This really needs to introduction, it’s easy, simple (like every other recipe I post!!) and it is a perfect thing to have on the ready for packed lunches.
1 box bowtie pasta
1 large english cucumber
2 cups Italian dressing (more or less depending on your taste)
3/4 cups kalamata olives
1 cup feta cheese
1/2 cup grated parmesan cheese
Cook pasta according to directions.
Dice all of your vegetables.
Throw into a large bowl and mix it all together! TA-DA!
I found this was best when served cold and it made a great thing to put in individual tupperware containers to take for lunches. I was getting so tired of bringing sandwiches for my lunch break, so this was a nice change and I had a large batch to keep me going!
Making buffalo chicken pizza is a favorite of mine. This recipe is exactly that but rolled all up into a loaf of goodness!
The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!
2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing
Preheat the oven to 425 degrees
Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.
Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing. I love condiments so I really just eye-balled it on how much I was in the mood for.
Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf. Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings. But it went completely fine, it was just a bit messy!
This is boyfriend AND roommate approved! 😀
I mean it — this is THE simplest!
How many ever cuts of salmon you feel like cooking – mine were prepared and cut already
a few pads of butter
salt and pepper to taste
On a sheet of tinfoil, place the salmon on top of some sliced up lemons. Top with a few pads of butter and salt and pepper to taste.
Wrap tightly and cook at 300 degrees for 35 minutes.
It really is that easy — and it was so delicious! We ate it with corn on the cob and biscuits, but you could make any side dish with this.
Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!
1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula
Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper. Fry it up in a pan. I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.
Once your chicken is cooked, set aside.
In a pan spray generously with cooking spray. Lay your tortilla down. DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!
On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans. Sprinkle some garlic salt on top and shake as much hot sauce as you like to it! I add a lot so it’s nice and juicy, but it’s never too spicy!
Now you can turn on the heat!
On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.
After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!
Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!
NOTES: I also do this with ground beef with taco seasoning – either are delicious!
I have been majorly slacking on putting up a new recipe lately. so I apologize. Mostly I am just too busy to cook. But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night. So I’m trying to prove it 🙂
This was so delicious, I wasn’t sure how it was going to turn out but I really loved it. I had leftovers for a few days, and I seriously ate this for every meal until it was gone! The more time went on, the better it got as well! I am wishing I could have it as I write this!
1 1/2 – 2 pounds stew meat, or beef. Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese
If you have a crock pot – this is for you. If you don’t….GET ONE! It will change your life in the kitchen. I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready. Okay, now that I’ve said that — I will give directions for both ways.
Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours. I didn’t think about this until a little last minute, so I put it on high for 4 hours. Whatever works!
If you don’t have a crock pot you can cook it in a large saucepan. Bring to a boil, reduce heat to low and cover. Let it cook for probably 2 hours likes that. I didn’t try this way – so thats a guess on time. but probably close.
Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.
Now all you have to do, is warm up your refried beans. Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up! Top with the sauce from the pan and some shredded cheese.
Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!
I didn’t eat those all, so they were perfectly fine to reheat the next day! I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.
I just made this a few nights back for a little dinner party of four. It seemed to be a huge hit, and we ate it all up!
4-6 large chicken breasts (how many ever will cover the size of your pan)
2 tablespoons olive oil
red pepper flakes
2 garlic cloves – crushed or you could use dried minced garlic. whatever you have, will work
1 bag shredded mozzarella cheese
1 cup shredded parmesan cheese
1 5 oz package of garlic croutons
2 cups marinara sauce
Preheat your oven to 350
in a large baking pan, cover the bottom with your olive oil and a very healthy sprinkling of crushed red pepper flakes. I put a lot, and it added a nice kick.
layer your chicken breast in one layer on top of that.
Next, cover the chicken with your marinara sauce – I just used about 3/4th’s of the jar.
Then cover the marinara with a healthy sprinkling of your italian seasoning. Fresh Basil would be delicious too – but I didn’t feel like getting any.
Cover that with half of your mozzarella and parmesan cheese.
bake for 35-45 minutes. It depends on how thick your chicken breasts are.
I served it with a ceasar salad and a delicious meal was had by all!