.honey garlic chicken.

This meal was so beyond easy and delicious AND healthy. Triple win and even better because its a crockpot meal. I love anything in a crockpot. The original recipe with amazing pictures can be found here. I changed it up a bit and made it more suitable for my lazy ways. Try it yourself and enjoy!

Ingredients
3 large chicken breasts (I used frozen)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Preparation
Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Shred chicken and mix in cornstarch, let cook for another 15-30 minutes. Serve the chicken topped with sliced scallions and sesame seeds.

.chicken & spinach alfredo light.

Ok friends I AM BACK!!!! It has been over a year since I have blogged, although I have still been cooking. I just have to get back into the swing of things. Thanks so much to those who have continued to ask about my blog and encouraged me to get back with it. This recipe has been adapted and turned into a "light" (well lighter..) version of this amazing Pioneer Woman recipe that can be found here. I basically used regular milk and added spinach. Not rocket science but delicious indeed. Try it out for yourself and enjoy!

Ingredients
12 ounces, spaghetti pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Chicken Broth
3/4 cup milk (I used 1%)
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons fresh parsley (I used dried)
Crushed red pepper (to taste)
3-5 cups of spinach


Preparation
Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in broth, then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan and spinach to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.) Taste it, adjust seasonings, and top with minced parsley, crushed red pepper and extra Parmesan. Serve immediately!

.p.f. chang's lettuce wraps. {husband's choice}

This recipe takes all the cake. It is so beyond delicious and healthy, what a wonderful combination. Thanks to Pinterest I found this amazing recipe here. I just love how simple it is to make and how I don't feel all gross after. I posted the original recipe below but the hubby and I enjoy things with extra flavor so we doubled the sauce. yum. try it out for yourself and your life will be ever changed. Enjoy!



Ingredients
1lb ground chicken breast (i used ground turkey)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (i omitted)
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Preparation
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Sprinkle with chopped peanuts, and serve with cold lettuce leaves

.broccoli casserole.

Super easy and super yum. I added chicken to make it more of a meal versus a side dish. Original recipe is by Paula Deen and can be found here. Perfect for these cold nights that we have been having :)



Ingredients
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers (I used saltines since it was what I had)
2 tablespoon butter, melted

Preparation
Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

.chicken spaghetti.

Who doesn't like Pioneer Woman?! I had been hearing wonderful things about this recipe for so long and finally was able to try it. Original recipe with wonderful step by step pictures can be found here. Not only was it fun to make but I love dishes that I can toss in the oven to cook while I can clean up my mess. Then when my kitchen is clean the meal is done {im a bit of a cleaning nut} Try it out for yourself, a wonderful meal to start the new year off right :)
(before cooked w/o cheese)

(after- ready to eat!)


Ingredients
2 cups Cooked Chicken (i used leftovers from a rotisserie chicken)
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

.hawaiian bbq chicken.

Another Pinterest recipe that was beyond easy AND for the crockpot = double score. This one is super friendly for all and the original recipe can be found here. I also loved that I could put my chicken in frozen (raw meat is not my friend) and it only has 3 ingredients. Enjoy!




Ingredients
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Preparation
Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

.chicken & spinach pasta bake.

Thank you Pinterest once again for providing me with wonderful, simple, and delicious meals. Original recipe can be found here. Made this one for the sis-in-law and it was a big hit with both her and the hubby. Try it out for yourself and enjoy!




Ingredients
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Preparation
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

.cheesy chicken & rice bake.

This recipe is beyond yum enjoyable for all. I found this recipe on my love Pinterest. The original recipe is from Tasty Kitchen. SO not only did I find a wonderful recipe on Pinterest but I also found another lovely website to go to for even more tasty ideas. I made this meal twice in one week, yes it was that good. The second time was for a potluck at work and it sure was a crowd pleaser. Try it out for yourself and enjoy!



Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice (i used half brown and half white..im not able to 100% commit to brown yet)
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream) ~i used sour cream
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping ( I used a mexican cheese blend)
2 Tablespoons Fresh Cilantro For Garnish

Preparation
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

.bbq-cheddar-crusted chicken.

