New Year’s Kickin’ Collard Greens

Tastebuds

Start off your New Year with a little bit of luck and these tasty collard greens.

Ingredients

  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh collard greens, cut into 2-inch pieces
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pinch red pepper flakes

Directions

Step 1 

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 5 to 7 minutes. Remove bacon from pan, crumble, and return to the pan.

Step 2

Add onion to the pan and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Step 3

Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer until greens are tender, about 45 minutes.

Reindeer Food

Tastebuds

This yummy snack has a bit of everything – salty and sweet! Plus this snack fix is a great choice to last you through the holidays…or maybe not, it tends to go fast!

 

Ingredients

  • 1 (20 ounce) package miniature pretzels
  • 1 (17.5 ounce) package crispy corn cereal squares (such as Corn Chex®)
  • 1 (16 ounce) jar salted dry-roasted peanuts
  • 1 (14 ounce) package candy-coated milk chocolate pieces (such as M&M’s®)
  • 24 ounces white chocolate, chopped

Directions

Step 1

Cover a large area of counter space with waxed paper and tape it down.

Step 2

Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.

Step 3

Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Step 4

Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.

Step 5

Break into pieces and store in an airtight container.

 

 

Recipe and image sourced from: https://www.allrecipes.com/recipe/234304/reindeer-food/

Christmas Rocky Road

Tastebuds

This seasonal treat makes a great snack or dessert during the holiday season! Not only is it tasty, it is also festive on display.

 

Ingredients

  • 2 ½ cups mini marshmallows
  • ¾ cup chopped pecans
  • ¼ cup crushed peppermint candies, plus more for topping
  • ¼ cup holiday sprinkles, plus extra for topping
  • 12 ounces white chocolate, chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon salt
  • 1 ½ teaspoons peppermint extract
  • 1 teaspoon vanilla extract

Directions

Step 1

Line an 8×8 inch pan with enough parchment paper to have overhang on all sides.

Step 2

Mix together mini marshmallows, pecans, crushed peppermint candies, and sprinkles in a large bowl.

Step 3

Add white chocolate, butter, corn syrup, and salt to a microwave-safe bowl. Place into the microwave and cook at 50% power for 1 to 2 minutes, stopping to stir every 30 seconds, until chocolate is melted.

Step 4

Working quickly, mix peppermint and vanilla extracts into the melted white chocolate, then immediately pour over the marshmallow mixture, stirring to coat. Pour mixture into the prepared pan and smooth into an even layer. Sprinkle reserved crushed peppermint candies and holiday sprinkles over the top and gently press to adhere. Place pan into the fridge to allow chocolate to harden, about 1 hour.

Step 5

Remove pan from fridge. Use edges of parchment to lift rocky road out of the pan. Cut into 25 pieces. Keep extras stored in an air tight container.

 

 

 

Recipe and image sourced from: https://www.allrecipes.com/recipe/8507575/christmas-rocky-road/

Gingerbread Men Cookies

Tastebuds

Gingerbread cookies are a classic Christmas cookie! Making gingerbread men are a tasty treat and can be a fun activity to do with kids. You can even bake them into ornaments for your tree!

 

Ingredients

  • 3 cups flour
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon baking soda
  • ¼ teaspoon McCormick® Nutmeg, Ground
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • ¾ cup firmly packed brown sugar
  • ½ cup molasses
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract

 

Directions

Step 1

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

Step 2

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Step 3

Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Step 4

Preheat the oven to 350 degrees F (175 degrees C).

Step 5

Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.

Step 6

Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.

Step 7

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

 

 

Recipe and images sourced from: https://www.allrecipes.com/recipe/230238/gingerbread-men-cookies/

Homemade turkey soup

Tastebuds

Thanksgiving can lead to a lot of leftovers – especially turkey! This homemade soup is delicious and a great way to use up that extra turkey!

