Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, February 13, 2015
Clean Eating Chicken Enchiladas
Who says eating healthy has to be boring? Not me! Spice things up with these easy and delicious Clean Eating Chicken Enchiladas.
Monday, October 13, 2014
Slow Cooker Chicken Pot Pie Soup
This hearty soup is filled with chicken, potatoes, and vegetables, and then topped with flaky puff pasty rounds. It's a warm soup, sure to please on a cool fall day!
Monday, August 25, 2014
Beer Can Chicken
Chicken on a beer can...how many jokes can you come up with about that one? Well this is no joke, this grilled chicken is out-of-this-world delicious!
Monday, August 04, 2014
Buffalo Chicken & Grilled Vegetable Quinoa Salad
Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.
Monday, July 07, 2014
Stuffed Peppers
These sweet peppers are stuffed with corn, black beans, tomatoes, quinoa, and chicken. It's clean eating at it's finest!
Sorry I've been MIA lately. The past few weeks my blog has been put on the back burner because of life. Yes, life happens and some things just need to take priority. You all know how it is...
First off, I've been eating only clean foods, so I haven't been baking at all. I make a large batch of a meal and then eat it through out the week. There hasn't been a ton of variety because I'm still learning about all this clean eating. It's a journey well worth it though! I have lots of ideas and new recipes to share with you soon!
Secondly, it's summertime and I'd much rather be outside enjoying the gorgeous weather we've been waiting months for than spending time in the kitchen or on my computer. We recently got a swing and a baby pool for Summer and she loves to be outside! She also just got a picnic table, slide, and sandbox for her birthday (more on that in a minute), so lots of time outdoors is in our future.
And third, we had Summer's first birthday party on Saturday. She won't be one for a couple more weeks but since we'll be camping over her birthday and my Grandma was visiting from Canada this week, we decided to have an early celebration. I spent a lot of time preparing for her party and I'm pleased to say it went beautifully!
Anyway, on to the food. The Stuffed Peppers are one of my new favorite foods. I always thought that I didn't like peppers and so I always picked them out of my food and I never cooked with them. Then a few weeks ago we had Kabobs at a friends house and they used red and yellow peppers. I really enjoyed them and so I was motivated to pick up a few sweet peppers at the store. Honestly, they sat in my crisper for a couple weeks because I got nervous that I wouldn't end up liking them as stuffed peppers. I'm glad I decided to try anyway because like I said, these are one of my new favorite foods! Plus, they are 21 Day Fix friendly!
The filling is super simple and customizable. I used diced chicken, quinoa, corn, black beans and tomatoes. Combine the filling ingredients and then place the mixture in a hollowed out half of a pepper. Warm them in the oven and you have a delicious and filling dinner! This made more filling than I had peppers for, so I have also used the filling as a salad topping and inside a corn tortilla. The peppers reheat well and made perfectly portioned lunches for me to take to work!
Stuffed Peppers
Serves 8
Ingredients:
1 large chicken breast
1 cup quinoa
1 can black beans, rinsed and drained
1 bag frozen corn
1 can diced tomatoes
2 Tablespoons Cajun seasoning
4 red, yellow, or orange peppers
1. Dice up chicken breast and cook in a frying pan.
2. Cook quinoa according to package directions.
3. Mix cooked quinoa, black beans, corn, tomatoes, and Cajun seasoning together. You can also mix the chicken in if you want, I put mine on top of the filling because I needed to measure it separately.
4. Wash peppers, cut them in half, and remove the seeds and white membranes.
5. Place peppers, cut side up, on a baking sheet. Fill with the quinoa and vegetable mixture. Top with chicken if you haven't already added it in.
6. Bake at 350 for 15 minutes, until heated through and the peppers are soft.
Serve hot. Store any leftovers in an airtight container in the fridge.
If you're doing the 21 Day Fix, fill a yellow container with the filling and place it in a pepper. Measure the chicken in your red container and place on top of the filling. This meal is 2 greens, 1 yellow and 1 red.
First off, I've been eating only clean foods, so I haven't been baking at all. I make a large batch of a meal and then eat it through out the week. There hasn't been a ton of variety because I'm still learning about all this clean eating. It's a journey well worth it though! I have lots of ideas and new recipes to share with you soon!
Secondly, it's summertime and I'd much rather be outside enjoying the gorgeous weather we've been waiting months for than spending time in the kitchen or on my computer. We recently got a swing and a baby pool for Summer and she loves to be outside! She also just got a picnic table, slide, and sandbox for her birthday (more on that in a minute), so lots of time outdoors is in our future.
And third, we had Summer's first birthday party on Saturday. She won't be one for a couple more weeks but since we'll be camping over her birthday and my Grandma was visiting from Canada this week, we decided to have an early celebration. I spent a lot of time preparing for her party and I'm pleased to say it went beautifully!
