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Tuesday is our super busy, crazy, running from one activity to another night. My daughter has horse riding lessons right after school and we make it home in time with barely 30 minutes until my oldest son and husband walk out the door for Scouts.
I have been tempted to stop and pick dinner up on the way back into town from the stable, but so far  I have managed to make meals in advance. The slow cooker has been the quickest and easiest and my cooking method of choice for these hectic evenings, as it doesn’t require any hurried re-heating, a big deal with so little time to enjoy our dinner and time together.


1 1/2 pounds of tomatoes, cut into large cubes
1 onion, finely chopped
1/2 cup chopped parsley or basil
3 cloves garlic, chopped
2 tablespoons olive oil
4 to 5 boneless, skinless chicken breasts
1 cup grated fontina

Heat oven to 350F.
In a 9 by 13 inch baking dish, toss tomatoes, onion, 1/4 cup parsley or basil, garlic and olive oil, season with salt and pepper.
Place chicken on top of tomatoes, season. Bake 30 minutes, turn chicken and bake again until sauce bubbles and chicken is cooked through, about 20 minutes more.
Sprinkle with cheese, bake another 2 minutes, garnish with remaining parsley or basil

Recipe adapted from Rachael Ray Magazine, September 2013


2 pounds boneless, skinless chicken breasts
1 red and 1 green bell pepper coarsely chopped
1 1/2 cups chicken broth, divided
1/4 cup soy sauce
1 tablespoon ground cumin
3 tablespoons minced garlic
1/2 teaspoon red chili pepper flakes
salt and freshly ground black pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
1/4 cup chopped fresh cilantro
3 green onions, chopped
1/2 cup roasted peanuts chopped
rice, to serve

Place chicken, bell pepper, and onion in slow cooker. Pour soy sauce, chicken broth, cumin, garic, chili pepper flakes, salt and pepper over chicken. Stir well to combine. Cover and cook on high for 3 hours. After this time, whisk togeher cornstarch, peanut butter, 1 tablespoon soy sauce and lime juice together with 1 cup of chicken broth. Mix together until smooth, and then stir back into slow cooker to blend well. Cook an additional 20 to 30 minutes, until sauce is well thickened.
Garnish with cilantro – serve over rice if desired.

Enjoy! Please pass onto your friends!

Recipe adapted from The Holiday Cookbook, November 2008


2 tablespoons vegetable oil
1 onion, thinly sliced
8 pieces of chicken (I used chicken tenders)
1/2 cup sour cream
1/2 cup plain Greek yogurt
1/3 cup fresh lemon juice
1 tablespoon garam masala
1/2 teaspoon turmeric
salt to taste

In a large skillet, heat oil on medium. Add onion and cook 10 minutes, or until golden.
Meanwhile, cut shallow slits in chicken to help infuse spices.
In a mixing bowl, combine the cooked onions, sour cream, yogurt, lemon juice, garam masala, turmeric and salt. Mix until smooth. Pour into a resealable plastic bag, add chicken and turn to coat, place bag in shallow pan and let marinate in refrigerator for 4 to 6 hours.
When ready to bake, heat oven to 350F. Transfer chicken and marinade into an 8 by 12 inch baking dish. Bake 45 minutes or until chicken is no longer pink. Serve chicken with sauce.

Recipe adapted from The Arkansas Democrat Gazette, August 2013