Homemade Chicken Pot Pie

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Sometimes you just can’t beat a classic, and there’s no better comfort food you can enjoy for family dinner than Homemade Chicken Pot Pie.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I love to mix up traditional homemade dinners along with a few healthy shortcuts. Using items from the freezer isle not only cut down on my prep time (hello, chopping), but frozen foods like vegetables are always flash frozen when they’re at their peak ripeness, so I would say they’re a much better option than the limp carrot or slimy asparagus in the bottom drawer of my refrigerator.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

For this meal, I partnered with Kroger to remind busy families everywhere that the frozen aisle provides delicious meal ideas and solutions that provide value and are healthy. For my chicken pot pie, I went to Fred Meyer and picked up two bags Birds Eye Steamfresh veggies – the sweet peas as well as the gold & white corn, carrots, and asparagus mix. I can’t eat pot pie without a healthy amount of peas!  These veggie packs are awesome because they’re small enough that you’ll never waste half of an uneaten bag to freezer burn and you can’t get more convenient than just throwing the entire bag in the microwave! Aren’t all those bright and colorful veggies gorgeous?

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Kroger has put together a great site called www.freezerfreshideas.com that’s designed to inspire meal solutions, recipes, and offer great value for frozen ingredients. Their Fresh Ideas from the Freezer are all about changing the perception of frozen food and bringing the excitement back to the frozen department. I firmly believe that frozen foods, we’re talking anything from individual items to meals to ingredients like these frozen vegetables can be an integral and exciting part of your everyday meal planning.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Now, I don’t know about you, but those veggies sure look a whole lot better than what is even available right now due to it being the middle of the winter. Frozen is totally the way to go.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I went all out and made homemade pie crusts for this meal (you should definitely do this as well), but I know as well as anyone how little time us moms have to make dinner, so feel free to take another awesome shortcut and use a premade one from the freezer section!

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Are you hungry yet?  Enjoy!!!Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

 

Homemade Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • two butter pie crusts
  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1 cup milk
  • two Birds Eye single packs frozen vegetables (about 20 ounces total)
  • 2-3 teaspoons salt to taste
  • freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
  3. Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
  4. Add butter and flour. Stir and allow to cook for several minutes until fragrant.
  5. Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
  6. Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can. Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
  7. Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
Prep time
Cook time
Total time
 
This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Buttermilk Baked Chicken

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This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Everyone knows buttermilk fried chicken is like the ultimate comfort food.

THE NEW COMFORT FOOD IS:
1. Natural ingredients that are free of additives, preservatives, antibiotics and hormones
2. Using mostly local, seasonal ingredients
3. Minimal ingredients in the recipe
4. Quick, easy steps and fast prep time

I mean, serve me a plate with some smashed potatoes and collard greens alongside a biscuit and you can call me a happy girl. The problem is that fried chicken isn’t exactly the healthiest choice. Plus, if you’re anything like me, deep frying doesn’t happen too terribly often in my kitchen. That’s why I love making this buttermilk baked chicken.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This recipe only calls for a few simple ingredients. I used Foster Farms Simply Raised chicken. I prefer to use locally grown, antibiotic-free chicken to feed my family because it not only tastes better, but its just higher quality food. Foster Farms Simply Raised fresh chicken contains no antibiotics ever and its locally grown in California and the Pacific Northwest (depending on consumer location). Local is always better. If you have visited my blog before, you know I highly value the meals I serve your family, not only because I want to ensure I’m providing the proper nourishment, but because family meal time is sacred to us.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

A lot of the time with chicken breasts, I prefer to tenderize them by smashing with a mallet. There are so many benefits to cooking chicken like this. First, there are few things more satisfying than hitting something like meat with a mallet. If you’ve never tried it, you must do so and then report back. Have a bad day? No problem! Just beat the heck out of your dinner! Second, by making the meat a uniform thickness, it not only cooks faster (hello, weekday dinner) but it ensures a tender and moist piece of chicken rather than one that is moist on one end and dried on the other.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk is my secret weapon of choice in the kitchen. I use it in all sorts of recipes like pancakes and mashed potatoes, but it also works phenomenally to coat things like these chicken breasts. No need for a hot pan of oil with tonight’s dinner!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

The combination of panko and parmesan give the chicken the perfect texture and flavor. Nothing browns up more beautifully than parmesan cheese! I add just a few spices to the mix to give this chicken the perfect flavor.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Next time you’re in need of a quick dinner that your entire family will love, be sure to add this buttermilk baked chicken to your list of go-to recipes!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk Baked Chicken
 
Prep time
Cook time
Total time
 
This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
Author:
Yields: 4 servings
Ingredients
  • 2-3 pounds Foster Farms Simply Raised fresh chicken boneless chicken
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 1 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
Instructions
  1. Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
  2. In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
  3. Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
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Pressure Cooker Whole Chicken

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This post first appeared over at Real Housemoms where I’m a contributor.

