One Pot Chicken Burrito Bowls

23 07 2014

I don’t know about you but I love when I meal cooks in one pot, that means less dishes and a faster clean up! Plus for me it seems like dinner is a bit easier when I am only dealing with one pot or pan. Things don’t get burnt and everything is done at the same time. So I was super excited to find this recipe while I was wasting time on pinterest. It was over at No.2pencil and a great find!

One-Pan Chicken Burrito Bowls

Super simple to throw together for a tasty weeknight dinner. Plus there was enough left over for dinner the next night!

 

One-Pot Chicken Burrito Bowls

~ 1 lb boneless, skinless chicken breasts (I used chicken thighs since that was what I had on hand), diced into bite sized pieces

~ 3 Tbsp. olive oil

~ 1 small yellow onion diced

~ 1 cup of uncooked rice

~ 1 14.5oz can of diced tomatoes, drained

~ 1 15oz can of black beans, drained and rinsed

~ 1/2 tsp. garlic powder

~ 1/2 tsp. chili powder

~ 1 tsp. cumin

~ 2 1/2 cups of chicken broth

~ 2 cups shredded cheese

~ salt and pepper

~ fresh diced tomatoes

~ diced green onions

~ sour cream

~ guacamole

 

1. Start by sauteing onions in 2 Tbsp. olive oil until they start to soften.

2. Season diced chicken with 1 tsp. of salt and 1/2 tsp. of pepper. I used some cilantro lime salt I got from a friend, it was amazing!

3. Add chicken to pan and cook over medium high heat until chicken has started to brown.

4. Move chicken to one side of pan, in the other side of the pan add an additional Tbsp. olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn brown.

5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

6. Bring to a simmer, cover and reduce heat to low.

7. Cook about 20 minutes or until rice is tender.

8. Season with additional salt and pepper as needed.

9. Sprinkle with cheese, recover and let set for 2-3 minutes off of the heat to melt the cheese.

10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

 

Click below to Print Recipe

One Pot Chicken Burrito Bowls





Raspberry Vanilla Refrigerator Oatmeal

17 02 2014

Things have changed quite a bit around here for my family and I. I went from being a stay at home mom to being a working mom. With all of these changes I have been trying to keep from falling into not cooking and instead picking up something or pulling something out of the freezer. Breakfast is especially hard for me. I never seem to have time to get anything so I usually end up not eating even though I know that is not good for me. I was so happy to find this recipe and on top of that it tastes great!

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My daughter and I love the raspberry vanilla one shown above but my husband makes a different concoction. Since these are single serving you can make what you like best. Once you get the method down you can change it up to fit what you like or are looking for. I found this recipe over at The Yummy Life and she has a whole list of Refrigerator Oatmeal recipes. I really want to try the Cinnamon Apple recipe.

Remember to play around with the flavors use milk, soy milk, or almond milk. Change it up with Greek yogurt, full fat yogurt or low fat yogurt. Also switch up the yogurt flavor vanilla, plain, or strawberry. The possibilities are really endless. Best thing is that you can make a few days worth the night before, I really think they taste better if they have sat for at least 12 hours before you enjoy them but you can keep them refrigerated for up to 3 days.

 

Raspberry Vanilla Refrigerator Oatmeal

~ 1/4 cup uncooked old fashioned rolled oats

~ 1/3 cup milk

~ 1/4 cup yogurt

~ 1 tsp. dried chia seeds

~1/4 tsp. vanilla extract

~ 1 Tbsp. raspberry jam

~ 1/4 to 1/3 cup raspberries cut in half, or enough to fill jar (optional)

1. In a half pint jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined or just stir with a spoon. Then add raspberries and stir until mixed throughout. Place lid on jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

Click Below to Print Recipe

Raspberry Vanilla Refrigerator Oatmeal





Christmas Cookies

3 12 2013

It is that time of the year, the time for Christmas Cookies. I love baking cookies all year round, however during the holidays it is always great to make lots of cookies and deliver handmade cookies to those special people in your lives. Nothing is better than a cookie (or maybe a few) and some warm cocoa (or coffee) while you are all snuggled up under a blanket on the couch. Here is a list of all the cookies that I have shared on my blog. However below is a few of my all time favorites.

 

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Thumprint cookies have been my favorite since I was a child. I remember making these for a Girl Scout Bake Off one year all by myself.

 

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Chocolate Crackles are also a cookie that I remember having around the holidays. The best thing about these cookies is rolling the dough in powdered sugar or even better having your kids help you with that.

 

Recently I made these Reese’s Peanut Butter Cup Cookies and they became a huge hit in our house immediately. Now when I say I am making cookies my husband asks if I am making these.

 

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Peanut Butter & Nutella Swirl Cookies will surly be a favorite in your house. Peanut Butter and Nutella just seem like they were made for each other and these cookies will not disappoint.

 

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You can’t go wrong with a twist on an old classic, Vanilla Pudding Chocolate Chip Cookies. These cookies are so soft and moist and honestly in my opinion are the best chocolate chip cookies ever!

What ever cookies you make this year I hope that you have fun making them, enjoy eating them, and share them with someone special.





