Thursday, November 30, 2017

Loaded Potato Soup



Hard to believe tomorrow is the beginning of December and I haven't really made any soup yet this fall! I think I've made soup once or twice in the past six months which is crazy for me. I'm a soupaholic so it's due time for a soup recipe. Tonight I made this super simple Loaded Potato Soup  recipe that I found on Pinterest. I was a touch skeptical since it calls for instant mashed potatoes but this soup was amazing! I tweaked it a touch but overall a winner!


Loaded Potato Soup
Ingredients
1 box or 1½ Envelopes Instant Mashed Potatoes
2 cans Evaporated Milk
1 can Swanson Chicken Broth
1/2 cup crumbled bacon bits
1 cup shredded cheddar cheese
4 oz. cream cheese, softened
½ medium Onion, diced
5 cups water

Cook onion in a large pot over medium high heat until tender.  Add chicken broth and water, then bring to a boil.

Reduce heat, add evaporated milk, and stir in potatoes.

Add shredded and cream cheese and continue to stir. Add in the bacon bits.

Cook over medium heat stirring occasionally until hot.

Garnish with green onions, if desired. Enjoy!

Wednesday, November 29, 2017

Spicy Skillet Chili Mac



What do you make when it's just yourself and your kiddo for dinner? Chili Mac! My husband hates Chili and since he is working late tonight I knew that it would be Chili for dinner! I mean, Chili Mac. Spicy Chili Mac. Healthy too! Believe it or not, my 7 year old loves spicy foods so I knew this would be a hit with him as well as myself!


Spicy Skillet Chili Mac
Serves 6
Heavily Adapted from All Recipes.Com
WW PP=8
Cal 353, Fat 5.1g, Carbs 34g, Fiber 4g, 31g

1 lb lean ground beef (I used Ground Turkey)
1 small onion diced
1 tbsp chili powder
2 tbsp Worcestershire sauce
1/2 cup diced green pepper
1 can hot rotel
1/2 cup chili beans (I used Bush's Chili Beans in sauce)
1 cup water
1 cup grated cheddar cheese (I used shredded Velveeta)
1 1/2 cups elbow macaroni

In a large pan, over medium heat, cook ground beef, onion and green peppers until meat is browned.

Stir in rotel, water, worcestershire sauce, and chili powder.  Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Add elbow macaroni and cheese. Stir well. Cover and simmer for 15 to 20 minutes or until macaroni is tender. Top with chopped green onions and sour cream if desired. Enjoy!



Tuesday, November 28, 2017

Fire Roasted Rigatoni



It's been a while since I've posted but I'm back with a new recipe! It's always hard to get back into the swing of things after a long Holiday weekend. Tonight we are enjoying one of my favorites. Fire Roasted Rigatoni. It's so easy and delish. You can't go wrong with a spicy pasta!


Fire Roasted Rigatoni
Serves 8

Ingredients
1 16 oz. box Rigatoni, cooked to al dente
1 lb. lean ground beef
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown beef, drain and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional parmesan cheese if desired. Enjoy!

Thursday, November 16, 2017

Three Cheese Stove Top Shells and Cheese


That title was a mouthful. I love mac and cheese. Actually, I haven't met a mac and cheese that I haven't liked! Today was a dreary cold day and mac and cheese is the perfect cold day comfort food. This was INSANELY good and super cheesy. My kind of comfort food!

Three Cheese Stove Top Shells and Cheese 

Ingredients
12 ounces shell pasta or elbow macaroni
2 tablespoons butter
1/8 cup flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/8 tsp nuttmeg
2 1/2 cups milk
1 teaspoon dried mustard
3 1/2 cups shredded cheese ( I used Sharp Cheddar, American, and Gouda)

Cook the macaroni until al dente, drain.

 In a medium saucepan melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk along with the salt, pepper, and mustard. Cook, stirring constantly, until thickened. Stir in 3 cups of the cheese until melted. Add the drained macaroni and blend well. Enjoy!

Wednesday, November 15, 2017

Sheet Pan Chicken Teriyaki



Are you sick of my sheet pan recipes yet? Third one in a week! I really am becoming obsessed with creating new sheet pan meals and this one has a touch of Asian flare to it. Healthy and Easy, I served this over steamed rice. It was amazing and a hit with my entire family!


Sheet Pan Chicken Teriyaki
Serves 4

Ingredients
4 boneless skinless chicken breasts
2 cups broccoli, chopped
2 cups baby carrots
1 red bell pepper, chopped
1 cup pineapple chunks
3 Green Onions, Sliced
3/4 cup of your favorite Teriyaki Sauce

Pre-Heat Oven to 400.

