Make Again Monday: Crunchy Buffalo Chicken Salad

The chicken is the star of the salad, with not many other toppings the crispy chicken is what gives this salad its flavor. However, in true fashion at my house, my oldest wanted the chicken spicier, but my youngest said it was just right and could not handle any more spiciness. Either way I love this salad.

To see the the recipe and original post click here.

Enjoy!!!

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Crock Pot Marry Me Chicken

 

I have made Marry Me Chicken in a skillet before and it is absolutely delicious. So when I saw a crock pot version I knew I needed to make. When I made the skillet version there was a decent amount of sauce and mashed potatoes seemed like a good idea for all the delicious sauce.

Besides being delicious this chicken is super easy. The sauce gets made and poured into the crock pot and then the chicken is added. Place on the lid and let the crock pot do all the work.

Crock Pot Marry Me Chicken

Ingredients:

Chicken

• 2 pounds boneless skinless chicken breasts
• black pepper

Sun-Dried Tomato Cream Sauce

• 1 cup low sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup sun dried tomatoes
• 1 tablespoon oil from sun-dried tomato jar
• 1/3 cup shredded parmesan cheese

For Serving

• mashed potatoes

Directions:

1. Place the chicken onto a cutting board and seasoned both sides the the chicken with black pepper.
2. In a large glass measuring cup, add in the chicken broth. While whisking, slowly add in the cornstarch and continue to whisk until completely smooth with no lumps. Stir in the heavy cream. Pour the mixture into the crock pot. 
3. To the crock pot add in the garlic, oregano, black pepper, sun-dried tomatoes and sun-dried tomato oil. Stir to mix well.
4. Place the chicken into the crock pot and spoon the sauce over the chicken.
5. Place the lid on the crock pot and cook on high for 2 1/2-3 hours or low for 6-7 hours, unit the chicken is completely cooked.
6. Remove the chicken from the crock pot and set aside. Add the parmesan cheese to the crock pot and stir until completely melted.
7. Serve the chicken over mashed potatoes and spoon some sauce over top.

Enjoy!!!

Notes:

Mashed potatoes are not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 355
Total Fat		15.4g
Saturated Fat		8.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		168.3mg
Sodium		608.5mg
Total Carbohydrates		11.1g
Dietary Fiber		1.5g
Sugars		3.2g
Protein		43.3g
Calcium		10.9%
Iron		5.8%
Potassium		290.8mg
Vitamin A		3.5%
Vitamin C		4.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

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Make Again Monday: Barbecue Chicken Salad

 

I did not get to eat as many salads this summer as I wanted to thanks to that lovely lettuce illness. Now that I guess it is over and I am most definitely not ready for fall, I am going to make a few salads to try and make summer last just a bit longer.

This salad is very filling thanks to the beans and chicken. When I originally made it I used one small chicken breasts, however the chicken breasts I buy do not come in a small size, they are large. So with using a bigger chicken breasts this salad made 3 servings and was still filling. 

To see the recipe and original post click here.

Enjoy!!!

Notes:

The bottom picture is missing to tomatoes because they were too ripe at the store. The onions are not there either since my girls do not like them, so I added them to my serving only.

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Sausage Macaroni and Cheese

Creamy and cheesy macaroni and cheese gets an upgrade with some sausage. I used regular Italian sausage for this macaroni and cheese and it was delicious. However, I think spicy sausage would be even more delicious. I may be partial since I like things spicy, but I think it would add some good flavor.

Sausage Macaroni and Cheese

Ingredients:

• 16 ounces elbow macaroni
• 1 pound Italian sausage
• 1 medium yellow onion,diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all purpose flour
• 4 cups milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon gorund black pepper
• 1/2 teaspoon dry mustard
• 4 ounces Swiss cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 12 ounces sharp cheddar cheese, shredded

Directions:

1. Cook the pasta according to the package directions and drain well.
2. Meanwhile, in a large pot over medium heat, cook the sausage, breaking it up as it cooks. One completely cooked remove the sausage to a bowl and set aside.
3. Add the butter to the pot and allow to melt. Add in the diced onion and cook until softened, about 2-3 minutes. Add in the garlic and cook stirring constantly for 1 minute. Stir in the flour and allow to cook stirring constantly for 1 minute. Slowly pour in the milk while stirring constantly. Stir in all of the seasonings.
4. Cook stirring constantly until the mixture has thickened, about 10 minutes. Stir in the shredded cheeses and continue to stir until completely melted.
5. Add the sausage back into the pot and stir to combine.

Enjoy!!!

Notes:

You can use any combination of shredded cheese, you just need 20 ounces or about 5 cups of shredded cheese. 

The more fat your milk has, the creamier the mac and cheese will be. I used low fat milk to keep the calories lower.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 778
Total Fat		44.5g
Saturated Fat		22.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		130.4mg
Sodium		1044.4mg
Total Carbohydrates		55.6g
Dietary Fiber		2.5g
Sugars		9.7g
Protein		40.6g
Calcium		65.8%
Iron		11.1%
Potassium		241.7mg
Vitamin A		5.5%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Crazy For Crust.

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Mexican Tater Tot Casserole

 

Tater tots are slowly becoming a staple in my household. They are good for breakfast, they make a yummy dinner and are delicious as a snack. With so many ways to use tater tots I find them good to have on hand.

