Category Archives: Poultry

Chicken, Bacon, and Avocado Wrap

Chicken Bacon Avo Wrap

My husband and I love wraps. We, or at least I, could probably eat one for every meal. We hunt for the best wraps in town at our favorite restaurants. We have our favorite Buffalo Chicken Wrap at one place, our favorite Caesar Wrap at another and we always love to try new combinations.

There was a wrap called the Catalina Wrap which was one of our favorite indulgences at the yacht club. Similar to this Chicken, Bacon, and Avocado Wrap I’ve made for you today, it also had sprouts, tomatoes and it’s been so long since it’s been off the menu I can’t remember what else. I’m pretty sure I read sprouts weren’t pregnancy safe so I have avoided them for the last 8 months, but I can’t wait to add them back into my sandwiches, salads, and wraps. They would be a great addition to this wrap.

Chicken Bacon Avocado Wrap

This is one of those great meals for using rotisserie chicken or a previous night’s roasted chicken dinner. Every once in a while I grab one from Costco or I roast my own when whole organic chickens are on sale and I have fun creating recipe with the leftovers.

5.0 from 1 reviews
Chicken, Bacon, and Avocado Wrap
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ¼ cup mayo
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon pepper
  • ¼ cup shredded cheddar cheese
  • 1 avocado, diced
  • 2 sliced of bacon, cooked and crumbled
  • 1 cup rotisserie chicken, diced
  • 2 tortillas
Instructions
  1. In a bowl mix together mayo, basil, lemon juice, and pepper until combined. Carefully fold in cheese, avocado, bacon, and chicken.
  2. Warm tortillas in microwave and scoop half of mixture into the center of each tortilla. Roll up and secure with toothpicks.

Approx cost per serving: $2.05

Adapted from Tastes Better from Scratch 

0
Shares

Crispy Oven Chicken with Pimento Cream Sauce

It was a big weekend in the food blogging world. One of the biggest food conferences of the year was held this weekend in Miami.  I went back and forth on purchasing a ticket last year. Would I be huge in May? Uncomfortable for a 4 hour car ride, or just walking around a conference center. In the end I decided not to go and was regretting it all weekend as I watched delicious pictures flow in from the event.

But we did have a completely free weekend, which is rare, and we got a lot done around the house. First thing Saturday morning my dad came over with the trailer to move out all of our guest room furniture. Once we had the room empty and clean we started painting. The color is Fussy Pink by Sherwin Williams. I love it and while it is definitely very bright and in your face I think the addition of the rest of the white furniture, blinds, and curtains will tame it some.

So now my next project begins and that is furniture painting. You know what I will be up to this week when not in the kitchen.

20140517_184452

 

On the weekends we tend to eat out most of the time, but being covered in paint doesn’t exactly scream lets go out in public. So after our cleaning and painting marathon I headed to the kitchen to whip up this creation.

Oven Chicken with Pimento Cream Sauce - Supper for a Steal

When we are eating meat it is more than likely chicken. Now, chicken can get quite boring so I’m constantly looking for ideas to make chicken unboring. Flavorful marinades are great during grilling season. I have been experimenting plenty with those and you can expect to see plenty of grilling recipes this summer. But sometimes you want to get a little fancier than a grilled chicken breast. Sometimes you want to make a cream sauce with an oven baked crispy chicken breast. For those days there is this recipe.

Oven Chicken with Pimento Cream Sauce

Crispy Oven Chicken with Pimento Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the chicken:
  • 4 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1½ cups panko bread crumbs
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 similar sized chicken breasts
For the sauce:
  • ½ cup chicken stock
  • 1 cup half and half
  • 1 (4oz) jar diced pimento peppers, drained
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh chopped basil
  • ⅛ teaspoon pepper
Instructions
To make the chicken:
  1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non stick cooking spray.
  2. Pound chicken to a uniform size for even cooking
  3. Mix together butter and garlic in a shallow bowl. Add breadcrumbs, Parmesan cheese, salt and pepper to another shallow bowl. Dip each chicken breast in butter, then coat with breadcrumbs. Place on baking sheet and cook for 30-40 minutes depending on the size of your chicken breasts.
  4. While the chicken is cooking, bring ½ cup chicken stock to a boil in a large skillet over medium high heat. Let reduce by half. Reduce heat to medium low, stir in half and half and pimentos. Slowly bring to a simmer to avoid curdling the half and half. Once thickened add Parmesan cheese, basil and pepper. Heat through. Serve over chicken.

