Buffalo Chicken Penne

What You'll Need

2 cups shredded chicken

8oz cream cheese

1/3 cup buffalo sauce

1tsp paprika

1tsp garlic powder

1/2 tsp black pepper

1/2 tsp kosher salt

3/4 cup blue cheese dressing 

Penne pasta

Optional toppings:

Green peppers- chopped

Red pepper flakes

Celery- chopped 

Directions:

Melt the cream cheese, buffalo sauce, and chicken broth together over medium-high heat.

Next add in the paprika, garlic powder, black pepper, and salt. 

Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy. Add in the blue cheese dressing.

 

My son was practically interested in watching me prepare this dish, isn't he the cutest?!

Anyways once you blended in the blue cheese dressing add your shredded chicken into the sauce.

Allow the sauce to cook for 10 minutes over low heat. While your waiting cook your pasta according to the package and then drain. Combine the buffalo sauce with the penne pasta and then tool with your choice of toppings. We did celery to give it some color and texture. ENJOY!

Italian Baked Shrimp (the best shrimp you'll ever taste)

Many of you may have seen this recipe on Facebook, I came across it first on pinterest but the Facebook post reminded me of it, so I thought why not?! I gave it a try last night and oh my goodness it was AMAZING! So simple too!

 What You'll Need:

1 bag shrimp- Medium or Large- Peeled

1 stick of butter

2 Lemons- Sliced 

1  packet of Italian seasoning

Directions:
Preheat oven to 350*

Melt the butter and pour it onto a baking sheet. Slice the lemons and lay them on top of the butter.

Layer the shrimp on top of the lemons and butter and then sprinkle the Italian seasoning on top of the shrimp.

Place the shrimp into the preheated oven and bake them at 350* for 15 minutes.

That's it! Serve and enjoy! We served ours with steamed green beans and carrots and a side of brown rice. DELICIOUS! 

Tasha's Famous Spicy Shrimp Pasta

I through this pasta dish together one day when I was really craving seafood pasta but couldn't find a recipe I liked. I use to make this at least 3 times a month because my husband loved it so much! Anyone I have ever made it for has asked for the recipe and for me to make it for them the next time they join us for dinner. Bear with me on the measurements here. I have never measured them but attempted to when I fixed this last night. Feel free to not follow these measurements and add them to your taste. Hope you enjoy this one!

What You'll need: 

1 bag of medium uncooked shrimp

4 Tablespoons of Olive Oil

1 Jar of creamy Alfredo sauce

1 tablespoon of garlic powder-- or to taste

1 tablespoon of cayenne pepper 

1 tablespoon of red pepper flakes

1 teaspoon of onion powder

1 teaspoon of parsley

1 teaspoon of basil

1 box of penne pasta

Directions:

Put thawed shrimp in a large skillet along with the olive oil and garlic powder. Cook over medium heat until the shrimp is done, stir often.

 Mean while cook the pasta according to the directions. Once the shrimp is cooked pour in the Alfredo sauce, cayenne pepper, red pepper flakes, onion powder, parsley, and basil. Stir well, the sauce should have a red/orange tint to it. Heat until the sauce is warm.

 Pour over your cooked pasta and enjoy!

Like I said I normally don't measure this out and last night was a little trial and error. I used 2 tablespoons of cayenne pepper and it was REALLY spicy! I also added a little extra garlic powder in my sauce because I love garlic. Feel free to experiment! If I can find my perfect measurements I will update this so stay posted!

One Dish Chicken Dinner

What You'll Need:

3 or 4 Chicken Breast

14 ounces of Fresh green beans

1 pound of Red Potatoes --Cubed *I just used 4 baking potatoes this time*

1 stick of butter-- Cubed

1 packet of Italian seasoning

Aluminum foil

Directions:

Preheat oven to 350*

Placed the thawed chicken breast in the middle of a 9X13 baking dish. Place the green beans along one side of the chicken and the potatoes on the other side.

 

 Sprinkle the Italian seasoning packet all over the chicken, green beans, and potatoes. Place the cubed pieces of butter on top of the chicken, green beans, and potatoes as well.

Place a piece of aluminum foil over the baking dish and cook in the oven on 350* for 1 hour.

Be-careful when removing the foil the steam underneath is very hot.

Enjoy!

6 Can Soup

We came home today after a lonnnggggg weekend at a marriage retreat. 2 sleepless nights and a 4 hour drive home I so did not feel like cooking! I quickly remembered a recipe I came across where you just take cans of stuff and dump it in a soup pot and there ya go! It surprisingly turned out well and my husband and I loved the taste of it, plus we had enough left over for lunch and some to stick in the freezer! This is a fabulous last minute quick meal.

What You'll Need:

 For The Soup:

1 can of chicken broth

1 can of chicken and rice soup

1 can of chili OR ranch beans -- I used one can of chili beans and 1 ranch packet so I got the best of both worlds (:

1 can of corn

1 can of Rotel 

1 can of chicken -- chunks

For Toppings (optional):

Sour Cream

Shredded Cheese

Small Sweet Onion-- chopped

Green Onion-- chopped

Anything that sounds good

Directions:

Open all the cans. Dump them all into a large soup pot. Turn the stove on medium-high heat and heat soup for 10-15 minutes. Eat as is or top it off with whatever sounds good, we used Sour Cream, Sweet Onion, and Shredded Cheese, ENJOY!

Mozzarella-Basil Stuffed Chicken

I cook A LOT of chicken (if you haven't figured this our by all my other post thus far). So, I am always trying to figure out ways to spice it up or do something different. Hubby loves this one because it is stuffed full of cheese, one of his favorite things. It's fairly simple and quick as well which is always a major plus!

What You'll Need:

Chicken Breast -- 1 per person

Basil -- To taste

Mozzarella Cheese-- Shredded or 1 stick to each chicken breast

Tooth Picks

*Aluminum Foil

Directions:

Thaw out the chicken. Preheat the oven to 375*. 

 Slice the chicken so you have a place to stuff the cheese. Do not slice through the whole chicken or else the cheese will just fall out and burn. Sprinkle some basil in the slice you created and then stuff the cheese into the chicken.

Take the toothpicks and close the slit the best you can. Line a baking sheet with aluminum foil and place your chicken on it.

Put them in your preheated 375* oven for 35 minutes or until the chicken is fully cooked.

Enjoy!

Mexican Chicken Tacos

After moving to upstate New York I quickly realized authentic Mexican restaurants are very rare! During my pregnancy I was always craving real Mexican food, not taco  bell or chiptole. I finally came across a taco recipe that is just simply amazing and everyone I have ever made them for loves them! They are pretty simple to make too, I like simple (:

What You'll Need:

1 pound of Chicken Breast

Chicken Taco Seasoning

Cilantro -- Chopped and To Taste

Goat Cheese

Corn Tortillas-- All we had were flour tortillas but trust me they taste TONS better with the corn.

Directions:

Cook the chicken however you like. I normally cook my chicken in a pan with some olive oil but today I was busy running my son to doctor appointments so I threw it in the crock pot. After the chicken is cooked shred it. 

In a pan add the chicken and the taco seasoning. I like to cook mine with olive oil and just a little bit of water instead of the 2/3 cups water. 

Warm your tortilla and throw on your chicken with cilantro and some goat cheese. Done! 

Enjoy the yumminess!