Make Again Monday: Lemon Chicken Orzo

 

Summer never lasts long at all. It is my favorite season and the one season that seems to go by the fastest.   At least with this lemon pasta, it gives me a little taste of summer whenever I want.

To see the recipe and original post click here.

Enjoy!!!

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Baked Chicken Caprese

 

Caprese salad meet chicken in this easy dinner that is ready in about 30 minutes. Chicken breasts are seasoned and then topped with tomatoes and sprinkled with brown sugar and drizzled with balsamic vinegar. While baking the tomatoes get that delicious roasted flavor and then everything is covered in cheese that gets all melty, gooey and lightly browned.  

I do not think a chicken dish can get much easier than this one. In fact, I had the chicken ready to go before the oven was done preheating. 

Baked Chicken Caprese

Ingredients:

• 4 large boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 1/2 cups grape tomatoes, halved
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 6 ounces mozzarella cheese, shredded

Directions:

1. Preheat the oven to 425º F.
2. Place the chicken breasts into a 9x13 inch baking dish. Drizzle the olive oil over the chicken breasts and sprinkle with the basil, oregano, garlic powder and black pepper.
3. Place the tomatoes all around the chicken breasts.
4. Drizzle the balsamic vinegar and sprinkle the brown sugar over the chicken and tomatoes.
5. Bake for 15-25 minutes or until the chicken is just cooked through.
6. Remove the baking dish from the oven and set the oven to broil.
7. Sprinkle the mozzarella cheese on top of the chicken and broil until cheese is melted and starting to brown, about 5 minutes.
8. Serve by drizzling some of the balsamic sauce and tomatoes over top of the chicken.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		6.3g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		5.9g
Cholesterol		202.5mg
Sodium		990.2mg
Total Carbohydrates		13.5g
Dietary Fiber		1.3g
Sugars		10.1g
Protein		67.9g
Calcium		2.3%
Iron		3.8%
Potassium		166.6mg
Vitamin A		2.7%
Vitamin C		18.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Modern Honey.

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Cheesy Hash Brown Breakfast Casserole

 

I love breakfast foods! I could eat them for lunch or dinner. Unfortunately I have not been eating them for breakfast a lot lately. I have to make a choice on the weekend, get a little bit extra sleep before my long run or get up earlier to have time to make a special breakfast after my long run. Sleep has been winning out since I know I do not get enough during the week. 

Three different kinds of cheese are combined with sausage, eggs and hash browns to create this delicious casserole. Whether you have it for breakfast, brunch or brinner, what we call breakfast for dinner, it is a yummy casserole that my family came back for more of.

Cheesy Hash Brown Breakfast Casserole

Ingredients:

• 1 pound ground breakfast sausage
• 6 eggs, lightly beaten
• 4 cups frozen shredded hash browns
• 8 ounces cheddar cheese, shredded
• 1 1/2 cups cottage cheese
• 5 ounces Swiss cheese, shredded

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large skillet, over medium-high heat, cook and crumble the sausage until completely cooked. Drain and grease and set aside.
3. In a large bowl, stir together the eggs, hash browns, cheddar cheese, cottage cheese and Swiss cheese. Add in the sausage and stir to combine. Transfer the mixture to the prepared baking dish.
4. Bake for 35-40 minutes or until the eggs are set. Allow the casserole to stand for 10 minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 332
Total Fat		23.4g
Saturated Fat		11.9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		162.1mg
Sodium		591.3mg
Total Carbohydrates		7.4g
Dietary Fiber		0.7g
Sugars		1.3g
Protein		22.1g
Calcium		28.5%
Iron		3.1%
Potassium		170.1mg
Vitamin A		3%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Butter with a Side of Bread.

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Make Again Monday: Banana Peanut Butter Chocolate Chip Muffins

 

I consider this a healthier muffin. Honey is used to add sweetness and only 2 tablespoons of granulated sugar. It uses whole wheat flour in combination with all purpose flour. The peanut butter adds some protein. I love having extra of these muffins because they make a quick and easy breakfast on the go or a good morning snack to get you through until lunch time.

To see the recipe and original post click here.

Enjoy!!!

