One Pot Chicken Alfredo

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes – and tastes just as good as a dish that you’d order at your favorite Italian restaurant.  Even better?  Everything – including the pasta – is cooked in just one pot!

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

Holy moly, this is our new favorite weeknight pasta dish.  I’m constantly trying new recipes and every time I find one I like I have a tendency to say “this is our new favorite,” but in this case it’s true.  I found this one pot dish at Number 2 Pencil, and if you haven’t checked out Melissa’s site, you need to get on that, pronto.  She has soooo many good recipes over there, like these Cake Mix Orange Sweet Rolls and this perfectly gorgeous Tortellini Soup.

Anyway, the Tall Boy slurped this dinner up like nobody’s business, and I had a hard time resisting seconds (watching the waist-line and all that).  Paired with a nice salad and some garlic bread, this is such an easy dinner and is definitely family friendly.  Plus, you can have it on your table in less time that it would take you to pick up take out and drive home, AND you only have to wash one dish when you’re done cooking!

Winner winner, chicken dinner.

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

I attempted to make this a little more calorie-friendly by using a low-carb noodle, fat-free half-and-half, and turkey bacon crumbles, but if you feel like living dangerously, I highly recommend going whole hog.  But even with the fat-free half-and-half, this dinner was a.ma.zing.

I guess technically this isn’t a one-pot meal if you fry up your own bacon, but I happened to have some turkey bacon crumbles in the fridge and so I added those as an after-thought.  You certainly don’t have to add bacon; this one-pot chicken alfredo will be just a great without it.  Buuuuuuut, everything is better with bacon, right? 😉

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

If you’re looking for an easy weeknight dinner, you’ll definitely want to give this one a try.

One Pot Chicken Alfredo
 
Serves: serves 4
Ingredients
  • 3 tablespoons olive oil
  • 1¼ pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
  • 2 cloves of garlic, minced
  • salt, pepper, and garlic powder, to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup half and half (I used fat-free) or heavy cream
  • ½ pound spaghetti or fettuccine noodles, uncooked
  • 2 cups Parmesan cheese, grated (fresh is best)
  • for garnish: parsley and/or bacon crumbles
Method
  1. Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
  2. Add garlic and cook for another 30 seconds. Add pasta, chicken broth and half-and-half. Bring the mixture to a boil; then cover pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until desired consistency is reached.
  3. Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.

 

XO, Ashley

 

 

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Easy Speedy Taco Bake

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

So, I’m going to be really honest with you today.

More days than not, we eat meals like this Easy Speedy Taco Bake for dinner.  Even though I spend most of my waking hours thinking about food, photographing food and/or blogging about food, the reality is that we’re not eating gourmet meals at my house.

First of all, we don’t eat gourmet because whotheheck has time to eat like that?  I’m like most of the rest of you: I’m juggling a million balls on a daily basis and the last thing I have the time or energy for is to make something fancy in the kitchen.  Tasty, easy, and hassle-free are my main requirements on the weeknights.

And second of all, I live with a 7-year old kiddo who considers fine cuisine to be macaroni NOT made from a box, and a husband who would be perfectly satisfied with this 30-minute lasagna {every.single.day}.

So yeah, impossibly easy is what I need most nights.

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

Even more, I need meals that I can make with ingredients I typically keep on hand. And for us, that’s ground beef/turkey, black beans, corn, and lots and lots of cheese. 😉

Obviously, we gravitate most often to the Mexican-inspired meals, and as much as I love Taco Tuesdays {it’s a real thing at Casa Kitchen Meets Girl}, we like to switch things up every now and then.  And what I love about meals like this one is that it’s simple enough that Doodle can help me in the kitchen.  While I’m browning the meat, he’s busy stirring together the milk, eggs, and Bisquick.  I love that he enjoys helping me cook, and it’s a great way for us to spend time together chatting about our day.

This taco bake really is easy and speedy – you just need a few minutes to brown your meat and layer the ingredients in your baking dish.  Another great thing about it is that it’s easy to customize- like kidney beans better than black beans?  Use those instead.  Add some corn or Rotel…whatever your family likes and that you have on-hand.  You can’t go wrong with this quick and easy dish!

