Honey Cilantro Lime Shrimp

Honey Cilantro Lime Shrimp

Have you ever been eating shrimp and thought… wow…. I just ate half of what I cooked?!?! This Honey Cilantro Lime Shrimp will quickly vanish into thin air just like shrimp always does! This is a super simple recipe with a nice balance of sweet, acidic, and salty flavors. It is great for parties, game days, or a nice dinner with the hubby and kids. The sauce is customizable so if you aren’t feeling the balance, add some additional acid/sweetness to make it your own. You really just can’t go wrong with a beautiful pile of shrimp and a few fresh ingredients for the sauce!

Honey Cilantro Lime Shrimp

Welcome to the paragraph on this post about my life in the current moment. I don’t have a ton to write today, other then the fact that I’ve been pondering how Mom’s ever stop looking at all the pretty little things for baby girls!?!

WHEN. DOES. IT. END.

You guys, if you haven’t been following I have 4 boys. For 11 years I’ve walked by the baby girl section longing to buy it all. Like every single cute headband and bow and delicious little onsie with the cupcake and sprinkles all over it. For a really long time I completely shut out that side of the clothing store because I had come to the realization that I was a boy Mom and that meant green and brown striped onesies covered in dump trucks. I didn’t even want to peek at what may be on the other side of the store because I had nobody to purchase the cuteness for.

Until I did! 🙂

Don’t get me wrong, boys clothing has come a long way since my first was born. PRAISE JESUS. However, for me it still just doesn’t even compare to the bows and leopard print and leggings and dresses. It is, in the end, just clothing that will be shat upon and peed in and thrown up on. But the baby girl waiting game has been getting the best of my lately and my internet browsers are filled with all the cuteness that is out there and able to be purchased. Lord help my bank account and self control! Who has a favorite place to shop for little girl’s clothing?

Honey Cilantro Lime Shrimp

Honey Cilantro Lime Shrimp Recipe Tips

  1. As mentioned above, if you need to balance out your sauce, go ahead and add more lime/honey to your liking.
  2. I LIGHTLY sprinkled the shrimp with adobo seasoning, and went even lighter with the cumin. These flavors really bring the dish together though, so don’t skip out on them! If you aren’t familiar with adobo seasoning, I use Goya brand and it has never failed me.
  3. If you don’t want to stand and peel two pounds a shrimp like I did, look for the pre-peeled shrimp! Generally I always buy frozen shrimp because… Hello… Mom of 4, soon to be 5 over here doesn’t have a million dollars to spend on seafood each week, so frozen it is! I was not able to find wild caught shrimp that was pre-peeled.
  4. The fresh cilantro kicks this recipe up about a million notches so don’t skip out on it unless you are the 10% who thinks that cilantro tastes like soap. 🙂
  5. I served this shrimp over rice with avocado slices on the side. It made for a fantastic dinner!

Honey Cilantro Lime Shrimp

honey cilantro lime shrimp #shrimprecipes, #honeylimeshrimp, #cilantrolimeshrimp, #shrimpdinners, #seafoodrecipes

 




Honey Barbecue Bacon Meatballs

Honey Barbecue Bacon Meatballs

The Super Bowl is right around the corner, and these Honey Barbecue Bacon Meatballs are a crowd-pleasing appetizer worthy of bringing to the big game!

Truth: I don’t care about the Super Bowl. I don’t follow football, my husband doesn’t follow football, and well… we just aren’t a sporty family. I GUESS I’m rooting for the Eagles because my Mom is a super fan and I’m close to Philadelphia. 🙂 We usually go to a family friendly party, and I’m strictly there for the food so don’t ask me about the game or even the commercials because I could care less!

My ALL TIME favorite Super Bowl appetizer is Buffalo Chicken Dip. It is addicting, delicious, and expected to be at every party. Wings are also right up there on the list of must haves, but you will always need a few other items to fill in for the folks who aren’t into spicy foods. Shrimp, meatballs, guacamole, pizza… you know all the good stuff!

Honey Barbecue Bacon Meatballs

For these Honey Barbecue Bacon Meatballs, I did make my meatballs from scratch because it is super simple to do! HOWEVER…. if you happen to pick up frozen meatballs to make this recipe, no judgement here! That is what I love about this recipe, it is customizable and can be made in even less time if you are in a hurry. Getting all of my family ready and out the door for a Super Bowl party is stressful enough, so I totally get it. If you are running low on time or just don’t care…. GET THE FROZEN MEATBALLS. 🙂

Homemade Honey Barbecue Sauce over meatballs. Smoky sweet meatballs.

