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Poultry

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

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Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

Savory & Delicious Chicken broccoli casserole

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Ingredients

5 C. shredded cooked chicken breast

2 broccoli heads, cut into small florets

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning

3/4 C. chicken stock

8 oz (230g) softened cream cheese

1 1/2 C shredded mozzarella cheese

Fresh cracked pepper, to taste

Fresh chopped parsley, or garnish

Directions

Preheat your oven to 400ºF (200ºC) Lightly grease a baking dish with non-stick cooking spray.

1. Spread the shredded chicken in the previously prepared baking dish. Then add the minced garlic, red pepper flakes, pepper, and Italian seasoning. Stir well. Set aside.

2. In a large bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.

3. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for twenty minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!

Source Eat Well 101

Always grease the baking dish

There is currently no picture is available. I honestly can tell you never stop learning when you cook. Some of these recipes don’t always give you enough information., like be sure to grease pan. So I didn’t. Well the results were delicious chops with the batter still in the baking dish. And. We ate the chops with the batter on the side.

You wouldn’t have wanted to see a picture of my delicious batterless chops.

Baked Pork Chops with Buttery Cracker Crust

Ingredients

1 C Ritz crackers

1 tsp. garlic salt

1/2 tsp. pepper

2 eggs, beaten

4 bone-in pork chops

1/4 C. Butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. In a shallow bowl, combine crushed crackers, garlic salt, and black pepper and mix well. Put eggs In a separate shallow bowl. Dredge each pork chop in egg, then in the cracker mixture, and place in a single layer in a baking dish. Put pieces of butter around the pork chops.

2. Cover and bake for twenty minutes. Turn over the pork chops and bake for another twenty five minutes or until no longer pink in the center and the juices run clear. Remove foil during the last fifteen minutes of cooking.

Source Kitchme

New to cooking? Try this.

4- ingredient Chicken and Rice Casserole

INGREDIENTS

4 chicken breasts

1 cup long grain white rice uncooked

1 1/2 cups water

1 package onion soup mix or use homemade

10 oz can cream of mushroom soup

Directions

Preheat your oven to 325 degrees F.

1. Grease a 9×13 baking dish with cooking spray. Add chicken breasts and season with salt & pepper.Pour the uncooked rice over the chicken.

2. Then sprinkle with the onion soup mix. Next combine the mushrooms soup and one and half cups of water. Pour over the chicken. Then cover and bake for 1 hour 15 minutes or until the chicken is cooked through and the rice is tender.

Source Spend with pennies

Chicken Spinach Roll-ups with Ricotta

If you’re searching for a recipe to make for your family that’s easy, delicious and quick then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach. I honestly had a lot of fun preparing this dish. But l really had no clue what I was doing. I had to read the recipe at least ten times before I could finally figure out to certain degree what I had to do.

To tell you the truth even after reading it several times I still didn’t really had no idea what I was doing and how this recipe was going to turn out. But I didn’t let those thoughts bother me and was determined to follow through with this recipe!

I still enjoyed myself and found humor out of it this experience. I was laughing at myself the whole entire time. The next thing I knew after I had taken it out of the oven it turned out to be delicious!

Chicken Stuffed With Spinach and Ricotta Cheese

Ingredients

5 chicken cutlets pounded thin

1/2 C. Progresso Italian Seasoned breadcrumbs

1/4 C. Parmesan cheese divided

2 eggs

1 10 oz. package frozen spinach, squeezed dry

1/2 C. ricotta cheese

5 slices Mozzarella cheese

1 8 oz. Goya Tomato Sauce

1/4 tsp. salt

1/2 tsp. pepper

Directions

Lightly grease a 9×13 baking dish with cooking spray. Set aside. Preheat your oven to 425 degrees F.

1. In one shallow bowl combine the breadcrumbs together with half of the Parmesan cheese, set aside. In another bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. **Make sure your spinach is squeezed completely dry.** In a third bowl beat the eggs. Set aside

2. Lay the chicken cutlets out on a cutting board and spread about two tablespoons of the cheese and spinach mixture on top of each cutlet. Roll each chicken cutlet up and secure with toothpicks. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

3. Place the seam side down in the baking dish that has been sprayed and bake in your preheated oven for about thirty minutes or until the chicken is cooked through. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another five minutes or until the cheese is bubbly.

Source Walking on Sunshine

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

A twist on a childhood favorite

This Philly Cheese Steak Sloppy Joes recipe will make you neglect your childhood canned sauce memories and make you ENJOY sloppy joes again.Philly Cheese Steak Sloppy Joes1 lb. lean ground beef1 Tbsp. Olive oil2 Tbsp. butter1 small yellow onion diced1 small green bell pepper diced8 oz. brown mushrooms minced2 Tbsp. ketchup1 Tbsp. Worcestershire sauce1/2 tsp. Kosher salt1/2 tsp. fresh ground black pepper1 Tbsp. cornstarch1  C. beef broth8 oz. Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)6 hamburger bunsDirections1. Heat the oil in a large skillet over medium high heat until hot. Add the beef to the skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about fifty or so percent of the beef.2. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for one to two minutes before stirring, then let brown for another one to two minutes before stirring again. Add the beef back into the pan.3. In a small bowl combine the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about seventy five percent of the mixture is above liquid), three-five minutes. Turn off the heat, add in the provolone cheese. Served on toasted hamburger buns.Source Dinner then dessert

Workout. Cook. Eat. Sleep. Repeat.

