Oven Baked Chicken Fajitas

This one is super easy. I had left over so the next night I put the fajita filling over tortilla chips and topped with cheese. Popped that in the oven until hot and enjoyed some nachos. 

Ingredients

1

Onion, Chopped

1

Red Pepper, cut into strips

1 Green Pepper, cut into strips

1

lb boneless skinless Chicken Breasts, cut into strips

1

(1 oz)package Fajita Seasoning mix

1 can Rotel

Tortillas 

Toppings: Sour Cream, Cheese, Salsa, ect. 

Directions

• 1. Heat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Add Onion, Peppers,  and Rotel. Top with Chicken. 
• 2. Sprinkle with seasoning mix. Stir until combined and pieces are coated.
• 3. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
• 4. Spoon small amount mixture onto each tortilla. Top with you favorite toppings!

Slow Cooker White Chicken Chili

Ingredients:

• 1  lbs boneless, skinless Chicken Breasts or Tenderloins
• 2 (15 oz) cans of Great Northern Beans (drained)
• 1 (15 oz) can White Corn (drained)
• 1 small Onion, chopped
• 3  cloves Garlic, minced
• 1 Tsp. Cumin
• 1/2 Tsp Oregano
• 1/2 Tsp Pepper
• 1 (7 oz) can Green chilies
• 1 can Cream of Chicken Soup
• 14 oz Chicken Broth
• 1 cup Shredded Cheese

Directions

1. Spray slow cooker with cooking spray or use slow cooker liner. Place Chicken on bottom of slow cooker. 
2. Top with Beans, Corn, and Onion. 
3. In a separate bowl, mix together the Garlic, Cumin, Oregano, Pepper, Chilies, Cream of Chicken Soup, and Chicken Broth.
4. Pour over Chicken.
5. Cover and cook on low for about 6 hours, or high for about 4 hours.
6. Remove Chicken from slow cooker and shred. Put back in slow cooker and stir. Let sit another 30 minutes. 
7. Top with Cheese and serve hot. 

One Pot Summer Pasta

I saw this on Pinterest and made a few changes based on what I had on hand. It was light and delicious. My husband loved it but added some chicken to it when he ate it for lunch the next day.

Ingredients

• I box of Spaghetti
• 1 cup Mushrooms, sliced
• 1 Yellow Pepper, diced
• 1 Yellow Squash, sliced
• 1 Zucchini, sliced
• 1 cup Peas
• 1 Tbsp Garlic, minced
• 1/2 Tsp Thyme
• Salt 
• Pepper
• 4 cups Water
• 1/2 cup grated Parmesan Cheese
• 1/4 cup Heavy Cream

Instructions

1. In large pot, add all ingredients except for Parmesan and Heavy Cream. Cook over medium high heat. Bring to a boil.
2. Reduce heat and simmer, uncovered for about 10 minutes. The liquid will be reduced.
3. Stir in Parmesan and Heavy Cream.
4. Serve hot.

Unstuffed Shells

Ingredients

1/2 cup Onion, chopped
1 Tsp Garlic, minced
1/4 tsp Red pepper Flakes
1lb Ground Turkey 
1 box Pasta Shells
2 cups Pasta Sauce
1 1/2 cups shredded Monterrey Jack cheese (divided)
Parsley

Instructions

1. Preheat the oven to 375 degrees F. Spray a 3-quart casserole dish with nonstick spray.

2. Cook Pasta according to package instructions. 

3. Add the Ground Turkey to pan and cook until browned. Add Onions, Garlic and Red Pepper Flakes. Saute until Onions are cooked. 

4.Stir in the Pasta, Sauce, and 1 cup of Cheese. Spoon the pasta mixture into the prepared dish. Top with remaining Cheese. Sprinkle with Parsley.  

3. Bake until cheese is melted and bubbly, about 20 minutes.

Slow Cooker Buffalo Chicken Sandwiches

This is a super easy dinner. I made it for Super Bowl Sunday. It takes little time or effort.

Ingredients

4 Chicken Breasts, boneless, skinless
1 bottle Buffalo Sauce
1 Tbsp Butter, melted
Buns
Ranch or Blue Cheese (optional)

Instructions

1. Combine Butter and Buffalo Sauce until well blended.
2. Pour 1/4 into Slow Cooker.
3. Add Chicken and cover with remaining sauce.
4. Cook on low for for 4 hours.
5. Shred Chicken and put back in slow cooker. Stir. Cook for an additional 30 minutes.
6. Serve on a Bun with Ranch or Blue Cheese Crumbles if desired.

