Garlic butter creamed spinach salmon

Garlic butter creamed spinach salmon

INGREDIENTS

• 4 salmon filets, skin on or off (your preference)
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 1 small shallot, thinly sliced
• 3 cloves garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• 1 cup canned full-fat coconut milk, or heavy cream
• 2 ounces cream cheese, cubed
• 1/2 cup grated parmesan cheese
• 4 cups fresh baby spinach
• juice from 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives, plus more for serving

INSTRUCTIONS

1. Season the salmon all over with salt and pepper. 
2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 
3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 
4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs. 

#seafood recipes for dinner healthy meals

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HONEY SRIRACHA SALMON

HONEY SRIRACHA SALMON

INGREDIENTS

• 4 salmon filets skin on
• 1 garlic clove minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons sriracha
• 3 tablespoons water
• 1/2 tablespoon olive oil for pan fry method

INSTRUCTIONS

1. In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
2. Add in the salmon and place in the refrigerator. Let sit for an hour.
3. Take salmon out of the marinade and discard the marinade.
4. Cook salmon following either the oven method or pan fried method below.

#food recipes healthy dinner meat clean eating

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Meal Prep Southwest Chicken Burrito Bowls

Meal Prep Southwest Chicken Burrito Bowls

Ingredients

• 2 cups kale (or lettuce of choice)
• 1 cup grape tomatoes
• 3 cups shredded or cubed chicken cooked (about 2 chicken breasts)
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup rice, cooked
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp pepper
• drizzle Avocado Lime Dressing (optional)

Instructions

1. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!

#healthy lunch ideas for work on a budget

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The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping

The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping

Ingredients

for the pumpkin banana bread

• 1/2 cup mashed overly ripe banana 1 large banana
• 1/2 cup pumpkin puree
• 3 eggs room temperature
• 1/3 cup coconut oil melted
• 2/3 cup almond milk room temperature
• 2 tsp vanilla extract
• 1 cup brown sugar, packed or coconut sugar
• 2 cup all purpose gluten free baking flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp sea salt

for the streusel

• 1/2 cup all purpose gluten free baking flour
• 1/4 cup brown sugar, packed or coconut sugar
• 1/4 cup chopped walnuts
• 1 tsp cinnamon
• 1/3 cup dairy free butter room temperature

Instructions

1. In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, coconut oil, almond milk, vanilla and brown sugar until smooth.
2. In another bowl, stir together the flour, baking powder, baking soda, salt and spices. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots remain. Let the batter rest for 10-15 mintues.
3. Meanwhile, preheat the oven to 350 F and prepare a 9×5 inch loaf pan with non-stick spray and parchment paper for easy removal. Pour the batter into the pan.
4. In a bowl, stir together the flour, brown sugar, cinnamon and chopped walnuts for the struesel. Add in the room temperature butter and use a fork to combine the ingredients until crumbles form. Sprinkle the topping over the batter and bake for 30-40 minutes. Remove and cover with tin foil and continue baking for additional 15-20 minutes. Let cool before serving. Store the bread in an airtight container for at room temperature for 3 days or in the refrigerator for 5 days.

#pumpkin dessert recipes gluten free

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Easy Chicken Tortellini Soup

Easy Chicken Tortellini Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 3 sticks celery finely chopped
• 3 large carrots peeled & sliced or chopped
• 2 cloves garlic minced
• 8 cups chicken broth
• 2 cups water
• 2 dashes Italian seasoning
• 2 cups cooked chicken (or more, to taste)
• 1 (25 ounce) package cheese tortellini
• Salt & pepper to taste
• Chopped parsley to taste

Instructions

1. Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns).
2. Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes.
3. Add the chicken broth, water, and Italian seasoning. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes.
4. Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for another 10 minutes or so. If it starts to boil furiously, you may need to turn the heat down again.
5. Season with salt & pepper as needed and garnish with the chopped parsley. Serve immediately.

