Saucy Balsamic Baked Chicken Recipe

I am always on the lookout for a recipe that comes together quickly, is low calorie, and tastes great.  I've had the following recipe for a really long time and it was just sitting and waiting for me to cook it.  I received it in the mail with a bunch of Time Life recipe cards to entice me to purchase.  I didn't purchase but I hung on to this card for a LONG while.  Every time I cleaned out my recipe file this card would make the cut.  But for some reason it never made it past the cut.  I decided to finally give it a try and it was very tasty.  We all really enjoyed it.  The only thing is that the Balsamic Vinegar flavor is pretty strong so if you don't love it this recipe might not be for you.

You will need Lemon Juice, Flour, Chicken Broth, Onion, Mushrooms, Chicken, Canola Oil, and Balsamic Vinegar.

Slice up your Onion and the Mushrooms.

In a baking pan add the Olive Oil and swoosh it all around.

Salt and Pepper the Chicken and then add it into the baking pan.

Add in the Onions and the Mushrooms.

Mix them in so some are on top and some are on the bottom of the Chicken.  Place in a 450 degree oven and bake 5 minutes.

Turn Chicken over and cook another 5 minutes.

In a medium bowl mix together Broth, Balsamic Vinegar, Lemon Juice, and a little Salt & Pepper.

Whisk in the Flour well.

Pour the Balsamic Vinegar mixture all over the Chicken

Top with Foil and cook ten minutes.

Remove the Foil and flip the Chicken and stir the Onions and Mushrooms all around.  Bake another ten minutes.

Turn on Broiler and place pan 6 inches from the heat.  Broil until the chicken starts to turn golden.  About 3-5 minutes.  Enjoy!

Saucy Balsamic Baked Chicken Recipe
Source:  Time Life

4 Chicken Breasts
1 Onion, sliced
8 oz Sliced Crimini Mushrooms
1/4 C Canola Oil
1 1/2 C Chicken Broth
4 TBSP Flour
2 TBSP Lemon Juice
2 TBSP Balsamic Vinegar
Salt and Pepper to taste

Preheat over to 450 degrees.  Pour the Oil into a large baking pan.  Season the Chicken on both sides with Salt & Pepper.  Add the Chicken, Onion, and Mushrooms.  Stir everything together to coat with oil and get onions and mushrooms both on top and beneath the Chicken.  Bake 5 minutes.  Turn the Chicken over and stir the Onions and Mushrooms.  Bake an additional 5 minutes.

Meanwhile, in a medium bowl mix together the Broth, Balsamic Vinegar, Lemon Juice and a little Salt & Pepper.  Then whisk in the Flour.

Remove Chicken from the oven and add the Balsamic Vinegar mixture making sure to pour it all over the Chicken.  Cover the pan with foil and bake 10 minutes.  Remove the foil, stir the Onions and mushrooms, and turn over the Chicken.  Cook another 10 minutes uncovered.

Heat the broiler and place the pan 6 inches from the heat and cook about 3-5 minutes until the Chicken starts to turn golden.

Enjoy!

Approximately 4 servings.

339 Calories
11 Carbs
20 Fat
33 Protein

Zucchini Bread Recipe

Every summer I get super excited to plant my garden.  I always choose tomatos, Zucchini squash, and pumpkin to plant.  Then about 1/3 of the way through the summer I get too busy (aka lazy) to really attend to my garden and give it the TLC it needs.  I just let my lawn sprinkler do the hard work and check every week or so to see if anything is growing.  The other day I checked on my little garden and I had several tomatoes and one huge zucchini.  Sadly the pumpkin will not be producing this year.  Perhaps next year I will give it the attention that it needs.  My Grandmother had broken 5 bones in her foot and I decided that a little zucchini bread would help her feel a tiny bit better.  I found this recipe and it turned out very nicely.  I used 2/3 whole wheat flour and 1/3 white flour.  Also I didn't have as much sugar as the recipe called for so I ended up using about half what the recipe called for.  I liked how it turned out and my Grandmother felt at least 12% better after eating a slice.

