Tag Archives: chicken

Sunday Dinner – Ranch Chicken Taco Muffins

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Ranch Chicken Taco Muffins

There’s something about Sunday that just beckons you to be lazy and stay in your pajamas all day. I almost always gladly oblige, and today was no exception. So I knew I needed to pick a recipe for dinner that didn’t require much prep or effort to make. I decided to make one of my favorite meals, Taco Muffins, but I wanted to use chicken instead of beef so I could use my crockpot to cook the chicken.

I found a recipe for Ranch Chicken Tacos and based on the comments, altered the ingredient amounts to make enough for just me (and maybe one more meal) and made everything in the crockpot versus the stove top. It was really easy and honestly I mostly guessed at my amounts since I didn’t want to dirty any dishes like measuring cups (because that would mean I would have to do dishes, and that doesn’t fit in my day today.)

The taco muffin cups were probably what actually took the longest to do, but I enjoy them so much more than just tortillas wrapped up that I didn’t mind doing it. Plus, I got to use a margarita glass and eat all of the trimmings! You can read a little more on how to make muffin cups here.

Ranch Chicken Tacos

  • 1/2 packet Ranch seasoning
  • 1/2 packet taco seasoning
  • two frozen boneless, skinless chicken breasts
  • 8 oz. chicken broth (or bullion cubes in water, which is what I did)
  • 1/2 cup ranch dressing

Pour all of your ingredients (except the ranch dressing) into the crockpot. Cook on high for 3 to 3 1/2 hours, depending on your crockpot’s heat intensity. When time is up, shred the chicken with a fork. Add in ranch dressing and mix well, covering shredded chicken. Turn heat on low and let simmer about 10 minutes.

That’s it! The chicken was so moist and basically fell apart when I shredded it in the crock. You could eat these in soft shells, hard shells, on nachos, on tostadas – pretty much anything. I baked my tortilla cups in a muffin pan in the oven at 350Β° for about 10 minutes to get them to the desired crunchiness I wanted.

Then I layered in my chicken, some shredded Mexican blend cheese, real bacon bits, a bit more ranch, and sour cream. Yum!

What did you make for dinner today?

Girls’ Night In…and Out!

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For those of you who aren’t aware, where I currently live is not where I am from. I moved about two hours away from my hometown for a job and now I only get to see my friends and family once a month or less.

Tomorrow night, three of my girlfriends are visiting for the night. I am preparing dinner for us and then we are going to go out on the town and do some dancing.

My friends are big cheese heads (much like me) so I made sure to find a recipe that included lots of cheese. I work tomorrow, but only a half day, so I am going to throw the ingredients into the crockpot so I can worry about cleaning and prepping for the night ahead. I am sure I’ll need to get a nap in before these girls grace me with their presence.

The dinner dish I am making is Crockpot Cream Cheese Chicken, and I also am going to whip up some yummy adult beverages to drink before we go out. (Interestingly enough, the drink is called Girls’ Night Out).

Girls’ Night Out

  • 3 oz. pink moscato
  • 1 oz. vanilla vodka
  • 1 oz. strawberry soda

Shake moscato and vanilla vodka with ice, and then pour into a glass, then top with strawberry soda.

Can’t wait to let you guys know how it goes!

Cheesy Nacho Casserole

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Yes, you read that right – I made a casserole out of tortilla chips. I pinned a recipe a while back that I’ve been meaning to try out, but I kept putting it off because of the heat apocalypse that Michigan has been put through in the last month. I did not want to be warming up my apartment with any oven.

I finally got an excuse to try out the recipe. Social Media Day was last month and a few local businesses have joined the fun by hosting their own SMD. Last week my brother and I attended a SMD event at Garden Fresh Gourmet in Ferndale, MI. (If you’ve never tried Garden Fresh, you really should indulge your taste buds, like right now. Seriously, go to your local grocery store and get some of their Sweet Onion Salsa). Garden Fresh is the most award-winning salsa in the US and they also have pretty amazing hummus, dips, and new to me – chips!

As we left the event last week, everyone received door prizes – a bag of Garden Fresh Tortilla Chips and a chip clip (I always need those). I chose the Nacho Cheese flavor because I had this recipe in mind, and my brother grabbed the Blue Corn since he’s into being healthy.

After spending my entire Sunday running errands, cleaning my dirtier than I realized apartment, and reading my book, I finally got around to starting the recipe at 8:30 PM. (This is what happens when you don’t have clocks in your apartment.)

This is what you will need for your Cheesy Nacho Casserole, including cooked shredded chicken. Mine was boiling at the time I took this photo.

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Since I love cheese so much, I made sure to basically double the amount that the recipe called for. You can always do more or less to what it calls, it just depends on your personal preference.

Cheesy Nacho Casserole

Cheesy Nacho Casserole

This ooey gooey concoction is currently bubbling away in my oven. I cannot wait until it gets out so I can try some.

And thankfully, when the chip crunching went awry and spilled onto the floor, I had a little helper on the ready to clean it up for me.

He loves tortilla chips!

Now what you were really waiting for – the recipe (as seen on Jam Hands)

Cheesy Nacho Casserole

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (or more if you love cheese like me)
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 can diced tomatoes
  • 1/2 packet taco seasoning (you can add more if you want more flavor)
  • Bag of nacho cheese flavored tortilla chips

Pre-heat oven to 350Β°F.

In a mixing bowl, combine all ingredients except chips.

In a greased casserole dish, put a layer of crushed tortilla chips, enough to cover the bottom of the dish so that you can’t see it. You want the chips to be smaller than originally but not really crushed. Think of breaking them into fours.

Spread a layer of the chicken mixture on top of the chips base. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese and super crunched up chips. Cover and bake for 30-35 minutes.

Baked Ranch Dorito Chicken Nuggets

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My favorite thing to cook with is chicken. Chicken is something I could eat every day and never tire of, which is also why I love experimenting with it so much.

After running 1.5 miles at the gym tonight, I knew I wanted to make something for dinner that was semi-healthy, so I wouldn’t be completely wasting all the calories I just burned.

I decided to make chicken nuggets, but these would be baked, not fried, and not from a frozen bag. And they turned out pretty awesome, if I say so myself πŸ™‚

Here’s the recipe!

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Baked Dorito Ranch Chicken Nuggets

  • 1 lb. boneless, skinless chicken breasts cut into 2 in. size pieces (bite size, like nuggets!)
  • 1/2 cup sour cream
  • 1/2 cup flour
  • 1/2 cup Hidden Valley ranch dressing powder
  • 2 cups Cool Ranch Doritos, crushed

Directions

Preheat your oven to 400Β° F and line a baking sheet with aluminum foil. Spray sheet with cooking spray.

Mix together flour, ranch powder, and Doritos in bowl. Place chicken pieces into ziploc bag with sour cream. Massage sour cream onto chicken pieces. (Be sure these are covered really well or the coating won’t stick!) Cover chicken with coating, and then place on baking sheet. Bake in oven for 20 minutes, or until chicken is cooked through.

What’s your healthy alternative on a popular dish?