Fall time is here and what better way to celebrate than with apples? Here are 101 apple recipes to try right now!

Light, sweet, and refreshing, apples make for some of the best snacks!

1. Easy Cinnamon Apple Energy Balls– This easy snack from Sweet Spicy Kitchen will start your day right!

2. Apple Pie Snack Cups– Why wait for dessert when you can have these delicious snacks from Five Heart Home any time?

3. Cinnamon Apple Chips– Apple chips are one of my favorite snacks. I could eat these chips from Carrie’s Experimental Kitchen all day!

4. Blackberry Apple Fruit Leather– This fruit leather from Salt in my Coffee is a perfect fall snack!

5. Baked Apple Oatmeal Bars– These oatmeal bars from My Everyday Table are sure to make your mouth water!

6. No Bake Apple Donuts– Ok, no, these snacks from Fork and Beans are not really donuts, but with a name like that, your kids will be begging for these sweet, healthy snacks!

7. 2-Minute Cinnamon Apples– A quick, sweet snack from Listotic!

8. Cream Cheese Apple Dip– Is it just me, or is cream cheese a magic ingredient? It goes with everything and only makes a recipe even more amazing! Check out this cream cheese recipe from Grateful Prayer, Thankful Heart!

9. Apple Nachos with Peanut Butter and Chocolate– Delicious nachos from Curry Trail. I never imagined nachos without cheese could ever be this appetizing!

10. Apple Cinnamon Homemade Granola– Can you for one second just imagine the aroma of this granola from Spaceships and Laser Beams baking in your kitchen? Oh yeah, I’m totally drooling…

There are so many different breads to make with apples, it was hard to choose! We selected what we believe to be the BEST apple bread recipes just for you!

11. Pumpkin Bread with Apples– One bite of this bread from Yellow Bliss Road and *POOF*! You’re in buffalo check flannel with a beanie and UGGs.

12. Apple Pecan Scones–  These scones from Great Grub, Delicious Treats  make me want to curl up with some hot cocoa, a blanket, and a good book.

13. Healthy Apple Muffins– Yes, it is possible for muffins to be healthy, as you can see in this recipe from Cookie and Kate.

14. Caramel Apple Pie Bread Pudding– If you’re a bread pudding fan, you will love this recipe from Yuma’s Kitchen!

15. Dutch Apple Bread– Two words for this bread from  Butter with a Side of Bread: cinnamon- streusel. I’m in!

16. Glazed Apple Bread– The glaze on this bread from Tastes of Lizzy T looks heavenly!

17. Greek Yogurt Apple-Cinnamon Bread– This bread from   Kristine’s Kitchen Blog looks so good!

18. Praline Topped Apple Bread– Pralines? On apple bread? I must be in heaven now! Thanks Shugary Sweets!

19. Apple Crumb Bread with Maple Caramel Sauce– This bread from An Italian in My Kitchen just screams autumn!

20. Apple Cranberry Bread– Can I get a hallelujah for this bread from Julie’s Eats and Treats?!

21. Apple Butter– One of my favorite things to pair with bread is apple butter and we have just the recipe!

From salads to casseroles, apples make for a versatile side dish.

22. Waldorf Salad– I can’t wait to try this salad from Simply Recipes!

23. Cream Cheese Caramel Apple Spread– This recipe is so easy-peasy and delicious, you’ll probably eat it every day. You have been warned…

24. Apple Walnut Feta Salad– This salad from Top and Exclusive Foods is a perfect combination of sweet and savory!

25. Scalloped Apple Casserole– Normally, when I hear the word “casserole,” I run and hide. But this recipe from Red Cottage Chronicles has officially changed my mind about casseroles.

26. Maple Cinnamon Sweet Potatoes and Apples– I’m pretty sure this recipe from Delicious Little Bites is the epitome of autumn recipes.

27. Cheesy Apple Casserole– I never realized how good cheesy apples sounded until I found this recipe from The Southern Lady Cooks.

28. Sausage, Apple, and Cranberry Stuffing– This stuffing from Let’s Dish has me all ready for Thanksgiving!

29. Cran-Apple Slaw– I truly believe the best coleslaws are made with apples. Look at this recipe from Hungry Girl if you don’t believe me!

30. Apple Chutney– This chutney from The Project Pile is both healthy and delicious!

31. Apple Almond Rice– This rice from Just a Pinch is a dinner game changer! Seriously, I don’t know how I’ll ever go back to boring white rice again…

I am not a morning person. Getting out of bed is my least favorite part of the day- until I saw these recipes. With breakfast like these to look forward to, getting out of bed will be a cinch!

32. Apple Walnut Crepes– What would the world be without crepes? These crepes from Great Grub, Delicious Treats are heaven on earth!

33. Easy Baked Apple Donuts– “Easy,” and, “Donut.” That’s all I need to know about this recipe from Yummy Toddler Food.

34. Easy Apple Oatmeal Muffins– These muffins from House of Nash Eats are comfort food at its finest!

35. Apple Cheese Cake Breakfast Quesadillas– This breakfast from 4 Sons R Us looks so rich and delicious, the world might just end.

36. Easy Apple Fritters– If you’ve never made apple fritters before, than this easy recipe from Souffle Bombay is the perfect place to start.

37. Apple Pie French Toast Casserole– There are no rules written anywhere that says you can’t have apple pie for breakfast. But, if you’re worried, this recipe from Simply Stacie is technically French toast. The perfect cover!

38. Apple Cinnamon Quinoa Breakfast Bowls– Wait- Quinoa for breakfast?! Try this breakfast from Recipe Runner  and you’ll never second guess quinoa again.  

39. 5 Ingredient Apple Ring Pancakes– This recipe from Everyday Cooking had me at “5 Ingredient.”

40. Caramelized Apple Slow Cooker Oatmeal– Can you imagine waking up to the smell of this oatmeal from Nourishing Joy after cooking all night? Heavenly!

41. Apple Cinnamon Oatmeal Breakfast Cookies– This is an easy to-go breakfast from What Molly Made.

42. Apple Butter Pancakes– You will never eat regular pancakes again after you try these from Kleinworth Co. Just sayin’.

43. Apple Peanut Butter Toast– This toast from Erin Lives Whole is simple and delicious. Perfect for a busy fall morning!

44. Nourishing Apple Breakfast Cake– Nourishing and cake. Two of my favorite things in one recipe from All the Nourishing Things.

45. Apple Crisp Coffee Cake– The perfect breakfast treat from Spicy Southern Kitchen!

46. Oatmeal Apple Breakfast Bake– This recipe from Everyday Dishes has my mouth watering.

Apples add the perfect amount of sweet and sour to any main dish!

47. Chicken, Brie, and Apple Panini– This panini from What Should I Make For is everything I ever hoped for in a sandwich. *wistful sigh*

48. Apple, Cheddar, Turkey Burger– A blend of sweet and savory your mouth will not soon forget! It will ruin all other burgers for you. Find it at Recipe Runner!

49. Apple Bacon Mac and Cheese– I would love to enter my house on a cold, wet day to find a bowl of The Wanderlust Kitchen‘s mac and cheese waiting for me at my table.

50. Apple Chicken Sheet Pan Dinner– Throw all the ingredients to this recipe from Tastes of Lizzy T onto one pan, and you’ve got yourself dinner!

51. Apple and Gouda Stuffed Hassleback Chicken– This chicken from Jamonkey makes a beautiful presentation. It doesn’t hurt that it tastes amazing too!

52. Smoked Gouda, Apple, and Bacon Quesadilla– I love this creative take on quesadillas from Renee’s Kitchen Adventures!

53. Turkey, Mushroom, Apple Stuffed Acorn Squash– The Clean Eating Couple gives us one more reason to love acorn squash!

54. Apple Bacon Wrapped Pork Tenderloin– This pork tenderloin from What Great Grandma Ate sounds too good to be true!

55. Apple Cheddar Chicken Melt– Check out Kitchn‘s chicken melt! I know what I’m having for dinner tonight!

56. Easy One Pan Maple Glazed Pork with Apples and Onions– This one-pan recipe from The Busy Baker is so good and so easy, you’ll probably make this for dinner every night. You’ll never have to wonder what to make for dinner again!

57. Creamy Spiced Apple Pecan Chicken– Wholsomelicious‘s chicken is so good, you’ll be dreaming about it until the next time you make it! Be prepared…

58. Slow Cooker Honey Apple Pork Loin– Any recipe that uses a slow cooker, like this one from Dinner Then Dessert, is already my favorite.

59. Turkey Apple Honey Pecan Wrap– This wrap from Meal Planning Magic is delicious, yet nutritious!

60. Chicken Salad with Apples and Cranberries– Skinny Recipes‘s chicken salad looks too good to eat!

Yes, we had to make a whole section dedicated to pie only. That’s the best part about apples!

61. Classic Apple Pie– Of course, we had to include the classic all- American apple pie! We love this recipe from Live Well, Bake Often!

62. Apple Butter Pumpkin Pie with Streusel Topping– Apple and pumpkin in a pie. It’s the best of both in Tidy Mom‘s pie recipe!

63. Apple Pie Fries– These apple pie fries from CincyShopper are perfect for those of us who like to take their apple pie on the go (As in me. Seriously, I’m bagging these up and stuffing them in my purse…)!

64. Healthy Apple Pie– If you’re going for a more guilt-free pie eating experience, try Chocolate Covered Katie‘s recipe!

65. Cinnamon Rhubarb Apple Pie– If you love apples and if you love rhubarb that this recipe from Sustain My Cooking Habit is a must!

66. Apple Pie Enchiladas– I have never loved enchiladas more than when they were made into apple pie. Thanks Sugar Apron for the genius idea!

67. Apple Pie Bars– These apple pie bars from Pastry & Beyond are apple pie made easy!

68. Cinnamon Roll Apple Pie– My head just exploded from all the deliciousness in Inspired By Charm‘s recipe. It’s too good. Too. Good.

69. Mini Apple Pie Cookies– They’re called cookies, but they are literally miniature pies. Mmmm!

70. Crazy Caramel Apple Pie Bombs– These apple pie bombs from The Slow Roasted Italian are an explosion of flavor!

71. Snickerdoodle Cream Cheese Apple Pie– Apple pie in a snickerdoodle. Can you say, “YUM!?” Find the recipe at Mommy’s Kitchen.

72. Sour Cream Apple Pie– This apple pie from Taste and Tell is sure to be creamy and delicious!

73. Salted Caramel Apple Pie– Forget caramel apples! Have this pie from Baker By Nature instead!

74. Slow Cooker Caramel Apple Pie Dip– You don’t even need crust to have apple pie! Try this dip from The Magical Slow Cooker!