You will need Flour, Cinnamon, Salt, Eggs, Baking Powder, Baking Soda, Sugar, Vanilla, Oil, and Zucchini.

Combine the Flour, Sugar, Cinnamon, Baking Soda, Baking Powder, and Salt. 

The recipe says to sift but I don't believe in sifting..instead I just mixed everything together really well.

In a separate bowl combine the Eggs, Oil, and Vanilla

Mix together well.  In the actual recipe it says to combine the sugar in with the wet and not the dry.  I didn't read the recipe very closely so my sugar went in with dry.  It all turned out good.

Combine the wet and dry ingredients and mix to combine.

Grate your Zucchini and add it in with the rest of the ingredients.

Prepare 2 loaf pans by greasing and flouring the pans.

Split the dough into the two pans and bake 325 degrees for 40-60 minutes.

Once a toothpick comes out clean.

Let the bread cool in the pan on a rack for 20 minutes.

Enjoy!

Zucchini Bread Recipe
Source:  Allrecipes - by v monte

3 C Flour (I did 2 Wheat and 1 White)
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Cinnamon
3 Eggs
1 Cup Canola Oil
1 1/2 Cups Sugar
3 tsp Vanilla
2 C grated Zucchini

Preheat oven to 325 degrees.  Prepare to 8 x 4 loaf pans by greasing and flouring them.

In a large bowl combine the Flour, Salt, Baking Powder, Baking Soda, Cinnamon, and Sugar.  Mix together very well.

In a separate bowl combine the Eggs, Oil, and Vanilla.  Beat together well.  Add the dry ingredients into the Egg mixture and mix together well.  Stir in the Zucchini until well combined.

Pour the batter into the two prepared pans and bake 40-60 minutes.  Once a toothpick comes out clean allow the bread to cool in the pan on a rack for 20 minutes.  Once bread has cooled remove from pan and enjoy!

Approximately 20 servings

173 Calories
28 Carbs
5 Fat
4 Protein

Crepes Recipe

The first time I tried crepes was also the first time I tried Nutella.  It was true love at first bite for both.  I was 20 years old and had spent the night at my friends brother-in-laws house.  We had gone out of town for a big Halloween party and didn't want to drive home really late.  Not only was the hostess very kind to let several strangers camp at her house but she also treated us to an amazing breakfast the next morning!  I was obsessed with crepes for a little while after this adventure and would make them often.  But as the years went by I kind of forgot about them and Nutella.  One day while cruising the web I came across this recipe and made crepes the very next morning.  They were so quick and easy and a prefect reminder of how much I enjoy crepes.

You will need Flour, Eggs, Milk, Salt, and Canola Oil to make the crepes.  I like to top them with Nutella, Powdered Sugar, and Banana.

In a bowl add the Flour, Salt,  Oil, and Eggs.

Then add in the milk.

Mix well with a spatula.

In a small non-stick pan add about a tsp of Butter and let it melt.  Make sure to swoosh it around.

Add about 2 TBSP of Crepes batter to your hot pan.

Swoosh it around.

Try to cover the bottom of the pan with a light layer of batter.

After a couple of minutes the sides will start to dry up and crack a bit.  Now is the time to flip.  Cook both sides for a couple minutes until the dough is firm but still soft.

Remove from pan and let sit on a paper towel.

Spread on a layer of Nutella.

Place a few Banana slices on top.

Add a sprinkling of Powdered Sugar to make everything really exceptional.

I like to sprinkle a little more powdered sugar on top.  Enjoy!

Crepes Recipe (Note I usually make a half batch because this makes a pretty big batch for my small family)
Source:  Redhead Recipes

1 C Flour
1 1/2 C Milk
2 Eggs
1 tsp Oil
1/4 tsp Salt

Combine all the ingredients and mix well.  Heat a lightly greased non-stick pan.  Add about 2 TBSP of batter to the pan.  Lift pan and swoosh around to get the batter to lightly cover the pan.  Return to burner and cook about 2 minutes and flip then cook another 2 minutes.  Place the cooked crepes on a paper towel.

Enjoy!

Approximately 20 Crepes (plain)

37 Calories
5 Carbs
1 Fat
2 Protein