The whole crew here has been under the weather for over a week now! I can't wait for this crud to leave our house and get back to normal. The boys (Aiden and Ryan) got it first - so the beginning of the week was spent taking care of them and I followed up by Wednesday being hit with it myself and still being sluggish this weekend. Strangely enough, with a house full of sickies - things on the to-do list have piled up, but I've been more motivated than ever to get in the kitchen and try some new home-cooked recipes. I guess it's the idea of comfort food, even though we don't really eat true "comfort food" anymore. So this weekend I tackled 3 new recipes. 3rd one is simmering on the stove now (white chicken chili for the super bowl). But to start the trio of new recipes off, I tried this new chicken ranch recipe. It reminded me of homemade chicken noodle soup, minus the noodles and broth. Aiden LOVED it and had 3 helpings of the chicken in the last 2 days. It's one that will go down in our family's rotation for sure.
1.5lbs boneless chicken breasts
2 lbs potatoes, peeled & cubed
1 lb bag of mini carrots (smaller than baby carrots)
2 pkts of dry ranch dressing
2 T extra virgin olive oil
1/2 cup white wine
Foil to cover and medium - large steamer bag (these things are awesome - Ziploc makes them, I use them constantly!)
Directions:
Steam carrots and cubed/peeled potatoes in a steamer bag for 5-7 minutes until slightly tender. Cut raw chicken into small cubes. In 9x13 baking dish, combine chicken, potatoes and carrots. Blend together dressing mix, oil and wine. Pour over chicken and vegetables. Cover with aluminum foil. Bake @350 for 1 hour.
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