Back with another of our favorite recipes from our Whole30 challenge. We grilled a lot during our 30 days…like probably 5 days a week. That grill got a workout! We found that chicken breasts were the quickest and easiest option for us with our busy schedule. Pair it with some fresh veggies and you’ve got yourself dinner! The following recipe creates a melt in your mouth chicken and couldn’t be any easier…seriously!
Whole30: Balsamic Garlic Chicken
- 4 chicken breasts
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves of garlic, minced
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- Combine everything (including chicken) in a zip-loc bag and squish around to combine.
- Let marinate for 20 mins - 24 hrs in the fridge.
- Grill for 8-10 minutes, flip and grill other side 8-10 minutes or until no longer pink inside.
- Serve and enjoy!
Today was one of the first “real” fall days around these parts. It rained overnight throughout the morning and was a wonderfully cloudy and brisk day. It was the perfect day to bundle up and enjoy a day at home. Thankfully, I got to do just that! Today’s weather called for a classic fall dinner- chili and corn bread. My goal with this meal was to not have to go to the grocery store, but to be able to use things that we already had. We typically make chili with ground beef, but Mother Hubbard’s Cupboard only offered chicken today. I went out on a limb and basically made up the chili recipe as I went. I’ve never had a chicken chili, but figured that it would be worth a try. I was a bit nervous at first, but then realized that since I knew we liked all of the ingredients, there was a pretty good chance that the end product would turn out delicious. The cornbread recipe (with a few modifications) comes from my faithful friend, my Better Homes and Gardens Cook Book. This entire meal was a cinch to put together and the end products were so hearty and delicious!
Crock-pot Chicken Chili
(makes 4-6 servings)
- 3 boneless, skinless chicken breasts
- 1 can (15 oz.) of pinto beans, undrained
- 1 can (15 oz.) of kidney beans, undrained
- 1 can (15 oz.) of great northern beans, undrained
- 1 can (15 oz.) of tomato sauce
- 1 can (6 oz.) of tomato paste
- Garlic powder, onion powder, salt, pepper, chili powder and oregano to taste (I used about 1 tablespoon of each).
- If you like green chilis, bell peppers, onions, etc. you can add them too!
- Place chicken breasts in bottom of crock-pot. Add beans, tomato sauce, tomato paste, and seasonings. Gently stir to combine.
- Cook on low for 6-8 hours or high for 4-5 hours. About an hour before serving pull chicken breasts out and shred. Add back into the crock-pot and cook for another hour or so.
Homemade Corn Bread
- 1 c. of flour
- 3/4 c. cornmeal
- 3 Tbsp sugar
- 2 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1 Tbsp. butter
- 2 eggs, beaten (or if you’re out of eggs like I was, you can substitute in 4 Tbsp. water + 2 Tbsp. oil + 4 tsp. baking powder)
- 1 c. milk
- 1/4 cup vegetable oil
- Preheat oven to 400 F. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
- Add the 1 Tbsp. butter to a 10-inch cast iron skillet or a 9 x 1 1/2-inch found baking pan. Place in oven about 3 minutes or until butter melts. Remove skillet from oven; swirl butter in skillet to coat bottom and sides of pan.
- In a small bowl combine eggs (or egg substitute), milk, and oil. Add mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15-20 minutes or until a toothpick comes out clean.
- Cut into slices or wedges and serve with your chili
Have a picky eater in your family? I sure do. We’re not going to name names here, but he’s the one with the beard. Tonight’s dinner was perfect for us because there weren’t any crazy ingredients, it was super fast and oh so affordable. These things were already in my cupboard and are items that I typically keep stocked. Ready for it?
Baked Parmesan Chicken (adapted from this recipe)
- 3-4 boneless skinless chicken breasts
- 3/4 c. mayonnaise (or plain Greek yogurt as a healthier option)
- 1/2 c. grated Parmesan cheese
- 1 tsp. seasoning salt
- 1/2 tsp. freshly ground pepper
- 1 tsp. garlic powder
- Preheat oven to 375 F.
- Mix mayonnaise (or yogurt), cheese, salt, pepper & garlic in a bowl.
