Broccoli, Cheddar and Chicken Calzones

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.

Broccoli, Cheddar & Chicken Calzones | Join Us, Pull up a Chair

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

Slow Cooker Barbecue Chicken Pasta

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.

Slow Cooker Barbecue Chicken Pasta | Join Us, Pull up a Chair
Continue reading

Grilled Chicken Fajita Mushrooms

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!

Grilled Chicken Fajita Mushrooms | Join Us, Pull up a Chair

Continue reading

Strawberry Pecan Chicken Salad

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!

Strawberry Pecan Chicken Salad | Join Us, Pull up a Chair

Continue reading

Chickaritos – The Secret Recipe Club

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!

Chickaritos | Join Us, Pull up a Chair

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!

Check out all the other great Tailgating Foods in the link below!

BBQ Chicken and Corn Tostados

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!

Barbecue Chicken Tostatas | Join Us, Pull up a Chair

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 Tbsp
1/4 tsp salt

Tostadas
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 

Pesto Chicken Quinoa Stuffed Peppers

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!

Pesto Chicken Quinoa Stuffed Peppers | Join Us, Pull up a Chair

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

Chicken Enchilada Casserole

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.

Chicken Enchilada Casserole | Join Us, Pull up a Chair

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

Slow Cooker Italian Chicken Soup

This recipe was a mistake! I had planned to make a slow cooker chicken parmesan soup, but after looking at the recipe, I was missing some ingredients…so I winged it and came out with this delicious soup instead! Sometimes mistakes turn into something really good. Since I work from home the majority of the time, I have flexibility to throw dinner in the slow cooker on my lunch break and can cook it on high and it’s ready by dinner.

Everyone loved the soup, no complaints from the kids and it was great for leftovers too!

Slow Cooker Italian Chicken Soup | Join Us, Pull up a Chair

3 garlic cloves, minced
1 medium green bell pepper, diced
14.5 oz can diced tomatoes
1/2 lb raw boneless, skinless chicken breast
4 cups chicken stock (more may be needed)
1/2 cup chopped onion
1 tsp dried basil
1 tsp dried oregano
1/8 tsp red pepper flakes
6 ounces uncooked ditalini pasta

In the slow cooker, combine the garlic, green pepper, can of tomatoes, onions, chicken stock, chicken breasts, and seasonings. Cook on low for 7 hours or high for 3 1/2 hours. Once cooked, removed the chicken breasts and shred. Return to the slow cooker and add in the uncooked pasta. Increase the heat to high and cook for an additional 30 minutes or longer until the pasta is completely cooked. Add more stock if necessary.

Serve and garnish with fresh basil or parsley.

Adapted from: Foxes Love Lemons

Quinoa Chicken Parmesan

It’s been awhile since I made Chicken Parmesan and I was looking for a healthier alternative to making it the traditional way and came across this recipe on Pinterest. I liked that it used quinoa – a grain that is super healthy and packed full of protein! Plus it’s baked in the oven, so quick cleanup and no need to worry about pan frying. The crust was super crispy and the chicken was tender and moist. I served it along side with a side of whole wheat rigatoni noodles and a side salad. Of course, there were grumbles from my husband and daughter who didn’t want the pasta…since they don’t like spaghetti…weirdos!

Quinoa Chicken Parm | Join Us, Pull up a Chair

1/2 cup dry quinoa
1 cup water
1 Tbsp dried Italian seasoning
1 large boneless, skinless chicken breast, sliced in half
salt & fresh ground pepper to taste
1/2 cup flour
1 egg, beaten
1 cup jarred marinara sauce
provolone slices

In a medium saucepan, combine the quinoa, Italian seasonings and water and cook according to the package instructions. While the quinoa is cooking, preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.

Season the chicken with the salt and fresh ground pepper. Dredge the chicken in the flour, dip into the egg and then cooled quinoa mixture. Carefully place on the prepared baking sheet. Continue breading all the chicken until complete. I patted the quinoa mixture onto the chicken to make sure it really stuck.

Bake for 20 to 25 minutes or until the quinoa is golden brown. Top with the marinara sauce and a slice of Provolone. Place back into the oven until the sauce is warm and the cheese has melted. Serve with your choice of sides.

Source: Damn Delicious