Chinese Green Beans with Turkey over Rice

Yummy, but will try in lettuce wraps next time...because why not?

Photo Credit to Weary Chef

1 tablespoon sesame oil
1 small bunch green onions sliced thin
2 cloves garlic minced or crushed
1 pound ground turkey
2 tablespoons chili garlic sauce {I used Mae Ploy}
2 tablespoons hoisin sauce
1 teaspoon crushed ginger
1 pound washed and trimmed green beans or Chinese long beans if available
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar

Heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

Recipe Source: Weary Chef

Skillet Butternut Squash, Sausage and Penne Pasta

This doesn't have the most flavor of any dish, but it was pretty homey and yummy.

Photo Credit to Mel's Kitchen Cafe

1 large shallot (or 1/4 cup minced yellow or white onion)
2 cloves garlic, finely minced or pressed
1 pound chicken sausage (if links, remove the casing)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 1/2 cups low-sodium chicken broth {I used 6ish}
12 ounces penne pasta
3 cups peeled and diced butternut squash
3 cups coarsely chopped fresh baby spinach
2 large sage leaves, torn into small pieces, or 1/4 teaspoon dried, more or less to taste
1 cup (about 4 ounces) shredded or cubed fontina or mozzarella cheese
Salt and pepper to taste
Freshly grated Parmesan for serving, if desired

In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.

Recipe Source: Mel's Kitchen Cafe

{The Best} French Dip Sandwiches

Holy juicy and delicious. And slow cooker? Yes please.

Photo Credit to Oh Sweet Basil

{The Best} French Dip Sandwiches
3 lb tri tip
1/2 cup soy sauce
1 can beef broth
1 bay leaf
1/2 teaspoon fresh black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder

Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.
In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on low heat for 8 hours. Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.
Remove meat from broth, reserving the broth. distribute the meat on hoagies and top with swiss cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping!

Note: I mixed the sauce the night before and just poured it over the beef in the morning. Worked great!

Recipe Source: Oh Sweet Basil

Mexican Stuffed Peppers with Quinoa & Black Beans

Love this because it was vegetarian and easy and quick.

Photo Credit to One Lovely Life

Mexican Stuffed Peppers with Quinoa & Black Beans
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1c quinoa, uncooked
½ medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (don't drain)
¼ c cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ c Monterrey Jack, grated*
½ c cheddar cheese, grated*
1 recipe red enchilada sauce (or 1 (28oz) can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe Source: One Lovely Life

Slow Cooker Beef and Barley Soup

Very simple, hearty, yummy soup. Scott loved it.

Photo Credit to Mel's Kitchen Cafe

Slow Cooker Beef and Barley Soup
1 tablespoon oil
1 1/2 pounds sirloin tips, flap meat or chuck roast, cubed
Salt and pepper
3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
8 ounces baby bella mushrooms, wiped clean and diced
1 cup chopped onion, about 1 medium yellow or white onion
2 cloves garlic, finely minced or pressed
1 tablespoon tomato paste
1 teaspoon dried thyme
3 cups low-sodium chicken broth
3 cups low-sodium beef broth
2 teaspoons low-sodium soy sauce
2/3 cup pearled barley (not quick-cooking) {I added quick cooking barley at the very end}

In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.

Recipe Source: Mel's Kitchen Cafe

Loaded Broccoli Cheese and Bacon Soup

Anything with bacon is delicious and this is no exception. Loved it.

Photo Credit to Mel's Kitchen Cafe

Loaded Broccoli Cheese and Bacon Soup
3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Recipe Source: Mel's Kitchen Cafe

Slow Cooker Mexican Shredded Beef Enchiladas

Loved these. Very flavorful, super tender, and easy!

Photo Credit to Mel's Kitchen Cafe

Slow Cooker Mexican Shredded Beef Enchiladas
1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas {ish}
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
Fresh cilantro (optional)

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).{I think I'll dump all the sauce on next time.
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.

Recipe Source: Mel's Kitchen Cafe

Greek Yogurt Chicken Salad Sandwiches

These were delicious and so much more healthy than any other chicken salad sandwiches I've ever made. I made them for Lilian's 3rd birthday at the park and it was perfect. The recipe was just a template, I changed a lot about it. Except for the ingredients you see...

