Sweet Shortcut

As I have said many, many times before; I am all about weeknight shortcuts when it comes to cooking.  I love to cook, don't get me wrong, but once in a while I enjoy taking the easy yet still semi-homemade way out.

What a Crock

 

Crock pot that is!

I have a SUPER easy and delicious chili recipe that will knock your socks off.  This chicken chili version is a little thicker than a traditional White Chicken Chili recipe (hence the addition of the cream cheese), but great to throw into your crock pot rotation.  This is delicious served over pasta, but would also be delicious over a baked potato or simply by itself.  Enjoy!

 

 

Cream Cheese Chicken Chili

Print this recipe!

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin 1 t chili powder
• 1 8-oz pkg. reduced fat cream cheese
• 1/2 C chicken broth (or more if a thinner consistency is desired)

Throw everything in the crock pot and turn on high for about 5-6 hours.  Serve over pasta, rice, baked potato or simply eat plain.  Top with sour cream, cheese and chives if desired.

 

 

Bundled Up

 

It’s chilly outside!  Yay!  With the past couple of weeks hitting mid 80s, this pregnant lady was about to be over it, but luckily we’re back in the 60s and I couldn’t be happier.  So, since I am bundled up today I thought I would share a recipe that included some bundling as well.

 

 

This recipe comes from a blog entitled Plain Chicken and makes a large batch.  I halved it initially and it made the perfect amount for Mike and me, however I would probably make the whole batch next time and just freeze some, they were that good (and easy!).  Served with your veggie of choice, this would be great for a weeknight meal, or a Sunday dinner with the fam!

 

 

Crescent Chicken Bundles 2 (8 ounce) cans Reduced Fat  Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Filling 4 ounces reduced fat cream cheese (very soft) 2 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder 1 tsp minced onion flakes (or onion soup mix) 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey as well) 1/2 cup finely grated cheddar cheese 2 Tbsp. milk salt and pepper to taste 1-2 cup grated cheddar cheese (for topping) Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Print this recipe!

 

 

Munch, Crunch

 

I love chicken and I love crunch.  This is a SUPER easy baked take on a fried chicken cutlet, only much better for you.  The chicken had great flavor and crunch – this would be great rotated into your weekly meal schedule.  Check it out!

 

 

Crispy Ranch Chicken

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• 1 cup ranch-style salad dressing (such as Hidden Valley® Original Ranch®)

• 4 skinless, boneless chicken breast halves - lightly pounded to an even thickness (or use cutlets)

• 2 cups dry bread crumbs (I used Italian Style Panko)

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet or use a silicone baking mat like Silpat).
2. Put bread crumbs and ranch dressing into separate bowls or breading trays.
3. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
4. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.  Serve with your favorite sides and enjoy!

Knockout Nachos

 

Last night was a weird one.  Besides having CRAZY dreams once I fell asleep, it didn’t feel like Friday.  Mike and I both agreed that we were just a little bit blah.  The weather was eh and we both took cat naps when we got home from work.  Weird.

As we woke up from our slumber, I wasn’t in the mood to cook, but knew that I didn’t want to a.)spend money to eat out somewhere, or b.)get dressed to spend money to eat out somewhere; so homemade nachos it was.

 

 

I don’t know why I have never made these at home before last night; because boy were they easy and tasty!  They actually hit the spot and were followed up by a Peanut Butter Chocolate Banana Smoothie for dessert compliments of Mike.

Our so-so Friday night turned into a flavor explosion after this quick and easy bar-type meal.  Cheaper, healthier and tastier than many restaurant versions without ever leaving your house.  Perfect!

 

 

 

Chicken and Black Bean Nachos

--Remember, this is more of a method than a recipe.  Any beef, beans or veggie fillers can be swapped in and out to make tons of different versions. Be creative!

 

1 Bag of your favorite store bought tortilla chips

1 large boneless/skinless chicken breast, or 3 chicken tenderloins

1 jar salsa

1/2 C black beans

1/4 C white shoe peg corn

2 C reduced fat cheddar cheese

reduced fat sour cream for garnish

*optional add-ins:  cumin, garlic salt, taco sauce and taco seasoning

 

In a medium sauté pan, combine cooked and shredded chicken (I just boiled mine for a few minutes until it was done and then chopped it up – quick and easy), half a jar of salsa (or more if desired), 1/2 C black beans and corn.  Simmer for about 10 minutes until flavors meld.  At this point I also added a few shakes of cumin, garlic salt, and taco seasoning for more of a kick. 

 

To assemble: Spread a layer of tortilla chips on top of a lightly greased baking sheet (I topped the chips with a bit of extra cheese ).  Top with the chicken mixture.  Finish by topping the entire mixture with cheese.

 

 

Bake  at 350 degrees for about 12-15 minutes or until cheese is melted.  I also finished mine under the broiler for about a 1 1/2 minutes for more crispiness.