Spicy Sausage Pasta

19 11 2013

I am sure that you have all seen this recipe floating around on Pinterest. I know because that is how I found it. You know the one that says my husband asked me to make this 5 times while he was eating it. I am always skeptical of things that explode all over Facebook or Pinterest but decided to give this a try. I was pleasantly surprised that this recipe was amazing. Might have been a bit to spicy for the kids but my husband and I loved it. You can find this recipe over at kevin & amanda. It also tasted great the next day as leftovers, always a plus in my book.

Spicy Sausage Pasta

~ 1 Tbsp. olive oil

~ 1 lb. smoked sausage

~ 1 1/2 cups diced onion

~ 2 cloves garlic, minced

~ 2 cups chicken broth

~ 1 10 oz. can of Ro-Tel, mild

~ 1/2 cup heavy cream

~ 8 oz. penne pasta

~ 1/2 tsp. salt and pepper, each

~ 1 cup Monterey Jack cheese, shredded

~ 1/3 cup thinly sliced scallions

1. Add olive oil a large skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, Ro-Tel, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in Jack cheese. Top with scallions and serve.

Click Below to Print Recipe

Spicy Sausage Pasta





Pasta Fagioli

14 11 2013

Now that the weather is starting to get a bit cooler my family and I want warm soup or other comfort foods for dinner. I am always game to try something new so we don’t get stuck in that dinner rut. So when I saw this recipe over at Skinny Taste I knew we would have to give it a try. The family loved it and my husband ate on it for a few days since he was carbo loading before his marathon.

Pasta Fagioli

~ 1 Tbsp. olive oil

~ 1/2 onion, diced

~ 3 cloves garlic, chopped

~ 1 celery stalk, chopped

~  1 carrot, finely chopped

~ 1 15 oz. can cannellini beans

~ 15 oz. can tomato sauce

~ 1 large bay leaf

~ 1 Tbsp. basil

~ 1 Tbsp. parsley

~ 1 tsp. oregano

~ 2 (14 oz. each) cans chicken broth

~ 2 cups water

~ salt and pepper to taste

~ 6 oz. dry Ditalini pasta or other small pasta

~ grated parmesan cheese for topping (optional)

1. In a deep pot, saute onion and garlic in olive oil over medium heat.

2. Add chicken broth, water, tomato sauce, celery, carrots, basil, bay leaf, parsley, oregano, salt and pepper. Bring to a slow boil. Let simmer for 20 minutes stirring occasionally.

3. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

4. Ladle soup into bowls and top with grated cheese.

Click Below to Print Recipe

Pasta Fagioli





Sloppy Joes

12 11 2013

Are you a fan of the can of Sloppy Joe mix? If you answered yes or no you will love this homemade recipe. I have never been a fan of the can stuff, it always had a weird taste to me. My husband loves it! After I made this recipe my husband now has a new favorite Sloppy Joe recipe and for me this version doesn’t have a weird taste. Instead it has a layer of flavor that you can’t get from a can. The recipe I used is The Pioneer Woman’s recipe and what I love about it is you can control the heat. Make it as hot or mild as your little heart desires.

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Sloppy Joes

~ 2 1/2 lbs. ground beef

~ 1/2 of a large onion, diced

~ 1 whole green bell pepper, diced

~ 5 cloves of garlic

~ 1 1/2 cup ketchup

~ 1 cup water

~ 2 Tbsp. brown sugar

~ 2 tsp. chili powder (more to taste)

~ 1 tsp. dry mustard

~ 1/2 tsp. red pepper flakes (more to taste)

~ Worcestershire sauce, to taste

~ 2 Tbsp. tomato paste (optional)

~ Tabasco sauce (optional; to taste)

~ salt to taste

~ fresh ground black pepper, to taste

~ rolls

1. Add ground beef to a large skillet and cook over medium high heat. Cook until brown then drain most of the fat off.

2. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Tate and adjust seasonings as needed.

4. Spoon meat mixture over the rolls and top with a slice of cheese. Enjoy!

Click Below to Print Recipe

Sloppy Joes





You’ve Been BOOed!

7 10 2013

One of my favorite things about teaching was the excitement and anticipation that came with every holiday. Every holiday there was always something new and exciting to be done and the kids loved every moment of it.

At our school the teachers would BOO other classrooms. They would leave a decorated basket with enough treats for the entire class by your classroom door. The class would find it and enjoy the treats then you would go BOO another class. So that everyone got BOOed you would hang a sign out side of your class saying that You’ve Been BOOed. It was all done in secret and was such a fun way to start getting ready for Halloween.

One year out neighbors even started this and I remember the kids from down the street rang our door bell and left us some homemade cookies for us to enjoy. We only had a baby at the time but we had so much fun finding another house to go BOO.

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This year I began the BOOing in our neighborhood. I found some cute Halloween buckets at Target and stuffed them with glow sticks and a candy corn/pumpkin candy mix.

boo printable

I also included a copy of a cute little poem that tells you how to play that I found over at Centsational Girl.

You also have to include a copy of the We’ve been BOO’ed sign that they are to hang in their window or on their front door so that others know that they have been BOO’ed. I found this one over at Printables by Colette.

Once you have it all ready to go the fun begins. You take the kids out and you leave it on the doorstep, ring the bell, and then get away before they open the door. BOOing someone else is always kept a secret!

My kids had so much fun delivering these and now they are anxiously awaiting their chance to get BOOed.

If these weren’t cute enough head on over to It’s Written on the Wall and check out 16 versions of You’ve Been BOOed!

Hope everyone has great fun being BOOed and BOOing others! Happy Halloween!








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