White Chicken Enchiladas with Creamy Green Chile Sauce

Enchiladas are a favorite in our home. These are made using a rotisserie chicken and topped with a simple creamy green chile sauce. They are easy to make especially when you have your kiddos help roll them up.

Filling:

2 rotisserie chicken breasts, chopped
1 cup shredded monterey jack cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
cilantro
Flour tortillas

Sauce:

3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block) 1/3 less fat cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

Topping:

1 cup monterey jack cheese
cilantro, as garnish

Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray (I use our big lasagna dish).

In a large bowl, combine chicken, monterey jack cheese, cumin, salt, and pepper.

In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

It's time to assemble the enchiladas.  Wrap flour tortillas (about 10) in wet paper towels and microwave for 30 seconds.  Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup monterey jack cheese over top.  Cover with foil and bake for 20 minutes.

Serve up and top with cilantro and sour cream.  Enjoy!

Slow Cooker Shredded Chicken Tacos

There's nothing better than knowing dinner will be a breeze to put on the table for my hungry family. These shredded chicken tacos are cooked in the slow cooker with sliced peppers, onions, garlic, and spices. I found these fun little peppers at Super Target and picked them up for our dinner and fresh salads throughout the week. The big peppers are outrageously priced no matter the season, so until I plant some in my garden, these little peppers are perfect. I love how it has all three of my favorite sweet pepper colors in one package.

If you like your tacos spicy, you can add some chipotles in adobo into the slow cooker for even more flavor. When ready to serve, set out your favorite toppings and let your family create tacos their way.

Ingredients:

1 lb boneless skinless chicken breasts
2 packets low sodium taco seasoning
1/2 tsp black pepper
2 tsp cumin
1 cup low sodium chicken broth
1/2 yellow onion, sliced
1 cup Tri-color sweet peppers, sliced
3 cloves garlic, minced
2 chipotles in adobo, minced (optional)
Toppings of choice: sour cream, shredded cheese, avocados, jalapenos, sweet peppers, pico de gallo

Add the taco seasoning, black pepper, cumin, and chicken broth to slow cooker and stir.  Add the onions, sweet peppers, and garlic. Add the chicken breasts and nestle into the mixture. Cover and cook for 3 hours on high or 5 hours on low, or until chicken is cooked through. Remove chicken, shred, and return to slow cooker. Set out toppings and have fun creating your favorite tacos.  Enjoy!

Healthy Crock Pot Chicken Enchilada Soup

I love healthy, flavorful soups, especially when they are quick and easy to make.  I found this recipe on Pinterest recently and saved it to my Soups board.  This soup starts with a roux based sauce on the stove top, then you add all the ingredients to the crock pot and let it simmer all day long.  The chicken is so moist and the soup has an amazing rich smoky flavor. You can top it with your favorites, like shredded cheese, sour cream, green onions, olives, jalapenos, etc.  I topped mine with sliced avocados, and my hubby and kids always use shredded cheese on all soup.

Ingredients:

3 T olive oil
3 T flour
1 1/2 cups chicken broth
1 cup 2% milk
1 - 15 oz. can enchilada sauce
2 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp Mexican oregano
1/4 tsp garlic powder
1 - jalapeno, finely diced
1 - green bell pepper, chopped
1 - yellow onion, chopped
1 - 15 oz. can corn, no salt added
1 - can black beans, drained and rinsed
1 - can mild Rotel tomatoes, with juice
1 - lb boneless, skinless chicken breasts
kosher salt, to taste
black pepper, to taste
Toppings of choice: shredded cheese, avocados, sour cream, green onions, olives, jalapenos

In a medium sauce pan over medium heat, melt the butter and whisk in the flour.  Cook for a minute, then stir in the chicken broth and milk.  Bring to a boil, lower heat, and simmer until thick, whisking constantly.  Add the enchilada sauce, cumin, paprika, chili powder, Mexican oregano, and garlic powder and whisk to combine.  Turn off heat.

In a crock pot, add the jalapeno, green bell pepper, onion, corn, black beans, and Rotel tomatoes (with juice) and stir.  Place the chicken breasts on top of veggies and pour the sauce all over.  Cover and cook on low for 6-8 hours or on high for 4 hours, or until chicken is cooked through.