75. Apple Pie Danish Biscuits– These biscuits from Food, Folks, and Fun are good for breakfast! Or lunch, dinner, snack time, dessert… you get what I’m saying.

Making this list up, my mouth started watering. These desserts are seriously amazing!

76. Cocoa Apple Cake– This delicious recipe from Beyond the Chicken Coop adds a chocolatey twist you are sure to love!

77. Maple Frosted Apple Blondies– Who needs brownies when you can have these apple blondies from The View From Great Island?

78. Chocolate Drizzled Carmel Apple Fluff– So many wonderful things combined in one amazing dessert! Check it out at Melissa’s Southern Style Kitchen.

79. Peach Apple Crisp– You’ll love this simple but delicious recipe. It’s perfect for the end of summer and the beginning of fall!

80. Apple Crisp Cookie Cups– A new take on a classic from Mommy’s Kitchen.

81. Chocolate Turtle Apple Slices– These are almost too good to be true! Thanks Mom Loves Baking!

82. Easy Cream Cheese Apple Strudel– I’m pretty sure I could eat these strudels from Savory Experiments every day, all day.

83. Apple Whoopie Pie with Cookie Butter Filling– Anything with cookie butter is certain to be amazing! Try this recipe from A Bajillian Recipes and see what I mean!

84. Baked Chocolate Caramel Apples– Caramel apples on a stick are a think of the past with this bake from Meatloaf and Melodrama!

85. Apple Blackberry Crumble– I can’t wait to try Butter & Baggage‘s apple crumble!

86. Easy Apple Dumplings– If I had known apple dumplings were this easy to make, I would have made them a long time ago. Find this recipe at Oh My Goodness Chocolate Desserts!

87. Old-Fashioned Apple Cake with Caramel Sauce– I’m pretty sure I could eat all of this apple cake from These Old Cookbooks in one sitting.

88. German Apple Cake– Now for the German take on apple cake from Tasty Apron.

89. Salted Carmel Apple Crisp Cookie Sandwiches– You had me at cookie! We love this recipe from Queenslee Appetit!

90. Apple Pie Tacos– Did you know apples now come in tacos? Try these from Spend with Pennies!

91. French Apple Tart– Forget pie! Trie apple tart from David Lebovitz instead!

92. Caramel Apple Snickerdoodle– Ever since finding out about these yummy treats from Together as Family, I’ve had dreams of snickerdoodles and apples bouncing around my head.

93. Apple Peanut Butter Cookies– If you love peanut butter apples, then you’ll love the cookie version from Mostly Homemade Mom!

94. Homemade Apple Crisp Ice Cream– I know what I’m having for dessert tonight! Try this recipe from Dishes & Dust Bunnies!

Nothing says fall like apple cider (and punch…)!

95. Green Apple Cider Lemonade– This recipe from A Worthey Read is the best of both summer and fall. The kids are sure to love it!

96. Autumn Harvest Punch– Serve up this punch from Served Up With Love at your next football party!

97. Instant Pot Spiced Apple Cider– Instant pot = magic. Thanks Curry Trail for this easy recipe!

98. Apple Peanut Butter Smoothie– This smoothie from Further Food is the perfect wake-up call!

99. Crockpot Caramel Apple Cider– This drink from The Frugal Girls was made for the fall!

100. Sparkling Cranberry Apple Cider– This drink from Mel’s Kitchen Cafe is perfect for pretty much any occasion!

101. Poison Apple Halloween Drink– Our Family World‘s poison apple drink is perfectly wicked!

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Slowly but surely my family and I are settling into our new life. We’ve taken to exploring our new surroundings and are steadily finding our way around. It’s vastly different from our old home though and the strain is starting to show. Although we’re still excited about the move and the endless possibilities that have been presented to us, it’s still a big change for all of us. While hubby is away at work most of the day, it’s up to me to keep the little ones busy and to take on the bulk of the moving anxiety that has started to show up over the last few weeks.

As my readers already know, I love to cook. Whether I’m baking up goodies for dessert or making a recipe from scratch for family dinner, there isn’t anything that I don’t love tackling in the kitchen. This is especially true since we’ve moved. My family has had a case of the moving blues so lately I’ve taken to creating comfort food dishes. Nothing gets rid of gloominess better than comfort food, this is something I’ve known for years and that has helped on numerous occasions in the past. There truly is nothing like comfort food to sooth any ailment.

In light of the moving blues, I decided to scour the internet for a dish that my family would not only enjoy, but would also fit into the comfort food category. When I came across the recipe for Creamy Chicken Pasta, I was sold. Nothing says comfort quite like a pasta dish. In fact, in the past when I’ve gone in search of comfort foods, 90 percent of them fell into the pasta category. So, when I saw the headline for Creamy Chicken Pasta, I knew I had to save the recipe and recreate it for my family. After all, how could you possibly go wrong with creamy pasta and chicken?

Print

Creamy Chicken Pasta

Servings 6

Ingredients

• 1 can Cream of Chicken and Mushroom Soup such as Campbell's
• 1/2 cup milk
• 1/8 teaspoon ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 cups chopped chicken cooked
• spaghetti noodles cooked and drained
• 1 tablespoon chopped fresh parsley

Instructions

• Cook the noodles per package instructions and brown the chicken until cooked through
• In a large saucepan, add the soup, cheese, chicken, noodles, and pepper and heat until bubbling
• Top with parsley and serve!

If you liked this recipe for Creamy Chicken Pasta, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

Here are just a few of my favorite recipes on the site now:

Double Chocolate Brownie Ice Cream

Peanut Butter Chicken

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Pick up a rotisserie chicken at the store and make any of these in 30 minutes or less!

We’ve separated these recipes into categories, like Mexican, ranch, and even some “wow” factor ones.

Happy cooking!

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Comfort Food

We know that all chicken casseroles are comforting. They are the epitome of comfort food. But these two casseroles are comfort food taken to the NEXT LEVEL. Perfect for a cold night, anytime of year.

Chicken Noodle Casserole: Hello. This combines TWO classic comfort foods into ONE!! Curing everything from the common cold to midweek woes. This casserole has got your back.

Amish Chicken Casserole: Another hearty and comforting casserole, this one is also refreshingly simple–giving you way more time to relax!

Mexican Fiesta

I love Mexican food, and I love casseroles. It’s only natural to combine the two!!

Nacho Chicken: With the use of trending superfood cauliflower, this is a lighter take on a traditional casserole, but it doesn’t skimp on any flavor (see: cheese)!

Chicken Enchilada Pasta: I love enchiladas. I love pasta. This casserole is BOTH! What?? Perfect for a throw-together that feeds a crowd!

Mexican Tortilla Casserole: This is another one that’s quick to throw together and can feed a large crowd! Even better, it’s already gluten-free, and you can easily make it vegetarian or vegan!

Mexican Chicken Cornbread Casserole: I know I keep talking about how much I love stuff, but seriously, cornbread is amazing and is the perfect accompaniment to this casserole.

Chicken + Ranch = The Dream Team

Seriously though. Ranch will ALWAYS be my preferred dipping sauce, and chicken with ranch is just other worldly. And these recipes are next-level in other ways, too.

Chicken Bacon Ranch Casserole: Woah. Bacon AND ranch?? This is one casserole that is SURE to become a family favorite! You just can’t go wrong!

BBQ Ranch Chicken Casserole: BBQ? Sign me up. This casserole is just incredible combo after incredible combo and it doesn’t get better than that.

Cheesy Ranch Chicken Hash Brown Casserole: Whew! That’s a mouthful! And it’s going to get your mouth full! Of yumminess. Oh, and this is totally a one-bowl recipe, and anything that requires less cleanup is a winner in my book.

Crunch Time

French Onion Chicken Casserole: Is there anything better than a creamy, comforting casserole that has the contrast of a crunchy topping?? This one is topped with crunchy fried onions. Yum!

Creamy Chicken Ritz Casserole: I love Ritz. They’re so buttery and good–perfect to top a casserole with! This would be a great dinner to make on a weeknight with the ingredients you have on hand!

Mom’s Chicken Casserole: This is supposedly the best chicken casserole ever…and looking at the ingredients, I’m inclined to believe so! And it is very classically topped with crushed cornflakes.

Chicken Stuffing Casserole: I didn’t use to like stuffing, but I LOVE it now. This casserole has “yum” written all over it!

Doritos Chicken Casserole: This blogger refers to this casserole as “trash food at its finest.” This is sure to be a hit with kids!

Wow Factor

Chicken Cordon Bleu Casserole: There is NO REASON that a chicken casserole can’t leave people speechless. This casserole will fill up your family and have them begging for more.

Chicken Parmigiana Casserole: All of the yummy flavors of chicken parm packed into one incredible casserole. Mamma Mia, that’s good!

Buffalo Chicken Jalapeno Popper Casserole: For those who love a little spice!! This casserole includes a BEAUTIFUL presentation and complex flavors.

Teriyaki Chicken Casserole: This is like the homemade version of your favorite Chinese dish. Who needs takeout when you have this casserole?

Easy Stuffed Cabbage Casserole: Easy, cheesy, nutritious and quick. You really can’t ask for more from a casserole dish. And, it’s done in one pot! Take all of the work out of stuffed cabbage rolls without skimping on flavor!

Well there you have it. 19 easy weeknight dinners that are not only able to be made in 30 minutes or less, but are enjoyable for the whole family!

To get you started, you may need a few things. Check out our Amazon picks below!

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One thing that’s unique about this recipe is that you’ll basically be braising the chicken, in the marinade!  Just pour the whole contents of the bag right into a large skillet and let the chicken and marinade simmer away.  This method is what really makes the “glaze” on this dish amazing… the liquid cooks down and what’s left to coat the chicken is a sticky, finger-lickin’ good glaze.

You can use any veggies that you’d like for this recipe… I chose some red bell pepper, sliced jalapenos and a few orange slices.  And of course I garnished with some extra freshness from sliced green onions and parsley.  There’s some heat to this meal, but you can customize that to your tastes by using less Cajun seasoning, and/or omitting the sliced jalapenos

I really like to use this recipe as a great excuse to use up some leftover rice, like perhaps maybe some arroz verde?  But it’s also amazing over some fluffy quinoa, or even with no grains for a low-carb option.

