Lemon Pepper Wings

As I promised here are the second batch of wings I made on Monday night.  I thought the Sweet and Spicy wings were really good, but these here are so delicious I wish I tripled the recipe!  They were so good that I had a request to make them this Sunday for the games.  These are different than the Sweet and Spicy wings because it is more of a dry rub.  These come out so nice and juicy, and the lemon is the perfect kick.  I would make these any day, rather then going to a bar for wings.

Prep time: 20 minutes
Cook time: 30 minutes (it took me three uses in the fryer to cook all the wings)
Servings size: This made about 25 wings.
Price: 10 dollars (Wings were on sale BOGO)
Recipe adapted from: Food Network

Ingredients

• Oil for frying (lucky for me I did not dump my oil from Sunday, and I just strained the oil and reused it)
• 3.4- 4 pounds of young chicken wings
• 1 Tablespoon of Adoba Seasoning
• 1 Tablespoon of garlic powder
• 2 tablespoons of parsley
• 1 cup of Dijon mustard
• 1.5 cups of flour
• 2 lemons
• 1 tablespoon Lemon-pepper seasoning (Use more if you want the wings more spicy)

Directions

1. Turn your fryer on 375 degrees and let oil warm up.
2. While oil is warming separate your wings (check my last post for the link for easy tips to separate the wings)
3. Place your wings in a large bowl and place your Adoba, garlic, pepper, and parsley. 
4. Add your mustard and make sure all chicken is nicely coated.
5. Add your flour and coat all your chicken in the flour (this part gets a little messy try and keep a hand dry so your hands don't get the batter stuck
6.  Add your chicken to the oil, fry until cooked through about 10-13 minutes. 
7. Once your last batch of chicken is done, place chicken in a bowl and sprinkle the juice of your lemons over the chicken, and then add the lemon pepper seasoning.
8. Enjoy!

Final Product

 

 

 

Fried Porkchops

I have to start off by saying that I really do not like pork... I very rarely cook it and just really do not like the taste.  My roommate has been begging me to make fried pork chops with our new deep fryer, and I thought I would give it a try.  If pork chops were made like this all the time, they would quickly become my favorite food.  Having a deep fryer definitely made it easier than if I would have done it in a pan.  The pork chops were nice and crispy on the outside but juicy on the inside.  I would reccomend this recipe for someone who typically does not like pork, or if you are looking to change up how you cook pork.


Prep time: 20 minutes
Cook time: 30 minutes
Serving size: 4 people
Recipe adapted from:Deep South Dish

Ingredients

• Four pork chops with bone in (try and get them all the same size)
• Season all salt
• 1-2 cups of buttermilk
• 1 cup of flour
• 1 16oz bottle of oil if you are using a fryer... you need enough oil to cover the pork chops.

Directions

1. Sprinkle your season all salt on both sides of each pork chop. 
2. In a large bowl add your buttermilk, and in a seperate bowl add your flour.
3. Dip your pork chop into the buttermilk, covering the pork chop.
4. With a fork let any excess milk drip off, and then dip pork chop in flour.  Make sure there is flour covering the entire pork chop.
5. Add one pork chop at a time to the fryer and cook for 8 minutes.
6. Enjoy!

Final Product

Chili Stuffed Baked Potatoes

The other day I realized I had a couple of russet potatoes that I needed to use, and ground beef.  I really did not want to just make baked potatoes and meatloaf so I tried to think of something different.  My boyfriend suggested chili... and that is when I thought of baked potatoes with chili filling.  These were SO good, they were filling, easy and really cheap to make.

Serving size: This recipe served three people
Prep time: 10 Minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes

Ingredients.

FOR POTATOES

• 3 russet potatoes
• 1.5 cups shredded Mexican Cheese
• 1/4 cup of butter
• 2 tablespoons of Season all salt
• 1/4 cup of olive oil

FOR CHILI

•  3/4- 1 pound of ground beef
• 1 tablespoon of olive oil
• 1 small onion (chopped)
• 6 garlic cloves (minced)
• 1 tablespoon of chili powder
• 1 tablespoon of cumin
• 1 tablespoon of oregano
• 1 10 oz can of tomato paste
• 2 14.5 oz can of kidney beans (drained)