Honey Barbecue Bacon Meatballs Recipe Tips

  1. Again, this recipe is totally customizable. Don’t have time to make meatballs from scratch? Buy frozen! Want your sauce a bit sweeter? Add more honey! Really love ranch dressing? Drizzle some on there like I did!
  2. If you are making meatballs from scratch, the meatball recipe is a basic tried and true recipe. There isn’t anything particularly different about it, because the sauce and the bacon are really making these meatballs.
  3. The sauce is WAY better the next day. I would suggest maybe making it the day before, and letting all of the flavors come together overnight in the refrigerator. Here is the thing about homemade sauces like this…. they need time. Just like the sauce you buy in the grocery store has been sitting for a period of time, it is also good to let your homemade sauce sit and mingle together.
  4. If you’d like to make these as a meal, they are great with a simple side like buttered egg noodles or jasmine rice. We have eaten them as a meal with rice and they were fantastic.
  5. If your party is large, I would suggest making a double batch. If you’d like to stick with a single batch, you can always make them mini-meatballs to stretch them farther.
  6. For the meat… I prefer to use a meatball/meatloaf mix of meats. It includes beef, pork, and veal. I know, I know. But listen, the meat matters! My local grocery stores do sell this already pre-mixed specifically for meatballs and meatloaf. If you can’t find a meatball mix at your grocery store, I would ask the butcher there to make you a mix, or just purchase 1 pound of each and make a large batch and freeze the extras.

Honey Barbecue Bacon Meatballs #meatballs, #meatballsrecipes, #barbecue, #honeybarbecue, #gamedayrecipes, #superbowlrecipes

 




Sticky Sesame Apricot Chicken

 

Apricot Chicken Recipe

This may not seem very interesting to most people, but something really epic happened to me today. I FINALLY found maternity jeans that I don’t hate. AND… I got new shoes. 3 pairs! AND… a new bra. AND… a few other nice shirts to get me through the rest of my pregnancy. Life is good. I look like a normal human being again. It feels good!

If anyone ever tells you a new pair of jeans that fit right isn’t life changing, please have them reference this. IT IS. This baby bump and Mama are so happy!

When I arrived home from my epic shopping adventure, food was necessary. Walking around the mall is exhausting when it feels like there is a bowling ball, that may or may not pop out at any time, between your legs. So I put together this Sticky Sesame Apricot Chicken and sat down!

Apricot Chicken Recipe

What I really love about this Sticky Sesame Apricot Chicken recipe is it combines so many flavors. The apricot preserves I used are a bit tart. Mix that with the sweetness of brown sugar, and the saltiness of soy sauce….and you have the perfect combination! I’ve mentioned my Jasmine Rice cravings, and this recipe did not  disappoint! It goes great over a giant heap of perfectly cooked Jasmine Rice, and some additional soy sauce on top. 🙂

Sticky Sesame Apricot Chicken

Recipe Tips

  1. I mentioned this in my Honey Mustard Garlic Chicken recipe as well, but when coating chicken it really helps to get everything in place before you start so you don’t have to continually wash your hands and then reach for the forgotten items. I’ve only done this a million times before I started telling myself over and over again to get everything in place before starting!
  2. Use one hand to dip in the egg, and then the other to coat in cornstarch. If you try to use the same hand you will have a hot mess! After working in restaurants and coating about a million pieces of chicken, sometimes this still isn’t second nature to me. The temptation to dip with the same hand is still there! haha
  3. This is a base recipe. If you like more salty, add more soy sauce! If you like more sweet, add more brown sugar!

Sesame Apricot Chicken

 

 

 

 




Sundried Tomato Feta Baked Salmon

Sundried Tomato Feta Baked Sallmon

Friends… this one is no joke. This Sundried Tomato Feta Baked Salmon is the best salmon I have ever made! Not only does it taste absolutely amazing, it is SO EASY to make. I repeat SO EASY.

I have mentioned, I am about to pop. About to pop as in numerous strangers have asked me if I am having twins. The conversation usually goes something like this:

Stranger: “Oh my, when are you due?”

Me: “March.”

Stranger: “Wow, I thought you were going to say next week! Are you sure there is only one in there?”

Me: “Yes, I’ve carried all of my kids like this.”

Stranger: “Your belly is really low! Thank goodness you are all belly! This must be your first child!”

Me: “No, I actually have 4 boys already.”

Stranger: *Now completely stunned. “My word you have your hands full.”

Me: “No shit.”

