Blueberry Brussels Sprouts Salad

Blueberry Brussels Sprouts Salad

Shaved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, red onion, feta cheese, and a fresh lemon poppy seed dressing.

Ingredients

1. For the lemon poppy seed dressing:
2. 1/3 cup extra virgin olive oil
3. 1/3 cup lemon juice
4. 1 1/2 tablespoons honey
5. 2 teaspoons Dijon mustard
6. 2 cloves garlic minced
7. 2 teaspoons poppy seeds
8. 1/4 teaspoon Kosher salt
9. Freshly ground black pepper to taste

For the salad:

1. 1 lb. brussels sprouts ends trimmed
2. 3 cups spinach leaves
3. 2 cups fresh blueberries
4. 1 cup sliced almonds
5. 2 ripe avocados peeled, pitted, and chopped
6. 1/4 red onion thinly sliced
7. 1/3 cup crumbled feta cheese
8. Kosher salt and freshly ground black pepper to taste

Instructions

1. To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined.
2. To make the salad: First, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the brussels sprouts and spinach in a large bowl and toss. Add the blueberries, almonds, red onion, avocado, and feta cheese. Drizzle with the lemon poppy seed dressing and toss until the salad is well coated. Season with salt and pepper, to taste. Serve.

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THAI PEANUT CHICKEN TACOS

Thai Chicken Tacos

Thai Peanut Chicken Tacos are quick, easy, and about to become your favorite tacos! They are made with juicy, marinated Thai Chicken in a luxurious savory, sweet and spicy peanut sauce then piled with fresh and crunchy Pineapple Cucumber Slaw all cocooned in a flour tortilla. These Thai Chicken Tacos are healthy, customizable, make ahead friendly and a tantalizing texture and flavor explosion in every deeply satisfying bite.

INGREDIENTS

Tacos

1. 2 pounds boneless skinless chicken breasts or thighs chopped into bite size pieces
2. 1/2 cup crunchy peanut butter
3. 8-10 taco size flour tortillas
4. 1/4 cup crushed peanuts
5. chopped cilantro to taste
6. Freshly squeezed lime juice to taste

Thai Chicken Marinade

1. 1/3 cup reduced sodium soy sauce
2. 1/3 cup packed brown sugar
3. 2 tablespoon lime juice
4. 2 tablespoons fish sauce
5. 2 teaspoons freshly grated ginger or 3/4 ground ginger
6. 4 teaspoon garlic cloves, minced or 1 teaspoon garlic powder
7. 2-3 teaspoons Asian chili sauce
8. 1 tablespoon dried basil
9. 1/2 tsp EACH black pepper, ground coriander, turmeric powder
10. 2 teaspoons cornstarch

Pineapple Lime Cucumber Slaw

1. 2 cups chopped fresh pineapple
2. 3 cups packaged broccoli slaw
3. 1/2 red bell pepper thinly sliced
4. 1/3 cup chopped green onions
5. 1/4 cup loosely packed cilantro chopped
6. 1 tablespoons rice vinegar
7. 1 tablespoon lime juice 

INSTRUCTIONS

1. In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
2. Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
3. When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
4. To serve, spoon chicken into desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and additional cilantro, lime juice and Asian chili sauce to taste.

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Taco Stuffed Avocados

Taco Stuffed Avocados

These stuffed avocados can be on your table in 20 minutes! They are the perfect easy lunch or quick dinner for a busy weeknight meal or simply when you crave juicy, fiesta filling and creamy avocados! You can also prep the filling and toppings ahead of time for dinner that literally comes together in minutes!