#food recipes healthy chicken cooking

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VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS

Ingredients

• 3 tbsp olive oil
• 1 medium onion (chopped)
• 20 oz mushrooms, finely chopped
• 1 cup quick cook oats
• 1 cup breadcrumbs
• 1/2 cup chopped parsley
• 4 garlic cloves (minced)
• 2 eggs
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 24oz jar Marinara sauce
• parsley to garnish
• 1/3 cup grated Parmesan cheese (optional)

Instructions

1. In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
2. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
3. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
4. Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
5. Garnish with grated Parmesan or fresh parsley.

#vegetarian recipes mushrooms

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ROASTED VEGETABLE PENNE PASTA

ROASTED VEGETABLE PENNE PASTA

INGREDIENTS

• 2 medium zucchini
• 1 medium eggplant
• 2 pints grape tomatoes
• 1/4 cup extra virgin olive oil
• 1 cup + 2 tablespoons Parmesan cheese (grated and divided)
• 3 cloves garlic, grated
• 1 pound dry penne pasta
• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.
2. Wash vegetables well.  Dry and cut into bite size pieces, about 1/2".
3. Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.
4. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.
5. Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with Parmesan cheese and serve.

#recipes food pasta

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BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER

INGREDIENTS

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

INSTRUCTIONS

1. Preheat oven to 350°F.  Prepare your enchilada sauce.
2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
4. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
5. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
6. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

#recipes food mexican

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low carb pumpkin mousse

low carb pumpkin mousse

Ingredients

• ⅓ cup (64g) classic monk fruit sweetener
• 12 oz pumpkin puree
• 10 oz cream cheese, softened
• ⅓ cup (80mL) heavy whipping cream
• 2 ½ tsp pure vanilla extract
• 2 ½ tsp cinnamon, divided
• 1 ½ tsp ground ginger
• ¾ tsp ground nutmeg
• ⅛ tsp ground allspice
• 1/16 tsp ground cloves

Instructions

1. To a food processor, pulse monk fruit sweetener until powdered. Set aside.
2. To a mixing bowl, using an electric mixer, mix together pumpkin puree and cream cheese until creamy and ingredients are fully incorporated.
3. To mixing a bowl of pumpkin puree and cream cheese, add powdered monk fruit sweetener, heavy cream, vanilla extract, 2 ¼ tsp cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves. Mix again with an electric mixer until ingredients are well-combined and the mixture is desired mousse consistency.
4. Cover bowl with lid or plastic wrap, transfer to refrigerator and chill for 1 hour. Serve mousse chilled with remaining ¼ tsp cinnamon sprinkled on to

#Thanksgiving Desserts healthy low carb

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Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}

Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}
#salad recipes with chicken lunches

Ingredients

salad:

• 3 cups chopped romaine or salad greens
• 3 Celery stalks chopped
• 1/2 cup shredded cabbage
• 1 cup Shredded carrots
• 1 large Avocado sliced
• Thinly sliced red onion optional

chicken:

• 1 lb chicken tenderloins
• 1 large egg whisked
• 3/4 cup blanched almond flour
• 1/4 cup tapioca flour or arrowroot
• 1 and 1/4 tsp fine grain sea salt
• 1/8 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup coconut oil or avocado oil for frying
• 1/3 cup Franks original hot sauce
• 1/4 cup ghee melted
• Additional cilantro for garnish

dressing:

• 1/2 cup homemade mayo or purchased paleo mayo
• 3 Tbsp coconut milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 Tbsp cilantro minced
• 1 tsp dried chives
• 1/4 tsp dried dill
• 1 tsp fresh lime juice
• 1/8-1/4 tsp salt or to taste

Instructions

1. Whisk all the dressing ingredients together in a bowl until nice and smooth, then cover and refrigerate until ready to serve.
2. In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
3. Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
4. Heat a large skillet over medium/med-hi heat (non-stick is preferreand add the oil for frying.
5. Once sizzling hot, (breading with soften and fall off if oil isn’t hot enougdip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
6. Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the “breading”.
7. Cook on the second side until golden brown on the outside and cooked through inside - about 6 mins total depending on thickness.
8. Remove chicken to a paper towel lined plate and allow to cool a bit.
9. In a bowl, whisk together the hot sauce and melted ghee. Dip each piece of chicken in the sauce to coat and place on a cutting board. If you don’t want to cut the chicken before serving the salad, you can place the chicken right over the salad.
10. Cut chicken into pieces if desired, then arrange on the salad, drizzling any leftover sauce over the top. Arrange avocado around the chicken, and serve right away with the ranch dressing. Enjoy!

