Thursday, July 30, 2015

Broccoli Chicken Quinoa Casserole

Broccoli Chicken Quinoa Casserole: Savory Sweet and Satisfying

I am bound and determined to get my kids to like quinoa. I had high hopes that this dish would the one to get them to like quinoa. They like all of the other ingredients in it and it has cheese. However, this dish was not the one to win over my kids. My husband and I on the other hand really enjoyed this dish.

Broccoli Chicken Quinoa Casserole: Savory Sweet and Satisfying

Broccoli Chicken Quinoa Casserole
Ingredients:
1 cup quinoa
2 cups water
1 head broccoli, cut into small florets
2 tablespoon olive oil, divided
1/3 cup panko
2 boneless skinless chicken breasts, cut in half horizontally
black pepper, to taste
2 tablespoon unsalted butter
2 tablespoon all purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese, divided
1/3 cup fat free greek yogurt

Directions:
Preheat oven to 350º F. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a medium pot add quinoa and water. Bring to a boil, cover pot with lid and reduce heat to a simmer. Simmer until quinoa is cooked and all the liquid has been absorbed, about 15 minutes. During the last 5 minutes of quinoa cook time, add the broccoli to the top of the quinoa. Cover the pot with the lid and continue to simmer until the broccoli and quinoa is cooked.

In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the panko and cook stirring constantly until browned, about 3 minutes. Transfer panko to a small bowl and set aside.

In the same skillet, heat remaining tablespoon of olive oil. Season chicken breasts with black pepper and place in the skillet. Cook chicken on both sides until done, about 3-4 minutes per side. Remove chicken from skillet, let cool slightly then cut into bite sized pieces. Set aside.

In the same skillet, melt butter over medium heat. Whisk in the flour and let cook for about 1 minute, whisking constantly. Slowly pour in the milk while whisking constantly. Cook whisking constantly until mixture has thickened slightly, about 3-4 minutes. Add in 1 cup cheese and Greek yogurt stirring until cheese is melted and yogurt is incorporated. Add in the quinoa, broccoli and chicken, season with black pepper and stir to combine.

Pour mixture into prepared baking dish and spread into an even layer. Sprinkle with remaining cheese and bake for 5 minutes or until cheese has melted and dish is warmed through. Remove from the oven and sprinkle with toasted panko. Serve immediately.

Enjoy!!!

Serves: 8
Calories: 395
Total Fat: 16.7g
   Saturated: 7.7g
   Polyunsaturated: 1.2g
   Monounsaturated: 5.9g
   Trans: 0g
Cholesterol: 82.8mg
Sodium: 297.3mg
Potassium: 524.8mg
Total Carbs: 27.5g
   Dietary Fiber: 3.5g
   Sugars: 4.9g
Protein: 33.9g
Vitamin A: 19.3%
Vitamin C: 115%
Calcium: 31.6%
Iron: 18.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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Wednesday, July 29, 2015

Chicken Broccoli Alfredo Stuffed Shells

Chicken Broccoli Alfredo Stuffed Shells: Savory Sweet and Satisfying

This dish a bit unique in that the shells are stuffed with a mixture that has an Alfredo sauce in it and then placed in a dish that has spaghetti sauce in it. The combination of Alfredo sauce and spaghetti sauce may not sound like a good one, but let me tell you it is. It is a very delicious combination.

Chicken Broccoli Alfredo Stuffed Shells
Ingredients:
16 ounces alfredo sauce
2 cups shredded cooked chicken
2 cups chopped cooked broccoli
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 box jumbo pasta shells
2 cups spaghetti sauce
black pepper, to taste

Directions:
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

Cook pasta shells according to package directions, and let cool just enough to handle.

In a large bowl mix together the alfredo sauce, chicken, broccoli and both cheeses.

Pour spaghetti sauce into the prepared pan, into an even layer.

Spoon chicken and broccoli filling into the cooked shells and place into the prepared pan on top of the spaghetti sauce.

