White Bean Chicken Chili

White Bean Chicken Chili

Add some olive oil to a pot. Put in 4 frozen or fresh chicken breasts. add kosher salt, ground onion, pepper, garlic (about 1 T), let cook on med-low until it gets slightly blackened on the bottom.

shred with your hand mixer. 

add 1-2T butter and 2-3T cream cheese. melt

add 1 can of each: navy, cannellini, great northern, and white beans

1 T of green chilli's, 2T salsa verde

throw in a few sprinkles of: cumin, white pepper, chili powder, celery salt, and dried cilantro

add desired amount of heavy cream, sour cream, and shredded white cheddar

easy, fast, and delicious dinner!! add some more sour cream, cheese and chips too!! fresh cilantro on top wouldn't hurt either.. if I had some.. 

this meal is perfect when you feel like you have no food and don't really feel like cooking.. always keep canned beans on hand and frozen chicken! 

Creamy gnocchi & chicken soup

for Gnocchi:

 cook potatoes ( about 4 or 5 golden potatoes, peeled) until soft, then drain. blend potatoes (add salt) and add flour (gluten free or regular) and 1 egg. add enough flour for dough to become a good consistency to form.

roll out the dough into long strips and cut into 1 inch pieces and form into balls and press a fork down. let sit in fridge until ready to cook. 

(you may not need to use all of the dough.. you can make extra for another night of gnocchi with spaghetti sauce!!)

place frozen chicken (or thawed) in a pot (about 2-3 large chicken breasts) add:

about 1 tsp of: basil, italian seasoning, montreal chicken, salt and pepper.

about 1.5 cans of chicken broth

chopped carrots, onion and fresh or dried celery. ( I keep celery on hand cut up in the freezer or I use dried celery flakes)

-cover and let simmer for about 30-45min

shred chicken in pot and add: 2T cornstarch mixed with 2T water, about 24 oz heavy whipping cream, 1-2 cloves minced garlic, chopped spinach (any desired amount) 

and add gnocchi (any desired amount.. you don't want to overfill the soup with too many)

cover and continue to simmer

cook 4 bacon slices and crumble.. add to pot. simmer for a few more minutes and you are ready to enjoy!! 

(if the soup is too thick, add a bit of water until desired consistency.. or more cream!! it's all up to you how you like your soup!!)

Your kids will love it and you may or may not have leftovers

Spaghetti squash casserole

Spaghetti Squash Casserole

1 spaghetti squash

preheat 350 degrees

-microwave cut in half, seeds scraped out. Add 1/4 c water to a dish for 7-9 min (cut side face down)

-scrape cooked squash into a dish with a fork.

-in a pan on the stove, add diced onions and garlic, sauté with butter (about 1/4- 1/2 cube)

add: - 1/4 tsp chicken bouillon

         - 1/2 c heavy whipping cream

         - 1- 1 1/2 c sour cream 

         - 1/2 c cream cheese

         - 1/4-1/2 c grated parmesan cheese

         - couple pinches of kosher salt & pepper

         - 1-2 c grated cheese

         - dash of celery salt

mix in pan until it starts to slightly boil.. then add to spaghetti squash

dice up some fresh spinach and add to squash

mix it all together in a baking dish, add grated cheese on top and fried onions.

bake for 10-20 min. Enjoy... and you will!!

Chicken Enchilada Casserole

Chicken Enchilada Casserole

*has some spiciness

-3 large chicken breasts (I put frozen ones in a pan, with some olive oil, covered it and cooked on medium for about 30 minutes, then on low for another 30 or so minutes)

    - seasoning: add minced onions, creole seasoning, paprika, cumin, kosher salt, & garlic powder 

-cook about 3-4 cups of rice

-when chicken is finished cooking, shred it and add 1/2 can red or green enchilada sauce (I used green, because I like it more)

   -also add: about 2 or so tablespoons of cream cheese and 1/2c-3/4c sour cream

-add cooked rice.. any amount you deem necessary. 

