Creamy Mexican Chicken

I found this recipe on pinterest and thought I would get it a shot.  Instead of serving the chicken over the rice I added it into the sauce for some extra flavor.  I am not going to lie when it was all in the crock pot it did not look very appealing at all.  However, I was pleased with the end result.  My favorite meals are fast and full of flavor and this did not disappoint.

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of chicken
• 1 cup favorite salsa ( I always use Pace Picante Hot)
• 1 package taco seasoning
• 1 cup sour cream ( For a lighter version you can substitute plain Greek yogurt)
• 1 can black beans
•  Green onions for garnish
• 1 cup cooked white rice

Directions: Put chicken,  soup, black beans and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours.  Add cooked rice and stir in sour cream and heat for about an extra 10 minutes on low.

Week 2 Meal Plan

I am totally in love with having a meal plan after two weeks of shopping with a list.  Very rarely do I leave the store under a hundred dollars and I have two weeks in a row.  I always end up planning meals in the store and I always forget certain ingredients.  I am pretty confident that Sundays will be a night for meal planning and shopping.   

Week 2

Sunday- Carne Asada and Lime Cilantro Rice
* I forgot to take a picture of this meal however I just bought pre marinated meat from costco and the rice was a little dry so I am going to try it again and then I will post the recipe.*

Monday- Creamy Mexican Chicken (Pinterest)

Tuesday- Whatever I want Mike is at a recognition meeting

Wednesday- BBQ Baby Back Ribs and Roasted corn

Thursday- Cheese and Zuchinni stuffed shells with meaty red sauce

Friday- Forgotton Chicken (Pinterest)

Saturday- Mike has a work event so we will be going out to dinner

Banana Cinnamon Chip Muffins

I always find myself having left over bananas because I despise soft ones.  I never seem to eat them all before they go from green to yellow!  Another semi homemade recipe that is to die for.  I actually made two bread loafs and six muffins.  Whenever I bake I only ever try one bite of whatever it is to make sure its edible and pack it up for my husband to take to work.  He is not a big fan of this because he can never actually enjoy the tasty treats.  So I decided to surprise him with some muffins and I am really glad I did because I ended up eating half of them.  I adapted this recipe from Betty Crocker

Ingredients:

• 1 box yellow cake mix
• 1/3 cup apple sauce
• 3 tablespoons vanilla Greek yogurt
• 3 eggs
• 4 mashed bananas
• 1/2 cup chopped walnuts (optional)
• 1/2 bag cinnamon chips

Directions:  Preheat oven to 350 degrees.  In mixer add cake mix, applesauce, eggs, bananas, and Greek yogurt.  Mix until smooth.  Fold in walnuts and cinnamon chips.  Pour into greased bread pans or muffin tins.  Bake bread for 45 minutes and muffins for 30 minutes.

Cookers Note:  If you do not have Greek yogurt I would just add in some extra applesauce.  Sometimes when using applesauce the bread can tend to me a little dry so I added some yogurt because I always have some on hand.

Overnight Blueberry French Toast

This was simply delicious.  I have a feeling this will be a staple for Easter and Christmas mornings.  I found this recipe on pinterest and only added blueberries in between the layers of toast.  The bottom layer is caramelized and the top is crisp and delicious.  This is a must try!

INGREDIENTS:

• 1/2 cup melted butter
• 1 cup brown sugar
• 1 loaf texas toast or french cut bread
• 4 eggs
• 1 1/2 cup milk
• 1 teaspoon vanilla
• 1 cup blueberries
• Cinnamon

DIRECTIONS: Pre Heat oven to 350 degrees. Mix eggs, milk, and vanilla in small bowl.  In separate bowl melt butter and mix in brown sugar.  Coat bottom of 9 by 13 baking dish with brown sugar mix.  Cover sugar with a layer of bread then pour half of the egg mix over the top.  Sprinkle with blueberries and cover with second layer of bread.  Pour remaining egg mixture over the top and sprinkle with cinnamon.  Cover over night and bake covered for 30 minutes and 15 minutes uncovered.

Chicken with Roasted Pineapple and Habanero Sauce

As you all know I love fast and easy meals even more so now with the baby.  This meal took me about 15 minutes to make.  Thanks to Costco for this delicious sauce and thanks to me for the green beans.  I love my garden!! 

INGREDIENTS:

• 4 chicken breasts
• 1 cup Roasted Pineapple and Habanero Sauce (Costco)
• 1 tablespoon olive oil

DIRECTIONS:  Coat chicken in sauce.  Heat olive oil in skillet then add chicken.  Cook chicken on medium for about 4 minutes each side and enjoy!!  For my green beans I just sauteed them with a little butter and pepper!

BBQ Pulled Chicken Sandwich

My husband had his weekly call night for work so I switched dinner to something quick and easy to eat when he gets home.  Although my meal plan said BBQ pulled tri tip I cleaned the freezer out last week and I must have thrown that out. This meal is so easy and best of all its made in the crock pot.  If you liked my pulled pork you will love this. 

INGREDIENTS:

• 1 pound chicken breast
• 1 1/2 cup favorite BBQ Sauce
• 1 package coleslaw with dressing
•  paprika and pepper to taste
• Texas Toast or Bun of any kind

DIRECTIONS:

Spray crock pot with non stick spray and add chicken.  Cover chicken with BBQ sauce and cook on low for 4 hours or until meat is tender enough to shred with fork.  Shred chicken with fork and let stand for 15 minutes.  Prepare coleslaw as directed and and paprika and pepper to taste.  Toast the bread and add chicken and slaw. 

*If you have left over chicken you can make a BBQ Chicken pizza or salad.*

Apricot Chicken

 I found this recipe at www.chef-in-training.com and have made it a couple times now with some changes after the first time.  I thought it tasted a lot like Teriyaki chicken the first time so I have started adding sriracha.  I also have lots of Zucchini in the garden now so I threw some in as well.

INGREDIENTS:

6-8 skinless chicken breasts or Thighs
1 cup apricot preserves
1 cup Catalina or French dressing
1/4 cup dry onion soup mix
1 tablespoon sriracha
1 medium zucchini

DIRECTIONS:
Put chicken in a 9×13 pan. Mix all other ingredients together and pour over chicken. Cover and bake at 350 for 1 1/2 to 2 hours or until chicken is done add zucchini 15 minutes before chicken is ready.  When I make this I usually double or triple the recipe and add to Ziploc freezer bags without the zucchini for a later day.  You can also make this in the Crock cook on low for 4-5 hours.

I'm Back!

I’M BACK!!!  Hopefully I will stay for a while.  I am sorry for the long pause but I was cooking up the most amazing thing possible!  Mr. Logan Glenn McAllister. 

 I know so cheesy but I have no shame.  I have decided to start meal planning in my house to hopefully save time and money.  I have never really started a week with a set meal plan so hopefully sharing them with you all will help them stick in my daily routine as a MOM. 

Week 1

Monday: Apricot Chicken with Zucchini and Rice

Tuesday: Chicken with Roasted Pineapple and HabaneroSauce and Rice Pilaf

Wednesday: Shredded BBQ Chicken sandwiches and Baked Beans

Thursday:  Hanging out with some friends so I am off the hook

Friday:  Buffalo Chicken Tenders with homemade fries

Saturday: Frozen Pizza!!

Sunday Breakfast:  Overnight Blueberry French Toast

I will post pictures and recipes soon for each meal!  Feel free to send me any meal plans of your own!