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ cups diced celery
  • 1 ½ cups diced carrots
  • 1 cup diced onion
  • 1 tablespoon dried parsley
  • 1 bay leaf
  • 3 cups beef stock
  • 3 cups chicken stock
  • 2 cups roasted white turkey meat
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ cup rotini pasta

 

Directions

Step 1

Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.

Step 2

Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

Thanksgiving cornbread dressing

Tastebuds

An easy and delicious cornbread dressing recipe for your Thanksgiving table.

Dressing is a staple when it comes to Thanksgiving sides and this one is sure to be a hit!

Ingredients

  • 3 cups crumbled cornbread
  • 2 tablespoons butter
  • 1 small onion, diced
  • ½ cup chopped celery
  • 2 large eggs, beaten
  • 2 cups chicken stock
  • 1 tablespoon dried sage, or more to taste
  • salt and ground black pepper to taste

 

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.

Step 2

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

Step 3

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

Step 4

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

 

Recipe and image sourced from: https://www.allrecipes.com/recipe/19547/grandmas-corn-bread-dressing/

Easy Ravioli Sauce

Just For Fun, Tastebuds

Ingredients:
3 Tablespoons salted butter
3 cloves garlic, minced
2 Tablespoons all-purpose flour
1 Tablespoon tomato paste
½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
¾ cup chicken broth
1 ½ cups half and half, half light cream/half milk
10 oz. Rotel tomatoes with green chilies (can use just a regular can of diced tomatoes)
3 tablespoons cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated ravioli
Parsley, to garnish
Red Pepper Flakes, to garnish
Instructions:
1. Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
2. Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, and reduce to a simmer.
3. Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some tomato juice in case you’d like to thin the sauce out at the end.)
4. Cook the pasta according to package instructions, and drain.
5. Reduce the heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.
6. Add the ravioli and use a silicone spatula to gently stir until combined.
7. Garnish with Parsley and red pepper flakes and serve!

Easy Ravioli Sauce is just what it sounds like an easy sauce that you can mix with your premade ravioli for those nights when you need a quick meal after work or school. I followed this recipe to a tee and personally next time I think I will use regular diced tomatoes over the can of Rotel I didn’t like the flavor it gave the sauce.

I also topped mine with mozzarella cheese instead of parsley and red pepper flakes. It is also a good leftover meal for an easy lunch the next day. I found this recipe on Pinterest but here’s the link to the original recipe https://thecozycook.com/ravioli-sauce/.

My bowl with the extra cheese.

As always here’s the nutrition information for those interested. They can be found at the bottom of the page on the link. You can try this recipe for this other meal from another Sunday Edition https://sundayedition.fetchyournews.com/2022/08/07/ravioli-bake-recipe-of-the-week/, I’ve never done it so if you do let us know how it works out.

Nutrition

Calories: 513kcalCarbohydrates: 47gProtein: 19gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 904mgPotassium: 244mgFiber: 3gSugar: 4gVitamin A: 627IUVitamin C: 8mgCalcium: 177mgIron: 11mg

Beef Stew

Lifestyle, Seasonal, Tastebuds

Ingredients:

  • 1 lb stew meat
  • 4 potatoes diced
  • 2 carrots diced
  • 1 onion diced
  • 2 garlic gloves minced
  • 1 pkg of brown gravy mix
  • 2 tbsp. Worcestershire sauce
  • 4 cups of beef broth
  • salt and pepper to taste

Steps:

  1. Brown the stew meat in a frying pan.
  2. Place all ingredients in the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

In the fall Beef Stew is a staple at my house, and this is my recipe that has been a big hit with my family and friends. I know most beef stews are supposed to be thick but I like mine with a lighter broth, if you want it thick you can add a tablespoon to a small bowl and mix it with 2 to 3 tbsps. of the broth.

This is one of those great meals that can cook all day while you’re out doing fun fall things. It is also great for leftovers for the next day. It can also be prepped the day before if you have the time by going ahead and dicing up the potatoes, carrots, and onion and leaving them in a bowl of water in the fridge overnight.