Anyway, on to the food. The Stuffed Peppers are one of my new favorite foods. I always thought that I didn't like peppers and so I always picked them out of my food and I never cooked with them. Then a few weeks ago we had Kabobs at a friends house and they used red and yellow peppers. I really enjoyed them and so I was motivated to pick up a few sweet peppers at the store. Honestly, they sat in my crisper for a couple weeks because I got nervous that I wouldn't end up liking them as stuffed peppers. I'm glad I decided to try anyway because like I said, these are one of my new favorite foods! Plus, they are 21 Day Fix friendly!
The filling is super simple and customizable. I used diced chicken, quinoa, corn, black beans and tomatoes. Combine the filling ingredients and then place the mixture in a hollowed out half of a pepper. Warm them in the oven and you have a delicious and filling dinner! This made more filling than I had peppers for, so I have also used the filling as a salad topping and inside a corn tortilla. The peppers reheat well and made perfectly portioned lunches for me to take to work!
Stuffed Peppers
Serves 8
Ingredients:
1 large chicken breast
1 cup quinoa
1 can black beans, rinsed and drained
1 bag frozen corn
1 can diced tomatoes
2 Tablespoons Cajun seasoning
4 red, yellow, or orange peppers
1. Dice up chicken breast and cook in a frying pan.
2. Cook quinoa according to package directions.
3. Mix cooked quinoa, black beans, corn, tomatoes, and Cajun seasoning together. You can also mix the chicken in if you want, I put mine on top of the filling because I needed to measure it separately.
4. Wash peppers, cut them in half, and remove the seeds and white membranes.
5. Place peppers, cut side up, on a baking sheet. Fill with the quinoa and vegetable mixture. Top with chicken if you haven't already added it in.
6. Bake at 350 for 15 minutes, until heated through and the peppers are soft.
Serve hot. Store any leftovers in an airtight container in the fridge.
If you're doing the 21 Day Fix, fill a yellow container with the filling and place it in a pepper. Measure the chicken in your red container and place on top of the filling. This meal is 2 greens, 1 yellow and 1 red.
Wednesday, June 11, 2014
Chicken and Vegetable Kabobs
I promised a vegetable recipe this week and I aim to please! These Chicken and Vegetable Kabobs are perfect for summer grilling, and great for helping you get swimsuit ready.
I have about 15 pounds of baby weight left to lose, so I recently signed up for the 21 Day Fix through BeachBody (I'm now a coach too!). Basically it's 21 days of clean eating, reasonable portion sizes, and effective workouts. The results people get are incredible and I'm looking forward to starting. My official first day is this coming Monday!
After I signed up for the challenge, I figured that there was no reason for me to wait to start eating better. There's no better day than today! I went shopping and bought an incredible amount of fruit and vegetables. I love them anyway, so I knew it wouldn't be an issue for me to be able to eat them all.
Not too long ago we were at our friend's house and they served kabobs for dinner. Mike and I really enjoyed them and wondered why I don't make them more often. With all the delicious vegetables in the house, this was the perfect time to make some kabobs. The great thing about these is how customizable they are! I don't care for mushrooms and Mike doesn't like zucchini, so we traded vegetables. You could make kabobs for each person based on what everyone likes too. Or, get the family involved and have them make their own kabobs!
Chicken and Vegetable Kabobs
Makes 8, about 3-4 servings
Ingredients:
1 pound chicken breasts
2 Tablespoons plain Greek yogurt
2 Tablespoons olive oil
juice of 1/2 a lemon
4 garlic cloves, finely chopped
salt and pepper
1 yellow pepper
1 zucchini
1 onion
2 potatoes
1 pint of mushrooms
1. Cut the chicken breasts into 1 inch pieces.
2. Mix the Greek yogurt, olive oil, lemon, garlic cloves, salt, and pepper together to form a marinade. Add the chicken and stir to coat. Allow the chicken to marinate for at least 1 hour, up to 8 hours.
3. While the chicken is marinating, soak wooden skewers in water. This will help prevent them from burning. You can also use metal skewers if you have them.
4. Cut pepper, zucchini, onion, and potatoes into large chunks. Cut mushrooms in half.
5. Thread the chicken and vegetables onto the skewers, alternating as desired.
6. Place on a hot grill and cook for 5 minutes, then flip and cook an additional 5 minutes, until the chicken is completely cooked through.
Serve hot.
After I signed up for the challenge, I figured that there was no reason for me to wait to start eating better. There's no better day than today! I went shopping and bought an incredible amount of fruit and vegetables. I love them anyway, so I knew it wouldn't be an issue for me to be able to eat them all.
Not too long ago we were at our friend's house and they served kabobs for dinner. Mike and I really enjoyed them and wondered why I don't make them more often. With all the delicious vegetables in the house, this was the perfect time to make some kabobs. The great thing about these is how customizable they are! I don't care for mushrooms and Mike doesn't like zucchini, so we traded vegetables. You could make kabobs for each person based on what everyone likes too. Or, get the family involved and have them make their own kabobs!