Easy Speedy Taco Bake
 
Ingredients
  • 2 pounds ground beef or turkey (I used turkey)
  • 1 cup onion, diced
  • 2 teaspoons minced garlic
  • ⅔ cup water
  • 4 tablespoon taco seasoning - homemade or store bought
  • 1 can black beans, rinsed and drained
  • 1 4-ounce can chopped green chilies
  • 1 cup shredded cheese, divided (I used a Mexican blend)
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1½ cups Original Bisquick Baking Mix
  • for serving: shredded lettuce, shredded cheese, sliced olives and tomatoes, salsa, sour cream
Method
  1. Preheat oven to 400 degrees F. Spray an 8x8 baking dish with non-stick cooking spray.
  2. In a large skillet, brown meat over medium heat until no longer pink. Drain the meat and return to the pan. Add chopped onion, garlic, water and taco seasoning. Bring to a boil, and reduce heat and simmer until onions have softened, about 5 minutes. Stir in bean and green chilies.
  3. Transfer the meat mixture to your 8x8 pan. Sprinkle with 1 cup cheese.
  4. In a large bowl, combine Bisquick, 2 eggs and 1 cup milk until moistened. Pour the Bisquick mixture over the meat mixture.
  5. Bake for 20 to 25 minutes until the top is light brown and a toothpick inserted in the center comes out clean.
  6. Top with sour cream, cheese, lettuce, salsa, etc. - whatever you like!

Connect with Bisquick and #GetYourBettyOn:

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XO, Ashley

 

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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

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Slow Cooker Potato Soup

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort – it’s the perfect weeknight meal for a chilly night!

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

It’s been cold here this week, and yesterday Doodle came home from school with a slight fever and rosy, pink cheeks.  We heard that 60 kids at his school were out with the flu last week- so we’re keeping our fingers crossed that this virus doesn’t make it to our house.  I’ve already had the crud twice since October, and I’m quite sure that’s my quota for the year.

In the meantime, we’re loading up on this slow cooker potato soup.

 

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

I love using herbes de provance in my potato soup – it’s a wonderful blend of flavors, including rosemary, basil, and lavender, among others.  You should be able to locate it in the spice aisle at your local market.  If you do not have herbes de provance, for this recipe you may substitute 1/2 teaspoon each of rosemary, thyme and oregano.

Potato soup is the Tall Boy’s favorite, but with this slow-cooker version, now I have no excuse not to make it more often.  Really, who can resist a bowl of this comforting soup on a cold night?  And anything I can garnish with bacon is a winner in my book. 😉

Slow Cooker Potato Soup
 
Ingredients
  • 6 large potatoes, peeled and cubed
  • 1 large onion, diced
  • 1 quart (32 ounces) chicken broth or vegetable broth
  • 3 garlic cloves, minced
  • ¼ cup butter
  • 1½ teaspoons herbes de provence
  • 1 teaspoon dried parsley
  • 1 teaspoon marjarom
  • salt and pepper, to taste
  • 1 cup half-and-half (I used fat-free)
  • 1 cup shredded cheese
  • for garnish: green onion, crumbled bacon, additional cheese
Method
  1. Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
  2. Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
  3. Stir in half-and-half and cheese, and garnish as desired

XO, Ashley

 

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Slow Cooker Ravioli

Anyone up for a three-ingredient dinner?  Then you need to try this Slow Cooker Ravioli!

Three ingredients and the slow cooker, and you've got dinner DONE!  Try this slow cooker Ravioli from www,kitchenmeetsgirl.com

I might have mentioned once or twice that my 6-year old is a picky eater. Actually, it’s not that he’s super picky, it’s that he doesn’t often eat more than a few bites of anything before he declares himself “full.”  So anytime I can find something that he’ll eat, and is easy to make on a work night…well, I’m all over it.

I enjoy using my slow cooker year-round, but I have to admit that we tend to use it more during the fall and winter months.  It’s so nice to end a busy day with a nice, warm meal already prepared for me.