Chicken Divan

Ingredients

2 boneless, skinless Chicken Breasts, diced

Oil

1/2 cup Milk

1 can Broccoli Cheddar Soup

2 cups fresh or frozen (thawed) Broccoli, Cooked

1/2 cup Cheddar Cheese, shredded

1/2 cup Bread Crumbs

1 Tbsp Butter, Melted

Rice

Instructions

1. Preheat oven to 350 degrees. Heat Oil in skillet. Cook Chicken until no longer pink. 

2. Place cooked Chicken and Broccoli into baking dish. 

3. In a bowl, combine Milk and Soup until well blended. Pour over Chicken and Broccoli. 

4. Top with Cheddar. 

5. Stir Bread Crumbs in separate bowl with Butter until well coated. Add on top of Cheese. 

6. Bake for 20 minutes. 

Ham and Swiss Roll

I needed something quick and easy to make for my friend's birthday last night. Even though people were eating dinner before they can over it is always good to have something to nibble on. Usually I make my pepperoni bread but I wanted to try something different this time around. 

This one is so simple it's ridiculous but I figure why make planning a menu for a party difficult. This was relatively cheap to make too since it is only 3 ingredients. I used 6 slices of Cheese because I think it is delicious but 4 would work as well. 

Ingredients

1 refrigerated  pizza dough
1/2 thinly sliced Ham
4-6 slices Swiss Cheese

Instructions

1. Preheat oven to 350 degrees. 
2. Roll dough out into a rectangle in lightly greased baking sheet. 
3. Cover with slices of Swiss. 
4. Add slices of ham over the Swiss.
5.  Starting on one of the long sides slowly roll the dough up. Leave the seam side down. 
6.  Bake 25-30 minutes. 
7. Cut into slices and serve. 

Santa Fe Chicken

This dinner is super quick with tons of flavor.

Ingredients
Oil
1 lb Chicken, boneless, skinless
1 can Black Beans, drained, rinsed
1 small can Corn, drained
1 cup Salsa
Cheese (Optional)
Rice-Prepare according to package instructions

1. Heat Oil in Skillet.
2. Add Chicken and cook until no longer pink.
3. Stir in Black Beans, Corn, and Salsa.
4. Serve over Rice and top with Cheese

Italian Sausage Lasagna

Lasagna is a delicious go-to weeknight dinner. I like to spice it up a bit. I forgot to take a picture tonight but I will add one when I make this next time.

Ingredients
9 Lasagna noodles
1 lb Mild Italian Sausage
1/2 cup Onion, chopped
1 jar Pasta Sauce
15 oz Ricotta
1 tsp Garlic
1/2 cup Parmesan, grated
1 cup Mozzarella

Instructions
1. Preheat oven to 350 degrees.
2. Prepare Lasagna Noodles according to package instructions.
3. In large skillet, brown Sausage. Add Onions and cook until Sausage is well done.
4. In a bowl, combine Ricotta, Garlic, and Parmesan.
5. Spread 1/2 the jar Pasta sauce on bottom of 13x9 baking dish.
6. Place 3 Noodles over Pasta Sauce.
7. Spread 1/2 the Ricotta Mixture. Top with 1/2 the Sausage mixture.
8. Cover with 3 Noodles. Spread the other 1/2 Ricotta mixture and the other 1/2 Sausage mixture.
9. Top with the last 3 Noodles. Spread the rest of the Pasta Sauce on top. Cover with foil.
10. Bake for 20 minutes. Top with Mozzarella and bake an additional 10 minutes.

Pesto Penne

Once again, here is another quick weeknight meal that is a favorite in our house.  I used whole wheat penne for this one.

Ingredients

1 box Penne
Oil
1 lb Chicken, boneless, skinless, cubed
1 Red Pepper, chopped
4 oz Pesto
Feta

Instructions
1. Cook Penne according to package instructions. Drain
2. Heat Oil in skillet. Cook Chicken until no longer pink.
3. Add Red Peppers and saute 3-4 minutes.
4. Mix Chicken, Red Peppers, and Pesto in with the Penne.
5. Sprinkle with Feta

Chicken Parmsean

This is a delicious weeknight meal that can be put together in no time. I love to serve this dish over pasta.

 Ingredients

1 cup Bread Crumbs
1 1/2 Cup Parmesan, grated
1 tsp Basil
1 Egg
1 lb Chicken Breasts, boneless, skinless
1 jar Pesto Marinara Sauce

Instructions
1. Preheat oven 375 degrees.
2. Mix Bread Crumbs, 1 cup Parmesan, and Basil until well blended.
3. Whisk the Egg in a separate bowl.
4. Dip the Chicken in the Egg.
5. Dip the Chicken in the Bread Crumb mixture and coat well on both sides.
6. Spread 1 cup Marinara sauce in 13x9 baking dish.
7. Place Chicken Breasts over top. Cover with the remaining Marinara
8. Bake for 30 minutes. Sprinkle with the remaining 1/2 Parmesan. Bake an additional 10 minutes.

