Pasta with Chicken Sausage and Creamy Mustard Sauce #Tresomega #OrganicsForLife

MustardSaucePasta1.jpgDisclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.

My last  Tresomega for the week is a quick and easy weeknight dinner that’s also healthy! This mustard sauce is a great way to add a lot of flavor without adding a lot of calories. My kids (and us adults) gobbled it up!

Again, I was super impressed with Tresomega’s pasta. It’s gluten free, but we honestly wouldn’t be able to tell if we didn’t already know!

For more recipe inspiration, you can visit them on Facebook and Twitter. You can purchase Tresomega products at: Tresomega.com. Sams.com, Amazon.com and Walmart.com.

 

Pasta with Chicken Sausage and Creamy Mustard Sauce
(a Kate’s Recipe Box original)
Serves 4

1 box Tresomega Gluten-Free Organic Quinoa Fusilli Pasta
1 Tbsp. olive oil
12 oz. chicken apple sausage, coin sliced
2 green peppers, chopped
1 onion, chopped
1/3 cup Dijon mustard
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth

Prepare the pasta according to package directions.

While the pasta cooks, heat the olive oil in a large, deep skillet. Add in sausage, peppers, and onion and cook until the onion is translucent. Stir in the mustard, paprika, salt, and pepper and cook for 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits.

Bring to a boil, then reduce heat to low and let simmer for about 10 minutes.

Stir in the pasta and serve.

MustardSaucePasta2

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Freezer-Friendly Chicken Fried Rice

I love a good freezer recipe – and I love that this one isn’t your typical casserole or soup. Now, don’t get me wrong – there are plenty of casseroles and soups in my freezer – but this is a great choice for nights when you just want something different.

I generally make these in batches of 4-5 dinners. You can swap out the protein, too – pork, beef, and shrimp all work well here! It’s also a great one to get the kids to help with. Jake can help with the measuring and dumping; Julie helps shake all the ingredients up!

ChickenFriedRice

Freezer-Friendly Chicken Fried Rice
(A Kate’s Recipe Box Original)
Serves 4

5 cups cooked rice
1 ½ cups peas and carrots
½ cup diced onions
2 cups chicken– cooked and diced
2 Tbsp. fried rice seasoning

2 Tbsp. oil
4 eggs
6 Tbsp. soy sauce
2 dashes pepper

In a gallon zipper bag, toss together the rice, peas and carrots, onions, chicken, and seasoning. Shake well to combine. Seal, label, and freeze.

Thaw in refrigerator overnight.

Heat 1 Tbsp. oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot – about five minutes. Push rice mixture to the side of the skillet. Add 1 Tbsp. oil to the empty side of the skillet and add eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off the heat. Stir in soy sauce and pepper. Serve.

Fried Rice Seasoning

¼ cup garlic powder
4 tsp. ginger powder
2 tsp. sugar
2 tsp. salt
2 tsp. black pepper

Whisk together and stir in an airtight container.

Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw #Crocktober

Fall always seems like the perfect time for slow cooker recipes. It seems like we’re squeezing more and more into these shortening days, and being able to have a warm meal minutes within walking through the door is both convenient and comforting.

Today, I’m linking up with a few other bloggers for #Crocktober! You can check out their perfect-for-fall meals here:

 

BBQ chicken in the slow cooker is nothing new – but a few extra steps and this makes a really special meal. After you pull the chicken, it gets added to slider rolls, covered in glaze, and baked. A quick pickle slaw tops it off.

My pickle-loving crew loved this – a perfect little meal for a busy night or a perfect tailgate dish!

DillPickleSliders

Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw
(slightly adapted from Southern Bite)
Makes 12 sliders

2 lbs. boneless, skinless chicken breasts
1 cup barbecue sauce
12 sweet Hawaiian rolls
6 Tbsp. butter, melted
1 tsp. barbecue seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 tsp. yellow mustard
1/2 head cabbage, thinly sliced
1/2 cup finely chopped dill pickles
1/3 cup mayonnaise
3 Tbsp. pickle juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder

Add the chicken to the slow cooker and cover with barbecue sauce. Turn to coat. Cook on low for 4 hours. Remove chicken and shred.

Preheat the oven for 350 and spray a baking dish with nonstick spray.

Leaving the rolls together, cut in half. Place the bottom half in the greased pan. Top with chicken. Add the top half of the rolls.

In a small bowl, whisk together the melted butter, barbecue seasoning, Worcestershire, brown sugar, and yellow mustard. Brush evenly over all of the sliders.

Bake for 15-20 minutes.

Meanwhile, whisk together the mayonnaise, pickle juice, sugar, salt, and garlic powder.

Toss the cabbage and chopped dill pickle with enough of the dressing to coat. Refrigerate until serving.

When the sliders are done, serve with the dill pickle slaw.

Chicken Ranchiladas

Mark and I love Tex-Mex. I used to cook it at home a lot, but then kids happened. We’re lucky that neither of ours are overly-picky eaters, but they’re not into spicy and that nixes a lot of my go-to Tex-Mex.

These were a great in-between. They’re spiced enough that Mark and I enjoyed them, but the kids didn’t find them spicy. (And, served with extra ranch for dipping, they were a huge hit.)