Cover the pan with foil and bake for 35 minutes or until heated through.

Enjoy!!!

Notes:
Depending on how full you fill the shells you could need anywhere from 21 to 32. I usually cook the entire box because it never fails that some break on me.

Serves: 6
Calories: 525
Total Fat: 29.2g
   Saturated: 17.9g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.3g
   Trans: 0g
Cholesterol: 134.4mg
Sodium: 343.4mg
Potassium: 159.5mg
Total Carbs: 32.9g
   Dietary Fiber: 3.1g
   Sugars: 3.7g
Protein: 32.6g
Vitamin A: 30.2%
Vitamin C: 48%
Calcium: 25.3%
Iron: 13.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sweet Dash of Sass.
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Tuesday, July 28, 2015

Peanut Butter Chocolate Chip Pancakes with Peanut Butter Syrup

Peanut Butter Chocolate Chip Pancakes with Peanut Butter Syrup: Savory Sweet and Satisfying

These pancakes are for those who love peanut butter. From the peanut butter in the pancakes to the peanut butter in the syrup, there is definitely not a lack of peanut butter flavor in these.

Peanut Butter Chocolate Chip Pancakes with Peanut Butter Syrup: Savory Sweet and Satisfying

Peanut Butter Chocolate Chip Pancakes with Peanut Butter Syrup
Ingredients:

Peanut Butter Chocolate Chip Pancakes
2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup mini chocolate chips

Peanut Butter Syrup
3 tablespoons creamy peanut butter
3/4 cup maple syrup

Directions:
In a medium bowl combine the milk, eggs, vanilla and peanut butter until smooth.

In a large bowl combine the flour, sugar, baking powder and baking soda.

Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chocolate chips.

Preheat a griddle and spray with cooking spray. Pour 1/4 cups of the batter onto the griddle. Cook until pancakes are golden brown and batter begins to bubble. Flip pancakes and cook on other side until golden brown, about 1-2 minutes.

In a small microwave safe bowl add the peanut butter and maple syrup. Microwave for 30 seconds and stir to combine. Serve peanut butter syrup over pancakes.

serves 6
Serves: 639
Calories: 23.7
Total Fat: 6.3g
   Saturated: 1.7g
   Polyunsaturated: 3.6g
   Monounsaturated: 3.6g
   Trans: 0g
Cholesterol: 72.2mg
Sodium: 534.8mg
Potassium: 224.8mg
Total Carbs: 93g
   Dietary Fiber: 8g
   Sugars: 50.6g
Protein: 18.4g
Vitamin A: 5%
Vitamin C: 0.7%
Calcium: 10.6%
Iron: 11.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Like Mother Like Daughter.
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Monday, July 27, 2015

Cheesy Hawaiian Barbecue Pasta Bake

Cheesy Hawiian Barbecue Pasta Bake: Savory Sweet and Satsifying

I have to admit I was a little unsure of this recipe. Having the barbecue sauce in it made me question how good it would taste and if it would go well with the rest of the ingredients. But I decided to give it a try and I am so glad I did, because it was delicious! The barbecue sauce goes well with all of the other ingredients to create a very delicious dish that I will be making again and again anytime I have leftover ham.

Cheesy Hawiian Barbecue Pasta Bake: Savory Sweet and Satsifying

Cheesy Hawaiian Barbecue Pasta Bake
Ingredients:
8 ounces pasta noodles, rotini or penne
1 teaspoon olive oil
1 tablespoon olive oil
1/4 cup chopped yellow onion
1/2 cup chopped bell pepper, any color
1 teaspoon minced garlic
2 cubed cooked cubed ham
1- 20 ounce can crushed pineapple, drained
1- 12 ounce can evaporated milk
1/2 cup barbecue sauce
2 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
black pepper, to taste
1/2 teaspoon oregano

Directions:
Preheat oven to 350º F. Spray a 8x8 baking dish with cooking spray and set aside.

