I’m Lazy

Chicken Paillard (ish)

chicken-paillard-ish

Chicken paillard is one thing I see on a menu and always just keep on scrollin’.  In most circumstances, I don’t really want a pounded-thin breast of chicken atop ‘lightly dressed’ greens when I’m out to dinner. Lightly dressed? I LOVE RANCH. The full fat kind.

But recently, I’ve been trying to cook more simply during the week. Simple stuff. Relatively healthy. Not 7 million sides. And I opened my eyes and heart to chicken paillard and you know what? It’s just lovely. I breaded mine, but you could easily skip that step. I’m just trying to make sure I hang on to those last 4 pounds of baby weight.

Recipe

  • 4 boneless skinless chicken breasts, pounded thin or butterflied
  • 1 cup italian bread crumbs
  • 1 cup flour
  • 1 egg
  • s&p
  • olive oil
  • 1 bag butter/bibb lettuce
  • sunflower seeds
  • This lemon vinaigrette

Start by coating each of the chicken breasts in flour, then egg, then breadcrumbs. Coat a large nonstick pan with olive and heat to medium high.  Working in batches, cook the chicken breasts about 3 minutes per side.  While the chicken is cooking, toss the lettuce with some sunflower seeds and lemon vinaigrette (I like to ‘heavily dress’). Serve the chicken ‘atop’ these greens.

Zoodle Piccata

zoodle-piccata

More zoodles! We can’t stop!

It rained all weekend here, which was so nice. Seriously, it’s never super rainy here for several days in a row. Aside from it squashing our plans to go to the park yesterday, it was a great excuse to stay in all weekend and be lazy (I use the term “lazy” lightly these days, with two mobile babies). And eat sandwiches. I ate lots of sandwiches this weekend. PS- if you’ve never tried pepperoni on your turkey sandwich, I highly recommend.


Chicken Piccata has long been a favorite of mine, and I’ve made similar recipes here and a sour cream version here. Oh and more lemon butter here and a lemon dijon butter sauce here.  This is a very basic white wine lemon butter sauce, so easy and so quick. We loved it with the zoodles because they suck up every ounce of flavor in the sauce.


Recipe

  • 1 1/4 lb chicken cutlets (butterflied breasts, alternatively pound them thin)
  • 1/2 cup + 1/2 tablespoon flour, divided
  • 1 1/4  teaspoon kosher salt, divided
  • 2-3 tablespoons olive oil
  • 4 tablespoons butter
  • 3/4 cup good white wine (such as chardonnay or sauvignon blanc)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 package  Veggie Noodle Co. Zoodles (or several zucchinis spiralized)
  • 2-4 tablespoons capers

Start by preparing the chicken. Make sure they are either cutlets or pounded thin. Place 1/2 cup of the flour in a shallow bowl.   Season the chicken with 1 teaspoon of the salt, and pepper to taste. Coat each piece in flour, shaking off the excess.  Heat 2-3 tablespoons oil in a large pan. Working in batches, cook the chicken – about 3 minutes per side (for thin chicken). Set aside. Add butter to the pan and melt. Whisk in 1/2 tablespoon of flour. Add in wine and lemon juice, whisking to remove lumps, and then let it reduce for about 10 minutes. Whisk in remining 1/4 teaspoon salt, Dijon mustard and capers and remove from heat. In another pan, cook the zoodles for 2-3 minutes.  Plate the zoodles, top with chicken and sauce.

chicken-and-wild-rice-casserole

Now that my pregnancy nausea has sort of ceased (I’m convinced it will never totally go away), the best thing has been very distinct cravings. Like I never just want a salad, or a sandwich,  I want an oriental salad with sesame dressing and wonton strips or a turkey sandwich with pickle and honey mustard.  This casserole was a product of that. I wanted a creamy chicken casserole with wild rice and teeny tiny chopped vegetables. Done.

