Happy Saturday everyone! Instead of ordering take-out tonight, try this quick and easy Chicken Teriyaki recipe for two.  It's a great way to spend a night in without a lot of fuss. 

Chicken Teriyaki
Total Time: 17 minutes
Prep: 10 minutes
Cook: 7 minutes

What you'll need
1/2 cup chicken broth
1/4 cup teriyaki sauce
2 tablespoons brown sugar
2 garlic cloves, minced
2 boneless, skinless chicken breasts (about 6 ounces each), diced into 1-inch pieces
1-2 cups fresh vegetables (I used sugar snap peas, onion and sweet peppers)
1 tablespoon sesame oil

Directions
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic in a medium bowl; mix well. 
2. Add chicken and vegetables.  Toss to combine.  If you have time, let the chicken and vegetable mixture marinate for about 1 hour. 
3. Add sesame oil to a large skillet or wok; heat over medium-high heat.  
4. Slowly and carefully add the chicken and vegetable mixture to the wok; cook stirring occasionally until vegetables are tender and chicken is cooked through, about 7 minutes. 
5. Serve over rice and enjoy!

Tonight, I'm serving up a chicken dish that is not only easy to create, but more importantly, it's easy to clean up.  This no dishes required dish is the perfect meal to get you from the kitchen to the dinner table quickly, while leaving no flavor behind.

Easy Mediterranean Chicken
Total Time: 30-32 minutes
Prep: 10 minutes
Cook: 20-22 minutes

What you'll need
2 boneless, skinless chicken breasts (6 ounces each)
salt 
ground pepper
1/2 can (about 7 ounces) diced tomatoes, drained
artichoke hearts (about 10 ounces), drained
6 Kalamata olives, halved and pitted
2 teaspoons capers
1/4 cup crumbled feta
1/2 teaspoon Italian seasoning
olive oil 

Directions
1. Preheat oven to 375 degrees F. 
2. Place two 12-inch squares of heavy-duty foil on a work surface. Place a chicken breast on each foil square, leaving a 2-inch border; generously season chicken with salt and pepper.
3. Top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. 
4. Fold foil over chicken, and crimp edges to seal.
5. Place foil packets on a rimmed baking sheet. Bake until chicken is cooked through, about 20 to 22 minutes.
6. Serve with a side salad and enjoy!

This week I'll be featuring a series of chicken dishes infused with flavors from India, Greece and Japan.  Today's recipe is the first dish in the series.  This Skillet Chicken Curry is a great meal for people who are slightly timid about trying new ethnic flavors, as it possess many familiar ingredients that are merely accented with Indian seasonings.  You can also make it using many common pantry items, making it a lot less intimidating. 

Skillet Chicken Curry 
Total Time: 50 minutes
Prep: 15 minutes
Cook: 35 minutes

What you'll need
1 tablespoon all-purpose flour
2 boneless, skinless chicken breasts (6 ounces each)
1 tablespoon olive oil plus 2 teaspoons
1/4 medium onion, finely chopped 
2 cloves garlic, minced
1 tablespoon medium to hot curry powder
salt
1/4 pound small red potatoes, cut into 1/2-inch pieces
1/2 cup water
1/2 can (about 7 ounces) diced tomatoes, with juice 
** note, I'll be using the leftover tomatoes in tomorrow's Mediterranean chicken dish
1 cup frozen peas

Directions
1. Dredge chicken in flour until it is evenly coated.
2. In a large skillet, heat 1 tablespoon oil over medium heat; add chicken.  Cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
2. Add remaining 2 teaspoons of oil to skillet; cook onion and garlic, stirring frequently, until onion is softened, about 3 minutes. Stir in curry powder and about 1/2 teaspoon salt; cook 1 minute more.
3. Add potatoes and water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender, about 10 minutes. Stir in tomatoes and peas.
4. Return chicken to skillet; simmer, covered, until chicken is cooked through, 12 to 15 minutes. 
5. Serve over rice.  Enjoy!

Today, I'm featuring a flavor packed pasta dish for two that you can throw together quickly using common pantry items.  It's the perfect weekday meal solution, especially on a Monday night when -- if you are like me -- you are feeling less motivated in the kitchen.  

Since the pasta leans slightly more toward the indulgent side, I served it with a light side salad.

Pepperoni Pasta
Total Time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes

What you'll need
1 1/2 cups uncooked large pasta shells 
1 cup garlic croutons
2 tablespoons parmesan cheese 
1/4 cup olive oil
about 2 ounces of pepperoni, sliced into thin strips
pasta water
pepper

Directions
1. Cook pasta according to package directions.
2. Meanwhile, add croutons and parmesan cheese to a food processor.  Pulse until well blended. 
3. Once pasta is cooked, strain the noodles and reserve the pasta water. 
4. Add olive oil to a medium saucepan; cook over medium heat.  Carefully add the noodles; mix well until noodles are well coated in the oil. 
5. Stir in crouton mixture and pepperoni slices.  
6. If pasta appears dry, add a couple of spoonfuls of pasta water until moist. Season with pepper to taste.
7. Serve with a side salad and enjoy!

