Rosemary Chicken and Veggies in Mustard Sauce Recipe

Rosemary Chicken in Mustard Sauce

I love easy recipes! Especially those that I can throw in one pan together and bake so I can focus on other tasks at hand. This recipe for Rosemary Chicken and Veggies in Mustard Sauce turned out amazing!! I used all fresh veggies including carrots, onions, red potatoes, and green beans. You could use any kind of chicken you want, however my kids requested legs (which I hate) so I bought a whole cut up chicken. Serve with a simple green salad for a healthy easy dinner.

This recipe is AdvoCare 24-Day Challenge friendly.
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Low Carb Chicken Recipes: Baked Chicken Fajitas

easy baked chicken fajitas

Recently, I’ve seen all kinds of yummy looking recipes all over facebook.  Since many are shared, and not linked to the original source I am a little leary of trying the recipe.  So, when a recipe gets my attention I prefer to test it out in my kitchen.

Of course I am not a great recipe follower, so I tend to change up the ingredients a bit to suit my family’s taste.  We loved this recipe,  although it was a little spicy.  I made homemade Mexican Brown rice to serve with the Baked Chicken Fajitas to complete the meal.  If you are looking for low carb chicken recipes,  I would suggest serving the chicken fajitas in lettuce wraps or whole grain tortillas.  Since we  completed our AdvoCare 24-Day Challenge, we are still following the principles of the eating plan so this recipe worked perfectly.  My husband and I both feel so much better and he has lost 43lbs (see our story here).
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Meat Lovers 3-Cheese Baked Rigatoni

meat-lovers-3cheese-baked-rigatoni

Meat Lovers 3-Cheese Baked Rigatoni

Baked pasta is a go-to dinner in my house, but recently I tried out this meat lover’s 3-cheese baked rigatoni to rave reviews from my guys!  It’s an incredibly easy recipe – customizable with whichever meat/pizza toppings your family normally loves.  For this particular night, we had a lot of leftover grilled chicken and pepperoni in the fridge, so we used those.  (I have no doubt that we’ll be adding bacon, sausage, and other meats sometime in the future.)

On that note, can I just praise my husband for a second?  Each weekend he grills whatever meats I plan to use during the week, so that my meal prep is easier.  This past Sunday he cooked several split chicken breasts, as well as smoked a pork loin – and made grilled corn and other vegetables as well.  I’ll take the chicken and make tacos, baked pasta, grilled chicken salads, red beans & rice with chicken, or chicken quesadillas.  Or I’ll shred it up and add BBQ sauce for some easy barbecue sliders.  This makes my week SO much easier come suppertime, which is really nice in the summer when you want to spend more time having fun!

 

meatloverspasta-prep

Okay back to the recipe.  For meat lovers 3-cheese baked rigatoni – you’ll need your choice of meats that are already cooked, a box of rigatoni pasta, a jar of spaghetti sauce, mozarella cheese, parmesan cheese and cottage cheese.

Begin by cooking your rigatoni until just al dente. (It will cook more in the oven and you don’t want it too mushy!) Next, start laying down your meats on the bottom of a pyrex dish.  My kids are picky – and half of them think that chicken is evil while the other half think that pepperoni is the devil.  Hence the carefully divided meats (above).

Next, in a large mixing bowl, gently stir pasta sauce together with half a container of cottage cheese (or about 12 oz), just until loosely combined.

Strain cooked pasta and add to the bowl of sauce/cheese.  Spoon that whole mess into the pyrex dish to cover the meat.

Top with an 8 oz bag of shredded Mozzarella, and then sprinkle about 1/4 cup of parmesan cheese on top of that.  If you like, you can layer even more meats on top.  Meat that you want to have a crispiness about it will be good here, like pepperoni or sausage or bacon.

Bake at 350 for 20 – 30 minutes, or until the top has a slightly golden crust.  Serve with garlic bread and salad, and enjoy!