When you are ready to serve, remove the chicken and shred.  Add it back to the soup and stir.  Taste and season with salt and pepper, if needed.  Top with your favorite toppings. Enjoy!

Adapted from Dainty Chef

Skinny Chicken Parmesan

Chicken parmesan is one of my favorite Italian dishes.  It's great when I can feed my family a healthier version without compromising the taste.  I used a combination of Panko and Italian breadcrumbs to get the nice crispy outer layer.  The chicken is baked in the oven on a rack so both sides get crispy.  It is then topped with a simple homemade marinara and reduced fat finely shredded mozzarella cheese.  It's the perfect meal when served with a greek side salad drizzled with light balsamic vinaigrette.  This dish was inspired by Leslie's post over at The Hungry Housewife.

Chicken Ingredients:

4 boneless skinless chicken breasts (about 20 oz)
1/4 cup whole wheat flour (or more if needed)
3 egg whites
3/4 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 tsp garlic powder
1/2 tsp oregano
reduced fat finely shredded mozzarella cheese ~ top after baking

Preheat oven to 400 degrees.  Line a baking sheet with foil and set a baking rack on top.

Add the flour to a pie dish.  Add the egg whites to another pie dish.  Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.

Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs.  Place coated chicken onto prepared baking sheet.  Spray or drizzle with extra virgin olive oil. 

Bake for 25 minutes, or until chicken is cooked through and no longer pink.  Notice the chicken was not pounded out thin, so make sure to cook it through.  You can turn on the broiler if you want the coating to brown at the last minute.  Don't walk away because it will burn easily.

Easy Marinara:

1 T extra virgin olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 - 15 1/2 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1 tsp Italian seasoning
1/4 tsp garlic powder
kosher salt, to taste
black pepper, to taste
pinch red pepper flakes

In a small pan over medium heat, add the olive oil and saute onions for 5 minutes.  Add the garlic and cook another minute.  Add the tomato sauce, diced tomatoes, and seasonings.  Stir well and bring to a simmer.  Turn heat down to low and simmer for 20 minutes, stirring occasionally.  This can be made while the chicken is cooking.

When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese.  Enjoy!

Sweet 'n Sticky Chicken

This past weekend, I went on the search for some new recipes in my favorite kitchen cookbooks.  I found this kid friendly recipe for Sweet and Sticky Chicken Drumsticks in Giada's Kitchen New Italian Favorites cookbook.  Giada wrote this particular cookbook after her cutie pie little Jade was born.  She has an entire section devoted to "(NOT) Just For Kids"....which are recipes the whole family will love, especially your kids. 

My family is split down the middle when it comes to dark and white meat chicken, so I bought a whole cut up chicken so it really would be family friendly. We were all happy and this chicken was finger lickin' good!

Ingredients:

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup reduced sodium soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
whole cut up chicken (2 breasts, 2 thighs, 2 legs, 2 wings), skin left on

2 T toasted sesame seeds
1/4 cup flat leaf parsley or cilantro (we prefer cilantro)

In a medium bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, rosemary, and garlic.  Remove 1/2 cup of the marinade to a small sauce pan for sauce reduction later. 

Wash and place the chicken into a resealable zip lock bag placed inside a bowl (just in case there is a leak).  Pour the remaining marinade over the chicken , squeeze out excess air from ziplock bag, and zip up tightly.  Gently toss around to coat all the chicken.  Place in the refrigerator to marinade for 2 hours.

Preheat the oven to 450 degrees.  Line a rimmed baking sheet with foil and spray with non-stick cooking spray.

Remove the chicken from the marinade and place on the baking sheet, leaving space between so they will brown evenly.  Bake for 35-45 minutes, or until chicken is completely cooked through.  Cooking time will depend on size of chicken.

When the chicken is almost done, bring the reserved 1/2 cup marinade to a boil, reduce heat to low, and simmer until reduced and thick, about 10 minutes.

When the chicken is cooked through, remove from the oven and use a pastry brush to brush on the reduced marinade.  Arrange chicken on a serving platter, sprinkle with toasted sesame seeds, and chopped parsley or cilantro (if using).  Enjoy!

