Enchiladas

Enchiladas, although time consuming, are one of our favorite meals.  And, it's one of the few things I will actually eat leftover....if there are any left over!  You can put anything you'd like inside these.  Generally, I keep these vegetarian, but sometimes I make some with shredded chicken for Jason.  You could also add shredded beef, ground beef, pork, etc.  These are an ultimate comfort food.

Enchiladas
Makes 4 servings

Ingredients:
1 bell pepper, diced
1 small onion, diced
1 cup brown rice, cooked
1 cup cooked black beans
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
10 tortillas
1-2 cups enchilada sauce

2 cups cheese (I like cheddar or Monterey Jack)

Directions:

1.  Preheat the oven to 350°.  Put everything except the tortillas, enchilada sauce and cheese in a medium bowl and combine.*  Coat the bottom of a large casserole dish with 1/4-1/2 cup enchilada sauce.  Begin forming the enchiladas by placing a couple large spoonfuls of the filling into the center of a tortilla.  Roll it up and place it in the prepared dish, seam side down.

2.  Once all of the enchiladas are made, cover them with additional sauce (use however much or little you like) and top with cheese.

3.  Cover with foil and bake for 20 minutes.  Remove foil and continue to bake until cheese is melted and sauce is bubbly, about 10 minutes.  Remove from the oven, serve and enjoy!

 

*If you like your veggies a little softer, sauté them in a tsp of olive oil for 5-10 minutes before adding them to the rice and beans.

Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
 

Jambalaya

Serves 4

Ingredients:

1 lb chicken breasts (about 2 large)

6-8 oz andouille sausage

1 bell pepper

1 onion

4 celery stalks

28 oz diced tomatoes

1 1/2 tbsp Cajun seasoning

1 tsp Worcestershire sauce

2 garlic cloves, minced

1 jalapeño, diced
Hot sauce (optional)

1/2 lb shrimp

Rice, for serving

Directions:
1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!

Chicken Parmesan

This is one of Jason's favorites. Before I learned how to make Beef Wellington, this was the meal he would always request for special occasions.  Then, when I was pregnant with Ashlyn, I craved Eggplant Parmesan all the time.  Luckily for him, when I make Eggplant Parm for myself, I make Chicken Parm for him.

Chicken Parmesan

4 servings

 

Ingredients:

4 boneless, skinless chicken breasts

1 cup Italian Panko

1/3 cup freshly grated Parmesan

1-2 eggs, beaten

1/2 cup marinara sauce

4 oz fresh mozzarella

 

Directions:

1.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the chicken breast in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30-40 minutes, flipping chicken halfway through. 

2.  Once chicken is cooked through, remove from oven.  Place 1/4 cup marinara and 1 oz mozzarella on each chicken breast.  Place under the broiler for about 5 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

White & Green Chicken Chili

This is something that Jason loves, and I don't make it often enough for him. I didn't have quite enough of the chicken I made earlier this week leftover so I threw in a couple chicken breasts too. Throw them in whole (they can even be frozen) and shred the meat right before serving.  I even made homemade chicken stock!

White & Green Chicken Chili
Serves 4-6

Ingredients:
2 lbs boneless chicken
2 green bell peppers, chopped
8oz diced green chilis
1 large onion, chopped
32oz chicken broth
3 cans Great Northern beans
16 oz frozen corn
1 1/4 tsp cumin
Juice of 1/2 lime
Salt & pepper
Shredded cheese and tortilla chips for serving

Directions:
1. Drain and rinse two cans of beans and add to crock pot. Drain and rinse the remaining can then place in a blender with 1/4 cup of the chicken broth. Blend until smooth. Add puréed beans and remaining ingredients into the crock pot.  Cover and cook on low for 8 hours.  Top with shredded cheese and/or crumbled tortilla chips, serve and enjoy!

Homemade Chicken Stock

One of the reasons I decided to make the whole chicken in the crock pot the other day was because Jason has been asking for White & Green Chicken Chili so I figured I could use any leftover chicken for that recipe.  I then had an 'a-ha' moment.....the Chili calls for chicken broth.....why not just make chicken broth out of the excess skin, liquid and bones from the whole chicken!?  Genius Sara, just genius!

Homemade Chicken Broth

Ingredients:
Excess skin, bones and cooking liquid from one chicken
4 cups water
Any root veggies available (onions, celery, carrots)

Directions:
1. Combine all ingredients into a crockpot. Allow to cook on low for at least 8 hours - I let mine cook overnight.

2. Using cheesecloth or a fine mesh strainer, strain the broth into a large bowl. Bring the broth to room temperature, cover with plastic wrap and refrigerate until a solid layer of fat is at the top.  Remove the fat and either use right away or store in the freezer. Easy peasy!