Ham and Broccoli Pasta

This one is a light summer meal.

Ingredients
1 box Rotini Pasta
10 oz Broccoli
1 Tbsp Butter
8oz Ham
1/2 cup Onion, chopped
1 pint Heavy Cream
1 Tsp Garlic Powder
 Grated Parmesan Cheese

Instructions
1. Cook Pasta according to package instructions. In the last 3 minutes add Broccoli to pot. Drain.
2. Add Butter to skillet set to Medium heat. Stir in Ham and Onions.
3. Stir in Whipping Cream and Garlic Powder. Bring to a boil. Let it simmer for 5 minutes.
4. Add Ham mixture to Pasta. Mix until well combined.
5. Sprinkle with Grated Parmesan.

Ground Beef and Shells

Ingredients
1 box Medium Shells
1 lb lean Ground Beef
1 jar Pasta Sauce, any kind
8 oz Cream Cheese, softened
1/2 Tbsp Italian Seasoning
1/2 cup Mozzarella

Instructions
1. Preheat oven to 350 degrees.
2. Cook Pasta according to package instructions. Drain
3. Stir in Cream Cheese and Italian Seasoning until well combined.
4. In large skillet, cook Ground Beef until no longer pink. Drain.
5. Stir in Pasta Sauce.
6. Spread half of the Ground Beef mixture in 13x9 baking dish.
7.  Cover with Pasta mixture.
8. Top with remaining Ground Beef mixture.
9. Sprinkle with Mozzarella
10. Cover with foil and bake 20 minutes. Remove foil and bake an additional 5 minutes.

Easy Meatloaf II

This is another version of my Meatloaf recipe. Meatloaf is a quick meal to throw together but it doesn't have to be boring.

Ingredients
2 lbs lean Ground Beef
1/2 cup Water
2 Eggs, beaten
1 cup Green Pepper, chopped
1/2 cup BBQ sauce
1/2 of a (6 oz) package Savory Herbs Stuffing Mix

Instructions
1. Preheat oven to 400 F.
2. Mix Ground Beef, Water, Eggs, Green Pepper, Stuffing Mix, 1/4 cup BBQ Sauce.
3. Shape into a loaf.
4. Spread remaining 1/4 cup of BBQ Sauce over the top.
5. Bake for 30 minutes.

Salsa Chicken

It's been awhile since my last posts. My school and work schedule has been crazy. That's why I have been making quick and easy dinners. This one is both of those things. Oh and did I mention, this is really cheap to make! I like to serve this one over rice.

Ingredients

Oil

1 lb Chicken Breasts, boneless, skinless-Diced

1 jar of Salsa

1 cup Cheddar Cheese, shredded
Rice

Instructions

1. Heat oil in skillet. 

2. Add  Chicken and cook until mostly done. 

3. Stir in Salsa. Bring to a boil. 

4. Reduce heat to low. Cover and simmer for 10 minutes. 

5. Top with Cheese and serve over rice. 

Buffalo Chicken Mac N Cheese

Yes, I am making something with a Buffalo chicken theme again. I can't resist. Plus this one is a tasty twist on an old classic.

Ingredients
1 package Elbow Macaroni
2 Tbsp. Butter
1/4 cup Flour
1 Tsp Garlic, minced
2 cups Milk
1 (8oz package) Shredded Cheddar

2 Chicken Breasts, cooked, diced

3 Celery Stalks, chopped
1/4 cup Buffalo Sauce- I used Frank's Buffalo.

Instructions
1. Preheat oven to 350 F.
2. Cook Elbow Macaroni according to package instructions. Drain.
3. Meanwhile, Melt Butter in large sauce pan. Stir in Flour and Garlic until well blended.
4. Stir in Milk. Bring to a boil. Allow to boil for 1 minute.
5. Remove from heat. Stir in Cheese.
6. Mix Cheese mixture with Pasta. Add Chicken, Celery, and Buffalo Sauce.Stir until well blended and spoon into 13x9 baking dish, sprayed with cooking spray.
7. Cover with foil and bake for 25-30 minutes.

Featured Beer
I tried a Red Chair NWPA by Deschutes Brewery. This is what they are calling a Northwest Pale Ale. It has a ABV of 6.2% and is available during the Winter. I like this one because it has a slight bitterness and the flavor isn't overwhelmed by hops. It has a nice hint of citrus to finish off the aroma and flavor.

