Easy (Pea)-sy Beef Stew

Hey friends!

Today's recipe is for yummy warm (health conscious) comfort food, beef stew! It is perfect for all my meat and potato loving folks which is drastically different from my previous vegetarian recipe BUT it still packs a lot of veggies because balance. I tasted this and honestly wasn't sure if I wanted to eat anything else ever again. #lovestruck

This recipe is from shewearsmanyhats.com and it's genius, particularly because she serves it over CORNBREAD WAFFLES Y'ALL. Evidently that's a thing and I'd like to learn more about it. I served mine over my half sweet/half russet mashed potatoes (see Shepherd's Pie recipe earlier on my blog) with Chocolate Covered Katie's skinny cornbread muffins (http://chocolatecoveredkatie.com/2015/06/22/healthy-corn-muffins/) which I would whole-heartedly recommend. I make Katie's recipe with white whole wheat flour and add half a diced jalapeño per batch. YUM.

GET YOU SOME.

Servings: 4
Prep time: 20 minutes
Cook time: 3hrs, 15 min

Ingredients:

- 1lb stew beef (this can usually be found in the fresh beef section of your grocery store pre-cut into small pieces, chuck or bottom round cut into 1 inch pieces also works!)
- 2 stalks celery, chopped rough
- 1/2 C peas
- 1 C chopped carrots, chopped rough
- 2 medium white onions, chopped rough
- 14.5 oz can diced tomatoes (I used no salt added)
- 1/2 tsp sage, dried
- 16oz beer, I used blue moon- any ale is fine!
- 2 bay leaves
- 2 tbsp all purpose flour
- 1 tsp black pepper, ground
- 2 tsp brown sugar
- 1 tsp salt
- 3 tbsp olive oil

- large dutch oven or oven safe pot with a tight-fitting lid (Get one. It will change your life.)


Instructions:

- Preheat oven to 350
- Heat olive oil over medium heat and add chopped carrots, celery, peas, onion, bay leaves and sage.
- Cook for about 10 minutes, stir occasionally
- Add beef and sprinkle flour over the top, cook for about 30 seconds
- Add tomatoes (don't drain), beer, brown sugar, salt and pepper.
- Turn heat up and bring to a boil.
- Remove pot from the heat, cover, and transfer to the pre-heated oven.
- Cook for 3 hours, then remove lid and cook for additional 15-20 minutes.

**I prepped the meal, popped it in the oven, then returned about 45 minutes before cooking time was up to prepare the potatoes and cornbread muffins. I baked my muffins in with the stew for the last uncovered 15-20 min of baking time so they were ready at the same time.

Here's a picture of how mine turned out!

ENJOY, BEAUTIFUL PEOPLE.

Thai Noodles from Heaven

Happy hump day!!

So my boyfriend and I have decided to try to eat vegetarian a couple days a week. This was shockingly a mutual decision, however, I think I'm more excited about it. We all know how much I love vegetables. If we are succeeding, you will probably see several more vegetarian recipes to come. This one is vegetarian AND gluten free (whoop whoop!). The good news is you can very easily add meat. Or anything else you want. It's very versatile. Thai noodles are a "canvas" for culinary artwork, as my father would say... as are eggs.

ANYWAY... here's how you make it:

Total cook time: 30 minutes (NO LIE)
Servings: 4

Ingredients:

- 8 oz brown rice noodles(or whatever other noodles you want, but these are my fave and v nutritious)
- 2 eggs
- 1 small yellow squash, halved and sliced thin
- 1 small zucchini squash, halved and sliced thin
- 1 red bell pepper, sliced thin
- 5 or 6(ish) mushrooms, sliced thin
- 1 small yellow onion
- handful shredded carrots
- 1 tbsp minced garlic
- handful chopped cilantro
- handful of peanuts
- 1 bunch green onion
- 1/3 C low sodium soy sauce
- 2 tbsp brown sugar
- scant tbsp fresh shredded ginger (or dry powdered ginger, see note)
- 1 tbsp sriracha (or less, see note below)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil

** I used to be afraid of fresh ginger. It looks like it shouldn't be edible because someone broke it off of a creepy tree. Fun fact: this is not the case. It is delicious. Just grab a little knob of it from the grocery store, slice off the brown part and shred away. It smells real nice. If you are afraid, I would use about a 1/2 tsp of the powdered ginger and see how that goes. I made it with fresh so that amount may not be perfect.