This tater tot casserole use some Mexican flavors to make a delicious dinner. It even has a vegetable included to make it an all in one dinner. But if you are like me and trying to get more veggies in your diet this would be delicious with a side salad.

Mexican Tater Tot Casserole

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 yellow onion, diced
• 1 pound ground turkey
• 1 package taco seasoning
• 4 ounces diced green chilies
• 15 ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup sliced balck olives
• 10 ounce can enchilada sauce, divided
• 1/2 cup sour cream
• 5 ounces sharp cheddar cheese, shredded
• 5 ounces Monterey jack cheese, shredded
• 28 ounces frozen tater tots
• 1 cup salsa

Directions:

1. Preheat the oven to 415 F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large skillet over medium-high heat, heat the olive oil. Add in the onion and cook until softened and translucent.
3. Add in the ground turkey and cook, crumbling until completely cooked. Stir in the taco seasoning.
4. Reduce the heat to medium-low and stir in the green chilies, black beans, corn, black olives and half of the enchilada sauce. Cook, stirring occasionally, for 2 minutes.
5. Stir in the sour cream and half of the cheddar cheese and Monterey  jack cheese. Turn off the heat and stir until the cheeses have melted.
6. Transfer the mixture into the prepared baking dish. Place the tater tots on top in an even layer.
7. In a small bowl stir together the remaining enchilada sauce and salsa. Pour over the tater tots.
8. Bake for 30 minutes or until the tater tots are starting to get crispy.
9. Sprinkle the remaining cheese over top and bake for an additional 10 unites or until the cheese has melted and the tater tots are crispy.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 793
Total Fat		48.2g
Saturated Fat		18.5g
Trans Fat		0g
Polyunsaturated Fat		3.1g
Monounsaturated Fat		6.9g
Cholesterol		117.6mg
Sodium		1402.7mg
Total Carbohydrates		55.8g
Dietary Fiber		6.4g
Sugars		7.9g
Protein		32.5g
Calcium		22.1%
Iron		17.7%
Potassium		975.9mg
Vitamin A		0%
Vitamin C		1.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Six Sisters' Stuff.

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Make Again Monday: Homemade Hamburger Buns

I like these hamburger buns better than the store bought variety because they hold up better to the burger and toppings. The buns are firmer which allow them to hold up better, they are not soft and mushy like the store bought ones. 

To see the recipe and original post click here.

Enjoy!!!

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Chicken Costoletta

 

I am one of those people that refuses to give up summer. When all the fall stuff starts coming out in August it makes me mad. Can't they wait until September or even October. I am still enjoying this warm weather and sunny days. 

I am also one of those people that have not eaten at the Cheesecake Factory. This chicken happens to be a copycat version of one of their recipes. The chicken is coated in a lemon, panko and cheese coating and then topped with a lemon cream sauce. With all of the sauce this recipe made it made sense to pair it with some sort of starch to soak up the yummy creamy sauce. Since I had some potatoes to use up, I made mashed potatoes. 

This recipe calls for thin chicken breasts, if yours are thick you can cut then in half lengthwise or you can pound them down until thin.

Chicken Costoletta

Ingredients:

Chicken

• 1/2 cup all purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1 lemon, juiced and zested
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 4 thin chicken breasts, about 1 pound

Sauce

• 1 tablespoon olive oil
• 1 tablespoon all purpose flour
• 1 tablespoon minced garlic
• 1/4 cup milk
• 3/4 cup heavy whipping cream
• 1/4 cup low sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter

Directions:

Chicken

1. In a shallow bowl, add in the flour. In another shallow bowl, add in the eggs and lightly beat them with a fork. In a third shallow bowl, combine the breadcrumbs, lemon zest and cheese. 
2. Place a piece of chicken into the flour coating both sides and pressing down lightly to help the flour stick. Remove the chicken from the flour and lightly shake off excess flour. Place the chicken into the egg and coat both sides. Allow the excess egg to drip off the chicken. Place the chicken into the panko mixture and coat both sides pressing down lightly to help it stick. Repeat with the remaining chicken.
3. In a large nonstick skillet, add in the oil and butter. Heat over medium heat until hot and butter has melted. Add in the chicken and cook until golden brown, about 3-5 minutes. Carefully flip the chicken over and cook on the other side until golden brown, about 3-5 minutes. Remove the chicken and place on a plate lined with paper towels.

Sauce

2. In a medium saucepan, heat the oil over medium-low heat. Add in the garlic and cook for 1-2 minutes.
3. Stir in the flour and allow to cook, stirring constantly for about 2 minutes. 
4. Slowly stir in the milk, heavy cream, chicken broth and lemon juice. Bring the mixture to a boil, stirring constantly. Allow to cook, stirring constantly until the mixture has thickened, about 3-5 minutes.
5. Remove the saucepan from the heat and stir in the butter. 
6. Pour sauce over each serving of chicken.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 716
Total Fat		54.5g
Saturated Fat		23.2g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3g
Cholesterol		189mg
Sodium		421.5mg
Total Carbohydrates		26.8g
Dietary Fiber		0.4g
Sugars		1.1g
Protein		30.8g
Calcium		8.8%
Iron		6.4%
Potassium		265.4mg
Vitamin A		6.5%
Vitamin C		5.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carrie's Experimental Kitchen.

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