Have you jumped on the Instant Pot craze? I love mine and have used it to make so many delicious recipes – including this one! I’ll definitely be using it more now that my daughter’s lacrosse season has started. This recipe was a keeper and everyone loved it! I ate it without noodles to keep it low carb and had a green salad on the side.
I love sweet potatoes and fajitas – so why not combine them?! It really tastes like a fajita and the crispy skin of the sweet potato didn’t make me miss the tortillas. It’s filling too. I could only eat a half of one, which gave me leftovers for lunch the next day. My kids were iffy on them, but still ate them.
I’m working on using my Instant Pot more often and I’ve already made several recipes in the last couple days. This recipe for Honey Bourbon Chicken was one of them and it was delicious! Throw all the ingredients into the IP, turn it on and let it do its thing. I served it with a side of brown rice and green beans. My kids were iffy on it but my husband and I love it – and it made more than enough for a couple lunches throughout the week.
What have you made in your IP that you love? My next recipe is to try a cheesecake! I’m part of a big group on Facebook and I love seeing all the cheesecakes being made and it’s definitely inspired me to give it a try.
When I was in college, I pretty much survived on freezer meals and eating at the dining hall between classes and working. I know..not the best for me, but since then I’ve learned to appreciate more what I’m putting into my body. These calzones remind me so much of the Lean Pockets I used to eat as a quick lunch….but these much more tasty and filling.
I cheated and used premade whole wheat pizza dough to make these during the week, but next time I’ll definitely make my own dough. I also roasted a chicken over the weekend to have for dinner one night and the leftovers were used to make this recipe. Plus, they’re so versatile – you could make them with pasta sauce instead of the buttermilk ranch and even change out the chicken to shredded pork or beef.
1 portion of whole wheat pizza dough
1/3 cup buttermilk
2 Tbsp minced fresh chives
2 Tbsp mayonnaise
1 tsp chopped fresh dill
1 Tbsp cider vinegar
1/2 tsp black pepper
1/4 tsp crushed red pepper
dash of salt
2 garlic cloves, grated
2 cups small broccoli florets
1 1/2 cups shredded chicken
1 cup colby-jack cheese
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside. Divide the dough into four equal portions and let rest at room temperature for 10 minutes. In a small bowl, combine the buttermilk, mayonnaise, herbs and garlic. Steam the broccoli for 1 minute and then rinse under cold water, drain. In a large bowl, mix together the broccoli, chicken, cheese and buttermilk mixture.
Roll the dough balls into a 6 1/2 inch circle and then place about 1 cup of filling. Fold over one side of the circle and press the seams to seal completely. Bake for 10 minutes and then brush each top with a little beaten egg and bake for an additional 5-10 minutes. Allow to cool slightly before cutting them in half.
Source: Cooking Light, June 2016
Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone 🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.
Well cheer season is in season and my nights are definitely short on time to make dinner. I whipped this recipe up and it was so good!! I love chicken fajitas, but rarely make them since I’m trying to do low-carb. The mushroom cap adds great flavor and grilling it all makes for quick prep and clean-up. You could easily switch out the onions and peppers for other veggies and completely change the flavor. The next combo I want to try is grilled zucchini and chicken with pesto and mozzarella cheese. YUM!
I’m always looking for quick and easy recipes, especially now that fall sports season is starting! I can’t believe cheerleading season is here and even more exciting this year, I’m coaching my daughter’s squad. I cheered through high school and loved it. I have coached in the past, but since having kids it’s been on the back burner. This is Madeline’s third year of cheering and it was finally time to throw my hat in and coach. I know things are going to get crazy, but for some reason, it seems my family works better when we’re busy and we get more stuff done.
Anyways, this was a quick and easy recipe and you could always use leftover rotisserie chicken in place of raw chicken to make it even quicker! I love the dressing, it was the perfect compliment to the spicy barbecue sauce and sweetness of the corn. Plus who doesn’t love crunchy tortillas!? I ended up breaking up the tortillas for my son and he ate it like nachos. Whatever works these days!
Jalapeno Ranch Dressing
1/4 cup buttermilk
1/4 cup mayonnaise
1 jalapeno, seeds and ribs removed
1 garlic clove, minced
1 green onion, chopped
1 Tbsp lime juice
1/4 tsp salt
4 corn tortillas
1 Tbsp olive oil plus more for brushing
1 cup red onion, sliced
1 large boneless skinless chicken breast, patted dry and cut into 1/2 inch pieces
1/4 cup barbecue sauce
1/2 cup corn kernels
1 Tbsp chopped cilantro
Chopped green onion, for garnish
Using an immersion hand blender, combine the ingredients for the dressing until smooth. Transfer to a small bowl and refrigerate for at least 15 minutes.
Preheat oven to 400 degrees. Brush both sides of the tortilla with olive oil and place on a baking sheet. Bake for 4 minutes on one side and then flip over the tortilla and bake for an additional 4 minutes or until crispy.
