Sunday, August 7, 2022

Chicken Sausage Linguine



                                   Chicken Sausage with roasted tomato Linguine

                                                I forgot the yellow onion in pix

 You Need:   2 Tomatoes

                    1 yellow onion

                   9 oz of chicken sausage

                  2  garlic cloves 

                  2 tablespoons of tomato paste

                 2 tablespoons of cream cheese

                1 package of linguine pasta

                 Some Parmesan cheese

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil.Wash 7 dry all produce. cut tomato into !?2 inch wedges; Toss on baking sheet with a drizzle of olive oil, salt and pepper.

Roast tomatoes-until browned and softened,15-20.


Meanwhile, halve,peel, and dice onion peel and finely chop garlic.






 Heat a drizzle of oil in a large pan over high heat. Add diced onion and season with salt and pepper.Cook, siring, until slightly softened 3-4 minutes.  Add a drizzle of olive oil and sausage. Cook breaking up meat into pieces,until brown and cook through4-6 minutes. Add garlic;cook, stirring, until fragrant 30 seconds. Stir in tomato paste until everything is fully coated.

 Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.




while pasta cooks,slowly sir in 1cup of plain water into pan with sausage mixture until thoroughly combined.reduce heat to medium;simmer, stirring, until thickened, 3-5 minutes.season with salt and pepper.stir in cream cheese,  sprinkle some of the Parmesan  and 1-Tbsp butter.


Add drained pasta and roasted tomato wedges to the pan with sauce;toss to coat. If needed add a splash of reserved pasta cooking water until everything is coated in a creamy sauce. Season with salt. If you have some on hand add a pinch of Chili flakes from your pantry if you like.  




Divide pasta between plates and top with Parmesan 





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Tuesday, May 31, 2022

Chewy Keto Brownies





  • 4 large eggs
  • 2 avocados, ripe
  • ½ cup (1 stick) butter, melted
  • 6 Tbsp. unsweetened peanut butter
  • 2 tsp. baking soda
  • 18 drops liquid stevia
  • 2/3 cup unsweetened cocoa powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. sea salt (optional)
  1. Preheat oven to 350°. Line an 8” square pan with parchment paper.
  2. Combine all ingredients except sea salt in blender or food processor. Blend until smooth.
  3. Use spatula to transfer batter to pan and smooth. Top with sea salt.
  4. Bake 20-25 minutes or until brownies are soft and dry to the touch. Cool 25-30 minutes before serving.

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Friday, January 7, 2022

Chicken Salad Melt Sandwich


 With just the right amount of crunch, melty cheddar cheese, and a couple good slices of tomato, you might even convert a tuna hater.

Looking for a low carb version? Try Delish’s tomato bun tuna melts!

Yields: 4
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins


1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans Chicken or fresh chopped Chicken Breast
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar


  1. Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).
  2. Drain canned Chicken then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
  3. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of Chicken salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.






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Wednesday, March 13, 2019

Lasagna-Stuffed Zucchini

 Swap vegetables for noodles in this healthy lasagna-inspired recipe. Stuffing zucchini boats with chicken sausage, tomato, ricotta and herbs gives you all the flavors of lasagna without all the carbs.

  • 2 large zucchini
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta
  • 1 large garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 6 ounces cooked Italian chicken sausage (about 2½ links), chopped
  • 1 cup diced fresh tomatoes
  • 1 teaspoon Italian seasoning
  • ⅓ cup finely shredded Parmesan cheese

  1. Preheat oven to 425°F.
  2. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.
  3. Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
  4. Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.
  5. Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.

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Wednesday, March 6, 2019

Italian Beef Skillet

From: Diabetic Living Magazine
This Italian-inspired beef, vegetable, and pasta dinner takes just 20 minutes to prep. Grab a glass of your favorite wine, sit back, relax, and enjoy the fragrant aromas that fill your kitchen as this one-skillet meal simmers on your stove.

