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

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


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…

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:


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!

H-E-B Meal Maker Challenge!


The games and tasty dishes will soon begin with the HEB Meal Maker Challenge. Thrilled to be a part of this great contest with some outstanding competition!

Look for new posts, videos, photos beginning the first week of August. Each week, the fine folks at HEB & ConAgra foods will offer up a featured ingredient.  I get to make a tasty, quick meal using the featured item with 7 ingredients or less. YOU get to vote by visiting the HEB Meal Maker Challenge microsite (Coming soon)!

Top two vote getters meet for a live cook-off at HEB in San Antonio.

Friendly note: H-E-B and ConAgra foods are providing products and are compensating all competitors, including me, to participate in this great contest.