Mini Chicken Pot Pies

I love anything mini and these are just so adorable and scrumptious! They are so much fun for a party and my kiddos absolutely love these! I found this recipe from www.princesspinkygirl.com

Mini Chicken Pot Pies

14.5 oz can Campbells creamy herb and garlic soup (I had to use cream of chicken and added extra spices)
2 packages Pillsbury Cresent rolls - seamless dough sheet
1 cup Frozen mixed veggies, thawed
1 cup cooked chicken cut into small pieces (I used a rotisserie chicken from the store)
3 inch round cookie cutter
cupcake pan

Preheat oven to 400. Lay the crescent roll flat on a lightly floured surface and cut out 12 rounds. Press them in the cupcake pan along the bottom and up the sides. In a bowl, mix the soup, thawed veggies and cut up chicken.
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups, 2 across each way, so 4 strips total per cup. Bake 15-18 minutes or until top and sides are golden brown. If top gets too brown cover it with foil until the bottom is cooked. Let cool and use a knife to loosen and lift out of pan. EnJOY!

Crock-Pot Mozzarella Stuffed Meatballs

Oh yes, this one is seriously awesome! I have made so many different meatball recipes and this is by far my fav! Even if you make them without the mozzarella inside, they are insanely good! The kid is mixing the hot sausage with the ground beef! It gives it so much flavor. Thanks to my father in law for sharing another fabulous recipe from Tasty.

Crock-Pot Mozzarella Stuffed Meatballs

1 block low moisture mozzarella, cubed
1 lb ground beef
1 lb ground hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese grated
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
2 jars marina

Pour 1 cup marinara on bottom of crock-pot. Mix beef, sausage, garlic, salt, pepper, bread crumbs, parmesan cheese, eggs, milk and parsley together in a large bowl. Take a chunk of the meat mixture and roll it in a ball, stuff a piece of mozzarella in the middle of the meatball and seel, drop on top of the marinara in crock-pot. Continue to roll out meatballs and stuffing with cheese, put into crock-pot. Cover with marinara sauce and cook on high for 3 hours or cooked. Serve over pasta and EnJOY!

Crock-Pot Chicken and Biscuits

I just love quick and easy meals, especially crock-pot meals! This recipe is a simple and hardy meal that is a hit with the family! Thanks to my father in law for sharing this Tasty Jr. recipe!

Crock-Pot Chicken and Biscuits

3 chicken breasts, cubed
2 cups carrots, largely chopped (I used baby carrots)
2 cups broccoli, chopped
salt and pepper to taste
21.5 oz can Cream of Chicken Soup
1 can refrigerated Pillsbury biscuit dough
fresh parsley

Mix chicken, seasoning, carrots, broccoli and soup in crockpot, cook on high for 4 hours. Pull apart biscuit dough and evenly top chicken mixture with chunks of biscuit dough and cook on high 1 more hour. Serve and sprinkle chopped parsley. EnJOY!

Crock-Pot Cornbread Chili

I love crockpot meals! Thanks to my amazing father in law sharing this recipe it was perfect for a busy week meal.

Crock-Pot Cornbread Chili

2 lb pork shoulder, cubed (can also use beef) 

1 Tblsp seasoned salt

1 Tblsp cumin

1 can kidney beans drained

1/2 cup diced tomatoes (I used one can petite diced tomatoes)

1/2 onion, chopped

1/2 cup enchilada sauce (I used 1 cup)

1 package corn bread mix + ingredients to make the mix according to box

 Mix together cubed pork shoulder, seasoned salt, cumin, beans, tomatoes, onion, and enchilada sauce in the crockpot. Turn on high for 3-4 hours. Mix cornbread ingredients and spoon evenly over the crockpot mixture. Cook on High for 1 hour. Top with cheese and EnJOY!

Crockpot Orange Chicken

I love www.thefrugalgirls.com , they have so many amazing crockpot recipes. I made this one last week and it was a big hit! I like mine served over some brown rice.