The simplified version of this meal requires only three ingredients: frozen ravioli, jarred pasta sauce, and mozzarella cheese – it doesn’t get  much easier than that!  If you prefer, you may substitute the jarred sauce for homemade – although sometimes it’s awfully nice not to have to do anything but dump ingredients in a pot and walk away. 🙂

Three ingredients and the slow cooker, and you've got dinner DONE!  Try this slow cooker Ravioli from www,kitchenmeetsgirl.com

In my slow cooker, this took about 2 1/2 hours on high. For us, this was just the right amount of time between work and the end of karate class.  But keep an eye on yours, as it might cook a bit faster.  I suppose you could also cook this on low for a longer period, though I have not tested that yet.  If you try it out, let me know!

Slow Cooker Ravioli
 
Ingredients
  • 25 oz bag of frozen ravioli
  • 1 jar of your favorite spaghetti sauce
  • 1 cup mozzarella cheese
Method
  1. Place a small amount of the spaghetti sauce in the bottom of your slow cooker. Top with the bag of frozen ravioli, and pour the remaining sauce over the top. Stir slightly to combine.
  2. Cook for approximately 2½ hours on high. After 2½ hours top with mozzarella cheese, replace lid and continue cooking for another ½ hour, until cheese is melted and bubbly.

recipe from Crystal and Co

XO, Ashley

 

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30-Minute Stovetop Lasagna

I think the Tall Boy fell in love with me all over again when I made this 30-Minute Stovetop Lasagna.

You don't have to spend hours making lasagna anymore with this 30-Minute Stovetop version!  Get the recipe at www.kitchenmeetsgirl.com #recipes #lasagna

Aside from chicken pie, the Tall Boy’s very favorite meal is lasagna. But preparing a traditional version just doesn’t work in our typical work-night timetable.  We have approximately 30 minutes between work and the beginning of karate class, and about 45 minutes between the end of karate class and bedtime.  I need quick and easy dinners, folks.

Needless to say, the Tall Boy has been denied lasagna for dinner for quite some time…until now.

You don't have to spend hours making lasagna anymore with this 30-Minute Stovetop version!  Get the recipe at www.kitchenmeetsgirl.com #recipes #lasagna

No.  It’s not a traditional version.

But all of the flavors are here – without all of the fuss, work and time.

Believe me, the Tall Boy didn’t mind one bit that I made this on the stovetop rather than in the oven, or that it wasn’t a “pretty” square served up on his plate {I’ll admit, this didn’t hold up well scooping out of the pan – but it was a sacrifice we were willing to make. 🙂 ).

In fact, his exact words were, “This is awesome.  Now I can have lasagna more often.”

30-Minute Stovetop Lasagna
 
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1½ pound ground beef
  • ¾ teaspoon each salt and pepper
  • 2 tablespoons Italian seasoning
  • 12 ounce package lasagna noodles, broken in pieces
  • 28 ounce can tomatoes, undrained and chopped
  • 15 ounce can tomato sauce
  • 3 tablespoons chopped fresh basil
  • 15 ounce container ricotta cheese
  • 2 cups shredded Italian cheese blend
Method
  1. Heat oil in a large Dutch oven over medium-high heat. Add garlic, beef, and spices. Cook, stirring occasionally, until beef is no longer pink - about 8 to 10 minutes.; top with Italian cheese.
  2. Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and ½ cup water. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.
  3. Dollop ricotta cheese evenly over mixture, stirring slightly. Cover and let stand 2 minutes or until cheese is melted.

This recipe is from eMeals Clean Eating Meal Plans – one that my family loves using!  Aside from eMeals awesome meal planning services, I love that they are strong supporters of National Family Day.  No matter how busy we are at my house, we always sit down together at the table – as a family – to eat and talk about our day.

Family-Week-Blog-Image

Make sure you check out this fabulous PDF from eMeals (it’s FREE!), complete with recipes, a shopping list, and family activites for every night this week.


eMeals Meal Plans

XO, Ashley

*I was not compensated for this post. I am an eMeals affiliate and this post does contain my affiliate link. However, all opinions are straight-up my own, and I used eMeals even prior to my affiliate relationship. I really do love it! You can read my disclosure policy here.