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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

yield: 12 MINI CHEESECAKES prep time: 10 MINUTE Scook time: 20 MINUTE Scooling time: 4 HOURS total time: 4 HOURS 30 MINUTES

#keto Pumpkin Cheesecake bites

Ingredients

• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 1/2 cup pumpkin puree
• 1/2 cup sweetener, such as monkfruit
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners.
2. Beat together the cream cheese and eggs until smooth and creamy.
3. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
4. Pour the batter evenly between the 12 muffin wells.
5. Bake for 20 minutes or until just slightly jiggly in the center.
6. Cool completely on the counter before transferring to the refrigerator to finish cooling.

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Blackberry Frozen Yogurt

Blackberry Frozen Yogurt

Prep Time 20 mins Total Time20 mins
#banana recipes dessert frozen



Ingredients

• 32 ounces plain Greek yogurt
• 12 ounces fresh blackberries, rinsed
• 1 cup honey, more or less to taste
• a drop or two of pure vanilla extract, if desired

Instructions

• Place the blackberries in the bowl of a food processor. Process until smooth. Strain the blackberries through a fine mesh sieve set over a large mixing bowl. Using the back of a spoon, press the mixture against the sieve to extract all the juice. Discard the seeds and any pulp.
• Add the yogurt to the blackberry juice and stir to combine. Add about 3/4 cup of honey and taste for sweetness. You may need more honey depending on how sweet the blackberries are. I used just under 1 cup. Add vanilla if desired and blend until smooth.
• Process in an ice cream maker according to manufacturer instructions. Serve immediately if you prefer a soft serve consistency or freeze until firm. If frozen remove from the freezer about 15 minutes before serving.

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Our Favorite Lemon Herb Couscous Salad

Our Favorite Lemon Herb Couscous Salad

PREP 10 mins COOK 10mins TOTAL 20mins

#Clean Lunches

ingredients

• 1 1/2 cups dried Israeli couscous, also called pearl couscous
• Salt and fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon finely grated lemon zest
• 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
• 1 medium English cucumber, diced
• 1 large tomato, diced
• 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
• 1/4 cup chopped walnuts, toasted
• 1/4 cup raisins, we love golden raisins

DIRECTIONS

1. Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
2. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
3. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

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MONGOLIAN GROUND BEEF

MONGOLIAN GROUND BEEF

author: MICHELLE
prep time: 10
cook time: 15
total time: 25 MINUTES
yield: 4 SERVINGS 1X

#recipes with ground beef gluten free

DESCRIPTION

This Mongolian ground beef is a flavorful and cost-effective alternative to the classic. It’s a healthier soy-free alternative that’s paleo, whole30, and AIP friendly.

SCALE 1x2x3x

INGREDIENTS

• 1 lb ground beef
• 1 tsp sea salt
• 1/4 tsp black pepper (omit for AIP)
• 1/3 cup coconut aminos
• 1/4 cup broth
• 1 tsp apple cider vinegar
• 2 tsp coconut sugar (omit for whole30)
• 1 tbsp + 1 tsp arrowroot starch
• 1 thumb ginger, grated
• 3 cloves garlic, minced
• 4 green onions, sliced into 1” slices

INSTRUCTIONS

1. Using a large skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan.
2. In a seperate bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside.
3. Using the same pan, bring the heat to low-medium heat and add the garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.
4. Pour the sauce into the pan and stir. Allow to heat and thick for 1-2 minutes.
5. Add the ground beef back to the pan and stir well to coat with the sauce. Add the green onions and cook for 2-3 minutes or until softened.
6. Serve fresh over cauliflower rice or with vegetables of your choice.

