Baked Garlic Chicken

This is a great and super easy recipe I'm excited to share!

(Adapted from Food.com)

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

4 Chicken Breasts
6 Garlic Cloves (minced)
6 Tablespoons Brown Sugar
1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Beer Can Chicken Seasoning (or any other seasoning of your choice)

Instructions:

1. Preheat oven to 450°F.  Line a glass baking dish with aluminum foil and spray with cooking oil.  Place chicken breasts on foil.

2. Saute garlic in olive oil. Remove from heat.

3. Add brown sugar and seasoning to garlic and mix well.

4. Spread mixture over chicken breasts.

5. Bake uncovered for 25-30 minutes.

Baked Parmesan Veggies

I love vegetables but often get bored eating them individually as side dishes so I was excited to find this recipe on Pinterest.  You can add or subtract any vegetables you'd like and adjust the quantities easily based on servings needed. 

Servings: 4
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

Ingredients:

1 Yellow Squash - cut to bite size
1 Zucchini - cut to bite size
4 Red Potatoes or 1 Sweet Potato - cut to bite size
3/4 cup Cherry Tomatoes - halved
1 cup Baby Carrots - halved long ways
4-5 Cloves of Garlic- halved
1/2 cup Mini Onions - halved
1 tbsp Olive Oil
1/2 cup Parmesan Cheese (or more if you're feeling cheesy!) 

Instructions: 

1. Preheat oven to 350 degrees.
2. Place all vegetables and olive oil in large ziploc baggie and shake well to cover veggies with oil.
3. Place veggies on a baking sheet and bake for 35 minutes.
4. Remove from oven and sprinkle with parmesan cheese.  Return to oven and bake for an additional 10 minutes.

Baked Parmesan Chicken

Now that I'm an official Stay-at-Home Mom, my husband kindly informed me that cooking is a great way to use up some of my free time.  So I've been trying some new recipes and have found some really good ones.  This is probably my favorite so far. I serve it with grilled asparagus and corn on the cob.  (recipe adapted from MyKitchenEscapades)

Servings: 4
Prep Time: 5 min
Cook Time: 45 min
Total: 50 min

Ingredients

4 Chicken Breasts
1/2 cup Mayonaise (I used light)
1/2 cup Plain Greek Yogurt
1 1/2 tsp Lawry's Seasoning Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1/2 cup + 1/4 cup Shredded Parmesan Cheese


Instructions:
1.  Preheat oven to 375 degrees and grease a 9x13 glass pan.
2. In a bowl, mix together all ingredients except the chicken and extra 1/4 cup cheese (you will use this later).
3. Place chicken breasts in glass pan and spread mixture over all chicken breasts evenly.  Sprinkle remaining 1/4 cup of cheese on top and place in the oven. 
4.  Bake uncovered for 45 minutes.

The BEST Corn Bread EVER

My mom grew up in the great state of Texas where corn bread was a standard at most meals. The cheese, corn and green chilies add a little southern twist to the traditional corn bread. I usually serve it with my White Chicken Chili.  Sooooo yummy!!!


1 1/4 cup flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 can cream style corn
1 cup shredded cheese
3 oz chopped green chilies

Preheat oven to 400 degrees F.  Combine all ingredients and mix well. Grease 9x9 pan. Pour batter into pan. Bake for 25 minutes or until light golden brown and toothpick inserted comes out clean.

Serves 4-6                       Prep Time: 8 minutes               Cook time: 25 minutes

White Chicken Chili

Fall is here and there's nothing better than some great cold weather meals!  Here is one of my favorites. It's great on a cold fall day with a side of corn bread.  It's super easy and quick!


Happy fall!!!








2 cups navy beans (or other small white bean)
1 large onion
32 oz reduced sodium chicken broth
3 cups cooked chicken (I use rotisserie chicken and pull it)
4 cloves garlic (chopped)
2 tsp oregano
2 tsp cumin
1 tsp cayenne pepper 
7 oz chopped green chilies

Toppings:
1 cup sour cream
2 cups shredded cheese (I use Mexican blend)
1 large avocado  


Saute onion and garlic.  Add beans, broth, chicken, green chilies and seasonings.  Simmer for 20 min.  Add shredded cheese, sour cream and sliced avocado to each individual serving.  Serve with corn bread (optional).

Serves 3-4                     Prep Time: 20 min            Cook Time: 30 min              

Vegetarian Cream of Mushroom Enchiladas

This is an easy and delicious enchilada recipe with a creamy vegetarian twist.  My mom used to make it for us when we were little.  Enjoy!


8 large flour tortillas
3/4 Onion (chopped)
7 oz green chiles (chopped)
4.25 oz black olives (chopped)
2 c shredded cheese (I used a Mexican blend)
2 cans of Cream of Mushroom soup
1 c Sour Cream
2 cans of Worthington FriChik

This recipe serves 6-8

Preheat oven to 350 degrees. 

In one bowl, mix onion, olives, chiles, and cheese.

You can buy the FriChik already diced, but the cans I have were not, so I diced the FriChik.

 

Mix the FriChik in with the cheese & veggie mixture.

In a separate bowl, mix the sour cream and cream of mushroom soup and set aside.

Grease a 9 x 13 baking pan (I use a glass pan).

Roll veggie mix in tortillas and place in the pan.

Cut them down the middle to make them easier to serve.

Cover with the sour cream and soup mixture.

Bake for 1 hour.

Mexican Black Bean Salad

This is a delicious and health salad to serve with a meal or even as a snack.  I usually serve it with black bean soup or chicken taquitos.

Ingredients:

2 cans of black beans, rinsed

1 1/2 cans of corn

4 roma tomatoes, diced

2 red bell peppers, diced

2 cloves of garlic

2 avocados, diced

2 tsp salt

2 tbsp sugar

1/4 tsp cayenne pepper

6 tbsp fresh lime juice

3 tbsp extra virgin olive oil

1/2 cup fresh cilantro, chopped

Instructions:

Combine all ingredients in a bowl.  Depending on how ripe your avocados are, you may want add those in after all other ingredients are mixed.  My avocados were just right, so I went ahead and added them in with the others.  This dish can be served chilled or at room temperature.  Enjoy!