 

 

Serve with sour cream and top with anything you like:  black olives, shredded lettuce, pico de gallo, jalapenos, etc.  The possibilities are endless!

Braided

 

Hola and happy belated Cinco de Mayo!  I hope you all had a fun and eventful day yesterday.  We were busy, busy and even fit in a few rounds of chips and salsa to end our sombrero filled list of events.

Today’s post is a fun variation of my Holy Stromboli that you may remember from this post.  Besides the filling, the pizza dough crust is switched out with crescent rolls for a different spin.

 

 

This recipe is adapted from a Taste of Home healthy makeover challenge, which I then made my own.  I must say that it was good, however I didn’t love it.  I don’t know if it was the mayo that threw me off (I am not a mayonnaise lover at all), but Mike loved it and can’t wait to have the leftovers.

Judge for yourself!  Enjoy!

 

 

Chicken ‘n’ Broccoli Braid

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• 2 cups cubed cooked chicken breast
• 1 cup chopped fresh broccoli (I used frozen and just heated it up prior to adding to the mixture)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup chopped sweet red pepper
• 1 t garlic salt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat plain yogurt
• 2 T reduced fat sour cream
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 egg white, lightly beaten

 

In a large bowl, combine the first five ingredients. Stir in mayonnaise, yogurt and sour cream. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.

On each long side, cut dough 3 in. toward the center at 1-1/2 inch intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.

Brush with egg white; sprinkle with garlic salt. Bake at 375° for 20-22 minutes or until crust is golden brown and filling is heated through.

 

 

Serve with any roasted veggies for an easy and fun weeknight meal.

 

 

Have a great Sunday!

ABC

 

Today’s post is all about the ABC’s.

Atlanta Bread Company.

(Atlanta Bread has since gotten a new logo, but this is the one I remember.)

 

After I graduated from Rollins, I moved back home to Gainesville for a couple of years.  While living at home with my mom, we had a tradition of eating at Atlanta Bread Company after fun, random trips to Target. 

At that time Gainesville didn’t have a Panera and ABC was the closest thing to it (since then, G’ville has gotten a Panera and ABC has closed).

One night, I remember trying a bite of my mom’s Chargrilled Chicken Pesto Panini Sandwich and loving it.  I had never tasted Pesto before and was hooked.  From that moment on, that was my menu choice every time we ate there.  It was deelish.

 

Ingredients listed on the menu are as follows:  Chargrilled Chicken tossed in Basil Pesto with Havarti Cheese and Tomatoes grilled on Focaccia.

 

The original, as delicious as it was, I remember to be a little greasy.  I don’t know if it was the cheese or focaccia or too much pesto, but there were always oily marks left on the paper basket liner.

Well, in my ultimate quest to make yummy classics just as tasty as the originals only healthier, here is my recreation how-to and ingredient swaps: 

• whole wheat flatbread instead of focaccia
• reduced fat feta and mozzarella instead of Havarti 
• smaller amount of pesto mixed into the chicken instead of layered on top in mounds

I must say, my new version tasted JUST LIKE I remembered and it definitely took me on a stroll down memory lane.  Enjoy!

 

Grocery Lane’s

Chicken Pesto Panini

 

 

 

Here’s how:

1.  Sauté or grill two chicken cutlets until done (I like to use cutlets in this recipe for the simple fact that they cook faster than breasts).  If sautéing in a pan, use 1T of olive oil to prevent sticking.  Chop into small pieces.

Add the chicken back into the pan and then add about 2-3 T of store bought (or homemade) basil pesto along with 1/3 C drained petit diced canned tomatoes.  I saved the rest of the canned tomatoes for a later meal.  Waste not want not!

 

2.  Mix all of the ingredients together to combine in a warm pan (low heat).

 

3.  Add desired amount of reduced fat feta cheese.  I added about 3 T, or 1/4 C.

 

4.  Instead of using focaccia, I used my new favorite flatbread (mentioned in this post) and even found it in whole wheat.  Score!

I followed the package instructions, drizzled with water and heated for a few minutes in a 350 degree oven to make the flatbread warm, flexible and easier to fold over to make the panini.  After warmed, sprinkle a little bit of reduced fat mozzarella to help stick the two sides together.

 

5.  Add half of the filling on one side of each panini and fold over.

 

6.  Press in a heated panini maker until cheese is melted.  If you don’t have a panini press, or griddler, heat a dry sauté pan and top with a smaller pan.  Weigh it down with canned goods for extra weight to get the “pressed” affect (see below).

(Photo source above)

 

7.  Enjoy!

Winey Chicken

 

Nobody likes a whiner, but everybody will love this Winey Chicken.  With only 4 ingredients, this dish is an easy weeknight meal that, thanks to the wine (wink, wink), is also packed full of flavor. 

You should even have some leftover wine to sip with dinner if you play your cards right.  Sign me up!

 

 

Chicken Wine Bake

Print this recipe!

