This meal is easy and perfect for our busy nights. The chicken comes out cooked to perfection with the perfect kick. Customize your ‘kick’ by adding less buffalo sauce or more, to taste. Don’t have buffalo wing sauce? Substitute hot sauce. I heart a flexible recipe!
You’ll want good bread. Life is far too short and unpredictable to suffer through bad bread. Trust me on this. Don’t go sale, don’t go clearance. Go fresh. We made ours using a nice fresh loaf of sour dough, the slices toasted to perfection.
Good butter goes with good bread. Turn these into a delicious grilled cheese version by buttering the outsides of both slices, adding some shredded cheddar and/or blue cheese crumbles to the inside, and ‘grilling’ on a hot griddle until the outside are nice and crisped with melted cheese inside.
These sandwiches are perfect for any occasion: a delicious dinner, a game day snack, you name it!
Crockpot Buffalo Chicken Sandwiches
6 boneless skinless chicken breasts
1 (12 oz.) bottle buffalo wing sauce
2 tablespoons ranch mix seasoning
2 tablespoons butter
1 loaf of sour dough bread, or other crusty bread
shredded cheddar cheese or blue cheese crumbles (optional)
ranch dressing (optional)
1. Place chicken breasts in a lightly greased slow cooker.
2. In medium bowl, combine the buffalo wing sauce and ranch seasoning.
3. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
4. Shred chicken breasts in the slow cooker, or use your paddle attachment and easily shred them in a stand mixer. Stir in butter until melted.
5. Pile buffalo chicken onto toasted slices of crusty bread. Top with cheese and/or ranch dressing, if desired.
Brunswick Stew bubbling away on the stove just smells like Fall. With snow flurries this week and freezing temps, it was the perfect way to warm up. My family loves Brunswick Stew. It’s pretty much the only soup/stew that we all can agree on.
Do you love nachos? Buffalo Wings? Ranch Dressing? Tired of the same old, same old thing? Then this creative spin on a familiar favorite is the recipe for you! These mouth-watering nachos are a perfect powerhouse of flavor. Quick and easy to assemble, this recipe is great for a busy weekday dinners. With it’s affordable ingredients, most of which are probably already somewhere in your kitchen, they’re party and event friendly. Finger-lickin’ good, Buffalo Chicken Nachos are a must-try. ‘Regular’ nachos will never seem the same again.
Family-friendly or crowd-pleaser, this versatile recipe will put a smile on the diner’s face. Mom and/or hostess beware: you will be asked for the recipe. Repeatedly.
Buffalo Chicken Nachos
recipe adapted from Will Cook For Smiles
- 2 grilled chicken breasts, shredded
- 1 1/2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1/2 cup Ranch Dressing (I put my ranch in the blender with some cilantro and blend together for our dressing)
- 3/4 cup shredded mexican blend, or cheddar, cheese
- 1/2 cup buffalo sauce
- 1/4 cup water
- tortilla chips
- In a small pan, heat up buffalo sauce and water.
- On a baking sheet start layering the nachos.
- -spread half the desired amount of tortilla chips
-spread 1/2 the lettuce
-spread 1/2 the tomatoes
– drizzle 1/2 the Ranch dressing
– spread 1/2 the cheese and 1/2 the chicken over it
- Repeat to make the next layer.
- Sprinkle the remaining shredded cheese over the top.
- Bake at 375 degrees for 10-13 minutes.
Sometimes, I think my kids must find me a real drag. I mean, they love carbohydrates sooooo much. Why should they be forced to suffer through a salad? If they were meant to eat leaves, they would have been born cows… right? No.
I’m kidding. Just a little. Maybe. Really they don’t complain. Much.
However, this mean, green Mama came equipped with a wonderful little sensor. I can feel the resistance building. When I feel an attack of the ‘anti-leaf’ campaign approaching, I immediately resort to subterfuge. I find a way to get those greens in. I get behind their defenses and hit them where it hurts. Right in the taste buds. This recipe is a beautiful pairing of pasta and salad that they can’t resist. The secret ingredient? Bacon! They see the greens, they know they’re good for them. They know they should at least try to resist, but their surrender is inevitable. This dish is just too tasty. Support your own troops with this delicious pasta salad. Pack a punch that they won’t soon forget. Who said your greens had to taste ‘green’ anyway?!
