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Tag Archives: Easy

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.😊

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A Mexican twist on Spaghetti

My apologies for not posting a lot last month. I had a job assignment that lasted for a few days and then I decided to take a little break from cooking and blogging. But I am now back to what I enjoy and do best. Have dinner ready in thirty minutes or less by preparing this delicious Mexican Spaghetti. It will add a little “spice” to your dinner table and it shaves valuable time off a busy weeknight.Mexican Spaghetti INGREDIENTS
1 Tbsp. Olive oil 1 lb. Ground Beef
1 Medium Yellow Onion, diced 1 tsp. garlic, minced
1 Envelope Taco Seasoning
1 7 Oz. Can Dice Green Chilies, Undrained
1 14.5 Oz. Can Canned Diced Tomatoes, Undrained
1 C. Frozen Corn Thawed and Drained
1 8 Oz. Can Tomato Sauce
2 3/4 C. Water
8 Oz Dried Spaghetti Noodles Broken into Thirds
1 C. Cheddar Cheese Shredded Directions 1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. 2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for twenty-twenty five minutes or until the pasta is al dente. Sprinkle with cheese and serve. Source Gonna Want Seconds

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

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

Pringles Tangy Buffalo Ranch Chicken Tenders

I recently have been wanting to create my first recipe, and because I’ve been cooking for a year, I felt confident enough to create my own recipe finally lol.

Moreover, Pringles is one of my favorite potato chip brand. And ha, I’m sure you can guess what my preferred flavor is, yep you guessed it, their Tangy Buffalo Wild Wing. And you can’t forget about the most important ranch and chicken lol. I mean come on, who doesn’t love chicken?

This recipe that I’m sharing with you has not only the combination of all three, but it too is super duper quick, easy and last but not least full of flavor. And oh did I mention it only requires four ingredients? Yes, FOUR ingredients, nothing more and nothing less lol.

Pringles Tangy Buffalo Ranch Chicken Tenders

Ingredients

1 (5.96 oz.) can Pringles Tangy Buffalo Wild Wing, finely chopped

1 packet of Ranch Dressing Mix

1 egg

1 lb chicken tenders

 

Directions

Preheat oven to 400 degrees and line foil on a baking sheet and lightly grease it with non-stick cooking spray.

1. In one shallow dish add the egg, whisk well with a fork. Next, in another shallow dish combine chopped Pringles and Ranch dressing mix. Mix well.

2. Dredge each chicken tender in the egg and then into the chip mixture and place them in a single layer onto the previously prepared baking. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees. Serve with your favorite dipping sauce.

Created by: Courtney Kennedy

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Coming up next week

To complete the summer, I’m going to make this Honey Mustard Grilled Chicken  Side Dish Balsamic green beans

To welcome the beginning of Fall; Slow Cooker “Melt in your Mouth Pot Roast

Easy Apple Cider Pork Chops

 

A throw off of Tater Tots

I love tater tots! This recipe is a twist on the classical favorite!

Baked Cauli-Tots

Ingredients

3 C. (about half of the head) shredded cauliflower 
1 C. shredded sharp cheddar cheese
1 egg
¼ c breadcrumbs
1/4 tsp. salt
three grinds black pepper
½ tsp ground mustard

Instructions

Preheat your oven to 400°F. Lightly a mini muffin pan with non-stick cooking spray.

1. Rinse and shred the cauliflower. Place it in a towel and squeeze out the extra water. Combine all of the ingredients in a large bowl, and until mixed thoroughly.

2. Using a spoon, divide the mixture separating the muffin cups and press down firmly into the cups. Bake for fifteen-twenty minutes, or until golden brown

Source Cupcakes and Kale Chips

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Crockpot Lemon Pork Chops

I am pleased to say that I finally got to use my new cookbook that I purchased a few weeks ago from my favorite bookstore Barnes & Noble. Lol, If I could, I would spend hours upon hours reading books while drinking coffee at the store. Here are a few of my most-liked subjects dogs, horses, history and my newest one cooking. 

Anyway back to the original subject lol

The first recipe I chose to cook from my cookbook were these delicious pork chops that are zesty with a touch of sweetness. My family loved them 🙂  Tonight’s side dish was: Broccoli can taste delicious.

Crockpot Lemon Pork Chops

Ingredients

1 onion, sliced

4-6 pork chops, rinsed, pat dry

2 lemons, juiced

1/4 C. brown sugar

1/4 C. ketchup

1/2 tsp. salt

1/4 tsp. pepper

Directions

Use a four-quart stoneware. Separate the onion rings and place them into your crockpot. Place the meat on top. in a small mixing bowl, combine the lemon juice, sugar, ketchup, salt, and pepper. Pour the sauce evenly over the chops. Cover and cook on low for five to six hours or high for three to four hours.

Source 365 Slow Cooker Suppers

Garlic Green Beans

 

I believe that cutting out recipes from Penzeys magazines will quickly become fun and an addicting habit lol. I found this recipe and much more from their magazines. Oh well. You can NEVER have too many recipes. 😀

Moreover, this recipe would make a fantastic side dish for Thanksgiving or Christmas.

