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The best homemade chicken noodle soup, now ready even faster.

How to make chicken noodle soup in the instant pot.

Several years ago, I shared my recipe for The Best Homemade Chicken Noodle Soup. It’s delicious and comforting and takes under an hour to make…but only if you start with cooked, shredded chicken ready to go in the pot.

Not everyone can think that far ahead, so I came up with The Best Crockpot Chicken Noodle Soup. You can make this with skinless, boneless chicken breasts, right out of the package…but it needs at least six hours to cook.

But with my latest recipe, I’ve eliminated that problem too. Thanks to the Instant Pot, you can start with raw chicken and turn it into delicious, homemade chicken noodle soup in under an hour.

This Instant Pot Chicken Noodle Soup has everything you love about my earlier homemade soup recipes. Meaty chunks of shredded chicken, tender egg noodles, morsels of onion and celery and carrots, all floating in a delicately seasoned golden broth. The only thing it leaves out is the long cooking time.

So next time you feel the need for a comforting bowl of chicken noodle soup, you don’t have to wait for it. Get out the Instant Pot, and you can sit down to a steaming bowlful in under an hour.

Instant Pot Chicken Noodle Soup

INGREDIENTS:

2 Tablespoons olive oil
1 yellow onion, diced
3 ribs of celery, chopped
2 cups chopped carrots
1 and 1/2 lbs chicken
salt and pepper to taste
3-4 cloves garlic, minced
1/2 tsp dried thyme
1 bay leaf
6 cups chicken broth
2 cups water
2 cups wide egg noodles
3 tbsp fresh chopped parsley

DIRECTIONS:

  1. Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
  2. Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
  3. Pour chicken broth and water over the chicken and vegetables.
  4. Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.
  5. When all the pressure has released open the Instant Pot place on saute. Remove the chicken and add the egg noodles and fresh parsley.
  6. Shred the chicken with 2 forks and return to the Instant Pot.
  7. Let the soup cook for 8 minutes more, until the noodles are tender.

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup has everything you love about my earlier homemade soup recipes. Full of healthy ingredients to make the best soup!

  • 2 Tablespoons olive oil
  • 1 yellow onion (diced)
  • 3 ribs of celery (chopped)
  • 2 cups chopped carrots
  • 1 and 1/2 lbs chicken breasts
  • salt and pepper to taste
  • 3-4 cloves garlic (minced)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups wide egg noodles
  • 3 tbsp fresh chopped parsley
  1. Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
  2. Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
  3. Pour chicken broth and water over the chicken and vegetables.
  4. Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.When all the pressure has released open the Instant Pot place on saute.
  5. Remove the chicken and add the egg noodles and fresh parsley
  6. Shred the chicken with 2 forks and return to the Instant Pot
  7. Let the soup cook for 8 minutes more, until the noodles are tender

The post Instant Pot Chicken Noodle Soup appeared first on Family Fresh Meals.

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A new way to celebrate strawberry season.

One of my favorite things about springtime is the strawberries. After a long, cold winter, these sweet, juicy little morsels taste like a bite of spring sunshine.

So, in honor of strawberry season, I decided to come up with a special dessert to celebrate my favorite springtime flavor. And when you think of strawberry desserts, you can’t help thinking of strawberry shortcake – that mouthwatering combo of berries, cake, and fluffy whipped cream. So I decided to put my own twist on strawberry shortcake by replacing the cake with – wait for it – Twinkies!

How to make a No Bake Twinkie Cake!

It sounds crazy, but it turns out the moist yellow cake and creamy filling of a Twinkie pair beautifully with the sunny, sweet-tart flavor of fresh strawberries. And to amp up the creaminess even more, I layered them with smooth vanilla pudding and frozen whipped topping.

This No Bake Strawberry Twinkie Cake is super easy to make. With ready-made Twinkies, whipped topping, and instant pudding, it comes together in minutes and sets up in the fridge – no need to even turn on the oven. And digging your fork through those layers of moist cake, creamy pudding, and juicy strawberries is like eating a plateful of springtime.

