Chicken Enchilada Casserole

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Fast, easy and cheesy chicken enchilada casserole has all your favorite flavors, but no rolling and stuffing–just stack and bake. It doesn’t get much simpler or much more delicious!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

I never realized my Mexican food obsession was even a thing for most of my life. I live in Arizona. Mexican food is basically just food. Not to mention that most Mexican dishes include my favorite food group: CHEESE!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Did I ever tell you about in my “before” days I would go out to eat and then when I’d get full, I would pick all of the cheese off of my dish and leave the rest? I’m pretty sure it was something like #20 in this article. PS: I laughed out loud for so long. Maybe my favorite BuzzFeed article ever?

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Anyway, I love enchiladas, but every time I make them, the rolling takes me forevvveeerrrrr, and then they never stay, and I just end up eating a mess of enchilada filling rather than actual enchiladas. So this time I took a different approach and stacked it all up. It stayed together perfectly. I don’t know if I will ever make regular enchiladas again.

Chicken Enchilada Casserole: Easy, cheesy and delicious!

This is like you ordered enchiladas, then mixed your whole plate of enchiladas and beans together making it even more awesome, and with practically no work!

Chicken Enchilada Casserole

Prep time: 

Cook time: 

Total time: 

Serves: 9-12

Ingredients
  • 1½ pounds chicken breast, cooked and shredded
  • 2½ cups enchilada sauce (I used this one, but green or red will work)
  • 6 small corn tortillas
  • 1 (14.5 ounce) can fat free re-fried beans, heated
  • ½ cup shredded cheese (sharp cheddar, Mexican blend, whatever you like)
  • fresh cilantro, optional
  • thinly sliced green onions, optional
Instructions
  1. Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
  2. In a medium bowl combine shredded chicken with 2 cups enchilada sauce. Line the bottom of prepared 9" pan with 3 tortillas, then add half the beans and half the chicken and enchilada sauce mixture. Repeat with remaining tortillas, beans and chicken. Add remaining ½ cup enchilada sauce on top, then top with shredded cheese.
  3. Bake until cheese is bubbly, about 20 minutes. Top with fresh cilantro and green onions if desired. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.

 

 

Crockpot Raspberry Chipotle Chicken

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Just 3 ingredients and no prep time make it so fast and easy! Great for salads, sandwiches, or a fork.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite meal prep options is crockpot shredded chicken. Almost every week I make some variety of chicken in the crockpot to bring for lunches, and somehow I’m still not sick of it. Probably because I’m always changing it up and trying new things, but I have to tell you this was one of my favorites.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite lunch spots is Costa Vita because they have this amaaaaazing raspberry chipotle chicken salad. I love the sweet and spicy combination and raspberry and chipotle just go together like pb&j.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

This is a great meal prep option because you can use it so many different ways–you don’t just eat the same thing day after day. I suggest making sandwiches, a taco-type salad, and maybe even stuffing a spaghetti squash! Although, I have to admit, I ate the majority with just a fork. ;)

Crockpot Raspberry Chipotle Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 10-12

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that's lightly sweet with a spicy kick! Great for salads, sandwiches, or a fork!
Ingredients
  • 4 large chicken breasts
  • 1 x 7 ounce can chipotle peppers in adobo sauce
  • 1 cup raspberry jam
Instructions
  1. Layer chicken in the bottom of your slow cooker. Cover with chipotle peppers (and sauce) and raspberry jam. Cook on low for 5 hours. Shred chicken and stir into sauce. Serve immediately or refrigerate in an airtight container for 5-7 days.

 

Lasagna Baked Chicken

Lasagna Baked Chicken: Healthy, easy, delicious and low-carb baked chicken with all the flavor and comfort of classic lasagna!

Easy, healthy, cheesy and delicious lasagna baked chicken breast is the perfect dinner to get your new year started off right! All the taste and comfort of lasagna in a healthy chicken entree that comes together before you know it.

