New Year's Resolution... ppsshhtt (yeah right).

You know I really do wish I were one of those people who made and actually kept New Year's Resolutions, but the fact of the matter is-- I am not. One year I said I was going to write and read everyday-- another year I said I was going to save money so that I saved my "eye" income and could quit work for a year and write. Well as you can clearly tell... I am still working in the eye business. I really do want to write and aspire to write, but 1) once you've worked all day, the last thing you wanna do when you come home is write and 2) once you hit a block or your story takes another direction- a different one than what what you thought- you kinda sit there and say, 'okay, now what?' And yes I realize those are just excuses, but those are mine.. and I think they're pretty good ones. :)

So being the New Year in the new place, I have come up with goals.. not resolutions but goals. These are not writing goals as much as ME goals. The week before New Year's, I started on the Special K challenge. This starts week 3 for me. Have I seen results? No. But I do have the results in, I'm trying to eat and be healthier. This means no Coke and no eating out, except for twice a week (trust me, this is better than what it used to be). This means eating breakfast (something I have NEVER done before in my entire life). And this means, less desserts (something I'm still working on) and more walking (again, something I'm still working on). I also keep meaning to keep a food journal, so I can keep track of what's going in but I haven't managed to do that yet. I'm drinking mostly water, unless I get an urge for mostly unsweetened tea.

With this effort in trying to be healthy, this means I'm trying to come up with good recipes that are flavorful and good and healthy (any homecooking is better than fast food, so thankfully in our house, it doesn't have to be TOO healthy).

This is just a list of the recent recipes I've made: Chicken with Caramelized Onion Soup, spaghetti, jambalaya, goulash (which I did NOT like at all), chicken lime soup, cheddar corn chowder, firecracker chicken stir fry, cheesesteak sandwiches with macaroni salad, and then our regulars (cubed steak with mushroom gravy, chicken pot pie etc). Anyone that knows me knows I don't mind to cook at all-- I actually prefer it b/c it always gives us leftovers (lunch OR for future suppers), it's cheaper, and again-- Nothing beats homecooking.

I realize now that I do not have the metabolism I once had when I was 20 or hell, even 25, so I've gotta work to get myself healthy again. One of these days, I've got to be able to stand and paddleboard comfortably. :)

Chicken Florentine Penne Pasta Casserole

I'm always looking for new things to do with chicken, so I found this recipe and, of course, added some things to make it mine.

- 1-1.25 pounds of chicken- either cut up or shredded
- 1 box of penne
- 1 10 ounce box of frozen spinach, thawed. Make sure you wring the excess water out-- there will be a lot of it.
- 2 ounces of cream cheese
- 1 cup of chicken broth
- 2T of sun-dried tomato vinaigrette dressing
- 1 glove of garlic clove, chopped
-1 small red onion, chopped
-6 mushrooms, chopped
- 2 cups of mozzarella cheese, divided
- Parmesan Cheese
- Salt and Pepper to taste.

Preheat oven to 375.

Bring a pot of salted water to a boil and cook the pasta for about 11 minutes (you don't want it completely done b/c it's going to continue cooking in the oven). Drain the pasta well.

Cook your chicken- add salt and pepper. When it's about halfway through, add the dressing and continue cooking until just cooked through. Add the onions, garlic, and mushrooms- salt and pepper to taste. Cook for about 3-4 minutes. Add your spinach and break it apart. Cook for another three minutes. Add your chicken broth and cream cheese- add salt and pepper. Cook until the cream cheese is melted. Add the mixture to the cooked pasta.

Put about half of the mixture into a 13 x 9 casserole dish. Add 1 cup of mozzarella and some grated Parmesan. Add the other half of the mixture to the dish. Add the remaining mozzarella and more Parmesan on top.

Bake in the oven for about 15-17 minutes.

It is one of the best casseroles I've ever made... still eating the leftovers!!!

Chicken Mushroom Provolone Sandwiches..

This recipe originally came from Williams-Sonoma, but I altered the recipe to make it mine.

- Thick Textured Bread-- I used Sourdough.

- Thinly Sliced Chicken Breasts (you can use Oscar Mayer or Sara Lee, but I used actual chicken breast and cooked it through). I sliced the breasts even more to make them thinner.

- 1 cup of fresh white or brown mushrooms

- Slices of Provolone Cheese (the original recipe called for Gruyere)

- Salt/Pepper to taste

- Extra Virgin Olive Oil

If you use actual chicken breasts and cook them through, remove them from the pan and add your mushrooms to the same pan. Saute over medium heat and set them aside. Slice your bread so your slices are thick enough so they won't fall apart in your panini maker. Put cheese on both sides of the bread. Put your chicken on one side of the bread, and the mushrooms on the other. Put the sandwich together and put in the panini maker until the cheese is melty and gooey.

Don't have a panini maker? You can use frying pans.. put the sandwiches in one pan over medium heat and put a foiled-covered brick or another frying pan on top of the sandwich to flatten the sandwich and add weight.

Pair it up with some sweet potato fries, and you have got yourself an awesome Bistro meal..

Chicken Fettuccine...

Anyone that knows me knows that I'm a Food Network Junkie.. I love watching people mix ingredients together to produce this awesome dish- whether it's sweet or savory. This morning I was watching Rachel Ray, and she made a wonderful looking dish called Fettuccine with Garden Vegetables and Greens. The dish calls for eggplant and a type of lettuce on top of the pasta-- both of which are weird to me, so I left them out. This is what I did:

1 zucchini- cut into matchsticks or cubed
1 small onion- cut very thin
1 red pepper- cut into matchsticks or cubed
5 small cloves of garlic- if your cloves are big, only use 2-3
2 T of extra virgin olive oil
salt, pepper, and red pepper flakes
1 lb chicken breasts or tenders
12 ounce of fettuccine
Kraft Italian 5 Cheese Blend
Handful of basil leaves, julienned or shredded.

Boil and salt (2 tablespoons of salt in the water is fine) your water for the pasta. The recipe says to cook shy of al dente, but this didn't work for me-- so just cook it al dente (for fettuccine, it's about 12-13 minutes).

While your pasta is boiling, cook your chicken until cooked through and then remove. Use the oil leftover from the chicken and put all your veggies in a pan to saute them until they're tender, for about 12 minutes. Cook the veggies over a medium-low or medium heat. Add more oil IF you need to. Add your salt, pepper, and red peppers flakes to the veggies. Once the veggies are tender, add the chicken and warm through.

Once the pasta is done, reserve about a cup of the pasta water and drain the pasta. Add the pasta to the veggies and toss everything together, adding your pasta water. From there, add your basil leaves and your cheese. Continue tossing until the cheese is just melted and the basil have started to wilt.

Transfer to another bowl (if you want to, I just left mine in the pot) and finish topping with cheese and maybe a sprinkle more of extra virgin olive oil... and voila.

Some other ingredients you may add to the dish: mushrooms or alfredo sauce to be tossed until everything is lightly, evenly coated.

This dish, I thought, was really yummy... and thinking back now, I wish I would have taken pictures of it... but my stomach out-ruled my mind, and I didn't think about it. Take my word for it, though, it looked just as good as it tasted.

Bon Appetit!!!