Tuesday, April 30, 2013

Skinny Philly

I am determined to get back into blogging. Life has just been a little crazy lately. All good things- just a lot of them. Aside from the HUGE task of helping my mom plan her upcoming wedding, along with the changes in her house that are being made, we also have some changes happening in our household.

These are very minor compared to hers, but they include furniture changes (which is pretty big for us), and two new TVs. This isn't as simple as it sounds, unfortunately... We started by ordering a new TV. We only bit the bullet on this until our old, trusty big screen went out on us. We had always said that we would not buy a newer TV until our old one bit the dust. A few days ago, it started going out every few minutes, so we couldn't take it any longer. Although it's been exciting to step into the year 2013 and actually own a HD set, it entails a lot of other things. We also have to get a new satellite dish, a new DVR box ("The Hoppaaa," as they call it on the commercial), and a "Joey" hookup for our master bedroom TV (which is also new, thanks to my grandmother).

And, since our old TV was humongous, we then had to have a new piece of furniture to put the new, sleeker TV on. That was a task in itself, that took up most of our day on Saturday, spanning about 5 different store stops. But, we decided on a beautiful piece, and my sweetie hauled it in the house & assembled it all himself. :)

So, anyway, life lately is hectic, but good, to sum it all up. :)

Now, you are going to love me for sharing this recipe! I have made it several different times now, and it is now one of our favorite go-tos for a quick weeknight meal. I found the recipe here.
Thank you, Skinny Ms.!!!

It is basically a quick, healthy version of a Philly cheese chicken sandwich. You could make it even healthier by subbing olive oil for the canola oil, which I did.

What you will need:

- 2 one-pound chicken breast filets (I used an already-cooked rotisserie from the store... even easier!)
- One tbsp. canola oil
- One tsp. dried oregano (optional)
- 1/2 tsp. black pepper
- Salt (optional)
- One bell pepper, sliced (recipe calls for red &/or green)
- One onion, sliced
- Provolone cheese (I think the second time I cooked this, I only had Swiss on hand, and it was good too...not as good as the Provolone, but still tasty.)
- Crusty sandwich bread, hoagie rolls, etc.

Preheat oven to 475 degrees. If you need to cook the chicken- mine was already cooked, so I cooked my veggies first, then added the chicken for a minute to flavor it- season it with salt, pepper & oregano, then brown it in the oil. Add peppers & onion, and cook until tender.

Put rolls on cookie sheet, open-faced, place chicken/pepper/onion mixture on rolls, place cheese on top & bake until cheese is melted.

So simple!

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Step 6:

I paired our sandwiches with some Checkers fries, found in the frozen section. These are the closest to Central Park (our favorite) we've had! Yum!

I've also fixed the sandwiches with my own homemade fries, which are hard to beat. 

1 comment:

  1. This looks so good! I plan on trying your recipe next week. I'll keep you posted on how it turns out. Thanks for sharing!. :-)


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