Bruschetta Chicken

We love Bruschetta! It's so fresh and flavorful and even better when you have home-grown tomatoes. I have seen recipes for topping chicken with the tomato topping and even ordered it before in a restaurant, but hadn't attempted it at home until now. All I can say is WOW! You have to try this one!

What you will need:

Grilled chicken Breast 

Chicken Breast or breast tenders, boneless, how ever many you need
Zesty Italian salad dressing, enough to really soak the chicken
Minced garlic, optional
ground black pepper, optional
I think the garlic and black pepper just give this recipe a little something extra for the taste buds!

Make a marinade with dressing, garlic and ground black pepper, place chicken breast in marinade and turn to coat both sides. Place in refrigerator for at least 30 minutes...more if you have time.

While chicken marinates, make the topping.


Bruschetta topping:
2 cups diced tomaotes, romas work well
2 tablespoons olive oil
2 1/2 teaspoons minced garlic
2 dashes balsamic vinegar
12-16 whole basil leaves, chopped
salt and pepper to taste.

Combine all Bruschetta ingredients, taste to ensure you have enough salt and pepper. I like to let it sit in the refrigerator for up to an hour or so to really develop the flavors, but if you don't have time, it will still taste wonderful.

Heat grill to medium-high and grill chicken about 4 minutes per side, depending on thickness (more if it's thicker, less if it's thin-cut).

Serve grilled chicken with bruschetta topping and a sprinkling of grated Parmesan cheese.

This is so fresh and wonderful, I just can't get enough of it!

PW's Meatloaf

This is a real man-pleaser. I mean, just look at it...and anything wrapped in bacon makes my guys look forward to dinner! My dad, who is 70, says it's the best meatloaf he has ever eaten. And he isn't biased one bit by his only daughter's cooking. :)
It's another Pioneer Woman recipe. Yes, I check out her site almost daily, and if I didn't have to worry about gaining weight, I would cook even more of her recipe. And please, go look at her photos...so much more appetizing than mine.

Here's what you need to make this delish dish:

1 cup milk
6 slices white bread
2 lbs ground chuck
1 heaping cup freshly grated Parmesan cheese
1/4 teaspoon seasoned salt
3/4 teaspoon salt
freshly ground black pepper
1/3 cup flat leaf parsley, minced
4 eggs, beaten
10 slices bacon, thin or regular sliced
Sauce:
1 1/2  cups ketchup
1/3 cup brown sugar
1 teaspoon dry mustard

Heat oven to 350*

Pour milk over bread in large bowl and allow to soak for several minutes.

To the bread mixture, add ground chuck, Parmesan, seasoned salt, salt, black pepper, parsley and  beaten eggs.

With clean hands, mix all ingredients together.

Shape mixture into a large loaf and place on a large broiler pan, this will allow the fat to drain while cooking. I like to line the pan with foil to avoid a big clean up.

Lay bacon slices over the top, tucking ends under the bottom of the meatloaf.

Make the sauce by combining all ingredients and mixing well. Using 1/3 of the sauce cover the top of the meatloaf with  your spoon.

Bake for 45 minutes, remove from oven, add another 1/3 of the sauce and return to oven for 15 minutes.

Slice meatloaf and serve with remaining sauce.

This recipe makes a ton of meatloaf, so I usually cut it in half and have plenty for 4-5 people. 

I made a couple small changes from PW's original recipe, be sure to check her's out to see the differences.


Source: Pioneer Woman

Fruit and Yogurt Parfait

This is an easy, quick way to have a healthy breakfast or late afternoon snack with minimal effort.

Here's what you need:

1 vanilla yogurt, individual serving size
1-2 tablespoons granola, I like Special K
2 tablespoons frozen strawberries w/ sugar, thawed
blueberries

Layer thawed strawberries, yogurt, granola and top with blueberries.

You can change up the fruit and/or yogurt flavors to make your people happy...

Easy, Peasy! 

Chicken, Bacon, Cheddar, Ranch Breakfast Tacos

This recipe came about out of desperation! Caleb was home for the weekend and I wanted to send some breakfast items back to school with him. Unfortunately, or fortunately in this case, I didn't have any breakfast type meat. But I did have some leftover Chicken Bacon Ranch from the night before. So, I did what I usually do...I made something up! And it was darn good!

6 eggs, beaten
1 cup, or whatever you have leftover, chicken bacon ranch meat mixture
1/2 cup cheddar cheese
4 flour tortillas, soft taco size

Spray a skillet with non-stick spray, or melt a tablespoon of butter.

Add eggs and let cook a minute or two until they begin to set up a little.

Scramble them around to continue cooking and when close to being done or when they aren't runny anymore, throw in the chiken, bacon ranch mixture and stir it around to heat.

When the eggs are cooked, the meat mixture should be heated through. Remove from the heat and toss in the cheddar cheese, stirring to incorporate it throughout the eggs and meat. It'll melt as you stir.

Warm flour tortillas in the microwave for 10 seconds or until they are easy to handle/fold.

Fill each tortilla with a generous helping of the eggs and meat mixture.

Fold over and enjoy!

Chicken Florentine Pasta

this photo doesn't do this dish justice...

This is a dish I originally made for Doug and I, but since then, the boys have enjoyed it, too. It goes together quickly and is a lighter option than many pasta dishes.  Great for summertime. Use a wedge of fresh Parmesan if you can...it really enhances the flavor.


1 pound Penne, I like the mini kind
4 whole Boneless, Skinless Chicken Breasts, cut into bite-size chunks
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 teaspoons minced garlic
3/4 cups white wine (you could use all chicken broth)
3/4 cups Low-sodium chicken broth, may need a little more
1 bag Baby Spinach
2 cups diced tomatoes
Parmesan Cheese, shaved with vegetable peeler, can use grated if it's all you have on hand


Put pasta on to cook according to package directions.

In a skillet heat olive oil and butter over medium-high heat. When hot, drop chicken in and let cook till brown on one side. Flip over and cook until done. Remove from skillet.

Turn heat on skillet to medium and add minced garlic. Stir around for 1/2 a minute or so to avoid burning the garlic.

Pour wine and chicken broth in skillet and stir to deglaze the pan. The liquid will bubble and reduce.

When it has reduced by about half, turn off the heat.

Add in the tomatoes, spinach chicken and drained pasta.  Gently stir to combine, the spinach leaves will wilt as you combine.

Shave plenty of parmesan on top and toss gently once again.

Serve with extra Parmesan if desired.

Source: Pioneer Woman