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Instant Pot Spice-Rubbed Pork Chops with Veggies

October 30, 2018 by MamaHarris 2 Comments

This recipe for Instant Pot Spice-Rubbed Pork Chops with Veggies is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine. #OpenNature #ad

Weekday afternoons are always a stressful time for me. Between homework, football practice and dinner – well sometimes it’s all a big blur. I’ve really grown to love my Instant Pot for the efficient ways I can get dinner on the table for my hungry family in a quickness. Meals that are ready in less than thirty minutes are my jam, and if I can do it all in one pot, well then it’s my favorite!

Instant Pot Spice-Rubbed Pork Chops with Veggies

October is National Pork month, and I already have quite a few recipes that are my go-to for pork chops or shredded pork sliders. However, sometimes everyone is in the mood for a meat and potatoes kind of meal, and this is just that! I decided on boneless pork chops because of the quick cooking time, PLUS this is a super affordable meal in addition to being tasty and filling. SCORE!

When feeding my family, it’s important for me to make the best choices I can in the ingredients I feed to them. When purchasing pork products I look for Open Nature® Pork which is available in the San Francisco Bay Area exclusively at Safeway stores, here’s why I love it:

All Open Nature pork is of the Duroc heritage breed. Duroc is esteemed by chefs for its high-degree of marbling, which translates into a more tender, juicy, and flavorful eating experience. Duroc makes it “fool-proof” to prepare a delicious entree.
Open Nature pork is antibiotic free (no antibiotics, ever), is 100% vegetarian fed, has no added hormones or growth promotants and is raised crate free.

These are qualities that keep me coming back to this brand every time. Not just for the pork either! There’s a wide variety of products in both food and non-food categories with over 400 items! Open Nature products are high-quality, clean label products at a value when compared to national brands. They’re dedicated to a clean lifestyle, free from 110 food ingredients, and meat products are 100% natural meat. The chicken and pork are 100% vegetarian fed, with no antibiotics ever. The beef and lamb are 100% grass fed and raised without antibiotics. I love that the brand is not only ethical, but affordable and easily accessible.

It was important for me to create a simple dish that is flavorful with minimal ingredients. Of course adding pops of color like red and blue potatoes, carrots and zucchini makes my heart sing too. This is a hearty Fall meal that is a cinch to put together, and will fill your home quickly with delicious smells!

Start by sauteeing the halved potatoes in grapeseed oil in the instant pot, stirring so the potatoes don’t stick too much. Then we add the halved carrots a give them a quick sa

The potatoes and carrots then get added to a bowl with the cut up zucchini, add some more oil and lots of flavor with the spices and seasonings before starting in on the pork chops.

Both the veggies and pork are seasoned with some of my favorite go-to flavors like smoked paprika and herbs to both, then some lemon pepper, garlic salt and brown sugar to the pork. Don’t be afraid of a little flavor!

The pork chops also get sauteed in grapeseed oil with a bit of butter, just browning each side to really lock in the flavor before it’s cooked on high pressure in the instant pot. A quick 2 minutes on each side is really all it needs!

Add a bit of chicken broth and minced garlic before folding the veggies up in foil packs ( I used 3 packs of foil) and placed on top of the pork before cooking for six minutes in the instant pot.

For this meal a quick release is used to get it out right away. *Optional: create a slurry with a bit of corn starch and water to mix in with the remaining juices once the pork chops are taken out. Plate your chops and serve with the veggies for a hearty, tasty weeknight meal that’s ready in just under 30 minutes. Enjoy!

Instant Pot Spice-Rubbed Pork Chops with Veggies

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Prep time

8 mins

Cook time

20 mins

Total time

28 mins

This instant pot spice-rubbed pork chops with veggies dinner is ready in just under 30 minutes! Perfect for the busy weeknights in the Fall Season.

Author: Mama Harris' Kitchen

Recipe type: Dinner, 30 Minute Meal, Instant Pot

Cuisine: American

Serves: 6 servings

Ingredients

For The Veggies

1½ Tablespoon Grapeseed Oil (divided)
1.5 lb Potato Trio (red, yellow and blue creamer potatoes), halved
1 lb Baby Carrots, halved lengthwise
2 Medium Zucchinis, sliced at abut ½ inch, then halved
1 Tablespoon Dried Rosemary
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1 Tablespoon Dried Parsley
1 Tablespoon Dried Thyme
2 Teaspoons Smoked Paprika
2 Teaspoons Himalayan Sea Salt
1½ Teaspoons Ground Black Pepper

For The Pork Chops

1 Tablespoon Butter
1 Tablespoon Grapeseed Oil
6 Open Nature® Boneless Pork Chops (1.5 lb)
2 Teaspoons Garlic Salt
1½ Teaspoons Lemon Pepper
1½ Teaspoons Smoked Paprika
1½ Teaspoons Dried Basil
1 Teaspoon Brown Sugar
¼ Cup Low Sodium Chicken Broth
2 Tablespoons Minced Garlic