Lasagna Baked Chicken: Healthy, easy, delicious and low-carb baked chicken with all the flavor and comfort of classic lasagna!

If there’s one thing that drives me crazy (okay, there’s probably, like, a zillion…), it’s the idea that healthy eating means you can’t eat your favorite things. Before I was finally successful with my weight loss, I had so many failed attempts because each time I felt like I couldn’t eat anything, and it’s just not true. It’s just about finding ways to make your favorite things fit into your healthy lifestyle, and this chicken does just that!

Lasagna Baked Chicken: Healthy, easy, delicious and low-carb baked chicken with all the flavor and comfort of classic lasagna!

Lasagna has to be the ultimate comfort food. With melty, gooey cheese and pasta you really can’t go wrong, but I honestly have never felt like pasta even adds much to a dish. It is the vehicle for cheese and sauce. I’m happy just eating cheese and sauce. By themselves. With a spoon. But I guess I should eat protein or something too.

Lasagna Baked Chicken: Healthy, easy, delicious and low-carb baked chicken with all the flavor and comfort of classic lasagna!

I love stuffing chicken. It’s one of my favorite, easy ways to make my dinner more fun without having to do much. Chicken on its own can quickly become boring and monotonous, but there are so many fun varieties and flavor combinations you can use to dress it up a little. I just made my favorite lasagna filling, butterflied the chicken, stuffed that cheesy goodness inside, then baked it. Finish it off with a little mozzarella, stick it under the broiler to get brown and bubbly, and top it off with your favorite marinara sauce. Mine came from a bottle because, like I said, I am a totally lazy cook.

Lasagna Baked Chicken: Healthy, easy, delicious and low-carb baked chicken with all the flavor and comfort of classic lasagna!

The result was total cheesy dreaminess, and I literally haven’t stopped thinking about it since.

Lasagna Baked Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 40

Easy, healthy, cheesy and delicious lasagna baked chicken breast is the perfect dinner to get your new year started off right! All the taste and comfort of lasagna in a healthy chicken entree that comes together before you know it.
Ingredients
  • 4 large chicken breasts
  • salt and pepper
  • 1 tablespoon olive oil
  • ½ cup part skim ricotta cheese
  • ½ cup nonfat cottage cheese
  • 1 teaspoon dried or finely chopped fresh oregano
  • 1 teaspoon dried or finely chopped fresh basil
  • 1 cup shredded part skim mozzarella
  • 1 cup marinara sauce (or more if desired)
Instructions
  1. Preheat oven to 350. Season both sides of each chicken breast with salt and pepper. Butterfly each chicken breast then set aside.
  2. To make the filling, combine ricotta cheese, cottage cheese, oregano and basil in a medium bowl. Fill the center of each chicken breast with cheese mixture and fold the top half of the chicken back over on top. Make sure chicken can fold back over completely, and that cheese isn't spilling out. Depending on the size of your chicken breasts, you may have some cheese mixture left over.
  3. Carefully place filled chicken breasts in a large, rimmed baking dish and lightly drizzle with olive oil. Bake until chicken is completely cooked and juices run clear. This will vary depending on thickness, but I usually start to check around 20 minutes. You do not want to over cook them.
  4. Top with mozzarella cheese and broil until cheese is bubbly, about 2 minutes. Watch closely--it can burn quickly. Plate and top with marinara sauce. Serve immediately. Leftovers may be refrigerated in an airtight container for up to 5 days.

 

Creamy Thai Ginger Skillet Chicken

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

This post is sponsored by  Swanson®. All opinions are my own.

Creamy Thai ginger skillet chicken with perfectly browned, juicy chicken thighs and a creamy Thai ginger sauce. One pan, tons of flavor.

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

This chicken.

Me: What do you think I should say about the chicken?

Steve: (in a weird, high, sing-song voice) La da da da da chicken is goooood! I like chicken!

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

Ummmm, yeah. But, I have to tell you that he was super excited about it when he came home for dinner the other night. You see, using chicken thighs is a pretty rare treat in this house. I just honestly prefer white meat 95% of the time, but when I was at the store grabbing my ingredients, the chicken thighs just spoke to me, so I went with it.

