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.


Taco Bread Twist

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I realize it’s only mid-August, but I’m mentally preparing myself for fall. Fall is always a weird season for me. I love so much about it: apple everything, pumpkin picking, Halloween, Thanksgiving, changing leaves, football. The end of Fall is always disappointing. I hate winter so I try to stretch out fall as long as possible. Which means even though it’s only preseason, I’m in full football mode. And that I’m making fun Sunday dinners while watching the game.

This easy dish could be either dinner or a fun appetizer. It was also a lot easier and quicker than I was expecting. It’s basically all the goodness of a taco, shoved inside a bread. The recipe relies on pre-made dough, but you could use your own favorite French bread recipe.

Taco Bread Twist
(from Bev Cooks)
Serves 4

1 lb. ground chicken
2 T. taco seasoning
1/2 red bell pepper, diced
2 chipotle peppers, diced
3 t. adobo sauce
1/3 c. black beans
Pinch of salt and pepper
1/2 c. chopped cilantro
2 (11 oz.) tubes refrigerated French bread
1 c. cheddar cheese
1 egg, lightly beaten
1 t. Mexican oregano

Preheat the oven to 375F degrees.

In a large pan, brown the ground chicken. Stir in the taco seasoning, red bell pepper, chipotle peppers, adobo sauce, black beans, salt, pepper and cilantro. Cook another 3 – 5 minutes, until heated through. Remove from heat.

On a clean and lightly oiled counter, place the French breads side by side. Using a serrated knife, lightly cut into each loaf from tip to tip. Using your fingers, spread the dough until you get a 4-inch well in the center.

Sprinkle the cheese along each well. Divide the chicken mixture between the wells. Using your fingers, pinch the dough tightly, closing the mixture inside the bread.

Transfer each loaf to a lined baking sheet, placing them seam side down. Twist each loaf around each other.

Lightly brush the twist with the egg wash. Using a small knife, lightly score little slits across the top of the twist, allowing for ventilation.Sprinkle the Mexican oregano on top of the twist.

Bake for 30 minutes, or until the top is golden brown and the bread is cooked through. Let cool for 5 minutes before slicing.


Buffalo Chicken Tater Tot Casserole

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I can’t remember the last time I bought tater tots, but they went on the shopping list as soon as I saw this recipe. And then I couldn’t get them out of my mind. Usually, recipes sit on my to-make list for a while before I get to them – this one got made the next week.

The tater tots sort of soak up the buffalo sauce and turn into these delicious pillows of buffalo goodness. The casserole is pretty much buffalo wings you can eat with a spoon. Comfort food at it’s finest.

Buffalo Chicken Tater Tot Casserole
(from The Black Peppercorn)
Serves 4

1 lb. cooked chicken breasts, diced
1/3 c. butter
1/2 c. hot sauce
1/4 t. garlic powder
1/4 t. salt
1/4 c. crumbled blue cheese
1 package tater tots
1/2 c. grated cheddar cheese
1/3 c. diced celery

Melt the butter in a saucepan on medium heat. Once melted, whisk in the hot sauce, garlic and salt. Bring to a simmer for a few minutes and then remove from heat and set aside to cool.

Preheat the oven to 350F degrees.

Toss half of the buffalo sauce with the cooked chicken and spread in the bottom of an 8×8 casserole dish. Sprinkle the blue cheese over the chicken, then layer with enough tater tots to make one layer.

Drizzle the remaining buffalo sauce over the top and sprinkle evenly with the cheddar cheese. Bake for 30-45 minutes, until hot and bubbly. Let sit for 5 minutes and then sprinkle with diced celery before serving.


Chicken Caesar Burgers

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We’ve had really weird weather so far this summer. It started out super rainy and then we got a crazy heat wave. Needless to say, we haven’t been grilling as much as we usually do during this time of the year. At some point, I decided that we were drilling, weather be damned.

I ended up making these during the heat wave (hubby graciously did the grilling) and these were great. The fresh toppings made these feel like the perfect dinner, despite the heat. If you’re a fan of Caesar salad, you’d like these!

Chicken Caesar Burgers
(from Cooking with LT)
Makes 4

1 lb. ground chicken
1/3 c. grated Parmesan cheese
1/3 c. plain breadcrumbs
3 T. light Caesar dressing
2 cloves garlic, minced
1 T. dried parsley
1 T. Worcestershire sauce
1 T. lemon juice
Burger buns, lettuce, red onion, additional Parmesan cheese and Caesar dressing, for serving

In a large bowl, combine all ingredients expect buns/toppings and mix well. Divide the mixture into four balls and form them into burger patties.  Refrigerate the patties for about 30 minutes.

Grill the burgers over medium-high heat for 6-8 minutes per side.

Serve on buns with lettuce, red onion and additional Parmesan cheese and Caesar dressing.

 


Buffalo Chicken Quinoa Salad

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I’ve made a few quinoa dishes before, and I’ve never loved them. They were ok, but nothing I’d make again. I started wondering if all the hype about quinoa was just that – hype – and it really wasn’t as good as everyone was making it out to be. And then I made this and took it all back.