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

I am all about pressure cooking these days. Take it from me, if you don’t already have an electric pressure cooker yet, do you and your family a huge favor and hop on over to Amazon and order one. You will not regret it. From healthy soups, to braised meats, to veggies like squash, potatoes, and artichokes, pressure cooking couldn’t be easier and the results will blow your mind!

… 

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Bacon Wrapped Jalapeno Popper Chicken

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This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. #sponsored #ad

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

You know I love to cook. I live to eat. I buy food based on taste. To me, food equals comfort and connection. It is my belief that when you take the time to make things from scratch and look for high-quality brands and ingredients, it is always worth the effort you put in. I also believe that bacon deserves its own food group.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

Let’s face it – bacon makes just about every meal better. I think a bacon jalapeno pairing is one of the best flavor combinations in the world, so it only made sense to make a bacon wrapped jalapeno popper chicken breast for dinner. I picked up this package of Wright® Brand Bacon at the Kroger store near my house. I knew it would be perfect for this dinner because they do Bacon The Wright Way™Wright Brand Bacon is a great choice for any meal – breakfast, lunch, or dinner! I went with the Applewood Smoked flavor, but did you know they also make Hickory Smoked, Smoked Brown Sugar Bacon, Bourbon Barrel Smoked, and Oak Barrel Smoked?  If you’ve never tried Wright Brand, know that it is masterfully crafted for a richer bacon experience, thick-sliced, hand-selected & hand-trimmed, naturally smoked with wood chips, and is made from the best cuts of high-quality premium meat.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

I thought about simply wrapping the bacon around the chicken, but quickly came to the realization that I could make dinner a lot more interesting while using even more bacon if I did a bacon weave instead! More bacon is always the better choice.  I never limit myself or feel guilty when I indulge – in fact, I encourage you to do the same. Life is too short for only one piece of bacon.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

There’s a trick to stuffing the chicken breasts so that the cheese doesn’t ooze out when you cook it. Lay the breast on a cutting board so that you open up the small piece with the chicken tender like a book. Be sure to keep this piece attached. Then, using a small, sharp knife, cut a pocket in the thick part of the breast, taking care to not cut all the way through. Use your fingers to reach in and make the pocket as big as possible without tearing it. Then, stuff your cream cheese and jalapenos in the center and use the chicken tender part to wrap around and seal the opening. Pretty cool trick, eh? In the photo below, the breast on the right has already been stuffed and wrapped.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

Lay that stuffed sealed chicken breast on top of that lovely bacon weave that you made and then roll it on over. Tuck the ends of the bacon underneath as best as you can and secure  with toothpicks where needed.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

Funny story (sort of) – I was planning on baking these in the oven but my lower heating element broke when I was preheating the oven. Awesome, right? Not really. Fortunately our barbecue was a few steps away and it was a gorgeous day to be cooking outside. Basically, you can cook these in the oven or the barbecue and they will turn out perfectly. I highly recommend using an internal thermometer so you know exactly when they are cooked. Although the bacon will be fully cooked and rendered by the time the chicken is cooked, it may not appear done as it won’t be dark and crispy.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

If you prefer your bacon to finish off with a little sizzle and a beautiful golden brown finish, you’re going to want to pop it in the oven under the broiler for 5-10 minutes to finish it off. Just be sure to start this process at least 5 degrees before it reaches final cooking temperature and crack that oven door to get the nice brown without over cooking it, if needed. Fortunately – it was my lower heating element that broke so I was able to use my broiler without any issue.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

I was worried my jalapenos were going to be too spicy because my fingers and nostrils were burning when I was cutting them, but by the time they cooked, it was perfect. I honestly can’t even begin to tell you how delicious this dinner was. It really was incredibly easy to make. I served it up with some smashed potatoes and sautéed fresh corn. These would be perfect for tailgating too! Just prepare them ahead of time, wrap tightly in plastic wrap to store in your cooler during transport, and then cook them up on the grill. The smell is amazing and you will certainly have everyone wishing you were their best friend at the game!

