Category: Dinner

Dinner · Lunch · Soups

White Chicken Chili

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2-3 Chicken breast 
3 15oz cans great northern beans 
1 medium onion Chopped
3 garlic cloves minced 
2- 4oz cans green chillies (hot or mild) 
3 tbsp cumin 
2 tsp oregano 
1/2 tsp cayenne pepper
1 tbsp white pepper
2 tbsp chili powder 
salt and pepper to taste 
1 lb shredded cheese. (Monterey jack or mozzarella)  
1/2 cup sour cream 
4 cups chicken stock 
To top:
Sour cream
Green onions
cheese

In a crock pot or in a big pot. Add copped onions and garlic to bottom of pan or crockpot. 
Take chicken breast and salt and pepper both sides. Place into crock pot or pot and add 1 cup chicken stock. Place lid on and cook 2-3 hours on high or until chicken is cooked through. Then remove lid and shred or dice chicken up to you. Then add in beans, 3 cups stock, green chilis, and seasoning. Place lid back on and let heat a half hour to hour. Last add in 1/2 cup sour cream and 1 cup shredded cheese. Serve after addding this. 
For toppings you can add, green onions, cilantro and sour cream. 

For stove top version: You can dice uncooked chicken into bit size squares (this makes it quick to cook the chicken) 
Then in stock pot drizzle pan with olive oil. Then add chopped onions and garlic. Saute until they become soft and fragrant. Then add in chicken pieces and cook for 4-5 minutes until chicken is cooked through. Add in chicken stock 4 cups, beans, green chilies, and seasoning. Bring to a boil and let boil for 10-15 minutes so flavors meld together. Add in sour cream and cheese right before serving and stir.
Add toppings of choice and serve with crusty dipping bread. ENJOY!  

Dinner · Lunch · Meat · PASTA

Italian Subs

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Ingredients:

1 lb Italian sausage

1 lb ground beef
1 egg
1 cup Panko
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp pepper
1 tsp oregano
1 tsp basil
1 lb mozzarella cheese shredded
2 240z jars marinara sauce (your choice brand)
8-10 rolls or hoagie buns your choice

(Freeze half the meatballs and sauce and reheat for a later date) 

Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled. 

Dinner · low carb · Low Carb Dish · Lunch · Salads & Blossom Bowls

Greek Salad

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You’ll need:
1 16oz can chick peas (if making own hummus)
or
1 container pre-made hummus
1 24oz greek yogurt
1 lemon
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
Feta cheese
red onion
1 English cucumber
2 cups orzo pasta (uncooked)
1 head Romain lettuce
1 pack pita bread wheat
(I tbsp oregano, 1 tsp garlic salt, pepper, 1 tsp dried dill) 

Salad:
Chop Romain lettuce and place in bowl.
Slice red onion in half and then into thin slices.
Slice cherry tomatoes in half.
Chop cucumber in half lengthwise and then chop into slices.
Place Romain in bowl then top with all veggies, feta cheese and olives. 

Cut pita bread into small bit size triangle pieces. 

Greek Yogurt:
2 cups greek yogurt
1 lemon squeezed
4 tbsp fresh dill chopped
1 tbsp garlic salt
(2 tsp fresh minced garlic, optional this can be potent) 

To serve:
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing. 

Chicken · Dinner

Turkey Pot pie with cheesy biscuits

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You’ll need:
3 cups diced turkey
1 medium onion diced
1 cup green beans cut in thirds
1 cup diced celery
1 cup diced carrots
1 tsp onion powder
1 tsp garlic powder
Salt and pepper
1/4 cup flour
3 cup chicken stock
2 cups milk
For drop biscuits:
2 cups flour
2 tbsp baking powder
1/2 tsp garlic salt
1 tsp parsley flakes
1/2 cup chilled butter
1 1/4 cup milk
1 cup shredded cheddar cheese

First in a Dutch oven heat pan then drizzle pan with olive oil. Chop all veggies then add in the onions, carrots and celery and sauté until onions are tender and other veggies began to soften. (About 5 minutes) Then Add the flour and stir into veggies, slowly add in the chicken stock and stir. Bring to a boil. Then add in the green beans, turkey and milk bring back to a boil and let boil until sauce has thickened. While sauce is thickening mix the dry ingredients first in a bowl to make biscuits. Then add in chilled butter and cut into dry ingredients until form a crumbling dough, then add in milk and stir. Then add in 1 cup shredded cheddar cheese. Once the dough is formed and sauce is thick remove from heat and drop biscuits on top of sauce. Heat oven to 375 and bake for 30 minutes with lid on. Then remove lid and bake until biscuits are browned on top. Serve hot and enjoy!
Dinner · Lunch · Side Dishes

Wild rice hotdish

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You’ll need:
2 cups wild rice
1 lb hamburger
1 yellow onion diced
1 cup celery diced
1 15oz can cream of celery
1 15oz can cream of mushroom
1/2 cup heavy cream
1/4 cup sour cream
2 cups chicken stock
1/2 cup chicken stock
2 cups water
1 tsp garlic salt

First cook rice either in insta pot in rice setting with 2 cups water & 2 cups chicken stock (you can use all water for lower sodium intake) or cook on stove top bring to a boil then lower to low and cover until rice has observed all the liquid. Meanwhile in a sauté pan brown burger and drain grease. Add in the diced onion and celery. Sauté for a few minutes until onions are soft and celery has started to soften. The. Add in the cream of celery and mushroom. Add in heavy cream, 1/2 cup chicken stock and sour cream. Bring to a boil and the. Stir in medium heat until thickens. Once rice is tender drain any remaining liquid of any. (There shouldn’t be though) the. Add rice to a 9 by 13 inch pan and pour sauce and meat over top mix mix well then cover with foil and bake in oven at 375 degrees for 20 minutes remove and enjoy!!!
Dinner · Lunch · Soups

Black Bean & Butternut Squash Soup

mamasheenas1 Comment

You’ll need:
1 medium whiter yellow onion chopped
3 garlic cloves minced
2 green onions chopped
1 bell pepper diced
2 cups butter nut squash diced into 1/2 inch cubes
1 -15oz can black beans drained and rinsed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 sprigs fresh thyme
1 cup coconut milk
1 cup chicken or vegetable stock
1 kup chopped kale
1/2 tsp cayenne pepper
1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup)
olive oil
1 cup brown rice cooked
1 avocado for topping (if you would like) 

In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil.  Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy 

Chicken · Dinner · Lunch · Salads & Blossom Bowls

Burrito Bowl

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2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper 

Toppings:
2 diced roma tomatoes
diced green onions
sour cream
salsa 

Directions:
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste. 

Chop veggies for topping options and serve with sour cream and salsa.
Enjoy! 

Chicken · Dinner · low carb · Low Carb Dish · Meat · Uncategorized

5 Freezer meal chicken thighs and drumstick bags!

mamasheenas
Honey Garlic Chicken drumsticks
8-10 chicken drumsticks
1 cup chopped onions
1/3 c. Honey
3 garlic cloves minced
2 tsp dried oregano
1 tsp red pepper flakes
2 tbsp olive oil
In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.

When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!

Sesame Chicken drumsticks–

    8-10 chicken drumsticks
    2 inch piece ginger peeled and grated
    4 green onions chopped
    1/2 cup soy sauce
    1/3 cup brown sugar
    1/4 cup rice wine vinegar
    1 tsp toasted sesame oil
    1/2 tsp chili flakes
    1/2 tsp sesame seeds

In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.

To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.

For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!

Cilantro lime chicken thighs

    6-8 chicken thighs
    4 garlic cloves minced
    1/4 c. Chopped cilantro
    3 tbsp lime juice
    1 tsp cumin
    1 tsp chili flakes
    Pinch of salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.

To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.

In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.

Herb chicken thighs

  • 6-8 chicken thighs
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 tsp garlic salt
  • 6-8 garlic cloves
  • Olive oil
  • Salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.

To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.

Sticky Orange Chicken

  • 8-10 drumsticks
  • 1/4 c. Balsamic vinegar
  • 1/2 tsp grated ginger
  • 2 tbsp brown sugar
  • 1/2 cup orange marmalade
  • 1 tsp salt and pepper
  • 1 tsp sesame seeds

To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.

In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.

Dinner · Grilling

Chicken Kabobs

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1 pound boneless skinless chicken breasts cut into 1 inch pieces
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
salt and pepper to taste
1 red bell pepper 
1 yellow bell pepper
2 small zucchini 
1 red onion cut into 1 inch piece
1 tablespoon chopped parsley
Dice chicken into 1 inch cubes.

Then cut peppers, red onion and zuccinnis into 1 inch pieces.
Then mix olive oil. soy sauce, honey, and garlic in bowl. Pour over chicken and veggies. Let marinade at least 30 minutes. 
Soak the skewers so they dont burn. 
Place chicken and peppers on skewer and grill on medium heat until chicken is cooked through. 
serve with side salad and rice if you would like.