Welp, today is day 4! We are chuggin along! It’s been going well, fast actually. I’m surprised this week has gone so quickly. We’ve made a couple pretty good meals that I thought I would share with everyone! All of these recipes are coming straight from the Clean Program website. There’s tons of resources on their website, including a meal planner that we have been using! There’s a Pre-Cleanse planner and a full on 3 week Cleanse planner. We expect to use most of that planner for the next 3 weeks. So all of the recipes that we have used so far have been from that meal planner.
If I’m going to be honest… for the most part, these recipes are time consuming to make. We’ve been making breakfast the night before while dinner is cooking. It’s a lot to do all at once, but it works well with our schedules. We’ve actually had quite a bit of leftovers and I’ll be sure to note that in each recipe!
1 cup almond flour or meal
1 cup almond or rice milk
pinch of sea salt
splash of vanilla (optional)
½ cup almond butter
2 teaspoons cinnamon
coconut oil (you only need like 1 tablespoon)
cashew or almond butter + fresh or frozen berries
Mix batter until well combined and almond flour is smooth. On high heat, bring a frying pan or griddle
to a very warm temperature, add a teaspoon of coconut oil and let it melt, spreading on the pan to avoid sticking.
Lower heat to medium and with a measuring cup pour pancakes onto the pan/griddle and wait until they begin to
bubble on top and then flip. Serve warm with almond or cashew butter and fresh berries.
Miso Glazed Salmon:
2 wild salmon fillets
3 tablespoons gluten-free miso
2 teaspoons coconut nectar
In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover
the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.
Butternut Squash Fries:
1 medium butternut squash, peeled, deseeded and cut into 1/4 inch slices
1 tablespoon olive oil
freshly ground pepper
flavor variations: cinnamon: add 1 tsp of ground cinnamon along with the salt, oil and pepper and toss.
Preheat oven to 400°F. Line one or two baking sheets with parchment paper or lightly grease. In a
large bowl, add all of the ingredients and toss to combine. Lay squash slices on the baking sheet in an individual
layer. (If the pieces are touching, it will take longer to bake) Bake for 25-35 minutes or until golden brown and
beginning to crisp on the edges, turning pieces over halfway through
This one is actually two recipes. We ate the side dish (Cranberry Mango Millet Salad) on Monday for lunch and had so much leftover that we ate it with some Black Bean Burgers on Tuesday. The salad makes enough to eat for 2-3 meals. And it’s pretty good!
Cranberry Mango Millet Salad
1 cup millet
½ cup quinoa
3 cup water
1 mango, cubed
½ cup slivered almonds
½ cup unsweetened dried cranberries
¼ cup yellow onions, diced
Lemon poppy seed dressing:
¼ cup lemon juice
1½ tablespoons coconut nectar (or a few dashes of stevia to taste)
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
¼ teaspoons herbamare seasoning
Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed
grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce
heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow
to sit with the lid on for 10 minutes before removing and allowing to cool. Meanwhile, combine remaining salad
ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine. In a small bowl, mix together lemon
poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.
Black Bean Quinoa Burgers
We were able to make 6 burgers out of this. They were smaller but we ate 4 for lunch and then saved the other 2 for lunch the next day. We also topped them with avocado and extra lime juice. I highly recommend this as they are a little bit dry and the avocado and lime add some good moisture. And it’s super tasty!
cup black beans
cup quinoa cooked
1 teaspoon cumin
lime juice from 1/3 lime
salt and pepper to taste
cayenne pepper to taste
2 garlic cloves, minced
1/3 yellow onion, finely diced
2 tablespoons fresh cilantro, diced
1 tablespoon coconut oil
In a medium mixing bowl, mash the black beans with a fork. Mix with the quinoa and then add the
other ingredients. This will make 2-4 patties depending on how big you like them. Heat the oil in a skillet over
13edium-high heat. When the oil is hot, fry the patties until they are nicely browned, about 5 minutes. Turn and
fry the other side
Wilted Spinach and Spiced Chicken
This recipe only serves ONE, so you have to plan accordingly. We actually liked this so much we are going to eat it again on Saturday. We doubled the mango when we first ate this, but when we make it on Sunday, I think we are going to just use one mango. In case you were wondering.
