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!
Strawberries are finally in season here and I love seeing all the quarters of fresh picked strawberries at roadside farm stands. This salad is the perfect place to use delicious, fresh berries. It would be great with some blueberries thrown in too. The salad is quick to throw together and you can always pre-grill the chicken breasts to have on hand for a quick dinner or even lunch!
I loved the combination of baby greens, pecans and feta. The light dressing is so delicious too! So, so good! You’ll definitely want to make this recipe ASAP!
Guess what?!? I have another reveal for The Secret Recipe Club this month! This month, since there’s five Mondays, the Club is doing an extra special reveal featuring Tailgating foods! As usual, we’re all assigned another blog and this time we had to pick a recipe of something you would serve at a tailgate party.
My assigned blog was Our Eating Habits. Jamie blogs about tried and true recipes she makes for her family and also restaurant reviews from Calgary. I went through Jamie’s blog and was going to make her recipe for Juicy Pork Burgers, but we’ve been having burgers lately so I opted for her recipe for Chickaritos. They were the perfect handheld appetizer for a Skincare and Sangria event I held at my house. They were so easy to make and went well with the sangria we were all drinking. My daughter loved them and had leftovers for lunch today! This was definitely a winner! I was thinking it would be great to make them in phyllo cups and they would be quicker to prep..and bited sized!
3 cups cooked chicken, finely chopped
1 1/2 cups mexican cheese
4 oz can chopped green chilies
1 tsp hot sauce
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp ground cumin
salt and fresh ground pepper
1 pkg frozen puff pastry sheets, thawed
Preheat oven to 425 degrees. In a bowl, mix together the chicken, spices and green chilies. Unroll the puff pastry sheets and cut into 9 squares. Stretch out the squares slightly with your fingers.
Place about 2 tablespoons of the filling on each square. Wet the edge of one of the long sides of the square with a little water. Roll the puff pastry around the filling tightly and seal the seam. Place the roll seam side down on a baking sheet.
Bake for 20 to 25 minutes until the chickaritos are golden brown and crispy. Serve with a variety of toppings – salsa, sour cream, guacamole, pico de gallo…anything!
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
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