Broccoli & Chicken Foil Packs

My mom used to make foil pack chicken for dinner every once and a while.  Hers included a chicken breast, some spaghetti sauce, and some mozzarella cheese.  As kids, and even as adults, we loved it.  Everything just dumped out of the foil and on to our plates.

Let me tell you two great things about foil-pack cooking:

1. Easy cleanup.  No need to dirty ten pans when cooking in foil.  Most of the time (although tonight I needed to cook some [turkey] bacon and mix the stuffing, you only have one pan, on which you simply put the foil packs, to clean… and really, it just needs a wipe-down.
2. You can build an entire meal in one little foil pack.  Brilliant.  No need for five pans with the entrée, vegetable, and starch – you can get it all in one spot!

Tonight’s are no different – stuffing on the bottom, chicken, broccoli, cheese, bacon, ranch… what could be wrong!  NOTHING!  And the best part, little-to-no-cleanup.

Chicken & Broccoli Foil Packs

Broccoli & Chicken Foil Packs

What You Need:

• 1 package stuffing mix
• 1 1/4 c water
• 1 package raw chicken tenderloins
• 4 c broccoli florets
• 1 c shredded cheddar cheese
• 4 slices cooked bacon; crumbled (I used turkey bacon)
• 4 tbsp ranch dressing

How You Do It:

1. Combine stuffing mix and water in bowl.  Put ¼ mixture on 4 large sheets of foil.
2. Top stuffing with chicken tenderloins.
3. Top chicken with broccoli.
4. Top broccoli with cheese and bacon.
5. Drizzle each with 1 tbsp ranch dressing.
6. Bring up foil sides and fold to seal, leaving room for heat circulation inside and place on baking sheet.
7. Bake at 400* for 30 minutes. 
8. Let stand 5 minutes, then carefully open releasing steam.

Broccoli & Chicken Foil Packs recipe adapted from BigOven.com.

Baked Creamy Chicken Taquitos

Five words that describe tonight's dinner: quick, easy, crispy, cheesy, & [a little] spicy.  Eat with your fingers and dip in salsa, sour cream, or guac, these are an easy weeknight meal for those nights when a little putzing isn't so bad.

Baked Creamy Chicken Taquitos

Bakcd Creamy Chicken Taquitos

What You Need:

• 4 wedges Light Swiss Laughing Cow cheese
• 1/4 c salsa
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 3 tbsp chopped parsley
• 2 c shredded cooked chicken
• 1 c grated Mexican blend cheese
• 8 small flour tortillas
• cooking spray

How You Do It:

1. Heat (unwrapped) Laughing Cow wedges in the microwave for about 20-30 seconds so they are and easy to stir.
2. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well.
3. Add parsley, chicken, and shredded cheese, and combine well.
4. Place 2 heaping tablespoons of chicken mixture on the lower third of each tortilla and roll rightly.  Place seam down in greased baking dish and lightly spray tops with cooking spray.
5. Bake at 425* 20 minutes or until lightly browned.

Baked Creamy Chicken Taquitos recipe adapted from The Girl Who Ate Everything.

Zucchini Tots

I've been battling a nasty head cold for the past couple days and last night I was finally feeling well enough to hop into the kitchen.  The hubs was grilling up some steaks, so I took to the kitchen to saute some onions and mushrooms and whip together this doozie of a size dish.

Everyone loves those over-fried tator tots.  You can't deny it - they are amazing in all their greasiness.  So I took to Pinterest once again to find something similar but different.  Much to my delight... a zucchini version!  While these tots are not fried in gallons of oh-so-delicious grease, they are crispy and amazing nonetheless.

Zucchini Tots

Zucchini Tots

What You Need:

• 1 cups zucchini, grated
• 1 egg 
• 1/4 onion, diced
• 1/4 c shredded cheese (I used Colby-jack)
• 1/4 c seasoned breadcrumbs

How You Do It:

1. Grate the zucchini and squeeze out the excess water with paper towel.
2. In a bowl combine, the egg, onion, cheese, breadcrumbs, and zucchini.
3. Using a small cookie scoop, fill prepared mini-muffin cups to the top.
4. Bake at 400*F for 15-18 minutes, or until the top is browned and set.

