Chicken Burrito Bowls

I saw a bunch off recipes floating around pinterest for chicken burrito bowls, a lot of the links did not work though.  I have been trying to heat healthier, especially cut out carbs.  I absolutely love Mexican food, and I was craving a burrito.  I thought why not try the burrito bowls, have the taste of the burrito without the tortilla.  This a very healthy alternative to Mexican food and tasted amazing!

Ingredients ( This was for 3 bowls)

• 1/2 pound of chicken tenders
• 3 Cups of shredded lettuce
• 3/4 cup of corn
• 3/4 cup of diced tomato's
• 1 can of black beans
• 1 medium onion diced
• 1 green pepper diced

Directions

1. In a skillet add your tenders and about 2 tablespoon of water.  Season your chicken (I had a little bit of taco seasoning I added that to my chicken)
2. Cook chicken covered for about 15 minutes or until cooked through
3. Remove chicken from pan and add about 2 tablespoons of water and cook your onions and green peppers until tender.
4. After cooked place in a small bowl and and add your corn and tomatoes and let cook for about 5 minutes.
5. In a bowl add 1 cup of shredded lettuce
6. Top lettuce with black beans (I split the can between 3 bowl because we love black beans)
7. Top your black beans with the green pepper onion mixture (I split this between 3 bowls)
8. Top the green pepper and onion mixtures with 1/4 cup of the tomato corn mixture
9. Shred your chicken and divide evenly among your bowls.
10. Top with Tortilla chips, cheese, salsa, sour creams if desired (I added a little bit of cheese to mine but wanted to keep it healthy)

Final Product

Easy Chicken and Broccoli Casserole

This was my first week back at my second job so I was really tired by the time I came home.  I was really looking for super fast and easy recipes.  This recipe definitely was fast and easy and it tasted awesome.  This will become one of my go to recipes when I am strapped for time!

Ingredients

• 1 pound of chicken diced
• Season All Salt
• 1 bag of frozen broccoli
• 1 can of cream of chicken soup
• Water
• 2 tablespoons of garlic powder
• 1/2 cup of Parmesan Cheese
• 1 cup of panko crumbs

Directions

1. Pre-heat oven to 350 degrees
2. In a skillet add your diced chicken, and season with Season All
3. Once chicken is cooked, add your cream of chicken soup.
4. Fill your can with water and add to the chicken.
5. Mix well, and once mixed add your broccoli.
6. Continue to cook, until your broccoli is no longer frozen
7. Transfer mixture to a baking dish.
8. Top with your Parmesan cheese and breadcrumbs
9. Bake for 25-30 minutes or until breadcrumbs are golden brown

Final Product

Chicken Cordon Bleu Casserole

I have to start off by saying, this meal is probably one of my all time favorite meals EVER.  When I was growing up my mom would make this special for me on my birthdays, and I have never had anything like it after that.  I never tried to make it before because I thought there was no way I could make it taste like hers.  The one day I was nice enough to share my leftovers with a friend, and he loved it just as much as I did.  The other night this friend was coming over, and I thought what better time to try this recipe then now.  I got the recipe from my mom and it turned out PERFECT.  We were thrilled (not so thrilled there was not a lot leftover!) 

Ingredients

• 3 cups of cooked and diced chicken (about 1.5 pounds)
• 4 cups of diced ham
• 2 cups of shredded sharp cheddar cheese
• Season salt to taste

Sauce

• 4 tablespoons of butter
• 4 tablespoons of flour
• 3 1/4 cup of milk (I used a mixture of whole and non fat)
• 1 tablespoon of Dijon mustard
• 1 1/2 teaspoons of paprika
• 1/4 teaspoon of pepper

Topping

• 1.5 cups of panko bread crumbs
• 6 tablespoons of butter
• 1/2 teaspoon of parsley
• 1 tablespoon of garlic powder

Directions

1. Preheat oven to 350 degrees
2. Sprinkle your season salt over chicken until completely coated, cook in a little bit of olive oil for about 15 minutes (or until cooked through)
3. Once chicken is cooked layer on the bottom of a casserole dish
4. Top your chicken with diced ham
5. Layer cheese on top of ham
6. In a large pan melt 4 tablespoons of butter.
7. Once butter is melted add your flour, stir constantly till all butter is soaked up
8. Slowly add your milk and continue to mix until smooth.
9. Add your mustard, paprika and pepper and let sit for about 5-10 minutes (stirring occasionally)
10. In a large bowl melt 6 tablespoons of butter in the microwave (about 1 minute)
11. Once butter is melted add your breadcrumbs, garlic powder and and parsley and mix well.
12. Once your sauce is thickened pour on top of cheese (make sure to spread evenly through pan)
13. Top with your breadcrumb mixture
14. Cook for 40-45 minutes or until bubbly and panko crumbs are a golden brown
15. Let sit for 5 minutes and serve!

