Honey BBQ Chicken Wraps with Broccoli Slaw

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One of the most common questions I get asked when people find out I’m expecting is, “Do you have any cravings or food aversions?” For the most part, the answer has been no. I’ve been lucky enough to continue eating fairly normally throughout the whole pregnancy (albeit, with lots more cooking help from Mark).

My one hang up? Chicken. For some reason, I just could not do a chicken we cooked here until about halfway through the pregnancy. Chicken at a restaurant? Fine. Pre-cooked, store-bought chicken? Fine. Any sort of home preparation? Blech.

Rather than trying to force the issue, I just worked around it as much as possible – which is where sandwiches like these came in. These are super minimal effort and time (fifteen minutes, tops), but still made me feel like I was making dinner. And coupled with the sauce and broccoli slaw, it didn’t feel like a straight-out-of-the-freezer section meal either.

I’m sure this is a dish I’ll revisit once baby boy is here and we need quick meals.

 

Honey BBQ Chicken Wraps with Broccoli Slaw
(very slightly adapted from I Should Be Mopping the Floor)
Serves 4

4-8 (depending on size) Honey BBQ chicken strips (I bought Tyson brand – you could make these at home pretty easily too)
4 burrito-sized wraps

For the slaw:
1/4 cup mayonnaise
1/2 tsp. celery seed
1/2 tsp. Old Bay seasoning
1/4 tsp. sugar
Pinch of salt
1 1/2 tsp. white wine vinegar
3 cups broccoli slaw

For the sauce:
2 Tbsp. mayonnaise
2 Tbsp. barbecue sauce
2 Tbsp. Dijon mustard

Bake the chicken according to package directions.

While the chicken bakes, mix together the ingredients for the slaw, tossing to coat the broccoli slaw evenly. Refrigerate until ready to serve.

Whisk together the sauce ingredients. Set aside until chicken is done cooking.

Once the chicken is done, spread 1 1/2 Tbsp. of the sauce on each wrap. Divide chicken between wraps. Top chicken with broccoli slaw. Wrap up burrito style and cut in half to serve.


Black Bean Fajitas

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One of the hardest things about meatless Fridays, for me, is that I don’t usually cook on Fridays. It’s our typical date night so we’re usually going out. But, when I go out I’m always drawn to a burger. Or steak. Or something else that’s off the menu on Lenten Fridays. So, we stay home and I cook, even though I usually don’t want to.

Quick meals make it easier to not throw in the towel and order a pizza. These were whipped up in no time and they were really good.

Black Bean Fajitas
(from One Hundred Dollars a Month)
Serves 4-6

2 tablespoons canola oil
1 can black beans, drained and rinsed
1  red bell pepper, sliced
1 onion, sliced
1 zucchini, halved and sliced
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
Cilantro, optional
Tortillas, for serving

In a large skillet, heat oil until shimmering. Add in beans, pepper, onion and zucchini and cook until the veggies are nearly done. Stir in the cumin, chili powder, garlic, salt and pepper and cook for a few more minutes.

Sprinkle with cilantro, if desired. Serve in tortillas.


Bang Bang Cauliflower

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Mark’s been working late recently, which means the opportunity to make some dinners he’d turn his nose up at – like cauliflower as a main dish. It’s one of the best parts of dinner-for-1 nights!

I adapted this recipe a little – I used a whole wheat batter and baked instead of fried – to make a little healthier. Granted, you’re still covering everything in this amazing bang bang sauce, but eating so much cauliflower has to balance it out a bit, right?

This is a great meatless meal option, but chicken would also work great here.

Bang Bang Cauliflower
(adapted from Life and Kitchen)
Serves 2 as a main dish

1 head of cauliflower
3/4 cup whole wheat flour
1 cup milk
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2-4 tsp. sriracha sauce
Green onions

Preheat the oven for 450F degrees.

Cut the cauliflower into florets. In a medium bowl, whisk together the flour and milk. Dunk the cauliflower, letting excess drip off, and place on a lined baking sheet. When all the cauliflower is dunked, spray the tops with cooking spray. Bake for 15 minutes.

While the cauliflower bakes, whisk together the mayonnaise, sweet chili sauce and sriracha in a large bowl. Toss the baked cauliflower with the sauce and serve immediately.


16 More Meatless Dinner Ideas for Lent

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Last year, I kicked off Lent by sharing a roundup of meatless meal ideas. Part of Lenten obligation for us is abstaining from meat on Fridays, and over the past few years I’ve made it a project to shake us from our usual menus of cheese pizza and pasta with tomato sauce. I’ll be sharing new, meatless dishes on Fridays during Lent again this year – but I’m kicking off again with a roundup of our favorite meatless meals of the year to give you some inspiration.