Makes 8, about 3-4 servings
Ingredients:
1 pound chicken breasts
2 Tablespoons plain Greek yogurt
2 Tablespoons olive oil
juice of 1/2 a lemon
4 garlic cloves, finely chopped
salt and pepper
1 yellow pepper
1 zucchini
1 onion
2 potatoes
1 pint of mushrooms
1. Cut the chicken breasts into 1 inch pieces.
2. Mix the Greek yogurt, olive oil, lemon, garlic cloves, salt, and pepper together to form a marinade. Add the chicken and stir to coat. Allow the chicken to marinate for at least 1 hour, up to 8 hours.
3. While the chicken is marinating, soak wooden skewers in water. This will help prevent them from burning. You can also use metal skewers if you have them.
4. Cut pepper, zucchini, onion, and potatoes into large chunks. Cut mushrooms in half.
5. Thread the chicken and vegetables onto the skewers, alternating as desired.
6. Place on a hot grill and cook for 5 minutes, then flip and cook an additional 5 minutes, until the chicken is completely cooked through.
Serve hot.
Monday, June 09, 2014
Smoked Mozzarella Chicken Pasta/ Cheese Recipe Challenge
Remember last week I posted about an upcoming recipe contest hosted by Cooking Planit and Formaggio? Well, it's here! You also voted on which recipe you wanted me to make using Formaggio cheese, so I'm excited to share that with you today too. The winning recipe was Smoked Mozzarella Chicken Pasta. This dish was delicious (thanks to the Formaggio cheese) and easy to make (thanks to Cooking Planit)!
The star of the Smoked Mozzarella Chicken pasta was, of course, the smoked Mozzarella. The flavor was prevalent and made the dish taste gourmet. The only change I made to the original recipe was using radiatore noodles instead of elbow macaroni. I don't think that would change the taste of the dish though. As I said before, the dish was delicious and the preparation and cooking went incredibly smoothly, thanks to Formaggio and the Cooking Planit app! You can get the recipe here.
Last week I received a box full of delicious Formaggio cheese. You may remember seeing the picture I posted of Summer exploring the contents. I received some Fresh Mozzarella, Smoked Mozzarella, Hickory Smoked Mozzarella, Pepperoni Wrapped Mozzarella, Marinated Mozzarella, and salad topping Mozzarella. It's safe to say I'm set with mozzarella for the next week month!
After downloading the Cooking Planit app, I was excited to explore it and give it a try. I really appreciated how the recipes were set up. They started with an ingredient and equipment list, followed by prep instructions, followed by cooking instructions. The steps were easy to follow and it was extremely user friendly. I look forward to making more recipes using the app!
Now it's your turn! The Cooking Planit Cheese Recipe Challenge kicks off today! You can enter your own cheese-centric recipes on Cooking Planit's Facebook page. The contest runs from June 9-19, so you'll want to get started submitting your recipe as soon as you can! Hopefully you've already been thinking about which recipe you want to submit. The top 5 overall recipes will be selected by June 23rd. 1st, 2nd, and 3rd place recipes will be announced on June 27th. The top 3 winners will each receive a Formaggio Gift Basket ($100 value), a 5 Piece Cheese-Knives Set ($50 value), and your recipe will be enhanced by Chef Emily and added to the Cooking Planit recipe collection!
So what are you waiting for? Get started on your recipe today!
Cooking Planit / Formaggio Cheese Recipe Contest Bloggers | ||
 Bobbi's Kozy Kitchen |
 www.copykat.com |
 creolecontessa.blogspot.com |
 crowleyparty.blogspot.com |
 www.dearestlou.com |
 www.irunforwine.net |
 www.melissas-cuisine.com |
 myfashionjuice.com |
 www.myownblogreview.com |
 fountainavenuekitchen.com |
||
Monday, April 07, 2014
Cheesy Chicken Panini on Dill Pickle Bread
This Cheesy Chicken Panini is a delicious and quick lunch or dinner option. It's made on Dill Pickle Bread which gives it an extra kick of flavor!
Cheesy Chicken Panini on Dill Pickle Bread
Serves 2
Ingredients:
4 slices Dill Pickle Bread
butter
1 chicken breast, cooked and sliced into strips
4 slices fresh mozzarella cheese
1. Butter one side of each piece of bread.
2. Place the buttered side of the bread down on a hot panini grill.
3. Place half the chicken breast strips and two slices of mozzarella cheese on top of the bread.
4. Top with another slice of bread, buttered side up.
5. Repeat steps 2-4 to make the other sandwich.
6. Close the panini grill and cook for 4-5 minutes, until the cheese is melted and the bread is golden brown.
7. Remove the bread from the grill and slice in half. Serve immediately.
This post contains affiliate links.
A couple years ago I received a 5-in-1 Griddler
for Christmas. I had seen it advertised on television and decided it would be the perfect addition to my kitchen appliances. Plus, it would allow me to get rid of a couple other appliances, creating more room in my (tiny) kitchen. I love to use the grill for chicken, burgers, and hot dogs, and I often make pancakes on the griddle. Until recently though, I had never used the griddler as a panini press.
for Christmas. I had seen it advertised on television and decided it would be the perfect addition to my kitchen appliances. Plus, it would allow me to get rid of a couple other appliances, creating more room in my (tiny) kitchen. I love to use the grill for chicken, burgers, and hot dogs, and I often make pancakes on the griddle. Until recently though, I had never used the griddler as a panini press.
