Entrees
Chicken Marinara Pasta - Picture Coming Soon
1 large can/jar pasta sauce
1 can diced petite tomatoes, Italian style
1 can tomato sauce
1 pre-cooked rotisserie chicken, de-boned & prepared for use
1/4 tsp basil
1/4 tsp Mrs. Dash original seasoning
1/8 tsp sea salt
1/8 tsp ground black pepper
Optional: 1 small can spinach, drained
16 oz bow tie pasta
Bring a large pot of water to a rolling boil, with salt added to taste. Add in pasta & cook about 8 minutes, stirring occasionally from the bottom to avoid sticking to the bottom. Drain when pasta is to "al dente" finish and return to pot.
Meanwhile, Combine all other ingredients in another pot and cook on high for about 12-15 minutes or until heated through, while stirring occasionally from the bottom.
When sauce is heated through, combine with drained pasta and serve with garlic bread and salad. Enjoy!
1 can diced petite tomatoes, Italian style
1 can tomato sauce
1 pre-cooked rotisserie chicken, de-boned & prepared for use
1/4 tsp basil
1/4 tsp Mrs. Dash original seasoning
1/8 tsp sea salt
1/8 tsp ground black pepper
Optional: 1 small can spinach, drained
16 oz bow tie pasta
Bring a large pot of water to a rolling boil, with salt added to taste. Add in pasta & cook about 8 minutes, stirring occasionally from the bottom to avoid sticking to the bottom. Drain when pasta is to "al dente" finish and return to pot.
Meanwhile, Combine all other ingredients in another pot and cook on high for about 12-15 minutes or until heated through, while stirring occasionally from the bottom.
When sauce is heated through, combine with drained pasta and serve with garlic bread and salad. Enjoy!
Corn Dog Bites
1 box Jiffy Corn Muffin mix
1/3 cup milk
1 egg
5 hot dogs (cut up into small pieces)
EVOO or Pam cooking spray
1 mini muffin tin
Honey to taste, optional
Preheat oven to 400 degrees. Combine first 3 ingredients; mix well. Add in hot dog pieces and fold in. Spoon into VERY WELL GREASED mini muffin tin. Bake for 10-15 minutes or until golden brown. Allow them to cool slightly (1-2 minutes) and remove. Serve immediately or flash freeze and save for later.
1/3 cup milk
1 egg
5 hot dogs (cut up into small pieces)
EVOO or Pam cooking spray
1 mini muffin tin
Honey to taste, optional
Preheat oven to 400 degrees. Combine first 3 ingredients; mix well. Add in hot dog pieces and fold in. Spoon into VERY WELL GREASED mini muffin tin. Bake for 10-15 minutes or until golden brown. Allow them to cool slightly (1-2 minutes) and remove. Serve immediately or flash freeze and save for later.
Easy Creamy Chicken Enchiladas
Preheat oven to 350 degrees.
Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
1-1/4 cups chicken broth
1 10oz can cream of chicken soup
1 cup sour cream
1 4oz can chopped green chiles
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Melt butter in saucepan, whisk in flour. Add broth, mix well. Add remaining ingredients and stir well.
Stir occasionally until sauce is bubbling. Remove from heat.
Enchiladas:
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken, shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half
Roll all ingredients into tortillas and place, folded side down, in a casserole dish. Cover with sauce & top with cheese. Cook for 30 minutes until cheese is melted and sauce is bubbling.
Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
1-1/4 cups chicken broth
1 10oz can cream of chicken soup
1 cup sour cream
1 4oz can chopped green chiles
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Melt butter in saucepan, whisk in flour. Add broth, mix well. Add remaining ingredients and stir well.
Stir occasionally until sauce is bubbling. Remove from heat.
Enchiladas:
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken, shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half
Roll all ingredients into tortillas and place, folded side down, in a casserole dish. Cover with sauce & top with cheese. Cook for 30 minutes until cheese is melted and sauce is bubbling.
Guacamole Chicken Melt
2 lbs thawed chicken breast or tender)
1/8 tsp crushed red pepper
1/8 tsp season-it-all
1/8 tsp garlic paowder
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp minced onion
(You will likely not need all of this, but I keep a bit mixed in advance for easier prep since I make it frequently.)
sliced pepperjack cheese
perpared guacamole
EVOO
Heat pan on medium-high heat. Season chicken on both sides. Drizzle EVOO in the pan to avoid drying out. Cook on both sides, covering after the second side has started cooking, flipping as needed and checking until cooked through. Remove from pan and top with 1-2 Tbsp guacamole. Cover with one slice of cheese (folded in half) and heat in microwave for 20 seconds to melt the cheese. Enjoy!
1/8 tsp crushed red pepper
1/8 tsp season-it-all
1/8 tsp garlic paowder
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp minced onion
(You will likely not need all of this, but I keep a bit mixed in advance for easier prep since I make it frequently.)
sliced pepperjack cheese
perpared guacamole
EVOO
Heat pan on medium-high heat. Season chicken on both sides. Drizzle EVOO in the pan to avoid drying out. Cook on both sides, covering after the second side has started cooking, flipping as needed and checking until cooked through. Remove from pan and top with 1-2 Tbsp guacamole. Cover with one slice of cheese (folded in half) and heat in microwave for 20 seconds to melt the cheese. Enjoy!
