How’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 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 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
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.
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.
I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.
The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.
I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.
Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich
3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll
In a small bowl, toss together the turkey, cranberries, onions, bacon bits and dressing until evenly combined.
Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.