Approx cost per serving: $1.81

0
Shares

Cajun Chicken Pasta

This post was originally published May 17, 2012

Cajun Chicken Pasta - Supper for a Steal

Every few weeks I’m going to be republishing an older recipe that I have remade with updated photos. Looking back through the archives of when almost no one read this blog I am finding so many great recipes that have been buried by years of newer recipes.

When I originally made this dish I used frozen pepper strips. I used to keep them on hand all of the time. I have updated the recipe below to use fresh peppers, but either works great. I don’t have the frozen peppers around much anymore, but they were always so convenient I may need to re-think that.

We loved rediscovering this Cajun Chicken Pasta. It is most definitely not diet friendly, but on a night you are looking to indulge in a little spicy comfort food it really hits the spot.

Cajun Chicken Pasta

Most of the time I try not to brag about dishes I make, like this is the best thing ever, Top Chef here I come, etc. But this was amazing. It was hard to stop at one serving. Even though I was full I kept sneaking over to the skillet with my fork to grab a few more bites. Now I didn’t write the recipe so I can’t take all the credit. I just gave it a few tweaks to my liking. If you are a fan of a little spice add this to your list. Another pasta dish that feeds a crowd with just 1 chicken breast. Can you get more frugal than that?

You might spend a little more time in the kitchen preparing this one. And seriously only a little, 45 minutes start to finish, tops. But every heavenly bite is worth it. It keeps and reheats for lunches wonderfully. As with all creamy pasta dishes a little splash of milk will keep it moist when reheating.

cajun_chicken_pasta_2

Old photo

Cajun Chicken Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large boneless skinless chicken breast, diced
  • 2 tbsp Cajun seasoning
  • 8oz Farfalle, penne, or similar pasta
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 bell peppers, sliced
  • 1 small white onion, chopped
  • ¼ tsp garlic powder
  • ½ tsp Cajun seasoning
  • ¼ tsp cayenne (red) pepper
  • 1 ½ cups half and half
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3-4 scallions chopped
Instructions
  1. Season chicken generously with Cajun seasoning, about 2 tbsp or more depending on preference. In a non stick skillet over medium high heat cook the chicken until lightly browned. Set aside.
  2. Meanwhile bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
  3. While pasta is cooking heat the same skillet used for the chicken over medium. Add the butter and olive oil. Sauté the white onion for 1-2 minutes then add the peppers. Add garlic powder, Cajun seasoning, cayenne pepper, and allow to cook until peppers have softened, about 3-5 minutes.
  4. Add half and half to the skillet and bring to a simmer. In a small bowl combine cornstarch and water. Add to the skillet and allow to cook until thickened about 5-7 minutes, stirring occasionally.
  5. After the sauce has thickened add the cooked pasta and chicken to the pan, stir well, and allow to warm over medium low heat for 3-5 minutes. Stir in the chopped scallions and add extra Cajun seasoning, if desired.

Approx cost per serving: $1.07

Adapted from Annie Eats

0
Shares

Salsa Verde Chicken Enchiladas for #SundaySupper

The #SundaySupper group put forth a challenge for us. Could we make a delicious dinner with just five ingredients?

Right before this theme was announced I had made these enchiladas, and if you made salsa verde for these from scratch they wouldn’t cut it. I had taken the easy route with store bought salsa verde. I don’t think it makes these super easy enchiladas any less tasty. Believe me they are spicy and delicious.

Salsa Verde Chicken Enchiladas

Pepper jack cheese is key for flavor here. I have been on such a spicy food kick during my pregnancy and I’m thankful for none of that miserable heartburn I hear others talk about. I crave spicy foods and I just could imagine not indulging that craving.

As you can see, a delicious meal is just 4 ingredients and 10 minutes of prep time away. Make sure to add these enchiladas to your meal plan this week.

Salsa Verde Chicken Enchiladas - Supper for a Steal

5.0 from 3 reviews
Salsa Verde Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 16oz jar salsa verde
  • 8oz shredded pepper jack cheese
  • 1 large chicken breast, shredded (I used a rotisserie chicken breast)
  • 8 fajita size soft flour tortillas
Instructions
  1. Preheat oven to 350 degrees, spray a glass baking dish with cooking spray. Spoon ½ cup salsa verde into the bottom of the dish.
  2. In a large bowl combine chicken, 1 cup salsa verde, and 1½ cups cheese. Spoon into the center of each tortilla, roll up, place seem side down in the baking dish. Top with remaining salsa verde and cheese. Bake un covered 20-30 minutes until browned and bubbly.

