Lemon Cream Chicken Pasta

Guys, this is it. And when I say this is it, I mean THIS IS IT. The competition for my favorite pasta is a fierce one, but I must say this one is the definite winner. I mean, the flavors...the creamy texture...not to mention this juicy grilled lemon garlic chicken could hold it's own as a main dish. Everything about this is just perfect. And every single time after taking the first bite (which, if we're being honest, is usually straight out of the pot before it even hits the table) it's like time stands still as I sit in awe at how a pasta dish could taste so incredible. Okay, so maybe that's just a tad bit dramatic. But still.

Chicken marinade:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (sliced in half horizontally so they absorb the marinade better and cook more evenly)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge for a few hours or overnight. Discard marinade and Grill for 6-7 minutes each side.

For the pasta:
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1/4 cup chopped basil

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Slice the grilled chicken into bite sized pieces then stir into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for a few minutes. Remove from heat and let stand 5 minutes to thicken up. Stir thoroughly before serving. Garnish each serving with chopped fresh basil and parmesan.

Source | Mel's Kitchen Cafe

Stromboli Pizza Loaf

So what exactly is Stromboli? It's like a pizza loaf. It's like a long skinny calzone without the ricotta. It's like a fun and delicious twist on the usual pizza. It's pretty much like the best thing you'll eat all week. The correct way to make a Stromboli is to roll your dough, layer on your toppings then roll/fold it up like you would for cinnamon rolls and seal up the ends. But you know I don't always follow the rules. Sometimes it's easier and less messy to roll the dough into a long rectangle then cut slits in the sides, layer the toppings down the middle then cross the slits over like a braid. Either way you get the same seasoned crusty bread filled with your favorite toppings melted together to create something amazing! A traditional stromboli is usually made with only sauce, cheese and Italian meats, but if I'm feeling like a rebel I may throw in some olives or Canadian Bacon and pineapple. I'm a wild one, watch out.

*makes 2 strombolis
1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour
Pizza sauce
3-4 cups shredded mozarella

Toppings such as: olives, pepperoni, ham, salami, tomatoes, peppers, mushrooms, Canadian bacon, pineapple

1 egg, whisked
parmesan cheese
garlic salt
dried basil

Combine the warm water, yeast and sugar in a small bowl and set aside for 5-10 minutes. In a large bowl sift the flour and salt, add oil then yeast mixture. Knead the dough about 5 min. Place in a lightly greased bowl, cover and let the dough rise about an hour. Preheat oven to 400. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide into 2 balls and roll each one out (fairly thinly, you don't want the crust too thick), into a rectangle. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a strip of plain dough along one of the edges. Top sauce with half the grated cheese, salami, ham, or other ingredients. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches.  Sprinkle with desired amount of paremsan, garlic salt and basil. Or for the braided method, roll each ball of dough into a long rectangle and place on greased baking sheet. Cut horizontal strips along the edges, leaving about 3 inches of dough in the center. Spread pizza sauce down center then sprinkle with cheese and desired toppings. Fold the strips over in a criss cross manner and brush with egg then sprinkle on parmesan, garlic salt and basil. Bake for 12-14 minutes until lightly browned and cooked through. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce for dipping.

Source | Lauren's Latest

Light Spaghetti

I love pasta in any form, but I especially love spaghetti. I have my favorite Spaghetti and Meatballs recipe that is amazing, but when I need something quick, this is what I turn to. It's simple, classic, light, fresh and most importantly...delicious!

2 Tbs olive oil
1 clove garlic, minced
2 (14 oz) cans petite diced tomatoes
2 Tbs milk
2 tsp dried basil (or 1 Tbs fresh)
2 tsp dried parsley (or 1 Tbs fresh)
Salt and pepper to taste
Parmesean cheese
fresh basil to garnish (optional)
1 lb angel hair pasta, cooked and drained

In a medium saucepan over med-high heat, sauté garlic in olive oil until fragrant. Put tomatoes in blender and blend for a few seconds (it should still be chunky). Add tomatoes, basil and parsley to pan, season with salt and pepper and cook for 8-10 min stirring occasionally. Add milk to sauce and stir 1-2 min. Toss with cooked pasta and sprinkle parmesan cheese and chopped basil on each serving.

