Tag: chicken

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What Are We Making Monday? ~Chicken, Bacon, Ranch Zucchini Boats

whatarewemakingmonday

The mid-summer creativity is underway! The garden is flourishing with produce galore! So now we create the meals around what we have coming out of the garden. Zucchini wins the race by far. So, this weeks what are we making Monday is chicken, bacon, ranch zucchini boats. This is a low carb, high fiber, delicious summer meal.

The great thing about zucchini boats is that they’re very versatile. We’ve made a Mexican version with beef, black beans, salsa, sour cream and cheese. And also a spaghetti version with beef (or sausage) mushrooms, spaghetti sauce and cheese. The options are expansive! More ideas…Chicken alfredo, a version of stuffed bell peppers (with zucchini though), meatball marinara, chicken Caesar is another favorite of ours! So go ahead, get CREATIVE!

whatarewemakingmonday

Chicken, Bacon, Ranch Zucchini Boats

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Ingredients
  

  • 2 medium or 1 large Zucchini
  • 1 cooked chicken breast
  • 2 strips cooked bacon or bacon crumbles
  • 1/2 cup ranch dressing homemade ranch in notes
  • 1/2 cup shredded cheese

Instructions
 

  • Wash and cut zucchini lengthwise, scoop out seeds and create a well in the center
  • Preheat oven to 400 degrees
  • drizzle olive oil, garlic powder, parsley, and black pepper on the inside flesh of the zucchini
  • Place in oven on parchment lined cookie sheet and bake for 15 minutes. Zucchini should be starting to get soft
  • Remove from oven and fill with chicken, bacon crumbles, ranch and cheese
  • Place back in oven and cook another 10-15 minutes until heated through and cheese is melted

Notes

Recipe for Ranch Dressing
Keyword bacon, chicken, cinnamon, delicious, dinner, food, foodgasm, foodporn, garden, healthy, ranch, recipes, recipesharing, summer, summerproduce, vegetables, veggies, zucchini
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What Are We Making Monday? ~Chicken and Summer Veggie Hobo Packs

This weeks what are we making Monday, is our Chicken and summer veggie hobo packs! This is a brilliant no mess, easy clean up, delicious summer meal! Whether you are using fresh produce from your own garden, a farmers market or even the grocery store, it’s a great way to add in seasonal vegetables to your meal. Bonus point, you don’t have to fire up the oven on a hot summer day! (unless you want to) Feel free to add or subtract any veggies to cater to your tastebuds. Let me know how it goes for you!

whatarewemakingmonday

Chicken and Summer Veggie Hobo Packs

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Servings 2 packs

Ingredients
  

  • 1-2 medium potatoes
  • 1 medium zucchini
  • 1 handful of garden fresh green beans
  • 6-7 cherry tomatoes
  • 2-3 mushrooms
  • 4 chicken breast tenderloins frozen is fine
  • Balsamic vinegarette
  • garlic salt, pepper, parsley, basil, turmeric

Instructions
 

  • slice the potatoes evenly, about a 1/4 inch thick and layer on an oil sprayed foil sheet, about 10-12 inches long
  • slice the zucchini about 1/2 inch thick and layer over potatoes
  • Rinse and snap off ends of the green beans and lay on top
  • slice mushrooms and add to stack
  • add in whole cherry tomatoes
  • nestle 2 chicken tenderloins on top
  • season with garlic salt, pepper, basil, parsley, and turmeric
  • drizzle with a moderate amount of balsamic vinaigrette
  • Seal the pack starting with the ends lengthwise, fold together and crimp. fold in ends and crimp
    whatarewemakingmonday
  • Grill (or oven) at 375 for 40 minutes, seam side up, no need to flip
    whatarewemakingmonday
Keyword bbq, chicken, delicious, dinner, foilpacks, food, foodgasm, foodporn, garden, grill, healthy, recipes, recipesharing, summer, summerproduce, vegetables
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What Are We Making Monday? Chicken Tortilla Soup

What are we making Monday? This warm you to the bones, zesty, flavorful Chicken tortilla soup is a must try! So many great flavors. It warms body mind and soul, it is that good!

We all know the benefits of crockpots. Throw it in in the morning and let it do its thing! Coming home to a welcoming aroma that ignites your senses and wraps you up in a warm embrace.

Chicken Tortilla Soup

Robin
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Equipment

  • 1 Crock pot

Ingredients
  

  • 2-3 Chicken breasts, thawed depending on size
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 Cup cherry tomatoes cut in half
  • 1 Cup Salsa
  • 1 Cup Chicken broth
  • 2-3 Cups Water
  • 1 Can green chilies optional

Instructions
 

  • Place chicken breasts in crockpot and season with all seasonings
  • Add in Black beans, corn, tomatoes, salsa, broth and water
  • cook on low for 8 hours, or high for 6 hours
  • Take 2 forks and shred chicken, either inside crockpot or pull out and shred on plate
  • Let simmer another 5-10 minutes.
  • Serve with cheese, sour cream, avocado, crushed tortilla strips. and/or shredded lettuce.
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What Are We Making Monday? Meat and Potato Burritos

What are we making Monday? Well Meat and potato Burritos, of course. This was inspired by a Taco Johns menu item. With savory chicken, (or beef), their perfectly seasoned potato ole’s, ooey gooey nacho cheese, combined perfectly with cold and crisp lettuce, tomatoes and sour cream. I’m getting hungry just thinking about it. So this is my version of this delightful meal.

