Apple Bacon Chicken Salad

Crisp fall apples atop a bed of fresh greens paired with red onion, savory chicken, blue cheese, maple-cinnamon candied pecans, and bacon pieces. The salad is finished with a garlic-dijon vinaigrette. 

Spud-o-licious Pizza

A savory pizza with cheddar and mozzarella, bacon, parmesan cheese, and sliced potatoes. It's like potatoes au gratin in pizza form. The sprinkle of fresh rosemary and chives or (green onions) is the perfect finishing touch for this delectable pizza!

Simple Zucchini Chicken Bake

Use up some of that zucchini with this savory comfort-food-style casserole. Moist and warm stuffing is layered with a mushroom, zucchini, chicken sauce and then it's all baked until it's hot and bubbly. This casserole takes about 15 minutes of prep time and with less than thirty minutes of cook time, you can have it on the table in 45 minutes or less. It also freezes well: just thaw any frozen casserole for 24-48 hours in the refrigerator before reheating in the oven.

Zucchini Chicken Bake

Recipe Source: ©Amanda Jenks, inspired by Erin Curtis (a former roommate)

1 (6 ounce) package Stovetop Stuffing, prepared according to package directions *I use turkey flavor and I use half as much butter than it calls for on the package

1/2 tablespoon olive oil

1/2 medium onion, diced

2 cloves garlic, minced

2 cups diced zucchini

1 cup diced cooked chicken breast

1  (10.75 ounce) can condensed cream of mushroom soup

1/2 cup chicken broth

1/4 teaspoon thyme

2 tablespoons whole milk

salt and pepper to taste 

3 tablespoons finely grated parmesan cheese

Preheat the oven to 350˚F. Heat oil in medium skillet over medium high heat. Sautée onion until slightly brown and translucent (3-5 minutes), season with salt and pepper. Add the garlic and zucchini sautée about 2 minutes longer, season with salt and pepper--- don't burn the garlic. Add the chicken, cream of mushroom soup, chicken broth, and thyme. Cook until it all comes together into a bubbly sauce (about 5 minutes). Taste sauce and add more salt and pepper as needed. Stir in the milk at the last minute. Set sauce aside.

Spray a 2-quart casserole dish with non-stick cooking spray (a 9x13 is too big, and an 8x8 will result in a thicker deeper casserole). Spread half of the cooked stovetop stuffing evenly over the bottom of the prepared casserole dish. Pour the prepared chicken zucchini sauce over the first layer of stuffing. Top with remaining stuffing. Sprinkle with the parmesan cheese. Cover with foil and bake for 15-20 minutes or until hot and bubbly. Uncover and bake 5 minutes more. Serve hot.

Yield: 4 very generous servings

Calories per 1/4 casserole: 398

Carbs per 1/4 casserole: 42g

Baked Caprese Chicken

These perfectly-italian-seasoned panko breaded chicken breasts would be perfect on their own, but they are 100x times more succulent with fresh caprese salsa and melty mozzarella cheese baked on top. Plus, no one will ever be able to tell that you baked the chicken instead of frying it (this is because of the small amount of oil you'll add to the breadcrumbs, a little trick I picked up from Lauren's Latest)!

Baked Caprese Chicken

Recipe Source: © Amanda Jenks

2 boneless skinless chicken breasts, each cut into equal halves horizontally (making 4 cutlets)

4-8 mozzarella cheese slices *I recommend using fresh mozzarella if possible

optional for topping: a balsamic reduction (my favorite), balsamic vinegar (pictured above), or storebought/homemade balsamic vinaigrette

For the breading:

1/2 cup flour
1/2 teaspoon salt
dash of pepper

1 egg
2 tbsp milk
1/4 teaspoon salt
dash of pepper

1 cup panko breadcrumbs
1/2 teaspoon salt
dash pepper
1 1/4 teaspoon Italian seasoning
2 1/2 tablespoons finely grated parmesan cheese
1 tablespoon + 2 teaspoons olive oil

Set out three separate shallow dishes. In the first dish combine the flour, salt, and pepper. Stir with a fork or whisk and set aside. In the second dish, whisk the egg, milk, salt and pepper together until egg is completely beaten. Set aside. In the third dish combine the panko breadcrumbs, salt, pepper, Italian seasoning, and parmesan cheese. Stir with a fork or whisk until fully incorporated. Drizzle the breadcrumb mixture with the olive oil and then work the oil in with your *clean* hands until every breadcrumb is coated with oil and there aren't any large clumps. Adding the oil will help the panko breadcrumbs brown in the oven (they'd normally stay pretty pale). As a result, the chicken will look and taste like it has been fried, but it's totally baked!