I sped up the prep time by using cooked, shredded chicken (rotisserie works great!), but you could also cook chicken breasts in a pot or slow cooker with the broth and seasoning and shred once cooked.

ChickenRanchiladas

Chicken Ranchiladas
(A Kate’s Recipe Box Original)
Serves 4-6

5 cups cooked, shredded chicken
1 cup chicken broth
2 Tbsp. taco-ranch seasoning
3/4 cup salsa
3/4 cup ranch dressing + additional for topping
1 1/2 cups shredded cheddar, divided
10 tortillas
Shredded lettuce, for serving, optional
Chopped tomato, for serving, optional

Taco-ranch seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. black pepper
3/4 tsp. sea salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1 pkg. dry ranch dressing mix

Mix all seasonings together and store in an airtight container until ready to use.

Preheat oven to 350 degrees. Spray a 9×11″ pan with non-stick spray and set aside.

In a large pot, add chicken, broth and 2 Tbsp. taco-ranch seasoning and heat over low heat until well combined. Remove from heat.

Stir together the salsa and ranch dressing. Pour 1/2 cup into the bottom of the prepared pan and spread evenly.

Mix the remaining salsa-ranch mixture into the chicken, along with 1 cup of shredded cheese. Stir to combine evenly.

Divide chicken mixture between tortillas and wrap up tightly. Place in the pan seam-side down. Top with additional cheese.

Bake for 30-35 minutes, until hot and bubbly. Top with lettuce and tomatoes before serving.

Lemon Pepper Chicken Kabobs

Despite the leaves starting to change, summer weather has been hanging on around here. We had several days in the 90s this week! I’ve been doing a little scrambling to get in some last-minute summer dishes on our weekly menu, because I know this won’t last.

I’m loving these afternoons where I can let the kids play in the backyard while I get dinner going on the grill. We’ve been eating on the deck a ton. I’m going to miss it terribly when the weather cools down.

LemonPepperKabobs

 

Lemon Pepper Chicken Kabobs
(adapted slightly from The Gunny Sack)
Serves 4

1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1/2 cup + 2 Tbsp. olive oil, divided
1/4 cup vinegar
2 Tbsp. + 2 tsp. lemon pepper seasoning, divided
1 bunch of asparagus
1 lb. new potatoes
2 lemons

In a medium bowl, whisk together 1/2 cup olive oil, vinegar, and 2 Tbsp. of lemon pepper seasoning. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

While the chicken marinades, cut the asparagus into bite-sized pieces and add them to another bowl. Toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper seasoning.

Poke each potato with a fork and add to a microwave-safe bowl. Microwave on high for 3 minutes. If the potatoes are larger than your chunks of chicken, cut in half once they’re cool enough to handle, then toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper.

Cut the lemon into wedges.

When the chicken is finished marinating, thread all the prepared ingredients onto skewers and grill over medium-high heat until the chicken is cooked through.

Grilled Chicken Cordon Bleu #RecipeMakeover

Disclosure: I received this product for free as part of #RecipeMakeover week. All opinions are my own.

We are grill-obsessed in the summer, so when the opportunity came up to work with Smokin-Os, I was beyond excited. I tend to slather my grill creations in sauce – usually one that’s loaded with sugar. Barbecue, teriyaki, and sweet and sour sauces end up in heavy rotation. With Smokin-Os, though, that’s not necessary.

Smokin-Os are a ridiculously easy way to get all the flavor of smoking with minimal effort. They pack a huge flavor punch without adding any calories. You can see how to use them here.

SmokinOs

When I started brainstorming what I wanted to try and makeover for #RecipeMakeover week, I kept coming back to Chicken Cordon Bleu. I love it, but it’s usually fried and often comes with a heavy sauce. As soon as I got my hands on the Smokin-Os, I knew they’d be a great way to pack a lot of flavor into my dish, while ditching the frying. I was so excited how these turned out!

To find out more about Smokin-Os, like them on Facebook!

GrilledChickenCordonBleu

Grilled Chicken Cordon Bleu with Smokin-Os
(a Kate’s Recipe Box original
Serves 4

4 thin-cut, boneless, skinless chicken breasts
Salt, pepper, and oregano, to taste
1 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. olive oil
4 slices deli ham
4 slices Swiss cheese
1 Original Smokin-Os

Prepare the grill according to the Smokin-Os package directions.

Season chicken breasts to taste with salt, pepper, and oregano. In a small bowl, whisk together the mustard, honey, and olive oil.

When the grill is ready, spray with non-stick spray and add chicken breasts. Cook for 3-4 minutes, then flip, brushing the top with the honey-mustard mixture. Cook another 3-4 minutes, flip and brush again. Add 1 slice of ham, topped with one slice of Swiss cheese to each chicken breast and cook for another minute, until the cheese melts.

 

Skillet BBQ Chicken Pasta

‘Tis the season for comfort food. I’m not sure if it’s holiday stress or the weather getting colder but I now want all of my food to be warm and cheesy. Which totally does not agree with losing the baby weight. And knowing that I’m going to totally blow any good eating at holiday parties, I’ve been trying to be a little more careful with family dinners.

