ITALIAN MOZZARELLA CHICKEN FOIL PACKETS WITH VEGGIES (BAKED OR GRILLED)

Italian Mozzarella Chicken Foil Packets

Prep Time 30 minutes  Cook Time 25 minutes  Servings  servings INGREDIENTS 2 8 oz.  chicken breasts sliced horizontal to create 4 fillets OR 4 4 oz. chicken breasts pounded to an even thickness Italian Marinade 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 3-4 garlic cloves, minced 1 tsp EACH dried basil, dried parsley, onion powder, salt, dried oregano 1/2 teaspoon paprika 1/4 tsp EACH pepper, red pepper flakes Veggies 1 1/2 cups zucchini, cut into ¼” slices (approx. 2 medium zucchini) 2 cups potatoes chopped into 1/4-1/2” cubes 1 1/2 cups sliced carrots (3-4 medium carrots) 1/2 small onion, chopped 2 tablespoons butter chopped into 8 cubes (optional) 1 cup shredded mozzarella cheese more or less to taste Garnish fresh parsley fresh lemon juice

INSTRUCTIONS

Marinade

1. Whisk together all of the Marinade ingredients in a shallow dish or freezer bag (whatever you are going to marinate chicken in). Remove 1/4 cup Marinade for vegetables. 
2. Add chicken to marinade in bag, remove excess air and turn to coat (it will thick like a Wet Rub). Marinate room temperature up to 30 minutes while you prep your veggies or up to 2 hours in the refrigerator.
3. Meanwhile, add potatoes and carrots to a large microwave safe bowl. Add 1 tablespoon water. Cover, and microwave 5 minutes. Drain well. 
4. Add zucchini and onions to potatoes/carrots in large bowl. Add 1/4 cup reserved marinade. Toss to coat. Refrigerate if not using immediately.

Assemble

1. Lay out four 18x12-inch pieces of heavy aluminum foil on your counter (or double line if you don't have heavy duty foil). Spray foil with nonstick cooking spray. Add one piece of chicken to each piece of foil. Evenly divide veggies between foil packets, placing around chicken. Evenly dot veggies and chicken with cubed butter (2 cubes each)(optional). Seal foil packets closed and transfer to a baking sheet.

BAKING INSTRUCTIONS

1. Preheat oven to 400 degrees F. Bake at 400 degrees F for 20-25 minutes OR until veggies are tender and chicken is cooked through (internal temp of 165 degrees F). 
2. Carefully open foil and sprinkle each chicken breasts (and surrounding veggies if desired) with mozzarella. Leave foil open and broil until cheese is melted. Garnish with fresh parsley, lemon juice and freshy cracked salt and pepper if desired. 

GRILLING INSTRUCTIONS

1. Heat grill to medium-high heat. Add foil packets, CLOSE LID, and grill at 400 degrees F for 15-20 minutes OR until veggies are tender and chicken is cooked through (internal temp of 165 degrees F). 
2. Carefully open foil and sprinkle each chicken breasts (and surrounding veggies if desired) with mozzarella. Leave foil open and close grill lid until cheese is melted. Garnish with fresh parsley, lemon juice and freshy cracked salt and pepper if desired.

CRISPY SOUTHWEST CHICKEN WRAPS

yield: 6 wraps

CRISPY SOUTHWEST CHICKEN WRAPS

PREP TIME: 15 MINS

COOK TIME: 5-10 MINS

INGREDIENTS:

• 1 cup cooked rice, warm or at room temperature
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt or garlic powder
• 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about a tablespoon)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas
• Nonstick cooking spray
• Toppings (optional): sour cream, salsa, etc.

DIRECTIONS: 

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1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. OPTIONAL: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
7. Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
9. Serve with sour cream, salsa, or other toppings of your choice!

NOTES:

This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless. You can easily use smaller tortillas to maximize the number of wraps you make. 

Often, I add salsa verde, and I also love subbing in chopped roasted red peppers for the diced bell pepper. 

I almost always double this recipe when making so I can freeze the cooled crispy wraps and freeze individually wrapped in plastic wrap (and tossed in a freezer ziploc bag with the other wraps) for quick, easily reheatable lunches!