Preheat the oven to 375˚F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Dip both sides of each piece of chicken first in the flour, then in the eggs (letting any excess egg drip off), and finally into the breadcrumbs. Place the breaded pieces of chicken on prepared baking sheet. 

Once oven is preheated, bake chicken for 30-40 minutes, or until the internal temperature reaches 165˚F (the cooking time of the chicken will largely depend on the thickness of your cutlets). I rotate my pan half-way through the cooking time, because my oven has hot spots and I like them to cook and brown evenly.

While the chicken is baking, make the caprese salsa.

For the caprese salsa:

2 tablespoons finely chopped red onion

1 heaping cup diced tomatoes

1/4 cup prepared pesto

salt and pepper to taste

Combine all of the salsa ingredients in a small bowl. When the chicken is fully cooked, remove the baking sheet from the oven and quickly top each piece of chicken with approximately 1/4 cup of the caprese salsa. Then place 1-2 slices of mozzarella cheese on top of the salsa. 

Return the chicken to the oven and bake for 3-5 more minutes, or until the cheese is melted and bubbly. Remove from oven and let cool for 5 minutes before serving.

I like to serve this chicken with a syrup-y balsamic reduction drizzled over the top. In a pinch straight balsamic vinegar works too, or you could drizzle the chicken with a balsamic vinaigrette. If you don't like balsamic vinegar, you could obviously just opt out of all of these options. BUT if you do choose to drizzle your chicken with any of these balsamic flavors, please remember that a little bit goes a long way for the flavor profile!

Serves: 4

Calories: 390
Carbs: 22g

Additional Notes: Calorie and carb count assume that you have some leftover flour from the breading process, which is not calculated into the results. Nutrition facts were also calculated assuming you only use one slice of mozzarella cheese per piece of chicken (Great Value Part-Skim Mozzarella Cheese Slices).

"The Greek" aka An Insanely Awesome Hummus Sandwich {with a vegetarian option}

We fondly refer to this sandwich as "The Greek". It's loaded with greek flavors, healthy, satisfying, and oh-so-delicious! Confession: see that massive sandwich down there? I can only ever eat half of one because it ends up being so huge!

"The Greek": A Satisfying Sandwich Recipe

Recipe Source: © Amanda Jenks

What you'll need:

8 pieces of sturdy whole wheat bread

1/2 cup hummus *homemade or storebought

1/4-1/2 cup feta cheese

arugula or spring greens, washed and dried

kalamata or regular black olives, cut in half

roasted deli turkey, omit for vegetarian

sliced tomatoes or roasted red bell peppers

sliced cucumbers

sliced red onion

marinated artichoke hearts

optional for spreading on top piece of bread: Opa Feta Dill Dressing, Dilly of a Dip, or mayo with fresh or dried dill sprinkled on top.

I assemble my sandwiches in this order: bread, hummus, feta cheese, lettuce, olives, turkey, tomatoes, cucumbers, red onion, artichoke hearts. Then I spread the top bread slice with Opa Feta Dill Dressing and finish the sandwich off with that piece of bread.

Insanely delicious. Really.

Yield: 4 sandwiches

No nutrition facts today! The total caloric value and carb count of your sandwich will really depend on the individual ingredients used (different breads, different hummus, dressing/no dressing... etc).

{click on the collage above to make it larger}

Asian Sesame Chicken Salad

A fresh bed of crisp greens topped with asian grilled chicken and dressed with a sesame vinaigrette. The other salad toppings, like the cilantro, chicken, mandarin oranges, and crispy wonton strips make this salad to die for.

This salad is truly one of our all time favorite dinners. It's so light and so fresh. The flavors are incredible.

Other than that I really don't have much to say! I was up all night two nights ago with my baby Joe (his molars are coming in). Last night we were driving until 3 or 4 am-ish. I'm exhausted. But I highly suggest you make this salad SOON. You will love it!

We keep a package of wonton wrappers in the freezer and I just fry them into crispy wonton strips on my own. If you want an easier meal prep, just buy some pre-packaged salad-ready wonton strips. You can find them near the croutons in most grocery stores!

