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!

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!

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.  

_Today's featured recipe is simply delicious.  It combines a variety of seasonings, flavors and textures to create a light yet satisfying dinner for two that you can make quickly and effortlessly.

Spiced Chicken with Couscous Salad
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

What you'll need
2 tablespoons olive oil
2 boneless, skinless chicken breasts
paprika
ground cumin
salt and black pepper
3⁄4 cup dried couscous
handful of cherry of grape tomatoes, cut in half 1/2 cup fresh basil, torn 
1/2 teaspoon lemon zest
1 tablespoon lemon juice

Directions
1. Heat 1 tablespoon of oil in a medium skillet over medium heat. 
2. Season chicken with paprika, cumin, salt and pepper; cook chicken until brown and cooked through, about 6 to 7 minutes per side.  Remove from heat and transfer to a cutting board. 
3. Meanwhile, cook couscous according to package directions,
4. Add tomatoes, basil, lemon zest, lemon juice, remaining olive oil and salt and pepper to taste.  Toss to combine.
5. Slice the chicken and serve over couscous.  Enjoy!

Today's featured recipe for two is quick, easy, and can be made using common pantry items, making it a great weeknight meal solution.  Not only that, but with so few ingredients, it surprisingly packs a mouthful of deliciously comforting flavors.  Serve the chicken with a simple side dish, like my sweet and savory sweet potatoes, and you've got dinner done without a lot of fuss. 

Parmesan Crusted Chicken
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
2 boneless skinless chicken breasts, halved lengthwise
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
Italian seasoned regular breadcrumbs or panko style breadcrumbs (I prefer panko)
pepper

Directions
1. Preheat oven to 425 degrees F.
2. In a small mixing bowl, combine mayonnaise and Parmesan cheese.
3. Dredge chicken breasts in mayonnaise mixture until they are evenly coated.
4. Place chicken breasts on a greased baking sheet; sprinkle the breadcrumbs on top.  Lightly season with pepper. Note, if you want a crispier crust you can also drizzle the tops with a little bit of olive oil.
5. Bake for 20 minutes or until chicken is cooked through. 
6. Serve with a side of sweet and savory sweet potatoes and enjoy!

Today's featured recipe for two may not have a lot of nutritional value, but it certainly wins the honorary title of being sinfully good when it comes to taste.  And I would expect nothing less from a recipe filled with cheese, cream and buffalo wing sauce.  So if you are in the mood for some Fall comfort food, this is a must try.

Note, you will most likely have a few extra servings.  However, this was perfectly fine with us, because we definitely wanted more later in the week. 

Buffalo Chicken Mac and Cheese
Total Time: 1 hour
Prep: 30 minutes
Cook: 30 minutes

What you'll need
3 tablespoons butter
1/2 pound elbow macaroni
2 cups rotisserie chicken, shredded
2 cloves garlic, minced
1/2 cup Franks Red Hot Wings Buffalo Sauce, divided
1 tablespoon flour
1 teaspoon dry mustard
1 cup milk
1/4 cup heavy cream
8 ounces cheddar cheese, cut into 1-inch cubes
8 ounces shredded pepper jack cheese
1/3 cup sour cream
1/2 cup plain panko bread crumbs

Directions
1. Preheat oven to 350 degrees F.  Grease a small (8 x 8) baking dish.
2. Cook pasta according to package directions; drain.
3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium heat. Stir in shredded chicken and garlic; cook for about 2 minutes.
4. Stir in 1/4 cup buffalo sauce; simmer until slightly thickened, about 1 minute.
5. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour and mustard; mix until smooth. Whisk in milk and cream, then add the remaining 1/4 cup buffalo sauce; stir until thick, about 2 minutes.
6. Add cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
7. Spread half of the macaroni along the bottom of the baking dish.  Top with chicken mixture and the remaining macaroni. Pour cheese sauce evenly on top.
8. Sprinkle bread crumbs over the top of the macaroni.
9. Bake until bubbly, about 30 minutes.  Let rest before serving.  Enjoy!

