3 *NEW* Casseroles and "Dinners you want to make"// Feeding the Byrds

Stuffed Pepper Casserole - 3 bell peppers chopped/diced to desired size -1 TBSP evoo -S/p -1lb ground beef -2 cups cooked rice -1 can diced tomatoes (drained) -1 tsp paprika -1 tsp chili powder -1/2 tsp onion powder -1 tsp salt -1 cup marinara or sauce -1 cup cheese of choice Preheat oven to 350. Add peppers to an 8 inch baking dish and drizzle with EVOO and toss in salt and pepper. Mix ground beef, rice, tomatoes, paprika, chili powder, salt and onion powder. Spread over the peppers. Top with your favorite marinara sauce and some cheese. 

Bake 30 min covered and then another 10 uncovered.

White Chicken Caprese Lasagna {Yammie's Noshery}

Ingredients for Ricotta Layer:
Ingredients for Sauce:
Ingredients for Layering:

INSTRUCTIONS

Instructions:
  1. Combine all of the ingredients for the ricotta layer and set aside.
  2. For the sauce, melt the butter in a large pot over medium heat. Add the minced garlic and continue to cook for about 30 seconds. Add the flour and whisk to combine. Add the milk, a little at a time, whisking well as you add it. Add the heavy cream. Bring to a boil, stirring the whole time.
  3. Reduce the heat to medium-low and add the mozzarella, spinach, salt, pepper, and basil. Continue cooking until the cheese is melted and the spinach is wilted. Set aside.
To Assemble:
  1. Preheat oven to 350ºF.
  2. Place a couple ladles of sauce in the bottom of a greased 9x13 inch pan. Top with a layer of noodles followed by 1/3 of the ricotta mixture followed by 1/3 of the chopped chicken followed by 1/3 of the remaining sauce mixture. Continue layering in this pattern, ending with sauce (you should have sauce, noodles, ricotta, chicken, sauce, noodles, ricotta, chicken, sauce, noodles, ricotta, chicken, sauce). Top with 1 1/2 cups mozzarella and then scatter on the halved cherry tomatoes.
  3. Bake for about 45 minutes (I like to put the 9x13 pan on a cookie sheet in the oven, just in case it overflows at all). If the top browns before the 45 minutes are up, just cover it with a sheet of tin foil for the rest of the time.
  4. Allow to cool about 10-20 minutes before serving. Top with fresh basil and balsamic glaze.

Blueberry Pecan Baked Oatmeal {https://www.onceuponachef.com/recipes/blueberry-baked-oatmeal.html#tabrecipe}

NGREDIENTS

  • 2 cups old-fashioned rolled oats (not instant)
  • ⅔ cup packed dark brown sugar
  • 1 cup chopped pecans, divided
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1⅔ cups milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2½ cups blueberries, divided
  • Lightly sweetened Greek yogurt, for serving (optional)

INSTRUCTIONS

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
  4. Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining ¾ cup nuts and ½ cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
  5. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
  6. https://youtu.be/oyglC23F6OI

  7. PINEAPPLE TERIYAKI CHICKEN MEATBALLS

    Together As Family

  8. INGREDIENTS
      

    Chicken Meatballs

    • 1 lb ground chicken
    • ¼ cup panko breadcrumbs
    • ¼ cup crushed pineapple drained (reserve the juice)
    • 3 tablespoons milk
    • 2 tablespoon reduced-sodium soy sauce
    • 2 tablespoons sliced green onions
    • 2 garlic cloves
    • 1 teaspoon fresh ginger
    • ¼ teaspoon pepper

    Pineapple Teriyaki Sauce

    • ½ cup reduced-sodium soy sauce
    • ⅓ cup water
    • ¼ cup brown sugar
    • ¼ cup reserved pineapple juice
    • 2 garlic cloves
    • ½ teaspoon fresh ginger
    • 1 tablespoon cornstarch
    • 1 tablespoon water