Cajun Chicken Fettuccine Alfredo ~ Guy Fieri

Continuing on with recipes from Guy Fieri Food~Cookin' It, Livin' It, Lovin' It cookbook, this is the second recipe I just had to make.  Remember the Blackening Spice Rub from yesterday?  It is the spice that takes this fettuccine alfredo "over the top".  You can ask my hubby...whenever we eat at an Italian restaurant, I order chicken fettuccine alfredo.  This is by far my favorite!  It has so much flavor, as Guy is known to spice things up.  Don't get me wrong, it's not spicy, just has a great kick.  My kids loved this dish, and they are not spicy food lovers like me.  So we were all happy and cleaned our plates.  I really hope you give this recipe a try, and let me know how you liked it.

Ingredients:

1 1/4 lbs boneless, skinless chicken  (about 5 pieces)
2 T Blackening Spice Rub
2 T olive oil, divided
3 cloves garlic, minced
1/4 cup white wine (or chicken stock)
3 cups heavy cream
1 cup marinated sun-dried tomatoes, chopped
1 lb fettuccine noodles
3/4 cup grated parmesan cheese (divided into 1/2 and 1/4 cup)
sliced green onion, for garnish (optional)

Bring a large pot of salted water to a boil, add pasta, and cook until al dente.  Drain and set aside.

Preheat oven to 350 degrees. 

Heat a large cast iron skillet over high heat, and add 1 T olive oil.  Sprinkle both sides of the chicken with the blackening spice rub.  Cook the chicken 3 minutes per side, until blackened.  Transfer the chicken to the oven and cook through, about 10 minutes.  Remove the chicken from the oven and cut into thin strips on the bias.

In a large skillet over medium heat, heat 1 T olive oil.  Add the garlic and saute for 2 minutes.  Stir in the wine (or chicken stock).  Pour in the heavy cream, bring to a simmer, and cook until reduced by half. 

When the sauce is at the desired consistency, stir in 1/2 cup of the grated parmesan.  Add the sundried tomatoes and half of the sliced chicken. Taste and season with salt and pepper if needed.  (I added 1 tsp of the spice rub for extra flavor.)

Add the cooked fettuccine into the sauce mixture and toss well.  Let cook together for 2 minutes.  Serve up by placing some on a large plate, top with additional blackened chicken, and sprinkle with more grated parmesan cheese . Garnish with green onions, if using.  Enjoy!

Blackening Spice Rub ~ For Chicken and Seafood

This is another recipe from Guy Fieri Food ~ Cooking' It, Livin' It, Lovin' It Cookbook. This spice blend deserves its own post since it can be used on any protein.  It can be stored in a tightly sealed container for up to 6 months. I used in on Guy's Cajun Chicken Fettuccine Alfredo (recipe tomorrow).

Ingredients:

3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne

Whisk together all ingredients in a small bowl.  Use on your favorite protein.  Leftovers can be stored in a tightly sealed container for up to 6 months.

Philly Chicken Wraps

Here is a twist on the traditional Philly Chicken Sandwiches by using a wrap in place of the hoagie bun.  It was much lighter and a nice change, although I do love my bread.

Ingredients:

1 lb boneless skinless chicken breasts, cut into strips
kosher salt
black pepper
garlic powder
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
Tortilla wraps
mayonnaise
shredded lettuce
diced tomatoes

In a large skillet over medium low heat, add the butter, mushrooms, and onions.  Cook until mushrooms are tender and onions just begin to brown around the edges.  Transfer to a bowl.

Season the sliced chicken with kosher salt, black pepper, and garlic powder.  In the same skillet over medium high heat, add the olive oil and seasoned chicken.  Stir chicken and continue to cook until completely cooked through.  Add the mushroom and onions to the chicken and stir well.  Add slices of provolone cheese to top of chicken/mushroom/onion mixture, cover with a lid, and turn off the heat.

Dampen a few paper towels and wrap around the tortilla wraps.  Heat in the microwave until warm, about 45 seconds.  Assemble the wraps.  Spread the wrap with a layer of mayonnaise, chicken/mushroom/onion/cheese, shredded lettuce, and diced tomatoes.  Fold up ends, then wrap and roll.  Enjoy!

