Are you a big fan of Italian food? I think I saw a study recently that said Italian food (pizza, pasta, etc) is the most cooked cuisine in American households. So chances are you answered yes, to the first question. Good news, I have a fun recipe for you today. Chicken Parmesan is a classic Italian meal, this is a fun twist on a tradition.
Do you remember when I made Chicken Fajita Pizza using Kraft Recipe Makers? Well I am back to share another fun recipe using a new Kraft Recipe Makers product. This time I am using the Hickory Barbeque Beef, and totally mixing things up! Nachos are always a hit – doesn’t really matter who you are. Combine that with tangy barbeque sauce, and you have a non-traditional snack or dinner everyone will love.
Kraft Recipe Makers is a new product that packages two complementary sauces together, so you can create a quick and easy meal the whole family will enjoy. The sauces create layers of flavor, that you can’t always get in a quick weeknight dish. All you have to do is add the fresh ingredients (protein, grains, and veggies). The box comes with three recipes ideas for you, or you can create your own. There are nine varieties to pick from, so there is sure to be something for everyone.
To show you just how easy it is to use Kraft Recipe Makers I made a little video for you! This is my first time shooting a video, so be nice
Barbeque chicken nachos are perfect for a game day party, a weeknight dinner, or an afternoon snack. The chicken could be cooked in the crockpot, so all you have to do is assemble when you get home from a busy day. A beef roast would also be a great option for these nachos.
- 2 pound boneless, skinless chicken breasts
- 1 Kraft Recipe Makers Hickory Barbeque Beef
- Tortilla Chips
- Cheddar Cheese
- Red onion, diced
- Tomatoes, diced
- Cilantro, chopped
- Jalapenos, sliced
- Sour Cream
- Place 2 pounds of chicken into a slow cooker. Top with the bottle of Brown Sugar & Cider Vinegar Simmer Sauce. Cover and cook on low for 8 hours, or high for about 4. Once cooked, shred the chicken.
- To assemble the nachos, place a layer of tortilla chips on a microwave safe plate or a baking sheet. Top with a layer of cheese, red onion, chicken, and tomatoes. Pour a layer of Sweet Hickory Bbq Finishing Sauce over the cheese. Repeat with another layer. Microwave or broil the nachos until the cheese is melted.
- Serve garnished with cilantro and jalapeno slices. Guacamole and sour cream are great for dipping.
What could you do with these sauces for weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces for a chance to win a $100 Visa gift card.
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This is a Sponsored post written by me on behalf of Sargento Foods, Inc.. All opinions are 100% mine.
What do you normally do for lunch? Do you go out everyday? Do you bring leftovers? Do you skip it? According to a survey by Right Management, only a third of American workers say they actually take a lunch break and another third spend lunch at their desks. I will admit, even though I work from my home, I am guilty of eating at my desk. I have a kitchen full of food in the next room, but sometimes I just grab a quick protein bar, or microwave a frozen meal.
Sargento is trying to encourage people to take a real lunch, to savor natural foods and recipes the way they were meant to be enjoyed. Did you know that Sargento Natural Sliced Cheeses are cut from real block cheese. Such an easy way to add great flavor to your sandwiches and salads. You even have choices when it comes to buying Sargento. They come in traditional or Ultra thin cut. A few of the flavors include: Deli Style Medium Cheddar and Provolone Cheeses, Ultra Thin Swiss Cheese and Natural Blends Cheddar-Mozzarella Cheese.
To encourage you to take back your lunch hour, I made a quick and easy wrap. Traditionally chicken salad is made with mayo. I am not a fan of the stuff, and there are much healthier and tasty options out there! I used mashed avocado, for a heart healthy fat, and so much great flavor. Sargento sliced Pepper Jack cheese was the perfect compliment to this wrap; creamy with a little heat. I did add a little bacon to the mix, because let’s face it, everything is better with bacon. If you are in a hurry, or don’t have any on hand, feel free to skip it!
- 1 avocado
- 1 small chicken breast, cooked and shredded or diced
- 2 slices bacon, cooked and crumbled
- 1 small tomato, chopped
- 2 slices Sargento Pepper Jack Cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 large tortilla
- Using a fork mash the avocado in a bowl. Add chicken, bacon, tomato, salt and pepper. Mix until well combined. Lay tortilla on a flat surface. Place 2 slices of cheese in the center of the tortilla. Spoon on the avocado mixture. Fold in the sides of the tortilla and roll up.