This was delicious. I actually loved the veggies in the hot sauce dressing more than the chicken – I think next time I make it, it’ll be a vegetarian version to take for lunches. And even though this was buffalo, it didn’t seem that hot to me. Even if you’re not into very spicy, I think this is worth trying.

The recipe makes 2-3 large servings, but it reheats like a dream so doubling it is a fantastic idea.

Buffalo Chicken Quinoa Salad
(slightly adapted from Half Baked Harvest)
Serves 2-3

for the salad:
1 c. quinoa
2 c. water
1 T. olive oil
1 c. broccoli florets
3/4 lb. boneless skinless chicken breast, cut into bite size pieces
1/4 c. hot sauce
3/4 c. shredded carrots
1/2 c. blue cheese crumbles, plus more for garnish

for the dressing:
1/2 c. olive oil
1/2 c. hot sauce
1 t. seasoned salt
For the dressing, whisk all ingredients together and set aside.
For the salad, rinse the quinoa well and add to a saucepan with two cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until all water is absorbed.
In a large skillet, heat the olive oil until shimmering. Add the broccoli and cook for about 5 minutes, until slightly softened. Remove the broccoli and set aside. Add the chicken and 1/4 cup hot sauce to the pan. Cook until the chicken is cooked through and the hot sauce is absorbed.
In a large bowl, toss together the cooked quinoa, cooked chicken, cooked broccoli, carrots and blue cheese.  Add as much dressing as desired (I used about half) and toss to coat. Top with additional blue cheese before serving.

Slow CookerChicken Gyros

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Most people don’t think of slow cooker meals as a summer thing, but there are plenty of great, summery recipes for the slow cooker. This one is particularly good – fresh lemon juices and herbs make up the marinade for the chicken. Pair the cooked chicken with fresh-from-the-garden tomatoes and cool tzatziki sauce for a great summer meal.

This also freezes well – before or after cooking – making it a great option to stock the freezer during the warm months!

Slow Cooker Chicken Gyros
(from Six Sisters’ Stuff)
Serves 4

1 lb. chicken breasts
3 cloves garlic, minced
1/4 c. fresh lemon juice
1 onion, diced
1/4 c. water
1 T. olive oil
2 T. red wine vinegar
1 t. oregano
1/4 t. allspice
1 t. lemon pepper
Tzatziki sauce, tomatoes and pitas, for serving

Place the chicken breasts in the slow cooker. Whisk together the remaining ingredients and pour over chicken. Cook on low for 6-8 hours.

Shred and serve in pitas with tzatziki sauce and sliced tomatoes.


Baked Chicken Mole Enchiladas

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I was really excited when I got this dish in our latest swap – which was Mexican themed – but it almost didn’t get made.

I recently shared another Chicken Mole Enchilada recipe. We liked it, but it relied on store-bought mole and I told myself next time I’d make my own mole sauce. I didn’t realize I’d get the chance so soon! I added this one to the meal plan, went grocery shopping… and then couldn’t find the chilies needed for the sauce. Like, anywhere.

I have no idea why these were so hard to find, but we ended up going store to store bound and determined to make this mole ourselves. I may have done a little happy dance when we finally got a hold of them.

If you can track down the chilies, it’s totally worth making the sauce from scratch. These enchiladas are great - and quite different from the ones I made previously – but I’m sure I’ll be using the sauce in other dishes too!

Baked Chicken Mole Enchiladas
(adapted from Cheese Curd in Paradise)
Serves 6-8

For the mole:
5 dried pasilla or ancho chilies, stemmed and seeded
1 1/2 c. hot water
Handful of tortilla chips
2 T. olive oil
2 medium onions, diced
2 garlic cloves, minced
1 3/4 c. chicken stock
3 T. smooth peanut butter
1 T. sugar
1 t. dried oregano
3 oz. Mexican chocolate, chopped
Salt and pepper, to taste

For the enchiladas:
8 whole wheat tortillas
1 lb. chicken breasts, cooked and shredded
3/4 cup Mexican blend cheese
To make the mole:  Soak the dried chiles in 1 1/2 cups hot water for 15 minutes to reconstitute them, then drain and set aside. In a large saucepan, heat the oil over medium heat. Add the diced onions, season with salt and cook until translucent. Add the garlic and cook for an additional minute, until fragrant. Reserve 1/4 of the onion mixture and set aside.
Transfer the remaining onion and garlic mixture to a blender. Add in remaining mole ingredients except for the chocolate and blend until very smooth. Return the sauce to the saucepan and bring to boil. Reduce the heat to low, cover and simmer 20 minutes. Stir in the chocolate until thoroughly melted. Season the sauce with salt and pepper, to taste.
To make the enchiladas: Preheat the oven to 350F degrees. In a large bowl, toss together the chicken and reserved onion mixture. Stir in half of the mole sauce until well combined. Take 1/2 cup of mole sauce and spread it in the bottom of a 9×13″ baking pan.
Divide chicken mixture between tortillas. Roll up and place seam-side down in the prepared baking pan. Top with remaining sauce and cheese. Bake, uncovered, for 25-30 minutes.
You can check out the other Mexican swap dishes below. Thanks, Sarah, for hosting!

