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Tag: chicken

  • The Cozy Casserole Everyone Requests Again

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    If you’re looking for a cozy, no-fuss dinner that checks all the right boxes, this chicken broccoli rice casserole is it. It’s creamy, comforting, and packed with tender chicken, fluffy rice, and just enough broccoli to make everyone feel good about what’s on their plate.

    This is one of those dependable casseroles you can turn to on busy weeknights for simple ingredients, easy prep, and comforting flavor that the whole family actually wants to eat.

    Casseroles are what my entire childhood were made of except for when my mom made tuna casserole. I think she only did it once or twice and I’m pretty sure my soul died in the process. OK not to be dramatic but truly I was that picky of a kid that I hated it with all of my heart and soul.

    Nowadays, I see the comfort and the ease of throwing everything into a casserole and this chicken, broccoli and rice casserole is exactly what your family is craving for dinner this week.

    Why You’ll Love This Casserole Recipe

    Family-Friendly: Creamy, cheesy flavors everyone loves

    One-Dish Dinner: Protein, veggies, and carbs all in one pan

    Pantry-Friendly: Uses simple, easy-to-find ingredients

    Great for Leftovers: Reheats really well

    Perfect for Busy Nights: Comfort food without extra work

    Ingredients You’ll Need

    This chicken rice casserole with broccoli comes together with simple, everyday ingredients you likely already have on hand. Nothing fancy, just classic comfort food staples that work really well together.

    • Olive Oil: Helps sauté and lightly coat the pan while adding subtle flavor.
    • White Long Grain Rice: Cooks up fluffy and absorbs all the creamy, savory flavors.
    • Chicken Broth: Adds moisture and depth while cooking the rice.
    • Italian Seasoning: Brings a simple blend of herbs that ties everything together.
    • Garlic Powder: Adds savory garlic flavor without overpowering the dish.
    • Salt: Enhances all the flavors and keeps everything from tasting flat.
    • Fresh Broccoli Florets: Adds freshness, color, and a little bite to balance the creaminess.
    • Chicken Breasts: Lean protein that bakes up tender in the casserole.
    • Cream of Chicken Soup: The creamy base that makes this casserole cozy and comforting.
    • Milk: Thins the sauce just enough to keep it creamy and not heavy.
    • Sour Cream: Adds richness and a slight tang that boosts flavor.
    • Cheddar Cheese: Melts into the casserole for cheesy goodness in every bite.

    Cracker Topping

    • Unsalted Butter: Helps the topping turn golden and rich.
    • Ritz Crackers: Buttery and crisp, they make the perfect crunchy topping.
    a serving of broccoli chicken rice casserole on a dinner plate with a fork sitting next to it

    Can I Use Rotisserie Chicken?

    Yes! In fact, I recommend it to make this easy casserole recipe even easier!

    Fresh vs. Frozen Broccoli

    I prefer fresh broccoli florets in this recipe but you can use frozen if you need to. The texture will just be mushier.

    How to Make Creamy Chicken Broccoli Casserole

    Don’t let the cozy, from-scratch flavor fool you! This casserole is easy to make and comes together in just a few simple steps. Here’s how to get it in the oven and on the table fast.

    1. Prep: Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
    2. Sauté: Add some olive oil to a large pot over medium heat and then add the rice. Let it cook for 1 minute stirring constantly.
    3. Cook the Rice: Add the broth and seasonings and bring it to a boil then reduce the heat and cover with a lid. Let it simmer for 6 minutes.
    4. Cook the Broccoli: Add the broccoli and stir it in. Place the lid back on the pot and cook for another 9 minutes then remove from the heat.
    5. Finish the Casserole: Add the remaining ingredients for the casserole including half the cheese and stir to combine.
    6. Bake: Transfer the mixture to the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 15 minutes.
    7. Prepare the Topping: Combine the melted butter and crushed crackers. Then sprinkle it over the casserole and baked uncovered for another 10 minutes.
    a baked chicken broccoli casserole with rice and topped with a golden buttery ritz cracker topping

    What to Serve with Chicken Broccoli Casserole

    I like to keep it really light and fresh with side dishes when we eat this casserole. A simple green salad is always a great option or our tasty tomato cucumber salad. A side of roasted carrots or sauteed snap peas is also a great idea. And fresh fruit salad is always a winner at our house!

    Can This Recipe Be Made Ahead?

    This easy chicken broccoli rice casserole is perfect for prepping in advance. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready, let it sit on the counter for about 20–30 minutes, then bake as directed. It’s a lifesaver on busy days when dinner needs to happen with minimal effort.

    Freezer Friendly

    Yes, you can freeze this one! Assemble the casserole in a freezer-safe dish, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before baking. If baking from frozen, cover with foil and add extra bake time, removing the foil near the end so the top can get nice and bubbly.

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days.

    Baked leftovers reheat beautifully. Warm individual portions in the microwave or reheat the whole dish in the oven, covered, until heated through. The flavors only get better, making this one of those meals you’ll actually look forward to eating again.

    a dinner plate with a serving of cheesy chicken broccoli rice casserole on it with a fork sitting next to it

    This chicken broccoli rice casserole is the kind of recipe that earns a permanent spot in your dinner rotation. It reheats so well, makes great leftovers, and can even be prepped ahead when life gets hectic. Whether you’re serving it fresh from the oven or enjoying it the next day, it’s warm, filling, comforting and exactly what a good casserole should be.

    More Easy Casserole Recipes:

    Watch This Video to See How It’s Made…

    Prevent your screen from going dark

    • Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.

    • Heat olive oil in a large pot over medium. Add the rice and cook, stirring for 1 minute.

      1 Tablespoon Olive Oil, 1 ¼ Cups White Long Grain Rice

    • Add the chicken broth and seasonings and bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 6 minutes.

      2 ½ Cup Chicken Broth, 1 teaspoon Italian Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Salt

    • Add the broccoli and stir once, replace the cover, cooking for another 9 minutes, making sure all liquid is gone. Keep the pot covered and remove from heat.

      3 Cups Fresh Broccoli Florets

    • Prepare remaining ingredients. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir to combine.

      2 Cups Chicken Breasts, 1 Can Cream of Chicken Soup, ½ Cup Milk, ½ Cup Sour Cream, 2 Cups Cheddar Cheese

    • Transfer to a 9 x 13-inch pan and top with remaining cheese.

      2 Cups Cheddar Cheese

    • Cover and bake for 15 minutes.

    • Melt the butter and stir in the crackers.

      2 Tablespoons Unsalted Butter, 1 Cup Ritz Crackers

    • Sprinkle on the pan and cook another 10 minutes.

    • Serve with extra veggies.

    Serving: 1.5cups, Calories: 398kcal, Carbohydrates: 23g, Protein: 21g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 1150mg, Potassium: 662mg, Fiber: 2g, Sugar: 6g, Vitamin A: 992IU, Vitamin C: 35mg, Calcium: 312mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • The “What’s for Dinner?” Fix: Leftover Chicken Recipes

    Got leftover chicken? These easy recipes turn it into quick dinners, cozy soups, and comforting casseroles with no extra fuss, just big flavor.

    One of my favorite recipes is my air fryer whole chicken. It makes juicy chicken that will rival any rotisserie chicken and only takes a few minutes of prep. As much as I love it for dinner, I love it even more for the leftovers it gives (it also makes great meal prep!). You could also make some simple baked chicken breasts for the week, there are so many uses for that cooked chicken!

    chicken breasts in a baking dish being shredded

    From soups to casseroles to everything in between, here are a collection of some of my favorite recipes to use up cooked chicken.

    Table of Contents
    1. 7 Versatile Chicken Dishes
    2. 6 Chicken Soups
    3. 12 Chicken Casseroles

    7 Versatile Chicken Dishes

    bowls of Easy Fried Rice Recipe

    Chicken Fried Rice

    This easy chicken fried rice is a quick one-pan favorite loaded with leftover chicken, any veggies you may have on hand, and fluffy rice.

    Marry Me Chicken Orzo in the pot with a wooden spoon

    Marry Me Chicken Orzo

    Tender leftover chicken and creamy, dreamy orzo come together in a rich sun-dried tomato sauce that tastes restaurant-worthy with hardly any effort.

    plate of Sheet Pan Quesadillas

    Sheet Pan Quesadillas

    Sheet pan quesadillas are crispy, cheesy, and packed with leftover chicken. It is an easy hands-off dinner that feeds a crowd fast.

    a bowl of mixed chicken salad with a spoon

    Chicken Salad

    This classic chicken salad is creamy, crunchy, and full of flavor, making leftover chicken the easiest lunch (or light dinner) of the week.

    Enchilada Skillet in the pan with a spoon

    Enchilada Skillet

    This enchilada skillet has all the bold, cozy flavors you love, saucy, cheesy, and loaded with leftover chicken, without the rolling and baking.

    Chicken Roll Ups close up on a white plate with sauce

    Easy Chicken Roll Ups

    These chicken roll ups are cheesy, comforting, and so simple, wrapping leftover chicken in a quick-to-make dinner everyone loves.

    buffalo chicken dip in a dish with tortilla chips

    Buffalo Chicken Dip

    Warm, creamy buffalo chicken dip is the ultimate party snack. It’s spicy, cheesy, and made extra easy with leftover chicken.

    6 Chicken Soups

    a pot of chicken wild rice soup

    Chicken Wild Rice Soup

    Creamy chicken wild rice soup is hearty and cozy, filled with tender chicken, earthy wild rice, and veggies in every spoonful.

    Dutch oven full of white lasagna soup with a ladle

    White Lasagna Soup

    This healthier white lasagna soup recipe has all the richness of a traditional creamed soup, but the base is made creamy with blended vegetables instead of heavy cream.

    pot of Creamy Chicken Tortellini Soup with a spoon full

    Creamy Chicken Tortellini Soup

    Creamy chicken tortellini soup is a cozy one-pot meal with tender chicken, cheesy tortellini, and a rich broth.

    close up of a bowl of chicken vegetable soup

    Chicken Vegetable Soup

    Chicken vegetable soup is wholesome and cozy, brimming with leftover chicken and colorful veggies in a simple, flavorful broth.

    Creamy Chicken Noodle Soup in the pot with a ladle

    Creamy Chicken Noodle Soup

    Creamy chicken noodle soup is a comforting twist on the classic, with lots of noodles and leftover chicken.

    Chicken Corn Chowder in a bowl

    Chicken Corn Chowder

    Chicken corn chowder is thick, creamy, and slightly sweet, with leftover chicken and corn making it extra satisfying.

    12 Chicken Casseroles

    close up of Chicken Bacon Ranch Casserole

    Chicken Bacon Ranch Casserole

    This chicken bacon ranch casserole is creamy, cheesy, and loaded with smoky bacon flavor. It makes for an easy weeknight crowd-pleaser.

    close up of Poppy Seed Chicken on a plate

    Poppy Seed Chicken

    Poppy seed chicken is an old-school comfort classic with a creamy sauce and buttery topping that makes leftover chicken taste brand new.

    dish of Chicken Spaghetti

    Chicken Spaghetti

    Chicken spaghetti is cheesy, saucy, and kid-friendly, turning leftover chicken into a cozy casserole everyone goes back for.

    close up of Chicken Pot Pie Casserole

    Chicken Pot Pie Casserole

    Chicken pot pie casserole is packed with creamy chicken and veggies under a golden, buttery topping.

    chicken stuffing casserole on a white plate with a fork and parsley

    Chicken Stuffing Casserole

    This chicken stuffing casserole is a cozy, no-fuss dinner with tender leftover chicken in a creamy sauce topped with crisp, buttery stuffing.

    Easy Chicken Noodle Casserole in a casserole dish

    Easy Chicken Noodle Casserole

    Easy chicken noodle casserole is creamy, hearty, and perfect for busy nights and leftover chicken makes it come together in a flash.

    Chicken Broccoli Casserole on a plate

    Chicken Broccoli Casserole

    Chicken broccoli casserole is a cheesy classic with tender broccoli and a creamy sauce. Perfectly simple, satisfying, and family-friendly.

    Chicken mushroom casserole in a white dish with parsley

    Chicken and Mushroom Casserole

    Chicken and mushroom casserole is rich and cozy, with savory mushrooms and a creamy sauce that makes leftover chicken shine.

    chicken alfredo bake close up

    Chicken Alfredo Bake

    This chicken alfredo bake is ultra creamy, cheesy, and comforting, with leftover chicken turning it into the easiest pasta night.

    Buffalo Chicken Mac and Cheese

    Buffalo chicken mac and cheese is spicy, creamy, and packed with cheesy goodness.

    Chicken Parmesan Casserole with a fork

    Chicken Parmesan Casserole

    Chicken parmesan casserole is a cheesy, saucy baked dinner with classic Italian flavors.

    a plate of salsa chicken casserole

    Salsa Chicken Casserole

    Salsa chicken casserole is zesty, cheesy, and super simple, with leftover chicken and salsa doing all the heavy lifting for big flavor.

