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6 Home Cooked Chicken Recipes That Will Turn Your Tummy Frown Upside Down

17 August 2016
jessicafaidley
2 Comments
6 chicken recipes, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Chicken Is One Of The Most Versatile Meats And Very Easy To Incorporate Into Main Dishes, Casseroles, And Crock Pot Meals. We’ve Gathered 6 Of Our Best!

Chicken is a meat that can be served in literally thousands of different ways. I wonder if those funny little birds know how tasty they are? Imagine the hens all sitting around in a circle discussing what they want to be when they “grow up.” One might say she wants to be Chicken Marsala and another might exclaim that her life goal is to swim in a pot of dumplings. What a sight that would be! We here at Tastee Recipe take our chicken very seriously, which is why we decided to give you a list of our top 6 chicken recipes of all time.

There is some amazing recipes up in this post and we know you are going to go cluckin’ crazy for them! So, what are you waiting for? Get to clicking through the posts.

I know you will find at least one or two dishes that you’ll absolutely fall in love with 🙂

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Fun Fact: Mother hens can show their babies what is good to eat and what is not. In tests, hens have taught their babies to stay away from color-coded grains that are bad for them.

Now This Is What I’m Talking About When It Comes To A Complete Breakfast! I May Eat it All!

17 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I’m a light eater in the morning, and so is my daughter. While dad and son can eat a full on breakfast first thing in the AM, she and I stick to fruit, yogurt and sometimes cereal. this breakfast bark totally satisfied all our needs and wants. It’s light, healthy, flavorful and perfect on mornings we have to grab and go. The boys like it too but we have an understanding that they can’t eat all our stuff and their stuff too, so I make a big batch and set some aside for them. It’s really fun to switch up the fruits in this.

 

Not only that, it’s really easy to prepare. There are two base ingredients, the yogurt and syrup, and then you can top it with whatever your little heart desires. We make it in sections because everyone likes something different. I put all the ingredients, my daughter likes just strawberries and my son likes just granola!

 

Recipe and photo courtesy of Tastykitchen.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS

 

 

Quick Tip: If you don’t want granola, go for some slivered almonds or peanuts only.

 

Skip The Sandwich and Pack These 4 Ingredient Guys For Lunch – The Ingredients Go Together Like Cookies n’ Milk

17 August 2016
brookefenton
2 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It couldn’t get easier than these cookies, and if you love Peanut Butter and Jelly then you will fall for these with ease. 4 ingredients and minimal effort will have them ready to snack on or pack up for yours or your kids’ lunches. They also go over well at gatherings like potlucks and such.

My family is already fans of oatmeal cookies so adding PB & J only makes it better. Just imagine the molding of those flavors for a minute… I’ll wait. Now are you ready to whip these up? I guarantee that you have the time to do it!

 

My kids obviously loved these but so did I and so did dad. They disappeared faster than you can sing “Peanut butter jelly and a baseball bat!” I love that I always have the ingredients at home so if we’re having sweet cravings I can whip these up with no guilt and no complaints.

 

 

Recipe and photo courtesy of Skinnytaste.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: You can try creamy JIF peanut butter too. Try mixing in different nuts with it!

 

A Frozen Treat in Less Than 5 Minutes? It’s Like a Dream Come True!

17 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, berry sorbet, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden fat-free condensed milk, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen dessert, fruit sorbet, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, raspberries, raspberry sorbet, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberries, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Those boxes of ice cream at the store are so darn expensive! If they’re bars you only get 4 if you’re lucky, if its a pint it’s gone in a flash. Wouldn’t it be nice to be able to make them at home. Uh, you can!

This raspberry sorbet is icy, refreshing and the perfect end to any meal. You don’t even need a machine! Whip this stuff up in 5 minutes flat and scoop some tiny balls of it into a fancy glass. You and your family will feel like you’re at a posh restaurant. You can also get a few giant scoops and indulge without any guilt at all. Homemade is best made, right?

 

If you’re not a fan of raspberries you can use any berry really, Read on to find out how easy this truly is to make. You can feel proud of eating and serving something that has no additives and keeps all the flavor.

 

 

Recipe and photo courtesy of Bigger Bolder Baking.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: Use any fruit, just be aware the more water content, the harder it will freeze.

 

Say NO NO NO To the Candy Aisle and YES YES YES To These Tiny Sweet Goodies

17 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You know, they put all those chocolate candy bars by the checkout on purpose. It’s a ploy to get you to grab one and indulge even though you know it’s filled with things that are not-so-good for you! You know, you can throw together a treat similar to a coconut chocolate treat in no time flat, and it’s much better for you? Here is the secret! They are called Healthy Bounty Bars, and they are ever bit as delish as those coconut bars enveloped in chocolate. They are also easy to make, and yield much more than those tiny little bars.

 

Guess what that means? You can have more of them and not feel bad about it. In fact, you will get a burst of energy from these guys! There’s absolutely no downside to these delicious morsels. Whip up a batch or two and keep them nearby for those cravings. All ages love them!

 

Recipe and photo courtesy of I Quit Sugar.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: These keep two weeks in the fridge, and 3 months in the freezer. So you can stock up!

 

You’ll Want To Eat Your Greens With This Mess Of a Dish – It’s Proven The Messy Ones Are Better Tasting

17 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

My disdain for all things green and healthy was apparent as a child, but as I grew older I began to appreciate what I interpreted to be a big, sloppy mess when my mom threw together vegetable casseroles. I would turn up my nose and pick at it… maybe take a tiny bite and say “bleah!” Thank goodness I grew out of that stage. Not just because it’d be incredibly embarrassing but because I had no idea what I was missing out on. Spinach is one of those vegetables that I absolutely love now in my adult years.

 

My mom used to make this casserole, which is funny because I had to look it up online and it was aptly named “Mom’s Spinach Casserole.” I guess she wasn’t the only mom striving to make spinach delicious for her kids. Had I taken a bite long ago – a full bite – I know I would’ve been a fan.

 

Recipe and photo courtesy of What’s Cookin’ with Mary.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS

 

 

Quick Tip: You could easily add some brown rice to get a bit of starch in there and make this more filling, and more of an entree.

 

This Isn’t Your Typical Chicken – It’s Wild! Treat Yourself To This Simple Yet Exciting Casserole Tonight

17 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Wild rice makes things instantly exciting right? Well I thought this casserole fit the bill. It has all mine and my family’s favorites in it. Chicken, rice, broccoli and mushrooms. It all comes together with Parmesan cheese and sour cream. You’ll be amazed at how much flavor it really has, because the combination of ingredients is just perfect. You’ll be sold by the first bite if you’re anything like me. Also, this dish is considered healthy, but shh! No one needs to know that, because when they indulge they won’t even think it is so why spoil it?

 

I love dishes like this because everything is in there. The main course, side, appetizer… I feel like it’s not only much easier on a busy night, but leaves me feeling so full and happy. That’s a priceless commodity when it comes to feeding yourself or a family no matter the size.

 

Recipe and photo courtesy of Eating Well.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS

 

 

Quick Tip: The only other think you could serve with this meal is maybe some hearty rolls with butter. Yum!

 

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