I make a lot of recipes with chicken. Baked chicken, boiled and shredded chicken, or grilled chicken. It’s nice to have chicken on hand and available to snack on, add to salads, sandwiches, and recipes, without the extra time of cooking it when you’re ready to eat.
That’s why I always cook a batch of chicken weekly and store it in the freezer until I’m ready to use it. I will either boil as many breasts as I can fit into a pot, seasoned with pepper, parsley, oregano, and turmeric or I will bake it. My husband also likes to grill chicken, but it’s so good, that doesn’t usually make it to the freezer!
So, this weeks What are we making Monday is all about baking and freezing chicken! Trust me, this will be a life saver! For those easy-to-make meals when you’re busy, tired, and only have time to just throw something together. Luckily, this makes it easier to eat a little healthier, rather than going for something quick and easy….and well…probably not as good for you.
Baked Chicken
Bake a batch of chicken and store in the fridge or freezer for a quick add in to any meal. Salads, sandwiches, quesadillas, pasta dishes, tacos, burritos, the options are endless and cuts down the cooking time, when you are just ready to eat NOW!
4-5chicken breastswhatever you can fit in a baking pan
3/4Cupchicken broth or bone broth
Black pepper
parsley
oregano
turmeric
Instructions
lay breasts in baking dish and pour over chicken broth. You want about a 1/4 to 1/2 inches of liquid on bottom of pan. This will help chicken come out super moist and delicious!
season moderately with spices. Use any that you love. I like these, but feel free to be creative with your own personal taste. You could add basil, garlic, onion powder, cayenne pepper, paprika, salt, etc. etc.
Bake at 375 for 30 min. to an hour, depending on size of breasts and if they are fresh or frozen. Follow package directions and bake until internal temperature is 165. Don't overcook! Chicken these days seems to get pretty tough and chewy if over done.
Remove from oven and let cool. Slice chicken into strips and separate into freezer safe containers or ziploc bags, according to the amount you will eat for one meal, or within 3 days.
This weeks golden child of What Are We Making Monday is Layered Taco Salad! All the greatness of Taco Salad but in casserole form. What’s also great about this, is that you can make it the day before. A great option for company, potlucks, or special occasions.
Layered Taco Salad
All the goodness of Taco Salad in a casserole. Great fo company, parties, potlucks and special occasions.
1Can favorite beans rinsed and drained wellI used refried, but black, pinto, and kidney beans will also be great
1/2Cansweet corn, drained
1/2Cup green onions, choppedRed onion is equally good
8ozof your favorite salsa
8ozshredded cheesesharp chedder, monterey, colby, mexican blend are all good opions
1Can black olivesdrained
2jalepeno pepperssliced
1large tomato, or about a cup of cherry tomatoessliced
tortilla chips for toppingcrushed
Instructions
Cook the ground beef, turkey or chicken then add in green chilies and taco seasoning and let simmer for about 10 minutes
place in refrigerator to allow to cool completely
If using refried beans spread them along the bottom of a 9X13 pan. If using other beans, layer the meat along the bottom of pan
Top with a double layer of iceberg lettuce, half the head, then 1/2 Cup Of ranch dressing, smoothing out, then beans, corn, 1/4 C. onion, and another double layer of lettuce. Press down firmly. Add the other 1/2 Cup Ranch dressing, salsa, cheese, olives, jalepenos, tomato, and rest of onion.
Cover and refrigerate for 12 to 24 hours. Although I ate immediately, depending on your purpose for this meal.
Slice into pieces, crunching tortilla chips over the top
Notes
Homemade ranch dressing link hereAnother version:3/4 Cup Mayo1/4 Cup Sour Cream3-6 Tblsp. dry buttermilk ranch dressing mix.Add gradually, according to taste and mix well.
This weeks What Are We Making Monday delight, is BBQ Chicken Salad. The flavors of this salad come together igniting all your taste buds! A little salt, a little sweet, a little tangy, a little savory…it’s a party in your mouth!!
Find out how you can lose weight and feel great with the smoothie diet! Imagine! Weight loss that’s delicious!
I’m not considered a food or recipe blogger, but I have been having so much fun in the kitchen this summer! I’ve been experimenting and creating new recipes. Some have turned out so good, I just had to share!
I am definitely an everyday smoothie, kinda girl. It started way back, when a smoothie was my only source of fuel for my body. I had some weird sort of digestive disorder, and my diet was limited to 5 ingredients. (You can read that story here, if you are curious.) So ever since then, I have always enjoyed my daily smoothie. As I continue to add more and more foods to my menu list, it makes it so much more fun to switch it up using fresh fruits and veggies that are in season! While having the added bonus of getting most, if not all, of my fruit and vegetable servings in one punch! I am very conscious of what goes in my body. I try to eat as clean, healthy and nutrient rich as I can. That is why smoothies are such a huge staple to my diet.
Do you have a blender?