 

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Slow-Cooker Cheeseburger Soup

Slow-Cooker Cheeseburger Soup. Not so easy on the eyes, but pretty darn good in the tummy.

It's a cheeseburger in a bowl!  This slow cooker cheeseburger soup is sure to please the entire family! #recipe #soup

Earlier this week we finally had a fall-temperature day, and I used that as an excuse to make my first pot of soup of the season.  I look forward to soup weather all year long.  There’s just nothing like a hearty bowl of soup or stew on a drizzly, cool weather day!

I hadn’t planned to post this recipe…because let’s face it, it’s not very photogenic.  Or at least it isn’t for a novice food photographer like me.  But then I realized that today is National Cheeseburger Day, and I decided to share it with you after all. Who comes up with these food holidays, anyway?

Photos aside, this soup was a fun twist on our usual stews and chili.  I used chicken stock as the base, since that’s what I had on hand, but beef stock or veggie stock would work just as well.  I also used evaporated milk rather than regular milk, because evaporated milk is less likely to curdle in the slow cooker.

Add in some sauteed veggies, ground beef, spices–and cheese!–for an easy, family-friendly dinner any night of the week!

This soup was creamy and thick, and was especially good scooped up with tortilla chips. 😉

Slow-Cooker Cheeseburger Soup
 
Ingredients
  • 1 tablespoon olive oil
  • 3 medium garlic cloves, minced
  • 1 medium onion, chopped
  • 3 medium celery ribs, chopped
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 3 cups canned chicken broth, divided
  • 1 (12 ounce) can evaporated milk (I used low-fat)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1½ tablespoons Worchestershire sauce
  • 1 tablespoon yellow mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 8 ounces cubed cheese (I used Velveeta)
  • additional cheese for topping, if desired
Method
  1. Preheat olive oil in a large skillet over medium-high heat. Add garlic, onion and celery to skillet and cook until tender, about 10 minutes. Remove from skillet and place the vegetables in the bottom of your slow cooker.
  2. In the same pan, brown your hamburger meat. Drain, and add meat to your slow cooker.
  3. In a small cup, combine flour and ½ cup of broth. Whisk to combine, making sure it’s smooth and lump-free. Add the mixture to your skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Pour over meat in slow-cooker.
  4. Stir in your remaining ingredients, through the black pepper. Cook on low for 2 hours. Just before serving, add in your cheese and stir until it is melted. Top with additional shredded cheese, if desired.
Notes
recipe adapted from Weight Watchers

If you’re looking for some other soups, give one of these a try:

jalepeno chili

Jalapeno Popper Turkey Chili

baked potato soup

Loaded Baked Potato Soup

XO, Ashley

 

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Easy Cheesy Pizza Bake

 

Easy Cheesy Pizza Bake = winner, winner chicken (pizza?) dinner.

Need dinner on the table in 30 minutes or less?  The whole family will love this easy cheesy pizza bake!  Get the recipe at www.kitchenmeetsgirl.com! #recipe #pizza #crescent rolls

I love making meals completely from scratch, but let’s face it.  When I only have 30 minutes to squeeze in a family dinner somewhere between homework, karate, school events, and bedtime, I’ll take any shortcut I can get.  We need quick and easy on the weeknights. Plus, the meal has to be something that will please not only my carnivore husband, but one that my 6-year old will actually eat.

Pizza usually fits the bill.

I almost always have a roll of Pillsbury Crescent Roll dough in my refrigerator.  It’s so versatile – I roll it out flat to make a quick pizza dough; wrap it around hot dogs for Doodle (‘mummy” dogs are always a kid-pleaser); use it for quick cinnamon rolls; or just roll ’em the standard way, topped with mozzarella, Parmesan and Italian spices for a quick accompaniment to spaghetti and meatballs.

As a bonus for me (always watching the waist-line, you know), they even come in reduced-fat.

Need dinner on the table in 30 minutes or less?  The whole family will love this easy cheesy pizza bake!  Get the recipe at www.kitchenmeetsgirl.com! #recipe #pizza #crescent rolls

photo courtesy Doodle

This easy cheesy pizza bake came together in a flash, and we pretty much scraped the pan clean by the end of dinner.  Doodle even asked for seconds – that never happens at my house!

