Thursday, May 17, 2018

Spinach Chicken Artichoke Bake

 This was DELICIOUS and SO SO easy!!! Felt like I was cheating!!


Fixate - 1.5 Red 1 Blue 1 Green
Ingredients:
2lbs boneless chicken breast
1 package frozen chopped spinach, well drained
1 large jar of artichoke hearts
8oz greek yogurt cream cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350.

In a medium mixing bowl, add well drained spinach, artichoke hearts, cream cheese, parmesan cheese, garlic powder, salt and pepper -- mix well.

Place raw chicken breasts into a baking dish, and pour mixture over all the chicken evenly.

Bake in oven for 45-60 minutes, untiul chicken is cooked all the way.  Remove from oven and sprinkle mozzarella cheese on top - place in oven for a few minutes until cheese is melted!

Wednesday, May 2, 2018

Cheesy Steak Skillet

This was a new recipe from Fixate and it was delicious!!!  So YUMMY!!!  AND it was a favorite of Ross's cause it has his favorite meat!!!

Serves: 4 (approximately 1.5 cups each)

Ingredients:
1 tbsp. + 1 tsp. grass-fed butter
1 lb. raw beef skirt steak
1/2 tsp. + 1 dash sea salt, divided use
1.5 cups chopped onion
4 cloves garlic, finely chopped
2/3 cup dry long-grain brown rice
1 2/3 cups low-sodium chicken broth
1 tsp. ground turmeric
1/2 tsp. ground paprika
1.5 cups cut green beans
1.5 cups chopped carrot
1 cup shredded Colby-Jack cheese

Heat 1 tbsp. butter in large heavy-bottomed skillet over high heat until wisps of smoke begin to rise.

Add steak; sear for 3 minutes per side. Remove steak from skillet and place on a plate. Season both sides of steak lightly with a dash of salt and pepper. Set aside.

Heat remaining 1 tsp. butter in same skillet over medium heat.

Add onion; cook, stirring frequently, for 5 minutes or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add rice; cook, stirring frequently, for 3-5 minutes, or until rice begins to brown.

Add broth, turmeric, paprika, remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, green beans and carrots. Bring to a boil. Reduce heat to medium-low; gently boil, covered, for 45 minutes or until rice is tender and liquid is almost completely absorbed

Slice steak thin, on the bias, against the grain.

Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese. Replace lid and let rest for 10 minutes.

Monday, April 30, 2018

Taco Stuffed Peppers

Love myself some stuffed peppers and this was tasty -- spice was perfect!!  Will make again and again :)
 Servings 8 - Calories 408

Ingredients

·        4 bell peppers sliced in half length-wise and de-seeded (see note)
·        1 lb taco flavored ground turkey browned (see note)
·        15 oz black beans drained and rinsed
·        16 oz salsa
·        1 cup frozen corn
·        2 cups Horizon Mexican shredded cheese divided
·        8.5 oz microwaveable brown rice cooked (I used Uncle Ben's, which comes to about 2 cups)
·        Horizon Sour Cream
·        diced tomatoes cilantro, and pickled jalapeƱos for serving (optional)

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.

Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup Horizon Mexican cheese, and the cooked rice in a large bowl.

 Divide the mixture amongst the peppers. Bake for 30 minutes.

Add the remainder of the Horizon Mexican cheese to the top of the peppers and bake for 5 more minutes.

To serve top with Horizon Sour Cream and diced tomatoes, cilantro, and pickled jalapeƱos.

Sunday, April 29, 2018

Grilled Asparagus & Feta Salad

I always love the new finds for sides, and this was SO GREAT!!!  I wasn't sure I liked it cold, but I did!!!  It's good served both hot or cold and was a huge hit -- even my kiddos ate it :)

Servings 4 

Ingredients

·        1 bunch thick asparagus, about 24 spears, ends trimmed
·        3 tablespoons extra virgin olive oil, divided
·        1/4 teaspoon kosher salt
·        1/4 teaspoon freshly ground black pepper
·        1 teaspoon lemon zest, from one lemon
·        1 tablespoon freshly squeezed lemon juice, from one lemon
·        1/3 cup crumbled feta cheese

Preheat grill to high.
Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
Put asparagus on the grill, making sure spears are perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold

Friday, April 20, 2018

Chicken Sausage, Pineapple, Pepper Flatbread

Gotta love flatbreads :)  Here is another yummy idea!!!


Ingredients:

Flatbread

Pizza sauce

Pineapple

Chicken sausage

Shredded cheese

Red pepper

White onion

Monday, April 16, 2018

Cheesy Chicken and Wild Rice Casserole

AMAZING!!!  It's a putsy prepping meal, so prep ahead on a Sunday and then all you have to do is throw it together and bake it!  So good!!
8-10 servings
Ingredients
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

CHEESE SAUCE
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Sunday, April 1, 2018

Bunny Breakfast

How cute is this Easter breakfast?!  :)