  • 1 pound beef round steak
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • ½ teaspoon dried basil, crushed or 1 tablespoon chopped fresh basil
  • ¼ teaspoon dried oregano, crushed or 1½ teaspoons chopped fresh oregano
  • ⅛ teaspoon crushed red pepper
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta (optional)
    • Prep
    • Ready In
  • Trim separable fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add the meat pieces to the skillet; brown both sides of each piece. Remove the meat from the skillet.
  • Add mushrooms, onion, bell pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, dried herbs (if using), and crushed red pepper. Add the meat to the skillet, spooning the vegetable mixture over the meat. Cover and simmer about 1¼ hours or until the meat is tender, stirring occasionally. Stir in fresh herbs, if using.
  • Transfer the meat to a serving platter. Spoon the vegetable mixture over the meat and sprinkle with Parmesan. Serve with pasta, if desired.

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Sunday, March 3, 2019

One-pan puffy oven-baked pancake

Apple Dutch Baby Pancake

 This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon.

  • 4 tablespoons ( ½ stick) unsalted butter
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup whole-wheat pastry flour
  • 1 tablespoon granulated sugar plus ¼ cup, divided
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg, divided
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 2 cups sliced apple (about 1 large)
  • Confectioners' sugar for garnish


  • Prep
  • Ready In
  1. Preheat oven to 425°F.
  2. Melt butter in a medium cast-iron skillet over medium heat. Remove from heat. Transfer 2 tablespoons of the melted butter to a blender. Add eggs, milk and vanilla; blend until very smooth, about 30 seconds. Add flour, 1 tablespoon granulated sugar, baking powder, ¼ teaspoon nutmeg and salt; pulse until very smooth, scraping down the sides as necessary.
  3. Combine the remaining ¼ cup granulated sugar, ¼ teaspoon nutmeg and cinnamon in a small bowl. Brush the remaining butter over the bottom and up the sides of the pan. Return to medium heat. Sprinkle the sugar mixture into the pan and arrange apple slices on top. Cook, undisturbed, until bubbling, 1 to 2 minutes. Pour the batter over the apple slices.
  4. Transfer the pan to the oven and bake for 15 minutes. Reduce temperature to 375°F and bake until golden and the center is firm, 5 to 10 minutes more. Sift confectioners' sugar over the top before serving, if desired.

Wednesday, February 20, 2019

Beef Stew with Garlic-Thyme Sour Cream

Start this slow-cooker beef stew before you leave for work and you'll arrive home to a delicious and hearty meal. All you'll need to do is whip up the garlic-thyme sour cream topping, and it will be ready to eat.
  • 2 pounds boneless beef arm pot roast, trimmed of fat and cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 2 cups halved cremini or button mushrooms
  • 4 medium carrots, cut into 1 inch pieces
  • 1 pound round red potatoes, cut into 1-inch pieces
  • 2 medium medium parsnips, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup frozen pearl onions
  • 3 cloves garlic, minced
  • 1 tablespoon snipped fresh rosemary or 1½ teaspoons dried rosemary, crushed
  • 4 cups lower-sodium beef broth
  • ⅓ cup red wine or pomegranate juice
  • ¾ cup light sour cream
  • 1 clove garlic, minced
  • 2 teaspoons snipped fresh thyme


  • Prep
  • Ready In
  1. In a large skillet brown meat on all sides, half at a time, in hot oil over medium heat. Using a slotted spoon, transfer meat to a 5- to 6-quart slow cooker. Add mushrooms, carrots, potatoes, parsnips, celery, onions, 3 minced cloves garlic and rosemary. Pour broth over all.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in wine just before serving.
  3. For topping, in a small bowl stir together sour cream, 1 minced clove garlic and thyme. To serve, ladle stew into eight serving bowls. Top each serving with some of the sour cream mixture.

