Make Again Monday: Pasta with Roasted Red Pepper Sauce

 

I originally tried this recipe to try and sneak some more veggies into my daughters diet. But they did not like it. This time when I tried it again my oldest added black pepper and said it wasn't bad, but needed pepper. So I have added black pepper to the original recipe and I will take her not bad since last time she did not like it at all.

To see the recipe and original post click here.

Enjoy!!!

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Crock Pot Chicken Caesar Sandwiches

When I meal planned this recipe I bought lettuce for this one and several other recipes. However, life got busy and when I actually got around to making this recipe I no longer had lettuce and did not want to go out and by some just for this sandwich. Next time I will make sure to have some lettuce and we all decided a little drizzle of Caesar dressing on top of the chicken is the way to go.

Crock Pot Chicken Caesar Sandwiches

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 1/2 cup bottled Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons dried parsley
• 1/2 teaspoon black pepper
• romaine lettuce
• 4-6 hamburger buns
• 14.5 ounces low sodium chicken broth

Directions:

1. Place the chicken into a crock pot and pour the chicken broth over top. Cover the crock pot and cook on low for 4-6 hours.
2. Remove the chicken and drain any remaining liquid. Using two forks shred the chicken and add it back into the crock pot. Stir in the Caesar dressing, parmesan cheese, parsley and black pepper, until well mixed.
3. Cover the crock pot and heat for an additional 30 minutes or until warmed through.
4. Spoon some chicken onto the buns and drizzle with a bit of caesar dressing. Top with more parmesan cheese if desired. Add some lettuce and the top bun. 

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 453
Total Fat		15.6g
Saturated Fat		3.3g
Trans Fat		0g
Polyunsaturated Fat		1g
Monounsaturated Fat		0g
Cholesterol		108.3mg
Sodium		752.3mg
Total Carbohydrates		36.5g
Dietary Fiber		1.7g
Sugars		5.5g
Protein		41.1g
Calcium		21%
Iron		13.3%
Potassium		52.8mg
Vitamin A		0.2%
Vitamin C		0.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Chicken a la King

When I came across this recipe it took me back to childhood, where we would have this occasionally. However, when my mom made it she used green olives, not just pimentos. So of course that is what I had to use and they add the perfect salty flavor to the dish. 

Growing up my mom served this over toasted bread, but I decided to use some biscuits. I think it would also taste good over some rice. This recipe would also work well with turkey. A perfect way to use up leftover turkey from the holidays.

Chicken a la King

Ingredients:

• 1/2 cup unsalted butter
• 1 cup diced celery
• 1 cup diced fresh mushrooms
• 1 cup diced yellow onion
• 6 tablespoons all purpose flour
• 3 1/4 cups low sodium chicken broth
• 2 cups half and half
• 3 1/2 cups diced cooked chicken breast
• diced green olives
• biscuits

Directions:

1. In a large skillet, over medium-low heat, melt the butter. Add in the celery, mushrooms and onions. Sauté until desired tenderness is reached.
2. Sprinkle the flour into the skillet and stir everything together for 1-2 minutes.
3. Turn the heat up to medium and slowly pour in the chicken broth and half and half, while stirring constantly. Continue to stir until the mixture thickens.
4. Serve the mixture over the biscuits an top with desired amount of green olives.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 495
Total Fat		27.8g
Saturated Fat		13.4g
Trans Fat		3g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.9g
Cholesterol		110.8mg
Sodium		1137.2mg
Total Carbohydrates		36g
Dietary Fiber		1.8g
Sugars		1.3g
Protein		7.7g
Calcium		12.7%
Iron		8.4%
Potassium		275.5mg
Vitamin A		0%
Vitamin C		3.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Real Mom Kitchen.

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Make Again Monday: Honey Lime Chicken

 

Now that the school year is over I have more time to cook and I can make three separate dishes for dinner. During the school year I need quick and easy meals, but when summer time comes I enjoy getting to make  more time consuming meals.

The most time consuming part of this chicken is waiting for it to marinade and like most marinades I recommend letting is sit overnight for the best flavor.

To see the recipe and original post click here.