    Holly Nilsson

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  • Eggless Buffalo Chicken Meatballs (Juicy & Easy)

    These Eggless Buffalo Chicken Meatballs are juicy, tender, and packed with mild Buffalo flavor—without a single egg. Made with simple ingredients and baked or air-fried (no frying mess), they’re perfect for busy families managing food allergies. After 12+ years of cooking egg-free, I can confidently say you won’t miss the eggs at all. Fun, flavorful, and totally weeknight-friendly.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    These Eggless Buffalo Chicken Meatballs are my go-to on nights when I want something fun and flavorful without turning dinner into a whole production. They’ve got that familiar Buffalo vibe everyone loves, but in a way that feels doable for a regular weeknight — no frying, no mess, no stress.

    As an allergy mom who’s been cooking egg-free for over a decade, meatballs are one of those recipes people always assume need eggs. I promise you, they don’t. These come out juicy, tender, and full of flavor, and no one at the table ever notices what’s missing — they just ask for seconds.

    What I really love is how flexible they are. I’ve served these for quick family dinners, game-day snacks, and casual get-togethers, and they always disappear fast. It’s comforting food with a little twist, and those are the recipes that tend to stick around in our house.

    Why You’ll Want to Try My Recipe

    • Completely egg-free: Perfect for families managing egg allergies—no substitutions needed.
    • Juicy and tender: The texture stays moist without eggs or frying.
    • Mild Buffalo flavor: All the Buffalo vibes without overpowering heat.
    • Easy cooking options: Bake them or pop them in the air fryer.
    • Weeknight or Party-Ready: They work just as well for dinner as they do for casual entertaining or game day snacks.
    • Crowd-pleaser: Works for dinner, parties, or game day snacks.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients for Eggless Buffalo Chicken Meatballs arranged on a white surface, including ground chicken, panko crumbs, garlic, spices, herbs, buffalo sauce, celery, carrot, yogurt, and blue cheese dressing.
    • Ground Chicken: Lean but still juicy when mixed gently. Ground turkey can work too, but chicken stays a bit more tender.
    • Plain Yogurt: Adds moisture and helps bind the meatballs without eggs. Dairy-free yogurt works if needed (unsweetened only).
    • Panko Crumbs: Keep the texture light. Gluten-free panko works well here.
    • Buffalo Sauce: Mild, medium, or hot — choose based on your family’s heat tolerance.
    • Carrot & Celery: Finely chopped so they blend right in, adding moisture and classic Buffalo flavor.
    • Green Onions & Garlic: Add savory depth without overpowering the meatballs.
    • Salt & Pepper: Simple seasoning that lets the Buffalo flavor shine.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Use dairy-free blue cheese dressing or ranch instead.
    • Gluten-Free: Swap in gluten-free panko crumbs.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Meatball Base

    Shape the Meatballs

    Cook Until Juicy

    Toss in Buffalo Sauce

    Garnish and Serve

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Meatballs Feel Too Dense: This usually happens from overmixing. Pro Tip: Mix gently and stop as soon as everything is combined. Less mixing = juicier meatballs.
    • Mixture Sticking to Your Hands: Ground chicken mixtures can be sticky. Pro Tip: Lightly oil your hands with olive oil before rolling to keep things smooth and easy.
    • Uneven Cooking: Different-sized meatballs won’t cook at the same rate. Pro Tip: Use a cookie scoop so every meatball is the same size and cooks evenly.
    • Finely chop the veggies so they soften as the meatballs cook. Big chunks can make them fall apart.
    • A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
    • Don’t pack the meatballs tightly when rolling — a light touch keeps them tender.
    • Toss the meatballs in sauce after cooking so they stay juicy and don’t burn.
    A hand dips a toothpick-skewered Eggless Buffalo Chicken Meatball with sauce into a bowl of creamy dip, with more meatballs and chopped herbs in the background.

    Variations & Additions

    • Add a pinch of smoked paprika for a slightly smoky flavor.
    • Toss the cooked meatballs with half Buffalo sauce and half BBQ sauce for a milder twist.

    Serving Suggestions

    • Serve over fluffy rice or mashed potatoes for an easy dinner.
    • Add toothpicks and a dipping sauce for parties or game day.
    • Tuck into slider buns with lettuce for Buffalo chicken meatball sliders.
    • Pack leftovers into lunchboxes with a side of ranch for dipping.

    Storage and Freezing Instructions

    Refrigerator: Store leftovers in an airtight container for up to 3 days.

    Freezer: Freeze cooked, un-sauced meatballs for up to 2 months. Reheat, then toss with Buffalo sauce before serving.

    Frequently Asked Questions

    A shallow bowl filled with Eggless Buffalo Chicken Meatballs glazed in orange sauce, garnished with chopped herbs and drizzled with white sauce; one meatball is cut in half to show the inside.

    Turn These Into A Full Dinner!

    Recipe Card

    A bowl of Eggless Buffalo Chicken Meatballs garnished with chopped herbs, drizzled with ranch dressing, and sprinkled with blue cheese.

    Eggless Buffalo Chicken Meatballs

    Oriana Romero

    These Eggless Buffalo Chicken Meatballs are tender, juicy, and full of mild Buffalo flavor—without eggs or frying. Baked or air-fried with simple ingredients, they’re an easy, allergy-friendly option for busy weeknights, game day, or casual gatherings.

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Servings 26 meatballs

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • These meatballs can be cooked in an air fryer or oven. Choose the method that works best for you. Air Fryer: Preheat the air fryer to 375º F (190º C). Lightly spray the basket with non-stick cooking spray. Oven: Preheat the oven to 400º F (200º C). Lightly spray a non-stick baking sheet with oil.

    Prepare The Meatball Mixture:

    • In a large bowl, add the ground chicken, yogurt, panko crumbs, cilantro, buffalo sauce, carrot, celery, green onions, garlic, salt, and pepper. Using clean hands or a spoon, gently mix just until combined.Pro Tip: For the juiciest meatballs, mix the ingredients gently and stop as soon as everything is combined. Overmixing can make the meatballs dense instead of tender.
    • Using a medium cookie scoop or your hands, portion about 1 tablespoon of mixture (about 25–30 g) and gently roll into 1-inch balls. You should get about 25 to 26 meatballs. Place them on the prepared baking sheet or air fryer basket.Pro Tip: Using a cookie scoop is the easiest way to make meatballs the same size. Even-sized meatballs cook evenly, so you don’t end up with some overcooked and others undercooked. Also, lightly oil your hands with a little olive oil before rolling—this keeps the mixture from sticking and helps form smooth meatballs without packing them too tightly. Just scoop, roll gently, and place them on the pan.

    Cook The Meatballs:

    • Air Fryer: Arrange the meatballs in a single layer. Cook for 10 to 12 minutes, shaking the basket or turning the meatballs halfway through, until browned and cooked through.

    • Oven: Bake the meatballs for 16 to 18 minutes, or until cooked through and lightly golden.

    Toss The Meatballs:

    • Transfer the cooked meatballs to a large bowl, add the buffalo sauce, and gently toss until evenly coated.

    • Serve immediately, drizzled with blue cheese dressing if desired, and garnish with chopped cilantro and green onions.

     
    Carrot & Celery: I like to roughly chop the celery and carrot, then pulse them in a small food processor until finely chopped. They blend right into the meatballs, add moisture and flavor, and my picky eater never even notices the veggies are there. It’s one of those little tricks that makes dinner easier—and everyone happier.
     
    Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
     
    Freezer: Freeze cooked, un-sauced meatballs for up to 2 months. Reheat, then toss with Buffalo sauce before serving.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Use dairy-free blue cheese dressing or ranch instead.
    • Gluten-Free: Swap in gluten-free panko crumbs.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Meatballs Feel Too Dense: This usually happens from overmixing. Pro Tip: Mix gently and stop as soon as everything is combined. Less mixing = juicier meatballs.
    • Mixture Sticking to Your Hands: Ground chicken mixtures can be sticky. Pro Tip: Lightly oil your hands with olive oil before rolling to keep things smooth and easy.
    • Uneven Cooking: Different-sized meatballs won’t cook at the same rate. Pro Tip: Use a cookie scoop so every meatball is the same size and cooks evenly.

     
    ➤ Extra Tips:

    • Finely chop the veggies so they soften as the meatballs cook. Big chunks can make them fall apart.
    • A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
    • Don’t pack the meatballs tightly when rolling — a light touch keeps them tender.
    • Toss the meatballs in sauce after cooking so they stay juicy and don’t burn.

     
    ➤ Variations & Additions:

    • Add a pinch of smoked paprika for a slightly smoky flavor.
    • Toss the cooked meatballs with half Buffalo sauce and half BBQ sauce for a milder twist.

     

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 34kcalCarbohydrates: 1gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 15mgSodium: 217mgPotassium: 105mgFiber: 0.1gSugar: 0.3gVitamin A: 230IUVitamin C: 0.3mgCalcium: 8mgIron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer dinner Snack

    Cuisine American

    Calories 34

    Keyword air-fried baked chicken easy meatballs spicy

    Oriana Romero

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  • Cherry Winter Wheat Berry Salad – Simply Scratch

    This Cherry Winter Wheat Berry Salad has both fresh and dried cherries, tender red winter wheat berries, crumbled blue cheese, toasted sliced almonds, crisp celery, sautéed onions and thyme and diced leftover cooked chicken breast tossed with a power mix of salad greens and drizzled in a simple vinaigrette. A delicious, nutritious and wholesome salad. This salad will serve 4 to 6.

    Cherry Winter Wheat Berry Salad

    I love a beautiful salad.

    I have a few rules when making a salad. It needs to be colorful, multidimensional in texture and with flavors that compliment each other. This salad has all that and then some. And although cherries aren’t really in season, I happened to find some at my local grocery store. Standing there I envisioned a bright leafy salad with pops of red contrasting with whites and browns, with fresh herbs, and of course, with a simple classic vinaigrette.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    This particular salad has a bit of prep work, however it’s SO totally worth it. Most of it can be done while cooking the winter wheat.

    ingredients for Cherry Winter Wheat Berry Saladingredients for Cherry Winter Wheat Berry Salad

    To Make This Cherry Winter Wheat Berry Salad You Will Need:

    • apple cider vinaigretteA simple dressing of apple cider vinegar, maple syrup and dijon mustard.
    • cooked red winter wheat berries Nutrient-dense, whole-grain kernels with a nutty flavor and chewy texture and is high in protein, fiber, and iron
    • butter – Lends fat and flavor while sautéing the onions.
    • yellow onionAdds a sweet and subtle onion flavor.
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • celeryGives this salad tremendous crunch and mild earthy flavor.
    • dried cherriesThese have chewy texture and delicious sweet and tart flavor.
    • toasted sliced almondsAdds crunch and toasty nutty flavor.
    • parsley (fresh) – Gives this salad a pop of deep green color and subtle herbaceous flavor.
    • blue cheeseI use a wedge of dansk (Danish) blue cheese and crumble it myself.
    • fresh cherriesI used dark sweet cherries for this recipe.
    • leftover cooked chicken breastRoasted, slow-cooked or rotisserie.
    • power greens mixOr salad blend of your choice.

    salad dressiCherry Winter Wheat Berry Saladng ingredients in jarsalad dressiCherry Winter Wheat Berry Saladng ingredients in jar

    Make The Vinaigrette:

    In a small jar, measure and add 1/4 cup apple cider vinegar and 1/4 teaspoon kosher salt. Whisk this until salt is dissolved. I learned this little trick and now I do this will all my homemade salad dressings. Then add in 1 teaspoon maple syrup, 1 small clove garlic – grated on a microplane, 1/4 teaspoon dijon mustard, some freshly ground black pepper and 1/4 cup light olive oil.

    stir well to combinestir well to combine

    Whisk until all ingredients are incorporated and set off to the side.

    cooked winter wheat berriescooked winter wheat berries

    Make The Red Winter Wheat Berries:

    I used my rice cooker to make the red winter wheat berries. It’s so easy! I added 1 cup winter wheat berries along with 2-1/2 cups water to my rice cooker and hit the brown rice button and forgot about it. Once it was cooked, I removed it to a large platter to cool. If you don’t have a rice cooker, the package usually gives stove top directions.

