BBQ Chicken Pizza

Source- Meijer Meal Planner

I'm not really sure how I'm going to source these recipes.  Meijer.com is the website for the grocery store that H and I shop at.  They have a meal planning tool where you can look through their recipes, add them to a list, and then add all the grocery items to a shopping list which you can then print.  Very convenient and they even offer coupons for some items.  

This was the first recipe H and I tried from the meal planner. 

The pizza crust I bought came with 2, so I actually doubled everything and made 2 pizzas for us.  Leftovers are fantastic.

Ingredients

• 1/4 cup barbecue sauce
• 1/2 lb. boneless, skinless chicken breasts
• 1/2 medium red bell pepper, seeded and sliced
• 2 tbsp. olive oil, divided
• 1 pre-cooked 12-inch pizza crust or focaccia
• 1 cup shredded Monterey Jack cheese
• 1/2 small red onion, thinly sliced

Preparation

• Preheat oven to 400°F.
• Place pizza crust on baking sheet, brush lightly with small amount of olive oil.
• Bake 5 minutes.
• Remove from oven, leaving oven on.
• Cut chicken breasts into 1/2-inch wide strips; sprinkle lightly with salt and black pepper to taste.
• In medium skillet heat remaining oil over medium-high heat.
• Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink.
• Spread barbecue sauce on heated crust.
• Top with onions, red peppers, chicken, and cheese.
• Bake 15 to 20 minutes or until hot and cheese is melted and lightly browned.

Next Time-  H and I both loved this pizza.  He actually raved about it for a few days after.  The flavor is awesome.  H will definitely be asking me to make this again.  I think I'd be willing to add more red onion then I did.  I was worried about it being overpowering, but I think baking them took away their power. 

Banana Chocolate Chip Bread

Source- adapted from My Grandma

I changed things up a bit with this recipe.  The original is regular ole Banana Nut Bread.  I decided to change things up a bit by adding some chocolate chips because I was craving something chocolate, and lo-and-behold I was out of walnuts. 

I always use bananas that I've frozen and then thawed out.  If you have a banana going brown throw it in your freezer instead of throwing it out.  Then whenever the mood strikes you for something with mashed bananas, you just have to pull out 1 or 2 of these guys and let them thaw.  

If you want to sub the walnuts for the chocolate chips, make sure they are chopped well and you only need 1/2 cup.  

Ingredients

• 1 3/4 cup flour
• 1/2 cup sugar
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1 cup mashed banana, I use 2 full bananas
• 1/3 cup butter, softened
• 2 eggs
• 3/4 cup chocolate chips
  

Preparation

• Preheat oven to 350 degrees
• Mix dry ingredients- flour, sugar, soda,  and powder
• Add wet ingredients- banana, butter and eggs
• Beat until well blended
• Mix in chocolate chips
• Spray bread pan with cooking spray
• Pour mixture into pan
• Bake for 1 hour at 350 degrees (My oven cooks faster so mine only needed about 50 minutes)

Next Time- I really liked the addition of the chocolate chips, as did my H.  I'll certainly be willing to make it this way again.  I also want to try it this way with the addition of the walnuts. 

Beef & Cheese Manicotti

Source-Giada De Laurentiis via Food Network

I love Giada.  Her recipes are so good, and some of them are so easy.  This one takes a little bit of time, but trust me, it is well worth it.  And since it is just H and I there were lots of leftovers, which both of us love.  Especially since we both liked this recipe so much.

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Preparation

• Heat a heavy medium skillet over medium heat. 
• Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. 
• Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. 
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. 
• Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. 
• Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. 
• Fill the manicotti with the cheese-meat mixture. 
• Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. 
• Dot entire dish with the butter pieces. 
• Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Next Time- Wow is this dish good!!  H really liked it too.  It may be a bit time consuming filling the shells, but it's worth it.  Nothing needs to be changed!

Roasted Rosemary Pork Chops

Source-Betty Crocker

Not sure what to say about this recipe.  I was just looking for another pork recipe since I bought a family pack when it was on sale. 