Cook pasta according to package directions, drain and return to pan. Stir in 1 teaspoon olive oil, cover and set aside.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add in the onions and peppers, cook for 2 minutes. Add in the garlic, ham and pineapple, cook for another 2 minutes. Add this mixture to the pasta. Stir together and cover the pot.

Add the milk and barbecue sauce to the skillet, stirring to combine. Bring the mixture to a boil, then turn the heat down to a simmer. Add 2 cups of the shredded mozzarella cheese and stir until melted. Pour this mixture over the pasta and stir to combine. Season with black pepper.

Transfer pasta mixture into prepared baking dish. Sprinkle remaining 1/2 mozzarella cheese and cheddar cheese on top. Sprinkle oregano on top. Bake for 20 minutes.

Enjoy!!!

Notes:
This recipe can be doubled and baked in an 9x13 pan.

Serves: 6
Calories: 579
Total Fat: 26.3g
   Saturated: 14.4g
   Polyunsaturated: 0.5g
   Monounsaturated: 4g
   Trans: 0g
Cholesterol: 126.3mg
Sodium: 1,739.2mg
Potassium: 251.6mg
Total Carbs: 54.4g
   Dietary Fiber: 3.8g
   Sugars: 22.3g
Protein: 34.3g
Vitamin A: 19.7%
Vitamin C: 61.4%
Calcium: 56.9%
Iron: 11.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Inside Bru Crew Life.
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Friday, July 24, 2015

Mixed Berry Breakfast Pizza

Mixed Berry Breakfast Pizza: Savory Sweet and Satisfying

This pizza reminds me of my Dessert Pizza, but instead of eating it for dessert, you get to eat for breakfast.

Mixed Berry Breakfast Pizza: Savory Sweet and Satisfying

I knew that this recipe had the potential to be delicious, but I did not know just how delicious it was going to be. I looked forward to eating the leftovers for breakfast the next day.

Mixed Berry Breakfast Pizza
Ingredients:
1 ball pizza dough, about 1 pound
2 tablespoons unsalted butter, melted
1/4 cup vanilla sugar
1/2 tablespoon ground cinnamon
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest
16 ounces frozen berries, thawed

Directions:
Preheat oven to 350º F.

Roll out the pizza dough to about 1/4 inch thick. Transfer pizza dough to a lightly greased pizza pan or baking sheet. Brush the melted butter over the entire dough.

Combine the vanilla sugar and cinnamon in a small bowl and sprinkle 2 tablespoons over the melted butter on the pizza dough. Bake for about 10-15 minutes or until crust is golden brown. Transfer pizza to a cooling rack.

While the pizza dough is cooling, mix together the cheese, cream, lemon juice and zest in a medium bowl. Spread over the cooled dough and top with mixed berries. Sprinkle with remaining cinnamon sugar, if desired.

Enjoy!!!

Notes:
You can buy vanilla sugar at some stores or you can make it by combining 1/2 cup granulated sugar and the seeds from 1 vanilla bean.

You can substitute fresh berries for the frozen.

Serves: 6
Calories: 574
Total Fat: 35.4g
   Saturated: 3.2g
   Polyunsaturated: 0.3g
   Monounsaturated: 1.8g
   Trans: 0g
Cholesterol: 106.8mg
Sodium: 323.2mg
Potassium: 70.1mg
Total Carbs: 52.9g
   Dietary Fiber: 2.9g
   Sugars: 26.7g
Protein: 9.8g
Vitamin A: 24.4%
Vitamin C: 30.4%
Calcium: 2.2%
Iron: 11.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Food Network/Giada De Laurentiis.
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Thursday, July 23, 2015

Homemade Calzone

Homemade Calzone: Savory Sweet and Satisfying

I love how the bread is braided over the filling of this calzone. It makes an already delicious calzone look even better. I think every time I make a calzone I am going to take the extra few minutes to braid the bread.