Another great way to enjoy this recipe is to grill or saute the chicken as you would for any other recipe, but pour the marinade into a saucepan and simmer it until it boils down into a thicker sauce.  Reusing the marinade that had raw chicken in it is okay for both versions since you’re heating it.  That will kill any bacteria, rendering it safe to eat   Once you boil down the marinade, you can brush it over the cooked chicken tenders.  This method would be GREAT with kebabs!  Just skewer the marinated chicken, peppers, and maybe some onion slices… grill until cooked through and baste with the sauce!

I hope you all give this one a try this season… it’s perfect for the warmer months ahead!

Looking for more great chicken meals?  Try these too!

Chicken Shawarma

Slow Cooker Jalapeno Popper Chicken Taquitos

Easy Velveted Chicken Stir Fry

Let’s Connect!

You can find me on Facebook, Twitter, Pinterest, Instagram and Google +, so follow me if you’d like… I love keeping in touch with all of you

Print

Cajun-Honey Glazed Chicken Bowls

Servings 4 servings

Ingredients

• 2 lbs chicken breasts sliced into strips (chicken tenders can be used instead)
• 1 red bell pepper seeded and sliced
• 1 jalapeno seeded and sliced
• Orange slices cut in half
• Lime wedges for garnish
• 2 green onions sliced, for garnish
• Fresh parsley minced, for garnish
• Cajun Honey Mustard Marinade
• 1/3 cup honey
• 1/3 cup orange juice fresh is best if possible
• 2 Tbsp brown sugar
• 3 Tbsp coarse Dijon mustard
• 1 Tbsp yellow mustard
• 3/4 Tbsp Cajun seasoning
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
• Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air.
• Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade.
• Place bag on a plate and refrigerate up to 8 hours.
• Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
• The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze.
• Remove chicken, veggies and oranges to a plate.
• Serve over rice, quinoa, or as is for a low carb option.
• If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

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It’s 5 Ingredient Crock Pot Chicken Curry Soup

This 5 Ingredient Crock Pot Chicken Curry Soup is so flavorful and so healthy too! It only requires 5 ingredients. YEP! You read that right! 5 ingredients.

You can serve this recipe as a soup, or you can make it a little thicker and serve it as Massaman Curry over rice. My kids absolutely love this 5 Ingredient Crock Pot Chicken Curry Soup and ask for it regularly. You’re family will love it too!

I love to teach my kids about other cultures and curry is definitely a great way to teach your kids about foods from around the world. There are many different types of curry. Just look it up online and you’ll see that different countries use different spices and serve it with different meats and veggies. It’s actually quite interesting.

Before we get cooking, let’s talk about slow cookers, shall we? Not all slow cookers are created equal. I’ve had my fair share of them, but I’ve finally found my favorite. It’s a Crock Pot brand Cook and Carry Oval 6 quart and it is programmable. You can latch the lid closed for easy transportation. I don’t know about you, but I am taking my Crock Pot to all sorts of pot luck dinners and that lid has saved my life. You really need to check it out. You can learn more about my crock pot HERE on amazon. (affiliate link)

But you are not here for a history lesson or for me to tell you about my slow cooker, are you? You want the yummy, EASY recipe, right? Your wish is my command.

5 Ingredient Crock Pot Chicken Curry Soup

• 4 chicken breasts, diced
• 2 – 13 1/2 oz. cans coconut milk
• 4 large carrots sliced on an angle
• 4 or 5 potatoes peeled and diced (you can use any type of potato)
• 2 tablespoons curry powder
• 1 cup water
• peanuts (optional)
• coconut (optional)

Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.

You will add this recipe to your menu after you try it. It’s so delicious and the flavor is just right. I have eaten at many Thai restaurants, and this recipe tastes just like the Massaman Curry I order there.

Here is a printable version for your convenience.

[amd-yrecipe-recipe:5]

Be sure to head over to my blog at Tips From a Typical Mom and get more family friendly recipes, free printables, parenting tips, product reviews, and family fun activities. While you’re at it you might as well follow me on Pinterest too!

Check out some of my most popular posts:

Annette’s Potato Soup

How to Organize Your Home in Just 6 Days!

7 Tips for Stressed Out Moms

Thanks for stopping by everyone! I hope you enjoy the rest of the winter with your family eating all sorts of yummy soups!

Love, Annette

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Hey guys, it’s Margaret Anne from Natural Chow back with another simple and delicious recipe for ya!

I’m sure I’m not alone in this but when it’s cold outside and the sky is dreary, all I want is comfort food. And right now my go-to recipe has been this chicken and rice soup.

One of my favorite things about this recipe is that you can make a batch and store it in the fridge for an easy meal later in the week. I’m all about meal prepping to save time during a busy week and this scrumptious chicken and rice soup is perfect for that.

I get the feeling a lot of people are gonna see this recipe pinned from Land O’ Lakes and think “that’s going to take forever and be so hard to make,” but you guys, this is one of the easiest soups you will ever make!

Let’s talk ingredients: chicken, rice, diced onion, butter, frozen vegetables (I use organic), chicken broth, a few spices, water…and that’s it.

See, I told you it was simple.

My family is known for devouring an entire pot of this delicious chicken and rice soup in no time at all. Even the little ones love it.

The best part about this recipe is that it’s easily customizable. Wanna add in some celery? Go for it. A pinch or two of cayenne pepper? Do it. How about swapping some brown rice for the white rice? I 100% support that decision.

Whether you’re making this hearty chicken and rice soup for a bunch of hungry kiddos or whipping up a batch to prep for the week ahead, this recipe is sure to become a staple in your house.

Here’s the recipe:

Print

Hearty Chicken and Rice Soup

This Hearty Chicken and Rice Soup is the perfect pick me up on a long chilly day and is super easy to make!

Servings 6 servings

Author Margaret Anne @ Natural Chow

Ingredients

• 2 tablespoons salted butter
• 1/2 small yellow onion chopped
• 6 cups chicken broth
• 8 ounces 1 cup water
• 2 cups cooked boneless chicken breast
• 2 cups cooked white rice
• 1 12 oz bag mixed frozen vegetables (mine had corn, green beans, peas, & carrots in it)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• salt and pepper to taste

Instructions

• In a large saucepan over medium heat, melt butter and toss in chopped onion. Stir and let cook for about 3 minutes, or until soft.
• Add in the chicken broth and water and bring to a slow boil, stirring occasionally. Add in the cooked chicken breast, rice, frozen vegetables, and spices and cook for 5-10 minutes.
• Stir in the garlic powder, paprika, salt, and pepper and serve.

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Hello friends! Mandy here from Mandy’s Recipe Box. I was browsing Pinterest, trying to find something to make for this post when I came across this casserole. It is called Creamy Parmesan Chicken Casserole, but she also calls it Amish Chicken in the post. So I went with Amish Chicken Casserole here and it’s really good! It’s comforting and hearty and makes you want to snuggle the rest of the evening with a good book. Try it out for yourself and see what you think!

Print

Amish Chicken Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 tsp. dried thyme or 1 Tbsp. fresh thyme finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 cup milk
• 1/2 cup shredded Parmesan Cheese
• 8 oz rotini pasta noodles cooked al dente
• 2 cups diced cooked chicken or you can use a rotisserie chicken

Instructions

• Preheat oven to 350 degrees F.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
• Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk.
• Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
• Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
• Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan.
• Cover and bake for 20-25 minutes.

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Check out these other recipes from Mandy’s Recipe Box…

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Chicken Cordon Bleu BLT cups are a lifesaver on busy nights. I have certain dinners I call emergency meals. They are for when everything goes wrong, our schedule has gone insane and I need dinner done fast! Chicken Cordon Bleu BLT Cups are one of my kids favorite emergency meals. And as a bonus, you can make them ahead and freeze them. I don’t even thaw them, I just pop them frozen into a muffin tin and bake a little longer.Topped with a little lettuce and tomato, this is a great way to sneak in a few veggies. Especially with the special sauce drizzled over the top! So easy!
These are great for game day,are a  perfect appetizer, but we gobble them up for dinner. Chicken Cordon Bleu BLT cups are a recipe you can count on!

Print

Chicken Cordon Bleu BLT Cups

Ingredients

• 1/2 cup mayonnaise
• 1 Tablespoon Country Dijon Mustard
• 1 10 ounce can chunk white chicken, drained
• 4 slices bacon crisply cooked and chopped
• 1 cup finely shredded Swiss cheese
• 2 packages crescent rolls or sheet
• 2 plum tomatoes diced
• shredded lettuce

Instructions

• Preheat oven to 350°. In a large bowl, mix mayonnaise and mustard. Reserve scant 1/4 cup mayo mixture for topping. Add to large bowl, chicken, bacon, and cheese. Mix until well blended.
• Open Crescent roll dough and spread on counter. Cut into 9 equal squares.
• Place into muffin cups. Add 1 level cookie scoop of filling, about 2 tablespoons into center of each crescent square. Bake 15-20 minutes.
• Remove from oven and cool 5-10 minutes. Top with lettuce and tomato. Place remaining mayo mixture in a baggie, snip a small hole in the corner and squeeze to top cup with extra flavor!

Notes

To freeze, place in muffin tins and freeze overnight. Remove from muffin tins and store in ziploc freezer bag in the freezer. When ready, place in muffin tin, no thawing required! Bake 20-30 minutes at 350° and top as usual.

Check out these game day recipes:

Cream Cheese Chicken Taquitos

French Onion and Blue Cheese Sliders

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My kids LOVE to recite the comedy segment that Jim Gaffigan does about bacon.  If you haven’t seen it, you must not like bacon very much.  All the REAL bacon lovers out there know what I am talking about, right?  Well lucky for you, I ‘ve got the video right here.  If you love bacon, you won’t be disappointed.

https://youtu.be/CaK9bjLy3v4 com  compliments of the Jim Gaffigan YouTube Channel

My family gobbled these up in no time flat.  A sure sign of a winning chicken dish.  Oh and if you’re interested in our side dish, Dirty Rice, you can find the recipe HERE.  It was the perfect addition to this chicken.

The recipe suggests that you either pound your chicken first or that you cut a thick breast into cutlets.  For a great tutorial on how to cut your cutlets, watch this:

All right, enough of this yakkin’ about bacon, let’s get cookin’!!

