5 Days of Cooking Challenge....

I have challenged Steph Anderson with teaching me to cook 5 easy and healthy meals.  I have yet to meet with her regarding my challenge BUT I have decided to do 5 days of healthy meals myself via the internet (which duh why can't the internet teach me to cook, hahah).

Here is what was for dinner tonight, it got a big thumbs up from Steve!

Bow-Tie Pasta (or whatever pasta you want) with Spinach and Feta Chicken Sausage!

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  Preparation:
• 1 (12-oz.) package farfalle (bow-tie) pasta
• 3/4 pound Italian sausage, casings removed 
• 1 medium onion, chopped 
• 4 garlic cloves, minced
• 1/4 cup balsamic vinegar 
• 1 (14 1/2-oz.) can chicken broth 
• 1 (9-oz.) package fresh spinach*
• 6 ounces crumbled feta cheese 
• 1/4 teaspoon salt 
• 4 fresh basil leaves, thinly sliced

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1. DIRECTIONS:

1. 1. Prepare pasta according to package directions.
2. 2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Add onion, and sauté 5 minutes. Add garlic, and sauté 1 minute. Stir in vinegar, and cook 3 minutes. Add chicken broth; cook 5 minutes. Stir in spinach and next 3 ingredients; cook 2 minutes or until thoroughly heated. Stir in hot cooked pasta, and serve immediately.
3. *Fresh baby spinach may be substituted- and you SHOULD substitute b/c it's awesome.....

The Make Me A Cook CHALLENGE To Steph Anderson!!

For my entire life I've desired to be a great cook I just never had the time to spend on it. While I'm now home with my Emmie more I STILL have no time. I continue to hear about the amazing Steph Anderson who cooks the "going back to school dinner" and wonder "could I ever be like Steph?" I can b/c I'm giving Steph a challenge to get me 5 EASY recipes that I can make, including a shopping list. So stayed tuned for the challenge b/c it's going to be epic. Tonight I made Rachel Ray's Apricot Chicken. I was given this recipe by Beth Lankenau awhile ago and it's awesome. Beth makes it over brown rice so of course I had to do the same.... I'll let you know how Steve feels about it once he tries it but I'm thinking it will be a success!

Recipe: Apricot Chicken Recipe
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Total Time: 35 min Prep 10 min Cook 25 min

 Healthy Weeknight Dinners
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish






Directions Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

 Per Serving: Calories: 361; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 34 grams; Total carbohydrates: 35 grams; Sugar: 26 grams; Fiber: 1 gram; Cholesterol: 97 milligrams; Sodium: 309 milligrams Read more at: http://www.foodnetwork.com/recipes/rachael-ray/apricot-chicken-recipe/index.html?oc=linkback