I like to eat mine without adding anything extra besides a little salt. My boyfriend eats his with hot sauce. Its a really versatile stew that is both filling and delicious and you don’t have to feel guilty for eating it.

Nutritional Facts

  • Serving Size: 1 cup
  • Serving Weight: 252g
  • Calories 264.6 kCal, Total Carbs 16.7 g, Net Carbs 13.9 g, Fiber 2.6 g, Starch 9.9 g, Sugar 2.6 g, Protein 12.9 g, Fat 16.3 g, Saturated Fat 6 g, Cholesterol 40.2 mg

As this is my own personal recipe I don’t have the exact nutritional facts for it but this is a general one that I found. I found it here https://www.carbmanager.com/food-detail/cc:99d87e85fc0e96311d367707e20e80ef/beef-stew-homemade-gravy-base-with-potatoes-with-carrots-or-dark-green-vegetables. For a Halloween treat to serve after this check out this dessert https://sundayedition.fetchyournews.com/2022/10/09/dirt-pudding-cups/.

Dirt Pudding Cups

Just For Fun, Seasonal, Tastebuds

Ingredients:

  • 2 Packages Chocolate Pudding
  • 3 Cups Milk
  • 1 Tub Cool Whip
  • 10-12 Oreos
  • Gummy Worms
  • Milano Cookies
  • ½ Cup Chocolate Chips
  • 1 Tbsp Shortening

Instructions:

  1. In a large mixing bowl with an electric mixer on low, mix together the pudding mix and milk. The mixture will be quite thick, but that is ok. Then place the bowl in the refrigerator for about 10 minutes.
  2. Meanwhile, it is time to crush the Oreos. You can put them in the food processor and chop until they are crumbs, or you can place them in a zip-top bag and crush them with a mallet or rolling pin.
  3. Remove the pudding mixture from the refrigerator and whip in the cool whip until well blended.
  4. Place about ½ an inch of crushed Oreo at the bottom of each
    cup. Spoon pudding mixture evenly into each cup until they are about 3/4 of the way full, and top with a thick layer of crushed Oreos. Place in the refrigerator for 20 minutes.
  5. Melt chocolate chips and shortening in a microwave-safe bowl
    or double boiler. Place in a piping bag and cut a small hole in the tip. Pipe the chocolate on to decorate Milano cookies like gravestones or ghosts.
  6. Remove the pudding cups from the refrigerator and press the
    bottom half of a decorated Milano cookie into each cup. Add gummy worms and sprinkles to create a mini “graveyard”
  7. Serve immediately.

It’s that time of year when you might want to have a Halloween party or need the treat to send to school with the kids for their classroom parties, well Dirt Pudding Cups are the treat you’re looking for. I served these at a Hocus Pocus 2 viewing party and they were a huge hit.

Dirt Pudding Cup with sour gummy worms.

Dirt Pudding Cups are a great treat for kids and adults alike. You can put them in pint mason jars like I did or in little plastic cups. Now I know with Halloween treats most people aren’t overly concerned about the nutrition information but I found some just in case.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 371TOTAL FAT: 16gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 11mgSODIUM: 214mgCARBOHYDRATES: 54gFIBER: 2gSUGAR: 38gPROTEIN: 6g

I found this recipe on Facebook and this is the link for the original recipe https://werefarfromnormal.com/pudding-dirt-cups?fbclid=IwAR3EAhtZRCxRZ3Sliz0GfJR91UfKHatymlx4JhN_k_3gcghwYH_3GpjQpiE. The only change I made to the recipe was to not add the gravestones.