Approx cost per serving: $1.94

Appetizers, Salads and Starters

Sides and Accompaniments

Main Dishes

Desserts and Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

0
Shares

Better than Panera: Frontega Chicken Panini

Honestly I’ve never been Panera’s biggest fan. I like it well enough. I go there when it’s convenient and I want a sandwich or bowl of soup, but I would never go out of my way to eat there.

When I do end up there I always order the Frontega Chicken Panini and a cup of black bean soup.

Sandwiches aren’t tough to make at home, which might explain my lack of enthusiasm for Panera. After a huge stock up trip to Costco where I had picked up a rotisserie chicken these sandwiches were on the menu for the week.

Frontega Chicken Panini

 

What makes these better than Panera is you get to put as much of the yummy stuff in there as you want. I can’t tell you how many times my husband looks at his sandwich to find one tiny little piece of chicken. He complains he leaves hungry every time and his supposed to be hot sandwiches are always cold.

He was pretty happy with these sandwiches served along side Trader Joe’s Roasted Red Pepper and Tomato Soup. I loaded his up with chicken, slathered on some extra spicy chipotle mayo and pressed them until piping hot on the panini grill.

Better than Panera: Frontega Chicken Panini
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 tablespoons lite mayo
  • 1 chipotle pepper in adobo sauce
  • 2 ciabatta rolls
  • 1 chicken breast, roasted then shredded or use a deli rotisserie chicken
  • ½ tomato, sliced
  • ¼ red onion, sliced
  • 4 slices fresh mozzarella cheese
  • 2 tablespoons fresh chopped basil
Instructions
  1. In a mini food processor combine mayo and chipotle pepper. Process until smooth.
  2. Split ciabatta rolls, spread both sides of the bun with chipotle mayo, layer on chicken, tomato, red onion, mozzarella cheese, and basil.
  3. Heat panini press to medium high, press about 5 minutes until cheese is melted.

Adapted from Iowa Girl Eats

Approx cost per serving: $3.23

0
Shares

Crockpot Red Beans and Rice

I know I’ve been slacking on the blogging lately, and I fully expect it to continue for the foreseeable future. I’m thinking 1-2 new recipes a week is what you can realistically expect to see from me, unless you are interested in my daily lunch salad (aka whatever I find in the fridge).

Crockpot Red Beans and Rice - Supper for a Steal

For the last few weeks we have been planning a 3 year anniversary trip and also calling it our babymoon, our last long vacation before baby. Sure we have a few weekends around Florida planned, but nothing else that requires flying after this trip. While I was all set to go to Hawaii, Hagin was a little leery of me flying that far, eventually we settled on San Antonio and Austin, but not before strongly considering New Orleans.

My sole motivation for New Orleans was the spicy Cajun food, and maybe a beignet or two…

But alas I decided that would probably be a better trip once I’m no longer pregnant. So instead I just whipped up this easy red beans and rice.

And I’m talking easy. My job was going to keep me away from the house from 6am until 6pm so I knew this was the perfect day to make this red beans and rice. I chopped and prepped everything the night before and around 10am I had Hagin add the 7 cups of water and start cooking it. When I got home the only thing I had to do was cook up some rice.

FYI: Trader Joe’s makes some awesome frozen rice products. I always keep my freezer stocked with them because they are the easiest and best rice. Three minutes in the microwave and they are done. I like the brown rice and the jasmine, but on this last trip I also picked up a wild rice blend that I’m looking forward to trying. It doesn’t get any easier than these bags of rice.

Crockpot Red Beans and Rice

 

5.0 from 1 reviews
Crockpot Red Beans and Rice
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
Ingredients
  • 1 green bell pepper, chopped
  • 1 medium white onion, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 14oz smoked turkey sausage, sliced
  • 2 tablespoons Cajun/Creole seasoning
  • 1lb dried red beans
  • 7 cups water
  • rice, for serving
Instructions
  1. Place all ingredients except rice in the crock pot, cook on high for 6-7 hours, check beans for doneness. Crack the lid open and simmer for an additional 30 minutes to thicken.
  2. Serve over cooked rice. We used Trader Joe's 3 minute frozen brown rice.