I used ground turkey sausage as the base for this bake, but you could certainly substitute ground beef, chicken, turkey, or even soy crumbles.  Whatever floats your boat!  To the cooked meat, I stirred in a homemade (but quick!) pizza sauce and let it simmer for just a few minutes.  We piled it in a pie plate lined with crescent rolls, added in some cheese, and baked it for 15 to 20 minutes.

Dinner in under 30 minutes that the whole family will love?  Done and done.

Need dinner on the table in 30 minutes or less?  The whole family will love this easy cheesy pizza bake!  Get the recipe at www.kitchenmeetsgirl.com! #recipe #pizza #crescent rolls

What’s your favorite way to use crescent rolls?  This pizza bake is a new family favorite at my house, and I’m already thinking up new flavor combinations!

Easy Cheesy Pizza Bake
 
Ingredients
  • 1 pound ground turkey sausage
  • 2 - 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 6 ounces water (just use the can from the tomato paste)
  • 1 tablespoons Italian seasoning
  • ¾ teaspoon onion powder
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes
  • 1 small can sliced mushrooms
  • 1 small can sliced olives (I reserved a few for sprinkling on top)
  • 1½ cups mozzarella cheese
Method
  1. Preheat oven to 375.
  2. In a large skillet, brown the turkey sausage. Drain meat and add back into pan. Add the minced garlic and saute for 2 to 3 minutes.
  3. Add the tomato paste, water and seasonings into the meat mixture, stirring to combine. If desired, stir in a can of sliced mushrooms and a can of sliced olives - or your other favorite pizza toppings.
  4. Separate the crescent dough into 8 triangles. Place dough into an ungreased 9-inch pie plate in a spoke pattern, allowing the narrow tips to overlap the rim of the plate about 3 inches. Press dough on the sides and the bottom of the plate to form a crust. Sprinkle 1 cup of the cheese in the bottom of the pie plate. Spread meat mixture over the top. Fold the dough over the filling and bring tips to meet in the center. Sprinkle with remaining ½ cup of cheese, and if desired, ¼ teaspoon dried basil and remaining olives.
  5. Bake at 375 for 15 to 20 minutes, or until dough is golden brown and the cheese is melted.
Nutrition Information
Serving size: serves 4

Want a winning weeknight dinner the family will enjoy – make Pillsbury Crescent Rolls. Get Recipes at www.Pillsbury.com.

Pillsbury Logo

XO, Ashley

Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.

 

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Cheesy Chicken Enchilada Casserole

Let’s talk casseroles, shall we?  It seems like people either love ’em or hate ’em…and I for one love them.

You see, I’m sort of a one-pot dinner kind of gal, especially now that we’re back to school and busier than ever.  And any dinner that I can get on the table quickly – while still maintaining lots of flavor – is tops in my book.  Plus, I can usually sneak in some veggies that Doodle wouldn’t eat otherwise. 😉

This Cheesy Chicken Enchilada Casserole uses a quick and easy marinade that comes together in a snap, and makes dinnertime a breeze! #recipe #chicken #casserole #mexican

Also? Clearly Mexican-inspired {with lots of cheese!} casseroles are my favorite, like this Cheesy Chicken Doritos Casserole, and Easy as Tamale Pie.  And now: Cheesy Chicken Enchilada Casserole.

Yum.

We love enchiladas at my house, but I’m not a huge fan of rolling them up.  This casserole is merely a simple, faster version of enchiladas – perfect for busy nights.

I love using a quick chicken marinade for many of our Mexican-themed dinners.  You can make this ahead and have your chicken precooked and ready to go if you wish.

The marinade is simply this: the juice of two or three limes, some minced garlic, and a splash of red wine vinegar.  That’s it!   When you’re ready to cook your chicken, rub some homemade taco seasoning into it first.  You’ll be surprised at the flavors in this chicken with just a few easy ingredients and not a lot of work.

