Advertisements

Monthly Archives: May 2018

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.

Advertisements

No stovetop required Chili Mac

This ooey, gooey Slow Cooker Chili Mac is pure comfort food that your family will undoubtedly enjoy, and it’s cooked easily in your crockpot!!

Slow Cooker Chili Mac

Ingredients

1 pound very lean ground beef

1 small onion chopped

4 cloves garlic minced

2 (15-16 oz) cans chili beans in chili sauce

1 28 oz. can crushed tomatoes

1 15 oz. can diced tomatoes

2 C. beef broth

1 Tbsp chili powder

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

8 oz. elbow macaroni uncooked

Desired toppings: shredded cheddar cheese, sour cream, green onions, corn chips….

Directions

1. Place the raw ground beef in the bottom of your crockpot and break into smaller chunks. Stir in remaining ingredients except for the pasta. Cover and cook for four-six hours on high or eight-ten hours on low.

2. In the last fifteen minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker turned off the pasta will continue to cook just from the heat of the chili and cook itself so unless your pasta is chewy or crunchy, I strongly recommend only cooking it for the last fifteen minutes of cooking time.

Court’s Cooking Notes

If you wish not to put the ground beef in raw, just brown before placing in your slow cooker at the beginning of cook time.

Source Countryside Cravings

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

Insanely Delicious Green Beans

ROASTED GREEN BEANS WITH PARMESAN AND BASIL

INGREDIENTS:

3/4 to 1 pound of fresh green beans, (stem end snipped off), trimmed

2 Tbsp extra virgin olive oil

3/4 tsp dried basil

1/4 tsp salt

1/4 tsp freshly cracked pepper (more or less to taste)

2 Tbsp grated parmesan

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

1. Rinse the green beans in cold water and dry them thoroughly.

3. Next spread the beans on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated.  Sprinkle with salt, pepper, basil. Toss again to coat.

3. Bake for ten minutes, toss, and continue to roast for five more minutes. Immediately sprinkle with parmesan and serve.

Source Rachel Cooks

Two Ingredient Pork Chop Dinner

This slow cooker lemon pepper pork chops recipe is so easy to prepare and is so delicious! Oh, and get this it only calls for two ingredients.

You will need:

1-2 lbs bone-in or boneless pork chops

lemon pepper seasoning

Directions

1. Place your pork chops onto a large cutting board and sprinkle lemon pepper seasoning on both sides of each pork chop. Then place them into your slow cooker. Cover and cook on low for seven-eight hours or high for three-four hours.

Court’s Cooking Notes: You can use chicken as a substitute.

Source Recipes That Crock

Insanely Delicious Chicken Bake

Ohhhh I am SO ecstatic to share this recipe with you. Why you ask?? Because it’s crazy delicious and once your family take a bite they will want it all the time.

Melt in your mouth chicken bake

Ingredients:

1 lb boneless, skinless chicken breasts, diced

3/4 C. mayonnaise or Greek yogurt

1 C. FRESH Parmesan cheese, shredded

1/2 tsp. seasoned salt

1/2 tsp. ground black pepper

4 garlic cloves, minced

1/8 tsp. red pepper flakes

1/2 C. Progresso Italian bread crumbs

Directions:

Preheat your oven to 375 degrees

1. Grease a 9 x 13 baking pan with cooking spray and place chicken evenly on bottom.

2. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic cloves, and red pepper flakes. Evenly spread mixture on top of chicken, coating entirely. Sprinkle bread crumbs on top of mixture.

3. Place pan in preheated oven,and bake for thirty-thirty five minutes, or until chicken is cooked through. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!

4. Yum!!

Source The Cookin Chicks