Ok so maybe I just smile and walk away, but seriously folks if one more person tells me I have my hands full. It is just a statement that has no answer. It is awkward. It is annoying. Find a more encouraging statement!

**Pregnant rant over. Just leave the preggo ladies alone from now on.

Moving on to this Sundried Tomato Feta Baked Salmon. It is really all of my pregnant dreams come true. PLUS it is healthy and provides little unnamed babe with lots of healthy fats and proteins. I can’t say my diet has been entirely healthy throughout my entire pregnancy, but this is a meal that I can feel good about. It doesn’t even hurt my back or the rest of my body to make because it literally takes minutes to throw all the ingredients on the salmon, wrap it up in the foil, and bake! Instant pregnancy cravings gratification!

Sundried Tomato Feta Baked Salmon

Recipe Tips

  1. There isn’t much to say about this recipe because it is super simple. The main tip I would suggest is making sure you generously season your salmon before baking. I used coarse kosher salt.
  2. I always look for sundried tomatoes that don’t contain sulfur dioxide. Mine came in a jar in oil and seasonings and were perfect because they weren’t super dry after being baked. I found the jarred ones in the healthy-ish section of the grocery store. The sulfur dioxide commonly added to the bagged ones is only there for color retention.
  3. If you are feeling adventurous, a squirt of lemon over this salmon would probably be a delicious addition!

Sundried tomato baked salmon

Sundried Tomato Baked Salmon




Sticky Honey Mustard Garlic Chicken

Hello! Welcome to my first post in 2018, and my first post under a brand spankin’ new name! This Sticky Honey Mustard Garlic Chicken is the perfect way to start off the new year, but first….

What gives on the name change!?!?!

I’m ready to drop a few truth bombs right now, and it may not be pretty but it is genuine and it is me. I was struggling with the name 3boysunprocessed. Struggling for a very long time. In 2018 one of my goals was to make this blog a more comprehensive look at my life. To do that I desperately needed to change the name and break out of the box of unprocessed eating.

Four years ago, my life was completely different! When I started this blog, I was so passionate about cooking with the least processed ingredients. What you saw was what I was feeding my family. It was fun to me then, it was my own little project that I loved and babied. It grew my love for photography, it gave me a reason to talk about my children and document my life, and it was great. I was stunned when people actually cared. But then….

Life happened. My husband started a new career that took him on the road and away from home 5 days a week, we had another baby (and have another on the way now), I started a photography business, and my wee little babes who would eat anything suddenly didn’t want my whole wheat macaroni and honey sweetened delicious treats anymore. Things were different, my family was growing and changing, and my blog needed to reflect that.

Life can be extremely busy at times. Every time I thought to myself that I’d like to post a new recipe, I realized that it may not fit into the unprocessed box I had put myself into. I want to share my love for food here, and ultimately I have to be true and honest that this is not how I cook anymore. Of course, I am still cooking fresh, homemade meals for my family. However I’ve stopped stressing over certain ingredients such as white pasta and cane sugar. My sanity needed a break from hyper obsessing over my kids going to a birthday party and eating a hotdog bun. So I let go a little, and it feels great!

Looking into 2018, I’m really ready to share more stories about life, my family, my cooking, my Lipsense business, my love for photography, and so much more! I absolutely love looking back at all of my posts from when my boys were all super tiny, and I want to keep sharing the special little details without the stress of being in any kind of box. Cheers to 2018!

Sticky Honey Mustard Garlic Chicken

Now that the cat is out of the bag, shall we move on to this Sticky Honey Mustard Garlic Chicken? It is oozing with delicious Asian inspired flavors, simple ingredients, and my latest pregnancy craving… Jasmine Rice and soy sauce! It combines a few simple ingredients to check off every box on the BEST CHICKEN EVER list… sweet, salty, perfectly crunchy, and smothered in a delicious and easy to make sauce.

THIS IS CHICKEN HEAVEN.

Sticky Honey Mustard Garlic Chicken

The Recipe

One of my favorite way to make takeout inspired chicken is to dip it in egg, coat it with cornstarch, and then cook it on the stovetop. It gives a deep fried texture without actually deep frying or ordering takeout from a place that may or may not be using trans fats to fry their food. I love me some Panda Express, but I hate the way I feel after eating mystery ingredients. This is the perfect way to make it at home and know exactly what you are eating.

The most important step when cooking this Sticky Honey Mustard Garlic Chicken is to make sure your meat is properly seasoned. Don’t forget to season your chicken before you bread it. I always use coarse Kosher salt to season meats, it has never let me down! A sprinkle over all of your chicken chunks will work wonders.

