Chicken & Veggie Yakisoba

Do you ever get stuck in a rut with dinner? I feel like we do that quite often. And have been more and more with a new baby in the house!  I was anxioius to try something new and Leesh gave me this yummy recipe for Chicken Yakisoba.  We've never had autentic Japenese Yakisoba - so we can't tell you how authentic this is, but we can tell you how delicious it is and that both our families gobbled it right up (even the 18 month old).  

We're sharing the full recipe and printable on Or So She Says. Check it out!

Roasted Red Pepper Pasta with Grilled Chicken

Today we are sharing a super-speedy, SUPER yummy pasta sauce recipe.  It is seriously lick-the-bowl good!  You must make it.  I made it just last night and my kids (and hubby) devoured it!  

Check out these fun campanelle pasta noodles, too.  We loved them in this dish and also love using them in this skillet lasagna.  

Hop on over to OSSS for the recipe and printable.

Chicken Pesto Pasta

  

Are you a pesto person?  It seems that there are only lovers and haters and not many in-betweeners.  I'm definitely a lover.  I love it on garlic toast, pizza, spread on sandwiches or stirred into pasta.   This dish is a favorite and is so quick to make.  It's also a perfect dinner as the weather warms up because you don't have to turn the oven on and heat up your whole house.  

This dish is stupidly simple and comes together in no time at all–especially if you already have cooked chicken on hand.  It’s sophisticated enough to serve to dinner guests, but familiar enough to please little ones.  If you happen to have leftovers, they are delicious eaten warm or cold. 3 hoorays for versatile, quick, family-pleasing meals!

Chicken Pesto Pasta

Printable Version

Ingredients:

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1 pound angel hair pasta

2 cups cooked, diced or shredded chicken

½ -¾ cup prepared basil pesto (see note)

½ cup feta cheese crumbles

2-3 roma tomatoes, diced

Grated asiago or parmesan cheese for serving

Directions:

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Break pasta in half and cook according to package directions. Using tongs, toss chicken, pesto, feta cheese, tomatoes, and hot cooked noodles together until well combined and evenly distributed. Serve immediately topping each serving with freshly grated Parmesan cheese.

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Notes:

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I like to get by pesto at Sam’s club in the refrigerated section by the cheeses and salsa.  It comes in a giant jar and ounce for ounce is a lot cheaper than buying the shelf-stable stuff on the pasta aisle at the grocery store.  I usually freeze it in 1 cup increments and pull it out of the freezer the morning I plan to use it.

Recipe Source:

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Leesh and Lu Original--by Alycia

Chicken Caesar Sammies

It is really starting to warm up here in Utah, which always puts me on the hunt for yummy slow cooker meals that won't heat my whole house up.  This one was a definite hit with my family.  It was a breeze to throw together without sacrificing any flavor.  And if you want to, you could even skip the slow cooker and use a rotisserie chicken and it would be equally easy and yummy! 

I've also served it at a few baby showers on little slider buns and had great reviews.  My kids won't always eat sandwiches--usually they deconstruct them and eat all the components separately, but this was a sandwich they actually ate in sandwich form.  I love simple "set it and forget it" meals.  It would also make a great take-in meal for a new mom or someone in need.  

Chicken Caesar Sandwiches

Printable Version

Ingredients:

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2 pounds boneless skinless chicken thighs

1/2 to 1 cup of your favorite Caesar dressing

1/2 cup shredded Parmesan cheese, plus more for sprinkling

1/4 cup fresh chopped parsley (if you don't have fresh use 2 teaspoons of dried parsley)

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 6 regular sized buns or rolls (I served them on these rolls)

Directions:

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Place chicken in slow cooker and season with salt and pepper. Cover and cook on low for 4-6 hours.  Remove chicken from cooker and drain any excess juices/water. Using two forks, shred chicken, discarding any fat.

Return shredded chicken to the crock pot and add dressing, Parmesan cheese, parsley, and pepper over the top. Stir until combined. Cover and cook on high for 30 minutes or until hot.