No Bake Strawberry Twinkie Cake

Ingredients:
10 Hostess Twinkies
3 cups of sliced/diced strawberries ( plus extra strawberries for topping)
1 (3 1/2 ounce) box instant vanilla pudding
1 and 1/2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed

Directions:

  1. Slice twinkies in half lengthwise and lay evenly cream side up in a 9 x 13 inch pan.
  2. Sprinkle sliced strawberries on top of twinkies.
  3. In a separate bowl, combine instant pudding mix with milk. Whisk together for about 4-5 min until combined slightly thickened.
  4. Pour pudding mixture evenly over strawberries.
  5. Last, spread cool whipped topping over pudding layer. Garnish cake with fresh strawberries ( you will want to do this right before serving, after the chilling process. )
  6. Cover and store cake in the fridge. Let it set for at least 1-2 hours.

No Bake Strawberry Twinkie Cake

This No Bake Strawberry Twinkie Cake is super easy to make. With ready-made Twinkies, whipped topping, and instant pudding, it comes together in minutes!

  • 10 Hostess Twinkies
  • 3 cups of sliced/diced strawberries (plus extra strawberries for topping)
  • 3.5 oz instant vanilla pudding
  • 1.5 cups cold milk
  • 8 oz whipped topping
  1. Slice twinkies in half lengthwise and lay evenly cream side up in a 9 x 13 inch pan.
  2. Sprinkle sliced strawberries on top of twinkies.
  3. In a separate bowl, combine instant pudding mix with milk.
  4. Whisk together for about 4-5 min until combined slightly thickened .
  5. Pour pudding mixture evenly over strawberries.
  6. Last, spread cool whipped topping over pudding layer. Garnish cake with fresh strawberries ( you will want to do this right before serving, after the chilling process. )
  7. Cover and store cake in the fridge. Let it set for at least 1-2 hours.

The post No Bake Strawberry Twinkie Cake appeared first on Family Fresh Meals.

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Time to fire up that grill – with a new handy helper.


Post sponsored by Mirum but all opinions are my own.

Guys, can you believe it’s almost time for grilling season? Seems like five minutes ago it was winter, and now those Memorial Day cookouts are right around the corner!

For my first grilled dinner of the year, I decided to whip up one of my beloved foil packet dinners. And to celebrate the occasion, I decided to be extravagant. I wrapped up salmon and asparagus, seasoned with garlic, lemon, and fresh dill. Mmm.

Now, normally, when I do a foil packet like this, I have a bit of a dilemma: to butter or not to butter? Do I keep it lean and healthy by sealing up the fish and the veggies in the foil without even a dab of added fat? Or do I make it extra delicious and indulgent by dotting it with butter all over – which is not so healthy, but a lot more fun?

Well, this year, I didn’t have to choose. Because I’ve discovered I Can’t Believe It’s Not Butter!® Original Spray, which gives you all the rich, buttery taste of your favorite spread without the fat and calories.

Guys, this stuff is a total game changer. It makes grilling without fat so easy! All you have to do is spray it on anywhere you want that buttery flavor. You can add up to five sprays with literally no calories, no fat, no cholesterol, no sodium, no trans fats – basically, none of the stuff you’re trying to avoid. And you get plenty of what you do want, which is that delicious, buttery taste.

And as if that’s weren’t enough, I Can’t Believe It’s Not Butter! Spray Original cuts down on mess, too. No sticks of butter, no knife, no fussing around trying to distribute it all over the food, and no melted butter pouring all over everything when you open up the foil. Just get out your little bottle, spritz it on, and put it away.

Want these same perks for your summer grilling adventures? Then hurry down to your local Walmart [insert link] and grab your own handy bottle of I Can’t Believe It’s Not Butter! spray. You’ll find it in the dairy section alongside all the fatty tubs of butter and margarine that you don’t need anymore, ha ha ha! Or use Walmart’s Online Grocery Pickup.

So, what are you waiting for? Get moving and pick up your new go-to grilling essential before summer gets started. See you at the next cookout!

Asparagus Salmon Foil Packs

INGREDIENTS:

  • 1 large salmon fillet cut into 4-6 oz portions
  • 2 lemons
  • 2 Tablespoons fresh dill, plus more for garnish
  • 1 large clove garlic, minced
  • 1 pound asparagus, trimmed
  • I Can’t Believe It’s Not Butter!® Original Spray
  • Salt and pepper
How to cook salmon on the grill!

DIRECTIONS:

  1. Preheat your grill to medium high. In a small bowl mix together minced garlic, juice from 1 lemon, and fresh dill.
  2. Season the salmon and asparagus with salt and freshly ground pepper.
  3. Brush the lemon juice mixture on to each piece of salmon. Place salmon and asparagus on to a piece of aluminum foil.
    Spray salmon and asparagus with I Can’t Believe It’s Not Butter until it is evenly covered, 5-6 sprays.
  4. Fold the aluminum foil around the salmon and asparagus to make a packet. Grill over medium high heat for 10-15 minutes, depending on thickness of salmon.
  5. Serve garnished with fresh dill and lemon slices.

