{Make Ahead Meals} Spanish Chicken

We’ve been very lucky & blessed that friends & family have dropped off plenty of meals for us over the last 11 weeks. And lucky that everything has been super delicious ~ although at 3a or after going almost all day without having the chance to eat, just about anything tastes wonderful! I haven’t gotten recipes for everything, but I did want to post recipes that I have gotten.

I’m going to post a bunch of recipes coming up that were all made by my sister in law & brought down frozen when she came to help for a long weekend. It’s been awesome having the freezer stocked. She found this recipe on makeaheadmeals.blogspot.com.

Easy Spanish Chicken & Rice
Ingredients
1 lb boneless chicken breasts, cut into cubes
1/2 lb Italian sausage or chorizo {she used turkey sausage}, cut into slices
8 oz package of Goya yellow rice mix
3 tbsp olive oil
Medium yellow onion, chopped
1 clove garlic, minced
2 c hot water
1 c frozen peas
1/2 c Spanish or manzanilla olives, chopped {if I remake this, I’d either omit or just add 1/4 c}
Salt & pepper, to taste

In large skillet, heat olive oil over medium high. Season chicken cubes generously with salt & pepper & add them & the sausage to the skillet. Cook a few minutes, until chicken browned but not cooked through.

Lower heat to medium. Add onion & garlic & saute for about 5 minutes. Be careful not to Brown the garlic or it will get bitter.

Add water, rice mix & seasonings. Add hot sauce to taste if you’d like. Stir well to combine ingredients. When it starts bubbling, cover, lower heat to low & let simmer for 20 minutes.

Remove pan to heat & add in peas & olives. Pour into 2 & 1/2 quart baking dish. Once cool, cover tightly & freeze.

Defrost in frig for no less than 24 hrs & no more than 2 days. Bake on 350 for 45-60 minutes.

Food for the Family {Chicken & Rice Casserole}

Our families are so excited about the babies upcoming arrival, that they couldn’t miss coming into town to celebrate our first shower all together. My parents came down Friday night {& slept at my aunt’s house}, my OIB grandparents came Saturday morning {& stayed with us} & my husband’s mom & sister arrived Saturday afternoon {they got a hotel room for the night}. So while everyone wasn’t sleeping under our roof, from early am to late pm, we were all together at our house.

That meant breaking out a few 9×13 pans that had been gathering dust so far in this pregnancy! Since all the recipes were LOVED by my family, I thought I’d share them with y’all too.

Mom & my aunt came over early Saturday morning & helped me put the Chicken & Rice Casserole together. This is a recipe Mom gave me based on a few different chicken & rice casserole recipes she’s tried over the  years. I wasn’t awake enough to remember to take photos in process or after it baked, but I can promise you there were just barely any leftovers!

Ingredients

3-4 c diced cooked chicken {we cut up a Costco rotisserie chicken}
1 medium onion, diced {used 1/2}, about 1/2 c chopped celery, container of sliced mushrooms
8oz can diced water chestnuts, drained
2 cans French green beans, rinsed & drained
4oz can pimentos, rinsed & drained
1 can condensed cream of celery soup
1/2 c mayo
1/2 c sour cream
box of Uncle Ben’s long-grain & wild rice, cooked according to package directions
1 c grated sharp cheddar cheese
1/2 t salt & 1/2 t pepper
Corn flakes

Directions

Preheat oven to 350 degrees. Saute the onion, celery & mushrooms. Mix all ingredients together {minus the corn flakes} & pour into a greased 9×13 baking dish. Top with crushed corn flakes. Bake for 25-35 minutes.

After a day of shopping with my Mom, aunt, & Nana at a few local baby stores then visiting with everyone, it was nice to just throw out a Costco veggie tray for an appetizer while this casserole was cooking.

We served the casserole with a big salad & Sister Schubert’s rolls. Nana had made & brought up a pound cake which we had topped with strawberries & blueberries for dessert.

{I’ve decided to cut this off here. I’ll talk Sunday brunch food tomorrow!}

Easy Seasoned Chicken

I’d stocked up on organic chicken last time I saw it on sale. I had some in the frig to use last week & needed a quick, easy week night recipe. After searching online, I settled for this one.

Three ingredients y’all:
chicken breasts, I used boneless, skinless
EVOO
Lawry’s seasoning {any seasoning salt would work}

Pat dry the chicken with a paper towel. Using a basting brush, brush EVOO onto chicken. The original recipe said about 1/4 c EVOO for a pound of chicken. I found I didn’t need that much & next time I won’t brush on quite as much as I did {see photos that oil pooled in dish}. Maybe start with 1/8 & pour more into your measuring cup/bowl if needed.