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

I’d love for you to share your favorite recipes with bacon as the main ingredient and hashtag it #VoteWrightBrandBacon @WrightBacon!  Head over to this poll to vote for your favorite flavor!  www.votewrightbrandbacon.com

Bacon Wrapped Jalapeno Popper Chicken
 
Prep time
Cook time
Total time
 
Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.
Author:
Recipe type: main
Yields: 4 servings
Ingredients
  • 1 pound bacon (12 slices)
  • 2 (about 1.5 pounds) large boneless skinless chicken breasts
  • 2-4 jalapenos, stems and seeds removed, chopped
  • 4 ounces cream cheese
Instructions
  1. To arrange the bacon in the basket weave pattern, lay four slices lengthwise. Then cut two slices in half to create four short slices. Weave the four short slices through the long slices.
  2. To stuff the chicken, pull the tender away from the main breast but leave it attached. Then, using a small sharp knife, create a pocket starting near the chicken tender. You want this pocket to be as big as possible without cutting all the way through the chicken.
  3. Divide the cream cheese and jalapenos evenly between the two breasts and stuff them in the pocket you cut. Then, take the attached tender and roll it over the opening to seal it.
  4. Place the stuffed breast on top of the bacon weave and roll it over so that the bacon is on top. Secure any loose pieces of bacon with a toothpick. Insert a meat thermometer into the thickest piece.
  5. Bake in a preheated 375 degree oven or grill for 50-55 minutes or until the internal temperature reads 160 degrees F. For the final few minutes of cooking, place the bacon wrapped breasts under the broiler to give them a nice brown. You want your final cooking temperature to reach 165 degrees F, so once you hit that, broil with the oven door open if you prefer more browning.
  6. Allow chicken to rest for at least five minutes. Slice with a serrated edge knife.

Because bacon makes everything better, enjoy grilling or baking this 4 ingredient Bacon Wrapped Jalapeno Popper Chicken for dinner or a game day feast.

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Roasted Root Vegetables with Barber Foods

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This post is sponsored by Barber Foods

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

I know I’m probably starting to sound like a broken record, but fall really is my favorite time of year for cooking. Heck, it just may be my favorite time of year for a lot of reasons! Its the time of year when my brain switches from making vibrant green salads and serving as many raw side dishes and grilled up main dishes because of the summer heat to roasting everything and using the toasty warm oven.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

So, I think a root vegetable is basically any veggie that grows beneath the ground with roots pointing down. You know, things like onion, garlic, beets, carrots, and potatoes – all of which I used in this recipe. But wait a minute!  Butternut squash grows on top of the soil like a pumpkin. I know. I know. I just couldn’t resist using it in this recipe because a) I already had it in my refrigerator and it needed to be used up and b) I love LOVE love butternut squash. Sue me.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The roasted root veggies make an easy, healthy, and delicious side dish… but what to serve as the main course?  I found these Barber Foods Chicken Cordon Bleu raw stuffed chicken breasts and knew they’d make a tasty dinner for my family. I had a hard time deciding between this flavor and the Broccoli & Cheese variety. These stuffed chicken breasts created quality time via a simple knife-and-fork meal. Instead of laboring over a complex chicken cordon bleu recipe, I was able to pop these Barber Foods stuffed chicken breasts in the oven and 35 to 40 minutes later, dinner was ready. With a few quick sides like these roasted root veggies, the family can sit down and share a quality meal around the table, and you know that’s my thing.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

