Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

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

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe

Ingredients

For the sauce:

• 2 tbsp. olive oil
• 1/2 onion, diced
• 3 tsp. garlic, minced
• 1/2 yellow bell pepper, seeded and diced
• Salt and pepper, to taste
• 1 tsp. dried basil leaves
• 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

• 2 yellow squash
• 2 zucchinis

For the herb seasoning:

• 1 tsp. dried basil leaves
• 1 tsp. garlic, minced
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• Salt and pepper, to taste
• 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 (14 oz.) bag cauliflower rice
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe

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!

Printable Recipe

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

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 2/3 c. low-sodium soy sauce
• 6 tsp. garlic, minced
• Juice of 4 limes
• 1 1/2 tbsp. hot sauce
• 2 tsp. honey
• 5 tbsp. sesame oil, divided
• 2 tbsp. cornstarch
• 1 lb. flank steak, thinly sliced against the grain
• 1 lb. wide rice noodles or udon noodles
• 1 large head broccoli, cut into florets
• 8 oz. baby bella mushrooms, sliced
• 2 tbsp. water
• Lime wedges, for serving

In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

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

Slow Cooker French Dip Sandwiches

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Bradley loves getting a lot of attention, and I'm more than willing to give him all the attention he needs (especially before the new baby comes). That makes it more than essential to have dinners on hand that I can either make in advance or that take little prep time. Slow cooker meals are ideal since I can throw everything in the crockpot and then have the rest of the day to devote to my attention-seeking son. 

Chris and I both love sandwiches (and Bradley loves everything!) so French Dip sandwiches immediately sounded like an easy win in my book. They were extremely easy to prepare and even better to eat. The au jus sauce had tons of flavor and was a delicious accompaniment to the sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 (3-4 lb.) beef chuck or rump roast
• Salt and pepper
• 2 (10.5 oz.) cans beef consommé
• 2 (10.5 oz.) cans reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 envelope onion soup mix
• 1 envelop Au Jus gravy mix
• 8 sub buns, cut in half
• 16 slices Provolone cheese

Season the beef roast with salt and pepper.

In your slow cooker, add the beef consommé, beef broth, Worcestershire, onion soup mix and Au Jus gravy mix. Stir until combined. Add the beef. 

Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Remove beef from slow cooker and shred using two forks.

Preheat your broiler.

Arrange the sub buns on a baking sheet. Top each half with the shredded beef and two slices of cheese. Place under the broiler for 2-3 minutes or until cheese is melted and bread is crusty. Remove from oven and place the second half of bread on top of the sandwich.

Meanwhile, skim fat from the juices in the slow cooker. Spoon juices into small bowls. Serve alongside bread as a dipping sauce.

Source: SK Original

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

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!

Printable Recipe

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

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!

I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 cup onion, diced
• 3 tsp. garlic, minced
• 2 cups green bell peppers, diced
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can (14.5 oz.) diced tomatoes with Italian seasoning
• 1 can (8 oz.) tomato sauce
• 2 cups beef broth
• 1/2 tsp. Worcestershire sauce
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• 1 cup dry rice
• 1 1/2 cups Cheddar cheese, shredded

In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

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

Loaded Chicken and Potato Casserole

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This is easily going to be one of my new favorite casseroles. I literally threw everything into one dish and let it bake. I ended up with a casserole that tasted like a loaded baked potato, but had chunks of seasoned chicken mixed in for extra protein. Chicken, potatoes, onion, cheese, bacon. What more could you want?

A simple paprika and garlic powder combination gave the chicken and potatoes a ton of flavor. It also made the house smell ah-maz-ing. I love one pot meals since it's hard to cook with Bradley in the kitchen. He likes to be my sous chef, which is extremely adorable, but is also a hindrance when trying to cook. It's hard cooking with a baby on my hip! So I put this together while he napped and my dinner prep was done. So easy and so, so delicious. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 lbs. boneless, skinless chicken tenders, cut into 1/2-inch pieces
• 5 medium white potatoes, cut into 1/2-inch cubes
• 1 small onion, diced
• 3 tbsp. olive oil
• 1/2 tbsp. paprika
• 1 tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• 2 cups cheddar cheese, freshly shredded
• 1/2 cup cooked, chopped bacon OR real bacon bits
• 2 scallions, sliced thing, for garnish (optional)

Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with non-stick spray.

Spread the chicken, potato and onion pieces evenly into the baking dish.

In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken, potatoes and onions. Stir to coat the chicken, potatoes and onions.

Bake, uncovered, for 50 to 55 minutes.

Remove from oven, and sprinkle evenly with the cheddar cheese and chopped bacon. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Garish with scallions, if desired.

Source: Adapted from Life in the Lofthouse

Pot Roast

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Chris has been asking for pot roast for a while, so obviously I had to make it for him. Pot roast is an ideal meal to make in the winter since it's slow cooked all day and helps warms your house (and tummy). Since there are only a couple weeks left of winter, I just had to squeeze this meal in!

The mixture of flavors in this pot roast are outstanding. Since it cooked low and slow for such a long time, the beef simply falls apart on your fork. Wine, burgandy/cognac and beef bouillon cubes give the roast an intense, rich flavor that meshes perfectly with a heaping scoop of mashed potatoes. It's the ultimate comfort food. Enjoy!

Printable Recipe

Ingredients

• 1 (4 to 5-pound) prime boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• 1 cup flour
• 4 tbsp. olive oil, divided
• 2 cups chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 2 tbsp. garlic, minced,
• 2 cups good red wine, such as Burgundy or Merlot
• 2 tablespoons Cognac or Brandy
• 2 (14.5 oz.) cans diced tomatoes, drained
• 1 cup beef stock
• 1 beef bouillon cube
• 1 tsp. sugar
• 3 branches fresh thyme or 1/2 tsp. dried thyme
• 2 branches fresh rosemary or 1/4 tsp. dried rosemary
• 1 tbsp. unsalted butter, at room temperature
• Mashed potatoes, for serving

Preheat the oven to 275 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1/2 tablespoon salt and 1 teaspoon pepper. Add flour to a large plate and dredge the whole roast in flour, including the ends. 

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1/2 tablespoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. 

Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast and its juices back into the pot, bring to a boil, and cover. Place in the oven for 3 hours for a 3-pound roast, or 4 hours for a 4-5 pound roast, until the meat is fork tender or about 160 degrees F internally.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. 

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice/pull apart the meat. 

Serve warm over mashed potatoes with the sauce spooned over it.

Source: Adapted from Ina Garten