Enjoy!!!

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Creamy Jambalaya Pasta

I have made Jambalaya with rice and sausage and it is definitely a family favorite, for most of the family. This pasta version is definitely a family favorite for everyone!

Flavorful, creamy pasta that is not too spicy, but has a little bit of a kick to it, is ready to be eaten in less than 30 minutes. This is my kind of meal, quick, easy and delicious. Plus everyone went back for more. I might need to double it next time so we all can enjoy the leftovers.

Creamy Jambalaya Pasta

Ingredients:

• 16 ounces farfalle pasta
• 1 pound smoked sausage, cut into bite sized pieces
• 1/4 cup minced garlic
• 1/4 cup dried minced onion flakes
• 1 cup white wine
• 1 tablespoon cajun or creole seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 8 ounces tomato sauce
• 2 cups heavy whipping cream
• 1 tablespoon dried parsley
• 1/4 cup shredded parmesan cheese

Directions:

1. In a large pot, cook the pasta according to the package directions until al dente. Drain well.
2. In a large skillet, over medium heat, brown the sausage. Add in the garlic and onion flakes and cook for 30 seconds. 
3. Pour the white wine into the skillet, scraping up any browned bits on the bottom of the skillet. Cook until the wine has reduced by half, about 2 minutes.
4. Stir in the cajun or creole seasoning, paprika, pepper and tomato sauce. Stir in the heavy cream and until it almost reaches a boil. Reduce the heat to low and allow the mixture to cook until reduced by half, about 5 minutes.
5. Once the pasta is done, add it to the skillet along with the parsley and parmesan cheese. Stir until well mixed and the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 737
Total Fat		36.2g
Saturated Fat		22.1g
Trans Fat		0g
Polyunsaturated Fat		1.3g
Monounsaturated Fat		1.8g
Cholesterol		150.4mg
Sodium		960.4mg
Total Carbohydrates		72.4g
Dietary Fiber		4.5g
Sugars		7.6g
Protein		29g
Calcium		18.9%
Iron		57%
Potassium		355.1mg
Vitamin A		43.6%
Vitamin C		45.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.

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Buffalo Ranch Chicken and Rice

One skillet and six ingredients makes this delicious meal. If you use white rice it will be ready in about 30 minutes. If you use brown rice, it will take about 55 minutes. No matter what rice you use, this meal is nice and spicy, but not overly spicy, yet full of flavor. 

I used Franks hot sauce in this recipe, but you could also use a buffalo sauce which does fit the name of the recipe better. I just always have Franks hot sauce in my fridge and did not feel like taking the extra step to make buffalo sauce. Maybe next time I make it I will do that and see which way tastes better.

Buffalo Ranch Chicken and Rice

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• 1/3 cup Franks hot sauce
• 3 tablespoons ranch seasoning mix
• 2 cups brown rice, uncooked
• 2 ounces Mexican cheese blend, shredded

Directions:

1. Dice the chicken into bite-sized pieces.
2. Spray a large skillet with cooking spray and heat over medium-high heat. Add in the chicken and cook for a few minutes, just until the outside of the chicken is cooked.
3. Stir in the chicken broth, hot sauce and ranch seasoning mix. Bring the mixture to a boil. Stir in the uncooked rice and cover the skillet. Reduce the heat to a low simmer and cook for 45 minutes or until the rice is completely cooked.
4. Sprinkle the cheese over top and stir until melted and combined. Top with additional cheese before serving, if desired.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 376
Total Fat		6g
Saturated Fat		1.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		90.1mg
Sodium		1044.5mg
Total Carbohydrates		47.2g
Dietary Fiber		0.7g
Sugars		25.4g
Protein		32g
Calcium		4.3%
Iron		5.1%
Potassium		130.5mg
Vitamin A		0.5%
Vitamin C		0.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Weary Chef.

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Make Again Monday: Loaded Baked Gnocchi

 

I wish my family liked gnocchi as much as I do, but at least they like this dish. Gnocchi in a creamy cheesy sauce with bacon is a great side dish.

To see the recipe and original post click here.

Enjoy!!!

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