Zucchini is one of those things that when it grows….it GROWS! If you know…you know! I happen to have two zucchini plants this year and I have been trying to find all kind of creative ways to use my abundance of zucchini. This zucchini boat …
I have enjoyed sweet potato fries since I was young and often opted for them over regular fries where I could. One of my favourite ways to make them at home is with a more spicy seasoning like taco seasoning, however I recently came across …
Our household is a fan of things that include black beans, corn, and chicken, whether that is a salsa, salad, or main dish. This is a favourite of mine because it is somewhat a dump and go dish that can be put together very quickly. It’s also great because it can be eaten in a variety of ways. The chicken can be put over a bed of lettuce or rice, with a potato side dish, or even into a wrap.
Put 4 large or 5 small to medium chicken breasts into a 9 x 13 pan. Season the breasts with garlic powder, cumin, salt, and pepper.
In a bowl, mix the beans, corn, green chilis, chopped peppers, and onions. Layer over the chicken breasts.
Put in the oven and bake at 375 F. The amount of time will depend on how big the chicken breasts are. You want an internal temperature of at least 165 degrees. It should take 45 minutes to an hour.
In the last 5 – 10 minutes add the cheese. I used cheddar because that is what I had on hand, but a Mexican blend or Monterey Jack would be good on it as well.
Top with cilantro and serve. We had ours over a bed of lettuce and added some salad dressing of choice. The next day I used the leftovers in a wrap with some sour cream and salsa. That was delightful as well. You could also make a side of rice or even potatoes. Enjoy!
4-5
servings15
minutes50
minutes500
kcalQuick and Easy chicken breasts that are healthy and filling.
4-5 boneless, skinless chicken breasts
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 cup canned black beans, rinsed and drained
1 cup corn
1 can diced green chiles
¼ cup onion, diced
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup cheddar cheese, shredded
Have you ever wondered what you could do with those little Mr. Noodles packages you see in the store? Here’s an idea! This dish is quick to make, even with a teething baby whining nearby and it is also easily adaptable if you don’t have …
Bran has never been my favourite kind of muffin, however I have always found them tolerable. I came across this recipe when I was stocking my freezer with things before my daughter was born and I loved it so much I have made it numerous …
Yum…. Some recipes are good, some are great and this one, we put in our great book! Its simple, delicious, and healthier then pasta.
Last time we were up visiting my parents, my husband picked a large squash from my dad’s produce store and brought it home. I finally got around to putting it on the menu about a month later and was very impressed with the way it turned out.
I used an Epicure pesto spice for this dish. I think the Epicure pesto has a very nice flavour and is simple to mix up rather than storing a premade pesto. However, you can use whatever pesto you chose for this. Kirkland has a good one and I am sure there are others that I have not tried.
I love when such wonderful recipes take so few ingredients!
To begin, heat the oven to 375. Cut the squash in half the long way and place it upside down on a baking sheet. The length of time you will need to bake the squash will depend on the size of the squash. Mine was a pretty large one and I baked it for an hour which was perfect.
While it was baking, I prepared the pesto and chicken. I fried the chicken and seasoned it with salt and pepper.
I then mixed the pesto. The Epicure pesto is mixed with a bit of water, oil and Parmesan. Some pesto is premixed and you wouldn’t need to do anything to it. I also cut my grape tomatoes in half. Once the chicken was cooked through, I mixed the pesto and tomatoes with the chicken.
After the squash was done, I brought them out of the oven and flipped them over. I fluffed the squash with a fork to make it spaghetti like. I then put the chicken mixture on top. I shredded some mozzarella cheese onto it and put it back in the oven for about 15-20 minutes.
We loved the taste of the garlic and basil with the squash and chicken. I hope you do too!
4
servings15
minutes1
hour20
minutes485
kcalLarge spaghetti squash
1/2 cup pesto
1 Pint grape tomatoes
2 medium chicken breasts
1 cup shredded mozzarella cheese (optional)
I am not a big breakfast eater. I don’t enjoy a lot of breakfast foods and am always on a lookout for new, healthy ideas for breakfast. When I saw this idea I got excited. Who doesn’t want a banana split for breakfast. This is …
Growing up I worked along side a number of different cultures, some of which included both Laos and Cambodian. They often brought me different food items to try and from little on up I learned to love the Asian flavours. While I don’t believe I …
