Archive for April, 2017

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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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Bacon & Ranch Chicken Pizza Roll

April 3, 2017

This is a very simple meal or snack, and we loved that you could pick it up with your hands! We loved the gooey cheese, the savory chicken and, of course, all the bacon.

20170311 Chicken Roll 02

You will need:

  • 1 can refrigerated pizza dough
  • 4 oz light chive and onion cream cheese, softened until spreadable
  • 3 c cooked and shredded Cheddar cheese, divided
  • 2 c shredded chicken
  • 1 packet dried Ranch seasoning
  • 1/2 lb thick cut bacon, cooked until crispy and roughly chopped
  • 2 T butter, melted
  • ΒΌ t garlic powder

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Lightly roll the pizza dough into a 12×16 rectangle.
  3. Spread the cream cheese on the dough.
  4. Sprinkle 1 1/2 cups of the shredded cheese on top of the cream cheese.
  5. In a small mixing bowl, combine the chicken with the Ranch seasoning.
  6. Sprinkle the chicken on top of the shredded cheese and top with the chopped bacon.
  7. Reserve a handful of the cheddar cheese for on top of the pizza roll.
  8. Sprinkle the rest of the cheese on top of the bacon.
  9. Roll up the pizza dough so it is a long roll.
  10. Place seam side down on the prepared baking sheet.
  11. Gently tuck the ends under to loosely seal the roll.
  12. Bake for 20 minutes.
  13. Remove from the oven.
  14. Combine the butter and garlic powder.
  15. Brush the top with the garlic butter and sprinkle with the remaining cheese.
  16. Bake another 5 or so minutes until cooked through and golden.
  17. Allow to rest for at least 5 minutes before cutting.
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