Asparagus Salmon Foil Packs

This Asparagus Salmon Foil Packets recipe is so easy to make and is a great summer grilling recipe. A healthy dinner grilled together in a foil packet.

  • 24 oz large salmon fillet cut into 4-6 oz portions
  • 2 lemons
  • 2 tbsp fresh dill (plus more for garnish)
  • 1 large clove garlic (minced)
  • 1 pound asparagus (trimmed)
  • I Can’t Believe It’s Not Butter!® Original Spray
  • Salt and pepper
  1. Preheat your grill to medium high.
  2. In a small bowl mix together minced garlic, juice from 1 lemon, and fresh dill.
  3. Season the salmon and asparagus with salt and freshly ground pepper
  4. Brush the lemon juice mixture on to each piece of salmon
  5. Place salmon and asparagus on to a piece of aluminum foil.
  6. Spray salmon and asparagus with I Can’t Believe It’s Not Butter!

  7. until it is evenly covered, 5-6 sprays
  8. Fold the aluminum foil around the salmon and asparagus to make a packet.
  9. Grill over medium high heat for 10-15 minutes, depending on thickness of salmon.
  10. Serve garnished with fresh dill and lemon slices.

The post Asparagus Salmon Foil Packs appeared first on Family Fresh Meals.

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Welcome back to another easy weekly meal plan! There are a lot of yummy recipes for you to try out this week! I hope this post helps plan out all your eats for the week! Happy Sunday and happy planning ?

Easy Weekly Meal Plan Week 121

Breakfast​ ​Suggestion
Busy Mom Food Prep

Lunch​ ​Suggestions
Peanut Butter Jelly Protein Boxes

Appetizer​ ​Suggestion
Loaded Crack Dip Recipe

Main​ ​Dish
Monday – Easy Shepherds Pie
Tuesday – Skillet Chops with French Onion Gravy
Wednesday – Easy Honey Baked Salmon
Thursday – Shrimp and Sausage Foil Packets
Friday – Instant Pot Creamy Chicken Wild Rice Soup
Saturday – Kitchen Closed
Sunday – Lemon Grilled Chicken Kabobs

Side​ ​Suggestions
Stuffed Tomato Bites
Cheesy Ham Green Bean Casserole

Dessert​ ​Suggestion
Pina Colada Lush Cake

The post Easy Weekly Meal Plan Week 121 appeared first on Family Fresh Meals.

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A classic Mexican snack becomes a tasty summer dinner.

Love this easy pasta salad recipe!

The first time I ever tried Mexican street corn, it was love at first taste. The combination of sweet grilled corn, tart Mexican crema, crumbly Cotija cheese, and spices got my taste buds so fired up, I immediately whipped up a Mexican Street Corn Dip based on it.

This year, with Cinco de Mayo approaching, I started getting a hankering for Mexican street corn again. But this time, I wanted to do more than just snack on it. This dish is so good, I thought it deserved to be the basis for a whole meal.

So I started thinking about what I could add to the street corn to bulk it up, and it hit me – this needs to become a pasta salad!

After that, the recipe pretty much wrote itself. Cooked pasta, corn kernels, red onion, cilantro, and scallions, with the unique texture of cotija (or, if you can’t get that, queso fresco). A little chopped bacon to give it some extra protein, as well as extra flavor. And a creamy, spicy dressing spiked with lime juice, cumin, smoked paprika, and a touch of Sriracha.

Served well chilled, this makes a delicious, fiesta-flavored summertime dinner to enjoy outdoors on a warm evening. Olé!

Mexican Street Corn Pasta Salad

INGREDIENTS:
2 cups of Cavatappi or Rotini pasta, cooked according to package
3 cups corn, used fire roasted if you can find it
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1/2 cup cotija cheese, or queso fresco crumbled
6 strips bacon, chopped

Dressing Ingredients:
1/3 cup full fat regular mayo
2 tbsp sour cream
2 tablespoons freshly squeezed lime juice
1/8 teaspoon ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
1 teaspoon Sriracha or hot sauce

DIRCECTIONS:

  1. In a large mixing bowl, combine cooked pasta, corn, onion, cilantro, green onions, cheese and bacon.
  2. In a separate small mixing bowl combine all dressing ingredients. Mix until well combined.
  3. Pour dressing over pasta mixture and mix until well combined and evenly coated. Cover and refrigerate for at least an hour.