I don’t know if you have read on My About Page that when I was at a young age, I was diagnosed with a mild case of Cerebral Palsy. It controls my muscle movement on the right side of my body which makes it difficult for when I am cooking. In the fall of last year, I began to notice that the muscles in my right arm/hand was making it extra challenging to lift a 9×13 baking dish. I realized that I needed to get some professional help for my right arm. This was a huge eye opener for me.

So in October, I took it upon myself to join a gym called Koko FitClub that is in walking distance from my home. I have been going every single day. I love it! I can now easily lift a heavy baking dish out of the oven and cut veggies with ease. The muscles in my arms are much stronger than they were a few months ago. I am happy with my progress and so grateful.

Anyway enough about me… let’s get to some cooking…you are going to love this recipe!

I love the classic Mexican food fajitas. There are a variety of toppings and different ways to make them delicious. But, they are not the healthiest meal. No need to worry though because I have a solution to making this favorite a little healthier without sacrificing flavor and the fear of eating a bland dinner. I recently came across this quick, easy and mostly healthy baked chicken fajitas. This recipe is full of yummy flavors. The sweet bell peppers make the difference.

I guarantee you that this recipe will become a new favorite in your family.

BAKED CHICKEN FAJITAS

3-4 chicken breasts

1 packet taco or fajita seasoning

1 1/2 sweet bell peppers, thinly sliced (any combination or green, red, orange, yellow)

1 medium sweet yellow onion, thinly sliced

8 oz sharp cheddar cheese, shredded

1 Tbsp chopped cilantro, for garnish

Directions

Preheat the oven to 375˚F.

1. Lightly grease a 9×13 baking dish with cooking spray. Place the chicken breasts flat in the dish big enough where they aren’t quite touching, then sprinkle the fajita seasoning evenly over them. You want to make sure that you aren’t making everything too packed in here or it will take a long time to cook. Use a dish big enough so that the chicken breasts don’t quite touch.

2. Mix the bell peppers and onions and spread them evenly over the top and spread the cheese over the top of the peppers and onions.  Again, just make sure you aren’t packing it in too tightly.  Go up a dish size if you need to!

3. Bake on the middle rack of the oven for thirty to forty-five minutes or until the chicken is cooked through (min of 165˚F in throughout the chicken)

Source Easy Family Recipes

A better picture is coming soon.

Court’s Cooking Notes: Every oven will cook differently and the cook time will also be effected by altitude, climate, and oven size, so please check to make sure your chicken is done through.  Try not to over cook since that will lead to tough and rubbery chicken.

Enjoy! If you have leftovers, you can chop or shred the leftover chicken and use it in tacos, enchiladas, nachos, salads, or tostadas to name a few.

Zesty Buffalo Chicken Casserole

Buffalo Chicken Casserole

Ingredients

3-4 boneless skinless chicken breasts (about 1.5-2 lbs)- You can also use tenderloins or cut up the chicken into halfs or smaller to make it easier to serve if your family won’t be eating a whole chicken breast each. This will usually make it cook more quickly though so keep an eye on it.

8 oz. Philadelphia Cream Cheese, softened- You can use light if you prefer, just steer clear of the fat free cream cheese since it won’t melt the same.

1 C. sharp cheddar cheese, shredded- Divide this in half, as half will be used in the mix and half on top. If you don’t have sharp on hand you can substitute any cheddar cheese, or mexican blend.

1/4 C. Frank’s Buffalo Sauce- You can use more buffalo sauce to make it spicier or less to make it less spicy.  I would mix this with the cream cheese first and sample it to make sure it has the right amount of kick for you.

1 Tbsp. Hidden Valley ranch powder- I love using ranch powder in lieu of bottled ranch as I think it delivers better flavor. You can actually buy it in bigger containers now if you cook with it frequently, but if you have a packet, there are about 3 tablespoons in there so you are going to use about a third of the packet. You can also alternately use 1 tbsp of this Homemade ranch mix

Directions

Preheat oven to 375˚F. Prepare a 9X13 baking dish by lightly greasing it with cooking spray. Set aside.

1. Mix the cream cheese, ranch mix, 1/2 cup of the cheddar cheese, and buffalo sauce in a bowl until everything is combined. Make sure the cream cheese is nice and soft before you mix or it won’t work well.  If you forgot to leave it out to soften you can just pop it in a bowl and microwave it for about thirty seconds, stir and add more time if needed.  Then you can mix everything in.

2. Lay the chicken breasts flat in the bottom  of a casserole dish.  If you want to cut the chicken into smaller pieces do it now and place those on the bottom of the dish.  Spread the cream cheese mixture evenly over the chicken. Sprinkle the remaining cheese over the top of the dish.

3. Bake for twenty-five – thirty-five minutes or until chicken is cooked through (165˚F internal temp). I baked my casserole on the middle rack of the oven.  I have never had to cover it, but since the each oven cooks differently, and there are other considerations like climate altitude etc, just keep an eye on it and if the cheese starts to get more brown than you want, you can loosely cover with foil for the remainder of the cooking time to protect it from browning any further.

Source The Pinning Mama

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