Oh Boy Chicken!

Week 4 of the HEB Meal Maker Challenge and boy do we have a good one. This week’s featured ingredient is Chef Boyardee. We made a tasty high protein, low fat dish using boneless, skinless chicken breasts, lemon juice, spinach and of course, Chef Boyardee Beefaroni.

Fun part of making this dish is that I conscripted my 13-year old son to do the work and he did a great job!
We made a video of our challenge entree and posted it here.

It’s a very simple dish, easy to make and quite affordable.  Please vote for our recipe>>VOTE.

Here are the details:

Boy Oh Chicken
1 15 oz. can Chef Boyardee Beefaroni
1 cup canned diced tomatoes (drained)
4 boneless/skinless chicken breasts
2 cups shredded 2% mozzarella cheese
2 cups fresh baby spinach
Juice from 2 lemons
3 teaspoons ground paprika

Directions:
Preheat oven to Broil.

Place the chicken breasts into an oven-safe broiler pan and coat with lemon juice.  Make sure you coat both sides of the breasts with lemon juice.  Let sit for 5 minutes then coat both sides of the chicken with the paprika and some fresh ground pepper.

Pour the can of Chef Boyardee Beefaroni into a food processor or blender and puree for 10 seconds.  Add the pureed Beefaroni and diced tomatoes to small sauce pan, cover and set to simmer on the stove.

Place the chicken breasts on the oven’s top rack.  Broil for 3 1/2 minutes then carefully remove from the oven and turn the breasts over. Cook for another 3 minutes.  Turn off the oven.

Remove the chicken from the oven, leaving the chicken in the broiling pan, add a layer of fresh baby spinach to the top of each breast.  Be generous because spinach is good for you!  The spread the shredded mozzarella over the spinach and return to the oven for 2 minutes to melt the cheese over the spinach.  (The oven will remain very hot).
Remove from oven and spoon the warmed Chef Boyardee Beefaroni and tomatoes mixture over the melted mozzarella cheese on your chicken breasts. Serve immediately on top of your leftover spinach. Enjoy!

FYI….I have received compensation/products from H-E-B and ConAgra. They got the groceries!  It’s our recipe!

Note: Any compensation or prize money I receive goes to Austin’s Meals On Wheels and More! 

 

TCB Elvis Pancakes

TCB: Takin Care of Business in a flash!….that was Elvis Presley’s mantra and we are doing it right here in Week 3 of the H-E-B Meal Maker Challenge which presents Peter Pan Peanut Butter as the featured ingredient.

Oh how you can have some fun with peanut butter and bananas!  The cuisine folklore surrounding the biggest pop star of the 20th Century always seems to circle back to Elvis’ fondness for peanut butter, bananas and bacon.  Rumor has it that Elvis and some friends were so craving a special peanut butter, banana and bacon sandwich one night that he summoned his pilots and flew in his private, converted airliner, the Lisa Marie, to Denver for a late night snack where they dined on the sandwiches then flew right back to Memphis.
Well we’re not living that large in this week’s Meal Maker Challenge but we’re making some excellent wholesome pancakes….The TCB ELVIS PANCAKES.  And as an added bonus…here’s a link to the Graceland mansion live webcam so you can check out Elvis’ house while making our pancakes!
 
Please vote for our recipe here>>VOTE.

TCB Elvis Pancakes

1/2 Cup Peter Pan Peanut Butter
1 ripe Banana (Mashed)
1 Egg
1 1/2 Cups 2% milk
1 Cup whole wheat flour
2 Teaspoons baking powder

Directions:

Heat griddle or frying pan over medium heat.  Combine the flour and baking powder in a bowl.  Mix together with a fork.

Heat the peanut butter in a microwave-safe bowl for 30 seconds or until it stirs easily.

Add the egg to the flour and baking powder mixture.  Whisk for 30 seconds then add 1/2 cup of milk and whisk until mixed.  Stir in peanut butter and remaining 1 cup of milk then add the mashed banana and mix well.  The batter is now ready.

The griddle or frying pan is ready when water droplets bead and sizzle.

Pour batter onto the pan to form your pancake.  When bubbles form on the top of the pancake (about 2-3 minutes) it’s time to flip, or as Elvis would say, “Flippy, real flippy.”  Cook on the other side for about one minute.  Serve immediately with maple syrup and of course…bacon.  Enjoy!
 