Photo Credit to Damn Delicious

Greek Yogurt Chicken Salad Sandwiches

1 pound cooked chicken breast, shredded {I used a whole roasted chicken, so good}
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds {or cashews, or peanuts...}
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste {I used red wine vinegar}
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving {I used whatever bread I had, white rolls, wheat bread...}

In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, In another bowl, whisk the Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Combine the dry stuff and chicken mixture and fold gently.
Serve sandwiches on bread with chicken mixture.

Recipe Source: Damn Delicious

Sweet n' Spicy Asian Chicken

This is a perfect stir-fry chicken. A little spice with sweet and a happy tummy-maker.

Photo Credit to Mrs Harding Cooks

Sweet n' Spicy Asian Chicken
2 lbs boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting)
Sauce:
1 garlic clove, minced
¼ teaspoon ginger (I used ground ginger)
½ teaspoon crushed red pepper flakes
¼ cup apple juice
⅓ cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice, or by its self. Would also be great mixed with vegetable stir fry.

Recipe Source: Mrs Harding Cooks

Chicken Pot Pie Crumble

This stuff is so delicious, and doesn't have condensed cans of soup which makes it lighter and healthier. Not to mention it's delicious {Did I say that already?} Unfortunately this ended up on our my "will not make list" for a couple of years because I might've been in my first trimester with Lil when I made it. Oops. It's back on the list now and it's awesome!

Photo Credit to Mel's Kitchen Cafe

Chicken Pot Pie Crumble
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream

DIRECTIONS
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.

Recipe Source: Mel's Kitchen Cafe

Chicken Chili

Hey-o. This is my favorite chili recipe right now...and by right now, I mean for the last 5 years. It's delicious, healthy and yummy, plus scrumptious. Get the picture?

Photo Credit to Mrs Harding Cooks

Chicken Chili
3 boneless, skinless chicken breasts, cooked and shredded
4 cups chopped yellow onion {2-3 onions}
2 tbsp. olive oil
2 cloves garlic, minced
3 bell peppers {I used 1 red, 1 green and 1 yellow}
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce, finely diced {I couldn't find this, left it out}
2 tsp. kosher salt
2 (28 oz.) cans whole peeled tomatoes in puree, not drained
2 (15 oz.) cans beans, drained and rinsed {I used 1 can black and 1 can pinto beans}

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 5 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. {You could also break the tomatoes up with your fingers.} Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

It's very healthy on it's own, but I like to serve it with chips, cheese and sour cream.

Recipe Source: Mrs. Harding Cooks

{Healthy} Skillet Summer Vegetable Lasagna

Delicious. Simple. Healthy. Yummy.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

DIRECTIONS
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Mel's Kitchen Cafe

Broccoli Beef

Oh man. I love stir fry anything because it's fast and, lets face it, who doesn't love rice? This thing was awesome and I loved it. Another reason Mel is my best friend (creeper? Yep, that's me.)

Photo Credit to Mel's Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Recipe Source: Mel's Kitchen Cafe

Tuscan Garlic Chicken

I made this for Valentine's Day. No, not for a romantic dinner for me and Scott, but as a fun special dinner date with the entire family. That is our new tradition for every day. Neither Scott nor I like to be anywhere near a restaurant on Valentine's Day, so we're making it a family affair. It was such a fun night and I can't wait to do it again next year!

Photo Credit to Mel's Kitchen Cafe

Tuscan Garlic Chicken
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Recipe Source: Mel's Kitchen Cafe

Swiss Chicken Breasts & Stuffing

This is what I have come to call a "Mormon meal." You can whip it up super quick, but it's not very healthy, and almost all of these meals have cream of chicken soup in them. Don't get me wrong, this is delicious...but it's so not healthy, so I make it only when I don't have the time (or energy) to make anything else :)

Photo credit to Pinterest Created

Swiss Chicken Breasts & Stuffing
3-4 Chicken breasts
Swiss cheese slices
1 can cream of chicken soup
1 package stuffing
3/4 can water

Make stuffing, set aside. Put chicken breasts in a 9x13 pan with a slice of cheese on each. Mix cream of chicken soup with water & pour on chicken. Add stuffing on top. Cover and bake for 1-1 1/2 hours depending on size of chicken pieces.

