Foodie Friday {Americano Chicken Pockets}…

I wanted to call them Homemade Hot Pockets — Raymond poo poo’d that recipe name. ūüėČ

Americano Chicken Pockets Recipe | Pure & Simple

We made this awesome recipe earlier in the week and ate on it for several days.  My favorite type of dish is one that allows us to enjoy a few dinners and a lunch.

I also made a crockpot pot roast. ¬†Definitely not as good as I had hoped. ¬†I will keep¬†tweaking¬†that recipe. ūüôā

Americano Chicken Pockets | Pure & Simple

In the morning you will:

Step 1: Break out the trusty Crockpot.

Spray the Crockpot with non-stick spray.  Add 3 frozen chicken breasts, 1 TSBP lemon-pepper seasoning, and 1/4 cup chicken broth.  Let the chicken slowly cook for 5-6 hours.

American Chicken Pockets Bread | Pure & Simple

These are my favorite rolls!

 

Step 2:  Lay out your dinner rolls so they can thaw during the day.  Our bag of yeast exploded (oops), so I would recommend laying on a cookie sheet and covering with a damp tea towel.

Ingredients Chopped | Pure & Simple

In the evening:

Step 3: Time to make dinner!   Chop up one onion, 4 oz of mushrooms, 2 roasted sweet red peppers, 2 garlic cloves, and the cooked chicken.

Melt 1 TSP butter and saute onions, mushrooms, and garlic.  Once those are tender, add the roasted peppers, chicken, and 2 TBSP honey mustard dressing, 1/4 TSP each S&P, lemon pepper seasoning, and 1/2 TSP italian seasonings.  Heat through and remove to a bowl.

Add 1 cup shredded mozzarella cheese and stir to combine.

Step 4: ¬†Roll out each dinner roll and fill with chicken mixture. ¬†Since our bag of rolls turned into a bag of yeasty dough — we made larger than life hot pockets. ¬†The size is up to you. ¬†I would recommend smaller “rounds” or “pockets” if you have kids.

Press the dough together to form a seal.  You can always press with a fork (similar to making an apple turnover).

Americano Chicken Pockets  Ready for the oven | Pure & Simple

Step 5: Brush tops with melted butter, sprinkle with S&P and bake at 350¬ļ for 18 minutes or until golden brown.

Now for the recipe:

AMERICANO CHICKEN POCKETS

  • 3 chicken breasts, frozen
  • 1 TBSP lemon pepper seasoning
  • 1/4 cup chicken broth

——————————-

  • 1 TSP butter
  • 1 onion, chopped
  • 4 oz mushrooms, chopped
  • 2 garlic cloves
  • 2 roasted sweet red peppers, chopped
  • 2 TBSP honey mustard
  • 1/4 TSP each S&P
  • 1/4 TSP lemon pepper
  • 1/2 TSP italian seasoning
  • 1 cup shredded mozzarella cheese
  • 24 frozen dinner rolls, thawed
  • 1 TSP butter, melted
  1. In the morning, spray the Crockpot with non-stick spray.  Add chicken, lemon pepper seasoning, and chicken broth.
  2. Cook on low for 5-6 hours.
  3. Also in the morning, lay out the dinner rolls to thaw.
  4. In a large skillet, saute onion and mushrooms in butter until tender.
  5. Add garlic and cook 1 minute longer.
  6. Add the chicken, peppers, honey mustard and seasonings; heat through.
  7. Remove from heat to a mixing bowl.
  8. Add cheese.
  9. Flatten each dinner roll into a 5″ circle.
  10. Place 1 TBSP (give or take) of the chicken mixture in the center of the circle.
  11. Brush edges with water and press to create a seal.
  12. Repeat with remaining bread and chicken.
  13. Place on a greased baking sheet, brush tops with melted butter.
  14. Bake at 350¬ļ for 18-22 minutes until golden brown.
  15. Cut in half to serve.

Serve with tomato soup (we prefer Trader Joe’s Organize Tomato & Roasted Red Pepper Soup), and a spinach side salad. ¬†Raymond is still talking about this dinner and we had it on Tuesday! ūüėČ

Enjoy! ¬†Until next time…

Jennifer Signature

 

Foodie Friday {Low Fat Ranch Dressing Recipe}…

Are you really bad at asking for help?

I am. ¬†As in, really bad at it. ¬†I either don’t do it and get mad when nothing is done … or demand instead of ask and then nothing gets done.