1 4-5 ounce chicken breast (we did one chicken breast per person)
1-2 tablespoons olive oil
2 teaspoons ground paprika
1 teaspoon cumin seeds
¼ teaspoon ground coriander seed
2 tablespoons sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tablespoon lemon juice
1 teaspoon sea salt
Preheat oven 350°F. Place the chicken breast in a baking dish, coat with olive oil, sea salt, paprika,
cumin and coriander. Bake for 12 minutes or until fully cooked (check with a fork). Remove from the oven and let
it cool on a cutting board, once the chicken is slightly cooled, cut into thin pieces. Meanwhile, heat a large saute
pan over medium-high heat with 1 tablespoon of coconut oil and gently cook the onions for 2-3 minutes, stirring
continuously. Add the mango and cook until warmed through. Add in the sliced chicken breast, gently toss then
add in the spinach and lemon juice. Cover the pan and allow the spinach to steam. Sprinkle in a touch of sea salt
and serve immediately
Shepherd’s Pie With Lamb
This has fed us for one dinner and sort of 2 lunches. We ate small amounts at like 11 and then at about 2 today. It’s crazy good! I’ve never had lamb before and never really wanted to, but it’s the only red meat we can eat. I’m trying to be adventurous and stick to this plan, so I ate it. And it wasn’t bad! I even ate the mushrooms in it too! My only suggestion would be to use much less garlic for the mashed cauliflower top. It doesn’t really get the chance to cook so it’s very overpowering.
1 medium head of cauliflower
1-2 garlic cloves minced
2 tablespoons coconut oil, melted
¼ cup unsweetened, plain almond, rice or coconut milk
salt and pepper to taste
optional, but tasty: chives or other fresh herbs
Preheat oven to 400°F. Chop cauliflower into florets. Steam until tender. Put in blender or food
processor with garlic, coconut oil. Puree until smooth. Slowly add milk until proper consistency – smooth, but still
thick. Add salt and pepper to taste. Set aside.
1 pound ground lamb
3 tablespoons coconut oil
2 cloves garlic minced
1 medium onion, chopped
6 ounces baby bella or cremini mushrooms, sliced (we used baby bellas)
1 large carrot chopped
1 celery stick, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon fresh parsley
1 tablespoon coconut flour or almond flour
¾ cup chicken, vegetable or mushroom stock
2 tablespoons wheat-free tamari
dash of balsamic vinegar
Heat oil on medium in a large skillet. Add onions and saute until translucent. Add carrots, garlic,
mushrooms and celery. Saute until they start to soften. Add lamb and saute for 5-10 minutes or until the meat
starts to brown. Stir in the coconut or almond flour. Add broth and herbs and reduce the heat to low and simmer,
stirring occasionally, for about 5 minutes until liquid reduces and sauce starts to thicken. Stir in tamari and
balsamic vinegar at the end. Add salt and pepper to taste. Put meat and vegetable mixture in a casserole dish.
Spread the mashed cauliflower over the top. Bake for 35 minutes.
This recipe comes for the actual CLEAN book. It was our first time making juice and the first time using our new juicer. It was really good, however, it was pretty tart because there’s a lot of lemon. I would suggest using at the most half a lemon, if that. It says in the book that you can put all the ingredients in a blender and then just strain all the fruit chunks. We opted for the more expensive route… buying a juicer. It’s really cool and quick. It’s a little pain to clean up, but it’s worth it. I am very excited to use it more! This recipe serves1.
2 green apples
1/2″ piece of ginger
1 cup of spinach leaves
1 lemon, peeled
Just put it all through a juicer and drink!
Sooo… again… all these recipes except for the juice came from the website. It’s definitely worth checking out. Even if you don’t want to do the full pre-cleanse/cleanse you can at least make some of these recipes! I’ll be sure to keep everyone posted with our progress!
Woah. Prepare to be amazed. These chicken tacos are crazy good and even crazier easy. I promise.
Usually when we eat chicken tacos, they end up being more like chicken fajitas because we grill the chicken and a bunch of vegetables. But last week, I really had a craving for chicken tacos, like what you get from Mexican restaurants. However, I had been feeling creative and decided to try to make my own recipe.
And these were the finished product. I kid you not, all you need is chicken, salsa and taco seasoning… and of course your taco toppings. You simply throw the chicken, salsa and seasoning in the Crock-Pot with a little water, set it on low and cook it all day (or if you are like me and start this at 2 in the afternoon, I would suggest you crank it to High).