Suz's easy seasoned chicken

So easy even a Suz could do it!

After brushing, sprinkle seasoning salt on both sides of the chicken breast before placing it in a baking dish.

I baked the chicken for 30-40 minutes on 350. If you use skin-on &/or bone-in chicken, bake another 15 minutes.

Suzs Treats easy seasoned chicken

So yummy in my tummy!

I served it with sweet snap peas & sweet potato fries left over uneaten from my take out the night before. The chicken came out so delicious that my picky-eater husband is asking for me to make it again tonight!

Cheez-it Chicken

I saw this or a similar recipe online somewhere at some point kind of recently {how’s that for specific?!}. Of course Sunday night when I went to start cooking, I couldn’t find it. Thanks to pinterest & it’s search function, I found this blog post. I altered the recipe some, so I’m posting what I did.

Cheez It Chicken

Ingredients

1 1/3 c cheez its, crushed

chicken breasts, boneless skinless & cut into strips

honey mustard

non-stick spray

Directions

Preheat oven to 475. Place aluminum foil in lipped baking pan. Spray it with non-stick spray {I skipped this & regretted it}.

Place crackers in a bowl & smash them as much as possible.

Squirt out honey mustard into another bowl. I didn’t measure & added more as needed.

Coat chicken with honey mustard then crackers. This is messy but easiest if you just use your hands. Repeat for each strip, placing them on the pan afterwards.

Spray chicken with non-stick spray. Cook for 15-20 mins, flipping once, or until golden brown.

My husband’s paranoid of raw chicken. We cooked 20 minutes & as you can see some of the bigger cheez-it pieces were burnt. I dipped mine into BBQ sauce & ketchup {I’m like a two year old that loves to dip}. I liked it plain or with BBQ sauce. I think the internet also recommended dipping in honey mustard.

We started with veggies & chips with Wholly Guacamole {thanks BlogHer coupons} & then I served the chicken with Spanish rice since that’s what was in the pantry. It was a great, easy but still kinda-made-from-scratch meal.

Beano’s Sauces Review

A couple of weeks ago, I got in contact with Cara from Beano’s Brand on twitter then emails. She kindly let me pick out three of their sauces to try. Y’all I had a tough time choosing. Check out all they offer & see what you’d pick. I ended up getting Buffalo Sandwich Sauce, Southwest Sandwich Sauce & Original Submarine Dressing.

I plan to spice-up frozen chicken tenders, make Buffalo chicken sandwiches with the Buffalo sauce, or even using this Beano’s recipe for Buffalo Chicken Quesadillas. But I haven’t done any of those yet. I promise I’ll update with photos of those when we enjoy them.

The Southwest Sauce grabbed me first. We love spicy in our house {if you couldn’t already tell by other recipes I’ve posted & the Beano’s sauces I chose}. Although their website offers recipe suggestions, it was Sunday night & I was feeling spicy but lazy {anyone recognize that blue box in the background?}. So I chose to marinate our basic boneless skinless chicken breast in the Southwest sauce for around 30 minutes then top with a little more sauce before baking for 40 minutes. It was delicious! If we’d had leftovers {Jason was a member of the clean-plate club}, we both commented that leftover chicken would be great as a sandwich with a little more of the sauce.

The sweet & spicy flavor was great for chicken & I really want to trying the Beano’s recipe for Southwest Buffalo Chicken Salad Wrap.

Mondays are busy for me. I only have 45 minutes between work and my small group Bible study. This Monday I decided to through in Harris Teeter shopping trip {it was the next to last day of super doubles}. I really had no time to make dinner. Instead I purchased subs for us both, but chose to have them made pretty basic {meat, cheese, lettuce & tomato} so I could try out the Original Submarine Sauce. The sauce made the sandwich. Like from blah sub to holy-crap-this-is-awesome sub! The blurb online says in stays on your sub without soaking your bun. This was so true even after I’d loaded it up with the sauce. Don’t you love when a product is as good as they say?!

I ate half the sub Monday night then took the other half {& a small container of the sauce} with me to work for lunch Tuesday. My next grocery trip I plan to buy deli meats & bread so we can make our own yummy Beano’s’d up subs at home.

If these look yummy to you, check out their Facebook page. Or even better, find which stores near you sell Beano’s. I know I’ll keep an eye our next time I’m at Walmart, Food Lion or Lowes Food to pick up additional sauces. I’m hooked.

Beano’s Brand did supply us with the sauce but that did not sway my review. The way to this girl’s heart might be her stomach, but these opinions are honest & all mine.