Chopped!

Do you ever have a plan for yourself, for the day, so that you can get everything that you need done, done and then you look at the clock and its 6PM and you still haven’t made it to the grocery store? Well, that was me last week… A couple weekends ago I drove 19 hours to Nashville and back to watch Len’s game and when I arrived home Sunday night at nearly midnight I was exhausted, but of course I couldn’t go to sleep. I had to catch up with Len, talk about the game and watch film. Luckily, I took off the next day so I had this great plan for myself to wake up, clean the house, catch up on laundry, go grocery shopping, plan meals for the week, go to the gym, work on my blog, and drop up Len’s suits at the dry cleaners. Well… I did great for the most part!! Almost everything on my list was checked off…besides the whole going to the grocery store thing…Then it was pouring rain out, Len was at a teammates house, and I had ZERO desire to leave the house so it called for my own version of Chopped where I am throwing whatever I have in the house together to create a hopefully delicious meal. The menu consisted of Creamy Tomato Chicken, Stuffed Sweet Potatoes, and Sun-Dried Tomato Pasta. See below for my recipes because all three items came out awesome! Comes to show you that even when you feel like you do not have anything in the house, you more than likely do…So put down that phone, get off DoorDash (even though I love DoorDash) and cook a meal instead of ordering out tonight!

Creamy Tomato Chicken 

Ingredients 

  • 4 Chicken Breasts, cut in half
  • 3 TBS Olive Oil
  • 2 TBSP Garlic, minced
  • 1 TSP Italian Seasoning
  • 1 TSP Basil
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • 1 TSP Garlic Salt
  • 1/4 Cup Corn Starch
  • 3/4 Cup Sun-Dried Tomatoes
  • 1 Can Diced Tomatoes (14oz)
  • 1 Yellow Onion, diced finely
  • 1 Cup Chicken Broth
  • 1 Cup Milk

Directions 

  1. Preheat oven to 400 Degrees.
  2. In a small bowl, mix together corn starch, salt, pepper, basil, garlic powder, and garlic salt.
  3. Evenly coat the chicken breasts with the corn starch mixture.
  4. In a large, ovenproof pan, heat 2 TBSP of olive oil. Once oil is heated, place chicken into pan and heat till each side is browned and then set aside.
  5. Add 1 additional TBSP to pan. Once heated add garlic, onion, sun-dried tomatoes, diced tomatoes, italian seasoning and saute for at least 45 seconds.
  6. Add chicken broth and milk to pan and bring to a boil.
  7. Once sauce begins to boil, place chicken in dish and cover. Place in oven for 40 minutes.
  8. Remove and check chicken and cook until there is no visible pinkness.

Stuffed Sweet Potatoes 

Ingredients 

  • 2 Sweet Potatoes
  • 1 TBSP Olive Oil
  • 1/2 Cup Mushrooms, chopped finely
  • 1 Cup Spinach
  • 1 TSP Garlic, minced
  • 1/4 Cup Feta Cheese, crumbled
  • Pinch of salt & pepper

Directions 

  1. Preheat oven to 400 Degrees.
  2. Cover cookie sheet with aluminum foil. Place sweet potatoes on pan and cover with olive oil, salt, and pepper. Bake for 60 minutes.
  3. With 10 minutes remaining, saute mushrooms, spinach, and garlic together; set aside.
  4. Remove sweet potatoes and let sit for 5-10 minutes before slicing down the middle. Once potatoes are able to be cut, place half of the sauted mixture in one potato and the other half in the second potato. Cover with 2 TBSP of Feta cheese and serve!

Sun Dried Tomato Pasta 

Ingredients 

  • 2 Cups Pasta of Choice
  • 1/2 Ib Frozen Spinach, thawed & drained
  • 1/4 Cup Sun-Dried Tomato Pesto
  • 2 TBSP Flour
  • 2 TBSP Butter
  • 1/2 Parmesan Cheese
  • 2 Cups Whole Milk
  • Salt and Pepper to Taste

Directions

1. Bring a large pot of water to bowl and cook pasta according to box. Drain pasta once cooked and set aside.

2. In a saucepan, heat butter and flour, stirring, until it makes a creamy paste. Continue to cook for one minute making sure not to burn at any point.

3. Add milk into the flour mixture. After stirring mixture, bring to a boil. Once the sauce has began to thicken, remove from the heat.

4. Add in parmesan cheese and pesto. Whisk until smooth. Add salt and pepper to taste.

5. Drain spinach and add to the sauce and stir.

6. Add drained pasta to the sauce and stir making sure to cover all pasta before serving.

Hope you enjoyed my own version of Chopped!

xoxo TTLOJL

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