Fallen Souffle

I am taking on the challenge. After an expensive Christmas, an unexpected vet bill, new ski boots and a sofa bed…it’s time to stop spending money. I have a freezer and pantry stuffed with food, my closets are in disarray and I still have a box of paperwork that need to be sorted through. It’s time to get my butt into gear! So after I pick up a prescription at lunch, it’s no more spending until Tuesday! Yes Tuesday because I have Monday off and I figured why not go that extra day. I am secretly excited about this challenge because I plan to do things I haven’t had time to do because I was too busy shopping!

On the list include:
-Make Bella new dog beds
-Bake bread
-Make cinnamon rolls
-Organize outside utility closet
-Get clothes ready to donate/consign
-Steam clean carpets

There will also be some working out, dog walking, house cleaning and movie/DVR watching.

So there will be lots of cooking and lots of new recipes coming your way!

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This chicken is REALLY good. It so simple to put together with ingredients that can be stored in your pantry or freezer and it is healthy for you! A winning combo! You dirty one pan as all the mixing and baking are done in one baking dish which I always appreciate. I tweaked this recipe from a Martha recipe in which she uses peaches and some other ingredients but I loved the simple taste of these few ingredients. I also had frozen mangoes instead of peaches so figured that would be just as good. The mangoes get soft and the onions carmelize…ooo so good. Definitely a keeper. I added some leftover brown rice and steamed broccoli for a perfect well rounded meal.

Ginger and Mango Chicken
1 bag (1 pound) frozen mangoes, unthawed
1 onion, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger (I used the crushed ginger from Trader Joe’s)
2 tablespoons soy sauce
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked rice, for serving

1. Preheat oven to 450 degrees. Place mangos and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce; toss to coat.

2. Spray chicken with Pam/olive oil; season with salt and pepper. Arrange chicken skin side up among mangoes and onions.

3. Roast until chicken is opaque throughout and registers 160 degrees.on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 30-40 minutes. Serve chicken with white rice, mangoes, and onions.

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