I found this recipe on Best Foods website. I had no idea how many great chicken recipes they have to offer. So yum. I know the picture is not the most flattering but it really did taste great. {however, I am guilty of using a bit less mayo than the recipe calls for..I like the website but still am not a mayo fan..haha}



Ingredients
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tbsp. barbecue sauce
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Preparation
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and barbecue sauce in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

.angel chicken. {husband's choice}

This is a recipe that I could seriously eat at least once a week. It is beyond easy, quick, and also falls under the heartburn friendly category (which has been impossible to follow). Try it out for yourself and you will wonder where this recipe has been your entire life. I like serving it over rice because we LOVE rice, but it can also be served over your favorite pasta. Enjoy!



Ingredients
4 boneless, skinless chicken breasts
1 8oz. pkg, baby bella mushrooms
1 can of condensed golden mushroom soup
1 stick of butter
1 pkg. dry italian salad dressing mix (i couldn't find so just added some dry italian seasoning)
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese with chives & onion
rice or pasta

Preparation
Melt butter in a saucepan and add the italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts. Place mushrooms on the bottom of the crock-pot and place the chicken breasts on top. Pour the sauce mix on top of the chicken. Cover with lid and cook on low for 4-5 hrs. Serve over pasta or rice and enjoy!

.crockpot chicken.

This is one of the easiest recipes EVER. I have always wanted to make a whole chicken but was so intimidated by the thought of it. I decided it wouldn't be so overwhelming if I was able to toss it in the crockpot {love} and it worked out quite nicely if I do say so myself. The only part that was a bit traumatizing to me was the skinning of the chicken. Not the most attractive part of the recipe but I survived and so will you. The seasoning can also be easily altered to your individual preferences. I just opened up my spice cabinet and tossed stuff in :) This is the perfect meal when you are too lazy to cook but still want to eat something delicious and healthy. Enjoy.



Ingredients
1 whole chicken
1 yellow onion, sliced
5 cloves of garlic, minced
seasoning salt
pepper
parsley
chili powder

Preparation
Skin and clean whole chicken. Turn crockpot on low and place onions on the bottom of crockpot. Place chicken on top of onions. Rub chicken with garlic inside and out. Season with spices of choice. Cook on low for 4-5 hours until done. Serve with rice and veggies and enjoy!

.grilled burrito.

This meal takes it back to the basics. The hubby made this burrito for himself and I thought I would share it with others, especially great for kids. The best thing about burritos is that you can add whatever you do or do not have already stocked in your fridge..and when you grill it..omg. yum.




Ingredients
chopped chicken or beef (I like to season it with taco mix)
cheese of choice
beans
rice
tortilla
salsa

Preparation
Heat tortilla and add ingredients. (be careful not to fill burrito too much or it will not close nicely) Grill until golden brown and enjoy!

.twice baked sweet potatoes.

Another amazing recipe from the mother-in-law. SO easy, delicious, and looks pretty impressive as well. It can easily be made vegetarian without the chicken. Try it out for yourself!



Ingredients (serves 4)
4 sweet potatoes, dark ones are better
2 T butter
1/2 t pepper
1/2 t salt
1 t crushed garlic
1 1/4 cups grated Manchego Cheese (5oz)
2 chicken breasts, grilled with garlic powder
1 can mushrooms
onion, chopped

Preparation
Preheat oven to 400 degrees. Prick potatoes. Place on foil lined baking sheet. Bake 1 hour till tender. Let cool 20 mins. Slit potato skin lengthwise, stopping about 1' from each end. Scoop out most of flesh into a large mixing bowl, leaving 1/4' thick shell. Place shells on clean baking sheet. Add butter, garlic, salt and pepper to potato flesh. Mix with beater. Fold in Manchego cheese, chicken, mushrooms, and onions. Bake at 350 for 30 min till hot in center. Serve with your favorite salad and enjoy!

.chicken curry pot pie. {100th post!!!}

WOOO!!! Made it to 100 posts!!! What a wonderful time to introduce this tasty recipe was introduced to me by my friend Nicole. She is a fabulous wife and one of the many who inspired me to cook, without even knowing it! She always finds the most amazing recipes online. Thank you SO much for sharing them! Anyways..I love trader joes and this recipes is 100% trader joes and o so simple to make. Check it out and enjoy. Also, check out the other recipes trader's has to offer here.




