Only One Dish

Today was busy. Not just a little busy either. It was (and for the record, one child had not had a nap, one had a pre-teen attitude issue, and the other asked approximately 265,873,005 questions about everything from space to why some flies bite. Plus, the husband worked overtime today.)  :

  • piano- 2 kids=1 hour
  • lunch with my husband (30 minutes away)
  • drop off paperwork at doctor (that said husband forgot)
  • drive back 30 minutes to meet my brother with a camera charger
  • drive to my aunt’s business to pick something up
  • drive past the grocery store (oops) so stopped at the dollar store to grab a few things
  • go back to grocery store #1
  • leave #1, go to house to deliver cold stuff
  • unpack cold stuff into the refrigerator while kids stayed in the car and played WWF (well, they wrestled. They’ve never actually seen WWF)
  • go to grocery store #2 because #1 didn’t have everything I needed
  • as I was unloading the car at #2 it came a monsoon
  • got home and unpacked the car for a second time while all three kids whined for drinks
  • started laundry and dishes
  • started dinner
  • did more dishes
  • changed out laundry
  • continued dishes
  • finished supper
  • ate dinner with kids
  • bathed kids
  • bedtime
  • etc. etc. etc.

See! But do you want to know the thing I’m most annoyed at? I did dishes for TWO HOURS. Why? I keep thinking if leave them there, they will get done. No one does them though. I have to cook and clean?! What kind of torture is this?

Tonight, in protest, I made One Pan Chicken Dinner. Okay, okay… It wasn’t technically in protest. I basically picked this meal because it’s one pan. It really is the easiest meal ever and incredibly yummy! Actually, since it is so simple to make, I’ll just share a few pictures and then the recipe. I’m too exhausted to write too much anyhow!

And the best part? Simply rinse the pan out, shove that baby in the dishwasher, and you’re done! A glass of wine to celebrate the simplicity is optional!

 

Print Recipe
One Pan Chicken Dinner
This easy recipe only messes up on pan and is easy on the wallet.
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 13 glass baking dish with cooking spray.
  2. Wash and dice red potatoes and put on one side of the dish.
  3. Line chicken down the middle of the dish (if it's thick, butterfly first and then place in dish)
  4. Pour entire bag of frozen green beans down the open side of the dish.
  5. Sprinkle Italian seasoning over entire dish.
  6. Place small pieces of butter over entire dish.
  7. Cover with foil and place in the oven for 60 minutes. Chicken is done when it is no longer pink inside and the juices run clear when the chicken is cut.
  8. Serve and enjoy!
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One Pan Chicken Dinner

Print Recipe
One Pan Chicken Dinner
This easy recipe only messes up on pan and is easy on the wallet.
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 13 glass baking dish with cooking spray.
  2. Wash and dice red potatoes and put on one side of the dish.
  3. Line chicken down the middle of the dish (if it's thick, butterfly first and then place in dish)
  4. Pour entire bag of frozen green beans down the open side of the dish.
  5. Sprinkle Italian seasoning over entire dish.
  6. Place small pieces of butter over entire dish.
  7. Cover with foil and place in the oven for 60 minutes. Chicken is done when it is no longer pink inside and the juices run clear when the chicken is cut.
  8. Serve and enjoy!
Share this Recipe

Who Needs Directions?


I finally got around to making this casserole Wednesday night. I had put it off after seeing it took over an hour to cook. I mean, really?! Who has time for that? However, I finally had time so I tried it. In all reality, I did not have time, but I had chicken that was going to expire so I made time.

I am going to apologize in advance. I have failed you miserably when it comes to bringing you quick and easy recipes with few ingredients. This is not one.

I started really late as I COMPLETELY forgot it took an hour. I started prepping at 6:30. The casserole still needed to bake though. I figured getting done at 7:30 was late, but still acceptable. I failed to realize I needed to wash and/or chop EVERY. SINGLE. INGREDIENT.

Once I finally finished all the prep, I had to layer the ingredients. This was actually kind of fun and I made pictures of each step!

Repeat the above layers a second time and then cover with heavy cream and a little butter here and there. Cover with foil and bake!

I stuck it in the oven at 7:20pm so we didn’t actually eat until 8:40ish. Oh well….

Oh, but wait! Did I mention that I didn’t pay much attention to the ingredients? The recipe I used was aggravating because the page kept scrolling up incessantly on my phone so I kind of only halfway followed it. Plus, the recipe had measurements for the vegetables and meat. I’ll measure seasonings and such, but with vegetables and meat, I don’t. Plus, I was feeling salty about how much time this stupid recipe was taking so I was not in the least bit concerned with it. Anyhow, there was a key step I realized I had overlooked about five minutes into the hour long cook time.