Instructions

Begin by pressing the saute button on your instant pot.
Add 1 tablespoon of grapeseed oil and allow to heat up. Add the halved potatoes, and lightly saute them while stirring occasionally to prevent sticking.
After 2-3 minutes, add the halved carrots. Continue to saute the potatoes and carrots for about 2 minutes.
While they are sauteeing, add ½ tablespoon grapeseed oil to a medium bowl with all of the seasonings for the veggies.
Press the power button to turn the Instant Pot off, then add to the bowl with the seasonings. Stir together until well combined, adding the cut zucchini as well. Set aside.
Power the Instant Pot on again with the saute button, adding the butter and the grapeseed oil.
Season both sides of the pork chops with the garlic salt, lemon pepper, smoked paprika, dried basil, and brown sugar.
Add to the instant pot and brown each side of the pork chops, about 2-3 minutes per side.
Once the second side is browned, top with minced garlic and pour the chicken broth over the top.
Wrap the seasoned and oiled veggies loosely in aluminum foil wraps, and place the basket that come with the instant pot on top of the chops, topping the basket with the wrapped veggies.
Press power on the instant pot, then set for 6 minutes at high pressure. Cover and make sure the steam release button is closed.
Once done, do a quick release to let the steam out, then remove the cover on the instant pot.
Carefully remove the foil packets and open them into a serving dish. Also remove the wire basket, and carefully remove the chops and add them to a serving dish as well.
It's optional to make a gravy with the remaining juice, just make a slurry with cornstarch and water and stir it into the remaining juice until it's a little thinner than the consistency you'd like. Top the pork chops with the gravy.
Serve and enjoy!

Nutrition Information

Serving size: 1 pork chop

What is your favorite cut of pork?

I buy my Open Nature® Pork at my local Safeway, and you can also find them exclusively at all of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavillions, Randalls, Tom Thumb, Shaw’s, Star Market and Carrs/Safeway. Visit Safeway.com to find a store near you and discover more recipe ideas.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.

One Pot Chicken Veggie Spaghetti

October 24, 2016 by MamaHarris 22 Comments

One meal in my house that I make more than any other meal is spaghetti. It’s a universal favorite; my kids love it because it’s tasty and fun and my husband loves it because he’s a creature of comfort. I love it because I know that my family will devour it and ask for more, and it’s easy to make! However, instead of preparing the good ol’ classic spaghetti I’ve decided to switch things up a bit with this classic comfort food. While I do love tradition, sometimes I prefer to make some changes and create a more modern spin on a traditional recipe. Making the spaghetti with chicken or even foregoing the red sauce completely for one of my own creation. Not to worry, there’s still tomatoes and plenty of flavor! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my one pot chicken veggie spaghetti recipe.

This recipe has plenty of fresh ingredients, tons of flavor, and even a little surprising kick of spice. The chicken is seasoned with a few of my favorite spices, or what I like to call my secret arsenal. Lemon pepper, smoked paprika, garlic + salt with some dried herbs. This is a flavor profile I truly love, and this is the comforting and familiar taste that my family loves. Due to the fresh ingredients and lemon flavors this would be a great summer meal, but it’s hearty and comforting enough for the colder months as well. Since this is a modern spin on a comfort food classic, I chose to use vegetable spaghetti for this dish and mozzarella cheese as a garnish since it’s naturally lower in fat than other cheese varieties.

The chicken is the star of the show here. It’s on prominent display in this dish and I chose to use Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. Foster Farms Simply Raised is locally grown on the West Coast with no antibiotics ever and 100 percent vegetarian fed. It’s the perfect foundation for your New Comfort Food meals. In fact, Foster Farms recently commissioned a national consumer survey to learn more about what people are looking for in their New Comfort Food dishes. What they found is that Americans’ idea of comfort food is moving away from rich and heavy, traditional comfort foods, and toward recipes that are both easier and healthier to make and that include locally farmed, fresh ingredients. What’s even more interesting is that 80% of Americans are turning to chicken as a staple for their comfort food meals and are prioritizing chicken raised with no antibiotics, hormones or steroids. Also, 68% of those surveyed are a lot more concerned than their mother was about what goes into the food they are feeding their families; millennial parents even more so (75%). More than 80% even said that they choose healthier recipes plus more fruits and veggies in their comfort food meals.

Does this mean that traditional comfort foods are a thing of the past? Not necessarily, but there is a change in the ingredients people are choosing. Many, like me, love to incorporate colorful and fresh ingredients into classic meals. The New Comfort Food has evolved from the traditionally heavy and rich foods to feel-good meals that feature local, fresh and premium quality ingredients, produced with no antibiotics ever. The New Comfort Food is no longer an indulgence, but an everyday occasion – it’s a more healthful way of eating.

One Pot Chicken Veggie Spaghetti Ingredients:

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
juice from 1 lemon, divided
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
1 teaspoon lemon pepper
3/4 teaspoon Himalayan salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 small onion, cut into strips
1 tablespoon chopped garlic
3 cups red and orange grape tomatoes, halved
7 basil leaves, shredded
1/2 cup spinach, shredded
1 1/2 teaspoon salt
1/2 teaspoon red pepper flakes
12 oz (boxed) vegetable spaghetti
4 1/2 cups chicken broth
shredded mozzarella cheese

Directions:

Begin by heating 1 tablespoon olive oil and the butter in the pot you will be making your spaghetti in over medium heat. Squeeze half a lemon into the oil and butter as it melts. Trim any fat from the chicken, if needed, then season with the lemon pepper, Himalayan salt, smoked paprika, garlic powder, oregano and parsley. Once the oil and butter have melted, add the seasoned chicken to the pot and cook each side, about 5 minutes each until the chicken is golden.

Remove the chicken from heat, place on a plate and cover with foil.

Add the remaining olive oil in the pan and lightly saute the onions, garlic, tomatoes, basil and spinach until the onions begin to turn translucent and the basil and spinach begin to wilt.

Add the vegetable spaghetti noodles and the chicken broth, along with the remaining lemon juice and the salt and red pepper flakes. Raise heat just a bit and bring to a boil, stirring every few minutes. Allow the noodles to soften and the liquid to absorb and thicken, but you don’t want to cook it until the liquid is gone.

Once the spaghetti is almost done, remove the foil from the chicken and slice into small strips.