The chicken comes out juicy and tender and full of flavor. You can make them as spicy (use hot salsa or add some hot sauce) or as mild as you want them (use mild salsa and mild taco seasoning). You can also really jazz them up by adding peppers, onion, maybe some canned green chiles… but I opted for the basic stuff first. When I make these next (which I 110% will), I might add some sliced green peppers and sliced yellow onion just for a little something extra.
These tacos are perfect for a busy day or evening or for a day that you don’t really feel like going crazy in the kitchen. They are also fantastic left over and make great leftover nachos too! Enjoy!
Crock-Pot Chicken Tacos
Makes about 4 servings
For the Chicken:
1 pound boneless, skinless chicken breasts
1 1/2 cup of your favorite salsa (I find that Pace Picante sauce is the best salsa when cooking!)
1 package of taco seasoning ( I use the reduced sodium ones)
Couple dashes of your favorite hot sauce (say… Cholula)
1/2 cup water
For the Tacos:
Taco shells (Soft or Crunchy)
Shredded Cheddar cheese
Any other toppings you like!
Spray the inside of your Crock-Pot with cooking spray (this makes it easier to wash dishes!). Place chicken breasts in the Crock-Pot along with the salsa, taco seasoning, hot sauce (if you are using it), and water. Stir everything together. Turn Crock-Pot on either Low (if you are doing this in the morning) or High (if you are doing this in the afternoon).
About 1 hour before you are ready to eat, shred the chicken with 2 forks and stir together with the sauce. Note: I removed some of the sauce before I shredded the chicken because it was easier to shred the chicken without a bunch of sauce flying everywhere. Also, that way I could control how much sauce was in my chicken in the end. You definitely don’t have to do this though.
Once the chicken is shredded, stir everything together and turn Crock-Pot to Low (if not already) and let it cook until you are ready to eat! Assemble your tacos and eat away!!
You know what sucks? Other than it being Sunday already, or that we started training for Tough Mudder this week, or the fact that we had to rake leaves this morning and our yard is already covered in more…
It sucks that it gets dark SO early now. It’s really not that bad for me exactly because I get out of work around noon everyday so I get to enjoy daylight while others are stuck at work sitting in front of computers in an office… it’s one of the benefits of working 4am-noon everyday. However, it sucks that it gets dark so early because it ruins all my photos I take of our dinners! I start dinner while it’s still plenty light out, but it gets dark so quickly that by the time I’m finished, I have to take photos with our kitchen lights.
Oh the misery. How will I ever survive??
Anywho… last week I was feeling under the weather. I had to go home from work at 5am on Thursday but luckily felt decently well enough to go in on Friday. However, my stomach was still in recovery mode for many days (and I think it still isn’t quite at normal yet). I thought I was ok but everything I ate upset my stomach. Brad claims it was “Beth-didn’t-get-a-flu-shot-itis” (if you saw the way I am about needles, you wouldn’t suggest I get one). I think I just ate something weird or something along those lines. Whatever it was, it sucked. So I decided I was going to make chicken and noodles. But it turns out this recipe is more like a thick chicken noodle soup than anything.
No matter what you want to call it, it’s amazing. And it will make you instantly feel less sick than you did before you ate it. You’ll feel cured (for a few hours anyway). This soup literally makes you feel so much better with the first bite. It’s a perfect comfort food for a day that you are feeling under the weather, but also for any day that the actual weather isn’t so lovely. It makes for a great Sunday night meal that will give you plenty of leftovers come Monday for lunch and even Monday night for dinner (for two people).
It’s moderate on the labor scale. It’s not as easy as warming up a can of Campbell’s Chicken Noodle soup, but it’s worth the work. You can easily gather up enough energy and you’ll be so happy you did. I loosely adapted this recipe from Pioneer Woman (link is below), but I had to do some major tweaking as I was in no mood for deboning and boiling my own chicken. Instead I used a rotisserie chicken from the grocery store and quality store bought chicken stock. I also finally bought some of those chicken bouillon cubes to get even more chicken flavor. Sometimes I just don’t think chicken broth or stock and actual chicken gives it enough umph. I was also able to finally find Reames Homestyle Egg Noodles which is something I have searched for at least 3 times at our grocery store but have never found. Which, come to find out, is because they are on the very top shelf in the freezer section and pushed pretty far back on the shelf which makes it nearly impossible for a 5’2″ person like me to find. What are those grocery people thinking!?