After one hour, remove foil and sprinkle remaining cheese on casserole. Return to oven for five minutes or until cheese is bubbly.

Remember this pre-foil picture? See all that cheese?

I looked at my husband and said, “Oh well!” What could I really do at this point? Not only was it most likely already melted, but there was no way I was going to try and pick it all off. Luckily, it seemed to do just fine and didn’t burn at all!

The casserole tasted okay. I was really hoping it would taste as amazing as it looked! It absolutely has potential though.  Next time, I will grill the chicken and season it ahead of time and “pre-boil” the potatoes. The chicken was just too plain and the potatoes were still hard. Other than that, it was pretty good. I thought the cream would be gross, but it was actually good!

I’ll include my altered recipe below with notes on how to make it better. If you make this, I encourage you to play with it and definitely make it your own! Good luck!

Print Recipe
Loaded Baked Potato Casserole
This casserole is good, but could definitely use improvements! I have included the steps I intend to use next time, but I strongly encourage you to make this your own!
Course Main Dish
Prep Time 30 minutes
Cook Time 65 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 65 minutes
Servings
people
Ingredients
Instructions
  1. Grease a 9 X 11 pan and pre-heat oven to 350 degrees.
  2. Layer half of the ingredients as follows: -potatoes -chicken -broccoli -bacon -onion -cheese
  3. Season with salt, pepper, and garlic powder.
  4. Repeat layering steps (EXCEPT CHEESE) with the second half of the ingredients.
  5. Season again and then cover with heavy cream. Slice butter and layer over top of casserole and cover tightly with foil. Put into the oven for 1 hour.
  6. Remove casserole from oven and remove foil. Sprinkle on 1 cup of cheese and return to the oven for another 5 minutes.
  7. Remove and let sit for 5 minutes before serving. Enjoy!
  8. **NOTES: I strongly suggest seasoning and grilling the chicken and paraboiling the potatoes beforehand and reducing the cook time. This way is okay, but the chicken is fairly bland and the potatoes were a little too hard. This recipe definitely has potential though.
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Loaded Baked Potato Casserole

Print Recipe
Loaded Baked Potato Casserole
This casserole is good, but could definitely use improvements! I have included the steps I intend to use next time, but I strongly encourage you to make this your own!
Course Main Dish
Prep Time 30 minutes
Cook Time 65 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 65 minutes
Servings
people
Ingredients
Instructions
  1. Grease a 9 X 11 pan and pre-heat oven to 350 degrees.
  2. Layer half of the ingredients as follows: -potatoes -chicken -broccoli -bacon -onion -cheese
  3. Season with salt, pepper, and garlic powder.
  4. Repeat layering steps (EXCEPT CHEESE) with the second half of the ingredients.
  5. Season again and then cover with heavy cream. Slice butter and layer over top of casserole and cover tightly with foil. Put into the oven for 1 hour.
  6. Remove casserole from oven and remove foil. Sprinkle on 1 cup of cheese and return to the oven for another 5 minutes.
  7. Remove and let sit for 5 minutes before serving. Enjoy!
  8. **NOTES: I strongly suggest seasoning and grilling the chicken and paraboiling the potatoes beforehand and reducing the cook time. This way is okay, but the chicken is fairly bland and the potatoes were a little too hard. This recipe definitely has potential though.
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Colander Calamity

Last night was a doozy- even for me.

To begin, my husband and I either ate something bad or we had a small virus, but he and I were both feeling pretty crummy. I thought that some chicken noodle might do the trick and I’ve been wanting to try homemade for a while, but didn’t have a recipe. I raided my pantry and hoped for the best.

The night actually got off to a decent start considering the crummy day I had experienced. I had all these awesome ingredients! Surely something good could come out of it. (And yes, bacon doesn’t normally go into chicken noodle, but it’s bacon. Who turns down bacon?!)

I got the chicken broth boiling and dumped in the tomatoes. This was going well! I needed to get the carrots and celery in next so they could boil for a few minutes longer than the pasta and get tender. Unfortunately, I still had unwashed, unpeeled, and undiced vegetables. I worked as quickly as I could with the vegetables to get them into the pot.

Once the veggies were taken care of, I decided to start the bacon. I avoided burning it on the stove altogether and opted for the oven. (In hindsight, I should have started the bacon first. I’ve adjusted the recipe to reflect this.)

Once the bacon was in the oven and the vegetables had boiled for a few minutes, I added the pasta to the pot along with the concoction of seasonings I had put together. I even measured this time to keep up with what I used. I was feeling fancy! Once everything was in the pot and mixed together it looked kind of gross, but I kept pressing forward!