You’ve heard “eat the rainbow”, right? Well, I tried my best. I went for the rainbow beets and the rainbow carrots. I even chose three different varieties of potatoes – one orange sweet potato, one white sweet potato, and one golden potato. I got darn near close to having a complete rainbow. You tell me which blue vegetable would have made this complete! I couldn’t think of one, otherwise I would have used it simply to say I had every single color in the rainbow.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The amount of veggies I used fit perfectly on my large baking sheet. You want to make sure that they fit on a single layer so that they properly roast and not just steam.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Give them one quick stir half way through their cooking time and let the oven do the rest. The result is an incredibly flavorful and healthy side dish.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These veggies taste great leftover too, so don’t be afraid to make an extra big batch and heat them up for lunch throughout the week. They just might be making an appearance on my table this Thanksgiving too!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Enjoying Chicken Cordon Bleu doesn’t happen too often in my house because stuffed chicken isn’t the easiest meal to prep. Who’s got time for that on a busy weeknight when you’re competing with homework and soccer practice! A main dish like this that takes no effort to produce is worth its weight in gold!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These stuffed chicken breasts are so easy to make. Inside the box, each breast is individually wrapped. All you need to do is remove them from their wrapping and space them a couple of inches apart on a metal baking sheet (I actually used a loaf pan), then bake in a preheated 375 degree F oven for a little more than a half hour. You always want the internal temperature of chicken to reach 165 degrees F, so I double checked with an instant read thermometer before removing from the oven. Then, just let the stuffed chicken breasts rest for a solid three minutes and you’re ready to serve!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.My family absolutely loved Barber Foods Chicken Cordon Bleu and were quite disappointed when I didn’t have more. I found them in the freezer section at Fred Meyer… I guess I’m heading back to stock up on more!  Be sure to check out this Product Locator so you can find these tasty Barber Foods stuffed chicken breasts at a store near you!  Go grab some so you can say it’s Barber night! Whether it’s just for you and your partner, for the grandkids, or for a busy family weekend, Barber Foods is here to help you make dinner a special experience.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

5.0 from 1 reviews
Roasted Root Vegetables
 
Prep time
Cook time
Total time
 
Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • half butternut squash, peeled with seeds removed
  • 3 small potatoes (sweet or golden), peeled
  • 3 beets, peeled
  • 3-5 small carrots, peeled
  • 1 red onion, peeled
  • 1 head of garlic, cloves peeled and smashed
  • 4 sprigs fresh rosemary, stems removed, minced
  • 2-4 tablespoons olive oil
  • salt and pepper
Instructions
  1. Chop all of the vegetables into one inch cubes. Combine with smashed garlic cloves and minced rosemary in large bowl. Cover with olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
  2. Using on large or two small lined baking sheets, spread vegetables out into a single layer.
  3. Roast in preheated 425 degree F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
  4. Season with salt and pepper, as desired

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
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One Pot Cheesy Chicken Broccoli Rice Casserole

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This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!

This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!

I talk about the importance of family meals all the time on my blog. My husband and I don’t always agree on everything, but sitting down and having dinner as a family has always been something both of us completely support. In a time when our kids (and let’s face it, the adults) more often than not have their attention on an electronic device rather than each other, its truly important to hold something like family dinner sacred.

This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!

I love me some good old fashioned comfort food. What does comfort food look like to me? Well, it has to be reminiscent of some kind of family meal we enjoyed while growing up. Comfort food usually comes in the form of a protein, a starch, and a veggie all tied together is some sort of hot cheesy concoction. As a parent of two rapidly growing kids, I do my best to try to make my dinners taste good but also have them include healthier options like whole grain, veggies (and my trick is to chop them up so fine that the kids couldn’t pick them out if they tried), and lean protein like this Foster Farms Simply Raised fresh chicken.

This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!

I call dinner like this The New Comfort Food because it doesn’t require too many ingredients, its easy to make, its not difficult (i.e. chop, cook, and clean only one pot), it takes very little time to make (which is crucial on a busy weekday), and it will not only fill our bellies but will make us feel good. There are a ton of chicken + broccoli + rice + cheese recipes out there so you certainly have your options, but I think this version is particularly fantastic. It has everything I want in a meal and goes perfectly with a nice green salad on the side. Enjoy!

This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!