Slow Cooked Chicken

I've always avoided cooking whole chickens.  Partly because I was intimidated and partly because, well, because I find chicken absolutely disgusting.  But, I put on my big girl panties and decided that I would try it out.  I can't believe how easy this was (but, I'm not going to lie, the raw chicken was still disgusting!).   I decided to roast potatoes separately, but you could definitely throw some in with the onions and carrots for a one-pot meal.  I used the leftover chicken to make White & Green Chicken Chili. Oh, and be sure to save all the excess liquid, skin and bones to make homemade chicken stock!

Slow Cooked Chicken
Serves 4-6

Ingredients:
1 4-5lb whole chicken, giblets removed
4 medium carrots, peeled
1 1/2 onions, divided
1/2 of a lemon
2-3 garlic cloves, smashed and peeled
Salt and pepper
All purpose seasoning (I like Simply Organic) or combo of any seasonings

Directions:
1.  Rinse the chicken thoroughly inside and out.  Place on a large tray and pat dry with paper towels.  Chop an onion and the carrots into 1 1/2 inch chunks; place in the bottom of the crock pot. Cut the other half of onion in half.  Place that, along with the half of lemon and garlic cloves inside of the chicken.  Place the chicken over the veggies in the crock pot and generously season with salt, pepper and all purpose seasoning.  Cover (do not add any liquid!!!) and cook on low for 8 hours.  Remove from the crock 15 minutes before serving to rest.  Enjoy! 

                        

Sweet and Sour Chicken

Another great Pinterest find! I changed up the original recipe just a little and Jason loved it! He asked for it to be in 'our rotation'. (that's a pretty big deal, btw.) He suggested that I add peppers and pineapple to the sauce next time. Why didn't I think of that!? I served it with steamed rice, broccoli and my homemade veggie egg rolls.

Sweet & Sour Chicken
Serves 2

Ingredients:
2 chicken breasts, cut into one inch pieces
1/4 cup grape seed or olive oil
1 egg, beaten
1/4 - 1/2 cup flour
1/4 - 1/2 cup cornstarch
Salt and pepper
3/4 cup granulated sugar
1/4 cup ketchup
1 tbsp soy sauce
1/2 cup apple cider vinegar
1 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 cup chopped pineapple
1 cup chopped bell pepper

Directions:
1. Preheat oven to 375. Coat an 8x11 baking dish with cooking spray. In a medium bowl, combine sugar through red pepper flakes and whisk until combined. Pour just enough of the sauce to coat the bottom of the prepared baking dish. Add pineapple and bell pepper to bowl; set aside.

2. Heat oil in large skillet. Place flour, egg and cornstarch in shallow dishes; season cornstarch with salt and pepper. Working in batches, dip the chicken into the flour, egg, then cornstarch. Carefully place chicken in oil and brown both sides. After chicken is browned, but not cooked through, place in baking dish.


3. Once all the chicken is browned, pour the remaining sauce over the chicken and bake for 35-40 minutes, flipping once or twice. Serve over steamed rice and enjoy!

Chicken Cacciatore

I know I've said it before, but I just LOVE crock pot meals! I found this recipe on Skinnytaste and actually didn't alter it too much. Jason and my mother-in-law raved about it - Jason said it was even better the next day.

Chicken Cacciatore
Serves 4-6

Ingredients:
4 lbs chicken, skin removed (I used bone-in breasts and boneless thighs, boneless breasts may be too dry)
1 tbsp evoo
28 oz crushed tomatoes (preferably no salt added)
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp dried herbs de Provence
1 bay leaf
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium onion, sliced
8 oz mushrooms, sliced
Salt and pepper
Fresh basil, chopped
Freshly grated Parmesan
Cooked rice or pasta

Directions:
1. Heat evoo in a large skillet. Season chicken with salt and pepper and sear until browned. Add to crock pot and top with peppers and onion.



2. Open the can of crushed tomatoes and add in the sugar, oregano and herbs de Provence and mix well.  Pour over the chicken, peppers and onion.  Cover and cook on low 7 hours.  Uncover, add in the mushrooms and mix.  If sauce is too thin, leave the lid off and turn the temperature to high.  Otherwise, recover and cook for one more hour.  Serve over cooked rice or pasta and top with fresh basil and/or Parmesan.  Enjoy!

Cheesy Basil-Stuffed Chicken Breasts

Winner winner chicken dinner!!  Jason RAVED about this the entire time he ate it.  This is another recipe from my Cook's Country cookbook.  It went great with the Roasted Broccoli I made for dinner.  I made a couple small changes which I'll specify and, like the Quick and Crunchy Pork Chops from last night, I halved the recipe when I made it, but will post the full recipe.

