Fiesta Chicken

We made this for dinner tonight & it was super yummy!

FIESTA CROCKPOT CHICKEN was really easy too. 

It included:

-1 can of corn (undrained)

-1 can of rotel (yes, I used the rotel & it definitely was not too spicy for the kids)

-1 can of black beans

-4 chicken breasts

-1 packet of ranch dressing (I didn't use the fiesta kind, but that would probably be yummy too)

-1 block of cream cheese

I put it in the crockpot for 7 hours on low, shredded it up with a large spoon, & served it on tortillas alone. It would have REALLY been good with guacamole on it & maybe some salsa if you're feeling wild.

I highly recommend this because it was beyond easy!

Zucchini Lasagna

In my effort to make these fancy zucchini rolls that I found online I forgot to read the entire recipe and didn't realize that it required a grill (ours is currently broken). So instead of zucchini lasagna rolls we ended up with zucchini lasagna and let me tell you it was fantastic (and in hindsight probably easier than the rolls too)!

The ingredients below are for the lasagna rolls which I will also post that recipe but what I ended up doing was doubling the filling recipe and still using the 2 large zucchinis to make the lasagna.

I layered the bottom of a 9x13 pan with marinara and then started to lay down a layer of zucchini strips. I then added a layer of ricotta filling, some of the cooked ground turkey, a little more marinara and a small amount of mozzarella cheese. Once that layer was done I started another layer of zucchini strips and repeated the process for the second layer. The top layer was completed with strips of zucchini and mozzarella cheese. I baked the lasagna at 375 for about 20-25 minutes - but since all ingredients are cooked I would just go by how well done the cheese is on top!

The lasagna doesn't stay as pretty when you cut it as traditional lasagna does but this recipe will remain a favorite in our house especially b/c my husband enjoyed it! And if you wanted to make it a little healthier, just add mozzarella to the top rather than in all the layers as well!

Ricotta Filling
• 8 ounces part skim ricotta cheese
• 4 ounces low fat cottage cheese
• 3 tablespoons parmesan cheese
• 2 tablespoons fresh flat leaf parsley
• 1 tablespoon fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes (optional)
• Black pepper to taste
 
Other Ingredients:
• 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
• 1 mild Italian turkey sausage, cooked and crumbled (optional)
• 1 cup marinara sauce, store bought or homemade
• 1/2 cup shredded part skim mozzarella cheese (I used a little more than this as I put some in the layers of the lasagna as well). 

Ricotta Filling
1. Add all of the ingredients to a blender and blend until smooth.
2. Pour into a bowl and refrigerate until ready to use.
 
The rest of the recipe below is from Reciperunner.com and will show you how to make the zucchini rolls. 
 
Grilled Zucchini
3. Heat a grill or grill pan to medium high heat.
4. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
5. Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
6. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
7. Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
8. Preheat oven to 375 degrees.
9. Spray a 10.5 x 7" casserole dish or similar size with cooking spray.
10. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
11. Blot any excess liquid off of the cooled planks of zucchini with paper towels.
12. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
13. Sprinkle a few of the cooked sausage crumbles on top of the filling.
14. Roll up the zucchini and place them seam side down in the casserole dish.
15. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
16. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

Bacon Macaroni Salad

This is the best macaroni salad you will ever have and how can it not be with bacon and avocado! Ron and I used to take grilling classes when we lived in Indianapolis and that's where we got this recipe from! It's great for any summer time party especially when you're serving it with ribs!

When you first serve this salad it is warm from the pasta and the grilled avocados, however, it keeps great and is also served well cold as leftovers! It's a definite favorite in our household and we usually end up giving the recipe out when people come over for parties!! I don't have a picture for this one - but will add the next time we make it!

Ingredients

• 6 ounces macaroni
• 3 slices bacon, rendered and diced
• 1 avocado, halved and seeded
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon fresh parsley, chopped, for garnish
• For the Dressing:
• 1/2 cup mayo
• 2 tablespoons fresh lemon juice
• 2 1/4 teaspoons lemon zest
• 1 1/2 teaspoons sugar
• 1/2 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/6 cup olive oil 

Directions

• 1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
• 2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• 3. Grill the avocados with their cut side down until char marks form. Remove from the grill and remove from the skin. Chop and set aside. (Note: you do not have to do this step, however, grilling the avocados really helps bring out the flavor and oils of the avocado and also helps with the creamy texture when you mix everything together).
• 4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with parsley.

Easy Coconut Green Curry with Zucchini Noodles

This recipe is so easy and has become a real favorite in our house - especially because it isn't as spicy as traditional curries that we've had at Thai restaurants.

I got this recipe from Inspiralized.com - and this is pretty much where I get all my spiralizer recipes (the blogger is Ali and she is amazing)! The first time we made this recipe we followed it exactly - however the second time we made it we played around with it by added green and/or red peppers too! Also this recipe keeps and reheats very well - which is great b/c it does make quite a bit of food!

