Tag Archives: fast dinner

One-Pan Buffalo Chicken Potato Bake

 

 

Do you love tasty food?

Do you love having fewer dishes?

Do you love meals that you can make in under 30 minutes?

One Pan Buffalo Chicken Potato Bake

You guys. You have to try this recipe. If you only try ONE recipe from this blog, make it this one. (Unless of course you are vegetarian or allergic to potatoes or whatever.)

This dish was inspired by one of my favorite blogs Don’t Waste the Crumbs, but upon Googling I found oodles of variations! You can use any vegetable your heart desires, change up the type of hot sauce, and add as much or as little of any type of cheese that you want. And the best part is that I nearly always have all the ingredients in the house already, so no extra trips to the store.

One Pan Buffalo Chicken Potato Bake

Combined with the fact that the ingredients are all pretty darn frugal, that makes this dish an instant hit with me. Using on-sale potatoes, frozen on sale mixed veggies, and even with all the fixings, a 9×13 pan costs me under $10. It is now on my “mental rotation of last-minute meal ideas” along with stir fry, chili, and tortilla soup.

The crispy roasted potatoes, the tasty shredded chicken, spice from the hot sauce with the cooling sour cream, added health boost from the carrots and veggies… mmmm now I want some!

Pan of Baked Potato Wedges

As for the additional vegetables, I’d recommend things that you or your family like of course, and things that are quick cooking. Try spinach, peas, or thawed frozen veggies.

I used okra because I had some and I love the flavor, but go wild with mushrooms, peppers, zucchini, cauliflower, or broccoli. The more veggies you sneak in and slather in hot sauce the better!

Cup of Shredded Carrots

Ingredients:

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 – 1/2 cup hot sauce
  • Optional: 1/4 – 1/2 cup sour cream or Ranch
  • Optional: 1/2 – 1 cup shredded cheddar

Frying Chicken Breasts

Step 1: Dice the potatoes to about 1-inch cubes, and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.

While the potatoes bake, cook your chicken breasts by baking, broiling, boiling, or sauteing. Or you could start with already-cooked chicken to be ahead of the game.

Layered Baked Potato Shredded Carrots and Cooked Chicken

Step 2: Shred the cooked chicken and spread it over the baked crispy potatoes.  Add the shredded carrots and other veggies.

One Pan Buffalo Chicken Potato Bake with Sour Cream

Step 3: Layer on the hot sauce and sour cream or Ranch, if using.

One Pan Buffalo Chicken Potato Bake

Step 4: Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.

One Pan Buffalo Chicken Potato Bake

Step 5: Try to stop yourself from devouring the whole ooey-gooey pan all at once.

 

You are welcome.

 

One-Pan Buffalo Chicken Potato Bake

One-Pan Buffalo Chicken Potato Bake

Ingredients

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 - 1/2 cup hot sauce
  • Optional: 1/4 - 1/2 cup sour cream
  • Optional: 1/2 - 1 cup shredded cheddar

Instructions

  1. Cook your chicken breasts by baking, broiling, boiling, or sauteeing. Dice the potatoes and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.
  2. Shred the cooked chicken and spread it over the baked crispy potatoes. Add the shredded carrots and other veggies.
  3. Layer on the hot sauce and sour cream if using.
  4. Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.
  5. Try to stop yourself from devouring the whole ooey-gooey pan all at once.
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Pistachio-crusted baked salmon

 

You may have heard that nuts of all kinds are good for you, in small amounts. They all contain healthy protein, and some level of good fats. A personal favorite since I was a kid, pistachios are a great choice. Grown in bunches on bushy trees, pistachios are available year round.

Regular consumption of pistachios in the diet helps to lower total as well as bad LDL cholesterol and increases good HDL cholesterol levels within the blood. They are a part of the Mediterranean diet, which is high in heart-healthy fats such as olive oil and avocado, as well as vegetable-heavy and fish friendly.