Print

Bacon Chicken

Course Main Dish

Author Made From Pinterest

Ingredients

• 4 large boneless skinless chicken breasts. I used the frozen chicken bag from Costco
• 1 beaten egg
• 1 TBL water
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1-2 TBL dried parsley depending on how much you want.
• Oil for cooking
• 3-4 slices of bacon cooked. I cooked mine fairly soft as they will continue to cook a little in the oven
• 1 to 1 1/2 cups shredded Monterey Jack Cheese

Instructions

• Preheat oven to 350 degrees.
• Either pound down your chicken first or cut your breast into cutlets. See above video for tutorial
• In a shallow bowl, beat together your egg and water until blended.
• In another shallow bowl, mix together the parmesan cheese, parsley, salt and garlic powder.
• Dip your chicken breasts into the egg mixture and then into the parmesan cheese mixture and coat well.
• Fry your breasts in a hot oil until they are golden brown.
• Cover a cookie sheet with foil and place a wire cooking rack on top.
• Place your fried chicken breasts on top of the rack and cook at 350 degrees until the juice runs clear.
• Cooking times will vary depending on the thickness of your chicken breasts and whether or not you've pounded your chicken or they are cutlets.
• Cooking times will vary from 15-30 minutes.
• Sprinkle the shredded Monterey Jack cheese and the bacon and top and broil for a few minutes to melt the cheese.

Notes

Recipe inspiration from O Taste and See

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This Slow Cooker Citrus Chicken recipe is super easy for a weeknight meal! It has a hint of summer citrus with the coziness of a warm meal.

A big hello to all of you Made From Pinterest readers! This is Jeni from Bakerette.com and I’m back to share with you a favorite Crock Pot recipe for my Slow Cooker Citrus Chicken.

Fall is my favorite time of year with the changing color of leaves and cooler weather. I was asked to do a book signing for my new cookbook Festive Feasts: Meals and Memories from Halloween to Christmas in Midway, Utah where the big Swiss Days Festival happens each year. The drive along the Wasatch Back was spectacular with dots of orange and yellow sprinkled throughout. It was like someone had thrown orange and yellow confetti in the air to see where they’d land. It was really beautiful. Two weeks have since gone by and I’m anxious to get back up into the mountains to see the multifaceted colors that have since sprung forth.

Once fall hits, I regularly bring out the Crock Pot. I slow cook many-a-meals from fall to spring to help save time with our crazy weeknights (and even weekends) with kids in school, late working hours, etc. You get the drift and I’m sure many of you can relate! It’s so much nicer coming home to a good meal than walking in the door and wondering what I to fix up in a jiff.

I think you’ll enjoy this slow cooker citrus chicken recipe! It has a hint of citrus summer with the coziness of a warm fall meal.

If you like this recipe, you’ll love these other recipes in my book Festive Feasts at Barnes & Noble or Amazon.

Tender prime rib, decadent cakes, caramel popcorn will have you licking the bowl–these holiday recipes are perfect for parties, neighbor gifts, and family gatherings.

Until next month y’all!

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Slow Cooker Citrus Chicken

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 -6 servings

Author Bakerette.com

Ingredients

• Juice of 2 very ripe lemons seeded
• Juice of 1 orange seeded
• 2 tablespoons soy sauce
• 2 chicken bouillon I like Knorr's brand
• 2 tablespoons curry powder
• 1 pinch salt
• 1/4 cup granulated sugar
• 1 egg well beaten
• 1/4 cup cornstarch mixed with 3 cups water
• 3-4 frozen boness skinless chicken breasts or 1 pound chicken tenderloin
• 3 cups cooked rice optional

Instructions

• Pour the juice of the lemons and orange in the Crock Pot. Whisk in soy sauce, bouillon, curry powder, salt, sugar, egg, and cornstarch blended in water. Top with frozen chicken. Cover and cook on high for 3 hours or until chicken is cooked through.
• Serve over a bed of rice or noodles.

Recipe adapted from Just a Pinch

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Hey y’all, it’s Marye from Restless Chipotle and I am back again to share one of my favorite comfort foods with you. Chicken Pozole Verde is a hearty soup made with chicken, peppers, hominy, and enough of those great Southwestern spices to make you think you are relaxing next to the Riverwalk in San Antionio!

Pozole, sometimes spelled Posole, is a soul warming soup that is chock full of chicken, hominy, peppers, and all of those spices that we love so much here in the Lone Star State. Big state… big flavor. One thing I really love about this soup is that despite the fact that it is filling, it doesn’t weigh you down like super heavy cream soups do.

Don’t get me wrong, y’all. I LOVE those rich, creamy soups! It’s just sometimes if I am running around like a dog at a frisbee tournament I need something light on my stomach by heavy on the staying power. That’s what this soup does — it won’t make you feel stuffed or sleepy but its got tons of protein to keep you alert.

You can make it in a slow cooker or on top of the stove and it freezes really well. It also is better the next day so leftovers are even better than the first time you serve it. It’s one of those recipes you just go-to again and again because it’s so darn good. I like to serve it with cornbread and a salad, but there’s no reason not to serve it with crackers or chips.

It’s the funniest thing about Chicken Pozole Verde — it just doesn’t look that impressive. You read the ingredients and think, eh… maybe. Then you taste it for the first time and you wonder why you’ve never eaten it before.

We had a blue norther come through in the past few days. . . dropped the temperatures down to the mid-80’s. You might not think that is much of a cold front but when you’ve been picking sun-dried tomatoes right from the tomato vines like I have you’ll take what you can get! Although we probably have another month of 80’s and 90’s we’re probably past the 110’s. In my family that means it’s soup weather.

Seriously. It was 82 degrees and rainy the other morning and my daughter wore a sweater and a hoodie to her college classes. I almost expected to see her blowing on her fingers, you know?

When I make this I like to make a double batch and freeze it in 24 ounce servings. I have two kiddos in middle school and one in high school and I like to send them something hot for lunch every day to have along with their sandwiches. This is perfect for warming up and sending in little thermos.

Feel free to adjust the heat by adding or subtracting the number of jalapenos. I like to drop a dried chipotle in the broth while it’s simmering up the smoky heat index  — give it a try that way, too.

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Chicken Pozole Verde Is Serious Tex-Mex Comfort Food

Pozole, or posole, is a Southwestern style chicken soup full of chicken, peppers, and hominy in a garlicky, spicy broth. You can make it in minutes on top of the stove or add all of the ingredients except the garnish to a slow cooker and cook on low for 6 to 8 hours. If you can't find Cojita cheese Feta, although saltier, is a good substitute.

Course Soup

Cuisine Southwestern

Servings 6 servings

Calories 265kcal

Author Marye Audet

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 large poblano pepper cored and diced
• 1-2 jalapeño peppers sliced thinly in rounds (be sure to remove seeds)
• 3 cloves garlic minced
• 3 4-ounce cans diced green chiles
• 6 cups chicken stock
• 2 14-ounce cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• Salt to taste
• Garnish: diced avocado lime wedges, chopped cilantro, crumbled cotija cheese

Instructions

• Heat oil in a large stockpot over medium-high heat.
• Add onion and poblano.
• Saute for 5 minutes, or until the onion is soft and translucent, stirring once in awhile.
• Add the garlic and saute for an additional minute, stirring occasionally.
• Add the diced green chiles, jalapeños, chicken stock, hominy, chicken, cumin and salt.
• Stir to combine.
• Simmer for 5 minutes or until heated through.
• Garnish with toppings of choice, squeezing a little lime juice into each bowl.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 26.7g | Protein: 23.5g | Fat: 6.4g | Saturated Fat: 1.2g | Cholesterol: 54mg | Sodium: 1315mg | Fiber: 3.9g | Sugar: 6.2g

Well y’all, that’s it for this month. I love sharing recipes with you here but I’d love to catch up with you on social media, too! Please consider following me on Pinterest, Facebook, Twitter, and Instagram. See you there!

If you  liked this Chicken Pozole Verde you might also like these Restless Chipotle Favorites…

Slow Cooker Chicken Fajita Soup

Slow Cooker White Chili

Italian Bread Bowls for Soup

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Sometimes my husband forgets to tell me he has invited people for dinner. Balsamic Glazed Caprese Chicken is one of my go to dinners where I can run to the grocery store and whip up this beautiful meal and no one will be the wiser. It never fails to impress!

This recipe for Balsamic Glazed Caprese Chicken was inspired by one of my favorite restaurants. We have been going there for years. Dinner is served family style and we always order the same thing. But it was my birthday, so I took the liberty of ordering something different, and I was not disappointed. It tasted so good I wanted to eat out every night.

Instead of eating out every night, I decided to come up with my own version. I think it is even better. The best part is, Balsamic Glazed Caprese Chicken can be made in hurry on a busy weeknight. The trick is cutting the chicken breasts into cutlets for quick cooking. I even made you a quick video to show you how to cut chicken breasts into cutlets yourself; check it out!

Using the chicken cutlets, I was able to make an entire platter of Balsamic Glazed Caprese Chicken from only two large chicken breasts. This is a time saver and an easy way to stretch two chicken breasts to make a whole meal for 4.

Serve it with Roasted Garlic Bread and you have a whole meal in a jiff!

To make this meal I use a bag of baby spinach. It is triple washed and I just spread that on the platter, cover it with the browned chicken, drizzle the balsamic glaze, sauté halved cherry tomatoes with garlic and layer them over the top of the chicken with fresh mozzarella pearls. I add ribbons of basil for that last layer of flavor!Balsamic Glazed Caprese Chicken is one of the easiest company worthy meals I have ever made.

I hope you enjoy it.

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Balsamic Glazed Caprese Chicken

Ingredients

Balsamic Glaze

• 1/4 cup water
• 1/4 brown sugar
• 2 teaspoons cornstarch
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon soy sauce

Caprese Chicken

• 1 6 ounce bag of baby spinach leaves
• 2 large chicken boneless skinless chicken breasts sliced into 6-8 cutlets
• salt and pepper to taste
• 4 Tablespoons of olive oil divided
• 3 cloves fresh garlic peeled and minced
• 3 cups cherry tomatoes halved
• 1 8 ounce container of Mozzarella pearls drained
• 1/4 cup basil leaves sliced into ribbons

Instructions

Balsamic Glaze

• Whisk glaze ingredients together in a small saucepan and cook over medium heat, whisking constantly, until mixture thickens, about 4 minutes.

Caprese Chicken

• Spread washed and dried spinach leaves on large platter.
• Generously salt and pepper both sides of chicken cutlets. Heat 2 Tablespoons of Olive Oil over medium high heat. Brown chicken about 2 minutes each side.
• Lay chicken immediately onto spinach leaves. The warm chicken will wilt the spinach just a bit and marry their flavors.
• Drizzle balsamic glaze over chicken.
• If needed, add remaining oil to pan and add tomatoes and garlic. Cook just until warmed through over medium low heat.
• Layer tomatoes and garlic over chicken and spinach. Pour any remaining liquid from pan over all.
• Layer mozzarella balls and then top with basil.

Try these for dessert!