 

meatloverpasta-plate

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DOUBLING TIP: I usually bust out my giant 15 x 10 pyrex dish for baked pasta because my family of 6 can really demolish some food.  This recipe just barely made enough for the family, but in the future I would double the recipe in my big dish so we could have leftovers for later in the week.  If doubling to make a deep dish pasta bake, I think it would be a good idea to layer another meat layer in the middle somewhere to keep things interesting ;)

 

Meat Lover's 3-Cheese Baked Rigatoni
Dinner
6
 
This meat lover's 3 cheese baked rigatoni is extremely satisfying comfort food - and easy to throw together!
Ingredients
  • Box of Rigatoni or Penne Pasta
  • Jar of Pasta Sauce
  • 12 oz of Cottage Cheese
  • 8 oz Shredded Mozzarella
  • Grated Parmesan Cheese
  • Pepperoni, Sausage, Chicken, etc...
Instructions
  1. Begin by cooking your rigatoni until just al dente. (It will cook more in the oven and you don't want it too mushy!)
  2. In the meantime, preheat your oven to 350.
  3. Next, start laying down your meats on the bottom of a pyrex dish.
  4. Next, in a large mixing bowl, gently stir pasta sauce together with half a container of cottage cheese (or about 12 oz), just until loosely combined.
  5. Strain cooked pasta and add to the bowl of sauce/cheese. Spoon into the pyrex dish to cover the meat.
  6. Top with an 8 oz bag of shredded Mozzarella, and then sprinkle about ¼ cup of parmesan cheese on top of that. If you like, you can layer even more meats on top.
  7. Bake for 350 for 20-30 minutes or until the cheese on top is turning golden.

 

Crockpot Barbecue Chicken Recipe

 

Crockpot Barbecue Chicken Recipe

Jamie here! I really, really love barbecue and if given the choice – would eat it a couple times a week.  But my husband is not a big fan, so I don’t make it very often.  However today he ate a big lunch out, and that means he won’t want any dinner, and therefore friends – it’s Barbecue Night!

The kids and I have a really hectic day ahead of us – so this is going to be a perfect night for my crockpot barbecue chicken – this slow cooker recipe is easy and delicious!

Here’s the ingredients you’ll need!

Crockpot Barbecue Chicken Recipe

Ingredients

  • 3 or 4 boneless skinless chicken breasts
  • Bottle of BBQ Sauce (I've got KC Masterpiece here, since it was in my stockpile)
  • 1/2 cup Coke, Pepsi, or Dr. Pepper (or a generic brand is fine)
  • 1 tsp Red pepper flakes
  • 1/2 tsp onion flakes

Instructions

  1. Put the chicken breasts in the crockpot for 4-6 hours on Low. Shred about an hour before it's finished and put it back in. Sooooo good!
http://www.time2saveworkshops.com/crockpot-barbecue-chicken-recipe/

Normally I add vinegar and some brown sugar when I cook BBQ in the crockpot – but when I got out my bottle of vinegar it looked like this:

And that’s when I noticed it had expired in Feb. of 2012  (It’s now October).  Since Vinegar’s job is to break down the meat and make it more tender and easier to shred – I went for the next best meat-breaker-downer – Coke.  Actually – nix that – I didn’t have Coke either.  Pepsi will do in a pinch, although it’s less acidic and therefor a little less effective for our purposes.

And since Pepsi is full of sugar – we can leave out the brown sugar as well!  We killed two birds with one stone there!

So put the chicken breasts in the bottom of your crockpot and turn it on low.  Pour in 1/2 cup soda, 1 bottle of sauce*, then sprinkle the red pepper and onion on top.  Let cook for about 4-6 hours on Low.  Near the end, shred the chicken and return it to the crockpot until it’s finished.
*If you don’t like your BBQ very saucy, only put in half the bottle of sauce and reserve the rest for the end so you can eyeball it to perfection.

Now – when I run in the door tonight at 5 and have to turn around and leave again at 5:30 – all we’ll do is spoon BBQ Chicken onto our buns right out of the crockpot with a side of quickly microwaved corn and baked beans and voila!  Dinner is served!  Check out that yummy, saucy chicken….

Patriotic Punch Bowl Cake: Memorial Dessert Recipe

patriotic punch bowl cake

Don’t forget to pin it for later!  Just click the “Pin it” button at the top of the post!

If you’ve been searching through Memorial Day dessert recipes, you may want to consider making this Patriotic Punch Bowl Cake.  It’s super easy to make and so yummy! You can use a store bought angel food cake, or make a cake yourself.  The great thing about punch bowl cakes, is that you can vary the ingredients and type of cake to suit your fancy.  Yellow cake, white cake, and pound cake are just a couple of varieties that could be substituted.  This Memorial Day recipe looks very patriotic with the red, white, and blue color combination from the strawberries, blueberries, and whipped topping.   [Read more...]