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

My mom always complains about cooking chicken. She says that, no matter what she does, it turns out dry. Usually I just make Steve grill up all the meat because I’m not  super into cooking meat. I love to eat it, but I don’t necessarily feel like it’s my forte, so I was really pleasantly surprised when this chicken turned out just as I had imagined it in my head; better even!

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

The bold and creamy sauce is to.die.for. I kept trying to spoon more out over my chicken, and I wished I had a big plate o’ carbs to soak it up with. I hardly had to use any seasonings because the Swanson®  Thai Ginger Flavor Infused Broth was so flavorful, and brought so much to the table!

Creamy Thai Ginger Skillet Chicken: You will love all of the bold flavor this one skillet dish brings!

The chicken is first browned on the stovetop in a little coconut oil, then transferred to the oven to cook throughout. Browning on the stove, and then baking allows the best browned outside while still keeping the inside soft and juicy. Then you just add in your sauce ingredients right into your skillet, and scrape up some of the extra flavor from the bottom of the skillet, and boom! You’ve got a new, amazing, and unique dish to serve to your friends and family this holiday season. You won’t regret trying something new, and your family will appreciate this unique dish year round!

Creamy Thai Ginger Skillet Chicken

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 3 servings

Serving Size: 1 chicken thigh

Creamy Thai Ginger Skillet Chicken

Creamy Thai ginger skillet chicken with perfectly browned, juicy chicken thighs and a creamy Thai ginger sauce. One pan, tons of flavor.

Ingredients

  • 1 tablespoon coconut oil
  • 1 pound boneless skinless chicken thighs, fat trimmed (about 3 medium)
  • pinch pepper
  • 1/4 cup Swanson® Thai Ginger Flavor Infused Broth
  • 1/4 cup canned coconut milk
  • pinch turmeric
  • dash cumin
  • Sriracha for drizzling (optional)
  • fresh cilantro for serving (optional)

Instructions

  1. Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chicken breasts with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know chicken is ready to be turned when it easily releases from the pan. If you're having trouble, let it continue to cook. It will release when it's browned and ready.
  2. Transfer skillet to the oven and bake until chicken is cooked through and juices run clear, about 15 minutes.
  3. Return to stove and, over medium low heat, pour in broth, coconut milk, turmeric and cumin. Use a wooden spoon to stir, scraping up all the browned bits from the bottom of the pan and incorporating them into your sauce. Serve with a drizzle of sriracha and fresh cilantro. Make sure you spoon extra sauce onto that chicken for serving--it's the best part! Leftovers may be refrigerated in an airtight container for 5-7 days.
http://arismenu.com/creamy-thai-ginger-skillet-chicken/

This blog post is sponsored by Swanson®.

Crockpot Chicken Alfredo

Crockpot Chicken Alfredo

Rich and creamy chicken alfredo with ultra tender shredded chicken made in your slow cooker! This is a lightened-up version of your favorite comfort food that will leave your body and your taste buds happy!

Crockpot Chicken Alfredo

Are you guys ready for some creamy, dreamy, and HEALTHY Alfredo sauce? This has been my staple comfort sauce for years, and I can’t believe how long it took me to put it in a crockpot! Crockpot shredded chicken is the best. Every time. Just put any sauce you want with your chicken and cook it on low for about 5 hours and your chicken will be falling apart like magic!

Crockpot Chicken Alfredo

This recipe couldn’t be easier–you can either make your sauce ahead of time, or you can throw everything into your crockpot and then remove the chicken and hit the sauce with an immersion blender (or throw it in a regular blender). Either way, you come home to a healthy, comforting dinner just waiting for you. It is seriously the best feeling.

Crockpot Chicken Alfredo

Today I’m guest posting over at The Lean Green Bean, so make sure to click over for the recipe!

