dinner or a quick lunch.

Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Spoon about 2 tbs of enchilada sauce into the baking dish and swirl to coat bottom.

Shred chicken (I ususally get a roasted chicken from the deli section of the grocery store.)

Add black beans, corn, diced tomatoes and about 2 cups of cheese. Mix well. 

Spoon mixture down the center of each tortilla and roll up.

Top with enchilada sauce and cheese. Cover and cook for 20 minutes. 

Remove foil and bake another 10-15 minutes, or until cheese is melted.

Enjoy!

Ingredients:

About 2 cups shredded cooked chicken

1 can black beans, drained and rinsed

1 can diced tomatoes with green chili's

1 can corn, drained

4 flavor Mexican style cheese, shredded

8 inch whole wheat tortillas

1 can enchilada sauce