Coating the chicken is easy, but can be messy! One thing I learned while working in restaurants and coating millions of pieces of chicken is to get everything where you need it before you start, and use one hand to dip and the other to coat. No matter how bad you want to just go right from the egg to the cornstarch with the same hand… DON’T DO IT or your hands will be a hot mess.

The sauce is super easy to put together! Cook the garlic, then add the rest of the ingredients and viola! It is super versatile, so if you like it a little more sweet, add more honey. If you like it a little more salty, add more soy sauce! If you don’t have whole grain mustard, use dijon! The sky is the limit here, this is really just a base recipe.

Also, apparently is is really easy to burn Jasmine rice. That is all I’m going to say about that. HAHA




Grilled Cilantro Lime Chicken & Guac

 

Grab your tortilla chips and get prepared for some fresh guacamole and perfectly grilled chicken! This Grilled Cilantro Lime Chicken & Guac does not disappoint in the flavor department and takes only a few minutes to prepare. Weeknight grilling for the win!

Truth: I’m trying to fit more fruits, veggies, healthy fats, and lean protein into my diet. All winter I wasn’t taking into consideration what I was eating, and I found myself mostly snacking on carbs all day. In my Balsamic Glazed Grilled Chicken recipe, I discussed prepping meals ahead of time to try to balance my diet a bit more. So far it is working great, except when my husband comes home and eats all of the portions I made in advance. Meal prep fail! His job is super labor intensive, so I guess he gets a pass to go on this one. 🙂

Grilled Cilantro Lime Chicken

Cilantro is super popular, but I feel it is so underrated! Every time I purchase a bunch of cilantro at the grocery store I:

  1. Immediately smell it 1,000 times
  2. Make a gorgeous salad with a cilantro lime dressing
  3. Make fresh guac, of course
  4. Start putting it on everything until it goes bad

But for real, this Grilled Cilantro Lime Chicken & Guac is one of my favorite uses for it. You just can’t beat a perfectly grilled piece of chicken, seasoned to perfection, bursting with bold flavors, and perfect for leftovers! I mentioned meal prepping earlier and this chicken made awesome salads the rest of the week for me. I tossed it with some dark leafy greens, a few tortilla chips as croutons, fresh avocado, cherry tomatoes, cheddar cheese, and my favorite ranch dressing. Yum!

Grilling Tips

I have a few grilling tips I’ve repeated here about 1,000 times but here goes again! I suggest generously seasoning your meat with coarse kosher salt and black pepper beforehand. This is an important part of this recipe because bland chicken is no good! Next, I would suggest using thin cut chicken breasts, or filleting and pounding your chicken breasts flat with a meat tenderizer. This also makes a huge difference in how your chicken grills, and eliminates that super fat part that contributes to uneven grilling and a bland end product.

Grilled Cilantro Lime Chicken & Guac

 




Classic Beef Macaroni Soup

Snow day food alert! This Classic Beef Macaroni Soup was the perfect pot of delicious last week when we had a snow storm in the middle of March. I was not ready for snow in March, but a big pot of soup can fix any problem, right?

This is such a standard, simple recipe. Sometimes I wonder, do people even want to see recipes THIS EASY. I always find myself saying, yes! Of course they do! Not every recipe has to be elaborate, or out of the box. Simple, classic comfort food is a thing because it is one of the best ways to eat. I’ve been making this soup for my kids for a number of years now, and I thought it was time to share it!

Not only does this Classic Beef Macaroni soup taste delicious, it is so quick to make. From start to finish I want to call it a 30 minute meal, but with the boiling time it may be a few more minutes. With the short cook time, I can make this any day of the week, then have the perfect leftovers for the rest of the week.

Classic Beef Macaroni Soup Recipe Tips

  • The most important thing to remember with this recipe is to stir the pot while your noodles are boiling. The macaroni noodles have a tendency to stick to the bottom of the pot, so I would not suggest just pouring in the macaroni and walking away.
  • After my soup was boiling I realized I had some excess grease pooling on the top of the pot. I just took my large metal spoon and removed it.
  • I topped my soup with a little bit of extra sharp cheddar cheese. This is optional but highly recommended by someone who thinks cheese is basically life.
  • This soup gets better and better in the refrigerator! After all of the flavors come together over night, you may notice you love it even more!
  • The tomato product I use are just plain strained tomatoes. I’ve been using this product for years, and it is one of my most loved pantry staples! You can use it in just about anything. This is a no salt added product so you don’t have to worry about your soup being super salty in the end. The product size is 24 ounces, so you will be using the whole jar.