For this recipe, I marinaded, precooked, and shredded my chicken ahead of time so I’d have my ingredients ready to go when I was ready to assemble the casserole.  When I cook seasoned chicken like this, I typically sauté it in just a bit (1 or 2 tablespoons) Country Crock spread, cubing my chicken into 1-inch chucks so it cooks quickly.

County Crock spread has 70% less fat than butter per serving and 30% fewer calories.  You know what that means?

I can add more cheese. 😉

This Cheesy Chicken Enchilada Casserole uses a quick and easy marinade that comes together in a snap, and makes dinnertime a breeze! #recipe #chicken #casserole #mexican

 The great thing about casseroles is that you can easily adjust them to your family’s tastes.  We love refried black beans, so that’s what I used here.  Want to up the veggie count?  Add in some corn or peas or other veggie of your choosing.  For casseroles, I often use a Mexican quesadilla cheese because it melts nicely – but any cheese will do: just pick your favorite!

This Cheesy Chicken Enchilada Casserole uses a quick and easy marinade that comes together in a snap, and makes dinnertime a breeze! #recipe #chicken #casserole #mexican

Assembly is quick and easy: just layer tortillas, refried beans, cooked chicken, cheese and enchilada sauce. Pop your dish in the oven for 30 minutes and voilà- dinner is served!

What’s your favorite casserole dish?

Cheesy Chicken Enchilada Casserole
 
Ingredients
  • juice of 2-3 limes
  • 2 teaspoons minced garlic
  • splash of red wine vinegar
  • 2 tablespoons homemade taco seasoning
  • 1 pound boneless chicken (breasts or thighs)
  • 8 small (soft taco size) flour tortillas
  • 1 can refried beans
  • 2 cups shredded cheese (I used quesadilla)
  • 2 (10 ounce) cans red enchilada sauce
Method
  1. Cut chicken into 1-inch pieces and place in a large ziploc bag or a tupperware container with a lid. Squeeze the juice of the limes over the chicken, and add minced garlic and red wine vinegar. Toss to coat and refrigerate for 4-6 hours.
  2. When you're ready to cook your chicken, melt 2 tablespoons County Crock spread in a heavy bottomed pan over medium-high heat. Rub taco seasoning over chicken pieces and place chicken in pan. Cook chicken until browned, about 7-10 minutes. Remove chicken and shred.
  3. Preheat oven to 375. Spoon a couple of spoonfuls of enchilada sauce into the bottom of an 8x8 baking dish. Place 2 tortillas in the bottom of the dish, layering to cover the surface. Spread about ⅓ of the beans over the tortillas; sprinkle with ⅓ of the chicken, ½ cup cheese and ½ cups enchilada sauce. I repeated my layers 3 times, using the remaining enchilada sauce and ½ cup cheese on top.
  4. Cover dish with foil (I always spray mine with non-stick cooking spray) and bake for 30 minutes. Remove foil and bake for another 5 minutes, or until cheese is melted and casserole is bubbly.
  5. Let cool for 15 minutes before serving. Garnish as desired: black olives, cilantro, green onions, sour cream, salsa, jalapenos, etc.

Make sure to check out Country Crock on Facebook and Pinterest!

XO, Ashley

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

 

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Easy as Tamale Pie

So, remember the other day when I made slow cooker pork tacos?  Yeah, we still have pork left.  Which is not a bad thing, but I needed to find a way to use up some of the meat pronto.  We don’t like to waste food at my house.

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie from www.kitchenmeetsgirl.com #recipe #casserole

One of my favorite ways to use up leftovers is in casseroles.  I know many people are not big casserole fans, but I’m not one of those people.  We eat casseroles for dinner (and breakfast) all of the time, and the Tall Boy never complains.  He likes to eat and doesn’t like to cook, so he knows what’s good for him.

This.

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie from www.kitchenmeetsgirl.com #recipe #casserole

This is good for him.  And you.  You should totally make this.

It has a cornbread base, is soaked with enchilada sauce like a savory poke cake, and then layered with shredded pork (chicken would work just fine here, too).  I added some chopped chipotles in adobo because I’m wild and crazy like that.