    While the winter wheat is cooking, I prep all the other ingredients.

    prep ingredientsprep ingredients

    Prep the Sautéed Onions and Toasted Almonds:

    Toast 1/3 cup sliced almonds in a dry skillet over medium to medium-low until golden. Stir often to avoid burning. Then transfer to a clean dish

    After toasting the almonds, add 1 tablespoon butter to the same skillet with 1 medium diced yellow onion and a pinch of kosher salt. Cook, stirring occasionally until the onions are tender and getting golden around the edges. Add in 1 teaspoon chopped fresh thyme leaves and cook 1 more minute. Remove off of the heat and let cool.

    pit and cut cherries in halfpit and cut cherries in half

    Pit The Cherries:

    Next Pit and halve 1 heaping cup of fresh sweet cherries. This year I finally bought a cherry pitter. It is SO much easier than using a wooden skewer or straw as I’ve done in the past. So. Worth. It. I’ll link the one I have down in the recipe printable.

    add salad toppings to a bowladd salad toppings to a bowl

    Build The Salad:

    Finally! Let’s make the salad. In a large mixing bowl, add in 1-1/2 to 2 cups cooked (and cooled) winter wheat berries. Once measured, you might have some leftover. I find a way to use them in another recipes. Then add the sautéed onions and thyme, 1/2 cup thinly sliced celery, the toasted sliced almonds, 1/3 cup dried cherries, 2 ounces crumbled blue cheese and 2 tablespoons chopped fresh parsley.

    toss to combinetoss to combine

    Give it all a quick toss.

    salad greens in a bowlsalad greens in a bowl

    Next, add in 1 (5 ounce) package power greens. This blend has baby kale, spinach, mizuna and chard.

    add cooked chickenadd cooked chicken

    Then add in roughly 1-1/2 to 2 cups chopped chicken breasts.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Toss to combine before turning it out onto a platter or in a serving bowl. Lastly top with pitted and halved cherries.

    I personally think halved cherries look like hearts!

    Drizzle with dressingDrizzle with dressing

    Drizzle a desired amount of the apple cider vinaigrette over top.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    And serve!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Perfect balance of sweet and tart, toasted nuttiness and funk (thank you, blue cheese). Fresh and earthy. And the texture in this salad is incredible.

    Click Here For More Salad Recipes!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Enjoy! And if you give this Cherry Winter Wheat Berry Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Yield: 4 servings

    Cherry Winter Wheat Berry Salad

    This Cherry Winter Wheat Berry Salad has both fresh and dried cherries, tender red winter wheat berries, crumbled blue cheese, toasted sliced almonds, crisp celery, sautéed onions and thyme and diced leftover cooked chicken breast tossed with a power mix of salad greens and drizzled in a simple vinaigrette. A delicious, nutritious and wholesome salad.This salad will serve 4 to 6.

    FOR THE APPLE CIDER VINAIGRETTE:

    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon kosher salt
    • 1 teaspoon maple syrup
    • 1/2 to 1 clove garlic (small), grated
    • 1/4 teaspoon dijon mustard
    • black pepper, to taste
    • 1/4 cup olive oil, extra light

    FOR THE SALAD:

    • 1½ to 2 cups cooked winter wheat berries, doesn’t need to be exact
    • 1/3 cup almonds, sliced
    • 1 tablespoon butter
    • 1 small yellow onion, diced
    • 1 teaspoon thyme leaves, chopped
    • 1/2 cup celery, sliced
    • 1/3 cup dried cherries
    • 2 ounces blue cheese, crumbled
    • 2 tablespoons parsley, minced
    • 5 ounces power greens salad blend

    TO PREPARE THE VINAIGRETTE:

    • In a small jar, add the vinegar and salt. Whisk until dissolved. Then add in the maple syrup, garlic, dijon, pepper and oil. Whisk well until ingredients are thoroughly incorporated.

    TO PREPARE THE SALAD:

    • Rinse 1 cup red winter wheat berries under water until the water runs clear. Add the rinsed wheat berries plus 2-1/2 cups water into a rice cooker and cook on the brown rice setting. This takes about 30 to 40 minutes. Transfer and spread out onto a large plate to cool.

    • Meanwhile, prep the remaining ingredients.

    • Toast almonds in a dry skillet over medium-low until fragrant and golden. Transfer to a clean dish to cool.

    • In the same skillet, add butter and onions with a small pinch of salt. Cook over medium to medium-low for 8 to 10 mintues or until the edges start to turn light golden brown. Add in thyme and cook 1 minute. Remove off of the heat and let cool.

    • In a large mixing bowl add the (cooled) wheat berries, almonds and sauteed onions and thyme. Add in the sliced celery, dried cherries, blue cheese and parsley. Toss to combine.

    • Add in the power greens and chicken. Toss once more before transferrign to a large serving bowl or platter.

    • Top with pitted and halved cherries and drizzle with desired amount of dressing.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1g, Calories: 405kcal, Carbohydrates: 52g, Protein: 13g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 12mg, Sodium: 230mg, Fiber: 9g, Sugar: 8g

    This recipe was originally posted on February 10th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • Slow Cooker Buffalo Chicken Chili – Simply Scratch

    This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings. Yields 6 servings.

    Slow Cooker White Chicken Chili

    It’s cold. And snowy. And did I mention cold??

    When the weather outside is in the negatives, I prefer to stay in doors. Typically you’ll find me under a heated blanket reading a book and sipping a cup of coffee. And if dinner is in the slow cooker, it only adds to the cozy vibes. This slow cooker buffalo chicken recipe was shared with me from a friend who found it on TikTok. She brought it to a get together and I absolutely fell in love with it. I made a few minor changes to it like, adding additional can of beans, reducing the amount of carrots and adding garlic powder. But the method is still the same; chicken cooks with white beans, diced tomatoes and green chiles with spices and broth. Then, right before serving, you shred the chicken, mix in the softened cream cheese and heavy cream. It literally couldn’t be any easier.

    What I love about this recipe, besides how easy and delicious it is, is that you can control how spicy you want it. Like extra heat? Use spicy ranch seasoning (or add 1/2 up to 1 teaspoon of cayenne to your homemade ranch mix) and use “hot” diced tomatoes and green chiles. Want it more tame? Use regular ranch mix and “mild” diced tomatoes and green chiles. Either way it’s incredible.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Then serve in bowls, topped with your favorite chili toppings and tortilla chips!

    Ingredients for Slow Cooker White Chicken ChiliIngredients for Slow Cooker White Chicken Chili

    To Make This Slow Cooker Buffalo Chicken Chili You Will Need:

    • boneless skinless chicken breastsYou’ll need about 1¼ pound or about 2 large.
    • yellow onionAdds a sweet and subtle onion flavor.
    • carrotAdds color, texture and subtle sweetness.
    • diced tomatoes with green chilesUse hot or mild depending on what you prefer.
    • great northern beansFor ease, I use canned beans that have been rinsed well and drained.
    • low-sodium chicken brothUse homemade or store-bought.
    • buffalo sauceUse homemade or store-bought. If using store-bought, I like Kinder’s Buttery Buffalo (not sponsored).
    • ranch seasoningUse regular or spicy ranch mix. Or add 3/4 to 1 teaspoon cayenne to homemade ranch mix.
    • chili powderAdds flavor and can be mild to moderately spicy.
    • cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
    • garlic powderAdds flavor that’s sweeter yet milder than fresh garlic.
    • onion powderLends additional bold oniony flavor.
    • cream cheese Gives the chili creamy texture and richness.
    • heavy creamAlso lends richness.

    optional toppings:

    • greek yogurt or sour cream
    • monterey jack cheese
    • avocado
    • green onion
    • tortilla chips

    add chicken breasts to slow cookeradd chicken breasts to slow cooker

    Prep Slow Cooker The Buffalo Chicken Chili:

    Into your slow cooker, add 1¼ pounds of boneless skinless chicken breasts.

    add in onions, carrots and roteladd in onions, carrots and rotel

    Then add in 1 medium diced yellow onion, 3/4 cup diced carrot and 1 (15 ounce) can of diced of hot or mild diced tomatoes with green chiles (aka Rotel).

    add beans and brothadd beans and broth

    Next, add 2 (15 ounce) cans of great northern beans that have been rinsed well and drained. Then pour in 2 cups low-sodium chicken broth.

    pour in buffalo saucepour in buffalo sauce

    Pour in 3/4 cup of buffalo sauce. Use homemade or if using store-bought, Kinder’s buttery buffalo was recommended to me and it’s delicious.

    add spices and ranch seasoningadd spices and ranch seasoning

    Next, season with 2 tablespoons ranch seasoning (1 packet if using store-bought), 1 tablespoon chili powder and 1 teaspoon each of ground cumin, garlic powder and onion powder.

    stir to combinestir to combine

    Stir well to combine.

    cover and slow cookcover and slow cook

    Slow Cook The Chili:

    Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.

    add in block in cream cheeseadd in block in cream cheese

    Finish The Chili:

    With 1 hour left on the slow cooker, remove 1 (8 ounce) package of cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.

    remove and shred chickenremove and shred chicken

    After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side for a moment.

    pour in heavy creampour in heavy cream

    To the slow cooker, pour 1/2 cup of heavy cream. Using a spatula, stir everything until its thoroughly combined.

    add chicken back inadd chicken back in

    Add the shredded chicken back in.

    stir to combinestir to combine

    And stir once more to incorporate and heat through.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Serve The Buffalo Chicken Chili:

    Ladle chili into bowl and top with any and all desired toppings.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    We like ours with plain greek yogurt (or sour cream), shredded monterey jack cheese, sliced avocado and green onions and a few shakes of your favorite hot sauce. Also, I feel like I should note that I rarely use a spoon for this chili, any chili really, and use tortilla chips instead.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    How To Store Homemade Chili:

    Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili completely cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

    How Long Can Chili Last In the Fridge?

    If stored properly Chili will last for 4 to 5 days in the fridge.

    Can you Freeze Buffalo Chicken Chili?

    Yes! However, please note that the texture may change due to heavy cream and cream cheese being in the recipe. The cream and cream cheese can sometimes separate, become grainy, or lose its smooth, creamy consistency upon thawing.

    How long does Chili last in the freezer?

    Store chili in the freezer for up to 3 months. (see below)

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    How To Freeze Chili And Reheat Later:

    • COOL:  It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
    • PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
    • FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
    • STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
    • REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. When reheating chili with cream or cream cheese, reheat heat slowly to avoid separation and texture changes. You can also make the chili ahead of time, leaving out the cream and cream cheese, and then adding it in after reheating.
    For More Chili Recipes Click Here!

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Enjoy! And if you give this Slow Cooker Buffalo Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Yield: 6 servings

    Slow Cooker Buffalo Chicken Chili

    This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings.

    • pounds boneless skinless chicken breasts, about 2 large
    • 1 medium yellow onion, diced
    • 3/4 cup finely chopped carrots
    • 15 ounces (canned) diced tomatoes with green chiles (like Rotel), hot or mild
    • 2 cups low-sodium chicken broth
    • 3/4 cup buffalo sauce
    • 30 ounces great northern beans, rinsed and drained (or 2 cans)
    • 2 tablespoons dry ranch seasoning, homemade or store-bought (regular or spicy)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 8 ounces cream cheese, softened
    • 1/2 cup heavy cream

    FOR SERVING (OPTIONA)L:

    • shredded monterey jack cheese, or pepper jack cheese
    • sliced green onions
    • avocado
    • sour cream or plain nonfat greek yogurt
    • chopped cilantro
    • corn tortilla chips, or fritos
    • Into your slow cooker, add whole chicken breasts, yellow onion, carrot and (hot or mild) diced tomatoes with green chiles, great northern beans. Pour in chicken broth and buffalo sauce. Season with dry ranch seasoning, chili powder, cumin, garlic powder and onion powder. Stir well to combine.

    • Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.

    • With 1 hour left on the slow cooker, remove the cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.

    • After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side. To the slow cooker, pour in the heavy cream. Using a spatula, stir everything until it’s thoroughly combined. Add the shredded chicken bak in, stir once more to incorporate and heat through.

    • Ladle chili into bowl and top with any and all desired toppings.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1generous cup, Calories: 535kcal, Carbohydrates: 44g, Protein: 38g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 121mg, Sodium: 1597mg, Potassium: 1293mg, Fiber: 12g, Sugar: 5g, Vitamin A: 3985IU, Vitamin C: 12mg, Calcium: 195mg, Iron: 5mg

    This recipe was adapted from McKenna Barry from TikTok.

    This post may contain affiliate links.

    Laurie McNamara

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  • Chicken recalled for listeria went to restaurants in Florida and 6 other states

    If considering any chicken breast fillet dishes, you should ask your restaurant about the chicken’s origins after the recall of 13,720 pounds of grilled chicken on listeria concerns.

    Suzanna’s Kitchen, based in the Atlanta suburb of Norcross, Georgia, recalled the chicken after, the USDA recall notice said, “a third-party laboratory sample reported a positive listeria monocytogenes result in the ready-to-eat fully-cooked grilled chicken breast fillets product.”

    This chicken got sent to distribution centers in Florida, North Carolina, Missouri, Georgia, Alabama, Ohio and New Hampshire for sales to food service businesses (hotels, all forms of restaurants). The 10-pound cases had lot No. 60104 P1382 287 5 J14 on the side of the case and on the two 5-pound packages of chicken breast inside the case.

    The label on the side of cases of recalled chicken breast.
    The label on the side of cases of recalled chicken breast. USDA Food Safety Inspection Service

    Anyone with questions on this recall can reach out to Suzanna’s Kitchen’s customer service director, Dawn Duncan, at dduncan@suzannaskitchen.com.

    Listeria infects approximately 1,250 people in the United States annually, by CDC estimate, and kills about 172. Newborns, senior citizens and pregnant woman are vulnerable to the worst effects of listeria, which can cause stillbirths and miscarriages from the high fevers it can cause. Other symptoms can include headache, loss of balance, muscle stiffness, muscle aches and seizures.

