Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.
I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was great on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?
Crock-Pot Salsa Chicken
2 chicken breasts
2 cups mild salsa
2 cups frozen corn
1 can black beans, drained and rinsed
Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.
What is your favorite Hamburger Helper boxed dinner from back in the day? Apparently, I’m not the only one who LOVES the Chicken Enchilada Chicken Helper. So after I made my own version, I stuffed the mixture into peppers, and called it a win.
This recipe has a lot of ingredients but it’s easy enough to throw together and the taste is just like back in the day, but homemade and (mostly) healthy!
Chicken Enchilada Stuffed Peppers
2 tablespoons avocado oil
salt and pepper
3 peppers, heads cut off and deseeded
Cover the peppers in oil and sprinkle on salt and pepper. Roast in the oven at 400 for 20 minutes.
Chicken Enchilada Mixture
1 tablespoon avocado oil
1 onion, diced
the tops of the peppers, diced
2 chicken breasts, diced
3 tablespoons tomato paste
2 tablespoons honey
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/3 teaspoon cayenne pepper
1/2 tablespoon cumin
1/2 teaspoon salt
1 cup chicken stock
1/2 cup half and half
1/4 cup Greek yogurt
2 cups cooked rice
3/4 cup cheddar cheese
In a skillet, add the avocado oil, onions, and peppers. Cook for 3 minutes. Add the chicken and cook until white and beginning to brown. Add the tomato paste, honey, and spices, and stir. Add in the chicken stock, half and half, and Greek yogurt and cook for two minutes. Add in the rice and stir, and lastly, add in the cheese. Let everything simmer on low for 15 minutes.
Scoop the mixture into the peppers and enjoy. (You will have extra chicken enchilada to eat, too.)
My parents are great cooks and I love to remember childhood favorites. My mom’s spaghetti was so smooth and herb-filled. Haha, that reminds me of something funny. Speaking of spaghetti, I used to order spaghetti at every restaurant we went to when I was younger. It was always my favorite thing to try everywhere.
Anyhow, I love to remake and put my own spin on family recipes and this is one of them. Dad’s Chicken Dinner has been a favorite since I can remember and my recipe is very close and the taste is dead on. It’s also Gluten-Free and Dairy-Free. So good!
Chicken with Pepper Sauce
Chicken:
2 tablespoons avocado oil
2 chicken breasts, sliced in half to thin them out and in half again for portions the size of your palm
2 eggs
1 cup Gluten-Free Italian breadcrumbs
salt and pepper
Add oil to a medium-sized skillet pan on medium heat. Add the eggs to one bowl and scramble them. Add the breadcrumbs to the other bowl and a dash of salt and pepper. Dip both sides of each piece of chicken into the egg and then coat them in breadcrumbs. Add the chicken to the skillet. Cook until browned on both sides. Remove from the pan and set aside. Use the same pan to prepare the sauce.
Pepper Sauce:
2 tablespoons avocado oil
1 tablespoon tapioca starch (I use this for everything (to thicken.) It’s well worth the buy=)
This is a link so you can use what I do!
2 cups Almond Milk
1 tablespoon pepper
3-4 tablespoons Gluten-Free Italian breadcrumbs (I use the rest of the breadcrumbs leftover from breading the chicken.)
In the same pan you cooked the chicken, add the oil and sprinkle the tapioca starch in. Use a whisk and stir. Add the breadcrumbs, pepper and stir. Finish by adding in the Almond Milk and whisking to combine. Carefully simmer and warm the sauce to thicken.
Noodles:
prepare gluten-free, soy-free noodles to preference
(I used spaghetti noodles and broke them three times. They were the only noodles I had.)
Traditionally my Dad made it with egg noodles and while I don’t eat those anymore, I do still like this chicken dinner with noodles. I hope you love this recipe as much as I do! What is your favorite way to have chicken?
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For a taste of summer and an easy crock pot dinner, you have got to try these BBQ Chicken Tostadas!
This recipe is so yummy and once you get the ingredients in, it cooks itself. Enjoying BBQ chicken on tostadas puts a fun, new twist on these “tacos.” Enjoy!