Asian Sesame Chicken Salad

Recipe Source: Iowa Girl Eats

for the salad:

1 (5 ounce) bag pre-washed fresh baby spinach

1/2 head romaine lettuce, washed, dried and torn into bite size pieces

1 small can mandarin oranges, drained

2 green onions, sliced

1 teaspoon toasted sesame seeds

1/4 cup toasted sliced almonds

8 tablespoons crispy wonton strips *bake them or fry wonton wrappers (cut into strips) yourself or buy them next to the croutons in the grocery store

1/4 cup chopped fresh cilantro

for the chicken:

4 thin chicken breast cutlets *cut chicken breasts in half horizontally, or ask your butcher to do so for you

3 tablespoons soy sauce

2 teaspoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

for the vinaigrette:

1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon toasted sesame seeds
pinch of pepper

Make the dressing. Bring the rice vinegar to a boil in a small saucepan over medium high heat. Remove from heat and add the sugar, stirring until it is completely dissolved. Cool to room temperature. Combine vinegar mixture with the rest of the dressing ingredients in a jar, shaking to combine (with a lid on the jar, of course).

Make the chicken. Put the chicken in a quart or gallon size ziploc bag. In a small bowl whisk together the soy sauce, honey, sesame oil, ginger, and garlic powder. Pour over chicken and marinate for 15 minutes. Preheat grill to medium heat. Grill chicken for 6-8 minutes per side or until internal temperature reaches 165˚F. Remove from heat and let rest on a platter, covered with foil, for 5-10 minutes. Slice the chicken.

Assemble the salad. Divide lettuce between four plates. Top with equal portions of mandarin oranges, green onions, sesame seeds, and toasted almonds--- then add the sliced chicken, fresh cilantro, and wonton strips. Finish with the vinaigrette (a little goes a long way with this salad)!

Serves: 4
Calories: 410
Carbs: 35g

Ina Garten's Ribs

Moist, fall-off-the-bone ribs smothered in a thick and sticky barbecue sauce. The mesquite chili flavor of the sauce has the perfect amount of spicy undertones. Did I mention that these ribs are made in a slow cooker? Fix it and forget it, baby.

Easy Weeknight Taco Salad

A bed of leafy greens topped with our favorite easy taco meat, other taco-like toppings, and cilantro lime dressing. This meal is on the table in 30 minutes or less, especially if you make the dressing ahead of time!

We are on a 5-week vacation currently (left last friday), so I apologize if my posts for the next five weeks are a little less wordy! I'm trying to maintain this blog while still on vacation and enjoy the time we have with family. 

This salad is one of my absolute favorites, especially for busy weekdays. We almost always have the ingredients on hand and, just like tacos, people can customize their own taco salad or you can just mix everything all together and serve. On really special occasions I like to make my own tortilla strips by cutting up tortillas with a cookie cutter and shallow frying them in canola oil until they are nice and crispy (sprinkle them with a little salt after frying).

Easy Weeknight Taco Salad

Recipe Source: © Amanda Jenks

2 heads green leaf lettuce, washed and dried then torn into bite size pieces

3-4 tomatoes, diced

3 green onions, sliced

1 small can sliced olives, drained

1 can dark red kidney beans, drained and rinsed *or black peans, or pinto beans, or chick peas

1 cup shredded cheddar cheese *or pepper jack, or colby jack, or monterey jack cheese

1 recipe taco meat

1 recipe cilantro lime dressing (below)

crushed tortilla chips or store-bought tortilla strips 

Optional salad toppers: sour cream, salsa, hot sauce, diced avocado, thawed frozen corn, etc.

Combine the lettuce, tomatoes, onions, olives, and kidney beans in a large salad bowl. I serve the taco meat, cheese, dressing and tortilla chips (plus any other optional toppers) on the side in individual bowls, that way people can customize their own salad just like they’d do with tacos!

Cilantro Lime Dressing 

Recipe Source: Kalyn's Kitchen

1 Hidden Valley Buttermilk Ranch packet, prepared according to package directions

4 small tomatillos, diced

1 jalapeno pepper, deseeded and roughly chopped

½ cup fresh cilantro

1 clove garlic, minced

2 tablespoons fresh lime juice

¼ teaspoon salt

dash of freshly ground black pepper

Combine all of the ingredients in a food processor or blender and pulse until smooth. Store leftover dressing in the refrigerator for up to two weeks.

If you don't have the time, or don't want to make this dressing for the salad, we also love putting regular ranch dressing mixed with salsa on these salads. Works in a pinch!