** I like spicy food but I don't like the kind of spicy food that requires you to drink lots of milk or cry afterwards. I like spicy food that is still flavorful. I like to taste more than fire. This amount of sriracha will give your noodles a lovely little flavorful kick without making you cry. If you are not a lover of spicy food, use less. You could probably also use none altogether if you are making this for children.

Directions:

- Boil noodles according to package directions (mine took 4 minutes, rice noodles are v delicate)
**Use the time you're waiting for water and noodles to boil to chop some veggies!
- Whisk eggs with red pepper flakes (if you're using them), heat a large skillet and scramble your eggs in a tbsp of olive oil.
- Drain noodles and leave them in the colander in the sink. When eggs are cooked through, put them aside. I put mine on top of my drained noodles for holding.
- Heat the same large skillet again over medium-high and add your remaining tbsp of olive oil and garlic.
- When garlic is fragrant, add the rest of your chopped veggies and cook for about 5-7 minutes, stirring occasionally. I like mine a little brown and charred. I find that the more infrequently I stir, the better they brown.
- While your veggies are cooking, mix your brown sugar, soy sauce, sriracha and grated ginger in a small bowl.
- Add noodles (and eggs if they're together) to the pot you boiled them in, pour your sauce on top and stir. This will allow your noodles to get un-sticky and covered in sauce before you combine with the veggies.
- When your noodles are well mixed in the sauce, transfer them to the large skillet and mix with the browned veggies.
- Serve hot topped with a sprinkle of cilantro, green onion and peanuts.

YUM. Enjoy!!

Chicken Noodle Soup (because you're cold and/or hungover)

Y'all.

It's chilly AF. Some of us have colds. Some of us just are cold. And some of us are probably hungover from a little too much holiday cheer (guilty). All of these sad predicaments bring us to the same healing pot of yum. Chicken noodle soup. This recipe is the conglomeration of a couple of recipes I found on Pinterest that take too long because they require a crockpot and one mystery "recipe" that belongs to my boyfriend's mother. She cooks straight from the heart though. Nothing recorded on paper and nothing measured. If I asked her for the recipe I would probably get a text response that looks like this: "Chicken, reames egg noodles, cream of chicken soup." So basically half a grocery list. Hey, I'll take what I can get!! She is brave too and boils a whole chicken to simultaneously cook her chicken and make the broth. Genius! Alas, I'm too much of a baby to handle entire bird carcasses, so I buy my chicken broth like a basic b*tch. Whichever way you decide to go about acquiring broth, definitely use Reames egg noodles because they are a gift from the Heavens and you will succeed if you use them - HOWEVER - they are very elusive and highly coveted so listen closely. Be prepared to go on a hunt that may require several grocery stores. I know you hate the grocery store but please persevere because it will be so worth it. BE STRONG, LITTLE NOODLE SEEKERS. Go to the freezer section of the grocery store. I most often find these gems in the "bread" section of the freezer with the dinner rolls and such. Look here first. If they are not with the bread, they will most likely be with the frozen tortellini and raviolis. If I can't find them here, I will continue to walk slowly up and down the freezer aisles searching because I'm afraid my store accidentally stocked them with the ice cream or the latkes and I really don't want to have to go to another store. But I always do. Because I am my mother. And because they are THAT good. I will say that I've had more luck at Publix than Kroger. Here is what they look like followed by the list of other ingredients because I'm done rambling about noodles:

Ingredients:

- 1.5 lb chicken, shredded
- 8 C chicken broth (low sodium)
- 2 C carrots, sliced thin
- 1 medium onion diced
- 2 C celery, diced
- 2 packages Reames egg noodles
- 2 cans cream of chicken soup (I like the heart healthy variety)
- 1/2 tsp thyme (or less or none depending on your feelings about thyme, see note below)
- 1/4 tsp oregano
- 2 tbsp butter or olive oil
- 1 tbsp minced garlic
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper (or more to taste)
- 1 bay leaf (optional)

**For the record, I love thyme. I think it is delightful in this recipe. My boyfriend, however, is not a thyme fan. He is what we'll call a chicken noodle soup minimalist. He likes his chicken and his noodles and his salt and his pepper. This is perfectly acceptable. If you or your boo or your children are also chicken noodle soup minimalists, please leave out the thyme and save yourself some whining. Men already whine enough when they're sick, am I right??

