Dinner

Buffalo Chicken Stuffed Shells

I don't know what it is lately, but I've been on a buffalo chicken kick! I'm not usually one for spicy foods, but there's something about the tangy spice of Frank's Red Hot that I enjoy paired with chicken - even when it makes my nose runny, haha!

This recipe is simple enough, and has pasta too (Italian food is my favourite), so I figured the pairing of flavours and textures would be something enjoyable to share with you!

So here it is, compliments of AllRecipes.com - buon appetito (that's Italian for "have a nice meal" - look how fancy we are)!

Buffalo Chicken Stuffed Shells

Ingredients

Photo credit:  AllRecipes.com

Photo credit: AllRecipes.com

  • 1 pound ground chicken
  • 1/4 cup butter
  • 1 cup Frank's® RedHot® sauce
  • 1 (16 ounce) container whipped ricotta cheese
  • 1 (16 ounce) package jumbo pasta shells
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • Salt and ground black pepper to taste

 Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

 

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Chicken 'n Waffle Casserole

Chicken. Waffles. Maple syrup. This recipe is inspired by my husband, who loves chicken and waffles. And the best news it that it's so easy, anyone can make it - even me, haha!

Thanks to Delish, maybe I can give my husband a night off from cooking and step up my wife game by tackling this simple dish for him.

Is it healthy? Not really.

Will he love it? Yep!

Photo Credit:  Delish

Photo Credit: Delish

Chicken 'n Waffles Casserole

INGREDIENTS

  • 10 toaster waffles
  • 6 eggs
  • 3/4 c. milk
  • 1/4 c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chopped breaded chicken

 

DIRECTIONS

  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

 

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The Most Delicious Recipe in the World

I was thinking about what what recipe to share with you, and thought it would be fun to simply Google "the most delicious recipe in the world" and see what came up. A link for Real Simple was the first search result, so I clicked on the link, and it took me to a list of the top 25 recipes their readers enjoy. This is the first recipe within that list.

Needless to say, I was pretty surprised that the number one recipe is Chicken and Vegetable Pot Pie. I definitely thought something with chocolate would have come up!

But here we are, and since I happen to be a fan of pot pie, and committed to sharing Google's result for the most delicious recipe in the world - here's your next meal idea!

Photo credit:  Real Simple

Photo credit: Real Simple

Chicken and Vegetable Pot Pie

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups 1 percent milk
  • 1 10-ounce package frozen peas
  • 1 tablespoon fresh thyme
  • kosher salt and black pepper
  • 1 9-inch store-bought piecrust (thawed, if frozen)

 

Directions

  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½ - to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

 

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Sesame Soy Brussels Sprout Slaw

Believe it or not, I only found out last year that I actually like brussels sprouts! I had never tried them before, and I hadn't really searched for the opportunity to try them either. They have that childhood connotation that they're gross, so I just didn't bother, haha.

And to be honest, I don't even remember how it came about that we decided to try them. Maybe my husband just decided one day to make them for dinner - but I DO remember how delicious they were!

He had baked them on our Pampered Chef stoneware with a bit of extra virgin olive oil and some seasoning. The edges crisped up, but the brussels sprouts themselves were so tender! And whatever spices he used were super delicious.

We fell in love with them, and make them relatively often now (although not too often because they also make me a little gassy... hehe).

This Asian-inspired brussels sprout slaw is a perfect side dish to whatever you're having for lunch (or even dinner). I typically eat a small amount each day, so my digestive systems doesn't hate me, haha!

This recipe was borrowed from The Organic Center, and they recommend to, whenever possible, try to choose organic when buying your Brussels sprouts to avoid pesticide residues.

Photo Credit: Cajsa Lilliehook

Photo Credit: Cajsa Lilliehook

Sesame Soy Brussels Sprout Slaw

Ingredients

  • 1 lb. organic Brussels sprouts
  • ¼ c. chopped organic red onion
  • 5 Tbs. soy sauce
  • 3 Tbs. sesame seed oil
  • 2 Tbs. fresh organic lime juice
  • organic sunflower seeds for topping

Directions

  1. Thinly slice brussels sprouts lengthwise and steam until they become tender, about 4 minutes. 
  2. Transfer steamed brussels sprouts to a serving bowl and combine red onion, soy sauce, sesame seed oil, and lime juice.
  3. Serve warm or at room temperature. 
  4. Top with crunchy sunflower seeds and enjoy!

 

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Grilled Chicken Bruschetta

Bruschetta is one of my favourite appetizers, and it's one of the few things I can actually contribute to our home-cooked meals (even though my husband typically makes it himself anyway - but hey, at least I know HOW to make it, right?! Hehe...).

So when I found this delicious Grilled Chicken Bruschetta recipe from Skinny Taste, I was excited - it takes all the flavourful elements we love about bruschetta bread, and instead has them as toppings on grilled chicken - switching the carbs to protein, and the portion from appetizer to actual meal-sized.

All while showcasing fresh tomatoes, garlic, onion, and basil! 

Photo source:  skinnytaste.com

Photo source: skinnytaste.com

Grilled Chicken Bruschetta

INGREDIENTS:

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
  • 1.25 lbs (8 thin sliced) chicken cutlets

DIRECTIONS:

  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
  3. Toss in the cheese when ready to serve. 
  4. Season chicken with salt and fresh pepper.
  5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
  6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.


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Arugula Pesto Spaghetti Squash

Want the fun of spaghetti, without all the carbs? Then you're going to love this Arugula Pesto Spaghetti Squash recipe, compliments of The Canadian Health Food Association. The inside of spaghetti squash kind of reminds me of when we carve pumpkins, haha - but the stringy stuff inside is what you actually eat! 

Or, if you decide spaghetti squash isn't for you, and you'd rather just stick to pasta, then you're still going to enjoy the arugula pesto part of this recipe - just add it to your favourite noodles, and you're good to go!

Arugula Pesto Spaghetti Squash

Ingredients

  • 2 spaghetti squash, approx. 1.5 lbs (750 g) each
  • 2 tbsp (30 ml) olive oil
  • 1/4 tsp (1 ml) salt and pepper
  • 3 cups (750 ml) cremini mushrooms, quartered
  • 2 cups (500 ml) cherry tomatoes on the vine
  • 1/2 tsp (2ml) red pepper flakes (optional)
  • Grated parmesan for topping (optional)

Arugula Pesto

  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 L) packed baby arugula
  • 1/2 cup (125ml) grated parmesan or extra old cheddar
  • 1/4 cup (60ml) pine nuts or cashews
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) chopped sundried tomatoes
  • 1 clove garlic

Directions:

  1. Preheat oven to 400 F (200 C). Split spaghetti squash lengthwise into four halves. Remove and discard seeds. Drizzle halves with 1 tbsp (15 ml) olive oil and season with salt and pepper. Arrange cut side up on a baking sheet and roast for 45 minutes. Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and arrange on baking sheet around squash. Return to oven and roast for another 45 minutes until spaghetti strands pull away easily with a fork.
  2. Carefully scrape spaghetti strands from halves with a fork into a bowl, toss with pesto, mushrooms and tomatoes and divide into two squash halves. Replace into oven to heat through. Serve sprinkled with red pepper flakes and grated parmesan if desired.
  3. For pesto, combine olive oil, arugula, parmesan, pine nuts, lemon juice, sundried tomatoes and garlic in a food processor and pulse into a coarse paste, occasionally scraping down sides.

 

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