1 (16-ounce) package uncooked penne pasta (or any shape) (I used penne pasta)
2 boneless, skinless chicken breast halves
Montreal chicken seasoning (optional) (I used it)
Salt and ground black pepper (I used kosher salt and freshly ground black pepper)
1 (7-ounce) container refrigerated basil pesto (I used Buitoni pesto with basil)
1 cup finely shredded Parmesan cheese
Cook the pasta to al dente based off the directions on the package they came in. Drain the pasta and transfer to a large mixing bowl.
Season the chicken breasts with salt, pepper and the Montreal chicken seasoning (if you’re using the Montreal seasoning). Place the chicken in a hot nonstick skillet* and cook for 8 to 12 minutes or until the chicken is fully cooked (they recommend 170 degrees), flipping halfway through. Take the chicken out of the skillet and place it on a cutting board, slicing it into thin pieces.
Add the peso, chicken and parmesan to the bowl with the pasta, tossing to combine. Serve immediately.
*I know the skillet is nonstick, but I still poured a tablespoon of vegetable oil into the skillet to get hot before the chicken went in and then I poured another tablespoon of oil in after I flipped the chicken.
This was a fairly easy dish to put together ! You taste the pesto first and foremost but you can taste the Parmesan cheese in the background. The chicken helps this feel like a complete meal. My dad thought this tasted so good that he came back for seconds !
This recipe came from MixingBowl.
I wasn’t paid in any form to promote Buitoni or MixingBowl.
12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
4 onion buns, split in half
4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
2 tomatoes, sliced
Red onion slices, peeled (optional) (we used them)
Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
2 cups shredded cooked chicken (we used breast meat)
8 oz. (2 cups) shredded hot pepper cheese or Monterey Jack cheese (we used Pepper Jack cheese)
1/2 cup chopped green onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
12 (6-inch) soft corn tortillas, warmed
Take 1 cup of the tomatillo salsa and spread it out over the bottom of a 13 x 9-inch baking dish. Preheat your oven to 350 degrees.
Add the following ingredients to a large mixing bowl, stirring to combine: chicken, 1 cup of cheese, 1 cup of the tomatillo salsa, green onions, cumin, chili powder, and salt. Take 2 heaping tablespoons of the chicken mixture and place it down the center of a tortilla, rolling the tortilla up and placing it in the baking dish afterwards. Repeat with remaining tortillas. Once all your rolled-up tortillas are in the baking dish, spread 1/2 cup of the salsa over them, putting a cover on the baking dish before it gets placed in the oven.
Cook for 30 to 35 minutes in the oven or until the enchiladas are heated throughout. Take the baking dish out long enough to add on the rest of the salsa and cheese, placing it back in the oven for an extra 2 to 3 minutes or until the cheese has melted.
We really enjoyed eating this. We would suggest keeping all the seeds in the serranos for the salsa though ’cause we didn’t get the heat nearly as much in the enchiladas as we did when we were just eating the salsa with chips. You do still get the brightness of the salsa though. Combine that with the cheese and meaty filling, you have a delicious dish. These enchiladas are pretty easy to make and depending on the amount of people you’re serving, could last you two days or more !
1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
2 tsp. red pepper flakes
2 cloves garlic, minced
¼ tsp. ground red
1 Tbsp. oil
3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
1 jar (16 oz.) salsa (we used Pace mild)
1 onion, chopped (we used a yellow onion)
Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.
This wasn’t as spicy as we thought it’d be, although it did get a little bit spicier overnight. We loved how easy this was to make, we’ll probably just be using a spicier salsa next time though.
1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tbsp. toasted sesame oil
¾ cup roasted cashews (we used unsalted roasted cashews)
1 Tbsp. minced fresh ginger
1/3 cup low-sodium soy sauce
1 Tbsp. chili garlic sauce
1 cup sliced scallions (we cut ours on the bias)
Rice, for serving (optional) (I used rice to make it feel like a complete meal)
Fill a large saucepan with water (don’t fill it all the way up with water though since the chicken will be going in there as well later). Bring the water to a boil and salt the water (I used table salt), adding the chicken in afterwards. Let the chicken cook for 4-5 minutes or until fully cooked. Once the chicken is fully cooked, drain the water and leave the chicken off to the side for now.
Take a wok or large skillet (I used a large skillet) and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the cashews, stirring constantly for 1 minute or until the cashews become fragrant (we went with 1 minute). Toss the ginger in and continue to stir for another 30 seconds. Add in the soy sauce and garlic sauce followed by the chicken. Stir to make sure that the cashews and chicken get coated in the sauce and continue to stir occasionally for 2 minutes. Take the skillet off the heat and mix in the scallions.
This was a pretty easy dish to make ! It’s just a little bit on the salty side but you can still get some heat and the fresh scallions help balance the saltiness, all combining to make a delicious dish ! It’s also nice getting different levels of crunch from the cashews and scallions to contrast against the chicken. Besides possibly adding more scallions next time, we’d be happy to eat this again !
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Cuisine At Home.
Take a small mixing bowl and whisk everything (except the chicken wings) together. Drizzle over the chicken wings and enjoy !
This is a delicious version of Alabama white sauce ! It’s creamy, you can taste the horseradish without it being overpowering and you get some tang from the vinegar. It was so addictively delicious that we’ll at least be doubling the sauce next time so we can really dunk the chicken wings into the sauce !
We got this recipe from Southern Living.
We weren’t paid in any way to promote Southern Living.
¼ Tbsp. chicken broth (we used 1 tsp. of reduced-sodium chicken broth)
2 Tbsp. olive oil (we used extra-virgin olive oil)
1 ½ lbs. fresh green beans, trimmed
¾ tsp. lemon-pepper seasoning (we used Mrs. Dash brand)
Lemon wedges (forgot to use them)
Take a large skillet out and pour the broth and oil in, setting the heat to medium-high. Once hot, add the green beans in and cook until they become crisp-tender. Sprinkle on the lemon-pepper seasoning and serve with lemon wedges.
This is such an easy dish to make ! The food lives up to the recipe’s name, you can really taste the lemon in this and it’s nice that there’s still some texture to this.