Heavenly Chili Chicken

Heavenly Chili Chicken

HEAVENLY CHILI CHICKEN

Ingredients:

5 boneless chicken breasts
Seasoning of your choice
2 tbsp coconut oil
1 medium red onion, chopped
1/2 pound fresh mushrooms, sliced
4 ounce can chopped green chilies
8 ounces pepper-jack cheese, shredded

DIRECTIONS:

Flatten and season the chicken breasts with the seasoning of your choice.
Let marinate for a few hours in refrigerator.
Sauté in 1 tbsp. Coconut oil until no pink is visible and keep warm.
Next, sauté the onions and mushrooms in coconut oil until the onions are tender.
Stir in the can of chilies. Place the chicken pieces on a baking sheet.
Top with the mushrooms mixture, then top with the cheese.

Bake at 350º about 5-10 minutes until the cheese has melted! Enjoy !!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Garlic Shrimp and Brussels Sprouts

Garlic Shrimp and Brussel Sprouts

GARLIC SHRIMP & BRUSSELS SPROUT

Ingredients:

8 Brussels Sprout cut in half
8 pre cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
olive oil

Directions:

Preheat a skillet with a little olive oil,
add garlic and brussels sprout,
cook for about 2 min on med-high heat,
flipping your sprouts, add butter,
once it’s melted add your shrimp,
season with salt and pepper and basil.
Make sure you flip your sprouts and shrimp so that both sides have nice color.
Once everything has a nice brown color its done!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Garden Bake

Garden Bake

Garden Bake

2 lbs. of bacon
2 zucchinis
2 yellow squash
2 green peppers
2 Vidalia onions
2 tomatoes
1 lb. shredded cheddar cheese

Slice all the veggies and layer them in a casserole dish.
Fry the bacon until almost crisp. Crumble and spread on top of the veggies.
Add cheese and bake for about 45 min. on 350 until the cheese is melted and brown.
Enjoy!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min

4-8 oz fettuccine or linguine
10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp (feel free to buy frozen-gasp!)

Boil and salt a large pot of water and cook your pasta.
I usually only use about half of an 8 oz box, preferring fewer noodles.
While your pasta is cooking, cook your shrimp if necessary and reserve.
If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.
Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet.
Add minced garlic, cream cheese, and herbs.
At this point, I generally feel like something has gone terribly wrong.
The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!
It will all smooth out and be wonderful when we add the water. I promise.
Simmer cream cheese mixture until well blended.
Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms,
mix well and simmer (stirring often) until everything is hot and thickened,
about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf of garlic bread and a salad.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Chicken Ceasar Pasta Salad with Eggs and Bacon

Chicken Ceasar Pasta Salad with bacon and eggs

Chicken Ceasar Pasta Salad with Eggs and Bacon

Ingredients

8 ounces bite-sized pasta cooked and rinsed with cold water
2 eggs boiled and chopped
2 boneless, skinless chicken breasts
seasoned salt
6 slices bacon cooked and chopped
1 bunch green onions sliced
2 handfuls grape tomatoes halved or quartered (depending on size)
1/2 cup Newman’s Own Creamy Caesar salad dressing
1/2 cup low-fat plain yogurt

 

Instructions

Lightly sprinkle chicken breasts with seasoned salt.
Spray a skillet with cooking spray, and heat over medium-high heat.
Cook chicken for about 7-8 minutes per side or until juices run clear
and internal temperature reaches 160 degrees.
Allow to cool slightly before dicing into bite-sized pieces.
While the chicken cooks, chop your green onions and tomatoes.
(I also cook my bacon in the microwave during this step, but cook yours however you like.)
Whisk together dressing and yogurt in a large serving bowl.
Gently stir all other ingredients into the salad dressing mixture until well coated.
Enjoy immediately or refrigerate until ready to serve.