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie from www.kitchenmeetsgirl.com #recipe #casserole

And cheese.  I added cheese, too, because a casserole just isn’t a casserole without cheese.  AmIright?

Also some cilantro, because I add cilantro to every Mexican-themed dish I make.  It’s the Kitchen Meets Girl Law or something.

Oh, and are you interested in winning $5,000 and a trip for two to New York City?  Yeah, I’ve got my hand raised.  Here’s what you do:  click here to enter the Country Crock Stars contest.  Share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen.  3 finalists will win $5,000 and a trip to New York City, and 12 semi-finalists will win cookware.

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie from www.kitchenmeetsgirl.com #recipe #casserole


Easy as Tamale Pie
 
Ingredients
  • 6 tablespoons Country Crock, melted
  • 1 cup cornmeal
  • ¾ cup flour
  • 1 tablespoon sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1½ cups buttermilk
  • 1 can enchilada sauce
  • 2 cups shredded pork (or chicken)
  • 1 tablespoon taco seasoning
  • 2 tablespoons chipotle peppers in adobo sauce, optional
  • 1 cup shredded cheese, any kind (I used quesadilla cheese)
  • chopped cilantro, to taste
Method
  1. Preheat oven to 400. Lightly grease a 9x9 pan (I used a 10" cast iron skillet).
  2. In a large bowl, mix together your cornmeal, flour, sugar, salt baking powder and baking soda.
  3. In a medium bowl, whisk together melted butter, eggs, and buttermilk. Pour the milk mixture into the flour mixture, and stir just until combined. Your batter will be lumpy - that's okay! Pour the batter into your baking dish.
  4. Bake for 20 minutes, then remove pan from oven and reduce heat to 350. Poke holes with a fork all over the top of your cornbread (it won't be quite set in the center). Pour enchilada sauce over the crust.
  5. Combine shredded meat with taco seasoning and chipotle peppers, and sprinkle meat over the top of the crust. Top with shredded cheese. Cover dish with foil, and return to oven for an additional 20 minutes, or until cheese is melted. If your cheese isn't quite melted, remove foil and bake for another 5 minutes.
  6. Top with cilantro and allow to cool for 5 to 10 minutes before slicing.
Notes
cornbread base from Paula Deen

XO, Ashley

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

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Easy Lemon Chicken

So here’s the real deal.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation!  Quick, easy, and flavorful!  #recipe #chicken

I don’t usually prepare chicken with skin-on. Or with bone-in.

I have this thing about raw meat as it is, but when you add in the fact that I have to deal with skin and bones, there’s sort of a double (triple?) ewww factor involved.  If I’m being totally honest, my husband often handles the raw meat since it ooogs me out.

This recipe is one of my all-time favorite ways to prepare chicken.  Every time I make it, the Tall Boy says it’s “restaurant-quality;” although now that I type that out, I’m not sure he means that as a compliment or not.  I’m going with the former.

The best thing about this chicken is that it is packed full of flavor.  Even better?  The actual prep time is nearly non-existent–you’ll spend the most time in prepping this recipe mincing your garlic.  Quickly infuse some olive oil with the garlic; add in some white wine, lemon juice and zest, and a few spices.  Pour the mixture into a pan, top with chicken, and bake.

Easy, right?

Now, I have to admit that the first dozen or so times I’ve made this dish, I used boneless, skinless chicken breasts.  And the recipe worked just fine.  However, I decided to give it a go with the bone-in, skin-on kind…and yeah.  Definitely do that.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation!  Quick, easy, and flavorful!  #recipe #chicken

What’s your favorite easy chicken recipe?

Easy Lemon Chicken
 
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons minced garlic (about 9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon Kosher salt
  • 4 chicken breasts, bone-in and skin on (6 to 8 ounces each)
  • 1 lemon
Method
  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute. Don't allow the garlic to turn brown or it will taste bitter. Remove the pan from the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and salt. Pour mixture into a 9x12 baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper to taste. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned. If needed, place chicken under the broiler for an additional 2 minutes to finish browning. Remove pan from oven and cover with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

XO, Ashley

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