Thursday, February 14, 2019

Lemon Pesto Penne

 sometimes my favorite blog recipes are the ones that I don’t make for the blog. This is one of those times. The tang of the tomatoes, the chewy whole wheat pasta, the tender-crisp baby broccoli, the creamy melted feta + the firm crumbly feta, plus the freshness of lemon, basil, and pesto. I mean, this is the whole flavor, color, texture, and nutritional package. AND 20 MINUTES

  • 8 ounces whole wheat penne
  • 2 cups baby broccoli
  • 1 cup oven roasted tomatoes (I used Kirkland brand and rinsed excess oil)
  • 1 teaspoon minced garlic (optional)
  • 1/4 cup pesto
  • 1/4 cup feta cheese
  • juice of 1/2 lemon
  • fresh basil, cut into ribbons

  1. Cook the penne according to package directions. Add the baby broccoli to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
  2. Add the tomatoes and garlic to the pan with the pasta and baby broccoli; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.
 You could also use regular broccoli, broccolini, or broccoli rabe (all have different flavors and textures but I think they could all work).
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Monday, February 11, 2019

Easy winter Minestrone soup

 This Weeknight Minestrone is the speedy version of the classic Italian Soup. It’s fast, it’s easy, but it tastes amazing! It’s a recipe from Laura Vitale’s incredible new cookbook, Laura in the Kitchen,
This Weeknight Minestrone is the perfect dish because it’s so easy, just a few minutes prep time, and you’ll end up with a dinner that’s still totally worthy of your  guests. This is my favorite kind of meal – very little work for a very big flavor payoff.

 This speedy Weeknight Minestrone is a quick and tasty version of the classic Italian soup. I have just slightly adapted it from Laura Vitale's new cookbook: Laura in the Kitchen
Serves: 6
  • 1 small yellow onion, quartered
  • 2 ribs celery, cut into a few large pieces
  • 1 large carrot, cut into a few large pieces
  • 3 tablespoons olive oil
  • 6 cups vegetable broth
  • 1 (14.5 oz) can kidney beans, rinsed and drained
  • 1¼ cups marinara sauce
  • 2 teaspoons Italian seasoning
  • 2 small zucchini, sliced
  • 2 cups green beans, cut into ½ inch pieces
  • 10 oz (1¼ cups) ditalini pasta
  • 2 cups fresh baby spinach
  • 5 fresh basil leaves, torn
  • salt and pepper to taste
  • freshly grated Parmigiano-Reggiano
  1. In a food processor, pulse the celery, onion, and carrot until finely chopped.
  2. In a large stock pot, heat the olive oil over medium-high heat. Add the processed vegetables and saute for about 5 minutes.
  3. Add the broth, kidney beans, marinara, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  4. Add the zucchini, green beans, and pasta. Cook at a low simmer until the pasta is al dente - about 10 minutes, stirring occasionally.
  5. Remove from heat. Stir in the baby spinach and basil. Season to taste with salt and pepper. Serve topped with freshly grated parmigiano
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Thursday, February 7, 2019

Chicken & Asparagus Skillet Pasta

 Fresh lemon juice, tangy sun-dried tomatoes and zippy pesto tie together the flavors in this quick and easy skillet meal. The 30-minute dinner is so versatile—you can use any quick-cooking protein or vegetable you have on hand and still have a delicious meal on busy weeknights.


  • 6 ounces whole-wheat fusilli
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • ½ cup julienned sun-dried tomatoes (not oil-packed)
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, halved lengthwise and sliced
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup low-sodium chicken broth
  • ½ cup prepared pesto
  • 2 tablespoons lemon juice
  • Grated Parmesan cheese for garnish


  1. ring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and sun-dried tomatoes and continue cooking until just tender, 3 minutes more. Drain.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute. Add chicken, salt and pepper and continue cooking and stirring until the chicken is just cooked through, 5 to 7 minutes.
  3. Reduce heat to medium; stir in broth and pesto and cook until slightly reduced, about 2 minutes. Add the pasta and vegetables to the skillet and toss to coat. Cook, stirring, until heated through, 1 to 2 minutes more. Remove from heat and stir in lemon juice. Garnish with Parmesan, if desired.

