A blondie bar base topped with diced peaches and streusel
1/2 cup butter, melted
1 cup light brown sugar
1 egg white
1 ts vanilla extract
1 cup all-purpose flour
1/2 ts baking powder
1/4 ts salt
3 large peaches, pealed and chopped
1/3 cup white sugar
1 Tb all-purpose flour
2 Tb butter, melted
1/2 cup all-purpose flour
1/4 cup white sugar
1 dash cinnamon
1 dash salt
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper.
2. Stir together the peach topping ingredients in a microwave safe bowl. Microwave on high 2-3 minutes until the mixture is bubbly. Let sit while preparing the blondie base.
2. In a large bowl, stir brown sugar into melted butter until well combined. Stir in egg, egg white, and vanilla. Blend in flour, baking powder, and salt until fully combined. Spread the mixture evenly into the prepared baking pan.
3. Using a slotted spoon, spread peach chunks all over the blondie base. Let most of the juice drain away as you’re scooping. Slightly press the peaches into the base.
4. Prepare the streusel topping: fluff all of the streusel toppings in a small bowl until small balls of crumbs form. Sprinkle over the top of the bars.
5. Bake in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.
I love, love, love nachos, and I’ve come to love chicken nachos more than the ground beef variety. The flavors and textures of salty, crunchy tortilla ships, spiced, shredded chicken, and gooey, melted cheese, come together so nicely.
Using pre-cooked chicken makes these nachos quick and easy. I season and roast bone-in chicken breast in a 400 degree oven for about an hour. Then I shred the meat and place portions into freezer bags for later, which can be used for soups, nachos, tacos, sandwiches, chicken and dumplings, the list goes on…
Of course, what would nachos be without lots of cheese? For chicken nachos, I use pepper jack, Monterey jack, and mozzarella – all soft cheeses that melt well and provide extra gooey-ness.
For some extra spice, you can add sliced or pickled jalapenos. Or if you prefer your nachos more cheesy and less spicy, you can omit them (like my daughter’s preference on the left).
Nachos topped with shredded chicken, cheeses, and jalapenos.
506 calories per serving
1 cup cooked, shredded chicken
1/4 cup onion, chopped
1 packet taco seasoning
1 ts garlic, minced
1/2 ts salt
1/4 ts cumin
1 Tb hot sauce
1/4 cup water
1 ts olive oil
8-10 oz. tortilla chips
4 oz. pepper jack cheese, sliced
4 oz. Monterey jack cheese, sliced
4 oz. mozzarella cheese, shredded
4 oz. Colby Monterey jack cheese blend, shredded
sliced or pickled jalapenos
1. Preheat oven to 375 degrees. Spray a 9×13 inch pan generously with cooking spray.
2. Heat the olive oil over medium-high heat in a skillet. Add the shredded chicken and chopped onion. Cook for about 5 minutes until the onion is tender. Add the taco seasoning, garlic, salt, cumin, and water. Stir in the hot sauce. Bring to a boil and then reduce heat to a simmer. Simmer until most of the liquid has cooked off, but not all. You want the meat to be a little juicy.
3. Spread the tortilla chips in the 9×13 pan. Layer the sliced pepper jack and Monterey jack over the nachos. Top with the chicken mixture. Sprinkle the remaining shredded cheeses on top, along with sliced jalapenos. Bake in the oven for 10 minutes.
Since my Sticky Garlic Chicken is so good, I decided to pour the sauce onto some tender meatballs. The result – tasty!
This dish is spicier than the chicken version because I added crushed red pepper to the meatballs. If you prefer a milder version, you can omit the spice. I baked these meatballs in the oven on parchment paper to eliminate the grease.
While the meatballs are baking, you have time to make the sauce. This sauce is so amazing – what else could I put it on?
Once the tender meatballs come out of the oven, just toss them with the sauce and serve!
1. Preheat oven to 350 degrees. Line a large sheet pan with parchment paper.
2. Crumble ground beef into a large bowl. Add all of the remaining meatball ingredients and mix well (mixing with your hands works best). Form into meatballs and place onto sheet pan. Bake in oven for 25-30 minutes.
3. While meatballs are baking, prepare the sauce. Heat the vegetable or canola oil in a small saucepan. Add the garlic and cook until the garlic is fragrant, about 30 seconds. Add the chicken broth, soy sauce, sesame oil, sriracha, and dark brown sugar. Stir in the salt. In a small bowl, stir the cornstarch into 1/4 cup cold water. Add to the sauce mixture. Cook over medium-high heat, stirring frequently, until sauce thickens, about 5-7 minutes. Turn the heat off and stir in the green onions.
4. When the meatballs have finished baking, transfer them to a large bowl. Pour the sauce over the meatballs. Serve with white rice, fried rice, or rice pilaf.
Thin chicken cutlets coated in Italian breadcrumbs, served open-faced on garlic toast with pesto, tomato, and mozzarella.
468 calories per sandwich
2 large chicken breasts or 4 chicken cutlets
3/4 cup Italian breadcrumbs
1 Tb grated parmesan
1/4 ts lemon pepper
1 Tb butter
1 Tb olive oil
salt & pepper
garlic Texas Toast
tomato, thinly sliced
1. If using chicken breasts rather than prepared cutlets, slice them horizontally and pound very thin. Season the chicken with salt and pepper. Combine the breadcrumbs, parmesan, and lemon pepper in a large, shallow dish. Dredge the chicken cutlets in the breadcrumbs.
2. Heat the butter and olive oil over high heat in a large skillet. When the butter has melted and is sizzling, add the chicken cutlets. Brown each side over high heat, about 2 minutes per side. Reduce heat to medium and continue cooking an additional 10 minutes until chicken is cooked through.
3. Heat garlic Texas toast according to manufacturer’s directions. Spread pesto on garlic toast and top with a chicken cutlet, a thin slice of tomato, and a slice of mozzarella cheese. Place under a broiler or in the microwave to melt the cheese, if desired.