    David J. Neal

    Miami Herald

    Since 1989, David J. Neal’s domain at the Miami Herald has expanded to include writing about Panthers (NHL and FIU), Dolphins, old school animation, food safety, fraud, naughty lawyers, bad doctors and all manner of breaking news. He drinks coladas whole. He does not work Indianapolis 500 Race Day.

    David J. Neal

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  • More than 13,000 pounds of chicken, some sold in NC, recalled over Listeria concerns

    More than 13,000 pounds of chicken were recalled on Saturday over concerns over Listeria contamination.

    According to the U.S. Department of Agriculture, Suzanna’s Kitchen is recalling about 13,720 pounds of ready-to-eat grilled chicken breast fillet products. The USDA said they may be contaminated with Listeria.

    The USDA said the recall was tied to 10-pound cases containing two 5-pound bags of fully cooked chicken breast fillets with rib meat. USDA provided a photo of the label tied to the recall:

    The items were shipped to distribution centers for sale in Alabama, Florida, Georgia, Missouri, New Hampshire, North Carolina and Ohio.

    The USDA said the problem was discovered when a third-party lab sample reported a postivie Listeria result in the product, adding that there have no reports of illness due to eating the products.

    USDA is advising anyone who is concerned about an illness tied to the product to call their healthcare provider.

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  • The Chicken Casserole I Make When I Need Comfort Food

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

    It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

    Ingredients You’ll Need

    This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

    • Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
    • Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
    • Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
    • Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
    • Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
    • Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
    • Chicken: Adds hearty protein and makes the casserole filling and satisfying.
    • Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
    • Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
    • Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
    • Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
    • Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.
    all the ingredients for cheesy bacon ranch casserole in separate small bowl sitting on a table

    How to Make Chicken Bacon Ranch Casserole

    This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

    1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
    2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
    3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
    4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

    read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

    How to Make a Cream Sauce

    We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

    Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

    Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

    Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

    My Secret for Quick Chicken Dinners

    Carrian CheneyCarrian Cheney

    This is such a quick and easy dinner, and I’ll tell you a secret: I didn’t even cook the chicken. I used the chicken I had leftover in my freezer.

    I cook up my own Tender Slow Cooker Whole Chicken, let everything cool, shred it and then use a Food Saver so I can store it in the freezer. It’s the only way to keep it super fresh so I can pull out cooked meat at any time.

    Just watch for a sale on whole chickens at the grocery store and grab a few. It’s seriously such a time saver!

    making the sauce for chicken ranch casserolemaking the sauce for chicken ranch casserole

    Chicken Casserole FAQs

    What Kind of Ranch Works Best?

    Our absolute favorite ranch is the Hidden Valley Simply Ranch Chili Lime flavor. We love the extra flavor the ranch adds, but any type of ranch works just fine.

    Can You Use Milk in a Cream Sauce?

    In place of the heavy cream, you can use any milk, cream, or half and half (or a combination of them). Heavy cream will make a thicker, more flavorful sauce, but we use milk all the time to be a little healthier. 
    Whisk everything while you season with salt and pepper and the mixture should start to come to a boil. Turn it down as we don’t want to scorch it and let it simmer until it’s to a desired thickness.

    Can I Use Another Type of Pasta? 

    Of course! Any short, sturdy pasta will work. I don’t recommend using a long, thin pasta for this chicken ranch casserole since it won’t hold up to the thick cream sauce or the shredded chicken. But something like penne or farfalle pasta will work instead of pasta shells.

    Is There a Ranch Substitute I Can Use? 

    If you can’t find ranch dressing where you live or you’ve run out, you can make your own homemade ranch dressing instead. But besides making your own dressing, I’m not aware of a ranch substitute you can use in this cheesy chicken casserole. The ranch is a key ingredient! 

    someone scooping a serving of creamy chicken pasta bake from a baking dishsomeone scooping a serving of creamy chicken pasta bake from a baking dish

    Variations and Add-Ins

    This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

    Tips for Making Chicken Bacon Ranch Casserole

    • When cooking the pasta shells, make sure to salt the water before adding the dry pasta to it. You want the pasta itself to have some flavor, otherwise this chicken ranch casserole will taste a bit flat. 
    • You also need to make sure to drain the pasta very well before adding it to the casserole. If there’s too much water left on the pasta, it’ll thin out the ranch cream sauce, which isn’t what you want. 
    • Just before serving this chicken pasta casserole, we like to sprinkle some fresh parsley on top for a pop of flavor. You can use other herbs as well (pretty much any fresh herb will complement the ranch flavor). 
    a 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the sidea 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the side

    Can I Make This Ahead of Time?

    This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

    Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

    a serving of creamy chicken bacon ranch casserole on a white platea serving of creamy chicken bacon ranch casserole on a white plate

    This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

    More Cozy Casserole Recipes to Try:

    Watch How This Recipe is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F.

    • Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.

      2 Tablespoons Butter, 1 Clove Garlic, 2 Tablespoons Flour

    • While continuing to whisk, pour in the heavy cream.

      1 Cup Heavy Cream

    • Add the ranch and season with salt, about 1/2 teaspoon, or to taste.

      ¼ Cup Chipotle Lime Ranch, Salt and Pepper

    • Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it’s not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.

    • Meanwhile, cook the pasta according to package directions.

      8 Ounces Small Shells Pasta

    • Remove sauce from the heat.

    • Drain the pasta.

    • Mix the two cheeses together.

      1 Cup Mozzarella, 1 Cup Cheddar Cheese

    • In a casserole dish or 9×13″ pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.

      Salt and Pepper, 2 Cups Chicken, 1 Tablespoon Butter, 1 Clove Garlic

    • Pour half of the sauce over the top and sprinkle with half of the cheeses.

    • Repeat with the last half of the ingredients and top with bacon at the end.

      3 Sliced Bacon

    • Bake for 20 minutes or until hot and the cheeses are melted.

    • Remove from the oven, sprinkle with parsley and serve!

      Parsley

    Any milk, half and half or combination can be used instead of cream.
    Should be stored covered in the refrigerator.

    Serving: 1g, Calories: 504kcal, Carbohydrates: 19g, Protein: 25g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 474mg, Fiber: 1g, Sugar: 2g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Creamy One Skillet Pasta You’ll Love

    Marry Me Chicken Orzo is creamy, cozy, and cooked in one pan. Tender orzo simmers in rich cream sauce with savory Mediterranean ingredients for an easy skillet dinner. Every bite is full of that classic “Marry Me” flavor.

    Marry Me Chicken Orzo in a pan
    • Flavor: Rich, creamy, and savory with bright notes from sun-dried tomatoes and a hint of Parmesan.
    • Time-Saving Tip: This recipe uses cooked chicken breasts or rotisserie chicken for quick cooking, and the orzo simmers in the same pan with no draining needed.
    • Serving Suggestions: Serve this creamy chicken orzo with extra Parmesan and cracked pepper. Feeding a crowd? Add homemade garlic bread and a Caesar salad to stretch the meal. 
    • Meal Prep: Portion leftovers into single-serve containers for easy grab-and-go lunches. Add some raw baby spinach on top of each portion, which will wilt as it reheats.
    broth , spinach , sun dried tomatoes , parmesan , basil , garlic , whipping cream , chicken and orzo to make Marry Me Chicken Orzobroth , spinach , sun dried tomatoes , parmesan , basil , garlic , whipping cream , chicken and orzo to make Marry Me Chicken Orzo

    Creamy Skillet Ingredients

    • Sun-Dried Tomatoes: Use jarred tomatoes packed in olive oil for the best flavor and texture, and save the oil for sauteing future recipes.
    • Orzo: Small and quick cooking, orzo pasta cooks right in the sauce, no need for a separate pot or extra steps. Stir often so it doesn’t stick.
    • Heavy Whipping Cream: Heavy cream makes a rich, silky sauce, while half and half works for a lighter version; just simmer it a little longer to thicken.
    • Cooked Chopped Chicken: Use rotisserie chicken, leftover roasted chicken, or cooked diced chicken breasts.
    • Grated Parmesan Cheese: Freshly grated Parmesan melts smoothly and seasons the sauce. Serve extra in a bowl at the table for the perfect garnish.

    Favorite Variations and Swaps

    • Swap the cooked chicken for leftover turkey, cooked Italian sausage, or cooked chicken thighs.
    • Swap spinach for chopped kale or frozen spinach that has been thawed and squeezed dry. Or stir in some chopped fresh basil.
    • For extra veggies that add sweetness, add in some chopped roasted red peppers (either from a jar or homemade) or some frozen petite peas.
    • Skip the red pepper flakes or let spice lovers sprinkle on their own.
    • Add a sprinkle of Italian seasoning or oregano for extra Mediterranean flavors.

    How to Make Marry Me Chicken Orzo

    1. Cook the sundried tomatoes with garlic and basil just until fragrant.
    2. Add the pasta ingredients, then cook until the orzo is tender (full recipe below).
    3. Add Parmesan, cooked chicken pieces, and spinach, then simmer until heated through.
    4. Let rest until slightly thickened and serve warm.
    • Stir the orzo frequently so that it doesn’t stick to the bottom of the pan.
    • If the sauce thickens too much, loosen it up with a splash of broth or some cream right before serving.
    • I like using low-sodium broth so it doesn’t end up too salty, and you can always tweak the seasoning if you like it a bit saltier.
    • Allow the orzo to set for a few minutes right in the skillet (but off the burner) before serving.
    Marry Me Chicken Orzo in the pot with a wooden spoonMarry Me Chicken Orzo in the pot with a wooden spoon

    Storage and Leftovers

    Let the leftover Marry Me Chicken Orzo cool, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stovetop with a splash of chicken broth, milk, or cream, stirring frequently.

    Creamy orzo can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the fridge, and reheat on the stovetop with extra liquid, stirring frequently.

    More Marry Me Style Comfort Dinners

    Did your family love this Marry Me Chicken Orzo? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    • Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large skillet over medium heat. Add garlic and basil, and cook for 1 minute or just until fragrant.

    • Add chicken broth, orzo, cream, and sun-dried tomatoes. Bring to a boil.

    • Reduce the heat to a low boil. Cook uncovered for 12 to 14 minutes, stirring frequently, until orzo is tender and sauce has slightly thickened, adding more broth if needed.

    • Stir in chicken, spinach, and Parmesan. Simmer 2 to 3 minutes more or until thickened and heated through.

    • Taste and season with salt and pepper. Let rest 2 minutes before serving. Serve with additional Parmesan cheese if desired.

    • Use diced chicken breasts if preferred. Season and brown in the skillet with oil over medium-high heat just until cooked through. (chicken should reach a safe internal temperature of 165°F) Transfer to a bowl to keep warm and add to the recipe in place of rotisserie chicken.
    • Optional: add ½ teaspoon chili flakes if desired
    • If the sauce thickens too much, add more broth or a splash of cream before serving.

    Calories: 451 | Carbohydrates: 32g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 842mg | Potassium: 424mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2150IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course, Pasta
    Cuisine American
    creamy Marry Me Chicken Orzo in the pan with a titlecreamy Marry Me Chicken Orzo in the pan with a title
    cozy and savory Marry Me Chicken Orzo with writingcozy and savory Marry Me Chicken Orzo with writing
    close up of Marry Me Chicken Orzo int he pot with a wooden spoon and titleclose up of Marry Me Chicken Orzo int he pot with a wooden spoon and title
    Marry Me Chicken Orzo in the pot and close up photo with a titelMarry Me Chicken Orzo in the pot and close up photo with a titel

    Holly Nilsson

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  • When Dinner Needs to Be Fast, I Make This Teriyaki Chicken

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

    If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

    The Best Teriyaki Chicken Recipe

    Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

    The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

    I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

    In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

    a plate of white rice topped with slices of teriyaki chicken

    Teriyaki Chicken Ingredients 

    The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:

    • Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
    • Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
    • Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
    • Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
    • Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
    • Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
    • Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
    • Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
    • Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
    • Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.
    all the ingredients for teriyaki chicken including raw chicken thighs, brown sugar, soy sauce, minced garlic, cornstarch, etc.all the ingredients for teriyaki chicken including raw chicken thighs, brown sugar, soy sauce, minced garlic, cornstarch, etc.

    How to Make Teriyaki Chicken

    This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:

    1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
    2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
    3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
      • NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
    4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
    5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.

    FAQs

    Is Teriyaki Sauce Gluten-Free?

    The most common source of gluten in teriyaki sauce is the soy sauce. Most soy sauces, unless labeled gluten-free, contain wheat as well as soybeans, salt and water.

    What Can You Substitute for Rice in Teriyaki Chicken?

    If you want to make your dish healthier, you can serve this easy teriyaki chicken with brown rice, quinoa, cauliflower rice, or in a lettuce wrap.

    Can I Make Teriyaki Chicken in a Slow Cooker?

    Yes, you can! Make the sauce the same as the directions state, then place the chicken in the slow cooker, salt and pepper it, and then pour the sauce over it. Cook on low for 3-4 hours, or high for 2.