Crockpot Orange Chicken

4 boneless, skinless chicken breasts, thawed
3/4 cup Smucker's sweet orange marmalade
3/4 cup Sweet Baby Ray's original BBQ sauce
2 Tblsp soy sauce

Cook the chicken in crockpot for 3 hours on high, or 6 hours on low. Drain juices after cooked. Remove chicken and cube into bite sized pieces. Mix together BBQ sauce, marmalade and soy sauce. Pour over cubed chicken and cook in crockpot on high for 30 more minutes. (optional: serve over rice). EnJOY!

Crockpot Asian Sesame Chicken

Mmm mmm this is a great Fall recipe, ok it's a great any day recipe! Thanks thefrugalgirls.com for this super easy and fast recipe!

Crockpot Asian Sesame Chicken

4 boneless skinless chicken breasts, thawed
8oz bottle of Kraft Asian Toasted Sesame dressing
1/3 cup Smucker's Apricot preserves
1 packet dry Lipton Onion soup mix
Sesame seeds
Chopped green onions

Cook chicken in crock pot on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, drain juices from crockpot.
Mix together Asian Toasted Sesame dressing, apricot preserves, and dry onion soup mix. Pour mixture over chicken, and cook on high for 30 more minutes or until done.
Transfer to a plate and sprinkle with sesame seeds and chopped green onions. EnJOY!

Irish White Bean and Cabbage Stew

I love a good soup recipe! This is a Forks Over Knives recipe and I will definitely add this to our regular menu. So easy and so good! Not to mention so healthy! You can leave out and add in anything you have on hand like I did. I left out the caraway seeds and potatoes and added kale.

Irish White Bean and Cabbage Stew

1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped

 Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
 Add beans, tomatoes, parsley and salt to taste. check seasonings and add more herbs if necessary.
Cover and cook for another hour. EnJOY!

Beet Pasta with Creamy Pumpkin Sauce

What better Valentine recipe post then something red! I adapted this recipe from my spiralizer cookbook and I was a bit apprehensive about it but ended up loving it! Give yourself plenty of time to prep this one and time to soak your cashews.

Beet Pasta with Creamy Pumpkin Sauce

4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds

Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!

Sesame Almond Butter Zucchini Noodles

Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!

Sesame Almond Butter Zucchini Noodles

1/2 cup smooth almond butter (I used natural peanut butter)

3 Tblsp low sodium soy sauce or gluten free Tamari 

1 Tblsp honey

1 tsp toasted sesame oil

1 Tblsp lime juice

1 Tblsp water

salt and pepper to taste

1/4 cup slivered almonds or peanuts (plus more for garnish)

3 small zucchini, spiralized

3/4 cup chopped scallions, green and white parts

2 tsp white sesame seeds

chopped fresh cilantro, for garnish

Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl). 

Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!

Pad Thai Salad

My sweet hubby bought me a sweet spiralizer attachment for my kitchen aid for Christmas. I was skeptical about spiralized veggies but I am such a fan! Absolutely amazing! Ive adapted this recipe from thelondoner.me and I just added some sauteed and seasoned shrimp to my dish.

Pad Thai Salad

1 cucumber
2 large carrots
2 green onions, chopped
1 handful of fresh cilantro
1 mint leaf, diced
1 handful of peanuts, roughly chopped
a couple handfuls of shredded chicken/beef/shrimp or anything you want

Dressing:

Juice of 1 lime
3 Tblsp sesame oil
3 Tblsp soy sauce
1 Tblsp fish sauce
1 Tblsp chili flakes
1 Tblsp honey
1 clove garlic, finely diced

Run your carrots and cucumber through the thinnest setting on your spiralizer. Sprinkle chopped onions on top, chopped cilantro and mint, and your shrimp or protein if using. Shake up all dressing ingredients in a jar until fully mixed, then poor over salad and toss lightly. Sprinkle chopped nuts over the top. EnJOY!

Teriyaki Salmon with Sriracha Cream Sauce

This is a killer salmon recipe from damndelicious.net! Its not overly spicy, and so dang flavorful and amazing! I used honey instead of the sweetened condensed milk. Make sure you prep ahead of time to marinade the salmon.

