Balsamic Chicken with Roasted Tomatoes

from myrecipes.com

1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon sat, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
cooking spray
balsamic vinairgrette salad spritzer

1.  Preheat oven to 450º
2.  Combine first three ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan (I used a cookie sheet).  Bake at 450º for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once.  Transfer tomatoes to a bowl, scraping juices into bowl.  Stir 1/4 teaspoon salt into tamato mixture.

3.  Place each chicken breast half between 2 sheets of heavy-duty pastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook until chicken is cooked through.  Place chicken on individual lplates; coat each breast half with 2-3 sprays of balsamic spritzer.  Spoon tomatoes evenly over chicken.

SURVEY SAYS:  keeper - with modificiations...  Next time I will cook tomatoes as stated above, but then squeeze their juices into a bowl with the rest of the juices from the honey... then pour the juice mixture over the chicken (so that there aren't any tomato skins) - and maybe add more honey to it.

Potato Cheese Soup

from Sean's mom

½ cup onions finely chopped
½ cup finely diced celery
3 cups finely diced potatoes
3 cups chicken broth
2 cups grated American cheese
¾ cup butter
¾ cup flour
1 qt half-and-half
1 ½ tsp salt
¼ tsp pepper
½ tsp sugar


Simmer vegetables and potatoes in chicken broth in medium saucepan covered about 20 minutes or until potatoes are tender. Make a white sauce of butter, cream, flour, and seasonings. Add grated cheese to white sauce, mix well. Add cooked, undrained vegetables and mix well.

SURVEY SAYS:  keeper!  It is so so good - perfect for a cold, winter day!  And, it is really easy to  make!

Popover Upsidedown Pizza

from Recipe Shoebox

1 lb. ground beef (or ground turkey)
1 large onion, chopped
2 cups spaghetti sauce (can substitute with 1 can (15-ounce) tomato sauce plus one envelope spaghetti sauce mix)
1 cup chopped pepperoni
1 pkg. (8-ounces) sliced mozzarella cheese ( I used 2 cups of shredded mozzarella instead)
2 eggs
1 cup milk
1 Tbs. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese

Directions: In a large skillet, brown ground beef or turkey with onion. Pour off excess fat. Add spaghetti sauce (or tomato sauce and spaghetti sauce mix) and pepperoni and simmer 10 minutes. Spoon into greased 9x13-inch baking pan. Top with cheese. Place in 400 degree oven to keep hot.

To prepare popover batter, beat together eggs, milk, and oil. Add flour and salt; beat until smooth. Pour over hot pizza filling, being careful to cover filling completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 30 minutes, until puffed and deep golden brown. Cut into squares and serve immediately.

SURVEY SAYS:  Keeper!  Not one of my favorites, but Sean and Ethan really liked it... and it was fun for Ethan to watch the crust bubble up while it was in the oven.  I did, however, forget to buy pepperoni, so having that included would probably make it taste better.