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Jalapeno Popper Bagel

I might have a slight addiction to any food or dish that is based off of the jalapeño popper. I think I am close to 50 recipes on this site that fall into that category. I just can not help myself, I love jalapeño poppers.

I am pretty sure I could eat this bagel everyday for lunch. My original plan was to eat half a bagel for lunch, but after eating one half I had to have another. A creamy, cheesy and spicy bagel was a lunch I looked forward to everyday. I could not wait for lunch time so I could enjoy this most delicious bagel.

Jalapeno Popper Bagel

Ingredients:

• 8 ounces cream cheese, softened
• 2 ounces white cheddar cheese, shredded
• 4 ounces Monterey jack cheese, shredded and divided
• 2 jalapeños, diced
• 1 teaspoon garlic powder
• 5 slices turkey bacon, cooked and crumbled
• black pepper, to taste
• 3 bagels, halved

Directions:

1. Preheat the oven to 350º F.
2. In a large bowl, stir together the cream cheese, white cheddar cheese, 1/2 of the Monterey jack cheese, jalapeños and garlic powder. Fold in the crumbled bacon and season with black pepper.
3. Place the bagels cut side up on a baking sheet and spread with the cream cheese mixture. Top each bagel with the remaining Monterey jack cheese.
4. Bake for 10-12 minutes or until the cheese is melted and bagels are warmed through.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 429
Total Fat		24.3g
Saturated Fat		14.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		83mg
Sodium		798.7mg
Total Carbohydrates		39.1g
Dietary Fiber		1.7g
Sugars		4.6g
Protein		15.8g
Calcium		8.8%
Iron		0.3%
Potassium		19mg
Vitamin A		6.4%
Vitamin C		14.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delish.

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Dulce de Leche Brownies

 

What's more delicious than a chocolatey brownie? A chocolatey brownie filled with yummy dulce de leche. I've said it before and I will say it again, dulce de leche is better than caramel. I will find any excuse to use dulce de leche. I've even used it in my coffee.

Once I ate one of these brownies, I did not want to share, they were so good! This pan did not last very long in my kitchen. I just may have had two of these a day, I just could not resist them.

Dulce de Leche Brownies

Ingredients:

• 1 1/4 cups all purpose flour
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate chips
• 1 cup unsalted butter, cut into 1 inch cubes
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla extract
• 13.4 ounce can dulce de leche

Directions:

1. Preheat the oven to 350º F. Butter the sides and bottom of a metal 9x13 inch pan. Line the pan with parchment paper and butter the parchment paper.
2. In a medium bowl, whisk together the flour and cocoa powder.
3. Place the butter and chocolate chips into a a double boiler or in a bowl over simmering water. Heat, stirring occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the hot water. Add in both sugars and whisk until completely combined. Remove the bowl from over the water. The mixture should be at room temperature.
4. Add in 3 eggs and whisk just until combined. Add in the 2 remaining eggs and whisk just until combined. Add in the vanilla and stir just until combined.
5. Sprinkle the flour mixture over the chocolate. Use a spatula and fold the dry ingredients into the wet ingredients until there is just a trace amount of flour mixture still visible.
6. Pour half of the brownies mixture into the prepared pan and smooth the top using a spatula. Place small dollops of dulce de leche onto the brownie batter, keeping it away from the sides of the pan or it will burn. Spoon the remaining brownie batter over top of the dulce de leche. Using a spatula, smooth the brownie batter into an even layer covering the dulce de leche.
7. Bake for 30 minutes or until an inserted toothpick comes out with a few moist crumbs, rotating the pan halfway through the baking time. 
8. Remove the brownies from the pan and place on a cooling rack and allow to cool to room temperature before cutting.

Enjoy!!!

*Adapted from Brown Eyed Baker.

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Make Again Monday: One Pot Tortellini and Sausage in Tomato Cream Sauce

 

I do not know what my kids have against tortellini, but neither of them like it. It's pasta filled with cheese, what's not to love? They both like ravioli, which is also pasta filled with cheese. I will never understand some of their food choices.

With this pasta I have made it with whole tomatoes and diced tomatoes with chilies, both ways are delicious.

To see the recipe and original post click here.

Enjoy!!!

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