Serve the spaghetti in a bowl, top with the chicken, add a bit of mozzarella and garnish with fresh basil leaves. Enjoy!

One Pot Chicken Veggie Spaghetti

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

One Pot Chicken Veggie Spaghetti

Dinner is ready in a flash with this one pot chicken veggie spaghetti that's fresh, flavorful, hearty and comforting. The perfect meal year round!

Ingredients

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
juice from 1 lemon, divided
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
1 teaspoon lemon pepper
3/4 teaspoon Himalayan salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 small onion, cut into strips
1 tablespoon chopped garlic
3 cups red and orange grape tomatoes, halved
7 basil leaves, shredded
1/2 cup spinach, shredded
1 1/2 teaspoon salt
1/2 teaspoon red pepper flakes
12 oz (boxed) vegetable spaghetti
4 1/2 cups chicken broth
shredded mozzarella cheese

Instructions

Begin by heating 1 tablespoon olive oil and the butter in the pot you will be making your spaghetti in over medium heat.
Squeeze half a lemon into the oil and butter as it melts. Trim any fat from the chicken, if needed, then season with the lemon pepper, Himalayan salt, smoked paprika, garlic powder, oregano and parsley.
Once the oil and butter have melted, add the seasoned chicken to the pot and cook each side, about 5 minutes each until the chicken is golden.
Remove the chicken from heat, place on a plate and cover with foil.
Add the remaining olive oil in the pan and lightly saute the onions, garlic, tomatoes, basil and spinach until the onions begin to turn translucent and the basil and spinach begin to wilt.
Add the vegetable spaghetti noodles and the chicken broth, along with the remaining lemon juice and the salt and red pepper flakes. Raise heat just a bit and bring to a boil, stirring every few minutes. Allow the noodles to soften and the liquid to absorb and thicken, but you don't want to cook it until the liquid is gone.
Once the spaghetti is almost done, remove the foil from the chicken and slice into small strips.
Serve the spaghetti in a bowl, top with the chicken, add a bit of mozzarella and garnish with fresh basil leaves. Enjoy!

https://mamaharriskitchen.com/2016/10/one-pot-chicken-veggie-spaghetti/

What’s your favorite comfort food to recreate with New Comfort Food type of options?

This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.

Quick & Easy Chicken Teriyaki Bowl

May 24, 2016 by MamaHarris 15 Comments

When I first started my little corner on the internet almost 4 years ago, I often shared easy dinners for families. To this date, a few of those are still the recipes that are heavily visited on this site. It’s no wonder, no matter how many meals I make or how many recipes I’ve added to my arsenal, sometimes I’m still clueless of what to make for dinner.

Even folks that don’t cook at home have a hard time choosing where to eat dinner at, so of course figuring out what to make is always going to be a never-ending question.

Luckily I do have a few recipes of my own that I keep in rotation when I’m short on time. Recipes like my pan-fried tilapia, my baked boneless chicken, or goulash and garlic bread to name a few. One meal that my family always enjoys is this chicken teriyaki bowl. It’s quick and easy, ready in 30 minutes or less, and it’s tasty and satisfying. Isn’t that what we all love in a weeknight family meal?

I’ve been making this meal for a few years now, tweaking a bit here and there. This recipe is a result of my favorite findings, however you’re able to add any changes. It’s quite adaptable. As written this recipe uses boneless skinless chicken breast tenderloins, but you could use thigh meat instead. I use whatever we have. Remember, this is not an authentic teriyaki chicken meal, it’s inspired! You can use Oregano or basil in place of the marjoram, and regular salt or pepper in place of the Himalayan pink salt or the white pepper. You can add ground ginger or switch up the veggies with others, it’s totally up to you!

I’ve also used a few brands on teriyaki sauce, but I really enjoy the Soy Vay marinade and sauce. I like that it has sesame seeds in the sauce, but if you have another sauce you prefer then by all means use it!

What I really love about this meal is that my entire family enjoys it. My older boys love it, my husband gets seconds and sometimes thirds, and even the younger boys like it. I make the chicken and veggies in separate pans because my daughter is meatless, so she just used the rice and veggies with a bit of sauce and she’s happy with that too.

Ingredients for a Quick & Easy Chicken Terriyaki Bowl:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

Ingredients for Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Teriyaki Sauce

Ingredients for Sautéed Veggies

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Directions:

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.

While the chicken is browning, add the seasonings while continuing to stir as needed.

Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.

Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.

In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli. Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn’t as crunchy. Once broccoli is ready, remove the veggies from the heat as well as the chicken.

Add some of the rice to a bowl, top with a bit of veggies and then the chicken. Spoon a bit of the sauce over the bowl as well, if desired.

Enjoy!

Quick & Easy Chicken Teriyaki Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 1 chicken teriyaki bowl

Quick & Easy Chicken Teriyaki Bowl

This chicken teriyaki bowl is everything you could want in a weeknight meal. Quick and easy, tasty and satisfying and ready in 30 minutes or less!

Ingredients

Quick & Easy Chicken Terriyaki Bowls:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

For the Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Soy Vey Veri Veri Teriyaki Marinade & Sauce

For the Sautéed Veggies:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Instructions

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.
While the chicken is browning, add the seasonings while continuing to stir as needed.
Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.
Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.
In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli.
Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn't as crunchy.
Once broccoli is ready, remove the veggies from the heat as well as the chicken.
Add some of the rice to a bowl, top with a bit of veggies and then the chicken.
Spoon a bit of the sauce over the bowl as well, if desired.
Enjoy!

https://mamaharriskitchen.com/2016/05/quick-easy-chicken-teriyaki-bowl/

Do you have a collection of quick and easy weeknight meals you keep in rotation as well?