Crockpot Chicken Taco Dip

Crockpot Chicken Taco Dip

Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time. All opinions are my own.

Rich, creamy and bold chicken taco dip made easily in your slow cooker, topped with melty pepper jack. This dip is so full of flavor, you won’t be able to stay away!

Crockpot Chicken Taco Dip

I have a confession. I never make my own taco seasoning / pumpkin pie spice / tomato sauce seasonings / etc. I love to cook, but I am honestly all about convenience, and I’m a busy human who needs for things to be quick and easy when I’m cooking at home. Sometimes I feel like, because I have a food blog, I have to be one of those 100% from scratch type cooks. I just can’t live up to that. I mean, I guess I’m somewhere between that cookie dough that’s not just already made, but already cut for you and someone who churns their own butter.

Crockpot Chicken Taco Dip

Something that really surprised me when Steve found out he had a gluten intolerance was just how many things contained gluten. I mean, we’re both pretty lucky in the fact that we’re more gluten-get-grouchy than gluten intolerant (well, he is closer to intolerant, but does okay with cross contamination), but even still, so many of the seasonings that we’d used in the past contained flour–what is that about?? We learned to label check like crazy, even things you wouldn’t imagine, and it’s even more important for our friends with Celiac.

Crockpot Chicken Taco Dip

We LOVE that McCormick has some of our favorite seasoning mixes that are certified by the National Foundation for Celiac Awareness and they contain no MSG, artificial colors or flavors. The flavors are bold and spot on, and they make it so easy to turn a boring dinner into a flavorful one! I also love that their gluten-free products are the same price as their regular products. Eating gluten-free can get soooo expensive (hellloooo $5 for a loaf of bread…), and it’s really refreshing to finally have a product that has the same cost.

Crockpot Chicken Taco Dip

This dip couldn’t be easier–I just took some chicken breasts, a can of refried beans, a block of cream cheese and the McCormick gluten-free taco seasoning and threw ‘em in the crockpot. I added some Greek yogurt after they were done cooking then topped it with pepper jack cheese that I put in the oven on broil until it got all bubbly and dreamy. The taste and the texture were absolutely amazing. I couldn’t stop eating it, and ended up eating dip for dinner. Oh well, I guess there’s worse things. ;)

Crockpot Chicken Taco Dip

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: about 9-10 cups

Crockpot Chicken Taco Dip

Ingredients

  • 1 pound chicken breast
  • 1 x 16 ounce can refried beans (I used fat free)
  • 3 cups salsa
  • 8 ounces reduced fat cream cheese, softened and cut into 1" cubes
  • 2-3 tablespoons McCormick Gluten-Free Taco Seasoning
  • 1/2 cup nonfat plain Greek yogurt
  • 1 cup shredded pepper jack cheese
  • 1 jalapeno, sliced (optional for serving)
  • corn tortilla chips for serving

Instructions

  1. Place chicken breasts at the bottom of your slow cooker. Cover with beans, salsa, cream cheese and taco seasoning. Cook on low for 4-5 hours, stirring once in between if possible.
  2. Remove chicken and shred. Take about a tablespoon of warm dip and mix into Greek yogurt to temper, then add Greek yogurt and stir to combine.Stir in shredded chicken. Transfer to an oven safe serving dish and top with shredded cheese. Cook on broil until cheese starts to brown and bubble, about 3-4 minutes. Watch carefully to avoid burning.
  3. Top with sliced jalapeno and serve immediately with chips. Leftovers may be refrigerated in an airtight container for 5-7 days.
http://arismenu.com/crockpot-chicken-taco-dip/

Other gluten-free seasoning options include Gluten-Free Chili Seasoning, Gluten-Free Turkey Gravy, and Gluten-Free Brown Gravy. For more from McCormick,  you can follow them on Facebook, Pinterest and Instagram!