INGREDIENTS

1. 4 Haas avocados halved, pitted
2. 1/2 pound lean ground turkey
3. 1 tablespoon olive oil
4. 1/2 small onion chopped
5. 1 teaspoon beef bouillon
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 1/2 tsp EACH smoked paprika, dried oregano
9. 1/4 teaspoon salt
10. dash-1/4 teaspoon cayenne pepper (optional for spicy)
11. 3-4 garlic cloves minced
12. 1/4 cup Homemade Salsa or your favorite store bought
13. 1/2 cups canned black beans rinsed and drained
14. 1/2 cup fresh sweet corn off the cobb
15. 1 Roma tomato chopped

Toppings

1. cheese
2. lettuce
3. Tomatoes
4. salsa
5. cilantro
6. sour cream of Greek yogurt 

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium-high.
2. Add ground turkey and all of the seasonings and cook until almost cooked through, then add salsa, corn and black beans simmer an additional 5 minutes or until cooked through and reduced. Taste and add salt or cayenne pepper to taste.
3. Slice avocados in half through the equator. Remove the pits. Stuff the hollow craters with taco filling.
4. Top with desired toppings such as cheese, lettuce, tomatoes, cilantro and sour cream.

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RAMEN CARBONARA

Ramen Carbonara

This Ramen Carbonara is by no means traditional but it is true comfort foodthat's super quick and easy to make, very economical and best of all ready in15 minutes! Are you ready? Let's get this show on the road and I'll show you how to make this and fill your belly in no time!

Ingredients

1. 9 oz ramen noodles 3 packages, discard the seasoning
2. 1 tbsp olive oil
3. 8 slices bacon chopped
4. 3 cloves garlic minced
5. 2 large eggs
6. 1 cup Parmesan cheese freshly grated
7. 1/4 tsp salt or to taste
8. 1/4 tsp pepper or to taste
9. 4 tbsp basil fresh, chopped

Instructions

1. Cook the noodles: cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.
2. Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
3. Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
4. Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
5. Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.

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Cheesy Taco Pasta

Cheesy Taco Pasta

This Cheesy Taco Pasta is out of bounds! So delicious, so comforting, all in one pot and best of all it's ready in 30 minutes. Better than take-out, better than any prepackaged mixes, this Cheesy Taco Pasta will surely go on your weekly meal plan!

Ingredients

1. 1 lb ground beef, extra lean
2. 1 large onion, chopped
3. 2 cloves garlic, minced
4. 2 tbsp taco seasoning
5. 4 cups chicken broth, low sodium, or beef broth
6. 8 oz pasta, uncooked, such as mafalda, fusilli, rotini, penne, mini shells or elbow
7. 1 cup enchilada sauce
8. 1 cup Mozzarella cheese, shredded
9. 2 cups cheddar cheese, shredded
10. 1 tbsp parsley, chopped, for garnish

Instructions

1. Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat for 3 minutes. Add the onion, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent.
2. Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally. 
3. Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. 
4. Garnish with parsley and serve immediately.

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CHEESY CHICKEN BROCCOLI PASTA

Cheesy Chicken Broccoli Pasta

This Cheesy Chicken Broccoli Pasta is a dish that is packed with cheesy, rich flavor, loaded with chicken and broccoli. It's prepared all in the same pot to ensure each bite is tasty and easy to whip up in a flash! One pot and only 30 minutes is all you require to make this incredibly delicious dish!

Ingredients

1. 1 tbsp olive oil
2. 1 lb chicken breasts boneless and skinless cut into small bite size pieces
3. 1/2 tsp salt or to taste
4. 1/2 tsp pepper or to taste
5. 1 medium onion chopped
6. 4 cloves garlic minced
7. 8 oz pasta uncooked, such as penne, shells, rigatoni, etc.
8. 1 cup chicken broth low sodium
9. 2 cups milk
10. 2 cup broccoli cut into small florets, 1 head of broccoli
11. 1/4 tsp nutmeg
12. 2 cups cheddar cheese shredded

Instructions

1. Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.
2. Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.
3. Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.
4. Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.
5. Serve while warm.

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Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe

This Buffalo Chicken Dip is cheesy, creamy, spicy and bombzilla (when regular words just don't do it justice). It's perfect for any party and ofcourse when you're looking for game-day appetizers.

