Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

You might also like:

Creamy Roasted Red Pepper Macaroni

Tomato Alfredo Pasta with Grilled Chicken

Roasted Red Pepper and Cilantro Lime Rice

Chicken Florentine Red Pepper Sandwiches

Super Easy Guiltless Alfredo

Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.    

One Pot Chicken Parmesan Pasta with Artichokes and Spinach

School starts this week, which means quick and easy dinner recipes are much needed.  This recipe is not only quick to make, but it's also made all in one pot.  How easy is that?  You start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy.  

I added spinach and artichokes to mine, but I can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more.  Just make sure if you use different vegetables you either cook them first or use thawed frozen veggies.  

This recipe makes a large pot of pasta and serves a lot of people.  It also tastes great leftover.  Be sure to add this easy cheesy pasta to your dinner rotation.  

You might also like:

Easy Weeknight Bowtie Pasta

Healthier Taco Pasta

Shortcut Ham and Cheese Chicken Parmesan

30-Minute Garlic Parmesan Pasta with Crispy Chicken

One Pot Chicken Parmesan Pasta
adapted from: Betty Crocker
(Printable Recipe)

4 c. water
2 (12 oz.) cans evaporated milk
1 tsp. salt
2 cloves garlic, finely chopped
1 Lb. uncooked pasta (I use Cellentani)
2 tsp. cornstarch
2 c. diced rotisserie chicken
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 c. shredded Parmesan cheese
juice of 1 lemon
2 Tbl. unsalted butter
4 c. baby spinach (I like to roughly chop mine)
1/2 tsp. pepper
3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)

In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat.  Simmer for 12-14 minutes, stirring frequently, until pasta is tender.  In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts.  Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes.

Remove from heat and stir in half of the cheese and the lemon juice.  Then, stir in the remaining cheese (reserving a little for topping).  Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted.  Serve with reserved cheese.  Serves 7-8.  

Slow Cooker White Chicken Chili {with hominy}

Happy November :)

This is my 3rd white chicken chili recipe on the blog.  Each recipe is slightly different and equally as delicious.  My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili.  This new version also has white beans along with hominy and cream of chicken soup.  The flavor is outstanding.  I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.

It's so simple.  You throw everything in the slow cooker and let it go.  

It is a pretty brothy chili and you can always add less broth, if you prefer.  If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness. 

Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)

1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro

For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions

Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.

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Easy Chicken, Bacon and Ranch Sliders

I recently told one of my friends about the amazing Rhodes Warm-N-Serv Rolls and her family has been enjoying them ever since.  The other night she said they made hamburgers for dinner, but didn't have any buns, so they pulled these rolls out of the freezer, baked them and then had hamburger sliders for dinner within 15 minutes.  That got me to thinking of all the yummy sandwiches that could be made using these delicious Warm-N-Serv Rolls.

One of my favorite combos is bacon, ranch, chicken and cheese.  You can't go wrong with that, right! So, I threw all of the ingredients together and made Chicken, Bacon, Ranch Sliders and let me just tell you that these 5-Ingredient sliders are so dang good.  The soft buttery roll paired with the creamy ranch, crisp bacon, melty cheese and tender chicken is guaranteed to be a huge hit.   

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need baked Rhodes Warm-N-Serv Rolls, cooked bacon, cooked breaded chicken tenders, sliced cheese and ranch dressing.  

Slice the baked rolls in half, spread ranch over each half of each roll.  Then, top one half of each roll with sliced cheese.  

Top one half of each roll with sliced bacon.  

Cut the breaded chicken tenders in half.  Top one half of each roll with half of a chicken tender.  Place the tops onto each roll.  Place in a warm oven for a few minutes until the cheese is melted.  Serve.  

