Chicken Burrito Bowl

a pizza sitting on top of a plate of food: This Chicken Burrito Bowl Skillet, made with Tyson Individually Frozen Chicken Breasts, is the quick and easy, family-friendly dinner you need to add to your weeknight rotation.
https://www.msn.com/en-us/foodanddrink/recipes/these-chicken-burrito-bowls-require-zero-skills/ar-BB14TbOW?ocid=msedgntp#image=1

Yields: 4 servings

Prep Time: 10 mins

Total Time: 40 mins

Ingredients

  • 4 Tyson Individually Frozen Boneless Skinless Chicken Breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. low-sodium taco seasoning
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, diced
  • 4 cloves garlic, thinly sliced
  • 1 1/4 c. uncooked long-grain rice
  • 1 can black beans (15 oz.), rinsed and drained
  • 2 c. reduced-sodium chicken broth
  • 2 c. shredded sharp cheddar
  • 1 1/2 c. cherry tomatoes, chopped
  • 1/4 c. finely chopped red onion
  • 1/4 c. packed fresh cilantro leaves, chopped
  • 2 tbsp. fresh lime juice
  • Thinly sliced avocado, for serving
  • Sour cream, for serving

Directions

  1. Season frozen chicken all over with the salt, pepper, and taco seasoning.
  2. In a large skillet, heat 1 tablespoon oil over medium heat. Add seasoned frozen chicken, cover skillet, and cook for 5 minutes. Remove chicken to a plate.
  3. Add remaining oil, onion, bell pepper, and garlic to skillet and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the rice and cook, stirring frequently, until rice is lightly toasted, about 1 minute more. Stir in beans, broth, and 1/4 teaspoon salt; bring to a boil. Arrange chicken on top cover and simmer over medium-low until rice is tender and chicken is cooked, about 17 minutes.
  4. Meanwhile, in a medium bowl, combine the tomatoes, cilantro, red onion, and lime juice; season with salt and pepper. Heat broiler to high.
  5. Remove skillet from heat and top with cheese. Broil until cheese is bubbly and golden, about 3 minutes. Serve skillet warm, topped with some of the pico de gallo, avocado, and a dollop of sour cream; set out more of the toppings for everyone to add as they like.

Thank you for reading 🙂

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King Ranch Chicken(Slow Cooker)

https://www.sixsistersstuff.com/recipe/slow-cooker-king-ranch-chicken-recipe/

INGREDIENTS

  • 14 ounces tortilla chips, white or yellow
  • 5 chicken breasts, cooked and diced
  • 1 (10 ounce) can diced tomatoes with green chilies, drain slightly
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) cream of mushroom soup
  • 2 teaspoons minced garlic
  • 1 onion, diced
  • 2 cups shredded cheese
  • 1 cup chicken broth

INSTRUCTIONS

  1. Spray slow cooker with nonstick cooking spray.
  2. Spread a layer of tortilla chips in the crockpot to cover the bottom. (It’s ok if they are overlapping.)
  3. In a medium-sized bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion.
  4. Stir until combined.
  5. Place half of the chicken mixture on top of the chips.
  6. Then top with half of the cheese.
  7. Repeat layers.
  8. Cook on low for 4 hours or high for 3 hours.
  9. Serve with extra tortilla chips.

Thank you for reading 🙂

Slow Cooker~ Orange Chicken

Slow Cooker Orange Chicken

Written by Corinne Schmitt  in Asian Chicken Recipes,Slow Cooker Chicken Recipes

This slow cooker orange chicken is the easy weeknight dinner of my dreams. Juicy, tender and oh so flavorful, I am super excited to make it again–is that wrong? Surely not.

Slow Cooker Orange Chicken and rice on a red plate with black chopsticks on it

When I know that I’ve got slow cooker orange chicken waiting for me in the crock pot at home, it makes my drive home faster and just go by like a breeze.

So good that I have a hard time waiting until my rice is ready–so I make it the day before and just warm it up in the microwave. Ha!

If you’re ready to have a mouthwatering slow cooker experience, let’s get cookin’!

Slow Cooker Orange Chicken and rice on a red plate with black chopsticks on it

What You Need to Make Slow Cooker Orange Chicken

One of the best things about slow cooker orange chicken is that it’s basically a dump-and-run recipe. I love it. Seriously, check out this easy ingredient list.

Here’s what you need:

  • 2 chicken breast, skinned and cubed
  • 1 tsp sesame oil or stir fry oil
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 2 tbsp water
  • 3/4 cup orange juice
  • 2 tbsp brown sugar
  • 1 cup water
cubed chicken breasts, sesame oil, soy sauce, cornstarch, water, orange juice, brown sugar in glass or white bowls on a white background
https://morechickenrecipes.com/slow-cooker-orange-chicken/

How to Make Slow Cooker Orange Chicken

Step 1

Coat the bottom of your slow cooker with the sesame oil and add the chicken, brown sugar and water then stir to combine.

using a spoon to put raw cubed chicken in a slow cooker

Step 2

Add the corn starch and mix.

adding cornstarch to chicken mixture in the slow cooker

Step 3

Add the water, soy sauce and orange juice over the top and stir.

adding soy sauce to chicken mixture in the slow cooker

Step 4

Then cover and set the slow cooker to high for 4 hours or low for 6 hours.

orange chicken in a slow cooker

More Easy Chicken Recipes You’ll Love

closeup of Slow Cooker Orange Chicken and rice on a red plate with black chopsticks on it