This has been one of those weeks for me where I’m trying to catch my breath. ¬†I don’t like to have balls drop. ¬†I think I can do it all.

I’ve been pretty busy the past 3 weeks and this week it started catching up to me. ¬†I need to get better at asking for help with groceries, dishes, cooking, and the like.

All that to say … I didn’t cook much this week. ¬†I cooked some but nothing fabulous.

I did manage to find this awesome recipe on Pinterest and decided to modify. ūüôā ¬† Super easy and super delicious! ūüôā

Simple ingredient list

Simple ingredient list

Low Fat Ranch Dressing Recipe | Pure & Simple

LOW FAT RANCH DRESSING

  • 1 Packet of Ranch Dressing (dry mix)
  • 1 Cup Greek Yogurt (2%)
  • 3/4 Cup Skim Milk (less if you prefer thick ranch)
  • 1/8 TSP S&P, Dill (dried is fine)

Add all of the ingredients to a bowl and whisk together. ¬†Refrigerate and serve. ¬†It is tangy enough to remind me of Ranch. ¬†It isn’t quite as good as restaurant dressing, which keeps me from eating too much. ¬†I could swim in the ranch from Texas Roadhouse. ¬†Seriously.

Don’t forget about my homemade italian dressing recipe! ūüôā

What have you made this week?

Until next time…

Jennifer Signature

Foodie Friday {Lasagna}…

I have knocked it out of the ballpark this week with recipes. ¬†First was my lasagna, then my Crock Pot BBQ (beef), then my veggie pizza. ¬†I’m sure the Crock Pot BBQ will end up on the blog next week. ūüėČ

So let’s talk about this lasagna shall we. ¬†I have never made a true lasagna before. ¬†It looked hard and I’m not that great at making Italian food. ¬†I’m great at Mexican and American, not so great at Italian.

A few weeks ago we tried Spinach Lasagna Rolls, and they were just okay.  As my friend, Kelly from Foodie Fresh, would say:  They were a 5 on a 10 point scale.

I wasn’t ready to give up on the recipe, so I thought I would get creative with the ingredients. ¬†I like the idea of lasagna rolls but they were a huge pain to put together with the rolling and stuffing and baking. ¬†I like easy.

I tried something new this week and it turned out great!  I hope you enjoy!

Lasagna

HEART HEALTHY LASAGNA

  • 1 LB Lean Ground Beef
    • I prefer 96/4
  • 2 TBSP Italian Seasoning
  • S&P
  • 1 Jar Puttanesca Sauce (reserve some for the top, about 1/4 cup)
    • My favorite is from Trader Joe’s
    • Any jar marinara style sauce would work, pick your favorite
  • Lasagna Noodles
    • I used half a box. ¬†How many you need will depend on the size of your dish.
    • My dish was 9″ x 9″
  • 5 OZ Frozen Chopped Spinach, thawed and completely drained
  • 15 OZ Ricotta Cheese (low fat, NOT fat free)
  • 1/2 CUP Grated Parmesan Cheese
  • 1 Egg
  • 1 TSP Dried Oregano
  • 1/2 TSP Garlic Powder (optional)
  • S&P
  • 9 TBSP Mozzarella Cheese, part skim
  1. Preheat oven to 350¬ļ.
  2. In a large skillet, saute ground beef until no longer pink.
  3. Season meat with italian seasoning, S&P.
  4. Drain meat, and transfer to large mixing bowl.
  5. Add Puttanesca (or marinara) sauce to meat and stir until combined.
  6. Meanwhile, cook lasagna noodles according to package instructions.
  7. Once cooked, drain.  Allow them to dry on paper towels.
  8. In a separate mixing bowl, combine spinach, ricotta, egg, parmesan cheese, oregano, garlic powder, and S&P.
  9. In a baking dish, layer lasagna noodles on bottom of dish, then ricotta mixture, then meat mixture, and repeat.
  10. Once you have layered to the top, end with a layer of lasagna noodles.
  11. Top noodles with 1/4 cup Puttanesca Sauce (or marinara).
  12. Top with mozzarella cheese.
  13. Bake covered for 20 minutes.
  14. Remove cover and bake additional 10 minutes.

OPTIONS:

  • Vegetarian: ¬†You could eliminate the meat and make this a vegetarian lasagna.
  • Bulk it up with more veggies: ¬†I plan to add more veggies to the mix next time. ¬†Onions with the beef. ¬†Zucchini or eggplant with the ricotta mixture.
  • Side dishes: large garden salad, roasted veggies (asparagus, broccoli), and garlic bread.
  • Make ahead: ¬†You can assemble this ahead of time and refrigerate until ready to serve.

