Category: Chicken

Baked Stuffed Chicken Parmesan

Chicken, Pasta

Hey friends! Thanks for sticking with me! This has been a very challenging start to the new school year. Lots of adjustments… two different times for cheer (elementary and middle school have different practice times), hubby has a newish job as a pilot where he is out of town a lot more, lots of new work challenges for me, etc… So not a whole lot of creative cooking, which I miss, but it is just where I am right now. Tonight everyone was going to be home, so I wanted to cook something I knew everyone would like, but maybe a twist on it… so I decided to make a kind of chicken pasta, which is always a hit.

At first I spied some ham and Swiss cheese, so I thought maybe a chicken cordon blue chicken bake (another idea for another time), but I didn’t have what I needed to make a cream sauce. But I did have marinara sauce, mozzarella, bread crumbs

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So I decided to do a Parmesan Chicken Roll-Up…

Baked Stuff Chicken Parmesan

Ingredients

4 chicken breasts, pounded out very thin
1 large bag of mozzarella cheese or fresh mozzarella
1 jar of your favorite sauce
1 pound of pasta
1 cup Italian Bread Crumbs

Directions

Preheat your oven to 350.

Pound out your chicken breasts with a mallet or pan. I place them on a plastic cutting board and cover them with plastic wrap. I find that this is a great stress relief activity. Salt and pepper all sides.

In the center of all the chicken, place your marinara and cheese. Then roll and cover with a bit of Italian bread crumbs. Then cover with more marinara and top with cheese. img_2843

Cook for about 40 minutes. Cook pasta and warm up the rest of marinara sauce. Combine and top with more Parmesan cheese. Serve with some hot buttered Italian loaf, and your family might forget that you ever left the kitchen!

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Chicken and Veggie Pesto Pasta

Chicken, Farmer's Market Finds, Pasta

Happy Sunday, ya’ll! Going to be a crazy week filled with practices and curriculum night for Becca’s school and my school! Made this yummy pasta for lunches and fast dinners this week. Super easy…I cooked pasta, sauteed some chicken breasts cut in thin strips and veggies (zucchini, yellow squash, and sweet peppers) from the farmers. market, and mixed in a few tablespoons of farmers’ market  pesto at the end. Delish!

Crockpot Chicken and Potatoes

Chicken, Crockpot /Make Ahead Meals

Happy summer! I hope everyone is having a great weekend! It has been a bit since I have posted. We took a little beach trip last week, so the only thing I made was a bowl of cereal and some scrambled eggs 😉

We came back home to an empty fridge, so I got a few things to make quick and easy dinners this week. I assembled this really easy crock pot this morning. I knew we were going to be spending the day at the pool, so I wanted to have something substantial to come home to.

To my crockpot, I added a sliced onion,  a bag of small golden potatoes, 4 chicken thighs that I seasoned with Mrs. Dash, and a can of chicken soup. I was out of stock, but this turned out to be a great substitute. I cooked it on low for about 6 hours. I served it with some cauliflower and crescent rolls.

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Doctored up Boxed Pasta Salad

Chicken, Pasta, Salads, Side dishes...veggies

Even though it is still cold, I really wanted some pasta salad.  It just reminds me of the warmer days to come. I had a box of the easy pasta salad mix in the cabinet. I really like these as a base, but I always like to get creative with them and add in random things from my fridge and pantry.

This time, I added a rotisserie chicken breast, 1/3 a block of feta cheese crumbled , and a couple of spoons full of black olives and roasted red peppers. I added plenty of pepper, but no salt bc the chicken, black olives, and feta are already salty. You can make this vegetarian or even vegan. So many options! Plenty of leftovers for the week!

Green Chicken Enchiladas

Chicken, Crockpot /Make Ahead Meals, Mexican

Hey, ya’ll! Happy spring? This weather is really bumming me out and I am ready for some warmer temps. Down here in the south, the weather is all over the place. This weekend it was beautiful and sunny, then there were thunderstorms, and now it is freezing again. I know my northern friends are tired of all the snow and ice as well!

You guys know that enchiladas are a popular dish in my house, so I decided to create a little spring feel with some green enchiladas. I used a few different kinds of sauces and techniques.

First I used my trusty crock pot to cook the chicken. I used bone in and skin on thighs and cooked them in this salsa verde sauce all day. When I got home from work, I shredded the chicken and removed the bones and skins.

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I bought 2 different kinds of green chili enchilada sauce, because I wanted to test both of them out. They were both delicious, but the canned one was cheaper, so I probably would just stick with that next time unless there is a sale.

 

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I used the bagged sauce on the bottom of the greased casserole pan. Then I filled my tortillas with the chicken and shredded Mexican cheese. Then I topped with the canned sauce and more shredded cheese. I baked at 350 for about 30 minutes. I totally forgot to take a picture at the end, but it pretty much looks like any other pan of enchiladas I have made, just green bubbles instead of red. =)

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