Nachos El Grande

A nacho bar is probably about the greatest thing in life. And this recipe will bring your nacho game to a whole new level. It seems simple, but baking the refried beans, ground beef, cheese and salsa together just makes for the most delicious base for your nachos, then top it off with your favorite toppings and you're in heaven.

2 cans refried beans
1 lb ground beef
½ package taco seasoning
2 cups shredded cheese
1 16 oz jar salsa
Tortilla chips
2 cups shredded lettuce
2 tomatoes, diced
1 c sliced olives
1 cup guacamole
1 cup sour cream

Preheat oven to 350. In a large skillet, cook the ground beef with the taco seasoning and drain. Spread refried beans in bottom of baking dish then layer with ground beef, cheese and spoon salsa on top. Bake for about 25-30 minutes until bubbly. Spoon evenly onto servings of tortilla chips then top with shredded lettue, diced tomatoes, olives, guacamole (my favorite recipe here), sour cream and additional shredded cheese, if you want.

 

Gourmet BLT with Feta Dijon Spread

Gourmet and BLT don't usually go together in the same sentence, but this secret sauce and the addition of avacados brings the game to whole new sophisticated level. You can't go wrong with a classic, and this version is all kinds of right.

For the spread:
1/2 cup mayonnaise
1/4 cup crumbled feta
8 fresh basil leaves
1 clove garlic, minced
2 tsp lemon juice
1 tsp Dijon mustard
salt and freshly cracked black pepper, to taste

For the sandwich:
1 loaf bakery fresh bread, sliced into 10 thick slices
15 slices of bacon
3 ripe tomatoes, sliced
2 avocados, peeled and sliced
lettuce leaves
salt and pepper to taste

Add ingredients for the spread into a food processor or blender and blend together until finely chopped and combined, set aside in the refrigerator until ready to assemble. Cook bacon in skillet until desired crispness. Toast bread then slather spread onto insides of each slice. Assemble sandwiches by layering on bacon, avocado, lettuce, tomatoes and seasoning with salt and pepper.

Source | Chelsea Winters Every Day Delicious

Cream Cheese Vegetable Soup

I can't remember where I originally got this recipe, but it's been a family favorite for years. I love the creamy smooth texture and rich taste that the cream cheese gives this soup. It's the secret ingredient that really gives this soup the wow factor. It's a pretty versatile soup, you can add any vegetables you like or add some shredded chicken in there as well. You really can't go wrong!

2 tablespoons butter
2 cloves garlic, finely minced
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
2-3 potatoes (red, white or russet), peeled or washed and diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
Salt and Pepper, to taste

In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with salt and pepper.

 

Grilled Herb Chicken with Creamy Tomato Pasta

I got this pasta recipe years ago from a friend and immediately fell in love with it's creamy texture and rich flavor. Sometime later I was watching Oprah and Rachel Ray was doing a Valentine's Day cooking segment. She promised that her pasta recipe was so irresistible that it was guaranteed to help you land a guy. Her recipe was almost identical to this, minus the vodka (which could play a part in the whole "landing a guy" deal :) and a few small details. It really is that amazing! This grilled chicken recipe is one I came across more recently and not only does it make the dish a little more hearty, but the fresh herbs compliment it perfectly. So give it a try this Valentine's Day, I can't guarantee it will help you find your prince charming, but I can guarantee it will be delicious and make whoever you are serving it to very happy!

For the chicken:

2 Tbs chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

For the pasta:

2 cans (14.5 oz each) Italian diced tomatoes
2 garlic cloves, minced
1 Tbs olive oil
1 cup whipping cream
2 Tbs tomato paste
1/4 cup fresh Italian parsley, chopped (plus extra to garnish)
Salt and pepper to taste
parmesan cheese, to garnish

Puree diced tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles with sliced grilled chicken, garnish with chopped parsley and freshly grated parmesan.

Source| Pasta- Amber (it was so long ago, I can't remember her last name!), Chicken- Allrecipes.com

 

{light & easy} Parmesan Zucchini Pasta

Years ago some friends invited us over for dinner. They had both served missions in Italy and knew a thing or two about pasta dishes. They whipped this dish up in no time at all and left us in awe at how tasty such a simple dish could be. It's been a favorite to throw together on summer days when we have zucchini growing out of our ears and it's too hot to slave over a stove. Or just anytime I'm in the mood for something simple and light, this hits the spot.

