Thursday, November 17, 2011

Dinner for 2 Twenty-Somethings on a Budget!

Brittany's Chicken and Biscuits


Here's what you'll need:
2 boneless skinless chicken breasts, thawed
Bisquick baking mix
1 -1 1/2 cups frozen mixed vegetables
4 tbsp flour
4 tbsp butter
2 chicken bullion cubes (low sodium preferred)
2 cups of water
1/2 tsp salt (optional)
1 tsp pepper
1 tbsp lemon pepper seasoning
Bay leaf


Directions:
Preheat oven to 350 degrees.  Season chicken breasts well with salt, pepper, and lemon pepper seasoning and bake for 20 minutes, or until done.  After chicken is done, be sure to keep the oven on and set it to the temperature as directed on the Bisquick box for the biscuits.

As the chicken bakes, prepare biscuits according to package instructions and make sure they are on the cookie sheet and ready to bake.  

After preparing the biscuits, dissolve bullion cubes into the water to make a broth.  In a deep frying pan melt butter on medium heat.  Once butter is melted add the flour and mix until it forms a pasty substance called a roux.  Once roux is formed add the two cups of chicken broth, the vegetables, salt, pepper, bay leaf and lemon pepper.  

Stir frequently as the mixture should be thickening forming a gravy.  Heat this to a low boil, and then simmer on low.  Once chicken is done, shred and add to the gravy.  After adding the chicken, put biscuits into bake.

Once biscuits have cooled a bit, supper's ready!  Halve a biscuit and top it with the chicken gravy and dinner is served!  Enjoy!  This recipe makes 4-6servings.  

Nutrition: ( 2 biscuits, and 1/2 cup of chicken gravy) 
Calories: 497, Carbs: 48 g, Sugar: 11 g, Fiber: 2 g, Fat: 22 g, Protein: 26 g, 

Note:  
At the time this was made I was very limited with my spice stock so feel free to experiment.  One seasoning the recipe is missing is rosemary.  I highly recommend adding it if you have it!

Also, depending on the bullion you use, you may not want to add any salt at all as the bullion probably has enough.  Remember you can always add salt but you can't take it out.  Anyways, happy cooking!




Thursday, November 3, 2011

A Walk to Remember in Southport, NC

So, due to Halloween last weekend the days surrounding were not the best for eating or working out.  I went a little crazy with candy, Chinese food, fast food, and pop.  Fortunately I jumbed back onto the healthy band wagon by Wednesday.  Better late than never right?

I like to allow myself to have one cheat day a week but it seems my cheat days spill from Friday night to Saturday to Sunday and even onto Monday!  If I am going to have one cheat day it needs to just be ONE cheat day!  I will work on that this coming weekend.

Tuesday I went to a cute little lunch place called Jester's Cafe.  My fiance's aunt ordered the White Chicken Chili and it looked absolutely delicious!  After seeing it I wanted to replicate it and decided to make it last night!  It was super easy and cheap too.  I found a recipe at Food.com and made some minor changes to it.


White Chicken Chili

Here's what you'll need:

A Crock Pot
2 large boneless, skinless chicken breasts, raw
1 can yellow corn, drained and rinsed
2 cans northern beans, drained and rinsed
1 can cream of chicken soup (98% fat free)
1 can of diced tomatoes and green chiles
2 cups of water
2 chicken bullion cubes (low sodium)
1 packet Taco Bell taco seasoning mix
1/2 cup of sour cream + a spoonful for serving
Shredded Colby and Monterey Jack cheese (just a little bit to sprinkle on top when serving)
1/4 cup chopped onion, raw

Directions:
Halve raw chicken breasts and place pieces in the bottom of the crock pot.  Pour corn and beans over the chicken.

Dissolve 2 bullion cubes into two cups of boiling water to make broth.  In a medium bowl mix broth, cream of chicken soup, can of diced tomato and green chiles, and taco seasoning packet until blended.  Pour mixture over the beans, and corn.  Set crock pot to low and cook for about 8 hours.


After cooking 8 hours (or until chicken is done) shred chicken, stir in 1/2 cup sour cream and your done!


Top your bowl with a dollop of  sour cream, a few sprinkles of shredded cheese and a tsp chopped onion.  Serve with a yummy salad.  Delicious!


This recipe makes 8 servings.  Here are the nutrition facts per serving:
Calories:  291, Fat: 8 g, Carbs: 27 g, Sugar: 5 g, Fiber: 7 g, Protein: 24 g

Now I am shifting from last nights dinner to last weekend's happenings.  This past Saturday we took a little drive to the beautiful Southport, NC.  We walked around the shore for a little while before I remembered one of my favorite movies A Walk to Remember shot a lot of scenes here.  I didn't see any specific places that the movie was actually filmed at but I know we were in the general area.


Trisden and I had fun exploring the pier and taking pictures.  The day was a perfect October afternoon, sunny and chilly out.  It reminded me of home!







The wedding chapel where Jamie and Landon were married was filmed at Orton Plantation in Southport. We took a ride over to the plantation which is appearantly no longer open to the public!  I was so disappointed.  I had actually been there about 8 years ago and have seen the chapel but didn't realize it was from this movie.  I am guessing I have an old photo of this place stashed somewhere.


Once we got back to Wilmington, I Googled Mandy Moore's house in A Walk to Remember and we found it and were able to drive by!  I was so excited but it was too dark to take a picture.  This is a photo of the house.  What a beautiful home. I recently watched the movie commentary and they discussed how they shot scenes inside the home as well.  So interesting!


Are you an A Walk to Remember Fan?  Right now I am loving any movie that was done around The Year 2000 what about you?