#RhodesBread #RhodesRolls #completethemeal

Easy Chicken, Bacon and Ranch Sliders

From: Jenn@eatcakefordinner

(Printable Recipe)

6 Rhodes Warm-N-Serv Dinner Rolls

1/4 c. ranch dressing, plus more for serving

3 large slices Pepper Jack cheese (or your favorite cheese)

3-4 slices bacon, cooked

3 frozen breaded chicken tenders, baked

Bake Rhodes Warm-N-Serv Rolls according to package directions.  When finished baking, slice rolls in half and spread ranch dressing over each half.  Cut or tear the slices of cheese into fourths.  Place two pieces of cheese onto one half of each roll.  Tear the bacon into smaller pieces and divide between one half of each roll.  

Cut the cooked chicken tenders in half and place one half onto each half of each roll.  Place tops onto each roll and place in a warm oven until the cheese is melted, about 2-3 minutes.  Serve with additional ranch dressing, if desired.    

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls and all opinions are my own.  Thanks for allowing me to work with the brands that I love. 

Baked Chicken Ranch Taquitos

Taquitos are one of my favorite, go-to, recipes.  They are so easy to make and my whole family loves them.  I could probably eat taquitos almost every day and never get sick of them.  Same  goes for ranch dressing.  I always have ranch on hand and I eat it with so many things.  

My latest creation are these totally mouthwatering taquitos . . . I combined Litehouse Homestyle Ranch Dip with shredded chicken, cheese, green onion and a little chili powder and rolled the creamy filling up inside soft corn tortillas.  

I always bake my taquitos.  They get plenty crisp by baking, so there is no need to fry them.  Just spray the tops lightly with cooking spray and sprinkle with a little kosher salt and that is all you need for a super tasty and crisp taquito.  

It's amazing that a few simple ingredients can create SO MUCH flavor.  These are seriously so good and both kids and adults love them.  They even taste great when they are re-heated the next day.  Serve with additional Litehouse Homestyle Ranch Dip and you will have one happy family.

Litehouse Homestyle Ranch Dip has no artificial preservatives and is made with simple ingredients like sour cream, buttermilk, garlic and onion.  That is why it tastes like homemade ranch.  You can find this delicious ranch dip along with other Litehouse products in the refrigerated part of the produce section at your local grocery store.    

Click HERE to see what other amazing Litehouse products are available.  

Baked Chicken Ranch Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. shredded cooked chicken (rotisserie works great)
1/2 c. Litehouse Homestyle Ranch Dip
2 Tbl. chopped green onions
1 c. shredded Cheddar cheese
3/4 tsp. chili powder, opt.
9-10 (6''-7'') corn tortillas
cooking spray
kosher salt

Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray; set aside.  In a medium bowl, stir together shredded chicken, Litehouse Homestyle Ranch Dip, chopped green onions, shredded cheese and chili powder.

Heat tortillas in the microwave for 25-30 seconds or until pliable.  Divide chicken filling between warmed tortillas and roll up tightly.  Place, seam-side down, on baking sheet.  Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 13-14 minutes or until crisp.  Serve plain or with additional Litehouse Homestyle Ranch Dip.  Serves 3-4.   

This post is sponsored by Litehouse Dressing.  As always, all opinions expressed herein are my own.

Creamy Chicken Noodle Casserole

Can you believe it's almost Summer and in a few more weeks, school will be out?  May can be such a busy month, especially if your kids/teens are trying to get caught up in all their classes before the end of the school year.

This casserole is perfect for those busy nights.  There is very little hands-on time needed.  Other than boiling the noodles and cutting up some cooked chicken, you pretty much just throw everything together in a large bowl, stir until combined and bake.

This casserole is quickly becoming one of my go-to recipes.  Not only is it extremely easy to throw together, but it makes a bunch and the leftovers are great to have on hand during the week.  Isn't that why we all love casseroles . . . they are easy to make and they feed a bunch of people.

The noodles really are what make this casserole extra-special.  I highly recommend following the recipe and using the frozen grandma noodles.  There are several brands available, so if you can't find the one I suggest, others will work too.  They taste WAY better than regular dry store-bought pasta.

Seriously, the flavors and textures of this casserole are spot on. Soft and slightly chewy noodles, tender chicken, crisp vegetables, creamy and cheesy sauce and a buttery cracker topping.  My whole family loves this and I'm sure it will become one of your new go-to dinners.