Chicken Caesar Pasta Salad
- 1 cup dry pasta; cooked according to package directions
- 8 pieces bacon; cooked crisp and crumbled
- 1 tbsp bacon grease*
- 1 cup cooked chicken, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded parmesan
- 1/2 head of lettuce (or whole if small), chopped**
- 1 cup croutons (optional)
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 cup casesar dressing (or more to taste)
- Cook pasta according to package directions. Drain and set aside.
- Cook bacon, reserve 1-2 tbsp of the drippings/grease.
- Transfer cooled pasta to a bowl and toss with the bacon drippings* until evenly combined.
- Add in all other ingredients and stir thoroughly until evenly combined.
- Add in more dressing if necessary, to taste, and again toss everything to evenly coat.
- Serve immediately.**
*Don’t skip the bacon drippnigs! I know it might be tempting, but the flavor just isn’t nearly as robust without it. Also, it helps prevent the pasta from sticking together if you want to let it chill or transport.
**If not serving immediately, DO NOT add in the lettuce until you are ready to serve. If you add in the lettuce and don’t serve immediately the lettuce will be wilted and soggy.
There’s just something about ranch dressing and Mexican spices/flavors, that spells perfection in our house. I love an easy alternative to our beloved, more traditional, heavy ‘lasagna’. This recipe offers all the flavors of regular enchiladas, but with less prep work and an easier clean up. It makes a perfect meal for a summer evening when I’d rather spend more time playing with the boys, or enjoying some pool time. It’s summer, so allow this meal to help you kick back and relax while your crockpot and oven do (almost) all of the work for you.
Ranch Chicken Enchilada ‘Lasagna’
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 flour tortillas (burrito size)
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- cilantro or parsley to garnish, if desired
- Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
- Shred chicken with two forks and stir to evenly distribute juices and seasonings.
- In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranchdressing drizzled, and top with 1 cup shredded cheese.
- Repeat layers once more.
- Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
- Serve with additional ranch dressing as desired.
My kids love spaghetti. Seriously, I have four spaghetti monsters. It’s a great quick, easy meal when we have a busy evening of activities ahead, or when I just don’t feel like spending all day in the kitchen. It’s also perfect for the evenings when my boys have dinner duty. That being said, as I’ve mentioned before, I love finding new ways to re-do our traditional favorites. This spaghetti offered all the ease of a traditional version, but with a nice Mexican feel and a little ‘kick’. Everybody, including my husband (the pickiest of the bunch) came back for seconds. My husband may, or may not, have had three helpings.
Mexican Chicken Spaghetti
- 8 oz angel hair, or thin spaghetti, pasta
- 2 cups cooked chicken, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1, 10 oz, can of diced tomatoes and green chiles, undrained
- 1 cup sour cream, or greek yogurt
- 1 cups shredded Mexican blend cheese
- Preheat oven to 350 degrees.
- Boil pasta according to package directions. Drain.
- In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.
- Add in the cooked and drained pasta, stirring until evenly combined.
- Transfer to a 9×13 baking dish.
- Cover with foil and bake for 30 minutes, or until hot and bubbly.
- Sprinkle with cheese and return to the oven, uncovered, until melted.
Grilling season, yes it IS a season, is my favorite time of the year. For those precious few months, I get to sit back at dinner time and take a break from cooking the family meal. Instead, my loving husband gets to slave away over the grill. It’s wonderful. So wonderful, in fact, that I’ve never bothered to learn how to operate the grill myself. I’m sure I could figure it out, but that might prove self-destructive to my seasonal dinner breaks. This recipe is incredibly simple, but the marinade gives the chicken an out-of-this-world flavor. The sun is shining, so pull out some chicken breasts, fire up that grill, and give these kabobs a try!
Honey Garlic Chicken Kabobs
- 5-6 bonesless, skinless chicken breasts, cut into 1 inch cubes
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 soy sauce
- 1/4 tsp ground black pepper
- 2 tbsp garlic, minced
- 2 large onions, cut into 2 inch pieces
- 4 sweet bell peppers, cut into 2 inch pieces
- In a large bowl, add oil, honey, soy sauce, garlic, and pepper. Stir to combine evenly.
- Add chicken to the bowl. Make sure all chicken is submerged in the marinade.
- Let marinade in the refrigerator at least two hours. Keep in mind the longer it marinates the better.