Quick Pan-Fried Tilapia

April 28, 2016 by MamaHarris 7 Comments

I feel as though I’ve been in a bit of a cooking slump lately. My family has all been so busy with their own things that we don’t get to sit down for dinner together as much as before. With all of the different schedules and different degrees of “busy” for each family member, sometimes it can be difficult to come up with a meal plan for the week.

However, there’s always one of my “old faithful” recipes that I make when it appears everyone will be available to eat together. I make this super easy and quick pan-fried tilapia recipe that I came up with a few years ago. It’s super simple to make, I just steam some rice and add my favorite vegetable and dinner is served in less than 30 minutes!

Super each, extremely flavorful, not too heavy and everyone loves it! It’s definitely a great recipe to have on hand for a quick family meal!

Ingredients:

5 tilapia filets
2 teaspoons lemon pepper
2 teaspoons garlic salt
1 teaspoon smoked paprika
1 teaspoon dried basil
1 tablespoon butter (divided)
1 tablespoon extra virgin olive oil (divided)
2 lemons (divided)

Directions:

Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.

Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.

Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.

Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.

Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.

Enjoy!

Quick Pan-Fried Tilapia

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 servings

Serving Size: 1 pan-fried tilapia filet

Quick Pan-Fried Tilapia

Short on time, but not on taste? This super easy pan-fried tilapia is filled with an impressive punch of "party in your mouth" flavor!

Ingredients

5 tilapia filets
2 teaspoons lemon pepper
2 teaspoons garlic salt
1 teaspoon smoked paprika
1 teaspoon dried basil
1 tablespoon butter (divided)
1 tablespoon extra virgin olive oil (divided)
2 lemons (divided)

Instructions

Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.
Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.
Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.
Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.
Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.
Enjoy!

https://mamaharriskitchen.com/2016/04/quick-pan-fried-tilapia/

Do you have a favorite quick standby meal? Tell me more!

Easy Recipes for your BIG Game Day Party!

February 1, 2016 by MamaHarris Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

In case you live under a rock and didn’t know, I have some news to share.

The BIG GAME is coming up!! I’m not just talking any old game day… this is the big one. It’s touted as SUPER!! *wink*wink*

I know, I have so many game day recipes I’ve shared already. I can’t help it, this season is like holiday season for our family. My boys are into all the logistics and know everyone’s scoring record and when they were drafted and who’s getting traded and who’s injured and who’s doing well this season. While I enjoy all of that too, I’m also here for the food. Duh!

Okay, I also love to entertain and feed other people too. It’s sort of what I do. While my boys do like to go to the games once in a while, sometimes it’s just so much more fun to kick back at home and relax on your comfy couch to watch it all at your own leisure. Bonus, if you have people over there’s plenty of folks to help clean up, and you might even get out of doing the dishes altogether if you’ve picked your friends correctly!

So today we shall discuss some super easy recipes to serve at your SUPER BIG Game Day Party!

We have drinks – aka Pepsi™ Ice Cream Floats.
We have snacks – aka Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits.
We have chips & dip – aka Buffalo Chicken Dip served with TOSTITOS® chips and salsa on the side.
AND we even have dessert – aka Mini SNICKERS® Pies.

I even added some bowls for popcorn and a gorgeous fruit platter for the pickiest of snackers. There’s something for everyone!

I made the decor simple. Dark green (wipe-able and reusable) tablecloth. Simple ceramic white plates, trays and serving dishes. Cute paper plates in different sizes that go with a game day theme. I chose large black and white striped paper party plates, and smaller green and white paper party plates with some large gray napkins. Most of the foods are finger foods, so we didn’t have too much of a need for utensils aside from the parfaits. I added a cute cup full of spoons next to those. I also added fun paper straws and green and white or black and white patterns for a fun way to mix it up, in addition to two glass sizes for the fun Pepsi™ Ice Cream floats. I chose larger football shaped glasses, and smaller glass tumblers with gold dots on them that matches the gold confetti and the gold and white tassel garland hung behind the food station.

Now, for the food. Oh, the glorious food. I made a buffalo chicken dip for New Year’s Eve and while it was good it didn’t quite taste how I anticipated that it would. So I kept playing around with the recipe until I got something I absolutely love. This dip is so easy, and ohhhh so good. You can easily double (or triple) the recipe for a larger crowd.

I served the dip with TOSTITOS® chips, and I also kept some TOSTITOS® salsa on the side as well as one of their cheesy dips. I also made some fun little fruity yogurt parfaits that I served with vanilla and strawberry banana yogurt, strawberries and raspberries, and topped them off with some fun little cookie sticks that have ends dipped in white candy melts, then sprinkled with crushed Skittles®. Just for fun I used the rest of my Skittles® XL bag to fill up a tall vase that I could keep on the table, just in case anyone felt like grabbing a handful here and there.

Fun floats with vanilla bean ice cream, Pepsi™, whipped cream and a cherry are the way I choose to wash down all of this yummy food. I really can’t think of a better way! Last, but not least, we have mini SNICKERS® pies! This is the perfect occasion for miniature decadence. I used refrigerated pie crusts and cut them in a cute shape with a cookie cutter. Sprinkled the crust with some cinnamon sugar and baked it, then created a peanut butter mousse sprinkled with chopped SNICKERS® Minis and nuts. Filled the mini pies with the mousse, then topped with some more chopped up SNICKERS® Minis and drizzled with caramel and chocolate. YUM. I couldn’t stop at just pies, I had to serve some SNICKERS® Minis too, so I chose a unique display vase and kept them near the pies.

The thing with making a good food corner is having everything you might need to serve all in one place. There’s snacks, desserts, drinks and finger foods here, but there’s always room for some more. I have recipes for so many flavors of wings, you could always start there!