Research studies suggest that Mediterranean diet that is rich in dietary-fiber, mono-unsaturated fatty acids, and antioxidants help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile. Pistachios also contain many antioxidants, carotenes, multiple minerals, B vitamins, and vitamin E.

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Though a good thing, you can get too much. They contain about 550 calories per 100 grams, so as with most good things you need to exercise restraint. A tough task indeed when you have a bowl for shells and a bag of nuts. I know I’ve looked down to see a pile of shells much larger than I thought possible many a time.

While I love pistachios plain in the shell, I also love combining multiple heart-healthy options into a tasty health bonanza. What could be more heart-healthy than a salmon fillet?! With tons of omega-3 fatty acids and protein of its own, salmon is one of my favorite types of fish to cook and eat. Since I also already had pistachios lying about, they seemed a natural match.

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And since I have just done a post about sweet Brown Sugar & Maple Apple Glazed Salmon, this recipe will take the fish in the savory direction.

Ingredients:

  • 2 4-oz salmon fillets
  • 1/4 cup crushed pistachios
  • 1/3 cup bread crumbs
  • 2 tbsp plain yogurt (or mayo)
  • Cooking oil

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Step 1: Shell and crush the pistachios. I put them in a plastic bag and slammed them with my rolling pin. Put on a flat plate with the bread crumbs. You could use crushed crackers or flour here too.

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Step 2: Smear 1 tbsp yogurt onto each fillet. Don’t be afraid to get messy and use your hands.

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Step 3: Place the yogurt-smeared side down on the nut and bread mixture and press. This creates the crunchy coating on the fish. The yogurt helps keep the moisture in while the nuts give it texture and great flavor.

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Step 4: Spray an oven-safe baking pan with cooking oil, and place the fillets inside. Bake at 350 for 15-20 minutes, until fish is light pink and flakes easily with a fork.

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The fish cooks up nice and juicy, with just a hint of nutty flavor and a crisp outer coating. You can use a beaten egg or milk or mayonnaise in place of yogurt, and other types of nuts, or none at all if you have allergies.

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As you can see, I served mine with a baked potato and sweetly addictive and stunningly easy Mexican street corn.

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So do your heart and your taste buds a favor, and cook this up for dinner soon!

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Stuffed Bell Peppers – SNAP meal

 

This is the first dinner I cooked during my week of the SNAP Challenge. I love stuffed bell peppers, and I usually make them with ground beef. Though I have had some success with vegetarian stuffed peppers in the past.

Given the already high and rising cost of meat, I knew I’d have to take a vegetarian route to keep these in budget. Swapping in lentils for the beef keeps this recipe high in protein content, and lowers the fat, while keeping the core tastes and hunger-crushing properties of the meal intact.

Ingredients:

  • 2 green bell peppers (use any color)
  • 1/2 cup rice
  • 1/3 cup lentils
  • 1 small can tomato sauce
  • Garlic salt

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Step 1: If you have a rice cooker, you can cook the lentils and rice together in it. If not, simmer the rice and lentils in a sauce pot with 2 1/2 cups water for 20 minutes.

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Step 2: Mix the cooked rice and lentils with the can of tomato sauce.

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Step 3: Cut the top off the pepper and pull out the seeds. Stuff the mixture inside, adding as much garlic salt as you like.

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Step 4: Bake the peppers in an oven at 350 for 20-25 minutes, until soft. Alternatively you could microwave each pepper, covered, for 8-10 minutes to soften. Another option is to put the stuffed peppers in a crock pot on low for 1-2 hours.

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Serve as a meal, or with a baked potato or salad on the side.

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I ended up eating one pepper for dinner, and the other for lunch the next day. They are quite filling, and delicious! Pretty healthy for you as well. Vegan, vegetarian, and you can make it gluten-free if you substitute in quinoa or another gluten-free grain for the rice.

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For approximately $0.84 per serving, you can’t do much better!