Chicken

Sausage and Vegetable Foil Pack Dinner

Posted on Jun 1, 2016 in Chicken, Cooking, Dinner, Featured, Meat, Veggies

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Ready for a simple and delicious dinner??  I’ve seen these floating around the internet but for some reason never tried them.  Then I saw on Facebook that my friend mentioned how good they were and that we needed to try them, so I did!  (thanks, Tracy!) The vegetables soak up the flavor from the sausage so nicely and cooking in the foil makes them nice and tender, but not soggy.

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I’ve used a few different flavors of chicken sausage, so far my favorite was a sun dried tomato and herb one!  I’ve also used a variety of vegetables because the first night I made them I had leftover veggies from the week that I needed to use up.  All of them cooked perfectly in this dish!  Try it out and let me know what variations you like!

(Here are some ready to be wrapped up and go in the oven!)

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Sausage and Vegetable Foil Pack Dinner

serves however many you make :)

any cooked sausage you want to try!

any variety of vegetables you have on hand

potatoes or sweet potatoes (optional but recommended!)

non stick cook spray (I used trader joes coconut oil spray)

olive oil

salt, pepper, any seasonings you like (I’ve used italian seasoning, parsley, seasoning salt)

(Here are some fresh from the oven!)

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Preheat oven to 400 and lay out a cookie sheet.

Tear off squares of tin foil (mine were apprxo 10″ x  10″ but it depends on how much you plan to put in!) and spray them lightly with the non stick cook spray

If using potatoes slice into about 1/4″ inch pieces (no need to peel them)  Lay the sliced potato onto the foil.  I used about 3-4 pieces per foil.

Next slice the sausage into approx 1/2″ slices and lay on top of the potatoes.

Layer on the vegetables however you like.  Try to cut them into somewhat uniform pieces so they all cook the same.

Drizzle on about 1/2 tsp of olive oil per packet and sprinkle generously with salt and pepper and whatever other seasonings you’re using.

Close the foul up so that it is secure.

Bake for 30-40 minutes.  This will depend on what vegetables you’re using and how big your pieces are.  I set my timer for 30 minutes usually then use a fork to poke the vegetables and potatoes to see if they are tender yet.

Let cook and eat!

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Simple Baked Chicken, Green Beans, and Potatoes

Posted on May 19, 2016 in Chicken, Cooking, Dinner, Featured, Veggies

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Here is a great meal for those busy weeknights!  It is so simple but tastes great and is very versatile.  I don’t think I’ve ever had green beans baked like this and they were so good!  They were also the first things my kids ate, which is a good sign. :)  I think you could easily use chicken strip pieces or breast halves, but I was late getting dinner together and needed it to cook fast!  If you’re in the same late boat as me, simply dice your chicken prior to cooking.  One thing I’ll say, is make sure your potatoes are not too big if you chop the chicken.  My pieces of chicken were smaller so they actually cooked faster than the potatoes.  Feel free to add your own seasonings and spices to suit your taste!

(Here’s a picture before I baked it.  You can see how much seasonings I put on etc!)

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Simple Baked Chicken, Green Beans, and Potatoes

(serves 4-6)

Olive oil or coconut oil

4 chicken breasts (or 8 thin sliced breasts or strip pieces.  Chop them up into nugget size pieces if you like!)

1 1/2-2 cups of fresh green beans (don’t forget to trim the ends!)

1 1/2-2 cups of mixed red,yellow, & purple potatoes

salt & pepper, Italian seasoning, Parmesan cheese, season salt, whatever else sounds good!

Preheat oven to 375 degrees and drizzle about a tablespoon of olive oil over a cookie sheet.

Arrange the green beans, chicken, and potatoes on the cookie sheet and make sure they are lightly coated with the oil.  You may need to drizzle a little more oil on but don’t go too crazy or everything with taste oily!

Sprinkle salt, pepper, seasoning salt, italian seasoning, and grated parmesan generously over everything.

Bake for 25 minutes then check to make sure the chicken is cooked through and the veggies are done.  If you are using large pieces you may need another 5-10 minutes depending on what size your chicken and potatoes are.  Serve immediately!

Enjoy!

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Southwest Brown Rice Chicken Bake

Posted on Jul 2, 2014 in Chicken, Cooking, Dinner, Featured

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Here is a healthy casserole that is very quick and easy to make.  I make it for my family a few times a month and it is a hit every time.  It is great as leftovers and you can add different veggies or meat to give it a different spin.  I have made this replacing the sour cream with greek yogurt and it turned out just fine, although I prefer the sour cream version.  I usually use chicken breast baked with some season salt, but dark meat would work as well.  When I’m feeling extra lazy I just use Trader Joes frozen grilled breast strips which are already cooked and just need to be heated.  I hope you enjoy it!

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Southwest Brown Rice Chicken Bake

(makes about 6 servings)

4 cups of cooked brown rice (I use Trader Joes frozen already cooked brown rice)

2 cups of shredded chicken, cooked (about 2 large breasts)

1 cup of frozen corn

1 15oz can of black beans, drained

1 cup of sour cream

1/2 cup of salsa

1 cup of shredded cheddar cheese (or any cheese of your choice) plus addition for topping

salt, pepper, taco seasoning, etc to taste

(you can add onions, can chilis, etc to suit your taste!)