    What to Serve with Teriyaki Chicken

    Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

    Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.

    a plate of juicy teriyaki chicken thighs sliced on top of rice and sprinkled with sesame seeds and green onions with chopsticks sitting on the side of the platea plate of juicy teriyaki chicken thighs sliced on top of rice and sprinkled with sesame seeds and green onions with chopsticks sitting on the side of the plate

    Tips for Making the Best Teriyaki Chicken

    Carrian CheneyCarrian Cheney
    • If desired, you could use chicken breasts instead of chicken thighs. However, we prefer using chicken thighs in this teriyaki chicken recipe as they result in a richer, juicier dish.
    • You can cook the chicken outdoors on a grill or indoors on a grill pan. And if you don’t have either, simply cook the chicken in an oiled skillet.
    • We like to garnish this no fuss teriyaki chicken with sesame seeds and sliced green onions, but both are optional.
    • For a fun twist, add some pineapple chunks to the teriyaki sauce. I love the texture and sweetness it adds!

    Storing, Freezing and Reheating

    Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

    This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

    To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

    a plate of rice topped with slices of juicy strips of chicken thigh coated in teriyaki saucea plate of rice topped with slices of juicy strips of chicken thigh coated in teriyaki sauce

    Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

    This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

    slices of chicken thighs topped with teriyaki sauce and sprinkled with sesame seeds and green onionsslices of chicken thighs topped with teriyaki sauce and sprinkled with sesame seeds and green onions

    More TERIYAKI Recipes:

    Prevent your screen from going dark

    • Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.

      1 Cup Water, ⅓ Cup Soy Sauce, ½ Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, ½ teaspoon Ground Ginger

    • Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.

      2 Tablespoons Water, 2 Tablespoons Cornstarch

    • Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

    • Heat a grill or grill pan over medium high heat.

    • Sprinkle each side of the chicken with salt and pepper.

      8 Boneless Skinless Chicken Thighs, Salt and Pepper

    • Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.

    • Allow to rest on a plate for 2 minutes, then cut into slices.

    • Serve over rice with sauce.

      Sesame Seeds and Green Onions

    Store in the refrigerator for 3-4 days.

    Serving: 1thigh, Calories: 209kcal, Carbohydrates: 18g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 646mg, Potassium: 320mg, Fiber: 1g, Sugar: 16g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.

     

    a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.

    Carrian Cheney

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  • The One-Pan Chicken Dinner That’s Saving My Weeknights (and My Hormones!)

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!

    Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.

    There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!

    Perimenopause Recipe

    Carrian Cheney

    Why it works: Kale offers iron and magnesium, and sweet potatoes provide complex carbs to support hormone balance. Prep time: 15 min | Cook time: 25 min Bonus: One-pan cleanup!

    all the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kaleall the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kale

    Ingredients for Healthy Chicken and Sweet Potato Skillet

    • Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
    • Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
    • Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
    • Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
    • Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
    • Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
    • Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
    • Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
    • Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
    • Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
    • Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
    • Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.
    chunks of chicken breast being cooked with bits of crispy baconchunks of chicken breast being cooked with bits of crispy bacon

    How to Make Chicken Kale Skillet

    1. Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
    2. Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
    3. Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
    4. Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
    5. Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
    6. Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!
    two forks lifting up bites of chicken, sweet potato and kaletwo forks lifting up bites of chicken, sweet potato and kale

    Recipe Tips

    • You can use chicken thighs instead of chicken breasts.
    • Don’t leave your chicken and bacon in the pan while sautéing veggies. Instead, remove them and set to the side otherwise the chicken will overcook and dry out and veggies will turn to mush!
    • To get dinner on the table faster, boil sweet potato cubes while the meats cook.
    • Do not wipe out the bacon grease! Leave it in the pan while you sauté veggies, it adds so much flavor!
    • Change the spices to your own liking- Try variations like: turmeric, chili powder, onion powder, dried and crushed rosemary or thyme or even Kinders Buttery Steakhouse Blend!
    • Different variations with the veggies like spinach, asparagus, zucchini, etc. are great ideas!
    a large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheesea large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheese

    Storing and Reheating

    • To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
    • To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
    • To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.
    a cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheesea cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheese

    This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!

    Watch How to Make This One Skillet Recipe…

    More One Skillet Meals to Try…

    • 2 Pounds Chicken Breasts, or thighs, boneless skinless, cubed in ½-inch pieces
    • Salt and Pepper, to taste
    • 1 teaspoon Smoked Paprika
    • ¼ teaspoon Red Pepper Flakes
    • 4 Strips Bacon, chopped (optional)
    • 1 Tablespoon Olive Oil
    • 2 Cloves Garlic, finely minced
    • 1 Sweet Potato, medium to large. 1 ½-2 cups diced
    • ¾ Cup Chicken Broth, low-sodium
    • 2 Cups Kale, stemmed and chopped
    • 1 Pinch Red Pepper Flakes, optional
    • Squeeze Lemon, *optional
    • ½ Cups Parmesan, freshly grated, *optional

    Prevent your screen from going dark

    • On a plastic cutting board, chop the chicken into 1/2″ pieces, and season with salt, pepper, smoked paprika and red chili flakes.

      2 Pounds Chicken Breasts, 1 teaspoon Smoked Paprika, Salt and Pepper, ¼ teaspoon Red Pepper Flakes

    • In a cast iron skillet, over medium heat, if using bacon, add it, and cook for 5 minutes, remove to a plate.

      4 Strips Bacon

    • Add the chicken to the skillet, adding a touch of oil if the bacon didn’t give off enough fat. *Note- you can cook the bacon for five minutes then add the chicken and cook both through, but I have found the bacon crisps better only.

      1 Tablespoon Olive Oil

    • Cook for about 7 minutes or until it is cooked through. Don’t forget to stir well. Remove the chicken and bacon from the skillet to a plate, and set aside.

    • Back to the same skillet, add the garlic and sweet potatoes along with a little oil if needed. Saute for about 5 minutes, and add chicken broth.

      2 Cloves Garlic, 1 Sweet Potato, ¾ Cup Chicken Broth

    • Place the lid on to promote faster cooking. Cook for 7 minutes or until the sweet potatoes are cooked and tender.

    • Turn the heat to low, and add the kale, stirring until wilted and seasoning with salt and pepper.

      2 Cups Kale

    • Add a touch more chili flakes if you want more spice.

      1 Pinch Red Pepper Flakes

    • Return the chicken and bacon to the skillet, and stir well until combined. Squeeze a little fresh lemon juice and sprinkle with cheese if desired. Serve immediately.

      Squeeze Lemon, ½ Cups Parmesan

    Serving: 1.25cup, Calories: 326kcal, Carbohydrates: 9g, Protein: 38g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 113mg, Sodium: 541mg, Potassium: 766mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6353IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • I Finally Cracked the Cafe Rio Chicken Recipe—And It’s So Easy!

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    If you’ve ever found yourself craving that tender, flavorful Cafe Rio shredded chicken, you’re in the right place! This slow cooker recipe makes it easy to have those bold, zesty flavors right at home—without the takeout line. It’s family-friendly, perfect for meal prep, and honestly one of the easiest ways to feed a crowd.

    This chicken dinner recipe is one of those life saver crock pot (slow cooker) recipes. I love that you can throw everything together in less than 5 minutes, let it cook all day and then feel like a hero as you serve it to your family for dinner.

    Why You’ll Love This Cafe Rio Chicken

    • Hands-off crock pot recipe – take 5 minutes to throw all the ingredients in the crockpot, set it and walk away
    • Just a few pantry ingredients – only 5 ingredients needed!
    • Freezer-friendly & great for meal prep – freeze for another meal or eat it throughout the week
    • Works in tacos, burritos, salads, and more – so versatile!
    • Copycat flavor at a fraction of the price – restaurant prices are insane these days, so I try to make more restaurant copycats at home
    • Great for a crowd or to share with a neighbor – It’s a great dinner idea to take to someone who may need a family friendly meal.
    a photo of a fork full of shredded Cafe Rio style chicken on top of a salad topped with creamy cilantro dressing, pico de gallo and guacamole

    Ingredients for Slow Cooker Cafe Rio Chicken

    You only need 5 ingredients to make this delicious chicken recipe! And you literally toss it all in the slow cooker let it cook. Here is the ingredients list:

    • Kraft Zesty Italian Dressing: Acts as the flavorful marinade base. The vinegar tenderizes the chicken while the herbs and spices infuse it with that bold, tangy punch Cafe Rio chicken is known for. Avoid the fat free dressing.
    • Cumin: Adds a warm, earthy depth and a hint of smokiness that balances the tangy dressing.
    • Chili Powder: Brings mild heat and layers of chili pepper flavor, making the chicken savory and robust without being overly spicy.
    • Garlic: Boosts the savory notes and gives the chicken that aromatic, crave-worthy flavor.
    • Chicken Breasts: The protein star of the recipe; they soak up all the marinade flavors and shred beautifully after slow cooking, just like Cafe Rio’s signature chicken.
    • Creamy Tomatillo Cilantro Ranch Dressing: The famous Cafe Rio sauce! Creamy, tangy, and fresh, it ties everything together when drizzled over salads, tacos, or burritos.
    • Cilantro Lime Rice: The perfect base. Light, fluffy, and bright from the lime and cilantro, it balances the richness of the chicken and dressing, just like at the restaurant.
    a photo of someone pouring cilantro ranch dressing over the top of a serving of Cafe Rio chicken salada photo of someone pouring cilantro ranch dressing over the top of a serving of Cafe Rio chicken salad

    How to Make Copycat Cafe Rio Chicken at Home

    With only 5 minutes of prep time, dinner couldn’t be easier! Here are the steps for making this recipe followed by a video so you can see it all come together.

    1. Mix: Place the chicken in the crock pot. Stir all the rest of the ingredients together in a small bowl and pour it over the chicken.
    2. Cook: Set the slow cooker to low and cook for 4 hours.
    3. Shred: Remove the chicken (leaving the juices in the crockpot) to a cutting board and shred using two forks.
    4. Cook: Return the shredded chicken to the crockpot and combine with the juices. Let it cook on low for another hour.
    5. Serve: Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.
    a photo of cooked chicken breasts sitting in thick seasoned cooking liquid all sitting in a crockpot making Crock Pot Cafe Rio Chickena photo of cooked chicken breasts sitting in thick seasoned cooking liquid all sitting in a crockpot making Crock Pot Cafe Rio Chicken

    How to Serve Crock Pot Cafe Rio Chicken

    If you want to serve this chicken just like they do at Cafe Rio when you order a shredded chicken salad (my personal favorite), this is what you do:

    1. Cook an uncooked flour tortilla (or better yet, make your own homemade flour tortillas) and place it on a plate or shallow bowl.
    2. Add a scoop of the cilantro lime rice and a scoop of tasty black beans and spread them over the tortilla.
    3. Top the rice and beans with the shredded chicken. Then top with chopped romaine lettuce, some pico de gallo (or your favorite salsa), a scoop of homemade guacamole, crispy tortilla strips, a piece of cilantro, some cotija cheese, a lime wedge and of course, the creamy tomatillo cilantro ranch dressing.

    It is an absolute heavenly combination of flavors and textures! I’ve never met a person who doesn’t loved it. All my kids gobble it up and I get asked for the recipe all the time.

    Don’t limit yourself to a salad. Load up a burrito with this chicken, spread it over nachos, add it to a Mexican rice bowl, use it as filling for chicken enchiladas or chicken tacos! It’s so versatile and fabulous!

    a photo taken over the top of a copycat cafe rio chicken salad topped with pico de gallo, crispy tortilla strips, homemade guacamole and a lime wedgea photo taken over the top of a copycat cafe rio chicken salad topped with pico de gallo, crispy tortilla strips, homemade guacamole and a lime wedge

    FAQs

    Can I Make this Recipe with Chicken Thighs?

    I wouldn’t recommend using chicken thighs for this recipe. Thighs just don’t shred quite the same as chicken breasts do.

    What is the best way to shred chicken?

    I have a super easy way to shred chicken that will save you some time and shred the chicken perfectly but it will dirty an extra bowl. Trade offs…there are always trade offs!

    After the initial 4 hours of cooking, place the chicken breasts in the bowl of a stand mixer and shred the chicken using the paddle attachment. It should only take a minute or so and your chicken will be shredded to perfection. Place the chicken back to the crock pot and continue with the recipe as written.

    You can also use two forks and shred the chicken manually.

    Is this gluten-free?

    Yes, if you stay with the Kraft Zesty Italian dressing, this chicken recipe is gluten-free.

    can I use different dressing?

    Yes, you can use any brand of Italian dressing that you love. The flavor of Kraft Zesty Italian dressing matches the flavor of Cafe Rio chicken the closest.

    Can I halve this recipe?