Directions

1.  Preheat the oven to 425 degrees F.
2. In a bowl add your olive oil and season all
3. Add your potatoes to bowl and coat potatoes
4. Stick Potatoes on a cooking tray and place in oven for 1 hour (until fork can easily go inside)
5. While potatoes are cooking place your oil, ground beef, onion and garlic in a pot over medium high heat and continue to cook till meat is browned.
6. Add your seasonings, tomato paste and beans, and mix well.  Let mixture simmer till potatoes are done cooking
7. Once potatoes are done, place them in fridge for about 10 minutes (or until cool enough to cut.)
8. Cut potatoes lengthwise, and remove the insides of potato and place in a large bowl.
9. Add 1/2 a cup of cheese, and your butter to the potatoes and mash until smooth.
10. Sprinkle cheese into the skins, and then top with your potato mixture.
11. Divide your chili evenly between potatoes, and top with remaining cheese
12. Bake for another 10-12 minutes or until cheese is completely melted
13. Enjoy!!

Final Product

Pork Chop Casserole

I am definitely not a pork chop lover,  I really don't like pork much at all actually.  I may cook pork about once every couple or months or so, especially if the pork chops are on a good sale.  I have really only made a few pork recipe that I would make again.  My roommate and boyfriend also are not huge fans of pork, so they don't care it is not made a lot. 

When I decided to make this recipe I was really hesitant because I thought the pork would get dried out, and be super chewy. I decided to try it anyway and I am really glad I did.  The pork chops came out tasting absolutely delcious, and they were moist and juicy.  The rice gave it a really nice texture, and it was a very complete and delicious meal ( I served this with asparagus.)  My roommate and boyfriend both agreed this recipe was a keeper, and was one of the best ways they have had pork chops (other than fried.)

Prep time- 5 minutes
Cook time- 1 hour
Serving size- This recipe served 3 people
Things I would do differently-  The only thing I may do different next time is add less water, because the mixture did get very runny, but I liked the gravy-like consistency.
Recipe Adapted from:Key Ingredients

Ingredients

• 3 pork loins
• 1/2 cup of flour
• 3 tablespoons of oil
• 1 3/4 cup of beef broth
• 1 10 3/4 can of golden mushroom soup
• 6 oz of long grain rice
• 1 cup water (I would omit this if you don't want a runny sauce)

Directions

1. Preheat oven to 350 degrees
2. Add your flour to a medium size bowl, and coat your pork chops with flour
3. In a skillet add your oil, and cook pork for 5-6 minutes on each side (until browned.)
4. In a casserole dish place your beef broth, mushroom soup, rice and water... mix well.
5. Place your pork chops over rice mixture and cover with aluminum foil 
6. Bake for 45 minutes or until there is no pink in the middle of pork.

Final Product

Sausage and Potato Bake

I recently got a stone from pampered chef, and it is the greatest kitchen invention ever.  It bakes everything perfect and just gives everything the best seasoning.  I have been trying to make as many things as possible in the stone (so I can really get it seasoned.)  I had some smoked sausage in the freezer, and wanted a quick and easy recipe for dinner.  I found this recipe on this awesome blog and decided to give it a try.  It was SO DELICIOUS.  Using the stone made my potatoes super crispy and just the right texture.  My house smelled awesome with the onions and peppers as well.  This would be awesome for breakfast too, I can't wait to make this again!

Prep. time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour and 5 minutes
What I would do different: I think that next time I would use red potatoes, because I like the texture of them more, and that would be about it.
Recipe adapted from: Two Peas in Their Pod

Ingredients

• 1 package of smoked sausage (cut into bite size pieces)
• 6 potatoes  cut into bite size pieces(I used baking potatoes, but you could use any type)
• 2 large green peppers, cut into 1 inch slices
• 1 large onion, cut into 1 inch slices
• 2 garlic cloves minced
• 1/4 cup of chicken broth
• 1 tablespoon of olive oil
• 1 tablespoon of Italian Seasoning
• 1 teaspoon of roasted garlic seasoning'

Directions

1. Preheat oven to 400 degrees
2. Place your cut potatoes into a pot and cover with water, and bring to a boil.
3. Once boiling reduce heat, and let simmer for about 10 minutes or until potatoes are tender.
4. Mix your cut sausage, peppers, onion,  and garlic in your baking dish.