Toast buns, if desired.  Spoon mixture onto buns and top with additional Parmesan cheese and shredded romaine.  

Notes:

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Lu and I both really like Brianna’s Asiago Caesar dressing.

Recipe Source:

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Sweet Treats and More via The Girl Who Ate Everything

{Baked} Breakfast Taquitos

**If you haven't seen our giveaway going on, don't miss it. It ends Monday, February 16th.

If you've been around here a while, you know that we love taquitos.  You also probably know that we love brinner.  So, on a whim, I thought--why not combine the two?  And usually when I have these kinds of crazy ideas it requires a lot of tweaking and often just scrapping the whole recipe.  But this time it was different.  I loved the result.  I don't know what it is about the crispy taquitos that gets me, but I just can't get enough.  It also helps that they come together super quickly and that I usually have all the ingredients on hand.  My kids and hubby always eat them up without any complaints, which is always a huge bonus.  Plus, they were super filling.  

Just in case these weren't awesome enough on their own, add freezer-friendly and make-ahead to their resume and you pretty much have a winning recipe.  These are perfect for breakfast, lunch, or dinner--or even dinner guests and the filling is super adaptable.  You can sneak in some spinach or other veggies and add green chiles if that's your thing (and in New Mexico, you know that's Lu's thing!).  I've made these several times in the past month and I think they will definitely be a regular in our dinner rotation.  

My 4-year-old also loves to help make these.  We like to use the Tortillaland uncooked tortillas, which makes him the designated tortilla-cooker.  In my scientific studies I have found that when I can involve my kids in making dinner they are approximately a bajillion times more likely to eat it.  I hope you'll give these a try!         

{Baked} Breakfast Taquitos

Printable Version

Ingredients:

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8-10 taco-sized flour tortillas

5 eggs, scrambled

1-2 cups spinach, finely chopped and sauteed (optional)

1/2 pound sausage, browned and crumbled

1 - 1 1/2 cups hash browns or shredded potatoes

salt and pepper, to taste

1 cup shredded colby jack cheese

4 ounce can diced green chiles (optional)

½ cup sour cream

vegetable oil spray

kosher salt

Directions:

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Preheat oven to 400.  Line a baking sheet with parchment or lightly greased foil.  

Cook or heat tortillas according to package directions.  Cover and set aside until ready to assemble taquitos.  

Combine sausage, cooked scrambled eggs, spinach (if desired), hashbrowns, cheese, chiles (if desired), salt, and pepper.  (Note on the hashbrowns: if using frozen or rehydrated hash browns, make sure to cook them or remove as much liquid as possible from them so you don’t end up with soggy taquitos.  If using shredded potatoes, toss them in 2 teaspoons of oil and microwave them for 5-8 minutes stirring every minute or so to soften them.  Drain any excess liquid.)

On a clean work surface, spread out tortillas.  Spread a dollop of sour cream on the inside of each tortilla.  Distribute filling evenly across all tortillas.  Roll them tightly and place seam side down on the baking sheet.  Lightly spray each taquitos with cooking spray and sprinkle lightly with coarse or kosher salt.  

Bake for 12-15 minutes or until edges of tortillas begin to lightly brown and get crispy.  Serve with salsa and sour cream for dipping.    

Notes:

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We like the Tortillaland uncooked tortillas.  Make sure to cook them before using them in the taquitos.  You can also use corn tortillas here, which I really like.  They get a bit crispier, so it’s harder for my little kids to chew them.  If you choose to use corn tortillas here it will make 12-15 taquitos.  

For the potatoes, use whatever you have.  I have used both frozen and dehydrated hash browns, and shredded potatoes with great results.  Make sure to cook or microwave them if using grated potatoes.  

To freeze: Assemble as directed up until the spraying/salting step.  Freeze until solid on a foil or wax paper lined baking sheet and then transfer them into a gallon-sized freezer bag until ready to use. Move them to the fridge to defrost on a lined baking sheet 8-10 hours before baking or allow them to thaw at room temperature for an hour or two before baking.  Before baking, lightly spray them with cooking spray and sprinkle a little bit of kosher salt on them and bake as directed.

