What’s for dinner? One Pot Pasta and Ground Chicken.

Stuck for a dinner idea that the kids will eat and you’ll be able to whip up in about a half an hour?

This one-pot noodle and ground chicken dish will be devoured by all and definitely added to the weekly rotation!


Homemade One Pot Pasta and Ground Chicken

Ingredients:

1 lb ground chicken, turkey or beef

1 cup onion, diced

1 tsp EACH paprika, parsley, oregano, garlic powder, salt

½ tsp chili powder

2 tsp tomato paste for extra umami = flavor (optional)

14oz can coconut milk (you can use 1-1/2 cups regular milk or almond if you prefer) 

2 cups beef broth

2-1/2 cups short pasta (rotini, penne, cavatappi, whole wheat/ grain or gluten-free work as well)

1 cup cheddar cheese (you can sub in dairy-free cheese as well)

1-2 tsp Worcestershire sauce

Instructions:

Preheat a 10″ skillet with a tight fitting lid over medium heat.

Add in your ground meat and diced onion, brown.

Add in all the spices and tomato paste if using.

Stir in the liquids and noodles.

Bring to a gentle simmer, cover, and turn the heat to low.

Simmer about 10-15 minutes until the noodles are tender and most of the liquid has been absorbed.

Remove from the heat, vent the lid, and let rest to absorb the remaining liquid for about 5 minutes.

Stir in the cheese and Worcestershire, taste, add more salt if necessary, enjoy!

*I totally forgot to add the cheese and Worcestershire, but it still tasted awesome!

What’s for dinner? Chicken with creamy mushroom sauce.

It’s been awhile since I shared my weeknight meal ideas! Life has gotten busy, so our dinners get repeated quite a bit.

I discovered this super yummy looking recipe yesterday, so I thought I’d try it out…

It was a hit!!!

Chicken with creamy mushroom sauce

Chicken with Creamy Mushroom Sauce

adapted from The Comfort of Cooking

Ingredients:
2 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
1/2 cup all-purpose flour
2 Tablespoons butter
2 Tablespoons olive oil
1 lb. mushrooms, sliced
1 large clove garlic, chopped
1-1/2 cups white wine or chicken broth
2 teaspoons dry thyme
1/2 cup grated Parmesan
2 Tablespoons Dijon mustard
1/2 cup milk or cream

Directions:
If using breasts, halve them and pound into 1/4-inch thick cutlets. If using thighs, just leave as is. Add flour to a large shallow dish. Dredge chicken in flour, shaking off excess.

In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken and cook until golden brown, about 5 minutes per side. (Chicken does not need to be completely cooked, as you will continue cooking later in the recipe.) Remove from pan; set aside.

Reduce heat to medium. Add mushrooms and garlic. Sauté for about 3 minutes, until mushrooms are slightly limp. Add white wine and thyme, scraping up browned bits in bottom of pan. Return chicken to pan and simmer for 15-20 minutes.

Remove chicken from pan (Yes, one more time!). Stir in Parmesan, Dijon and milk until well blended. Return chicken to pan. Serve chicken with creamy mushroom sauce spooned over top.

I cooked up some fusilli pasta to go with the chicken, but it would be just as delicious with rice or potatoes. Don’t forget to add some veggies to the side!

Enjoy!

What’s for dinner? Cheesy Chicken Enchiladas

It’s raining today! 

We’ve needed this rain desperately! And it’s a nice, refreshingly excuse to stay in and eat some comfort food.

I had a hankering for Mexican tonight, so here’s what I made:

  
Cheesy Chicken Enchiladas

adapted from myrecipes.com

Ingredients:

2-1/2 cups chopped cooked chicken breast (I pulled a couple of frozen ones out of the freezer and poached them for about 20 minutes)

2 cups shredded reduced-fat cheese (I used medium cheese, but you could use a Tex-Mex blend)

1-2/3 cups 0% fat Greek yogurt

1/3 cup butter, melted

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon freshly ground black pepper

1 can condensed reduced-fat, reduced-sodium cream of chicken soup 

1 (4.5-oz) can chopped green chiles, drained

8 (8-inch) flour tortillas

1 tablespoon canola oil

Cooking spray

1/2 cup shredded reduced-fat medium cheddar cheese (you could use sharp, as well)

1/4 cup chopped green onions

Directions:

Preheat oven to 350°.

Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. 

Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. 

Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. 

Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. 

Spread reserved 1 cup chicken mixture evenly over enchiladas. 

Cover and bake at 350° for 20 minutes. 

Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
I chopped up some iceberg lettuce and halved some grape tomatoes and served them along side with a dollop each of salsa and guacamole.

This was a mega hit with everyone! Two thumbs up all around!


What’s for dinner? Baked Chicken and Orzo

We headed out this past weekend for a much needed camping trip with our friends, so when we returned home, there wasn’t much time to get in a grocery shop.

I dug around in the freezer and the pantry and came up with this for dinner:

Baked Chicken and Orzo
Baked Chicken and Orzo

adapted from Lemons for Lulu

Ingredients:

1/4 cup, plus 2 Tbsp butter

4 chicken breasts

½ teaspoon salt

¼ teaspoon pepper

1/2 small onion, chopped

2 cloves garlic, minced

1 lb mushrooms, sliced

1 Tbsp fresh sage, chopped

450g uncooked orzo

4 cups (1 box) low sodium chicken broth

Instructions:

Preheat oven to 375.