I had a loaf of freshly baked Dill Pickle Bread on the counter and Mike and I needed a quick dinner. I grilled a chicken breast and sliced it up. I had also purchased a ball of fresh mozzarella cheese on a whim at the store. Since I'd never purchased fresh cheese before, I wanted to use it in something that would really allow the flavor to shine through.
This sandwich is simple, but it is packed with flavor. The dill flavor of the bread is a delicious complement to the grilled chicken and melted cheese. Mike and I both enjoyed this sandwich; it was easy to make and full of protein. I know that now that we've created this sandwich, our panini press will be getting a lot more use!
Serves 2
Ingredients:
4 slices Dill Pickle Bread
butter
1 chicken breast, cooked and sliced into strips
4 slices fresh mozzarella cheese
1. Butter one side of each piece of bread.
2. Place the buttered side of the bread down on a hot panini grill.
3. Place half the chicken breast strips and two slices of mozzarella cheese on top of the bread.
4. Top with another slice of bread, buttered side up.
5. Repeat steps 2-4 to make the other sandwich.
6. Close the panini grill and cook for 4-5 minutes, until the cheese is melted and the bread is golden brown.
7. Remove the bread from the grill and slice in half. Serve immediately.
This post contains affiliate links.
Monday, March 24, 2014
Cheddar Chicken Pasta
This cheesy chicken pasta dish comes together quickly and is exploding with flavors of chicken, cheddar cheese, and mustard. It's a delicious dinner dish!
I love finding new blogs. My blog list is constantly growing and I enjoy reading other peoples' posts. The Secret Recipe Club is one of my favorite ways to discover new blogs. This month I was assigned to Constance's blog, The Foodie Army Wife. Constance is relatively new the the Secret Recipe Club, and I am thrilled to have been assigned to her blog this month. I love Constance's Food-losphy which basically says that she cooks real food for her family who really loves family meal time. She sounds a lot like me! Besides the Army wife thing...
Anyway, I really enjoyed browsing through The Foodie Army Wife. I finally narrowed my list of recipes to make down to 13. Most of the recipes that enticed me were baked goods, like this Cinnamon Swirl Bread and these Nutella Swirl Muffins. But I decided that I really wanted to make a main dish because our dinners have been seriously lacking lately. These Cheddar Chicken Pasta fit the bill and so I decided to give it a whirl.
This meal came together quite quickly. I had some chicken that was already cooked and cubed, so that helped speed things up. While the pasta was cooking, I was able to make the sauce and then combine everything together. I try not to make complicated meals on days that I work because that would cause us to eat too late at night. I made this dish on my day off, but I certainly think I would have the time to make it after work too.
I really liked the flavor that the ground mustard and dijon mustard added to this pasta. I'm not a fan of mustard typically, but I do enjoy its flavor in certain dishes. The original recipe called for smoked cheddar cheese, but I only had mild cheddar in the house, so I used what I had. Since this recipe uses an entire pound of pasta, you end up with quite a bit of food! I chose to divide the leftovers into containers and froze them for a future dinner and lunch. We enjoyed this pasta and I will certainly make it again!
Cheddar Chicken Pasta
Serves 6
Ingredients:
1 pound mini penne pasta
1 teaspoon ground mustard
1 Tablespoon thyme
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup chicken broth
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 Tablespoon dijon mustard
8 ounces sharp cheddar cheese, shredded
1 teaspoon oregano
1. Cook pasta according to the directions on the box. Drain and set aside.
2. Combine ground mustard and thyme in a medium bowl. (You'll add the chicken to it later, so make sure it's big enough.)
3. Cut the chicken breasts into bite sized pieces.
4. Pour olive oil into a skillet and cook the chicken over medium high heat until cooked through.
5. Remove the chicken from skillet and toss it with the mustard and thyme.
6. Add diced onion and garlic to the skillet. Cook until they are tender.
7. Add the chicken broth to the skillet and use it to deglaze the pan.
8. Add the butter to the skillet.
9. Whisk in the flour and cook for a minute.
10. Whisk in the milk and dijon mustard and cook, stirring often, until the mixture begins to bubble and thickens.
11. When the sauce has thickened, whisk in the shredded cheese and stir until it's melted.
12. Stir in the oregano, chicken, and pasta. Serve hot.
Source: The Foodie Army Wife
Anyway, I really enjoyed browsing through The Foodie Army Wife. I finally narrowed my list of recipes to make down to 13. Most of the recipes that enticed me were baked goods, like this Cinnamon Swirl Bread and these Nutella Swirl Muffins. But I decided that I really wanted to make a main dish because our dinners have been seriously lacking lately. These Cheddar Chicken Pasta fit the bill and so I decided to give it a whirl.
This meal came together quite quickly. I had some chicken that was already cooked and cubed, so that helped speed things up. While the pasta was cooking, I was able to make the sauce and then combine everything together. I try not to make complicated meals on days that I work because that would cause us to eat too late at night. I made this dish on my day off, but I certainly think I would have the time to make it after work too.
I really liked the flavor that the ground mustard and dijon mustard added to this pasta. I'm not a fan of mustard typically, but I do enjoy its flavor in certain dishes. The original recipe called for smoked cheddar cheese, but I only had mild cheddar in the house, so I used what I had. Since this recipe uses an entire pound of pasta, you end up with quite a bit of food! I chose to divide the leftovers into containers and froze them for a future dinner and lunch. We enjoyed this pasta and I will certainly make it again!
Cheddar Chicken Pasta
Serves 6
Ingredients:
1 pound mini penne pasta
1 teaspoon ground mustard
1 Tablespoon thyme
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup chicken broth
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 Tablespoon dijon mustard
8 ounces sharp cheddar cheese, shredded
1 teaspoon oregano
1. Cook pasta according to the directions on the box. Drain and set aside.
2. Combine ground mustard and thyme in a medium bowl. (You'll add the chicken to it later, so make sure it's big enough.)
3. Cut the chicken breasts into bite sized pieces.
4. Pour olive oil into a skillet and cook the chicken over medium high heat until cooked through.
5. Remove the chicken from skillet and toss it with the mustard and thyme.
6. Add diced onion and garlic to the skillet. Cook until they are tender.
7. Add the chicken broth to the skillet and use it to deglaze the pan.
8. Add the butter to the skillet.
9. Whisk in the flour and cook for a minute.
10. Whisk in the milk and dijon mustard and cook, stirring often, until the mixture begins to bubble and thickens.
11. When the sauce has thickened, whisk in the shredded cheese and stir until it's melted.
12. Stir in the oregano, chicken, and pasta. Serve hot.
Source: The Foodie Army Wife
Friday, January 10, 2014
BBQ Chicken Nachos
A flavorful mix of chicken and barbeque sauce on top of a crunchy chip. It's a great appetizer for game day!
The Superbowl is just over 3 weeks away and, if you're like most people, you're probably expecting to munch some delicious appetizers while watching the game. These BBQ Chicken Nachos are the perfect finger food and I know I will be making them for our Superbowl party (even if it's just the 3 of us!)
When SunChips contacted me and asked if I would be interested in sampling their new Sweet & Spicy BBQ chips, I jumped at the opportunity--mostly for Mike. He loves BBQ chips and so I knew these chips would be a hit with me. I, on the other hand, am not typically a fan of BBQ chips, so while I planned on trying a few, I didn't think I would be the main person reviewing the chips. But, I was pleasantly surprised at how much I enjoyed these chips! They aren't overpoweringly BBQ flavored, nor do they have the fake BBQ taste. It's safe to say that SunChips has won me over on their BBQ chips!
Along with the chips, I received a recipe booklet filled with ideas for the chips. Now, usually, I'm an eat-my-chips-plain kind of girl. I've never really thought of putting anything on top of my chips or using them in a recipe, unless you count pickle dip or a big plate of nachos. But when I saw their recipe for BBQ Chicken Nachos, I was immediately intrigued. My version is a very simplified version of the one in the recipe book (due to lack of ingredients on my part), but it was delicious! I don't know if I'll ever eat chips plain again...
BBQ Chicken Nachos
2 chicken breasts, cooked and diced
1/2 cup BBQ sauce
20 Sweet and Spicy BBQ SunChips
1/2 cup shredded cheddar cheese
1. In a bowl, combine the diced chicken and BBQ sauce.
2. Place chips on a baking sheet and scoop some of the chicken mixture on top of each chip.
3. Top chicken with shredded cheese.
4. Place under the oven broiler for approximately 3 minutes, until the cheese has melted.
Inspired by SunChips
Disclaimer: I was sent a sample package from SunChips for the purpose of this review. I was not compensated for this post. All thoughts and opinions are mine.
When SunChips contacted me and asked if I would be interested in sampling their new Sweet & Spicy BBQ chips, I jumped at the opportunity--mostly for Mike. He loves BBQ chips and so I knew these chips would be a hit with me. I, on the other hand, am not typically a fan of BBQ chips, so while I planned on trying a few, I didn't think I would be the main person reviewing the chips. But, I was pleasantly surprised at how much I enjoyed these chips! They aren't overpoweringly BBQ flavored, nor do they have the fake BBQ taste. It's safe to say that SunChips has won me over on their BBQ chips!
Along with the chips, I received a recipe booklet filled with ideas for the chips. Now, usually, I'm an eat-my-chips-plain kind of girl. I've never really thought of putting anything on top of my chips or using them in a recipe, unless you count pickle dip or a big plate of nachos. But when I saw their recipe for BBQ Chicken Nachos, I was immediately intrigued. My version is a very simplified version of the one in the recipe book (due to lack of ingredients on my part), but it was delicious! I don't know if I'll ever eat chips plain again...