Serves: 6
Calories: 356 w/o dressing, 470 w/ 2 TBSP dressing
Carbs: 29g (includes 2 TBSP dressing and 2 TBSP tortilla strips--- like the kind you find next to the croutons in most grocery stores)

The Easiest Taco Meat Ever

My go-to taco meat recipe is perfect for tacos, enchiladas, taco salad, nachos, quesadillas... the list goes on and on and on. The best part is it's 100% real. No need for taco seasoning packets here. You've got everything you need right up in the spice cupboard.

When I lived at home my mom would always flavor our taco meat with three spices: chili powder, cumin, and salt. I've debated sharing this recipe (my adapted version of her taco meat) for a while because of just how simple it is.

But, no matter how basic the recipe, it is too good not to share. Honestly it is something anybody could make and no one would ever know that you ditched that taco seasoning packet! And... it takes just as long to make as it would if you were making it with a pre-made seasoning.

My reasoning for not using a taco seasoning packet is that most of them contain MSG (monosodium glutamate). This is an ingredient I avoid most of the time as I have a hunch it contributes to the headaches I get sometimes.

Best. Taco. Filling. Ever. For sure.

Easiest Ever Taco Meat

Recipe Source: © Amanda Jenks

½ tablespoon olive oil

1 lb lean ground turkey or lean ground beef

½ cup diced yellow onion *about ½ of a small onion

1 tablespoon chili powder

1 teaspoon cumin

¾ teaspoon salt

2 cloves garlic, minced

Heat olive oil in a large skillet over medium high heat. When oil is hot add onions and cook for 3-4 minutes stirring occasionally until the onions are golden and translucent. Add the ground meat, breaking it into small pieces with your hands as you add it to the pan. Cook stirring occasionally until the meat is mostly brown but still a little bit pink. Add the chili powder, cumin, salt, and garlic and stir until the spices evenly coat the meat. Continue cooking until meat is fully cooked, then remove from heat. I suggest using this meat to make tacos in these tortillas!

Serves: 4

Calories: 200

Carbs: 4g

Additional Notes: This recipe also works with 1 pound of chicken breasts or tenders cut into small chunks! Calories and carbs were calculated for using lean ground beef (93%/7% is what I use).

Asian Chicken Satay Skewers with Peanut Sauce

These grilled skewers are simple to make and yet have an impressive Asian flavor profile. Try these out soon and switch up your summer grilling routine!

Grilled Sticky Chicken Wraps

These are delicious. I use an indoor grill to make them, but you could definitely do this on an outdoor grill if you wanted to! You may just want to cut the chicken into bigger chunks so that you don't lose any through the cracks of the grill.

What I do is slice up a couple chicken breasts and grill them on both sides for a couple of minutes. 

Then I toss the almost-fully-cooked pieces in sticky finger sauce.

Then I put them back on the grill and cook them on both sides again, and I brush each side with more sauce. I like to let the sauce get all caramelized and thick and STICKY, since these are sticky finger wraps.

YUM. Stack sliced tomatoes, lettuce, shredded colby jack cheese, ranch dressing, more sticky finger sauce, and crispy chow mein noodles on a tortilla.

Slab on some of that sticky chicken.

Roll up and DEVOUR.

Sticky Chicken Wraps

Recipe Source: © The Taste Tester, Sticky Finger Sauce recipe adapted from Favorite Family Recipes

Sticky Finger Sauce:

1 1/2 cups brown sugar
1/3 cup Frank's hot sauce
1 tablespoon water
2 tablespoons butter

Wrap Assembly:

2 chicken breasts, sliced
tortillas
sliced tomatoes
shredded lettuce
shredded colby jack cheese
ranch dressing
crunchy chow mein noodles

To make sauce: Combine brown sugar, hot sauce, and water in small saucepan. Bring to a boil and cook for two minutes, stirring constantly. Remove from the heat and stir in the butter. Let cool to room temperature. Store any leftovers in the fridge--- it will get really thick and sticky in the fridge so sit it on the counter a couple of hours before grilling the chicken if it's been refrigerated beforehand.

To grill chicken: Cook chicken strips on grill for a couple of minutes on each side, or until you get some nice looking grill marks. Remove from grill into a small bowl and toss with about half of the prepared sauce. 

Put strips back on grill and cook for 2-3 additional minutes on each side, brushing with more sauce. When they are done the sauce will be sticky and caramelized (but not burnt) and the chicken will be cooked through.

To assemble wraps: Stack sliced tomatoes, lettuce, cheese, dressing, more sticky finger sauce, chow mein noodles and chicken on a tortilla. Roll up and serve.

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