Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

This flavor filled dinner was a hit at our place.  Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well. 

Beer Marinated Chicken – Adapted from Plain Chicken

Ingredients

• 12 oz beer
• 6 T lemon juice
• 2 T Italian seasoning
• 1/4 tsp. minced garlic
• 1 tsp. salt
• 3-4 boneless, skinless chicken breasts

Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 pound of fresh Brussels sprouts
• 1 tsp. olive oil
• 1 T balsamic vinegar
• 1/3 C Parmesan cheese
• salt and pepper, to taste

Directions

In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well.  Then, add in 4 chicken breasts.  Cover and refrigerate 4-6 hours, or overnight.

 

When you are ready to cook, fire up your grill.  Grill chicken over medium flame for 15-20 minutes, flipping often.  Cook until chicken reaches an internal temperature of 180 degrees. 

Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred.  Set aside. 

Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom.  Toss and sauté over medium heat for 5-6 minutes.   

Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender. 

Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese. 

Serve warm.   

Broccoli Tots

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 

We used them atop our tater tot hotdish recipe, and munched on them as a snack. 

Broccoli Tots – Adapted from Skinny Taste

Ingredients

• 2 C broccoli (fresh) or 12 oz broccoli (frozen)
• 1 egg
• 1 T minced onion
• 1/2 C shredded extra sharp cheddar cheese
• 1/2 C whole wheat panko bread crumbs
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning

Directions

Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 

Serve warm.  Enjoy!

Italian Chicken Pie

This Italian version of a baked pie is really quite tasty.  Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread.  We really enjoyed it, and think you will too. 

Italian Chicken Pie – Adapted from Been There, Baked That

Ingredients

• 1 C shredded, cooked chicken
• 1/3 C shredded Parmesan cheese
• 1/2 C shredded Mozzarella cheese
• 1 tsp. basil
• 1 tsp. oregano
• pinch of red pepper flakes
• 1/2 tsp. minced garlic
• 1 can (14.5oz) diced tomatoes
• 1/2 C white whole wheat flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/8 C olive oil
• 1 1/8 C milk
• 2 eggs

Directions

Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate. 

Drain the diced tomatoes and layer those on top of the chicken. 

Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt.  Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs.  Pour that mixture over the top. 

Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean.  Add remaining mozzarella cheese in the last 5 minutes of baking.  Allow the dish to set for 10-minutes before slicing to serve. 

Enjoy!

Tortellini Primavera

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Zucchini, Ham and Rice Casserole

We have a few abnormally large zucchini fruits from our garden.  Oops!  It’s been hard to keep out the garden with our 7.5 month old Little Chef this summer, but we’ve sure tried. 

When we do get out there to harvest, we often find overgrown zucchini.  This recipe was perfect for using them up! 

Zucchini, Ham and Rice Casserole – Adapted from Roxana’s Home Baking

Ingredients

• 3 eggs
• 1/2 C ham, diced
• 1 medium red bell pepper, diced
• 1 large zucchini, shredded
• 1/2 tsp. minced garlic
• 2 C cottage cheese
• 3/4 C minute brown rice, uncooked
• 6 slices cheddar cheese
• salt and pepper, to taste

Directions

Begin by combining the shredded zucchini, diced bell pepper, minced garlic, eggs, salt and pepper in a large bowl.  Stir well. 

Add in the diced ham, 2 C cottage cheese and 3/4 C minute rice.  Stir to combine.

 

Pour the mixture into a lightly greased 9x13 glass baking dish.  Top with 6 slices of cheddar cheese. 

Bake at 350 for 40-45 minutes, until cooked through.  Serve warm.  Enjoy!

Tomato and Mozzarella Vegetable Penne Bake

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen Café

Ingredients

• 1 box (~1 lb) vegetable penne pasta
• 2 cans diced tomatoes (undrained)
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. minced garlic
• salt and pepper, to taste
• 8 fresh mozzarella slices
• 16 fresh mozzarella cubes/pieces (about 1-inch square)
• 2 T Parmesan cheese

Directions

In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 

Enjoy!

Spinach and Cheese Stuffed Turkey Burgers

As the 4th of July weekend approaches, we’re thinking about firing up our grill to make some of these delicious burgers. 

Stuffed with spinach and cheese, these turkey burgers will make an excellent addition to any grill out. 

Pair these burgers with our 40-minute whole wheat buns, a tangy tomato cucumber pasta salad, and a our favorite 4th of July Cherry Berry Dessert and you have an excellent dinner. 

Spinach and Cheese Stuffed Turkey Burgers

Ingredients

• 1 lb ground turkey
• 1 tsp. Montreal Steak Seasoning (by McCormicks)
• 1 T minced onion
• 1/2 tsp. paprika
• 1 C fresh spinach leaves (or 1/2 C frozen spinach)
• 1 egg
• 1/2 C diced cubes of Monterrey Jack cheese

Directions

Begin by placing the ground turkey and diced cubed cheese into a large bowl. 

Add in 1 tsp. Montreal Steak Seasoning, 1 T minced onion., 1/2 tsp. paprika and 1/2 C frozen spinach.  Add in the egg and mix well. 

Shape into 6 burgers.  We love using our Tupperware burger shaper to do that!  It’s an oldie, so be on the lookout at garage sales for this one. 

Place the burgers on the grill, and grill 7 minutes per side, checking that the internal temperature has reached 180 degrees. 

Serve warm, topped with additional cheese, if desired. 

Enjoy!

Pulled Chicken Parmesan Wraps

Life with an almost 5 month old is hectic and fun.  Although my academic year job is done, the work doesn’t really end.  Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me.  Thus, blogging has taken a back seat around here.   

The good news is, we’re still eating over here, so I am still cooking.  It’s just taking me a lot longer to post.  Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year. 

Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste.  I went for shredded chicken, and caramelized tomatoes, which was the perfect combination. 

Pulled Chicken Parmesan Wraps

Ingredients

• 12-14oz cooked, shredded chicken (I used canned)
• 1 C tomato sauce
• 1 tsp. basil, divided
• 1 tsp. oregano
• 1/4 tsp. minced garlic
• 1/4 tsp. minced onion
• 4 whole wheat flour tortillas
• 1/4 C Parmesan cheese
• 1 C cherry tomatoes, halved
• 1 tsp. olive oil

Directions

Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl. 

Stir in tomato sauce. 

Heat for 3-5 minutes in a microwave oven to warm the chicken throughout. 

Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized. 

Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese. 

Roll up and top with cherry tomatoes. 

Serve warm and enjoy. 

Makes 4 tortillas.