Greek Yogurt Chicken

My new favorite obsession.....chicken breasts lathered in plain greek yogurt and pretty much any seasonings you want. I have been trying to consume more protein in my diet lately and this one does a good job. I have 4 people in my family but you can adjust the recipe according to size.

 

4 chicken breasts
1/2 cup Plain Greek Yogurt
1/4 cup Parmesan cheese
1 tsp minced garlic
1 heaping TBSP Italian bread crumbs
Salt & pepper, to taste

Preheat oven to 400 F
Salt & pepper chicken to taste. Mix yogurt, cheese, garlic, & bread crumbs in a bowl. Spray a dish with cooking spray. Coat chicken with the yogurt mixture. Pop in the oven for about 30 minutes or until chicken is cooked through.

Ghoul-ash

This time of year is all about the Ghosts, Goblins, & "Ghoul"ash! Your family will scream (with delight) over this meal! This recipe is healthy and so freaky fast that it will scare you.

1 pound ground turkey
1 small sweet onion, chopped
1 zucchini, shredded
1 TBSP garlic, minced
3 cups chicken stock
1/2 cup frozen peas
1/2 cup carrots, chopped
1 - 15 oz can diced tomatoes
1 - 15 oz can tomato sauce
1 TBSP paprika
1 tsp cumin
2 tsp dried marjoram
Salt & pepper, to taste
10 oz pasta of your choice
Sour cream or shredded cheese (optional)

Cook the ground turkey with onions in a large pot. Add all other ingredients except pasta and sour cream. Heat through, stirring occasionally. Add the pasta and continue cooking until pasta is done. Serve with a dollop of sour "scream" and dig in. 

Jack Skellington Pot Pie

I live and die for Halloween dinners! I love being creative with food! I love theme dinners! I love Kodiak Cakes! Introducing Jack Skellington Pot Pie.......

You can use any Chicken Pot Pie recipe that will fit in a pie plate but here is my recipe of the filling and Kodiak Cakes crust topping. If you don't already know by my other recipes, I don't always measure my ingredients on most recipes but I'll so my best.

Filling:
2/3 cup chopped carrots
2/3 cup celery
1 small onion
2 small peeled diced potatoes
1 TBSP minced garlic
2/3 cup peas
2 - 12.5 oz canned chicken, drained
2 - 15 oz chicken broth
1/2 cup milk
1/3 cup whole wheat flour
salt, pepper, thyme, & parsley, to taste

Saute carrots, celery, onion, potatoes, & garlic until almost soft. Stir in flour. Add in peas, chicken, broth, & milk. Incorporate and put on simmer will veggie cook through and you prep the crust. Add in seasonings. Preheat oven to 400 F.

The crust I use is from Kodiak Cakes

It says it makes 2 crusts but I use this recipe to make one because I like the crust thicker.
I roll it out into the size circle I need and then put it in the fridge for a few minutes to firm up so it's easier to cut out the face shapes. Then take it out, carefully cut out your face, and lay it over top your filling, sealing the edges. I lightly put aluminum foil on top just so the edges don't burn. Let it cook until golden brown or about 20 minutes.

Happy Halloween Dinners!