We all have go-to recipes we turn to on busy nights when we don’t have time to cook. Or nights when we just don’t feel like cooking. This Easy Mexican Chicken is one of ours.
Using already cooked chicken is so convenient, and when it’s certified USDA organic with simple ingredients that don’t include antibiotics or anything artificial, there’s nothing to be guilty of whatsoever. My family gobbled up this chicken salad and asked for more, and the best part was how it took me no time at all to pull it together.
I’ve got a new recipe for you that is so easy and so good, AND it’s a great way to get a reluctant family member to eat their lettuce. :) My family scarfed down these BLT Chicken Lettuce Cups, and I loved how it took no time to make (or clean up).
This flavor-forward dish is a makeover of one of my husband’s childhood favorites. I replaced the can of cream of mushroom soup and mayonnaise with a creamy homemade sauce instead, and – my whole family agrees – the outcome does not disappoint!
Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.
This is another dish that’s easy enough to throw together for a busy weeknight meal, yet pretty enough to make for dinner guests as well! I recently made this recipe when my parents were in town (with a big salad on the side), and the serving platter was completely empty by the end of dinner. I absolutely love meals that are so much easier to make than they appear. :)
I’ve tried making chicken salad all different ways (even using the dreaded processed store bought mayo), and my older daughter has always claimed that she “doesn’t like chicken salad.” Well, that girl changed her mind super fast when one day I introduced this combination: Sour Cream and Onion Chicken Salad! This stuff is good with crackers, veggies, pretzels, and even just by itself. Trust me. Give it a go and you’ll see what all the fuss is about!
This dish was inspired by my Great-Great Aunt Olive’s “Stuffed Shells” recipe. I never met her, but I used to make her stuffed shells all the time. Then when we switched to whole foods I quickly learned that it’s nearly impossible to find whole-wheat jumbo pasta shells for some reason. So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here’s a tip…make this dish in advance and either freeze or refrigerate the casserole prior to the baking step for an easy dinner!
This dish is super easy to throw together, and it’s definitely a crowd pleaser. Who doesn’t love Mexican food? I don’t think it’s a secret that our family is a BIG fan and almost once a week we are sure to enjoy some south of the border fare like homemade refried beans, taco salad, pork carnitas, flank steak fajitas, vegetable quesadillas, homemade tortillas, or the like. And now we can add these “tostadas” to our repertoire…
Cooking a whole chicken is economical, easy, and delicious. Once you decide to give up conventional, factory-farmed meat (that’s oftentimes laced with antibiotics and synthetic hormones) and switch to the humanely-raised, organic variety instead, it’s no secret that the price goes up. To offset this increase in cost you can do two things – select cuts of meat that are less expensive per pound and/or eat less meat all together (when it comes to chicken, the whole chicken is one of the least expensive per pound). For all those who have never cooked a whole chicken before…have no fear because it’s easy to do! And this applies even for people like me who don’t like to actually handle or touch whole, raw chickens. :) I normally cook whole chickens in my slow cooker, but have recently become fond of roasting chicken as well (details below).
How to Safely Defrost Meat
Now before you get started, it’s important to make sure you aren’t trying to cook a chicken that’s currently sitting in your freezer…
Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing.