Mexican Chicken Taco Bake

Taco Chicken Casserole Bake

Yesterday was III’s 33rd birthday! It was a great day (he was off work), and I hope to write up a quick recap soon. Birthdays should ALWAYS be celebrated, no matter the age! He took to the grill for dinner but when we were brainstorming what he might like this taco chicken bake came up. It is a new dish at our house and was a big hit.

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The kids love most foods considered “Mexican.” Nachos are probably their favorite and this bake is a pretty close second. I try to do some type of Mexican dish a few times a month to satisfy all of our cravings! The beauty of this casserole bake is that you can really specify it to your families liking. 

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Chicken Taco Casserole
Serves 6
Satisfying Chicken Taco Casserole with all of your Mexican favorites!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Tortilla Chips
  2. 1.5 - 2 cups of cooked & shredded chicken
  3. 1 cup of Salsa
  4. 1 .5 tbsp Taco seasoning
  5. 1/2 - 3/4 can of black beans
  6. 1 can of Rotel
  7. 3/4 cup of sour cream
  8. 1 cup of monterey jack cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a skillet heat shredded chicken, taco seasoning, 3/4 cup of salsa, 1/4 cup of water. Bring to a boil and then reduce heat to low and simmer for 10-15 minutes.
  3. Spray a 9x13 baking dish with non stick spray. Line the bottom with slightly crushed tortilla chips.
  4. In a bowl combine cooked chicken mixture, the rest of the salsa, Rotel, black beans (amount to your liking), sour cream, 1/2 cup of cheese and any other ingredients you would like (jalapenos, sauteed peppers and onions, etc.).
  5. Spread half of the mixture over the tortilla chips. Then repeat with another layer of tortilla chips and the rest of the mixture.
  6. Cook at 350 degrees for 20 minutes. Then top with crushed tortilla chips and remaining cheese and cook for another 5-10 minutes.
Adapted from Weight Watchers
Adapted from Weight Watchers
A Step In The Journey http://astepinthejourney.com/

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 I think it’s served best with a little sour cream and guacamole. Also, I mention taco seasoning in the ingredient list. I love making my own…it’s SO easy! Here is the spice breakdown.

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Enjoy!

Chicken Stir Fry

How to Make Chicken Stir Fry

Yall, today is a monumental day in our house. As I type this very post there is an amazing lady who is helping us out and cleaning our house. I cannot even begin to describe how happy I am and thankful for a husband that loves me even though I can’t “do it all!” We have brought in reinforcements and for the first time in a LONG time, my whole house is going to be clean at the same time! Yall, this is huge. Before the floors would be clean or the bathrooms or maybe the kitchen, but never all of it…and so today is a glorious day! 

On to why you are here…lately I am trying to cook meals that include lots of veggies. III eats pretty much any vegetable in the known universe. Me, I am slowing branching out and finding more and more crunchy goodness to add to my palette preferences.

Chopped Veggies for Stir Fry

Most of the time when we eat vegetables around here it’s roasted veggies along side our main dish or crispy veggies dipped in humus at lunch, but there are other recipes we are trying that include a mix of vegetables and today I want to share with you one of those recipes.

Chicken and Veggie Stir Fry.

Chicken Stir Fry Recipe

I love this recipe because there is a lot of room to make it your own. You are free to choose different vegetables or maybe serve it over noodles instead of rice. Also you might use steak instead of chicken…lots of options all using a similar method!

Ingredients

1.5 cups of shredded rotisserie chicken
3 cups of chopped veggies (I used red, orange, and yellow peppers, zucchini, shredded carrots, and broccoli)
2 cups of brown rice
1 tbsp olive oil
2 cloves of garlic
1 cup of chicken broth
3 tbsp of soy sauce
2 tsp of sugar
2 tsp of cornstarch

Stir Fry Veggies

Directions

Chop all your veggies & shred your COSTCO (or anywhere!) rotisserie chicken.

In a skillet over medium heat add olive oil and garlic. Once the garlic is fragrant add in shredded chicken along with 3/4 cup of chicken broth, soy sauce and sugar. Cover and continue to cook over medium heat stirring occasionally for about 5 minutes. Add in vegetables. Cover and continue cooking for about 5 minutes, again stirring occasionally. In a separate bowl mix the remaining chicken broth and cornstarch. Pour in the mixture and stir until the sauce thickens. Serve on top of rice (cook according to package instructions) or noodles. Enjoy!

You can also buy and cook your own chicken (cubed) in the olive oil and garlic before adding the veggies and chicken broth!

Homemade Chicken Stir Fry

One Pan Garlic Crusted Chicken & Veggies

One Pan Garlic Crusted Chicken and Veggies

We had such a fun Valentines Day loving on each other & treating ourselves to some good heart shaped food (chicken biscuits, sandwiches, pizza) & a few sweets (cookie cake!). That means the rest of the week will be filled with healthier choices to make up for the damage. I know that healthy can sometimes be hard because a lot of the time healthy means more expensive and more time consuming, but I want to share with you a recipe today that debunks that thought! (This meal takes cost about $10 and took about 45 minutes start to finish!) I try to do these “one pan” meals at least once a week. It makes for easy cooking and quick clean up! I make sure and put at least one thing on the pan that I know the kids really enjoy so that even if they aren’t feeling the whole pan, what they choose to fill up on is still good for them. 

Cooked Chicken and Vegetables

This week we are eating garlic crusted chicken strips with sweet potatoes and green beans. Sprout can eat his weight in sweet potatoes and Chickadee is always up for chicken (I suppose it’s quite an appropriate nickname for her0. 

This recipe fed our family of four….we ate it all (probably had one extra chicken strip that could have been left over but III rarely lets food go unfinished unless it’s enough to be true leftovers)!

One Pan Chicken Dinner

You’ll need 1 package (about 6-8) of chicken strips, 1 sweet potato, and a solid double palm full of fresh green beans. You’ll need to peel, slice, and dice the sweet potato and snap the stringy ends off the green beans. For the chicken pour one bowl of olive oil and a tablespoon of minced garlic and in the other bowl add Italian bread crumbs.

Garlic Breadcrumb Dip

Dip the chicken in the olive oil/garlic mixture first, then coat in bread crumbs before placing on a pan covered with parchment paper. The sweet potatoes and green beans will go on the other half of the pan. Toss them in olive oil and garlic salt. 

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This chicken and veggie combination is packed with flavor. I love the taste and the ease of these one pan or one pot dinners! I am actually making another one later this week with pork tenderloin I’ll share with you soon. 

Delicious and Easy One Pan Chicken and Veggie Dinner

Garlic Crusted Chicken and Veggie Dinner
Serves 3
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Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
Ingredients
  1. 6-8 chicken strips
  2. Olive Oil
  3. 1 tbsp minced garlic
  4. 1/2 cup Italian breadcrumbs
  5. 1 sweet potato
  6. 1/3 lb of fresh green beans
  7. Garlic Salt
Instructions
  1. Preheat the oven to 400 degrees and line a large sheet pan with parchment paper.
  2. In a shallow bowl pour about 1/4 cup of olive oil and add 1 tablespoon of minced garlic (2-3 cloves). In a second shallow bowl pour 1/2 cup of Italian breadcrumbs. Dip chicken strips first in oilve oil mixture and then in the breadcrumbs making sure to coat both sides well. Line down one side of the baking sheet. Sprinkle the top with extra basil if you would like!
  3. Peel, slice and dice the sweet potato and snap the ends off the green beans. Place on the other half of the baking sheet. Toss in oilve oil and sprinkle generously with garlic salt.
  4. Roast in the preheated oven for 20-25 minutes, turning the chicken and tossing the veggies about half way through until chicken is golden brown and veggies are roasted. Remove from the oven and serve warm!
A Step In The Journey http://astepinthejourney.com/

Simple One Pot Fettuccine Alfredo

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Yall, fettuccine is really hard to spell. Or is it just me? You know how you don’t spell it “f-e-t-t-i-c-h-i-n-n-i.” Fortunately for you and me, it’s a lot easier to make…I had no idea until my mother in law made it a few months ago. And I thought, “hey I think I can do that.” Perfect for a crazy weeknight or last minute meal, which let’s face it is really every night when you are a young family. And the best part of this recipe is, more than likely, you have everything you need already in you pantry/refrigerator. 