1. Once your potatoes are tender, add your chicken broth, Olive oil and seasonings, and mix well. (the potatoes will be mushy but that's how they are supposed to be)
2. Add your potatoes to your sausage and mix well

1. Bake for 35-40 minutes until potatoes are crispy.
2. Enjoy!

 Final Product

White Chicken Chili

I will always remember the first time I had chili.  I was at my aunts neighbors house, and she was having a superbowl party.  Everyone in the house was ranting about this chili someone bought, I thought well why not try it.  I got a small bowl, topped it with sour cream and cheese, and lets just say ever since that day I love chili of all kinds.  One  of the best chilis I ever had was from my friends mom.  They were having a Christmas party at work, and her mom made a huge batch of chili.  My friend bought a bowl home for me, and it was absolutely delicious.  Ever since I had that chili, I have tried to make something similar, and it never was quite right...until this recipe.  I found this recipe on food.com, and it was just what I wanted.

Prep time- 5 minutes
Cook time- 4-5 hours on high (with thawed chicken) 6-8 hours on low

Ingredients

• 1-1.5 pounds of chicken (you can use frozen or thawed up to you)
• 1 15 oz can of white kidney beans (drained)
• 1 15 oz can of chickpeas (drained)
• 1 15 oz can of corn
• 1 envelope of taco seasoning
• 1 4.5 oz can of diced green chiles
• 1 can of cream of chicken soup
• 1 14.5 oz can of chicken broth

Directions

1. In your crock pot place your chicken 
2. Add the rest of your ingredients
3. I placed my crockpot on high for about 4.5 hours.  If you have more time I would cook on low for about 6-8 hours.
4. Serve with cheese and sour cream if you like.
5. Enjoy!

Final Product

Stuffed Shell Casserole

This weekend my roommate was having some people over, and asked if I could make dinner.  I was of course happy to do so, and tried to think of something that would be fast, easy, make a decent amount and of course be delicious.  I thought of making stuffed shells, but really did not want to take the time to do it.  I then remembered hearing someone talk about stuffed shell casserole, and I knew I had to find the recipe.  This recipe was the perfect dinner for a group it made plenty, it was filling and I didn't spend the whole time in the kitchen AND it tasted like stuff shells, just a lot less work.

Prep time- 30 minutes (boiling the pasta and browning the ground beef)
Cook time- 40 minutes
Servings- There were 5 people over for dinner, everyone had seconds and there were left overs.  I would say it makes about 10-12 cups.
Things I would do different- Next time I may add ricotta cheese, instead of the Philadelphia cooking cream, and see if it makes a difference.
Recipe adapted from: Kraft Recipes

Ingredients

• 1 pound of ground beef
• 1 tablespoon of onion powder
• 1 box of large shell pasta
• 1 24 oz jar of basil and oregano pasta sauce (or your favorite flavor of sauce)
• 1 10 oz tub of Italian Herb Philadelphia Cooking Sauce
• 2 tablespoons of basil
• 1/4 cup of grated Parmesan cheese
• 1.5 cups of Mozzarella cheese

Directions

1. Preheat oven to 375 degrees
2. Cook your pasta according to directions
3. While pasta is cooking, add your onion powder and brown your ground beef.
4. Once meat is browned, drain fat and add your pasta sauce.  Let simmer until pasta is cooked.
5. Once pasta is cooked, drain and return back to pot.
6. Add your cooking cream, basil, and Parmesan cheese to your pasta and mix well.
7. In a greased casserole dish pour about 1 cup of your meat mixture to the bottom of the dish 
8. Top sauce with your noodles, and then place the rest of your sauce on top.
9. Top with your mozzarella cheese.
10. Cover with foil and bake for 30 minutes.
11. Remove foil and bake for another 5-10 minutes or until cheese is completely melted
12. Enjoy!

Final Product

Buffalo Chicken Tenders

It continues to amaze me just how many variety of buffalo chicken things there are out there (especially pinterest.)  I know I have made tons of buffalo chicken inspired dishes, I just cannot help it I love the spiciness with the chicken...and of course topped with ranch.  I found this idea on allrecipes.com, and made it my own.  These were pretty simple to make, they did take a little bit of time with all the dipping, but they are definitely worth it.