    INSTRUCTIONS
     

    • Heat oven to 500°. Spray a 9x13 baking dish or cookie sheet very well with cooking spray or line with parchment paper.
    • In large mixing bowl combine all the meatball ingredients and mix together well.
    • Form into meatballs, about the size of a golf ball, and place in the baking dish or on the cookie sheet. You should get about 21 meatballs.
    • Cook for 15 minutes or until meatballs are fully cooked. Temperature inside the meatball needs to be at 165°.
    • While meatballs are cooking prepare the sauce: combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet pan or saucepan. Whisk together over medium heat until sugar has dissolved. Stir together the cornstarch and water and add to the teriyaki sauce. Let the sauce simmer until it has thickened, about 5 minutes.
    • When meatballs are done add the cooked meatballs into the teriyaki sauce and combine together so all meatballs are coated. Let simmer for a few minutes and then serve over rice.
    Pineapple : You will be able to get ¼ cup pineapple juice from the 8 oz can of crushed pineapple. To get the maximum amount, dump the crushed pineapple into a colander and then using the back of a spoon press down on the pineapple to drain all the juice into a bowl. The 8 ounce can if also enough for the ¼ cup crushed pineapple needed. There will be some leftover. 
    Oven Temperature : The temperature of the oven is supposed to be 500 degrees. It seems high but it helps the meatballs cook quick.
    Nutrition : The recipe makes 20-21 meatballs so the nutrition information is for 5 servings which equals 4 meatballs + a portion of the teriyaki sauce for drizzling. It does not include rice. 
    Ginger : If you are using dried ground ginger then use half of the amount called for in the recipe. For 1 teaspoon ginger use ½ teaspoon dried ground ginger. For ½ teaspoon ginger use ¼ teaspoon dried ground ginger. I recommend using fresh ginger or ginger paste for the best flavor. 
    Garlic : You can use the fresh garlic cloves that you mince or press. Use chopped garlic from a jar. Or use some garlic paste from a tube. 

  9. NUTRITION

    Calories: 230kcalCarbohydrates: 22gProtein: 18gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 79mgSodium: 1149mgPotassium: 613mgFiber: 1gSugar: 15gVitamin A: 46IUVitamin C: 4mgCalcium: 46mgIron: 2mg

  10. firecracker chicken

  11. Ingredients

    SCALE
    • ½ cup Frank’s Red Hot (or something similar)
    • ¾ cup packed dark brown sugar
    • 2 tsp garlic powder (yep, not using fresh today)
    • 1 TBSP soy sauce
    • 3 tsp rice wine vinegar (you can sub apple cider vinegar)
    • 6 boneless, skinless chicken thighs
    • Salt and pepper, as needed
    • 1 cup corn starch
    • Olive oil (not extra virgin) or another neutral-flavored cooking oil, for cooking 
    • Chopped scallions, for serving
    • Cooked rice, optional

    Instructions

    1. Preheat your oven to 400 degrees F and set your rack to the middle position.
    2. In a medium saucepan set over medium heat, combine the Red Hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 TBSP water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.
    3. Meanwhile, season your chicken thighs with salt and pepper all over. Dredge/coat the chicken on all sides with corn starch, getting them nice and covered. Set a large (large enough to contain all of the chicken), deep-sided skillet over high to med-high heat and add enough oil into to cover the entire bottom surface (amount will vary depending on pan size). 
    4. Cook your chicken on all sides until brown and crispy; about 3 to 5 minutes per side. Once the chicken has cooked and browned nicely, turn off the heat and pour the sauce all over the meat – using a spoon to help coat everything, if needed. Place the pan in the oven and cook, uncovered, for about 5 to 8 minutes, just to crisp up the chicken and to help the sauce marry with the meat. It’s magical, honestly.
    5. Sprinkle with some sliced scallions and serve with hot cooked rice, if desired. 

  12. Caprese Balsamic Grilled Chicken

    Prep Time: 5 minutes Marinate Time: 8 hours Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

    Fresh and tasty balsamic marinated grilled chicken topped with melting fresh mozzarella, ripe tomato and plenty of basil!

