Stromboli. I know lots of people are gearing up for the Super Bowl this weekend.
Good times, yummy snacks, and funny commercials. If you're looking for another recipe to throw amongst your spread, look no further... this Stromboli is guaranteed to please a crowd! When I saw a guest post at Liv Life for Football Party Stromboli, I knew I had to make it for Matt. To say my husband likes football (or any other sport for that matter) would be an understatement. My hubby LOVES his football, and he loves when I make him good stuff to munch on while he's watching a game. Kim's post called for frozen dough, which is definitely an option if you're looking for a little less preparation. IngredientsYields 2 loaves 1 (.25 oz) package active dry yeast 1 1/3 cups warm water (110° to 115°) 1/4 cup vegetable oil 1/2 tsp salt 4 to 5 cups all-purpose flour Filling:The quantities below are for 1 Stromboli. Directions In the bowl of an electric stand mixer, dissolve yeast in warm water. Punch dough down. Taco Casserole.
Quick & Cheesy Chicken Pot Pie. For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping.
I’m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways. I simplified it with an even easier biscuit topping, using the homemade bisquick mix that I always keep on hand in my fridge. The cheesy sauce is such a breeze to make that it honestly hardly takes any longer then throwing in a can of soup, and the yummy taste and healthful benefits more then make up for it. The added cheese in the crust really puts this over the top for me, making it that much more hearty and comforting. This would be a perfect way to use up any Thanksgiving leftovers whether that be turkey, ham or vegetables. How are you going to be using up those Thanksgiving leftovers? Quick & Cheesy Chicken Pot Pie Ingredients Filling Cheese Sauce Biscuit Topping Instructions. Chicken Chimichangas Recipe. Chicken chimichangas require a little work but they are definitely worth it.
I actually prefer these over the beef chimichangas. Tortillas are filled with a mixture, rolled, and then fried in oil. The filling mixture consists of ingredients such as chicken, rice, refried beans, and black olives. After the chimichangas are fried they are topped with a avocado mixture. This mixture is very similar to guacamole. Ingredients: 1 ½ cups chicken broth 1 cup uncooked long grain white rice ½ cup red enchilada sauce 1 ½ onion (diced, divided) 6 (12 inch) flour tortillas 4 cups shredded cooked chicken breast 1 pound Monterey jack cheese (shredded) 1 (6 ounce) can sliced black olives 4 cups refried beans ¼ cup vegetable oilAvocado topping- 3 avocados (peeled and pitted) ½ cup cilantro (finely chopped) 2 tablespoons lemon juice 3 green onions (diced) ¼ cup jalapeno chile peppers 1 tomato (diced) 2 cups shredded lettuce 1 cup sour cream 2 cups shredded cheddar cheese Cooking Instructions:
Honey Garlic Balsamic Chicken. Skinny Chicken Enchiladas. If you're an enchilada lover like me, you will love these!!
Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) without all the fat! If you're new to my site and seeing this for the first time, you are in for a treat! If you are a regular on my site, you're probably wondering why this is posted as new. I've decided to slowly go back to the archives and re-shoot some of my favorite recipes with bad photos. My photography has come a long way since I started this blog in 2008, and when I see some of my older images, I cringe! This recipe was originally posted February 26th, 2010 back when I had a full time job and wasn't able to get home in time to shoot in natural light. I like to serve these with yellow rice, re-fried beans and a little fat free sour cream topped with chopped scallions and cilantro.
. , or Mission Low Carb Whole Wheat Tortillas. Ingredients: For the sauce: Then top with cheese. Spanish Chicken with Chorizo and Potatoes. We've managed to both forget our fifth anniversary last Friday.
I don't know if it's due to my working like mad before having to catch a delayed flight back from Shanghai late in the evening while Vijay was too comfortable with me leaving him a free man for almost two weeks. The nearly forsaken milestone was only remembered when Vijay examined the leather strap of his watch, then sparking up a recap of our various gifts to each other past birthdays, Christmases and yes, the day we got together. Putting aside our ailing memories - mine is not a surprise, Vijay forgot the exact date and had to check his diaries - we seized the day and celebrated with an all-American dinner, ending up with the love of my life asking if I could make him bacon topped cheesy fries and Buffalo wings with blue cheese dressing next. Sometimes even the most adventurous and willing cook need a break and would want to put lunch together by spending less than half an hour in the kitchen.
Taco chicken bowls $10.66 recipe / $1.33 serving. This recipe is definitely “slow-cooker 101″.
It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of it is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out. This recipe is great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook. I’m a black bean lover so next time I’m going to use two cans (or two can’s worth of homemade) beans and extend the recipe even further. Oh, also, this freezes well. Okay, one more thing. Taco Chicken Bowls taco chicken bowls Total time Total Cost: $10.66 Cost Per Serving: $1.33 Serves: 9 Ingredients Instructions Step By Step Photos This is the chicken that I bought. Secure the lid and cook on low for 8 hours.
Oven Hot Dogs « In the Wabe. Maybe I shouldn’t admit this, but I love hot dogs.
I mean, I really love hot dogs. I think that’s probably because of oven hot dogs. I know, they sound crazy. And you have to eat them with a fork and knife. Â But I promise oven hot dogs are absolutely delicious. Because this is a family recipe, I took step-by-step photos. Here’s what you need: hot dogs, hot dog buns, mayonnaise, mustard, sweet relish, chili, cheese, and diced onions. Cover the inside of the buns with mayonnaise. Add the hot dogs and squish them together in a baking dish. Add a bit of mustard if that’s your thing. Now add sweet relish! Top with chili! Top with grated cheddar. Dice your onions. Throw on the onions Cover with aluminum foil and bake at 350F for 45 minutes. And now you’re done! Oven Hot Dogs 8 hot dogs 8 hot dog buns 1 can of chili 1/2 an onion, diced cheddar cheese mayonnaise mustard sweet relishLine inside of hot dog buns with mayonnaise and sweet relish.
Grilled Bruschetta Chicken. Here’s one of our healthy meal staples that we cook all the time.
It’s full of flavor, only 200 calories, and has only five ingredients. It has all the flavors of bruschetta but with the bread…or the carbs. My kids will eat it too so it must be a winner. Grilled Bruschetta Chicken Ingredients 4 small boneless skinless chicken breast halves 1/2 cup KRAFT Sun-Dried Tomato dressing, divided 2 tomatoes, finely chopped 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves Instructions Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat.