EASY MONGOLIAN BEEF

 One of my favorite stir fry meals is crispy Mongolian Beef. It’s one of those unique dishes I get a craving for now and then. And no other beef recipe can satisfy.

This recipe for Mongolian Beef is amazingly simple and uses few ingredients. And it really takes advantage of the special properties of a cast-iron skillet.

For this recipe, I will help you determine what cut of beef you should use. And help you out with some useful tips about how to cook with and maintain your remarkable cast iron pan.

Ingredients

1 lb. flat iron steak (thinly sliced against the grain)

1/4 cup coconut oil, avocado oil or other oil of your choice

3-4 green onions (cut into 1-inch slices)

Marinade:

2 cloves garlic (minced)

1 tsp ginger (grated)

1/4 cup coconut aminos or low sodium soy sauce

Instructions

Cut the Flat Iron Steak into very thin slices against the grain

Place the meat in a zip lock bag or a bowl. Add the coconut aminos, ginger and garlic. Marinate for 1 hour in the refrigerator.

When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

Pour the coconut oil in a large wok or cast iron skillet and heat it until it's almost smoking. Oil should be hot so you can get the nice crispy edges on the beef.

Carefully add the beef to the very hot oil and keep stir frying over a high heat. Taking care not to burn it. Normally this takes just 1-3 minutes. When the last batch of meat is in. Add the green onions and cook for the last 30 -45 seconds.

Remove the meat to a serving plate.

If you would like more sauce to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok or skillet. We do this and serve it over rice and steamed veggies.

Easy Stromboli

 I shared this recipe first on Spend With Pennies.

It’s been a while since The Recipe Rebel has seen a 30 minute meal that is as easy and loveable as this Stromboli!

Anything that is pizza-flavored, in any form, is a hit here with the whole family.

Ingredients

1 can refrigerated pizza dough enough for 1 pizza

1 1/2 cups shredded mozzarella cheese divided

1/3 cup marinara sauce

1/2 cup chopped cooked ham

1/2 cup sliced salami

1/2 cup pepperoni slices

1 egg

1 tablespoon water

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic powder

Instructions

Heat oven to 350 degrees F and line a baking sheet with parchment paper.

Roll pizza dough out on a lightly floured surface into a roughly 12″ x 16″ rectangle (it doesn’t have to be exact!).

Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3″ at the long side furthest from you.

Top with 1 cup of the shredded cheese, then ham, salami and pepperoni. Finish with remaining 1/2 cup cheese.

Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.

Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.

Place on prepared baking sheet with the seal down and brush with egg wash.

Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.

Turkey Alfredo Stromboli

 This Turkey Alfredo Stromboli, friends — it’s a good one!

It’s got the perfect combination of easy, hearty and comforting for those chilly days we all know are ahead for quite some time yet (especially if you’re in Manitoba like we are!). It has so many of my favorite things:

I always buy an extra turkey early in the fall when they are featuured for the holidays — a small one that I can fit in my slow cooker and make this Crockpot Turkey with Garlic Butter, then I use the carcass to make broth, and soup, and I chop or shred the rest of the meat to freeze for easy meals down the road.

Ingredients

Alfredo Sauce

1/4 cup butter

1 teaspoon minced garlic

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoonsq all purpose flour

2 cups half and half or milk

1/4 cup shredded Parmesan cheese

Stromboli

1 refrigerated pizza dough (391g can)

prepared Alfredo sauce

1 cup chopped, cooked turkey

1 cup shredded mozzarella cheese

1 egg

1 tablespoon water

garlic powder and Italian seasoning to sprinkle as desired

Instructions

Alfredo Sauce

In a medium pot, melt butter. Stir in garlic, Italian seasoning, salt, and pepper.

Whisk in flour and cook 1 minute.

Add half and half or milk, and whisk until combined. Cook over medium heat, whisking often, until thickened. Set aside.

Stromboli

Preheat oven to 350 degrees F.

Unroll pizza dough and roll with a rolling pin into a rough 12×18" rectangle.

Spread pizza dough with 3/4 cup prepared sauce (the rest will be used for dipping), top with turkey and mozzarella.

Fold in the short ends about 1/2" to contain the filling, then roll up the stromboli, standing at the long edge. Pinch dough to seal.