2 chicken breasts, cooked and diced
1/2 cup BBQ sauce
20 Sweet and Spicy BBQ SunChips
1/2 cup shredded cheddar cheese
1. In a bowl, combine the diced chicken and BBQ sauce.
2. Place chips on a baking sheet and scoop some of the chicken mixture on top of each chip.
3. Top chicken with shredded cheese.
4. Place under the oven broiler for approximately 3 minutes, until the cheese has melted.
Inspired by SunChips
Disclaimer: I was sent a sample package from SunChips for the purpose of this review. I was not compensated for this post. All thoughts and opinions are mine.
Monday, December 02, 2013
Fiesta Chicken
Fiesta Chicken is an easy and delicious versatile slow cooker dinner!
Since going back to work almost 3 months ago, I have come to realize how much I love my Programmable Slow Cooker
. Let's face it, if I don't have dinner
planned or in the slow cooker before dinner, I will end up taking the
easy way out and ordering a pizza.
And that adds up quickly...both in cost and calories! I have a baby who needs clothes and diapers and I am trying to lose the baby weight, so those are two things I would like to reduce. Thankfully I have some good crock pot recipes, like this one!
I have made Fiesta Chicken at least a dozen times in the past year. It is so easy; just open a few cans, add a few chicken breasts, sprinkle in some seasoning, turn on the crock pot and walk away. After a few hours, your house will smell amazing and dinner will be ready.
This Fiesta Chicken is extremely versatile. The recipe can easily be adapted. Don't like beans? No problem, leave the out! Love corn? Add another bag! Like it more soupy? Add another can of tomatoes or some chicken broth! There are also multiple serving options. I typically serve the Fiesta Chicken over brown rice, but it is also good on its own, over noodles, or even on a baked potato!
Fiesta Chicken
1 can black beans, drained and rinsed
2 cans diced tomatoes
1 packet taco seasoning
Salt
Since going back to work almost 3 months ago, I have come to realize how much I love my Programmable Slow Cooker
. Let's face it, if I don't have dinner
planned or in the slow cooker before dinner, I will end up taking the
easy way out and ordering a pizza.And that adds up quickly...both in cost and calories! I have a baby who needs clothes and diapers and I am trying to lose the baby weight, so those are two things I would like to reduce. Thankfully I have some good crock pot recipes, like this one!
I have made Fiesta Chicken at least a dozen times in the past year. It is so easy; just open a few cans, add a few chicken breasts, sprinkle in some seasoning, turn on the crock pot and walk away. After a few hours, your house will smell amazing and dinner will be ready.
This Fiesta Chicken is extremely versatile. The recipe can easily be adapted. Don't like beans? No problem, leave the out! Love corn? Add another bag! Like it more soupy? Add another can of tomatoes or some chicken broth! There are also multiple serving options. I typically serve the Fiesta Chicken over brown rice, but it is also good on its own, over noodles, or even on a baked potato!
Fiesta Chicken
Serves 4-6
Ingredients:
4 chicken breasts
1 bag sweet cornIngredients:
4 chicken breasts
1 can black beans, drained and rinsed
2 cans diced tomatoes
1 packet taco seasoning
Salt
Place ingredients in crock pot on low for 8 hours. Shred chicken and serve, adding salt as needed.
Wednesday, November 06, 2013
Cheesy Chicken Pot Pie
Cheesy chicken and vegetables topped with a flaky crescent roll crust!
I love getting recipes from other people. Then I know that the recipe is going to be good! If it wasn't, why bother telling someone else about it? My mom recently told me about a delicious and easy pot pie that she made for dinner. It sound good, and simple enough to put together--even on a day that I had to work!
It helps that the majority of this meal comes from pre-made foods, just mix it all together and throw it in the oven! I actually used a rotisserie chicken which made this meal even easier! I only needed 6 crescent rolls to top the casserole in the dish I made it in, but depending on the size of your casserole dish, you might need all 8. If you only use 6, just bake the other 2 according to package directions.
Cheesy Chicken Pot Pie
Serves 6
Ingredients:
2 chicken breasts, cooked and diced
1 pound bag mixed vegetables
1 can cream of chicken soup
1/2 pound Velveeta cheese
1 tube Pillsbury crescent rolls
1. Mix chicken breasts, vegetables, soup, and cheese in a microwave safe bowl.
2. Microwave for 2 minutes and stir to melt cheese.
3. Spread in a casserole dish.
4. Top with crescent rolls.
5. Bake at 350 for 30 minutes, until crescent rolls are golden brown.
6. Allow the dish to sit for about 10 minutes before serving to let the sauce thicken up.
If you are looking for more meal ideas, you'll want to be sure to check out this great Meal Planning Deal!
This post contains an affiliate link
.
It helps that the majority of this meal comes from pre-made foods, just mix it all together and throw it in the oven! I actually used a rotisserie chicken which made this meal even easier! I only needed 6 crescent rolls to top the casserole in the dish I made it in, but depending on the size of your casserole dish, you might need all 8. If you only use 6, just bake the other 2 according to package directions.
