Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chicken & Veggie Penne Skillet

I have fallen behind on posts.  These recipes are from last spring.  This was enjoyable to eat the first time as well as leftovers.  We used gluten-free pasta and fresh vegetables.  Of course, we used Almond milk.  I love the fact that you can adapt the recipes to meet your family's tastes and dietary needs.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken thighs or breasts, cubed
1 Tbsp Garlic Garlic Seasoning
1 16 oz pkg frozen California blend vegetables (broccoli, carrots, cauliflower)
10 oz penne pasta
2 1/2 c 2% milk, warmed
1 1/4 c hot water
1 pkt Creamy Crab Cheese Ball Mix
2 c shredded Cheddar cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken and Garlic Garlic Seasoning.  Salt and pepper as desired.  Saute until chicken is lightly browned, about 3-4 minutes.

2.  Stir in remaining ingredients except cheese.  Cover and bring to a boil.  Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat. Stir in cheese.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball mix in a gallon freezer bag.  seal well, label and freeze.  Thaw completely.  Continue with step 1.

Garlic Roasted Sweet Potatoes - Side Dish

YUM!  I normally fix sweet potatoes in the traditional brown sugar & butter sauce (not candied).  This changed that!  You can do this with almost any potato - maybe even other tuber vegetables.


Ingredients:

2 lbs fresh sweet potato yams, skin-on, cut into 1 1/2-inch cubes
2 Tbsp Roasted Garlic Infused Oil
1 Tbsp Garlic Garlic Seasoning
2 tsps Wahoo! Chili Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.


2.  Combine all ingredients on a greased large rimmed baking sheet; salt and pepper as desired.  Toss to coat.

3.  Bake 20-25 minutes or until fork tender.

Makes 6 servings.

Make Ahead:   Combine step 2 in a gallon freezer bag up to 1 day ahead; refrigerate.  Continue with Step 1.

Did you know?  Sweet potato skins are edible, tasty and full of valuable nutrients.  So keep the skins on when roasting!

Sweet Chili Roasted Chicken

Our go to meat is chicken breasts.  Always looking for different ways to season it so there is variety.  This was very good!  We don't do the extra salt/pepper seasoning.  You can also do substitutions.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.

2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil lined and greased rimmed baking sheet. 

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees on an instant-read food thermometer.

Makes 6 servings.  Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Stir-Fried Italian Green Beans - Simple Side Dish

We love our green beans but it can get boring steaming them all the time.  #nomoreboring now! It's great to find different ways of seasoning such a simple vegetable.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 (16 oz) pkg frozen whole green beans, thawed
1 Tbsp Garlic Garlic Seasoning
1 tsp Italian seasoning
1/4 c grated Parmesan cheese, optional

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.

2.  Add green beans, Garlic Garlic Seasoning and Italian seasoning; salt and pepper as desired.  Stir-fry until vegetables are crisp-tender and heated through, about 6-8 minutes.

3.  Remove from heat and sprinkle with cheese, if desired.  Salt and pepper as desired.

Makes 6 Servings.

Chicken Penne Skillet

I love variety in my pastas.  This was very delicious.  Now, we did do some eliminations and substitutions.  My husband does not like bell peppers or celery.  I used Onion Onion instead of the regular chopped onion.  Almond milk instead of the regular milk; and cheddar cheese instead of the Monterey Jack.


Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken breasts, cubed
1 pablano pepper or green bell pepper, chopped, optional
1/2 c chopped celery
1/2 c chopped onion
1 tbsp Garlic Garlic Seasoning
1 c milk
1 pkt Bold Buffalo Blue Cheese Dip mix
10 ozs penne pasta, cooked
2 c shredded Monterey Jack cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add next 5 ingredients; salt and pepper as desired.  Saute until chicken is no longer pink and cooked through, about 6-8 minutes.

2.  In small bowl, whisk milk and Bold Buffalo Blue Cheese Dip mix together.  Add to chicken in skillet with cooked pasta and cheese.


