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? Loaded Baked Gnocchi

The other day while grocery shopping in the pasta isle with our daughter, she picked up a package of gnocchi and asked me what it was.

I explained that it was potato pasta that was dumpling-like. She immediately gagged and put it back.

She’s a potato snob and wretches at everything potatoes. Even french fries and hash browns.

I sneak them in where I can.

When she walked away, I put a package on gnocchi in the basket.

I made this tonight:

Loaded Baked Gnocchi

Loaded Baked Gnocchi

adapted from two peas & their pod

Ingredients:

1 (1-pound) package of Potato Gnocchi

2 tbsp butter

1 clove garlic, finely chopped

2 tbsp all-purpose flour

1 cup milk

1/2 cup sour cream

1-1/2 cups shredded cheddar cheese (I used marble), divided

Salt and black pepper, to taste

2 green onions, chopped

4 strips bacon, chopped and cooked

Directions:
Preheat oven to 350˚F. Spray a 9″ x 9″ baking dish with nonstick spray. Set aside.
Boil a pot of water and cook gnocchi according to package instructions. Drain and arrange in a single layer at the bottom of the prepared dish.

In a saucepan over medium heat, melt the butter. Stir in garlic and cook until lightly golden, about 1 minute. Whisk in flour until mixture thickens. Add the milk and whisk until the sauce thickens, about 3 minutes. Whisk in 1 cup of the cheese. Whisk until smooth. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

Pour sauce over gnocchi. Sprinkle remaining cheese, green onions, and bacon over the gnocchi.
Bake for 25 minutes, or until bubble and cheese is melted. Remove from oven and let sit for 5 minutes. Serve warm.
Note-to make this dish vegetarian, leave out the bacon! It is still good:)

Loaded Baked Gnocchi

Oh my goodness! This was AMAZING, and our daughter even had seconds!

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? 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.

What’s for dinner? Orzo with Shrimp, Asparagus and Feta

Another busy week for us, so quick dinners are ALWAYS my go-to!

I’m adding more healthy choices and I just can’t help myself in trying out new dishes. Kid-friendly is an absolute must as well as incorporating as many veggies as possible. We are introducing our kids to veggies that some may not consider “kid-approved”, but you’d be surprised at what they start enjoying!

Here’s what I made:

 

Photo credit: Serious Eats (we were so hungry, I forgot to take a picture)

 
Orzo with Shrimp, Asparagus and Feta

adapted from Serious Eats

Ingredients:

  • 1 cup whole wheat orzo
  • 1-1/2 tbsp vegetable oil, plus more for the pasta
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon red chili flakes (optional)
  • 1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 pounds peeled and deveined medium shrimp
  • 2 tbsp fresh juice from 1 lemon 
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup crumbled feta cheese

  • Directions:
  • Fill the skillet 2/3rds of the way with salted water and bring to a boil over high heat. Add the orzo and cook according package instructions until it’s al dente. Drain and set aside, transfer to a bowl, and toss with a little vegetable or canola oil.
  • Wipe out skillet and return to medium high heat. Add oil and heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant but not browned, about 1 minute. Add the asparagus, season with salt and pepper and stir to coat the asparagus. Cook until the asparagus is tender but retains a crisp bite, 3 to 4 minutes. Move the asparagus to the sides of the pan and add the shrimp. Cook, turning shrimp occasionally, until pink and opaque, about 4 minutes total.
  • Add the orzo back to the pan, stirring to combine, along with the lemon juice, extra-virgin olive oil and feta. Toss to combine, allow orzo to heat through, season to taste with more salt and pepper as desired, and serve immediately.
  • We all enjoyed this one-pan meal and clean up was super quick and easy.

What’s for dinner? Creamy Mushroom & Spinach Pasta

The kids were driving me crazy today…

They were both home, as our little lady had a dodgey tummy and needed to be kept close to the washroom. It was also an epic weather day consisting of rain, sun and even hail, so going out wasn’t ideal either.

It’s always a good day when you have bored kids and NONE of their toys are desirable, except the one that the other kid is currently playing with, then it’s war!

Here’s what we had for dinner:

Creamy Mushroom and spinach pasta

Creamy Mushroom and Spinach Pasta

Adapted from She Wears Many Hats

Ingredients:

8 oz pasta, uncooked (I used rigatoni)

3 tbsp all-purpose flour

1 cup chicken broth

1 cup milk

½ tsp salt

½ tsp black pepper

3 tbsp olive oil

8 oz sliced mushrooms

2 garlic cloves, minced

1 cup grated Parmesan or Gruyere

2 cups fresh baby spinach leaves

Directions:

Begin cooking pasta according to package instructions.

Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Add shredded cheese, stir until cheese has melted.

Mix in spinach, allow to wilt.

Add drained pasta to skillet, toss to coat.

The kids weren’t really fans of the pasta that I had chosen, so next time I might use rotini, macaroni or a long pasta.