Ingredients

1. 8 oz package cream cheese softened
2. 1/2 cup ranch salad dressing
3. 1/2 cup "Frank's Red Hot" hot sauce
4. 1/2 cup shredded mozarella cheese
5. 12.5 oz can of chunk chicken breast in water drained
6. Celery sticks carrot sticks, or chips to serve

Instructions

1. Preheat Oven to 350˚ F.
2. In a medium bowl, cream together 8 oz softened cream cheese, 1/2 cup ranch, 1/2 cup hot sauce.
3. Stir in 1/2 cup shredded mozarella and drained chicken and stir until well combined.
4. Transfer to a 1 quart casserole or pie dish and bake at 350˚F for 20 minutes. Serve warm with veggies or chips.

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CHICKEN CHIMICHANGA

CHICKEN CHIMICHANGAS

These chicken chimichangas are baked instead of fried, so they're extra easy!

INGREDIENTS

1. 2 tablespoons vegetable oil
2. 1 small white onion chopped
3. 3 cloves garlic minced
4. 1 jalapeno pepper minced
5. 2 teaspoons chili powder
6. 1 teaspoon cumin
7. 1/2 teaspoon salt
8. 1/8 teaspoon cinnamon
9. 1 small roma tomato chopped
10. 2 tablespoons chopped cilantro
11. 2 1/2 cups shredded chicken
12. 1/4 cup sour cream
13. 1/2 cup refried beans
14. 4 10-inch flour tortillas
15. 1 cup shredded monterey jack cheese
16. 2 tablespoons melted butter
17. 1/2 cup salsa verde
18. 1/2 cup pico de gallo

INSTRUCTIONS

1. Preheat oven to 450 degrees. 
2. Heat the oil in a large, heavy bottomed skillet. Add the onions, garlic, and jalapeno and cook until onions are soft, about 5 minutes.
3. Add the chili powder, cumin, salt, and cinnamon and stir to combine. Cook 30 seconds.
4. Add the tomato and cilantro and cook for 2 minutes.
5. Stir in the chicken and sour cream. Remove from heat.
6. Lay one tortilla on a flat surface and spread with a thin layer of refried beans. Top with 1/4 of the chicken mixture and 1/4 of the cheese. 
7. Fold in the edges of the tortilla and roll up tightly. Repeat with remaining tortillas.
8. Place tortillas on a rimmed baking sheet and brush with the melted butter.
9. Bake for 10 minutes, flip, and bake for 10 more minutes. 
10. Top each chimichanga with salsa verde and pico de gallo before serving.

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COPYCAT CHIPOTLE CHICKEN RECIPE

COPYCAT CHIPOTLE CHICKEN RECIPE

The key to this amazing copycat recipe for Chipotle chicken is the marinade, and getting a nice sear on the chicken for those crunchy bits of cooked marinade!

INGREDIENTS:

1. ½ medium red onion (coarsely chopped)
2. 3 cloves garlic (coarsely chopped)
3. 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)
4. 2 tablespoons olive oil
5. 2 tablespoons ancho chile powder
6. 1 teaspoon ground cumin
7. 1 teaspoon dried oregano
8. 1 tablespoon salt
9. ½ teaspoon black pepper
10. Water (as needed)
11. 3 to 4 pounds boneless skinless chicken thighs

DIRECTIONS:

1. Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
2. Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
3. Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

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OVEN BAKED CHICKEN TACOS RECIPE

OVEN BAKED CHICKEN TACOS RECIPE

This Easy Oven Baked Chicken Tacos Recipe is PERFECT for a quick weeknight dinner! OVEN BAKED chicken tacos have lots of flavor and none of the stress. This Easy Chicken Tacos Recipe is the most popular recipe on The Cookie Rookie and has been pinned over 2 million times. Have you tried it?

