Wednesday, December 27, 2017

Cheesy Skillet Cornbread Chili's cold outside and I mean COLD. I have had zero desire to go outside the past two days. Given, I also am fighting a nasty cold but when it's in the single digits I find what I a already have in the pantry to create my dinner and lucky for me, I had all the ingredients on hand to make this tasty Cheesy Skillet Cornbread Chili. Another plus is that it is all cooked in one pan, from start to finish, which makes clean up easy peasy. This dish was a hit with the family!

Cheesy Skillet Cornbread Chili
Serves 6

1 pound lean ground beef
1 package chili seasoning
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 package (8 1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese

Brown ground beef in large skillet on medium-high heat. Drain fat.

Stir in dry seasoning, beans and tomatoes. Bring to boil; reduce heat to low; simmer, uncovered, 10 minutes or until heated through.

Meanwhile, prepare corn muffin mix as directed on package, stirring in cheese.

Drop small spoonfuls of batter over prepared chili. Simmer, covered, 15 to 20 minutes or until corn bread is cooked through. Enjoy!

Tuesday, December 26, 2017

Kung Pao Chicken

Hard to believe it's the day after Christmas! That sure came and went quickly. Hope everyone had a great Holiday. Both my husband and I were in the mood for Asian tonight for dinner and this past spring I tried a Crock Pot Kung Pao Chicken that was really good and pretty easy. I decided to use that same recipe but instead of the crock pot I made it into a stove top version. It was delish! If you like your chicken with a "kick" then you have to give this a try!

Kung Pao Chicken 
Serves 4
Cal 194, Carbs 23.2, Fat 1.7, Protein 24

1lb. Chicken Tenderloins, cut into chunks
2 tsp. chili garlic paste
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
1/4 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced
8 dried red chilis

In a large bowl whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. Set aside.

Heat a large sauce pan or wok with one tbsp. oil. Add chicken and saute 2-3 minutes or until lightly browned. Add in the peppers and saute another 2-3 minutes. Add dried chilies and garlic. Continue cooking another 1-2 minutes and then add in the sauce. Stirring often until thickened.

Remove and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!

Monday, December 18, 2017

One Pot Andouille Sausage Skillet Pasta

My family loves smoked sausage. I think it's just meh. Don't get me wrong, it's tasty but just not one of my favorites. Last week I bought some Andouille Sausage for my sausage loving peeps and wanted a different way to use it rather than served over rice. While searching Pinterest I came across this skillet pasta recipe from Damn Delicious and decided to give it a try. I absolutely loved it and of course it was a major hit with my family! 

One Pot Andouille Sausage Skillet Pasta
Slightly Adapted from Damn Delicious
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 can diced green chiles
1 (12.8-ounce) package smoked andouille sausage, sliced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces short pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded sharp cheddar cheese

Heat olive oil in a large skillet over medium high heat.

Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, green chiles, milk, and pasta; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately. Enjoy!

Thursday, December 14, 2017

Slow Cooker Carnitas

We are in desperate need of a taco night in my house! I used to make tacos at least once a week but stopped since no one else wanted them for dinner. My husband has never been a huge fan of tacos but myself, on the other hand, have always been obsessed with them! I decided to take matters into my own hands tonight and make them regardless of what anyone else thinks! I did decide on Carnitas to mix things up. This recipe is super easy and super delish and was a hit with my taco loathing husband!

Slow Cooker Carnitas
2-3 lb pork loin roast (shoulder is good too)
1 yellow onion, cut into chunks
1 tbsp. chili powder
2 cloves garlic, chopped
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. all spice
juice of one lime
juice of one orange
1/2 cup chicken broth
tortillas (I used multi-grain flour)
shredded monterrey jack cheese, red onion, cilantro for toppings

Place roast in bottom of the crock pot. Add remaining ingredients. Cover and cook on low for 6 hours. Shred pork and spoon into warm tortillas. Top with toppings of your choice. Enjoy!

Tuesday, December 12, 2017

Country Breakfast Skillet

I'm all about Breakfast for dinner lately. I think this might be the second time in two weeks that I've decided on mixing things up with breakfast for dinner. Skillets are popular in my house so I knew this Country Breakfast Skillet would be a hit!

Country Breakfast Skillet
Serves 4

1 bag frozen diced hash brown potatoes
1 onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 cup diced ham
10 slices bacon cooked and crumbled
1 tsp. pepper
1 tsp. salt
2 cups shredded cheddar cheese
8 eggs
2 tablespoons canola oil

Heat oil in large saucepan. Add potatoes and season with salt and cayenne. Toss in peppers, and onions and cook for about 10 minutes per side or until potatoes are crispy and veggies are tender. Add bacon, ham, and cheddar cheese and top with eggs of your choice. Enjoy!

Monday, December 11, 2017

Bang Bang Chicken

I'm always hearing about Bang Bang Chicken and Bang Bang Shrimp and how absolutely delicious it is. I've never had it before since we do not have a Bonefish Grill near us. So this is the closest I'm going to get to real Bang Bang Chicken! I found this recipe on Pinterest and had to give it a try. Wow! This was insanely good with the perfect amount of spice. Now I just need to try the original to compare the two!