Serves 6
Ingredients:
2 chicken breasts, cooked and diced
1 pound bag mixed vegetables
1 can cream of chicken soup
1/2 pound Velveeta cheese
1 tube Pillsbury crescent rolls
1. Mix chicken breasts, vegetables, soup, and cheese in a microwave safe bowl.
2. Microwave for 2 minutes and stir to melt cheese.
3. Spread in a casserole dish.
4. Top with crescent rolls.
5. Bake at 350 for 30 minutes, until crescent rolls are golden brown.
6. Allow the dish to sit for about 10 minutes before serving to let the sauce thicken up.
If you are looking for more meal ideas, you'll want to be sure to check out this great Meal Planning Deal!
|
Bonus Save: Bambooee $5 for a three-pack of eco-friendly, reusable bamboo towels |
|
Bonus Save: iChameleons -Blackboard $12 for a six-foot, peel-and-stick chalkboard |
|
Bonus Save: Dotzila - Pashmina $7 for a pashmina scarf — 12 color options available! |
|
Bonus Save: Bluum $12 for a box of personalized goodies for mom and baby from Bluum |
This post contains an affiliate link
.
Monday, May 06, 2013
Sweet & Spicy Chicken Rub
One of my favorite parts about spring is that it is finally warm enough to pull out the grill. I love grilling food, and when the weather is nice, most of our food is cooked outside. This year, I was so excited to start grilling that I even went and got a new propane tank (instead of asking Mike to do it). A big thanks to the kind worker who helped the pregnant lady out so I didn't have to carry the heavy tank. Something about pregnancy brings out the nicest people :)
Anyway, this chicken rub is delicious! I made it first a few weeks ago when we had our small group over for dinner. At that time, the weather was not cooperating, so I cooked the chicken in the oven. Everyone commented on how flavorful the chicken was. I knew it was a winner because Mike didn't put barbecue sauce on his chicken, and typically he won't eat chicken without a dipping sauce! This time, I grilled the chicken. I love the added flavor from the grill. The sugar will caramelize on the chicken and leave you with a nice crunchy exterior. I think I've found my go-to chicken recipe!
Sweet and Spicy Chicken Rub
Serves 4
Ingredients:
2 Tablespoons brown sugar
1 Tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoon salt
1 teaspoon chili powder
4 chicken breasts
1. In a large ziploc bag, combine the brown sugar, paprika, onion powder, salt, and chili powder.
2. One at a time, add the chicken breasts to the bag and shake to coat thoroughly with the seasonings.
3. Grill chicken about 7 minutes per side, until the interior temperature reaches 170 degrees.
Wednesday, March 13, 2013
Crock-pot Chicken Spaghetti
These days, that seems to be the best dinner plan I can think of. Mike's been working 10-12 hour days and because he starts at either 4 or 5 in the morning, that means we go to bed pretty early. By time I get home from work, if it takes me an hour to prep dinner, we'll have about 1 hour to relax before getting ready for bed. As you might guess, that just doesn't fly. That's where Crock-pot meals come in so handy!
I first made this recipe after seeing a similar one on Pinterest. I didn't have a lot of the ingredients in the house for the original recipe, so I adapted it to use what I did have in the house. I had Mike start the spaghetti noodles so they would be almost done when I got home and within 15 minutes of walking in the door, we were eating dinner.
My friend is expecting a baby girl any day now, and so a couple weeks ago we spent a Saturday afternoon stocking her freezer with meals. This Chicken Spaghetti was such a hit with Mike and I that she made it as well. It freezes wonderfully and one recipe makes 8-10 servings. We were able to fill 3 large containers for her and her husband to enjoy while they spend time with their precious newborn.
Crock-pot Chicken Spaghetti
Serves 8-10
Ingredients:
2 uncooked chicken breasts (frozen is fine)
2 cans condensed cream of chicken soup
1-1/2 cups milk
1 small onion, minced
1 teaspoon minced garlic
1 pound Velveeta cheese
1 pound spaghetti noodles
1. In a medium bowl, combine the condensed soup, milk, minced onion and minced garlic.
2. Place the chicken breasts in your Crock-pot and pour the soup mixture over them.
3. Cut the Velveeta cheese into cubes and place in the Crock-pot.
4. Cook on low heat for 8 hours.
5. Around 30 minutes before you're ready to eat, cook the spaghetti noodles according to the directions on the box.
6. While the pasta is cooking, shred the chicken in the Crock-pot with 2 forks.
7. Add cooked noodles to the chicken mixture.
Adapted from: Crockin' Girls
Monday, February 04, 2013
Lemon and Basil Pasta with Chicken
Mike and I ventured to the store one afternoon, not really knowing what to expect. Thankfully, the store was run by a knowledgeable and patient lady. She took the time to figure out what kind of cook I am, and then suggest vinegar and oil pairings that might appeal to us. I left the store with a swarm of ideas forming, and a new love for flavored vinegars and oils.
