Entrees

Chicken Cordon Bleu Casserole

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If you are anything like my family and I, this is a crazy busy time of the year for us. From Basketball practices to choir rehearsals at church, and running my online business, I barely have time to think about what to make for dinner these days! This recipe for Chicken Cordon Bleu Casserole is so delicious and super easy to prepare. You can even make it Gluten-Free if you prefer! This recipe is also great to have on hand for that leftover ham that you will have from the holidays! 

Chicken Cordon Bleu Casserole 

Ingredients 

  • 2 cups egg noodles, cooked
  • 2 cups cooked chicken, chopped
  • 8 oz. cooked and diced ham
  • 1 cup heavy cream
  • 1/2 cup chicken broth 
  • 1 cup parmesan cheese
  • 4 slices Swiss cheese
  • bread crumbs

Directions: 

  1. Pour cooked egg noodles into a casserole dish.
  2. Add cooked ham & cooked chicken.
  3. In a mixing bowl, mix heavy cream, chicken broth, Parmesan cheese together.
  4. Pour mixture into casserole dish. 
  5. Stir.
  6. Place Swiss cheese on top of casserole.
  7. Sprinkle breadcrumbs on top of the cheese.
  8. Bake on 350 degrees for 40 minutes.
  9. Remove from oven.
  10. Serve and enjoy! I love to serve this with a salad or fresh veggie. 

Pumpkin Face Quesadillas

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Are you looking for a fun, festive and affordable way to celebrate Halloween? Your kids will think that you are rockstar when you make them these adorable Pumpkin Face Quesadillas! They are super easy and require just a few ingredients! You can even use Gluten Free Tortillas if you have a family member with allergy issues.

Ingredients 

  • Cheddar Cheese 
  • 2 Flour Tortillas (you can also substitute gluten free ones)
  • Butter spray or butter to melt in the pan
  1. Take a sharp knife or cookie cutter & a flour tortilla and cut out a pumpkin face. 
  2. Sprinkle cheddar cheese on the other flour tortilla.
  3. Place the pumpkin face cut-out tortilla on top of the cheese covered tortilla.
  4. Place in a frying pan or griddle on medium heat with melted butter. Cover with a lid so the cheese melts. You can not flip the quesadilla so the lid will help heat the top. 
  5. Once cheese has fully melted, serve & enjoy! 

Happy Halloween!

Pulled Pork Tostadas

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Since my youngest son Brady was diagnosed with Celiac Disease last month, I have been on a mission to develop and prepare recipes that the entire family will enjoy that are Gluten Free. Thankfully, in the world that we live, there are now so many GF options that are readily available.

We love to have tacos at least once a week, so this new recipe, Pulled Pork Tostadas is an ode to our love for Mexican food. The pulled pork that I used for this recipe was the tubs of Curly’s Pulled Pork that was BOGO at Publix recently. Thankfully, it is GF. I find myself scouring the labels now of every food to be so careful about I feed Brady. You could also prepare the pulled pork yourself, but this Momma is all about getting a meal on a table as quickly as I can! (especially during these busy summer months) The entire family loved these Pulled Pork Tostadas, and I hope that you will too! Feel free to add or omit any toppings that you prefer to make them your own.

INGREDIENTS:

1 22-count package of Mission Tostadas like the ones here (you will only need 10 for this recipe so save the rest for another day)

2 tubs of Curly’s Pulled Pork (or any other brand that says it is GF)

3 green onions diced

1 bag of Mexican Style Shredded Cheese

1/2 bunch of cilantro, finely chopped

INSTRUCTIONS:

Preheat the oven to 350 degrees.

While the oven is preheating arrange Tostadas on a cooking sheet.

Spoon the pork mixture evenly on top of each tostado and cover with cheese and green onions.

Bake in the oven until Tostadas are golden brown and the cheese is nice and bubbly.

Top with chopped cilantro and enjoy! I served with cilantro lime rice.

You can even add salsa, taco sauce,  jalapeño or fresh guacamole. The possibilities are endless! 

Meatball Pizza Flatbreads

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I love to stock up on meatballs at BJ’s Wholesale Club or when Publix has them on sale BOGO. I always have several bags in in my freezer at all times as you can really do so much with them! Have you tried my Slow Cooker Sweet and Sour meatball recipe? That is a delicious and easy recipe that my family loves!

Over the weekend we made Meatball Pizza Flatbreads and they were so delicious! This recipe requires very few ingredients, and the end result is amazing! If you love pizza, then you will love these flatbreads! It is a nice change from regular pizza!

INGREDIENTS:

1 twin-count package of pizza crusts- these are more of a flatbread consistency/texture than pizza crust. (I found mine at BJ’s Wholesale Club, but I have seen these at other stores as well)

1 jar of sweet basil pasta sauce (I used Classico-it was on sale BOGO this week. TIP: I always stock up and add several jars to my pantry when it is on sale to have on hand for quick dinners.)

