One Skillet Chicken with lemon Garlic Cream Sauce

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too!

INGREDIENTS

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

INSTRUCTIONS

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
   
   Please visit One Skillet Chicken with lemon Garlic Cream Sauce for full instructions.

Creamy Garlic Chicken with Broccoli

Creamy Garlic Chicken with Broccoli is a household favorite for everyone in the family. This is the perfect one-pot chicken recipe with a homemade creamy garlic sauce when you’re in need of something delicious, satisfying and easy for a weeknight dinner. Add your choice of pasta or rice to soak up all the delicious creamy garlic sauce.

INGREDIENTS

• 2 pounds boneless chicken breasts
• kosher salt or sea salt , to taste
• fresh cracked black pepper , to taste
• 1/2 teaspoon paprika
• 4 tablespoons butter, divided
• 4-5 cloves garlic , minced
• 10.5 ounces (1 can) Condensed Cream of Chicken Soup
• 3/4 cup water
• 2 to 3 cups chopped broccoli
• 1 teaspoon chopped fresh parsley
• lemon wedges , optional

INSTRUCTIONS

1. Season chicken with salt, pepper and paprika. Set aside.
2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
   
   Please visit Creamy Garlic Chicken with Broccoli for full instructions

Salisbury Steak Meatballs with Mushroom Gravy

These Salisbury Steak Meatballs with Mushroom Gravy are classic comfort food. This incredibly delicious dinner recipe is ready in about 30-minutes!

Meatballs are a comfort food for most families and they are usually a food many kids will readily eat. I know mine does and because of that I often serve new flavored foods in the form of a meatball.

INGREDIENTS

• 2 tbsp olive oil
• For the Meatballs:
• 1 cup breadcrumbs, regular, Panko or GF
• 1/4 cup milk or water
• 1½ lb lean ground beef
• 1 egg
• 1/2 cup diced onions
• ¼ cup (4 tbsp) ketchup
• 1 tablespoon dry mustard [See Note 1]
• 1 tbsp Worcestershire sauce [see Note 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper
• For the gravy:
• 2 tbsp butter
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 1 tbsp Worcestershire sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper, to taste
• Optional garnish
• chopped fresh parsley

INSTRUCTIONS

1. If you’re serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
2. Meanwhile, into a large bowl, add the hamburger, bread crumbs, milk (or water), egg, onions, ketchup, mustard powder, Worcestershire, salt, and ground black pepper. Mix well with your hands taking care not to compact or “squish” the meat – I use my fingertips. Compacting the meat during mixing leads to dense meatballs.
3. Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat.
   
   Please visit Salisbury Steak Meatballs with Mushroom Gravy for full instructions

Honey Dijon Garlic Chicken Breasts

Honey Dijon Garlic Chicken Breasts. Boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

The chicken breasts are baked at high heat so they were actually perfectly cooked in about 30 minutes in my oven for 5 to 6 ounce breasts. That makes this recipe easy to achieve, even as a weekday dinner.

I like to preheat the pan as I am preparing the glaze which also helps speed things up once the chicken hits the oven. I know this is a recipe we will make many times. I’ll bet when you taste it, you’ll say the same.

INGREDIENTS

• 4 large boneless skinless chicken breasts about 6 ounces each
• 3 tbsp butter
• 6 cloves minced garlic
• pinch salt and pepper
• 1/3 cup honey
• 2 tbsp whole grain Dijon mustard

INSTRUCTIONS

Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
   
   Please visit Honey Dijon Garlic Chicken Breasts for full instructions.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

INGREDIENTS

• 1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
• 4 tablespoons cream cheese
• ¼ cup Pepperjack cheese, shredded
• 2 tablespoons green onion, chopped
• 4 to 8 pieces of bacon

INSTRUCTIONS

1. Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
5. Place on baking sheet and back for 30 minutes at 375 degrees F.
6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
7. Serve immediately.
   
   Source: Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Fajita Chicken Casserole

Let’s get to cooking!  So, here are a few notes about this recipe. Because of the short cooking time (in both methods) I’ve opted for frozen bell peppers and onions. They cook through faster and offer a softer texture than fresh.  

If you’re feeling adventurous, you can chop your own onions and peppers and saute them in a super hot skillet before mixing the casserole together for even more flavor.  