  

Chicken Gyros with Tzatziki

My hubby and I have been eating at little Greek restaurants since we were first dating.  I would alternate between lamb and chicken gyros with extra tzatziki sauce.  I found this recipe over at Closet Cooking and just had to give it a try.  It was easy and very flavorful. My hubby walked in the door from work and said our home smelled like a Greek restaurant. That was quite a compliment!  The tzatziki can also be served as an appetizer dip with pita chips and fresh vegetables.


Chicken Gyros:
1 lb marinated, grilled chicken breast strips (see below)
1 batch tzatziki (see below)
6 pitas or flatbread
shredded romaine lettuce
2 tomatoes, sliced
1/2 red onion, sliced


Chicken Marinade:
1 lb boneless, skinless chicken breast
1 T Greek yogurt
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, zest and juice
2 sprigs fresh oregano, removed from stem
1 sprig fresh rosemary, chopped
1/4 tsp kosher salt
1/4 tsp black pepper


Place rinsed chicken in a large zip lock bag.  In a medium bowl, whisk together all marinade ingredients.  Pour marinade over chicken, zip up bag, and shake bag to coat all chicken.  Place in the refrigerator for 1 hour.


Tzatziki: 
1 large cucumber, peeled, seeded, grated over colander
1 cup Greek yogurt (2 - 6 oz. serving cups)
2 T fresh lemon juice
2 T olive oil
2-3 T fresh dill, chopped
3 cloves garlic, minced or grated
kosher salt and pepper, to taste
1/4 tsp cayenne pepper (optional)


Peel and remove seeds from cucumber, then grate over colander and let water drain.  Place grated cucumber in paper towels to squeeze out excess water.  Add to a medium bowl with remaining ingredients and whisk together.  Cover with plastic wrap and refrigerate for at least an hour to let flavors combine.


Grill chicken on indoor or outdoor grill until cooked through.  Slice into strips.  Assemble gyros by layering tzatziki, chicken, lettuce, tomato, red onion, and more tzatziki on top.  Enjoy!

Southern Fried Chicken Strips

Fried chicken strips with mashed potatoes, gravy, and corn are my favorite comfort meal.  My grandma would always make fried chicken and all the sides when I was visiting in the summer.  She was a wonderful cook and baker.  She made the best pies you ever tasted.  I wish that I was listening better when she taught me how to make pie crust.  But I can make some good fried chicken.  I prefer chicken strips so you get the breading in every bite.  I use chicken breasts so you don't have to deal with that gross tenden thing that runs through the chicken tenders.  This is my way of making it at home.

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into long strips
1 cup buttermilk
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
3 eggs + 3 T milk + salt + pepper (egg wash)

Cut the chicken breasts into long thick strips (I usually just cut in half).  Place in a deep glass casserole dish and pour buttermilk over chicken.  Cover with plastic wrap and let marinade it refrigerator for at least 1 hour.

In a large deep dish, add the flour, baking powder, and spices.  Stir with a fork.  In another dish, add the eggs and spices to make egg wash.

Line two sheet pans with wire racks.

Remove the chicken and complete the breading process:

Place the chicken in the flour and shake off excess. You only want a light coating to adhere the egg. Dip the chicken in the egg wash. Place chicken back in the flour to coat completely and shake off excess.  Place chicken on one of the wire rack lined sheet pans. (Save the other sheet pan for the baking process)

Let the chicken sit and absorb the breading for 10 minutes while your oil heats up.

Preheat oven to 400 degrees.  Pour canola or vegetable oil into large cast iron skillet making sure to only fill 1/2 way.  I test the oil by putting the handle of a wooden spoon into the oil.  Once bubbles form all the way around the handle tip, the oil is ready.

Fry chicken in batches.  Cook chicken for 3 minutes, then flip and cook for 2 minutes.  Remove chicken to the clean wire rack lined sheet pan.  Let the oil come back up to temperature between batches.  Continue cooking all your chicken in batches.

Bake chicken tenders in the oven until cooked through.  I usually bake them for 12-14 minutes when they are thick.  Sprinkle with kosher salt while still hot.  Enjoy! 

Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes

If you have been following my cooking adventures for very long, you know that Tex-Mex is my favorite type of food.  I am always trying to come up with new ways to eat it.  My family prefers cheese enchiladas and chicken enchilada casserole, so I decided to use these flavors for a new enchilada recipe.  I served some spicy black beans to go with mine and hubby's.  I served the kids some refried beans.  I know my kids enjoy my cooking when they clean their plates and ask for more. 

These enchiladas are made using rotisserie chicken and the new Kraft Philadelphia Santa Fe Cooking Cream. They are topped with salsa and shredded cheese and then baked.  You can set out your family's favorite toppings to serve over top, like sour cream, avocado, cilantro, pico de gallo, olives, queso, and salsa.

Creamy Chicken Enchilada Ingredients:

2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia cream cheese
10 corn tortillas
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper.  Saute until tender.  Add the spices and chicken broth.  Stir in the cream cheese and cook for a few minutes to heat through.  Remove from heat.

Wrap tortillas in damp paper towels and place in microwave on high for 1 minute.  Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side.  Spoon some salsa over each and top with shredded cheese.  Bake for 10 minutes, or until cheese is melted.  Serve with your favorite toppings and some Spicy Black Beans.

Spicy Black Beans

1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed

In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper.  Saute until tender.  Add the chopped tomato, cumin, and paprika.  Cook for 2 minutes.  Stir in the chicken broth and black beans.  Turn heat to medium low and simmer for 10 minutes, stirring occasionally.  Serve with enchiladas.  Enjoy!

Chicken Spaghetti

My mom makes the best chicken tetrazzini in the world.  Mine never tastes as good, and I dirty so many dishes.  I thought I would try chicken spaghetti as it uses many of the same ingredients.  I bookmarked this one from The Pioneer Woman last year and have been waiting for my chicken tetrazzini craving to hit.  My Mom mentioned she wanted to make some chicken tetrazzini, but I still have her recipe file at my house so she couldn't.  Sorry Mom!  This conversation left me with a craving, and I'm so glad.

I made very few adjustments since Ree's recipes are perfect as is.  I saved some time by using a rotisserie chicken and chicken bouillon cubes.  At first, I was going to cut the recipe in half, but I guess my ingredients just kept growing, so my sauce did too.  I made a huge casserole dish of chicken spaghetti for dinner last night, and froze another smaller casserole.  Maybe I will save it for the next time my mom comes to visit.  She better come over soon because I don't know how long it will remain in the freezer since my family loved it. 

Ingredients:

2 rotisserie chicken breasts and 2 thighs, cut  or shred into pieces
3/4 lb thin spaghetti, broken into thirds
8 cups water
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
kosher salt
black pepper
garlic powder
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.

Fill large stock pot with 8 cups water and add chicken bouillon.  Cover and bring to a boil.  Add the spaghetti and cook for 5 minutes, or until al dente.  Reserve 2 cups of the chicken broth and drain spaghetti.

In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth.  Add more broth as needed.  You want the mixture to be fairly thin and stirable, and it will thicken up while baking.  Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.

Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese.  Cover with a lid or foil.  Bake for 25 minutes.  Uncover and cook another 15-20.  We topped ours with a dollop of sour cream.  Enjoy!

Oven Baked Wings~Spicy and BBQ

Saturday night is "Family Game Night" in our home.  We play Wii games and let the girls stay up late.  My hubby usually picks up wings and cole slaw from Wing Stop on his way home from work.  My kids like the BBQ flavor wings and we like them HOT. 

These wings are really good and remind me of Wing Stop.  They are better for you than deep fried and are easier to prepare.  You line baking sheets with foil for easy cleanup.  And there's no grease splatters all over you stovetop, floor, and walls to clean up when you use the oven. 

Ingredients:

30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping

Line a baking sheet with foil and spray generously with non-stick cooking spray.  Place the flour, corn starch, and spices in a gallon size resealable bag.  Add the wings into the bag in two batches.  Seal and shake well to coat, then place on prepared baking sheet.  Refrigerate uncovered for at least 1 hour.

When ready to bake the wings, preheat oven to 400 degrees.  Pour the Buffalo sauce into a bowl.  Dip the HOT wings into the sauce and place back on to the baking sheet.  Pour 1/2 cup of the BBQ sauce into a bowl.  Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.