For an even more elaborate food table that is sure to have all you might need to party, you can also create your own snack stadium! Check out some of the amazing ones below for some inspiration, being sure to VOTE for your favorite for a chance to win the prizes listed below. You’ll also be eligible to WIN by uploading a photo your own special snack stadium to Instagram and using the hashtag #GameDayGlorySweepstakes! Best of luck to you!

Game Day Glory Sweepstakes

Mini SNICKERS® Pie Ingredients:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Directions:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.

Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.

The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.

Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.

Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.

Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Directions:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom. Add the shredded chicken and wing sauce to a separate bowl, mix until well combined. Carefully spread the chicken coated with sauce over the cream cheese.

Top the chicken with the blue cheese dressing, spreading out to the corners.

Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top. Bake in the preheated oven for 25-30 minutes.

Allow to cool, then add a bit of parsley for garnish.

Serve with TOSTITOS® chips and Enjoy!

Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®, crushed
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Directions:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl. Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet. Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate. Place sticks on a cooling rack.

While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt. Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.

Allow to dry on parchment paper, about 30 minutes.

Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Pepsi™ Ice Cream Floats

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Directions:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.

For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

Easy Recipes for your BIG Game Day Party!

Want to host a game day party and don't know where to start? I've got you covered with plenty of food ideas!

Ingredients

Ingredients for SNICKERS® Mini Pies:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Ingredients for Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Ingredients for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Ingredients for Pepsi™ Ice Cream Floats:

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Instructions

Directions for the SNICKERS® Mini Pies:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.
Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.
The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.
Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.
Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.
Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Directions for Buffalo Chicken Dip:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom.
Add the shredded chicken and wing sauce to a separate bowl, mix until well combined.
Carefully spread the chicken coated with sauce over the cream cheese.
Top the chicken with the blue cheese dressing, spreading out to the corners.
Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top.
Bake in the preheated oven for 25-30 minutes.
Allow to cool, then add a bit of parsley for garnish.
Serve with TOSTITOS® chips and Enjoy!

Directions for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl.
Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet.
Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate.
Place sticks on a cooling rack.
While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt.
Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.
Allow to dry on parchment paper, about 30 minutes.
Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Directions for Pepsi™ Ice Cream Floats:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.
For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

https://mamaharriskitchen.com/2016/02/easy-recipes-for-your-big-game-day-party/

Do you host a game day party?

Check out all the Game Day Glory for more snack stadiums and recipe ideas then head on over to Walmart for all your Game Day shopping and supplies! Look for end caps with official game day products.

Quick Recipe Ideas: Finger Foods for Dinner

March 26, 2015 by MamaHarris 3 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #WeekNightHero #CollectiveBias

Years ago, in my single mom days, Campbell’s soups were my mealtime lifesavers. I loved grabbing a can of cream of mushroom soup or cream of celery soup and essentially making the recipe on the back of the can. All you needed was some chicken, rice and cheese and you had a super easy meal that looked more complicated than it was. It was perfect for me, because I really didn’t do much cooking back then and it gave me the confidence to continue to try new things and new recipes. So when I noticed that Campbell’s had a line of Campbell’s Soups for Easy Cooking, I was all over it willing to try some new recipes and also show my older kids around the kitchen with easy ways to fix something fun and simple.

Of course when I think of cooking with soup, my first thought is either slow cooker recipes or a casserole of some sort. I really wanted to make something just as fun as it is easy, so I thought I’d come up with some quick recipes for finger foods that would make for fun weeknight meals. Something that would be filling enough for dinner, but for those really busy nights when you’re on the go, driving to practice or picking kids up from a midweek game these foods could literally be eaten on the go. So even though they might look like they take a lot of effort, they are super simple and also pretty filling.

My premise was simple. I had a bag of frozen chicken, some wonton wrappers, and a few boxes of Campbell’s Soups for Easy Cooking. This was definitely fun and showed me that you don’t need to make a casserole for a quick family meal and Campbell’s. The Campbell’s Soups for Easy Cooking have a ton of flavor that creates such a wonderful base for any meal.

For my first meal I decided to create little cups using wonton wrappers and a muffin pan. The Mexican Style Tomato Soup flavor was perfect with some cubed chicken to create little chicken taco cups. All I needed was some cheese and any additional ingredients I had on hand. I went truly tex mex and just added pimentos and mixed up a little sauce to dab on top, but you can easily switch it up by adding or replacing the current ingredients with corn, green onions, olives or anything else you like. This is a great quick recipe base to create your own type of taco cups and it’s a simple to make it a complete meal by adding some beans and/or rice on the side!

For my next quick recipe I wanted to create little wonton bites with a creamy center, almost reminiscent of a pot pie filling. The Savory Portabello Mushroom soup was a delicious creamy base and I added simple vegetable ingredients I had on hand with some shredded chicken. You can save even more time on this recipe by deep frying the bites instead of baking them, and I also had about half the filling left that I just served over rice and it was so delicious. You can replace or add more vegetable like peas, sun dried tomatoes or even replacing the chicken with sausage. The ideas are endless, and really both of these recipes are great for what’s already in your kitchen, which is how I made them up. Don’t be afraid to get creative!

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell’s Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.

Add the Campbell’s Soup for Easy Cooking Mexican Style Tomato Soup.

Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.

Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the “cups”, then top with cheese.

Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.

Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.

Mix the sauce together and serve with the cups.

Lightly spoon a dab of the sauce over each cup.

Enjoy!

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell’s Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Directions:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.

Once the chicken is mostly cooked through, begin to shred it apart with two forks.

Add the carrots and spinach, stir together lightly until spinach is wilted.

