High Protein Bang Bang Chicken Bowl

FOR THE CHICKEN

3 lbs boneless skinless chicken breast, cut into bite-sized chunks

1 t garlic powder

1 t salt

1/2 t black pepper

Olive oil spray

FOR THE BANG BANG SAUCE

1/3 cup mayonnaise (prefer avocado mayo)

2 T Greek yogurt

2 T sweet chili sauce

1 T sriracha

1 t honey

FOR THE BOWL

2 cups cooked jasmine or basmati rice

1 avocado, sliced

1 cup shredded carrots

1 cup shredded red cabbage

1 cucumber, thinly sliced

1/4 cup chopped fresh cilantro

2 green onions, chopped

1 T sesame seeds (black & white mix)

In a bowl, toss chicken chunks with spices.  Heat a skillet over medium-high heat with a light spray of olive oil.  Cook chicken pieces 6-8 minutes, turning occasionally, until golden brown and cooked through.

In a small bowl, whisk together mayo, yogurt, sweet chili sauce, sriracha, and honey until smooth. 

Toss cooked chicken with sauce.

Assemble:  Rice -> Chicken -> Avocado -> Carrots -> Cabbage -> and Cucumber

Garnish: Drizzle extra sauce over the top, then sprinkle with sesame seeds, green onions and cilantro.

Loaded Fiesta Potato Bowls

These days preparing a meal for everyone is complicated and I've been in a slump.  Chris and I are trying to keep our carbs down and our protein up, the young adults have their own thing and then there's the baby (15, 6'1" & 160 lbs and long distance running).  Sometimes there's two for dinner and sometimes there's 8!  Anyway, I made all new meals all week just to do something different and this one was a real hit, not too time consuming and made from scratch.  I don't know where it lands on the carbs with the potatoes but you can't win them all!

Loaded Fiesta Potato Bowls

4-5 russet potatoes (we like red potatoes), peeled and sliced 

olive oil, onion powder, garlic powder, salt, pepper, chili powder & cayenne pepper

2 lbs ground beef

1 yellow onion (3/4 for the meat, 1/4 for the topping)

taco seasoning for 2 lbs

2 T butter

2 T flour

1 t each salt, pepper, chili powder

1 cup milk

8 oz freshly grated cheddar cheese

juice of 1 lime

1 roma tomato

handful cilantro, chopped

salt & pepper to taste

Taco Bell sauce (we used herdez chipotle cream)

Preheat to 425 while you cut up your potatoes.  Sprinkle with olive oil and mix.  Evenly sprinkle with seasonings and mix.  Set timer for 40 minutes and when it goes off just turn the oven off till you need the potatoes.

Brown your meat.  Add diced onion.  Add taco seasoning.  Put the lid on and set aside.

In a saucepan melt butter and whisk in the flour.  Add seasonings and let thicken.  Add milk and heat until warm enough to add cheese gradually to melt.  Set aside

Diced tomato, cilantro and add remaining onions.  Add cilantro and lime juice, salt and pepper.  Stir.

Assemble:  Potatoes->Meat->Cheese->Tomato Mixture (pico, basically), Desired sauce (I could eat this without the sauce all together, but some of our crew loved it with).

DIY Enchilada Sauce

I LOVE this!  I can't always find enchilada sauce at Aldi and find I don't always have it on hand.  I will definitely be using it again!  Quick and simple!!

• 3 tablespoons olive oil
  
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
  
• 1 tablespoon ground chili powder
  
• 1 teaspoon ground cumin
  
• ½ teaspoon garlic powder 
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
  
• Freshly ground black pepper, to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove.

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Wedding Potatoes

I do not know the real name for this recipe.  We served it at Mallory's wedding over 10 years ago and now we all call it 'wedding potatoes' and we all know what that means.  Enjoy.

2 lb bag frozen hashbrowns

1 can cream of chicken soup

1 8 oz tub French onion dip

1 8 oz tub sour cream

2 cups shredded sharp cheddar cheese

1 stick butter (melted)

Lay's potato chips (original)

Combine soup, dip, sour cream and cheese in large bowl.  Mix in hashbrowns.  Pour mixture into 9x13 dish.  Pour melted butter over mixture.  Crush chips and spread over mixture.  Bake at 400 degrees with foil for 45 minutes.  Remove foil and cook for 15 minutes.