One Dish Chicken Dinner (Winner Winner!)

I can't believe is's already the middle of October.  Wow - this fall is sure flying by!  With the school year in full swing, evenings are busy with sports practices, homework, and many other things.  It can be hard to get in a routine of having a home-cooked meal as a family.  This One Dish chicken dinner is amazing!  One dish (fewer dishes to do!) and simply throw and put in the oven and an hour later you have a wonderful hot (healthy!) dinner for your family!

One Dish Wonder - Chicken Dinner

Recipe adapted form: Mama Say What

Ingredients:

• 2 pounds boneless skinless chicken breast - cut into bite sized chunks
• 2 1/2 cups fresh cut green beans (can also use frozen or canned)
• 4 potatoes cubed
• 2 TBSP melted butter
• 1 packet Good Seasons Italian Dressing Mix

Directions:

First, begin preheating oven to 350 degrees.  Next, spray a 9x13 baking pan with cooking spray.  Place your green beans along one of the long sides of the pan, place your chicken chunks in the middle, and place your potatoes along the other long side of the pan.  Sprinkle the Italian Dressing packet over the entire pan and do the same with the melted butter.  Cover with aluminum foil and bake for one hour at 350 degree. 

Enjoy this simple (one dish!) dinner!

 

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Grilled Pineapple Chicken

As promised last week, I'm back again today to share another delicious grill recipe with you.  This one was so good, my husband didn't even blink an eye when I said we would be having ti two weeks in a row (we ate it all up the first time before I even got a chance to take any photos!)

This chicken tastes amazing.  The marinade comes together in minutes and can be made the night before, or before you leave for work in the morning.  The combination of the sweet pineapple and the soy sauce give the chicken a tremendous flavor.  Give it a try at your next cook out!

Pineapple Grilled Chicken
Adapted from: Six Sisters Stuff

Ingredients:

• 2 Large boneless skinless chicken breasts (about 1 - 1.5 lbs)
• 1/2 cup diet lemon-lime pop such as Sierra Mist or Sprite (regular pop works too)
• 1/2 can crushed pineapple (pineapple chunks or tidbits work too if that's what you have on hand!  If using bigger chunks of pineapple make sure to drain all of the pineapple juice in the can for the marinade)
• 3 TBSP soy sauce
• 4 TBSP brown sugar

Directions:
To begin, mix up your marinade in a large bowl (preferably one with a tight lid).  To mix the marinade, mix up your lemon-lime pop, pineapple (including all of the juice from the can), soy sauce, and brown sugar.  Mix until sugar is dissolved
Place chicken in marinade.  I like cut the breasts in half so they soak up the marinade better (and then they are better portion sizes! The boneless skinless chicken breast from my meat department are always so huge!).  Place lid on bowl and shake well (hold the lid on tight!) to coat the chicken well with the marinade.  If you don't have a lid for your bowl, you can just stir the chicken into the marinade.
Refrigerate for at least four hours (preferably overnight or all day while you are at work - better flavor :))
Grill chicken until internal temperate is 165 degrees and no longer pink in the middle.
This chicken goes great with homemade bread and corn from the freezer - or fresh corn on the cob!

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Ranch Beer Chicken and Potato Kabobs

We may be into September, but we're not done grilling yet!  In the next few weeks I have two great grilling recipes for your to try - so excited for them!
First up are these Ranch Beer Chicken and Potato kabobs.  Yes, I do live right next to Wisconsin, yes, people from Wisconsin love anything that involves beer or cheese. :)  This is the perfect recipe to take advantage of a nice fall day and enjoy a cookout with friends.
The marinade is super easy to make and adds a delicious flavor to the chicken and potatoes.  And no, you won't get drunk off of this either ;)  The beer just adds flavor, but the alcohol cooks right off in the grilling process.
I hope you enjoy!

Ranch Beer Chicken Kabobs

Recipe adapted from Frugal Foodie Mama 

Ingredients

• 2 pounds of chicken - cut into bite sized chunks
• 1 pounds potatoes
• 1 TBSP ranch salad dressing and dip mix
• 2 TBSP olive oil
• 2-3 cloves of garlic, minced
• 1/2 cup light colored beer

Directions

First, make your marinade by combing the beer, powered ranch dressing mix, garlic, and olive oil inn a small bowl.  In a medium sized bow, place your chicken chunks and cover with about 2/3 of the marinade.  Place lid on medium bowl and shake well to coat the chicken.  Then refrigerate for at least two hours.  Shake again at least once more.  Cover and refrigerated the rest of the marinade.

30 minutes prior to heating up the grill, begin parboiling the potatoes.  You want them to be softish on the outside, but more firm in the middle - enough to easy skewer, but not so soft that they will split when you skewer them.

Once potatoes are half cooked, place in cold water to stop the cooking process and allow potatoes to cool thoroughly. Once cooled, place potatoes in a bowl and coat with the leftover marinade.