One Pot Cheesy Chicken Broccoli Rice Casserole
 
Prep time
Cook time
Total time
 
This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1 (10 ounce) microwavable pouch brown rice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped (about 1 cup)
  • 8 ounces button mushrooms, chopped
  • 1 - 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 12 ounces (4-5 cups) fresh broccoli florets, chopped
  • 1 1/2 cups milk
  • 3 tablespoons all purpose flour
  • 2 cups (about 6 ounces) sharp cheddar cheese, shredded and divided
  • 1-2 teaspoons salt, according to preference
  • freshly ground black pepper
Instructions
  1. Heat a large 12 inch ovenproof skillet or 8 quart dutch oven over high heat. Add oil and butter and once heated, add chicken. Allow to cook for a few minutes until it turns golden brown. Add onion and mushrooms, stir, and cook until most of the liquid has cooked out, 5-10 minutes.
  2. Cook rice according to package directions; drain.
  3. Cook broccoli in microwave by added a tablespoon of water, covering bowl with a plate, and heating on high for 2 minutes. Drain off any excess water.
  4. Combine milk and flour, stirring with a whisk or fork until smooth.
  5. Stir milk mixture into chicken mixture in skillet.
  6. Cook 2 minutes or until bubbly and thick, stirring frequently.
  7. Stir in rice, broccoli, and half of the shredded cheese, along with the salt and pepper.
  8. Top with remaining cheese.
  9. Preheat broiler to high and broil 1 minute or until cheese melts and just begins to brown.

This One Pot Cheesy Chicken Broccoli Rice Casserole not only makes the perfect family dinner, but its also quick, healthy and delicious comfort food!
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Summer Grilling Recipes

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One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

With every oncoming season, I look forward to things to come. When fall approaches, I look forward to cooler temperatures at night, shorter days, soccer games, and leaves changing. As winter approaches, I can’t wait for the prospect of snow (we don’t always get it in these parts), the holidays, and baking Christmas cookies. As spring approaches, I look forward to every flowering bulb that pops through the ground, finally seeing the sun again, and watching the days get longer by a few minutes each day. But summer? Oh, there are just so many things to love about summer. Sunshine that lasts longer than I can stay awake, hours at the pool with friends, a schedule so jam packed with fun activities and vacations that I savor the days where nothing at all is planned, farmers market, and cooking in our backyard on the barbecue. Summer cooking is so much fun because you don’t add any additional heat to the inside of your house plus you make all of your neighbors jealous by wafting mouthwatering scents from the grill over to their yard. I love cooking everything from kabobs to steaks & ribs to burgers slathered in homemade sauces. Everyone loves a good BBQ, so I decided to share a couple dozen of my favorite grilling recipes!

One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

Sweet Maple Barbecue Chicken
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Avocado Turkey Burgers

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Cilantro Lime Chicken
Grill 1

Copycat Red Robin Whiskey River BBQ Burger
Grill 2

BLT Ranch Burgers
Grill 3

Spicy Black Bean Hawaiian BBQ Burgers
Grill 4

Carolina Mustard Barbecue Sauce
Grill 5

Grilled Shrimp and Scallop Kabobs

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Grilled Cola Chicken

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Baby Back Ribs

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Homemade Sweet Chili Grilled Chicken

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Grilled Pesto Chicken and Tomato Kabobs

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Steak Kabobs

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Grilled Pineapple

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Spiral Grilled Hot Dogs

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Grilled Margherita Pizza

Grilled-Margherita-Pizza

Chicken Parmesan Burger

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Grilled Chicken Caesar Salad

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Caprese Grilled Filet Mignon

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Grilled Pork Chop

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Spicy Za’atar Grilled Chicken

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Best Chicken Marinade

best-chicken-marinade-easy

Grilled Pork Tenderloin with Avocado-Peach Salsa

Grilled-Pork-Tenderloin-with-Avocado-Peach-Salsa-HERO

Smoky Margarita

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Grilled Apple Crisp

Grilled-Apple-Crisp-2-1

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Dutch Oven Roasted Chicken

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Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Sit back and relax, because I have a heck of a lot of photos in this post. Last week we went camping at Ft. Stevens. Now, when I say camping, that means we rented a full service cabin that has its own private bathroom, a refrigerator, and futon beds. Before you judge, I’ll have you know that it qualifies as camping if we get eaten alive by mosquitoes (which we did), sit around a campfire (which we did), eat s’mores daily (which we did, a lot, and I made them with my homemade strawberry marshmallows which forever changed my life), and we cook outdoors.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I absolutely love campfire cooking. Don’t get me wrong – we most certainly grill up some dogs and whole ears of corn on the first night, but after a full day of hiking, biking, making insanely large bubbles, sidewalk chalk, and reading, I love to sit down and listen to the sizzle and smell the aroma of a chicken roasting right in front of me.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Before we left the house, I mixed up some of my one spoon dry rub, coated the entire chicken, and then wrapped it tightly in plastic wrap. Sure, you can use a store bought rub, but if you’ve never made my dry rub I will vow that its the best you’ll ever try. I just shoved my wrapped chicken in a tupperware to keep all of the juices confined and stuck it in the cooler, errr cabin refrigerator, until we were ready to use it. We love our little coal starter tower thing. It heats ’em up fast and then we just pour the coals where we need them. I seared the chicken breast in a bubbling cube of butter – ohhhh yeah.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Then I took the chicken out and tossed the vegetables in. Note – I kept my potatoes whole because I was lazy and thought they would cook just fine since I knew the chicken would take at least an hour. Do yourself a favor and quarter them. this way they’ll be ultra soft and they’ll soak up all that delicious flavor.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

If the fire isn’t too hot, I like to set the dutch oven in one of those disposable aluminum turkey roasting pans on the grate above the fire. That keeps all of my coals in one place and using the grate just gets it up off the ground. If your fire is roaring, just cook it on the ground so you can maintain total control of your heat source.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I like to maintain a 2:1 ratio of hot coals on the lid compared to the base.  I learned my lesson the hard way a couple years ago when I first started dutch oven cooking and everything I made was burnt on the bottom. Heat rises, yo, so you need more coals on top to create an even cooking temperature.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I just love my Lodge dutch oven. I never go camping without it. Once you get the hang of dutch oven cooking, you’ll never go back.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Doesn’t that look amazing? I’m not gonna lie – that cube of butter with all the seasonings from the dry rub combined with a slow cooked chicken is nothing short of amazing.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Dutch Oven Roasted Chicken
 
Prep time
Cook time
Total time
 
Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
ingredients:
  • 1/2 cup dry seasoning rub (I made my one spoon dry rub and used all of it)
  • 1 whole chicken (mine was around 6 pounds)
  • 1/2 cup (one cube) butter
  • 1 pound baby yellow potatoes, quartered
  • 4 large carrots, peeled and cut into bite sized chunks
  • 1 yellow onion, peeled and quartered
equipment:
  • 24-40 charcoal briquets
  • 12 inch (6 quart) Lodge camping dutch oven
  • Lid puller
  • meat thermometer
Instructions
  1. Prior to cooking, coat chicken in dry rub and wrap tightly with plastic wrap. I did this at the house a couple days before the chicken was cooked and kept the wrapped chicken in tupperware.
  2. To prepare for cooking, heat up 24 coals. Place 8 of the hot coals evenly under dutch oven.
  3. When the cast iron is hot, melt the butter. Sear the breast side of the chicken for about 5 minutes in the hot butter. Remove the chicken and spread the vegetables in the pot, then return the chicken to the pot, breast side up with the meat thermometer inserted into the thickest part of the breast. You may need to redistribute the vegetables to get the chicken to fit. Ideally you want the chicken in the middle of the dutch oven and not touching the lid or the base.
  4. Cover with the lid and add remaining 16 coals to the lid. Rotate the lid a quarter turn every fifteen minutes or so. After about 45 minutes of cooking, you may need to add a few more hot coals. Just be sure to add twice as many to the top as you do the bottom. Continue cooking until the internal temp reads 165 degrees F and the drumsticks start to pull away from the body. This may take 1-1.5 hours.
  5. I personally enjoyed carving up the chicken and returning the meat to the dutch oven with all the liquid and vegetables prior to soaking. Enjoy!

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
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Cheesy Green Chile Chicken Lasagna

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Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

You know I love cheese. Anyone who knows me will verify that simple fact. In fact, I routinely call my kids “my little cheese monsters” because they seem to have inherited my love of cheese. It should come as no surprise to you that cheese regularly is the star ingredient in our family dinners.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

I was at Fred Meyer yesterday picking up some groceries as well as some other odds and ends and picked up some of this Sargento® Off the Block Fine Cut Shredded 4 Cheese Mexican.  It caught my eye for two reasons. First, it said “off the block”. Now, we all know you can’t beat freshly grated cheese. You also can’t beat the convenience of pre-grated cheese. The problem is they don’t often taste the same. So, I decided to conduct my own little experiment to see how “off the block” this cheese really was. Second, I love using blends in my Mexican style dishes because they often add a creamy, smooth flavor. I was particularly impressed with the blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses and imagined this combination would be quick-melting and give my favorites like nachos, quesadillas and other Mexican specialties the delicious flavor that I’m always looking for. So, to say I was interested in trying it out as the perfect ingredient to give my cooking a delicious Mexican flavor is an understatement.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

