Tag Archives: easy

Fettuccini Alfredo with Grilled Chicken

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Quick Post: Super simple dinners that can be whipped up quickly are a mom’s best friend! I thought this one up while looking through the weeks sale items on the Publix website. I was happy to find boneless, skinless chicken on sale and snapped up a few packages. Hopefully I can come up with good ideas for the four or so pounds of chicken that I have in the fridge! Thanks for reading:)

Grilled Chicken and Fettuccini Alfredo – a Mom Makes original

  • 3 TBSP olive oil
  • juice of one whole lemon
  • salt, pepper and dried oregano to taste
  • 2 pounds boneless, skinless chicken breast – pounded to an even thickness
  • 1 pound fettuccini noodles
  • 1 jar of alfredo sauce (I had a few jars I needed to use, or I would have made this one)

Directions –

1. Mix the oil, lemon juice and seasonings together then pour over the chicken. Let marinade for at least 2 hours in the refrigerator.

2. Preheat your grill and cook the chicken about 10-15 minutes or until done.

3. Meanwhile, bring a large pot of water to boil. Add a generous amount of kosher salt and add the noodles – cook to package directions, drain and set aside.

4. Take the chicken off the grill, add the alfredo sauce to your cooked and drained noodles. Slice the chicken, serve up the fettuccini alfredo and top with the grilled chicken. Serve with a nice green salad and garlic bread. Enjoy!


M&M Cookies

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These taste better than they look. If you love thin, crispy cookies like I do then you’ll enjoy these. I was looking for a sugar cookie recipe that I could add M&Ms too for my daughter’s birthday snack for her preschool class. I was disappointed by how these turned out because I envisioned a puffier cookie. These cookies spread a lot and I just used my small 1 tablespoon cookie scoop to dish these out. Don’t skip the chill in the fridge for these or they’ll spread even more, but the longer the dough sat in the fridge the less they spread. Next time I will find a basic chocolate chip cookie recipe and add the M&Ms in place of the chips. In the end, the kids didn’t mind, and neither did my chewy-cookie-loving-husband;) Thanks for reading, enjoy!

M&M Cookies – adapted from What’s Gaby Cooking?

  • 1 cup unsalted butter (at room temp)
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup AP flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • M&Ms

Directions –

1. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Chill the dough for two hours.

2. Preheat your oven to 350 degrees. Scoop the cookie dough onto a Silpat or parchment-lined baking sheet. Be sure to leave plenty of room around each ball, about 8 cookies per pan. Bake for 10-12 minutes or until desired doneness. Remove from oven and let rest on the baking sheet. Once they’re firm enough, move them to a cooling rack. Makes about 48 cookies.


Slow-Cooker Shredded Beef Tacos

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I  love taco night:) Especially when all the work takes about 10 minutes to prepare and then the crock pot does the rest. I seared the meat and prepared the sauce the night before. I decided that it was best to have it ready to go so I don’t have to stress about it the next day. There is lots of spring cleaning I need to finish…one less thing is just that – one less thing.

The verdict: The meat was so flavorful, tender, juicy and not at all spicy. It just has a wonderful smoky flavor from the chipotles and smoked paprika. I used two chipotles in mine and they weren’t overpowering at all. We ate these tacos with my “orange” rice, this salsa, cilantro and some shredded Colby Monterey jack cheese. I suppose some day I should share my “orange” rice with you all since I have mentioned it in several different posts🙂 Thanks for reading, enjoy!

Slow-Cooker Shredded Beef Tacos – adapted from Gimme Some Oven

  • 1-2 Tbsp. extra virgin olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin (*cumin is my favorite, so I always use extra)
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Peanut Butter Pie

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Quick Post: This has to be the easiest, least-fancy dessert I have ever made. I’m not usually one to make something this unhealthy, but it’s one of M’s favorites. Don’t judge it’s outward appearance! I know chocolate would make all the difference, but this pie is decadent enough without it in my humble opinion. I know M would disagree, as he likes things so sweet it makes my teeth hurt! Also, he just really loves chocolate. If you decide to make this, make sure it sits in the fridge for at least four hours, but overnight would be even better. The last time I made this we didn’t wait too long – it tasted ok, but the day after it was so much better. Thanks for reading, enjoy!

Peanut Butter Pie – adapted from Let’s Dish

  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed

Directions –

With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.



Homemade Condensed Cream of Chicken Soup…(yes, I am a bit of a food snob)

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Why make this when you can just buy it, you ask? I’ll tell you why – after reading the ingredient list does it sound appetizing? Nope – so why not give your family the very best and make it at home? It’s quick, easy and cheap!

I’m using this for a crock pot meal that only has three ingredients and one of them is pork chops. I thought why not up the flavor and make sure I’m not giving my family something with way too much salt and chemicals. That thought inspired me to make the other two ingredients at home. This ranch mix smells fresh and this condensed soup tastes great and I can’t wait to try the end result. I used fresh onion and garlic for this which requires a little more cooking, but it will equal lots of fresh flavor. Thanks for reading, enjoy!