Bake wings for 30 minutes.  Remove from the oven and use the same sauces from earlier to brush onto the wings.  Flip them over and brush the other side.  Bake another 15 minutes, or until cripsy and cooked through.  Discard remaining sauce since it was used on raw chicken.  Use some fresh sauce to dip wings one final time after removing from the oven.  This will make them perfectly saucy and messy! 

Serve with a side of cole slaw and Blue Cheese or Ranch dressing.  Enjoy!

Adapted from All Recipes

Lightened Up Baked Pasta

Is Spring Break over yet? Oh, I'm just kidding.  I just LOVE taking all 3 girls grocery shopping with me.  And sending them to their separate rooms serveral times throughout the day.  And doing more laundry because it's cold in the morning and hot in the afternoon, so they change clothes.  And telling them to please clean up their mess when they decide to play somewhere else.  All kidding aside, it was time to cook a grown up meal.  I've eaten all the tacos, cheeseburgers, and chicken tenders I can handle this week.  I needed a comfort meal, preferably one that my kids will also enjoy eating.

I found this recipe in my Cooking Light March 2011 issue. The original recipe is a vegetarian dish, but since we aren't vegetarians, I added chicken. I also added mushrooms (for me) and used chicken broth instead of white wine. The lemon adds so much flavor to this pasta.  I adjusted the recipe to include more sauce because this type of pasta soaks it up and it was a little dry after baking. I also had to photograph the leftovers the next morning to take advantage of natural lighting. (It was so much creamier at dinnertime.)You definitely have to plan ahead and allow time for this pasta dish to bake once it's assembled.  It's topped with an Italian Panko and parmesan breadcrumb mixture to give it a nice crunch.  You don't even have to bake this dish if you don't have the time or don't care for the crunchy topping.  You could simply boil the pasta until al dente, toss it all together, sprinkle with grated parmesan cheese, and serve immediately.  Either way, it's a delicious and satisfying meal when you've had one of those days that only pasta can fix...and a little chocolate from some mint chocolate ice cream.


Ingredients:

3/4 lb Barilla Campanelle pasta
5 oz. fresh spinach, stems removed
2 T olive oil, divided
1 lb boneless, skinless chicken breasts, diced
1 yellow onion, diced
8 oz. mushrooms, sliced
3 cloves garlic, minced
1/3 cup flour
1 can low sodium chicken broth
3 cups reduced fat milk (I used 2%)
1 large lemon, zest and juice
kosher salt
black pepper
Italian seasoning
garlic powder
1 cup Italian Panko breadcrumbs, divided
3/4 cup grated parmesan cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with cooking spray.

Season the chicken with salt, pepper, and Italian seasoning.  Heat a large deep skillet over medium high heat.  Add 1 T olive oil and cook the chicken until no longer pink.  Remove to a bowl and set aside.

Meanwhile, cook the pasta in salted boiling water for 7 minutes, until just shy of al dente.  Turn off the heat, stir in the spinach, and let wilt for 2 minutes.  Drain and set aside.

In the same large skillet over medium heat, add another 1 T olive oil.  Add the onions and mushrooms and cook for 8 minutes, stirring occasionally.   Add the garlic and cook another minute.  Stir in the flour and cook for a minute.  Pour in the chicken broth and stir until flour is incorporated.  Add the milk, and season salt, pepper, garlic powder, and Italian seasoning.  Bring to a boil, lower heat, and simmer until thickened, stirring occasionally.  This will take about 10-12 minutes.  Turn off the heat and stir in the lemon zest and lemon juice.  Taste and reseason if needed.

Add the chicken and pasta mixture to the sauce and toss to coat evenly.  Pour into the prepared casserole dish.  Sprinkle top with 1/2 cup Panko breadcrumbs, then 3/4 cup parmesan cheese, then the other 1/2 cup Panko.  Bake for 30 minutes, or until golden brown on top and bubbly.  Enjoy!

Note:  If you don't have the time to bake the pasta:  Boil the pasta until al dente, toss it together with the chicken and sauce, sprinkle with grated parmesan cheese, and serve immediately.