Prepare skewers, by alternating one chicken chunk with one chunk of potato.  Cook kabobs on grill, rotating every 5 minutes.  Total cooking time should be about 20 minutes, depending in heat of grill.  Make sure that chicken is cooked all the way through and potatoes should be crispy.

Makes 5 servings.

Enjoy!

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Crockpot honey chicken and Quinoa

Whew!  My brother is married and I become a godmother - what a weekend!  So much fun and so much celebrating!  It was a wonderful time and everything went smoothly - more on that later this week :)

After such a long and busy weekend, the last thing I want to do (especially in a warm kitchen) is spend hours cooking or have the oven on heating up the house.  Today, I'm all about relaxing (and tending my dancing feet, lol).  Enter a crock-pot dinner.  I love love love the simplicity of crock-pot dinners.  They come together in minutes, cook during the day (but don't heat up the house!), and are ready whenever my husband gets home from work.  Adding in the new super-food of Quinoa is a bonus too :)

PS - this was my first time trying quinoa.  It's pretty plain tasting and has a bit of a nutty flavor, but a different kind of an aftertaste.  I think a smaller potion than pictured here, or with some kind of sauce would be a bit better (but that might defeat the healthy benefits of the quinoa.  Have you cooked with quinoa before?  What's your favorite recipe?  Any suggestions for me?

Honey Chicken with Quinoa

Recipe adapted from: I <3 Naptime

Ingredients:

• 1 1/2 lbs boneless skinless chicken breast (ok if frozen)
• 1/4 cup soy sauce
• 1/2 cup honey
• 1 TBSP olive oil
• 2 cloves garlic (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 cup cooked quinoa or rice

Directions:

Put chicken breast in the bottom of the crock-pot.  Combine the soy sauce, honey, olive oil, onion powder, minced garlic, salt, and pepper in a small bowl and stir until well combined.  Pour mixture over chicken.  Cook on low for 4-6 hours.  Chicken should easily fall apart.

Cook quinoa in boiling water or cook rice according to directions.

When chicken is done, serve chicken over quinoa

Enjoy!

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Chicken Bundles

So I'm on a roll with quick and easy chicken meals :)  For several reasons - 1) Who doesn't love a quick and easy meal! 2) Sometimes it's ok to use some prepackaged ingredients rather than make all your own and 3) Chicken was on sale recently so we've got lots!

Last week I shared a chicken and biscuit casserole with you.  This week, I'm sharing another simple chicken dish - chicken bundles!  These literally take just minutes to throw together so are great for a meal after running around all day or after sports practice for kids.

I hope you enjoy them!

Chicken Bundles

Recipe Adapted from Quick and Easy Dinner

Ingredients:

• 4 oz cream cheese
• 2 chicken breasts (what I used - approx 1.5 lbs) or 1 13 oz can chicken
• 1/4 tsp parsley
• 1 can Pillsbury Crescent rolls
• 1 TBSP dried minced onion

Directions:

Combine the cream cheese, chicken, parsley, and onion and mix well.  I totally used my mixer for this and let it do the stirring :)

Open your crescent rolls, and carefully unroll them.  Do not divide into triangles, but keep every two together so you have a square/rectangle of dough. 

Using a spoon (or your hand), scoop some of the chicken/cream cheese mixture into the middle of your square of crescent dough.  Turn the corners up and around the chicken mixture, folding into the center until you make a little bundle.  Pat the edges together so they stick together.

Repeat 3 times.

Bake on a cookie sheet (greased or use a silicone baking mat) for 15-20 minutes at 375 degrees until the crescent dough is lightly browned.

Serve warm and enjoy!

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Chicken and Biscuit Casserole

Then end of the school year is winding down. (It's about time!)  Things are busy here in the K household.  My husband's work schedule really picks up as the weather gets nicer.  I'm still trying to work on my cooking though, despite the hectic schedule but I don't have a ton of time to spend in the kitchen.  Especially now that it is getting nice outside - I'd much rather be doing stuff outside or going for a walk!  Enter quick and easy dinners!  Bonus is they don't take long to prepare - this dinner definitely fits the bill - double win!

Chicken and Biscuit Casserole

Adapted from Marie's Cooking Adventures

Ingredients:

• 1 Tube Pillsbury Grands
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/2 stick of butter
• 1 cup corn
• 2 chicken breasts (shredded) 
• 1 cup milk cheddar cheese
• 3 TBSP milk

Directions:

Boil chicken in water to cook it.  Then shred it.  *Kitchen tip - use your mixer and the paddle attachment to shred chicken - works like a dream!*

Preheat oven to 375 ,degrees.  In a small saucepan, heat the soup and sour cream together (this will help the biscuits being less doughy).  Mix in the melted butter and milk.  Then, in an 8 inch square baking dish spread the chicken and corn evenly.  Pour the heated mixed soup and sour cream over the top.  Sprinkle the cheddar cheese over the top.  Add pepper if you wish.  

Take biscuits and flatten them slightly and place on top of the chicken/corn mixture. 

Cook for 35 minutes until the tops of the biscuits are golden brown and the mixture underneath is slightly bubbling.