INGREDIENTS

• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning ( I prefer McCormick)
• 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)

INSTRUCTIONS

1. Preheat the oven to 350°F. 
2. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. 
3. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
   
   Please visit Fajita Chicken Casserole for full instructions.

Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling

Spinach and ricotta cheese manicotti are surprisingly easy to make and taste so comforting!  These traditional Italian style manicotti pasta shells are stuffed with the delicious Ricotta Cheese and Spinach Filling and smothered in a garlic tomato sauce. 

INGREDIENTS

• 9 Manicotti pasta shells
• 1 tablespoon olive oil
• 8 oz spinach
• 1 cup Parmesan shredded
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 1 onion chopped
• 5 garlic cloves chopped
• 28 oz whole plum tomatoes (from the can)
• 1 tablespoon basil
• 1/2 cup red wine
• salt and pepper
• 1/4 cup Parmesan cheese (to serve)

INSTRUCTIONS

Make ricotta cheese and spinach filling:

1. Cook spinach in 1 tablespoon olive oil until wilted. Drain of all juices, and chop spinach.
2. In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach from step 1. Salt to taste.

Stuff manicotti pasta shells with the spinach filling:

1. Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling. Don’t let the shells sit out unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break. Start filling the shells immediately after draining them and briefly cooling. Set aside and keep them warm in a warm drawer.
   
   Please visit Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling for full instructions.

Oven Cooked Barbecue Brisket

Full-flavored delicious Oven Cooked Barbecue Brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor!

It is important that this brisket bakes on low heat in the oven after an overnight seasoning with liquid smoke. The slow process breaks down the tough meat yielding very tender slices of beef.

INGREDIENTS

• 5-6 pounds brisket
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion salt
• 2 ounces liquid smoke
• 1 ounce Worcester Sauce
• 1 cup prepared Barbecue sauce (your choice)

INSTRUCTIONS

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
3. Please visit Oven Cooked Barbecue Brisket for full instructions

20-Minute Skinny Sriracha Shrimp and Broccoli

A spicy, skinny take on Shrimp and broccoli. This healthy meal is ready to eat in just 20 minutes and is exploding with delicious flavor. Take-out // Fake-out strikes again! Today’s recipe is one near and dear to my heart. It’s got shrimp! It’s got sriracha! It’s healthy, hearty, and even boasts a pop of green. Basically what I’m saying is this dish right here… it’s everything 

This 20-Minute Skinny Sriracha Shrimp and Broccoli is truly a 20 minute meal, which is great for days when you don’t want to be chained to the stove for very long (read: any day the temperature is over 75 degrees!). To keep the cook time as short as it’s intended to be, I recommend purchasing shrimp that have already been peeled, as indicated in the ingredient list below.

INGREDIENTS

• 4 tablespoons low-sodium soy sauce
• 1 tablespoon orange juice (fresh, preferably)
• 1 1/2 tablespoons sriracha hot sauce
• 1 tablespoon light brown sugar
• 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
• 5 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• Additional Ingredients:
• 1 1/2 tablespoons sesame oil
• 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
• 4 cups (about 2 large heads) broccoli florets

INSTRUCTIONS

For the Brown Sauce:

In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:

Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).

Please visit 20-Minute Skinny Sriracha Shrimp and Broccoli for full instructions.

Chicken-Bacon-Ranch Baked Penne

Happy Friday, my foodie friends! Before we begin our weekend fun I wanted to share with you one of the yummiest recipes I made for Pillsbury® recently. Let me introduce to you- Chicken Bacon Ranch Baked Penne! I know it’s a mouthful, but it sure is good!

This delicious casserole is filled with all things comforting. Penne pasta, creamy Alfredo, lots of gooey cheese and bacon. Yep, bacon. That should be enough said right there. But I can’t leave out the chicken and ranch flavor because they really bring the whole thing together. This pasta casserole is really amazing and my kids ate it in about 1 minute flat.

INGREDIENTS

• 1 lb penne pasta, cooked and drained
• 2 cups shredded cooked chicken
• 1 jar (15 oz) Alfredo pasta sauce
• 1/2 cup ranch dressing
• 6 slices chopped cooked bacon
• 2 cups shredded mozzarella cheese (8 oz)
• Chopped parsley, if desired

INSTRUCTIONS

1. Heat oven to 350°F. Grease or spray 13x9-inch pan.
2. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
3. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
4. Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
5. Please Visit Chicken-Bacon-Ranch Baked Penne for full instructions