In the end I was REALLY happy with the results. I felt that my tweaks worked out really well. The soup had a perfect amount of flavor to it, it was thick but not too thick and in my opinion it had just enough veggies in it. I’m telling you, this is going to be my go-to chicken noodle soup recipe. It’s better than any version of that soup I have ever tried to make. It will forever be at the top of my list of things to eat when I’m feeling crappy. And I am 100% sure it will be up there on your list too!
Chicken and Noodles OR Chicken Noodle Soup
Loosely adapted from Pioneer Woman
Makes about 6-8 servings (for us it was closer to 8)
1/4 yellow onion, chopped
2 whole carrots, peeled and chopped
2 whole celery stalks of celery, chopped
1 tablespoon olive oil
Meat of 1 whole rotisserie chicken, shredded or cubed
2- 32oz containers of chicken stock
2-3 chicken bouillon cubes
Salt and Pepper
1- 16oz package of Reame’s Frozen Homestyle Egg Noodles
3 tablespoons all-purpose flour
First, shred or cube your chicken and set aside. Heat the olive oil in large soup pot over medium heat. Add the carrots, onion and celery. Saute for a few minutes until the veggies start to get tender. Pour in the chicken stock. Bring to a boil and add 2 of the chicken bouillon cubes (reserve the 3rd for later in case you want it, I like to start with less, you can always add more but you can’t take away!). Reduce the heat to medium-low, add the chicken and simmer for about 10 minutes. Add the noodles and simmer for another 15-20 minutes until the noodle are tender. Pull out about 1/2 cup of the chicken stock in a measuring cup and add the flour to it. Stir until the mixture is smooth (add more stock if needed). Slowly add that to the soup, while stirring. Let that simmer for a couple minutes until the soup starts to thicken. Add more flour if desired. Add salt and pepper to taste.
You can add dried parsley, thyme, turmeric or whatever else you want. I just didn’t want anything crazy with my stomach being weird. I didn’t think the soup really needed any of that, but you might!
Chiaquiles. I don’t know what it means honestly. Or how to pronounce it for that matter. I just couldn’t tell ya. But I can tell you that is it de.li.cious. And spicy. And easy. And just all around awesome.
So I bet you are wondering what this dish actually is. Well, it’s like a soup. Sort of. It’s definitely soup-y. I’m not exactly sure how to explain it. It has diced tomatoes, chipotle chiles, garlic, a shredded rotisserie chicken and cilantro. And then you put it over (or on the side like we did because we didn’t want soggy chips) tortilla chips. Oh and top it with cheese and sour cream. And I finally caved and started eating sour cream again. Yep. Gained all that weight back after doing Tough Mudder… it’s ok, we’re doing it again in May. Did I mention that? Oh, no? I didn’t? Oh, well now you know.
Anyway, I have to warn you, if you don’t realize how spicy chipotle chiles in adobo sauce are, you’re in for a spicy treat. I got carried away and added a smidge more than the recipe called for (which was actually a lot more than a smidge) and decided after I had already added them to the dish, that I should try a bite, only to find myself chugging soy milk to get rid of the burning in my mouth. So I would suggest you start with less and add more as you choose. They definitely add some great, smokey flavor. But they add a ton of heat so you just have to be careful.
So… that’s chicken chilaquiles. It’s an incredibly delicious dish that is perfect for one of those busy weeknights where you just don’t have a ton of time to cook for an hour. This dish takes a whopping 30 minutes (if that) to make and makes a good 4-6 servings depending on how heavy of eaters you have in the house. You could definitely build off of this recipe as well, by adding other veggies and say… some beans!! Yum! I always want to add beans to everything. Either way, with additions or without, this meal is just perfect!
Oh… and sorry for the crappy photos. I made this on a day that it was storming so the light coming in through our windows was pretty much nonexistent. I tried using what I had and then I just caved and turned the damn lights on. The food was still good though and that’s really all that counts.