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Crockpot Chicken Noodle Soup

Hello Again! 

Last week was the end of the semester at my school, it was a CRAZY busy time!  So glad that the week is over (and that I get today off!  Yay for catching up on chores, (and fingers crossed for some craft time!).  This week will be a busy one for me again, and I won't have much time for cooking.  The so-called polar vortex is supposed to reappaer for the majority of the week.  I am not a fan of high temperatures that start with a - sign.  That's too cold even for me!  

At the end of a long busy (cold!) day, I don't usually feel like cooking  But I do want a warm meal that will be hearty and delicious.  Enter CrockPot Chicken Noodle Soup.  Throw it in the crock pot in the morning, let it simmer all day while you are at work.  Add some noodles when you get home and you have a delicious healthy meal with very little effort on your part, and one that will warm you from the inside out.  Pair with some 30 minute rolls and you have a perfect meal with hardly any work on your part - Win!

Crockpot Chicken Noodle Soup

Ingredients:

• 2 lbs of chicken 
• 1 lb carrots
• 2 cups celery
• 1/2 medium onion
• 6 cups of chicken broth (6 cups hot water plus 4 teaspoons chicken bullion)
• 12 oz egg noodles (3/4 bag)

Directions:

Chop all of the vegetables and place in the crockpot.  Add the chicken on top.  If your chicken is frozen (or partially so) you can put it in whole.  Otherwise, cute into 1 inch chunks.  Pour broth over the top.  Turn crockpot on to low, and cook for 6-8 hours.  

Stir contents of crock pot.  If you placed the chicken in whole, use spoon or knife to break up the chicken into smaller pieces.  By this time, the chicken should be very tender and fall apart easily.

Add the egg noodles over the top and cook for an additional 30-60 minutes.  If needed, add some more water to the crock pot.  You want the noodles to be mostly submerged or they will get crunchy and burned instead of soft and cooked.

Once noodles have cooked, serve warm with a side of bread or rolls.  

Freeze any leftovers.

Enjoy!

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Brown Sugar Chicken

I go back to work in just over a week, I can't believe that is coming up so fast!  Where has this summer gone???  I'm not sure I'm ready to go back to work, but ready or not, the new school year is fast approaching.  As many families prepare to transition back to school, it's a good idea to start testing out some easy week night meals.  And that is where this Brown Sugar Chicken fits in!  When I'm at work, I don't usually have a ton of time in the evenings to make dinner, but my husband gets home even later than I do, so I at least try to start dinner when I'm done working so that we don't end up eating at 8 or 9 at night.  I love meals that are simple, but delicious.  This Brown Sugar Chicken fits the bill - it only takes about 45 minutes from start to finish.  Add a side (like freezer corn) and you've got a great (and decently healthy) meal ready to go.  

Note - the recipe below is for my family of two - but you can easily double it for your family.

Brown Sugar Chicken

Recipe adapted from Food.com

Ingredients:

• 2 boneless skinless chicken breasts
• 2 cloves garlic - minced
• 2 tablespoons brown sugar
• 1/2 tablespoon oil (I used canola oil or olive oil if I have it)

Directions:

First, chop up your garlic or use a garlic press.

Next, sauté the garlic and olive oil in small frying pan.  Once the garlic is tender, stir in the brown sugar.  

Cover a baking dish (I used an 8x8 pan), with tin foil and lightly coat with cooking spray. 

Place your chicken in the baking dish and rub on the garlic/brown sugar mix.

Bake at 425 degrees for 30 minutes.  

Be sure the check the temperature of  your chicken to make sure it is baked all the way through.  Your meat thermometer should read 180 degrees.  Enjoy!

 

 



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Garlic Lemon Chicken KaBobs

Spring has finally decided to arrive in Minnesota - it's about time!  (We went from 14 inches of snow on May 2nd to 80 degrees on May 14th - talk about some crazy weather changes!)  Now that spring is officially here and summer is just around the corner, grilling season is getting into full swing.  There's nothing better than grilling a meal and eating on the patio on a nice evening.

I'm excited to share this new recipe that I found (during the winter, go figure), and tried on one of our first nice days.  M and I love it and I have a feeling its going to be a regular on our dinner table this summer with some homemade freezer corn. 

Garlic Lemon Chicken Kabobs

Recipe adapted from Annie's Eats

Ingrediants:

1 package boneless skinless chicken breasts (approx 1 1/2 lbs)

1 Lemon

3 Tablesppons olive oil

3 cloves garlic minced or pressed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

First, cut up your chicken into bit sized pieces, approximatly 3/4 to 1 inch cubes.

Next zest your lemon (side note - does anyone have ideas of what to do with the zest-less lemon?)

In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper.  Add the chicken pieces and toss to coat with the marinade

Cover and refrigerate for at least two hours and up to eight hours.  Shake the bowl a few times while refrigerating to help to distribute the marinade.

Thread the chicken onto skewers and discard the extra marinade.  Put the kabobs on the grill and cook about 8-12 minutes, turning once or twice.

Enjoy!

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