Super Potatoes

Hi friends! We had a busy weekend, and I spent most of yesterday getting things back on track. I created this recipe when we had some leftovers to use up. Our potatoes were almost done for so I decided we needed to use a lot of them, fast! 

Here's what you need:

4 potatoes

~3 T. olive oil

seasoned salt

~1 c. shredded chicken (or whatever leftover meat you have, pork works well too! I bet ground beef would also be good.)

~2 cups cheese

Here's what you do:

Preheat oven to 425°. Grease 9 x 13 pan or cookie sheet. I put aluminum foil down and spray it with Pam-it makes clean up a breeze! Slice potatoes thinly into chips.The thinner you slice them, the faster they will cook. Arrange potatoes onto pan. Drizzle olive oil onto potatoes. Cover potatoes with seasoned salt as desired. Bake for 25-30 minutes or until potatoes begin to feel soft and are easily cut. Remove from oven and add shredded chicken. Cover with cheese. Bake an additional 10 minutes or until cheese melts. 

Enjoy as a meal on its own or pair it with another fruit or veggie! Another super simple Tasty Tuesday recipe for you. We love it for an easy weekend meal. Join me tomorrow as I tell you all about our whirlwind weekend! See you then :) 

Cheesy Spaghetti

Hi friends! I have been saving this recipe for last during recipe week. As I write this, I so badly wish I was actually making it! I found a recipe here that was a slow cooker recipe. I didn't have time to put it in the crockpot so I adapted it for my own needs. And the results are totally sharable!!

Here's what you need:

1 lb your choice of meat-we used ground turkey (ground beef or even chicken would work)

1/2 t. garlic powder

1/2 t. black pepper

1 t. sage

1/4 t. cayenne pepper

1 t. oregano

8 oz. spaghetti (about 2/3 of 13.25 box)

1 24 oz. jar spaghetti sauce

1 T basil

salt and pepper to taste

1 1/2 c. colby and monterey jack cheese

Here's what you do:

Mix together first 6 ingredients in bowl.

Brown ground meat mixture as usual.

Once you get that going, cook spaghetti as your normally would.

Once the meat is cooked, drain as needed. Turn to low and add spaghetti sauce, basil, salt and pepper. Mix well and let simmer.

Once spaghetti is cooked, drain and add to pan. Mix and let simmer for 10-15 minutes. Add cheese, cover 3-5 minutes or until cheese has melted.

That's it; you're done! We liked it so much it only took us two meals to eat it. 

This ends my recipe week. I hope you enjoyed it and have found a new recipe to spice up your weeknight meals. Look for more recipes to come on Tasty Tuesday every week. Have a blessed weekend!!

Chicken Burrito Bowl

Hi friends! What are you thinking of recipe week so far? Today I have another scrumptious recipe to share with you. The best part is-you can make the whole thing in the same pan!

Here's what you need:

1 pound or about 4 cups of chicken breasts defrosted and cubed into 1" pieces

3 T. olive oil

1 cup uncooked brown rice

1 14.5 oz can of diced tomatoes, drained

1 15 oz. can of black beans, drained and rinsed

1/2 t. garlic powder

1/2 t. chili powder

1 t. cumin

2 1/2 c. chicken broth

2 cups of cheese (we used Colby and Monterey Jack)

Salt and pepper to taste

Optional: fresh toppings to add-tomatoes, green onions, sour cream, guacamole, cheese, salsa, etc.

Here's what you do:

Begin warming 2 tablespoons of olive oil in a large pan

Season diced chicken with a little salt and pepper.

Add chicken to pan and cook over medium high heat until chicken has started to brown.

Move chicken to one side of the pan. On the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or until some grains begin to turn golden brown.

Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

Bring to a simmer, cover, and reduce heat to low.

Cook for about 20 minutes or until rice is tender.

Season with additional salt and pepper as needed.

Sprinkle with cheese, recover and let set for 2-3 minutes without heat to melt cheese.

If you have it, garnish with fresh toppings. I did not have any so we just ate it as is. We paired ours with some strawberries for a fresh summery meal. We had enough for leftovers, but only one meal because it was so tasty! I am sure it would have made a great lunch over tortilla chips or in a wrap as well. Let me know what you think. See you again tomorrow friends!

BBQ Chicken Nachos

I figured I better get in as many BBQ recipes as I could while we still live in Kansas City. So here comes another! I must say I was a little worried how this one would turn out, but I think it was a great experiment. Let me know what you think! I will post updates as I modify the recipe.

BBQ Chicken Nachos
Serves 2
Calories: ~450

1 chicken breast
BBQ seasoning
Garlic powder
Ground Cayenne Red Pepper
~4 T. BBQ sauce
1/2 yellow onion chopped
1/2 tomato chopped
tortilla chips (2 servings)
1/2 c. shredded cheese
salsa

Defrost chicken and season with spices. I used BBQ seasoning, a little garlic powder and a quick dash of cayenne pepper. Cook the chicken, again we used our trusty George Foreman.

Cut the chicken. Put BBQ sauce into a bowl and add the chicken. Stir the chicken with the BBQ sauce until it is well coated-you may have extra which is good, just add it to top your nachos later.

Chop the onion and tomatoes. I used a yellow onion because they just had a sale for a whole bag for $0.99 so that's what I have on hand. Lay the chips onto the plates. Top with BBQ chicken. (Add a little BBQ sauce if you wish!) Next top with the onion, tomatoes and cheese. I forgot to defrost our cheese so I melted each plate in the microwave for 45 seconds. (I liked it that way best anyways!)

Top with salsa and enjoy! We were a little short on ingredients this practice round. Hopefully I can make more adjustments in the future. But for now, the recipe worked just great for us, especially for a relaxing Saturday night. Let me know if you have any suggestions!! Happy cooking!