3 zucchini and/or yellow crookneck squash, cut into ¼ in. slices
2 Tbs olive oil
2 garlic cloves, minced
1 cup chicken broth
6-8 basil leaves, chopped
Salt and pepper, to taste
½ c shredded parmesan (plus more to garnish)
1 lb penne pasta (whole wheat or white)

Cook pasta according to package directions, drain then set aside. Meanwhile, heat olive oil in skillet over med-high heat, add zucchini and cook until just starting to brown. Add garlic and cook an additional minute. Add chicken broth, basil (reserve some to garnish) and pasta and cook until most of the liquid is absorbed. Stir in parmesan cheese and season with salt and pepper. Remove from heat and serve warm, garnish individual servings with parmesan and chopped basil.

Source| Tiffany Munns

 

{easy cheesy} Stove Top Macaroni and Cheese

I can still remember the first time I had this, and pretty much any recipe with a memorable first bite is definitely a keeper. We were at a family reunion and when it was my sister-in-law's turn to cook a meal this is what she made. It was an immediate hit with everyone of all ages and the fact that it is so easy to make just adds to the appeal. It is such a simple idea, kind of like I'm embarrassed that I never thought of it myself, but for so long Kraft Mac & Cheese had a monopoly in our house. Until this came along and for the past six years it has been the only stove top macaroni and cheese I have made. And nobody's complaining about that. Toss in some steamed veggies for a healthier and still delicious twist!

16 oz elbow macaroni
1 stick of butter
8 oz block sharp cheddar (white or orange)
2-4 Tbs milk
Salt and pepper, to taste

Boil noodles according to package directions. Meanwhile cut block of cheddar into cubes.  When noodles are finished cooking, drain then return to pan and immediately stir in butter and cheese, then add milk a little at a time until desired consistency is reached. Continue stirring until cheese is melted and smooth, season with salt and pepper (add steamed vegetables at this point if you are using them) and serve immediately.

Source| Margaret Jolley

 

Mediterranean Orzo Salad

Have you ever woken up in the morning already excited about what you're going to cook for dinner that night? This dish did that to me. I was craving it all day long and started making dinner early because I couldn't wait to devour it. You can serve it as a side dish, but for a main dish I sauteed some diced chicken in olive oil to toss in with it to make it a little heartier. I could seriously eat this for dinner every single night and never get tired of it!

Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil

Salad:
12 ounces orzo pasta
5 cups chicken broth
2 cups grape or cherry tomatoes, halved
4 tablespoons thinly sliced chives or green onions
3 tablespoons chopped fresh basil
1 cup baby spinach, coarsely chopped
Salt and pepper to taste
1 cup feta cheese, crumbled
½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
*Optional: add diced cooked chicken for a main dish

For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and spinach. Pour the vinaigrette over the salad and stir until evenly coated. Season with salt and pepper, then sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

*Source: Mel's Kitchen Cafe

BBQ Shredded Chicken Sandwiches

This recipe is so easy, I don't know if it even qualifies as a recipe. But it is one of our favorite simple meals, and I would feel selfish not sharing it. We came home from our vacation to an empty fridge and between unpacking, laundry and vacuuming 2 tons of sand out of the car I knew I wouldn't have time to go shopping for dinner. Que my all time favorite no-fuss meal that requires only a few ingredients and the slow cooker does all the work for you. The best part is that it tastes so good everyone will think you slaved away in the kitchen! My kids were even more excited about this than the alternative of ordering in pizza, and that's saying a lot!

3 Chicken breasts

1 cup barbecue sauce

1/2 cup chicken broth

6 buns or rolls

sliced Monterey Jack cheese

Place the chicken breasts in the crockpot and pour on broth and 3/4 cup barbecue sauce. Cook on low for 5-6 hours, shredding during the last hour and adding more sauce if necessary. Slice open bread or sub rolls and broil for 1-2 minutes, or until just lightly toasted then spoon on shredded chicken. Drizzle with remaining barbecue sauce and top with cheese slices. Broil for another minute or two, until cheese is melted.

Sweet and Sour Chicken

My sister introduced this recipe to me years ago and it has been a family favorite ever since. It's one of those recipes where you will most likely have all the ingredients on hand, so if you're in one of those "oh crap, the kids are starving and I have no idea what to make for dinner" binds, then you can always use this to wow the crowds, er, the hungry pack of wolves gnawing on your ankles. It's quick, easy and delicious enough for even your pickiest of eaters. Not to mention, cheaper, tastier and healthier than take-out. You just can't go wrong with this one!