Recipe Notes

The key to getting this recipe done in 30 minutes is doing things simultaneously.
Start heating the water for the pasta and eggs first, and cover the pots so it will boil faster.
Cook the chicken and bacon while the pasta cooks, and do your chopping while everything is cooking.
It will be a busy 20-30 minutes in the kitchen, but it will be worth it when you taste the first bite of creamy salad!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Chicken Sausage and Zucchini Skillet

Chicken Sausage and Zucchini Skillet

Chicken Sausage and Zucchini Skillet
1 Tblsp. Olive Oil
½ c. diced Onion
1 tsp. minced Garlic
1 lb. Chicken Sausage, cut in half lengthwise then in ¼ in. pieces
1 Zucchini, cut in half lengthwise then in ¼ in. pieces
1 Yellow Squash, cut in half lengthwise then in ¼ in. pieces
2 c. Grape Tomatoes, sliced in half
1 tsp. Oregano
½ tsp. Salt (optional)

Instructions

Heat Olive Oil in a skillet over medium heat.
Cook the Onion until soft. Add the Garlic and cook for about 30 seconds.
Add the sliced Chicken Sausage and cook until browned.
Stir in the veggies and seasonings and cook until the Zucchini is tender but still has a bit of crunch.
Serve.

– See more at: http://consumerqueen.com/my-royal-kitchen/chicken-sausage-and-zucchini-skillet#sthash.sFS4lVZJ.dpuf

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Cajun Sausage with Black Beans and Rice

Cajun Sausage with Black Beans and Rice

Cajun Sausage with Black Beans and Rice

Ingredients

1 lb. kielbasa sausage
1/2 large onion
2 packs Minute ® Ready To Serve Black Beans and Rice
1/2 to 3/4 tsp. Cajun seasoning
1/2 tsp. black pepper
1/4 tsp. garlic salt
2 tsp. olive oil (or spray for the pan)

Directions

Chop onions and kielbasa sausage into small bite sized pieces.
Heat oil or spray a large pan over medium high heat, when ready add sausage and onions.
Saute until they begin to brown, stir in Cajun seasoning, garlic salt, and pepper-
continue cooking until desired amount of brownness is reached.
If desired drain excess grease (I blot sausage with a paper towel).
Heat rice and beans according to package directions.
Layer rice, beans, and sausage mixture.

You can also top with a dollop of sour cream
to cool it down a bit for the little ones if you wish.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Rice, Broccoli and Cheese Casserole

Broccoli Cheese and Rice Casserole

Rice, Broccoli, & Cheese Casserole

Ingredients

1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans mushrooms

Directions

Mix everything in a big casserole dish.

Bake at 375°F, for 45 minutes.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

BBQ Chicken French Bread Pizza

BBQ Chicken French Bread Pizza

Ingredients

2 tablespoons vegetable oil
1 loaf French bread
2 boneless, skinless chicken breasts, cut into small, bite-sized pieces
1 teaspoon Seasoning Salt
Fresh ground pepper, to taste
1/2 cup plus 3 tablespoons BBQ sauce, divided
1/4 cup marinara sauce
1/2 cup thinly sliced red onion
8 ounces fresh mozzarella cheese, shredded
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro, or to taste
Instructions

Coat a large skillet with vegetable oil and place over medium-high heat.
Saute chopped chicken until nearly cooked through and barely any pink remains.
Season with seasoning salt and fresh ground pepper as it cooks.
Add 3 tablespoons BBQ sauce, reduce heat to medium,
and continue to simmer for 3 or 4 minutes,
until chicken is thoroughly cooked and sauce has thickened.
Remove skillet from heat and set aside.
In a small bowl combine 1/2 cup BBQ sauce and 1/4 cup marinara.
Cut French bread in half and place it on a foil-lined baking sheet.
Coat each half of bread with the sauce mixture.
Divide chicken evenly between bread.
Top with sliced red onions.
Sprinkle with shredded mozzarella and cheddar.

Bake at 425 for 10 to 12 minutes, or until cheese is melted and bubbly.
Remove from oven and top with chopped cilantro.
Allow to sit for about 5 minutes and then slice and serve.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Banana Spice Cake

Banana Spice Cake

Ingredients:

4 ounces butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
2 to 3 bananas, mashed, about 3/4 cup
1/4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 scant teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Preparation:

Heat oven to 350°. Grease and flour an 8- or 9-inch square pan.
In a large mixing bowl with electric mixer, cream butter and brown sugar.
Beat in egg, milk, vanilla, and mashed banana until blended.
Combine remaining dry ingredients and spices.
Stir the dry ingredients into the first mixture until moistened.
Spread in prepared pan.

Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.
Frost with a cream cheese frosting or sprinkle with powdered sugar.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Treats