Making & Baking Monday - Tastes Like ...

CHICKEN!

Along with Southwestern Sweet & Spicy Spaghetti & DiGiorno Pizza, another Go-To meal that we have about once a week is "Chicken & Veggies". Literally, that's what I write down on my menu list. It's about as boring as it sounds.

I also have this problem of overcooking chicken unless it's in the crockpot or in a casserole. (But let me tell you, my crockpot BBQ chicken is DELICIOUS!) However, I don't always think 4-6 hours in advance for crockpot cooking.

But here 2 SUPER EASY ways to cook up some tender and flavorful chicken that don't even require time to marinate. (And another recipe for a quick pork tenderloin!) For many of you, I'm sure this is nothing exciting. But for me, I'm a happy little chef again. And maybe you'll remember this when you're looking in your refrigerator for a last minute - how can I cook up this chicken - idea.

*Source.

Baked Pesto Chicken

Cook time: 30 minutes

Prep time: 5 min.

Ingredients:

Boneless Skinless Chicken Breasts

1 medium jar of ready made pesto (or about 1/2 cup of homemade)

1 15 oz. can of diced tomatoes

Directions:

1. Preheat oven to 400 degrees.

2. Line a baking sheet with heavy duty aluminum foil.

3. Spray the bottom of the pan with cooking spray.

4. Place trimmed chicken breast in the pan, and scoop heaping spoonfuls of pesto onto each chicken breast.

5. Remove after 25 min and add a spoonful of diced tomatoes over each chicken breast.

6. Bake for an additional 5 minutes.

I served it over linguine noodles, but any pasta would work, or try steamed broccoli for a healthier side dish.

*Here's the original recipe.

*Yummy yummy!

Baked Balsamic Chicken

Cook time: 30 min

Prep time: 5 min

Ingredients:

Boneless skinless chicken breast

1/2 bottle of balsamic vinaigrette dressing

(I used Newman's with Extra Virgin Olive Oil)

Directions:

Same as above - except pour the vinaigrette over the chicken breast, flipping them over and pouring over them again, then bake for 30 minutes.

I served this with steamed veggies, I basically cleaned out my freezer and used up what I had left of broccoli, carrots and corn. And let me tell you, it was delicious!

And since I never baked my Homemade Oreos over the weekend (oh but I will) I'll share another super easy way to cook up a pork tenderloin with no need to marinate. This is the second half of the pork tenderloin I had bought for our Valentine's dinner. And again, while the crock pot cooks up a super tender tenderloin, I was happy to find another way to cook it without needing to marinate overnight, or think 4-6 hours in advance.

*I will totally try this recipe next time!

Dijon Encrusted Pork Tenderloin

Cook time: 35 -45 minutes

Prep time: 5 minutes

Ingredients:

1 pork tenderloin (about 1 lb.)

2 TBL of Stone Ground Mustard

2 TBL of Spicy Brown Mustard

1/4 tsp. fresh ground pepper

1/2 tsp. dried thyme

1/2 tsp. dried rosemary (chopped)

1 TBL white wine

1 TBL Worcestershire sauce

1/2 TBL minced garlic (or more)

Directions:

1. Preheat oven to 350 degrees.

2. Place the tenderloin in a greased baking dish.

3. Whisk the remaining ingredients together in a small bowl until combined.

4. Spread the mustard sauce over the tenderloin

5. Bake at 350 degrees for 35-45 minutes. (Mine took about 35 minutes).

I served this with a side of asparagus cooked my favorite way - on a baking sheet covered with cooking spray and kosher salt, cooked for about 15 minutes at 350 degrees.

*Here's the original recipe.

Well that's all I got!

No Oscars post for me, we don't have cable TV.

Just instant Netflix and Hulu online!

I'm sure I'll be able to catch up on everything on missed via bloggyland & TMZ.

Did I miss anything good?

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