You might also like:

Chicken Cordon Bleu Rice Casserole

30-Minute Garlic Parmesan Pasta with Crispy Chicken

Tomato Alfredo Pasta with Grilled Chicken

Chicken Enchilada Stuffed Shells

Creamy Chicken Noodle Casserole
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (24 oz.) pkg. Frozen Homestyle Egg Noodles (I like Reames)
2 c. cooked and cubed chicken breasts
1 (12 oz.) pkg. frozen peas and carrots
1 (15.25 oz.) can corn, drained
1 (10.5 oz.) can cream of chicken soup
1 c. milk
1 c. sour cream
1 Tbl. dried onion flakes
1 tsp. Italian seasoning
1 tsp. garlic powder
salt and pepper, to taste
3/4 c. shredded Cheddar cheese
1 sleeve Ritz crackers
1/2 Tbl. unsalted butter, melted
1/3 c. grated Parmesan cheese, opt.

Preheat oven to 350 degrees.  Bring a large pot of water to a boil and add the frozen noodles; boil until tender, this should only take 5-7 minutes (always taste a noodle before you drain them to make sure they are the texture you prefer).  Right before you drain the noodles, add the package of frozen peas and corn, this will thaw them quickly.  Drain the noodles and vegetables.

Pour back into the empty pot (or into a large bowl) and add the cooked chicken, canned corn, cream of chicken soup, milk, sour cream, dried onion flakes, Italian seasoning, garlic powder, salt, pepper and grated Cheddar cheese.  Stir together until well combined.  Pour into a greased 9x13-inch baking dish and spread out evenly.  Cover tightly with foil and bake for 20 minutes.

Meanwhile, add the Ritz crackers to a zip-top bag and crush until small crumbs.  Add the melted butter and grated Parmesan cheese to the zip-top bag and toss together until everything is coated in butter.  Remove casserole from oven and remove foil.  Sprinkle cracker mixture over casserole, return to oven and bake for 10 more minutes.  Serves 8.

Linked up at The Weekend Potluck!

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24 Hour Chicken Marinade

I am so excited for grilling season.  We have already grilled twice this past month.  

This marinade is so yummy.  My chicken always turns out so flavorful and it's so moist and juicy.  The chicken is almost tender enough to just melt in your mouth.  I have cooked this chicken on the George Foreman and on an outdoor grill.  The outdoor grill gives it that added smokiness and it's amazing, but it's great on an indoor grill too.  

It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night.  It's perfect to have after a long day at work.  Serve with a side of Cheesy Zucchini Rice  or Roasted Ranch Veggies and you are set.

24 Hour Chicken Marinade 
(Printable Recipe) 

1/2 c. vegetable or canola oil

1/4 c. + 2 Tbl. low-sodium soy sauce

1/4 c. Worcestershire sauce

1/4 c. red wine vinegar

2 Tbl. + 2 tsp. fresh lemon juice

1 Tbl. dry mustard powder

1 1/2 tsp. black pepper

1/4 c. finely chopped fresh parsley

Whisk together all ingredients.  Pour over chicken and allow to marinate.  The longer you let it marinate, the better the flavor will be (as close to 24 hours as possible is ideal).  Makes enough for 4 large chicken breasts.  Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 165 degrees on an instant-read thermometer.  Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.      

slightly adapted from: All Recipes

Linked up at Weekend Potluck!

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Slow Cooker Chicken Enchilada Quinoa

I am turning to my slow cooker more and more lately.   I used to make big Sunday dinners (sometimes I still do), but lately there is just something so relaxing on Sunday knowing that my dinner is cooking away in the slow cooker and I hardly need to do anything at all.

 I have made this slow cooker chicken enchilada quinoa many many times and it's delicious.  The quinoa gets really soft during cooking and when mixed with the crisp corn, soft beans and tender chicken, it's a fantastic combination.

This easy, protein-packed meal, is perfect for a week night or Sunday dinner.  It also tastes amazing leftover.    