Beef Macaroni Soup

Beef Macaroni Soup

 

 




Pepperoni Pizza Panko Chicken

Pepperoni Pizza Panko Chicken

Pepperoni Pizza Panko Chicken. Say that a few times really fast! This is an easy, kid friendly recipe that screams weeknight meal to me! It combines panko and parmesan crusted chicken, pizza sauce,  Applegate Pepperoni, and melty mozzarella cheese to make a delicious main dish.

Truth…I am not a huge pepperoni person, and never have been. Growing up I was just an extra cheese kind of girl. I have ventured out a bit since those days, but my ideal slice of pizza is still extra cheese. Cheese = Life.

My children, on the other hand, love pepperoni. They have been known to completely abandon a slice of pizza after eating just the pepperoni off of the top.

WHO. DOES. THAT.

Despite not being a super duper pepperoni lover, I saw this Applegate Naturals pepperoni at the grocery store and thought it looked brilliant. It was huge. It was massive. It deserved to sit atop a chicken breast with melty mozzerella cheese and fresh basil on top. I needed this pepperoni in my life to show my children that I, in fact, can be a pepperoni person too.

Here is my husband pretending to be tall, dark, handsome, and mysterious while showing off this wonderful Applegate Naturals Pepperoni! He attempted to give me several pointers on how to get this shot. I didn’t listen to any of them! 

Pepperoni Pizza Panko Chicken

Ingredients and Tips

I have been mentioning this a lot here lately, and here I go again. Target is really killing it with their organic, non-GMO, and better ingredient oriented grocery selection lately! I am so impressed with their organic selection, sometimes I forget I’m even at Target. As I browsed the isles, or ran through them with a screaming baby, I picked up a jar of their Simply Balanced organic pizza sauce for $1.29!

$1.29!!!! I thought it was a steal. 🙂

I also used  Kikkoman panko bread crumbs, grated parmesan cheese, shredded mozzarella cheese, and thin cut chicken breasts. If your chicken breasts are thicker, I highly suggest filleting them first (cutting them in half length-wise), and pounding them thin with a meat tenderizer.

When I sauté chicken, temperature and enough olive oil is key to getting those perfectly crisp panko crumbs on the outside. I had my burner on a steady medium-low the whole time. I knew I did not want to crank it up too high, as to not burn the olive oil or the panko bread crumbs. I think the crucial part to getting perfectly crisp and browned breadcrumbs is 100% the amount of oil in your pan. So before you put each piece of chicken in your skillet, make sure there is a generous dash of oil waiting for those breadcrumbs!

Pepperoni Pizza Panko Chicken

Pepperoni Pizza Chicken

 




Pennsylvania Dutch Chicken Pot Pie

This Pennsylvania Dutch Chicken Pot Pie post has been a long time coming! I haven’t mentioned too many times on the blog that I am from a small town in Central Pennsylvania. I grew up about 45 minutes north of Harrisburg. I’m no world traveler, however I do know a lot of people think of chicken pot pie as a literal pie with chicken and vegetables in it. I always thought of Chicken Pot Pie as the Pennsylvania Dutch version. I like to call it the “soup kind.” 🙂

Truth be told, growing up we really didn’t have any family recipes. My parents weren’t the kind to make dinner and have the family sit around the table. I have no idea why, but I do cherish these moments with my own family now. I wish I could say this was a generational type of recipe, passed down from my Grandmother, but it really isn’t! My grandmother is Polish. What I remember her making were traditional Polish dishes. Very few times have a seen her cook anything else, mostly because we see her at large family gatherings where family members expect the good Polish stuff!

So the cat is out of the bag. This was not passed down to me by anyone. This is my own recipe that I created as an adult who wanted to eat traditional PA Dutch pot pie. I grew up eating it in the elementary school cafeteria, and it was awesome! This is a quicker version of some traditional recipes because I am not making my own noodles and stock.

Around here most grocery stores carry these noodles, however I have no idea if grocery stores elsewhere carry them. You can purchase them on Amazon here.

Recipe Tips

If you have ever made a homemade soup, you will be very well prepared to make this because the recipe is pretty much identical to a soup recipe. I do cook the noodles in the broth, which helps all of the flavors come together, and thickens up the broth a bit.

For the chicken, I just roasted my chicken in the oven prior to making the pot pie. I have in the past, boiled my chicken and made a homemade stock, then prepared the pot pie from the stock. I’ll just be honest and say I like this version better. It is easier and tastes the same, if not better to me. Slow cooking broth all day is a great thing to do if you have the time, but lately I haven’t. I wanted to share a chicken pot pie recipe that tastes great, but doesn’t take hours upon hours to make! To make this even quicker, you could pick up a rotisserie chicken at the grocery store and cut out the roasting step. Your family will never know!