Now that I'm a new Mom, finding quick and easy recipes is no longer just a convenience it's a necessity.  With little time to spare these days, I love that this dish requires minimal hands on time yet it is still packed with a great combination of strong flavors.

I served my chicken with an easy side salad.  Overall, it made for a deliciously light dinner for two. 

Maple Dijon Chicken 
Total Time: 35 minutes
Prep: 5 minutes
Cook: 30 minutes

What you'll need
2 boneless, skinless chicken breasts
salt and pepper
1/4 cup Dijon Mustard
4 tablespoons maple syrup
1 1/2 teaspoons red wine vinegar
rosemary (optional)

Directions
1. Preheat oven to 425 degrees F. 
2. Add chicken breasts to a small greased baking dish; season generously with salt and pepper. 
3. In a small mixing bowl, combine mustard, maple syrup and red wine vinegar; mix well. 
4. Pour mustard mixture over the chicken. 
5. Bake chicken for 30 minutes or until chicken is cooked through. 
6. Sprinkle with rosemary before serving.  Enjoy!

We proudly welcomed Scarlet Elizabeth O'Dempsey to our family on January 19th.  Her entrance into the world was a quick one -- I was only in labor for four hours -- and things haven't slowed down since.

As many moms out there know, after having a child, your life is certainly never the same, but it's hard to imagine it any other way.  

Here are just a few of the hundreds of photos we have already taken of our little peanut. 

I love everything about this recipe!  From the minimal preparation -- a few chops here and then you pour and go-- to the final spoonful of delicious enchilada flavor.  It's the perfect dinner solution for a cold, lazy winter's night.  

Crock Pot Chicken Enchilada Soup
Total Time: 4-6 hours 
Prep: 5 minutes
Cook: 4-6 hours 

What you'll need
Soup Ingredients
2 cloves garlic, minced
2 tablespoons cilantro, chopped and divided
1 can (10 ounces) enchilada sauce (be careful not to get Green Chile Enchilada Sauce)
2 cups chicken broth
1 can (15 ounces) black beans, washed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup frozen corn
1 teaspoon cumin
dash of dried oregano
1-2 uncooked boneless, skinless chicken breasts (I only used one chicken breast, and I thought it was plenty of meat. However, if you like a really meaty soup I'd do two)


Soup Toppings
3 scallions, chopped
shredded cheddar cheese
sour cream 

Directions
1. Add all of the soup ingredients to your crock pot; stir and cover. 
2. Cook on low heat for 4-6 hours or on high for 3 hours. 
3. Remove chicken from crock pot, and shred with two forks. 
4. Add chicken back to the soup; adjust salt and cumin seasoning to taste.
5. Serve in bowls and top with sour cream, cheese, scallions and cilantro.  Enjoy!

On a side note, I thought you guys might like to see how Baby O'Dempsey's nursery is coming along.  Creating a gender neutral nursery has certainly been a challenge.  I didn't want to do the traditional green and yellow nursery, so I opted for grey, aqua blue and yellow instead.  And here is the end result -- minus the rocking chair that has yet to be delivered and accessories.  

Crock Pot Creamy Chicken Pasta
Total Time: 6 hours and 10 minutes
Prep: 10 minutes
Cook: 6 hours

What you'll need
non-stick cooking spray
2 boneless, skinless chicken breasts
1/2 packet Italian dressing mix
1 can (10 ounces) cream of chicken soup
4 ounces cream cheese, cut into 1-inch cubes
about 1/4 - 1/2 box of noodles (I used Campanelle noodles)

Directions
1. Spray crock pot with non-stick cooking spray.
2. Add chicken breasts; season with Italian dressing mix. 
3. Pour cream of chicken soup and cream cheese over the chicken.
4. Cover and cook on low for 6 hours or until chicken is cooked through.
5. Remove lid and stir mixture together until well blended.  Remove chicken and cut into bite size pieces.
6. Cook pasta according to package directions.
7. Pour chicken and sauce over noodles; mix well.  Serve and Enjoy!

Today's featured recipe for two is a delicious chicken dish that combines a unique offering of flavors and textures topped with the homemade comfort and goodness of mozzarella cheese.

You can serve the chicken over pasta, or if you want to cut the carbs., you can opt for a side of veggies or salad instead.  Either way, your dish will be sure to impress.

