Stolen Recipes Make For Great Meals...

I had a roommate named Kate Pribonic, whom I lovingly call Kate P.  Kate P made lots of great one pot wonder meals for her boyfriend and I to share with her.  One of my favorite ones was Zesty Italian Chicken, Green Beans, and Potatoes.  I haven't made this meal in around five or six years, but it is one that I love.  

This past week I had the distinct privilege to host my first dinner guest in my new home.  My friend that lives in China was in town and wanted to have dinner with me.  As I was thinking about what to cook I remembered Kate P and her Zesty Italian Chicken and how quickly it comes together.  I didn't get pictures of the entire process, but it's pretty simple and easy to explain.  

Kate P's Zesty Chicken, Green Beans, and Potatoes

• 1 1/2 pounds of boneless, skinless chicken breast, I like mine cut into chunks
• 2 cups (or two cans) of fresh, frozen or canned green beans
• 3-5 potatoes cut up into 1-2 inch chunks
• 1 packet of Zesty Italian dressing 
• 1/2 stick of butter

Preheat your oven to 350 degrees.

Place chicken breast in a line down the center of a 13"-9" baking dish.

Place potato chunks down one side and green beans down the other.  

It should look something like this when you are finished:

Sprinkle the seasoning packet over everything.  This is the seasoning packet I used this week because it is the one I found for the cheapest at Kroger.

Next you need to melt your butter and pour it over the dish.  I was a little skeptical about there only being a half of stick of butter in the dish for liquid so I added a half a cup of water because I could.  You can decide what you want to do when you make this dish.  There was a lot of leftover liquid when the dish was done.  

Cover the dish and bake for an hour or until everything is completely cooked.  Mine ended up baking for 90 minutes because my potatoes were not cut up small enough and need some more time to cook.  Here's my final product:

The end result of this dish is a complete meal in one pan that is tasty and well seasoned with out much work.  My friend and I really enjoyed it and I hope you do too.

Love and Happy Bellies to you all !- 

Mel C

Strawberry Fields Forever

Picked some fresh berries the other night, which means opportunities to do tons of delicious projects!


My Mom's Strawberry Pie

• 1 cooked pie crust (cook according to package)
• Enough full strawberries to fill the bottom of the pie shell.
• 1 cup crushed strawberries
• 1 cup granulated sugar
• 1/2 cup water
• 3 tablespoons cornstarch

Combine crushed strawberries, sugar, water and cornstarch in a pan and bring to a boil. Continually stir until you see the mixture become thicker and clearer (Secret tip: you can also do this in the microwave with a microwave safe bowl). Cut the tops off your full strawberries and lay them upside down in the bottom of the pie crust. When the mixture is thick and clearer pour over the prepared pie crust with strawberries in it. Place entire pie in the fridge and allow it to cool. Serve once the gelatin mixture has set with whipped cream!! Enjoy!

Strawberry Jam (Freezer Style) - I like this jam making process cause its quick and easy unlike the canning process can be sometimes!

This recipe is for 2 (8oz) half pints of jam:

• 1 2/3 cups crushed strawberries
• 2/3 cupes granulated sugar
• 2 Tbps Instant Pectin** see below

Stir sugar and pectin in a bowl. Add fruit and stir for 3 minutes. Ladle jam into jars, leave a 1/2 inch headspace and let stand for 30 minutes. Enjoy. I kept one out to use and froze the other two for a later date!

**Note regarding the Instant Pectin: you want to ensure it states quick jam or 30 minute jam or freezer jam. Below is what I used it also come in smaller packets. 

Apricot Chicken, Rice and Zucchini Spears

A coworker invited me over and made this delicious goodness. I begged her for the recipe and it has fast become one of my absolute favorites! Don't let your guests know how easy it is to make!!


Apricot Chicken 

•  4 chicken breasts, boneless
• 1/2 cup butter (melted)
• 1 cup bread crumbs (fine)
• 1/2 cup Pepperidge farms stuffing (crushed)
• 1/4 cup apricot jam
• 1/2 cup shredded Parmesan cheese

Preheat oven to 350 deg F. Combine bread crumbs, stuffing and cheese in a bowl. Salt and pepper the chicken. Dip the chicken in the melted butter and then coat both sides in the crumb mixture. Place in a buttered pan. Bake at 350 degrees for 25 minutes. Drizzle tops of chicken with heated jam and bake again at 400 degrees for 5 minutes or until jam is bubbly. 

I like to serve the chicken with white rice cooked in chicken broth. Cook rice in double to amount of chicken broth, bring to a boil then switch to simmer for about 25-30 minutes. Remove from heat and fluff with a fork. 

With your extra Parmesan cheese its easy to whip up some Zucchini spears. Quarter the zucchini and then cut the quarters in half or thirds depending on your zucchini's size. Prepare your baking pan by placing a baking sheet covered in foil under a baking rack, this allows the spears to roast. Spray the rack with a cooking spray. Place the spears face up on a baking rack and spray them lightly with cooking spray. Sprinkle oregano, garlic, salt, pepper, and any other seasoning you think sounds yummy, top with cheese and then bake on 350 for 20 minutes or until tender. Then switch oven to broil for 3-5 minutes until cheese browns.