I used up our potatoes with the beer braised beef, which is why I omitted them.  Didn't take nearly as long to cook with just the onions and no bone in the pork.  But faster isn't a bad thing!

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons olive or vegetable oil
• 1/2 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon garlic-pepper blend
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups) (omitted)
• 1 medium red onion, cut into 1/2-inch-wide wedges
• 4 bone-in loin pork chops, 1/2 inch thick

Preparation

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. 
• In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
• Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
• Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
• Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Next Time- These had great flavor, and H and I both really liked the red onions.  It'd be nice to try this with the potatoes next time, but nothing else needs to be altered. 

Beer Braised Beef with Onions

Source-The Pioneer Woman

A sad note, I don't have a dutch oven that is oven safe.  So instead of wallowing in my inability to make this recipe, I decided to adapt things a bit and use my slow cooker.  Took about 4 hours instead of 3 for the meat to reach that fall apart doneness.

Ingredients

• 1 whole Chuck Roast, 2 1/2 To 5 Pounds
• Salt And Pepper To Taste (Be Generous!)
• 3 Tablespoons Olive Oil
• 4 whole Onions, Peeled And Sliced Thick
• 5 cloves Garlic Chopped
• 2 cans Beer
• 1 teaspoon Ground Thyme
• ½ teaspoons Rosemary Leaves

Preparation

• Preheat oven to 275 degrees.
• Heat oil in a large dutch oven over high heat.
• Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
• Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
• Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
• Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
• Serve with very crust bread to sop up the juice.

Next Time- I wish I had had the crusty bread Ree mentions!!

Chicken Ranch Tacos

Source-Betty Crocker

H and I are big taco fans.  I make them usually about 1 a month, which is often when you're making as many new recipes as I am.  When I saw this come up while searching Betty Crocker I wanted to try it as something a little different for our taco "fix."

Preparation Note- I hate doing anything in the microwave.  I cooked the chicken on the stove
and added the ingredients to the pan.

Ingredients

• 1 box (4.7 oz) taco shells (10 shells) (used regular soft shells)
• 3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) (used 3 chicken breasts and cooked myself)
• 1 package (1 oz) taco seasoning mix
• 1/2 cup ranch dressing
• 1 1/2 cups shredded lettuce
• 1 medium tomato, chopped (3/4 cup)
• 1 cup shredded Cheddar cheese (4 oz)
• 1/4 cup sliced green onions (4 medium), if desired
• Thick 'n Chunky salsa, if desired
• Additional ranch dressing, if desired

Preparation

• Heat oven to 325°F. Heat taco shells in oven as directed on box.
• Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
• Spoon warm chicken mixture into heated taco shells. 
• Top with lettuce, tomato, cheese and onions. 
• Drizzle with salsa and additional dressing.

Next Time-These were a great change, but still filled that taco craving.  Nothing needs to be changed.

Chicken Pot Pie Penne

Source-Joelen's Culinary Adventures

I made this recipe for my H.  He loves pot pies, but the frozen kind are so bad for you.  I'm not a fan of those crusts.  So I thought we both could win with this recipe.  It certainly didn't disappoint.

Ingredients

• 2 tablespoons unsalted butter or olive oil 
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces white or cremini mushrooms, thinly sliced (used a small can)
• 1 tablespoon all purpose flour
• 2 cups low sodium chicken broth
• 1 cup half & half or heavy cream  (used milk)
• 1 rotisserie chicken, shredded into bite sized pieces
• 1 cup frozen peas & carrots mix
• 1 tablespoon fresh lemon juice (omitted)
• 1 teaspoon minced fresh thyme (used dried)
• 1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
• water for boiling pasta

Preparation

• Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
• Melt the better (or oil if using) in a large skillet over medium high heat. 
• Cook onion, garlic and mushrooms in the skillet until golden brown. 
• Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. 
• Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. 
• Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
• Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet.
• Cook until heated through and season with salt & pepper to taste. 
• Place the hot penne pasta into the skillet and toss to combine. 

Next Time-  This turned out good, and doesn't need any changes.  Although I think I would try it with the heavy cream instead of milk to see if the sauce is a bit thicker.