Getting more adventerous in the kitchen

Amy's Chicken Primavera Risotto

2 chicken breasts
Sea salt
Fresh ground pepper
1 Lemon, cut in half crosswise
1/2 Cup chopped onion
2 clove of garlic, minced
1 carrot, peeled and julienned
1 Zucchini, sliced
2 Plum tomatoes
1 box of organic chicken broth (32 oz)
1 box of uncooked orzo pasta
1/2-1 Cup heavy cream
1/2 Cup+ good quality shredded parmesan cheese

Flatten chicken to 1/2 inch thickness. Season with salt and pepper.
Pre-heat large skillet with EVOO.
Add chicken and lemon halves (cut side down), cook 3-4 minutes each side (do not flip lemons), until no longer pink.
Remove chicken and lemons, cool slightly, slice chicken into 1/2 inch pieces and set aside.
In same skillet, cook onion and garlic until tender, set aside.

In a large pot bring chicken broth and juice of the caramelized lemon to a boil.
Add orzo, reduce heat, cover and simmer for 10 minutes. stirring occasionally to prevent sticking.
Add carrots, zucchini, tomato, onion and garlic. Simmer 1-2 minutes.
Add heavy cream and parmesan, simmer another 2 minutes.
Add chicken, cook until heated through.

Since this was really just me playing in the kitchen, my measurements are not exact. I just added cream until the consistency was right and the pasta done. Everybody loved it in our house, I hope that you do too!

Wirtz Kitchen Classic

Chances are, if you have eaten more than one meal at our house, you have experienced some variation of this meal. I found the recipe in some sort of motherhood/pregnancy magazine when I was pregnant with Regan. I tweaked in to our liking and have been cooking it ever since.

Chicken Enchiladas

2-3 Cooked, shredded chicken breasts
1 Cup shredded cheddar cheese, divided
1 1/4 Cup salsa, divided
1/2 8oz pkg reduced fat cream cheese
10 taco sized, flour tortillas

Preheat oven to 350 degrees.
In a large skillet, place shredded chicken, 3/4 C cheddar cheese, cream cheese and 3/4 C salsa Heat over medium high heat until cheese is melted.
Spoon 1/3 cup of chicken mixture down center of each tortilla.
Roll up and place in 9x13-inch baking dish.
Drizzle with remaining salsa and top with remaining cheese.
Bake uncovered for 15 minutes or until cheese is melted.

I have made this with ground beef, and steak, but chicken is our favorite. You can also make it with corn tortillas and layer it instead of rolling, it requires a double recipe of the chicken filling to do a whole 9x13 pan that way, but it is very tasty! I have also been known to sneak some extra veggies in their, like 1/2 C of pureed carrot and or yellow squash! You would never know the difference in the taste, but it adds a little nutrition for my picky eaters :)