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Crockpot Curry Soup with Sweet Potato, Chicken & Kale: NO prep time, healthy, paleo, gluten-free & dairy-free

Can we talk for a second about trying to make curry soup look pretty? I mean, it’s YELLOW and the sweet potatoes I used were yellow. Side note: I totally prefer the lighter colored sweet potatoes, you? The first time I used them I thought they were mislabeled because for most of my life I knew nothing about vegetables. Anyway, I love them, and I think they are sweeter and softer than the orange ones.

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Oh, and ummm cooked kale? The ugliest. If this soup weren’t so freaking delicious, I would have said F it, called it quits, and just pouted while sadly eating straight from the crockpot. Seriously, it’s super fun to live with a food blogger who gets super grouchy when things don’t go her way. The other night I had a melt down because I took like 5 zillion pictures of steam coming off my mac & cheese only to realize the wine glass I had set in the background was still empty. Life is hard sometimes.

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Anyway, this soup was totally worth it, pretty or not. With the bold curry flavor, the creamy coconut milk and my very favorite food (sweet potatoes, in case you’re new here), you really can’t go wrong. The chicken cooks up perfectly in the crockpot with extra work involved, and the kale adds a little nutrient + flavor bonus. I love kale. I’m such a cliche.

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

This soup is perfect for the busy fall months when you want something delicious and warm waiting for you when you come home–it makes weeknight dinners a breeze, and it tastes way more indulgent than it actually is, so it’s a win-win!

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Ingredients

  • 2 medium sweet potatoes
  • 2 large chicken breasts
  • 2 small onions, diced
  • 2 big handfuls kale
  • 3 cloves garlic, minced
  • 2 x 13.5 ounce cans coconut milk
  • 32 ounces chicken broth
  • 1 1/2 tablespoons curry paste
  • pinch ground ginger
  • sliced green onions and Sriracha for topping, optional

Instructions

  1. Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
  2. Place all ingredients in your slow cooker and cook on low for 5-6 hours. Remove chicken and shred. Stir all ingredients together and serve. Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.
http://arismenu.com/crockpot-curry-soup-sweet-potato-chicken-kale/

Thai Chicken Tacos

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

Have I ever told you about the taco shop? I mean, I guess I should call it by it’s name now that taco shops are becoming a thing, and there’s a bunch of them popping up all over the place, but I still always call it the taco shop.

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

Anyway, they have tons of creative tacos and everything is served a la carte, so you can get a couple different tacos, all the same, tacos with Mexican street corn (OMG…), or even try out their many varieties of salsa. It is basically a dream come true for this Mexican-food-aholic.

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

I actually can’t believe I have never posted tacos on here before. I mean, I guess it’s because I never actually make them. I make this all the time, and this needs to happen again because it was freaking awesome, but never just regular tacos, and ummm, that needs to change because I think this dinner took me all of 10 minutes, and it was awesome.

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

In addition to Mexican food, I am also obsessed with Thai food. Okay, I’m actually obsessed with peanut sauce. I mean, there are many Thai dishes that I absolutely love, but it always comes back to that peanut sauce for me. Peanut butter + spicy + just slightly sweet? How can that be bad??

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

Well, actually one time I made the mistake of using someone else’s pad Thai recipe that I found on the internet. It was loaded with soy sauce, and even using the lower salt soy sauce, the peanut sauce just tasted like a mouthful of salt. And I LOVE salt. One day in the middle of a long run I came back home to refill my water and ground some sea salt onto a plate and ate it. By itself. Perhaps I should add that to things I should be embarrassed to admit on the internet…

Thai Chicken Tacos -- A healthy, bold and flavorful weeknight meal that comes together in minutes!

Anyway, my peanut sauce does not taste like pure salt. It’s the spicy, peanutty, slightly sweet goodness I mentioned before. And for these tacos, all you do is throw some shredded chicken and chopped veggies onto some corn tortillas, drizzle your new favorite peanut sauce on top, and then if you want to get fancy (or if you just want the best possible flavor combo) squeeze on some lime, throw in some of my favorite food (cilantro), add some crushed peanuts, and a drizzle of sriracha. You’ll find yourself looking at a dinner that seems so complicated and wondering how you made it happen in just a few minutes. Then when you taste it, you’ll want to recreate it every night forever (and ever).