Instructions:

- Heat butter or olive oil in a large pot over medium-high heat
- Saute carrots, onion, and celery for about 7 minutes total or until carrots are tender; add garlic, thyme (if desired), oregano, salt and pepper after about 2 minutes
- Add chicken broth, cream of chicken soup and bay leaf (if desired)
- Bring broth to a boil and allow to simmer to let the flavors meld and the cream of chicken soup to incorporate (~10 minutes) Use this time to shred your chicken.
- Add shredded chicken and frozen noodles and simmer for 30+ more minutes, stirring occasionally.
- Remove bay leaf if you added it and serve with red wine or pedialyte depending on your physical state.

**To reheat: Add some broth or water and microwave or heat in a pot on the stove. The noodles absorb some broth as it's stored so it will need some extra!

Stay warm, friends!!

Treat Yo'self Mac and Cheese

Happy Monday, y'all!

Today's recipe is the cheesiest most decadent mac and cheese you have ever put in your mouth. I realize that's a bold statement. And. It's. So. Easy. I can't take any credit for this but I don't actually know who to give credit to. I got it from my friend Kelly who got it from a girl in our community service sorority in college. I think it's safe to say that the sharing of this recipe is an act of community service in itself (weeeooop!!). It's made right in your crockpot! It's perfect for the holidays because it saves room in your oven and it feeds a crowd. I actually like to make this only when I'm feeding a crowd because otherwise I will eat it every day for breakfast, lunch and dinner with some cold bites from the fridge in between and that much Velveeta can't be good for anyone. I used this recipe last year for our SuperBowl party and did a mac and cheese bar! Let your guests build their own with toppings like buffalo chicken, broccoli, tomato, green onion, bleu cheese, and BACON. Another way this recipe has been successful is for friends who have had babies and need sustenance so they can survive never sleeping again. I make it in the crockpot (mix in some steamed broccoli sometimes because vitamins) and then transfer to aluminum pans with aluminum/cardboard lids for easy transport, freezing and heating up in the oven. So try it out and be the star of your next potluck!

Ingredients:

- 16oz elbow pasta
- 2lb Velveeta cheese, cubed (I used the 2% milk variety)
- 1 stick butter (cut into tablespoons after you butter the crockpot)
- 24 oz evaporated milk (I use 2%)
- 3 cups milk (I use 1%)
- 1 tbsp vegetable oil
- 2 tsp salt

Instructions (pictures below):

- Cook pasta according to package directions until al dente.
- Drain and toss in oil to prevent sticking.
- Butter your crockpot
- Add pasta to crockpot and top with the rest of the ingredients.
- Cook on low for 3-4 hours, stirring occasionally

*I like to stir 1x per hour for the first two hours and then about every 30 minutes until the cheese is your desired consistency.

*If you are transporting or storing for the fridge/freezer, grease your pan and pour mac and cheese inside. Top with extra cheddar if you'd like! If you are taking it out of the crockpot, I would recommend leaving the cheese a little saucier so it stays moist and creamy.

Here is my buttered crockpot. I recommend a liner with this one because it gets MESSY.

This is what your mac and cheese will look like when all the ingredients have been added. Do not worry if it looks s(o)uper soupy. Once the Velveeta melts it will make magic.

This is about the consistency that I like to switch it to "warm" at. It will continue to get a little thicker as it sits before you serve. If serving immediately, I might let it get a little thicker. This photo was taken at 3.5 hours on low.

Enjoy, friends!!

Shepherd's Pie for the (somewhat) Health Conscious Lover of Comfort Food

Hello, beautiful people!!

It has been forever since I've actually made it to the "posting" stage of sharing a recipe. We have had family in town and then I went out of town and things have been crazy at work BUT I have been so excited to share this recipe that I can't even wait to take the time to take pictures of it. So, sorry, this one is picture-less - but let's be honest - shepherd's pie is probably too ratchet to doll up for a photo shoot anyway. It's got a stellar personality. #innerbeauty

When it's cold out my body just wants warm carbs. Can I get an "Amen"? My logical mind realizes that I could just put on another layer of clothes or drink some coffee, but my belly is screaming for something hot and cheesy. Then comes the vicious cycle of trying to avoid hot cheesy things and then giving in because what's self control and then we start all over. THE STRUGGLE ENDS HERE, FRIENDS! Here is my version of shepherd's pie that fulfills my winter cravings but doesn't make me feel like the Pillsbury Doughboy afterwards.