Garlic Green Beans

Ingredients

1 28-oz. pkg flat green beans (Italian cut)
12 oz. chicken broth
3 pieces bacon, cooked and crumbled or 2 slices deli ham
1/4 tsp. GRANULATED GARLIC POWDER

Directions

Combine all of the ingredients in a skillet. Cook over medium heat until heated through, about ten minutes.

Thank you so much for reading! 🙂

Coming up next week

Cream Cheese & Chicken Taquitos

Crockpot Lemon Pork Chops
Side dish of the week: Roasted Parmesan Broccoli

Cowboy Lasagna

Source Penzeys

 

 

 

 

 

Panera Bread Chicken Caesar Salad

Whenever my family and I go out to eat, we sometimes will go to one of our favorite restaurants Panera Bread. I usually get their Grilled Chicken Caesar Salad, and I love it! Furthermore, thanks to the internet and my ways of how to work it lol and since I like it so much, I chose to do a web search for a copycat version of it. And low behold I found one lol.

Do you love Panera Bread’s Grilled Chicken Ceaser Salad, just as much as I do? Then I totally recommend you trying this copycat recipe.

 

Panera Bread Copycat Grilled Chicken Caesar Salad

Caesar Dressing 

Ingredients

1 tsp. soybean oil
1 egg yolk
1 Tbsp. Onion
2 tsp. celery
2 cloves garlic
2 Tbsp. red wine vinegar
1/2 tsp. anchovy powder
1 Tbsp. sugar
2 tsp. Worcestershire sauce
2 tsp. yellow mustard
1 tsp. lemon juice
1/8 tsp. salt

Directions

1. Let’s begin by mincing the onion, celery, and garlic in a food processor. Then place them in a blender. Next, turn the mixer on medium speed, then gradually combine the soybean oil. Then add the egg yolk to your blender. Stop the mixer and scrape down clean the sides.

2. Return the blender to medium speed and add the red wine vinegar, anchovy powder, sugar, Worcestershire sauce and yellow mustard.
Blend until a thick, creamy consistency occurs. Add lemon juice slowly to prevent the mixture from separating. Use salt if necessary.
Immediately use or place it in the fridge.

 Ingredients for the salad

1 C. Romaine lettuce
1 C. chicken
1 Tbsp. Lemon juice
1/8 tsp. black pepper
1/8 tsp. salt
1 C. Asiago Parmesan blend
1/4 C. Asiago croutons
1/4 C. Homemade Caesar dressing
1 Red Onion
Cherry tomatoes

Directions

1. Rinse the romaine lettuce with cool water and spin the lettuce using a salad spinner to remove the extra water, or pat dry with paper towels. Place the lettuce in a large mixing dish. Cut the chicken into strips and put it into a small bowl. Then add the lemon juice to the chicken and mix well.

2. Allow the chicken to marinate in the lemon juice for five minutes.
Next, combine the black pepper and salt to the chicken mixture and mix well. Then grill the chicken strips using a grill and or a grilling pan.
Place the cooked chicken on top of the Romaine lettuce.

3. Combine the Asiago Parmesan mixture, then toss.
Next, add the tomatoes and red onions on top of the salad.
Pour the caesar dressing lightly over the top of the mixture.
Top salad with Asiago croutons. Place into a salad bowl,                                                 then serve with a large slice of freshly baked bread. Yum!

Coming up next week

Barbecue Baked Salmon

Chicken Alfredo 

 

Thank you so very much for reading! It means a lot! 🙂

 

Source Copycat Recipe Guide

Homemade Ketchup

Ketchup is a favorite classic and ever since I was a kid it has always been one of my preferred dipping sauces for nearly anything from fries to chicken. 

Furthermore, have you ever looked into your refrigerator and or your pantry and discover that you don’t have any ketchup? And then you seldom think Ugh, I don’t feel like running to the store today? (lol, I understand I have been there) Well then don’t I have a perfect solution to your dilemma lol. 😀 With just a few ingredients that you usually have on hand, you can make this Homemade Ketchup at home without ever leaving your home. It’s the excellent dip for your kids (or you) – has less sugar and absolutely NO added funky ingredients, can be tweaked to your tastes, and it counts as a veggie!

Homemade Ketchup

Ingredients

one 6 oz can tomato paste
1/2 C. apple cider vinegar
½ tsp. Salt
1/2 tsp. Sugar
½ tsp. Dried oregano
½ tsp. Cumin
⅛ tsp. pepper
1 tsp. mustard powder

Instructions

Combine all ingredients in a small mixing bowl and stir well.

Source Cupcakes and Kale Chips

Coming up next week

Balsamic Honey and Mustard Pork Chops
(I have a feeling that this one is going to be so much fun!)

Crockpot Southwest Breakfast Casserole

Chicken Ceaser Salad

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