Red Pepper Chicken

This recipe is delicious! It is the first of the 7 Summer Chicken Meals that I prepped recently. It has just a little bit of kick - especially when it's not in a tortilla (the tortilla cuts the kick). I am excited to also try it on a salad as well!

Yields: One gallon-sized bag of red pepper chicken with three servings

Ingredients
1 pound boneless, skinless chicken breasts, fat trimmed
1 medium-sized red bell pepper, sliced (about 1.5 cups)
1/4 cup extra virgin olive oil • 4 large garlic cloves, minced
1 small onion, diced (about one cup)
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt

Materials 
1 gallon-sized plastic freezer bag

Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.

Serve on tortillas with lettuce, cheese, and tomatoes.

Lighter General Tso's Chicken

If you haven't noticed by now, I have a thing for Asian flavors. So, when I saw this new recipe (from MarthaStewart.com), I knew I'd have to try it. I actually love General Tso's Chicken, but I haven't been able to eat it in years because my body is not a fan of fried foods. So, this lighter, unfried version has me excited.

In line with what normally happens in my life, I bought the ingredients for this recipe, and then didn't have a chance to make it for a few days. So, I prepped and froze it. It still turned out pretty well! I prepped the chicken portion separately from the veggies and sauce, since they're meant to be prepped separately. Then, I let them defrost in the refrigerator for a day, and cooked the next day!

Ingredients:
1 1/4 c   long-grain brown rice
1/4 c   cornstarch
1 lb   snow peas, trimmed and halved crosswise
4   garlic cloves, sliced
2 t   fresh ginger, grated and peeled
3 T   light-brown sugar
2 T   soy sauce
1/2 t   red-pepper flakes
2   large egg whites
Coarse salt and ground pepper
1 lb   boneless, skinless chicken breasts, cut into 1-inch pieces

2 T   vegetable oil (I use EVOO)

Directions:
Cook rice according to package instructions.

Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. (I prepped this ahead of time and froze in a ziplock bag)

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. (I prepped this ahead of time and froze in a ziplock bag)

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Meal Prepping: 7 Summer Chicken Meals

Today, I have branched out and done something that I've never done before. I meal prepped like a boss. I found several versions of major meal prepping, chose one, and did some grocery shopping. Today's choice was a group of 7 chicken meals.

I'll be very clear about a few things... I would say that I spent approximately $100 on all of ingredients that I had to buy. When I think about it, though, $100 for 7 meals that will have several servings each is a great deal! Also, she says "under and hour" - it took me 2-3, but I've never done this before, and I chopped all of my own vegetables (she chose some that were pre-cut). However, I think it was so worth it to spend a few hours all at once, knowing that they're available to stick into the crockpot for the next several weeks!

So, without further ado, here are the meals in this set:

-Red Pepper Chicken
-Lemon Pepper Chicken
-Chicken Philly Cheesesteak
-Spring Chicken Soup
-Chicken Fajitas
-Hawaiian Chicken
-Southwestern Chicken Chili

I will create new post and link to this one once I make some of these and try them! Stay tuned!

Roasted Brussel Sprouts

This is one of my favorites. Roasted brussel sprouts are definitely the way to go - steaming them will create a completely different experience.

1. Cut brussel sprouts in half
2. Preheat 400 degrees
3. Mix with olive oil and spices (garlic salt or powder, pepper, thyme/rosemary, basil & oregano)
4. Roast at 400 degrees for 25-35 minutes
5. Add cheese at the end (end of baking or after baking) - shredded parmesan or whatever type you like. Note that these are very tasty without cheese as well, the cheese can just add to the *yum.* 

Roasted Asparagus

I roast asparagus on a foil-covered pan in the oven most of the time. It's a tasty, quick, and simple addition to pretty much any meal. Let's get to it!

Asparagus should be washed and can be cut depending on what you prefer. I always cut or snap off the bottom (about an inch) - it should snap easily if you do it with your hands.

1. Preheat oven to 400 degrees F.
2. Sprinkle asparagus with olive oil and sea salt (you can also add pepper or garlic powder).
3. Roast in preheated oven until fork easily punctures thickest part of stem, about 12-15 minutes.

Blackened Tilapia

I found this gem on Naive Cook Cooks. I made a few modifications, but I've already decided that it's a new favorite - mostly because of how delicious and simple it is! This is a great recipe that can make 1 serving to probably 6-8 (the recipe says 4, but there is a lot of the seasoning mix there, so I think it will stretch).

In order to make 1 serving, I used a frozen tilapia fillet and about a teaspoon of the seasoning sprinkled on the fillet (about 1/2 teas. on each side was plenty). I think that fish is always better freshly made and not as good left over, so I like to make only as many as I'll eat, and throw a new one in when I'm ready for more fish - this recipe makes that so easy!

Also, in case you're planning to use some of the mix now, and would like to use some later - I mixed the seasonings in a small plastic bag. It was easy to mix, and will be sealed until I need it again.

Blackened Spice Mix:
3 tsp paprika
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
2 - 3 tsp black pepper
1 tsp red chili powder
1 tsp oregano

Other ingredients:
4 Tilapia fillet, washed and cleaned
2 tbsp butter, melted OR olive oil / cooking spray
Salt & pepper to taste*

Instructions:

1. Pre heat oven to 400F.
2. Add all the spices in a bowl and mix. Taste and adjust anything if needed as per taste and keep aside.
3. On a parchment paper or foil lined baking sheet / sheet pan, lay all 4 pieces of tilapia (or as many as you plan to use), Brush them with butter or olive oil on both sides OR spray them with cooking spray. 
4. Rub or sprinkle the seasoning on both the sides of the fish.
5. Bake in oven for 7 mins.
6. Flip tilapia after 7 minutes and bake for another 7 minutes. (additional time as needed)

*The spice mix has plenty of flavor, so it is likely that you'll need to add any salt and pepper - but I won't judge if you do! 

**I paired this with asparagus - it cooks for about the same amount of time as the fish, depending on the size of the stalks. 

Pecan Pie Bottomed Cheesecake

I love making good cheesecake for special occasions. Thanksgiving is here, as is a new cheesecake. My dad loves pecan pie, so I thought I'd try a play on that traditional dessert.

Pecan Pie-Bottomed Cheesecake

Crust

• 1 & 3/4 cups vanilla wafer crumbs
• 1/4 cup firmly packed brown sugar
• 1/3 cup butter, melted

Pecan Filling

• 1 cup sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter, melted
• 2 eggs
• 1 & 1/2 cups chopped pecans
• 1 teaspoon vanilla extract

Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened
• 1 & 1/4 cups firmly packed brown sugar
• 2 Tablespoons all-purpose flour
• 4 eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions:

1. For the crust: Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a greased and parchment paper lined 9″ cake pan. Bake for 6 minutes. Set aside to cool.
2. For the Pecan pie filling: Combine all pecan filling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
3. Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving. When ready to serve, dip the sides of the pan in hot water to losen the cake from the pan. Next, flip the cheesecake out of the pan onto a cling-wrap lined plate. Next, slip right side up onto a cute and festive plate.

This recipe was found here. I'm hoping it's as good as I'm expecting, and as good as she's saying it is! [Edit: It's definitely as good as she said it was. And, while my photos are nothing to rival hers, this cheesecake was the start of the show.]

-Happy Thanksgiving!