Add the Campbell’s Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.

Stir it all together, keeping the heat on medium/low.

Add the cream cheese and stir until it has melted and the mixture is creamy and thick.

If you’re baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.

Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.

Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.

Remove from pan and let cool.

Serve over greens for a pretty platter or with a salad for a round meal. If you don’t use all of the filling, it’s great with some white rice.

Enjoy!

Easy Chicken Finger Foods

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy Chicken Finger Foods

Keep dinner fun! Here's some quick recipe ideas on ways to use chicken and minimal ingredients for maximum flavor in easy finger foods for dinnertime.

Ingredients

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell's Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell's Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Instructions

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
Mix the sauce together and serve with the cups.
Lightly spoon a dab of the sauce over each cup.
Enjoy!

Directions for Creamy Mushroom Chicken Wonton Bites:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
Once the chicken is mostly cooked through, begin to shred it apart with two forks.
Add the carrots and spinach, stir together lightly until spinach is wilted.
Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
Stir it all together, keeping the heat on medium/low.
Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
Remove from pan and let cool.
creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
Enjoy!

https://mamaharriskitchen.com/2015/03/quick-recipe-ideas-finger-foods-dinner/

What are some of your favorite finger foods? Have you ever cooked with Campbell’s Soups?

I’m really in love with these little packages of Campbell’s Soups for Easy Cooking. I actually picked up one in each flavor at my local Walmart because they all looked so good. You can find them right there in the soup aisle tucked away with the other soups. Pay close attention, because these little packages are smaller than they look, they are actually about the same size in height as the average can of Campbell’s Soups!

Click here for a coupon for $.75 off any 1 (ONE) package of Campbell’s Soups for Easy Cooking in any flavor at Walmart I’d love to hear what you would be interested in creating with them! You can also find more recipes using Campbell’s Soups for Easy Cooking to get inspired, or you can see what they’re sharing on Facebook, Twitter or Pinterest.

Simply Delicious Baked Boneless Chicken Breast

March 5, 2015 by MamaHarris 11 Comments

Picture this: It’s a busy night in the middle of the week. You’ve just picked up the kids from school, they are doing their homework and your spouse is running late after work. One (or more) of the kids has to be dropped off at football/baseball/soccer/wrestling/cheer/dance practice (take your pick) and there’s nothing much in the fridge to cook that takes 30 minutes or less. You just see that bag of chicken that you took out to defrost a few days ago that needs to be cooked, but you’re not sure what to make.

I can help!!

I used to hate eating boneless chicken breast, unless it was fried and dipped. Seriously. HATE.

Chicken breast, at least in my experience at various restaurants, has always been dry and sort of tasteless. Absolutely not something that I would crave or salivate at the thought of.

At least, that was my perception prior to trying my husbands boneless baked chicken breast.

These babies are good!! They are juicy and full of flavor, tender and tasty. So easy, just serve with some quick rice or noodles, an easy salad or some corn on the cob and you have a delicious meal in under 30 minutes!

This has always been our go-to meal when we don’t want to take much effort into our dinner preparations. It’s also great as a budget meal, since I can buy a 3 pound bag of boneless chicken breast for under $6. It’s a pantry staple and we usually have a few bags in the freezer. The entire family loves this chicken, and it’s even great for other meals. You can make this chicken and dice it up to throw in salads or wraps, or shred it for soups or chicken tacos. Dice it up for chicken casserole or chicken spaghetti.. it’s really that versatile!

My eldest son has been commuting to work for the past 6 months or so. He wakes up at 4:15 am every morning and leaves by 4:45 am to begin a 6 am shift. He’s doing what he loves at a great company, but he had been spending so much money every week on lunches, so he started meal prepping. The first thing he asked was about this chicken, and how to make it. So every Sunday he makes 5 chicken breasts and adds them to plastic containers he can take to work with some rice and vegetables. Some days he will add salsa or hot sauce, or switch it up and make it a salad or a wrap, but he loves how versatile this chicken is for those convenience meals, and so will you.

This is sure to help for those days when you just don’t know what’s for dinner, and I hope this is your go-to chicken recipe, just as it is ours!

Baked Boneless Chicken Breast Ingredients:

2 pounds Boneless Chicken Breasts (this works out to be about 5 or 6 breasts)
1 cup Low Sodium Soy Sauce OR Worcestershire Sauce
2 tablespoons Chicken Rub (buy it premade, or a quick search on the web and you can make your own!)
1.5 tablespoons Lemon Pepper
1 tablespoon Dry Parsley

Directions:

Preheat oven to 350 degrees.
Use an old “seasoned” baking sheet (or cookie sheet) and place the thawed chicken directly on the sheet, with no foil. Be sure to cut the little extra bits of fat off the edges of the chicken, if necessary.

*Tip: You’ll want it to be an old baking sheet because once you use it for this recipe a few times, it can be hard to get the sauce out. I typically keep separate sheets for baking cookies than I do for meats like this.

Pour the soy sauce or Worcestershire sauce over each piece of chicken. I guess it’s about 1-2 tablespoons per piece of chicken, depending on size. My husbands instructions are, “Pour over the chicken until it’s brown.” This is why we use a low-sodium soy sauce and we don’t add additional sauce to the seasonings!

Add lemon pepper to each piece of chicken.

Then sprinkle the chicken rub and the parsley over the tops.

Bake in the preheated oven for about 25 minutes, until cooked through.

Serve with simple sides, or cut up and add to a salad, a wrap, or anything else! You don’t even need a knife to cut this chicken.

Enjoy!

