Well, I will admit this is really not much of a recipe but we really liked it the first night for dinner but LOVED it the second day for lunch. I diced the leftover chicken, coated all the chicken pieces in the BBQ sauce, and made a cheese quesadilla with it!
INGREDIENTS
4 boneless skinless chicken breasts
Your favorite BBQ sauce
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees. Coat your chicken with the BBQ sauce (don’t be shy!). Bake for 35 minutes. During the last ten minutes of cooking, add your desired amount of cheese on top of the chicken and continue to bake until cheese is melted and chicken is cooked through.
NEXT DAY
Warm a non-stick skillet over medium heat. To make a cheese quesadilla, slice the chicken and mix to coat the pieces of chicken in sauce. Lightly butter the “down” side of a tortilla and place down on skillet. Add your chicken and more shredded cheese. Top with another lightly buttered tortilla, this time placing the butter side of the tortilla up. Brown tortilla on the bottom and flip. Continue to brown the second side, remove from skillet, slice and serve with low fat sour cream if you like!
Enjoy!
This is a delicious crock pot dinner but one that is NOT cooked all day, only for three hours. I made this one Sunday afternoon and we just loved it I served it with rice and it was terrific for dinner. The next day I sliced it and put into a wrap for lunch! I love it when that happens!!
INGREDIENTS
1/4 cup all purpose flour
4 boneless skinless chicken breasts cut into thirds
1/4 cup butter
1 dry packet of good seasonings italian dressing mix
1/4 cup fresh lemon juice
1/2 cup chicken broth
salt
pepper
DIRECTIONS
Set your crock pot on low. Lightly coat the chicken in flour. (I do this in a large Ziploc bag) set aside. Heat 2 tablespoons of butter in a large non-stick skillet over medium high heat. When the butter is melted, add a portion of your chicken (don’t crowd the pan as it brings the heat down). Season your chicken with salt and pepper. Cook your chicken for three to four minutes on each side, just enough to get golden brown on each side. When your first batch is done remove from pan and put in the crock pot and continue with your second batch of chicken. When your chicken is complete and it is all in the crock pot, add the lemon juice, chicken broth and dry seasoning to the crock pot. Mix slightly and cook for three hours.
Enjoy!
Slightly adapted from life in the lofthouse
This was so simple and delicious! Best of all I assembled the casserole earlier in the day and put it in the oven when we were ready to eat. I love being able to do that as it always seems like everyone needs something when I am trying to get dinner going. Like phone is ringing, animals voicing their need to be fed, teenagers in and out..it never ends. This made my evening a little easier. We will be having this again for sure!
INGREDIENTS
1 Tablespoon olive oil
1 garlic clove, minced
Hot red pepper flakes to taste
3 boneless, skinless chicken breasts
1 cup Marinara sauce
1/4 cup chopped fresh basil
1/2 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 (5 ounce) package garlic flavored croutons (crushed)
DIRECTIONS
Preheat your oven to 350 degrees.
In an 8×8 pan add the olive oil, minced garlic and red pepper flakes spreading it around covering the bottom of the dish. Dice your chicken breasts and add them to the dish. (I use my kitchen shears and this is done in very little time, you could keep the breasts whole as well). Pour the sauce on top of the chicken. Sprinkle with basil and half of the cheeses. Top with as much of the croutons as you like, (we like the crunch so I added most of the bag!), then sprinkle with the remaining cheese.
Bake for 40 -45 minutes or until chicken is cooked through, check at about 30 minutes as my casserole got a little more brown than I would have liked so you may want to cover with tin foil for the last 15 minutes or so.
Enjoy!
Slightly adapted from food.com
Cookies and cake combined in one! YES! Does it get any better? I would say not especially if you love Oreo’s! This is easy to whip up and was excellent especially with a glass of cold milk!
INGREDIENTS
1 cup unsalted butter, melted
2 cups sugar
4 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1 cup milk (I used 1%)
FILLING
1/2 package oreo’s crumbled
1/2 cup white chocolate chips
1/3 cup unsalted butter, melted
DIRECTIONS
Pre Heat oven to 350 degrees. Coat bundt pan with non stick cooking spray. For the cake combine the melted butter and sugar stirring until smooth. add eggs, lemon juice and vanilla , mix again. Add the milk and mix until well combined getting any lumps out. Set the batter aside.
Mix the crumbled Oreo’s and the white chips in with the butter combining until the mixture is moist and sticky. Pat half of the Oreo mixture into the bottom of the bunt pan. Layer half of the batter on top of the Oreo’s. Add the second half of the Oreo mixture on top of the batter and finally add the last half of the batter spread the batter to smooth. Bake for 45-50 minutes. Mine took closer to 50 minutes. A toothpick inserted in the center should come out clean when done. Let cake cool and invert onto a plate.
You can add a simple glaze with 1 cup of powdered sugar and 3 Tablespoons of milk combined then drizzled on top.
Enjoy,
Slightly adapted from www.justaboutbaked.com
So since this is my very first Young Living post, I had a difficult time deciding what product I wanted to show all of you. If you are not familiar with Young Living you can go to the Young Living section on this blog and get some of the background information as well as a list of products they carry. Since it is Summer and everyone is running around juggling kids, work and life I wanted to share with you the benefits of the lavender oil. Lavender helps support sleep, helps soothe and relax the mind and body, eases stress and even cleanses skin irritations. BUT, guess what else lavender oil does? It is a great natural bug repellant! So many great uses for this oil and I know I like all the benefits!
Suggested uses
Topical- add 2-4 drops topically to skin irritations, or a couple drops on your wrists and neck area to repel insects.
Sleep- Put a couple drops on your pillow for a restful sleep
Aromatic- Diffuse up to 1 hour three times a day or inhale directly for aromatherapy.
IF you are interested in purchasing Young Living you can go to the section on this blog and go to the order form!
Cautions:
Keep out of reach from children.
If you are pregnant nursing or taking medication always consult your Doctor.
Enjoy,
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