30 minute meal, Entree, Gluten-Free

One-Pan Cilantro-Lime Chicken and Rice

This meal was so quick and easy and reminded me of what I always get at Chipotle. A great meal for busy weeknights when you don’t have a lot of time to prep but still want a healthy, home-cooked meal. Recipe and photo courtesy of cookingclassy.com

  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespon canola oil
  • Salt and freshly ground black pepper
  • 4 green onions, chopped (keep lighter and darker portions separate)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 (4 oz) can chopped green chilies
  • 2 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1 (14.5 oz) can black beans, rinsed and well drained
  • 2 cups minute white rice (don’t use regular rice!)
  • 1/3 cup chopped cilantro

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 – 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Appetizer, Gluten-Free

Veggie Dip

I hosted my first ever Christmas party this weekend, and when I was looking for recipes to make I knew I wanted a veggie dip of some kind. I loved that this one was simple, and I knew the Parmesan would be delicious. Recipe and photo courtesy of stonegableblog.com.

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 cup grated Kraft Parmesan Cheese
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon garlic salt
  • 1 tablespoon fresh parsley, finely chopped

Combine all ingredients and refrigerate for at least 4 hours before serving. As with most dips, I found the flavor to be even better second day, so if you can, refrigerate overnight.

Appetizer, Gluten-Free

The Best Bean Dip

I love me a good bean dip and this one definitely did not disappoint. Recipe and photo courtesy of the-girl-who-ate-everything.com.

 

  • 1 can (16 ounces) refried beans
  • 1 cup picante sauce (I used my salsa recipe)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • ¾ cup sour cream
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cumin (or more to taste)
  • tortilla chips

In a large bowl, combine the first eight ingredients; transfer to a small (1 1/2 qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips or Fritos.

*Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave. For the Oven: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly. Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.

 

 

 

Appetizer, Gluten-Free

Crockpot Lil’ Smokies

I first made this recipe for a football party and it was a hit. What I love is how simple it is to put together and still tastes great. Recipe and photo courtesy of cleverlysimple.com.

  • 12 oz chili sauce
  • 2 packages of little smokies (13 oz each)
  • 12 oz grape jelly

Combine all ingredients in a crock pot and cook on Low for 2 hours. Easy peasy.

*If you are like me and completely lost as to where to find chili sauce, it can be found in the condiment aisle by the ketchup.

Entree, Gluten-Free

Velvet Pork Chops (aka Gravy Delivery Device)

I’ve been trying to break out of my boring ground beef and chicken box and this pork chop recipe is right up my alley. Simple ingredients, simple preparation and it tasted really good to-boot. The gravy makes this recipe, hence the name at the top. Recipe and photo courtesy of southernplate.com.

  • 4 boneless pork chops
  • salt & pepper to taste
  • 3 tablespoons butter
  • 1 cup chicken broth
  • ½ cup cream

Melt butter in a large skillet over medium high heat. Add pork chops and salt and pepper the tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown. Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes. Once broth has cooked down, remove chops from pan and turn off heat but leave pan on the stove eye.Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes. Serve chops with delicious cream sauce spooned over them.

 

Appetizer, Gluten-Free

Peach Salsa

I love this peach salsa because it’s so simple and quick to bring together, but tastes amazing. Pioneer Woman hit a home rum with this recipe, as usual. I am posting it using fresh peaches, but if you want to use canned that works too. Recipe and photo courtesy of Pioneer Woman.

  • 2 1/2 cups fresh peaches, peeled and sliced (or 28 oz canned, juice reserved
  • 1 whole medium onion, diced very fine
  • 1 whole red bell pepper, seeded and diced very fine (optional)
  • 1 whole jalapeno, seeded and minced
  • 1/2 bunch cilantro, chopped
  • 1/4 teaspoon chili powder
  • dash of salt
  • juice of 1 lime

Peel and slice the peaches, giving them a rough chop and put them in a bowl.  Dice up the onion, bell pepper and jalapeno very finely and add to the peaches. Chop half a bunch of cilantro and mix in. Finally add the juice of 1 lime, the chili powder and salt. Combine completely and refrigerate for a couple of hours before serving. Serve with tortilla chips.

30 minute meal, Entree, Gluten-Free

Parmesan Chicken Casserole

DSC_00701-1024x683I made this chicken this past weekend because it looked like a quick and easy meal to eat on a day when I really didn’t want to cook dinner.  Start to finish it took 30 minutes and was so delicious. I halved the recipe for my family of four but I’ll post the full recipe below in case you are feeding a crowd. Pair with starch of your choice. Recipe and photo courtesy of thecookinchicks.com.

 

  • 6 boneless, skinless chicken breasts, diced
  • 1 cup mayonnaise OR plain Greek yogurt
  • 1 cup fresh shredded Parmesan cheese
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Preheat the oven to 375.  Place your diced chicken into a greased 9×13 baking dish. In a small bowl, combine the mayo/yogurt, 3/4 cup Parmesan cheese, salt, pepper, and garlic powder. Spread mixture on top of chicken, then sprinkle with remaining Parmesan cheese.  Bake for 30-35 minutes, then serve over pasta or rice. Pan will be a little soupy so use a slotted spoon the serve the chicken.