Mandy in the Making // Faves

 

Boursin Chicken / Salt & Lavendar


INGREDIENTS
 

  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 3/4 cup chicken broth (use low sodium if sensitive to salt)
  • 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
  • 1-2 tablespoons chopped parsley to taste, optional

INSTRUCTIONS
 

  • Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  • Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  • To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  • Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  • Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  • Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

NOTES

  • Chicken is cooked when an instant read thermometer reads 165F when inserted into the thickest part.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

NUTRITION

Calories: 347kcalCarbohydrates: 3gProtein: 27gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 118mgSodium: 547mgPotassium: 484mgFiber: 1g





Crock Pot Mac and Cheese


Ingredients  

  • 2 cups uncooked elbow macaroni
  • 10 ½ ounces condensed cream of chicken soup
  • 3 cups cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • ½ cup mayonnaise
  • ½ cup sour cream regular or light
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon pepper

Instructions 

  • Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
  • Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  • Serve hot.

"Everyone's Favorite Baked Ziti" 1 lb Italian Sausage 1 yellow onion, diced 1 jar pasta sauce 2 jars Alfredo sauce 1 lb box rotini noodles Parmesan and mozzarella cheese fresh parsley Preheat oven to 350 F. Start water to boil noodles, and boil according to package directions. Brown ground sausage and onions in a large skillet over med-hi. Once sausage is cooked, remove excess grease and pour in pasta sauce and mix. Let simmer on low (or turn off heat) while noodles finish. Drain noodles and get as dry as possible. Return noodles to pot and pour in alfredo sauce. Mix until coated. In a greased 9x13 casserole dish, spoon in noodles. Then spoon on the meat sauce mixture and spread evenly over the noodles. Sprinkle with fresh parsley. Top with cheeses. Cover with foil (spraying inside of foil to prevent cheese sticking to it) and bake at 350 for 15 minutes. Remove foil and bake for another 15 minutes. Then broil at the end until cheese is to your preference. Add a little more parsley over top and serve!!!

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