Fall is officially in the air, so I'm cooking up the perfect fall dish - White Chicken Chili.  This hearty and comforting meal is perfect for any chilly evening at home.  It also makes a great leftover - whether you freeze it and serve it another week, or you reheat it the next night.  Therefore, I haven't condensed the recipe down for two.  You will get a full batch, which will give you at least four servings, and trust me, you'll want all four servings!

White Chicken-Corn Chili 
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes

What you'll need
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper (1/2 chopped and 1/2 sliced, seeds removed)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 can undrained, 1 can drained and rinsed)
1 cup frozen corn, thawed
1/2 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or White Cheddar cheese

Optional toppings
sour cream
tortilla strips 

Directions
1. Heat olive oil in a large pot over medium heat.  Add onion; cook until slightly softened, about 3 minutes. 
2. Add garlic, chopped jalapeno, green chiles and cumin; cook for about 2 minutes. 
3. Stir in chicken broth, chicken and beans along with the liquid from one of the cans of beans; bring to a boil. 
4. Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15 minutes. 
5. Using a potato masher, mash the chili until about half of the beans are broken up. 
6. Stir in corn, cilantro and 1/2 cup of cheese.
7. Serve chili and top with remaining cheese and sliced jalapenos.  Add optional toppings, if desired.  Enjoy!

Labor day may have marked the official end of summer on some calendars, but that doesn't mean grilling season has to be over too.  So tonight I'm firing up the grill and making a super easy dinner for two - Grilled Sweet Chili Chicken.

This dish requires minimal prep work and minimal clean up, yet it packs on maximum flavor.  Enjoy!

What you'll need
1/2 cup sweet chili sauce (you can find it in the ethnic food aisle)
2 boneless, skinless chicken breasts
salt and pepper
rice 

Directions
1. Add sweet chili sauce and chicken breasts to a large Ziploc bag.  Season with a dash of salt and pepper.   Mix well until chicken is evenly coated in sauce. 
2. Let chicken marinate in the refrigerator for at least 20 minutes or ideally up to 2 hours, if you have time. 
3. Grill until chicken is cooked through, about 7 minutes a side. 
4. Serve over rice and enjoy!

It has been far too long since I've cooked with my favorite cooking accessory -- buffalo wing sauce.  So I of course had to whip out some Franks sauce for today's featured recipe for two -- Buffalo Chicken Taquitos.  These creamy little tortilla filled roll-ups pack a punch of delicious, spicy flavors that will certainly bring delight to your dinner table.

What you'll need
cooking spray
1/3 cup (3 oz) cream cheese, softened
1/4 teaspoon garlic powder
2-3 green onions, sliced
2 cups rotisserie chicken, shredded
Franks Red Hot Wings Buffalo Sauce_, about 1/2 cup or until chicken is evenly coated in sauce
1/2 cup shredded cheese (I prefer Kraft Mexican Four Cheese)
about 6-8 small corn or flour tortillas (I prefer flour, but corn might give you a crunchier end result)
canola or vegetable oil
salt

Directions
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with foil and lightly coat with cooking spray.
3. In a medium mixing bowl, combine cream cheese and garlic powder; mix well. Add green onions, chicken, buffalo sauce and cheese; mix until chicken is evenly coated. Note, you may need to add more buffalo sauce if chicken appears dry.
4. If using corn tortillas, grab a few tortillas at a time, place them between damp paper towels, and heat in the microwave for 20-30 seconds until they are soft enough to roll without cracking. 
5. Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Then roll the tortilla as tight as you can; repeat until all tortillas are rolled.
6. Place the taquitos on the baking sheet (make sure they are not touching each other).
7. Lightly brush the tops of each taquito with oil and sprinkle with salt.
8. Bake for 15-20 minutes or until the ends are golden brown.
9. Serve with a side of ranch dressing.  Enjoy!