Adapted from Martha Stewart
1 tablespoon olive oil
4 cloves garlic, minced
1 (28 oz) can petite diced tomatoes
2 chipotle chiles in adobo sauce from one can, finely chopped
1 tablespoon adobo sauce from that can of chiles
Salt and pepper
1 rotisserie chicken, shredded
1/2 cup lightly packed cilantro leaves, coarsely chopped
Tortilla chips, sour cream and shredded cheddar and monterey jack cheese for garnish
Cook garlic in the oil in a large saucepan for a few minutes, being careful not to burn it!
Add the tomatoes, chipotle chiles and adobo sauce, and 1 cup of water. Stir and bring to a boil. Reduce heat and simmer for about 8 minutes, until the sauce starts to ever so slightly thicken.
Add the chicken and cook until heated through. Remove from heat and add the cilantro.
In bowls, either line the bowl with tortilla chips or spoon the chicken mixture in and then top with tortilla chips. Sprinkle with shredded cheese and sour cream! Enjoy!!
Have you ever eaten something and didn’t know what to do with yourself because it was so good. So good that you realized half an hour later that you ate a good 4 extra helpings just because it tasted that good. So good that you were sickeningly full but didn’t regret a single bite because… well… it was that good.
This dish is a prime example of that situation. I was so full, but I still ate 2 servings (ok, I lied earlier about eating 4) just because I wanted to keep enjoying it.
I’ve never had chicken n’ biscuits before. Never. I don’t think so anyway. But this is pretty similar to chicken pot pie, only with biscuits on it. And I have definitely had chicken pot pie. But this is chicken pot pie times 100. It’s incredible. It’s chicken and veggies in a deliciously creamy sauce with hints of sage and parsley. And the biscuits. Oh god the biscuits. The biscuits, my friends, have cheese in them. CHEESE. And they are flaky and layer-y and fluffy and gooey on the bottom because they bake in the chicken wonderfulness. This dish is heaven in a bowl. Seriously.
Warning though. This isn’t just magically tasty without any work. You have to devote a good afternoon to working on this dish. I opted to separate everything out, doing one thing at a time, but you could do a good amount of multitasking and get it done in slightly less time. However, I had a whole Saturday afternoon to myself so I was in no rush. But I do think you need to know that it’s just not a “this cooks in 30 mins or less” meal.
But that doesn’t mean you shouldn’t make it. By all means, make this dish. I mean in. It’s an incredibly delicious meal that will leave you feeling amazing. It’s a perfect meal for a cool, fall day. Oh! It’d also be perfect for Halloween night! Oh, I have to remember that! This is 100% on my must make a million times list!
Chicken n’ Biscuits
Adapted from Eat, Live, Run (instructions are pretty much word for word from her)
Makes 6 servings (from our experience.)
1 quart chicken stock (I used broth and it was just fine)
4 large carrots, peeled and chopped
3 large celery stalks, chopped
1 onion, chopped
3-4 medium sized red potatoes (I used like 5 small ones because I wanted it potato-y)
3 boneless, skinless chicken breasts (you could technically cheat and use a rotisserie chicken I think, but I would suggest following the recipe)
6 tablespoons butter (yea, it’s a lot, but you do need all of it)
6 tablespoons flour
3 cloves of garlic, peeled smashed with a knife
1/4 cup fresh parsley, chopped
2 teaspoons fresh thyme, chopped
Salt and pepper
*Original recipe calls for 2 cups of chopped mushrooms, but I hate mushrooms so I just added an extra carrot and an extra stalk of celery. If you choose to add the mushrooms, only use 3 carrots and 2 stalks of celery.
For the biscuits:
1 1/3 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons COLD butter
2 tablespoons COLD shortening
1/3 cup grated cheddar cheese
1/2 teaspoon salt
1/3 cup buttermilk (this is what the recipe called for. I only had half & half on hand, but it worked just fine!)
In a large pot filled with water and the garlic cloves, poach the chicken breasts until cooked through. Drain and set aside to cool. Once cool, chop into cubes.
In another large pot (I used the one I cooked the chicken breasts in, just emptied the pan and did a quick rinse. Less dishes this way), bring the chicken broth to a boil. Add the carrots, celery and potatoes and simmer for about 15 minutes, or until veggies are done. Remove veggies with a slotted spoon and reserve broth. Combine chicken and veggies and set aside.
