Couscous and Cranberries

"Get in my Belly" Good Food

Cheesy Honey Mustard & Bacon Chicken


1/4 cup butter
6 boneless, skinless chicken breast, pounded to 1/2 inch thickness
1/4 cup honey mustard
1 pkg sliced mushrooms
1 pkg real bacon pieces
6 slices Monterey Jack cheese


Melt butter in a large nonstick skillet over medium high heat.  Season chicken with salt and pepper; add to skillet, and cook about 6 minutes per side or until done.

Place on a baking sheet and brush with honey mustard.  Add mushrooms to skillet; cook about 6 minutes or until tender.

Preheat broiler.  Top chicken with mushrooms, bacon and cheese.  Broil 2 to 3 minutes or until cheese is melted.

Tuscan Pork Tenderloin


Photo courtesy of Cybele Pascal


3/4 tsp. dried crushed rosemary
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 tsp bottled minced garlic
1-1/2 lb. pork tenderloin
2 Tbsp olive oil


Preheat oven to 425 degrees.

Combine rosemary, oregano, salt, pepper and garlic; rub all over pork.

Heat oil in a large ovenproof skillet over medium-high heat.  Add pork, and cook until browned on all sides.

Transfer skillet to oven.  Bake 15 minutes or until a meat thermometer registers 145 F.

Let stand 3 minutes before slicing.

Turkey & Waffle Monte Cristo Sandwiches


Photo courtesy of Foodie Crush


1 cup raspberry jam
12 frozen waffles
1 lb. thinly sliced deli turkey
1 fully-cooked bacon
sliced mozzarella cheese
4 large eggs
1/2 milk
6 Tbsp butter


Spread raspberry jam over 1 side of waffles.  Top with turkey, bacon and cheese; cover with remaining waffles, jam side down, to make a sandwich.

Whisk together eggs and milk in a shallow dish.

Melt butter in a large skillet or griddle over medium heat.

Dip sandwiches in egg mixture to coat.  Add to skillet; cover, and cook on each side until waffles are toasted and cheese is melted.

Pecan Crusted Honey Mustard Salmon


                                                                                   Photo courtesy of


2 Tbsp whole-grain mustard
½ Tbsp honey
½ Tbsp rice wine vinegar
2 lb salmon fillet
1 (4-oz) pkg chopped pecans
Lime wedges


Preheat oven to 425°F.

Stir together mustard, honey and vinegar in a small bowl.

Place salmon on a parchment-lined baking sheet; season with salt and pepper.

Spread mustard mixture over salmon. Sprinkle pecans over salmon, pressing gently to adhere.

Bake 10 to 15 minutes or until salmon flakes with a fork. Serve with lime wedges.