Ratatouille Chicken Bake

I love the movie Ratatouille! When I saw the movie it made me want to try and make the dish. This is a delicious and healthy variation of it.

Ingredients

1 tablespoon of olive oil

1 small onion, thinly sliced

minced garlic

1 red pepper, thinly sliced

2 small zucchini, thinly sliced

1 can of diced tomatoes

1 small eggplant, unpeeled and coarsley chopped

1/4 cup fat free, reduced sodium chicken broth

1 teaspoon dried thyme leaves

3 tablespoons basil

Salt and pepper to taste

4 boneless skinless chicken breast halves

Directions

Preheat oven to 375 degrees. Spray 9×13 dish with nonstick spray. Heat oil in large skillet over medium heat. Add onion and minced garlic (to taste) and cook stirring frequently, until soft. Add red pepper, zucchini, tomatoes, eggplant, and chicken broth. Cover and simmer 10 to 15 minutes or until veggies begin to soften. Stir in herbs; season with salt and pepper. Place a layer of veggie mix in casserole dish, place chicken breasts on top of the veggies, and add the remaining veggies on top of the chicken. Bake 25 to 35 minutes or until the chicken is golden brown.

As you will see from the photo below we had our dinner with green beans and a baked potato. The recipe for the green beans is as follows : 1 lb of fresh green beans, garlic, and parmesan cheese. Boil the green beans until they are tender (5-7 minutes after water begins to boil) be sure not to over cook them. Once they are done, drain the water and place cooked green beans back in pan. Put a little oil in the pan with garlic and parmesan cheese to taste. Turn on to medium heat and let the green beans cook for a minute or 2 in that mix, shake with lid on top and serve warm!

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Blueberry Coffee Cake

Hi Everyone!

This weekend was crazy busy and we did a lot of cooking for the week ahead. I will be sure to post the things we made! My aunt went blueberry picking during the summer and gave me a few pounds of fresh blueberries which I put in the freezer. So I decided to make some blueberry treats to use some of the yummy blueberries we have. Danny requested a blueberry coffee cake so that’s what I made! I have to say that this came out awesome! We made a few changes based on recommendations from other people who have made this recipe before. Make this dessert in a well coated bundt pan!

Ingredients

Streusel Topping

1 cup packed brown sugar

2/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup butter

Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk ( We used 3/4 cup of buttermilk! you can use regular milk but I would still suggest using 3/4 cup instead of 1/2 cup.)

1 cup fresh blueberries (We used a little more than 1 cup, maybe 1 1/2 cups or so)

1/4 cup confectioners’ sugar for dusting (We omitted this –recipe is sweet enough with streusel topping)

Directions

1. Heat oven to 350 degrees F (175 degrees  C).  Coat a Bundt pan well with cooking spray.
2. Make the streusel topping:  Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
3. For the cake:  Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla.  Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown.  Remove pan to wire rack to cool.  Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.

 

Here is what it looked like after it was finished! I had my piece with cookie dough frozen yogurt! mmmm mmmm good!!  🙂

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