Chicken and Pasta

2 boneless skinless chicken breasts - cubed
olive oil
2 tbl. butter
1 tbl. flour
1/4 red onion - thinly sliced
2-3 tbl. Marsala
1 sprig rosemary - finely chopped
1/2 lemon - zest and juice
1 tsp. garlic - minced
1/4 c. beef stock
2 tbl. sour cream

Saute seasoned chicken in a little olive oil until browned (done). Remove from pan. Add butter and flour, cook 1 -2 mins. Add onion, cook 1-2 mins. Add Marsala and deglaze pan. Add rosemary, lemon zest and lemon juice, and garlic. Cook 1-2 mins, then add stock. Bring to low simmer, add chicken back in. Cook ~5 mins. Remove pan from heat, stir in sour cream. Serve over pasta.

Fatty-Fat-Fat Scalloped Potatoes

5-6 smallish russet potatoes- peeled and sliced to 1/4" (use a mandoline)
I lb. lean ground beef - seasoned the way you like it and browned
6-8 oz. white mushrooms - sliced
1/2 yellow onion - sliced
salt, pepper, flour, olive oil
2 oz. shredded smoked gouda
4 oz. shredded colby jack
1/4 c. milk (I use 1%)
1/4 c. heavy cream

Saute mushrooms and onions in a little olive oil. Once the mushrooms are golden/brown, season with salt and pepper, then remove from heat. Spray shallow baking dish with cooking spray. Layer in: potatoes, sprinkle with flour, mushroom mix, beef, gouda, potatoes, sprinkle with flour, mushroom mix, beef, colby jack. Gently pour milk mixture over potatoes. Grind a little salt and pepper over the top, cover with foil, bake at 350 for 45 mins. If soupy, cook another 10-15 mins uncovered. Hmm...this would be really good with green chili thrown in there somewhere.