For a great entree that could be served at a party before this dessert check out this other recipe from last week. https://sundayedition.fetchyournews.com/2022/10/02/its-chili-season-again/

It’s Chili Season Again

Just For Fun, Seasonal, Tastebuds

Ingredients:

  • 1 28oz can of Tomato Sauce
  • 1 Beer( I used Budlight)
  • 1 14oz can Rotel( I used the original flavor)
  • 1 14oz can of diced tomatoes
  • 2 14oz cans of Dark Red Kidney Beans
  • 1 lb of ground beef
  • Chili powder to taste
  • salt and pepper to taste

Steps:

  1. Brown the ground beef, you can statue some onion and garlic with it as well or just use the powder form, once the beef is brown drain off excess grease.
  2. Mix the remaining ingredients into a crockpot.
  3. Cook on low for 6 to 8 hours or on high for 4 hours.
  4. Serve with crackers, chili cheese Fritos, or shredded cheese your choice.

My bowl of homemade chili.

It’s fall yall and that means it’s chili time again. Just about everyone has their own chili recipe and this is mine that I’ve tweaked from my mom’s original recipe. Chili is one of those meals that you can prep really easy, throw in the crock pot and forget about until you’re ready to serve, it’s one of my favorite fall soups or stews.

Plus it has the added benefit of being great for leftovers the next day. Even picky eaters love chili or at least this one does. Don’t worry about adding the beer it cooks off and just adds some flavor. My boyfriend’s family serves theirs with the Fritos, mine has always done cheese and crackers. This time I choose not to top it with anything.

I don’t have the nutrition information for my specific recipe but I found a general guide. The link for where I got the information is here https://www.nutritionix.com/food/homemade-chili.

Nutrition Facts
Homemade Chili
Serving Size:
1 bowl (about 2 cups) (499grams)
Amount Per Serving
Calories from Fat 136
Calories 452 % Daily Value*23%
Total Fat 15 18%
Saturated Fat 3.6
Trans Fat 0.2
Polyunsaturated Fat 5
Monounsaturated Fat 4.839%
Cholesterol 11831%
Sodium 75539%
Potassium 137713%
Total Carbohydrates 4052%
Dietary Fiber 13
Sugars 8.4
Protein 43 48%
Enjoy the first recipe I’ve got for a fall soup! If you can’t wait for next week for another recipe check out this soup recipe from a few months ago https://sundayedition.fetchyournews.com/2022/07/17/slow-cooker-chicken-gnocchi-soup/.

Grilled Chicken and Asparagus Pesto Pasta

Lifestyle, Seasonal, Tastebuds

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 pound asparagus, woody ends cut off (can be left out if chose to)
  • Olive oil, kosher salt, and fresh ground black pepper to taste
  • 12 ounces rotini pasta, gluten-free if needed
  • 1/3 cup pesto
  • 1/2 of a lemon, juiced
  • 3 tablespoons shredded Pecorino Romano or parmesan cheese
  • 2 tablespoons toasted pine nuts
  • Fresh chopped basil and more Pecorino Romano for garnish

Instructions

  1. Cook the pasta according to package instructions. Drain and put into a large serving bowl.
  2. While the pasta cooks preheat the grill to medium-high heat.
  3. Season the chicken with Italian seasoning, salt, and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt, and pepper and toss to coat.
  4. Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it. (You can use a grill pan and cook in the oven for 20 minutes or until it hits the temperature.)
  5. While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces. (Same can be done for the asparagus depending on how big your pan is you may need to do chicken first.)
  6. Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice, and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

Nutrition Information:

YIELD: 4

SERVING SIZE: 1
Amount Per Serving: CALORIES: 404TOTAL FAT: 17gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 59mgSODIUM: 229mgCARBOHYDRATES: 34gFIBER: 4gSUGAR: 2gPROTEIN: 31g

Grilled chicken and asparagus pesto pasta is a delicious, healthy, fast dinner for those busy nights when you need more green in your diet. For those picky eaters or if you just aren’t feeling the asparagus leave it out or substitute it with another green you prefer.

My plate was topped with parmesan.

I really enjoyed this meal and it made for great leftovers the next day. My boyfriend didn’t try this one because he had a late lunch but said it looked good.