- Preheat your grill to high heat.
- Drain the chicken and discard the marinade.
- Thread the chicken and the vegetables alternately onto the skewers.
- Lightly oil the grill grate.
- Place skewers onto the grill and cook for 12 to 15 minutes, or until the chicken juices run clear.
- Remove from the grill and serve on the skewers or off.
This convenient, creamy Crockpot Chicken And Pesto Soup features fresh veggies, chunks of juicy chicken, chewy barley, pesto, and Parmesan in a dish that leaves you savoring each and every bite.
Are you wondering what you’re going to do with the abundance of leftovers after Easter dinner Sunday? Ham sandwiches or biscuits can only go so far. Dice that ham up and save it! This soup is delicious and is a perfect way to make use of those saved leftovers. I loved that it gave us the chicken cordon bleu taste we were craving, in a cheaper and easier form. I served it with some oatmeal pull-apart rolls, and every one of my guys had two bowls. There were no leftovers!
Chicken Cordon Bleu Soup
- 2 tbsp butter
- 2 tbsp garlic, minced
- 1 onion, about 1 cup diced
- 1/4 cup flour
- 2 1/2 cups skim milk
- 2 cups chicken broth
- 5 medium russet potatoes,washed, peeled, and diced into 1/2 inch cubes
- 1 cup shredded swiss cheese
- 1 cup shredded chicken, cooked
- 1 cup ham, diced
- Place washed, peeled, and cubed potatoes into a large pot and add the chicken broth. Cover.
- Bring to a boil, reduce heat and simmer until potatoes are fork tender.
- In a separate pot, or pan, melt butter. Add onions and saute until soft.
- Add garlic, and saute 1-2 minutes.
- Add flour to the pan and whisk together with the onions and garlic. Let the mixture cook about 1 minute.
- Slowly add the milk, a 1/2 cup at a time, whisking constantly. The only lumps you should see should be the onions.
- Continue adding milk and whisking constantly until all the milk has been evenly incorporated.
- Bring the roux to a simmer and let it heat until thickened, about 5 minutes, whisking often.
- Add the thickened roux to the potatoes and chicken broth in the large pot.
- Using a potato masher, mash potatoes in the pot until there’s minimal chunks.
- Turn the heat to low, and add the chicken and ham.
- Add salt and pepper to soup to taste.
- When heated through, add the swiss and stir until melted and evenly incorporated.
With football season, wrestling practice, homework, and Church activities during the week, some nights it’s really hard to find the time for dinners that require a lot of prep. My kids keep me on the go, and there’s never a dull moment. However, with so many activities crammed into just a few short hours, weeknights are when I try to use my ‘set it and forget it’ recipes. I’m always searching for ways to incorporate great taste and nutritious ingredients into my family’s dinners, especially in my simple meal ideas. This recipe was suggested to me by a friend and I adapted it to my taste from Food.com‘s version. My boys aren’t picky eaters, but they still balk at the use of the word ‘spinach’ in combination with the dinner they’re anticipating. Something about those pretty, leafy greens makes kids nervous. I swear, it must be ingrained in their DNA. They just can’t ever seem to believe that it might taste good, delicious even. That being said, my kids have heartily approved of this meal and not one leaf was left. It was a struggle for them not to lick their plates clean. Even my husband was pleasantly surprised that just a few common ingredients could yield such a hearty, flavorful meal. Perfect for a chilly fall evening.
Pan Roasted Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, fat-trimmed and cut into chunks
- 2 lbs. red potatoes, cut into chunks
- 1 large onion, white or yellow, cut into wedges
- 1 10 oz package fresh spinach, or frozen if thawed prior to use
- 3 tbsp garlic, minced
- 4 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- grated, or shredded Parmesan cheese, to taste
- Preheat oven to 475 degrees.
- In a large bowl combine potatoes, onion, garlic, olive oil, salt, pepper, and rosemary. Toss to coat.
- Pour the mixture into a large roasting pan.
- Roast vegetables for 25 minutes, stirring once.
- Add chicken, tossing once more to coat.
- Roast 15 minutes longer, or until chicken is cooked through.
- Evenly distribute spinach over the chicken and vegetables.
- Roast 5 more minutes, or until spinach is wilted.
- Toss before serving.
- Garnish with Parmesan cheese