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ONE POT BBQ CHICKEN PASTA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield6 servings

A super easy one pot cheesy pasta dish loaded with tangy BBQ sauce and crisp bacon - even the pasta gets cooked right in the pot!

INGREDIENTS

• 4 slices bacon, diced
• 1 boneless, skinless chicken breast, cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• 3 cups rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup barbecue sauce, or more, to taste
• 1 cup shredded cheddar cheese

INSTRUCTIONS

• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
• Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
• Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
• Serve immediately.
• Ireland Family Review- Everyone, even baby gobbled this meal up

Sweet Potato and Lentil Chili

SWEET POTATO AND LENTIL CHILI (VEGAN)

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Yield6

6

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups steamed lentils
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
• Serve immediately.

IRELAND REVIEW: MOM, DAD, UAli AMarilee, Taylor and Baby LOVED THIS MEAL.... Layla (4) not so much but she did humor me and ate all the sweet potato ;) 

Skinny Chicken Salad and Pesto Artichoke Pasta . MMM

SKINNY CHICKEN
I did this as a main dish for dinner and then again without the chicken as a Side Dish for dinner.

2 T Butter      I Package 3 ox Chicken flavor Ramen Noodle Soup mix       2 T Sesame Seeds
1/4 C Sugar      1/4 C White Vinegar (I used Red wine vinegar)        1 T Sesame oil (I used Olive)
1/2 t pepper      2 C Cut up cooked chicken        1/4 C dry roasted peanuts     1/4 c Sliced green onions
1 bag coleslaw mix (14-16 oz)      1 Can 14 oz mandarin orange segments drained



Melt butter in 10 in skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite sized pieces over skillet; stir into butter mix.

Cook noodles 2 min stirring occasionally. Stir in sesame seeds, cook about 2 min longer, stirring until noodles are golden brown. Remove from heat.

To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl, set aside.

In a large bowl, combine the coleslaw mix, oranges, onions, peanuts and chicken.  Add the dressing and the noodles to the salad mixture and toss.

Takes 15 min to put together and serves at least 6

IRELAND FAMILY REVIEW: I didnt attempt with Loulou, Tay wasn't a fan but James and I and other adults LOVED IT (Recipe from Beth Glider)


PASTO ARTICHOKE PASTA

Pesto Salad Pasta Recipe

Serves 6

Ingredients:

16 oz box (1 lb) of penne pasta

1 cup of homemade pesto or store bought.

1/2 cup of mayonnaise

1 cup of frozen sweet peas

16 oz can artichoke hearts, quartered

*Optional: 1/2 cup of freshly grated Parmesan cheese

In a small bowl mix pesto sauce and mayonnaise together and set aside.

Prepare penne pasta according to package instructions to al dente.  Drain pasta well and toss  in a large bowl.  Add frozen peas to pasta and toss with pesto dressing until everything is well mixed and coated. Gently fold in artichoke hearts and allow the salad to cool in the refrigerator for 20 minutes before serving.  Sprinkle with Parmesan cheese prior to serving. Enjoy!

IRELAND FAMILY REVIEW: A HUGE HIT

MEATLOAF brought to you by Miranda Lamberts mama

We like my meatloaf but this a new version we are enjoying:

Makes 10 Servings

2 lbs Lean ground beef        1 lb Ground Pork Sausage
18 Crackers, I used Ritz        1/2 green bell pepper, diced
1/2 onion, finely chopped      2 Large Eggs, lightly beaten
1 T Worcestershire sauce      1 t Yellow mustard
1/2 C Firmly packed brown sugar, divided
1/2 C Ketchup


1. Preheat oven to 350* Combine first 8 ingredients and 1/4 C brown sugar in a bowl just until blended. Place mixture in a lightly greased 11x7 baking dish and shape into a 10x5 loaf (I DIDN'T DO THIS, I just used TWO BREAD PANS)
2. Bake at 3508 for 1 hour.  Remover from over and drain.  Stir together ketchup and remaining 1/4 C brown sugar. Pour over meat loaf. Bake 15 min or until a meat thermometer inserted into thickest portion registers 160* Remove from over and let stand 20 minutes. Remove from dish before slicing.

Cheesy Chicken and Wild Rice Casserole- Thanks Pinterest

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

______

CHEESE SAUCE

4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

IRELAND FAMILY REVIEW- RAVE.... Dad even texted mom and said it was OMG