I used to always make this with chicken, but once I tried it with hamburger (or ground turkey), I’m not sure I’ll go back. They are both delicious in their own right. Try them both and see what you think.

What are we making Monday chicken and potato burito

Chicken or Beef and Potato Burrito

Robin
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Ingredients
  

  • 1 Cup boiled, baked, shredded, rotisserie, or frozen chicken, cooked or browned hamburger or turkey
  • seasonings of choice for chicken or beef Recommendations: black pepper, basil, turmeric, cumin, parsley, oregano, cayenne pepper (if you want a little heat)
  • 16-20 frozen tator tots
  • 1 jar Queso dip of choice (tostitos) or I make my own with cheese, salsa, and sour cream
  • 2-4 Flour tortillas
  • sour cream
  • chopped tomatoes
  • lettuce

Instructions
 

  • boil, bake or cook frozen chicken according to package directions. If using hamburger brown the beef and season as desired
  • Bake tator tots, according to directions on package, adjust accordingly with how many burritos you are making. You can fit 8-10 in 1 burrito. Season halfway through with cumin and salt and stir to combine.
  • Warm tortillas
  • Lay out tortillas, add chicken (or beef) and tator tots
  • Warm up Queso and add to your liking
  • Add sour cream, lettuce and tomato if desired
  • Enjoy!!
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What Are We Making Monday? Chicken, Spinach, and Mushroom Quesadillas

It’s that time again…What are we making Monday? Today’s mouth watering, lip smacking, and appetizing treat is Chicken, Spinach, and Mushroom Quesadillas!

We love these because they are quick, easy, gooey and delicious!

If you only have about 30 minutes, you’re hungry and want dinner on the table fast, give these a try. You will not be disappointed.

what are we making Monday chicken spinach mushroom quesadillas

Chicken, Spinach and Mushroom Quesadillas

Robin
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Servings 2

Ingredients
  

  • 2 tortillas burrito size
  • 1/2-3/4 Cup shredded mozerella cheese
  • 1 chicken breast, cut into bite sized pieces baked, grilled, shredded, rotisserie. Whatever you have left over
  • 1 cup fresh spinach
  • 2 Tblsp real bacon crumbles cooked or ready to eat bag
  • 4 cherry tomatoes cut in half lengthwise
  • ranch dressing link in notes for my homemade version
  • 4 mushrooms sliced

Instructions
 

  • fold both tortillas in half and place in large skillet, seam side back to back (making a circle) open tortillas and prop them open with each other
  • layer ingredients in order listed, on each half of tortilla touching the skillet, then lay the other half back on top. Press down slightly
  • cook in skillet covered at a low temperature (I use a 2 setting) to help heat up and melt cheese for 10-15 minutes
  • Turn up heat to medium until they are nice and golden brown about 3-5 minutes
  • flip and brown that side 3-5 minutes
  • using a pizza cutter, cut in half and serve! Yum!

Notes

Keyword bacon, chicken, delicious, dinner, food, foodgasm, foodporn, mushrooms, quesadillas, ranch, spinach
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What Are We Making Monday? Chicken and Rice Enchiladas

What are we making Monday? Well how about a classic, hearty, delicious and soul soothing dinner? Chicken and rice enchiladas! This is where having boiled and shredded chicken prepared and ready comes in handy.

What Are We Making Monday

Chicken and Rice Enchiladas

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Ingredients
  

  • 3-4 chicken breasts boiled and shredded
  • 1 cup rice (white, brown, quinoa) cook according to package
  • 8 flour tortillas soft taco size
  • 1/4 cup sour cream plus extra for serving
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1 and 1/2 cups shredded cheddar, colby, monterey, mozzarella cheese (or a combination of one or two) divided
  • 1 can black olives drained
  • 1 can green enchilada sauce
  • diced tomatoes optional

Instructions
 

  • boil and shred chicken
  • prepare rice according to package directions
  • when rice is done, add sour cream, 1/2 Cup shredded cheese, and all seasonings. mix well.
  • fill tortillas with rice mixture and chicken and roll. Place into baking dish.
  • Once all tortillas are filled, pour over green enchilada sauce, 1 Cup shredded cheese and can of olives.
  • Bake in oven at 350 degrees for 30 minutes
  • Serve topped with extra sour cream and chopped tomatoes and shredded lettuce if you'd like. You can even add hot sauce, avocados, jalapenos, salsa…etc.
Keyword chicken, delicious, dinner, enchiladas, food, foodgasm, foodporn, mexican, rice
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What Are We Making Monday? Chicken, Rice and Black Bean Bowls

What are we making Monday? Always a great question. It’s the start of the work week and coming off the weekend. Work schedules, kids’ schedules, It’s been a long day. The last thing you want to think about is what am I going to make for dinner.