Teriyaki Salmon with Sriracha Cream Sauce

1 Tblsp cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 tsp ground ginger

1/4 tsp garlic powder

2 Tblsp honey

4 (5oz each) salmon fillets

For the Sriracha Cream Sauce

1/2 cup mayo

2-3 Tblsp sriracha

1 1/2 Tblsp sweetened condensed milk (I used honey instead)

To make the sriracha cream sauce, whisk together mayo, 2 Tblsp sriracha and honey in a small bowl; set aside.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

In a gallon size ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for atleast 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees. Lightly coat an 8x8 baking dish with nonstick spray.

Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. 

Serve salmon immediately with sriracha cream sauce over rice if desired. EnJOY!

3 Bean Chili for a Crowd

 I found this yummy and filling recipe on a Forks Over Knives app. Super healthy and Hardy, and easy to make. It makes a lot! Perfect for when we have company.

3 Bean Chili for a Crowd

1 large yellow onion, chopped
8 cloves garlic, minced
1 Tblsp cumin seeds, toasted and ground
2 Tblsp ancho chile powder
1 tsp cayenne pepper (I added 1/2 tsp only)
1 1/2 cups tomato paste
3 cups pinto beans, cooked or 2 15oz cans rinsed and drained
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 28oz cans diced tomatoes
salt and pepper to taste

 Saute the onion in a large pot over medium heat for 8 minutes. Add water 1-2 Tblsp at a time, as needed to keep the onion from sticking.
 Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
 Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste and 4 cups water.
 Cook 20-25 minutes. EnJOY!

Slow Cooker Sweet and Sour Chicken

My all time fav Chinese dish is sweet and sour chicken. So when I came across this recipe from thefrugalgirls.com I had to try it and was so in heaven with this one! So easy, so good! I used brown rice for a healthier option. I have this recipe listed under "Healthy" because it is a much lighter version than the restaurants have.

Slow Cooker Sweet and Sour Chicken

4-5 boneless skinless chicken breasts, thawed
1 bottle kikkoman sweet and sour sauce (12oz)
1 can Dole pineapple chunks (20oz)
1 medium sweet yellow onion, chopped into 1/2"-1" pieces
2 green bell peppers, chopped in 1/2"-1" pieces

 Pour pineapple juice only from can into crockpot, then add chicken. Set drained pineapple chunks aside.
 Cook chicken in crockpot on HIGH for 3 hours, covered. After 3 hours, drain juices from crockpot. Remove chicken and cut into cubes, then transfer chicken back to crockpot. Mix together sweet and sour sauce, drained pineapple chunks, chopped onions and chopped peppers, stir well.
 Pour mixture over chicken, stir all together in crockpot, and cook on High for 30 more minutes (covered). Serve over cooked rice. EnJOY!

Chickpea Tacos with Guacamole

Holy Heck I love these tacos! Super quick and easy, and light! A fun new variation to tacos. I found this recipe on coffeeandquinoa.com

Chickpea Tacos with Guacamole

1 tsp olive oil
1 clove garlic, minced
1/4 red onion, minced
1 1/2 cups cooked chickpeas (or 1 14oz can, drained and rinsed)

For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix)

1/2 Tblsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water

Guacamole

2 large avocados
1 lime, juiced
salt and pepper to taste
1/2 cup chopped cilantro
1/4 cup onion, chopped finely

Smash your avocados with a fork, add remaining ingredients and mix.

For the Tacos:

 Prep guacamole first and store in refrigerator while prepping tacos. In a small bowl, combine all taco seasoning ingredients, including water.
 In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, about 3-4 minutes.
 Pour in drained chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
 Serve alongside taco shells, guacamole, cilantro and lime wedges. EnJOY!