Whether you’re observing Lenten Fridays or just looking for some new meatless dishes to work into your rotation, these are all great options. And you can check out the roundup I shared last year of 16 Meatless Dinner Ideas for Lent here.

Pizza Cobbler

Apple and Cheddar Panini

Roasted Sweet Potato Salad with Citrus Curry Dressing

Easy Roasted Eggplant

Buffalo Cauliflower “Wings”

Zucchini, Chile and Red Onion Fritatta

Roasted Vegetable and Hummus Tart

One Pot Tomato Basil Pasta

Berry Kiwi Salad with Sweet Balsamic Dressing

Layered Vegetarian Tostadas

Crispy Eggplant Sandwiches with Roasted Garlic Ricotta Spread

Roasted Vegetable and Black Bean Burritos

Potato Enchiladas

Barbecue Quinoa Salad

Bubble-Up Pizza

Korean Vegetable Pancakes with Spicy Soy Dipping Sauce


Bubble Up Pizza

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This is pizza for a busy night. Or, pizza-when-I-don’t-want-to-deal-with-crust pizza. It takes all of five minutes to throw together and is on the table in less than a half hour. When paired with a big, green salad, it’s a great meal.

It uses canned biscuits at as the base. I have a huge soft spot for these so I’ll happily indulge occasionally, but if you’re not a fan, I think pizza dough would work just as well.

 

Bubble Up Pizza
(slightly adapted from Pass the Sushi)
Serves 4

2 containers canned biscuits
1 jar pizza sauce
2 tsp. Italian seasoning
1 1/2 cups shredded mozzarella

Preheat the oven to 375F degrees.

Slice each biscuit into 4 pieces. Place them in a bowl with the pizza sauce and 1 cup mozzarella. Toss until evenly coated.

Spread the biscuit mixture into a cast-iron skillet. Sprinkle Italian seasoning over the top. Bake for 15-20 minutes. Remove from oven, sprinkle remaining mozzarella over the top and return to the oven until it melts.


Recipe Swap: Pepperoni Pizza Sliders

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The latest recipe swap was all about game-day eats – and as soon as I saw these on Sarah’s blog, I knew I had to make them. I’ve been on a huge pizza kick lately, so pizza in a sandwich form seemed like a great way to sneak it onto our weekly menu, again.

They’re also perfect for eating in front of the TV while you’re engrossed in football or basketball or hockey or the Olympics. Plenty of sports going around right now, so you have plenty of excuses to make them!

We loved them and if you’re a fan of pepperoni pizza, I bet you will too.

Pepperoni Pizza Sliders
(from A Taste of Home Cooking)
Makes 1 dozen sliders

For the sandwiches:
12 slider rolls
3/4 cup pizza sauce
24-36 slices of pepperoni (about 1/2 lb.)
1 cup shredded mozzarella cheese

For the topping:
4 Tbsp. unsalted butter, melted
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
1/2 Tbsp. Italian seasoning
1/4 tsp. Worcestershire sauce

Preheat your oven to 350F degrees.

In a 9×13″ baking dish, place the bottoms of the slider rolls. Spread a little pizza sauce on each one and top with 2-3 slices of pepperoni. Sprinkle cheese over the pepperoni. Spread a little more pizza sauce on the inside of the top of the slider buns and top.

Whisk together the topping ingredients in a small bowl and brush over the sandwiches with a pastry brush. Let sit for 10 minutes to absorb, then cover in foil and bake for 15 minutes, or until the cheese is melted. Uncover and cook for another 5 minutes, until the tops are slightly browned. Serve immediately.

You can check out what the other swappers made below.


Baked Ziti

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Do you know what today is? It’s 10k day for those of us participating in NaNoWriMo. NaNoWriMo (National Novel Writing Month, for the uninitiated)  is a project to write 50k words of a novel in 30 days. It’s a little crazy and a lot fun. This is my 7th year participating in NaNo and if there’s one thing I’ve learned from my past attempts, it’s that you need to plan ahead.

As part of my NaNo prep this year, I stocked our freezer with dinners. I’ve never really done much freezer cooking, but spending less time in the kitchen and more time writing sounded like an excellent idea. This is one of the meals we’ve got in the freezer for this month. The recipe makes two pans – so we ate one when I made in and froze the other. This is a pretty basic, no-frills baked ziti, but it’s a really good one. We’re really looking forward to enjoying the second pan.

I’ve got a whole lot of freezer meals on the menu this month. I’m planning to share the hits and include freezing instructions on some already-blogged recipes. Keep your fingers crossed this goes as well as planned!

Baked Ziti
(from Six Sisters’ Stuff)
Makes 2 8×8″ trays

1 lb. penne pasta
1 onion, diced
1 lb. lean ground beef, seasoned with pepper, garlic powder, onion powder and minced garlic
2 (26 oz.) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Cook pasta to al dente, according to package directions.