Thai Chicken Tacos

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 tacos

Serving Size: 2 tacos

Thai Chicken Tacos

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Ingredients

    For the peanut sauce:
  • 1/4 cup peanut butter
  • 1/2 tbsp coconut aminos or soy sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha + more for drizzling
  • 1 tsp honey
  • Water, as needed
  • For the tacos:
  • 8 small corn tortillas, warmed
  • 2 (8 oz) chicken breasts, cooked and shredded
  • 1 red bell pepper, chopped
  • 1 bunch scallions, finely chopped
  • Handful cilantro, finely chopped
  • 1-2 tbsp crushed peanuts

Instructions

  1. To make the peanut sauce, whisk together peanut butter, coconut aminos, lime juice, sriracha and honey with 2 tbsp water until well combined. Continue to add water 1 tablespoon at a time until sauce has reached desired consistency.
  2. To assemble tacos add chicken, red pepper, scallions, cilantro and peanuts to each warmed tortilla. Top with peanut sauce and drizzle with sriracha if desired. Serve immediately.
http://arismenu.com/thai-chicken-tacos/

Pretzel Crusted Chicken Nuggets

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

Happy New Year! I think I’ve mentioned before that I’m not really into New Years as a whole, but I do like that everyone seems to be more focused on health in general, and after way too many Christmas cookies, I have to say I am ready to have some healthy food back in my life.

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

I have to say, I probably lived off McDonald’s chicken nuggets (with ranch dressing of course) for a good portion of my life. In fact, the only time I would usually choose chicken was in the form of deep-fried nuggets.

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

I went on a group ride a couple of months ago and someone was telling me about how they had made chicken coated in crushed pretzels, and I was immediately intrigued. I decided to give it a try using my go-to chicken nugget recipe. Yes, I have a go-to chicken  nugget recipe, and you should too. If you ask me, it should be this one. ;)

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

I have been a huge fan of Glutino’s pretzels since long before we started eating gluten-free (and no, this isn’t sponsored…pretty sure they have no idea I exist). They are so.much.better. than regular pretzels, and everyone I’ve offered them to at home agrees with me. They taste light and buttery, and have a perfect crunch that you can taste even when they’re baked onto this chicken.

Pretzel Crusted Chicken Nuggets -- Super easy, fast and healthy dinner the whole family can enjoy. Using gluten-free pretzels and paired with a creamy maple mustard dipping sauce

I added a whole bunch of spices because we all know I like my food bold and flavorful, but they are more suggestions. Use whatever you like–add extra cayenne and make them spicy, or some rosemary and basil for an Italian feel. Dry herbs will work best, but have fun with it and come up with a flavor combo that you love most!

Pretzel Crusted Chicken Nuggets

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

Pretzel Crusted Chicken Nuggets

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Ingredients

  • 2 heaping cups pretzels (I used Glutino), crushed into fine crumbs
  • 1/3 cup finely grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp lemon pepper
  • 1 tsp Spike seasoning (opt. or replace with seasoning of choice)
  • pinch cayenne pepper
  • 4 large boneless, skinless chicken breasts, chopped into 1" cubes
  • 2 eggs (or 3 egg whites), lightly beaten
  • For the Maple Mustard Dipping Sauce
  • 1 heaping cup plain nonfat Greek yogurt
  • 2 tbsp mustard (I used a sweet and spicy honey mustard)
  • 2 tbsp maple syrup

Instructions

  1. Preheat oven to 375. Place wire rack inside of a large baking dish and spray with nonstick spray. Set aside.
  2. In a large shallow bowl, combine crushed pretzels, parmesan cheese, and seasonings. Place beaten egg whites in a separate shallow bowl. Dip each piece of chicken in egg whites, then coat completely in pretzel mixture. Place on prepared baking sheet (on the rack so that the bottoms will cook evenly).
  3. Bake until golden and chicken juices run clean, about 25-30 minutes. Meanwhile, in a medium bowl, whisk together all ingredients for your dipping sauce. Chicken is best served immediately, but leftovers may be refrigerated in an airtight container for up to 1 week.

