Blog Ressurection!

Oh dear. I seem to have neglected my blog! A LOT has happened in the last few months--I got a new job being the biggest. Now I work for the admissions office in the College of Medicine at the university in my town. I was also quite sick for several weeks, so cooking was on the bleh side. And the big news is we've added to our household--a new, squishable kitty, J, has come to live with us and brighten our lives. Looks like I'll need to update my blog intro!

Needless to say, we've been busybusybusy bees, but the kitchen is back in action!


I'll start back with our Valentines Day meal. I decided to make a recipe I found, Pan-Seared chicken in Rosemary Butter Sauce, but to alter it to make it a bit more healthy. I also sauteed some zucchini.

It's easier than it sounds! Enjoy!

Serves 2:

1 boneless skinless chicken breast, trimmed of fat
2 Tbsp butter or margarine (I used Blue Bonnett), divided
1 clove garlic, finely chopped/crushed
1/4 cup reduced-sodium chicken broth OR white wine
1/4 cup fat free half-and-half (if you don't care about calories, the original recipe called for heavy whipping cream)
rosemary (dried or fresh), to taste (I used dried, but fresh would have been nicer)

Total: 265 calories

1 Tbsp olive oil
Zucchini, cut into thick strips

1. Heat about 2 tsp (3tsp=1Tbsp) butter in a small skillet over medium heat. Add chicken, cook through (will brown on the outside), set aside and keep warm.
2. In same skillet, melt 1 tsp butter, add garlic and sautee until fragrant.
3. Add the chicken broth/wine and the half and half, bring to a boil.
4. Add the remaining butter and rosemary, stir until butter is melted. Allow to boil a few minutes until thick.
Note* if the sauce doesn't thicken to your liking, make a smooth roux of a little flour and chicken broth or half and half, and whisk into sauce.

For zucchini-

1. Heat olive oil in a medium skillet over medium heat.
2. Add zucchini, sautee, stirring every once in awhile, until tender.

We served it over angel hair pasta.

Tonight I'm making a white chicken chili in our crock pot--if it's tasty, I'll share it with you! Also, next week we are planning on doing some more vegetarian meals, so stay tuned!