I couldn’t talk about smoothies without raving about my blender!! My trusty ninja is amazing! It is the most used, abused and loved appliance in my kitchen! Not only does it create my daily smoothie and make my deliciously easy and healthy spaghetti sauce, it doubles as a food processor to make soups and other sauces, and you can even mix dough!
I hope you try this recipe, and start experimenting with your own healthy concoctions, while the vast supply of fresh produce is still abundant!!
Happy blending!
Summer Peach Smoothie
Robin
It's that time of year where the delicious, juicy peaches are in season!! Mmmm…my favorite! This is a healthy way to enjoy the tastes of summer and include 5 servings of your fruits and veggies in one glass!
Summer nights, cooking on the grill, and fresh veggies from the garden. Is there anything better? This meal is the ultimate taste of summer. Not only is it delicious and healthy, it is easy, with little to no clean up! Especially if you transfer it onto paper plates! Summer just got even better.
I was fortunate enough to start my garden early this year. If the weather stays warm like they predict it will, I will be enjoying the fruits (well in this case, veggies) of my labor well into fall.
I hope you enjoy this recipe. Let me know. In the meantime, here’s to summer, growing your own garden and eating healthy, delicious meals!! Enjoying all the simple pleasures of life! Stay healthy and eat well.
Chicken and Summer Veggies Foil Packs
Robin
A great way to utilize your fresh, garden grown, summer veggies. An easy, no mess clean up, using foil packs. Throw it on the grill and enjoy those summer nights!
I absolutely loooove this spaghetti sauce!! My boyfriend also loves this. He told me, “it is the best spaghetti sauce he has ever tasted!” And no, he isn’t biased. Nor does he say anything to protect my feelings. Lol. It is just simply THAT good!!
We have both had issues with traditional, store bought sauce in a jar. Causing digestive upset, indigestion, and that heavy feeling you get after a rich carb loaded meal. Neither one of us experience that with this! That is a win in my book. When food makes you feel good, that’s when you know you are eating right!
I love that everything is natural and nourishing in this recipe. I pair it with gluten free noodles, these are my favorite! They also come in spaghetti and fettucini. I don’t even notice the difference! And I use ground turkey instead of beef or sausage, but it would also pair well with either of those.
The balsamic vinaigrette used in this spaghetti sauce recipe is my absolute favorite. It is so versatile too! I use it for marinade on fish and chicken, splash it on my salads, and I make a pasta salad with it as well.
My trusty ninja is amazing! It is the most used, abused and loved appliance in my kitchen! Not only does it create my daily smoothie and make this deliciously easy sauce, it doubles as a food processor to make soups and other sauces. and you can even mix dough!
I hope you give this recipe a try and let me know what you think. I truly believe it will be a go-to for your Italian night dishes. A delicious, home made experience you can feel good about! Buon Appetito!!
Delicious Natural Spaghetti Sauce
A delicious spaghetti sauce, made with natural ingredients. This has all the zest of traditional sauces, without the heaviness and processed ingredients from a store bought jar.
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In my blog post How I keep my guy healthy, I mentioned all the delicious, nutrient rich foods I make for David’s work day lunches.
Breakfast oats are an easy go-to option. You can make them the night before or even 2 days before. They need to set in the fridge for at least 8 hours before consuming. I rotate with many different flavors. It gives him something sustainable to fill him up, plus the added benefits of heart healthy whole grains in the oats. I use Bob’s Red Mill Old Fashioned Rolled Oats. Plus they are organic and gluten free!
I make them in small mason jars, half pint for me and pint sized for him and all you need is a spoon and can eat it right out of the jar, which makes it a very handy breakfast.
The base is always the same, and then I switch up the different recipes.
Breakfast Oats (Base) this is for a half-pint jar, double for a pint.
1/4 Cup uncooked old fashioned oats
1/3 Cup skim milk (or almond, coconut)
1/4 Cup low-fat Greek yogurt (I use a vanilla flavored one)
1 teaspoon chia seeds
These are our favorite flavorings:
Raspberry Oats (add this to your base)
1 Tablespoon Raspberry jam, preserves, or spread
1/4 to 1/3 Cup fresh raspberries
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds and raspberry spread. Put lid on and shake well to combine. Remove lid and add raspberries. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds and maple syrup. Put lid on and shake well to combine. Remove lid and add blueberries. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
1 Tablespoon peanut butter (or other nut butter substitute)
1 teaspoon honey
1/4 Cup diced ripe banana (approx. half a banana)
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, peanut butter and honey. Put lid on and shake well to combine. Remove lid and add banana. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, cinnamon and honey. Put lid on and shake well to combine. Remove lid and add applesauce. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, maple syrup, pecans and cinnamon. Put lid on and shake well to combine. Remove lid and add carrots. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
Pina Colada (add this to your base)
1 Tablespoon honey
1 teaspoon shredded coconut
1 Tablespoon slivered almonds
1/4 Cup diced pineapple
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, honey, coconut and almonds. Put lid on and shake well to combine. Remove lid and add pineapple. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
I hope you get a chance to try these and enjoy them! Let me know in the comments.
