Advertisements

Tag Archives: Ranch Dressing Mix

Slightly Healthier Sloppy Joes

This Chicken Bacon Ranch Sloppy Joes is low carb and made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just thirty minutes or less.

Chicken Bacon Ranch Sloppy Joes

INGREDIENTS

1/2 lb bacon

1 – 2 lbs ground chicken

1 Tbsp. olive oil

1/2 yellow onion chopped

1 ranch packet

1 1/2 C. whole milk (2% is okay too)

1 Tbsp. flour

1 C. shredded mozzarella

1 C. cheddar cheese

Directions

1. Heat a large cast iron skillet on medium-high heat. Cook the bacon until crisp then removes the bacon to cool. Add the oil to the pan and chicken and onion. Cook for approximately five-seven minutes or until cooked through.

2. In a medium bowl, combine the ranch packet, milk, and flour and add it to the pan, cooking until slightly thickened and bubbling (about three-four minutes).

3. Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.

Source Dinner then dessert

Advertisements

The various ways to get your Buffalo Chicken Fix

This Buffalo Chicken is dangerously delicious and incredibly easy. Here are three different ways you can eat it to satisfy your craving: 1. Eat it by itself. 2. You can top it with some crackers. 3. Serve on toasted buns with a slice of cheese. Number three was my choice. Yummy! That’s what I love about this recipe; you can choose to eat it which ever way you want 🙂 I promise you won’t regret it and oh once the chicken touches your taste buds you will be hooked on this stuff. I know I was. Haha!

The World’s Easiest Buffalo Chicken Sandwiches

Ingredients

3 lbs boneless, skinless chicken breast, rinsed and pat dry

Non-stick cooking spray

1 (1-oz packet) ranch salad dressing mix

1 (12-) bottle Frank’s Buffalo wing sauce

6 hamburger buns

6 oz cheddar cheese, sliced

Directions

Use a four or six-quart slow cooker insert. Lightly grease your crock pot with non-stick cooking spray and place the chicken into the insert. Pour in the salad dressing mix and the buffalo wing sauce. Cover and cook on low for six to seven hours. After the chicken is finished cooking shred the chicken completely with two forks, and serve on toasted buns with a slice of cheese, if desired.

Source  365 Slow Cooker Suppers

rsz_img_1358_2

Announcement: I wanted to let you ahead of time that since next week is Thanksgiving, I will be doing some cooking but will not be blogging as much. I’m going to write only one blog post in regards to roasting pecans.

PARMESAN RANCH CORN

Corn is one of my all-time favorite vegetables. And yes, of course, I enjoy eating it off the cob with some butter. Yum, yum! 😀 But, whenever I’m cooking the vegetable I prefer to cook frozen corn as it is easier and faster. Although you never know one of these I just might cook corn on the cob as well.

Furthermore, this parmesan ranch corn recipe that I’m sharing with you today was delish. Lol, and since parmesan is cooked into this dish I, of course, loved it!! You’ll practically forget you are eating a vegetable because it’s just that good. Haha, I know I did! 

 

PARMESAN RANCH CORN

Ingredients

3 C. frozen corn (you could also use fresh corn and cut it off the cob)
2 Tbsp butter (salted or unsalted)
1/2 C. shredded Parmesan cheese
1 Tbsp ranch dressing mix
1/4 tsp Salt
1/2 tsp pepper

Instructions

Cook the corn according to the package.
Pour the cooked corn into a medium bowl, and combine the butter, stirring it in until fully melted. Then, add the Parmesan cheese, ranch dressing mix, and salt and pepper. Mix until well combined and serve warm.

Source Six sisters stuff

 

img_1019

 

Coming up next week on cooking with court

Spanish Chicken Casserole

Side Dish Garlic Parmesan Edamame

Slow Cooker Julia Child’s Potato and Leek Soup 

Butternut Squash Alfredo 

Fun and relaxing munchie is gonna be Cinnamon-sugar Pecans

Then in two weeks

Oktoberfest Sheet pan Brats with roasted veggies

Crockpot Buffalo Chicken Pasta

Coca-Cola Pork Chops 

Side dish Garlic Parmesan Yellow Squash Chips

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

img_0541

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

 

One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

img_0497