Marsala Chicken and Mushroom Casserole

Ingredients

• 2 tablespoons olive oil
• 10 ounces sliced mushrooms
• 2 Portobello mushroom caps
• 1 1/2 tablespoons flour
• 1/2 cup marsala wine or white wine
• 1/2 cup fat free half and half
• 2 cups water
• 1 tbsp. rosemary
• Salt and pepper
• 1 cup long-grain rice
• 2 cups coarsely chopped rotisserie chicken
• 2 tablespoons grated parmesan cheese

Directions

Preheat the oven to 350 degrees . Slice leeks lengthwise and rinse very well before you cut them into thin slices. Slice the leeks, small mushrooms and portobello mushrooms and set aside.  .In a large skillet, heat the olive oil  over medium-low heat. Add the leeks and all of the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. 

Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer;

Top with the chicken. Pour the mushroom gravy on top. 

Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Fish Tacos and Pico De Gallo

Somehow I got it into my head that I wanted fish tacos for dinner. I went to one of the local Mexican restaurants to see if they made them...no luck. So I had to go to the store and gather up all of the necessities to make them at home.   

The usual suspects....

For the Pico de Gallo:

5 roma tomatoes, diced

1/2 red onion, minced

2 tablespoons chopped fresh cilantro

1/2 jalapeno pepper, seeded and minced

1/2 lime, juiced

1 large clove garlic, minced

1 pinch ground cumin

salt and pepper to taste

Directions:

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl. Refrigerate at least 3 hours before serving. 

For the Fish:

1 pound tilapia

2 Tbsp olive oil

2 Tbsp fresh squeezed lime juice

Salt and pepper to taste

For the Chipotle Sauce:

1/2 cup Chobani plain nonfat Greek yogurt

2 Tbsp mayonnaise

2 tsp. chipotle peppers in adobo sauce, finely minced

8 (6-inch) corn tortillas 

1 1/2 cups of cole slaw mix (shredded cabbage)

1/2 cup corn kernels (thawed)

1/4 cup of cilantro, chopped 

Directions:

In a small bowl combine olive oil, lime juice and salt and pepper. Drizzle over the fish and marinate for 20 minutes. 

In a small bowl combine the yogurt, mayo and chipotle and adobo sauce. Set aside.

                                                                                                                    

Remove the fish from the marinade and fry in a nonstick pan that has been sprayed with non stick cooking spray. Cook approximately 3 minutes per side. 

Then set the fish aside on a plate.

Heat the tortillas on a grill or in the pan for about 30 seconds or til they are warmed through, but not cooked hard.

Flake fish with a fork. Top each tortilla with 1 tablespoon of chipotle sauce. Top with fish, cabbage, corn and Pico de Gallo. Sprinkle with cilantro. (optional)

 I served it with refried beans topped with some shredded colby jack cheese. I was very pleased with how it came out....and even Jim loved it, and that's saying something!

Overnight Oats In A Jar

Overnight Oats In A Jar

I call this Overnight Oats In A Jar, but in actuality you can make this stuff in anything. I use a plastic container I got from the deli because it's the right size and it comes with a lid. Plus, the ingredients that I use are just my preference....you can use pretty much anything you like.

The usual suspects....

1/2 cup 5 minute oats

1/2 cup Chobani vanilla yogurt (or you could use plain if you like)

1/2 cup Almond Breeze Unsweetened Vanilla milk

Dash or so of cinnamon

1-2 Splenda packets (to taste)

1-2 Tbsp. of peanut butter

1 banana

The night before I want to eat this, I mix together the oats, Chobani yogurt, Almond Breeze and cinnamon in a container with a lid. I only add the Splenda if I use plain yogurt because I think the vanilla yogurt is sweet enough. Let it sit in the fridge overnight.

In the morning I break up the banana and stir it into the oat mixture. Then I plop the peanut butter on top. I don't mix it in because I like to scoop a little off with each bite. But feel free to do as you like. :)

Another method I do is when I have a peanut butter jar that is just about at the 'throw out' stage...I make it in the pb jar and just omit adding any extra peanut butter at the end. Either way is totally awesome and very addicting. I hope you enjoy it. 

This is what it looks like when I put it in a bowl not in a jar. (obviously)

If you have a different way of  doing this or other suggestions to what to add...let me know. I'd love to hear from you!