Kickin' Chicken Enchiladas
2.5 lbs chicken breasts/tenders, frozen
1 can whole kernel corn, drained
1 can black bean, rinsed & drained
1 can rotel
1 can cheddar soup
4 oz cream cheese
16 oz Colby jack cheese, shredded
corn tortillas
28 oz green enchilada sauce
1/8 tsp crushed red pepper flakes, optional
1/8 tsp sea salt, optional
Cook chicken (frozen), corn, beans, rotel, soup, & cream cheese on low in crock pot for 6-8 hours or until cooked through, stirring every 2 hours as needed. Roll filling into corn tortillas and place into baking dishes until dishes are full. Top with green enchilada sauce. Top with shredded cheese as desired and place in oven to bake for 45-55 minutes at 375 degrees or until cheese is melty and browned on top. Ta da!
1 can whole kernel corn, drained
1 can black bean, rinsed & drained
1 can rotel
1 can cheddar soup
4 oz cream cheese
16 oz Colby jack cheese, shredded
corn tortillas
28 oz green enchilada sauce
1/8 tsp crushed red pepper flakes, optional
1/8 tsp sea salt, optional
Cook chicken (frozen), corn, beans, rotel, soup, & cream cheese on low in crock pot for 6-8 hours or until cooked through, stirring every 2 hours as needed. Roll filling into corn tortillas and place into baking dishes until dishes are full. Top with green enchilada sauce. Top with shredded cheese as desired and place in oven to bake for 45-55 minutes at 375 degrees or until cheese is melty and browned on top. Ta da!
Lemon Salmon Packets - Picture Coming Soon
Salmon filet (as many as desired)
1 lemon, sliced
butter
Place lemon slices on a sheet of tin foil (about 2-3 times the size of the filet). Lay the filet over the lemons and top with a Tbsp of butter. Wrap tightly in the tin foil. Grill at 350 degrees for 25 minutes or until cooked thoroughly.
1 lemon, sliced
butter
Place lemon slices on a sheet of tin foil (about 2-3 times the size of the filet). Lay the filet over the lemons and top with a Tbsp of butter. Wrap tightly in the tin foil. Grill at 350 degrees for 25 minutes or until cooked thoroughly.
Pizza Bites
5 Italian-style meatballs, defrosted & cut in half
2 sticks mozzarella string cheese, cut into 5 pieces each
1 can of Pillsbury flaky layers biscuits (5 count)
approximately 1 cup marinara or pizza sauce
garlic powder
onion powder
grated Parmesan cheese
italian seasonings (I used basil)
EVOO
Preheat the oven to 375 degrees. First, in case you didn't pay attention (like I didn't when I first read the recipe), make sure you have thawed out the meatballs before using them. I threw them in a small bowl and used the "defrost" feature on the microwave. Then, cut them in half. Next, peel apart each of the 5 biscuits into 2 pieces, totaling 10 biscuits. Look for the estimated halfway mark in each one and slowly mess with it until it starts to separate. Then you place a chunk of cheese in the center of a biscuit, top it with a halved meatball, and bring all of the sides/ends in. Pinch it good so it doesn't open when cooking. Place them in a cake pan (I used a regular 9" pan) and space them out. Next, you will need to splash a little EVOO on top of each pizza bite so that it browns nicely and keeps it from drying out. Then sprinkle a little of each of the seasonings you are using onto the pizza bites as well as a little bit of grated Parmesan cheese. Bake for 16-18 minutes or until browned. I overcooked mine at 18-20. Allow them to sit about 4-5 minutes to cool as they will be VERY hot inside! Serve with a little bit of the sauce you chose (warmed up) on the side.
2 sticks mozzarella string cheese, cut into 5 pieces each
1 can of Pillsbury flaky layers biscuits (5 count)
approximately 1 cup marinara or pizza sauce
garlic powder
onion powder
grated Parmesan cheese
italian seasonings (I used basil)
EVOO
Preheat the oven to 375 degrees. First, in case you didn't pay attention (like I didn't when I first read the recipe), make sure you have thawed out the meatballs before using them. I threw them in a small bowl and used the "defrost" feature on the microwave. Then, cut them in half. Next, peel apart each of the 5 biscuits into 2 pieces, totaling 10 biscuits. Look for the estimated halfway mark in each one and slowly mess with it until it starts to separate. Then you place a chunk of cheese in the center of a biscuit, top it with a halved meatball, and bring all of the sides/ends in. Pinch it good so it doesn't open when cooking. Place them in a cake pan (I used a regular 9" pan) and space them out. Next, you will need to splash a little EVOO on top of each pizza bite so that it browns nicely and keeps it from drying out. Then sprinkle a little of each of the seasonings you are using onto the pizza bites as well as a little bit of grated Parmesan cheese. Bake for 16-18 minutes or until browned. I overcooked mine at 18-20. Allow them to sit about 4-5 minutes to cool as they will be VERY hot inside! Serve with a little bit of the sauce you chose (warmed up) on the side.