In a large skillet over medium heat, warm the tablespoon of olive oil. Saute the onion slices for 3 minutes until they start to softened and then add in the cubed chicken. Cook until the chicken is fully cooked. Stir in the barbecue sauce, corn, and cilantro and cook for another 1 to 2 minutes or until everything is heated through.
Top each tortilla with some of the chicken mixture. Add a drizzle of dressing and top with green onions. Enjoy!
Source: Chocolate Moosey
As I continue to try to eliminate processed food from our diets, I’ve been on a mission to replace the bag of chicken nuggets in our freezer. Granted they’re a quick dinner for my kids when we’re short on time or my little guy is refusing any meal, but I finally found a replacement! These chicken nuggets are crispy and healthy since they’re baked and not fried!
I did a little experimenting with this recipe and finally got it right the second time! The first time they just weren’t crispy enough and then I got the idea to toast panko breadcrumbs first. I know…genius idea, right?! Madeline had a huge plate of them and asked for seconds!
1 cup panko bread crumbs
1 Tbsp olive oil
1 Tbsp Healthy Solutions Pork and Poultry Rub
1 chicken breast, cut into bite sized pieces
1 egg, beaten
1/2 – 1/3 cup whole wheat white flour
salt and pepper
In a medium saute pan, heat the olive oil on medium heat. Add in the panko bread crumbs, stir to combine with the olive oil and toast for 5-8 minutes until the panko is golden brown. Transfer to a bowl and allow to cool. Mix in the tablespoon of Healthy Solutions Pork and Poultry Rub.
Preheat oven to 400 degrees and line a baking sheet parchment paper and set aside. Place the flour, panko and egg in separate dishes to prepare for breading. Season the chicken breast with salt and pepper and coat with flour. Dip into the egg and then into the bread crumbs taking note to cover each side. Place on the prepared baking sheet. Continue until all pieces of chicken are breaded.
Bake for 20 minutes or until the chicken is cooked through. Serve with your favorite dipping sauce.
Bell peppers were on sale recently and it’s one of the vegetables my kids love. I was going to make regular stuffed peppers or stuffed pepper soup, until I came across this recipe for Pesto Chicken Quinoa stuffed peppers. YUM!! I love that these were packed with chicken and quinoa and pesto was a nice change from my regular recipe. I served these with a side salad and it was the perfect dinner. They were great for lunch the next day too!
3-4 peppers (depends on the size)
2 cups chicken breast, cooked and shredded
1 1/2 cups shredded mozzarella cheese
1 cup cooked quinoa
6 oz jar of pesto or homemade pesto
Using your oven’s broiler, broil the peppers on high for five minutes until the skin blisters and starts to turn black. Remove from oven and place in a large ziplock bag to steam the skins off.
Preheat oven to 350 degrees.While the peppers are resting, mix together the chicken, 1 cup of mozzarella cheese, quinoa and pesto.
When the peppers are cool enough to handle, remove the outer skin and slice each one in half. Remove the seeds and membranes. Stuff each half with the chicken quinoa mixture and place on a baking sheet. Continue with the remaining pepper halves until all the stuffing is used. Top each one with cheese and bake for 10 minutes.
Source: Layers of Happiness
Ross wanted to go out for Mexican the other night and our kids have not been the best behaved at restaurants…so I decide we’d have Mexican night at home! We haven’t been out to dinner in a while between Cooper being sick, the weather and struggles with Cooper’s eating lately. I know he’s going through the picky toddler stages and he doesn’t like to sit at the table during dinner….it’s a constant battle almost every night. I used to look forward to sitting down to dinner as a family, but now it’s becoming exhausting and not enjoyable. I know this will pass and things will get better. We’re all just ready for spring and warmer weather to arrive!
This casserole was really good! It’s a great way to use leftover chicken and it came together really quickly. It makes a full 9×13 casserole, so you’ll have plenty of leftovers – or it’s a great dish to take to a pot luck party! If you like a little heat, you could always add in some diced jalapenos.
2 cups shredded chicken
1/4 cup water
4 Tbsp taco seasoning
5 cups cooked Mexican rice
1 can sliced black olives
1/2 cup chopped green onions
15 oz can black beans, drained and rinsed
1/2 cup chopped cilantro
1 can green chile enchilada sauce
2 cups shredded Mexican cheese
Preheat oven to 375 degrees. In a medium pot, combine the cooked chicken with water and taco seasoning. Heat until warm throughout. Prepare the Mexican rice according to the package – I use a Zatarain’s box but will make it from scratch next time I make this recipe. In a large bowl, combine the chicken, rice, olives, green onions, black beans, cilantro, and one cup of cheese. Spread this mixture into a 9×13 casserole dish. Pour the enchilada sauce over the casserole and cover with aluminum foil.
Bake for 20 minutes. Remove from the oven and remove the foil. Spread the remaining one cup of cheese over the top of the casserole and bake uncovered for an additional 10 minutes for the cheese to melt. Allow to rest before serving. Use your favorite toppings to finish the dish – sour cream, shredded lettuce, fresh diced tomatoes, or avocado.
Source: House of Yumm