Notes

All spices may be changed/altered to suit your tastes, and whatever you already have at home.

http://arismenu.com/pretzel-crusted-chicken-nuggets/

Crockpot Chicken Enchilada Soup

Crockpot Enchilada Soup #glutenfree

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Crockpot Enchilada Soup #glutenfree

Is it just me, or does a long weekend make anyone else feel more tired? I feel like I spend the entire time trying to get more done, rather than taking it easy. I did have a super fun Saturday night, however. It included maple whiskey and cards against humanity. Obviously my kind of evening. ;)

Crockpot Enchilada Soup #glutenfree

I spend a lot of the weekend trying to meal plan/prep for the week, and grocery shopping. Ummm, grocery shopping takes me like 2 hours. It starts off like this wonderful, fun experience, then I realize I still have 3 more stores to go to in order to get all my favorite specialty items, and I am totally over the whole experience since I just slowly made my way through Sprouts for the last hour and a half.

Crockpot Enchilada Soup #glutenfree

Reason # 984058085 that I am in total, unconditional love with my crockpot. I can toss some ingredients in when I’m getting ready in the morning with little-no prep, and I come home to bold, delicious and flavorful chicken enchilada soup. The chicken comes out perfect every time–by the time you remove it to shred it, it is practically falling apart on it’s own.

Crockpot Enchilada Soup #glutenfree

This soup is so simple and easy, and it also provides that warm fall and winter comfort we all crave this time of year. Mexican food is kind of my go-to. It’s always full of flavor, and it never disappoints, and this soup is no exception!

Crockpot Enchilada Soup

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Ingredients

  • 2 large chicken breasts
  • 32 oz enchilada sauce (make sure it's gf if necessary)
  • 2 orange or red bell peppers, chopped
  • 1 sweet onion, chopped
  • 16 oz black beans, drained and rinsed
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded and finely chopped (ribs are optional and will lead to a spicier soup)
  • 1/2 tbsp cumin
  • For serving:
  • Plain Greek yogurt
  • Fresh cilantro
  • Freshly shredded cheddar cheese
  • Chopped green onions

Instructions

  1. Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
  2. Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.
http://arismenu.com/crockpot-chicken-enchilada-soup/

Easiest Crockpot Curry Chicken

Easy Crockpot Curry Chicken #glutenfree

Bold, flavorful curried chicken in your crockpot has never been so easy–the perfect weeknight meal that anyone can put together.

Easy Crockpot Curry Chicken #glutenfree

Most of the time I truly enjoy cooking. I love being creative in the kitchen, and putting together a bunch of things that make my husband make that face where he raises an eyebrow and the rest of his face gets all scrunchy, only to end up admitting his unfounded skepticism when he tastes the deliciousness that ensues.

Easy Crockpot Curry Chicken #glutenfree

But sometimes getting in the kitchen after a long day sounds like the worst thing everrrrr. This is when I love my crockpot. And even more, I love crockpot recipes that literally require zero effort on my part. If I have to brown meat first, it usually never even ends up happening because that means I actually have to remember to cook at 7am.

Easy Crockpot Curry Chicken #glutenfree

This is the easiest recipe you will ever make. And you want to know a secret? Usually when I make it, I use a bag of broccoli that steams in the microwave and boil-in-a-bag rice. Sometimes I remember to set up my rice cooker which is also super hands off, but I like the option of being 100% lazy.

Easy Crockpot Curry Chicken #glutenfree

As easy and simple as this recipe is, it doesn’t taste like it! The flavors are bold, and it’s one of those dishes where you look forward to eating the leftovers all week long. In fact, sometimes Steve and I even fight about who gets to take them to lunch. ;)

Easy Crockpot Curry Chicken

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 4 servings

Easy Crockpot Curry Chicken

Bold, flavorful curried chicken in your crockpot has never been so easy--the perfect weeknight meal that anyone can put together.