Recipe Source: Mamacita

{Homemade} Gyoza

My dad served a mission in Japan and is, therefore, super picky about any Japanese food. He swears these are the most authentic gyoza he has ever had here in the states. I'm not sure how authentic they are, but I trust my dad. Plus they're delicious.

Photo Credit to No Recipes

{Homemade} Gyoza
2 pounds ground pork
1 head napa cabbage, shredded
1 package chives {jo tai}
3 teaspoon fresh minced ginger
salt
pepper
1 teaspoon sesame oil
1/4 cup soy sauce
gyoza skins

Mix pork-soy sauce in a large bowl. Place about 1/2 tablespoon meat mixture in each gyoza skin. Wet the edges of the skin and pinch it together to seal.
Fry until bottom of gyoza is brown, add water, then boil for 8-12 minutes.

Recipe Source: Brother Eyre

{Mom's} Sloppy Joes

This is the best sloppy joe recipe you'll ever try. Hands down. You don't need another one.

Photo Credit to Examiner

{Mom's} Sloppy Joes
1 pound ground beef
1 onion, chopped
1/2 can tomato soup
1/2 cup ketchup
1/2 can water
1/2 teaspoon chili powder
1/2 teaspoon salt
dash of pepper
1 tablespoon worcestershire sauce
1 tablespoon vinegar
buns
cheddar cheese

Brown ground beef with onion over medium high heat.
Meanwhile, mix the soup through vinegar to make the sauce.
Pour the sauce over the beef and simmer for ten minutes.
Serve on buns with cheese.

Recipe Source: Susan Warren

Marvelous Meatballs

I had some pretty awesome friends in high school. Their parents were almost as awesome as they were. I loved one especially. Susan Oyler. She was hilarious, loving, and probably the most kind person ever. I still see her at the 24th of July celebrations every year and she is so sweet. 

In high school she made these meatballs and I had to get the recipe. They are delicious! And now, it is my family's go to recipe for meatballs!

Photo Credit to Taste of Home

Marvelous Meatballs

1 pound ground beef

2 eggs, beaten

1 1/2 cups dry bread crumbs {I like to use Italian flavored}

1 teaspoon garlic powder

1 teaspoon onion salt

Sauce:

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup milk

1 tablespoon mayo

1 tablespoon sour cream

pasta or rice

Mix all ingredients for the meatballs thoroughly {I get in there with my hands!}. Form into balls and put into a greased 9x13 pan. Mix sauce and pour over meatballs. 

Bake at 350 for one hour.

Serve hot with pasta or rice.

Recipe Source: Susan Oyler

*Note: My favorite thing to do with the sauce is only use 1 can cream of mushroom soup {so it's basically halved}. Pour that on half of the meatballs, then use any red sauce {for me it's homemade spaghetti sauce} on the other half. I absolutely love mixing the two sauces!

{Mom's} Enchiladas

These are my mom's "famous" easy enchiladas. I love them because they're fast, easy, and delicious!

Photo Credit to McCormick

{Mom's} Enchiladas

1 package flour tortillas

1 1/2-2 pounds hamburger

1 onion, diced

Lawry's enchilada sauce packet

3 cups water

1 6 ounce can tomato paste

Preheat oven to 350.

Make sauce according to package directions. Put a little sauce on the bottom of a 9x13 pan.

Brown hamburger with onion. Put 3/4 of the rest of the sauce with the hamburger and mix well. Put mixture inside tortillas, roll, and put into the pan. Cover with the rest of the sauce, and cheese.

Bake for 30 minutes covered. Remove cover and bake for 10 more minutes.

Recipe Source: Susan Warren

Tater Tot Casserole

I feel a little silly putting this on my blog. It is definitely a typical "Mormon, casserole, 90's" dish. But I love it! I love tater tots too much to admit. So add some tomato/cream of mushroom soup…and I'm there. Plus it's easy.

Tater Tot Casserole
1 pound hamburger
1 onion, chopped
1 bag tater tots
1 can green beans, drained
1 can tomato soup
1 can cream of mushroom soup {optional}
1/2 cup cheese

Preheat oven to 350 and grease a 9x13 pan.
Heat large saucepan over medium high heat. Add hamburger and onion and brown. Add the soups and beans to the hamburger mixture and warm over low heat.
Place a layer of tater tots in the pan. Place hamburger mixture on top, then sprinkle with cheese.
Bake for 30 minutes and eat warm!

Recipe Source: Grandma Warren