Mexican Street Corn Pasta Salad

The combination of grilled corn,Mexican crema, Cotija cheese, and spices got my taste buds so fired up, I couldn’t wait to make this Mexican Street Corn Dip

  • 2 cups cavatappi or rotini pasta
  • 3 cups corn
  • 1/2 small red onion
  • 1/2 cup fresh chopped cilantro
  • 6 green onions, chopped
  • 1/2 cup cotija cheese
  • 6 stripes of bacon
Dressing
  • 1/3 cup full fat mayo
  • 2 tbsp sour cream
  • 2 tbsp freshly squeezed lime juice
  • 1/8 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp sriracha or hot sauce
  1. In a large mixing bowl, combine cooked pasta, corn, onion, cilantro, green onions, cheese and bacon.
  2. In a separate small mixing bowl combine all dressing ingredients. Mix until well combined.
  3. Pour dressing over pasta mixture and mix until well combined and evenly coated. Cover and refrigerate for at least an hour.

The post Mexican Street Corn Pasta Salad appeared first on Family Fresh Meals.

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A refreshing twist on ham and cheese.


My quest to shake up the ol’ lunchtime routine continues. For today’s selection, I’ve come up with a kabob version of the classic ham and cheese sandwich, with a veggie-licious twist: cucumber slices!

Cool, mild cucumber makes the perfect foil for salty ham and cheese. But if you put them all together on bread, it would probably get soggy by lunchtime.

Fortunately, there’s a simple solution: skip the bread, and skewer slices of ham, cheese, and cucumber together. In place of your soggy sandwich, you can nibble on light, crunchy, refreshing mini-kabobs.

Round out the lunch with some apple slices, pretzels, and trail mix, and you’ve got a good balance of carbs, protein, and fat to keep you going through the afternoon. TIP: To keep apples from browning, soak them in a water/lemon juice mixture or a water/sprite mixture.

Cucumber Ham Cheese Kabobs Lunchbox Idea

Ingredients:

  • 2  cucumbers, peeled and sliced
  • 8 slices cheddar cheese, quartered
  • 8 pieces ham, cut in half
  • 2-3 small apples, sliced
  • 1 cup trail mix

Directions:

  1. Place your ingredients into your EasyLunchboxes  (affiliate link). Cover and refrigerate until ready to use. Use within 3 days.

Cucumber Ham Cheese Kabobs Lunchbox Idea

Cucumber Ham Cheese Kabobs Lunchbox Idea is a refreshing twist on ham and cheese. A easy lunchbox idea for school or work lunch.

  • 2 cucumbers (peeled and sliced)
  • 8 slices cheddar cheese (quartered)
  • 8 pieces ham (cut in half)
  • 2-3 small apples (sliced)
  • 1 cup trail mix
  1. Place your ingredients into your EasyLunchboxes. Cover and refrigerate until ready to use. Use within 3 days.

TIP: To keep apples from browning, soak them in a water/lemon juice mixture or a water/sprite mixture. 

The post Cucumber Ham Cheese Kabobs Lunchbox Idea appeared first on Family Fresh Meals.

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Make this Mexican restaurant favorite in your own kitchen.

A nice thing about Mexican cooking is that most of your favorite Mexican dishes are pretty easy to make at home. Taco salad? No sweat – it’s just veggies, beans, and cheese, with chips on the side. Fajitas? All you need is meat, grilled veggies, tortillas, and toppings. Queso dip? Just melt everything together in the Crockpot – piece of cake.

The one Mexican dish that can be a little intimidating is enchiladas. These are a lot more complicated, with multiple steps to make them: cooking the beef, making the sauce, rolling up the meat in tortillas, topping them all with sauce and cheese, and then baking them.

Well, it’s time to stop being scared. My Easy Beef Enchiladas aren’t as simple as some Mexican meals, but they’re as simple as it’s possible to make them. For one thing, they use canned enchilada sauce, so you can skip that whole step in the recipe. And I walk you through all the other steps, which are really pretty easy if you take them one by one.

Go ahead and give it a try. Once you’ve mastered homemade enchiladas in your own kitchen, you’ll know you can handle just about anything.

