Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!

Printable Recipe

Ingredients

• 3 cups Mozzarella, shredded, divided
• 1/2 cup Parmesan, grated, plus more for serving
• 3 tsp. garlic, minced
• 1 1/2 cups marinara sauce, homemade or store-bought
• 1 tbsp. parsley, chopped, plus more for garnish
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
• 4 bell peppers, halved and seeds removed
• 1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe

Ingredients

For the chicken:

• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup cornstarch
• 2 eggs, beaten 
• Oil to fry

For the sauce:

• 1 tbsp. canola oil
• 1/2 tbsp. garlic, minced
• 1 green or red bell pepper, diced
• 3/4 cup cider vinegar
• 1 tbsp. low-sodium soy sauce
• 1/4 cup ketchup
• 1/2 cup sugar

For the garnish:

• Chopped scallions
• Sesame seeds
• Rice, for serving

Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.


Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.


When the sauce has thickened, add the fried chicken. Toss to coat.


Garnish with chopped scallions and sesame seeds. Serve with rice.


Source: Buzzfeed

Balsamic Chicken and Vegetables

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Other than bottled teriyaki sauce, I think the one thing Chris couldn't live without is vinegar. Therefore whenever I see a recipe with any type of vinegar in it, I'm pretty sure he'll like it. This chicken dish was no exception. Since it's made with the asparagus, carrots and tomatoes right in the pan, I didn't even have to dirty any additional pans making a separate side dish (always a plus in my book). Enjoy!

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Ingredients

• 1/4 cup bottled Italian salad dressing
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• 1/8 tsp. crushed red pepper
• 2 tbsp. olive oil
• 1 lb. chicken breast tenderloins
• 10 oz. fresh asparagus, ends trimmed and cut into 2-inch pieces
• 1 cup carrots, shredded
• 1 cup grape tomatoes, halved

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomatoes. Makes 4 servings.

Source: Adapted from Better Homes and Garden

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

Ingredients

• 1 1⁄2 tbsp. paprika
• 1 tsp. salt
• 1 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. garlic powder
• 1⁄2 tsp. pepper
• 1⁄2 tsp. black pepper
• 1⁄2 tsp. thyme
• 1⁄2 tsp. oregano
• Dash of cayenne pepper
• 6 chicken breasts
• 2 tbsp. butter, plus extra if necessary

Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from Food.com

Slow Cooker Chicken Tortilla Soup

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Okay, so we definitely have a new favorite soup..and it's made in the slow cooker! All of the ingredients are pretty much pantry staples. I was able to make this super last minute because I just happened to have everything on hand. And thank goodness I did because it's SO so good. Using salsa in the recipe gives it a ton of flavor without needing too many extra ingredients. My boys and I loved this. Plus it made enough so that I could freeze half and defrost it when I don't feel like making dinner. We're all looking forward to that night :) Enjoy!

Printable Recipe

Ingredients

• 1 lb. frozen boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water or chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup Cheddar cheese, shredded

Optional Toppings:

• Sour cream
• Scallions
• Cilantro
• Lettuce
• Diced avocado
• Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

Source: Adapted from The Recipe Critic

Jalapeño Roasted Chicken with Broccolini

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I know ham is the traditional protein served on Christmas day, but if you want to switch things up a bit I suggest trying out roasted chicken! It's super moist and delicious, not to mention it is extremely easy to make. This version is a little spicy from the jalapeño (but not too bad since the seeds are removed) and it's paired with deliciously moist roasted broccolini. The pan juices are a perfect sauce to accompany the chicken. Everyone will be fighting over the crispy, blistered parts. They're the best. Enjoy!

Printable Recipe

Ingredients

Jalapeno paste:

• 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
• 1 shallot, peeled and roughly chopped
• 4 tsp. garlic, minced
• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 jalapeno, stemmed and seeded
• 1 tsp. salt
• 1/2 tsp. pepper

Chicken:

• 1 (5 1/2 lb.) roasting chicken
• 2 sprigs fresh rosemary
• 2 shallots, coarsely chopped
• 1 1/2 cups chicken broth, plus more if needed
• 3/4 cup dry white wine
• 2 lbs. baby broccoli (broccolini)
• 1 tbsp. olive oil
• Salt and freshly cracked black pepper

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

Jalapeno paste: In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tbsp. olive oil, the jalapeno, salt and pepper and process to form a coarse paste.

Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.

Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.

Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices (adding more broth to the pan if necessary), until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.

Arrange the chicken on a platter, and surround it with the broccoli. Serve.

Source: Adapted from Food Network

Crockpot Bourbon Chicken

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No, you didn't misread the ingredient list. There really is no bourbon in this bourbon chicken recipe. I chose to exclude it because honestly…I don't love the taste, and most of the other "Bourbon Chicken" recipes I looked at didn't contain bourbon in them either. So weird. But whatever you want to call this chicken, it's just plain delicious. Chicken thighs get so tender, especially when slow cooked, and the combination sweet/savory sauce is amazing. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. boneless, skinless chicken thighs
• 1/4 tsp. ginger
• 4 tsp. garlic, minced
• 1/2 tsp. red pepper flakes
• 1/3 cup apple juice
• 2 tbsp. honey
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 3 tbsp. apple cider vinegar
• 1/4 cup water
• 1/4 cup soy sauce
• 3 tbsp. corn starch
• Rice, cooked, for serving

Place the chicken in a slow cooker.

In a small bowl, mix the ginger, garlic, red pepper flakes, apple juice, honey, brown sugar, ketchup, vinegar, water and soy sauce. Pour sauce over chicken.

Cover and cook on LOW 6-7 hours or on HIGH 3 hours.

When done, remove chicken from the crockpot. If desired, cut into bite-size pieces or you can keep them whole.

Meanwhile, put the cornstarch in a small bowl. Remove about 1/4 cup of liquid from the slow cooker and add it to the cornstarch. Stir very well. Pour the cornstarch slurry into the remaining liquid in the crockpot and stir to combine. Add the chicken back into the crockpot and stir to combine. 

Serve over rice.

Source: Adapted from Spend with Pennies

Fall Baked Acorn Squash

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My friend, Christy, posted this recipe on her Instagram page one day, and I couldn't get it out of my head! As soon as I found some acorn squash in the store, I bought them and needed to replicate the recipe. I added my own twist by adding some stuffing to make the filling heartier, but you can totally leave that out and double the rest of the filling ingredients if you want! We really enjoyed the filling with the flavorful stuffing, though. Perfect for this time of year. And it paired so well with the tender acorn squash! Enjoy!

Printable Recipe

Ingredients

• 2 acorn squash
• 2 tbsp. olive oil, divided
• Sea salt, to taste
• 1 (6 oz. box) savory herb flavored Stove Top stuffing mix
• 4 links apple flavored chicken sausages, casings removed
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 3 tsp. garlic, minced
• 1/2 Granny Smith apple, chopped
• 1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees F. 

Cut the acorn squash in half and scoop out the guts. Place cut side up on a baking sheet. Drizzle with 1 tbsp. olive oil and sea salt. Bake for 40 minutes and remove from oven.

Lower the oven temperature to 350 degrees F.

Meanwhile, cook the stuffing according to the package directions and set aside in a large bowl.

Heat 1 tbsp. olive oil in a large skillet. Add the chicken sausage, celery, onion and garlic. Cook for 8-10 minutes or until chicken is browned and vegetables are tender, breaking up the chicken into small pieces. Add to the bowl with the stuffing mixture.

Add apple and Parmesan cheese to the stuffing mixture and stir to combine. Divide the stuffing mixture equally among the four acorn squash halves. 

Bake for an additional 10-15 minutes or until the tops begin to slightly brown. Serve immediately.

Source: Adapted from my friend Christy

Marinara Chicken with Vegetables over Rice

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Bradley isn't a picky eater at all (in fact, he eats almost everything) so it's usually not a struggle to get him to eat his fruits and vegetables. The only thing that prevents him is when he sees something else on the table that he would rather have instead. Or when we're eating around family/friends because he would rather play (obviously)! Hiding vegetables in something he loves, like pasta, takes the fight out of those rare dinnertime instances and helps mama know that her baby is getting his nutrients. Plus this is super quick and easy (and the adults in Bradley's life enjoyed it just as much). Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 yellow onions, sliced thin
• 1/2 green bell pepper, sliced thin
• 1/2 red bell pepper, sliced thin
• 1 cup sliced mushrooms
• 1/2 (15 oz.) can petite diced tomatoes, drained
• 1 jar of your favorite marinara sauce
• Salt and pepper, to taste
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• Dash of red pepper flakes (optional)
• 1 cup dried rice, cooked according to package directions

Heat olive oil in a large frying pan.

Add the chicken to the pan and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the pan. 

Add remaining 1 tbsp. oil to the pan and add the onions, bell peppers and mushrooms. Saute for 5-6 minutes or until vegetables begin to become tender.

Add the chicken back in the pan. Add the drained diced tomatoes, marinara sauce, salt, pepper, basil, parsley and red pepper flakes. Stir to combine and cook for 3-4 minutes over low heat until heated. 

Serve over rice.

Source: SK Original

Pulled Chicken Nachos

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When you let chicken slow cook on the stovetop for a couple hours, it becomes tender and falls apart at the touch. And you know what's perfect to do with that tender chicken? Put it on top of chips, top it with cheese and melt it. Ooey, gooey, cheesy nachos are perfect for game day and are a snack everyone, young and old, will enjoy!

Printable Recipe

Ingredients

Chicken:

• 4 cups water
• 2 chicken bullion cubes
• 1 Guinness beer
• 4 tsp. garlic
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1/4 tsp. crushed red pepper
• 1.5 lbs. frozen, boneless, skinless chicken breasts

Nachos:

• 1 bag tortilla chips
• 2 cups Cheddar or Mexican blend cheese, shredded
• Guacamole
• Sour cream
• Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

Source: SK Original

Easy Oven Chicken Fajitas

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Next to Italian food, Mexican food is probably my favorite type of cuisine. I love making it at home, but sometimes it can be a daunting task. When it comes to fajitas, you have to marinate the chicken, cook the chicken, sauté the peppers, sauté the onions. It takes a while! But what if I told you that you can throw all the components in a pan, bake it and get delicious fajita filing results? Well, you can! And here's the recipe how. Enjoy!

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Ingredients

Fajita seasoning:

• 1 1/2 tsp. seasoned salt
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes, optional

Other ingredients:

• 1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
• 1 medium red pepper, cut into thin strips
• 1 medium green pepper, cut into thin strips
• 1 onion, cut into thin strips
• 3 tbsp. canola oil
• 2 tbsp. lime juice
• 6 flour tortillas (8 inches), warmed 
• Shredded cheddar cheese, salsa, guacamole and sour cream, for serving

Preheat the oven to 400 degrees F. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside

Place the chicken, peppers and onions in a 9×13 inch casserole dish. 

Sprinkle the seasoning mixture over the meat and vegetables and drizzle with canola oil. Mix so the vegetables and chicken are evenly coated.

Bake for 35-40 minutes, stirring halfway through. Remove from the oven and squeeze lime juice over top.

Serve in tortillas with cheese, salsa, guacamole and sour cream.

Source: SK Original

Chicken Milanese with a Spinach and Arugula Salad

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Hey all! Thanks for hanging tight with me and putting up with my lack of posts recently. I'm still going to try to post as often as I can, but I can't promise it will be three times per week! We just bought a new home and we're in the process of trying to sell our current house. So I appreciate your patience while we go through this hectic, but exciting, process!

Here is one of my favorite recipes. It's extremely easy to make and is a nice, light dinner. The chicken is cooked so it's perfectly crispy and then it's topped with a refreshing lemon salad. It's a really wonderful meal on a hot summer evening. Enjoy!

Printable Recipe

Ingredients

• 4 skinless boneless chicken breast halves
• 2 large eggs
• 1 1/2 cups Italian seasoned panko breadcrumbs
• 3 tbsp. canola oil (plus more if needed)

Salad:

• 1 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• Salt and pepper, to taste
• 1 cup baby arugula leaves 
• 1 cup baby spinach leaves

Place wax paper on a cutting board, top with chicken and top with another piece of wax paper. Use a meat mallet or rolling pin to flatten the chicken to 1/4-1/2" thick. Repeat with remaining chicken.

In a wide bowl, whisk eggs. Add panko to a separate bowl. 

Dip chicken into the eggs and turn to coat. Dredge in breadcrumb mixture, coating completely and shake off excess.

Heat canola oil in large nonstick skillet over medium heat. Add two chicken breasts in an even layer and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and cover with aluminum foil to keep warm. Do the same thing with the remaining two chicken breasts, adding more canola oil to the pan if necessary. Transfer to a plate.

Whisk together the olive oil and lemon juice. Sprinkle with salt and pepper. Toss with arugula and spinach.

To serve, place a piece of chicken on a plate and top with a mound of salad. Enjoy!

Source: SK Original

Grilled BBQ Chicken Wrap

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Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Summer Corn and Chicken Chowder

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Farmers' Markets are in full effect! I love this time of year when you can just run to the market and get tons of fresh produce. I think it's super important to support your local farmers, so make sure you visit one of your neighborhood markets next time you're in the mood for some delicious produce or local goods!

This soup is hearty enough for dinner, but light enough to not feel overly stuffed. Fresh corn makes this meal extra refreshing, but feel free to use frozen corn if you don't have any on hand. You don't often think of eating soup in the summertime, but this rich and creamy soup is acceptable for summer with the mounds of bright, fresh corn that are in it. It's a perfect summer staple. Enjoy!

Printable Recipe

Ingredients

• 1 large boneless, skinless chicken breast
• 1 tbsp. olive oil
• Salt and pepper, for seasoning chicken
• 2 tbsp. butter
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 medium jalapeño, seeded and diced
• 1 tsp. garlic, minced
• 2 tbsp. flour
• 1 1/2 cups 1% milk
• 1 1/2 cups whole milk
• 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
• 1 (14 3/4 oz.) can cream-style corn
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Scallion, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.

Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.

Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.

Add corn, cream-style corn, salt, pepper and cooked chicken.

Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.

Source: SK Original

Chicken Parmesan Baked Ziti

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One day I had an epiphany. Whenever I order Chicken Parmesan from a restaurant, it comes with some sort of pasta with marinara as a side. They're two of the best types of Italian food, so of course they accompany each other on a plate. But what if they came mixed together? As a casserole. A super quick and easy and delicious casserole. Genius.

You could go the long route for this recipe and making homemade chicken cutlets and marinara sauce to use in this dish, but sometimes you just don't have the time. That's when store-bought chicken nuggets and jarred pasta sauce come into play. Baked ziti with breaded chicken in it? That's a no-brainer. This was delicious and extremely hearty. Our type of dinner! Enjoy!

Printable Recipe

Ingredients

• 15-20 frozen chicken nuggets
• 1 (12 oz.) box ziti or penne pasta
• 1 (25 oz.) jar your favorite pasta sauce
• 2 cups Mozzarella cheese, shredded, divided
• 1/2 cup Parmesan cheese, grated
• Basil leaves, chopped, for garnish (optional)

Cook chicken nuggets according to package directions. Remove from oven and allow to cool slightly. Cut each nugget into thirds lengthwise and set aside.

Preheat oven to 375 degrees F. Grease a 9x13" baking dish and set aside.

Meanwhile, cook pasta according to package directions. Drain and add to a large bowl.

To the bowl with the pasta, add the pasta sauce, 1 1/2 cups Mozzarella, Parmesan and cut chicken nuggets. Gently stir to combine.

Pour the pasta mixture into the prepared baking dish. Top with remaining 1/2 cup Mozzarella cheese.

Bake for 20 minutes or until cheese is melted. Remove and sprinkle with basil, if desired. Serve immediately.

Source: SK Original

Easy Chicken Pad Thai

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When our favorite Thai restaurant closed, Chris and I were really distraught. We both had go-to meals there (his was Pad Thai and mine was Pad Kra Prow) and we relied on their take-out every few weeks. I had to fill our void somehow (and Pad Thai seemed easier to make than Pad Kra Prow!) so off to my kitchen I went.

Pad Thai is a delicious combination of rice noodles, protein, eggs, onions and cilantro mixed with a tasty peanut sauce. The ingredient list isn't anything extravagant, so it wasn't too intimidating. I left out the bean sprouts because Chris isn't a fan, but you should totally add them in for some texture. You can also replace the chicken with shrimp if you're feeling adventurous! This recipe was a wonderful substitution for Chris' favorite restaurant dish and I'll definitely be making it again. Enjoy!

Printable Recipe

Ingredients

• 8 oz. flat rice noodles
• 1/2 lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
• 1/2 tbsp. canola oil
• Salt and pepper, to taste
• 2 eggs, lightly whisked
• 1 cup fresh bean sprouts (optional)
• 1/3 cup scallions, sliced
• 1/4 cup onion, sliced
• 1/3 cup cilantro, roughly chopped
• Optional: Peanuts, finely chopped

Sauce:

• 2 tbsp. fish sauce
• 1/2 cup water
• 1/4 cup light brown sugar
• 1/4 tbsp. lime juice
• 1/4 cup creamy peanut butter
• 3 tbsp. low-sodium soy sauce
• 4 tsp. garlic, minced
• 1/4 tsp. red pepper flakes or Thai chili sauce

Cook rice noodles al dente, according to package directions. Drain and set aside.

Meanwhile, season chicken with salt and pepper to taste. Add oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side. Remove to a bowl and set aside.

Whisk together all sauce ingredients and set aside. 

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. 

Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

Source: Adapted from Le Creme de la Crumb

Baked Old Bay Chicken

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Chris doesn't have to work late too often, but on those nights that he does, I find myself making Bradley dinner and then just picking on leftovers or making myself a grilled cheese sandwich. Is it normal that I do this? I like to think so.

This was a meal that I originally made for Bradley on one of those rare occasions that Chris had to work late, but I found myself enjoying it just as much as he did. It's original since the chicken has somewhat of an Old Bay flavor, which I hardly ever cook with, so it was a welcomed change! And of course I had to throw some cheese in the mix, so Parmesan is what I went with. This was extremely simple to prepare and really yummy. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter
• 1/3 cup flour
• 1/2 Parmesan cheese, grated
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. baking powder
• 1 3/4 tsp. Old Bay seasoning
• 1.5 lbs. chicken, thinly sliced

Preheat oven to 425 degrees F. Add butter to 9x13 inch pan and place in the oven to melt.

Meanwhile, add flour, Parmesan, salt, pepper, baking powder and Old Bay in a large ziplock bag. Add chicken and toss to coat.

Remove pan with melted butter from the oven. Tap excess flour off of chicken and lay chicken in an even layer in the pan. Cook for 20 minutes, flipping halfway through. Serve immediately.

Source: SK Original

Roast Chicken with Vegetables (Gluten-Free)

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I love making roast chicken at home for a few reasons. 

First, it's inexpensive. 

Second, you only have to dirty one pan when preparing it. 

Third, it only takes ten minutes to prepare. 

Fourth, you can plop it in the oven and in one hour you have a moist, delicious meal ready for the whole family. Seriously! Throw some vegetables in the bottom of the roasting pan and you have all you need for a full dinner.

Oh and fifth, leftovers! We always have leftovers and I use those to make a sandwich the next day, or chicken salad, taquitos, quesadillas. Whatever my little heart desires! So nothing is wasted.

The bird really does turn out extremely tender with super crispy skin. This is both low-carb and low-calorie, so it fits most diet restrictions. No need to rush out to the store next time you need a roasted chicken…just whip one up yourself! I promise it probably won't even be as expensive and it will taste just as good. Enjoy!

Printable Recipe

Ingredients

• 1 large onion, sliced
• 2 cups baby carrots
• 3 potatoes, peeled and cut into chunks
• Olive oil
• 1 (3-4 pound) roasting chicken
• Salt and pepper
• 1/2 tbsp. thyme
• 1/4 cup lemon juice
• 2 tbsp. garlic, minced
• 2 tbsp. butter, melted

Preheat the oven to 425 degrees F.

Place the onions, carrots and potatoes in a roasting pan. Toss with salt, pepper and olive oil and arrange vegetables in an even layer. Add the rack on top of the roasting pan.

Remove the chicken giblets. Rinse the chicken inside and out. Pat dry with a paper towel and place on the roasting rack.

Salt and pepper the inside of the chicken. Add the thyme, lemon juice and garlic to the cavity.

Brush the outside of the chicken with the butter. Sprinkle with additional salt and pepper. 

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. 

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Source: SK Original

Mushroom and Asiago Chicken Over Egg Noodles

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It's finally getting warmer out and it's officially SPRING! I'm so excited for long morning walks, trips to the playground and writing on the sidewalk with chalk. All with Bradley, of course :)

Chicken dinners are a staple in our house since it's a protein that we all love and I keep a healthy stock of it in the freezer "just in case." 

Just in case I don't feel like trekking to the store...

Just in case our other dinner plans fall through...

Just in case the dinner I was originally making falls flat (aka is gross)...

You know, just in case. 

This is another one of those meals where I already had everything on hand, so I was able to quickly put it together to make a delicious and satisfying dinner. The Asiago cheese and white wine give the simple cream sauce a lot of strong flavors. This is truly a delicious (and easy!) dinner. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter
• 2 tbsp. olive oil, divided
• 1/2 cup flour
• 1/2 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)
• 1 lb. thin-cut boneless, skinless chicken breast
• 2 cups mushrooms, cut in half
• 1 tsp. garlic, minced
• 1 1/2 cups dry white wine
• 1/2 tsp. dried thyme
• 1/2 cup heavy cream
• 1/4-1/2 cup fresh Asiago cheese, shredded
• Egg noodles, cooked, for serving

Heat the butter with 1 tbsp. olive oil in a deep, heavy skillet or saute pan over medium heat.

In a pie plate, combine flour, salt and pepper. Dredge chicken in seasoned flour. 

Add chicken in an even layer to hot oil/butter in skillet. Saute until golden on each side, about 3-4 minutes per side. Remove from pan.

Add remaining 1 tbsp. olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown, about 5 minutes.

Add white wine to skillet, and deglaze the pan by scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.

Add chicken back to pan and heat through. Serve over egg noodles.

Source: Adapted from Midnight Baker