As I type this, I am sitting with my feet propped up. We had a family football game on Thanksgiving, and it didn’t end well for me. My brother and I got our feet tangled up, and he ended up stepping on my foot pretty bad. We took a trip to urgent care the next morning to find out it wasn’t broken, but with orders to rest, not put weight on it, and ice it. So I have been on crutches for a couple days. Today was the first day I hobbled around without them! Really not sure what this is going to mean for my running, but I am not thrilled
So, on to the food! My husband was watching football, and saw a commercial for a Baja Chicken Sandwich from Quiznos, and asked if I could make that at home. After checking out their menu, this is what I came up with. I have no idea if it is even close, but it sure is good. I made a chipotle mayo, and a southwestern style barbeque sauce for this sandwich. Add chicken, bacon and cheddar cheese, and you are done. Comes together very quickly, so it is great for a quick weeknight meal.
My husband was very happy with how this turned out. I skipped the chipotle mayo for my 7 year old, due to the heat. I was a little nervous about him eating it, but he loved it. Once he saw the bacon, I am not sure he cared too much about what else was there. I love having sandwich night for dinner, and this is great because you can customize them for everyone without extra work. Someone doesn’t like mayo, leave it off that one. Husband likes extra cheese, just add more. Plus, this would be great for leftover chicken (or even turkey).
This is the time of year for comfort food. As soon as the weather turns cooler, we all start craving those warm comfort foods. Today for #SundaySupper Isabel, of Family Foodie is hosting this great “Comfort Food with Lee Woodruff” event. This is sure to be a fun event. Not only do you walk away with 50+ comfort food recipes, but Lee Woodruff herself is joining us for the Twitter Chat this evening. Come join in the fun, and you will have a chance to win 1 of 5 signed copies of her new book, Those We Love Most.
I asked my husband for help with this weeks theme. He came up with a few ideas, but I thought his Jalapeno Mac n’ cheese was the best. I did add some bacon to make it even better. I seeded the jalapenos so it wouldn’t be too spicy, but if you want some serious heat; leave the seeds in. My husband loves things spicy, so I probably should have left more of the seeds in, but I needed to be able to eat it too
Now, I know mac n’ cheese is traditionally a very high calorie meal. This is by no means a light version, and could be lightened up more, I am sure. I did try to make it a little more healthy. I reduced the amount of butter from some other recipes I saw. I used skim milk, and in place of the cream I used half and half. Finally, I found a reduced fat sharp cheddar cheese by Cabot that I used. It was still creamy, and cheesy, and comforting, so I don’t think any calories were missed. Plus, if you use whole wheat pasta (or a brand made with veggies like I did), you are upping the fiber and protein.
I must admit I am not really a fan of eggrolls. At least the traditional Chinese version. I like the idea of them, I just can’t find one that I like. We have a friend who makes traditional Vietnamese eggrolls, and those I like. Apparently I like lots of meat Those are mainly ground pork, with some bean threads and a few other things. I could eat those every day, they are so good.
These eggrolls are obviously not your traditional eggrolls, which is probably why I like them. I found these on Pinterest, and knew I had to try them. They have chicken, bacon, and avocado – one of my favorite combinations of food! Plus an avocado dipping sauce. What is not to like with these? Per the notes on the original recipe, I did add cheese to the filling. It really did make everything stick together, and worked perfectly with the filling.
I was very happy with how these turned out. They were a great dinner that was on the healthy side. The eggrolls are baked instead of fried. These would make for a great appetizer or snack at a party. And if you wanted to go all out, these would be amazing deep fried! The dipping sauce is super easy to put together, and worked great with the egg rolls. I am not a fan of ranch dressing, but here the seasonings were perfect. Even my super picky 7 year old ate some of these.
My cooking club is back! We took a break over the summer since it would be nearly impossible for us to meet with kids home. We met last Friday, and it was great to just relax, and have a wonderful lunch. This month the theme was Tomatoes! Oh the possibilities…..
I almost made Bruschetta. But I saw this salad, and had to find a reason to make it. It has tomatoes, so I figured it would work. I am not normally a salad girl. I mean, I like a good salad, it doesn’t even have to have all the fatty stuff on there. But they are just never the same when I make them at home, so I am usually disappointed. But I am glad to say, this one did not disappoint one bit!
I had tons of fresh tomatoes to put in this, and it really made them pop. Lots of great flavor, and such a bright color. The dressing is mayo based, so I was really nervous (I don’t like mayo at all), but it was really good. It worked so well with the salad. And, you know you can never go wrong when bacon is involved. I had the leftovers for dinner the next day, and it was still wonderful. I served the dressing on the side, so it wouldn’t get soggy.