Homemade Calzone: Savory Sweet and Satisfying

Homemade Calzone
Ingredients:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
1/2 teaspoon salt
2 1/2 -3 cups all purpose flour
3 tablespoons olive oil
1 cup very warm water
pizza sauce
mozzarella cheese
additional pizza toppings of your choice

Directions:
In a large bowl combine the yeast, sugar, salt and 1 cup flour. Add in the warm water and oil, stirring to combine. Stir in remaining flour until the dough is no longer sticky. Remove dough to a lightly floured surface and knead until smooth. Spray bowl with cooking spray and return dough to the bowl and cover with a clean kitchen towel and let rest for 30 minutes.

Preheat oven to 375º F.

On a large sheet of parchment paper roll the dough out into a large rectangle until desired thickness is reached. Make sure the length of the rectangle is not longer than the baking sheet.

Place desired amount of pizza sauce down the center half of the dough. Top with you desired pizza toppings. Sprinkle desired amount of cheese on top.

On both sides of the filling cut the dough, using either a sharp knife or kitchen scissors, into strips about 3/4 inch. Do not cut all the way to the filling, stop about 1/2 inch from the filling.

Start on one end to the dough and cross the first strip of dough over the filling to the other side on a slight diagonal. On the other side, cross the first strip of dough over the filling and over the other strip of dough on a slight diagonal. Continue folding the strips of dough over the filling alternating sides.

Transfer the parchment paper and the calzone to a baking sheet and bake for 25-30 minutes or until the bread is light browned.

Enjoy!!!

Notes:
The nutritional information can vary greatly depending on the toppings you add to your calzone and how much of the toppings you use. I used our favorite toppings: pepperoni, green olives and banana peppers.

Serves: 6
Calories: 412
Total Fat: 17.8g
   Saturated: 4.3g
   Polyunsaturated: 2.3g
   Monounsaturated: 6.6g
   Trans: 0g
Cholesterol: 20.5mg
Sodium: 824.1mg
Potassium: 55.5mg
Total Carbs: 46.3g
   Dietary Fiber: 8.5g
   Sugars: 3.5g
Protein: 18.6g
Vitamin A: 7.3%
Vitamin C: 16.8%
Calcium: 16.2%
Iron: 8.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Jimmie Lanley/Hub Pages
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Wednesday, July 22, 2015

Cheesy Egg Toast

Cheesy Egg Toast: Savory Sweet and Satisfying

I have made a similar breakfast to this before, except I would cut a circle out of the middle of the bread and crack the egg into it. So when I came across this recipe I really wanted to try it because it similar to my recipe but better. It is better because of course it has cheese on it and it leaves the bread whole and I do not have a circle shape piece of bread to do something with. 

Cheesy Egg Toast
Ingredients:
1 piece of bread
1 egg
fresh cracked black pepper
shredded cheddar cheese

Directions:
Using the back of a spoon press the bread down firmly into a rectangle shape, leaving about 1/2 inch border of the edge of bread in tact. Make sure to press down hard with out tearing the bread, you are making a spot for the egg so you want it packed down as much as possible. Season the bread with black pepper.

Crack an egg into the packed down rectangle you created and season with black pepper. 

Place the egg toast into a preheated skillet over medium heat. Sprinkle the shredded cheese around the edge of the toast. Cover the skillet and cook for about 10 minutes or until the bread is toasted and the egg is cooked. Watch carefully to make sure the toast does not burn. 

Enjoy!!!

Serves: 1
Calories: 236
Total Fat: 14.8g
   Saturated: 1.6g
   Polyunsaturated: 1g
   Monounsaturated: 1.8g
   Trans: 0g
Cholesterol: 185mg
Sodium: 341mg
Potassium: 72.7mg
Total Carbs: 10.1g
   Dietary Fiber: 1.6g
   Sugars: 1g
Protein: 18g
Vitamin A: 6%
Vitamin C: 0%
Calcium: 3.1%
Iron: 8.1%
*The nutritional information will vary slightly depending on the brands you use.
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