Arrange chicken, broccoli, carrots, and pepper on a large baking sheet. Had half of the teriyaki mixture and toss well.

Bake for 25-30 minutes or until chicken is cooked through. Remove from oven and add the pineapple and reamaining sauce. Continue cooking another five minutes.

Garnish with green onion and serve over rice. Enjoy!

Tuesday, November 14, 2017

Crock Pot Chipotle Chicken Tacos



Happy Taco Tuesday! It's been a while since I've made tacos so it was definitely time! My Crock Pot Chipotle Chicken Tacos are Super Easy and Super Yummy and I love that the crock pot does all the cooking. Now, that's my kind of meal!


Crock Pot Chipotle Chicken Tacos
Makes 12 tacos

Ingredients
2 chipotle chili's in adobo, finely chopped
1 package Taco Simmer Sauce (I used Frontera)
4 boneless skinless chicken breasts ( we used 2 large)
1 cup black beans, rinsed and drained
Juice of one lime
12 hard shell tacos
Shredded Lettuce, chopped onion, cilantro, Sour Cream (Optional)

Place chicken in bottom of crockpot. Add chipotle peppers, simmer sauce, and lime juice. Cook on low 4 hours. During last 30 minutes of cooking add in the beans. Shred chicken and spoon into taco shells and top with cheese and any other toppings of your choice. Enjoy!

Monday, November 13, 2017

One Pan Roasted Chicken and Veggies



I'm all about these one pan meals lately! Since my Chorizo and Veggies were such a hit with the family (and myself) I decided to make another version using chicken and potatoes. It was just as good   i mean better than the Chorizo and since I used boneless skinless chicken breasts I was able to indulge without the guilt!


One Pan Roasted Chicken and Veggies
Serves 4

Ingredients
1-1.5lbs boneless skinless chicken breasts (if thick cut in half)
2 cups baby potatoes, cut into chunks
2 cups baby carrots
1 head garlic
1/4 cup olive oil
2 tbsp. garlic herb seasoning blend (I used McCormick)

Pre-Heat Oven to 425.

Arrange chicken, veggies, and garlic on a sheet pan. Sprinkle with seasoning blend and coat with olive oil.

Bake for 45 minutes or until chicken is cooked through and veggies are tender. Enjoy!

Wednesday, November 8, 2017

Sheet Pan Chorizo and Roasted Veggies





I think my new obsession is with Sheet Pan Meals! Seriously, this was one of the best meals I've had in a while. It was so easy with minimal clean up which makes it a great weeknight dinner! Choose veggies of your choice, toss in a little olive oil, add in your sausage and it's ready to go in the oven. Can't get easier than that!


Sheet Pan Chorizo and Roasted Veggies
Serves 4


Ingredients
12 oz chorizo sausage, sliced
2 tbsp. olive oil
2 zuchinnis, sliced
1 cup grape tomatoes
4 shallots, sliced
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. garlic powder


Pre-Heat Oven to 400

Line a baking sheet with tin foil. Arrange all your veggies and sausage on the sheet and season with salt, garlic powder, and red pepper flakes. Toss in olive oil.

Bake 45 minutes or until veggies are nicely browned. Enjoy!

Thursday, November 2, 2017

Skillet French Onion Chicken



I just love French Onion Soup so I knew combining it with chicken would be nothing short of amazing! Ok, a bit melodramatic but it was so incredibly good! This is the perfect recipe to make on a busy weeknight since it's ready in under 30 minutes with minimal prep. A win/win in my book!


Skillet French Onion Chicken
Serves 4


Ingredients
4 boneless skinless chicken breasts cut into chunks
1.5 cups shredded swiss cheese
1 tsp. garlic powder
1 tsp. onion powder
1 can french onion soup
1/3 cup water 
1 cup thick cut croutons

In a large skillet over medium high heat brown the chicken. Season with garlic and onion powder and cook about 3-4 minutes. Reduce heat to low and pour in the soup and water. Top with cheese, cover, and simmer 15 minutes or until cheese is melted and chicken is cooked through. Top with croutons and serve immediately! Enjoy!

Wednesday, November 1, 2017

Greek Lemon Chicken




Happy November! Hard to believe it's almost the end of the year! After all the Halloween Festivities yesterday, I definitely need to detox so I decided on one of my favorites. Greek Lemon Chicken. I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Greek Lemon Chicken 
Serves 4
WW PP=
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7


Ingredients
16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped


Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!
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