Category: Easy Meals

Yummy in my tummy…

Tex Mex Chicken and Zucchini

Tonight I made a delicious new recipe, Tex Mex Chicken and Zucchini. Too yummy not to share. It was easy, cooked in one skillet and like I said delicious!!

INGREDIENTS

  • 1 tbsp avocado or coconut oil (I used coconut oil)
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 medium bell peppers, chopped
  • 1 lb boneless and skinless chicken breasts, cut into 1″ pieces
  • 1 cup of frozen or fresh corn
  • 2 large zucchini, diced
  • 14 oz can of black beans rinsed and drained
  • 1 can of Rotel
  • 1 pack of taco seasoning
  • 1 tbsp cumin, divided
  • 1 tsp salt
  • shredded cheese to top
  • ground black pepper to taste

INSTRUCTIONS

  1. Preheat large deep skillet on low- medium heat and swirl oil to coat.
  2. Add onion, garlic and bell pepper, saute for 3 mins
  3. Move veggies to the side of the skillet and add chicken. Sprinkle with 1 tsp of cumin, salt and black pepper. cook for about 5 mins
  4. Add corn, beans, Rotel, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low- medium for 10 mins
  5. Sprinkle with cheese, cover and cook for a few minutes until cheese has melted.
  6. Top with green onion and cilantro (I didn’t add this)

You could serve this over rice or quinoa, I didn’t since I’m TRYING to be good… this week at least haha-

Sub in a Tub!

Who love’s a good sub sandwich? This girl! My favorite kind is a turkey club sub…. yummo. Tonight it was just me and the girls and I didn’t feel like cooking so I through together a Sub in a Tub salad and it was a big hit! What are the ingredients?? Basically picture any sandwich you would get at a deli or make at home, think about the ingredients, throw them all in a bowl! BOOM! There you have it…Sub in a Tub! Tonight I used:

  • Romaine Lettuce
  • Green Bell pepper
  • Red Onion
  • Cucumbers
  • Mozzarella Cheese
  • Mini Pepperoni
  • Hard Salami
  • Pepperoncinis Peppers
  • Oregano
  • Salt and Pepper
  • Red Wine Vinaigrette

Chocolate Eclair- A No-Bake Winner!

Hey y’all! I’m sitting here watching t.v. and wanting something sweet, but trying to be good at the same time (ok I may have already had popcorn and 2 “two-bite” mini brownie bites) sooo I figured instead of baking or junkin- I’d share a favorite sweet treat of mine! Plus it’s super easy to make- a NO BAKE Chocolate Eclair. It’s one of my Grannie and cousin Austen’s favorite items I make, or at least they say they love it when I make it…This is a no-bake pudding dessert that’s so quick and easy to make–everyone loves it. I try to always keep the ingredients on hand in case I need a quick dessert. It’s best if it sits overnight before serving.

INGREDIENTS

  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

INSTRUCTIONS

  1. Line the bottom of a 9×13-inch pan with graham crackers. Keep a few crackers off to the side for later.
  2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture.
  3. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
  4. Frost with chocolate frosting. I usually try and melt the frosting and pour over the pudding for an easier spread.
  5. Crumbled the graham crackers you pulled to the side all over.
  6. Refrigerate at least two hours before serving to allow the graham crackers to soften. Eat up!

One Pot Penne Bolognese

Tonight I made a delicious one pot Penne Bolognese. It’s not authentic Italian Bolognese sauce so don’t judge me if it’s off on some ingredients etc- but either way my dish was delish! AND I only used one pot! I love less mess meals and I’m sure Jason does too since he cleans up the kitchen after dinner.

INGREDIENTS

  • 1 tsp Olive Oil
  • lb ground beef
  • 1 medium yellow onion
  • 1 carrot (shredded or finely chopped- I shredded a cup of baby carrots b/c that’s what I had)
  • 1 tbl spoon of minced garlic with juices
  • 1 small can of tomato paste
  • 1 (15-ounce) can Rotel tomatoes
  • 1 pk of dry Italian seasoning
  • 3 cups of beef broth
  • 1 cup of milk
  • 1 bx of penne pasta
  • grated Parmesan cheese (to serve)

INSTRUCTIONS

  1. Brown the beef: Heat oil in a medium-large dutch oven/skillet. Brown beef.
  2. Cook the veggies: add the finely chopped veggies to the pot with the beef and cook over medium heat, stirring often until softened (2-4 mins)
  3. Season and deglaze: add the garlic powder, Italian seasoning, and tomato paste to the pot. Stir until mixed in well. Pour 3 cups of broth, scrapping the browned bits off the bottom of pan with a wooden spoon
  4. Cook the pasta: Add the can of rotel, and uncooked pasta to the pot, making sure to stir everything until pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, and 10-15 mins add the cup of milk during cooking. Serve topped with grated parmesan cheese!

I served this with sliced cucumbers and oranges for dessert- Easy peasy and it was a big hit with the family. Let me know if you try it and what you think!

Do you like my fine china??

Easy Peasy Santa Fe Cream Cheese Chicken

Who here loves an easy dinner? ME!!!! *waving arms frantically*

Working a full time job then coming home to just keep working is hard – MOM LIFE! But I would not have it any other way- Easy meal solutions are golden to me, less time in the kitchen, more time with my goobers! This Easy Peasy Santa Fe Cream Cheese Chicken is a huge hit with my family. I also prep freezer bags with the ingredients and store in the freezer for a quick pull later. All you have to do is throw it in the crock pot or InstaPot when desired.

INGREDIENTS

  • 1 (2 1/2 to 3 pound) bag frozen chicken breast or tenderloins
  • 1 (8-ounce) package cream cheese
  • 1 (15-ounce) can black beans, drained & rinsed
  • 1 (8-ounce) can corn, drained
  • 1 (15-ounce) can Rotel tomatoes

INSTRUCTIONS

I always spray the inside of the pot with an oil spray or use a crock pot
liner bag for easy clean up

Put the frozen chicken in the crock pot and add cream cheese on top of
the chicken.

Drain and rinse the beans, drain the corn then add to the crock pot.

Add the Rotel tomatoes.

Cover and cook in your slow cooker on low for 6 to 8 hours. (When using the InstaPot I use the “Stew” option). Stir the ingredients every two hours, if possible, if not it’s fine too. You can shred the chicken when it is done, or just leave it whole.

Turn the slow cooker off and let your chicken sit for about 30 to 45 minutes
before serving. Letting it sit will thicken it a bit, but it will be soupy.
Serve over rice.

Easy Peasy Santa Fe Cream Cheese Chicken