So it’s been a while since I’ve posted because life is crazy. But here’s the thing: Every time I share on my Facebook page that I made this for dinner everyone wants the recipe, and I just couldn’t bring myself to say I made this for dinner tonight without finally sharing the recipe. 😊
It’s so delicious and so simple to make. This can be thrown together and on the table in 45 minutes. It would make a great meal if you’re having dinner guests – they’ll feel like they just sat down at a cozy little Italian restaurant when you serve this. And I promise: You can’t mess this up! It’s that easy.
Here’s what you’ll need:
- 4 Boneless Chicken Breasts
- 12 oz Fresh Baby Spinach (I prefer organic… it doesn’t shrink down to nothing!)
- 32 oz Vegetable Broth
- 2 14.5 oz cans Diced Tomatoes – strain the juice
- 8 oz block Cream Cheese
- 1.5 teaspoons Dried Basil
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Flakes
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/4 – 1/2 cup Grated Parmesan Cheese
- 1 pound of pasta – I prefer this over Angel Hair or Tortellini
1. Cook and then dice chicken breast.
2. While chicken is cooking, combine the following in a sauté pan: Vegetable Broth, Diced Tomatoes, Basil, Garlic, Onion, Pepper, and Salt.
3. Stir in the Cream Cheese until melted and fully incorporated.
4. Start to boil water for pasta. – Angel Hair and Tortellini only take 3-4 minutes to cook.
5. Add the Chicken and Spinach — let cook down a little.
6. Stir in Grated Parmesan Cheese.
7. Reserve about a cup of pasta water before straining to add back into your pasta so it doesn’t stick together.
8. Serve and yum!
The sauce might be a bit thin, so if you’d prefer it a little thicker, combine corn starch and water to thicken. It’s delicious either way!
I hope you enjoy this meal as much as I do!
Having a good home-cooked meal doesn’t have to break the bank, take hours to prepare, or involve every pot, pan, and gadget in the kitchen. And that’s why this Easy Sweet & Sour Chicken is a favorite of mine. I can have this meal on the table in about 30 minutes, which is a complete win in my book.
What you’ll need:
4 Boneless Chicken Breasts – cut into cubes
1 Medium Onion – chopped
1 Green Pepper – chopped
1 20 oz Can Chunk Pineapple – drained
1 12 oz jar Kikkoman Sweet and Sour Sauce
Cut chicken into cubes. Place in sauté pan and cook until no longer pink. Cover with chopped onions, peppers, and pineapple chunks. Pour in jar of sweet and sour sauce and stir together until everything is well-coated. (I added a little water to the jar, shook it up, and got every last drop out!) Cover and simmer for about 20 minutes, stirring frequently. If sauce is too thin, mix a tablespoon of corn starch with 1/4 cup water and stir until thickened. Serve over rice.
TIP: I like to buy a big bag of peppers and chop them up, place in freezer bags and keep on hand for meals like this. It saves me the extra step of washing and chopping!
This meal is not only easy to make, but it’s delicious too!
So what happens when you really want chicken fajitas and rice for dinner and you don’t have Fajita Seasoning Mix in the pantry? You make your own! This isn’t the first time I’ve mixed up my own. Actually, I’ve been mixing up my own for quite some time. It only took one time of making this to realize I’d never go back to the store-bought packets again. Besides knowing exactly what’s in my seasoning, my husband raves about the flavor every time I make this. I just measure out the spices and mix it up fresh each time I make fajitas, but you could make a few of your own packets by mixing it up ahead of time and storing in little zipper snack bags. You’re going to want to check your spices and make sure you have all these on-hand to make your own!
Click here to print recipe.
I hope you enjoy this as much as I do!
Here’s another quick and easy recipe that’s perfect for a party. I’ve been making these for the past 6 years and every time I make them they don’t stick around for long. My husband likes to gobble them up and has even been known to smuggle them to work with him. (And then he’d have to hide them because his employees would try to snatch them.) I used to have to make double batches so there were enough to go around! I’ll be honest, the first time you taste them you’ll be unsure if you really like them, so you’ll grab another piece to try to confirm whether you like or dislike, and the next thing you know, you’ve eaten way more than you should have. The best part about these pretzels is that you can decide how much zing you want to give these addicting little pieces of crunchy goodness.
Let’s start with what you need:
- 2 pounds of Sour Dough Pretzels
- 1.5 packages Ranch Dressing Mix
- 1.5 cups vegetable oil
- 1.5 teaspoons lemon pepper (optional)
- 1.5 teaspoons garlic powder (optional)
- 1.5 teaspoons dill (optional)
I do use the lemon pepper and garlic most of the time, but have never used dill in my pretzels.
Now let’s get to making them!
- Pre-heat oven to 350°
- Break up pretzels in an oven proof pan (I use a 9×13 glass pan)
- Mix ranch and the spices of your choice with oil until well combined
- Drizzle over pretzel pieces
- Stir to coat each pretzel piece
- Bake for 7 minutes
- Remove from oven and stir
- Bake for 7 more minutes and stir
- Turn oven off and leave pretzels in the oven for 20 minutes
- Serve warm or once cooled
These store incredibly well for a couple weeks (if they last that long!) in an airtight container.
Add these to your snack menu and let me know what you think of them!