What's been cookin' this semester

Well summer is more than underway and I'm enjoying the friends and travel I've been experiencing these past few weeks. I've done a little bit of cooking, but I'm overdue in posting recipes that kept us kickin' during our second semester of business school. Admittedly, it was intense. I had three classes the first half, and seven the second. I probably averaged 10+ hours per day on campus including many weekends, and about 15+ hours per week on one particular class. I didn't spend much time with my husband because I can't study at home (which I tried the last few weeks of school to do more of, but unless the house is spotless, groceries bought and meals cooked, I just see things that need doing and I can't stand to leave them undone... so I do them instead of schoolwork!), but I did try to keep up a decent amount of cooking so he wasn't forced to gobble down easy mac even in my absence.

Here are some of the items I put together, usually on weekends, so they'd last us through the week. Favorites of this list were probably the quiche, the pot pie, and the honey balsamic chicken for time savings and flavor return on that effort :)


Apple Butter Pork Loin
I didn't have apple butter so I just used regular butter (I know, big difference!), and only half of what it calls for. I used apple juice from concentrate that was watered down. I only cooked for maybe 2 hours total, dropping the temp the second hour. Quite good, quite easy, the tiniest bit sweet, will definitely be repeated.

Summer Salad with Cumin-crusted Salmon
This was more than four servings, even as a meal. Don't prepare it until just before you want to serve it, as the beans and such will wilt the greens. I would also double the seasonings for the fish (and I used tuna), because I cut them into bite-size chunks and needed more. Pretty good, very fresh, and the dressing alone is worth using elsewhere to boot!

Easy Quiche
I used flour instead of biscuit baking mix, and if I had it to do again I'd probably use different greens and meat. I'd definitely use spinach, or cut up the broccoli even smaller. This was pretty good nonetheless, and I made two of them so it lasted for several breakfasts for two of us!

Cottage Cheese Spinach Chicken
Well the thought of cottage cheese usually grosses me out, so I replaced it with ricotta. You can definitely get more out of this than just 4 chicken breasts' worth-- at least 6. It was sort of weird to just lump it into chicken and attempt to hold it closed; I think I would chop up the chicken and put it in a tortilla or something else if I had to redo it. It tasted alright, but nothing to write home about. I also didn't drizzle it with butter at the end, as recommended, which I'm sure would've made it yummier!

Slow Cooker Roast Beef
I cooked this one overnight, refrigerated in the morning, and had it for dinner that night. Easy, squeezy, lemon peasy! It was pretty good, served over brown rice and with greens, and all was well. I'd be concerned about the sodium content given the soup mix ingredient, but it's definitely one to whip together when you don't have much time and need the protein!

Irish Lamb Stew
I made this for St. Patty's Day and boy was lamb expensive! I had no idea! I didn't use any bacon, and I used chicken stock instead of beef. It was good, but I'm not sure it was worth repeating if the expense doesn't drop.

Easiest Chicken Pot Pie
2 cans cream of potato soup
1 can mixed vegetables, drained
1lb cooked chicken, shredded or cubed
Dash of milk

Mix all, put in one pre-made pie crust. Cook 1 hour on 400 and voila! It's easy and tastes like you spent much more time on it.

Honey-Balsamic Glazed Chicken

1 1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 tsp olive oil

4 (6 oz) skinless, boneless chicken breast halves

3 tbsp balsamic vinegar

3 tbsp honey

Steps

1. Combine first three ingredients; sprinkle over both sides of chicken
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7-8 minutes on each side or until chicken is done.
3. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens, stirring constantly. Pour glaze over chicken.

This is delicious! And so easy that even my husband could do it. Make a lot because you can put it in tortillas, on salad, next to sides, and more. It has a lot of yummy flavor!