Ingredients

• 1.5 pounds of boneless, skinless chicken breasts (pounded and cut into strips)
• 1-2 cups of hot sauce (make sure its enough to cover all of your chicken)
• 1 cup flour
• 1 tablespoon of garlic powder
• 1 tablespoon cayenne pepper
• 1 cup bread crumbs
• 2 eggs
• 1 tablespoon of water

Directions

1. Place your chicken in a large bowl, add your hot sauce and let marinate for at least 2 hours.

1. Preheat oven to 400 degrees.
2. In a bowl, mix together flour, 1/2  of your garlic powder and 1/2 of your cayenne pepper
3. In another bowl, mix your bread crumbs with the rest of your garlic powder and cayenne pepper.
4. In a small mix beat your eggs and add  your water
5. Place one strip of chicken at a time into your seasoned flour.
6. Then dip your chicken in  theegg mixture.
7. Then dip your chicken into the bread crumb mixture.
8. Place on a well greased bakind dish
9. Bake for about 8-10 minutes, then flip over and bake 8-10 minutes longer (cut a strip to make sure they are fully cooked inside)
10. Serve with some hot sauce and ranch

Final Product

Herb Crusted Chicken in a Basil Cream Sauce

I need to just start this off with saying NEW FAVORITE CHICKEN RECIPE.  This chicken was so delicious, there were 4 people for dinner and everyone said it was a dish you would get at olive garden, or a similar restaurant.  I loved the sauce because while it was creamy it was to thick or heavy where you felt really full.  I will be making this again without a doubt.  This was for 4 people like I said, you will have extra sauce but we served it over rice!  Got this recipe from this amazing blog Hope and John.

Ingredients

FOR THE CHICKEN

• 4 chicken breasts (pounded to the same thickness)
• 1/2 cup of milk
• 1 cup of Italian bread crumbs
• 4 teaspoons of roasted garlic and pepper seasoning
• 2 teaspoons of dried chives
• 6 tablespoons of butter 

FOR THE SAUCE

• 6 garlic cloves (minced)
•  1 cup of chicken broth
• 1/2  of 14.5 oz can of diced tomatoes with Italian seasoning 
• 2 cups of heavy whipping cream
• 1 cup of grated Parmesan cheese
• 3.5 tablespoons of dried basil
• Rice or pasta to serve your chicken over

Ingredients

1.  Place your bread crumbs, garlic seasoning and chives in a small bowl and mix together.
2. Place  your milk in a separate  bowl.
3. In a large skillet, heat butter over medium heat, continue to cook till melted.
4. First dip your chicken in the milk, then dip in the bread crumb mixture (make sure chicken is completely coated.)
5. Cook chicken in butter, about 5 minutes on each side.  Once 10 minutes is up cut the chicken to make sure chicken is cooked completely through.
6. In the same skillet, add  your garlic and cook for 1 minute. 
7. Add  your chicken broth and bring to a boil, make sure to get the browned pieces off the bottom of the skillet.
8. Stir in your heavy whipping cream and tomatoes, and bring to a boil and stir for 1 minute.
9. Reduce  the heat to low and add  your  cheese and basil, stir the sauce and cook unti thickened. (about 3-5 minutes)
10. Serve by placing your rice or pasta on the plate.  Place your chicken on top of rice and pour your  sauce over the chicken 

 Final Product

Spicy Sausage Pasta

I know it has been a long time since I last posted.  I have so many recipes I need to add!  This recipe was something I have been dying to try and couldn't wait to make.  It is so simple, and tastes great.  I really liked that I didn't have to boil the pasta, it was all done in the skillet (who doesn't love one dish meals.) 

Ingredients

• 1 tablespoon of olive oil
• 1 14 oz package of Jalapeno and cheese sausage (cut into bite size pieces)
• 1 small onion diced
• 3 garlic cloves (minced)
• 2 cups of chicken broth
• 1 14.5 oz can of diced tomatoes with green chilies
• 1/2 cup of whole milk
• 2.5 cups of penne pasta
• 1 teaspoon of garlic salt
• 1.5 cups of shredded monterery jack cheese

Directions

1. In a large skillet, heat your oil and add your sausage and onions.
2. Cook for about 7-10 minutes or until onions are tender.
3. Add your garlic and cook for another minute.
4. Add your broth, diced tomatoes, milk, uncooked pasta and garlic sit and bring to a boil.
5. Once boiling reduce your heat, cover the mixture and let simmer for about 15 minutes or until pasta is tender
6. Add your cheese and mix until cheese is melted in.
7. Serve!