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Preheat oven to 350 degrees and spray square 9X9 baking dish with non stick cooking spray.

In a large bowl combine all ingredients until well mixed.

Transfer to prepared baking dish and top with additional cheese if desired.

Bake for 20-25 minutes until heated through and cheese is nice and melted!

Let sit for 5 minutes before serving.  Top with avocado, guacamole, salsa, sour cream, or whatever else sounds good!

Now tell me that wasn’t easy!  And delicious! :)

 

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Slightly adapted from:  http://www.howsweeteats.com/2010/11/cheesy-chicken-and-rice-bake/

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Light Lemon Chicken

Posted on Jul 24, 2013 in Chicken, Cooking, Dinner, Featured

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This is a great summer meal that cooks quickly and goes with most anything!  I love the freshness of the lemon and basil and the fact that its a light dinner choice!  Use leftovers on a salad for lunch!

Light Lemon Chicken

(serves 4)

Canola or olive oil spray

About 1 pound of boneless skinless chicken breast strips

2 teaspoons of olive oil

2-3 tablespoons of lemon juice (I like a little extra zing!)

2 teaspoons of dried basil

sea salt and pepper to taste

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In a small bowl combine olive oil, lemon juice, and dried basil.

Heat a large skillet over medium high heat and spray with canola or olive oil.

Cook chicken breast strips until cooked through and lightly browned on both sides.  When cooked, spoon sauce over chicken and season with salt and pepper.  Cook for an additional 1-2 minutes over low heat and serve immediately.

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Source: Adapted from http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=165

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Bruschetta Chicken

Posted on Apr 4, 2013 in Chicken, Cooking, Dinner, Featured

 

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This is one of my go-to dinners when I’m short on time!  Very easy and quick to make, but has tons of flavor.  Perfect for warm spring and summer dinners on the patio!

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Bruschetta Chicken

(serves 4-6)

1.3 pounds of chicken breast strips (breasts or breast halves will work great too!)

2 tablespoons of olive oil

salt and pepper to taste

1 teaspoon of dried basil or 1/4 cup chopped fresh basil

1 cup of chopped tomatoes

1/4 plus 4 tablespoons of Italian salad dressing (I’ve also used balsamic vinaigrette)

1/2-3/4 cup of shredded mozzarella cheese

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Place half of the chicken in a large seal-able bag with 2 tablespoons of dressing and shake until coated.  In a large skillet heat 1 tablespoon of olive oil over medium-high heat.  Add the chicken to the skillet and season with salt and pepper.  Cook until it is browned on each side and cooked thoroughly.  Repeat with the remaining chicken, coating it in the dressing and cooking it with the remaining 1 tablespoon of olive oil.

Meanwhile, in a small bowl combine 1/4 cup of dressing, basil, tomatoes, and cheese.  When all of the chicken is cooked, return it to your skillet over medium-low heat and pour the dressing/tomato/cheese mixture over the top.  Cover and let sit until it is heated through and the cheese is just melted.

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Source:  Adapted from http://www.myfamilymealplan.com/2009/08/grilled-bruschetta-chicken.html

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Lighter Chicken Broccoli Cheese Casserole

Posted on Mar 20, 2013 in Chicken, Cooking, Dinner, Featured, For kids

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A creamy comfort food classic made light!  This is one of my favorite casseroles, and now I don’t have to feel guilty making it.  (or eating it!)  I used Trader Joe’s frozen brown rice which made it even quicker and easier to make, not to mention healthier!  The crushed crackers give it a nice crunch on top of the melted cheese, with creamy chicken, rice and broccoli  combined underneath.  Make it soon!

Nutritional Info per serving:  350 calories, 11.5 grams of fat, 35 carbs, 3.5 grams of fiber, and 25 grams of protein (plus its loaded with vitamins A & C, calcium, and tons more!)

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Lighter Chicken Broccoli Cheese Casserole

(makes 9 servings)

1 pound chicken breast, cooked and chopped (about 2 cups)

2 1/2 cups of chopped broccoli, steamed

8 ounces of light cream cheese

1/2 cup of nonfat plain greek yogurt

1/2 cup low sodium chicken broth

1 1/2 cups of nonfat milk

1 1/2 cups of light cheddar cheese, divided

Few dashes each of garlic salt and onion powder

dash of nutmeg

salt and pepper to taste

4 cups of brown rice, cooked

1 sleeve of golden rounds crackers (or ritz), smashed (about 2 cups) *

Preheat oven to 375 degrees and spray an 8X8 baking dish with non stick cooking spray.  In a large bowl combine cooked rice, cooked chicken, and steamed broccoli.  Set aside.  In a large skillet heat cream cheese, yogurt, chicken broth, milk , and 1 cup of cheese over medium heat. Whisk until smooth.  Add seasonings to taste.   When sauce is smooth and heated through, stir in with the chicken, rice, and broccoli.  Stir until well combined.  Pour mixture into your baking dish using a spatula to smooth.  Sprinkle remaining 1/2 cup of cheese and smashed crackers on top.  Bake 15 minutes until cheese is melted and sauce is bubbly.  Let sit about 5 minutes then enjoy!

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* You can substitute panko bread crumbs or plain bread crumbs if you’d like

 

Source: Adapted from http://www.sixsistersstuff.com/2012/04/healthy-meals-monday-creamy-chicken.html

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