  • Serving size: 2 cups
  • Per serving: 518 calories; 25 g fat(5 g sat); 7 g fiber; 43 g carbohydrates; 32 g protein; 57 mcg folate; 83 mg cholesterol; 6 g sugars; 0 g added sugars; 1,024 IU vitamin A; 11 mg vitamin C; 142 mg calcium; 4 mg iron; 428 mg sodium; 612 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 lean protein, 2½ fat, 2 starch, 1½ vegetable
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Friday, February 1, 2019

One-Pot Garlicky Shrimp


  • 3 tablespoons extra-virgin olive oil, divided
  • 6 medium cloves garlic, sliced, divided
  • 1 pound spinach
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • 1½ teaspoons lemon zest
    • 1 tablespoon lemon juice
    • 1 pound shrimp (21-30 count), peeled and deveined
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon finely chopped fresh parsley
    • Preparation

    • Prep
    • Ready In
  • Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and ¼ teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
  • Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining ⅛ teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

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Tuesday, January 29, 2019

Easy Chicken Enchilada

Put prepared chicken into a sandwich or freezer bag and keep it in the refrigerator or freezer (I like to also keep the all-natural cooked frozen chicken strips from Costco in my freezer so that I always have some meat on hand for dishes like this).
With your chicken already cooked and chopped, it’s really just a matter of layering your ingredients in your prepared dish and popping it in the oven. So simple!!!

  • 2 cups cooked chicken (diced or shredded, such as rotisserie chicken meat)
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican cheese blend (reduced-fat shredded)
  • 8 corn tortillas (6-inch)
  • sour cream
  • green onions
  • sliced olives
  • avocado
Main Course
Cuisine Mexican
Keyword Chicken Enchilada Casserole, Healthy Chicken Enchiladas
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 230 kcal
Author The Seasoned Mom


    1. Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.
    2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
    3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
    4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
    5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
    6. Garnish with optional toppings!

Got Leftovers?

You can store leftovers in the fridge for 2-3 days or store in the freezer in suitable containers for up to 3 months.


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Friday, January 25, 2019

Turkey Tomatillo Burgers

These Are soooo good!

 Beautiful green slices of tomatillo and melted Muenster cheese sit atop these grilled turkey burgers. A teaspoon of chopped chipotle peppers is added to the ground turkey mixture, providing just a touch of heat to these mouthwatering burgers.

Ingredients 2 servings

  • 1 large egg white, slightly beaten
  • 2 tablespoons fine dry breadcrumbs
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chopped canned chipotle chile pepper in adobo sauce (see Tip)
  • 1 clove garlic, minced
  • ¼ teaspoon chili powder  
  • ⅛ teaspoon freshly ground pepper
  • 8 ounces uncooked ground turkey breast
  • 4 slices tomatillo and/or tomato
  • 2 slices Muenster cheese
  • 2 whole-wheat hamburger buns, split and toasted

  1. Combine egg white, breadcrumbs, cilantro, chipotle pepper in adobo sauce, garlic, chili powder and ground pepper in a medium bowl. Add ground turkey breast; mix well. Using your clean hands, shape turkey mixture into two ¾-inch-thick patties. (If mixture is sticky, moisten hands with water.)
  2. For a charcoal grill, grill burgers on the lightly greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165°F; see Tip), turning once halfway through grilling; add tomatillo and/or tomato slices to the grill and top each burger with a slice of cheese for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers and later tomatillos and/or tomato slices, on grill rack over heat. Cover and grill as above.)
  3. Serve grilled turkey burgers topped with tomatillo and/or tomato slices in buns.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert a thermometer through the side of the patty to a depth of 2 to 3 inches.

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Monday, January 21, 2019

Burrito Bowl Recipe

Eating out can be fun (or necessary) sometimes and   I love Mexican food (I even make my own taco seasoning) and it is relatively easy to find healthy food options there. Unfortunately,  it is also pricey to go out to eat. Instead, I often make  burrito bowls at home.