*Stir together egg and water until combined. Brush a small amount over top of stromboli, and sprinkle with a small amount of garlic powder and Italian seasoning.

Place on a parchment lined baking sheet and bake for 20-25 minutes, until golden brown.

Let rest for 5-10 minutes, then slice and serve with remaining sauce.

Chicken Tetrazzini

We’ve come to the end of the month and I’m sharing my last chicken dinner to make with this month’s 6 Ingredient Staple: this Perfect Roast Chicken!

With our chicken carcass (it’s gold — don’t throw it out!) we made this Homemade Chicken Stock, and with our stock we made this classic Chicken Noodle Soup.

Now we’re taking our chicken and chicken stock to the next level with this easy Chicken Tetrazzini.

Ingredients

Sauce

¼ cup unsalted butter

1 cup chopped mushrooms

½ medium onion finely diced

1 teaspoon minced garlic

1 teaspoon Italian seasoning

¾ teaspoon salt

¼ teaspoon black pepper

¼ cup all purpose flour

2 cups chicken stock

2 cups cream – 10%-18%

2 cups cooked, chopped chicken

1 cup frozen peas

To Assemble Tetrazzini:

375 grams dry spaghetti about 13oz

1 cup shredded mozzarella cheese

Instructions

Sauce

In a large skillet, melt butter.

Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.

Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.

Stir in flour until completely absorbed by the butter.

Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).

Stir in cooked chicken and peas.

Chicken Tetrazzini

Preheat the oven to 400 degrees if baking immediately.

Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.

Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.

Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

Sheet Pan Parmesan Chicken and Veggies

Ingredient:

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon seasoned salt, or to taste

¼ teaspoon ground black pepper, or to taste

½ pound fresh green beans, trimmed

1 small red potato, diced

1 sweet bell pepper, chopped

1 cup broccoli florets, chopped

1 tablespoon minced garlic

3 tablespoons olive oil

⅓ cup all-purpose flour

4 tablespoons butter, melted

1 cup panko bread crumbs

1 cup freshly grated Parmesan cheese, divided

1 ½ pounds skinless, boneless chicken breasts, pounded flat

Optional Dipping Sauce:

½ cup mayonnaise

¼ cup ketchup

½ teaspoon garlic powder

¼ teaspoon Worcestershire sauce

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Step 2

Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.

Step 3

Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.

Step 4

Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.

Step 5

Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.

Step 6

Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Step 7

While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.

Step 8

Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Perfect Roast Chicken

 Happy January!

Today I’m kicking off a brand new extension of Six Ingredient Suppers, which I’m calling Six Ingredient Staples.

On the first Monday of each month, I’m sharing a new staple recipe, and every Monday after that I’ll be sharing a new way to use it!

Ingredients

3-4 lb whole chicken

1/4 cup melted unsalted butter

2 teaspoons salt (you can reduce if you are sensitive to sodium or your chicken is smaller)

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions

Preheat oven to 425 degrees F.

Remove the giblets and neck from the inside of the chicken if they are there.

Combine melted butter with salt, paprika, garlic powder and pepper.

Use an upside down tablespoon (see video for a visual) to loosen the skin from the chicken breast and drumsticks as best you can.

Pour some of the melted butter under the skin onto the breasts and drumsticks and use the tablespoon to spread it around. Spread the rest of it onto the outside of the chicken on top of the skin (I do breast side only, as the underside of the chicken will be seasoned as it cooks)

Tie the legs tight to the body and tug the wings underneath (or you can tie the wings to the body as well).

Roast, uncovered, for 1 hour to 1 hour and 30 minutes, depending on the size of your chicken (for a 3.5 lb chicken, I roast exactly 1 hour 10 minutes), until a meat thermometer inserted in the thickest part (inner thigh near the breast but away from the bone), reads at least 165 degrees F. If your chicken is darkening quickly, you can tent with tin foil to prevent further browning.

Remove from the oven and let rest for at least 15 minutes before slicing and serving.

Slow Cooker Chicken Breast

 This chicken is so flavorful, and so juicy, with just a few ingredients (and one secret ingredient!).

I will admit, I have made plenty of dry, overcooked, unpalatable boneless chicken breasts in the slow cooker. I’m not proud of it, but we all do it every now and then, am I right??

