We’re in a bit of a dinner rut again and I’m on the hunt for some new recipes. I feel like we have been eating the same thing every week. I had several packs of chicken breast and bacon in my freezer and wanted to make something with both. I found this recipe for an Alfredo casserole and thought it would be delicious. It was so good!
It’s made with only a few ingredients mixed together in a baking dish and 35 minutes later, you’ll have dinner on the table. This recipe will definitely be going into the rotation!
2 1/2 cups shredded or cubed cooked chicken
6 slices bacon, cooked and chopped
3-4 cups hash browns
2 cups fresh broccoli florets
1 1/2 to 2 cups jarred Alfredo sauce (I used a roasted garlic version)
1/2 yellow onion, diced
salt & fresh ground pepper to taste
Preheat your oven to 350 degrees F. Spray a 3-4 quart casserole dish with cooking spray. Add all the ingredients to the dish, season with salt and pepper and stir to combine. Spread into an even layer and place in the oven. Bake for 30 to 35 minutes or until the broccoli is cooked.
Lately, I’ve been in a rut for dinner. We’ve been eating the same almost every week and I decided it was time to change that. I’ve been in the mood for garlic beef and found this recipe I had pinned.
My kids complained the entire time about what I was making – but lately that’s been a common theme around here. It’s exhausting and I’m blaming it on the recent phase of Mercury being in retrograde. I enjoyed the meal and it was a nice change.
I recently signed up to receive boxes of produce from Misfit Market and am really loving all the fresh, organic fruit and vegetables I’m receiving. I got two heads for broccoli in my last box and was looking for something different to make with it instead of steaming or roasting it. I love broccoli salad but rarely make it. I found a mayo-free version while scrolling Pinterest, and decided to give it a go. It was really good!
I love all the addition of the fruit and sunflower seeds. After a day sitting in the fridge, it was even better as all the flavors combined. The dressing is delicious – I loved the creaminess of it. I can’t wait to make this salad again. I know it’s going to be a sample this summer! Continue reading →
Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
30 minutes and you have this? Well, actually in less than 30 minutes you can make this delicious meal! It was so good. I served it over whole wheat spaghetti, but would be great over rice as well. My almost three year old daughter loved it!
1 Tbsp cornstarch
1/3 cup reduced-sodium chicken broth
4 1/2 tsp reduced-sodium soy sauce
4 1/2 tsp hoisin sauce
1 tsp sesame oil
3 cups fresh broccoli florets
1 Tbsp canola oil
3 garlic cloves, minced
1 lb uncooked medium shrimp, peeled and deveined
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil, set aside.
In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the garlic, stir-fry for 1-2 minutes. Add shrimp, stir-fry 4-5 minutes longer or until shrimp are pink.
Stir in the cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened.
Recipe from Taste of Home Healthy Cooking Magazine