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
Being that we have all these boys and seeing as how I am cheap, I try to buy in bulk whenever possible. Notice I said cheap. I’m not even going to try and dress it up and label myself as frugal, thrifty, etc. I’m just cheap. As part of my cost-cutting, we have a membership to Costco and that’s where the majority of our groceries come from. That being said, almost every trip to Costco my kids manage to convince me to buy them lunch, a snack, an ‘I’m going to die right this very minute if I don’t eat’ something from the food court. Their favorite thing to order is the Chicken Bake. So when I came across this recipe for Buffalo Chicken Garbage Bread, I knew they would love it.
I altered the recipe to the satisfaction of my tastes and those of my cheese-aholics. Notice I also changed the name. I could just imagine if I answered their ‘what’s for dinner’ question with something that included ‘garbage’ in its name. So I didn’t.
Buffalo Chicken Bake
2 cups cooked chicken, shredded or diced
1 tsp. olive oil
1 pizza dough (we used homemade and let it defrost in the refrigerator overnight)
8 oz. of shredded mozzarella cheese
8 oz. of shredded cheddar cheese
1/2 cup of buffalo wing sauce, divided
1/4 cup of ranch
1. Pre-heat oven to 425°F. Toss chicken with 1/4 cup of your wing sauce. You can add more or less depending on your desired spiciness. Stir to combine, the ranch dressing and remaining 1/4 cup wing sauce.
2. On a floured surface, or counter top, roll out dough into a long rectangular shape. Spread buffalo ranch sauce evenly across the dough. Add chicken and then top with both cheeses.
3. Pick a side and roll the dough up to form a log. Seal both ends (prevents ‘oozing’ while baking) and place seam side down on a non-stick or greased baking sheet.
4. Bake for 30 minutes. Let sit and ‘rest’ for 5-10 minutes before cutting into slices, then serve!