Can easily be adapted to be gluten-free by using corn tortillas.

Recipe Source:

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A Leesh and Lu Original--by Leesh

Homemade BBQ Sauce {Great Over Pork or Other Meat}

Anyone else a BBQ lover?  I love it in lots of forms. On a good burger, over chicken or pork and shredded for a sandwich, on some homemade mack and cheese, etc. I don't always make homemade BBQ sauce (Stubb's Origninal or Spicy is my favorite bottled kind), but this recipe is one of my favorites. It's really rich and thick with tomato flavor and has the perfect spice blend, and you can whip it together in a matter of minutes.  My friend, Sara, gave it to me several years ago - and it's one we've enjoyed over and over.  Sometimes we just put the sauce over some pork ribs and serve them some kind of potato and other times I shred the meat for a pulled pork sandwich, one of our favorites! 

This week my in-laws have been staying with us and we've been making lots of gluten-free food. This BBQ sauce fits the bill - and we all enjoyed it. I did serve it with French Bread Rolls for those that want.  We also served it with dutch oven style potatoes (make sure you try those) and a green salad. 

Hope you'll enjoy!

-Lu

BBQ Sauce

We love this over pork especially, but it is also good on chicken or beef.

Printable Version {click here}

Ingredients:

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1 cup apple cider vinegar (I use Bragg’s brand)

2 cloves garlic, minced

¼ cup Worcestershire sauce

1 teaspoon Tabasco sauce

2 tablespoons brown sugar

1 cup ketchup

2 teaspoons salt

4 teaspoons dry mustard

2-4 tablespoons dried minced onion (or use ½-1 medium size fresh yellow onion, diced)

1 large can or 2 small cans of tomato paste

½ teaspoon black pepper

Directions:

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Combine all ingredients in a medium size mixing bowl and whisk to combine until smooth.  Pour over pork roast and cook in crock pot on low for 6-8 hours or until it’s reached 170 degrees F, shred with two forks and serve on rolls or as is. You can also pour the BBQ sauce over any other pork cut (or chicken or beef) and cook as desired.  

Recipe Source:

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From Sara H, a good friend.

Creamy Pumpkin Coconut Curry Pasta

I shared this recipe on Landee Lu a few weeks ago.  This is the perfect pasta for fall and winter!  I feel like there are a few flavor combinations that are meant to be together.  Some of my favorites, to name a few, are: apple and cinnamon,  coconut and chocolate,  peanut butter and chocolate. Would you agree?  Have you ever tried this combo?  Pumpkin, coconut and curry? If you love Indian food you probably have.  I'm a big fan of this flavor combo - and couldn't resist the thought of these flavors combined with pasta.  This is great with or without chicken.  And if you use gluten-free pasta, you can have a gluten-free meal. It's also dairy free for those with allergies.  Pasta is something my whole family enjoys! The results of this creation have been enjoyed by us all. 

So, enter Creamy Pumpkin Coconut Curry Pasta.  If you don't want the chicken, this is a one pot meal. Which I am a huge fan of! Please tell me I'm not the only one who strives for less dishes. When we make this we like to grill the chicken on our outdoor grill, which also equates to less dishes.  Cooking is fun for me on most nights, but I dread the clean up, so I cheer loud and hard for meals with less dishes!

This dish is full of flavor!  The coconut flavor is soft and subtle, and the spices keep you coming back for just one more bite.  I hope this will warm you up this Fall and Winter season!

Happy eating!