Chocolate Italian Cake

Strawberry Pinwheels

Sugar Crusted Lemon Cookies

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One night I was rummaging through my pantry and fridge for something new to do with my chicken. Sometimes I just want to shake it up and have something that isn’t on the normal dinner rotation. That’s when I thought of Carole, at My Kitchen Escapades,  and her talent for creating great chicken bakes.

Which is how Triple A Chicken was born and now it has become a family favorite. I save the leftover dip that tops the chicken and serve veggies and dip before dinner. It really ties the meal together. This takes about 20 minutes to prepare and 35-45 to bake. If you are eating low carb, this is a real winner! But if you are not a carb avoider, it is pretty tasty with rice or pasta.

For the recipe head to My Kitchen Escapades for this delicious Artichoke, Asparagus and Asiago Chicken Bake.

Here are a few of my other favorite chicken dishes I hope you will try:

Coconut Peanut Chicken Stir FryItalian Skillet Chicken

This amazing article has been shared with Whipperberry!

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In two short months we will be sending our daughter (the 4th out of our 5 children) off to college. Senioritis, trust me it’s a real word and very real condition, and it began before she started her Senior year. We have got the process down, we love them, we teach them, we watch them grow and we enjoy each stage of their life, (some stages are more enjoyable than others).

The same thing happens every time, eventually they turn into very enjoyable young adults, then they leave home for college about a week later!

I have to laugh, when each of our children begin high school we as their parents are perceived as somewhat “clueless and ignorant”. Our advanced age prevents us from being able to relate to their sometimes tortuous high school experiences.

Then they graduate from high school and leave for college, that’s when the transformation for both child and parent begins. As our children gain a college education we somehow become more intelligent/full of wisdom, they become more appreciative with each passing day. I love watching the process as they realize just how great life was when living with Mom and Dad 

On their first visit home from college (actually on any and all visits home!) they rarely want to be taken out to eat, it’s all about mom’s cooking. They each request their favorite meals and recipes. This Chicken Potato Chowder is the kind of cooking they love and gives them cause to once again sing my praises and appreciate my cooking. Head on over to My Kitchen Escapades to grab the recipe!

This amazing article has been shared with Whipperberry!

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Two weeks ago, I mentioned in a post that every week at the grocery store, I buy a 5 pound package of boneless skinless chicken breasts. I bake the whole package at one time, cut up the chicken and use it all week for lunches and dinners. It is a huge time saver for me and it also keeps me on track for eating healthy. You see, if I know I have some yummy chicken already cooked in fridge at home, it is easier to pass by those lousy fast food places!
Apparently, you loved this idea as well because I received so many emails asking how I bake my chicken and then how to use it to make quick meals. In response, I present to you my Chicken 5 – 5: how to turn 5 pounds of chicken into 5 quick and easy dinner recipes for a whole week of menus!

I use my juicy and flavorful cooked chicken breasts in so many different ways, often depending on my mood, but I thought it was important that I share with you my 5 favorite recipes to use my pre-baked chicken in! My recipe for the actual baked chicken breasts is at the bottom of this post, so just keep scrolling, just keep scrolling, just keep scrolling…..

Candied Pecan Chicken Salad

Grilled California Club Wraps

Chicken Cordon Bleu Casserole

Chicken Avocado and Bacon Pasta Salad

White Chicken Chili

Simple Baked Chicken Breasts
recipe by My Kitchen Escapades

5 pounds boneless skinless chicken breasts
1 lime (red wine vinegar can be substituted)
salt
pepper
garlic powder
onion powder
Instructions

1. Preheat oven to 425 degrees and grease a large cookie sheet that has edges.
2. Trim any fat from the chicken breasts and place them smooth side down on the cookie sheet. Squeeze half the lime over the top of all the chicken and then generously season with the salt, pepper, garlic and onion powder. Turn the chicken over and repeat the lime juice and seasonings with the other side.
3. Bake for 25 minutes, remove from the oven and allow to sit on the pan for at least 5 minutes before cutting into pieces. Pour a 1/4 C of very hot water in the bottom of the empty pan and use a wooden spoon to scrape up all the drippings off the bottom of the pan. Place chicken into an airtight container and pour the drippings over the top. Chicken stays good in the fridge for 10 days. Use in your favorite recipes!

This amazing post has been shared with Living Well Spending Less and Whipperberry.

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I am from Southern California and have always loved me some good Mexican food.  Now that I live here in Utah, authentic Mexican food is harder to find.

I don’t really know how “authentic” this Spicy Chicken Tortilla Soup is but it sure makes me feel like I’m at home in Southern California surrounded by all of my favorite Mexican restaurants.

Another thing that I love about this soup is that you can make it as mild or as spicy as you would like.  Me?  I like more of a mild spicy flavor.  My husband? He wants to burn his nose hairs off.  It’s all up to you!

But no matter how spicy you make it, I know that you are going to want to keep this recipe close to your el corazon (heart) because you are going to love it so much!

How much do I love it?  It is one of my favorite recipes that I have and I could eat it EVERY.SINGLE.DAY.

It’s that good.

Oh and did I mention that this soup is made in your crockpot?

Yeah, baby.

I love my  crockpot and this is the one that I love!

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Spicy Chicken Tortilla Soup Recipe

Course Main

Author Made From Pinterest

Ingredients

Soup

• 1 pound chicken shredded
• 1 15 oz can crushed tomatoes
• 1 small can enchilada sauce
• 1 medium onion
• 1 4 oz can chopped chilies
• 2 cloves garlic minced
• 2 cups water
• 14 oz chicken broth
• 1 15 oz can whole corn
• 1 15 oz can black beans drained
• 1 tsp cumin
• 1 tsp chili powder - More if desired for a spicier soup
• 1/4 bay leaf crushed
• 1 tsp cilantro

Toppings

• Crunched tortilla chips
• Sour Cream
• Grated Cheddar Cheese

Instructions

• Combine all ingredients and cook in a crockpot on low for 6-8 hours or on high for 3-4 hours.
• Serve with crunched tortilla chips, sour cream and grated cheese

Notes

I ALWAYS double this recipe!

This awesome post has been shared with Living Well Spending Less!

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I do it up good.

So, while I make all of these rich, amazing foods for my family on my blog, Restless Chipotle, I don’t actually eat most of it beyond a taste while developing the recipe. When I can find a recipe that is low-carb and my family loves, too? Oh my gosh, I hear angels singing, fireworks fireworking, and the world is a happy place.

This chicken chipotle chowder, my friends, is exactly that kind of recipe. This rich, spicy soup with a chipotle bite and chunks of tender chicken bathing in all of that creamy goodness is perfect for a low-carb lifestyle and, if you don’t tell them, your family will never know that it’s low-carb.  Well, if they even get a taste. Full Disclosure, I ate most of this myself and only left enough for the kids to have one cup each.

I found the recipe on A Sweet Life by one of my very favorite bloggers, Carolyn Ketcham. She is brilliant with low-carb recipes. Anyway, I made a couple of insignificant changes but this is mostly as written. I did opt for more chipotle because I love the spicy, smoky kick. You can tweak that whichever way you like — up or down. You know when a recipe has over 1,000 pins it’s a keeper.

If you are following a low-carb lifestyle you have just hit pay-dirt. If you are not on low-carb you need to make this anyway. It is really that amazing.

Marye

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Low-Carb Chipotle Chicken Chowder

Spicy and creamy, this rich soup has the smokiness of chipotle in the velvety broth. Chicken and bacon add protein and flavor. Best of all? It's low-carb!

Course Soup

Cuisine Low-Carb

Servings 6 servings

Calories 625kcal

Author Marye Audet

Ingredients

• 1/2 pound bacon
• 6 cups chicken stock
• 1 ½ pounds boneless skinless chicken breast, cut in chunks
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1/2 teaspoon ground pepper or to taste
• 1 teaspoon of salt or to taste
• 3 cups heavy cream
• 4 Chipotle Peppers in Adobo Sauce minced to a mash
• 2 tbsp fresh cilantro optional

Instructions

• Saute the bacon until it is crisp.
• Remove the bacon from the pan and set aside.
• Add the chicken and saute until it is golden on all sides..
• Add the chicken stock, onion powder, garlic powder, salt, and pepper -- simmer for 10 to 15 minutes, or until the chicken is cooked through.
• Stir in the cream and chipotles and simmer for about 5 minutes.
• Serve topped with the bacon and cilantro if desired.

Notes

You can use turkey, or chicken thighs in place of chicken breast.

Nutrition

Serving: 1g | Calories: 625kcal | Carbohydrates: 7.1g | Protein: 52.4g | Fat: 42.9g | Cholesterol: 221mg | Sodium: 2471mg | Fiber: 2.7g | Sugar: 2.1g

If you liked this low-carb chipotle chicken chowder you may also like these recipes from my other blog – Lowcarb-ology. Click on the images to go to the recipe!

Catch me on Social Media!

Facebook
Pinterest
Twitter

This amazing post can also be found on Whipperberry!

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Last Saturday at 3:30 in the morning, I received the following text from my oldest son, who is in his freshman year at BYU:

“Hey Mom! We got bored and decided to dye my hair.”

Well….a million possible responses ran through my head at that ridiculous hour, but I did the wise thing by rolling over, muttering “just perfect” under my breath, and going back to sleep. If he wasn’t 1200 miles away, I would have smacked him up side that red head.

I finally responded to his text the next morning, after I had attended church. I wanted to be in the proper Christian mind-frame

My newly styled son would have despised this chicken as much as I despise his hair. You see, my favorite BYU student can not stand artichokes, so I guess that gives us a second good reason for him to be 1200 miles away from home this week

All the rest of the Jones family (with their normal colored hair), thoroughly loved my latest chicken bake creation! It is so flavorful and makes a fab pan sauce that you can serve over pasta or rice. I love that there are a TON of great Italian goodies in the dish, along with the moist and tender chicken. No skimping on the extras in this recipe!

I have some other killer chicken bakes over on My Kitchen Escapades, so if this Italian Chicken Bake is right up your alley, be sure to click on the pictures below to see some of my other favorites!