Salmon and Veggie Foil Packs

Im always looking for new fish recipes so I was really excited to give this one a try. Ive already made this recipe 4 times since! It is a keeper! You can use so many different veggies to this so don't limit it to whats in this recipe. Adapted from cookingclassy.com

Salmon and Veggie Foil Packs

4 (5-6oz) skinless salmon fillets
2 small zucchini sliced into half moons
2 small yellow squash sliced into half moons
2 shallots, thinly sliced
1 clove garlic, minced
2 1/2 Tblsp olive oil, divided
salt and pepper to taste
1 1/2 Tblsp fresh lemon juice
2 large roma tomatoes, diced
1 Tblsp chopped fresh thyme (or 1 tsp dried)
3/4 tsp dried oregano
1/2 tsp dried marjoram

Preheat oven to 400. Cut 4 sheets of aluminum foil into 17 inch lengths. Toss zucchini, squash, sliced shallot and garlic together with 1 Tblsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 Tblsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm. EnJOY!

Pear and Brie Quesadilla

Who says adults can't enjoy a quesadilla?! How about if there is pear and brie inside! Oh yes! Divine! Recipe from numstheword.com

Pear and Brie Quesadilla

2 (10inch) flour quesadillas
2 oz brie cheese, sliced
1 pear, cored and thinly sliced
1 Tblsp butter
1 pinch ground nutmeg
salt to taste

Heat long griddle until hot, around 300-325. Butter both tortillas on one side each. Place both tortillas, butter side down on the griddle. Working quickly, on one tortilla lay out your slices of brie.
Place pears on top of brie. Sprinkle a pinch of nutmeg on top of pears. When quesadillas are nice golden color, take the empty single tortilla, flip over and lay it on top of your pear slices. Remove from the heat and allow to cool 1-2 minutes. Slice quesadilla and serve immediately. EnJOY!

Baked Thai Salmon

Oh yes, this as good as it sounds! Easy, healthy, yummy! I make salmon a few times a month so I was excited for a new salmon recipe. ifoodreal.com thank you for this amazing recipe!

Baked Thai Salmon

5-6 sockeye salmon fillets
pinch of salt
1/2 cup + 2 Tblsp Thai sweet chili sauce, divided
2-3 Tblsp green onions, chopped
cooking spray

In large baking dish, lay down salmon fillets in a row. Each fillet, sprinkle with a pinch of salt and top with 1 Tblsp thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom, and sides. Cover and let marinate in the fridge for atleast 2 hours, overnight is the best. Up to 24 hours.
Turn on oven broiler on high and position top over rack 5" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade from the dish.
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot, garnished with chopped green onions, brown rice or quinoa on the side. EnJOY!

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

This is such a super quick and easy salad recipe but delish and filling. I slightly adapted this recipe from joyfulhealthyeats.com

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil

Balsamic Vinaigrette:

1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste

In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!

Island Pork Tenderloin

Ok! So this is how you cook pork tenderloin eh?! Seriously, this is a must try! This is my all time favorite pork recipe everrrrrrrrrr! So juicy, so full of flavor, absolutely amazing! littlebcooks.blogspot.com you are my hero for this recipe!

Island Pork Tenderloin

For the Spice Rub:

2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 and 1/4- 2 and 1/2 lbs total) trimmed
2 Tblsp olive oil

For the Glaze:

3/4 cup packed dark brown sugar (I only used 1/2 cup)
2 Tblsp finely chopped garlic
1 Tblsp tobasco sauce

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12 inch heavy skillet over medium high heat. (I used my large cast iron skillet). Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast in oven until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Slice and serve. EnJOY!

Slow Cooker Cashew Chicken

Oh mama! Winner Winner Chicken Dinner as Guy F. would say! This recipe is from therecipecritic.com and so flavorful!

Slow Cooker Cashew Chicken

2 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 Tblsp cornstarch
1/2 tsp black pepper
1 Tblsp canola oil
1/2 cup soy sauce
4 Tblsp rice wine vinegar
4 Tblsp ketchup
2 Tblsp sweet chili sauce
2 Tblsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1 cup cashews
2 green onions, chopped, for garnish
Cooked brown rice; optional, to serve with.

Combine cornstarch and pepper in resealable plastic bag. Add bite sized pieces of chicken, shake to coat with cornstarch mixture.
Heat oil in skillet over medium high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews soft then add to the cooking process, if you like more of a crunch then wait to add them until just before serving time.)
Cook low for 3-4 hours.
Serve over brown rice. EnJOY!