- Spread mixture over chicken breasts to cover them completely.
- Lay chicken breasts in a greased baking dish.
- Bake uncovered for 40-45 minutes (until chicken is no longer pink inside).
Serve this with rice or pasta and a vegetable and you’ve got yourself a quick and delicious dinner! The bearded one is not a huge fan of artichokes, so whenever I make one for myself he gets green beans. I don’t mind making two separate vegetables if it means he’s getting some nutrients! Gotta pick your battles, right? This meal will be sticking around for a while- its easy and pleases a picky palate :)
In love with the bearded one,
Tonight’s dinner has been on the menu for the past 3 weeks but for some reason we kept skipping it. We seemed to either work late, were craving something else from the menu, or were unexpectedly tied up for dinner on those nights, and somehow it kept getting bumped to the next week. But tonight, was the night. And my, oh my…was it a good one! I’m bummed we didn’t try it earlier, but am so happy to have it in my recipe arsenal from now on! It was quite easy and pretty efficient on time too!
Baked Cheesy Chicken Pasta
- 3 Tbsp butter
- Salt & pepper
- 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you'd like)
- 1 tsp olive oil
- 2 boneless skinless chicken breasts
- 1/4 c. + 1 Tbsp. flour
- 3 cloves minced garlic
- 3 c. milk
- 3/4 c. shredded cheese (I used a provolone/mozzarella mix)
- 3/4 c. freshly grated Parmesan
- Preheat oven to 400 F.
- Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
- While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
- In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
- Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
- Remove pot from heat and gradually stir in cheeses.
- Add chicken and pasta to pot. Season with salt & pepper to taste.
- Pour mixture into a greased baking dish.
- Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
I’m looking forward to adding this on to our menu again soon! And this time it won’t keep getting bumped :) This recipe is great because it uses things that we always have in our cupboard and is pretty dang foolproof. I mean, honestly, you can’t go wrong with chicken, pasta and cheese! Hope you enjoy this just as much as we did!
In my mind, rain = soup weather. Logical, yes? The cool and wet change of weather recently made me crave soup so I went searching through my recipes to see if I could find something new. Last October at my bridal shower (it’s been a year already!), my Mom had each lady bring a soup recipe for a book she created for me. I’ve yet to try many of the recipes, but have the best intentions to try each and every one.
The other night, I dug through that book and found a recipe from our friend Karen for Chicken Tortilla Dump Soup. I cannot even begin to tell you how delicious it was!! My mouth waters even thinking about it…it was that good! I didn’t have everything on the ingredients list, so I did something so out of my character…I improvised. Shocking, I know! I’m known to be the one that sticks to a recipe word for word, measures exactly and no variations. Ever. Well, I’m a-changin’ and rebelling…a true rule breaker! Here is my version of Karen’s Chicken Tortilla Dump Soup:
Terra’s Chicken Tortilla Soup
- 1 Tbsp. olive oil
- 2-3 boneless, skinless chicken breasts- cut into strips (or shredded if previously cooked)
- 1-2 tsp. Onion powder & garlic powder
- 1-2 tsp. Basil, Italian seasonings, etc. (whatever you’d like to season your chicken with)
- 1 largeish jar of salsa (I pureed this because neither Josh or I like chunky salsa)
- 1 can of pinto beans
- 1 cup frozen white corn
- 6-8 corn tortillas (more tortillas = thicker soup)
- Cheese, sour cream & tortilla chips for garnish
- Begin by heating your olive oil in a large soup pot. Add chicken pieces, seasonings and brown until chicken is no longer pink.
- Add salsa and refill jar with water however many times you need to stretch the soup (I did about 2 Picante jars full).
- Simmer for 40ish minutes.
- Add pinto beans & corn.
- Simmer for 20ish more minutes, then add torn up tortillas.
- Stir frequently, breaking down the tortillas. Heat until soup thickens.
- Serve a hearty portion and garnish with cheese, sour cream & chips (you could also add avocado, cilantro, tomatoes…the possibilities are endless!)
This recipe has earned its place in my Hall of Fame. It is simply fantastic. I sure hope you enjoy it as much as we did!
Breaking the rules,