Summer screams burger season to me. I love trying different variations – I have 29 on the blog, in fact! Today, I’m rounding them all up in one spot for easy browsing.
Whether you’re in the mood for something classic or something adventurous, a chicken burger or a veggie burger, this list will have something to make your mouth water!
Continue readingYou know that everything-but-the-bagel seasoning that’s all the rage? I’d had it in my cabinet forever and finally broke it open one night when I was trying to throw together dinner last minute.
This chicken was the result, and the kids happily ate it and I patted myself on the back for a successful dinner and moved on.
The kids didn’t, though. They kept asking for it again. And again. And then one night, Jake asked, “Mom, don’t you want to blog this one?” So, here it is. If you like this one, you can thank Jake for kicking my butt into gear.
Continue readingHow’s the lunch situation these days?
You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.
To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.
Continue readingDisclaimer: I received a complimentary copy of Incredible One-Pot Cooking for review purposes. All opinions are my own.
I recently asked on Instagram what your biggest current dinner challenge is. One of the most common responses? Making interesting dinners that don’t involve a ton of cleanup.
Megan Marlowe’s new cookbook, Incredible One-Pot Cooking, totally nails this problem. Chock full of fun spins on traditional favs, this is cookbook your family will love – mine definitely does! – and I’m excited to share a preview with you today.
Continue readingThese days, I perpetually feel like I’m out of time when dinner comes. It was bad before social distancing and now I feel like the kids are attached to me 24/7. What’s a cook to do?
Prep the quickest dinner possible, of course. These cheddar ranch chicken thighs are ready for the oven in under ten minutes – which is just about the amount of time I can distract the kids for.
Continue readingDo you have an air fryer? I was a hold out for so long – I just didn’t think it would be as amazing as everyone was saying. And then I got one.
Reader, I’m eating my words. I love it.
The ability to make food that tastes fried without actually having to bust out the oil is a game changer for me!
This pretzel-crusted chicken is a dream topped off with a cheddar-mustard sauce and chopped pickles.
Continue readingDoes anyone else feel like February went by at warp speed? I don’t know what happened, but I feel like I blinked and it was over. I feel like so many nights I was scrambling at dinner time – where did my day go?! – so quick and easy was definitely the name of the game.
This easy casserole is just perfect for busy nights – and a really kid-pleaser.
Continue readingChicken + Bacon + Ranch + Pasta = My Kids’ Dream Meal.
For real though, this dish is a total crowd-pleaser. Pasta and chicken are covered in a creamy, ranch sauce and the whole thing is topped off with bacon and a generous helping of cheese. What’s not to love?
If you’re looking for a quick weeknight meal, this is a great option.
It’s fast as it is, but there’s two ways to really speed this up. You can grab a rotisserie chicken, pre-cook the pasta, and opt for microwavable bacon. Those three elements will speed up prep considerably.
The other option to to prep the whole thing beforehand, cover, and refrigerate until you’re ready to bake. This can be made a day or two in advance, just add a few minutes onto the cook time.
I’m always a little meh on pastas with red sauce while the weather is still warm, but this sauce felt lighter, even when warm. It’s going to be my new go-to for bringing a meal to friends during the summer months!
1 lb. penne pasta, cooked and drained
2 cups cooked, shredded chicken
15 oz. jar Alfredo sauce
1/2 cup ranch dressing
6 slices bacon, cooked and chopped
8 oz. shredded mozzarella cheese
Preheat the oven to 350 degrees and spray a 9×11″ pan with non-stick spray.
In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, and ranch dressing. Pour into prepared pan. Top evenly with chopped bacon and cheese.
Bake for 15-20 minutes, until hot throughout and bubbly. Let cook for 5 minutes before serving.
adapted from Pilisbury
We have a few more weeks of summer here, so I haven’t quite wrapped my head around back-to-school. We’re entering a brave new world this year – Kindergarten! – and I’m not ready to give up our relaxed summer schedule.
I know a lot of our friends are starting to head back, though, and I’ve gotten quite a few requests for easy back-to-school dinners. This dinner is perfect – easy, but still full of the fresh flavors of the season.
This dump-and-bake pasta couldn’t be easier – you don’t even have to pre-cook the pasta! We used leftover grilled chicken, but you could use a rotisserie chicken too. This is also easily made vegetarian by skipping the chicken and using vegetable broth instead.
A few minutes to chop and assemble and then your hands are free to help with homework or spend some quality time with the little ones who have been at school all day!
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Wednesday Farmer’s Market Week Recipes
2 cups cooked chicken, diced
1 large tomato, diced
1 small zucchini, diced
1/2 cup corn kernels (fresh or frozen)
12 oz. uncooked uncooked penne pasta
3 1/2 cups chicken broth
2 cups shredded mozzarella cheese, divided
1/2 cup chopped fresh basil leaves, divided
2 large cloves garlic, minced
1/2 teaspoon salt
Preheat the oven to 425 degrees. Spray a 9×11″ pan with nonstick spray.
Set aside 1/2 cup mozzarella and 1/4 cup basil.
Pour the rest of the ingredients into the pan and stir to combine. Cover the pan tightly with foil and bake for 40 minutes.
Uncover and stir. If pasta is not al dente, cover and cook for a few more minutes.
When pasta is al dente, sprinkle remaining mozzarella over the top and cook for another 5-10 minutes, until cheese is melted.
Remove from oven, sprinkle with basil, and stir.
If there’s one thing you need in your wheelhouse for grilling season, it’s a great grilled chicken. Something easy, but delicious; flavorful, but versatile.
Luckily, I’ve got you covered. This grilled chicken is the best.