web analytics
>
InstagramFollow on Bloglovin

Posts Tagged ‘dinner’

PostHeaderIcon Recipe: Turkey Bacon Wrapped Chicken

I was shocked to find out that so many people I know have switched from pork bacon to turkey bacon. I am without a doubt a huge bacon lover so even getting myself to try it was a big ordeal. You can of course taste the difference but it’s really not bad! The boys have actually come to like it too. What I like about it most is knowing there is not all that grease in the pan when it’s done cooking. I know, I know, that’s the best part right?

I am certain this is not an original idea but it was one of those, open the fridge, look in and grab, dinner moments. Really simple and really delicious. I am a big fan of Applegate Naturals bacon for a number of reasons.

It is all natural, no antibiotics used, gluten free, casein free, not preserved, minimally processed, no artificial ingredients and a lot more. I purchase mine at Kroger so there is a very good chance you can find this at your local grocery store. Applegate isn’t just limited to bacon either. They make a wide variety of products from hot dogs to lunch meats! read the rest of this entry »

PostHeaderIcon #Recipe: Fast, Easy and Kid Friendly Lasagna Roll-Ups

I absolutely love lasagna! Some days I just don’t have the 3 hours it takes me to make it. Yes, it is taken very seriously in my home! I came up with this easy way to still get my lasagna fix without spending all that time in the kitchen. I am sure some genius woman has done this in the past but, I wish I had known about it much sooner!

All you have to do is cook your lasagna pasta as indicated on the box. Spread some Ricotta cheese on it, add some sauce and mozzarella. You can also sprinkle some cooked ground beef or sausage on it as well if you like. Roll it up, put a little sauce in the bottom of your baking dish so they don’t stick and spoon a little sauce over the top of each one. Sprinkle with mozzarella cheese and bake at 325 for about 30 minutes. Since every thing is already cooked, you really only are wanting to melt the cheese and warm it up. Be sure you let them sit at least 5 minutes after removing them from the oven. If you try to eat them right away, they will completely fall apart when you try to cut them. These are also good to make ahead and reheat for lunch.

PostHeaderIcon Recipe: Sun-Bird General Tso’s Chicken

This is something that I normally eat when we go to our local Chinese buffet. Of course, it didn’t taste like it did at the restaurant… It was better! Please keep in mind when making this that it is a little spicy. I don’t like my food very spicy and this was just about my limit. Royal (9) was his usualy dramatic self stating that his mouth was on fire with each bite lol but Spencer (4) ate it right on down without one complaint. One drank milk and the other had water and there was no gulping it down because the chicken was to spicy.

For this recipe I actually used 2 packets of the Sun Bird General Tso’s Chicken Spice mix and doubled everything. One pound of chicken wouldn’t have been enough for us. The package I has was 2.7 pounds and this was still plenty of sauce for that! I also added a bit more water. Below are the package instructions and then how I made it.

You can buy this at just about any major food retailer in the Asian food section. All of my local stores carry it.

Ingredients (Package Directions))

  • 1/4 cup flour
  • 1 lb boneless skinless chicken breast
  • 1/4 cup sugar
  • 3 tbsp soy sauce
  • 3/4 cup water
  • 2 tbsp oil
  • 1 packet Sun Bird General Tso’s Chicken Mic

(This was how I made it)

  • 1/2 cup and 1/8 cup flour
  • 2.5 – 3lbs boneless skinless chicken breast
  • 1/2 cup of sugar
  • 5 tbsp soy sauce
  • 1 3/4 cup water
  • 5 tbsp of extra virgin olive oil
  • 2 packets Sun Bird General Tso’s Chicken Mix

It’s easy to prepare General Tso’s Chicken with Sun-Bird seasonings. The spice and seasonings in the sauce will turn out perfectly every time. (Official Instructions are below the pictures) You can serve this with white rice. Since the boys aren’t big fans (and honestly I was out and didn’t realize it!) I made Chicken Rice-A-Roni with it and it went well together.

Directions:

  • Add flour to resealable plastic food bag.
  • Add chicken chunks and seal.
  • Shake bag to coat chicken evenly.
  • Combine seasoning, sugar, soy sauce and water; blend and set aside.
  • Heat oil in large skillet over medium high heat until hot.
  • Add flour-coated chicken and cook until evenly browned. (Do not dump the bag in, you will end up with clumps of flour. Use a slotted spoon or tongs.)
  • Stir sauce mixture and add to skillet with chicken.
  • Bring sauce to a boil, reduce heat and simmer until desired consistency.

PostHeaderIcon Recipe: Holland House Chicken Marsala

Give me chicken and I can do just about anything with it. I could eat chicken everyday if the rest of the family would go with me on it! Many years ago I made a chicken dish for an ex of mine and he said it was the best chicken he had eaten in his life. Problem was I had no idea what I did! I never used to be a recipe cook. I just knew what went well together and did it. That is how my Nana taught me to cook. I spent the next 8 years trying to measure up to that chicken! I don’t think it ever happened.

I was thrilled to find the Holland House line of cooking wines. Holland House Everyday Cooking is about being fun, fun with these cooking wines in your everyday meals (whether that be stirring it into gravy or sauces, etc.). I spotted this Chicken Marsala recipe on the back of the bottle and wanted to try it. You can also use Veal but I don’t buy, cook or eat veal.

I am also not a big fan of mushrooms (I know, I am impossible with food!) so I added them for the flavor but removed them t the end. Also check out these Mizkan quick and easy tips!

INGREDIENTS
4 boneless, skinless chicken breasts
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup Holland House Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)

DIRECTIONS
Pound chicken until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Recipe Nutrition Info: Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber

Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. Any views and opinions expressed on this blog are solely my own. This post is solely the property of MAK Media, LLC and/or its above sponsor. The product itself did not persuade my personal beliefs or views. I was under no obligation to write a positive post. You can read more about our Policy Disclosure here.

 

Copyright © 2012 MAK Media, LLC. All Rights Reserved