In a dutch oven, melt the butter. Add the onions and saute for about seven minutes, or until they are soft. Add the flour and stir to make a roux. Keep cooking for about five minutes, making sure to scrape the flour from the bottom of the pot so it doesn’t burn. Now, slowly pour in the remaining stock, whisking as you pour. Crank up the heat to high and whisk your heart out for about five minutes as the sauce thickens and boils. Add the thyme, parsley, salt and pepper. Pour the chicken and veggies into the dutch over (or a casserole dish) and set aside while you make the biscuits. You could also make the sauce earlier in the day and stick it in the fridge until later….just be sure to make the biscuits right before you serve it!
Preheat the oven to 450. In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter and shortening and use your fingers to mix until the mixture resembles cornmeal. Stir in the cheese. Break the egg into a measuring cup and add the buttermilk to the egg. Whisk and then pour the mixture into the flour mixture and mix so that you have a relatively smooth ball of dough. On a floured surface, knead the dough four times (FOUR TIMES) and then roll out to 1/2 inch thick. Cut biscuits to desired size (I made 6 biscuits because I didn’t want a massive biscuit per serving). Place biscuits on top of the filling and brush the tops with egg wash (just one yolk mixed with a little warm water—this gives the biscuits shine) and prick with a fork.
Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot. And eat till you can’t stand anymore.
I’m an Alfredo sauce lover. I have used the same sauce recipe forever that came from my mom. It’s dependable and always delicious. However, last week, when I decided I wanted to make Alfredo sauce, I had waited till the last minute to find the recipe, only to realize I didn’t have it written down. Crap. It was right around dinner time and I didn’t want to bother my parents because they were probably eating, so I jumped on the internet and searched “Alfredo Sauce” in all of the food blogs I follow. I stumbled upon this recipe that came from Annie’s Eats. And… woah… was it good!
I did make some changes because I didn’t want to use all heavy cream like the recipe calls for. I can’t justify being that unhealthy when we are pairing it with spinach pasta and plain grilled chicken. It was too much for me to bear. I hate eating meals that lead me to feel guilty for at least the rest of the night, if not the whole next day. So I used Half & Half and skim milk! And threw in a little flour to help thicken it. And it worked!! It was super creamy, super delicious and super NOT horribly fattening!! I was so excited!
I love Alfredo sauce because it’s such a simple sauce that you can pair it with a lot of different things! For instance- spinach pasta! I love spinach pasta and we were lucky to have gotten this giant bag from my mom for a random treat that she does quite frequently. My new favorite thing is getting fresh pasta from the farmer’s market on Saturday mornings, and I think any one of the pastas would go great with this Alfredo sauce. You don’t have to be boring and use just plain pasta! I swear!
Anyway… this is, as I always say, a fantastic, quick meal. You could make the pasta and sauce as a side dish to any meat, but I liked throwing the grilled chicken on top. Let’s face it, anything covered in this Alfredo sauce will be wonderful. It’s a really quick sauce to make too. I actually finished it way before the chicken was done grilling, that’s how quick it is! Anyway, you could make this for a Meatless Monday (without the chicken of course), that could be good too! This is a great meal to add any of the meat of veggies you like to make it your own!
Spinach Fettuccine Alfredo with Grilled Chicken
Adapted with healthier changes from Annie’s Eats.
Makes about 4 servings if you are like me and don’t cook enough pasta.
2 boneless skinless chicken breasts
3 tablespoons butter
1-2 tablespoons flour
2 cloves of garlic, finely chopped
1 cup Half & Half
1/2 cup skim milk
1 1/2 cups finely grated Parmesan cheese
Cook the pasta according to directions on the package, when done drain and set aside. Grill the chicken while waiting. Add any seasoning, salt, pepper and grill until cooked through. When done, slice and set aside.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, making sure to not burn it! Add the flour and whisk for a minute until you basically cook the flour flavor out of it. Add the Half & Half and milk. Simmer while stirring frequently to avoid burning the milk on the bottom of the pan. Cook for about 5 minutes, until the mixture thickens. Add the Parmesan cheese. Mix until melted. Add the cooked pasta to the sauce and toss. Serve on a plate with the grilled chicken on top!