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Italian Chicken Bake

Author My Kitchen Escapades

Ingredients

• 5 boneless skinless chicken breasts
• 1 onion chopped
• 8 ounces mushrooms sliced
• 2 Tb oil
• 8 ounces cream cheese
• 1/2 C chicken broth
• 1 package Good Seasons Zesty Italian dressing mix
• 14 ounce can quartered artichoke hearts drained & chopped
• 4 roma tomatoes chopped
• 5 ounces fresh spinach
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat oven to 375 degrees. Trim the chicken breasts and use your hand to flatten out the thick end of the breast a bit. Lay them in a 9x13 baking pan that has been lightly greased.
• In a skillet, heat the oil over high heat and then add the onions and mushrooms. Cook until they are softened.
• In a large microwave safe bowl, place the cream cheese and chicken broth. Microwave on high for 1 1/2 minutes and then use a whisk to blend completely. Add the dressing mix, garlic powder, pepper and salt. Mix well. Mix in the cooked onions and mushrooms, along with the artichokes, tomatoes and spinach.
• Pour the mixture over the chicken and bake for 35-40 minutes, until the chicken is firm. Add the cheese over the top and place under the broiler to brown the cheese.

Parmesan Chicken Bake

Cheesy Spinach Mushroom Chicken Bake

Basil Artichoke Chicken Bake

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

This post was shared with: Whipperberry and Living Well Spending Less

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I am not at home at the moment but in Hawaii!  Yep.  Hubby had some business here and so I got to tag along.  I actually got a sunburn today.  Yeah. I know. I’ll stop.

So last night we went out to an Italian restaurant and every time we eat Italian, my husband ALWAYS orders the same thing.

Every.

Single.

Time.

It is Chicken Parmigiana.  He loves it.

So when I pinned this pin for Chicken Parmigiana Casserole from Rachel Schultz I knew immediately that I wanted to make it for the hubster.  I was really excited that it was in a casserole form and that I didn’t have to pound and pound a chicken breast to the thinness of regular chicken parmigiana.  Indeed, this was much easier!  Perfect for those nights when you need something quick.

Maybe for our anniversary, I’ll make him the real thing, but don’t tell him because he’ll hold me to it!

My darling man loved this and it will be in our dinner rotation for the winter.  I hope that you enjoy it too as we usher in the comfort food season!

That is. AFTER we get back from Hawaii.  Aloha!

Print

Chicken Parmigiana Casserole

Course Main

Author Adapted by Made From Pinterest

Ingredients

• 3 chicken breasts cooked and cubed OR 1 package of Costco's Grilled Chicken Breast Strips cut into cubes (this is what I used)
• 1 pound pasta cooked al dente
• 1 jar of your favorite spaghetti sauce 24 oz.
• 2 cups mozzarella shredded
• 1/2 cup parmesan shredded
• 2 cups panko
• 2 tablespoons olive oil
• Salt & pepper

Instructions

• Preheat oven to 350 degrees.
• Place your cooked pasta into a 9x13 baking dish. Drizzle olive oil over pasta.
• Lay your cubed chicken on top of the pasta.
• Sprinkle 1/4 cup of panko crumbs over chicken.
• Pour spaghetti sauce over pasta.
• Top with mozzarella, panko, and parmesan.
• Cover with aluminum foil and bake for 25 minutes
• Uncover for the last five minutes.

Update 5/12/16:  We’ve had a few readers say that they wished there was more sauce in this recipe. They felt like the panko crumbs soaked up a lot of the sauce so you may want to add some more or have some additional sauce handy!

We also shared this post with: The 36th Avenue, Whipperberry, Living Well Spending Less, and Skip to my Lou

The post Chicken Parmigiana Casserole appeared first on TGIF - This Grandma is Fun.

• Place chicken in the bottom of a slow cooker.
• Mix together the honey, garlic, soy sauce, and ketchup. Add the onions and pour over the chicken.
• Cover and cook on high 3-4 hours or low 5-6 hours until chicken is cooked through and tender.
• Remove chicken to a plate and cover to keep from drying out.
• Mix together the cornstarch and water. Pour into slow cooker and stir. Turn to high if not already on it. Replace lid and let it go for 30 minutes until thickened.
• Cut up or shred chicken and place back in the slow cooker; stir and turn to low or warm and replace lid until ready to serve.
• Serve over rice and garnish with parsley if desired.

The post Honey Garlic Chicken appeared first on TGIF - This Grandma is Fun.

Super Saturday #60 was another weekend full of inspiring ideas!  If you are looking for some new dishes to include in your family’s menu, look no further!  We spotted some really delicious entree recipes in the linkup.  Here are our answers to the question, “What’s for dinner?”

Crispy Quinoa Patties with Dill Greek Yogurt Dip from Natural Chow

Pan Seared Salmon with Mustard Sauce from Upstate Ramblings

Chicken Caprese Quesadillas from Amy’s Cooking Adventures

Creamy Tuna Dip and Spread from Day 2 Day Supermom

Spinach Feta Omelet from Practical Stewardship

Honey Garlic Chicken with Coconut Crust from Food Faith Fitness

Corn Chowder from Three Kids and a Fish

Healthy Turkey Meatball Subs from Simply Fresh Dinners

Taco Stuffed Pasta Shells from I Dig Pinterest

Scrod Picatta from A New York Foodie

 Thanks again for sharing your projects and recipes with us during Super Saturday #60!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

These amazing recipes have been shared with: Living Well Spending Less

The post What’s For Dinner? 10 Ideas appeared first on TGIF - This Grandma is Fun.

Cream Cheese Chicken Taquitos the Whole Family Will Love

If you are like our family, sitting down to dinner together is challenging. It doesn’t happen often enough during the week. With almost every grandkid in a sport or activity these days, we spend most evenings in the week watching soccer, football, basketball, or baseball games. Not to mention all the activities I  do regularly. Sunday seems to be the one day we always have the whole family at the dinner table together. So, I try to make Sunday dinners something special. Something that everyone will like.

These Cream Cheese Chicken Taquitos always do the job; everyone loves them and wants them added into our dinner rotation. The kids and grandkids love them because they are tasty, and I love making them because, well honestly, there isn’t much involved in making them. This dish kind of cooks itself.

A huge thank you to Tiffany from Creme de la Crumb for the great recipe. A recipe that pleases everyone in my family can only mean one thing, this Pin Rocks!

Picky Eater Tested, Grandma Approved! 

Every grandma’s kitchen table has at least one picky eater. 

There is always the one kiddo that does not like meat. Another one that is deathly afraid of vegetables, the one that can’t have the mashed potatoes touching the carrots, and in every grandkid heard- the one that will not eat anything green, or blue, or red. The color changes weekly around my house.

So, what is a grandma to do when we need a dinner idea they will all eat and not complain? 

It is much harder to complain about what they are eating when they can’t tell what’s in it. This tip is an old trick I picked up from my mom and passed down to my children. If they can’t see vegetables, or identify them, then that means the vegetables aren’t actually in there, right?

All the grandkids taste is the chicken and the cheese. However, you could be clever and puree up some veggies to add to these if you wanted to. 

For those picky grand-kiddos, this taquito recipe nailed it. It is always a big hit. 

This dish is a big hit with my grandkids for three main reasons:

1. It has cheese.
   Need I say more? Anything dripping with gooey cheese is a popular one with kids. Think about it, some of the most popular kid favorites are pizza, cheeseburgers, tacos, and burritos. Quickly translated, that means- cheese, cheese, and lots more cheese. If you have a grandchild who can’t have dairy, you can easily swap out dairy-free cheese on theirs. 
2. They can eat with their hands.
   What does that list above and these cream cheese chicken taquitos have in common? Your grandkids don’t need a fork, a spoon, or any other troublesome utensil to hinder their eating. It is just them and the food. There is almost a primal instinct with kids to eat with their hands, and these taquitos help fit the bill. 
3. Dip, Dip, Dip!
   I have found any food a picky eater would normally stick their nose up at, they will miraculously eat when it has something on the side to dip with. Any dip will work. I like to put our a salsa, sour cream, and extra melted cheese as a choice with these tasty taquitos. Some will choose one side, others may choose all three. I let them get wild and use their creative little imaginations here. If I am wanting to be super clever and add an extra healthy option, I whip up some guacamole! Shhhh, they don’t need to know it’s tasty AND good for them.

Let The Crockpot Cook While You Enjoy Family Time

I love pretty much everything about crockpot cooking. It’s easy, the meat is always moist and tender, the house smells so good when you get home and one dish to clean up is always better than a sink full. 

While all of those reasons are great, the most wonderful reason of all is how I love that it allows me to spend less time in the kitchen and more time with my family. Sometimes life gets so hectic that we don’t take time to just enjoy each other’s company.

Last Sunday our two oldest children were visiting from out of state. My daughter, her 15-month-old daughter “muffin” or “stinkywink” to us, and our oldest son. It was bedtime for Muffin and she was getting a little fussy. My daughter found a pack of Glow Sticks in one of our upstairs bedrooms, everyone gathered in the living room, we turned off all the lights downstairs and one by one everyone lit up a glow stick.

Muffin squealed with delight as each glow stick lit up. We gave her 3 glow sticks and taught her how to wave her little arms so the Glow Sticks would make a pattern in the dark. Our glow stick playtime lasted an hour and a half. Muffin was entertained by the glow sticks, and we were entertained by Muffin’s excitement and antics.

It was the best part of our week together and helped remind me that it is truly the simple things in life that can bring us the greatest joy and happiness. I loved that the TV wasn’t on, no one had a laptop, tablet, or phone in their hand; as far as technology is concerned we were completely disconnected. As a family, we were making the connections that are meaningful and count, by doing something as simple as playing with Glow Sticks! 

If I had been in the kitchen all day cooking, I wouldn’t have gotten this great time with my family. 

What You Will Need for This Recipe

These taquitos look fabulous, but before you jump into making this dish, you will need a few things. 

• 2 Boneless Skinless Chicken Breasts
• Chili Powder
• Garlic Powder
• Cumin
• Salt and Pepper
• (80z.) Cream Cheese
• 1- 1 1/2 Cups Shredded Cheese of Choice
• Pack of at least 12 tortillas (more if you have lots of grand-kids) 
• Optional- Cilantro, Salsa, Sour Cream, or other toppings your family loves!

If you have someone in the family (that picky eater probably) who needs some veggies in their diet or a protein boost, you can always substitute or add in some fun alternatives like black beans or pureed zucchini. Don’t be afraid to mix up a batch of simple veggie and cheese taquitos if you want, and give your family a few different options.

I always stick to the recipe when I make a new dish for the first time, just to see if my family likes it. Original recipes are always great when you follow them to the T, but let’s be realistic, sometimes we work with what we have or need to adjust a little depending on our family. No matter what you stick in this dish, it will turn out yummy. Add a little of your flair here and there if you’d like. 

After all, that is what makes it Grandma’s recipe! 

Easy, Slow Cooker Chicken Taquitos For the Win!