BBQ Chicken Tostadas
2 chicken breasts
1 red bell pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 onion, sliced
15 ounces (1 can) tomato sauce
3 oz (1 can) tomato paste
1/8 cup molasses
1/8 teaspoon cayenne pepper
3 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Dijon mustard
1/8 cup honey
1/4 teaspoon liquid smoke
Add everything to a crock pot and cook on low for 8 hours or high for 4 hours. Remove the chicken in the last hour of cook time and shred it. Add it back into the crock pot and stir everything together.
Use about 1/4 cup of BBQ chicken mixture to top a tostada and sprinkle with sharp cheddar cheese. Serve immediately.
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I love Sundays. Usually my husband golfs, and I go to the gym, and church. We’re both home about 2pm or so, and ravenous. Today, I wanted orange chicken in lettuce wraps but I didn’t have any romaine. So spinach bites were born!
The recipe is easy and quick, and tastes so good. Sprinkle sesame seeds on top to finish off the Chinese look.
Orange Chicken
1 tablespoon olive oil
4 chicken thighs, diced
1 cup orange juice
3 heaping tablespoons honey
¼ teaspoon ground ginger powder
¼ teaspoon cayenne pepper
½ teaspoon apple cider vinegar
⅛ teaspoon toasted sesame oil
½ teaspoon ground garlic powder
Place diced chicken and olive oil in a medium-sized skillet pan and heat on medium until white and fully cooked, or about 10 minutes.
Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened. Use romaine to make lettuce wraps or spinach leaves like I did, for Spinach Bites, and enjoy!
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Happy National Chicken Wing Day! To celebrate, use my Crispy Chicken Wings recipe to bake your wings to perfection and add one of my favorite sauces to finish them off!
Crispy Chicken Wings
10 chicken wings
1 tablespoon baking powder
1/2 tsp salt
Preheat the oven to 250 degrees and cover a cookie sheet with aluminum foil. Place a metal drying rack on the baking sheet.
Combine ingredients in a plastic bag or mixing bowl and make sure that all the chicken is well coated with the mixture. Cook in the oven for 30 minutes.
Take the wings out of the oven and raise the temperature to 425. Cook an additional 40-50 minutes in the oven.
Coat the wings in your favorite sauce and enjoy!
Buffalo Chicken Sauce
2 tablespoons cayenne pepper
1 teaspoon oregano
1 teaspoon cumin powder
1 teaspoon chili pepper
1 tablespoon apple cider vinegar
5 tablespoons water
Make sure to thoroughly combine the ingredients (to disperse the cayenne pepper) in a large bowl. Coat your wings and serve.
Garlic Sauce
20 cloves of garlic
3 tablespoons olive oil
1 tablespoon pepper
1 teaspoon salt
3 tablespoons butter
Completely de skin and peel the garlic, place into an oven safe container and add your olive oil, salt and pepper. Bake in the oven, covered with aluminum foil, at 325 for about an hour or until the garlic is roasted and soft in texture.
Take out of the oven and mash up the garlic mixture with a fork. Add in the butter, combine with the wings and serve.
Orange Chicken Sauce
5 tablespoons orange juice
1 tablespoons honey
¼ teaspoon ground ginger powder
¼ teaspoon cayenne
½ teaspoon apple cider vinegar
⅛ teaspoon sesame oil
½ teaspoon ground garlic powder
2-3 tablespoons sesame seeds
Mix the ingredients in a bowl until well incorporated. Toss the wings in the sauce bowl and serve.
Chicken wings are easy and so versatile. With endless flavors and even more dipping options, they can’t be beat.
My take on orange chicken is sweet with a hint of spice and just delicious!
Orange Chicken
1 tablespoon olive oil
4 chicken thighs, diced
———————-
1 cup orange juice
3 heaping tablespoons honey
¼ teaspoon ground ginger powder
¼ teaspoon cayenne
½ teaspoon apple cider vinegar
⅛ teaspoon sesame oil
½ teaspoon ground garlic powder
Place diced chicken and tablespoon olive oil in a frying pan and heat on medium until white and fully cooked, or about 10 minutes.
Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened and serve with a side of rice and your favorite vegetable!
great on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?
2 cups Almond Milk
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