Simply Delicious Baked Boneless Chicken Breast

Prep Time: 3 minutes

Cook Time: 25 minutes

Simply Delicious Baked Boneless Chicken Breast

Looking for a quick and easy way to prepare baked boneless chicken breast? Look no further, this recipe serves up succulent chicken in under 30 minutes.

Ingredients

2 pounds Boneless Chicken Breasts (this works out to be about 5 or 6 breasts)
1 cup Low Sodium Soy Sauce OR Worcestershire Sauce
2 tablespoons Chicken Rub (buy it premade, or a quick search on the web and you can make your own!)
1.5 tablespoons Lemon Pepper
1 tablespoon Dry Parsley

Instructions

Preheat oven to 350 degrees.
Use an old "seasoned" baking sheet (or cookie sheet) and place the thawed chicken directly on the sheet, with no foil. Be sure to cut the little extra bits of fat off the edges of the chicken, if necessary.
*Tip: You'll want it to be an old baking sheet because once you use it for this recipe a few times, it can be hard to get the sauce out. I typically keep separate sheets for baking cookies than I do for meats like this.
Pour the soy sauce or Worcestershire sauce over each piece of chicken. I guess it's about 1-2 tablespoons per piece of chicken, depending on size. My husbands instructions are, "Pour over the chicken until it's brown." This is why we use a low-sodium soy sauce and we don't add additional sauce to the seasonings!
Add lemon pepper to each piece of chicken.
Then sprinkle the chicken rub and the parsley over the tops.
Bake in the preheated oven for about 25 minutes, until cooked through.
Serve with simple sides, or cut up and add to a salad, a wrap, or anything else! You don't even need a knife to cute this chicken.
Enjoy!

https://mamaharriskitchen.com/2015/03/simply-delicious-baked-boneless-chicken-breast/

Are you a chicken lover too? What’s some of your favorite meals that you include chicken in?

14 Easy Chocolate Treats that are Perfect for Valentine’s Day!

February 6, 2015 by MamaHarris 1 Comment

Disclosure: My “14 Chocolate Treats, Perfect for Valentine’s Day” recipe collection is part of a sponsored opportunity by Foodie.com. I personally selected each recipe to be added to the collection. As always, all opinions are my own.

Can you believe that Valentine’s Day is already coming up? It’s just about a week away, and while many people are preparing for this day by trying to figure out the best gift, the sparkliest jewelry and the prettiest flowers, I’m preparing the way I always do. With food!

Whether it’s a birthday, holiday, special event or a party my love language is always expressed through food. I love to prepare treats and favorite meals for family and friends when I’m celebrating them. Since Valentine’s Day is on a Saturday this year, I get to spoil my loves all day long with tons of deliciousness. We will be celebrating as a family so the kids will be getting Valentine’s goodies as well.

My husband and the kids all have one thing in common. A sweet tooth! Because of that they love chocolate in all forms, from rich to just a hint of the good stuff. So whether it’s a simple homemade hot chocolate, fruit dip, or an extravagant chocolate cake, they are all the way on board.

While I was searching for some chocolate recipes to motivate me for the coming week, I found quite a few chocolaty recipes from some of my favorite foodie friends. I thought I’d share the goodness with you too so you can be inspired for love day! So I came up with these 14 chocolaty treats, just in time for February 14th!

What’s your favorite way to indulge in chocolate?

Do you have a favorite chocolate recipe that you love to whip up for special occasions? Let me know in the comments!

Witches Brew Halloween Pudding Cups

October 21, 2014 by MamaHarris 7 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser.
As always, all opinions are mine alone.

If you’re anything like me, October has simply flown by and you’re left with last minute Halloween preparations. Well, take your time with the costumes because I have the cutest idea for the snacks and desserts portion for Halloween night! Have you ever though of using Snack Pack Puddings as the spotlight of your treat table? They are such an easy to make dessert and make the perfect treat for parties or snacks for the family while passing out candy to trick or treaters. Just grab a few fun treats to mix in and you can create your very own Snack Pack Mix Ins for your Halloween pudding cups! It’s easy, fun, and my kids had a great time coming up with ideas and crumbling up the ingredients.

I’ve purchased Snack Packs for years, they contain just as much calcium in each pudding cup as an 8 ounce glass of milk. Not only that, they taste great and have a variety of fun flavors. I like to buy the big family pack for everyone to include in their lunches. For this Halloween themed recipe, you also need Reddi Wip and Berry Oreos. Check out the Halloween aisle at your local Walmart where I picked up all of my ingredients, and you can also find some spooky candies and Halloween themed straws to make it complete.

I thought it would be fun to use the Berry Oreos as a mix in, since when they’re crumbled up they get the spooky look to them and it paired perfectly with the bones and eyeballs. The taste of the Berry Oreos with the Chocolate Snack Pack Pudding was delicious paired with the Rheddi Wip as well. So these aren’t just cute treats, they’re tasty too!

Ingredients for Witches Brew Halloween Pudding Cups:

Chocolate Snack Pack Pudding Cups
Rheddi Wip
Berry Oreos
Candy bones and eyeballs

Directions:

Begin by opening a snack pack pudding, and taking the lid off completely. Spray some Rheddi Wip on top of the chocolate pudding.

Crumble up half of a Berry Oreo inside each pudding cup.

Top with the candy bones.

Then add the candy eyes. Cut a Halloween themed straw in half, letting the cut side show and pinch it together.

Add some fake cobwebs to make it looks spooky and smoky and a few well placed candy pumpkins.

Your treat table is complete and ready for some spooky fun. Enjoy!

Witches Brew Halloween Pudding Cups

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 1 Witches Brew Pudding Cup

Witches Brew Halloween Pudding Cups

If you're looking for something for your spooky dessert table, try these cute Halloween Pudding cups in the form of a creepy witches brew.