Easy Beef Enchiladas

Ingredients:
1 pound lean ground beef
½ cup onion, diced
1 4 oz can green chilies (optional)
3 cups Mexican blend cheese, divided
1 28 oz can red enchilada sauce
8 soft taco size tortillas (you can use corn or wheat depending on preference)
Cilantro, chopped

Directions:

  1. Preheat to oven to 350 F degrees and spray 9×13 pan with cooking spray. In a medium skillet cook ground beef, onion and chilies until the ground beef is no longer pink. Drain if needed.
  2. Pour ½ cup of enchilada sauce evenly in the bottom of you baking dish.
  3. Fill tortilla with beef mixture and top with cheese (you will use approximately ⅓ cup beef mixture and ¼ cup cheese in each) Reserve 1 cup of cheese.
  4. Roll meat and cheese up in tortilla and place it seam side down in your baking dish. Repeat with 7 remaining tortillas
    Pour remaining enchilada sauce evenly over the enchiladas.
  5. Top with remaining 1 cup of cheese.
  6. Bake 20 minutes, until sauce is bubbly and cheese has melted. Top with fresh topped cilantro.
Pack any leftovers you have for lunch the next day! Container: Easylunchboxes (affiliate link)

Easy Beef Enchiladas

My Easy Beef Enchiladas aren’t as simple as some Mexican meals, but they’re as simple as it’s possible to make them. You’ll want this recipe every week!

  • 1 pound lean ground beef
  • ½ cup onion (diced)
  • 4 oz can green chilies (optional)
  • 3 cups Mexican blend cheese (divided)
  • 28 oz can red enchilada sauce
  • 8 soft taco size tortillas (you can use corn or wheat depending on preference)
  • Cilantro (chopped)
  1. Preheat to 350 and spray 9×13 pan with cooking spray.
  2. In a medium skillet cook ground beef, onion and chilies until the ground beef is no longer pink. Drain if needed.
  3. Pour ½ cup of enchilada sauce evenly in the bottom of you baking dish
  4. Fill tortilla with beef mixture and top with cheese (you will use approximately ⅓ cup beef mixture and ¼ cup cheese in each)
  5. Reserve 1 cup of cheese.
  6. Roll meat and cheese up in tortilla and place it seam side down in your baking dish.
  7. Repeat with 7 remaining tortillas
  8. Pour remaining enchilada sauce evenly over the enchiladas
  9. Top with remaining 1 cup of cheese
  10. Bake 20 minutes, until sauce is bubbly and cheese has melted
  11. Top with fresh topped cilantro

The post Easy Beef Enchiladas appeared first on Family Fresh Meals.

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Welcome back to another easy weekly meal plan! There are a lot of yummy recipes for you to try out this week! I hope this post helps plan out all your eats for the week! Happy Sunday and happy planning ?

Easy Weekly Meal Plan Week 120

Breakfast​ ​Suggestion
Healthy Banana Bread Smoothie

Lunch​ ​Suggestions
Chicken Tenders Easy Lunchbox Idea

Appetizer​ ​Suggestion
Pull Apart Pizza Bread

Main​ ​Dish
Monday – Instant Pot Broccoli Cheddar Soup
Tuesday – Hawaiian Chicken Foil Packets
Wednesday – Easy Crockpot Meatloaf Dinner
Thursday – Crab Cakes
Friday – Crockpot Chicken Parmesan
Saturday – Kitchen Closed
Sunday – Easy Seafood Lasagna

Side​ ​Suggestions
Famous Corn Pudding
Italian Spaghetti Pasta Salad

Dessert​ ​Suggestion
Easy Lemon Ice Cream Cake

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The post Easy Weekly Meal Plan Week 120 appeared first on Family Fresh Meals.

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A simple chicken dish with south-of-the-border flair.

Creamy Fiesta Chicken Bake

Boneless chicken breasts have got to be one of the most useful things you can possibly have in your fridge or freezer. They’re lean and healthy, quick-cooking, and amazingly versatile. You can use them in a chicken noodle soup, serve them with a honey garlic sauce, or make an easy shredded chicken that works in anything from barbecue to tacos. Any flavor you want, this ingredient will play right along.

This new Creamy Fiesta Chicken Bake is a great example. You start with your basic chicken breasts, then smother them in a rich sauce made from cream cheese, sour cream, green chiles, corn kernels, and garlic, and top it all with cheddar Jack cheese. It comes out of the oven juicy, tender, and spicy, with melted cheese oozing over the top – definitely not your plain old baked chicken.

