Watching the Food Network 8 hours a day has finally paid off

So my good friend Katie gave me the idea of cooking new things and then posting the recipes on here. Well seeing as there are no sub jobs in Alaska, I've had a lot of time to cook. Here are two new recipes that I have tried out and just absolutely LOVED. Also the pictures aren't the best quality because I didn't feel like lugging out my fancy camera to take pictures so bear with me. You know you love iphone pictures!

This meal was broiled feta chicken with steamed broccoli and roasted potatoes.

For the chicken you need:

• 1 cup plain nonfat yogurt
• 1 clove garlic, minced
• 1/2 Tbl. rosemary (fresh is the best)
• 1/4 tsp. black pepper
• 4 boneless, skinless chicken breasts
• 1/2 cup feta cheese, crumbled

Stir yogurt, garlic, rosemary, and pepper in a large shallow dish. Add the chicken, making sure to coat both sides. Marinate in the fridge for 1-3 hours (you can do less, it's just better the longer you wait). Allow chicken to come to room temperature (about 30 mins). Line broiler pan with foil, put chicken on broil for 20 minutes, turn over. Put the feta on top of each breast. Cook until done about 15 more minutes.

For the potatoes you need:

• 5 small potatoes (any kind...I used new potatoes)
• Olive oil
• Salt and pepper
• 3 cloves of garlic, minced
• 2 Tbls. fresh rosemary

Preheat oven to 350 degrees. Cut potatoes into small cubes. Put in a bowl and add salt, pepper, garlic, and rosemary. Mix. Add enough olive oil to coat evenly on all the potatoes. Spread evenly on a cookie sheet. Cook for 20 minutes, stirring halfway through. Stir and cook about 10 minutes.

You should know how to make steamed broccoli. :)

The second meal was lemon chicken stir-fry over brown rice.

For the chicken you will need:

• 1 lemon (3 Tbl. juice & some lemon zest)
• 1/2 c. reduced-sodium chicken broth
• 3 Tbl. reduced-sodium soy sauce
• 2 tsp. cornstarch
• 1 Tbl. olive oil
• 1 lb. boneless, skinless chicken breasts (cut into small pieces)
• 1 cup carrots
• 1 1/2 cups snap peas
• 1/2 cup onion
• 1 bell pepper
• 1 cup cherry tomatoes

Heat oil in a large skillet over medium high heat. Add chicken and cook until just cooked through (4 to 5 minutes). Set aside in a bowl. Meanwhile, create sauce in small bowl. Add lemon juice, soy sauce, broth, and cornstarch. Mix well. You might want to double the sauce...i do:) Add onions, peppers, and carrots. Cook until tender. Add snow peas, garlic, and lemon zest. Cook until fragrant. Add sauce to pan; cook until thickened (about 2 to 3 minutes). Add chicken back into pan. Simmer until chicken is heated through. Serve over brown rice.

I hope you all enjoy and try them out! Hugs and kisses from Alaska. :)