Adapted from Iowa Girl Eats

Approx cost per serving: $.83

0
Shares

Chicken and Sausage Gumbo for #SundaySupper

This #SundaySupper we are celebrating Fat Sunday! No, not gluttonous Sunday, but sharing our favorite Cajun recipes for our take on Fat Tuesday and Mardi Gras.

Chicken and Sausage Gumbo - Supper for a Steal

I love the hot and spicy flavors of Cajun food. I know I would be in foodie heaven after a long weekend in New Orleans.

So I knew I had to find a good recipe to share for this week’s Fat Sunday theme. I turned to the master of Cajun food, Emeril, for a good recipe. He sure delivered with this Chicken and Smoked Sausage Gumbo.

Since it was my first time making gumbo I pretty much followed the recipe to a T, but added some clarification to it. While cooking I quickly realized this was going to make a ton of food. I started texting friends to see who was available to come help us eat this. Jenny was the lucky one who got to have dinner with us and I’m pretty sure she was happy to help us out, saying it was awesome.

Chicken and Sausage Gumbo

Gumbo is definitely not a meal you are going to throw together quickly after work. It is the kind of dinner you start cooking after having a light lunch. Get it going in the dutch oven so there is plenty of simmer time.

There was a bit of heat to this dish, which we love, but it may not be for the spice adverse. Scoop a mound of white or brown rice into a deep bowl and top with lots of delicious gumbo. Kick it up a notch with your favorite hot sauce and enjoy!

5.0 from 2 reviews
Chicken and Sausage Gumbo for #SundaySupper
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
Ingredients
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 white onion, chopped
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 lb smoked sausage, sliced into ½ inch slices
  • 1½ teaspoon salt
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 lb chicken breasts, cut into 1 inch chunks
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons chopped parsley
  • ½ cup chopped green onions
  • 1 tablespoon gumbo file powder
Instructions
  1. In a large dutch oven combine oil and flour. Cook over medium heat, stir slowly and constant until a medium to dark brown roux forms. Pull up a chair, this could take about 45 minutes.
  2. Add onion, bell pepper, and celery and continue to stir for 5 minutes.
  3. Add sausage, salt, cayenne, and bay leaves. Cook and stir for 3-4 minutes.
  4. Add water and stir to combine with roux. Bring to a boil then reduce heat to medium low. Cook uncovered, stirring occasionally, for 1 hour.
  5. Season chicken with Cajun seasoning and add to the pot. Simmer for 2 hours, skimming off fat as it rises to the surface.
  6. Remove from heat and stir in parsley, green onion, and file powder. Remove bay leaves. Serve over white rice in bowls.
Notes
Gumbo file powder can be found in the spice aisle. It is powdered sassafras leaves.

Approx cost per serving: $1.50

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

0
Shares

Chicken Parmesan Hoagies

Chicken Parmesan Hoagies

Chicken Parmesan is one of my husband’s favorite foods, but I don’t make it nearly enough. After scoring a major deal on hoagie rolls and trying to think of millions of ways to use them. I decided to whip up some chicken parmesan hoagies. Combining my love of sandwiches and my husbands love of chicken parm.

These sandwiches, although taking a little more time then your standard sandwich, came together pretty quickly. Making them a great weeknight dinner. Plus these are a crowd pleaser, who isn’t happy eating chicken parmesan on a soft hoagie roll.

Chicken Parm Hoagies

Chicken Parmesan Hoagies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 chicken breasts
  • 1 cup seasoned Italian breadcrumbs
  • 2-3 tablespoons olive oil
  • marinara sauce
  • 4 hoagie rolls (about 6")
  • 1 - 1½ cups shredded mozzarella cheese
Instructions
  1. Slice chicken breasts in half lengthwise, to yield two cutlets. Pound them until thin.
  2. Spread breadcrumbs in a wide bowl. Lightly coat each piece of chicken with olive oil. Then dip in the breadcrumbs to coat both sides.
  3. Bake 7-10 minutes. Switch oven to broil.
  4. Split hoagie rolls, spread a thin layer of marinara on the bottom of each, place a piece of chicken on top, another thin layer of marinara, then mozzarella cheese. Broil sandwiches to melt cheese for 2-3 minutes until browned and bubbly.