Your time is precious, just like those grandkids of yours. While you love to cook healthy and yummy dinners for your family, you don’t want to spend every second of your day in the kitchen. I love my kitchen, but I want my grandkids to love coming over to share a meal with me. I want to make food that will keep them happy and begging them to come back.

Make your life a little easier, free up more of your time, and give big smiles and full tummies to your favorite little folks all at the same time with this fantastic Cream Cheese Chicken Taquito recipe tonight!  

I will be surprised if your grandkids aren’t asking for them again by the end of the week!

Print

Cream Cheese Chicken Taquitos

Author Adapted By Made From Pinterest

Ingredients

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• 1 to 1 ½ cups shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro salsa, sour cream, or other toppings as desired

Instructions

• Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
• Cover and cook on low 8 hours or high for 4 hours.
• Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
• Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about 1/8 cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
• Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
• Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
• Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Check Out Our Video For This Recipe

Need More Creamy, Cheesy, Favorite Recipes? 

Looking for some awesome new ideas to add to your meal plan this month? Add these other great dinner dishes to your supper rotation. Your family, and especially grandkids, will be sure to enjoy it! 

• Let your grandkids personalize their meal with this fun dinner muffin idea!
• Make these finger food-approved Stromboli bites ahead of time and stick them in the freezer. Easy to pull out when those grandkids pop by. 
• You can never go wrong with a great Mac-n-Cheese in your kitchen!
• If it looks fun, you know they will love it. Try these tasty Chicken Cordon Bleu BLT Cups.
• With a fun name like Pizza Cupcakes, it is sure to be a big hit! 

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Betcha want to know my  best trick of all to get them to eat their veggies. The foolproof method? There are two things you need to know. Here goes!
But I am not going to tell you now. To get the full details, you will have to head on over to Mandy’s Recipe Box where I guest posted this favorite recipe of mine. What a tease, right?! But I want to make sure you don’t miss this recipe. It is one my kids request often!

Click on these pictures for some more quick healthy  recipes.

Hope your summer is happy and healthy. Thanks for having us for a “visit”.

We’re sharing this post with:

Living Well Spending Less

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This salad was worth the wait. First, I waited in a long line. It had been a day of lines at the amusement park, so that was not unusual. While in line, I noticed there was a new girl who was being trained. She and her coworkers were having fun. But, then the line got longer. And things got more hectic. And when I ordered my Mediterranean Salad (Which did not have creamy balsamic dressing, that was my great idea!), the new girl was assigned to make it.

Her coworker hastily gave her instructions. The new girl had clearly never seen this salad before, or it wouldn’t have been so hard. Just pile the ingredients in rows over a bed of lettuce. Done! Not so hard, right? Instead, she carefully and artfully was arranging my grapes, unsure what else was supposed to go on the salad. She asked for instruction as a stressed, hurried coworker passed by. They told her to add the oranges and the cranberries. They were out of oranges and cranberries. She looks at me sheepishly. Next time a coworker comes by, she informs them of the shortage.

By now, the line behind me is really long. It is stressing my salad making friend out. I smile encouragingly. She doesn’t see it. Her panic stricken face is riveted to my salad plate. I let people pass me in line while I wait for my salad. They say things like, “Bet you didn’t think they were going to have to grow your salad?”. I laugh. ‘Cause it is kind of true. I don’t laugh hard. ‘Cause I don’t want to make it worse for her. But I am hungry. And the lady behind me is trying to get past me in line with a huge stroller and two kids who have clearly shared a blue cotton candy and are a sticky, hot mess. I lean way forward to let she and the kids pass, and I think about changing my order. But this salad looks really good, doesn’t it?
So I wait a little longer. And someone finally brings out fresh ingredients. And then, without a word, they take the plate away from my salad making friend and dump it out. Next they pile on the gourmet greens, grab handfuls of almonds, grapes, mandarin oranges, feta cheese, and dried cranberries and plop them unceremoniously on the plate in rows. I turn to say something encouraging to salad girl, but she is gone. I suspect she is hiding in the bathroom crying.

Which is sad.

But I finally have my salad. My beautiful rainbow of colors and flavors salad. Hubby pays for our food and we find a place to sit. And I fall in love. I know I will be making this salad at home. I know I will add rotisserie chicken to make it more of meal. And I know it must be topped with a creamy, garlicky, balsamic dressing (Thank you to The Nourishing Gourmet for inspiring this dressing recipe.).

Now having recreated this salad at home, without the lines, strollers, sticky kids and nervous, new employee, I can tell you that I was most definitely right on the money about this one. This salad is a perfect blend of colors, flavors, and textures. The balsamic dressing pairs well with the fruit, nuts and cheese. And the best part? It takes about 20 minutes to throw it all together. Just make sure you have all your ingredients on hand!

This Pin Rocks!

Print

Mediterranean Chicken Salad and Creamy Balsamic

Ingredients

Salad

• 1 head lettuce of your choice washed and chopped -- I used a box of gourmet baby greens
• 1 rotisserie chicken
• 2 cans 12 ounce mandarin oranges drained
• 2 cups red seedless grapes
• 1 container crumbled Feta Cheese
• 1 1/2 cups dried cranberries
• 1 cup slivered almonds

Dressing

• ⅓ cup balsamic vinegar
• 1/4 cup honey
• ⅔ cup extra virgin olive oil
• 2 teaspoons dijon style mustard
• ¾ teaspoon koshered salt
• 1-3 garlic cloves peeled, and finely minced or put through a garlic press
• 2 tablespoons cream

Instructions

Salad

• Lay a bed of greens on the plate. Layer remaining ingredients in rows across the bed of greens, alternating colors.

Dressing

• Whisk or blend in blender all ingredients. Refrigerate. Will keep for two weeks.

Here are a few other healthy summer meal ideas!

Corn and Black Bean Salsa with Lime Cilantro Vinaigrette

Grilled Hawaiian ChickenPiña Colada Smoothie

We’re sharing this post with:

Home Stories A to Z, Inside BruCrew Life, The NY Melrose Family,
Living Well Spending Less

The post Mediterranean Chicken Salad and Creamy Balsamic appeared first on TGIF - This Grandma is Fun.

I recently shared this recipe for Mediterranean Skillet Chicken that has become a staple weeknight meal in our household at My Kitchen Escapades. Right now I am a little obsessed with the Mediterranean. Can you tell by the beautiful colors and flavors here in the photo? Artichokes, olives, tomato, garlic, basil, and feta combine to make an easy weeknight meal even kids will like. My teenager said it tasted way too good to be healthy. My hubby doesn’t love leftovers for lunch, but I noticed he had no problem packing this up to go.

Why am I so stuck on the Mediterranean right now? I am taking a class on Early Christian and Byzantine Art and loving it. As a result, I have acquired a new skill I am pretty proud of. I can make a model of the Hagia Sophia with a grapefruit and an orange. But that’s another story. Still, all the things I am learning have given me a taste of Mediterranean life that I can’t satisfy. Until now. Well, not really. But kind of. Until I can afford a trip to see all the wonderful things I have been learning about, I am going to console myself with bit of comfort food. Or a lot of comfort food, because this was rather tasty and so I served myself a generous portion. Enjoy this mouth trip to the Mediterranean! Full recipe and instructions on My Kitchen Escapades. Don’t miss this one. It takes under 30 minutes to make!

Here are a few of the other things we have been up to lately: 

Sweet Brown Sugar Baked Ham|         Healthy Banana Bread            |     DIY Anthropologie Bowls

We’re sharing this post with:

This Silly Girl’s Life, And Sew We Craft, Someday Crafts, Gooseberry Patch, 
The Life of Jennifer Dawn, Ivy and Elephants, Lil’ Luna,
Living Well Spending Less,
Home Stories A to Z, The Blackberry Vine

The post Mediterranean Skillet Chicken appeared first on TGIF - This Grandma is Fun.

 I can’t wait to share one of our favorite family meals with you today. This is a go to weeknight meal that I hope you will enjoy.When I first moved out on my own, spaghetti was one of my favorite things to make. Not because it was one of my favorite things to eat, but because all you have to do is boil some pasta, heat a jar of marinara sauce, and sprinkle some parmesan cheese. Dinner done! When I reached for the jar of marinara sauce on our first shopping trip after getting married, my hubby was puzzled. He asked me why I was getting jarred sauce. For spaghetti, I explained. He said Ewww! and I said Ugh! He was raised by his wonderful, Italian mother who made everything from scratch. I called her once for her marinara recipe. Turns out she grew the ingredients in her garden, canned the tomatoes and then made the sauce. It all seemed so much more complicated than the jar!

This Italian Skillet Chicken has all of those fresh flavors, and you can still get dinner on the table in 30 minutes. My daughter says it is her new favorite healthy meal. I love when budget friendly and family friendly come together!

Print

Italian Skillet Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 Tablespoons of olive oil
• 4 medium ripe tomatoes diced
• 4 cloves of garlic minced
• 2 Tablespoons Balsamic Vinegar
• 4 Tablespoons Basil chiffonade
• 8 ounces mozzarella cheese shredded

Instructions

• Pound chicken breasts between two sheets of plastic wrap to an even thickness.
• Generously salt and pepper both sides of the chicken.
• Heat 2 Tablespoons olive oil in skillet over medium heat.
• Cook chicken until brown on both sides, turning once, about 6-8 minutes.
• While chicken is cooking, dice tomatoes and garlic.
• To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons.
• When chicken is done, remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.
• Add minced garlic and balsamic vinegar. heat through, about 2 minutes.
• Remove tomato sauce from pan and place in a bowl.
• Wipe out the skillet with a paper towel.
• Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil.
• Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high!
• Place under the broiler until cheese is melted , spotty browned and bubbly.

Some perfect sides to go with this meal are:

Easy Soft French Bread

Cheesy Garlic BreadsticksGarlic Parmesan Roasted Squash

We are sharing this yummy recipe: Tatertots And Jello , Just Us Four Blog, Be Different Act Normal, Will Cook For Smiles, Cheerios And Lattes,Inside BruCrew Life, The Recipe Critic,  A Bowl Full Of Lemons  , Lady Behind The Curtain,

The post Italian Skillet Chicken appeared first on TGIF - This Grandma is Fun.

I certainly do and here are mine:

Stink!

Seriously.

And…Easy Peasy!

Which is exactly how I would describe these Crockpot Chicken Taco Bowls pinned from Budget Bytes!  Easy Peasy!

One of the things that I love most about crockpot dishes is that you get to smell dinner cooking all day long.  And with the garlic in this dish, my family was loitering around the crockpot for quite a while, just waiting for it to be dinner time.