By the way, in case you’re confused, I should explain that this isn’t the same as the Crockpot dish some people call Fiesta Chicken, which has tomatoes, corn, black beans, and Mexican seasonings. Maybe I’ll make my own version of that recipe someday – but in the meantime, if you need a super easy chicken dish bursting with Southwestern flavor, you can’t go wrong with this one.

Creamy Fiesta Chicken Bake

Ingredients:
4 boneless skinless chicken breasts
salt and pepper
1 can corn, drained
1 (4oz) can chopped green chiles
8 oz cream cheese, softened
8 oz Cheddar Jack cheese
1/2 cup sour cream
1 clove garlic, minced
Cilantro for garnish

Directions:

  1.  Preheat oven to 375˚F.
  2. Mix the cream cheese, corn, green chiles, sour cream, garlic and 1 cup of cheese together until combined.
  3. In a 2 qt baking dish (I used a 11 in X 7) lay the chicken breasts next to each other. Season chicken with salt and pepper.
  4. Spread the cream cheese mixture over the top of the chicken and sprinkle with the remaining cup cheese evenly over the top.
  5. Bake for 35-45 minutes or until chicken is cooked through.
  6.  Garnish with cilantro

Creamy Fiesta Chicken Bake

My Creamy Fiesta Chicken Bake recipe is a super easy chicken dish bursting with Southwestern flavor, you can’t go wrong with this one.

  • 4 boneless skinless chicken breasts
  • salt and pepper
  • 1 can corn (drained)
  • 1 4oz can chopped green chiles
  • 8 oz cream cheese (softened)
  • 8 oz Cheddar Jack cheese
  • 1/2 cup sour cream
  • 1 clove garlic (minced)
  • Cilantro for garnish
  1. Preheat oven to 375˚F.
  2. Mix the cream cheese, corn, green chiles, sour cream, garlic and 1 cup of cheese together until combined.
  3. In a 2 qt baking dish (I used a 11 in X 7) lay the chicken breasts next to each other. Season chicken with salt and pepper.
  4. Spread the cream cheese mixture over the top of the chicken and sprinkle with the remaining cup cheese evenly over the top.
  5. Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)
  6. Garnish with cilantro

The post Creamy Fiesta Chicken Bake appeared first on Family Fresh Meals.

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Yet another way to turn breakfast into lunch.

How to make a Lunchable Brunchables

When I first hit on the idea of serving breakfast for lunch, it didn’t take me long to realize it was a complete game changer. All of a sudden, all the things I used to think of as breakfast food – eggs, pancakes, bacon, sausage – were also fair game for lunch. The possibilities were endless!

Recently, people lost their minds with the news that Lunchables would be releasing Brunchables this spring. Because I love to make my own DIY Lunchbles, I thought I would give it a whirl!

For my first DIY Lunchable Brunchable Lunchbox, the natural move was to try pancakes with breakfast sausage patties. And since these little patties were basically the same size and shape as the mini pancakes, it seemed like a perfect idea to stack them together and make little pancake-sausage sandwiches. A little quarter-slice of American cheese on top of each one made the perfect finishing touch.

With strawberry yogurt and fresh strawberries on the side, this Sausage Pancake Stackers box has a little of everything – savory and sweet, chewy and soft. And of course, the EasyLunchBox (affiliate link) makes it all easy to tote along in one convenient package.

DIY Lunchable Brunchable Sausage Lunchbox

Lunchbox Container: EasyLunchboxes
16 strawberries
32 oz strawberry yogurt
32 mini pancakes
16 sausage patties
4 slices American cheese, cut into quarters

DIRECTIONS:

  1. Place your ingredients into your EasyLunchboxes (affiliate link). Cover and refrigerate until ready to use. Use within 3 days.

DIY Lunchable Brunchable Sausage Lunchbox

For my first DIY Lunchable Brunchable Sausage Lunchbox, the natural move was to try pancakes with breakfast sausage patties. 

  • 16 strawberries
  • 32 oz strawberry yogurt
  • 32 mini pancakes
  • 16 sausage patties
  • 4 slices American cheese (cut into quarters)
  1. Place each ingredient in a different cup of the snack box. Seal with lid and refrigerate until ready to use. Use with in 3 days.

The post DIY Lunchable Brunchable Sausage Lunchbox appeared first on Family Fresh Meals.

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