Greek Chicken and Peanut Butter

The Hubby and I went on a huge grocery run last night. It’s always fun going together and productive! Usually if I go by myself, I spend more time browsing the home décor aisle, etc.

But not The Hubby. He does not like to waste his time.
If we’re there to buy groceries, then we’re there buying groceries.

He's so smart.

Last night was Hubby’s games night with his friends so we planned dinner separately. He made a yummy cheese/meat/cracker platter for himself. I didn’t have anything right away; my tummy hasn’t been feeling so great, probably from eating a lot of crap lately.

I eventually got hungry so I made myself a Caesar salad. Used romaine lettuce, zesty garlic croutons, R.enee’s Caesar dressing and a couple splashes of lemon juice. Yummers.

In between watching the O.lympics and D.estination T.ruth, I made lunches for The Hubby and I, plus tried a peanut butter cookie recipe.

For today’s lunch, I made Greek Chicken With Brown Rice:

Greek Chicken

Ingredients:
1 large boneless chicken breast
Greek spices
Olive Oil
1/2 medium onion (chopped)

Directions:
1. I preheated the oven to 375F for 5 minutes.

2. I drizzled a shallow pan with olive oil and baked the chicken breast for 20 minutes.

3. I took the pan out and sprinkled the chicken with greek spices, flipped it over and sprinkled the other half. I didn’t add any salt because the greek spices already have salt in it. I also added some chopped onions (because I LOVE ONIONS)!

4. And put it back in the oven for another 20 minutes.


By then, the brown rice was done (I cooked one cup of brown rice in my mini rice cooker) and tada! Yummy lunch! And really easy.

Oh, with this recipe, I used frozen chicken breast and it worked out fine. If it wasn’t frozen, maybe I would check it at 15 minutes instead of 20 minutes.

And I also made Peanut Butter Cookies! I found a 3-ingredient cookie recipe that I wanted to try for a very long time. I finally made it last night.

Peanut Butter Cookies

Ingredients:
1 cup smooth or crunchy peanut butter
1 cup sugar
1 egg
1 tsp vanilla (optional)
Chocolate chips (optional)

Directions:
1. Preheat oven to 325F for 5 minutes.

2. Mix all ingredients together in a bowl. Before rolling out the balls, you might want to put your bowl in the fridge for a couple of minutes for the mixture to harden (makes it easier, and less messy).

3. Roll 1 inch balls and placed them on a greased baking sheet .

4. Take a fork and press each ball. Add one chocolate chip on each cookie.

5. Bake for 8 minutes.

6. Cool before serving.


If you like peanut butter, then you might like this. I’ll have to ask The Hubby what he thinks since he’s a huge fan of R.eese Peanut Buttercups, because that’s what they taste like – texture and all.

It was quite sweet (and I only used 1/2 cup sugar) and found the texture a little soft. Not chewy, but just soft. I left them in the fridge overnight and tried one this morning. It was a bit harder but obviously no ‘crunch’. I don’t know if that’s how it’s supposed to be or because of the type of peanut butter I used – we bought the ‘natural’ kind with no preservatives, etc.

Oh well, I had fun anyway.

I’ve been reading up on recipes and found so many blogs out there showing their food. I think that’s cool! Maybe I’ll start doing that once in a while, need to take pictures… Which means, need to find nice plates... Which means need to go to the home decoration aisle.