Final Product

Cajun Chicken Alfredo

I found a recipe for Cajun Alfredo, I have made something like this before and wanted to try another recipe.  This is the link Comfortably domestic.  I have to say I do like this recipe a lot more...it had much more of a kick.  I also liked that I was able to make the recipe lighter, and still kept the great taste of Alfredo.  This was a top choice for my roommate and boyfriend!

Ingredients

• 1 pound of chicken breasts cut into cubes
• Cajun seasoning
• 2 tablespoons of butter
• 1 tablespoon of oil
• 3 garlic cloves minced
• 1 14.5 oz can of diced tomatoes
• 1/4 cup of dry white wine
• 1.5 cups of 2 percent milk
• 1.5 cups of grated Parmesan cheese
• 1 box of penne pasta

Directions

1. In a large skillet heat your oil and 1 tablespoon of butter.
2. Season your chicken heavily with the Cajun seasoning, mix well till chicken is coated (the spicier you like it the more Cajun seasoning to put on)
3. Add your chicken to the pan and cook on medium heat for about 20 minutes until cooked through
4. While chicken is cooking, cook your pasta according to directions.
5. When chicken is cooked add you wine to the chicken and scrape the black of the pan
6. Once you clear the pan, add your garlic and tomatoes to the pan and let cook for about 2 minutes
7. Then add your milk and stir constantly for 1 minute
8. Once cooked add your Parmesan cheese and stir till cheese is melted.
9. Pour over your pasta and enjoy!

Final Product

Tomatoe Vinegaratte Chicken

As you can probably see I have been on a chicken kick.  I am a big fan of vinegar, but find it hard to find recipes that the vinegar isn't to overpowering for those who don't like vinegar as much as me.  I found a recipe an allrecipes.com and decided to take from that and see how it goes.  It was really really easy and had that perfect vinegar taste that I wanted.

Ingredients

• 4 chicken breasts pounded to the same thickness
• Season all salt to flavor chicken
• 2 garlic cloves minced
• 2 tablespoons of olive oil
• 1/2 of medium onion diced
• 1/2 cup of balsamic vinegar
• 1 14.5 oz can of diced tomatoes with garlic and basil
• 1 tablespoon of Italian seasoning

Directions

1. Cover your chicken with the Season all salt
2. Heat your oil over medium-high heat
3. Once oil is heated add your chicken and cook for 7 minutes on each side (or until cooked through)
4. Mix your tomatoes, vinegar and Italian seasoning in a bowl
5. Pour mixture over chicken, and let simmer for about 10 minutes
6. Serve over brown rice

Final Product

Chicken Tortilla Casserole

I have to start this post off my saying this is probably one of my favorite casseroles I have made in a long time.  The flavors were perfect, and it makes great leftovers.  It is a little more time consuming then I thought with all the layers, but it is well worth it.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves minced
• 2 tablespoons of flour
• 1 cup reduced fat milk
• 1/2 cup of chicken stock
• 1/2 packet of taco seasoning
• 8 oz of non fat cream cheese
• 3/4 cup of salsa
• 1.5 cups of black beans
• 3 cups of cooked chicken breast (about a pound and a half)
• 5 oz tortilla chips
• 1 roasted red bell pepper chopped
• 1-1.5 cups of shredded Mexican cheese

Directions

1. Preheat oven to 350 degrees
2. Season your chicken with Ms.Dash cooking salt and cook chicken on medium high heat for about 15 minutes until cooked through.

1. Remove chicken
2. Heat oil over medium high heat, and add onions, cook for 6 minutes
3. Once onions are cooked add your garlic and flour and cook for 2 minutes
4. Gradually add your milk and chicken stock, stirring constantly bring to a boil
5. Remove from heat and add your taco seasoning, salsa and cream cheese, mix well till everything is combined ( I put mine back on lo heat to make the cream cheese melt faster)
6. Spread enough of your milk mixture to coat the bottom of a casserole dish

1. Layer with beans, half of your chicken and then half of your tortilla chips

1. Layer a half cup of your milk mixture, the rest of your chicken, your red bell pepper and the remaining tortilla chips

Top with the remaining milk mixture and shredded cheese





1. Bake for 25 minutes or until cheese is melted

Final Product

Honey Beer Glazed Chicken

The other night I was really craving chicken, with a different taste.  I could not think of anything so I searched the web for what I had, and it came up with an idea of a honey glaze with beer.  I had all the ingredients and decided to make it.  This was super fast, a different way to cook chiken and I have to say one of my favorite marinades for chicken that I have had in a while.  Everyone that ate agreed that it was delicious and something to be made in the near future.