Yield: 3 cups (about 2 cans)

Ingredients – adapted from Tammy’s Recipes
  • 1 1/2 cups chicken broth*
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder**
  • 1/4 teaspoon garlic powder***
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour
Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you’re using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won’t need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Homemade Chili Mac

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I love having a well stocked pantry! All I needed to pick up from the grocery store today for this meal was the ground beef. This is the kind of meal I like to make when I don’t want to put too much effort or thought into dinner – sorry, family! I don’t think they’ll mind;) They’re concern isn’t how much time a meal took but it does have to taste good, of course.

This recipe delivers smoky, slightly sweet flavor with a hint of spice. I didn’t add quite the full amount of green chiles for Little S – she’s so picky as it is, I didn’t want her to feel justified in not liking this meal. It’s so good and she’s still moping at the table picking at her food. M on the other hand loved it and had two helpings!  God has a sense of humor is all I can say – they’re so different:)  Either way, I’m going to have to make this again soon. Thanks for reading, enjoy!

Chili Mac Ingredients – adapted from The Cooking Photographer

  • 1 tablespoon olive oil
  • 1 ¼ pounds lean ground beef
  • Salt and pepper to season beef
  • 1 onion, diced
  • 1 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mild green chiles
  • 8 ounces (2 cups) elbow macaroni
  • 2 cups water
  • 1 cup shredded pepper jack cheese
  • ½ cup cheddar cheese
  • Freshly ground pepper

Directions –

1. Heat oil in a 12-inch non-stick skillet over medium heat and add ground beef and diced onion. Season with a dash of salt, pepper, onion powder, and garlic powder. Once the meat is no longer pink, strain off the grease in a colander and place the meat mixture back in the pan.

2. Add chili powder, cumin, onion powder, coriander, 1 teaspoon salt, minced garlic and brown sugar and cook over medium heat for 1 to 2 minutes until fragrant.

3. Stir in tomato sauce, diced tomatoes with roasted garlic, can of green chiles, elbow macaroni, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 14 minutes or until juices are absorbed and macaroni is tender.

4. Stir in pepper jack, vintage cheddar, and cilantro and season with freshly ground pepper. Taste for salt and add if needed. Garnish with sour cream and parsley if desired.

Baked Teriyaki Chicken

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I have used this recipe so many times and we’re not sick of it yet. This time however, I served myself a lot less rice than I used to and tons more veggies instead. This picture was taken after I had already eaten some (oops) then I remembered I wanted to blog about it! Normally this is served over white rice and steamed broccoli then topped with some of the sauce the chicken cooked in – it’s so yummy! Thanks for reading, enjoy!

Baked Teriyaki Chicken Ingredients – adapted from Allrecipes.com

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions –

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Breakfast Burritos

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The tots made these burritos!;) M requested breakfast burritos and I immediately thought they would have eggs, cheese, sausage and/or bacon, salsa, and tater tots! These were so easy and the longest part was waiting for the oven to heat up and then for the tots to bake. I will have to make these and variations of this more often. Oh, look at what my hairdresser gave me – my very first basil plant! Lets hope that I have the ability to keep it alive…I’ve never had any kind of plant to take care of.  I’ll make sure to keep you posted on its progress:) Thanks for reading!

Strawberries

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Quick Post: This is my favorite way to eat less than stellar strawberries! I love the creamy, sweet, caramel-y flavor that this mix creates. It’s as simple as can be and would taste great with apples, pineapples or any other fruit you like. All you need is sour cream (full fat, please) and some light brown sugar on a plate. Snuggle up some cleaned strawberries next to the dip ingredients, and enjoy!

Taco Chicken

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This is so good, super simple but oh, so flavorful. While looking through Publix’s online ad, I discovered that boneless, skinless thighs were on sale this week and immediately I thought of this recipe. It’s marinated in some of my favorite flavors – lime, cumin and chili powder.

I’m serving these grilled with tortillas, this salsa (I was craving it) and my “orange” rice. I’m pretty plain when it comes to taco night because there is always rice, cheese and pico de gallo, or in this case salsa. My family is (thankfully) easy to please most times:) Thanks for reading, enjoy!

Taco Chicken – adapted from Our Best Bites

  • 1 lb. boneless, skinless chicken thighs
  • A couple of juicy limes
  • A splash of red wine vinegar
  • 2-3 cloves garlic, pressed or coarsely chopped
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper

Directions –

1. Combine all ingredients minus the chicken. Place the chicken in a gallon size Ziploc bag and pour the marinade over top. Mush the bag to coat all the chicken well. Place the plastic bag in another container to protect the rest of the fridge in case the bag leaks. Marinade for 4 but no longer than 8 hours.

2. Preheat outdoor grill and cook the chicken pieces for 7 minutes a side. Take off grill, cover with foil and let rest for about 5 minutes. Enjoy!