  13. ingredients
    • 4 (6 ounce) boneless skinless chicken breasts
    • 1/2 cup balsamic vinaigrette
    • 8 ounce fresh mozzarella ball, sliced
    • 1 ripe field tomato, sliced
    • 1/4 cup basil, sliced
    • 1/4 cup balsamic reduction
    directions
    1. Marinate the chicken in the balsamic vinaigrette overnight.
    2. Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.
    3. Serve topped with the basil and balsamic reduction.
    Note: It’s best to marinate the chicken overnight but you can do it for less time or even skip it and rely on the balsamic reduction for the balsamic flavour.
    Note: You can grill the chicken on a barbecue, in a grill pan or regular pan on the stove or broil in the oven.
    Note: To make a balsamic reduction, simmer 1/2 cup balsamic vinegar over medium heat until it has reduced by 1/2.
    Nutrition Facts: Calories 283, Fat 10g (Saturated 4.1g, Trans 0), Cholesterol 114mg, Sodium 234mg, Carbs 1.1g (Fiber 0g, Sugars 2g), Protein 51g

  14. Baked Tuscan Chicken Casserole

  15. INGREDIENTS:

  16. DIRECTIONS

    1. To make the baked Tuscan chicken Casserole: Preheat your oven to 400ºF (200ºC).

    2. In a bowl, beat together the spinach, cream cheese, and heavy cream. Add half the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and beat to combine. Add parmesan cheese and 1/2 of the mozzarella cheese and continue beating to combine.

    3. Lay the chicken breasts flat in the bottom of a large baking dish. Season the chicken breasts with salt, pepper and the remaining half of the garlic. Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes then drizzle a tablespoon of oil reserved from the sun-dried tomatoes. Finish by topping the chicken casserole with mozzarella cheese.

  17. One-Pot BBQ Chicken and Rice

  18. https://www.tablefortwoblog.com/one-pot-bbq-chicken-and-rice/#recipe
    • 2 cup your favorite BBQ sauce, (see notes below)
    • 2 tablespoon olive oil
    • 12 boneless, skinless chicken thighs
    • 2 medium onion, diced
    • 4 cloves garlic, minced
    • 1 ⅓ cups frozen corn, thawed
    • 30 ounce can black beans, drained and rinsed
    • 1 ½ cup short-grain white rice, NOT quick/minute rice
    • 6 cups chicken stock
    • 2 cup freshly shredded colby jack cheese
    • Salt and pepper, to taste
    • Avocado, diced tomatoes, and parsley or cilantro, for topping

    • INSTRUCTIONS

      • In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
      • In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
      • Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
      • Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
      • Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

      RECIPE NOTES

      When I say "your favorite BBQ sauce," I would stick to the thicker Kansas-city style BBQ sauces (think sweeter) and not the mustard-based ones because that could turn your dish into something way overpowering and unpleasant.
      However, if you love mustard-based BBQ sauces in mass quantities, you can certainly use that in this too but this recipe was made for the sweeter, thicker BBQ sauces that you think of most often when you're at the grocery store.

    • Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts

    • Ingredients

      • 4 chicken breasts (skinless, boneless)
      • 3 tbsp olive oil
      • 6 cloves garlic (minced)
      • 1 tsp cinnamon
      • 1 tsp sea salt
      • ½ tsp black pepper
      • 4 cups Brussels sprouts (halved)
      • 1 large sweet potato (peeled and cut into ½-inch cubes)
      • 2 red onions (cut into chunks)
      • 2 medium apples (sliced into 1-inch pieces)
      • fresh parsley (chopped)

      Instructions

      1. Preheat the oven to 425F.
      2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
      3. Add in chicken breasts and cover them with the rub we've just mixed up. Set aside for at least 2 hours.
      4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
      5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
      6. Bake vegetables in the oven for 15 minutes.
      7. Remove from the oven, toss the veggies, and place chicken on top of them.
      8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
      9. Sprinkle with chopped parsley before serving.
      https://allnutritious.com/sheet-pan-chicken-sweet-potatoes/#mv-creation-160-jtr
    • Chili Dip: -8oz Cream Cheese -Chili -Cheddar Cheese Pour chili over cream cheese and top with cheddar cheese. Bake on 400 for 15-20 min. Serve with chips or crusty bread.

 

Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more