i should probably wait until tomorrow to post this since
tasty tuesday has a much better ring to it, but what the hay! since one of my new year's resolutions is to cook a different recipe every week, i've been living in the kitchen lately and wanted to share some of my yummo recipes! p.s. i've far surpassed my once a week recipe...and i love it!
thank you, lauren conrad, for this recipe because i've made it three times in the past week. i am addicted! i am a huge oatmeal fan. i've always loved it but am not crazy about the instant stuff. i know, i know, i need to get over it. but i just love the creaminess and taste of rolled oats. the only problem is that it's really time-consuming to make and i usually don't have time in the mornings. enter
overnight oats. why it's taken me so long to find this recipe is beyond me, but they are sooo delicious. and no need to add any brown sugar or honey because the yogurt sweetens it up!
these are your ingredients. yep, that's it. a small container (about 5 ounces) of greek yogurt, 2/3 cup of vanilla almond milk, 1/2 cup of rolled oats and a couple dashes of cinnamon. mix all together in a tupperware container, seal and let sit overnight. wake up, pop that shiz in the microwave for 90 seconds and enjoy. you can thank me tomorrow.
** i used vanilla greek yogurt and unsweetened vanilla almond milk, because that's what was in my fridge, but i assume it all tastes the same :)
if you like buffalo sauce and chicken, you are going to love this recipe. and guess what, the hubs is obsessed! he had never tried quinoa before and was very skeptical, but he absolutely loved it. when i get hubby approval on [somewhat] healthier dishes, i am super proud of myself.
1 1/4 cups quinoa
1 large chicken breast, cut in cubes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (I used skim)
1 cup shredded cheddar cheese
1/4 cup frank's buffalo wing sauce
1/3 cup crumbled blue cheese
1. preheat oven to 350 f. spray a small casserole dish with nonstick cooking spray.
2. cook
quinoa according to the package directions - i use chicken stock instead of water...seems to give it more flava flave.
3. meanwhile, add the butter to a medium saucepan and set over low heat. let the butter melt, then add the flour. cook for about 2 minutes,
whisking constantly. gradually add the milk to the pan, continuing to
whisk. increase the heat to medium, and
cook, whisking frequently, until sauce thickens.
4. remove the pan from the heat then add the cheddar cheese and buffalo
sauce. whisk until the cheese is completely melted and the sauce is
smooth. add the cooked quinoa and chicken and stir until incorporated.
5. transfer mixture to your baking dish. top with the crumbled blue cheese (i left this out since hubs hates blue cheese and it was still very tasty without it). bake for 20
minutes until the sauce bubbles around the edges of the dish.
finally, i had to throw in one of my favorite crockpot recipes that i discovered on pinterest a couple weeks ago - crockpot chicken tortilla soup. and...wow. the best part? i put all of the ingredients in a ziploc bag and froze them the week before. so all i had to do was plop the frozen block in a crockpot and turn it on. genius.
1 ½ – 2 large boneless, skinless chicken breasts
1 (24 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
4 cups water
2 teaspoons chicken bouillon
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
tortilla chips
sour cream
shredded cheese
1. place chicken, tomatoes, enchilada sauce, green chiles, garlic, water, chicken bouillon and spices into a freezer bag. freeze until ready to use.
2. dump contents of freezer bag into a crockpot and cook on high for 4 to 6 hours or low for 6 to 8 hours.
3. when it’s done, remove chicken and shred with 2 forks. the smaller the better since you can’t really cut up your soup. let sit for 15 minutes
4. to serve, mix in some cream, cheese and tortilla chips.
** if you don't want to freeze, same directions apply - just cook on high for 4 hours or on low for 6 hours.
hope you're salivating like i am right now...
found my pirate on the parade route! 