Ok, so here’s the deal. I had one of the busiest weeks ever this past week. And I hate to even admit it, but I really didn’t even do that much cooking. Tragic, I know. Here’s what happened:
Monday we had to take Cash to get neutered in a town that’s about 45 minutes away from our house. So rather than driving out there twice and coming home twice, Brad and I decided to make a little bit of a day of it and hung out at a local coffee shop for a few hours, drove to REI, wandered the aisles and then went rock climbing! It was awesome! Lucky for us (and Cash), the clinic called us early to pick him up. Tuesday was hot has balls so we went to a local water park/public pool thing for a few hours and then came home and passed out and then I went and saw Magic Mike with Brad’s mom and one of my friends (it was surprisingly better than I thought it would be. Made me quite a bit uncomfortable still!). Wednesday I worked from 4am-12pm for my new job (oh yea… did I say anything about that? I got a job at a local cupcake bakery and it’s pretty much the most awesome thing ever, even if it’s so early in the morning), came home and slept for a bit and then, well, didn’t do a whole lot as Brad had 2 softball games that I didn’t go to because I had to work the next morning at 4 again. We did make chicken salads that night, but they just weren’t anything special to tell you guys about. Thursday, I worked from 4-12 again, and then stopped by my parents house to hang out with my mom for an hour, then went home, took a nap, took a shower and went to the Indiana State Museum to help our wedding photographer (who is the best wedding photographer ever!) with a bridal show till about 10:30! Then Friday I worked at the shoe store from 11-6 and went straight to my parents house for my brother’s birthday! Oh and yesterday we ran some errands, went out on Brad’s parents’ boat, got some coal oven pizza and PF Changs and watched Fight Club at a theater at midnight that we damn near slept through.
Wow. Did you think I would tell you all of that? I didn’t think it would take that long to tell you guys about my week. Whatever. Now you know. Sometimes I hate being busy like that, but every time I sit at home with nothing to do, I complain. I just don’t handle being bored very well. But this past week was actually really fun so I was ok with all of it!
Anywho… allow me to tell you about this buffalo chicken dip that I made and have posted all these photos of for you. Someone I know once made this for a girl’s night out evening and I fell in love with it, made it at home twice and then instantly forgot about it. Until I was wasting time on Pinterest (my name is eislerevans on there, you can follow me but I forget about Pinterest often and so I don’t have a whole lot pinned) and came across someone’s pin for buffalo chicken dip. And I thought to myself “well son of a … I completely forgot about that! I’m making that for lunch this week!” I was pretty excited about it.
It’s very easy to make and you can eat it hot or cold. Personally, though, I eat it cold because whenever I’m ready to eat it, I’m too impatient to heat it up. The recipe that I found via Pinterest was unnecessarily complicated and time consuming. You want to know what I did? Threw everything in a bowl and mixed it. Believe me, it’ll be just fine that way. I also like to just go by taste with the ingredients. Sometimes I want it a little bit more buffalo-y, sometimes I don’t. It just depends on what I’m in the mood for. So be sure to do some taste testing while mixing all of this together. Also, I skip the shredded cheese from time to time. I’ve made this dip a total of three times and two of the three I have left the shredded cheese out… and I couldn’t tell a difference. Add it if you want, but in my opinion, if I can’t tell it’s missing, then I don’t need it, especially the added fat and calories.
This dip would be suuuper perfect for Sunday football games when all you want to do is snack. It’d be perfect for (obviously) the Super Bowl, but it’s also really great for a gathering, or, in my case, whenever you have a craving for it (because once you try this, you will find yourself craving it randomly). Most people serve it with tortilla chips. It’s great that way, but try it with some Tricuits too. It’ll surprise you who well they go together. I hope you consider this the next time you have friends over for something. It’s just such a great dip. And like I said, you can still have it in the summer by serving it cold… or hot. However you like it!
Buffalo Chicken Dip
Dumbed down from The Girl Who Ate Everything (I found this on Pinterest)
1- 12 oz can of chunk chicken
1- 8 oz package of lower fat cream cheese
1/4-1/2 cup of ranch dressing (go by taste on this one)
1/2 cup of your favorite buffalo sauce (again, go by taste)
3/4 cup shredded cheddar cheese (optional)
The easiest way to do this (when all the ingredients are cold) is to mix the cream cheese and chicken together first. Then add the ranch and buffalo sauce, mixing as you add those in. You can then add the shredded cheese if you choose.
I’ve heated this up in the microwave before and it’s worked just fine.
Serve with tortilla chips or reduced fat Triscuits.