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Vegetarian Lentil Tortilla Soup

Vegetarian Lentil Tortilla Soup

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!
Recipe yields approx, 6 cups of soup.

#vegetarian recipes healthy crockpot clean eating

COURSE MAIN DISH CUISINE MEXICAN KEYWORD VEGETARIAN LENTIL TORTILLA SOUP PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 50 MINUTES SERVINGS 6 SERVINGS CALORIES 284 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS 

Ingredients

• 1 cup diced onion
• 1 tsp avocado oil (or olive oil)
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth (or chicken broth if needed)
• 15 oz canned tomato sauce or crushed tomatoes
• 1/2 cup mild or medium salsa verde (or your favorite salsa!)
• 1 TBSP tomato paste
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optional - see notes)
• salt and pepper to taste

PILE ON THE TOPPINGS!

• crushed tortilla chips (my favorite!)
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instructions

1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
2. First, chop your veggies and measure out the ingredients. 
3. Next add everything but the heavy cream your toppings.
4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Stir in the cream, add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:

1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
2. Next add everything except the heavy cream and toppings.
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
4. Swirl in the cream, add all your favorite toppings, and dive in!

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Banana Chocolate Chip Baked Oatmeal Cups

Banana Chocolate Chip Baked Oatmeal Cups

These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber.

#healthy breakfast oatmeal muffins

Ingredients

• 4 overripe bananas, mashed
• 2 large eggs
• 2 cups low fat milk
• ½ cup packed brown sugar
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 4 cups large flake oats
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
2. In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
3. Add baking powder, vanilla, and cinnamon and whisk until smooth.
4. Stir in oats and chocolate chips.
5. Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 25-30 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.

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Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Buttery Ritz cracker chicken casserole

Course: Main Course

Cuisine: American

Keyword: Chicken, crackers, cream of chicken soup

Servings: 5 servings

Calories: 452 kcal

Author: Jennie Duncan

#recipes with chicken casserole

Ingredients

• 4 cups cooked chicken (fully cooked and shredded)
• 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 1 sleeve Ritz crackers (crushed)
• 6 tablespoons butter (melted)

Instructions

1. Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside. 
2. Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish. 
3. Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.

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Slow Cooker Chicken Breast

Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

#recipes for dinner crockpot chicken

CourseMain Course

CuisineAmerican

Keywordcrockpot chicken, slow cooker chicken

Prep Time5 minutes

Cook Time3 hours

Total Time3 hours 5 minutes

Servings4 servings

Calories157kcal

AuthorAshley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup low sodium chicken broth
• 1 tablespoon butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika

Instructions

• In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
• Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
• Add the chicken to the slow cooker, overlapping only as much as necessary.
• Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached. 
• If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

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Cheesy Chicken Potato Bake

Cheesy Chicken Potato Bake

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Cheesy Chicken Potato Bake, a fabulous dinner idea that everybody gets to enjoy. Big on flavours, with a subtle garlic kick, this hearty casserole ticks all the boxes when it comes to an easy family meal.

#dinnerrecipeschickenbakedpotatoes

Course: Main Course

Cuisine: International

Keyword: dinner casserole recipes

Servings: 3 people

Calories: 583 kcal

Author: Daniela Anderson

Ingredients

• 4 medium potatoes
• 2 chicken breasts
• 2 tbsp olive oil
• 2 tsp paprika
• 2 tsp garlic granules
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup grated cheddar cheese
• 2 tbsp chopped parsley

Metric - US Customary

Instructions

1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
2. Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat.
3. Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes.
4. Cut the chicken breasts into chunks, add add the remaining olive oil, salt, pepper, paprika and garlic granules.
5. Add the chicken pieces to the potatoes, and bake for a futher 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
6. Mix the potatoes and chicken now and then to make sure they bake evenly.
7. Top with grated cheese, and bake for 5 more minutes so that the cheese can melt.
8. Remove from the oven and garnish with fresh parsley.

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