I wanted to come up with a foolproof way to make great crockpot chicken breast — that is big on flavor (but still versatile enough to use it a variety of different ways or add your own sauce at the end), and ridiculously juicy.

Ingredients

4 boneless skinless chicken breasts

1/4 cup low sodium chicken broth

1 tablespoon butter or margarine

1/2 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon paprika

Instructions

In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.

Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).

Add the chicken to the slow cooker, overlapping only as much as necessary.

Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached. 

If you’re hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Keto King Ranch Casserole

 You are going to love this keto casserole recipe! It’s a ketofied version of King Ranch Casserole, which is a casserole dish made from creamy chicken, cheese, salsa, and tortillas (this recipe uses a keto-friendly tortilla, of course). It’s been called “Texan lasagna,” and I guarantee you’re going to love it!

This is just a quick overview of how to make this low carb king ranch casserole. For the recipe in detail, scroll to the recipe card at the end of the post.

Saute onions in butter over medium-high heat. Then add almond flour and cook until mixture thickens. Add chicken broth.

Ingredients

2 tbsp butter

1/4 medium onion chopped (about 1/2 cup)

2 tbsp almond flour

1/2 cup chicken broth

4 oz sour cream

1/2 cup sugar-free or low-sugar salsa

8 oz chopped, cooked chicken (about 2 cups)

8 oz shredded Cheddar cheese divided

2 Siete Almond Flour Tortillas cut into 1/4- x 1/2-inch pieces

Non-stick cooking spray

Instructions

Preheat oven to 350 F.

Melt butter in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes, or until onions are translucent.

Stir almond flour into onion mixture and cook for an additional 1-2 minutes, or until onions thicken slightly. Stir in chicken broth and combine well. Cook an additional 3-4 minutes or until sauce thickens.

Stir sour cream and salsa into sauce to combine. Remove skillet from heat and stir in chicken, 6 oz shredded cheddar cheese, and tortilla pieces.

Transfer mixture to 8- x 8-inch dish coated with cooking spray. Sprinkle top of mixture with remaining 2 oz shredded Cheddar cheese.

Cover and bake at 350 F for 20 minutes. Uncover and bake an additional 15 minutes. Let cool 10 minutes before serving.

Keto Jalapeño Popper Chicken Casserole

 Are you ready for a hearty, filling keto casserole that’s based on the classic jalapeño poppers appetizer? If you are, this recipe is here to deliver! It’s spicy, cheesy, creamy, and oh-so-good, just like jalapeño poppers. With the addition of chicken, it becomes a complete and very filling meal.

This is just a quick overview of how to make this low carb jalapeño popper chicken casserole. For the recipe in detail, scroll to the recipe card at the end of the post.

Over medium-high heat, combine cream cheese, sour cream, heavy whipping cream, and garlic powder. Then add 1/2 cup Cheddar cheese, cooked bacon, and cooked chicken.

Ingredients

4 oz cream cheese

1/3 cup sour cream

1/2 cup heavy whipping cream

1 tsp garlic powder

1 cup Cheddar cheese divided

3 cups chopped, cooked chicken breast

8 slices cooked bacon crumbled

5 jalapeños halved and seeded

Instructions

Preheat oven to 400 F.

Combine cream cheese, sour cream, heavy whipping cream, and garlic powder in a large skillet. Heat over medium-high heat, stirring to melt and combine. Add 1/2 cup Cheddar cheese, cooked chicken, and cooked bacon.

Transfer half of mixture to an 8- x 8-inch baking dish. Top with jalapeño halves. Top jalapeño with remaining mixture. Sprinkle remaining cheese on top of mixture.

Bake at 400° for 10-15 minutes or until mixture is bubbly and cheese is golden.

Baked Eye of Round Roast

 This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.

Eye of round is a lean, low fat cut that comes from the hindquarters of a cow and tends to be a tougher cut because it sees so much movement. Due to this, it needs some extra TLC with marinating and longer cook times to allow connective tissues to break down. 

It is best enjoyed with a robust marinade or seasoning and thinly sliced against the grain to shorten fibers. It is best known for making deli roast beef. 

Ingredients

2.5-3 pound eye of round roast (beef round roast) , trimmed

1 tablespoon garlic powder

1 tablespoon ground black pepper

2 tablespoon coarse sea salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 tablespoon vegetable or canola oil

1 large yellow onion

2 cups low sodium beef broth

Instructions

Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.

Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.

Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.

rubbed beef round roast

Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides – about 2 minutes each side. Turn off heat and remove the seared roast from the pan.

Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.

overhead eye of round roast in cast iron

Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F – the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F

Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.

sliced round roast

If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Cheesy Chicken Broccoli Rice Casserole Recipe!

This Easy Chicken Broccoli Casserole Recipe is Comfort food to the max!   It’s got all the savory, hearty flavors you’re craving… and is so addicting!

This cozy casserole with savory chicken, tender rice, gooey melted cheese, and a crunchy french fried onion topping will become a fast family favorite!  Trust me… it’s the tastiest way to sneak more veggies into your day!

Ingredients
2 cups Cooked Chicken, cubed {or Rotisserie Chicken}
10 ounces Frozen Broccoli Florets {thawed}
2 cups Cooked White Rice
21 1/2 ounces Campbell’s Cream of Chicken Soup {2 cans - 10¾ ounces each}
½ cup Sour Cream
3 tbsp Ranch Seasoning {or 1 oz. Ranch Packet}
2 cups Shredded Mild Cheddar Cheese
2 cups French Fried Onions
⅛ teaspoon Salt and Pepper to taste {optional}

Instructions
Preheat oven to 350 degrees.
Spray 9×13 casserole dish with nonstick cooking spray.
Transfer completely thawed broccoli florets to cutting board, and cut up any large pieces into smaller, bite sized pieces.
In large mixing bowl, combine Chicken, Broccoli, Cooked Rice, Soup, Sour Cream, Ranch Seasoning, and 1 cup of Cheese. Stir until well combined.
Transfer mixture to casserole dish, and spread out evenly.
Cover with aluminum foil, and bake for 30 minutes.
After 30 minutes, remove foil, evenly top with remaining 1 1/2 cups Shredded Cheese, and sprinkle with French Fried Onions. Then bake UNCOVERED for 10 - 15 more minutes, or until cheese has melted. Season with salt and pepepr to taste, and ENJOY!

Crockpot Taco Chicken Recipe! (Easy Dinner Idea)

On the hunt for a delicious Mexican Inspired dinner to (literally) spice up your menu?  You’re going to absolutely love this Crockpot Taco Chicken Recipe!  Seriously… it’s one of the EASIEST dinners you’ll make all week!

Bursting with the perfect blend of spice and savory flavor, this chicken taco dinner only takes six simple ingredients.  That’s as easy as they come!

So are you ready to make your Slow Cooker taco chicken?  Here’s what you’ll need…

Ingredients
4 Boneless Skinless Chicken Breasts   approx. 3 lbs
0.75 oz 1/2 Taco Seasoning Packet
8 oz Sour Cream
3/4 Cup Shredded Mexican Cheese
5 oz Rotel (1/2 can)
2 tbsp Sliced Green Onions

Instructions
Place chicken in Crock Pot, and cook on HIGH for 3 hours, or on LOW for 6 hours, covered.
After 3 hours on HIGH, or 6 hours on LOW, drain the juices from Crock Pot.
Add Sour Cream and Taco Seasoning to medium mixing bowl, and stir well.
Pour Sour Cream/Taco mixture over chicken, and spread out evenly.
Then sprinkle Shredded Cheese over chicken, and top with Rotel.
Cook for 30 more minutes on HIGH, or until done.
Optional: Garnish with Green Onions, and Enjoy!

Chicken Cutlets with Mushrooms, Peppers and Mozzarella

Top breaded chicken cutlets with mushrooms, peppers, and mozzarella and bake until the cheese melts to create this quick chicken dish.

Ingredients
1/4 cup olive oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup seasoned bread crumbs
8 boneless, skinless chicken breast halves (about 1 3/4 lbs. total), pounded to
1/4-inch thickness Salt and pepper
1 cup sliced mushrooms
1/4 cup white wine
1 7.5-oz. jar roasted red peppers, drained, cut into strips
8 ounces sliced mozzarella

How to Make It
Step 1
Preheat oven to 400°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. oil. Place flour, eggs and bread crumbs in separate shallow bowls. Season chicken with salt and pepper and dredge in flour, shaking off excess. Dip chicken in eggs, then place in bread crumbs, turning once and pressing so crumbs adhere. Place breaded cutlets on a parchment-lined tray in a single layer.