    Yes, you can! This recipe, as written, makes a big batch so scale this back if you want! It’s too much chicken for just our little family! However, that usually means it’s a great opportunity to invite someone over or to surprise a neighbor with dinner. And I’m definitely all about that. It also freezes well to save for another night!

    a photo of a copycat cafe rio chicken salad recipe topped with pico de gallo, guacamole, and a lime wedgea photo of a copycat cafe rio chicken salad recipe topped with pico de gallo, guacamole, and a lime wedge

    Instant Pot Cafe Rio Chicken (Quick Version)

    This copycat Café Rio shredded chicken recipe could totally be made in an instant pot as well. To make chicken in an instant pot, add all the ingredients to the instant pot, set it to the poultry setting for about 6 minutes, do a quick release on the pressure and serve! If the breasts are frozen you’ll want to increase the time to 10 minutes.

    a photo of a copycat cafe rio chicken salad topped with creamy tomatillo ranch dressinga photo of a copycat cafe rio chicken salad topped with creamy tomatillo ranch dressing

    Storing and Reheating

    Leftover Cafe Rio shredded chicken should be stored in an airtight container in the refrigerator. It will keep for 4-5 days. You can also store leftovers in the freezer. Let it cool completely and then place it in a ziploc bag or better yet, use a food saver to store it. It will keep in the freezer for up to 3 months.

    To reheat it, use the slow cooker or place it in a baking dish and cover it with foil. Add a little water or chicken broth and heat it at 300 degrees F for 10-15 minutes or until heated through.

    a photo of shredded seasoned Cafe Rio style chicken in a white serving bowl a photo of shredded seasoned Cafe Rio style chicken in a white serving bowl

    This Cafe Rio shredded chicken has been a staple in our home for years, and I love that it’s just as easy as it is delicious. Whether you pile it high on a salad, roll it into burritos, or scoop it into a big bowl of rice, it’s a recipe that never fails us. I hope it becomes one of your family’s go-to dinners too!

    If you try this Cafe Rio shredded chicken, tag us on Instagram or leave a ⭐ rating below — I love hearing how you serve it and what you pair it with!

    crock pot cafe rio chicken copycat recipe ohsweetbasil.comcrock pot cafe rio chicken copycat recipe ohsweetbasil.com

    Watch the Full Video Here:

    More Crock Pot Recipes:

    Prevent your screen from going dark

    • Mix ingredients and pour over chicken in a crock pot and cook on low 4 hours.

      1 Bottle Kraft Zesty Italian Dressing, 1 Tablespoon Ground Cumin, 1 Tablespoon Chili Powder, 3 Cloves Garlic, 5 lbs Boneless

    • Remove chicken and shred.

    • Place back in crock pot for another hour.

    • Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.

      Creamy Tomatillo Cilantro Ranch Dressing, Cilantro Lime Rice

    May be stored in the refrigerator for up to 4 days.

    Serving: 1cup, Calories: 300kcal, Carbohydrates: 3g, Protein: 43g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 119mg, Sodium: 292mg, Potassium: 748mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 211IU, Vitamin C: 0.4mg, Calcium: 20mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • How Healthy Are Baruka Nuts? | NutritionFacts.org

    How do barukas, also known as baru almonds, compare with other nuts?

    There is a new nut on the market called baru almonds, branded as “barukas” or baru nuts. Technically, it isn’t a nut but a seed native to the Brazilian Savannah, known as the Cerrado, which is now among the most threatened ecosystems on the planet. Over the last 30 years, much of the Cerrado’s ecosystem has been destroyed by extensive cattle ranching and feed crop production to fatten said cattle. If it were profitable not to cut down the native trees and instead sell baru nuts, for example, that could be good for the ecosystem’s health. But what about our health?

    “Although baru nuts are popular and widely consumed, few studies report on their biological properties.” They do have a lot of polyphenol phytonutrients, presumably accounting for their high antioxidant activity. (About 90% of their phytonutrients are present in the peel.) Are they nutritious? Yes, but do they have any special health benefits—beyond treating chubby mice?

    Researchers found that individuals fed baru nuts showed lower cholesterol, supposedly indicating the nuts “have great potential for dietary use” in preventing and controlling cholesterol problems. But the individuals were rats, not humans, and the baru nuts were compared to lard. Pretty much everything lowers cholesterol compared to lard. Nevertheless, there haven’t been any reports about the effect of baru nut consumption on human health, until this: A randomized, controlled study of humans found that eating less than an ounce a day for six weeks led to a 9% drop in LDL cholesterol. Twenty grams would be about 15 nuts or a palmful.

    Like many other nut studies, even though the research subjects were told to add nuts to their regular diets, there was no weight gain, presumably because nuts are so filling that we inadvertently cut down on other foods throughout the day. How good is a 9.4% drop in LDL? It’s the kind of drop we can get from regular almonds, though macadamias and pistachios may work even better, but those were at much higher doses. It appears that 20 grams of baru nuts work as well as 73 grams of almonds. So, on a per-serving basis or a per-calorie basis, baru nuts really did seem to be special.

    There are lower-dose nut studies that show similar or even better results. In this one, for instance, people were given 25 grams of almonds for just four weeks and got about a 6% drop in their LDL cholesterol. In another study, after consuming just 10 grams of almonds a day, or just seven individual almonds a day, study participants got more like a 30% drop in LDL during the same time frame as the baru nuts. Three times better LDL at half the dose with regular almonds, as you can see below and at 2:47 in my video Are Baruka Nuts the Healthiest Nut?.

    The biggest reason we are more confident in regular almonds than baru almonds is that studies have been done over and over in more than a dozen randomized controlled trials, whereas in the only other cholesterol trial of baru nuts, researchers found no significant benefit for LDL cholesterol, even at the same 20-gram dose given for even longer—a period of eight weeks.

    That’s disappointing, but it isn’t the primary reason I would suggest choosing other nuts instead of baru nuts. I would do so because we can’t get raw baru nuts. They contain certain compounds that must be inactivated by heat before we can eat them. The reason raw nuts are preferable is because of advanced glycation end-products (AGEs), so-called glycotoxins, which are known to contribute to increased oxidative stress and inflammation.

    Glycotoxins are naturally present in uncooked animal-derived foods, and dry-heat cooking like grilling can make things worse. The three highest recorded levels have been in bacon, broiled hot dogs, and roasted barbecued chicken skin—nothing even comes close to that, not even Chicken McNuggets, as you can see below and at 3:50 in my video.

    However, any foods high in fat and protein can create AGEs at high enough temperatures. So, although plant foods tend to “contain relatively few AGEs, even after cooking,” there are some high-fat, high-protein plant foods. But, again, AGEs aren’t a problem at all with most plant foods. See the AGE content in boiled tofu (in a soup, for instance), broiled tofu, a raw apple, a baked apple, a veggie burger—I was surprised that veggie burgers are so low in AGEs, even when baked or fried—and nuts and seeds, which are up in tofu territory, especially when roasted, which is why I would recommend raw nuts and seeds and nut and seed butters whenever you have a choice. See below and at 4:33 in my video.

    Doctor’s Note

    In my Daily Dozen checklist, I recommend eating a quarter cup of nuts or seeds or two tablespoons of nut or seed butter each day. Why? See related posts below. 

    For those unfamiliar with advanced glycation end-products (AGEs), check out the first two videos I did on them way back when: Glycotoxins and Avoiding Glycotoxins in Food.

    Michael Greger M.D. FACLM

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  • In his national address, President Trump claimed he’s bringing prices down. Here’s what the data shows.

    After nearly two months without new consumer price data, the Bureau of Labor Statistics released its latest report Thursday, providing a glimpse at energy costs, food prices and other everyday expenses.

    According to the consumer price index, inflation slowed in November, with prices rising 0.2% over the 0.3% observed in September. (BLS could not collect October data because of the government shutdown.)

    Still, inflation remains stubbornly high. Compared with a year ago, consumer costs are up about 2.7%.

    Thursday’s report came just a day after President Donald Trump delivered a prime-time address from the White House in which he largely discussed affordability concerns, from housing costs to grocery prices, saying the U.S. is “poised for an economic boom.”

    “The last administration and their allies in Congress looted our treasury for trillions of dollars, driving up prices and everything at levels never seen before. I am bringing those high prices down and bringing them down very fast.”

    In truth, of the 11 everyday costs tracked month to month by the consumer price index, only five have decreased since January.

    Here’s a closer look at the president’s claims and how prices are changing, or not, during his second term in office.

    To see the average U.S. price of a specific good, click on the drop-down arrow below and select the item you wish to view.

    Eggs

    In the wake of all-time highs set earlier this year, egg prices have collapsed in recent months.

    That downward trend continued in November, with the price dropping a whopping 63 cents from September and settling at $2.86 per dozen. It’s the first time since June 2024 that the average nationwide price for a dozen large Grade A eggs registered below the $3 mark.

    This steep drop-off in prices is a result of a declining number of bird flu cases in commercial and backyard flocks. In the first two months of 2025, tens of millions of birds were affected by highly pathogenic avian influenza across 39 states, according to U.S. Department of Agriculture data. With entire flocks culled to prevent the spread of the virus, the egg supply was strained, leading to shortages in stores and record costs for consumers.

    Following another spike in cases in the early fall, the number of new infections appears to be subsiding again, with less than 2 million U.S. birds affected in the past two months. More notably, zero outbreaks among egg-laying chickens have been reported in November and December.

    Consequently, costs are “falling rapidly” as highlighted by Trump in his prime-time address earlier this week.

    “The price of eggs is down 82% since March, and everything else is falling rapidly. And it’s not done yet, but boy are we making progress. Nobody can believe what’s going on.”

    While egg prices have dropped considerably from March’s record high of $6.23 per dozen, the difference of roughly $3.37 from March to November represents a 54% decrease — not the 82% cited by the president.

    In a statement given to the Tribune, a White House official clarified that he was referring to wholesale costs, not retail prices.

    Milk

    The cost of milk also saw a measurable decrease from the previous month, falling 13 cents.

    A gallon of fresh, fortified whole milk is now priced at $4.00 — that’s 2.5% less than it was in December 2024, before Trump took office.

    Bread

    The average price of white bread fell in November to $1.79 per pound, marking a three-year low for the pantry staple. Time for bread pudding, anyone?

    Bananas

    The cost of bananas fell slightly from September’s all-time highs, dropping just a fraction of a cent to $0.66 per pound in November.

    Recent price inflation is likely a byproduct of the president’s trade war, with tariffs imposed on the country’s top banana suppliers like Guatemala, Ecuador, Costa Rica, Colombia, Honduras and Mexico — all of which are currently subject to an import tax of at least 10%.

    But in mid-November, Trump took action to combat rising grocery costs, announcing that some agricultural products would be exempt from tariffs due to “current domestic demand for certain products” and “current domestic capacity to produce certain products.”

    Both fresh and dried bananas were among the listed exemptions, indicating that lower prices may be around the corner.

    Oranges

    No data on orange prices was available for November.

    However, in September, the cost of navel oranges was listed at $1.80 per pound, less than a cent shy of record highs and nearly 18% more than they were at the start of the Trump administration.

    Drastically low domestic orange production combined with steep tariffs on foreign growers have been helping to push costs skyward. But, as with bananas, oranges are now exempt from most reciprocal tariffs.

    Tomatoes

    As of November, the cost of field-grown tomatoes was $1.83 per pound. That price is 8 cents lower than the previous month of data and down roughly 12% since Trump took power.

    The change is somewhat abnormal given the growing season, as prices typically rise in the fall and peak in the early winter months, and could be attributable to the Trump administration’s recent course reversal on many of its tomato tariffs.

    Chicken

    The cost of fresh, whole chicken fell for a fourth consecutive month, to $2.04 per pound — its lowest price in a year.

    Rising feed costs and the effects of bird flu on the poultry supply chain have driven persistently higher prices, but with the number of cases dropping again, we could see lower prices in the new year.

    Still, the average cost is only about 2 cents less than it was when President Joe Biden left the White House.

    Ground beef

    Ground beef is getting more expensive.

    After shoppers saw some relief in September from climbing costs, the price of ground beef jumped another 18 cents.

    Rising costs can be attributed to a confluence of factors. The U.S. cattle inventory is the lowest it’s been in almost 75 years, and severe drought in parts of the country has further reduced the feed supply, per the USDA. Additionally, steep tariff rates on top beef importers also played a part in higher prices stateside, but as of Nov. 13 high-quality cuts, processed beef and live cattle are exempt from most countries’ levies.

    Still, since the change of administrations, ground beef costs have ballooned by 18% — translating to $1 per pound price increases at the grocery store.

    As of November, a pound of 100% ground beef chuck would set you back about $6.50.

    Electricity

    Electric costs have also been steadily rising.

    At approximately 19 cents per kilowatt-hour, the current price of electricity is a fraction of a cent off August’s high. According to the U.S. Energy Information Administration, the average American household uses 899 kWh every four weeks, translating to a monthly bill of about $170.

    Thankfully, the White House appears to be working to mitigate mounting costs. In his presidential address, Trump claimed that within the next 12 months his administration will have opened 1,600 new electrical generating plants.

    “Prices on electricity and everything else will fall dramatically,” Trump said.

    For many Americans, relief is needed. Since last December, the average price of electricity per kilowatt-hour has increased more than 7%.

    Gasoline

    Declining gas prices were another highlight of Trump’s Wednesday night remarks.