3.  Cook, stirring frequently, until cheese is melted and sauce is thickened, about 5 minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Toss cooked pasta with q teaspoon oil in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Bold Buffalo Blue Cheese Dip mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Bruschetta Chicken Sandwich - Family Faves Meal Solution #10

My husband loves chicken sandwiches.  this does take time as it requires at least 30 minutes of marinating (and the longer it marinates the better it tastes).  Oh, my, when done, the chicken was delicious!  We ate it both ways - as a sandwich and bare.  We used cheddar sliced cheese instead of mozzarella and gluten-free hamburger buns.





Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp + 1 tsp Aged Balsamic Vinegar of Modena, divided
2 tsp Garlic Garlic Seasoning, divided
1 tsp Spinach & Herb Seasoning
1/2 c mayonnaise
6 slices mozzarella cheese
6 ciabatta rolls, toasted
tomato slices, lettuce leaves, optional

Instructions:

1.  Pound chicken to 1/4-inch thick; salt and pepper as desired.  Place in a gallon freezer bag.  Add Roasted Garlic Infused Oil, 2 tablespoons Aged Balsamic Vinegar of Modena, 1 teaspoon Garlic Garlic Seasoning and Spinach & Herb Seasoning.  Seal well; toss to coat.  Refrigerate 30 minutes or up to overnight.

2.  Prepare grill to medium heat.  In small bowl, combine mayonnaise, remaining 1 teaspoon Garlic Garlic Seasoning and remaining 1 teaspoon Aged Balsamic Vinegar of Modena; salt and pepper as desired.  Refrigerate, covered, until ready to serve.

3.  Remove chicken from marinade; discard bag with marinade.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees f on an instant-read food thermometer, about 10-12 minutes.  Top with cheese.

4.  Place chicken on toasted rolls with balsamic mayonnaise, tomato slices and lettuce, if desired.

Makes 6 servings.  Serve with carrot and celery sticks.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.


 

Balsamic Roasted Carrots - Side Dish

I love cooked carrots and this was a great dish.  If you like glazed carrots, this is perfect.  If you like roasted vegetables, this is perfect.  Omigoodness, it is full of deliciousness!



Ingredients:

1 lb baby carrots
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp Brown Sugar Honey Mustard
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.  Line large rimmed baking sheet with aluminum foil.

2.  In medium bowl, toss all ingredients together; salt and pepper as desired.

3.  Transfer carrots to baking sheet.  Bake 20 minutes or until golden brown and tender.

Makes 6 servings.

Make Ahead:  Combine all ingredients in a gallon freezer bag.  Seal well.  Refrigerate up to overnight.  Continue with step 1.

Honey Mustard Chicken & Rice - Family Faves Meal Solution #8

I am so enjoying this collection.  Easy to make and very delicious recipes.  I left out the red pepper flakes and substituted chicken breasts instead of thighs.  I did cut the breasts up into "thigh" size pieces and I did not season them with salt & pepper.

Ingredients:


3 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken thighs, seasoned with salt & pepper
1 c reduced sodium chicken broth
3 Tbsp Brown Sugar Honey Mustard
2 Tbsp cornstarch
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning
1/4 - 1/2 tsp red pepper flakes
3 c cooked brown or white rice

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium heat.  Add seasoned chicken.  Cook, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.


2.  In small bowl, combine next 6 ingredients; salt and pepper as desired.  Pour over chicken.  Cook until sauce has thickened, about 1-2 minutes.

3.  Serve chicken and sauce over cooked rice.  Salt and pepper as desired.

Makes 6 servings.  Serve with steamed or sauteed green beans.

Make Ahead & Freeze:  Place seasoned chicken in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Cheesy Spinach Bread - side dish

This was fantastic!  I can see it being made with other seasonings as well.  Perfect to have with lasagna, spaghetti, or the pasta dish that I previously posted.  You could probably use other bread loafs other than baguette.

Ingredients:

1 long baguette bread loaf
2 Tbsp Roasted Garlic Infused Oil
1/2 (8 oz) pkg cream cheese, softened
2 c shredded Italian style six cheese blend
1 Tbsp Spinach & Herb Seasoning

Instructions:

1.  Preheat oven to 375 degrees.  Line large baking sheet with aluminum foil.  Cut baguette loaf into thirds; cut each in half lengthwise.  Place all 6 sections on baking sheet, cut side up.


2.  Brush bread sections with oil.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Spread on bread.

3.  Bake 15 minutes or until bubbly and golden brown.

Makes 6 servings.