Step 2
In a large skillet, heat 1 Tbsp. oil over medium heat. Brown chicken in batches, flipping once, 2 to 3 minutes per side, adding 1 Tbsp. oil to skillet between batches. Transfer browned cutlets to baking dish, overlapping pieces as necessary to fit. In same skillet, cook mushrooms, stirring, until golden brown, about 5 minutes.

Step 3
Drizzle wine over cutlets, then top with mushrooms, peppers and cheese. Bake until chicken is no longer pink and cheese has melted, about 15 minutes. Place under a hot broiler to brown, if desired.

Easy Chicken Green Chili Casserole

A green chili casserole with chicken makes the ultimate comfort food dinner recipe when you need something quick and easy, with just 5 ingredients and a cook time of 20 minutes, this chile Verde casserole will become a favorite.

The combination of a savory chili Verde sauce, three kinds of cheese, and shredded chicken make for the best chili Verde casserole you will absolutely love. And if you’re on a restricted health plan, you’ll be pleased to know this is keto friendly, low carb, and gluten free too.

Ingredients
2 lb shredded chicken, cooked
3 T taco seasoning
3/4 cup chili Verde salsa
1 4 oz can of mild green chilis, drained
16 oz cottage cheese
5 oz sliced or shredded Colby jack or Mexican blend cheese
Sour cream, optional
Green onions, optional

Instructions
Preheat oven to 375
In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese
Mix in the shredded chicken and blend well
Spray your baking dish with nonstick cooking spreay
Spoon mixture into an 11x7 baking dish
Top the casserole with the sliced or shredded cheese
Bake for 20 minutes or until the cheese is melted and bubbling.
Garnish with green onions, if desired
Serve with sour cream and salsa, optional

EASY BAKED CHICKEN PARMESAN

Keto chicken parmesan doesn’t get any easier than this! Crispy coated chicken, delicious tomato sauce, and plenty of melty cheese!

When Chad and I first married, I was happy to try out new recipes.

I had literally never even heard of chicken Parmesan the first time he requested it for dinner, but I jumped right in and it’s been a favorite dinner of his ever since.

Ingredients
4 thin sliced chicken breasts
2 large eggs, beaten
2 cups finely crushed pork rinds
½ cup powdered Parmesan
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup marinara
1 cup grated mozzarella
1 tablespoon minced basil or parsley

Instructions
Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick spray.
Add the eggs to a shallow dish.
Add the pork rinds, Parmesan, garlic powder, and onion powder to a second shallow dish and stir to combine.
Dip each chicken breast into the egg and then the pork rinds. Be sure to press the pork rinds into the chicken so that the crust adheres to the meat.
Place the chicken on the prepared baking dish and bake for 15-20 minutes or until the chicken reaches 160 degrees.
Remove the chicken from the oven and spread the marinara evenly over each piece of chicken.
Sprinkle with the mozzarella.
Return the chicken to the oven for 5 more minutes or until the temperature reaches 165 degrees and the cheese has melted.
Sprinkle with minced basil or parsley before serving.

Chicken Schnitzel Recipe

It may surprise you to know that growing up in Egypt, schnitzel was a regular on the dinner table.

Mom made breaded veal cutlets (using Italian bread crumbs) regularly. And she also made chicken schnitzel, which we simply called fried chicken breast.And rather than serving them with fries, mom added a side salad or pasta.

So my love for this quick and comforting chicken dinner goes way back!

INGREDIENTS
4 boneless skinless chicken breast pieces (about 1 pound and 5 oz)
Kosher salt and black pepper
½ tablespoon garlic powder
½ tablespoon sweet paprika
1 teaspoon dried oregano
½ cup all-purpose flour
2 eggs
1 1/2 cups bread crumbs such as panko bread crumbs
Extra virgin olive oil
1 lemon, juice of

INSTRUCTIONS
Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).
Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.
Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)

Chicken & Broccoli Alfredo Stuffed Shells

I’m always looking for new dinner ideas. Of course, having a food blog I need new recipes to post. But way before I had my blog I loved searching for new ideas! I have countless food magazines, cookbooks and I’m a big stalker of food blogs too. 😉

I came across this recipe for Chicken and Broccoli Alfredo Stuffed Shells from Lauren’s blog Tastes Better From Scratch. (Her recipes are amazing so make sure to check out her blog!) I printed her recipe for these the minute I saw it and knew they were going to be awesome.