Enjoy!  This was a MAJOR hit in our house; so much so that it was gone by lunch the next day.  Next time I will make double and freeze.

Until next time…

Jennifer Signature

Foodie Friday {Zippy Broccoli}…

Im going side dish style today. ¬†So you ask, “What is Zippy Broccoli? What makes it Zippy?” ¬†I answer “Only the most delicious and easy to make side dish ever!”

Disclaimer: Pretty sure all men hate this recipe…or maybe just Raymond and my dad.

ZIPPY BROCCOLI

  • (1) package broccoli (fresh, never frozen)
  • (2) cloves of garlic, minced
  • Eyeball these:
    • (2 Tbsp) olive oil¬†
    • (1 Tbsp) hot sauce (I prefer more hot sauce than not. And use Franks)
    • (1 Tbsp) lemon juice (fresh is the best)
    • S&P
  1. Place broccoli in microwave safe bowl.
  2. Add water.  (Enough to cover half of broccoli).
  3. Cover with paper towel.
  4. Microwave on High 2-3 mins.
    1. The longer you microwave, the more mushy (or done) the broccoli will be.
    2. I prefer crunchy broccoli.
    3. Be careful — bowl will be hot.
  5. Add garlic, oil, lemon juice, hot sauce, salt, and pepper to bowl.
  6. Whisk together.
  7. Taste.  Then tweak.  I usually add more hot sauce and S&P after I taste.
    1. Im a flavor savor! ūüôā ¬†Love favor!
  8. Drain broccoli.
  9. Toss with oily, lemony mixture.
  10. ENJOY! ūüôā

What is your favorite side dish to make? ūüôā

Until next time…

Foodie Friday {Organic vs. the other stuff}…

My nickname, designated by my grandparents, is “Ms. Organic”. ¬†Cute, right? ūüėČ Well the name came about because I am a religious Trader Joes shopper, and they think Trader Joes is 100% organic. ¬†That isnt so, but still super cute so I don’t correct them. However, I am pretty picky about what I eat. ¬†No pork (blech), extra lean ground beef, lots of veggies and fruits, Stevia or sugar only, no sugar substitutes. ¬†Well the pickiness just went up a notch, thanks to a cooking lesson I attended earlier this week! ¬†The hostess displayed two raw chickens. ¬†One organic and one not. ¬†I almost threw up at the non organic chicken. ¬†(I tried to take a picture but the organic one went into the oven before I got the camera ready! ¬†Yes, I think about my blog posts constantly! :)) Yep – only organic, free range for this girl!

Great article on why you should buy organic chicken!

ORGANIC CHICKEN ENCHILADAS

By: Sharon Johnston, nutrionist

  • 3 chicken breasts (ideally, organic)
  • (1 Tbsp) cumin
  • (1 Tbsp) oregano
  • 1 onion (chopped)

Place all ingredients in crock pot.  Cook on LOW for 4 hours (or until shreds easily).  The chicken can be frozen when placed in crock pot.

Enchilada Sauce

  • (2 cups) tomato sauce (organic – the other stuff has MSG and lots of sodium)
  • (2 Tsp) cayenne pepper
  • (1/4 Tbsp) ground cumin
  • (1 Tsp) chili powder

Add all ingredients to saucepan.  Cook for 5 minutes.

Filling

  • Shredded, cooked chicken (from above)
  • 1 onion (chopped)
  • (1 Cup) black beans
  • (1 Tsp) chili powder
  • (1 Tsp) ground cumin
  • (1 Cup) diced green chiles
  • Salt
  • Pepper

In bowl, mix chicken, spices, beans, green chiles, and 1/2 enchilada sauce.

Layers

  • 8-10 corn tortillas
  • (2 Cups) grass fed sharp cheddar cheese
  • (1 Can) black olives
  • (1/2 Pint) sour cream
  1. Preheat oven to 350 degrees.
  2. Grease bottom of large baking dish.
  3. Layer 3 Tbsp enchilada sauce on bottom, top with 4 tortillas.
  4. Spoon filling, cheese, olives, and sour cream.  Repeat.
  5. End with layer of tortillas.  Add sauce, cover with cheese.
  6. Cover and bake for 30 minutes.  Remove the cover last 5 minutes to brown top.

Sounds like a lot of work, but it was pretty easy and very tasty! ūüôā

Until next time…