 

Approx cost per serving: $2.63

0
Shares

Thai Green Curry Turkey Meatballs for #WeekdaySupper

To say we are obsessed with Thai food might be a mild understatement. I purchased a whole tub of Thai green curry paste to make a few dishes and now I am always on the hunt for recipes using green curry.

When I came across this meatball recipe at Mel’s Kitchen Cafe, I just knew we would love it.

Some of our friends called to invite us out to dinner after I had already prepared these meatballs. Knowing they are kind of picky, my husband tricked them into eating at our house by telling them I made turkey meatballs for dinner. He knew if he told them Thai Green Curry Meatballs they wouldn’t come over.

But they did come over and enjoy them and my overcooked brown rice.

Thai Green Curry Turkey Meatballs

 

When making turkey meatballs or burgers I always use lean turkey breast. If you just buy regular ground turkey and check out the fat and calories you will see it’s not all that different from lean ground beef. So yes, ground turkey breast is usually significantly more money than regular ground turkey, but I think it’s worth it.

Thai Green Curry Turkey Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 egg
  • ¾ cup old fashion oats
  • 2 tablespoons fat free milk
  • 1 lb lean ground turkey breast
  • ½ tablespoon minced fresh ginger
  • ½ tablespoon Thai green curry paste
  • 1 tablespoon fish sauce
  • ½ teaspoon sugar
  • ¼ cup chopped cilantro
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • ¼ white onion, minced
  • 1 tablespoon coconut oil
  • For sauce:
  • 1 can light coconut milk
  • 1½ tablesoon green curry paste
  • juice from ½ lime
Instructions
  1. In a large bowl combine eggs, oats, and milk. Mix together thoroughly and let stand 5 minutes. Add turkey, ginger, curry, fish sauce, sugar, cilantro, salt, garlic, and onion. Mix to combine.
  2. Shape meatballs (I use a 1½ tablespoon +cookie scoop) and working in batches brown 1-2 minutes per side in a large skillet with coconut oil. Remove to plate and brown the rest of the meatballs. Once they are all browned, add coconut milk and green curry paste, mixing well. Add meatballs back to skillet and simmer 10 minutes, flipping once, until they are cooked through. Stir in lime juice.

 

Approx cost per serving: $2.38

 

 

Sunday Supper Movement

 

0
Shares

Spaghetti Squash with Kale and Chicken Apple Sausage

You guys, it is horrible, I live with a man who does not like spaghetti squash!

I love the stuff and want to make it all the time, but then I feel a little bit guilty feeding him the one food he really can not stand.

Oddly enough my husband is a big fan of every other kind of squash. I think it’s the fact that it’s trying to be spaghetti that throws him off.  Actually I’m not a huge fan of it trying to be spaghetti either. I’ve tried it with marinara once, and it’s not for me. But I do enjoy it in a slightly sweet dish like this, with just a simple wine sauce.

Spaghetti Squash with Kale and Chicken Apple Sausage

 

When I was checking out the chicken sausage offerings at the store I found a new brand that I was unfamiliar with, Holmes Smokehouse, offered a Chicken Sausage with Apple and Gouda. They had me at gouda. I checked out the label and it was lower calorie than the other apple sausage on the shelf. Sold.

But the best part of this whole dish, just over 200 calories per serving. Perfect for a low cal, healthy, filling dinner.

Spaghetti Squash with Kale and Chicken Apple Sausage
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon of olive oil, divided
  • 1 spaghetti squash
  • salt and pepper
  • 3 links precooked chicken sausage with apple, sliced thin
  • 1 bunch of kale, rinsed, destemmed, and chopped
  • 2 cloves garlic, chopped
  • 1 cup chicken stock
  • ½ cup dry white wine
  • ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Cut squash in half and drizzle with 1 teaspoon olive oil. Bake for 45-60 mins until tender and shreds easily with a fork. Sprinkle with salt and pepper immediately after removing from oven. Shred with fork after allowing to cool for a few minutes.
  2. In a large skillet heat 1 teaspoon of oil and saute chicken sausage until lightly browned. Remove and add an additional 1 teaspoon of oil if needed. Add garlic and kale and saute 2-3 minutes. Add chicken stock and wine and cook 6-8 minutes until kale is wilted. Add chicken sausage, Parmesan cheese, and spaghetti squash. Toss to combine.

 

Approx cost per serving: $2.75

0
Shares