- To bring to work: Wrap in plastic wrap, parchment paper, or place in an air tight container. Refrigerate until ready to eat.
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).
Thanksgiving is this week, are you ready? Are you ready for all the leftovers? Well this year the #SundaySupper team is here to help. We have about 50 recipes to help you use up those leftovers. And not just turkey sandwiches
I have had this recipe bookmarked forever! Originally it was made with chicken, but it works great for leftover turkey. It puts a whole new spin on your Thanksgiving dinner. The base of this pie is a box corn bread mix. You mix in a can of cream style corn. This would be another great opportunity to use up some leftovers. If you have any kind of corn left from your dinner, just mix that in. My family makes a creamy, cheesey corn dish for the holidays. I would use that in a heart beat instead of having to have a can of corn on hand.
This came together very quickly. In my head I thought it was going to be more work than it was. After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness. A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner. This was a hit in my house, and will be made again and again (with turkey or chicken.
This month for Secret Recipe Club I was assigned the blog From Arepas to Zwetschgen. This truly is an International adventure. She is a mom of two, who really does cook food from all over the world. I love to experiment with different foods, so it was really hard to pick what to make. In the end I picked something based on what I had in my kitchen.
General Tso’s Chicken is something that I order 9 times out of 10 when we get takeout Chinese. This was different that what I am used to, but still very good. I did not fry the chicken, just sauteed in a small amount of oil, so it is much healthier than the take out version. The chicken is soaked in a soy sauce, cornstarch mixture before cooking. This leaves the chicken so tender and moist. I might have to use this trick in other dishes. I love making take out food at home. It is always healthier, and cheaper! Now I need to master hubby’s favorite take out, so he can be happy too.
I hope everyone had a wonderful Labor Day weekend, and was able to enjoy a day off yesterday. We had a relaxing weekend at home, probably our first one since we have moved. We did a little around the house, but that was it. We did manage to go shopping and buy more stuff for our house though, can’t seem to go a day without that happening
The one bad thing about having a holiday on a Monday, means the week is shorter and busier. Stir fry’s are a great quick dinner to help get your week off right. In about 20 minutes you can have dinner on the table, and a happy family. The best thing about a stir fry is you can use whatever you have on hand, and whatever you like. The original recipe called for red bell peppers, I don’t like them, I left them out.
Cooking Light is one of my go to recipe sources, and this is another recipe that does not disappoint. It has a little heat, a little sweetness, and is a quick and easy dinner. I have some peas growing in my garden, so I know I will be making this again soon with fresh snap peas. To add more depth of flavor add in two teaspoons of sesame oil to your rice before serving. Makes it just a little extra special.
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.
It is time for another edition of Holiday Recipe Club. I am pretty sure you can guess what we are celebrating today ….. Cinco de Mayo! Gotta love the Americans, we will celebrate pretty much any holiday that involves food and drinks. Doesn’t really matter if we are from that country or not. Any excuse to eat, right?
This time our challenge ingredients were dulce de leche, tomatoes, or chorizo. I really wanted to do something with dulce de leche, but we are trying to eat better around here. Which means, I have cut back
out on my baking Sad, sad day. But a few pounds need to go.
This chicken is full of flavor, and good for you. Who wouldn’t love chicken with lots of lime flavor, and then covered in avocados and tomatoes. Perfect with my Mango Citrus Cooler, or a Skinny Girl Margarita.
Happy Cinco de Mayo!
Welcome to an International edition of Holiday Recipe Club. Food bloggers are all over the globe, so Holiday Recipe Club is branching out, and celebrating more than just the US holidays. Today we are recognizing Buddha’s Birthday. The challenge ingredients for today were garam masala, tofu, and sesame.
We eat a lot of Indian food at our house, so I was excited. I have tried Tikka Masala a couple times before. I love the blend of spices that are in restaurant versions, so I keeping trying home versions trying to match it. This comes close, but still needs more of a kick. I have written the recipe reflecting an increase in the spices.
I recommend trying the sauce and adjusting the seasonings as you go. Unfortunately my spice cabinet is in need of replenishing, so I couldn’t add anymore I love Naan bread with my Indian food, but due to time restraints and trying to eat better, I didn’t make any this time. Tikka Masala has tons of sauce though, so I really should have made it!