In large skillet, melt 2 Tbsp of butter. Season chicken breast with salt and pepper and add to butter in batches. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.

In a large stockpot, melt ¼ cup butter. Add onion and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.

Pour orzo into a 9×13 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.

I served this with a side of Brown Sugar Glazed Beets and Carrots!

Brown Sugar Glazed Beets and Carrots

adapted from Eatingwell.com

Ingredients:

3 Tbsp brown sugar

2 Tbsp orange juice ( I used the juice from 1/2 of a fresh slice of orange)

1 Tbsp butter

1/4 tsp salt

1/4 tsp freshly ground pepper

3 cups steamed cubed beets (1/2- to 1-inch cubes) and 2″ pieces of chopped carrot or baby carrots

Directions:

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and carrots and cook until most of the liquid has evaporated and the veggies are coated with glaze, 6 to 8 minutes. Serve hot or warm.

What’s for dinner? Broiled Tilapia with Thai Coconut-Curry Sauce #Kid-friendly

The weather’s warming up, so eating heavy meals isn’t very desirable.

Our daughter’s on a rice kick right now and I felt like fish, so here’s what I made:

Broiled tilapia with coconut- curry sauce

Broiled Tilapia With Thai Coconut- Curry Sauce

courtesy of Food.com

Ingredients:

1 teaspoon dark sesame oil, divided

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped green onion

1 teaspoon curry powder

2 teaspoons red curry paste

1⁄2 teaspoon ground cumin

4 teaspoons low sodium soy sauce

1 tablespoon brown sugar

1⁄2 teaspoon salt, divided

1 (14 ounce) can light coconut milk (I used regular)

2 tablespoons chopped fresh cilantro

4 (6 ounce) tilapia fillets

3 cups hot cooked basmati rice

1 lime, cut into 4 wedges

Directions:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

Add ginger and garlic; cook 1 minute.

Add peppers and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).

Remove from heat and stir in cilantro.

Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, rice, and lime wedges.

Broiled tilapia with coconut-curry sauce

I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.

What’s for dinner? Chicken Cordon Bleu Casserole

We went grocery shopping the other day and as we scanned over the assortment of burger patties, I spied an AMAZING deal on bone-in pre-cooked ham!

A big ol hunk of ham for less than $10!

I never did check to see why it was such a deal…none of us got sick, so that’s a good sign 😊 We baked it up and had a lovely dinner with some garlic smashers mixed with carrots and a lovely heap of kale salad.

So here I am left with a whole bunch of leftover cooked ham to use up, so a-Pinterest-browsing I did go.

Here’s what I made:

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

adapted from SkinnyMom.com

Ingredients:

Casserole:
1 lb cooked boneless, skinless chicken breast, shredded

4 cups cubed cooked ham (you could also used deli ham slices)

10 thinly sliced Swiss cheese (you could also used 2 cups of grated Swiss)

Sauce:

4 Tbsp light butter

4 Tbsp flour

3¼ cups milk

2 Tbsp lemon juice

1½ Tbsp Dijon mustard

½ tsp paprika

¼ tsp black pepper

Topping:

¼ cup butter

1½ cup Panko breadcrumbs

1½ tsp garlic powder

1½ tsp parsley

¼ tsp black pepper

Instructions:

Preheat oven to 350 F. Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken. Next, sprinkle ham over the chicken. Lay the Swiss cheese on top of the ham.

For the sauce: Over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.

Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.

Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.

For the topping: In a small sauce pan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.

Chicken Cordon Bleu Casserole

Serve with rice, noodles or mashed potatoes with a healthy serving of veg. Yum, yum yum-o!

What’s for dinner? Creamy Chicken and Mushroom Casserole.

I don’t know what’s going on in the universe, but steadily my kids have started becoming nightmares!

As soon as they get up, until school drop off, they are at each other. Then the wee lad has started fighting his afternoon naps, which is Mommy Time to get stuff done. And between the time of us getting home after school and actually eating dinner, these two maniacs continue where they left off in the morning.

This seriously eats away at dinner prep time, especially on nights when we’ve got extra-curricular events going on!

Here’s what I made tonight:

Chicken and mushroom casserole

Creamy Chicken and Mushroom Casserole 

adapted from Natasha’s Kitchen

Ingredients for the chicken:

4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips (I used 6 boneless skinless chicken thighs)

Salt and Pepper to taste

1 cup all-purpose flour to coat the chicken

6 Tbsp olive oil, divided

1 pound fresh mushrooms, thickly sliced

1 medium onion, finely diced

3 garlic cloves, minced

Ingredients for the Sauce:

3 Tbsp unsalted butter

3 Tbsp all-purpose flour for the sauce

1½ cups chicken broth

1 Tbsp lemon juice

1 cup half and half (I used Whole milk)

Instructions:

Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.

Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).

Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.

Serve warm or hot over mashed potatoes, pasta or rice and add some of your favourite veggies along side.