Shepherd's Pie for the (somewhat) Health Conscious Lover of Comfort Food 

Feeds: 8-10

Ingredients: 

For the potatoes:
- 2.5 lbs sweet potatoes cut into 1-2 inch pieces (peeled or unpeeled is fine)
- 2.5 lbs russet potatoes cut into 1-2 inch pieces (peeled or unpeeled is fine)
- 6 tbps butter
- 1 C milk
- 1 tsp salt
- 1/2 tsp seasoning salt (use store bought or search a DIY recipe on Pinterest!)
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 C shredded cheddar cheese

For the filling:
- 2 tbsp butter
- 1.5 lbs of lean ground beef or turkey
- 2 cups chopped onion
- 2 cups diced carrots
- 3/4 cup frozen peas
- 3/4 cup frozen green beans
- 2 C beef broth
- 1 tbsp cornstarch
- 1-2 tsp Better than Bouillon, beef flavored (to taste)
- 2 tsp Worcestershire sauce
- pepper to taste



Directions:

For the potatoes: Put your sweet and russet potatoes in a large pot and cover with water. Heat on high until water is boiling and then turn down to medium. Continue boiling until potatoes are fork tender (20-25 min). Drain potatoes, add butter, and mash with a potato masher or use a mixer until they are nice and smooth. Add milk, salt, seasoned salt, pepper, garlic powder & onion powder and stir. Cover and set aside.

*Note: This is my favorite mashed potato recipe ever. If you're feeling indulgent you can also add a 1/2 C of sour cream to treat yo'self. It's divine. The sweet potatoes add tons of vitamins, antioxidants and some extra dietary fiber to keep you full longer. The bold flavor of the sweet potato is made more mild when mixed with the regular russets so it doesn't taste so "healthy". So go ahead and give it a try! Sneak some complex carbs into your gravy-laden masterpiece because #balance. All seasonings are to taste so steal a spoonful and then adjust accordingly!

*If you have a thing against sweet potatoes then substituting russet will be just as delicious.

Preheat oven to 350

For the filling: Add 2 tbsp of butter to a large skillet and heat over medium heat. When butter is melted, add chopped carrots and onion. Let those bad boys soften for about 8 minutes until the carrots are tender. Add your raw beef or turkey to the skillet and cook until no longer pink. Add frozen green beans and peas once the meat is cooked through. Stir together your beef broth and corn starch in a small bowl until corn starch is dissolved. Pour mixture into the skillet with beef and veggies along with your Worcestershire sauce. Bring skillet to high heat and boil for about 5 minutes until your gravy thickens. This is where you get to do some tasting! Taste your mixture and determine whether you would like for your gravy to have a stronger flavor. If the answer is "yes", add your Better than Bouillon one teaspoon at a time by stirring well into the boiling mixture and tasting after each addition. When you have reached perfection, remove your meat and veggie mixture from the heat.

Pour your beef and veggie mixture into a 9x13 casserole dish (the deeper the better!). Top with your mashed potatoes and spread evenly. Sprinkle your cheddar cheese over the top of the casserole. Bake for 30 minutes at 350 and then broil for 5-10 more depending on how browned you like your cheese. I have also halved this recipe in a half size dish with no problem if you are not planning on feeding a small country or if you hate leftovers.

ENJOY, FRIENDS!

PSA: My aunt made this last week and hers looks stunning. Go, Kath!!

Evidence:

Cheesy Chicken and Squash Casserole (ft. lots of other veggies)

Happy hump day, beautiful people!

I needed some cooking therapy BAD tonight so this thing had better be good!! (It's still in the oven so if you're reading this later it means you should keep reading because my sister and I deemed it delicious and worthy of posting.) Full disclosure: Last week I made some swedish turkey meatball and egg noodle concoction that my boyfriend ate strictly because he loves me because it was so extremely bland. Not nearly good enough for sharing. I will keep practicing though because who doesn't crave IKEA food court on the regular? ...Just me? Nevermind.