That’s why I love this easy, quick, throw together meal that tastes amazing!

whatarewemakingmonday

Chicken, Rice and Black bean bowls

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Servings 2 people

Ingredients
  

  • 1 Cup rice, white, brown, quinoa..use your favorite cook according to package directions
  • 1 can black beans rinsed, drained and heated
  • 1 cooked chicken breast cut into bite sized pieces
  • sprinkle shredded cheese cheddar, colby, mexican, etc.
  • dallop sour cream
  • salsa use your favorite
  • cut avocado slices

Instructions
 

  • Cook rice according to package instructions
  • rinse and drain beans. Add water to saucepan, add beans and heat on low while rice is cooking
  • heat prepared chicken; leftover, rotisserie chicken, baked, boiled, shredded, frozen chicken. Whatever you have on hand
  • Once heated, add all ingredients to bowl
  • Add cheese, sour cream, and salsa. Stir well
  • Heat again in microwave for about 45 seconds, add avocado slices and enjoy!
Keyword chicken, delicious, dinner, food, foodgasm, foodporn, ricebowls
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What Are We Making Monday? Baked Chicken

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 Is What Are We Making Monday

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!
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Ingredients
  

  • 4-5 chicken breasts whatever you can fit in a baking pan
  • 3/4 Cup chicken 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.
Keyword chicken
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What Are We Making Monday? BBQ Chicken Salad

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!!

whatarewemakingmondaybbqchickensalad

BBQ Chicken Salad

a refreshing salad with the taste of summer
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Ingredients
  

  • 2 chicken breasts, cooked, baked, boiled, grilled, or rotisserie
  • 3/4 Cup BBQ sauce (Traeger sweet heat is delicious)
  • 1/2 Cup Ranch dressing see link in notes for homemade version
  • 1 head romaine lettuce spring mix works well too, use your favorite
  • 1 Can Black beans rinsed and drained
  • 1 tomato chopped
  • 1 Cup shredded mexican blend cheese Colby jack and cheddar is also a good option
  • 1 can Corn drained
  • 1 Cup tortilla chips crushed
  • 1/4 Cup red onion finely chopped

Instructions
 

  • Cook chicken to your liking, or use leftover chicken and warm up
  • Make dressing if you are making that homemade
  • In large bowl, combine chicken, lettuce, beans, tomatoes, corn and onion. Toss to mix evenly
  • Serve into bowls or plates
  • Top with cheese, crushed tortilla chips, and a drizzle of both the BBQ sauce and the Ranch.
  • Enjoy!!

Notes

Make your own Ranch dressing, here’s the link .
**This recipe is for a thick ranch dressing, to thin it out add 2/3 Cup Buttermilk
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Chicken and Summer Veggies Foil Packs

chicken and summer veggies foil packs

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.

The balsamic vinaigrette used in this recipe is my absolute favorite. It is so versatile too! I use it for marinade on fish and chicken, splash it on my salads, use it in an amazing pasta salad, and in my deliciously easy spaghetti sauce recipe you can find here.

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 in a foil pack

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 1 person

Equipment

  • grill (or oven)
  • 20-24 inch foil sheet per pack

Ingredients
  

  • 1 medium potato thinly sliced
  • ½ medium zucchini washed and thick sliced
  • 1 small handful of green beans
  • 6-7 cherry tomatoes
  • 2 tenderloin chicken breast thawed, bigger breasts will take longer to cook
  • 4 Tblsp Balsamic Vinaigrette adjust to taste
  • 1 tsp Fresh or dried parsley
  • ½ tsp Fresh or dried basil
  • 1/4 tsp Tumeric
  • Pepper to taste
  • Salt (or garlic salt) to taste

Instructions
 

  • Spray foil with non stick spray
  • Layer in order: potatoes, zucchini, green beans, tomatoes, and half of amount listed above of salt, pepper, parsley, basil and balsamic.
    summer veggie foil pack
  • Add chicken and the rest of all seasonings, including tumeric.
    chicken and summer veggies foil packs
  • Seal up, starting with the longest length of foil, seal tight.
    foil packs first fold
  • Take one end and push ingredients in to be able to fold in and seal.
    Foil packs side fold
  • Stand upright on the end you just sealed and seal other end.
    chicken and summer veggies final fold foil pack
  • Place on grill, (or in oven on cookie sheet) potatoes down at 375° for 45 minutes.
  • Chicken should reach a temperature of 165°
Keyword bbq, chicken, delicious, foilpacks, food, grill, healthy, natural, summer, veggies