Spring sport season has started in our house and once again, I’m on hunt for quick dishes I can throw together in 30 minutes or less. This one-skillet recipe was perfect for that! This simple recipe is delicious with a hint of lemon and garlic in a creamy sauce. I served it with a side of buttered egg noodles for my kids. It was another home-run recipe!
Are you looking for a meal to impress your friends or in-laws? This is it and trust me, it’s simple to make. I loved the flavor of the sauce – it’s creamy, a little tangy and the caramelized onions were the best part. I could have eaten the sauce like it was soup…it was that good! I used chicken tenders and serve them over mashed potatoes and steamed asparagus.
I’ve been participating in weight loss challenges for the last couple of months and haven’t been very successful, so I’m looking to switch things up and make some changes to the food we’re eating. I had some success with going low-carb/keto last year and I thought I would give it a try. I’m trying to find a balance with recipes that are not filled with dairy products as I struggle with dairy at times. This chicken recipe was delicious and we all enjoyed it…though I’ll use a different cheese for my son’s next time. He’s not a fan of swiss cheese.
They were really delicious and I didn’t miss the breading at all. They’re coated in parmesan cheese and then baked – so you still get a crispy crust. I’ll definitely be making these again!
Today’s #CookOutWeek recipe is our main course – Grilled Cilantro Lime Chicken. I rarely marinade chicken breasts but will be doing it more with this recipe. I loved the hint of lime, a touch of sweetness from honey and the punch from cilantro. I used to not be a fan of cilantro, but I’ve grown to love it. I also grow it in my garden, so we always have a bunch ready to use.
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!