Grilled Greek Chicken

Confession: It took me approximately 22 years to try feta cheese. As a matter of fact, I don’t remember my parents ever purchasing feta cheese, and I never even heard of it until the first time I tried it. Living under a big ol’ food rock, no?

The first time I tried it, I actually just tried a hunk of it plain. Like why?!?! Why didn’t I understand it needed to be paired with other delicious foods of either the salty or sweet caliber to live up to it’s full feta potential? Not a great first impression but thankfully it wasn’t my last.

Fast forward a bit, I started working at a Greek restaurant and quickly realized I needed to give feta cheese another chance. I have not looked back since! This Grilled Greek Chicken is a fabulous recipe that pairs feta with other savory, salty food to bring out how awesome it is! You take the salty feta, the perfectly seasoned chicken, and the crisp tomato to tone it down a bit and you have the perfect bite!

Speaking of crisp tomatoes, this Grilled Greek Chicken is such a versatile recipe in terms of how you can mix it up and make it your own! The first day I made the chicken I ate it with a ton of tomatoes drizzled with olive oil, salt, and feta cheese. The weather here has been super warm here, so getting out and grilling and eating a light and refreshing side made me dream of the summer nights that are just around the corner. The next day I used the same chicken in a Greek salad. It was the perfect protein to throw onto a bed of greens, add a few croutons, tomatoes, and dressing and have a quick and easy lunch.

Meal preppers.. This is a great one for you!

Grilling The Chicken

I know this sounds so much like a cooking 101 class but the first step to this recipe is preparing the chicken the right way. I’ve given everyone this run down over and over again, however I know I get new traffic from Pinterest every single day. So hello new readers and listen up… preparing your chicken correctly is the key to every chicken recipe! 🙂

I’ve talked extensively about this on my Fiesta Grilled Chicken recipe but here I go again because I’m super passionate about helping people understand how to cook delicious food at home! If your chicken breasts are super thick, you will want to filet them (cut them lengthwise in half). Your knife skills do not have to be perfect to do this and rest assured, some of my chicken breasts look very butchered up when I do it too! Just keep practicing!

After you filet your breasts you will want to pound flat any super thick parts with a meat tenderizer. This ensures that every bite will be seasoned correctly and your chicken will grill evenly! There is nothing I hate more then biting into thick chicken that tastes bland. This will solve that problem! Simply place a piece of plastic over your chicken breast and pound. I like to this it is stress therapy and cooking all in one! haha

The next step. Course. Kosher. Salt. I’ve also talked about this ingredient extensively, but again, it is important so I’m saying it again. When seasoning meat I always use course kosher salt. You certainly don’t have to go overboard because it is strong and totally possible to over season but it can take a piece of chicken from zero to hero in just a pinch!

I have a $100 grill from Amazon.So by all means it is nothing fancy but it gets the job done. I put one side on medium, and one size on low. I start each piece on the hotter side, get nice grill marks by moving each piece after a few minutes, then I flip the chicken breast to the lower side to finish it.




Grilled Surf & Turf Tacos

Tacos are a family favorite here, and these Grilled Surf & Turf Tacos did not disappoint! They are so quick to put together, and a perfect meal for any night of the week.

One quick thing to point out about life in general. Target now has organic flour tortillas and that means my life is basically complete. For years (I’m not kidding) I’ve been looking for a store bought flour tortilla that did not contain hydrogenated oils, also known as trans fats. I was able to find ONE product at Giant that did not. ONE. They are good, but I like options!

Now there are two! So I can now go to Target, get a latte from Starbucks, buy diapers, groceries, and  tortillas all in one place. Yeeessss. 🙂

Not only did I find flour tortillas that checked out in the ingredient department, I also found a huge bin of Avocados From Mexico right next to the tortilla section. In the bin I found the perfectly ripened avocado. Not too mushy, not too firm, but right in between. It sliced so perfectly for these Grilled Surf & Turf Tacos. The best part… I wasn’t even there for tortillas or avocados!! haha In fact, I don’t even know what I was there for!

Only. At. Target.

In my Fiesta Grilled Chicken recipe I shared a spice mix that I use for grilled meats for tacos, burritos, quesadillas, etc. This recipe is exactly like that one, in that I just use a few spices and I’m done! No packets for seasoning, or out of the ordinary ingredients. I love these simple recipes and my family does too!