Making Healthy Burrito Bowls at Home

In case you’ve never had a burrito bowl, don’t feel like you have to rush out and try it in order to make this recipe. A burrito bowl is simply a layered bowl full of all the burrito ingredients normally stuffed inside a tortilla.

What Is in a Burrito Bowl?

When we make burrito bowls I usually use chicken as the protein, but you can of course use beef, pork, shrimp, or anything that sounds good to you.
For chicken burrito bowls, I season the chicken breasts with cumin, chile powder, salsa, and lime and either bake them in the oven or cook them quickly in the Instant Pot. Or, pre-cook chicken ahead of time and store in the fridge to use later in the week for a quick meal on a busy night.
Other optional additions are sliced avocado, homemade guacamole, diced tomatoes or pico de gallo, shredded cheese, sour cream, and sometimes black beans and cilantro lime rice. (This is my favorite cilantro lime rice recipe.)
Quick tip: All the ingredients left from our burrito bowls are delicious in eggs the next day. Use leftovers from dinner to make breakfast omelets the next morning, or to make lettuce wraps for a quick (and portable!) lunch.
If you like Mexican food, give these a try!

Chipotle-Style Burrito Bowl Recipe

Chipotle-style burrito bowls made with salsa lime chicken and all the burrito toppings
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 burrito bowls
Calories 506kcal
Author Katie Wells


  • 4 raw or cooked boneless skinless chicken breasts
  • 1 tsp cumin 
  • 1 tsp chili powder
  • 1 tsp salt
  • one lime or 2 TBSP lime juice
  • 1 ½ cup salsa divided
  • 2 avocados or 2 cups guacamole
  • 12 cups salad greens
  • 1 tomato diced
  • 1 medium onion diced
  • 1 cup shredded cheese
  • ½ cup sour cream
  • 1 cup cooked black beans
  • 2 cups cilantro lime rice
  • Instructions

    For raw chicken:

    • Preheat the oven to 350°F or get out the Crock-Pot or Instant Pot.
    • Place the chicken on a baking sheet or in the Crock-Pot/Instant Pot.
    • Sprinkle it with the cumin and chili powder.
    • Squeeze the juice of half of the lime over it and pour ½ cup of salsa over it.
    • Bake in the oven, covered for 1 hour or until done, or in the Crock-Pot/Instant Pot until done.

    If reheating pre-cooked chicken:

    • Shred the chicken with your hands or a fork and place in a skillet.
    • Sprinkle with the cumin/chili powder, pour salsa over, and squeeze half of the juice of the lime over it.
    • Saute over medium heat until heated.

    Prepare the toppings:

    • While chicken is heating, make guacamole  or slice the avocados, wash and chop the salad greens, chop the tomato and onion, shred the cheese, get out the sour cream, heat up the beans, and make the cilantro lime rice if using.
    • Serve the chicken atop a bed of lettuce with any desired toppings.
    • Enjoy! Ole!


    Nutrition info includes black beans and rice.


    Serving: 1burrito bowl | Calories: 506kcal | Carbohydrates: 57.5g | Protein: 26.5g | Fat: 19.6g | Saturated Fat: 7.5g | Cholesterol: 58mg | Sodium: 816mg | Fiber: 8.9g | Sugar: 2.8g

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Friday, January 18, 2019

Crack Potatoes

I made these for a potluck and they were gone before everything else was! Definitely a hit and I will be making again!
Great Pot Luck Side Dish or a side dish for any meal !!!!

Ingredients (6)

 3 cups sour cream

  • 1 1-oz. package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • ½ cup sliced scallions
  • 2 cups shredded cheddar cheese
  • 28 oz. shredded hash browns, refrigerated or frozen
  • Step 1
    Preheat oven to 400°F. Grease a 9x13-inch baking dish and set aside.
  • Step 2
    Mix the sour cream, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, crumbled bacon, scallions and cheese together in a large bowl until well combined. Add the shredded hash browns and stir until everything is evenly coated.
  • Step 3
    Pour into the baking dish, and cook, uncovered, for 40–45 minutes, until crisp and golden.
  • Step 4
    Serve warm.

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