3-4 cups cooked rice

Chicken:
3 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
vegetable oil (for frying)

Sauce:
¾ cup sugar
1/3 C ketchup
1/3 cup chicken broth
1 ¼ tablespoon soy sauce
3/4 teaspoon garlic powder

Cut chicken into chunks, season with salt and pepper, dip in cornstarch and egg. Fry in a little oil until lightly browned. Place in a single layer in a baking dish. Mix sauce ingredients together in a separate bowl and pour over chicken. Preheat oven to 350 then cover and cook for 35-40 minutes. Serve over cooked rice.

*Source: Janessa Cazier

 

Friday Night Pizza

For as long as I can remember, we've had pizza and movie night most every single Friday night. It's a fun tradition and one that we all look forward to. Sometimes we order pick up, but whenever we make homemade pizza this is the recipe I always use. I know it's nothing new and revolutionary to the food blogging world, but this here blog is a compilation of our family recipes and it just wouldn't be complete without this.

Dough:
5 1/2 c. flour
1/8 c. sugar
1 TBLSP salt
1 TBLSP yeast
1/8 c. olive oil
2 c. hot water

Pizza Sauce:
1 28 ounce can of crushed tomatoes
2- 16 ounce cans tomato sauce
1 heaping tsp garlic powder
1 tsp oregano
1 Tbs basil
1 Tbs sugar
1/2 tsp pepper
1/4 c parmesan cheese

Optional Toppings: pepperoni, peppers, mushrooms, onion, ham, pineapple, olives, tomatoes

Preheat oven to 450. For the dough, add yeast and a pinch of sugar to water and set aside to proof. Mix flour, salt, sugar together. Pour oil into yeast mixture then add it to the flour. Knead together then cover and let rest 10 minutes. Divide into balls of dough (makes 3 large or 6 small pizzas, half the recipe and roll dough thinner for thin crust pizza). Roll out into pizzas. To make the sauce, mix sauce ingredients together in a saucepan and simmer for 15 minutes. Top pizza dough with sauce and desired toppings (as you can tell, we are very adventurous with our toppings :). Bake for 12-15 minutes or until bubbly and starting to brown.

*Source: Melissa Herrera

Hawaiian Haystacks (with brown rice and no cream-of-anything soup)

I've been eating this dish, in one form or another, for as long as I can remember and it just never gets old. I've passed on my love for Hawaiian Haystacks down to my kids, when one of my boys saw that we were having these for dinner it was met with a fist pump in the air and an exaggerated "yeeeessssss!" I feel the same way, buddy. The options for toppings are endless, I've had so many versions of this over the years and it's always enlightening to see what other people choose to put on theirs. I must say, of all the ones I've had, this version is my favorite because there is no cream-of-anything soup involved and I love the taste and texture of this brown rice, but if white rice is your thing, than by all means. This is your haystack, so Hawaiian it up any way you like.

For the rice:
1 1/2 cups brown rice
2 1/2 cups chicken broth
1/2 tsp salt

Preheat the oven to 350 degrees. Add rice, salt and broth to a 3-quart baking dish and cover tightly with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork.

For the sauce:
2 boneless, skinless chicken breasts, cooked and shredded
3 tablespoons butter
3 cloves garlic; finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
¼ cup flour
2 cups milk
½ cup water
2 tsp chicken bouillon
Optional toppings: shredded cheese, olives, diced tomatoes, sliced green onions, mandarin oranges, pineapple (crushed or chunks), chow mein noodles, sliced celery

Cook and shred chicken (I prefer to cook it in the crockpot with a little broth on low for 5-6 hrs). In a large skillet melt the butter over medium heat. Add the garlic and cook for about one minute, stirring, until fragrant. Sprinkle in the flour and whisk to combine. Cook over medium heat for one minute. Slowly whisk in the milk, water and bouillon. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes. Add the shredded chicken and stir. Serve the chicken sauce over rice with your toppings of choice.