If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy salad ideas board on Pinterest so you can find it quick later!

a collage of Slow Cooker Orange Chicken and rice on a red plate with black chopsticks on it with title text reading Orange Chicken In The Slow Cooker

YIELD: 6 SERVINGS ORANGE CHICKEN

Slow Cooker Orange Chicken

CREATE PINTEREST PINSlow Cooker Orange ChickenNo RatingsPRINT

This slow cooker orange chicken is the easy weeknight dinner of my dreams. Juicy, tender and oh so flavorful, I am super excited to make it again–is that wrong? Surely not.PREP TIME5 minutesCOOK TIME4 hoursTOTAL TIME4 hours 5 minutes

Ingredients

  • 2 chicken breast, skinned and cubed
  • 1 tsp sesame oil or stir fry oil
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 2 tbsp water
  • 3/4 cup orange juice
  • 2 tbsp brown sugar
  • 1 cup water

Instructions

  1. Coat the bottom of your slow cooker with the sesame oil and add the chicken, brown sugar and water then stir to combine.
  2. Add the corn starch and mix.
  3. Add the water, soy sauce and pour the orange juice over the top and stir. Then cover and set the slow cooker to high for 4 hours or low for 6 hours.

Nutrition Information:

YIELD:

 6 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 213TOTAL FAT: 9gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 50mgSODIUM: 720mgCARBOHYDRATES: 14gFIBER: 1gSUGAR: 7gPROTEIN: 19g

Thank you for reading 🙂

Unstuffed Stuff Cabbage Recipe

Unstuffed Stuffed Cabbage Casserole
https://irepo.primecp.com/2015/10/241494/EDR-Unstuffed-Stuffed-Cabbage-Casserole_ArticleImage-CategoryPage_ID-124https://irepo.primecp.com/2015/10/241494/EDR-Unstuffed-Stuffed-Cabbage-Casserole_ArticleImage-CategoryPage_ID-1248640.jpg?v=12486408640.jpg?v=1248640

Have you ever heard of an unstuffed cabbage casserole? What about a stuffed cabbage casserole? Well, we decided to get a little creative and combine the two making a recipe for “Unstuffed” Stuffed Cabbage Casserole. It’s packed with those cabbage flavors you love, but it’s also made with a fuss-free weeknight dinner in mind. We know things can get hectic, but you shouldn’t have to sacrifice your favorite flavors because of time constraints. Now, with our “Unstuffed” Stuffed Cabbage Casserole, you don’t have to.

What You’ll Need

  • 1 small cabbage, cored
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (15-ounce) can plus 1 (8-ounce) can no-salt-added tomato sauce, divided
  • 1 teaspoon tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cup cooked rice

What to Do

  1. In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
  2. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
  3. Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.

Cabbage and it’s Colorful History

Cabbage is a versatile veggie that we can do so much with. Not only is it a colorful food, coming in greens, reds, and whites, but it also has a colorful history. In fact, it can be traced as far back as the ancient Greeks, and then to 14th-century England, when the first round-headed version of cabbage appeared. Curious about when it came to America? Well, that’s rumored to have happened between 1541-1542 when the French explorer Jacques Cartier brought them over on his third voyage. 

Thank you for reading 🙂

Memorial Day~ Star-Spangle Dip

Ingredients

Two 15-ounce cans refried beans

2 cups guacamole 

One 16-ounce container sour cream 

4 scallions, thinly sliced, light green and white parts only 

2 cups shredded Mexican blend cheese 

1/4 cup chopped black olives 

1 cup crumbled Cotija cheese 

1 1/2 cups salsa 

Corn chips, for serving (I like Fritos scoops) 

Directions

  1. Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
  2. To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

Thank you for reading 🙂

Tex-Mex Black Bean Dip

EDR Tex Mex Black Bean Dip
https://www.everydaydiabeticrecipes.com/Appetizers/Tex-Mex-Black-Bean-Dip-6538

No need to wait for Cinco de Mayo to enjoy our hearty Tex-Mex Black Bean Dip. Serve it with baked tortilla chips and fresh veggie sticks, and dig in!

What You’ll Need

  • 2 (16-ounce) cans black beans, rinsed and drained, divided
  • 1 cup salsa, divided
  • 1 teaspoon vegetable oil
  • 3/4 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon dried cilantro leaves
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup finely shredded reduced-fat Cheddar cheese
  • 1 tomato, chopped

What to Do

  1. In a blender or a food processor fitted with its metal cutting blade, combine 1 can beans and 1/4 cup salsa; blend or process until smooth.
  2. Heat the oil in a large skillet over medium heat and sauté the onion, pepper, and garlic for 5 to 7 minutes, or until tender.
  3. Add the puréed bean mixture, the cilantro, cumin, salt, and the remaining can of beans and salsa; mix well. Reduce the heat to low and simmer for about 5 minutes, stirring frequently.
  4. Pour the dip into a shallow serving dish, top with the cheese and tomato, and serve immediately.

Notes

Thank you for reading 🙂

Hawaiian Burger

Ingredients

1/2 cup mayonnaise

1/2 cup teriyaki cooking sauce or marinade

1 small pineapple, peeled and cored

24 ounces lean ground beef

Kosher salt and freshly ground black pepper

8 slices bacon

4 onion rolls, split

4 slices mozzarella 

Directions

  1. Preheat the oven to 200 degrees F.
  2. Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper. 
  3. Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
  4. Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
  5. Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops. 

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Watch how to make this recipe.

Thank you for reading 🙂