 All was going well until my two youngest children came into the kitchen singing the song of their people. If you have children, you know it well. It’s the “I want a drink!” and the “What is for dinner?” songs masterfully sung in the key of whine. I shooed them out and got back to making dinner.

I realized the pasta was overcooking and grabbed my collapsible colander (strainer). I popped it out and set it in the sink to use. I did not have intentions to drain the entire pot because I was still wanting chicken noodle, but I had entirely too much liquid for my liking.

I started to pour liquid into the colander and then it happened. I tipped forward a little too much and, unbeknownst to me, the colander didn’t pop out properly.

 

Disaster. Full-scale, disaster. During the commotion the kids came in again, saw my face, and ran away quickly. Just as I was about to have a nervous breakdown, the timer on the oven went off. The bacon was done. I doused my frustration with a piece of the bacon.

I took what tiny amount of pasta I had left in the strainer and crumbled a few pieces of the bacon to place on top. I had to try my pasta creation since I literally made up the recipe as I was going.

It was good! It was actually REALLY good! It’s too bad no one else in my family got a chance to give it a try.

Maybe next time…with a new colander.

Easy Peasy Pasta

  • 6 Cups Chicken Broth
  • 1 can (14.5 oz) petite diced tomatoes (undrained)
  • 4 carrots- diced
  • 4 celery stalks- diced
  • 1 bag of medium egg noodles (12 oz)
  • 1 pack of bacon
  • 1 Tbsp. onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Pre-heat oven to 400. Once ready, put bacon into the oven for 20 minutes. (May need to flip it halfway through.)
  2. Bring chicken broth to a boil.
  3. Once boiling, put undrained tomatoes, diced carrots, and diced celery into the pot and let boil for 5 minutes.
  4. After 5 minutes, place noodles and spices into the pot and stir well. Let boil until the noodles are al dente.
  5. Drain pot (leave a little liquid for a soup type consistency)
  6. Crumble cooked bacon on top
  7. Serve- should be 4-6 servings if you don’t dump it into the sink.

Oh…I Guess It Is Alfredo After All

As I was scanning through my pins the other day, my husband walked past me and glanced over. He immediately backed up and practically drooled on my shoulder. That is how I decided which pin I was going to try first.  I don’t know the actual name of it, so we will just call it Chicken Awesomeness- or maybe Chicken Fettucini Alfredo if you like boring names.

 

I went to the store and bought the basic ingredients needed for this recipe. I should’ve known it would be trouble when the recipe called for heavy cream. I stood in front of the milk section of Publix and stared at the carton labeled “Heavy Whipping Cream” for longer than I should have. Was this the same thing as “Heavy Cream”? I tried calling Russ to no avail. I bought it anyway and proceeded to checkout with full intention of Googling it at soon as I got home. I didn’t and waited until I was much too far into making this recipe to have another option. Luckily, heavy cream and heavy whipping cream are basically the same thing.

I started out by frying the chicken in a skillet. I managed to fry it without completely killing it. During this time I started boiling the fettucini noodles and steaming the broccoli.

Just as I was thinking this was going to be a REALLY boring post, I remembered I needed to cook bacon. I despise cooking any and ALL breakfast foods. Seriously. My husband cooks breakfast for the kids when they get a craving because I. Just. Don’t. I put the bacon in a skillet and got this…

I mean…what is that? I have found a way to simultaneously burn and have raw bacon at the same time. Ehh. I fashioned a weird pan by putting a metal cooling rack onto a pan to catch the grease and put the rest of the bacon into the oven. I proceeded to read the rest of the recipe to see what else I could destroy.

It didn’t disappoint. The next thing I read was this line:

Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts. 

Um…crap. I was about to dump the chicken juices out of the skillet. I took out the chicken and sliced it. Meanwhile, I dumped garlic powder (it’s just easier), heavy cream, and milk into the skillet. Once I added the cheese it dawned on me- I’m making alfredo. I yelled to Russ, “Hey babe! I just made homemade alfredo!” He congratulated me for finally figuring out what I was actually cooking and comes to taste test. He eyes the bacon before I finish the sauce and decides to steal some and run.

Once the oven bacon finished, I put it all together in a pot so I could take this pretty picture for you and then dumped my homemade alfredo on top and mixed it up. It was really good and two out of three children approved, which is pretty high around here.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb chicken breast, boneless and skinless
  • salt and pepper
  • 3 cloves garlic, minced (or 3/8 tsp garlic powder)
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1 cup shredded mozzarella cheese
  • 8 oz fettuccine
  • 2 cups cooked broccoli florets
  • 7 strips cooked bacon
  • salt and pepper

Instructions

  1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
  2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
  3. Cook pasta according to instructions. Drain.
  4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.