Ingredients

Chocolate Snack Pack Pudding Cups
Rheddi Wip
Berry Oreos
Candy bones and eyeballs

Instructions

Begin by opening a snack pack pudding, and taking the lid off completely. Spray some Rheddi Wip on top of the chocolate pudding.
Crumble up half of a Berry Oreo inside each pudding cup.
Top with the candy bones.
Then add the candy eyes. Cut a Halloween themed straw in half, letting the cut side show and pinch it together.
Add some fake cobwebs to make it looks spooky and smoky and a few well placed candy pumpkins.
Your treat table is complete for you to enjoy!

https://mamaharriskitchen.com/2014/10/witches-brew-halloween-pudding-cups/

#SnackPackMixIns | #CollectiveBias

Check out your local Walmart for the Snack Pack Mixins Display with a tearpad of recipes to get you inspired for some spooky treats!

What would you mix into your Snack Pack?

Find more Halloween and Fall snack creations on Pinterest

Ad: Hungry Kids love Chicken Nuggets and Mac & Cheese Pinwheels!

June 23, 2014 by MamaHarris 1 Comment

Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

Now that the kids are home all day, we’re planning a lot of various activities – some for fun and some out of necessity. More often than not I’m taking them along with me now while doing our regular day to day stuff like shopping and donating. So when I found out that in the month of August Tyson and KRAFT are partnering together and will feed a child in need* with the Hunger Heroes program each time a Tyson® Fully-Cooked Chicken Nuggets 5 lb. bag, a KRAFT Macaroni & Cheese Dinner 7.25 oz. 12-pack, and/or a Capri-Sun 6 oz. 40-pack are purchased at Sam’s Club I was thrilled! This inspired me to purchase some of these products to create an easy and fun lunchtime meal using these products for my own hungry kids.

Making our shopping trip a fun, teachable moment!

The Hunger Heroes Program is all about action, turning families into superheroes, and tapping into the incredible power of giving. We share with our kids how fortunate they are to have a roof over their heads, clothes on their backs and food every day because not all kids have that. Every so often we gather together a few boxes and bags of food and clothes to donate to our local ministry facility that provides emergency services to those in need. This includes emergency funding for utility services, food, clothing and referrals for shelter. We’ve struggled quite a few times ourselves, so anytime we are in a position to help we do.

These boys are so excited to help!

Every few months the kids and I will sort through toys and clothes for items to donate and we’ll go through our kitchen pantry and cupboards for any food items we can spare as well as dishes or cookware that we may not use that can help others. This helps our children appreciate what they have and understand the concept of giving and helping others. We purchased the items from Sam’s Club that will be a part of the Hunger Heroes campaign in August and I fixed up a fun lunch so we could explain what the campaign does and how it helps other children. Using the same items that Tyson would donate meals for if purchased, I created a super easy and fun lunch. I wrapped up the Chicken and Mac & Cheese with some veggies and BBQ sauce, then sliced them into pinwheels. While we ate we discussed the program and how it helps kids like them. After lunch, we took some of the items and packed it up with other things from our home and set out to drop them off at the donation center.

Ingredients for Easy Pinwheels:

3 Tyson® Fully-Cooked Chicken Nuggets, cooked as directed
1 spoonful of a 7.25 oz. KRAFT Macaroni & Cheese Dinner, cooked as directed
1 burrito sized flour tortilla, or other flavored if desired
1/2 tomato, diced
1/4 cup chopped green leaf lettuce
1/2 teaspoon BBQ sauce

Directions:Cook and prepare the chicken nuggets and macaroni & cheese according to package specifications.

Cut the nuggets into quarters, then spread out one tortilla on a plate or cutting board and line up the lettuce, chicken,and tomatoes.

Spread a small spoonful of Macaroni and Cheese, then top with a drizzle of BBQ sauce.

Roll up the tortilla, then cut into 1/2 inch slices.

Arrange on a plate and serve with fresh fruit and drinks. It’s the perfect light lunch that kids will love!

Enjoy, your kids are sure to love them like mine did!

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Ad: Hungry Kids love Chicken Nuggets and Mac & Cheese Pinwheels!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 pinwheels

Serving Size: 1 pinwheel

Ad: Hungry Kids love Chicken Nuggets and Mac & Cheese Pinwheels!

Hungry kid favorites - Tyson Chicken Nuggets and KRAFT Macaroni & Cheese are transformed into Pinwheels for an easy and fun lunch!

Ingredients

3 Tyson® Fully-Cooked Chicken Nuggets, cooked as directed
1 spoonful of a 7.25 oz. KRAFT Macaroni & Cheese Dinner, cooked as directed
1 burrito sized flour tortilla, or other flavored if desired
1/2 tomato, diced
1/4 cup chopped green leaf lettuce
1/2 teaspoon BBQ sauce

Instructions

Cook and prepare the chicken nuggets and macaroni & cheese according to package specifications.
Cut the nuggets into quarters, then spread out one tortilla on a plate or cutting board and line up the lettuce, chicken,and tomatoes.
Spread a small spoonful of Macaroni and Cheese, then top with a drizzle of BBQ sauce.
Roll up the tortilla, then cut into 1/2 inch slices.
Arrange on a plate and serve with fresh fruit and drinks. It's the perfect light lunch that kids will love!

https://mamaharriskitchen.com/2014/06/ad-hungry-kids-love-pinwheels/

#HungerHeroes | #CollectiveBias

*Donations consist of the following: 4oz. of protein, 6 fl. oz. CAPRI SUN, and/or 2.5 oz. of KRAFT Macaroni & Cheese Dinners.