I am back with the talented #SundaySupper team today. This week the focus is back to school. School is back in session here, so our nights are busy again. Football practice, homework, and just playing leave little time for anything else. It is times like this when you need quick and easy recipes to get dinner on the table. If you are out of ideas just wait – there are so many great ideas at the end of this post.
Quesadillas are a favorite at our house. And they are so versatile, you can use whatever you have in your fridge. Leftover Chicken? Perfect. Leftover Taco Meat? Great. Just cheese and a few veggies? That works too. Really it is just a tortilla with cheese and whatever else you want to put in. It doesn’t always have to be Mexican either. You could use breaded chicken, Mozzarella cheese, and dip it in marinara sauce. Or maybe chicken, carrots, onions, and dip it in a peanut satay sauce. They take minutes to prepare, and you can change it up to meet everyone’s tastes.
This version is one of my favorites. Chicken, Bacon, and Avocado are perfect together. I like it on a sandwich, and I love it in this quesadilla. You can use leftover chicken or rotisserie chicken to get this meal on the table quickly. Just crisp up some bacon, dice and avocado and you are done. If you have fresh tomatoes they would be wonderful in here too. Serve with this Red Onion Salsa for a wonderful dinner for the whole family.
Today is Holiday Recipe Club! Erin over at Big Fat Baker came up with the idea a few months ago. We all get together near a holiday and Erin challenges us to come up with something from a list of ingredients. This month our choices were potatoes, pistachios or beer. I think based on the title it is pretty obvious I picked beer! I did do something with potatoes as well, but I posted about that yesterday. Do you want to join in the fun? Go to Holiday Recipe Club and Erin will give you all of the information.
My husband loves Beer Cheese Soup. There was a place in Cedar Rapids that had a great version of it. Being that I don’t like cheese, it isn’t really my favorite soup. But I have tried his before, and it is always been mild and surprisingly good. So at his request I took full advantage of the Holiday Recipe Club and attempted this soup for him. I think it was a resounding success! This recipe makes a TON, I mean like 12 servings! My husband ate this straight for 4 meals, and I froze the rest. He even took another one out last night for his dinner. Always a good sign with him!
This soup is pretty easy to put together. You could cut it in half very easily, but it does freeze very well. I even got to use my immersion blender, which doesn’t get used nearly enough.
Have you entered my Giveaway yet? It ends this week, you don’t want to miss it!
Everyone loves soup in the winter. This year I have been trying out a few new soups. Corn Chowder has been on my list for awhile. I have never had it, so I was excited to try it! I don’t often do meat free meals, but I am thinking of trying to do them more often. This is a really good one! Ok, so I added bacon as a garnish, but that is the only meat. And that is purely optional! I also used chicken stock, but if you wanted to make it completely vegetarian you can use vegetable stock.
I used frozen corn for this, and it was really good. But, I can’t wait until next summer to freeze fresh corn to use in it. If you have some fresh corn in the freezer, this is the recipe to break it out for! The original recipe called for heavy cream. I tried to lighten it up a little with the fat free evaporated milk. Evaporated milk works really well to lighted up creamed soups and creamy pasta dishes, but not sacrifice on flavor.
I hope everyone had a wonderful Thanksgiving yesterday! We had a nice quiet day just our little family of 3. It was close to 70 degrees in Colorado, and just a beautiful day. I of course made way too much food, but how can you not on Thanksgiving! I did buy the smallest turkey I could found, but even that was 13 pounds. Needless to say we will be eating turkey for awhile!
I made this chicken dish the other night,and it was really good. You could easily use left over turkey for this and transform it into something completely new. It was supposed to be topped with green onions (which would have been perfect), but I didn’t have any. Next time I am going use a few slices of real bacon to crumble on top, instead of the store bought ones. I am sure with that and the green onions it will become a family favorite. I promise, it tastes better than it looks! I need to get the hang of taking pictures when it is completely black out!
4 small boneless, skinless chicken breasts
1/3 cup Barbeque Sauce
1/4 cup real bacon bits
1 cup cheddar cheese, shredded
1 14 oz. can Rotel tomatoes, drained
1/4 cup green onions, sliced
Dash black pepper
Preheat oven to 400 degrees.
Pound out chicken breasts to about 1/2 in thick. Season each side with black pepper. Cook chicken (grill, saute, bake) until no longer pink. Put on a baking sheet covered in foil. Top each chicken breast with about 1 Tbls barbeque sauce, 1/4 c cup cheese, 1/4 cup tomatoes, 1 Tbls green onions and 1 Tbls of bacon bits. Bake for about 5 minutes, or until the cheese is melted.