Cheesy Basil-Stuffed Chicken Breasts
Serves 4

Ingredients:
1 cup shredded mozzarella cheese (I used part-skim)
1/4 cup fresh basil, chopped
2 tbsp heavy cream (I used whole milk)
1 tbsp fresh lemon juice
3 garlic cloves, minced
4 boneless, skinless chicken breasts (the fatter/thicker the better)
3 tbsp mayonnaise (I use Hellman's Canola Mayo)
2 slices heart white sandwich bread, pulsed in a food processor to coarse crumbs (I used panko bread crumbs - about 1/2 cup for 4 breasts)
2 tbsp evoo
1 pint cherry tomatoes, rinsed and halved
Salt and pepper

Directions:
1.  Preheat the oven to 425°.  Combine the cheese, 2 tbsp basil, cream, lemon juice, 2 tsp garlic, 1/2 tsp salt and pepper to taste in a medium bowl.  Using a sharp paring knife, cut a pocket into the thickest side of each chicken breast.  Stuff each chicken breast with equal parts of the filling.  Secure the chicken by weaving either toothpicks or a 6 inch skewer through the chicken to seal in the filling.

2.  Place the stuffed breasts into a 9x13 baking dish.  Combine the bread crumbs, 2 tbsp basil, 1 tsp garlic and 1 tbsp oil.  Coat each chicken breast with 1 1/2 tsp mayo and firmly pat bread crumb mixture onto each breast.

3.  Toss the tomatoes with the remaining olive oil, salt and pepper.  Arrange them around the chicken breasts in the baking dish.  Bake the chicken until the crumbs are golden brown and chicken is fully cooked - approx 25 minutes.  Serve each chicken breast over the roasted tomatoes.  Enjoy!

Chicken Gyros

I wanted to try something different for dinner tonight so I decided to go with Gyros.  I made chicken for Jason and veggie for me.  I even whipped up some homemade Tzatziki to go with them!

Chicken Gyros
4 Servings

Ingredients:
1 lb chicken breasts (about 4) cut into 1/2 inch strips
2 tbsp lemon juice
2 tbsp evoo
1 tsp minced garlic
1 tsp dried mustard
1 tsp dried oregano
Salt & Pepper
4 whole wheat pitas
Thinly sliced onion
Tzatziki Sauce

Directions:
1.  Combine lemon juice, evoo, garlic, mustard, oregano, salt and pepper.  Place chicken in a zip-top bag or container with a tight fitting lid.  Pour marinade over the chicken and place in the refrigerator for at least one hour.

2.  Sauté chicken over medium high heat until browned and cooked through.  Divide chicken between four pitas and top each with sliced onion and tzatziki sauce.
                       

Homemade Pot Pies



C is for Chicken, V is for Veggies!



This recipe is so simple and so easy.  I can't believe that I ever ate those frozen pot pies....my mom wouldn't let us eat them growing up so those, like many other processed "bad for you" foods, I ate a lot of them in college.  I have made this recipe before, but had left it vegetarian.  Today was my husband's lucky day - I made one for me with just veggies and one for him with chicken.

Ingredients:

• 6 cups of whatever veggies you choose - can be fresh or frozen - diced.  I used fresh potatoes, carrots & onions and frozen green beans, peas & corn. 
• Onions
• Carrots
• Celery
• Bell Pepper
• Potatoes
• Leeks
• Peas
• Corn
• Green Beans
• Spinach
• Tomato
• Zucchini
• 1 tbsp butter
• 1 clove garlic, minced
• 1/4 cup flour
• 3-4 cups warm veggie stock
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, minced
• 1 t salt
• black pepper
• pie crust, either homemade or store bought

Directions:

1. Preheat oven to 400 degrees
2. Melt butter in heavy stock pot and add any fresh veggies you are using and cook until almost tender.  Add any frozen veggies and garlic clove and cook until heated through.
3. Sprinkle flour on top and combine, stirring for 2 minutes.
4. Gradually add the warm liquid, stirring constantly, until sauce thickens.
5. Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to a 2 quart casserole dish or, if making two pot pies, to two pie pans.
6. Top pie with pie crust, sealing the edges and putting vents in the top.  Top with egg wash, if desired.
7. Bake for 20-30 minutes until crust is golden and filling is bubbly.
8. Enjoy!

Unfortunately, I'm feeling a little under the weather today, so I didn't have much of an appetite.  My husband on the other hand did....

I can hear him in the kitchen right now eating out of the pan :)