Healthy Homemade Strawberry Kiwi Electrolyte Drink

Ingredients 

• 2 cups pure coconut water
• 1/8 tsp himalayan salt (sea salt is fine if you can't get himalayan rock salt)
• 1/2 TBSP real lime juice (about half a lime)
• 4 frozen organic strawberries 
• 1/2 a small organic kiwi, peeled

Method 

1.  Blend all ingredients together in a blender until liquefied- enjoy! 

Notes

• If you have kids in sports and you're active yourself, you might want to double or triple the recipe.
• Store in the refrigerator for up to two days.
• Pour into popsicle molds and freeze overnight to make electrolyte popsicles.
• Sediment is natural. There will likely be some seeds from the strawberry and kiwi at the bottom of the glass. Drink it  or discard it.
• Stay tuned for more flavors coming soon!

GREEK YOGURT CHICKEN SALAD SANDWICH

GREEK YOGURT CHICKEN SALAD SANDWICH

YIELD: 4 SERVINGS

 

PREP TIME: 15 MINUTES

 

TOTAL TIME: 15 MINUTES

From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy! PROMISE!

PRINT RECIPE

INGREDIENTS:

• 2 cups leftover rotisserie chicken
• 1/2 cup diced red onion
• 1/2 cup diced apple
• 1/2 cup grapes, halved
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds
• 1/2 cup plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice, or more, to taste
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 8 slices bread
• 4 leaves Boston bibb lettuce

DIRECTIONS:

1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
2. Serve sandwiches on bread with chicken mixture and lettuce.

One Skillet Chicken Pot Pie in Just 30 Minutes

One Skillet Chicken Pot Pie in Just 30 Minutes

By DONNA ELICK

• SERVES

  6
 

• ACTIVE TIME

  20 min. 
 

• TOTAL TIME

  30 min. 

 

INGREDIENTS

• 3 Tbsp unsalted butter
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• ½ tsp black pepper
• ½ tsp kosher salt
• ¼ cup all-purpose flour
• 3 cups chicken stock
• 2 cups frozen vegetables, (corn, peas and carrots)
• 3 oz fresh Parmesan cheese, grated
• 1 tsp dried parsley

Cheesy Drop Biscuits: * made my own biscuits 

• 2 cups all-purpose flour
• 2 oz fresh Parmesan cheese, grated
• 1 Tbsp baking powder
• 1 Tbsp granulated sugar
• ½ tsp kosher salt
• ½ cup unsalted butter, melted
• 1 cup whole milk

DIRECTIONS

1. Preheat oven to 450°F. 
2. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. 
3. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
4. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine. 
5. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
6. Sprinkle with fresh parsley, serve and enjoy.

KITCHEN COUNTER

Serves 6.

Blondies

Blonde Brownies Dutch Oven Recipe

Ingredients:

2 C flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/4 sticks butter
2 C brown sugar
2 eggs
2 tsp vanilla
3/4 C chocolate chips
3/4 C chopped pecans

Instructions:

Mix flour, baking powder, baking soda, and salt in a zip-loc.
In a pot, melt the butter.
Mix the sugar into the butter.
Mix in eggs and vanilla.
Slowly add flour mixture, stirring well.
When the batter is smooth but thick, pour into dutch oven.
Sprinkle chocolate chips and pecans on top.
Cover and Bake at 350 degrees, checking at about 20 minutes to see if center is cooked.

Serves 6 or 8.

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All recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.

Perfect Pulled Pork

Ingredients:

• 1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

DRY RUB

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon ground pepper
• 1 tablespoon paprika
• 1/2 cup brown sugar

BRINE SOLUTION

• 1/2 cup salt
• 1/2 cup brown sugar
• 2 quarts cold water
• 2 bay leaves
• 3 tablespoons dry rub mix

Directions:

FOR THE DRY RUB

1. Mix well and store in an air tight container.

FOR THE BRINE SOLUTION

1. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION

1. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
2. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
3. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

*I tried it in the crockpot and it is fantastic. Only thing, you don’t get the crust, because all the fat melts, but still really delish. I put it on high for 7 hours, put a layer of onions cut in half on the bottom first, then the rubbed shoulder. No additional liquid required. Mine was about 4.5 pounds of meat. I wish I could have fit a bigger piece. This will be gone in no time. I think for a larger group of people you would want to get a gynormous hunk of meat and do it in the oven:)

Hawaiian Sliders Recipe

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.