-Lu

Creamy Pumpkin Coconut Curry Pasta {with or without chicken}

Printable Version {Click Here}

Ingredients:
3 tablespoons coconut oil
1 yellow onion, finely diced
1 pound pasta (I used penne)
1 (13.66 oz) can unsweetened full-fat coconut milk, separate cream from milk
3 - 3 ½ cups chicken broth (can use water with 3 teaspoons chicken base or 3 bouillon cubes)
1 cup pumpkin puree
1 teaspoon salt
¼ - ½ teaspoon red pepper flakes (choose your spicy scale)
1 teaspoon yellow curry
⅛ teaspoon turmeric
a pinch of cinnamon (I use Saigon cinnamon)
1 ½ tablespoons dried parsley flakes
More red pepper and parsley for garnish (optional)
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For the chicken:
1 pound chicken breast, pounded thin
Olive oil
½ teaspoon ground black pepper
¾ teaspoon kosher salt
¼ teaspoon yellow curry
¼ teaspoon red pepper flakes
½ teaspoon dried onion (or ¼ teaspoon onion powder)

Directions:
If you want to add chicken to the pasta, start by preparing the chicken.  Combine black pepper, salt, curry, red pepper and the dried onion/onion powder in a small bowl.  Pat chicken dry and brush with olive oil and rub with the seasoning mix.  Grill or pan cook until cooked thoroughly.  Set aside and slice into strips to top the pasta.

For the pasta: In a medium size saucepan or 12-inch deep dish skillet add the coconut oil and onion, and saute over medium heat until translucent, about 4-5 minutes.  Open the can of coconut milk and separate the cream from the milk. Set the cream aside. Place the milk in a 4 cup measuring cup. You’ll need 4 cups of liquid, so use chicken broth or water and bouillon/chicken base to make 4 cups liquid.   Add the liquid to the pot with the onion, along with the pumpkin, salt, red pepper flakes, curry, turmeric, cinnamon and parsley.  Bring mixture to a boil and boil for about 10 minutes, stirring frequently, until pasta is done to your liking and most of the liquid is absorbed.  You’ll be left with nice pasta and sauce left.

Top with chicken if desired and serve hot. 

Notes:
Reheat leftovers on the stove or in the microwave with  little extra water or broth added (1-2 tablespoons) and stir to incorporate.

Source: Created by Lu from leeshandlusrecipebox.com - inspired by my favorite Pumpkin Coconut Curry Soup and this pasta. Originally posted on the Landee Lu Blog.

Creamy Mushroom & Wild Rice Soup

I hope everyone had a wonderful Thanksgiving and that you were able to spend it with those you love!  As we get ready for the busy and festive Christmas season, I thought you might enjoy this soup on a cold night to warm you up.  

This recipe comes from my friend, Becky.  She sent my husband home with a big jar of it around this time last year when I had my third baby.  I was so excited for some fresh homemade soup when we got home from the hospital!  And I may or may not have hid the leftovers for my lunch! Talk about yum! There is something about this soup that just reminds me of home, comfort, love, and I don't know, I can't nail it, but something sentimental. I couldn't get enough.  This is comfort food to me! And it's and it's loaded with all sorts of good nutrition. That's a win-win for me. Thanks for the great recipe, Becky!

I have had a serious mushroom obsession lately!  I can't get enough! Seriously though! It's crazy to me that I love them so much because I didn't' really like them as a kid.  There are so many things I love to eat them in, stroganoff, an omelet, on pizza, in salad, fried in butter, and especially in soup.  My mouth is watering!

You have to admit that mushrooms are pretty weird looking, maybe that's why some kids don't like them.  My 4 year old always sees them and says "ewww".  However, she really loves to help me cook and she did all the stirring while we made this soup. She was so proud of her self as she cooked the onion, garlic, and celery til it was tender and yummy. She kept saying, "it's smelling good, mom, what does it smell like?"  We both love garlic.Then she saw me cutting up mushrooms and more mushrooms and even more mushrooms.  I dice them pretty small since I like them that way and becasue I think they are better disguised that way from certain 4 year olds. And she loved this soup, and there were no comments about mushrooms while she ate. She just gobbled it up, so did my one year old! It was a success! I love it when the kids gobble up dinner.  It makes my life happy! No whining at the dinner table is my favorite!