Bang Bang Chicken
Adapted Slightly from Damn Delicious
Serves 4

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

1/4 cup mayonnaise
2 tablespoons sweet chili sauce (I used Chili Garlic Paste)
1 tablespoon honey
2 tsp. Frank's hot sauce (I used 1tsp sriracha)


To make the sauce, whisk together mayonnaise, garlic paste, honey and sriracha in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about
about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce. Enjoy!

Thursday, December 7, 2017

Pizza Baked Gnocchi

This is one of my favorite meals! Fluffy pillowy mounds of pure deliciousness packed into every bite! Is pillowy even a word? Not sure but it's the best way to describe it! Over the years I've met people who either hate gnocchi or love it. I'm one of those who loves it! Even my 7 year old gobbled it up. This recipe is super easy and super delish! You can't go wrong when you combine pizza toppings!

Pizza Baked Gnocchi
Serves 6
Cal 310, Carbs 47.5, Fat 8.1, Fiber 2, Protein 13

2 cups of your favorite pizza or marinara sauce
1/4 teaspoon crushed red pepper flakes
1.5 packages gnocchi 
1.25 cups shredded reduced fat mozzarella cheese
1/8 cup grated parmesan cheese
2 oz. pepperoni (I used reduced fat)

Preheat your oven to 375 degrees 

Add a layer of sauce to a bottom of a baking dish. 

Bring a large pot of salted water to a boil and cook gnocchi for 5 minutes or until they are floating to the top. Drain and mix half of the gnocchi with the sauce and red pepper. Transfer to the baking dish and top with a layer of the cheeses and pepperoni. Repeat. 

Bake for 20 minutes or until bubbly and cheese is melted. Enjoy!

Wednesday, December 6, 2017

Crispy Chicken Cobb Salad

If you don't have a lot of time and want something easy and delicious for dinner well then I have the meal for you! Today was super busy here and I whipped this salad up in less than 30 minutes using ingredients I had on hand in the house. (and yes, blue cheese is a staple in my home!) I love a Cobb Salad and adding Crispy Chicken into the mix makes it that much better!

Crispy Chicken Cobb Salad
Serves 6

8 crispy chicken strips, cooked and cut into chunks
2 hard boiled eggs, sliced
1 tomato, chopped
4  tbsp. blue cheese crumbles
1/2 cup crumbled bacon
12 cups lettuce (I used Fresh Express Iceberg)

Prepare salad by laying chicken, eggs, blue cheese, bacon, and tomato over lettuce. Drizzle dressing over salad if desired. I used Lite Jalapeno Ranch. Enjoy!

Tuesday, December 5, 2017

Grilled Caesar Chicken Bowls

Don't you hate those days when nothing sounds appealing for dinner? Well, today is one of those days in my house. I'm in a bit of a recipe rut, and couldn't think of anything to make for dinner. All, I wanted was a grilled chicken caesar salad but considering the weather I decided against it and decided to mix things up and make this easy and healthy Grilled Chicken Caesar Bowls instead. Let me tell ya...I'm so glad that I did! It was an instant hit in my house. I see myself making this again and soon!

Grilled Caesar Chicken Bowls
Serves 4

4 boneless skinless chicken breasts
1 tsp. pepper
1 tsp. garlic powder
1 tomato, chopped
1 cup caesar vinagrette (I love Ken's)
1 cup grated parmesan cheese
2 cups cooked spinach
2 cups orzo cooked to al dente

Season chicken with pepper and garlic powder. Place chicken on grill and cook about 6 minutes per side. Or until juices runs clear.  Remove from grill and slice.

To assemble bowls-Place 1/2 cup orzo and 1/2 cup cooked spinach in bottom of bowl. Top with sliced chicken, 1/4 cup shredded parmesan cheese, and tomato. Drizzle with 1/4 cup dressing. Enjoy!

Monday, December 4, 2017

Taco Pizza

This was a great change from the traditional pizza.  Both my husband and I love spicy and pretty much all Mexican foods. This pizza was the perfect combo of both and I love how filling it was. If you are a fan of Mexican foods you will have to make this. Let me tell you, it did not disappoint!

Taco Pizza
Serves 6

16 oz. seasoned and cooked lean ground beef (I used 95/5 and used Old El Paso reduced sodium taco seasonings)
1 refrigerated pizza crust
1/2 cup chunky salsa (I used hot)
2 tbsp taco sauce (I used medium)
1 cup refried beans
2 cups shredded cheddar jack cheese
4 medium black olives, sliced
2 tbsp Chopped Green Chilies

3 green onions, sliced

Preheat oven to 450 degrees

Un roll crust and bake for 10 minutes.

Meanwhile, in a large skillet, brown the ground beef over medium-high heat, add taco seasoning and stir to thoroughly combine. Set aside.

In a small bowl, combine the salsa and taco sauce and stir together. Spread the re-fried beans evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Add the meat and then the taco sauce mixture. Sprinkle the cheese evenly across the top and then follow with the sliced olives, chopped chilies and green onions.

Place pizza back into the oven and bake for 8-10 minutes. Remove from oven, slice, and Enjoy!
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