Dinner Archives - Page 3 of 4

Honey Chili

August 21, 2017/3 Comments/in Dinner, Mexican, Soup /by Cherie DeBrule

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Honey Chili

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Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound ground beef
1 pound Jimmy Dean regular sausage
1 clove garlic garlic (chopped)
1/2 cup red or green peppers
1 poblano pepper
2 (14.5 oz) can of diced tomatoes
1 (4 oz) can diced green chili peppers
2 (15 oz) can chili beans
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup of beef broth
1/2 cup honey

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Instructions

In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

Serving Size: 8
Calories: 482
Sugar: 21
Sodium: 1330
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 35
Protein: 26
Cholesterol: 94

Fajita Chicken Kebabs

August 7, 2017/0 Comments/in Dinner, Low Carb, Main dish, Mexican /by Cherie DeBrule

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Fajita Chicken Kebabs

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
1 poblano pepper
1 yellow onion
1 white onion
1 purple onion
1/2 cup lime juice
2/3 cup water
1/4 cup olive oil
8 cloves garlic (crushed)
2 tablespoons soy sauce
2 teaspoon salt
1 teaspoon liquid smoke flavoring
1 teaspoon cayenne pepper
1 teaspoon black pepper

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Instructions

In a medium size bowl make the marinade. Whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke flavoring, cayenne pepper, black pepper. Set aside. On a cutting board cut up the chicken into bite size pieces. Then put the chicken in a zip-top bag with half of the marinade sauce. Cut up the peppers and onion into bite size pieces and put in a zip-top bag with half of the marinade sauce. Refrigerate for 30 minutes or overnight. Then take the skewers and alternate between the chicken, peppers, and onions. Keep going till the skewer is filled. Grill the Fajita Chicken Kebabs over medium heat for 4 to 5 minutes per side or until chicken is cook through.

Notes

Serve with salsa, sour cream, or guacamole as desired.

Nutrition

Serving Size: 12
Calories: 133
Sugar: 2
Sodium: 576
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 7
Protein: 13
Cholesterol: 32

Crispy Coated Baked Chicken

August 4, 2017/2 Comments/in Dinner /by Cherie DeBrule

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Crispy Coated Baked Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 55
Total Time: 70

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Ingredients

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1 cup plain low-fat yogurt
1 tablespoon Dijon-style mustard
4 pieces bone in chicken breast (about 2 pounds total), skin removed
4 cups corn flakes, (whole-grain & unsweetened)
1 1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

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Instructions

Marinate Chicken: In a mixing bowl, whisk together yogurt and mustard. Add the chicken and massage it to make sure chicken is evenly coated. Seal the top on the bowl with saran wrap and marinate in the refrigerator for at least 1 hour.
Crispy Coating: Process cornflakes in food processor to consistency of coarse crumbs. Mix in paprika, garlic powder, salt, and cayenne pepper.
Bake: Preheat oven to 350ºF. Press each piece of marinated chicken into crumb mixture, making sure it is evenly coated. Place on baking sheet covered with parchment paper. Bake for 45 to 55 or until chicken is crisp and cooked through.
Instant-read thermometer inserted in the meat, away from bone, should register 165 degrees.

Notes

This chicken is great to add to salads!

Nutrition

Serving Size: 4
Calories: 302
Sugar: 6
Sodium: 423
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Protein: 34
Cholesterol: 86

Chicken Teriyaki Lettuce Wraps

July 9, 2017/3 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

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Chicken Teriyaki Lettuce Wraps

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

Scale

Chicken tenders boneless skinless 1 pound
3/4 cup Teriyaki marinade
8 ounces (1 can) sliced water chestnuts in water
2 cups shredded carrot
7 small sweet peppers red, yellow, and orange
1/3 cup pine nuts
1/3 cup cashews
10 green onions
6 ounces ( 1 can) french fried onions
1 package romaine lettuce

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.

Nutrition

Serving Size: 4
Calories: 790
Sugar: 33
Sodium: 3113
Fat: 34
Saturated Fat: 5
Unsaturated Fat: 25
Trans Fat: 0
Carbohydrates: 96
Protein: 37
Cholesterol: 51

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

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Buffalo Chicken Pasta Salad

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

Scale

12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Lumberjack Spaghetti

July 7, 2017/0 Comments/in Dinner, Main dish, Pasta /by Cherie DeBrule

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Lumberjack Spaghetti

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

Scale

1/2 package of spaghetti noodles
1 pound 3 oz italian sausage links (Five links in a package)
One large onion
2 cups chili sauce. ( 2 bottles-12 ounce in a bottle)
1/2 stick butter
4 teaspoon worcestershire sauce
Parmesan (garnish on top)

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Instructions

Cook spaghetti according to package directions; rinse and drain. While spaghetti noodles are cooking cut up the sausage and onion and add to frying pan. Cook the sausage and onion till they are done. Add the butter in the pan. Before it burns, add the Chili sauce and worcester sauce. Stir. Add the drained spaghetti, toss and serve.

Nutrition

Serving Size: 6
Calories: 599
Sugar: 11
Sodium: 2378
Fat: 41
Saturated Fat: 20
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 26
Protein: 28
Cholesterol: 103

Turkey & Cheese Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Turkey & Cheese Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 20
Total Time: 30

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Ingredients

Scale

Hawaiian mini sub rolls (6 subs)
24 slices of turkey
6 slices provolone cheese
1 stick butter
4 tablespoon dijon honey mustard
3 tablespoon sugar
Poppy seeds (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Place button of sub bun on parchment paper and then add 4 slices of turkey, 1 slice of provolone. Add top of bun. Repeat this till all 6 sandwiches are made. Melt butter and mix with dijon honey mustard and sugar until well blended. Brush mixture on top of sub buns and allow to drip between rolls. Sprinkle with poppy seeds. Bake for 20 minutes.

Nutrition

Serving Size: 6
Calories: 471
Sugar: 11
Sodium: 1366
Fat: 26
Saturated Fat: 15
Unsaturated Fat: 9
Trans Fat: 1
Carbohydrates: 25
Protein: 36
Cholesterol: 109

Chuckwagon Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Chuckwagon Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 10
Total Time: 20

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Ingredients

Scale

Hawaiian mini sub rolls (6 subs)
6 slices Harvati cheese
12 slices ham
18 slices of cot salami
1 stick of butter
Poppy seed (garnish on top)
Minced Onion (garnish on top)
Parsley (garnish on top)
Garlic Powder (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.

Nutrition

Serving Size: 6
Calories: 432
Sugar: 2
Sodium: 1720
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 19
Protein: 26
Cholesterol: 90

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

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Chicken & Grape Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

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Ingredients

Scale

5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

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Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

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