I hope you enjoy this soup too!  I'll be sharing some more mushroom favorites in the future! 

Stay tuned!

-Lu

Creamy Mushroom & Wild Rice Soup

Printable Version {Click Here}

Ingredients:

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4 tablespoons butter (or olive oil)

½-1 yellow onion, diced fine

3 cloves garlic, minced

3-4 ribs of celery, diced fine

4 carrots, finely chopped or grated (I like grated, easier to eat for the my 1 year old, and I like little chunks)

1 teaspoon thyme

16 ounces mushrooms, chopped (I chop them fine so my 4 year old doesn’t say “eww”, and then she eats them)

½ cup wild/brown rice mix

5 cups chicken stock (or water mixed with 5 teaspoons chicken base or 5 chicken bouillon cubes)

1 cup water

Salt and pepper to taste

1 cup half and half (with 2 tablespoons cornstarch for thickening if needed, I haven’t need it)

2-3 tablespoons butter (optional)

Directions:

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In a large stock pot melt butter over medium heat and add onions, garlic, celery, carrots and thyme.  Cook for 5-7 minutes stirring occasionally until they are soft, add mushrooms and cook until they are soft and cooked well.

Add chicken broth, water and rice.  Bring to a boil and reduce heat until you have a gentle simmer. Simmer at least one hour, until rice is cooked (but you can for a few if you want to start early), adding more liquid if desired, to reach create the desired consistency.  

Just before you are ready to eat add 1 cup of half and half  (you can mix in 2 tablespoons of cornstarch to the cold half and half before adding if you want to thicken the soup, I haven’t needed to do this) to the soup and mix. Bring it to a gentle simmer again until it’s as thick as you want.  Add salt and pepper to taste - and if you didn’t use butter to cook the vegetables stir in a few tablespoons to add a rich flavor.  

Serve hot and enjoy!  

Recipe Source:

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Slightly adapted from my good friend, Becky N.

Cheesy Denver Breakfast Skillet

We love Brinner (breakfast for dinner, that is) at our house.  It usually happens weekly.  It's also usually my favorite night of the week for 2 reasons.  First, breakfast usually comes together pretty quickly and doesn't involve a lot of planning or prep work. Second,  we can eat breakfast foods that w typically don't have time for on rushed mornings.  I love breakfast foods and I guess I just can't get my fill in the mornings.  This was a perfect dinner for me.  My kids also gobbled it right up after dipping it in ketchup.  I might have told them it was french fries.  Either way, we had full happy tummies at our house.

The potato part of the recipe is really flexible.  When I made them I used frozen hashbrowns.  Lu made them with grated fresh potatoes that she microwaved briefly.  I also think they would be super delicious with these skillet potatoes that I have been loving lately.  I'm a big fan of working with whatever you've got on hand.  Just do what works for you.    

    

Cheesy Denver Breakfast Skillet

Printable Version

Ingredients:

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2 tablespoons butter

2 tablespoons finely chopped onion

2 tablespoons finely chopped green and/or red bell pepper

4 eggs, beaten

1 cup refrigerated hash browns*

1/4 cup finely chopped cooked ham

½ cup shredded colby jack cheese

Directions:

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Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling; add onion and bell peppers. Cook over medium heat, stirring occasionally, 1 minute. Add eggs. Cook, lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-3 minutes or until eggs are set.

Remove from skillet. Cover; keep warm. Melt remaining butter in same skillet until sizzling; add hash browns. Cook, stirring occasionally, 4-5 minutes or until lightly browned. Add ham; continue cooking until ham is heated through.

Spoon scrambled eggs over hash browns in skillet; top with cheese. Cover; cook until cheese is just melted.

Notes:

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*Use whatever kind of hash browns/ potatoes you have or like.  It works great with diced or shredded potatoes or frozen hash browns as well.  

Recipe Source:

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Slightly adapted from Land O Lakes

 So yummy even chubby little baby fingers can't resist!