Sausage, Chicken and Shrimp Gumbo

To get us ready for the big NOLA and Mardi Gras, I made a big pot of Gumbo.  My favorite part is the sausage and Louisiana hot sauce.  I like it spicy, but my kids don't, so I always load up on the spice in my bowl.  And I learned that a cast iron skillet really does produce a wonderful and nutty dark roux.  I personally like a light brown roux, and my hubby likes a very dark roux.  I'm the cook, so I got my way this time! He will get his way when we get to New Orleans next week.

Ingredients:

1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil 
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions

In a cast iron skillet over medium low heat, stir together the vegetable oil and flour.  Cook, stirring often, until a nice brown color is achieved.  Set aside.

In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes.  Add the garlic and cook another minute.  Add the spices, diced tomatoes, and chicken stock.  Carefully, add 1/2 cup of the roux and stir well.  Reserve the rest of the roux for thickening later. 

Add the sausage and chicken to the pot, and cook until the chicken is cooked through.  Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through.  Add more roux to achieve desired thickness.  Taste and add salt and black pepper, as needed.  If you like it spicy, add some Louisiana hot pepper sauce. 

Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions.  Enjoy!

Grilled Chicken Sliders~2 Ways

Yesterday was another warm and beautiful day.  My hubby and I decided to grill on our outdoor patio and enjoy the sunshine.  I have been wanting to make another slider ever since I made these cheeseburger ones last week.  At first it was about finding an excuse to enjoy King's Hawaiian sweet dinner rolls again.  In the end, all the flavors just worked together to make the sweet rolls even better than I remembered.

I made our grilled chicken sliders and topped them 2 different ways.  My hubby wanted his topped with mayonnaise, swiss cheese, bacon, tomato, and jalapenos.
 

I topped mine with mayonnaise, bbq sauce, cheddar cheese, bacon, and jalapenos.  We had some creamy sweet cole slaw on the side.  They were so good!

Ingredients:

1 lb boneless, skinless chicken breasts
Weber Kickin Chicken seasoning
Allegro original marinade
King's Hawaiian Sweet Dinner Rolls

Toppings of Choice:
mayonnaise
mustard
bbq sauce
cheese
bacon
jalapenos
pickles
lettuce
tomatoes
onions

Place chicken in a gallon zip lock bag and pound to 1/2 inch thickness.  Remove to a plate and season both sides with Weber Kickin Chicken seasoning.  Pour 1/4 cup Allegro marinade into zip lock bag, add chicken, and seal up the bag.  Place in the refrigerator to marinade for at least 2 hours.  

When ready to cook, drain off the marinade.  Grill chicken on an outdoor or indoor grill pan until cooked through.  Let rest for a few minutes.  Cut chicken into slices and place on rolls.  Add your favorite toppings and enjoy!

Any leftover chicken is great on a mixed salad the next day.  And you won't feel so bad for eating all those King's Hawaiian sweet dinner rolls the day before!

Super Bowl Party

I just wanted to share some of the tasty food from our Super Bowl party.  My girls did an amazing job decorating our home with homemade posters for both teams.  They even made a sign for each team, and asked for everybody to sign their name to show which team they wanted to win.  It was a split decision, so there was plenty of playful conversation going on during the day.  Now if our Dallas Cowboys could show up for another Super Bowl, that would be fabulous! 

Green Bay Packers Vanilla Cupcakes

Kid Friendly Snack Table

Triple Chocolate Football Brownies

Double Chocolate Heart Brownies

Chocolate Chip Cookie Dip - from Brown Eyed Baker

Fruit Platter with Green Bay Packers Fruit Dip

I prepared the filling for these Jalapeno Egg Rolls, but ran out of time to assemble them..  There was already way too much food to be eaten, so they got scratched from the menu! 

Jalepeno Popper Egg Rolls

Also on the Super Bowl menu (not pictured):

Spinach Dip with French Bread Dippers

Rotel Dip and Tortilla Chips

Sun dried Tomato and Roasted Pepper Guacamole - prepared by Matty Jones

Fresh and Tasty Guacamole - prepared by Matty Jones

Steak and Chicken Fajitas - prepared by Matty Jones

Spanish Rice - prepared by Molly

Jalapeno Pinto Beans

Now, I need to rest up until next Football season!

