I didn't feel like making anything special or new, however, so the first night we had barbecue chicken. Sometimes I have a hard time cooking thick pieces of chicken to the right temperature, so I put this in the oven. I browned the chicken on both sides in a skillet, then stuck the pan into a 350 degree oven for around 10 minutes. After I took it out of the oven, I brushed the chicken with sauce (Kraft Spicy Honey tonight) and let it stay in the hot pan until the sauce thickened.
I also attempted to make a noodle dish with my leftover ricotta salata, but it didn't turn out quite like I wanted it to. My aunt used to make a baked dish with egg noodles and farmer's cheese, which melts and browns in the oven, but the ricotta just stayed the same while the noodles dried out. We ate part of it anyway just so it wouldn't completely go to waste.
Barbecue chicken and noodles with steamed broccoli and 1/2 baked sweet potato:
I was feeling nostalgic on Friday night and wanted some comfort food, so I made one of my favorite dishes from my childhood: Chicken Casserole (and yes, the word casserole does signify that cream of mushroom soup is included).
The good thing is, the amount of this can easily be altered to feed one person or twenty. Just mix the following things in a bowl: boiled chicken (which has been torn into small pieces), mushroom soup, low sodium chicken broth, paprika, salt, and pepper. Put it in a baking dish and top with dry herb seasoned stuffing mix. Bake at 375 until the top is brown and the liquid is bubbling.
Even though this is definitely not a fancy dish, it is one of my favorite things in the world to eat. The boyfriend likes it too, and I think he may have tried to hide the leftovers from me.
With green beans and 1/2 baked potato with light sour cream and lots of pepper:
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