Couscous and Cranberries

"Get in my Belly" Good Food

Chicken & Broccoli Casserole



Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)


Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

recipe @ Food Network

Spicy & Cream White Bean Chicken Chili


Photo: A Hint of Honey


1 pound chicken, cooked and cubed
1 medium onion
1-1/2 t. garlic powder
1 Tablespoon vegetable oil
2 (15 oz) cans white beans, drained and rinsed
1 (14 oz) box chicken broth
2 (4 oz) cans green chili
1 t. salt
1 t. cumin
1 t. dried oregano
1/2 t. pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream (can use half- &-half for a thinner consistency)


Cook chicken, onion and garlic powder in oil until no longer pink and nicely browned.  Add remaining ingredients (except sour cream and cream) and heat until boiling.

Reduce heat and simmer uncovered 30 minutes.

Remove from heat and add sour cream and cream.

This is spicy and delicious!  Enjoy!

Amazing Pork Tenderloin

This recipe is amazing, and one of my frequent go-to’s.

2-3 pork tenderloins


1 1/4 cups vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tablespoons dry mustard
1 Tablespoon pepper (preferably fresh ground)
1/2 cup red wine vinegar
1 1/2 Tablespoons parsley
1/3 cup lemon juice
2 cloves minced garlic

8 ounces sliced fresh mushrooms (optional)

Blend marinade ingredients in a blender.  Reserve 1 cup in a separate bowl.  Pour over tenderloins and marinate for 3 to 4 hours. (We have let it marinade overnight before and still delicious!)

Grill pork on the bbq at medium heat for about 20 minutes, turning and basting occasionally.

Add mushrooms to reserved marinade and heat.

Slice tenderloins and pour marinade over the top to serve.

Italian Chicken


This is easily one of our favorite meals to prepare; mostly because it is so easy!

1-2 pounds Boneless, Skinless Chicken Breasts
1 Bottle of your favorite Italian dressing (we like Ken’s)
1 can of 7-up or Sprite
1-2 Tablespoons Chopped Garlic

Place Chicken in a gallon size Ziplock bag.  Pour ingredients over the top and marinate for at least 4 hours, but we prefer preparing this first thing in the morning and letting it marinate for the day or even overnight.

Heat grill to medium heat and cook chicken until no longer pink inside.

A delicious and flavorful meal!