Cornflake Ranch Chicken Tenders

cornflake-ranch-chicken-tenders

Cornflake Ranch Chicken Tenders Recipe

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If you’re looking for a healthier and delicious way to make tasty tenders – you’re going to LOVE this cornflake ranch chicken tenders recipe!
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First of all – these are baked, not fried.  (I know – they really LOOK fried!)   Secondly, they’re moist and flavorful and you don’t have to drag them through melted butter.  Yes I have done this – and yes, that was delicious too ;)
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All you need for this recipe is chicken breast, milk, ranch dressing, cornflakes, and whatever seasonings float your boat.  If you have that, you’re ready to roll!
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First, cut your chicken breasts into strips.  A nice sized breast should yield about 3 strips.  Set all of these aside and go ahead and preheat the oven to 425.
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Pour about a cup of cornflakes (Yes cornflakes – NOT corn chips!) into a Ziploc bag and have one of the munchkins roll a can of green beans back and forth on it until they’re crushed into tiny teeny pieces.  Meanwhile, you can get the ranch dip ready!
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Fill a cereal bowl about 1/3 of the way with milk and add three or four tablespoons worth of Ranch dressing.  The ratio is really an eyeball kind of thing – no need to be exact about it.  You just want to end up with ranchy milk.
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Dump the cornflake crumbs from the bag into a separate bowl and stir in the seasonings you like.  I added a little parmesan cheese, garlic powder, Save-a-Lot’s chicken seasoning, and some salt and pepper.  Italian seasoning,  would be great too.  Or maybe a Southwest tender.  It would be really hard to mess up the flavor of these, just go with your gut on this ;)
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Using a fork (or your fingers) dip each tender in the milk bath and then press it into the cornflake coating.  Make sure it’s covered well so the chicken won’t dry out in the oven.
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Place tenders on a cookie sheet that you’ve liberally sprayed with nonstick cooking spray.  Spray the tops of the tenders as well – to help the them get a nice golden color as they bake.
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*If you have a lot of chicken, say more than a couple breasts, you’ll probably need to refill your cornflake coating and ranch-milk about halfway through.  I like to do a TON of chicken at a time so we can use it for lunches during the week – so I refilled my bowls a few times.
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Baking time will depend on how big your tenders are, but mine always take about 20 minutes.  If you feel unsure, just cut into the thickest one to do a spot check.
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With my hubby trying to lower his cholesterol, and my kids wanting nothing but chicken nuggets and cheeseburgers – this was a yummy compromise that everyone in our house loved!  Let me know if you shake it up any – or go Southwest – I’ll have to try that version next!
Cornflake Ranch Chicken Tenders

Cornflake Ranch Chicken Tenders

Ingredients

  • Chicken Breast or Tenderloins (NOT frozen)
  • 1 Cup Cornflakes
  • 1 Cup Milk
  • 4 Tbsp Ranch Dressing
  • Parmesan Cheese *optional
  • Chicken Seasoning *optional
  • Garlic Powder *optional
  • Salt
  • Pepper

Instructions

  1. First, cut your chicken breasts into strips. A nice sized breast should yield about 3 strips. Set all of these aside and go ahead and preheat the oven to 425.
  2. Pour 1 cup of cornflakes into a Ziploc bag and crush into fine crumbs
  3. Fill a cereal bowl about 1/2 of the way with milk and add dressing.
  4. Dump the cornflake crumbs from the bag into a separate bowl and stir in the seasonings you like.
  5. Using a fork (or your fingers) dip each tender in the milk bath and then press it into the cornflake coating. Make sure it's covered well so the chicken won't dry out in the oven.
  6. Place tenders on a cookie sheet that you've liberally sprayed with nonstick cooking spray. Spray the tops of the tenders as well - to help the them get a nice golden color as they bake.
  7. Bake for about 20 minutes.
http://www.time2saveworkshops.com/cornflake-ranch-chicken-tenders/

Crockpot Barbecue Recipe (Perfect for Derby Day!)

crockpot-pulled-pork-bbq

I posted this Crockpot Barbecue recipe a few months back – but I wanted to remind you guys to get out and enjoy this beautiful weather and this dinner makes that super-easy!  My recipe uses a pork roast – but you can switch out chicken breasts or thighs for scrumptious results too :) (I’m using chicken tonight)

Also check out Kasey’s yummy Crockpot Chicken with Homemade Barbecue Sauce

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