In a large skillet, cook the onion and ground beef over medium heat until the meat is browned and onions are translucent. Drain off any excess fat. Add in the spaghetti sauce and simmer for fifteen minutes.

If cooking it now, preheat the oven to 350F degrees.

Spray two 8×8-inch pans with non-stick cooking spray. Layer in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake, covered, for 30 minutes, until cheeses are melted. Or, cover and freeze.

To cook from frozen: bake at 350F degrees, covered, until heated through and bubbly.


Roast Beef and Parmesan Pita

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This has been one of my favorite lunches recently – it’s been making near weekly appearances, which is practically unheard of around here. It’s really not terribly fancy, but all together it’s absolutely delicious.

I’m also loving it because the individual ingredients all fit perfectly into the sections of my bento box. It makes it so much easier to take to work and solves the usual soggy sandwich issue.

For those of you that take lunch to work, what are you favorite things to pack? I’m always looking for new ideas.

Roast Beef and Parmesan Pita
(from Self Magazine)
Makes 1

1 6-inch whole wheat pita
4 oz. lean roast beef
1/2 cup arugula
1/4 cup sliced cucumbers
2 Tbsp. grated Parmesan
1 tsp. balsamic vinegar
1 tsp. olive oil
Fresh pepper
Oregano

Fill the pita with roast beef, arugula, cucumbers and parmesan. Whisk together the balsamic vinegar and olive oil and season with pepper and oregano. Drizzle over the pita.


Artichoke and Salami Sandwich

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When I was growing up, I ate the same thing for lunch everyday: salami and butter on white bread. It’s the only thing I remember having for lunch at school – and I’m fairly certain that’s all I would eat until well into high school. I’ve since branched out, but salami sandwiches are still a sort-of comfort food for me. Bad day at the office? I’m totally getting salami on rye from the deli.

So, when this recipe landed in my inbox as my assignment for the Lunch Swap, I couldn’t help but laugh. It’s pretty much my childhood favorite with a grown-up twist. You can bet that 10-year-old me wouldn’t have touched this with a ten-foot poll, but grown-up me absolutely loved it!

 Artichoke and Salami Sandwich
(as seen on A Taste of Home Cooking, from Serious Eats)
Makes 1 Sandwich

For the spread:
1 14 oz. can artichoke hearts, drained and rinsed
1/4 c. fresh basil leaves
2 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. crushed red-pepper flakes
Salt and pepper, to taste

For the sandwich:
2 slices semolina bread
1 oz. provolone cheese, thinly sliced
1/2 cup spinach, stems trimmed
1 oz. hard salami, thinly sliced

Make the spread: Add the artichoke hearts, basil, mayonnaise, lemon juice, and red pepper flakes to a food processor and pulse until smooth. Season with salt and pepper.

Spread the artichoke-basil spread on both pieces of bread. Top with salami, cheese and spinach. Close and cut in half.

You can check out what the other Lunch Swappers made below:


Chili Braised Beef with Cornbread Dumplings

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Sometime back in August (or, July maybe?), I made a list of football food. Dishes I could cook up on Sundays while Mark and I were hanging out and watching the game. I had grand visions of lazy days and indulgent food.

What happened, you ask? Well, we’re Giants fans. I think that explains it well enough.

Still, there were a few things on that list that I couldn’t wait to make – whether we were footballing or not. This is one of them. Chunky, spicy beef topped with cornbread? I don’t think you could dream up a better meal for a chilly fall night.

Chili Braised Beef with Cornbread Dumplings
(slightly adapted from Donna Hay)
Serves 6

For the beef:
2 Tbsp. olive oil
2 lbs. stew beef, cut into bite-sized pieces
Salt and pepper, to taste
1 yellow onion, chopped
2 cloves garlic, crushed
2 tsp. sweet smoked paprika
2 chipotle chilies in adobo
1/4 cup brown sugar
1 Tbsp. tomato paste
1 32 oz. can cherry tomatoes
2 cups beef stock

For the dumplings:
1 1/2 cups flour
1 Tbsp. baking powder
1 cup instant polenta
1 1/2 cups buttermilk
Salt and pepper, to taste
1 cup shredded sharp cheddar
1/2 cup chopped cilantro

Heat 1 tablespoon oil in a large, heavy-based saucepan over high heat. Season the beef with salt and pepper and brown, about three minute, cooking in batches if needed. Remove the beef to a bowl.

Heat the remaining oil in the pan, add the onion and garlic and cook for 5 minutes, or until softened. Add the paprika and chipotle chilies and cook for 1 minute. Return the beef to the pan along with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 3–3½ hours or until tender.

Preheat oven 400F degrees.

Place the flour, baking powder, polenta, buttermilk, salt, pepper, cheese and cilantro in a bowl and mix to combine. Spoon onto the beef and bake, uncovered, for 15–20 minutes or until cooked through and golden.