Well, life has been flipped upside down and we’re all trying to figure out things. My kids schools closed Thursday afternoon and are home for the rest of the month. So needless to say, there will be a lot of new recipes coming to keep them full. It felt like they snacked all day long on Friday and are dipping into our “emergency” stash.
We all loved this recipe for buffalo chicken salad sandwiches. It’s quick and easy to make and can either be eaten on toast or on a green salad. It’s not super hot and the crunch of the celery is perfect!
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.
One pot meals are one of the quickest and easiest ways to get dinner on the table quickly. Even better, use a rotisserie chicken and you’ll have dinner in a flash! I was in the mood for enchiladas but didn’t have time to make a full pan of them, so when I saw this recipe, I knew I had to give it a try. It was really good – even better for lunch the next day!
Next time, I’ll add another tortilla since I felt like it needed a little more. Otherwise it was delicious and there were no complaints from the peanut gallery.
My husband and I had a date night the other weekend. It was so nice and long overdue. We ate a small farm-to-table restaurant and I ordered a delicious fish entree that came with a side of mushroom risotto. It was so good and I forgot how much I enjoyed risotto.
I found this recipe for risotto made in the Instant Pot and decided to give it a try. Making risotto can be time consuming, but not anymore. There’s a little bit of prep needed for this recipe, but in less than 30 minutes I had dinner on the table.
The risotto was cooked perfectly and the chicken was so tender. I used homemade chicken bone broth for my liquid and it was full of flavor. My kids were iffy on it, but despite their complaints, they cleaned their plates. I have enough for leftovers too!
Chicken thighs can be boring at times, but when you cook them in a sweet soy sauce, it makes them phenomenal! This recipe was quick and easy to make. I skipped the step of browning the skin before throwing everything into the Instant Pot, but it turned out great!
In about 30 minutes, I had a delicious dinner and enough for leftovers. The sauce is sweet, salty and a little sticky. I served the chicken with noodles and a side of green beans. My husband and I both loved this recipe, my kids weren’t 100% in love with it … but they ate it. Recently, they both have been complaining that everything is “chewy.” Oh the joys of being a parent!
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!
This weekend I went to a basket party fundraiser for a local charity and everyone at our table was bringing appetizers or desserts. I was looking for something that would help fill me up and keep me from snacking on all the delicious treats. I found this recipe for pinwheels and knew it would be perfect….plus my kids would eat the leftovers!
These were quick and easy to make, I should have let my daughter make them for me since I felt like I was running all over the place this weekend. Next time!
1 lb chicken breast, cooked and shredded/cubed
1 lb thick cut bacon, cooked and chopped
8 oz cream cheese, softened at room temperature
1 cup cheddar cheese, shredded
1/2 packet ranch seasoning
4 large tortillas (I used low carb flat outs)
In a large bowl, combine the chicken, bacon, cream cheese and cheese. Mix until well combined. Sprinkle the ranch seasoning over the mixture and mix until incorporated. Divide the filling between the four tortillas. Spread the filling across the mixture and then roll up. Wrap with plastic wrap and place in the refrigerate for 1 hour. Remove and slice the roll into 1 inch slices. They can be enjoyed cold or at room temperature.
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.