Speaking of packets… a friend was just over at my house the other day and mentioned that she has always wanted to make her own taco seasoning mix but she just didn’t know what to use. I got mine off of the back of a can of beans one day. I have honestly not picked up a packet since then. It is so simple! You can totally play around with ratios of course,and add in other ingredients as you taste test and figure out what you like the best. Per pound of ground beef I use:

  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 teaspoons adobo seasoning
  • salt and pepper to taste

The adobo seasoning does contain sodium, so I do go light on the salt. This recipe is similar, I’m just using steak instead of ground beef. Those 3 spices are the best together and are a great foundation for making your own taco seasoning. I’m sure I’ll be posting a ton of other recipes using them since my kids love this stuff and so do I!




Shrimp & Parmesan Strip Steak

Last minute Valentine’s Day dinner alert! This Shrimp & Parmesan Strip Steak is restaurant quality food at home and so easy. Pair it with some simple mashed potatoes and wine and you will never miss the hustle and bustle of going out to eat!

So my Valentine and I (my husband!!) don’t get to go out to eat all too often because we have 4 kids and it is just too much of a hassle. I would much rather have a special dinner at home with the kids and save the stress of getting a babysitter, having our youngest cry the ENTIRE time the sitter is here, and waiting for an hour for a table at a crowded restaurant. Don’t get me wrong, time away is wonderful, refreshing, and a must for parents. However today I want to show my whole family I love them instead of just my husband. So we are staying home. 🙂 Welcome this Shrimp & Parmesan Strip Steak!

Seasoning the Steak

This recipe starts with a standard grilled strip steak. You can totally substitute any cut of steak you’d like! My only recommendation would be to stay away from any thin cuts. I used strip steaks because while on the phone at the grocery store and not really paying attention I just put something that looked decent in the cart. When I got home my husband immediately asked:

“What kind of steak is that?” Such a man question!

Hell if I know. Seriously. haha

So it was actually strip steak and it was perfect for this recipe!

When grilling steak I always use the same combo of spices and there is one key ingredient. COURSE kosher salt. When seasoning any cut of meat, this is what I use to really bump up the flavor. Along with the course kosher salt I used a really nice mix of granulated garlic, onion salt, and cracked black pepper. No need to get crazy when seasoning a steak!

Grilling the Steak

To be honest, this seems so simple. Yet both my husband and I have at different times totally messed it up! Depending on who you ask about the best way to grill a steak, you may get different answers!

My answer would be (what works for me) is to put the grill on low to moderate heat on one side, and put the other side of the grill a bit hotter. Once I get nice grill marks and a bit of golden char around the outside, I flip it to the not as hot side and be patient. I like my steak at home to be medium well. It does take a bit of time to get that nice and golden brown, crispy around the edges steak. One time I Googled “tips for grilling steak” and what I found were a ton of pictures of rare steaks and suggestions that 3 minutes per side is about the time you’ll need.

So wrong for me!

Indeed I found that I needed quite a bit more time per side. I have never actually timed it. Once I start seeing char around the edges, I flip. I guess for me it is more of feeling and looking, than timing. After I have flipped my steak I go based upon feel to know when the steak is done. If you push on it and it is still springy, its not medium well. If you push on it and it is firm, its done. Don’t go too far though! Look and feel, look and feel. 🙂

Since I’m so bad at this whole giving directions to grill a steak… here… go check out what Bon Appetite says! haha

The shrimp part of the recipe is super easy. Put butter, salt, and white wine on top of pre-cooked shrimp and you are done! 🙂

I used frozen shrimp so I defrosted the shrimp in water first. Then I drained the water and added the butter, white wine, and salt.

To finish the dish, I simply put the shrimp on top of the grilled sirloin, and added my shaved parmesan/asiago blend that I bought pre-shaved at the grocery store. Next, I put it under the broiler for just long enough that the cheese was melted and starting to brown.




Fiesta Grilled Chicken

*This Fiesta Grilled Chicken is the perfect grill recipe for all of my Tex-Mex people! You will love everything about this grilled chicken that is rubbed with a ton of spices and grilled to perfection. The best part? Topping it with fresh cilantro, cheese, avocado, and sour cream! You may grill this so much eventually your family will hate you, just like I did! 🙂
Fiesta Grilled Chicken || Grilled chicken rubbed with a ton of spices and flavor, then topped with fresh cilantro, cheese and sour cream. Need I say more? || www.3boysunprocessed.com

There are a few recipes I’ve made so many times my wonderful husband just flat out hates now. Shouldn’t he just be happy that he has a wife that is cooking for him? I think so, I really really do!