I found it on Pinterest but here is the link for the actual website https://reciperunner.com/grilled-chicken-asparagus-pesto-pasta/. Enjoy this delicious meal that you don’t have to feel guilty about.

Beefy Naked Burrito Skillet

Just For Fun, Lifestyle, Tastebuds

Ingredients:

  • 1 lb ground beef
  • 1 onion, diced ( about 1 cup)
  • 1 green bell pepper, diced
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 (15-oz) can of pinto beans, rinsed and drained
  • 1 (10-oz) pkg. frozen steam-in-bag brown rice, unthawed (regular brown rice works too)
  • 1 cup low-sodium beef broth
  • 1 cup shredded cheddar cheese, plus more for garnish
  • Topping:
  • 1/2 cup sour cream
  • 1/2 avocado chopped
  • chopped cilantro and crushed red pepper

Steps:

  1. Stir beef, onion, and bell pepper into a large skillet over medium-high heat. Cook, stirring and breaking up lumps until meat is browned and onion is translucent about 5 minutes. Then drain off excess oil.
  2. Stir in chili powder, cumin, beans, rice, and broth; bring to a boil. Reduce heat to medium-low; simmer while uncovered until liquid is mostly evaporated, about 5 minutes.
  3. Remove skillet from heat and stir in cheese until melted. Serve topped with sour cream and avocado. Garnish with cilantro, red pepper, and cheese.

Optional serving foods:

  • tortilla wraps
  • tortilla chips
  • chili cheese Fritos
  • or as is

My plate was topped with cheese.

Beefy Naked Burrito Skillet is similar to a burrito bowl you can get from a place like Chiptole, it is an easy meal for those busy nights when you can’t make it to the restaurant. You can serve it like nachos which is what we did, or you can roll it up into a burrito, or just eat it like a burrito bowl.

You can top it however you like we chose not to use the sour cream, avocado, cilantro, and red pepper, I added cheese to mine for a topping but my boyfriend just ate it plain. This recipe came from the Allrecipes One-Pan Recipes cookbook magazine, it does not include the nutrition information. I found a similar recipe with the nutrition information at https://www.allrecipes.com/recipe/247047/beefy-naked-burrito-skillet/#nutrition.

Nutrition Information: 354 calories; protein 22g; carbohydrates 33.4g; fat 14.1g; cholesterol 60.4mg; sodium 480.9mg

There is more detailed information on the website. To try another recipe from this cookbook magazine check this recipe from a previous Sunday Edition https://sundayedition.fetchyournews.com/2022/08/21/salisbury-steak-with-mushrooms-and-mashed-potatoes/. If you enjoy these recipes I found the magazine at Tractor Supply.

 

Huli Huli Chicken with Rice

Just For Fun, Tastebuds, Travel

Chicken Ingredients:

  • 2 whole chickens, giblets discarded ( I only used one whole chicken)
  • 2 cups soy sauce
  • 1 Tbsp vegetable oil
  • 6 garlic cloves, minced
  • 1 Tbsp grated fresh ginger (dried ginger works as well)

Glaze:

  • 3 (6-oz) cans of pineapple juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 2 Tbsp grated fresh ginger
  • 4 garlic cloves, minced
  • 2 Tsp Asian chili-garlic sauce

Fried Rice Ingredients:

  • 1 cup cooked white rice
  • 3 Tbsp butter
  • 1 egg
  • 3 Tbsp soy sauce

Chicken Steps:

  1. For the chicken brine,

    . Tuck wingtips behind the back. Repeat with the second chicken if using. In a large container, combine soy sauce and 2 quarts of cold water (8 cups). Heat oil in a large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, for at least 1 hour.