3 cups of shredded, mozzarella cheese

1/2 container of plum tomatoes, halved (this is optional. I only used tomatoes on one of the flatbreads)

14-15 fully cooked meatballs, halved

Half container of fresh basil, chiffonade

Italian seasoning for taste

Olive Oil for drizzling (I used this delicious Garlic infused variety from Fody Foods that I found at Sprouts last week)

 

DIRECTIONS:

Preheat oven to 350 degrees.

Spread the pasta sauce evenly between the two pizza crusts. Sprinkle the mozzarella cheese, then add the tomatoes, and meatballs. Sprinkle Italian Seasoning over both crusts and drizzle with olive oil to give the crusts a nice golden brown texture and crunch. Bake at 350 degrees for around 15-20 minutes or until golden brown. Place the fresh basil over the top of each Meatball Pizza Flatbread.

Serve and Enjoy! There won’t be leftovers, I promise!

Low Carb Chicken Bacon Broccoli Alfredo Bake #LowCarb #Keto

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I recently made this Low Carb Chicken Bacon Broccoli Alfredo Bake for my family and it was quite the hit! If you are eating a low carb or keto-friendly diet, then this dish would be a great dinner idea to add into your menu rotation. It is so easy to prepare and great to make if you need a quick meal for those busy weeknights!

Low Carb Chicken Bacon Broccoli Alfredo Bake

Ingredients:

Cube Chicken into bite size pieces from a Rotisserie Chicken

1 bag of Steam Fresh Broccoli Florets

1 15oz. Jar of Bertolli Alfredo Sauce (you could make your own, but I have found that this brand only has 2 net carbs per serving)

4-5 slices of pre-cooked bacon, chopped into bite-sized pieces

Grated Parmesan Cheese

Salt/Pepper to taste

1/4 tsp. Garlic Powder

Instructions:

Preheat oven to 350 degrees.

Cook the Broccoli according to microwave directions. I like to cook under by just a couple of minutes since this will be going in the oven.

On the stovetop, in a large skillet over medium high, add the chicken, broccoli and bacon pieces. Mix in the jar of Alfredo sauce and combine together just until warmed through. Add in salt/pepper to taste and the garlic powder.

Add into a baking dish and top with Grated Parmesan Cheese. (add as much or as little as you prefer) Bake at 350 degrees for around 30 or until golden brown and bubbly.

Serve with salad or another vegetable and enjoy!

Orange Chicken With Asian Bean Salad “Stir Fry” #PaisleyFarm #PaisleyFarmFresh #Kroger

Disclosure: Thank you to Paisley Farm for providing products to help me create my recipe. Please see my disclosure policy)

One of our favorite cuisines as a family is definitely anything with Asian flare. In fact, any time that we ask our boys where they would like to eat out, it is usually somewhere that has Asian food. When Paisley Farm sent me several of their delicious products to create a recipe for a blogger challenge, I knew right away that I wanted to use the Asian Bean Salad!

First of all, I want to let you know about the Paisley Farm brand and the delicious products that they offer. You can find them at stores likes Kroger, Walmart, Ralph’s, Fred Meyer, Smith’s and more. You can also find them online at PaisleyFarmFoods.com. I would also suggest that you follow them on FacebookInstagram and Twitter as they often share delicious recipes, news, promotional offers and more! Paisley Farm makes their products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. From Asian Bean Salad to Sweet Cauliflower and Dilled Brussel Sprouts, they have something for everyone! You can see the entire Paisley Farm product list HERE

Now on to my delicious recipe! Orange Chicken With Asian Bean Salad “Stir Fry” is sure to please anyone! It is packed full of flavor with every bite! I love how the sweet Asian Bean Salad pairs perfectly with the Gingery Orange Chicken! I have been experimenting with a lot of recipes and this is what I came up with. My family loved it!

Ingredients:

3 tablespoons orange juice

3 tablespoon lemon juice

2 tablespoons soy sauce (you can also use coconut aminos if you prefer)

1 1/2 cups water

1/4 cup rice wine vinegar

1 cup brown sugar

2 teaspoons fresh minced ginger

2 teaspoons fresh minced garlic

2 tablespoons minced green onion

1 tablespoon of fresh grated orange zest

1 1/2 lbs. of boneless skinless chicken thighs cut into 1/2 inch cubes

salt and pepper for taste

3 tablespoons of cornstarch

2 tablespoons of water

1 cup of flour

sesame seeds for garnish

1 jar of drained Paisley Farm Asian Bean Salad

2 cups hot cooked rice

Instructions:

  1. Cut the chicken up into 1/2 inch cubes.
  2. In a small pan, mix together the orange juice, lemon juice, rice wine vinegar, water and soy sauce over low to medium high heat. Stir in the orange zest, green onion, ginger, garlic and brown sugar and bring to a boil. Set aside and let cool for 10 minutes
  3. In the meantime, place the chicken pieces in a plastic storage bag.
  4. In another storage bag, place the flour and salt/pepper.
  5. After the Orange Sauce mixture has cooled, place 1 1/2 cups in the plastic storage bag with the chicken and place in the refrigerator for at least 1 hour. (longer if possible. I think that the longer you can marinate the better with this dish) Reserve the remaining sauce.
  6. Now that your chicken has marinated, you will add it to the bag that has the flour mixture to get dredged.
  7. In a large wok, add 3-4 tablespoons of olive oil. Cook the chicken in batches and set aside. (Do not overcrowd or it will not cook evenly)
  8. Wipe out the wok and place the reserved orange sauce mixture. You will want to make sure that this is set to medium high heat. While this is heating up, take 3 tablespoons of cornstarch and 2 tablespoons of cold water to make a paste. (Make sure that the water is cold or it will not form correctly) Add to the sauce mixture until it thickens. Bring to a boil. I like to grate in fresh orange zest in the sauce to give it even more orange taste.
  9. When the sauce is finished, add the chicken back into the dish so that it can absorb those yummy flavors. This is also where I add in the jar of drained Paisley Farm Asian Bean Salad for the “stir fry” part of the dish. You want to add this in at the very end so the vegetables don’t get overly mushy. You want them to soak up that delicious orange and ginger flavor though that the rest of the dish has. I can’t begin to tell you how delicious that the Asian Bean Salad is paired with the ginger and citrus. So delish!
  10. Serve over hot cooked rice in bowls and garnish with more orange zest and sesame seeds.
  11. Enjoy!

Autumn Squash Soup

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Even though it may not feel like it yet, autumn has arrived! That means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights of fall? 

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 large butternut squash (mine was about 3 pounds)

1 15oz. can pumpkin puree

2 Tbsp. olive oil

3 Tbsp. brown sugar

1/2 tsp cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. curry

1 cup apple juice

2 cups vegetable stock

1 1/2 cups half half

Roasted pumpkin seeds,  sour cream or bacon bits for garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the brown sugar, curry, cinnamon, nutmeg, salt and pepper and place on medium heat until heated through.

Garnish with pumpkin seeds, sour cream and even bacon bits if you prefer.

Serve and enjoy! Your family will love this delicious soup and you will want to make it during the entire fall season!

Biscuits and Gravy Casserole

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There’s nothing more comforting to me than a big plate of biscuits and gravy. YUM! There are even some nights that I will make this for dinner with a big bowl of scrambled eggs and we are all happy campers in this household! I recently came across this recipe for Biscuits and Gravy Casserole and I am sold! It is so delicious and super easy. Once I made it , I knew that I had to share with you all here on the blog. This would also be great to make for a church potluck or even Christmas morning!

Biscuits and Gravy Casserole (recipe adapted from Miss Information)

Ingredients

1 16oz. package of breakfast sausage

1 16oz. can Pillsbury Grands biscuits

1 packet of Country Gravy mix

1 1/2 cups Cheddar Cheese

6 eggs

1/2 cup milk

salt/pepper to taste

Directions

Preheat oven to 350 degrees.

Spray 9×13 baking dish and set aside.

Cook sausage. While sausage is cooking, take the biscuits and cut each one into 5-6 pieces and place into the greased baking dish. Place the cooked sausage on top of the biscuit pieces.

Sprinkle with the cheddar cheese.

Whisk the 6 eggs and milk together and season with salt/pepper. Pour over the biscuits and cheese.

Prepare the gravy mix according to the packet and drizzle on top of the casserole.

Bake at 350 degrees for 30-45 minutes.

Enjoy!

Easy Garlic Bread Pizzas

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If you are looking for a fun and easy lunch or dinner or even after school snack to make with your kiddos, Garlic Bread Pizzas are the way to go!  Just grab your favorite boxed garlic bread from the grocery store, top with your favorite regular pizza toppings, place in a 350 degree oven and voila! The possibilities are endless! My boys love pepperoni and cheese, but you could do whatever toppings that your family loves. I want to try olives and bacon the next time. What will you try on your garlic bread pizzas?

Sausage and Cheese Stuffed Zucchini Boats #LowCarb #Keto

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I don’t have to tell you that Keto and low-carb diets are all the fad these days. I have been trying to do the Keto thing and watch my carb intake for the past few weeks. In doing so, I have been finding that eating this way really is not that complicated. I made Sausage and Cheese Stuffed Zucchini Boats for dinner earlier this week and they are delicious! I made enough to have leftovers for lunch the next day- so easy yet so delicious and filling!

Ingredients:

4-6 zucchini washed and halved

1 jar marinara or pasta sauce

8oz. shredded mozarella cheese

1lb. cooked sausage

salt/pepper for taste

1/2 tsp. onion powder

 

Directions:

Preheat over to 350 degrees.

Scoop out the center of each of the halved zucchinis to make a “boat”.

Place in a greased baking pan.

Pour spaghetti sauce over each “boat”.

Spread cooked sausage and cheese evenly over each zucchini.

Sprinkle onion powder, salt and pepper over the entire dish.

Bake at 350 degrees for 15-20 minutes or until zucchini are tender and the cheese is bubbly.

Serve and enjoy! My entire family loved these!