INGREDIENTS

1. 1 tablespoon olive oil
2. 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
3. 1 ounce Taco Seasoning click for homemade recipe!
4. 1/2 cup onion diced
5. 1 can diced tomato 14.5 ounce, fully drained
6. 1 can Chopped Green Chiles 4.5 ounce, fully drained
7. 10 Stand and Stuff Taco Shells I used Old El Paso
8. 8 ounces Refried Beans 1/2 can
9. 2 cups Mexican Blend Cheese shredded

TOPPINGS SUCH AS OLD EL PASO SLICED JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR ANY OF YOUR FAVORITE TACO TOPPINGS!

INSTRUCTIONS

1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
2. Heat olive oil over medium heat in a medium skillet.
3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
6. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
7. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
8. Sprinkle each shell generously with shredded cheese, the more the better!
9. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
10. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
11. Enjoy!

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Chicken Meatballs in a Cream Sauce

Chicken Meatballs in a Cream Sauce (Tefteli)

These chicken meatballs are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. These are quick and easy and reheat well.

Ingredients

For the Meatballs:

1. 1 - 1 1/4 lb ground chicken I used ground chicken thighs
2. 1 cup cooked white rice cooled to room temp or colder
3. 1 large egg
4. 1 small onion grated
5. 1 garlic clove pressed
6. 1/2 tsp salt I used sea salt
7. 1/4 tsp pepper
8. 1/2 cup flour for dredging
9. 2 Tbsp oil I used extra LIGHT olive oil

For the Sauce:

1. 2 Tbsp butter
2. 2 Tbsp flour
3. 2 cups reduced sodium chicken broth
4. 1/4 cup sour cream or greek yogurt, or heavy cream
5. 1/2 to 1 tsp paprika more if you like a little spice in your life
6. Salt and Pepper to taste
7. Freshly chopped parsley for garnish

Instructions

1. In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Mix well.
2. Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess.
3. Heat a large skillet over medium heat and add 2 Tbsp oil. Transfer meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate.
4. In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste. I added: 1/2 tsp paprika, 1/2 tsp sea salt 1/8 tsp black pepper.
5. Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve warm.

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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!

Ingredients

1. 2 lbs Chicken Breast
2. 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
3. 1 lb white mushrooms thickly sliced
4. 1 small onion finely chopped
5. 3 cloves garlic minced
6. 3 1/2 cups half and half *
7. 1/4 cup parsley, finely chopped, plus more for garnish
8. 1 tsp sea salt or to taste, plus more for pasta water
9. 1/4 tsp black pepper or to taste
10. 3 Tbsp olive oil divided
11. 1 Tbsp butter

Instructions

1. Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
2. Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
3. In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
4. Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

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BASIL CHICKEN SALTIMBOCCA WITH MARINATED TOMATOES AND BURRATA.

BASIL CHICKEN SALTIMBOCCA WITH MARINATED TOMATOES AND BURRATA.

Prosciutto-wrapped chicken breasts, breaded in panko bread crumbs, then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with marinated cherry tomatoes and creamy burrata cheese.

INGREDIENTS

1. 2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
2. 2 cloves garlic, grated
3. kosher salt and black pepper
4. 1 cup fresh basil
5. 8 thin slices prosciutto
6. 3 large eggs, beaten
7. 2 cups Panko bread crumbs
8. 2 cups cherry tomatoes, halved
9. 1/4 cup extra virgin olive oil, plus more for cooking
10. 2 tablespoons balsamic vinegar
11. 2 tablespoons fresh thyme leaves
12. zest of 1 lemon
13. 3 balls burrata cheese, torn

INSTRUCTIONS

1. Place the eggs and Panko in separate shallow bowls.
2. Rub the chicken with garlic and season with salt and pepper. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
3. To make the marinated tomatoes. In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil, the thyme, lemon zest, and a pinch of salt.
4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a plate and season with salt.
5. Serve the chicken warm topped with torn burrata and marinated tomatoes. ENJOY!

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