Make Ahead:  Prepare through step 2.  Wrap in aluminum foil and refrigerate up to 1 day ahead. Preheat oven to 375 and continue with step 3.

Chicken & Herb Pasta Skillet - Family Faves Meal Solution #6

Oh my, this is one of my new favorites!  A great single skillet meal.  And it is quick - less than 30 minutes!  My husband does not like peppers so I did not use it.  We also used Unsweetened Vanilla flavored almond milk instead of 2%.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken breasts, cubed
1 red bell pepper, cubed
3 c chopped broccoli
1 Tbsp Garlic Garlic Seasoning
2 3/4 c 2% milk, warmed
1 1/2 c hot water
10 oz penne pasta
1 1/2 Tbsp Spinach & Herb Seasoning
1 (8 oz) pkg cream cheese, softened and cubed

Instructions:

1.  In large skillet with cover, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken; salt and pepper as desired.  Saute 3-4 minutes.  Add in bell pepper, broccoli and Garlic Garlic Seasoning.  Continue sauteing 2-3 minutes.


2. Stir in milk, water, pasta and Spinach & Herb Seasoning.  Cover and bring to a boil.  Reduce heat and simmer 12-15 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat.  Stir in cheese until melted.  Salt and pepper as desired.  Serve immediately.  Sauce will thicken upon standing.

Makes 6 servings.  Serve with Cheesy Spinach Bread (recipe later).

Make Ahead & Freeze:  Place chicken in a quart freezer bag.  Place peppers, broccoli and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

We actually froze our leftovers for later eating.

Sassy Sweet Pork Tenderloin - Family Faves Meal Solution #5

This was very delicious.  If you're not a pork fan, you can put it on roast beef or turkey roast.  I used the leftovers on my green salads for lunch.



Ingredients:

1/4 c Brown Sugar Honey Mustard
3 Tbsp Roasted Garlic Infused Oil
2 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning 
1/8 - 1/4 tsp cayenne pepper, optional
1 1/2 lbs pork tenderloin

Instructions:

1.  Combine first 5 ingredients in a gallon freezer bag; salt and pepper as desired.  Add pork; seal well.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat or preheat oven to 425 degrees.  Remove pork from marinade; discard bag with marinade.

3.  Place pork on grill or in a greased shallow baking dish.  Grill, turning occasionally, 20-30 minutes, or bake 30 minutes; or until internal temperature reaches 150 degrees on an instant-read food thermometer.  Let rest 10 minutes before slicing.

Makes 6 servings.  Serve with Creamy Parmesan Hash Browns (recipe later).

Make Ahead & Freeze:  Prepare through step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Balsamic Marinated Chicken - Hearty Meal Solution #10

The last recipe from the Hearty Meal Collection.  This was a fun collection and this recipe is no different.  The recipe actually called for chicken thighs.  However, we don't care for dark meat, so used boneless, skinless breasts.  Turned out delicious.  I love finding different ways to season chicken.

Ingredients:  


1 1/2 lbs boneless, skinless chicken thighs
1/3 c Roasted Garlic Infused Oil
1/4 c Aged Balsamic Vinegar of Modena
2 tsp Garlic Pepper Seasoning
1 tsp Ultimate Steak Seasoning

Instructions:  Combine all ingredients in a gallon resealable freezer bag, turning to coat.  Place bag in a shallow dish and refrigerate 30 minutes or longer.  Preheat oven to 350 degrees.  Remove chicken from plastic bag, making sure the chicken is well coated with marinade; discard remaining marinade.  Place into a greased 9x13 baking pan.  Roast uncovered until browned or until internal temperature reaches 165 degrees.

Make Ahead & Freeze:  Combine all ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Serve with cheesy biscuits and a garden salad.  Makes 6 servings.

Ground Meat Patty

Leftovers??? Not really.   Sort of . . . we had about half pound of ground deer meat remaining from the previous meal.  Not much to do my usual meals but wait . . . it's enough for patties!  hmmm . . . oh, I have some Tastefully Simple Smokey Bacon BBQ Sauce.  Pour that in and mix it up.  Let's add some seasonings like Onion Onion, Garlic Garlic and Salt-free Seasoning.  Mix it up and let it marinade.  

mmmm . . . looks like there's still some sauce left in the bottle.  Pour it on . . . mix it up.  Now put it on the grill.  Oh, let's add some cheese.