  2. For the glaze, Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, ginger, garlic, and chili-garlic sauce in the now-empty saucepan and bring to a boil. Reduce heat to medium and simmer until thick and syrupy (you should have about 1 cup), 20 to 25 minutes.
  3. Grilling option, Clean and oil cooking grate. Remove chicken from the brine and pat dry with paper towels. Place chicken skin side up on the grill. Cover and cook chicken, until well browned on bottom and thighs, register 120 degrees., 25 to 30 minutes. Flip chicken skin side down and continue to cook, covered, until skin is well browned and crisp, breast register 160 degrees, and thighs register 175 degrees, 20 to 25 minutes longer. Transfer chicken to a platter, brush with half of the glaze and let rest for 5 minutes. Serve, passing the remaining glaze at the table.
  4. Oven option, Heat the oven to 400 degrees and follow the grill steps except for cooking for an hour on each side or until temp registers. Spread glaze over the breast side of chicken and place back in the oven for additional 20 minutes, spread remaining glaze on chicken once out of the oven.Chicken after they came out of the oven.

Fried Rice Steps:

  1. Melt butter in a frying pan, crack the egg, and season with salt and pepper.
  2. Once the egg has cooked add rice into the pan. Stir together the butter, rice, and scrambled egg, and then add the soy sauce.
  3. If you just want to serve with regular white rice here’s my recipe for that https://sundayedition.fetchyournews.com/2022/07/10/grilled-trout-and-white-rice/.

    Fried rice after cooked.

Huli Huli Chicken with rice is an Asian/Hawaiian take on a classic, it’s a tangy almost BBQ-like recipe that takes a while to make but is worth it. It’s not for everyone, my normally adventurous boyfriend tried it with the regular white rice but ultimately decided he prefers BBQ chicken instead. I however really enjoyed this new take on the chicken.

Unfortunately, this is not a recipe I would recommend on a busy night. I got the recipe from The Complete Make-Ahead Cookbook but this doesn’t offer much of a make-ahead for this recipe. The make-ahead suggestion is just to prep the brine and the glaze before cooking.

If you have a free day and are interested in trying a new chicken dish this is for you. The cookbook does not provide nutrition information but this is what I found online.

Nutrition Information:

Nutrition Facts
Serving Size: 1 Serving
Amount Per Serving
Calories from Fat 801
Calories 2130%  Daily Value*137%
Total Fat 89 grams 85%
Saturated Fat 17grams
Trans Fat 1grams 60%
Cholesterol 180milligrams 180%
Sodium 4330milligrams 87%
Total Carbohydrates 261grams 28%
Dietary Fiber 7grams
Sugars 39grams
Protein 68
The website I used for the nutrition information is available here https://www.nutritionix.com/i/hawaiian-bros/huli-huli-chicken-large/bd9d36152ed61f88906cff0a. This may not be exact but it should give you a general idea of the information. Fried rice is usually served with vegetables so if you want that in yours just add frozen vegetables before turning off the heat.

Creamy Chicken and Rice Casserole Recipe of the Week

Just For Fun, Tastebuds

Ingredients:

  • 4 slices of hearty white sandwich bread, torn into quarters ( can be left off)
  • 4 Tbsp unsalted butter plus 2 Tbsp melted (if you leave off the bread you don’t have to worry about the extra 2)
  • 5 Tbsp minced fresh parsley (also not necessary for taste)
  • salt and pepper
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1/8 Tsp cayenne pepper (can add more or less depending on how spicey you like things)
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy cream (milk works as a good substitute)
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 1 1/2 cups long-grain white rice
  • 1 (1-pound) bag of frozen peas and carrots (3 cups) ( can be left out for those picky eaters)
  • 8 oz sharp cheddar cheese, shredded (2 cups)
  • 2 Tbsp lemon juice (still good without it)

Steps:

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Pulse bread and 2 tablespoons melted butter in a food processor to coarse crumbs, about 6 pulses. Spread crumbs evenly over a rimmed baking sheet and bake occasionally stirring, until lightly golden and dry, 20 to 30 minutes. Let crumbs cool completely, about 20 minutes, then toss with 2 tablespoons parsley and season with salt and pepper to taste; set aside. (This is just for a crust and doesn’t have to be included)
  2. Increase oven temperature to 400 degrees—melt the remaining 4 tablespoons of butter in a Dutch oven over medium heat. Add onion and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth and cream.
  3. Add chicken and bring to simmer. Reduce heat to low, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to cutting board.
  4. Stir rice into liquid in the pot, cover, and cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 15 to 20 minutes.
  5. When the chicken is cool enough to handle, shred it into bite-size pieces using 2 forks. ( I used a knife and just cut it up) Off heat, stir in shredded chicken and any accumulated juices, peas and carrots, cheddar, and lemon juice, and season with salt and pepper to taste. Pour mixture into a 13 by 9-inch baking dish and sprinkle evenly with crumb topping.
  6. Bake until sauce is bubbling and hot throughout, 10 to 15 minutes. Sprinkle with the remaining 3 tablespoons parsley before serving.

The picture in the book of how the casserole should look like if you do everything.

Make Ahead Instructions from cookbook:

  • Casserole, prepared through step 5, can be refrigerated for up to 2 days.
  • To bake, cover with greased aluminum foil and bake in a 400-degree oven until hot throughout, 40 to 50 minutes; remove foil and continue to bake until crumbs are crisp, 10 to 20 minutes, before garnishing as directed.

Chicken and Rice Casserole is something I grew up with because it was easy for my mom to throw together on a busy school night. This casserole is a bit more grown-up than the one I grew up with, but it was super easy and tasted great even leaving out a few things.

The casserole my mom used to make was just chicken, rice, chicken broth, and cream of chicken soup all cooked together. This recipe as I said is very similar and honestly tasted almost just like mom used to make. I was able to prepare it and enjoy it before running out the door to head to work.

My boyfriend liked it so much he asked me to take it to work for lunch the next day. If you need something that the kids will enjoy and you don’t have to feel guilty about cooking I highly recommend it.

The cookbook I used.

This recipe came from a new cookbook I recently got called The Complete Make-Ahead Cookbook. It does not provide nutrition information, however, I was able to find a basic guide that should give you an idea at least.

Nutrition Information:

Nutrition Facts
Serving Size:
1 cup (253grams)
Amount Per Serving
Calories from Fat 117
Calories 303%  Daily Value*20%
Total Fat 13grams 35%
Saturated Fat 6.9rams
Trans Fat 0.1grams 19%
Cholesterol 57milligrams 9%
Sodium 223milligrams 9%
Potassium 318milligrams 9%
Total Carbohydrates 28grams 4%
Dietary Fiber 1grams
Sugars 1.3grams
Protein 18grams 13%
Vitamin A 41%
Vitamin C 17%
Calcium 6%
Iron
Percent Daily Values are based on a 2000-calorie diet.
This is the link for where I found the information https://www.nutritionix.com/i/nutritionix/chicken-and-rice-casserole-1-cup/57507b540e8a3ceb34f9d6cc. If you’re in the mood for a breakfast casserole during your busy week don’t forget to check out https://sundayedition.fetchyournews.com/2022/08/14/sausage-biscuit-gravy-casserole/.

Salisbury Steak with Mushrooms and Mashed Potatoes

Just For Fun, Tastebuds

Ingredients for Steak:

  • 1 LG onion
  • 1 lb lean ground beef
  • 1/3 cup panko bread crumbs
  • 1 egg beaten
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups low-sodium beef broth
  • 1 cup sliced mushrooms
  • 2 tbsp. cornstarch
  • 2 tbsp. water

Ingredients for Mashed Potatoes:

  • 4 LG potatoes
  • 1/2 cup of milk
  • 1/4 cup of butter
  • salt and pepper to taste

Steps for steaks and gravy:

  1. Halve onion vertically, then thinly slice.
  2. Finely chop enough onion slices to measure 1/4 cup, then gently combine with beef, panko, egg, salt, and pepper in a bowl. Shape into 4 patties about 3/4 inch thick.
  3. Cook patties in a large skillet over medium heat until each is browned on both sides, about 10 minutes. Add remaining onion slices, broth, and mushrooms; bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes, or until a thermometer registers 160 degrees. Transfer patties to a platter and cover with foil.
  4. Bring mushroom mixture to a boil. Stir together cornstarch and water in a small bowl, then stir into the mixture in a skillet. Cook, stirring, 2 minutes more. Pour gravy over patties to serve.