• 4 boneless, skinless chicken breasts
• 1 can reduced fat Cream of Chicken Soup
• 4 slices reduced fat Swiss cheese
• 3/4 C white wine

-If desired, panko and parmesan topping can be added for extra crunch.  Mix breadcrumbs and cheese with 1 T of olive oil and place on top of chicken wine bake just before baking.

-For a thicker sauce, use regular Cream of Chicken soup.  The reduced fat version tastes the same, but with a thinned consistency.

 

 

Whisk together soup and wine in bowl and set aside. 

In a shallow baking dish place chicken breasts and salt and pepper the top.  Place one slice of Swiss cheese on each piece of chicken. 

 

 

Top with liquid combination.

 

 

 

Bake for 40-45 minutes or until the chicken is cooked through.  Take out of the oven upon finishing and let stand at room temperature for 8-10 minutes so the sauce has a chance to thicken.

 

 

Side suggestion:  Veggie Cous Cous and Broccoli

• Cous cous is a delicious 5 minute alternative to rice any day of the week.  It is also a great way to add veggies and flavor to a sometimes bland grain.
• Cous Cous comes in many different flavors (this recipe was made with the Parmesan flavored version) and is also available in a whole grain option. 
• This veggie cous cous included sautéed sweet onion, baby portabella mushrooms and diced tomatoes with balsamic vinegar.  Absolutely delicious and full of flavor! 
• To make:  Sautee desired vegetables in a separate pan and set aside.  Fix cous cous according to package directions and add in sautéed veggies just before serving and mix well.

 

E n j o y!

Why did the chicken cross the road?

To get into the tetrazzini!

This is an excellent chicken pasta casserole bake that my mom used to always make on Saturdays for Gator Football gatherings.  I loved this dish growing up and Mike was hooked the first time he had it as well, and is definitely one of his favorites.  

I make this for any occasion; from weeknight meals (makes great leftovers) to pot luck gatherings and everything in between.  Versatile and easy – my kind of meal!





The following recipe is the general version that I make most times, but the best part of this dish is that you can add an array of different ingredients to liven it up every now and then. Bon appetit!




Chicken Tetrazzini
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• 1 box spaghetti noodles
• 1 container baby bella mushrooms, cut into fourths
• 1/2 of a large sweet onion, diced
• 1 clove garlic, pressed
• 1 12 oz container of canned chicken (drained), or 1-2 chicken breasts cooked and chopped
• 1 cans reduced fat Cream of Mushroom Soup
• 6 oz reduced fat cream cheese
• 3/4 C reduced fat sour cream
• 1 C reduced fat sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.  Boil noodles according to package directions and drain.  While the noodles are cooking, in a separate (deep) pan, sauté the onion and mushrooms in about 1 T of olive oil until cooked through and tender.  Salt and pepper and then add pressed garlic.  Cook for 1-2 more minutes.

 

 

Add the chicken, soup, cream cheese and sour cream into the onion and mushroom mixture.  Stir to combine.  Add the drained noodles* and mix well.  Transfer mixture into a 9x13 baking dish (or baking dish of choice) and bake for 20 minutes.  Top with cheese and bake for 10 more minutes.



*reserve about 1 C of the pasta water to add to the mixture to thin out if desired.

Variation ideas:

• Veggies– add diced tomatoes, broccoli or even frozen peas to add color and more vegetable power.  The possibilities are endless!
• Instead of topping with cheese, top with panko (Japanese breadcrumbs).  Just mix the bread crumbs with a little bit of garlic salt, parmesan and olive oil for a crunchy topping.
• No chicken?  Use turkey instead.
• Remember, if the recipe quantity is too large for your needs…halve it!  It will be just as delicious.

Take-in

 

Reasons to order take-out:

• convenience

Reasons to cook take-out at home:

• easy
• quick
• healthy
• cheap

When asked take-out or take-in, you know which one gets my vote.  Tonight we feasted on Chicken Stir Fry with Brown Rice and a side of Edamame.  The whole dish took about 30 minutes from start to finish and was tastier, and better for you, than any take out I have had in a while.

By using some frozen veggies (broccoli and edamame) and instant rice, this recipe lends itself to a quick weeknight meal with minimal prep time. 

No guilty feelings afterwards and quick clean up.  Wok and roll!

 

 

Chicken Stir Fry

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Ingredients:

1 lb chicken breast strips

2 t oil

4 C vegetables (broccoli, red & green peppers in strips, carrots, mushrooms, water chestnuts, etc.)

1 1/2  C chicken broth

3 T reduced sodium soy sauce

3 T cornstarch

2 t brown sugar

1 1/2 C rice (brown or white)

Directions:

Stir fry chicken in hot oil in large skillet until brown.  Add vegetables; stir until done.  Mix broth, soy, cornstarch and sugar.  Add to skillet.  Boil and continue for 2 minutes.  Prepare rice.  Serve chicken mixture over hot rice.