Isareli Couscous with Grilled Chicken and Vegetables

*You can use any vegetables you want in this recipe. If you stick with everything exactly on this list, it makes for an interesting grocery store trip. We went a little "Mediterranean" with this one and it was definitely yummy, but go for anything (well not just anything, but you know...)!"

2 cups uncooked whole wheat pearled couscous
2 cups water with 2 cups chicken broth
1 TBSP fresh oregano or 1 tsp dried oregano
1 lb boneless skinless chicken breast
Favorite marinade (I used lemon garlic and loved it)
Asparagus, approx. 15-20 stalks; woody ends removed, chopped in bite sized peices
1 red bellpepper, chopped in bite sized pieces
1/2 lb mushrooms, chopped in bite sized pieces
1/2 2 onion, chopped in bite sized pieces
Julienned sundried tomatoes (I omitted this, but I'm sure it's delicious with them. I used fresh tomatoes instead- still good)
1/2 can artichoke hearts, cut in bite sized pieces
2 cloves minced garlic
1/2 cup spinach, thinly sliced
Balsamic vinegar, to taste (I used about 2 TBSP)
1/2 cup feta cheese
1/4 cup pine nuts, toasted

Bring chicken broth and water to boil in a medium saucepan. Add the couscous and oregano, cover and simmer until the chicken broth is absorbed, approximately 15-20 minutes. Stir occasionally.

Marinate chicken then grill on gas stove or grill (I pan cooked it in bite sized pieces and it was still delicious. I just don't have a grill. Sad face). When cool enough to handle, cut into bite sized pieces.

Toss the asparagus, red pepper, and mushrooms with olive oil to coat. Heat a grill or pan and cook until vegetables are tender crisp. Saute the onion in olive oil until golden brown.

In a large bowl combine the couscous with the chicken, vegetables, tomatoes, artichoke hearts, garlic, and spinach. Toss with balsamic vinegar. Toss in feta cheese and pine nuts. S&P to taste.

{Burrito Bake}

This was a deliciously creamy dinner. I was in the mood for something "satisfying" last night and this is what we came up with. Rob and I had worked out hard that morning and were both starving by dinner. This hit the spot:

Ingredients

4 tortillas

1 can cream of chicken soup

1lb ground beef

1 onion, diced

1 can of sliced olives
1 can of corn

1 package of taco seasoning

1 C sour cream ( or in our case, whatever is left in fridge )

1 can of beans, what ever you prefer, re-fried, black, pinto, red, or none at all

2 C shredded cheese ( I think a Mexican blend or pepper jack is the best)

Hot sauce or salsa

1) Pre-heat oven to 350 

2) Combine the cream of chicken soup and the sour cream together in a bowl.

3) Brown the hamburger with the diced onions. Drain the fat. Add the taco seasoning. If you use re-fried beans stir them in at this time.

4) In a casserole dish, lay down layer of the soup and sour cream mixture. Top with half of the meat mixture, olives, corn, beans and cheese. Add hot sauce or salsa here if desired. Then tear up 2 of the tortillas and layer on top. Repeat with the remaining halves, but with-hold the cheese until after you top the casserole with the tortillas. Sprinkle the remaining cheese on top of this. 

5) Bake uncovered for 20-30 mins. The cheese will be bubbly and the top tortillas will be a bit crunchy. Serve warm with some extra salsa. Enjoy! YUM.

Curry-Spiced Sweet Potatoes

This recipe came from the My Recipes website as featured in "Cooking Light"...my favorite magazine! It was mighty delicious. I used a little bit of the unflavored cooked potatoes, with a dash of curry powder, to make some baby food as well. Two birds with one stone. Enjoy!


INGREDIENTS

• 6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/3 cup half-and-half
• 1 tablespoon fresh lemon juice

PREPARATION

• 1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
• 2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.