{Dinner} Monday and Tuesday

I have made two really yummy dinners the past two nights.  Both of them are from the Trader Joe's Dinner's Done Cookbook.  It is available on Amazon.com and it is my favorite!  There are so many wonderful and easy recipes.  Since having my food allergies diagnosed it reduced the amount of recipes that I can make from the book...but there are still plenty I can make.  If you do not already have this book you should get it!  The chicken recipe is very flavorful.  I used boneless thighs and drumsticks to mix it up.  I had to cook the chicken in the pan a little longer than suggested as well.  The fish recipe below is SO good!  My favorite thing is that you can get any white fish you want, so if something is on sale you can get it...the relish you put over the top is what makes this dish delicious!

Chicken in White Wine Sauce

1 lb boneless, skinless chicken breasts or thighs

1/4 tsp each salt and black pepper

1 tsp olive oil

1 (8-oz) pkg crimini mushrooms, sliced or 1 (10-oz) pkg Sliced Crimini Mushrooms

1/2 cup dry white wine

1/2 cup chicken broth

2 cloves garlic, crushed or 2 cubes frozen Crushed Garlic

2-3 sprigs fresh rosemary, plus extra for garnish

4 tbsp lemon juice or juice of 1 lemon

1 Sprinkle chicken with salt and pepper.  Heat oil in skillet over high heat and brown chicken for 1 minute on each side.  Remove chicken breasts and set aside.

2 In the same pan, sauté mushrooms for 2 minutes.  Add chicken back to pan.  Add wine, broth, garlic, rosemary and lemon juice.  Bring to a boil and allow alcohol to burn off for 2-3 minutes, stirring garlic into sauce.  Turn heat to low and cover pan with lid, allowing chicken to simmer for 8 minutes, or until cooked through.

3 Transfer chicken to plates.  To thicken sauce, reduce it by simmering with lid off for a few extra minutes or stir in 1 Tbsp cornstarch dissolved in 1 Tbsp water.  Remove rosemary sprigs and pour sauce over chicken.  Garnish with fresh rosemary if desired.

Serves 4

Mediterranean Baked Fish

1 lb (4 fillets) white fish such as cod, sole or snapper, thawed if frozen.  (I used tilapia)

1 cup cherry tomatoes, halved or chopped Roma tomatoes

1/4 cup chopped Kalamata olives

1/2 small onion, chopped or 1/2 cup refrigerated Diced Onions

2 cloves garlic, crushed or 2 cubes frozen Crushed Garlic

2 Tbsp chopped parsley

2 Tbsp olive oil

1/4 cup white wine (I accidentally used 1/2 cup and it was fine...there was plenty of juice to pour over cooked fish)

1/2 tsp salt

1 Pre heat oven to 375

2 Place fish in a single layer on an 8X10-inch baking dish

3 In a bowl, mix tomatoes, olives, onions, garlic and parsley.  Spoon mixture evenly over fish

4 Whisk oil, wine and salt.  Pour evenly over entire dish.  It won't seem like enough liquid, but more juices will be released during cooking

5 Bake uncovered for 25 minutes or until fish flakes easily

Serves 4