Final Product.

Recipe adapted from:Bitchin Kitchin

Scalloped Potatoes in the Crockpot

Sunday was one of the first Sundays I had off with absolutely nothing to do, and I was planning on making meatloaf and wanted a good side with it, that also didn't take a lot of time.  I remembered my mom making scalloped potatoes in the crock pot and I decided to give it a try.  These potatoes turned out delicious, they were the perfect texture and the flavor was amazing.  My house also smelled delicious while they cooked! Here is the link from the blog I got the idea from Six Sisters.

Ingredients

• 2-3 pound of red potatoes (about 8-12 potatoes) I left the skin on mine but you can peel them if you would like.
• 1 14.5 oz can of cream of potato soup
• 1.5 tablespoons of Worcestershire sauce
• 1.5 tablespoons of garlic powder
• 1 tablespoon of paprika
• 2 cups of shredded sharp white cheddar cheese
• 1 cup of low fat sour cream
• Chives for topping

Directions

1. Slice your potatoes, make sure you slice them pretty thin.
2. Once they are sliced add them to your crock pot.
3. Add the rest of your ingredients and mix very well till all of your potatoes are coated
4. Place on low for 6-7 hours or until potatoes are soft. ( I checked mine at 6 and they needed some more time, they were perfect by 7 hours.)
5. I topped mine with some freeze dried chives, and some more paprika.

Final Product

Buffalo Chicken Grilled Cheese

As we all know buffalo chicken anything is an all time favorite.  Everyone in my house absolutely loves hot sauce, buffalo chicken dip, wings you name it.  I was craving some buffalo chicken dip last night but I did not want to eat a whole pan.  I thought why not try something new...buffalo chicken grilled cheese.  These were absolutely delicious they tasted like buffalo chicken dip and grilled cheese all in one.  My roommate said these were something that would be on the food channel because they were original and so Delicious not to mention easy!

Ingredients (for 3 sandwiches)

• 6 slices of Italian white bread
• butter for your bread
• 3/4- 1 pound of chicken
• 1/4- 1 cup of hot sauce (depends on how hot you want I used closer to 1 cup)
• 1 tablespoon of garlic powder
• 1.5 tablespoons of cream cheese
• 1.5 cups of sharp cheddar cheese
• Ranch to taste
• Ms. Dash for seasoning.

Directions

1. In a pan place enough water to cover the pan and place on medium high heat.
2. Season your chicken with Ms. Dash and add to your pan.
3. Cook your chicken for about 15-20 minutes or until cooked through...turn occasionally so one side doesn't get burnt.
4. Remove chicken. turn of burner and shred your chicken.
5. Once shredded add your chicken back to the pan
6. Add your hot sauce, garlic powder and cream cheese and mix well.
7. Remove chicken from pan and refrigerate for 30 minutes (this lets the seasonings really soak through.)
8. Prepare your bread DO NOT PUT BURNER ON YET
9. Place your buttered piece of bread face down in your pan, cover with your cheese.
10. Add 1/3 of your chicken and sprinkle with cheese and place your other piece of bread butter side up. (If you are using ranch place that on before your bread or if you want it spicier add a little more hot sauce)
11. Turn your burner on to medium high heat.
12. Cook on each side for about 5-7 minutes or until toasted the way you like.
13. Enjoy!

Final Product

Red Beans and Rice

I have to start off by saying this is probably one of the easiest recipes I have made in a while, and one that tastes amazing.  I absolutely loved kidney beans and am always looking for new recipes for them.  I love Spanish food (especially the rice) and thought why not try to make red beans and rice.  I came across a really simple recipe on Loving my Domestic Life.  If you are looking for a fast and easy meal this is definitely it... I changed this recipe a little, and I'm sure there are tons of other variations to try.  Let me know if you did anything different!

Ingredients

• 1 pound of ground beef
• 1 14.5 oz can of red kidney beans
• 1 14.5 oz can of white kidney beans
• 1 small onion diced
• 3 garlic cloves minced
• 2 tablespoons of chili powder
• 1 teaspoon of cayenne pepper (skip this if you don't like it spicy)
• 3 cups of rice (I had a lot of rice left over, so use as much or little rice as you want)

Directions

1. In a pan over medium high heat, brown your ground beef, garlic and onion.
2. While your meat is browning cook your rice (I cooked mine right in the microwave)
3. Drain your beef and return to pan.
4. Add your drained beans and mix well.
5. Transfer your mixture to a large bowl and add your rice.
6. I added about 2.5 cups of rice (use your judgement on how much rice you want with beans, I wanted more beans then rice, which is why I used less)
7. Enjoy!