Easy Meatloaf

One can't have a food blog without including meatloaf. Mixing it up is great but every now and then it is good to make an old favorite. I like to make mine with BBQ Sauce but Ketchup works great as well.

Ingredients
2 lbs lean Ground Beef
1/2 cup Water
2 Eggs, beaten
1/2 cup Onions, finely chopped
1/2 cup Ketchup
1/2 of a (6 oz) package Sage Stuffing Mix

Instructions
1. Preheat oven to 400 F.
2. Mix Ground Beef, Water, Eggs, Onion, Stuffing Mix, 1/4 cup BBQ Sauce/Ketchup.
3. Shape into a loaf.
4. Spread remaining 1/4 cup of Ketchup over the top.
5. Bake for 30 minutes.

Featured Beer
I bought this one on a whim. It's the Organic Chocolate Stout by Samuel Smith Brewery.  I had not tried an organic beer before, at least not that I can think of. Chocolate sounded appealing as usual as well. I purchased this pint sized bottle to split with Shane for only $3.99. For the price, I figured that it would be worth a try. This might sound obvious but this beer was overwhelmingly chocolate. I felt like I was drinking a thin chocolate shake. I will not be getting this again. If you are in the mood for this type of beer, I recommend that you have a Young's Double Chocolate Stout instead.

Ham and Broccoli Bake

This is a good weeknight meal since it takes a short time to prep. It's also a good way to use leftover ham. Shane likes to eat his over a piece of toast.

Ingredients
1 package Savory Herb Stuffing mix
1 cup Water
1 (10 oz)  Broccoli, thawed, drained
2 cups Ham, chopped
1/2 Tsp. Onion Powder
1 can Cream of Mushroom Soup
4 oz Velveeta, cubed

Instructions
1. Preheat oven to 350 F.
2. In medium sized bowl, mix Water with Stuffing Mix. Set aside.
3. In a 8x8 baking dish, mix Broccoli, Ham, Onion Powder, and Soup.
4. Lightly mix in Velveeta cubes.
5. Top with Stuffing.
6. Bake for 25 minutes.

Featured Beer

I had a The Poet by New Holland Brewing Company. This one is an oatmeal stout which is a delicious twist on a classic style. It has a mild favor and it has a ABV of 5.2% which will keep one from feeling overwhelmed.

Buffalo Chicken Pizza

We're having a very lazy Sunday Funday today. I made Buffalo Chicken Pizza to complement the mood. Enjoyed this with a nice Whiskey and Coke. This is so quick and easy for the days when you just want to relax. 

Ingredients

1(13 oz) tube of refrigerated Pizza Dough

1/4 cup Ranch Dressing

1 cup cooked Chicken, cut into bite size pieces

1/4 cup Frank's Buffalo Sauce

1-2 stalks of Celery, chopped

1 1/2 shredded Mozzarella Cheese

Instructions

1. Preheat oven to 400 F. 

2. Roll out the Pizza Dough on baking sheet. 

3. Spread Ranch over the dough. 

4. In medium size bowl, mix the Chicken and the Buffalo Sauce until Chicken is well coated. Spread over Dough. 

5. Add Celery. 

6. Cover with Mozzarella Cheese and bake for 13-15 minutes. 

Cheesy Italian Sausage Penne

This is one of my favorite dinners! I love just mixing the meat, pasta and veggies all in one dish. Shane asks me to make this all of the time. I make a lot of this even thought there is only two of us because we like to have extra for the next day. Normally, I only use Penne pasta for this one but as you can see in the picture I mixed in some Rotini this time. I wanted to use what I had in the pantry up. 

Ingredients

1 box Penne Pasta. 
1 lb Mild Italian Sausage
1 tsp Garlic, minced
1 Zucchini, sliced
1 Red Pepper, chopped
1 jar Pasta Sauce (any kind)
8 oz Velveeta, cubed

Instructions

1. Preheat oven to 350 F degrees. 
2. Cook pasta according to package instructions. 
3. In large skillet, brown sausage breaking up the sausage as you cook it. Drain. 
4. Return to heat adding the garlic, zucchini, red peppers, and pasta sauce. Cook until vegetables are tender. 
5. Drain pasta and add to sausage mixture. Lightly mix in Velveeta. 
6. Move to a lightly greased 13x9 baking dish and bake for 20 minutes. 

Featured Beer

While making this meal last night I also had a Unit 6 by Rivertown Brewing Company. It's an American Hefeweizen Ale. I must say I am a little disappointed. While the beer itself is good it is not your typical Hefeweizen. It is more of a plain wheat beer in my opinion. Hefeweizen beers are typically has hints of bananas and cloves giving them a distinct taste. This beer is lacking such flavor.