Recipe

  • 1 box Uncle Ben’s Long Grain and Wild Rice (small box – 6 oz I think)
  • 1 can cream of mushroom soup
  • 2 cups cooked chicken, cubed or shredded (I got a rotisserie chicken)
  • 2 cups chopped/small frozen vegetables (I used peas, carrots, and chopped broccoli)
  • 1/2 cup half and half
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 1/2 stalk celery, diced
  • salt (at least 1/2 tsp, more to taste)
  • pepper

Cook the rice according to instructions.  In a separate pan, cook the onion and celery in 1 tablespoon butter for about 5-10 minutes until tender. In a bowl, combine the cooked rice, chicken, soup, half & half, onion mixture, and S&P.  Pour into a casserole dish, cover, and bake at 300 for 30 minutes (or until warm). You could serve this with a salad, but preferred a warm, buttery, crusty piece of bread.

chocolate-chip-cookie-in-mug-and-in
I love things in a mug. I eat my cereal every morning in a mug, I drink my coffee in a mug, I eat my dessert every night in a mug, and I guess that’s it. But that’s more than most people. Then I came across this recipe, and I couldn’t believe my eyes.  Dessert in a mug AND in less than a minute??! Wow! I added 1/4 teaspoon of baking soda because I wanted it a bit fluffier, but other than that it was perfect. A little too perfect, in fact.

Beef Stroganoff

beef-stroganoff
This isn’t really a season-appropriate recipe (especially in Dallas where it’s already 80+ degrees), but the truth is there is never a bad time for beef stroganoff. A wonderful comfort food, and a favorite of my husband’s, this was a perfect Sunday dinner for a lazy day. It’s so easy!
I did use a better cut of meat (tenderloin) – though I think the whole idea behind beef stroganoff from the beginning was the frugality of it. But whatever, tenderloin is better. And I added lots of mushrooms – portabella and cremini. I meant to use half sour cream/half yogurt for the sauce to lighten it up a bit, but that didn’t happen. Still, this didn’t taste heavy or rich at all – this has less sour cream than most recipes and no butter. It could practically be published in Cooking Light.
Recipe
  • 1 lb tenderloin
  • S&P, nutmeg
  • olive oil
  • 2 shallots or 1/2 onion, diced
  • 1 lb mushrooms – cremini/diced portabella
  • 1/4 cup white wine
  • 2/3 cup reduced fat sour cream
  • 2/3 cup beef broth
  • 2 tablespoons corn starch
  • 1/8 teaspoon nutmeg
  • 1 teaspoon Dijon mustard
  • Dash Worcestershire
Heat some olive oil in a large skillet over medium high heat, about 2 tablespoons. Slice the tenderloin into very thin strips, about 1/4 inch thick and 2 inches long (hint: put the meat in the freezer for about 20 minutes prior to slicing to make it much easier). Sprinkle the meat with salt, pepper, and a pinch of nutmeg. Brown the meat and cook all the way through. Transfer to a plate.
Add the diced shallot or onion to the skillet. Cook for about 5 minutes, then add the mushrooms. De-glaze the pan with white wine. Cook for about 5 more minutes, then reduce the heat to low.  In a separate bowl, mix the sour cream, broth, corn starch, nutmeg, Dijon, and Worcestershire.  Slowly add the sour cream mixture to the onions/mushrooms, over low heat. Stir around, add the meat back in, and allow the sauce to thicken (but don’t boil, as the sour cream could curdle). If sauce it too thick, add a pinch of water or chicken broth to thin it out a bit.  Serve over noodles or rice, and sprinkle with fresh parsley.

Ground Beef Tacos

ground-beef-tacos-2

Do you need a recipe for tacos? Probably not. Brown a little ground beef with the pre-packaged taco seasoning and you’re good to go. True.

But, it’s just as easy to use fresh ingredients that give you a way better flavor and a lot less sodium.  Perfect easy weeknight meal that your whole family will love.

Just kidding, that was cheesy. But I’m sure if you have a family they will love it.

Recipe

  • 1 lb ground beef (recommend 93% lean)
  • 1 small onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1 8 oz can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • Dash worcestershire

How many recipes do I have on this blog that include a dash of worcestershire? A lot. It does magical things to food, particularly ground beef.

Brown the meat, then add the onion and jalapeno and cook for about 5 minutes or so. Mix in the tomato sauce, then remaining ingredients. Turn the heat to low, cover and cook for several minutes to let the flavors marinate. I don’t really know if that step is necessary, but it felt good. I like the idea of ‘flavors marinating.’

Serve on hard or soft tortillas (I couldn’t decide!), with chopped tomato, shredded lettuce, and sour cream. And salsa!

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