You might also like:

Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Fiesta Chicken

Slow Cooker Tex Mex Chicken

Cheesy, Chicken, Broccoli and Quinoa Casserole

Slow Cooker Chicken Enchilada Quinoa
adapted from: Le Creme de La Crumb
(Printable Recipe)

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
2 (10 oz.) cans of red enchilada sauce, divided
1 (10 oz.) can Rotel (diced tomatoes with green chiles), undrained
1 c. un-cooked quinoa
1/2 c. water
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
salt and pepper
2 boneless skinless chicken breasts
4 oz. cream cheese (I use light)
juice of 1/2 a lime
optional: chopped cilantro, sour cream, diced green onions, diced avocado, shredded cheese, diced tomatoes

Add black beans, corn, 1 can of enchilada sauce, Rotel, quinoa, water, cumin, garlic powder and a little salt and pepper to a slow cooker and stir together.  Place two large chicken breasts on the top.  Pour remaining 1 can of enchilada sauce on the top.  Cover and cook on low for 4-5 hours or until chicken is cooked through.  When chicken is done, shred.  

Add cream cheese and lime juice and allow to cook for about 10 more minutes.  Stir together until cream cheese is melted and completely dissolved into the mixture (I use a silicon whisk to mix it).  Serve with desired toppings.  Makes 5-6 servings.

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Slow Cooker Buffalo Chicken Lettuce Wraps and Skinnytaste Cookbook Review

Hello, 2017!  What a year 2016 was and I know 2017 will be even better.  Thanks to all of you for coming back and reading this little blog of mine.

Of course we need to start the year off with a healthy recipe and this is an amazing healthy recipe that I know you will love.

I crave these lettuce wraps all the time.  They taste incredible and I really really like them.  Crisp lettuce leaves are filled with tender buffalo shredded chicken, crunchy carrots and celery and a creamy bleu cheese dressing.   

The chicken ingredients are so simple, but the flavor is so good.  The bleu-cheese dressing is delicious and I plan on using this for my new go-to bleu cheese dressing.

These lettuce wraps came from Skinnytaste Fast and Slow, by Gina Homolka.  This healthy cookbook will come in handy this time of year when I am trying to eat healthier.

This book is filled with 140 recipes that are divided into 11 sections from Healthy Mornings, Zoodles, Squashta, Pasta and Sauce, Meat Lover Mains, Meatless Mains, The Sweeter Side and more.  Each recipe includes nutritional information, so you know exactly what you are eating and each recipe has a "Recipe Key" which will let you know if it's quick, vegetarian, gluten-free, dairy-free, freezer-friendly and if it's made in a pressure cooker or a slow cooker.

The recipes are unique to me and most of which I have never seen in other healthy cookbooks, like Slow Cooker Goulash with Sauerkraut, Pizza-Stuffed Chicken Roll-Ups, Butternut Squash Noodles with Pancetta and Poached Egg and Slow Cooker Chocolate Swirl Banana Bread.  Most recipes are loaded with vegetables (which I love).  These recipes are all well-written, the layout of the book is easy to read and the photographs are beautiful (almost every recipe has a photo).

Some of the recipes I can't wait to try are: Cauliflower "Fried Rice",  Slow Cooker Indian Chicken and Peas, Santa Fe Turkey Egg Rolls with Avocado Ranch Sauce, Chicken and Zucchini Noodles with Black Bean Sauce, Slow Cooker Banh Mi Rice Bowls and Egg Rolls Bowls.

Overall, if you want to be introduced to some new healthy recipes, then you will probably like this cookbook.  

I received this book from Blogging for Books for the purpose of this review.  However, all opinions expressed herein are my own.