*Source: Mel's Kitchen Cafe

 

Caprese Pasta

I know, I know, half the states are covered in snow and light summery dishes aren't exactly trending right now. But bear with me because on this side of the hemisphere it is summer and I am dreaming of bare feet on the beach, garden fresh tomatoes, and this pasta dish right here. So pin it for later, because trust me, you're going to want to make this when it's your summer. It's a combination of a recipe I've had in my file for years and this one that I recently came across. It's light, flavorful, seasonal and just straight up delicious!

12 oz angel hair pasta (or bowtie)
1/4 C olive oil
5 cloves garlic, minced
2 pints cherry or grape tomatoes
1 cup basil, chopped
3/4 teaspoon salt
1/2 cup grated parmesan
1 Tbs balsamic vinegar
8 oz fresh mozzarella, cubed or balled

Boil pasta in salted water according to package directions until al dente. Drain pasta, but reserve 1/2 cup of cooking water. In a large skillet cook garlic and olive oil over medium heat until garlic becomes soft, about two minutes. Turn the heat to medium-high and add tomatoes then sprinkle with salt. Cook for two minutes then add 1/2 cup of reserved cooking liquid and simmer for 2-3 minutes. Add pasta and basil then drizzle with balsamic vinegar and cook an additional minute or so until heated through. Remove from heat and pour into separate serving dish. Toss with parmesan cheese and mozzarella, season with additional salt, pepper or balsamic vinegar if needed.

*fresh mozzarella costs an arm and an leg here, so I substitute it with feta and it tastes delicious too.

*Source: Oh, Sweet Basil

 

Creamy Chicken Tortilla Soup

I can't express how much you need this soup in your life. I'm a firm believer in soup on a cold day and even though it's summer in our neck of the woods, we still have plenty of cold rainy days and this soup hits the spot every single time. It's a combination of several different versions of tortilla soup, but I dare say that this might be the very best one you'll ever make. Seriously.

1 28-oz can crushed tomatoes
2 chicken breasts (cook in crockpot with a little chicken broth, then shred)
2 cloves garlic, minced
4 cups water
4 tsp chicken bouillon
1 Tbs sugar
3 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp cumin
1 tsp oregano
1 can corn, drained
1 can black beans, drained and rinsed
½ c chopped cilantro
2 Tbs butter
2 Tbs flour
1 C milk
1 tsp chicken bouillon

Optional toppings to garnish:
Tomatoes, diced
Avocados, sliced or diced
Montery Jack cheese, shredded
Green onions, finely chopped
Tortilla chips, crushed, or tortilla strips
cilantro
lime
sour cream

Add crushed tomatoes, cooked and shredded chicken, garlic, water, 4 tsp chicken bouillon, sugar, chili powder, salt, pepper, cumin, oregano, corn, black beans and cilantro to a large pot, stir over medium heat. Melt butter in a separate sauce pan, then add flour and stir while cooking for 2 min. Slowly whisk in milk and 1 tsp chicken bouillon, then continue stirring until thickened. Pour into soup and mix well. Let simmer for 20 minutes then add toppings to each serving.

*Source: Six Little Chefs

Skillet BBQ Chicken Chopped Salad

This right here is my all time favorite main dish salad. This chicken is to die for, you can't stop picking at it while you're cutting it up and before long half of it is gone and it hasn't even reached the table yet. But it's definitely worth saving some for the salad, because the flavors all come together so perfectly. My kids aren't huge salad eaters, but this is one salad I can get them to eat, and even ask for seconds. I mean, just look at that chicken searing....

Another close up of charred perfection...

And then swimming in barbecue sauce...

Don't you love my chicken play by play on this one? I normally like to keep my posts simple so you're not scrolling through a novel and a million pictures before finally getting to the recipe, but I can't help myself on this one. Can you blame me?

For the chicken:

2-3 boneless, skinless chicken breasts
3 Tbsp olive oil
2 tsp chili powder
1/2 tsp onion powder
½ tsp. garlic powder
½ tsp. dried oregano
1 tsp kosher salt
dash of cayenne pepper
1 cup barbecue sauce

Mix olive oil and seasonings in a large ziploc bag. Add raw chicken and coat evenly. Heat skillet over medium-high heat and coat with cooking spray. Place chicken breasts in skillet and cook for 7 minutes. Turn chicken and cook an additional 7 minutes, or until cooked through. Pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while flipping the chicken and basting with additional sauce if necessary. Remove chicken to cutting board and shred into large chunks then set aside to cool.