Luckily, I have some awesome blogger friends to lean on! This lightened-up comfort food dish from Prevention RD‘s cookbook totally hit the spot. This was warm and cheesy and perfect – without the guilt.

SkilletBBQChickenPasta

Skillet BBQ Chicken Pasta
(from Prevention RD’s Everyday Healthy Cooking)
Serves 4-6

1 tsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
1 red onion, diced
2 cups water
2 cups chicken broth
12 oz. whole wheat penne
1/2 cup barbecue sauce
1/3 cup plain Greek yogurt
1/3 cup mozzarella, shredded
1/3 cup cheddar, shredded

Heat the oil in a large, non-stick skillet until shimmering. Add the chicken and onions and cook until chicken is cooking through. Transfer to a plate and set aside.

In the same skillet, at the water, chicken broth, penne and salt to taste. Bring to a boil and simmer 12-15 minutes, until liquid is mostly absorbed and pasta is tender. Stir in barbecue sauce and Greek yogurt. When well combined, stir in the cheeses and reserved chicken mixture. Cook until heated through. Serve immediately.

Instant Pot Brown Sugar & Garlic Chicken

Raise your hand if you bought an Instant Pot on Black Friday! I’m guessing there are quite a few of you because the requests for IP recipes have pretty much tripled in the last week.

I grabbed an Instant Pot a few months ago and I’ve been loving it for quick side dishes but I’ve been slow to use it for meals. That’s changing, though, as I’m forever forgetting to throw things in the slow cooker as planned. Mom brain is real, you guys.

This chicken was one of my first main dishes in the IP and man, was it a winner. The chicken was juicy and flavorful. We paired it with Hibachi Style Noodles and roasted broccoli for a great dinner.

BrownSugarGarlicChickenIP

Instant Pot Brown Sugar & Garlic Chicken
(from Once a Month Meals)
Serves 4

1 lb. boneless, skinless chicken breasts
1/3 cup brown sugar
1/3 cup vinegar
1/4 cup lemon lime soda
2 tsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper

Place chicken in the Instant Pot. Mix remaining ingredients together in a small ball and pour over the chicken. Cook on manual for 15 minutes, then release the pressure and serve.

Crispy Parmesan Garlic Chicken

 

Julie’s now 7 weeks old and I’m just getting into enough of a rhythm with the kids that I can actually stand over the stove and cook some nights. Up until this point, dinner has been something I can throw in the crockpot or oven between diaper changes. It’s been nice to do some hands-on cooking for a change!

Still, dinners haven’t been anything too involved – this easy, one-pan meal was a recent favorite. I added a loaf of crusty bed and dinner was on the table in a half hour. Mom win!

ParmGarlicChickenZucchini

Crispy Parmesan Garlic Chicken
(from The Recipe Critic)
Serves 4

2 chicken breasts, cut in half and slightly pounded out
8 Tbsp. butter, divided
1/2 cup Italian bread crumbs
1/2 cup + 1 Tbsp. parmesan cheese, divided
1/4 cup flour
2 cloves garlic, minced
2 medium zucchini, coin-sliced

In a large skillet, melt 2 Tbsp. butter over medium heat.

In the microwave, melt 4 Tbsp. butter in a shallow bowl. In another shallow bowl, whisk together the bread crumbs, 1/2 cup parmesan and flour. Coat the chicken in the butter then in the bread crumb mixture and add to the skillet.

Cook for 3-4 minutes per side, until chicken is cooked through and the breading is golden. Remove chicken to a plate and tent with foil to keep warm.

Add the remaining butter to the skillet. When melted, add the garlic and cook for 1 minute, until fragrant. Add in the zucchini and cook until tender. Sprinkle with remaining parmesan. Add the chicken back and cook until heated through.

Chicken Sausage and Marinated Summer Veggies

Current craving: all the veggies. I’ve eaten more salad and grilled vegetable sandwiches recently than I ever have in my life. I’m not sure if it’s a pregnancy thing or just the mid-summer bounty, but it’s been delicious.

While aimlessly flipping through Pinterest, this recipe caught my eye because of all of the veggies. I adapted it slightly to fit what we had in the garden/what looked best at the store, but you could really do this dish at any time of the year with whatever produce is in season.

I served it along with a loaf of warm, crusty bread – it was an awesome summer dinner.

ChickenSausageSummerVeg

Chicken Sausage and Marinated Summer Veggies
(slightly adapted from Beachbody)
Serves 4

2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 cloves garlic, minced
Salt and pepper, taste
2 zucchini, coin sliced
2 yellow squash, coin sliced
1 cup cherry or grape tomatoes
1 green pepper, chopped
1 red onion, sliced
4 cooked chicken sausages, coin sliced
2 Tbsp. fresh basil, chopped

Whisk together olive oil, balsamic vinegar, lime juice, garlic, salt and pepper. Toss all the veggies with the balsamic mixture and let sit for 30 minutes, stirring halfway.

Preheat your broiler to high.

Stir the chicken sausage into the veggies and transfer to a sheet pan. Broil for 10-15 minutes, until vegetables are soft, turning halfway.