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Easy Cajun Chicken & Rice

Everyone in our household loves spicy food! One evening recently I was desperate for a quick dinner because while we were gone during the day the power went out and I came home to a completely frozen dinner in the crockpot. Sigh. It happens. I had all the ingredients on hand to create this Cajun dish and it was a huge hit! Everyone LOVED it! I’ve added it to our regular rotation now!

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Ingredients:

2 cups chicken, cooked & shredded
2 cups white rice, cooked
1 bag frozen fajita vegetables, cooked
1 can Rotel
2 Tbsp Cajun seasoning
2 cups shredded cheddar cheese

Directions:

1. Combine cooked chicken, rice, vegetables, and rotel in baking dish sprayed with cooking spray.
2. Add cajun seasoning according to taste (*I used 2 Tbsp but we like it spicy so you can adjust for your family’s tastes)
3. Top with shredded cheese.
4. Bake at 400 for 20 minutes.

 I couldn’t believe how delicious this dinner ended up being. You can adjust the Cajun seasoning to your liking and if you really aren’t a fan of spicy, switch out the Rotel for regular diced tomatoes. This was a quick dinner that I was able to toss together with minimal effort. 

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Easy Chicken Parmesan Bake

One of my favorite meals is Chicken Parmesan. Unfortunately I rarely have time to make it from scratch. So I decided to make it into a casserole bake instead. My kids loved it so much. They actually preferred this version to my homemade from scratch real Chicken Parmesan! And this took less than 30 minutes! 

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Ingredients:
2 cups chicken, cooked and shredded
1 box penne pasta, cooked
1 jar (24-28oz) spaghetti sauce
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup Italian breadcrumbs

Directions:
1. Combine pasta, sauce, chicken, and 1 cup of mozzarella cheese in baking dish sprayed with cooking spray.
2. Spread remaining mozzarella cheese over top.
3. Sprinkle breadcrumbs over cheese.
4. Top with Parmesan cheese.
5. Bake at 350 for 20 minutes.

I served this with a side salad and garlic bread and my whole family was happy and full. This is one dinner that’s definitely going on my monthly rotation.

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Easy Better Than Takeout Chicken Fried Rice

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Finding dinners that all my kids will eat without complaint is tricky. But my current struggle to get the grocery budget down means I have to be creative. This dinner originally started out as just scrambled eggs and rice but after a quick survey of what was in the pantry and fridge/freezer I realized I could make Chicken Fried Rice! This is the first time I’ve ever made it at home and it turned out fantastic! 

Ingredients:
9 eggs
1 cup milk
4 cups white rice, cooked and chilled
1-2 cups chicken breast, cooked and shredded
1 cup frozen peas and carrots
3/4 cup soy sauce
1/2 cup oyster sauce

Directions:
1. Crack eggs into large mixing bowl; add milk and whisk until smooth.
2. Add eggs to frying pan sprayed with cooking spray and heated over med-high heat.
3. Cook eggs until scrambled; break into small pieces and move to one side of pan.
4. Add rice to empty side of pan with 2-3 Tbsp cooking oil.
5. Add soy sauce and gently fold eggs and rice together; stirring constantly.
6. Add chicken and peas and carrots and continue to stir gently.
7. Add oyster sauce; reduce to heat to low and continue to stir gently.
8. Allow to simmer while still stirring occasionally for 5-10 minutes until vegetables and cooked and tender.

Notes: This made a ton for our family- we got 5 dinners, 5 lunches, and 4 snacks out of this one meal so feel free to adjust the amount if you aren’t feeding a giant football player 🙂 If you’re in a time crunch you can steam the vegetables in the microwave and then add them to the pan. I always cook the rice in the morning, allow it to cool, and then refrigerate so it doesn’t become mushy when I fry it. I cooked my chicken breast in the crockpot on High covered with water that morning but you can use leftover chicken or rotisserie chicken instead. I usually add onions along with the peas and carrots but I forgot to buy one this time. Adjust the soy and oyster sauce amounts according to your family’s tastes.

My kids loved this dinner! They adore takeout Chinese food but it’s too expensive for us to eat on a regular basis! This was a great alternative and they liked it even better than takeout. That’s some high praise, y’all! I’m definitely keeping this one on my dinner rotation!

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Delicious 7 Layer Taco Salad

We are a Mexican fiesta loving family and I’m always looking for delicious new recipes and things to make for Taco Tuesday. I’ve made taco salads before but I’ve never made a 7 layer taco salad. This ended up being one of our favorite recipes ever. I cannot wait to make it again!

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Ingredients:
2 lbs ground beef
2 pkts taco seasoning
2 cups romaine lettuce
1 pint grape tomatoes, sliced
2 cups shredded Mexican cheese
1 bag tortilla chips, crushed
1 can fire-roasted corn, drained
1 can black beans, drained and rinsed
1 cup pico de gallo

For dressing:
1/2 cup mayonnaise
1/3 cup sour cream
4 Tbsp lime juice

Directions:
1. Cook ground beef and drain.
2. Add taco seasoning and 1/2 cup of water; simmer for 5 minutes.
3. Mix dressing ingredients together and set aside.
4. Combine corn, black beans, and pico de gallo together in bowl.
5. On individual plates assemble the 7 layers: crushed tortilla chips, taco meat, romaine lettuce, corn mixture, cheese, tomatoes, and top with the dressing.
6. Serve immediately.
7. Refrigerate any leftovers (but you probably won’t have any)

We had no leftovers at all! The kids ate every single bite. I went back for seconds as a midnight snack but there was nothing left! Dang kids. 

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Amazing Tuna Salad Wraps

I love tuna. I love it a lot. Unfortunately nobody else in my house shares my love of tuna. I routinely make tuna for myself- tuna melts, tuna subs, tuna on crackers, tuna salad….you get it. But I’ve never found a tuna salad recipe that everyone in my house would eat without whining and complaining. Until now. I made this once a couple of months ago and everyone ate it. Assuming it was a fluke I made it again just last week. Again, everyone ate it. So this is now my go to tuna salad recipe. 

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Ingredients:
1 can tuna of choice, drained and flaked
1/4 cup mayo
3 Tbsp sweet pickle relish
1 Tbsp Parmesan cheese
1/4 tsp curry powder
3 Tbsp dijon mustard

Directions:
1. Mix all ingredients together in large bowl.
2. Cover and chill for at least an hour.
3. Lay spinach leaves down center of tortilla wraps and spoon tuna salad on top.
4. Roll tortilla firmly and wrap with plastic wrap.
5. Chill for at least 30 minutes before serving.

I made tuna salad wraps but you can use this tuna salad recipe to make a tuna melt, or on crackers, or just a tuna sandwich. Anyway you want to serve it, you will love it! 

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