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

Snickerdoodle Apple Bread

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The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

Panzanella Salad

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With the warm weather winding down, it's the perfect time to head to your local farmer's market to pick up your last few baskets of fresh produce before they close down for the season. Panzanella is a delicious salad that is extra filling since toasted bread is a main component. Adding fresh tomatoes, cucumbers, onions and basil gives the salad a burst of flavor and color. The simple vinaigrette brings it all together for a delicious side dish. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp. salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• 3 tbsp. capers, drained

For the vinaigrette:

• 1 tsp. garlic, finely minced
• 1/2 tsp. Dijon mustard
• 3 tbsp. rice wine vinegar
• 1/2 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Adapted from Food Network

Easy Fudgy Brownie Mix M&M Cookies

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September has always been the busiest time of year for Chris at work, which usually causes him to get home after Bradley's bedtime. Therefore, I try to fill up our nights so Bradley and I aren't stuck alone in the house all evening. 

My sister-in-law invited Bradley and I over for dinner last week since she knew Chris would be working late, and since I hate showing up to people's houses empty-handed (and since I know my niece loves chocolate!) I wanted to bring something chocolaty and delicious for dessert. These cookies fit the bill since they didn't take too long and I knew they'd be scrumptious...especially with the addition of M&M's. Enjoy!

Printable Recipe

Ingredients

• 1 (18 oz.) box Fudge Brownie Mix
• 1/2 cup flour
• 1/4 cup vegetable oil
• 2 eggs
• 3 tbsp. water
• 1 cup M&M's

Preheat oven to 350 degrees F.

In a large bowl, mix the brownie mix, flour, oil, eggs and water until combined. Gently fold in the M&M's. 

Scoop the batter into 2 tbsp. mounds on a non-stick baking sheet. Repeat with the remaining batter.

Bake for 9-10 minutes or until cookies are set. Allow to cool on a cookie rack and store in an airtight container.

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