Are you an Italian fan? I definitely am! We try to use “healthy” alternatives to pasta often, zucchini noodles and spaghetti squash are two of my favorites, but sometimes you just need the real thing. And this recipe is just that. It’s rich, creamy, and absolutely delicious! You can keep it simple and serve it as is, with a salad or add chicken to the fettuccine to make it even heartier.

I didn’t take very many step-by-step pictures because, well, I was chasing Chickadee & Sprout, plus there aren’t really any “steps” since it’s a one pot meal. I told you it was easy! I’d love to hear if you are able to give it a try & if you find any additions to make this awesome dish even better! 

Have a great weekend…and if you are in Atlanta, let’s cheer on our Falcons this Super Bowl weekend, RISE UP! Happy Thursday everyone! 

Simple One Pan Fettuccine Alfredo
Serves 4
Simple, one pan, fettuccine alfredo. Perfect for crazy weeknights & last minute meals.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 tbsp EVOO (extra virgin olive oil)
  2. 3-5 cloves of garlic
  3. 2 cups of chicken broth
  4. 1 cup of milk
  5. 2 tbsp butter
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 8 ounces of fettuccine noodles
  9. 1/2 cup Parmesan cheese (or any Italian cheese)
  10. Parsley
Instructions
  1. In a deep pot/pan oven medium/high heat drizzle in some EVOO and drop in your minced garlic.
  2. Once the garlic becomes fragrant pour in chicken broth, milk, butter, salt & pepper. Then add in fettuccine noodles.
  3. Increase heat and bring to a boil. Once it begins to boil, lower the heat to simmer, stirring occasionally, until noodles are cooked through and sauce thickens (20-25 minutes)
  4. Add in cheese & top with parsley.
  5. Enjoy!
Notes
  1. If adding chicken, add cooked chicken with about 8 minutes to go giving it time to heat throughout.
A Step In The Journey http://astepinthejourney.com/
Looking for the perfect appetizer to bring to your Super Bowl Party. I’ve got you covered!

Monster Rice Krispie Treats

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I’ve got an easy recipe for you & it will make you super popular with your kids! Chickadee took them to preschool for her special birthday treat & according to her, everybody ate them all :) From the mouth of my three year old to your lips, they are good! And do you really need anymore confirmation??

I wanted to put a fun spin on rice krispie treats. We talked about adding sprinkles, using Fruity Pebbles instead, or dipping them in chocolate. She chose the chocolate. And since her birthday is in October I thought a little monster spin would be fun!

We started by following the basic Rice Krispie recipe. 6 cups of Rice Krispies, one 10 oz. bag of marshmallows and 3 tablespoons of butter. 

Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.

Remove from heat. Add cereal; mix well. 

Press onto bottom of 13×9-inch pan sprayed with cooking spray. Cool completely.

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After they cooled I cut them into rectangles and used half a decorative paper straw to create a rice krispie treat on a stick. 

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To create the “monster” we used white chocolate chips & candy eyes. 

Monster Rice Kripsie Treats
Yields 20
An easy and tasty halloween snack!
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Cook Time
5 min
Total Time
10 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 6 cups of Rice Krispies
  2. 3 tbsp of butter
  3. 10 ounce bag of marshmallows
  4. 3/4 cup white chocolate chips
  5. Food coloring
  6. Candy eyes
Instructions
  1. Follow instructions on the back of the Rice Krispie Box to make Rice Krispies.
  2. For creating the monsters, we used about 3/4 a cup of  white chocolate chips.
  3. Melt in a microwave save bowl for 1 minute. Then stir until completely melted.
  4. If you want to dye the white chocolate use food coloring.
  5. In a shallow bowl dip the rice krispies. Then turn them right side up and let the chocolate drip down a little bit.
  6. Lay on parchment paper and add eyes.
  7. Give the chocolate time to harden.
  8. Enjoy!
A Step In The Journey http://astepinthejourney.com/

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 You could really use all different colors and have so much fun with these little monsters. Chickadee LOVED helping me make them and dipping them in the white chocolate. I love that she was able to take ownership over her special treat. She was so excited to share them with her friends! I hope you create a few and share them too :)