Slow Cooker Buffalo Chicken Lettuce Wraps
adapted from: Skinnytaste
(Printable Recipe)

1 1/2 Lbs. boneless, skinless chicken breasts
1 medium celery stalk
1/2 medium onion, chopped
1 garlic clove
2 c. low-sodium chicken broth
1/2 c. cayenne pepper sauce (such as Frank's RedHot Original)

Blue Cheese Dressing
6 Tbl. low-fat buttermilk
1/4 c. light mayonnaise
5 Tbl. crumbled blue cheese
2 Tbl. chopped scallion, white parts only
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley flakes
1/8 tsp. kosher salt, or to taste
freshly ground black pepper, to taste

For Serving
12 outer lettuce leaves, such as green leaf, red leaf or iceberg
3/4 c. shredded carrots
3/4 c. 2-inch long celery matchsticks (from 2 large stalks)

For the chicken:  Add the chicken, celery, onion and garlic to a slow cooker.  Pour in enough broth until it almost covers the chicken.  Cover and cook on high for 2 hours or low for 4 hours, or until the chicken is cooked through.  Remove the chicken from the slow cooker and discard the liquid and vegetables.  Shred the chicken with 2 forks and return it to the slow cooker.  Add the hot sauce and cook on high for 30 minutes.

For the bleu cheese dressing:  Combine all ingredients in a medium bowl and stir until well combined.  Refrigerate until ready to serve.  

To serve: Put 2 lettuce leaves on each of 6 plates.  Place a generous 1/4 cup of chicken on each leaf, top with 1 Tablespoon shredded carrots, 1 Tablespoon celery and 1 Tablespoon of the dressing.  Serves: 6.

Per Serving: 2 wraps = 210 calories, 8.5 g. fat, 5 g. carbohydrate, 1.5 g. fiber, 27 g. protein

Jenn's Notes:  For the chicken, I used 2 celery stalks, garlic powder instead of 1 garlic clove and 1 (14.5 oz.) can of chicken broth instead of 2 cups.  I also added some of the cooking liquid back to the shredded to chicken so it was a little juicy.

Chicken Cordon Bleu Rice Casserole {No Canned Soup}

I am loving this casserole.  I have made it several times in the last few months.  Not only is it so easy to make, but the flavor is AMAZING.  It's extra cheesy and you get great stretchy cheese pulls as you take spoonfuls!!!  

I always seem to have a little of everything leftover in my fridge, especially chicken, ham and Swiss cheese and this casserole helps me use up some of those ingredients.  I wanted an extra-creamy sauce, but didn't want to use canned soup.  Not that I'm against that, because I use canned soups all the time, but I wanted something different for this casserole.  The sauce is a piece of cake to make and only takes a few minutes, it's well worth it.  The buttery cracker topping is the perfect finishing touch.       

You might also like:

Easier Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Panini

Chicken Cordon Bleu Rice Casserole
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. cooked rice
2 c. cooked diced chicken
1 c. chopped deli ham
1 1/2 c. shredded Swiss cheese
1 sleeve Ritz crackers, crushed
1 Tbl. unsalted butter, melted

Sauce:
1 1/2 c. milk (I use 1%)
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1 Tbl. unsalted butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper, to taste
3/4 tsp. chicken bouillon powder

Preheat oven to 350 degrees.  For the Sauce: Heat a large skillet over medium heat.  Meanwhile, add the milk, cream cheese, flour and kosher salt to a blender and blend until smooth.  When skillet is hot, melt one Tablespoon of butter and add the minced garlic, stirring constantly for 20 seconds or until fragrant.  Pour blended milk mixture into the hot skillet and stir.  Stir in the Italian seasoning, onion powder, pepper and chicken bouillon powder.  Continue stirring until sauce it thickened and creamy, about 5 minutes.  

Stir in the cooked rice, cooked chicken and chopped ham.  Pour half of the mixture into a greased 8X8-inch baking pan (or you can use a 9x13) and top with half of the shredded cheese.  Pour remaining chicken mixture over the top and cover with the remaining cheese.  In a small ziplock, combine crushed crackers and melted butter and toss together until evenly coated.  Pour cracker mixture over top of the casserole.  Bake in preheated oven, un-covered, for 20 minutes or until hot and bubbly.  Remove from oven and serve.  Serves: 4-6.  

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