Ingredients

• 4 chicken breasts (pounded to the same thickness)
• 2 tablespoons of oil
• 1/2 cup of beer (I used miller hi life)
• 2 tablespoons of soy sauce
• 1 tablespoon of dijon mustard
• 1 tablespoon of honey
• 3 tablespoons of shallots (cut thin)
• Season all salt for taste
• Parsley for topping

Directions

1. In a large skillet add your oil, and swirl pan to cover with oil.
2. Coat your chicken with Season all salt and add to pan
3. Sautee each side for about 6 minutes (or until cooked all the way through)

1. Remove from pan and set aside keeping warm
2. Add your shallots and let cook for about 1 minute, or until they are clear
3. While shallots are cooking combine your beer, honey, mustard and soy sauce and stir with a whisk till all ignredients are combined

1. Add your mixture to the shallots and bring to a boil.  Once boiling reduce heat and let simmer for about 3 minutes.
2. Once simmering add your chicken to the mixture and coat chicken completely
3. Turn oven to low and let chicken marinate in the sauce for about 15 minutes.
4. Top with parsley and serve!

Final Product

Mini Chili Muffins

The other night I came home from work and realized I really had to go grocery shopping, but tried to think of something I could make fast for dinner.  I had some ground beef in the freezer so I decided to take that out and see what else I had.  I had a ton of different canned goods and biscuits and decided to make mini chili muffins.  These were super simple to make and they were really good too.

Ingredients

• 1 can of pilsbury biscuits
• 1 can of Hormel chili
• 1 pound of ground beef
• 1 tablespoon of onion powder
• 1 tablespoon of chili powder (less if you don't want the kick)
• 1 cup of shredded mexican cheese

Directions

1. Preheat oven to 350 degrees
2. In a large pan add your ground beef and onion powder, and brown ground beef
3. Once ground beef is browned add your can of chili and mix well
4. In a greased muffin pan place your biscuits and flatten as much as you can
5. Add about a tablespoon of your meat mixture and top with mexican cheese
6. Bake for about 10-15 minutes or until biscuits are golden brown

Final Product

Black Bean Salsa

I absolutely love black beans, and I love salsa.  I found a recipe a really long time ago for creamy black bean salsa and I have been dying to try it.  Over the holidays I made this at a get together and it was abosolutely declicious.  It does make a lot and it only is good for another 2 days because it will get really watery.

Ingredients

• 15 oz cans of black beans
• 1 cup frozen corn (thawed)
• 1 cup chopped red pepper
• 3/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1 tablespoon of parsley
• 1/2 cup of sour cream
• 1/4 cup of light mayonaise
• 2 tablespoons red wine vinegar
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1/2 teapoon of salt
• 1/2 teapoon of garlic powder
• 1/8 teaspoon of pepper

Directions

1. In a large bowl, combine the beans, corn, peppers, onion and parsley and mix well.
2. In another bowl combine sour cream, mayonnaise, vinegar and seasonings mix well.
3. Pour your sour cream mixture over your bean mixture and mix well.
4. Refridgerate for 20 minutes and serve

Final Product

Spinach, tomato and feta salad with Pierogies

I know it has been a long time since my last post but the holidays were crazy.  The weekend before Christmas my work had a holiday party at a smorgasbord.  They were serving lunch and had a pierogie spinach feta salad and it was honestly the best salad I had ever eaten.  We had a luncheon at my house and I was trying to find the recipe for this and couldn't find ANYTHING.  I decided I would make it up and it tasted just like the salad.  It was absolutely delicious and everyone loved it, and loved how different it was. 

Ingredients for Dressing

• 1/4 cup lemon juice
• 1/2 teaspoon of salt
• Pepper to taste
• 2 teaspoons of Greek seasoning
• 1 teaspoon of Dijon mustard
• 2 garlic cloves minced
• 3/4 cup of olive oil

For Salad

• 1/2 bag of baby spinach leaves
• 2 boxes of frozen mini pierogies (I used the cheese blend)
• 5 plum tomatoes cut into chunks
• 1/2 container of feta cheese

Directions

1. In a large pot boil water, once water is boiling add your pierogies
2. Cook pierogies according to box
3. Once pierogies are cooked, remove from water, rinse, and place in fridge to cool.
4. In a medium size bowl add your olive oil, and then add the rest of your dressing ingredients.
5. Mix dressing very well until the mustard is mostly dissolved
6. Once dressing is made get a big bowl and add your spinach leave, tomatoes, pierogies, and feta.
7. Pour your dressing over salad, a little at a time until salad is completely coated (I had dressing left over)
8. Once dressing is added put salad in fridge to cool for about 20 minutes

Final Product