Ingredients
1 package TJ's Gourmet Pie Crust, prepared through step 2 for double crust pie
1 cup TJ's Organic Foursome Vegetables
1/2 cup TJ's Pearl Onions
2 tablespoons TJ's Flour
1 bottle TJ's Thai Yellow Curry Sauce
1 1/2 cups TJ's Just Chicken

Preparation
Preheat oven to 400º. Microwave Organic Foursome and pearl onions for 1 minute on high. Mix flour with curry sauce. Add vegetables, chicken and curry sauce mixture to bottom pie crust in pan – spread evenly. Top with pie crust. Seal and trim off excess pie crust. Cut vent holes. Bake for 40 minutes. Cool for 10 minutes. Recipe Credit: Trader Joe's 2011 HiiP Recipe Showdown Winner - Linda Wang.

.thai red curry. {the lazy man version}

As the heat of a summer in southern california is giving me a great tan it is also making me far lazier than I have been in a long time. I have absolutely no energy to spend hours in the kitchen making meals or using the stove which would make our apt even hotter than necessary. SO...I have instead resourcefully discovered lots of meals I can "half" make..This is the first of many more to come. Back to the basics and keeping it simple. BTW the hubby loved it! Found this jar at Fresh & Easy and just followed the directions on the jar. Enjoy!





Ingredients
1 jar of Thai red curry sauce
1 red bell pepper cut into strips
1 green bell pepper cut into strips
chicken or meat of choice
rice

Preparation
Follow directions on jar. Simple as that! Serve over rice.

.chicken marsala.

This recipe was introduced to me by my good friend Megan and adapted with a recipe from my favorite allrecipes.com. This pictures does not do this recipe justice. It really did taste much better than my picture looks! Such a simple meal that I made for company and it was a big hit! Also, made it with homemade mashed potatoes (recipe coming soon). Try it out for yourself and enjoy!



Ingredients (serves 4)
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Preparation
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

.spaghetti with artichoke hearts and tomatoes.

The picture for this recipe does not do it justice! This is a Pioneer Woman recipe, which pretty much guarantees it will be amazing. I added shrimp to it to make it a bit more hearty, and I just like shrimp. I'm sure it would taste great with chicken too, or no meat at all. Enjoy!



Ingredients (serves 6)
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

.chicken salad sandwich.

This sandwich is perfect for those days that you feel like something delicious and healthy for lunch but don't want to spend too much time or energy making it. I try to always have canned tuna or chicken in the house and you can easily adapt the rest of the recipe to what you already have. Enjoy!



Ingredients
1 large can of chicken
salt and pepper to taste
1 tablespoon olive oil
1/2 cup mayo
1/2 teaspoon minced garlic
1/4 cup diced celery
1/4 cup chopped onion
1 tablespoon italian seasoning
1/4 teaspoon cayenne pepper
1-2 avocados (optional)
bacon bits (optional)
Bread of choice

Preparation
In a mixing bowl, combine chicken, mayo, oil, onion, celery, and seasonings together. Mix well. Serve on top of bread. Add avocado or bacon bits if desired.

.jerk chicken & asparagus.

This recipe was something I just threw together one night when I was too lazy to go to the store. I was not planning on it ending up on the blog but it was just so simple and delicious I had to post it. The hubby and I went to Jamaica for our honeymoon and feel in love with Jerk Chicken. We bought sauce and marinate from the resort and have yet to finish it all (don't worry it isn't expired yet). We paired it with sweet potato fries from my favorite Trader Joe's (ive already posted about these) So get yourself some Jerk sauce and enjoy!



Ingredients
Chicken
Asparagus (I always stock frozen asparagus)
Jerk Sauce (to taste)
olive oil

Preparation
Marinate chicken in jerk sauce for 30 minutes or longer if time allows. Heat pan to medium-high heat, add oil and chicken. Cook through (about 3-4 minutes per side) and add chopped asparagus in last 4 minutes and cover. Serve with the side of your choice. Enjoy!

.bbq pork sandwiches. {husband's choice}

This is my husband's choice for April. And if I had a choice it would be mine too! I could go on forever about this recipe (which can be made with chicken too). It is shocking how easy and simple this meal is to make. I was skeptical at first because of the lack of ingredients, but since it was rated a top 20 recipe on allrecipes.com and the hubby loves bbq pork I had to try it out. You must make this recipe!!!! It will change your life, and you MUST use hawaiian sweet sandwich rolls. Also, goes well with homemade coleslaw (recipe coming soon) The best! Enjoy!



Ingredients
1/2 (14 ounce) can beef broth
1-1/2 pounds boneless pork ribs
1/2 (18 ounce) bottle barbeque sauce

Preparation
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through. Lightly grill sandwich buns with butter on a skillet until toasted. Add meat and enjoy!