It all started when my sister, Allison (better known as Big Al), and I were dreaming up things to make for dinner this week with what was left in my fridge from last week. We are very Italian by which I mean that we have giant black eyebrows and lots of love for carbs. Therefore, when we get together we have to be very careful not to eat a whole pizza (each). We found a zucchini and a squash and naturally decided squash casserole was on the menu. After doing some research we ended up with this Cheesy Chicken and Squash Casserole (ft. lots of other veggies) with crunchy crackers on top and (hopefully-- pending actually putting it in my mouth) it was divine. Right now it just smells divine.

Here it is for the cooking!

Cheesy Chicken and Squash Casserole (ft. lots of other veggies)

Serves: 2-3
Prep time: 30 min
Cooking time: 30min

You will need:

1 small zucchini (mine was about 5oz)
1 small yellow squash (mine was about 5oz)
1 roma tomato or a handful of grape tomatoes
1 small sweet white onion
1 small bunch of asparagus (5-7 spears)
2-3 fresh basil leaves
1/2 lb chicken, boiled and shredded
1/4 C sour cream or plain greek yogurt
1/4 C cream of chicken soup
1/2-3/4 C cheddar cheese (I like to shred my own because it melts better)
1/2 sleeve Ritz crackers (I like the whole wheat)
1/2 tsp garlic powder
salt and pepper

9x7 baking pan

Instructions:

Preheat your oven to 350.

Place a small pot of water to boil and boil your chicken until cooked through. While your chicken is boiling, begin chopping your veggies. Chop onion, tomato, squash (1/4 inch slices), zucchini (1/4 inch slices), asparagus (3 pieces per stalk), and basil. Here are my chopped veggies (minus the onion)!

Next, heat about a tablespoon of olive oil in a large pan. Sauté your veggies (onion, zucchini, squash, tomato, asparagus) on high heat for about 7 minutes until soft and brown. Season while cooking with about 1/2 tsp garlic powder or 1 tsp minced garlic and salt and pepper to taste. Add fresh basil when they are done, then turn off heat and set aside. Here are my veggies after 7 minutes...

When chicken is cooked through, shred and place in medium-sized mixing bowl. Add 1/4 C sour cream or plain greek yogurt, 1/4 C cream of chicken soup, 1/4 C shredded cheese, and salt and pepper to taste (I used about 1/4 tsp of each) and mix well. Mine looked like this!

Next, grease your baking pan and layer half of the veggie mixture on the bottom. Top with half of the chicken mixture and then repeat like so:

Sprinkle your remaining 1/4-1/2 C cheese on top until a thin layer is formed and then crumble Ritz crackers on top of the cheese. Place the casserole in your 350 degree oven and bake for 30 minutes. Here is mine after 30 minutes (and then 5 minutes cooled). Look at that oozy cheesy goodness!! 

Good news y'all- this bad boy passed the test!! It tastes like your favorite southern side dish but it's actually packed with protein and colorful veggies because wellness and whatnot. We loved it and hope you do too!

Note: You could also use breadcrumbs if you prefer (or if you want to make gluten free with gluten free bread crumbs). Same recipe applies! It also works to double, triple or quadruple in a 9x13 or 3 quart casserole dish. Adjust baking time for larger dishes to 40-45 minutes.

Recipe adapted from: everydaydiabeticrecipes.com

(One Pan!) Baked Caprese Chicken with Brown Rice

Y'all. Mondays... am I right? Monday is the day I most often find myself day dreaming about new recipes and distracted from whatever it is I'm supposed to be doing. ...work. I work in community mental health. I frequently find myself drained, not feeling good enough and always feeling like my life is a scalding hot mess. I hear I should probably get used to it because that's adulting? ...Yes? Awesome. Upside: my job is kind of great in that I get to work from home sometimes. Downside: there are SO many ways I like to complicate my work life by simultaneously doing home life things. Like cooking. And meal planning. And doing laundry. And talking to my dogs. And taking them to the vet. Does the kitchen floor even really look like it needs to be mopped until Monday morning? Not to me, sure doesn't! Example- today I helped my mom out by spending a half day babysitting her 3 dogs. I also brought my two fur babes over to play. I was all, "Oh sure, that will give me lots of time to work on my computer and make phone calls while the dogs play! What a fabulous and flawless plan! Look, there's a unicorn sliding down a rainbow!!". My optimism was hilarious and truly depressing all at once. At one point my mastiff-boxer mix, Rory, was actually bear hugging me from behind with both her paws on my shoulders and giving me a wet willy in one ear while I was trying to make a phone call in the other (but how could you stay mad at this face?!?!)