Zucchini Tots adapted from The Curious Country Cook.

Stuffed Chicken Parmesan

When I got home from work tonight, I wanted nothing more than to sit on the couch and close my eyes... so tired!  I had something a little more putzy to put together tonight, but instead, I opted for a 5-minute prep dinner.  And for not wanting to do much of anything, this one came out pretty well.

You might remember the concept from when I made Cheesy Salsa Chicken a while back by stuffing a chicken breast with a wedge of Laughing Cow - this was made the same way.  This time, however, I went for the flavors of Chicken Parmesan.

5 minutes to prep, 30 minutes in the oven... even on the tired-est of nights, you can pull this one off!

Stuffed Chicken Parmesan

Stuffed Chicken Parmesan

What You Need:

• 2 chicken breasts
• 2 wedges, Light Swiss Laughing Cow Cheese
• 2 tbsp spaghetti sauce
• 2 tbsp grated parmesan cheese
• 2 tbsp panko breadcrumbs
• Cooking spray

How You Do It:

1. Carefully split the chicken breasts in half, careful not to cut all the way through.
2. Spread one wedge of cheese inside each chicken breast.  Top with one tablespoon spaghetti sauce and place in shallow baking dish.
3. Combine parmesan and panko.  Top each chicken breast with topping and spray with cooking spray.
4. Bake at 375* for 30 minutes or until chicken is cooked through.

Chicken with Mushrooms & Zucchini

You know when you go to a hibachi and the kimono-clad chef slices, dices, flips, and serves up those amazing sauteed vegetables before your protein-of-choice is served?  Personally, those veggies are my favorite part of going for dinner hibachi-style.  Certainly not the volcano of fire that shoots up all over the place [insert shudder here]...  Those veggies, that's what the sauce in this recipe reminds me of.  A-MA-ZING.

The chicken is tender, the veggies are tender, the sauce is amazing... there's really nothing else to say.

Oh, and before I share the recipe below, I must give a shout out and a special happy birthday wish to my mom!  She would love this one... (Hint, make it, mom, Hint)  Happy Birthday, Mom - we love you!

Chicken with Mushrooms & Zucchini

Chicken with Mushrooms & Zucchini

What You Need:

• 3 large boneless skinless chicken breasts
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 8 ounces sliced mushrooms
• 2 medium zucchini, cut into ½ moons
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp fresh ginger 

How You Do It:

1. Cut the chicken into bite-sized pieces. Toss them into a Ziploc bag along with cornstarch. Seal the bag and toss until the chicken is lightly coated.
2. Heat the oil and sesame oil in a large, non-stick skillet. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
3. Add the zucchini and mushrooms to the hot skillet and cook for 5minutes, stirring often.
4. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes.
5. Add the chicken to the skillet and stir to combine and heat through.

Chicken with Mushrooms & Zucchini recipe adapted from Mel's Kitchen Cafe.

Homemade Pizza Rolls

What a relaxing weekend.  It’s been two crazy long weeks and no real end in site, so we took it easy this weekend.  And as usual, Sunday = Football.  We had some friends over to watch the games all day, but nothing really out of control or that needed much to-do.  I made a vat of my infamous chili (I’ll save that for another post), but have no shame and tried one new recipe:  Homemade Pizza Rolls.

You never know what will happen when you try a new recipe, especially when you have people over, but I took the chance.  Why not, right?  Right!  These were a hit.  So easy, so hot and gooey, so delicious.  No need for those boxed ones… try these!

Homemade Pizza Rolls

Homemade Pizza Rolls

What You Need:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 bell pepper, diced fine
• 1 small onion, diced fine
• 2 cups marinara sauce
• 1 c shredded mozzarella
• Cooking spray
• 1 package wonton wrappers (about 48 wraps)

How You Do It:

1. In a medium skillet, heat olive oil over medium heat until hot. Add in garlic, green pepper and onion. Cook until softened, about 6 minutes. Remove from heat. Stir in marinara and mozzarella.
2. Spoon about 1 tablespoon of filling into the middle of each wonton wrapper. Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal. Continue until baking sheet is filled with pizza rolls (spaced about 1" apart).
3. Spray tops with cooking spray and bake at 375° for 12-15 minutes or until rolls are golden and crispy.
4. Let cool 5-10 minutes before serving (filling will be hot).

Homemade Pizza Rolls adapted from BackToHerRoots.com

 

Sesame Chicken Tenders with Creamy Parmesan Orzo & Asparagus

Both of tonight's recipes I found on Pinterest.  Some would say I'm addicted... I just say I use it as inspiration!

These chicken tenders are moist and have a slight sesame flavor.  I don't often like to cook with sesame oil, as I feel it has a pretty strong flavor, but with a mere two teaspoons for an entire package of chicken tender (my package had 11, for those of you counting at home), it really wasn't too over-powering.

And the orzo, oh the orzo.  I love asparagus.  I do.  And if you liked (or even tried!) the Cheezy Broccoli Orzo you too will like this one.

A quick and easy dinner for sure.

Sesame Chicken Tenders

Sesame Chicken Tenders with
Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 package chicken tenderloins
• 2 tsp sesame oil
• 2 tsp soy sauce
• 6 tbsp sesame seeds
• 4 tbsp panko
• olive oil spray

How You Do It:

1. Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
2. Combine the sesame oil and soy sauce in a large Ziploc bag.
3. Combine the sesame seeds and panko in bowl.
4. Place chicken in bag with the oil and soy sauce and toss to coat, then into the sesame seed mixture to coat well. 
5. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 10 minutes. 
6. Turn over and cook another 5 minutes longer or until cooked through.

Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 c orzo
• 1 bunch asparagus, trimmed and cut into bite-size pieces
• 1 tbsp butter
• 1/4 c milk
• 1/4 cup grated Parmesan cheese

How You Do It:

1. Bring a large pot of water boil over medium heat.
2. Cook the orzo 5 minutes.
3. Add the asparagus to the same pot and cook until orzo and asparagus are tender.
4. Drain and return to the pot.
5. Quickly add the Parmesan, milk, and butter and stir until butter and cheese is melted and mixed in completely. 

Sesame Chicken Tenders adapted from SkinnyTaste.
Creamy Parmesan Orzo with Asparagus adapted from Sugar and Spice by Celeste.

Oven-Fried Chimichangas

I love Mexican food.  Probably my favorite genre of food (does food classify in genres?).  The gooey cheese, the crispy tortillas, sour cream, guac, salsa... there's just something about Mexican food.

So after the hubs being away for a basketball tournament last weekend and me shooting a TV spot in Upstate New York last week, tonight was the first night in over a week I finally got into the kitchen.  (Ok, last night we had dinner from the crock pot, but it went into the garbage...).  Not only did I finally get back in the kitchen and was cookin' up a Mexican fiesta, but my favorite Shaw sporadically showed up just in time for dinner.  Good thing we keep our refrigerator stocked with soda for him!

While Mexican food isn't always the healthiest, these chimichangas are baked, not fried.  I used reduced-fat cheese and whole grain tortillas, and sadly, the sour cream we had in the house was no good, so that went by the wayside.  Trust me, while fried foods, full-fat cheese, and sour cream are amazing, you won't be disappointed or miss out on any of that.

Try these!

Oven-Baked Chimichangas

Oven-Baked Chimichangas

What You Need:

• 1 c Picante Sauce 
• 1 tsp ground cumin 
• 1/2 tsp dried oregano leaves
• 2 c chopped cooked chicken
• 1 c shredded reduced-fat Mexican blend cheese
• 8 (8-inch) multi-grain tortillas (I used these)
• 2 tbsp butter, melted 

How You Do It:

1. Stir the picante sauce, cumin, oregano, chicken, and cheese in a medium bowl.
2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
3. Bake at 400°F for 25 minutes or until golden brown.

Oven-Fried Chimichangas recipe adapted from Campbell's Kitchen