We are going family favorites this week. Tried and true and on constant rotation here!
White Castle Hamburger Pie - I don’t know where this was created so I’m not sure who to credit, I always make this from a screenshot I snapped once. We love it and it’s super easy.
Jammin’ Jerk Chicken - We LOVE this and make it with wings or with drumsticks and grill it most days but the oven is also yummy. If you’ve never used Pickapeppa Sauce it’s worth a try!
8 drumsticks, thighs, or 1-2lb wings
1/2 cup sugar-free ketchup
1/4 cup brown sugar replacement, like Swerve
1/4 Apple Cider Vinegar
3 Tablespoons Soy Sauce (Coconut Aminos or Tamari works too)
2 Tablespoons Pickapeppa Sauce
1 Tablespoon Jerk Seasoning
**Leave out the Jerk Seasoning and this is a killer BBQ sauce!**
Combine all ingredients in a large bowl. Add chicken to a large ziplock bag pouring the mixture over the top. Seal squeezing out as much air as you can. Make sure all the pieces are coated. Let marinate for 4 hours or overnight. This is also a great make-ahead-and-freeze dish. Just get all the air out and pop it into the freezer!
Preheat oven to 400 degrees & cover a baking sheet with aluminum foil or spray a casserole dish with cooking spray.
Add chicken to pan or dish (grilling is also amazing!) discarding any leftover marinade.
Roast chicken for 30-40 minutes or until the juices run clear.
Mexican Lasagna - It really doesn’t get any easier than this one friends. I make this when I have leftover taco meat to make it even easier.
1 lb lean ground turkey or ground beef
1 package taco seasoning
1⁄2 cup chopped onion
1 1⁄2 cups tomato sauce
2 cups salsa
1 cup cottage cheese
3 eggs
8 corn tortillas
4 ounces Monterey jack cheese, shredded
4 ounces cheddar cheese, shredded
Preheat oven to 350°F.
Brown turkey, and drain (if necessary).
Add seasoning packet, onion, tomato sauce, and salsa.
Simmer for 5-7 minutes.
Combine cottage cheese and egg in a small bowl.
Spray 9 x 13 pan with cooking spray.
Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
Bake at 350°F for 25 minutes.
Let stand 10 minutes before serving.
Creamy Chicken Stuffed Peppers - even if your kids won’t eat the peppers, make this anyway and they can just eat the yumminess on the inside. So good!
4 cups spaghetti sauce
1⁄4 cup unsalted butter
1⁄2 cup onion, minced (Vidalia works best here)
2 cups chicken, cooked and finely chopped
1⁄2 cup ricotta cheese
1⁄2 cup cottage cheese
1⁄2 cup ham, finely chopped
1⁄2 cup parmesan cheese
1 1⁄4 cups heavy cream
Preheat the oven to 350°F.
Pour the sauce into an ovenproof casserole dish that will hold peppers.
Melt the butter and a large skillet over medium-high heat.
Add the onion and saute until translucent, about 3 minutes.
Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese, and cream.
Simmer for 10 minutes until the sauce is reduced by half.
Stir in parsley, salt and pepper.
Let the filling cool.
Stuff the peppers with the filling and arrange them in the sauce. Cover the peppers with the reserved tops.
To make ahead: Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Allow the peppers to come to room temperature.
To cook now: Place the dish in a preheated oven and bake for 45-50 minutes, or until the filling is bubbly and the peppers are softened.
Maple Mustard Chicken - an oldie but goodie! Ellie Krieger created this recipe and I got it back when she had a Food Network Cooking show that now seems like forever ago. 10/10 on flavor and ease.
I hope you find some favorites here as well!
Yum to all!!