Steps for Mashed Potatoes:

  1. Peel and cut potatoes and bring a pot of water to a boil. (You can leave the peels on if you’d like)
  2. Once water is boiling add the potatoes and cook until soft.
  3. Drain the water for the potatoes and add the milk and butter and use a hand beater to mash everything together.
  4. Add salt and pepper to taste

Green bean recipe https://sundayedition.fetchyournews.com/2022/06/19/grilled-london-broil-with-grilled-carrots/.

Salisbury steak with mashed potatoes is a savory, easy, meal great for a weeknight. It’s easy to prep beforehand, you can slice the mushrooms and onions, and potatoes early in the day. The patties can also be made up beforehand.

The cookbook magazine.

If your kids aren’t crazy about mushrooms you can cut them up super small and they won’t even notice them. This recipe came from a cooking magazine I got at Tractor Supply, it’s called allrecipes One-pan recipes. I don’t have any nutrition information for this recipe.

If you don’t have time to make the patties you can buy the premade hamburger patties and season with garlic powder, onion powder, and Worcestershire sauce. It may not have quite the same flavor but it does save time. You can also buy premade gravy, the flavor again may not be quite the same but on busy days it’s a good hack.

Sausage Biscuit Gravy Casserole

Lifestyle, Seasonal, Tastebuds

Ingredients:

  • 6 Pillsbury Grands Low Fat Homestyle biscuits (this also works with croissants that’s what I used)
  • 10 oz turkey sausage (I used regular sausage)
  • 4 large eggs
  • 2/3 cup egg whites
  • 1/2 cup Fair Life skim milk (whatever milk you typically use works)
  • 1/2 cup (56g) 2% shredded cheddar
  • 1 packet Pioneer country gravy (can also use a homemade gravy)
  • Salt & pepper to taste

Steps:

  • Preheat the oven to 350 degrees
  • In a medium-high heat pan, brown ground turkey sausage
  • Cut biscuits into 8 slices, like a pizza
  • Fill the bottom of a 9×13 casserole dish with biscuit slices (lightly grease the bottom)
  • Top biscuits with cooked sausage crumbles
  • Top sausage crumbles with 1/4 cup of cheese
  • Whisk eggs, egg whites, salt & pepper, and milk in a medium size bowl
  • Top the casserole with egg mixture
  • You can either prepare country gravy & top the egg mixture with it now or hold off and add the gravy after cooking. I’ve done both and prefer omitting gravy until after it’s cooked
  • Cover with foil and cook for 45 minutes
  • If you haven’t already, while the casserole is cooking prepare your country gravy according to the package
  • Once the casserole is finished cooking you can pour gravy on top of individual servings

    1 serving of the meal

Sausage gravy biscuits are a southern tradition and this is a great take on that idea that is perfect for before-school breakfast. You can make this the night before and just warm it up the next morning.

I don’t have any kids but I do have a boyfriend and he eats like a kid sometimes and he loved this meal. Even if you have a picky eater that doesn’t usually enjoy the sausage gravy they will love this meal.

The nutrition information is here 295 calories, 12g fat, 27g carbs, 18g protein, 0g fiber, and 9 smart points. The nutrition is for the original recipe, not my add-ins. The original recipe can be found at https://www.malzisfit.com/macro-friendly-sausage-biscuit-gravy-casserole/.

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