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Panera-Style Asian Sesame Chicken Salad

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I think it’s the summer heat, but I’m loving big dinner salads lately. This is one of my most recent favorites. It’s based on one of my favorite Panera salads and while I don’t think it’s dead-on, it’s a really great at-home option.

Warm, grilled chicken along with cold mandarin oranges and a great dressing – this salad is a winner.

Panera-Style Asian Sesame Chicken Salad
(from Iowa Girl Eats)
Serves 2

Romaine lettuce
2 medium chicken breasts
6 oz. can mandarin oranges, rinsed and drained
2 oz. slivered almonds
Wonton strips

For the chicken marinade:
3 T. soy sauce
2 t. brown sugar
1 t. sesame oil
1/2 t. ground ginger
1/2 t. garlic powder

For the dressing:
1/2 c. rice vinegar
1/4 c. sugar
2 T. canola oil
1 1/2 t. sesame oil
1/2 t. salt
Pepper, to taste
1/2 t. sesame seeds, toasted

 

In a small bowl, whisk together the chicken marinade ingredients.  Add the chicken breasts and marinade for 15 minutes. Grill over medium-high heat for about ten minutes, until cooked through and let the chicken rest for 5 minutes. Cut into slices.

Meanwhile, make the dressing. Bring the vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Once it’s cool, combine the vinegar and sugar mixture with the rest of the dressing ingredients in a jar, and shake to combine.

Toss the lettuce with a few tablespoons of dressing and divide between two plates. Top with sliced chicken, mandarin oranges, almonds and wonton strips.

 


Jerk Mango Chicken Kebabs

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Now that it’s lighter longer and the weather is warm, we’ve been grilling a lot. So many grill recipes are simple and quick – perfect for summer! Plus, when we use the grill when we’re not heating up the kitchen. It’s a win-win.

Since we’re grilling so often, I’ve been trying out recipes I’ve had bookmarked for a while but haven’t gotten to yet. Most of them are making me wish I got to them sooner! Like this one. It’s delicious.

Jerk Mango Chicken Kebabs
(from Homemade By Holman)
Serves 4

Juice of 1 limes
1 1/2 t. chili powder
1/2 t. cayenne pepper
1 t. chopped fresh thyme
1/4 t. allspice
1/4 t. salt
1 clove garlic, minced
1 1/2 t. brown sugar
Pinch cinnamon
1 lb. boneless, skinless chicken breasts
1 mango
1 red bell pepper

In a large ziplock bag, combine the lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar and cinnamon. Cut the chicken in to 1″ chunks and add to the bag. Toss the chicken in the marinade and refrigerate for an hour.

Cut the mango and red pepper into chunks. If using wooden skewers, soak in salted water for at least thirty minutes.

Preheat the grill to medium high heat. Thread marinade chicken, mango and red pepper chunks onto skewers. Grill for 5-7 minutes, turning frequently, until chicken is cooked through.


Creamy Chicken, Bacon & Green Onion Taquitos with Avocado Dipping Sauce

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The hardest things about Blogger’s Choice swaps for me is chosing a recipe to make! Usually, I can find a few dozen I’d be happy to try out. How do I decide? I recruit my husband.

I handed him a list of potential dishes off of Jaida’s blog and he looked at it for about two seconds before declaring, taquitos! So, taquitos it was. I had pre-cooked the chicken and bacon, which made these a super easy weeknight meal. And, the leftovers packed great for lunch the next day.

They were a big hit and I’m sure we’ll be making them again! Thanks, Sarah, for hosting!

Creamy Chicken, Bacon & Green Onion Taquitos
(very slightly adapted from Sweet Beginnings)
Makes about 10 taquitos

For the taquitos:
6 slices of bacon, cooked and crumbled
1 lb. chicken breast, cooked and shredded
4 oz. cream cheese, softened
2 green onions, chopped
10 small flour tortillas

For the dipping sauce:
1 large avocado, peeled and pitted
1/2 c. sour cream
1 T. lemon juice
1 1/2 t. rice vinegar
1/8 t. salt
1/8 t. dill weed
1/8 t. pepper
1/4 t. parsley
1/4 t. onion powder
1/4 t. garlic powder

Preheat the oven for 350F degrees.

In a medium bowl, mix together the bacon, chicken, cream cheese and green onions until well combined. Divide mixutre between tortillas and roll up.

Place the rolled taquitos seem-side down on a lined baking sheet. Bake for 15-20 minutes, until browned and crispy.

Meanwhile, in another bowl, mash the avocado. Add remaining dip ingredients and stir until smooth. Serve dip with warm taquitos.

Check out what the rest of the swap participants made below! Thanks, Sarah, for hosting!