Skip to main content

Chicken and Lemon-Broccoli Alfredo By: Lindsey

This is something a little different then what we normally put on here. I made it tonight for the first time it was really good and easy.

4 skinless boneless chicken breast halves
Salt and ground black pepper
8 oz. mushrooms, halved
1 Tbl. spoon olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10 oz. container refrigerated light alfredo pasta sauce
Cracked black pepper (I didn't have this so I left it out)

1. Season chicken with salt and ground black pepper. I large skillet brown chicken and mushrooms for 4 minutes in hot oil, turning chicken halfway through.

2. Meanwhile, shred 2 teaspoons of lemon peel; set aside. Slice lemon. Add broccoli florets and lemon slices to skillet. Cover, cook about 8 minutes or until chicken is no longer pink.

3. Place chicken and vegetables on plate. Add Alfredo sauce to skillet, scraping up brown bits from bottom of pan; heat through. Serve sauce on chicken. Sprinkle with lemon peel and cracked black pepper. Makes 4 servings

Nutritional Info: 295 cal. and 12 g total fat.

Comments

Popular posts from this blog

Ham and Swiss Rolls by Ashley

These are an old favorite of the Lombard crew. These are GREAT for Holiday parties or even a brunch!!! WARNING: Soaks in fridge for 24 hrs!!!! Ingredients: 2 pkg Pepperidge Farms Party Rolls (Or ones that look like these. They are the square dinner rolls) 2 sticks of butter 2 TBS Worcestershire 2 TBS mustard 4 TBS brown sugar 2 TBS poppy seed 1-8oz. sliced ham (I cut mine in half for both ham and cheese) 1-8oz. sliced Swiss cheese Directions: Melt butter in sauce pan, add next 5 ingredients, bring to a boil and remove from heat. Put slice of cheese, ham, cheese on each roll. Pour sauce over rolls. Soak in fridge for 1 day. Bake at 350 until cheese melts.

Chicken Casserole By: Lindsey

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha! 3 sleeves Ritz Crackers 4 or 5 boneless chicken breast 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz sour cream 1 stick butter Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.

Beans, Beans, they are good for your heart. :) By: Lindsey

So, maybe because we are from the South...I don't know...but the men of our family L-O-V-E beans. Any kind of bean will do. But they love them. And honestly, most of us women do to. I just started making beans for my hubby. My mother-in-law(the woman who sends me most of these yummy recipes on here) has introduced to me a new way and EASY way to make some good ole black eyed peas and lima bean mixture(or whatever kind of bean you would like). I made them tonight and my dad and husband absolutely loved them. My Dad said he would rather have those beans then the ones my Mom makes with a real ham hock. ha. That should tell you how good they are. Here ya go...it is easy breezy. 1 bag of frozen lima beans(or baby lima beans) 1 bag of black eyed peas 1 can of green beans(optional) 3 packets of Goya Ham Seasoning(they come in a box) Combine all beans together in a pot. Fill up the pot with water just covering the beans. Pour three packets of Goya Ham Seasoning in the pot. Stir...