-mix in chopped spinach (about a handful) and remaining enchilada sauce from the can, and about 1 1/2c shredded cheese. 

-add to a baking dish. Add 1 small can of corn. Add shredded cheese. 

      -Sprinkle with dried parsley and fresh cilantro

Bake at 350 degrees for 10-15 minutes.

serve with a side of  pinto beans and you're set with a delicious meal.

the kids will approve!

Vanilla cupcakes with Vanilla cream cheese frosting

These cupcakes are so moist and the frosting is so good.. and I normally do not care for frosting

I made these for my daughters 2nd birthday.

She loves the movie Frozen.. especially Elsa and Ana

so these are Frozen inspired cupcakes

first make your frosting base, in a pan:

1 1/2c sugar, 3/4c flour, 1/4tsp salt, 2 1/4c whole milk (you could probably use half&half too for a more creamy consistancy): bring to slight boil and stir constantly until it thickens. let it cool (in fridge)

next, make your cupcake batter w a hand mixer: Preheat oven to 350 degrees

1 1/4c veg oil, 1 3/4c white sugar, 4 eggs, 1T vanilla, 1 1/2c sour cream- mix these ingredients first

2 1/4c flour, 1/2c corn starch, 1T baking powder, 1tsp salt- add these dry ingredients to wet ingredients. blend well.

finish your frosting while the cupcakes are baking:

take out cooled frosting base and add: 3 sticks (1 1/2c) butter, 1T vanilla and about 1/2c cream cheese (at room temperature)

once your cupcakes are finished cooking: about 18-22min (when a toothpick comes out clear) let them cool before adding frosting.

(add a couple drops of food coloring if you want colored frosting)

you will not regret making these!

makes about 24 or more cupcakes :)

Broccoli bacon alfredo

(warning: you might over eat when you make this)

heavy cream

milk

Parmesan cheese

mozzarella cheese

garlic

butter

kosher salt

white pepper

white wine vinegar

boursin garlic & herb spread

chicken base

flour

water

broccoli

bacon

angel hair pasta (cooked) 1 package

(I apologize these measurements are not exact... if you're one that has to follow an exact recipe.. then I'm sorry about this, otherwise most of it is based on look and feel)

put some butter in a pan (about 2 T) add about 1 T flour and make a roux. add chopped garlic (depending on how garlicky you want.. about 1-2 cloves) let that thicken up a big. add about 1/2 T chicken base and some water and a dash of white wine vinegar. sprinkle some kosher salt and white pepper

add heavy cream (about 2 cups) and some milk (1 c) and then let that boil for a bit and keep stirring until it thickens up.

add your cheese.. as much as you feel like (about 1 cup of shredded mozz and 1/2 c parmesan) turn down the heat to low. add salt to taste

cook your angel hair pasta.. or whatever kind you want: al dente. set aside and drain

cook some bacon (however much you like...kinda wish I made more! I just had some leftovers from breakfast, so I threw it in) and cook about 1 head of broccoli (with salt) separately from your bacon (haha)

throw your pasta in a separate dish and add your alfredo sauce. Add your bacon and broccoli and mix it all together. 

Enjoy 

Couscous chicken skillet

Ingredients:

Israeli couscous

4 chicken breasts

salt & pepper

paprika

onion powder

garlic salt

creole seasoning

carrots

spinach

chicken broth

This is one of those experimental meals where you throw a bunch of stuff together and the result is amazing!!

start out by seasoning your chicken breasts (4 of them, if you're feeding a family of 6 (with 4 small children)) 

•   coat each side with: creole seasoning, paprika, salt, pepper, garlic salt, onion powder

cook in a pan on med-high until about half way cooked through on each side. remove from pan and set aside. 

add your couscous to the pan and chicken broth (ratio 1:1.25). add 1 cube of tomato bouillon, salt and pepper, 1 tsp ketchup and 1/2 c heavy cream.

add chicken and carrots. cover and simmer about 10-15 min. 
add chopped spinach towards the end.

This is a quick and easy weeknight meal!! The kids will even love it and it's healthy!