Ingredients

• 1 tablespoon coconut oil or extra virgin olive oil
• 2 garlic cloves, minced
• 2 teaspoons minced ginger
• 4 scallions, diced (white parts only – reserve the green parts for garnish)
• 1 tablespoon Thai green curry paste
• 1 13.5-ounce canned coconut milk
• 2 medium zucchinis, Blade C/D, noodles trimmed
• 4oz of snap peas
• handful of thai basil leaves or cilantro

Instructions

1. Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
2. Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.
3. Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.
4. Portion into bowls and garnish with scallions, cilantro or thai basil and serve.

Mexican Feast

So if I was a good food blogger, I would have taken a picture of this meal on my plate. Instead, I ate it too fast to think about that. Sorry I'm not sorry! :)

We had some yummy, yummy Mexican tonight & it consisted of fajita chicken & peppers, cilantro lime cauliflower rice, & mexican zucchini with tomatoes. 

This is how I layered the above...baby spinach with the fajita chicken & peppers on top. I then topped that with MY FAVORITE SALSA & guacamole. I had the sides separate, but you could easily add that to your "salad" too. Enjoy!!

 

 Here are the recipes:

First off, the oven baked fajita chicken (a recipe from my sister-in-law)

1 lb chicken breast cut in strips
2T olive oil
2tsp chili powder
1 1/2 tsp cumin 

A couple garlic cloves minced
1/2 tsp oregano
1/2 tsp salt
Dice up a tomato or two
Green chilies chopped
1 medium onion sliced
One EACH red, green and yellow bell peppers cut into strips. 

Put chicken in pan - combine oil and spices drizzle over chicken then add veggies then stir to combine. Bake uncovered for 40 minutes on 375 degrees until chicken is cooked through.

 I put foil down over a metal pan before placing the chicken & veggies on top of it. It made for easy clean-up. Also, did 4lbs of chicken with three large bell peppers, one onion, one tomato, & one can of chilies...it still turned out great. Because I had a large amount, I covered it all for the first 30 minutes and then took the foil off for the last ten. YUMMY YUMMY!

 The cauliflower recipe was also passed onto me by Ashley from SKINNYTASTE.

Two people that ate it said they didn't like cauliflower & they LOVED the "rice." This recipe is yummy! Warning: one head of cauliflower makes A LOT.

And last but not least...here is the MEXICAN ZUCCHINI from skinnytaste

I have made this twice now. Once with the cheese & once without. I loved it both times! I just chop the zucchini in the food processor & that saves time. I didn't take a picture, but I promise this has fed about twelve adults during two different dinners and not one person has said they don't like it (not including the picky kids). 
 

Baked Chicken Parm & Green Beans

Since Karen introduced me to SKINNYTASTE.COM, I have had a lot of new recipes I've wanted to try. The first one I tried was her BAKED CHICKEN PARMESAN because it is one of the most popular recipes on the blog. This did not disappoint, and everyone (the 2.5 year old, Kyle's uncle, Kyle, & I) loved it. I will be making this again!

Also, FYI, I just used store bought spaghetti sauce. It was nothing fancy, but oh so yummy!

 Sorry my picture isn't too pretty, but trust me, it was good!

One of our sides with the chicken parmesan was plain ol' fresh green beans (we also had whole wheat pasta & berries). I like to say I've perfected my green bean recipe. You may think this is funny because it consists of throwing them in the oven, but it took me awhile to get them to the "perfect" consistency.

Here's how I do it:

 to make my life easier I buy the green beans like this in the produce section. This saves time snipping the ends off, BUT I've used the others too.

 Dump them on a foil lined baking sheet and spread out as evenly as possible.

 I then drizzle them with olive oil & one of these seasonings. They are our favorite, but you could easily use minced garlic, salt, and pepper with your olive oil OR olive oil, balsamic vinegar, and seasoning...it's pretty easy to mix it up.

 After seasoning, toss them so they are all evenly coated and then cover them with foil

 Pop them in a preheated oven at 375 degrees and bake for 30 minutes COVERED & about 5-10 minutes UNCOVERED.

They will look a bit like this when they are done. We eat these about once a week and they are a family favorite!

Chicken Avocado Soup

This chicken avocado soup is an absolute favorite in our household (even the husband loves it)! For the most part I follow the recipe as is, however, if we're feeling up for it I also add in a jalapeno for some extra spice (add the jalapeno when you add the green onion and garlic to the pot to saute). The more seeds you leave generally the spicier the soup. Even if you add the jalapeno without the seeds it adds nice flavor to the dish.

Typically when we store the soup we keep the chicken separate from the broth but I'm sure you could store them together. During Lent I definitely ate this soup on Fridays without the chicken and it's still amazing! Just add a little extra avocado to make up for the lack of chicken.

The recipe also calls for serving the soup with a lime wedge - just make sure to squeeze the lime into the soup. The citrus adds some nice flavor!

Happy cooking sisters!!

Chicken Avocado Soup