Italian Chicken
Total Time: 40-50 minutes
Prep: 10 minutes
Cook: 30-40 minutes

What you'll need
2 boneless, skinless chicken breasts
garlic salt and pepper
6 ounce jar of artichokes, drained
2 roma tomatoes, cored and chopped
2 cloves garlic, thinly sliced
1 tablespoon olive oil 
1/2 teaspoon sugar
1 tablespoon flour
salt
mozzarella cheese 
basil

Directions
1. Preheat oven to 350 degrees F. 
2. Generously season chicken breasts with garlic salt and pepper and place in a small baking dish.
3. In a medium mixing bowl, combine artichokes, tomatoes, garlic, olive oil, sugar and flour.  Mix well.  Generously season with salt and pepper. 
4. Pour tomato and artichoke mixture over the chicken. 
5. Bake until chicken is almost cooked through, about 30-40 minutes depending on the thickness of your chicken breasts.
6. Remove from oven and sprinkle the top with mozzarella cheese. 
7. Broil for 2-3 minutes or until cheese is brown and bubbly.  
8. Garnish with basil, optional. 

With the countdown to Thanksgiving officially on, I'm bringing back an oldie but a goodie -- Spinach and Cranberry Salad with Stuffing Croutons.

While there is much to anticipate about Thanksgiving dinner, I'm also already looking forward to the leftovers!  If your family tends to cook for a small army, like mine does, then there will be plenty to go around.  

And there are many delicious Thanksgiving leftover inspired meals that you can create, so don't be shy when leftovers are on offer.  I find, if you go in with a game plan, and think of it like a free grocery shopping trip (like my cheap, I mean frugal, self does), you'll end up saving time and money in the days that follow.  Plus, you'll have some really great dishes to enjoy all week long.

This Spinach Salad with Stuffing Croutons is one of my favorite dishes.  Whether you serve it at Thanksgiving dinner or you use your leftover stuffing post Turkey Day, I promise it will be sure to impress. 

Stuffing Croutons
Total Time: 70 minutes
Prep: 10 minutes
Cook: 1 hour 

What you'll need 
10 tablespoons stuffing 

Directions
1. Preheat oven to 300 degrees F. 
2. Scoop 1 tablespoon of stuffing and form into a cube.  Repeat 9 more times to make 10 croutons. 
3. Place stuffing cubes onto a baking sheet. 
4. Bake for 1 hour. 
5. Remove from oven.  Let cool.
6. Place the croutons on a plate, and allow them to continue to cool in the refrigerator for at least one hour before serving.
_

Spinach and Cranberry Salad
Total Time: 15 minutes
Prep: 15 minutes
Cook: 0 minutes

For the salad 
4 cups spinach salad
1 cup cooked green beans 
1/2 red onion, thinly sliced
slivered almonds
dried cranberries 
stuffing croutons

For the dressing
1/4 cup vegetable oil
1/4 cup sugar
1/8 cup white wine vinegar
1 lime, juiced
1 shallot, pressed with a garlic press
1 clove garlic, pressed with a garlic press

Directions
1. Add spinach, green beans and onion to a large mixing bowl.  Sprinkle on cranberries and slivered almonds. 
2. Top with stuffing croutons.
3. Mix together dressing ingredients.  Add dressing just before serving. Toss well.
*Note -- you probably won't need to use all of the dressing. I'd apply about half of the dressing, toss, taste and decide if you need more. 
4. Serve and enjoy!

_Just in case you need a stuffing recipe too.  Here's our family recipe.

Mom's Stuffing
I know everyone says their Mom makes the best stuffing, but my Mom really does make the best stuffing! It is so good, that I have to share her recipe.  Caution, the quantities aren't reduced for two.  This recipe makes 4 quarts, which should generously serve about 10-12 people.

What you'll need
2 bags unseasoned Cubed Country Style Stuffing (I prefer Pepperidge Farm)
1 package sage flavored Jimmy Dean sausage
1 package reduced fat Jimmy Dean sausage 
4 celery stalks (aka celery ribs), chopped 
1 small onion, chopped
49 ounce can chicken stock
16 ounce carton chicken stock
1 egg 
1 tablespoon butter

Directions
1. In a large skillet, melt butter over medium heat.  Sauté celery and onion in butter.  
2. Add sausage.  Brown sausage, while stirring frequently, until sausage is cooked through, about 15 minutes. 
3. Add bread cubes to a large mixing bowl.  Top with sausage, celery and onion.  
4. Pour in 49 ounce can of chicken broth.  Mix well. 
5. Cover bowl and refrigerate overnight.

_6. Before baking, add the additional 16 ounces of broth and 1 egg.  Mix well. 
7. Preheat oven to 350 degrees F.
8. Transfer stuffing to a 4 quart baking dish.  Bake uncovered for 45 to 50 minutes.  Serve and gobble, gobble!