I plan to use the Strawberry Balsamic as a base for salad dressings and as a drink flavoring. Yes, you read that right...apparently if you mix the fruit flavored vinegars into tonic water, it creates a delicious drink. I'll be trying it as soon as I buy some tonic water. I used my gift certificate to purchase a bottle of Sicilian Lemon Balsamic and Basil Extra-Virgin Olive Oil. We had taste-tested a combination of the two at the store and really enjoyed it. The store worker suggested that I use the combination over hot pasta. I created this Lemon and Basil Pasta with Chicken, and Mike and I both really enjoyed it. Since I have a lot of oil and vinegar left, we'll be making this quite often, and experimenting with other dishes!
Serves 4
Ingredients:
1 (16 ounce) box of rotini pasta
3 Tablespoons Lemon Balsamic vinegar
3 Tablespoons Basil Extra-Virgin Olive Oil
1 teaspoon salt
1 teaspoon basil
2 Tablespoons Parmesan cheese
1 pint cherry tomatoes, halved
2 chicken breasts, cooked and sliced
1. Cook the pasta according to the directions on the box and drain.
2. While the pasta is still hot, drizzle the Lemon Balsamic over the pasta and toss.
3. Drizzle the Basil EVOO over the warm pasta and toss. (If the pasta appears too dry, add equal amounts of Balsamic and EVOO to reach your desired taste and amount of sauce.)
4. Stir in salt, basil, and Parmesan cheese.
5. Just before serving, add in the halved tomatoes and sliced chicken breasts.
Serve hot or cold.
Wednesday, January 23, 2013
Quinoa Cordon Bleu Casserole
It's cold outside. Like really, really cold. The high yesterday was 9 degrees, but the wind chill made it feel like 9 below. Today isn't supposed to be much better. We're in the midst of this Arctic blast, plus we're getting slammed with non-stop snow showers. Most of the snow is lake effect, and since we live real close to the lakeshore, we're getting the brunt of the storm. It's been snowing since Sunday night and there are no real signs of it letting up any time soon. Most schools and a lot of businesses were closed yesterday, and after driving to work, it was obvious that no-one should be on the roads unless they had to be. It's pretty nasty outside!
When it's so cold out, I usually turn to warming foods, like soups and hot casseroles. I actually created this recipe last year, and it's been waiting in my "to post" file for a long time. Can any other bloggers relate? Now that I've finally gotten around to posting this recipe, I feel bad that I haven't posted it before. The pictures really don't do it justice (it looks like a blob of mush...oops!), but this casserole really is delicious.
I've always loved Chicken Cordon Bleu. It was one of my most requested dinners when I was a teenager. I also love quinoa. I had some leftover from another quinoa dish and decided to try a Chicken Cordon Bleu Casserole. It was so easy to make, and I really like it because it uses ingredients I already have in the house. It's a warm and comforting meal, perfect for a frigid day like today!
Serves 6
Ingredients:
3 cups cooked quinoa
2 cups cooked chicken, diced
1 can condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 cup cubed ham
4 slices Swiss cheese
1. In a mixing bowl, combine the condense soup, milk, and sour cream until smooth.
2. Stir in the quinoa and diced chicken.
3. Pour into a greased 8x8" baking pan.
4. Place cubed ham on top of the quinoa.
5. Place the Swiss cheese slices on top of the ham.
6. Bake at 350 for 30 minutes, until heated through. Serve hot.
Monday, January 07, 2013
Stuffed Shells
Prior to our cooking day, I had never eaten stuffed shells, much less made any. I was impressed with how easily these came together. I think shredding the chicken took the longest amount of time, but since I did that while the noodles were cooking the whole process went quickly.
One great thing about freezer meals is that Mike can get them ready while I'm at work, so once I get home, I just need to heat up a side dish or vegetable and dinner is on the table! We both really enjoyed these stuffed shells and I'll certainly be making them again.
Serves 8-10
8 ounces jumbo shell pasta
15 ounces Ricotta Cheese2 cups shredded Mozzarella Cheese
1/4 cup grated Parmesan Cheese
1 Tablespoon dried parsley
1 egg
2 chicken breasts, cooked and shredded
2 cups pasta sauce
2. In a medium bowl, mix together the Ricotta, Mozzarella, Parmesan, parsley, egg, and shredded chicken.
3. Stuff each shell with about 3 tablespoons of filling, until all the shells are full or you run out of filling.
4. Spread 1½ cups of pasta sauce on the bottom of a 9×13 baking dish. Place each stuffed shell on top of the sauce.
5. Cover the shells with the remaining ½ cup pasta sauce.
If you're freezing the shells, cover the baking dish with a layer of plastic wrap followed by foil to prevent freezer burn.
6. Bake the shells at 350 degrees for 25-30 minutes. If baking frozen shells, increase baking time to 45-50 minutes.
Source: Ariane's Homemade Cravings
Subscribe to:
Posts (Atom)