Ingredients
1 12 oz. box Jumbo Shells
2 cups cooked shredded chicken
1/4 teaspoon garlic powder
Salt and pepper to taste
1 12 oz. bag frozen broccoli florets (steamed then chopped)
1 16 oz. jar Alfredo sauce OR use the homemade Alfredo recipe below
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
ALFREDO SAUCE
3 tablespoons unsalted butter
3 cloves garlic minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded Mozzarella cheese
Salt and pepper to taste

Instructions
Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
FOR HOMEMADE ALFREDO SAUCE
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

Yellow Thai Chicken Coconut Curry

No need for takeout from your local Thai restaurant when you can make an authentic-tasting curry this good in 25 minutes at home.

The curry is hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free.

I could drink the coconut milk broth or prepare it as a soup – it’s so good and it keeps the chicken so juicy and moist. I used full fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great.

INGREDIENTS
 3 tablespoons olive oil (coconut oil may be substituted)
 1 medium/large sweet Vidalia or yellow onion, diced small
 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
 3 cloves garlic, finely minced or pressed
 2 to 3 teaspoons ground turmeric
 2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
 2 teaspoons ground coriander
 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired
 one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
 1 1/2 cups shredded carrots
 2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls)
 1/2 teaspoon freshly ground black pepper, or to taste
 1 to 2 tablespoons lime juice, optional but recommended
 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
 1 to 4 tablespoons light brown sugar, packed; optional and to taste
 salt, optional and to taste
 rice (jasmine or basmati) or naan, optional for serving

INSTRUCTIONS
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, pepper, and stir until the spinach has wilted.
Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste. Curry will keep airtight in the fridge for up to 5 days.

Easy 30-Minute Kale, White Bean, and Chicken Soup

My family loves soup and I love making it for them because with soup there are always leftovers. Bonus for the cook. This white bean and kale soup is easy, ready in 30 minutes, hearty, and healthy. This kale and bean soup is packed with flavor, texture, and even for those who think that soup can’t make a meal, this one will change your mind.

There are many recipes for sausage, kale, and white bean soup online but I opted to go with the ease of using shredded rotisserie chicken.

INGREDIENTS
 3 tablespoons olive oil
 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
 1 cup celery, sliced thin (about 2 stalks)
 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
 4 garlic cloves, peeled and finely minced
 64 ounces (8 cups) low-sodium chicken broth
 3 to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
 two 15-ounce cans cannellini beans, drained and rinsed
 1 tablespoon dried parsley
 1 teaspoon dried oregano
 1 teaspoons salt, or to taste
 1 teaspoon black pepper, or to taste
 leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
 1 cup zucchini, diced small (from about 1 medium zucchini)
 1 tablespoon lemon juice, optional (brightens up the flavor)

INSTRUCTIONS
To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
Add the agarlic and sauté for another 1 to 2 minutes.
Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level.
Serve immediately.

Skinny 15-Minute Sesame Chicken and Broccoli

During this time of year when most people seem to be extra cautious about their diets, this sesame chicken and broccoli is a family- and figure-friendly recipe that’s perfect for busy weeknights. So the next time you’re in the mood for a chicken and broccoli stir-fry from your local Asian restaurant, forget about the restaurant and make this skinny version yourself in 15 minutes.

This Chinese chicken and broccoli is so easy, ready in a flash, and tastes every bit as good as from a restaurant. But being that you’re making it at home, you’re in charge of the ingredients and the process. No unnecessary oils or calorie-laden sugary sauces.

INGREDIENTS
 1 tablespoon olive oil
 1 tablespoon sesame oil
 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
 1 1/2 teaspoons cornstarch
 1 1/2 teaspoons cold water
 1/4 cup light brown sugar, packed
 1/4 cup low-sodium soy sauce
 2 tablespoons honey
 2 tablespoons hoisin sauce
 1 to 2 tablespoons chili garlic sauce, or to taste
 2 teaspoons ground ginger
 5 cups broccoli florets
 salt and pepper, optional and to taste
 sesame seeds, for garnishing

INSTRUCTIONS
To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.
Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.