Tag: chicken

Oven Roasted Garlic Chicken with Veggies

Chicken

Hello again! I am back with tonight’s dinner. We had a couple of close friends over for dinner. Basically, they are family. The girls LOVE them! They are considered uncles =)  I  made a simple roast chicken dinner with some veggies, rice, and bread. It was a hit all around the table!

Oven Roasted Garlic Chicken with Veggies

Ingredients

2 whole chickens broken down- Much quicker cooking time! You can have the butcher cut one down for you if there isn’t one already available.
1 head of garlic- cloves all taken out of sleeves..added whole
10 carrots- cleaned and sliced in to pieces (leave skin on for nutrients and convenience)
4 small onions, quartered
2 cups liquid- I used white wine, but you can use stock or water
salt, pepper, and poultry seasoning used liberally
drizzle chicken with olive oil, melted butter, or a combo of each- about 1 1/2 cups

Directions

Place Chicken on top of veggies in a roasting pan or large casserole dish and cover with seasoning, liquid, and oil/butter. Since I had 2 chickens, I used 2 pans and divided up all the ingredients.

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Cook at 350 for about 45 minutes or until chicken is cooked throughout.
Serve with rice, side of bread, salad, etc…

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Easy weeknight dinner—Crock Pot Pork Ragu

Chicken, Pasta, Pork

Hey guys! So as predicted, this week has been super crazy! Monday Becca had cheer practice, so she ate a cheese quesadilla. We took her to practice and the rest of us ate at a local Greek place. I had a bowl of lentil soup and falafel with pita (eating leftovers tomorrow).

Tuesday night my parents picked up the girls from school. They took them for a snack and then took Katie to her cheer practice. I was stuck at bus duty until late (middle school gets out the latest here), so the hubby went to the first curriculum night. I got home, started cooking dinner, and then helped Becca with her homework. I made a version of my chicken and mushrooms. Delish!

https://funfoodiefamily.com/2014/02/11/creamy-chicken-with-mushrooms-and-onions/

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Hello little toes =)

Last night I also browned my pork for my crock pot rendition of Pork Ragu.  https://funfoodiefamily.com/2014/10/21/crock-pot-pork-ragu/

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Tomorrow night will be another cheer night. Thinking of making something with sausage. Have a great night!

Creamy Chicken and Bacon Bake

Leftovers/ Freezer Meals, Pasta

Evening, folks! So tonight is the last night of freedom. School starts tomorrow and I will be pulled in lots of directions;  mom, teacher, chauffeur, etc. It will be great, and I will be a little glad to be back in the routine of it all, but I will always mourn summer’s ending.

Tonight, I made this yummy dinner for my family. Everyone loved it! Lots of leftovers for the week. I hope you will give it a try!

Creamy Chicken and Bacon Bake

Ingredients
1 package of pasta- I used Rotini
About 2 cups Alfredo sauce- homemade or jarred- I used a combo of each- After I mixed everything together, I found it a little dry, so I eyeballed some extra parm and heavy cream plus a bit of pasta water.
2 chicken breasts- You could also use leftover or rotisserie here to save time.
5 strips of cooked bacon, chopped
6 slices or 2 cups shredded mozzarella
1/2 cup Italian breadcrumbs
1/4 stick cubed butter

Directions

Boil pasta water with plenty of salt. Cook pasta a little under, about 8 minutes.
Cut up your chicken in bite sized pieces and brown in a pan. Add in sauce and chopped bacon.
Stir in cooked pasta to Alfredo mixture.
Spray casserole dish with non-stick cooking spray.
Add everything in the casserole dish.
Add cheese, then breadcrumbs, then cubed butter on top of your pasta mixture. Bake at 350 until golden brown, about 20 minutes.

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Spinach Salad with Chicken, Bacon, and Eggs

Chicken, Dips, Dressings, and Spreads, poultry, Salads

Hope you are having a terrific Tuesday! Here is a quick dinner I made for myself that is both healthy and indulgent. I added some of my oven roasted chicken (3/4 chopped breast), 2 boiled eggs, and 3 slices of chopped bacon on top of a generous serving of spinach. I topped with a few croutons and a tablespoon or so of dressing.

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Tomato Garlic Linguine with Mozzarella and Chicken

Chicken, Pasta

Evening folks! Hope everyone is having a great start to this holiday weekend! Lots of fun today and tonight! We all woke up late and hit Waffle House for some breakfast. The girls always share an All Star; a waffle, scrambled eggs with grits and raisin toast, half sausage (for Katie) and half bacon (for Becca). The hubby always gets an All Star with hash browns and white toast buttered.

I myself change it up…BLT, egg and cheese biscuit, cheesy eggs with raisin toast and bacon, etc…. Today I got the ham and cheese melt with hash browns. Awesome! The ladies always take good care of us. We hadn’t been in a while after Lizzie passed, and when we finally went, they asked about her right away. These silly girls love them some Waffle House!

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This afternoon Poopaw and Phee (our North Carolina grandparents) came in to town for a visit. The girls and Brutus always go crazy when they get here. They stayed with the girls while the hubby and I hit the grocery store for essentials for the week.

First up, dinner for tonight…So good. Everyone had seconds. The only complaint I got was from Becca who hates tomatoes (except for tomato sauce, pizza sauce, and ketchup). I made her eat one and you think I would have made her eat a rotten tomato. These little beauties came from my garden and they are super sweet!

Tomato Garlic Linguine with Mozzarella and Chicken

Ingredients

1 onion or 2 shallots, diced
3 cloves garlic, minced
1 pint cherry tomatoes or if you are lucky, a couple handfuls from a garden or farmer’s market
3-4 chicken breasts
1 handful fresh basil
1 tablespoon of salt, pepper, and Italian seasoning
1/3 cup white wine or chicken stock
Fresh Mozzarella cut in to cubes
1/2 cup of Parmesan (or more!)
Olive Oil- about a cup in all, but I eyeballed it all along the way.
1 lb Linguine- I ❤ Barilla!

Directions

Cut your chicken breasts in half. Add the salt, pepper, and Italian seasoning over all your chicken. Cook in a large cast iron pan until each side is brown and the middle is mostly cooked through, about 4 minutes on each side. Take out of pan. Slice or cut in to bite sized pieces.

Meanwhile, boil a pot of salted water for your pasta. Drop pasta and cook a minute under the time suggested.

Cook your onions, garlic and tomatoes on med heat in a few tablespoons of olive oil, 8 minutes. Mix well. Cover for the last 4 minutes to help tomatoes to burst.
Add in your wine or stock and reduce down with the veggies for about 3 minutes.
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Add in your pasta, a cup of the starchy cooking water, another glug of olive oil, and your chicken. Mix well. Serve with some garlic bread. Homemade is easy, but Cole’s brand is easier!
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Have a great holiday weekend! New chicken wing recipe tomorrow plus fireworks. Sunday we are having a cookout with friends =) So happy to celebrate our Freedom! It has been an amazing month for our country! ❤