For the salad:

1 head of lettuce
1/4 cup cilantro, chopped
1 cup corn (white shoepeg or yellow)
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips (optional)
Tomatoes, diced
Avocado, diced
Cooked chopped chicken
BBQ sauce
Ranch dressing

Finely chop the lettuce, mix in cilantro then add to individual serving dishes. Top each serving with corn, black beans, tomatoes, avacado, BBQ chicken, cheese and tortilla strips and a drizzle on ranch dressing and BBQ sauce.

*Source: Skillet Chicken- The Weary Chef

Spinach Hummus Wrap

I'm always curious what other moms eat for their lunches so I thought I would share my favorite. It's simple and not an novel concept, but if you're looking for a variation to your usual lunch routine, this could be a tasty option. It's a great way to stuff in as many vegetables as you can so that you feel a little less guilty about going for that second cookie :)

*the measurements aren't exact, just add as much or as little as you would like

whole grain or flavored tortilla wrap (I prefer spinach)
hummus
spinach
tomatoes, diced
cucumber, sliced
carrots, sliced
feta cheese
any other vegetables you might prefer

Spread the hummus evenly on the tortilla wrap, add the vegetables and feta, roll up and enjoy!

{easy} Pho

If you've never had Pho, you're missing out. It's a Vietnamese noodle soup, and is essentially a glorified sophisticated version of ramen noodles. I think we had every Pho joint mapped out in the greater Phoenix area, we could never get tired of it. And my sister-in-law happens to make the best pho around. Whenever it was her turn to host a family dinner we would always request this and every last noodle would be slurped down. I finally decided to make it myself and it was an all day affair. Boiling a whole chicken all day and buying ingredients I would most likely never use again, like ox tail and fish sauce. After that one time event I left the Pho making to her. But recently I came across this Asian Noodle Soup recipe and was so excited because although it might not be quite as authentic, this cheater's version is so much quicker to make and still tastes amazing (and I didn't even have to buy questionable ingredients)! It is the perfect base, but the true art of the Pho is the way you "bang" it, meaning what condiments you put in it. Or it is delicious just the way it is, you decide!

1 tbsp sesame oil
4 bok choy leaves, chopped (separate white and green pieces)
2 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 Tbs minced fresh ginger
7 cups chicken broth
2 Tbs soy sauce
2 Tbs rice vinegar
½ C green onions, sliced
1 8 oz package rice noodles (about the width of linguine)
1-2 chicken breasts
1 Tbs olive oil
Optional condiments: Hoisin Sauce, Sriracha Sauce, Fish sauce, soy sauce, lime wedges/lime juice, bean sprouts, thai basil, cilantro

Heat olive oil in skillet and cook chicken until no longer pink. Shred into large chunks and set aside (technically you're supposed to boil the chicken in the broth, but I prefer the taste and texture when it's cooked on the skillet, but it's up to you). In a large stock pot, heat sesame oil over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer. Add broth, water, soy sauce, chicken. and uncooked noodles. Cook 6 minutes, separating noodles as they cook. Stir in green onions and green pieces of bok choy. Cook 2-3 minutes longer.Turn off heat, stir in rice vinegar, and serve immediately with desired condiments.

*Source: The Weary Chef

Navajo Fry Bread Tacos

This has been one of our family's favorite meals for years now. I used to just use Rhodes dough, but when I came across this recipe it managed to make an already favorite meal even more amazing. This dough is simple but there is just something about the taste and texture of it that just doesn't compare. A quick and easy meal that manages to please everyone's tastes is definitely a winner! The fry bread is also yummy as a dessert served with a little honey drizzled on, or melted butter and sprinkled with cinnamon sugar.

Fry bread:

2-3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

Toppings:

2 cans chilli
shredded Cheddar cheese
shredded lettuce
salsa
diced tomatoes
diced avocado or guacamole
sour cream
olives

For the dough, in a medium bowl stir together 2 cups flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Slowly add more flour (about 1/2 cup) until you are able to handle the dough. On a floured surface, knead the dough until smooth, about 5 minutes. Let the dough rest for 5 minutes. Heat oil in a large skillet. Roll dough into small circles (makes about 10) and flatten, then fry bread in the oil until golden on both sides, turning only once. Drain on paper towels. Heat chilli in sauce pan and prepare toppings then layer toppings on the fry bread for each serving.

*Source: www.allrecipes.com