Cooking wifey

Here are some recipes:

The green chile crusted chicken I completely made up and got lucky. My mom brought me home a bag of crushed green chile from New Mexico and I had to use it somehow! I found a place online where you can order the same stuff. I would try out just a packet first (crushed green chile) and then go for the pounder. It's got a real kick, so depending on how much you like it, you can crust accordingly.

Green Chile Crusted Chicken

Drain, rinse, and dry a can of black beans (preferably low sodium...got to watch that sodium intake). I let the beans sit out on a plate in a thin layer covered with a paper towel. I like them to have a little bit of crispness when they come out of the oven. Put the beans in the pan in a thick layer. Coat chicken breast with the crushed green chile all over and put chicken on beans, sprinkling a little chile over the beans. Thinly slice an apple and cover the chicken (this can be removed before the cheese goes on, I find it gives the chicken a nice flavor and keeps it moist). Bake at 375 for about 20 minutes. Discard apples (or not) and cover with Mexican cheese. Put back in the over for about 5 minutes so the cheese gets nice and melted. Let it sit out of the oven for about 5-10 minutes before serving. Serve with cilantro-lime rice. I like lime, so I put a squeeze of lime on mine right before eating.

Braised Balsamic Chicken
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can petite diced tomatoes 
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

For those spices I used an Italian Herb Grinder and really went to town. McCormack's Italian Herb Grinder is my favorite kitchen item and I go through one pretty fast.
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. If you really want to go above and beyond, you can saute up some minced garlic in some olive oil and rub that into the chicken instead of garlic salt. Do still use the fresh ground black pepper though; it gives the chicken a really nice look.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. It goes really great with garlic mashed potatoes, and the sauce is amazing, so don't leave it in the pan, pour it on everything.

If people want the granola bars I can post that too, but I really made up most of it so I have to figure it out. 

I think people should also try swedish meatballs, if you are a fan. They have been a consistent hit with everyone. Just heat up some frozen TURKEY meatballs (I know they make frozen swedish meatballs, but the turkey ones taste so much better) in the microwave, heat up two cans or bottles of brown gravy (it's good with beef gravy too, it just tastes less swedish) and add a little less than a cup of sour cream and the warm meatballs. Let it boil and it will change colors and consistencies. Serve over egg noodles. It truly is a taste sensation.

Now go cook.