This is one of the best meals I make. I made it for some friends one night and they would not leave without the recipe. Every time they make it I get messages that say, making your awesome chicken again. Everyone loves it! You MUST try this. All the flavors mixed together and it is a wonderful taste.
Here we go, I know you want to be eating it as soon as possible!
prep time: 15 minutes cook time: 40-60 minutes oven temp: 400°
sharp cheddar cheese
rotel tomatoes with jalapeno
I always start out by lining my pan with aluminum foil. It makes clean up a lot easier. Place the chicken breasts on pan and shake some salt and pepper on top. It tastes best if you use fresh uncooked chicken breasts. I have used frozen chicken and it just wasn’t as good. Place in the oven at 400° until the juices run clear. Time will depend on how thick your chicken is.
When chicken is done take out of oven and top with your favorite BBQ sauce. I recommend Sweet Baby Ray’s original BBQ sauce, if you have never tried it you don’t know what you are missing. Next add shredded cheddar cheese. As much as you like. (I love cheese so my piece always has a little more.) Finally add tomatoes, bacon bits, and green onions. Place the chicken back in the oven until the cheese is melted and serve immediately. It is really simple for a meal that is this delicious!
I am a HUGE fan of pasta. Pasta dishes are another thing I could eat every day. However I know how many carbs are in noodles. I kept hearing about making noodles out of veggies but was skeptical. I had heard you can taste the difference. Being a firm believer in you cannot tell the difference between ground beef and ground turkey if you are cooking right, I thought I would give this “zoodles” thing a try. It was the best decision ever and it tasted similar to noodles! There was a difference but these were still good.
To make vegetable noodles you will have to get one of these or something similar. It is one of those as seen on TV gadgets. I found mine at Walgreens in the as seen on TV section. It was $14. You can also find them at Bed Bath and Beyond and on Amazon. I was going to post a link on here but they don’t have a website I could find.
Lets get into this meal. It is very quick to make.
prep time: 10 minutes cook time: 10 minutes
shrimp (12 pieces shelled and deveined)
2 TBSP olive oil
2 tsp minced garlic (4 cloves)
crushed red pepper
1 tsp lemon zest
2 TBSP fresh lemon juice
salt and pepper to taste
What I did first was get my veggetti out and prepare my zoodles. I set them aside in a bowl for later.
Next, warm up half of the olive oil in a frying pan on medium heat. When the oil becomes hot add the garlic and cook for 3 minutes. Then add the shrimp and lemon zest and half the 1emon juice. Stir the shrimp often until it turns pink.
Once the shrimp turns pink remove from heat and set aside. Add remaining olive oil to the pan with most of the garlic still in the pan. (When I made this most of the garlic ended up in a bowl with the shrimp) Heat the oil for 30 seconds and add the zucchini. heat the zucchini for 30-45 seconds. When the zoodles are ready place them on a plate or in a bowl, add the shrimp you set aside on top. Garnish with red pepper flakes and parsley flakes. Add addition lemon juice. Serve immediately.
*Zucchini will shrink up a lot because of all the water in them. I just want to warn you. I was very surprised!
I love vegetables but, I can NOT stand cauliflower. Until now! I’m not sure why I’ve never liked it. Sorry, there is no pictures for this. My camera wasn’t working when I started and when I got it working again everything was gone. It was that good. I ate most of it. I didn’t share much of it.
prep time: 8 minutes cook time: 45-50 minutes oven temp: 425°
head of cauliflower
2 TBSP olive oil
1/2 cup parmesan cheese
Slice the cauliflower florets horizontally. Toss the cauliflower with 2 TBSP of olive oil. Season with a dash of salt and a few dashes of black pepper. I put all of these ingredients in a large zip lock bag and shook it up to make sure they were all distributed evenly. Transfer the cauliflower to a baking sheet, in single layer and roast until almost tender about 35-40 minutes. When the cauliflower is tender remove from the oven and sprinkle with parmesan cheese and parsley flakes. Roast again for about 5-8 minutes.
Remove from oven and serve immediately.
I guess my mom was right everything is better with cheese!
(I’ll add pictures when I make this again)