P.S….HEB and Conagra Foods have provided me with compensation and products for the HEB Meal Maker Challenge. The recipes are mine.  Any compensation I receive goes to Austin’s Meals On Wheels and More.  So please vote for us!

 

 

Also for your reference, below is the recipe for the Elvis peanut butter and bacon sandwich…

Frank’s Spaghetti On-A-String

It’s week 2 of the HEB Meal Maker Challenge and this week’s featured ingredient is one of my all-time favorites…Hebrew National Franks.  Oh how I love a good hot dog and this easy dish we’ve named Frank’s Spaghetti On-A-String is sure to please the entire family with wholesome goodness!

There’s also plenty of opportunity for family involvement.  My kids were stumped when I started slicing perfectly good hot dogs. But they figured it out pretty quickly!

The competition in this contest is strong and we could really use the votes. You can vote as often as you wish (once per day). So have a look at our recipe and the video we made of our creation and vote for us here>>VOTE.

Frank’s Spaghetti On-A-String

1 Package Hebrew National Franks (All Beef)
8 oz. dried spaghetti
1 jar of pasta sauce (we like HEB’s Garlic & Herb Pasta Sauce)
2 cups frozen sweet peas

Check out our interview with my taste-testers on our YouTube video.

Bring 8 cups of water to a boil in a pasta pot.  Pour a generous amount of the pasta sauce into a separate, small sauce pan and set to simmer.

Cut the franks into 1/2 in. thick slices. (6 hot dogs should yield about 30-40 slices).
Thread a single strand of dried spaghetti through 3-4 hot dog pieces. Continue until all hot dog pieces are threaded.
Note: Not all the spaghetti strands will be lucky enough to have a hot dog piece.

Add all 8 oz. of the spaghetti, including the strands with the hot dog pieces and cook per instructions on the box…usually about 9 minutes.  Two minutes before finishing add the frozen peas to the boiling pasta and franks.

When done, carefully drain all the water through a colander and return your spaghetti and pasta to the now empty pot on the stove.  Add the warm pasta sauce (to taste) and gently stir with a wooden spoon.

Serve immediately.  Add some grated parmesan cheese for additional flavor. Carrots with ranch dip is great to serve as a side dish.  

PS.  I receive products/compensation from HEB & ConAgra.  The recipe is ours and we think you’ll really like it!

Bring It On! Oven-Baked Frittata

Competition in the HEB Meal Maker Challenge begins NOW! Looking forward to making some cool dishes.  The goal is to make a family-friendly meal in under 30 minutes with 7 ingredients or less.  I’m competing with 9 other excellent food bloggers and you get to vote for your favorite recipes.  Try out the dish, then PLEASE vote for me here >> VOTE.

Full disclosure: The kind folks at HEB & ConAgra have provided products and compensation to me so I can participate in this challenge. The recipes are my own. Best of all…any compensation I receive will be donated to Meals On Wheels And More.

I’ll be featuring 4 dishes over the next 4 weeks. Each week we use a tasty ingredient provided by HEB and ConAgra.

This week’s featured ingredient is Egg Beaters and we cooked up a good one.  A very tasty Oven-Baked Frittata.  Taste-tested by the ultimate judges:  Kids.  It got an A+.  Everybody loves it and it’s a great dish for any time of day (my family had it for dinner!)  Best of all it’s easy to make.

Here’s how you do it:

Ingredients:

1 Single Serve 4 -oz cup Egg Beaters
2 Eggs
8 oz. boneless ham steak (Diced into 1/4 inch pieces)
1 cup 2% shredded sharp cheddar cheese
1/4 cup fresh chives – diced
2/3 cup Half & Half

Preheat your oven to 350 degrees. Apply non-stick cooking spray to 9-inch oven safe pie dish.

Place the diced ham chunks into the bottom of the dish then place shredded cheese over the ham.  Next, add the chives.

Whisk the Egg Beaters and eggs for one minute. Add the Half & Half and whisk for an additional 30 seconds.

Pour egg mixture over the ham, cheese and chives. Bake on the top rack of the oven for 20 minutes. Test for doneness by inserting a knife in center of the frittata and remove. The blade should be moist but not dripping wet.  If it’s wet, bake for another 3 minutes.

Cut the pie into wedges and serve immediately.  Accompany with French baguette and apple slices.  Total prep time: 5 minutes.  Cooking time: 20 minutes.

Tasty. Hope you like it. We sure did!