Ingredients

  • 2 large chicken breasts
  • 3 cups green curry sauce (use gluten-free and/or dairy-free sauces is desired)*
  • Brown rice and steamed broccoli for serving**

Instructions

  1. Place chicken in slow cooker. Cover with curry sauce. Cook on low for 5-6 hours.
  2. Remove chicken from slow cooker and shred. Return to sauce. Serve with brown rice and steamed broccoli.

Notes

*Curry sauce needs to cover chicken. Depending on the size of your slow cooker and chicken breasts, you may need more or less sauce. **I serve about half a chicken breast with 1/2 cup brown rice and 1 cup broccoli. Feel free to alter as desired, or serve with something totally different.

http://arismenu.com/crockpot-curry-chicken/

BBQ Chicken Pasta Salad

BBQ Chicken Pasta Salad #glutenfree

BBQ Chicken Pasta Salad #glutenfree

Hi friends! Did you guys have a good 3 day weekend? I had to work a little bit this evening, but I had most of the day off, and we had a great time on Sunday having friends and family over, grilling, eating tons of food, and later on playing Cards Against Humanity. It was my first time ever playing, and now I’m pretty much in love with the game. Everyone had a great time, and I got lots of compliments on the 5 new recipes I created for our get together.

BBQ Chicken Pasta Salad #glutenfree

But now I have to go back to real life, and it’s almost Tuesday, and Tuesday after a 3 day weekend is even worse than a regular Monday. But at least it’s a short week. And I do actually really enjoy my job, but I also really enjoy lounging around the house getting caught up on How I Met Your Mother.

BBQ Chicken Pasta Salad #glutenfree

So, let’s talk about this salad. Whenever people ask me what my tips are for staying healthy, one thing I always say is to make lunch over the weekend that you can take to work 4 out of the 5 days of your work week. Pick a day and go out to lunch because it’s fun, and it will help you from getting sick of eating the same thing, but I find that just making a lunch for the week keeps me on track–I know exactly what I’m going to eat, and I create something healthy and delicious that I’m excited to eat multiple days in a row.

BBQ Chicken Pasta Salad #glutenfree

That could not be more true about this salad. Sweet and spicy slow-cooked bbq chicken with plenty of veggies, creamy Greek yogurt, and bold cilantro make this salad absolutely irresistible. In fact, I found myself trying to eat it for lunch, dinner, and once even breakfast! It’s got tons of lean protein and healthy, whole grain carbs, with a good amount of veggies thrown in there too (and you can always add even more veggies!). You won’t even want to go rogue and hit up Subway if you have this stuff around!

BBQ Chicken Pasta Salad

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 6 servings

BBQ Chicken Pasta Salad

Ingredients

    For the bbq chicken:
  • 1 1/2 lb boneless skinless chicken breast
  • 1 lb low sugar bbq sauce
  • For the salad:
  • 2 cups dry whole grain penne (brown rice, quinoa, whole wheat, etc.)
  • 1/2 red onion, finely chopped
  • 2 red or orange bell peppers, chopped
  • handful fresh cilantro, chopped
  • 1/3 cup nonfat plain Greek yogurt

Instructions

  1. Place chicken and bbq sauce in a slow cooker. Cook over low heat for 5 hours.
  2. Cook pasta according to package instructions. Drain and rinse.
  3. Remove chicken from slow cooker and use to forks to shred. It will come apart very easily.
  4. Place shredded chicken, cooked pasta and all remaining ingredients in a large bowl and toss to combine. If desired, spoon in a little extra bbq sauce from your slow cooker. Store refrigerated in an airtight container for up to one week.

Notes

You may use rotisserie chicken or any cooked chicken breast and approx 1/3 cup bbq sauce if you don't want to use a slow cooker.

http://arismenu.com/bbq-chicken-pasta-salad/