Final Product

Skinny Queso Dip

I love Mexican food and must say that it is probably one of my favorite types of food.  I absolutely love queso but I know its awful with all of that processed cheese.  I have been searching for recipes for a while and finally saw one that I could tweak and make my own.  It was DELICIOUS.  It is so much better for you then the jarred version.... in weight watchers its 1 point for 1/4 cup (which is a lot of queso.) I will be making this again for sure!  This was the perfect amount of spiciness as well, if you like it really hot leave the seeds in your peppers!

Ingredients

• 1 jalapeno pepper diced (I removed the seeds because I didn't want mine super spicy)
• 1habenero pepper diced (I also removed the seeds from this pepper)
• 1 medium onion diced
• 1 1/4 cup of non-fat milk
• Cooking Spray
• 1/2 cup low fat no sodium chicken broth
• 3 tablespoons of cornstarch
• 1 bag of reduced fat sharp cheddar cheese
• 1 14.5 oz cans of diced tomatoes with green chilies
• 1 tablespoon of chili powder
• 1 teaspoon of cumin powder

Directions

1. In a bowl mix together 1/4 of milk and your cornstarch.  Mix well until all cornstarch is dissolved...set aside.
2. In a large pot over medium high heat, add your peppers and onion, spray with cooking spray
3. Cook your vegetables for 6-10 minutes or until vegetables begin to soften
4. Add the rest of your milk and chicken broth, and let simmer.
5. Once it begins to simmer, let simmer for 3 minutes.
6. Add you cornstarch mixture and let the mixture thicken (this takes no more then 1 minute)
7. Once thickened turn your heat to low and add your chili powder, cumin, diced tomatoes and cheese
8. Continue to mix until cheese is completely melted.
9. Enjoy

Final Product

Crockpot Chicken Pot Pie Stew

I am sure you can all tell I love chicken pot pie, in all variations (cupcakes, soup, casserole and now of course stew.)  I really was in the mood for chicken pot pie over the weekend, but I did not want to take the time to make it.  I remembered seeing something on pinterest (Original Recipe) about doing a chicken pot pie stew in the crock pot.  I found the recipe, tweaked it a little and I have to say this is probably my favorite version of chicken pot pie.  The crock pot made the potatoes the perfect texture it was absolutely delicious.  My boyfriend said it was one of his favorite meals I made so far!

Ingredients

• 2 large frozen chicken breasts
• 8 oz bag of baby carrots
• 2 cans of healthy request cream of chicken soup
• 8-10 medium red potatoes(cut into fours)
• 5 celery hearts chopped
• 4 tablespoons of granulated chicken bouillon (about 5 cubes)
• 2 tablespoons of garlic powder
• 1 tablespoon of celery salt
• 1.5 teaspoons of pepper
• 1 bag of frozen mixed veggies

Directions

1. Place your frozen chicken breasts on the bottom of your slow cooker.
2. Add all of your ingredients except the frozen vegetables.
3. Place on high for about 5 hours (or low for 10)
4. After 5 hours shred your chicken, and add your frozen veggies.
5. Let cook for another hour.
6. Serve with biscuits

Final Product

Super Easy Chicken and Rice Skillet

This is very similar to the recipe that I posted yesterday, except its even easier!  This recipe also has rice and fewer ingredients.   I have to say for a recipe that was so fast and easy to make it was absolutely delicious.  This will be another go to recipe for me when I am in a hurry.

Ingredients

• 1 bag of Lipton rice sides (I used chicken flavor)
• Ms. Dash season
• 1 pound of chicken
• 1 bag of frozen broccoli
• Garlic powder

Directions

1. Cook your rice according to directions.
2. While rice is cooking cut your chicken into dice size pieces, and coat with Mrs. Dash seasoning.
3. Once seasoned well add to a pan with olive oil and cook chicken (about 15 minutes)
4. Once chicken is cooked add your broccoli.
5. Cover and cook for 5 minutes
6. Add your rice to the mixture, reduce heat and cover for 5 minutes
7. Serve!

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

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