    The cost of gasoline has tumbled from the record-setting prices Americans saw three summers ago under Biden, and just last month, the price at the pump dropped more than 10 cents per gallon.

    “On day one I declared a national energy emergency,” Trump said. “Gasoline is now under $2.50 a gallon in much of the country. In some states, it by the way, just hit $1.99 a gallon.”

    According to the latest CPI data, the average nationwide cost for a gallon of regular unleaded gasoline is $3.23. And though prices are noticeably lower than they were two to three years ago, that average remains higher than it was just a year ago and up nearly 3% during the Trump presidency.

    Prices in Chicago, meanwhile, are about the same month-over-month, costing an average of $3.29 per gallon, according to EIA data.

    Natural gas

    Bucking its previous downward trend, piped utility gas, or natural gas, is another expense that’s climbing. The nationwide cost jumped 3 cents in November, landing at $1.64 per therm.

    On average, Americans are paying close to 8% more to heat their homes, ovens and stovetops than when Biden left office. Year-over-year, that gap is even more drastic: a roughly 10% change or difference of 15 cents per therm.

    Claire Malon

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  • Healthy, Flavor-Packed Greek Chicken Meatballs You’ll Love

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!

    These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!

    Why You’ll Love This Greek Chicken Meatball Recipe

    Family-friendly Mediterranean recipe

    Quick and easy for weeknights – less than 30 minutes!

    Light but still flavorful

    High in protein, low in carbs

    Makes a great main dish or a fun appetizer

    several golden baked herb Greek chicken meatballs on top of a bed of pearl couscous and halved cherry tomatoes in the background

    Ingredients for Greek Chicken Meatballs

    • Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
    • Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
    • Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
    • Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
    • Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
    • Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
    • Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
    • Garlic: Adds savory depth and that classic Mediterranean flavor.
    • Salt: Enhances all the other flavors so the meatballs don’t taste bland.
    • Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
    • Black Pepper: Adds gentle heat and balance to the savory flavors.
    • Olive Oil: Helps the meatballs get golden brown on the outside.
    all the ingredients for herb greek chicken meatballs including ground chicken, an egg, breadcrumbs, lemon, fresh herbs, zucchini, garlic and feta cheeseall the ingredients for herb greek chicken meatballs including ground chicken, an egg, breadcrumbs, lemon, fresh herbs, zucchini, garlic and feta cheese

    How to Make Greek Chicken Meatballs

    1. Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
    2. Combine: Add all the rest of the ingredients and stir to combine thoroughly.
    3. Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
    4. Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.
    a bowl of pearl cous cous topped with greek chicken meatballs with tzatziki sauce, cherry tomatoes and a cucumber salada bowl of pearl cous cous topped with greek chicken meatballs with tzatziki sauce, cherry tomatoes and a cucumber salad

    What to Serve with Greek Chicken Meatballs

    We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!

    golden baked herb greek chicken meatballs on top of pearl cous cousgolden baked herb greek chicken meatballs on top of pearl cous cous

    Storing and Freezing Greek Chicken Meatballs

    Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.

    These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.

    golden chicken meatballs on a bed of pearl couscous with cherry tomatoes and a cucumber salad in the backgroundgolden chicken meatballs on a bed of pearl couscous with cherry tomatoes and a cucumber salad in the background

    These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.

    Watch How These Chicken Meatballs are Made…

    More Healthy Mediterranean Recipes You’ll Love…

    • 2 Tablespoons Milk
    • 1/2 Cup Italian Breadcrumbs
    • 1 Pound Ground Chicken
    • 1/2 Cup Feta, crumbled
    • 1 Zucchini, large, grated
    • 1 Lemon, large, zested
    • 1 Egg, large
    • 3 cloves Garlic, minced
    • 3/4 teaspoon Salt
    • 1/4 Cup Fresh Mixed Herbs, (dill, mint, parsley), minced
    • 1 Pinch Black Pepper
    • Olive Oil

    Prevent your screen from going dark

    • In a bowl, combine the milk and breadcrumbs. Set aside for 5 minutes.

      2 Tablespoons Milk, 1/2 Cup Italian Breadcrumbs

    • In a large bowl, combine the chicken, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumb mixture, salt, chopped herbs and a pinch of black pepper.

      1 Pound Ground Chicken, 1/2 Cup Feta, 1 Zucchini, 1 Lemon, 1 Egg, 3 cloves Garlic, 3/4 teaspoon Salt, 1/4 Cup Fresh Mixed Herbs, 1 Pinch Black Pepper

    • Mix and use a cookie scoop to scoop into balls. Pour olive oil in a shallow dish and rub your hands in it. Roll the balls in your hands to coat in oil.

      Olive Oil

    • Preheat the air fryer or oven to 400℉. Place the meatballs on a baking tray in the top third of the oven and bake for 11 minutes in the airfryer or 12-15 minutes in the oven. until golden brown and cooked through.

    • Serve with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous)

    Serving: 1cup, Calories: 202kcal, Carbohydrates: 9g, Protein: 18g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 629mg, Potassium: 550mg, Fiber: 1g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 11mg, Calcium: 108mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • The Chili Crisp Chicken Your Rice Has Been Waiting For!

    Keep dinner simple with this easy Chili Crisp Chicken. Thin chicken cutlets soak in a three-ingredient chili crisp marinade, then cook quickly in a skillet for spicy, sticky chicken that is perfect over rice.

    Chili Crisp Chicken on rice with broccoli
    • Flavor: Chili crisp adds a spicy, garlicky crunch that clings to the chicken, while honey and soy provide a balance of salty, sweet, and spicy in every bite.
    • Skill Level: This four-step recipe is easy to make and cooks in one pan.
    • Recommended Tools: An instant-read thermometer is the best way to tell when chicken is done. It should read 165°F at the thickest part of the meat.
    • Make Ahead Tip: Cook an extra batch and enjoy it hot or cold all week long; as it chills, the flavors will blend even more!
    chicken , chili crisp , soy sauce , honey , sesame seeds , green onion with labels to make Chili Crisp Chickenchicken , chili crisp , soy sauce , honey , sesame seeds , green onion with labels to make Chili Crisp Chicken

    Chili Crisp Chicken Ingredients

    • Chili Crisp: Don’t confuse chili crisp with sambal or sriracha. Chili crisp is crunchy, savory, and spicy, and a little bit goes a long way. You can swap it for chili oil or paste, but chili crisp has more crunchy bits, including fried onions, scallions, or shallots.
    • Chicken: Cutlets are the easiest to use, but you can slice chicken breasts into cutlets.
    • Sauce: Honey balances the heat; swap it for maple syrup in a pinch. Soy sauce provides depth and color. Use regular or low-sodium, or swap it for tamari or coconut aminos. Like it extra spicy? Add extra red chili flakes, some chopped jalapenos, or a little spoonful of sambal oelek or Rooster sauce (AKA sriracha).
    • Variations: Toss in a bag of frozen mixed vegetables, chopped spinach, kale, sliced bell peppers, or shredded Brussels sprouts with the chicken in Step 4 to round out the meal.

    Simple Sidekicks

    Storing and Saving

    • Keep leftover chili crisp chicken in an airtight container in the fridge for up to 4 days.
    • Freeze portions in zippered bags up to a month and thaw in the refrigerator before enjoying.
    • Enjoy leftovers cold over an Asian slaw for an energizing workday lunch, or reheat portions by popping them in the air fryer or under the broiler to make the pieces crispy again.

    Delicious Asian-Inspired Faves

    Did you make this Chili Crisp Chicken? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 12 minutes

    Chill Time 15 minutes

    Total Time 37 minutes

    • In a mixing bowl, whisk together chili crisp, honey, and soy sauce.

    • Add the chicken and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.

    • Heat a large nonstick skillet over medium heat.

    • Remove the chicken from the marinade and discard the marinade. Cook for 3–4 minutes per side or until cooked through.

    • Remove from heat and drizzle with additional chili crisp. Top with sesame seeds and sliced green onions.

    • If using chicken breasts, slice each one in half horizontally to create cutlets. Place between two sheets of plastic wrap and pound to an even thickness, about ½ inch.
    • This dish is great served over steamed white rice.

    Calories: 212 | Carbohydrates: 5g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 216mg | Potassium: 436mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, Asian
    bowl of Chili Crisp Chicken on rice with broccoli and a titlebowl of Chili Crisp Chicken on rice with broccoli and a title
    sweet and spicy Chili Crisp Chicken on rice with broccoli and a writingsweet and spicy Chili Crisp Chicken on rice with broccoli and a writing
    sticky and savory Chili Crisp Chicken in the pan with writingsticky and savory Chili Crisp Chicken in the pan with writing
    Chili Crisp Chicken in the pot and plated with a titleChili Crisp Chicken in the pot and plated with a title

    Holly Nilsson

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  • Easy Chicken Brine Recipe for the Juiciest Whole Chicken

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    If you’ve ever wondered how restaurants get their chicken so juicy and flavorful, the secret is simple — it’s all in the brine! This easy chicken brine recipe takes just a few minutes to mix up, and it transforms your whole chicken into something truly special.

    The salt and honey work together to lock in moisture while the lemon, garlic, and herbs add a beautiful depth of flavor. Once you try it, you’ll never roast chicken without brining again!

    Why Brining Makes the Best Chicken

    Brining helps poultry stay juicy. The salt in the brine actually changes the structure of the meat’s proteins, allowing them to absorb and hold onto more water. That means less moisture loss during cooking and a tender, succulent bite every time.

    The salt also tenderizes the meat slightly, breaking down muscle fibers so the chicken cooks up more tender and evenly.

    Instead of just seasoning the surface, brining also lets flavor soak deep into the meat. Every bite tastes perfectly seasoned — not bland in the center and salty on the outside.

    Simple Ingredients for a Flavorful Brine

    • Water: The base that helps distribute the salt and flavors evenly.
    • Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
    • Honey: Adds a subtle sweetness and helps with browning during roasting.
    • Peppercorns: Infuse mild spice and depth into the brine.
    • Lemons: Brighten the flavor and help tenderize the meat.
    • Bay Leaves: Add an earthy, aromatic note.
    • Parsley & Thyme: Fresh herbs that lend light, savory flavor.
    • Garlic: Deepens the flavor and complements the herbs beautifully.
    • Whole Chicken: The star of the show — brined to tender, juicy perfection.

    Step-by-Step: How to Brine a Whole Chicken

    1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
    2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.

    How Long to Brine Chicken

    For best results, brine your chicken for 8–12 hours, or overnight.

    a large stock pot full of a raw whole chicken submerged in water with lemons, herbs, peppercorns, garlic and bay leaves

    Once you start brining your chicken, you’ll never go back! It’s such a simple step, but it makes all the difference — juicy, flavorful, and perfectly tender every time. Whether you’re roasting for Sunday dinner or meal prepping for the week, this chicken brine will take your cooking to the next level.

    Now if you’re wondering how to cook this perfectly brined whole chicken, our go-to chicken recipe is our melt-in-your-mouth buttery potatoes and chicken. My kids have labeled this their favorite dinner!

    More Chicken Dinner Recipes:

    Watch How This Brine Recipe is Made…

    Prevent your screen from going dark

    • Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

      2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

    • Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

      1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

    • Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

    Calories: 2022kcal, Carbohydrates: 105g, Protein: 147g, Fat: 116g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 48g, Trans Fat: 1g, Cholesterol: 571mg, Sodium: 38377mg, Potassium: 2095mg, Fiber: 11g, Sugar: 75g, Vitamin A: 2376IU, Vitamin C: 157mg, Calcium: 352mg, Iron: 12mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Peanut Chicken Sweet Potato and Broccoli Bowl – Simply Scratch

    Peanut Chicken Sweet Potato and Broccoli bowls are flavorful, loaded with fiber and protein, and quick and easy to prepare. Roasted sweet potato, broccoli and chickpeas are served with rotisserie chicken (or leftover roasted chicken), drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s also great for meal prepping! Yields 4 servings.

    Meet my latest hyper fixation meal.

    I’ve been prioritizing protein for a few years now, but these last few months I’ve been upping my fiber as well, which also helps to stay fuller for longer. And this bowl is something I make weekly. YES weekly. It’s so easy, incredibly flavorful and yet healthy too! All you need to do is roast a sheet pan of diced sweet potato, broccoli florets and chickpeas, divide among bowls. Then add cooked chicken (either use rotisserie or leftover roasted chicken), drizzle with a super simple peanut sauce and top with roasted peanuts, cilantro and sliced green onions.

    And it’s also great for meal prepping so you have a healthy and filling meal at your fingertips.

