Recipes

Family Dinner Faves: Chili Alfredo Pasta

April 6, 2023April 6, 2023 The Dimestore GypsyLeave a comment

Hello friends, welcome back! I got a new family favorite recipe to share. Chili Alfredo Pasta! It’s so good you’ll want to eat the whole pan, I promise! Read on below for this quick, easy recipe.

Ingredients:

1 lb. cubed chicken tenderloins

1/2 a box of Penne pasta (I used gluten free)

1 jar of your favorite Alfredo sauce

seasonings: Salt/Pepper, Garlic Powder, Onion Powder, Chili Powder

handful of chopped Cilantro for garnish and flavoring

Start by browning your chicken pieces seasoned with the Salt/Pepper, Garlic & Onion Powder. While it’s browning, boil your pasta according to directions, then drain.
Once chicken is browned, add your Alfredo sauce, season again with the Salt/Pepper, Garlic Powder, Onion Powder and Chili Powder to taste. Add your drained pasta and stir. Let simmer for just a couple of minutes and remove from heat.
Garnish with chopped Cilantro & dinner is ready! It’s spicy & cheesy and the fresh Cilantro adds the perfect touch!

Happy to share this recipe with you! Let me know if you make it and if you like it! Thanks for stopping by!

Recipes

Family Dinner Faves: Braised Bone-In Chicken Thighs with Savory Veggie Sauce

September 25, 2021 The Dimestore Gypsy4 Comments

Hey friends! HAPPY FALL!! What better way to celebrate than with a comfort food recipe. I made this for dinner the 1st day of Fall & it was a hit!! So of course, I have to share with you guys. Check out the recipe & pics down below.

Ingredients:

4 bone in, skin-on chicken thighs

1 can of stewed tomatoes

1 can of Cambpells Harvest Carrot & Ginger sipping soup

1 can of chicken broth

2 chicken bullion cubes

1 cup canned baby carrots (drained)

1/2 white onion, (sauteed)

1/2 bag of frozen french style green beans, (cooked per instructions & drained)

Olive Oil

Plain Bread Crumbs

Seasonings-(Salt, Pepper, Garlic Powder, Onion Powder, Cumin, Oregano, Parsley)

Cooking Instructions

First, sauté the onion with a little bit of olive oil in a large frying pan, then cook and drain the frozen French style green beans according to package. Set that aside for later.

Clean & trim any excess pieces of fat from the chicken thighs. Season with salt & pepper. Add about 1/4 cup of Olive Oil to the pan you used for onions & add your chicken. You want to get a golden crust on each side. Cook for around 8-10 minutes on each side.

Next, add the can of soup, stewed tomatoes, & chicken broth. Add your 2 chicken bullion cubes, sauteed onions, and seasonings. Stir to mix. I used a generous sprinkling of each: salt, pepper, garlic powder, onion powder, cumin, oregano, & parsley.

Bring to a boil, then cover & let simmer on low for about 45 min.

After 45 minutes, add half the bag of drained French style green beans, & the can of baby carrots. Continue to simmer on low for 15 min.

After 15 minutes, remove the chicken & set aside. Add 2-3 tablespoons of plain bread crumbs & stir to thicken the sauce. Add the chicken back to the pan. Cover and let cook for an additional 5 min. After 5 minutes, remove from heat & let cool before serving.

Dinner is served!

I served this over warm Basmati rice with a side of Brussel sprouts. This dish is so filing, warm & comforting. It’d be perfect for a cold winter night! Look at those veggies & that sauce!

Hope you enjoy this recipe. Let me know if you decide to give it a try!

Thanks for stopping by,

Recipes

Fall Comfort Food: Shepard’s Pie with Cheesy Tator Rounds Topping

October 20, 2017 The Dimestore GypsyLeave a comment

Hey guys! We had our first cold front blow thru this week and I must admit, I’m loving it! I thought I’d share with you one of my recipes I made this week for dinner. It’s Shepard’s Pie with Cheesy Tator Round Topping instead of the traditional mashed potatoes.

You’ll need:

1 lb. lean ground beef (can use regular, just drain fat after cooking)

1 bag frozen mix vegetables

1 small jar brown gravy

1 small can reduced fat cream of mushroom soup

1/2 bag of tator-tot rounds

1-2 cups of reduced fat shredded cheese

seasonings of your choice for meat and filling mixture

Cooking:

Cook the tator rounds as per instructions on the bag. While these are in the oven, you can brown the beef and season to your liking.

2. Next, add your mixed vegetables, brown gravy, & cream of mushroom soup. Season and stir to mix. (I used a sprinkling of garlic powder, onion powder, seasoned salt, & pepper) Remove from heat.

3. Place the beef mixture in a casserole dish & top with the tator rounds.

4. Add 1-2 cups of cheese, depending on your liking. (I used about 2 cups)

5. Bake at 350 degrees for about 25 min. or until cheese is melted. Dig in and enjoy!

I hope your family enjoys this as much as we did! Thanks for stopping by!

~The Dimestore Gypsy

Recipes

Spinach & Mozzarella Stuffed Chicken Breast

August 11, 2017September 19, 2017 The Dimestore GypsyLeave a comment

Hi guys! Today I’m sharing my recipe for this yummy spinach & mozzarella stuffed chicken breast we had a few nights ago. Let me tell ya…it is so good!

Recipe:

4 boneless, skinless chicken breast

1/2 bell pepper, chopped

1 green onion, chopped

1 bag of frozen spinach, thawed & drained

2 eggs, slightly beaten

1 tbsp. olive oil for sautéing

3/4 cup of shredded low moisture, part skim mozzarella cheese

*seasoning to taste (salt, pepper, garlic power, & onion powder)

Cooking:

Pre-heat oven to 375. Start with sautéing the bell pepper on med high heat. Once softened, scatter the spinach around, add the chopped green onion, and season with salt and pepper. Sauté this for just a few minutes to let all the flavors mix together. Remove from heat and let cool while you prepare the chicken.

For the chicken make a pocket that you will add your stuffing to.

Transfer your spinach mix to a small mixing bowl. Then add the 3/4 cup of shredded mozzarella, slightly beaten eggs, and salt & pepper. Stir to mix and it’s ready to add to the chicken.

Now divide the mixture evenly between the 4 chicken breast. Arrange on a 13 x 9 baking pan and season as you normally would. I used a sprinkling of salt, pepper, onion & garlic powder.

Bake at 375 for 40-45 min. or until juice runs clear.