Tex-Mex Chicken Chili

Tex-Mex is my favorite cuisine.  Well, that and Italian.  It's hard to choose, but this week, it's Tex-Mex.  I wanted to use the rest of a rotisserie chicken from the night before, and I usually use it in either some type of soup or casserole dish.  I would have liked to make some Chicken and Cheese Enchiladas, Chicken and Cheese Taquitos, or a simple Chicken Enchilada Casserole.  But I was a good girl and made a healthful Tex-Mex Chicken Chili with just a little shredded cheese on top.

This chili was really flavorful, especially with all the fresh toppings of pickled jalapenos, grape tomatoes, green onions, and shredded cheese.  My hubby even enjoyed it...yea, I got him to eat some chicken AND veggies.

Ingredients:

2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it

In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent.  Add the garlic and cook another minute.  Add the spices, and let them toast for a minute while you stir.  Add the remaining ingredients, including the chicken.  Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally.  Taste and adjust seasonings.

Top with your favorites and Enjoy:

pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips

Linked up at:  Potluck Sundays at Mommy's Kitchen

This Week's Cravings #13 at Moms Crazy Cooking

Chicken Enchilada Soup

I was craving some Tex-Mex last night, but Chicken and Cheese Enchiladas are not on my diet.  So I created this thick and hearty soup and topped it with just a sprinkle of reduced fat shredded cheese.  Try it, I know you will like it!

Ingredients:

2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano

In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper.  Cook onions until tender, about 7 minutes.  Add the garlic and cook another minute.  Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano.  Bring to a boil, lower heat, and simmer for 20 minutes.  Top with reduced fat shredded cheese and chopped scallions.  (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures)  Enjoy!  

Chicken Salad Romaine Boats

So, I have a little confession to make.  I have decided to eat a bit healthier so I can fit back into my clothes and have more energy to keep up my demanding life.  I am going on the South Beach Lifestyle, at least until I have reached my goal.  I will be cooking meals that fit into this new lifestyle for our family dinners.  My kids will still get some of their favorite things too.   And I will continue to make some sweets for my kids, so please don't stop visiting me!  I will post everything that I have actually enjoyed eating myself.  I bought a couple of cookbooks and found some online resources to help me with this new way of eating. 

I am still visiting all your blog posts everyday.  I just have to save some of my favorites for a later date.  And others, I will be making for my kids to enjoy.  You should see my desserts file!  Chewing my daughter's Extra sugar free mint chocolate chip gum after meals has helped with my sweet tooth. When I first saw this gum at the checkout counter, I said to the cash register guy, "Gross, who would ever eat that!", and he agreed.  I usually take one of my big girls with me to the grocery store on Sunday afternoon, and leave the other two home with Daddy.  I enjoy this one on one time with them.  So it was Madison's turn to go shopping with me, and she asked if she could get some mint chocolate chip gum.  So of course, I got it for her and never planned on tasting it.  A couple of days ago, I asked if she could bring me a piece of gum, and she gave me a piece of her mint chocolate chip. It was surprisingly good, but the chocolate taste goes away entirely too fast! Oh my goodness, I MISS CHOCOLATE so much!

This is what I made for my lunch today.  I didn't even miss the bread and cheese!  It was satisfying and has kept me full all afternoon.  This makes 2 servings, unless you're really hungry, then go for it all.  I had 1/2 cup of Dannon Light 'n Fit vanilla yogurt sprinkled with cinnamon as a side. 

Ingredients:

1 can (4.5 oz) premium chunk chicken breast
2 T Hellman's low fat mayonnaise
1 dill pickle, chopped
1/2 stalk celery, chopped
1 T red onion, diced
kosher salt
black pepper
dash of tobasco
red bell pepper strips
cherub tomatoes, halved (not pictured)
4 - Romaine heart leaves 

In a small bowl, mix together the chicken, mayonnaise, dill pickle, celery, red onion, salt, pepper, and tobasco.  Fill the middle of each romaine leaf with chicken salad and top with red bell pepper strips and tomatoes.  I would have used my favorite cherub tomatoes on top too, but was all out of them.  Hope you enjoy!