Dijon Mustard Chicken

This is a recipe my Mom used to make and it is super, super easy.  Takes just a few minutes to whip up.

I used chicken thighs because they were on sale at Krogers, but any chicken part would work, breasts, legs or a combination.  I always remove the skins.

Preheat your oven to 375.

Spread generously your favorite Dijon Mustard brand on each piece.  I sprinkle Italian Herb on top of each piece (you can omit this if you like or use a different herb combination - this recipe is very versatile.)

Bake for 45 minutes to 1 hour. 

That's it!!  Isn't that easy!!!

I had a tossed salad with my dinner but any vegetable would work perfectly with this.

Enjoy!!!

Stroganoff Chicken

I found this recipe in the Better Homes and Gardens Big Book of Healthy Family Dinners.  It is super easy dinner to make and you can whip this in a matter of minutes.  And it should be a hit with your family.  I am sure my late husband would have loved this.

Unfortunately, when I went to the store to buy the ingredients, I forgot noodles.  Oh well, it still tasted great.

Ingredients

12 oz skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms (** I just used 2 cans of sliced mushrooms, drained)
1/2 cup chopped onion
2 t cooking oil (I used olive oil)
1 8 oz. carton light dairy sour cream
2 T all purpose flour
1 t paprika
1/2 c chicken broth
3 1/2 cups hot cook noodles

Directions

1.  Cut the chicken breasts into 1 inch pieces.

2.  Heat your skillet with the oil, add your mushrooms and onions.  Cook until the onion is tender.

3.  If needed, add more oil.  Add the chicken pieces and cook for 3 to 4 minutes until the chicken is no pink.

4.  In a small bowl, combine the sour cream, paprika and flour.  Mix together.  Add the chicken broth and mix into the skillet.  Cook and stir until slightly thickened and bubbly.

5.  Serve over hot cooked noodles. (**I forget the noodles, well duh!!, so I had a salad with instead)

Comments:

I have made this recipe several times for my son and his girlfriend, they both loved it.  As I said before, this is a super easy recipe to do.  It is a different on the traditional stroganoff recipe.  

Enjoy!

Still here, promise more recipes!

I have been on here for a while.  Just getting my life back in order.  I promise I will start posting more recipes.  I recently bought one of those Instant Pot cookers and have been experimenting with.  So far, I have had pretty good success with it.  So I thought I might post some recipes using the Instant Pot. 

Green Pea Soup

Do you ever have one of those days where you really have a urge for some meal?  Well, for some reason I was wanting split pea soup.  I couldn't find my recipe so off to the Internet I went and came across this recipe, though it isn't split pea, it sounded interesting.

It is an Ellie Krieger recipe.  I have made several of her recipes and they have always been good.  And they are healthy too!!  This did require a trip to the grocery store to buy a bag of frozen peas. 

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.  (I couldn't get my yogurt to swirl - LOL!)

Entire recipe:

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.

Verdict:

It is a super fast soup to make.  If you love green peas, you are going to love this soup!!  I like green peas, but it was almost too intense green pea flavor.  Not sure I would make it again - I am on the fence on this one.