This recipe has almost all of the components of a delicious enchilada. But wait – I call it a lasagna. Say what?  Allow me to explain how this recipe came to be. I’ve been playing around with my electric pressure cooker lately. Sometimes the recipes turn out amazing, sometimes not so much. The other night I cooked a bunch of chicken breasts with chicken broth and onion in my pressure cooker. They turned out a bit overcooked (hence, you will not see that as a new recipe post on my blog), but they did spark a new idea. I had frozen roasted Hatch green chile in the freezer leftover from last summer and with the cooked chicken and chicken broth, I was halfway there to making a fresh batch of homemade green chile enchilada sauce and the chicken was all ready to be shredded.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

Now, in no way am I advocating that you follow me in my footsteps. I’m just explaining how my crazy food brain works. Leftover rotisserie chicken, or even canned chicken, work just fine for this meal, as does pre-made canned enchilada sauce. But if you want to make this a multi-day process and follow in my crazy shoes, by all means, go right ahead. So, I was all ready to make my enchiladas.  I had two packs of the Sargento® Off the Block Fine Cut Shredded 4 Cheese Mexican all ready to go along with  the beans and corn (which you will always find in my house) as well as a fresh container of sour cream to top the enchiladas. One problem. No corn tortillas. What to do?  I had the crazy idea of turning my enchiladas into a lasagna.  Everyone knows that for a standard lasagna, you need some sort of creamy cheese (ricotta), shredded or sliced cheese (mozzarella) and sauce (tomato).  Well, I basically had all of those components but I substituted the sour cream for the ricotta, the Sargento® shredded blend for the mozzarella, and the green chile enchilada sauce for the tomato sauce… plus a few handfuls of some other Mexican inspired tasty ingredients. I crossed my fingers that it would turn out okay and into the oven it went!

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

The real test of the off-the-block freshness came when I sprinkled it throughout the casserole. Not only did the shreds not stick to one another, but there was none of that powdery substance that you sometimes find on pre-shredded cheese. So for that reason alone, I totally see what that meant for “off the block”. I really couldn’t believe how good the finished lasagna turned out. Not only did the freshness of the cheese enhance the flavor, but it really made a huge difference in the overall quality of the recipe.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

Funny story – I tried to take a finished photo of a serving on a plate but some things just don’t look super pretty when served. Instead, I took a picture of what was left in the dish after my family inhaled enjoyed it. I figured the photo below gives a much more accurate description of how delicious this dinner was.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

Cheesy Green Chile Chicken Lasagna
 
Prep time
Cook time
Total time
 
Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.
Author:
Recipe type: Main Dish
Yields: 8 servings
Ingredients
  • 4 cups green chile enchilada sauce (homemade or two 15 ounce cans of store bought)
  • 12 sheets of no-boil lasagna noodles
  • 1 (16 ounce) container sour cream
  • 4 cups (2 packages) Sargento® Fine Cut Shredded 4 Cheese Mexican blend
  • 2-4 cups shredded cooked chicken
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • cilantro and avocado, for serving
Instructions
  1. Preheat oven to 400 degrees F.
  2. Using an 11x17 casserole dish, spread a thin layer of enchilada sauce on the bottom of the dish and cover with three pasta sheets.
  3. Add a layer of sour cream, chicken, black beans, corn, more enchilada sauce, and Sargento® Fine Cut Shredded 4 Cheese Mexican blend. You want to divide up the ingredients such that with four layers of pasta, you divide all the the sour cream, chicken, black beans, and corn into thirds and spread in between the pasta layers. Likewise, you will want to divide the sauce and shredded cheese into four parts, distributing between the inside layers but also topping the final pasta layer with sauce and then cheese.
  4. Cover with aluminum foil and bake in preheated oven for 40-50 minutes until pasta is soft. You may need to remove the foil during the final few minutes of baking to fully melt the cheese.
  5. Top with fresh cilantro and avocado before serving.

Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.

Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.
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