Needless to say, I ended up doing close to nothing but dog-mom-ing and thinking about food. Such is the story of my life. Unfortunately the things I was made to do... finding the people I love a perfect gift for every holiday, scouring the internet for the best recipes, and treating my animals like actual human children... are not very lucrative things. I actually lose money doing all of those things. So, here I am! Let's see if channeling all my culinary creative energy into something concrete will help me to preserve my sanity while figuring out how to adult.

I'm so excited to tell you about my first creation!! This cheesy savory beauty is the love child of two recipes I've been playing with on Pinterest --(http://juliasalbum.com/2016/05/tomato-basil-artichoke-baked-chicken/ & http://dinnerthendessert.com/one-pan-baked-chicken-brown-rice-vegetable-casserole/)--. Mad props to Julia of "Julia's Album" and Sabrina of "Dinner, Then Dessert" for their culinary genius as they were the muses of my (One Pan!) Baked Caprese Chicken with Brown Rice. Check it out.. I'd love to hear what you think!!

(One Pan!) Baked Caprese Chicken with Brown Rice

Serves: 2
Prep time: 15 minutes
Cooking time: 1 hr and 10-15 minutes

Ingredients:

- 2 chicken breasts (mine were about 6 oz each)
- 3/4 C uncooked brown rice
- 1 1/2 C chicken broth (low sodium, fat free)
- 6-8 fresh basil leaves
- 1 firm Roma tomato
- 1/2 medium onion
- 1 7 oz jar of artichoke hearts (I used quartered marinated)
-  4oz fresh mozzarella (about 4 1/2inch slices)
1/4 C parmesan cheese
- 2 tsp minced garlic
- salt and pepper
- oregano (dried or fresh)

aluminum foil
9x7 baking pan

Instructions:

Preheat oven to 375 and grease your pan. I used a 9x7 glass pan for this two serving recipe. Judging by the recipes above that I utilized for reference, it seems that this recipe could be doubled in a 9x13 to serve 4. Scatter your rice on the bottom of the greased pan. Trim and clean chicken of fat pieces and then lay on top of the rice like so.

Generously salt, pepper and oregano your chicken to taste. Set your 1 1/2 C broth to boil in a small pot while you chop your vegetables. Chop your onion, artichokes, tomato, and basil leaves. Add your veggies and herbs to a bowl and mix with parmesan and garlic. This is what mine looked like with the seasoned chicken!

Pour your veggie/herb mixture on top of the chicken evenly. Mine covered the pan without extra space.

At this point your broth should be boiling! Remove from heat and pour your boiling broth over the contents of your pan. It should cover the chicken, veggies and rice about 3/4 of the way up. Wrap the whole pan (tightly!) in aluminum foil and place in your pre-heated oven for 1 hour. Do not peek!!!  If any heat is released during baking it will increase your baking time dramatically. After 1 hour, take the pan from the oven and remove the foil. Mine looked like this and smelled delightful!

BUT WAIT. Something is missing!! Doesn't it look lonely?? What is missing?? CHEESE. Duh. I'm lonely without cheese too, friend. Slice your mozzarella (if it didn't come sliced like mine) into about 1/2 inch slices and place two slices on each chicken breast. Broil for 10-15 minutes until cheese is melted and starting to get brown and bubbly (heart eyes).

Mine looked like this after 13 minutes under the broiler. Let cool for 5-10 minutes (depending on your ability to practice self-control) and then serve that baby up! It goes really well with red wine... but doesn't everything? Yes, I'm THAT girl that drinks red wine at your tailgate and on the beach and all the inappropriate places to be drinking red wine. I don't by any means prefer to drink red wine while I'm sweating, but hey, "No excuses, Play like a champion", right?? Plus beer makes me full too fast and then I can't eat which makes for a hangry tornado.

I just had a vision of this dish with portobello mushrooms instead of chicken breasts and started salivating. So someone try that, please? Looking at you my vegetarian babes (whoop whoop!!). ...also just had another vision of feta on top so I actually might do that immediately. Luckily (for situations such as this one) I buy feta at Sams Club in a container that you could easily fit a small child in... so I probably have enough. Spinach would also be a lovely addition. Play with it and express your personal veggie style. I would imagine that any veggie would work just the same!

That's all for this one folks! Let me know what you think! I'd love to hear experiences and variations.

Until next time!