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Prepare to fall in love.

    ingredients for Peanut Chicken Sweet Potato and Broccoli Bowlsingredients for Peanut Chicken Sweet Potato and Broccoli Bowls

    To Make These Peanut Chicken Sweet Potato and Broccoli Bowls You Will Need:

    for the bowls:

    • sweet potatoI usually grab a medium sized red sweet potatoes.
    • broccoli –  Cut into bite-sized florets and not overly small.
    • chickpeasI use canned and give them a good rinse, drain and pat dry.
    • avocado oil – Or use an oil that is safe for high temp cooking/roasting.
    • kosher salt – Enhances flavors and softens the vegetable when roasting.
    • garlic powderAdds flavor that’s sweeter yet milder than fresh garlic.
    • onion powderLends bold oniony flavor.
    • cooked chickenEither use leftover roasted or rotisserie chicken.
    • peanut sauce (below) – A flavorful peanut butter based sauce with lime, ginger and garlic.
    • roasted peanutsI prefer  to use lightly salted.
    • cilantroLends a pop of brightened distinct herbaceous freshness.
    • green onionsAdd fresh subtle onion flavor.

    for the peanut sauce:

    • natural peanut butter (the kind you have to stir) – I personally love Santa Cruz dark roasted creamy peanut butter – not sponsored.
    • garlic paste Lends distint punchy flavor.
    • ginger pasteLends a pungent, spicy and sweet flavor.
    • coconut aminosOr substitute with low-sodium tamari or low-sodium soy sauce.
    • lime juice (freshly squeezed) – Adds a bright pop of citrusy flavor.
    • rice vinegarLends a subtle, sweet and tangy flavor.
    • toasted sesame oilGives this dressing a toasty warm flavor.
    • srirachaLends flavor with little heat.

    preheat oven and line rimmed baking sheet with parchment paperpreheat oven and line rimmed baking sheet with parchment paper

    Preheat  your oven to 375°F (or 180°C).

    Line a large rimmed baking sheet with parchment paper.

    add veggies and chickpeas to prepared panadd veggies and chickpeas to prepared pan

    Roast the Vegetables and Chickpeas:

    Dice up 1 medium sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain 1 (15 ounce) can of chickpeas and pat dry. Then add them to the pan. Dicing your sweet potatoes small is key for having them tender in 20 minutes.

    drizzle with olive oil and season with salt, onion and garlic powderdrizzle with olive oil and season with salt, onion and garlic powder

    Drizzle with 1-1/2 tablespoons avocado or olive oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

    roasted veggies and chickpeasroasted veggies and chickpeas

    Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be fork tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

    sauce ingredients in bowlsauce ingredients in bowl

    Make The Peanut Sauce:

    While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add 1/4 cup natural peanut butter, 1 teaspoon each garlic and ginger paste, 3 tablespoons coconut aminos, 2 tablespoons freshly squeezed lime juice, 1½ teaspoons rice vinegar, 1 teaspoon toasted sesame oil and 1 teaspoon sriracha.

    whisk to combinewhisk to combine

    Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Build The Bowl:

    Divide 3 ounces of chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    So easy and SO good for you!

    meal prepmeal prep

    For Meal Prepping:

    I simple weigh and divide the cooked chicken – so I can be sure I’m getting accurate protein, and then divvy up the roasted sweet potato, broccoli and chickpeas. I measure the peanut sauce into little 2 ounce containers (with lids) and divide the topping (cilantro, peanuts and green onions) into little containers or baggies.

    To reheat, remove sauce and toppings. Rewarm until hot and add sauce, tossing to coat. Lastly sprinkle with toppings and enjoy!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Click Here For More Healthy Bowl Recipes!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Enjoy! And if you give this Peanut Chicken Sweet Potato and Broccoli Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Yield: 4 servings

    Peanut Chicken Sweet Potato and Broccoli Bowls

    Peanut Chicken Sweet Potato and Broccoli bowls are loaded with fiber,  protein and SO easy to make. Roasted sweet potato, broccoli and chick peas are served with leftover roasted or rotisserie chicken, drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s great for meal prepping!

    FOR THE BOWLS:

    • 1 medium sweet potato
    • 3 cups broccoli florets
    • 1 (15 ounce) can chickpeas, rinsed, drained and patted dry
    • tablespoons avocado oil, or olive oil
    • kosher salt
    • garlic powder
    • onion powder
    • 12 ounces rotisserie chicken, or leftover roasted
    • 1/4 cup roasted peanuts, roughly chopped
    • 2 tablespoons finely chopped cilantro
    • 2 green onions, sliced

    FOR THE PEANUT SAUCE:

    • 1/4 cup natural peanut butter
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • 3 tablespoons coconut aminos
    • 2 tablespoons lime juice, freshly squeezed
    • teaspoons rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon sriracha, or use sambal oelek

    ROAST THE VEGGIES:

    • Preheat  your oven to 375°F (or 180°C).Line a large rimmed baking sheet with parchment paper.
    • Dice up the sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain the chickpeas and pat dry. Then add them to the pan.

    • Drizzle with oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

    • Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

    MAKE THE PEANUT SAUCE:

    • While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add peanut butter, garlic and ginger paste, coconut aminos, lime juice, rice vinegar, sesame oil and sriracha.

    • Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

    BUILD THE BOWL:

    • Divide 3 of cooked chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 521kcal, Carbohydrates: 42g, Protein: 39g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 76mg, Sodium: 739mg, Potassium: 1031mg, Fiber: 10g, Sugar: 8g, Vitamin A: 8552IU, Vitamin C: 68mg, Calcium: 116mg, Iron: 4mg

    This post may contain affiliate links.

    Laurie McNamara

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  • Chicken Ricotta Meatballs Alfredo – Simply Scratch

    Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread. This recipe yields 6 servings.

    Chicken Ricotta Meatballs with Penne Alfredo

    Another day, another easy and delicious dinner recipe!

    Originally given to me by a friend, I’ve spent the last few months tweaking this recipe until it was perfect. Ground chicken and ricotta is combined with typical meatball ingredients; egg, breadcrumbs and parmesan, rolled into meatballs and baked until fully cooked. Meanwhile pasta cooks and you whip up a super simple parmesan cheese and spinach alfredo sauce. Toss everything together and dinner is on the table in about 45 minutes. This has been on our bi-weekly dinner rotation because it’s so simple and everyone loves it.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Serve with a simple salad and garlic bread.

    ingredients for Chicken Ricotta Meatballs with Penne Alfredoingredients for Chicken Ricotta Meatballs with Penne Alfredo

    To Make Chicken Ricotta Meatballs Alfred You Will Need:

    for the meatballs:

    • ground chickenFor this recipe I recommend using 92/8 ground chicken.
    • ricottaI prefer to use BelGioioso ricotta con latte (not sponsored).
    • italian seasoned breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
    • parmesan cheeseGives additional nutty flavor, richness and some saltiness.
    • eggActs as a binder for the meatballs.
    • garlic pasteAdds distinct punchy flavor. Use store-bought garlic paste or grated fresh.
    • italian seasoningUse homemade or store-bought.
    • kosher saltEnhances the flavors in the meatballs.
    • freshly ground black pepper – Lends distinct bite and flavor.

    for the Alfredo:

    • penne pastaI like to use Barilla Protein+ (not sponsored).
    • unsalted butterLends fat for sautéing and adds flavor to the sauce.
    • shallotOr substitute with finely chopped yellow onion.
    • garlicAdds distinct punchy flavor.
    • heavy creamLends rich creaminess and is the base to the sauce.
    • parmesan cheeseGives additional nutty flavor, richness and some saltiness.
    • spinachLends vitamins and minerals and texture to the sauce.
    • nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
    • kosher saltEnhances the flavors in the sauce.
    • freshly ground black pepperLends distinct bite and flavor.
    • fresh basilLends bright herbaceous flavor and a pop of color – for serving (optional).

    preheat oven and line a rimmed baking sheet with parchment preheat oven and line a rimmed baking sheet with parchment

    Preheat your oven to 400°F (or 200°C).

    Line a large rimmed baking sheet with parchment and set off to the side. I crinkle the parchment to help it lay flat in the pan.

    meatball ingredients in a bowlmeatball ingredients in a bowl

    Make The Meatballs:

    In a mixing bowl, measure and add 1 pound lean ground chicken, 1/2 cup ricotta, 1/2 cup italian breadcrumbs, 1/4 cup grated parmesan cheese, 2 teaspoons garlic paste (or 2 cloves grated garlic), 1 large egg, 1 tablespoon italian seasoning, 1/2 teaspoon each of  kosher salt and freshly ground black pepper.

    mixingmixing

    Using a fork, stir well.

    mixed meatball mixturemixed meatball mixture

    Until thoroughly combined.

    meatballs on prepared panmeatballs on prepared pan

    Using a 2-tablespoon scoop, measure out each meatball and place onto the prepared pan.

    roll between wetted palmsroll between wetted palms

    Lightly wet your hands and roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

    protein penneprotein penne

    Cook The Pasta:

    Measure out 8 ounces of penne or other short tubular pasta.

    bring a pot of water to boilbring a pot of water to boil

    Bring a pot of salted water to a boil. Once boiling, add in the penne pasta and cook according to package directions. Reserve 1/2 cup of the pasta water to thin out the alfredo sauce as needed.

    butter, shallot and garlic in skilletbutter, shallot and garlic in skillet

    While the water is coming to a boil, in a 12-inch skillet, melt 2 tablespoons butter over medium-low heat and add in 1 medium shallot, 2 cloves of fresh garlic and a pinch of kosher salt.

    sautéed shallots and galricsautéed shallots and galric

    Stir and sauté until softened and the shallot is translucent.

    pour in cream and add in parmesan cheesepour in cream and add in parmesan cheese

    Next, pour in 1 cup heavy cream and add in 1/2 cup of freshly grated parmesan cheese. Some pre-shreaded parmesan is coated in a non-caking ingredient that might not allow the cheese to fully melt. Be sure to read ingredients labeled or us freshly grated.

    Stir and bring to a simmer, stirring until slightly thickened.

    Add in chopped spinachAdd in chopped spinach

    Reduce the heat to low and add in the 2 cups spinach that has been coarsely chopped. Stir and simmer until wilted and the sauce has thickened. Taste and season sauce with salt and pepper if desired.

    baked meatballsbaked meatballs

    Once the meatballs are cooked remove the pan from the oven.

    once spinach has wilted add in grated nutmegonce spinach has wilted add in grated nutmeg

    Add in the cooked (drained) penne pasta.

    add in baked meatballsadd in baked meatballs

    And the chicken ricotta meatballs.

    toss to combinetoss to combine

    Gently toss to combine. Add a little pasta water to thin out the sauce if needed.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Serve pasta and meatballs in bowls topped with freshly grated parmesan cheese and fresh basil.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Also delicious with torn bread or garlic bread and a glass of sauvignon blanc or chardonnay.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Enjoy! And if you give this Chicken Ricotta Meatballs Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Yield: 6 servings

    Chicken Ricotta Meatballs and Penne Alfredo

    Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread.

    FOR THE MEATBALLS:

    • 1 pound ground chicken
    • 1/2 cup ricotta
    • 1/2 cup Italian breadcrumbs
    • 1/4 cup freshly grated parmesan cheese
    • 1 large egg, lightly beaten
    • 1 teaspoon garlic paste, or 2 cloves grated garlic
    • 1 tablespoon italian seasoning
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    FOR THE PASTA AND ALFREDO SAUCE:

    • 8 ounces dried penne pasta
    • 2 tablespoons unsalted butter
    • 2 cloves fresh garlic, minced
    • 1 cup heavy cream
    • 1/2 cup grated fresh parmesan, plus more for serving
    • 1/8 teaspoon grated nutmeg
    • 2 cups spinach, roughly chopped
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • 1/2 cup reserved pasta liquids, for thinning sauce (optional)
    • fresh basil, for serving (optional)
    • Preheat your oven to 400°F (or 200°C).Line a large rimmed baking sheet with parchment and set off to the side

    MAKE THE MEATBALLS:

    • In a mixing bowl, measure and add ground chicken, ricotta, italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, italian seasoning, kosher salt and freshly ground black pepper. Using a fork, stir well.

    • Using a 2-tablespoon scoop, measure 24 to 26 meatballs and place onto the prepared pan. With slightly damp hands, roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

    • Once the meatballs are cooked remove the pan from the oven.

    COOK THE PASTA

    • Once the meatballs are in the oven, bring a pot of salted water to a boil. When boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, to thin out the Alfredo sauce as needed, before draining the pasta in a colander.

    MAKE THE ALFREDO SAUCE:

    • While the water is coming to a boil, in a 12-inch skillet, melt butter over medium-low heat and add in shallot, garlic and a pinch of kosher salt. Stir and sauté until softened and the shallot is translucent.

    • Next, pour in heavy cream, add in parmesan and nutmeg. Stir and bring to a simmer, stirring until slightly thickened. Reduce to low and add in the chopped spinach. Stir and simmer until wilted and the sauce has thickened. Taste sauce and season with salt and pepper if desired.

    • Add in the cooked (drained) penne pasta and chicken ricotta meatballs. Gently toss to combine and add any reserved pasta water to thin the sauce if needed.

    • Serve pasta and meatballs in bowls or shallow plates and top with extra grated parmesan cheese and fresh basil (optional).

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 563kcal, Carbohydrates: 40g, Protein: 28g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 172mg, Sodium: 643mg, Potassium: 672mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1917IU, Vitamin C: 4mg, Calcium: 243mg, Iron: 3mg

    This post may contain affiliate links.

    Laurie McNamara

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