How about some potato fries?   Cut the potato into wedges, coat with Roasted Garlic Infused Oil and Salt-free Seasoning.  Grill.

Dinner's ready.

Rustic Herb & Buttermilk Chicken - Hearty Meal Solution #8

We eat a lot of chicken and I like to find different ways of preparing it for variety.  I don't care for buttermilk and wasn't sure about this recipe.  Boy, am I glad I tried it!  It was delicious!  The chicken was so moist and tender.  The only thing we did differently was to let it marinade overnight.

Ingredients:

1 c buttermilk
1 Tbsp Rustic Herb Seasoning
1 Tbsp Dijon Mustard
1 Tbsp honey
1 1/2 lbs boneless skinless chicken breasts
2 Tbsp Roasted Garlic Infused Oil

Instructions:  Combine first 4 ingredients in a large resealable freezer bag.  Add chicken, turning to coat.  Place bag in a shallow dish and refrigerate 30 minutes or longer.  Remove chicken from plastic bag; discard marinade.  Heat oil in a large skillet over medium-high heat.  Saute or grill chicken to desired doneness or until the internal temperature reaches 165 degrees.  Serve on a bed of cooked quinoa or rice and fresh vegetable sticks.


Make Ahead & Freeze:  Combine first 5 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Side dish:  various fresh vegetables coated with Roasted Garlic Infused Oil and various seasonings like Onion Onion, Garlic Garlic, and Salt-free Seasoning.

Soft Shell Steak Tacos - Hearty Meal Solutions #6

We love tacos.  However, we prefer them made with ground meat instead of steaks.  So, we just had the steak.  That's what I love about our meals, you can make them fit your tastes.  We also used sirloin steak instead of the flank steak.  The steak was tender and oh so delicious.  Here's the original recipe:

Ingredients:


1 1/2 lbs beef flank steak
1/4 c Roasted Garlic Infused Oil
2 tsp Garlic Pepper Seasoning
1 pkt Red Bell Pepper Hummus Mix
8 8-inch whole wheat flour tortillas
2 c chopped lettuce
2 plum tomatoes, chopped
1 c shredded Monterey Jack cheese
1 c sour cream
1 ripe avocado, pitted, peeled and sliced

Instructions:  Pierce each side of the steak with a fork.  Combine next 3 ingredients in a small bowl.  Coat both sides of steak with mixture; place in a gallon resealable freezer bag.  Place bag in a shallow dish and refrigerate 30 minutes or longer (we did over 10 hours).  Remove steak from plastic bag making sure the steak is well coated with marinade; discard remaining marinade.  Grill or broil to desired doneness.  Let steak rest 5 minutes; slice steak across the grain into thin strips.  Assemble tacos using tortillas and desired toppings.  Serve with fresh fruit.  Makes 6 servings.

Make Ahead & Freeze:  Pierce each side of the steak with a fork.  Place steak and next 3 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Apple-Cheddar Turkey Burgers - Hearty Meal Solutions #5

 

Half-way through the collection.  These have all been great, delicious, and simple meals.  And they can be modified to meet your family's eating style.  Here is a perfect example, my husband ate his burger like a sandwich while I had it by itself.  The remaining patties were put in the freezer for later use.





Ingredients:

2 lbs ground turkey
4 green onions thinly sliced
1 Granny Smith apple, finely chopped
2 Tbsp Dijon mustard
1 Tbsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
2 Tbsp Roasted Garlic Infused Oil
8 slices Cheddar cheese
8 hard rolls
Mayonnaise (optional)
Lettuce leaves (optional)

Instructions:  Combine first 6 ingredients in a large bowl.  Form into 8 burgers.  Heat half the oil in a large skillet; add burgers and fry until browned and internal temperature reaches 165 degrees.  Repeat with remaining burgers.  Top with cheese; cover until melted.  Serve on rolls with mayonnaise and lettuce if desired.  Serve with fresh vegetable sticks and ranch dressing.  Makes 8 burgers.

Tip:  You can also grill these burgers over medium heat.

Make Ahead & freeze:  Combine first 6 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw and prepare as directed above.