This recipe is in the classic style of crockpot cooking which is to just dump all of the  ingredients into your crockpot and let it cook! Can’t get any easier than that!

Here is a look at the dish before the cheese was added:

And then another look at the finished product.  I think maybe I should describe this as Easy, Peasy, Cheesy, Cheesy!

I am happy to report that these Crockpot Chicken Taco Bowls do not Stink and are Easy Peasy to make.  Seriously.

This Pin Rocks!

Here’s my favorite Crock-Pot to make this dish!

Print

Crockpot Chicken Taco Bowls

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 16 oz jar Salsa
• 15 oz can black beans
• 8 oz frozen corn
• 2 cloves chopped garlic
• 1 taco seasoning packet
• 2 cups cooked rice
• 8 oz shredded cheddar cheese
• Chopped cilantro to taste

Instructions

• Combine chicken, salsa, black beans, frozen corn, garlic and taco seasoning into your crockpot. Cook on low for 8 hours. You may add some water if a thinner consistency is desired.
• When mixture has been cooked, take a fork to shred the chicken. The chicken should be extremely tender and shred easily.
• To assemble the bowls, layer the cooked rice then the chicken mixture. Top with grated cheese and chopped cilantro.

We’re sharing this recipe at: Lambert’s Lately, What’s Cooking Love?, Life With the Crust Cut Off, Thrifty Thursday, Made in a Day, Craftberry Bush, The Pin Junkie, The 36th Avenue, Whipperberry, Tatertots & Jello, Chef in Training, Hun..What’s For Dinner?, Inside BruCrew Life

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The thing is, sometimes it worked! I learned to like foods I would not have tried based on appearance. But sometimes it didn’t work. Need I spell Ghoulash again? I really wanted to like this recipe for Creamy Italian Chicken. I had seen it all over Pinterest by several blogs. It looked so creamy and comforting and good. But, alas, I was not the only one unconvinced that this recipe was a winner. It wasn’t bad. We ate it. It definitely was not Ghoulash. Much better than that! But it tasted….processed…salty? I know a meal is a family winner when the kids are willing to eat leftovers. This hung out in the fridge way past it’s expiration date. And those were some days when there was not much else to pick from. Pretty telling when teenagers are willing to cook for themselves rather than the ease of warming food in the microwave. Bummer! Doesn’t mean you shouldn’t try it. Debbie does like Ghoulash after all.

Print

Creamy Italian Chicken

Author Recipe adapted by MadeFromPinterest.net

Ingredients

• 4 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 8 ounces cream cheese cubed
• 1 packet italian dresssing

Instructions

• Put all the ingredients together in the crock pot and cook on low for 4-6 hours. Cube or shred chicken and serve over rice or pasta.

For our family, this pin Flopped!

The post Creamy Italian Chicken appeared first on TGIF - This Grandma is Fun.

I’m excited to be back at Made From Pinterest and share one of my favorite recipes in their awesome space. This dish has great flavor! And, of course, it has cheese in it. If you follow my blog, Bakerette.com, you will know that chocolate and cheese are my thaaaang! And this here Chicken Asparagus Pasta Bake is my thaaaang. I had one of those days where I had thawed some chicken but wasn’t quite sure what to make with it. It was 5:30 pm and the family was hungry. What could I whip up with this chicken that would be tasty and satisfying? I scoured the fridge and found some asparagus, cheese (my daily staple), seasonings, and some other items. Then I found I had a hodge-podge of noodles that I needed to use up. And the light went off…I’ll create a chicken asparagus pasta dish and wa-la…this flavorful casserole was born. So quick and easy. I made it just under 30 minutes. If I make this again, I think adding sautéed mushrooms would be awesome. I also think mixing in an Alfredo sauce would make it absolutely divine! But even without those two items, the dish itself is perfectly yummy!

Print

Chicken asparagus Pasta Bake

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Bakerette.com

Ingredients

• 12 ounces penne pasta
• 1 pound asparagus chopped
• 2 pounds boneless skinless chicken, cubed
• 2 tablespoons olive oil + 1/4 cup olive oil
• 1 tablespoon Seasoned Salt I like Lawry's
• 1 teaspoon ground black pepper
• 1 small onion finely chopped
• 2 teaspoons garlic minced or pressed
• 1 teaspoon Oregano
• 1 tablespoon Herbes de Provence
• 2 cups mozzarella cheese
• 1/2 cup to 1 cup fresh parmesan cheese grated

Mix-in Options

• sautéed Mushrooms
• Alfredo Sauce

Instructions

• Coat a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large saucepan, cook pasta according to package directions until al dente. Rinse and drain.
• In a medium saucepan, steam asparagus for about 8 minutes and spread out in the prepared baking dish.
• Meanwhile, in a large skillet, warm up 2 tablespoons olive oil on medium-high heat. Add cubed chicken. Season with Seasoned Salt and pepper. Stir and cook for about 5 minutes on each side or until chicken is cooked through. Add onion, garlic, oregano, and Herbes de Provence; stir, and continue to cook one minute longer.
• Remove chicken from burner and spread out over the asparagus in the baking dish. Top with cooked pasta, olive oil, and mozzarella cheese. Stir until well combined and coated.
• Top with grated Parmesan cheese. Place on the middle rack of the oven and broil on high for about 5 minutes or until cheese is golden brown. Remove and serve immediately.

Notes

Adding sautéed mushrooms to this dish would be amazing. Another twist to consider is mixing in alfredo sauce for a creamier delight. Yummmm!

Thank you Sherri, Tracy, and Debbie for letting me play in your space today! Have a wonderful weekend! If you liked this recipe, you might also like these other dishes found at Bakerette. Click on the pictures for the recipes:

You can also find Bakerette on Pinterest, Facebook, Twitter, and Instagram.

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There was a time when I wanted my mom to be different than she is. In elementary school there was a group of popular girls whose moms were all friends. These moms were super cute and in style. They were young moms, all these girls were first born children. These moms were major players in the PTA. We had just moved, I was new to this school and I so wanted to get in with this group  of popular girls. So I begged my mom to join the PTA thinking that would be my “in”. She finally relented and joined, even though that was totally not her thing. My mom is a petite tomboy. I am her third child, and there is a bit of a gap between Tracy (the Middle child) and myself (the Baby of the Family). So my mom was a little older and wiser than these moms. Mom would much rather go to a baseball game than a movie. The first thing my mom got involved with as a new member of the PTA was a bake sale. We all lined up at recess behind the table of delicious homemade goodies.

The kids all began to crowd the table. Before the sweet voiced cool moms knew it, there was some thievery going on. Some cookies disappeared. These women were appalled and tried to handle the situation, but it was not working. So, my mom took the situation in hand. Oh, how embarrassing! She stood up on a chair and yelled in a drill sergeant voice, “Everybody in a single file line, NOW! I mean you! and you! and you! MOVE IT! MOVE IT! MOVE IT!” As she stepped down from the chair, the other moms dropped their gaze and no longer would make eye contact with her. The kids began to ask whose mother that was. When that question made it down to me, I said, “No idea. Couldn’t tell ya.” and then I said I needed to go to the bathroom. My plan was to hide in there for the rest of recess.
Finally, someone put two and two together and figured out she was my mom. That girl came and told me they all knew that was my mom and that I should come outside and see what was going on. That sounded horrifying, but something in her voice told me it wouldn’t be bad. What did I find when I came out? All the pretty, tall, cool, young moms were gone. And all the kids were around my mom. She was teaching them how to play handball. And they loved her! I heard phrases floating around like this one, “I wish I had a mom like that!” That is when I realized I had blown it. What was I hiding from? I was hiding from AWESOME! My mom is awesome. She has taught this girly girl about the freedom to be yourself. She has taught me how good it feels to not feel you always have to wear makeup. She didn’t mind getting dirty, or sweaty, if it meant having fun with us girls. That night at dinner, I told her she could quit the PTA if she wanted. She was thrilled. She hated it. I never was part of that popular crowd. And it was okay. I have a great mom instead.

If you have not yet branched out and tried this Indian (or English, I am confused on the origin of this dish) food, stop hiding from AWESOME! This dish was such a nice change from standard crock pot fare. (I love my crock and this is the one that I love!)
It makes enough to feed a crowd, and it is a crowd pleaser! It fills the house with a wonderful smell. It was so nice to come home to after a busy day. I like to serve this Chicken Tikka Masala with basmati rice. And some Naan is wonderful! Naan is an Indian style flat bread. I get mine at Trader Joe’s or Stonefire brand at the grocery store. Most grocery stores have a few varieties and garlic is my favorite, to be sure. Heat the bread in a skillet or put it on a cookie sheet and warm it in the oven. Don’t be afraid of AWESOME! This is a great recipe. Thank you to Table For Two for sharing this wonderful pin. It really caught my eye and….

this pin rocked my taste buds!

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Crock Pot Chicken Tikka Masala

Ingredients

• 8 boneless skinless chicken tenderloins, or 5 boneless, skinless breasts (approximately 3 lbs)
• 4 cloves of minced garlic
• 2 Tbsp fresh ginger minced
• 1 29 oz can of tomato sauce
• 1 1/2 cps plain yogurt
• 2 Tbsp Olive oil
• 2 Tbsp Garam masala psst! it's in the spice aisle. It is totally worth it.
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 2 tsp salt or to taste
• 3/4 tsp cinnamon
• 3/4 tsp fresh ground black pepper
• 1-3 tsp cayenne pepper I did one
• 2 bay leaves
• 1 cup heavy cream
• 3 tbsp cornstarch

Instructions

• Place everything up to the bay leaves in a large mixing bowl and stir together. Mix to coat chicken.
• Place in the insert of the crock pot and add the two bay leaves.
• Cover and cook for 8 hours on low or 4 hours on high. (I always like low and slow better)
• Before serving, whisk together heavy cream and corn starch, then pour the mixture into the crock pot and gently stir. Let cook an additional 20 minutes to thicken.
• Serve over bed of rice. (I suggest basmati rice. And some Naan is a great addition to the meal.)

You may also want to try one of these rockin’ crock pot meals we have tested: Missisipi Roast, Slow Cooker Honey Parmesan Pot Roast, or Slow Cooked Pork Chops.
Linked today with: Not Your Ordinary Recipes, Simply Sweet Home, Thirty Handmade Days, Living Well Spending Less, The Pin Junkie, Serenity Now Blog, French Country Cottage, The Frugal Girls, While He Was Napping, Romantic Home, The Answer is Chocolate, Simply Designing, Shaken Together Life, Naptime Crafters, Truly Lovely Blog, Chic on a Shoestring Budget, Shabby Nest

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