*Side note: Mac n cheese is the other recipe he could do without me ever making again. Honestly I’m wondering what is wrong with that man. HA! I’m on a quest to produce the perfect mac n cheese, so he better suck it up and continue to taste test!

It occurred to me the other day that my family totally over-did this recipe at the beginning of the summer. We had just purchased a grill (holla at that cheapo $100 grill from Amazon!!) and we were grilling EVERY-SINGLE-DAY. Now, you have to realize, there is a very good reason for us to be over grilling. At our previous residence we couldn’t have a grill. It killed me a little bit inside every time we drove by someone’s house that smelled like sweet delicious summer time grilling. I hated the place we were living at a little more every time I had to smell that smell knowing that the grill master in me needed an outlet.  I had in my mind that when we finally got a grill we had somehow “made it.” Yes, it was like my Benz. Only it was a grill, and I needed it in my life.

Newsflash: WE MADE IT. 🙂

Fiesta Grilled Chicken || www.3boysunprocessed.com

Now that that really emotional and sentimental news has been broadcast all over the internet I think we shall move on.

One thing about grilling chicken that is a MUST for me is making sure your chicken isn’t too thick in any spots. I never grill chicken without pounding it first because there is nothing I hate more then when grilled chicken has a really fat side that takes forever and a day to cook through. If you have ever been at a restaurant and wondered why their grilled chicken that is seemingly so simple was 1,000 times better then your at home grilled chicken it is probably that their chicken was nice and even, with no super thick parts to take away from the yummy seasoning. My point: Flat chicken rocks!

The way I pound chicken (that may be obvious to some and totally new to others) is very simple:

  • Mise en place: Translation… Get everything out before you start because once you have raw chicken on your hands you don’t want to have to go back to get your stuff out!
  • Things you will need: Meat tenderizer aka keep my hubby in line hammer (totally just kidding don’t send me hate mail), cutting board, piece of plastic wrap or press n seal, chef knife, large bowl.
  • I always filet my chicken first by cutting it in half length wise. This isn’t rocket science and yes, sometimes I end up with a few pieces that are extra thin and that’s totally fine with me!
  • Place chicken on cutting board, put piece of plastic over chicken to ensure you don’t splatter everything you own with raw chicken bacteria.
  • Using the meat tenderizer lightly pound chicken as flat as desired. Don’t be shy, yet don’t go ape shit on it. Unless of course you are looking to get some aggression out. 🙂

Fiesta Grilled Chicken || www.3boysunprocessed.com

Serving Suggestions

  • With flour tortillas (check those for trans fats! partially hydrogenated oil always seems to be lurking in these products) wrapped up with all the yummy toppings.
  • With grilled peppers and onions.
  • With a side of cilantro lime brown rice.
  • And of course with as much cheese on top as humanly possible. Oh and sour cream, because you can’t have one without the other!

Fiesta Grilled Chicken || www.3boysunprocessed.com

Fiesta Grilled Chicken || www.3boysunprocessed.com

Fiesta Grilled Chicken || Perfectly grilled chicken coated in a ton of yummy spices and topped with cheese, fresh cilantro, and avocado. Summer time grilling at its finest!

 




Slow Cooker Turkey Sweet Potato Chili

*This Slow Cooker Turkey Sweet Potato Chili is a fall favorite that is packed with nutrition and so delicious! With fall right around the corner you need this in your life! Throw all the ingredients in the slow cooker, and have a fantastic dinner waiting for you at the end of the day. P.S. It’s also a great way to hide extra nutrition in chili for kids who are skeptical of sweet potatoes! 
Slow Cooker Turkey Sweet Potato Chili

I’m just going to come right out and say this….. I put sweet potatoes in chili way before it was cool on Pinterest. Like, years ago! I didn’t do it on purpose the first time, it went down like this:

I bought the expensive pre-cubed butternut squash at the grocery store and I never used it. My husband nagged me about it until one day I was like FINE I’LL PUT IT IN THE CHILI now shut up about me buying random stuff at the grocery store and let’s move on (the man has a point here though I must admit).  So I threw the squash in my regular chili recipe and it was fantastic! How exciting it was when he arrived home after work and I had a new creation to share that made me look like a culinary genius. 🙂 Sweet and spicy for the win!

After the squash I gave sweet potatoes a go because we always have them on hand for making the kids sweet potato fries. I actually loved sweet potatoes even more, and the rest was history! That is until the Pinterest Pinnies were all like:

“Sweet potatoes in everything, all day everyday!”

“Sweet potatoes on fleek!” (still have no idea what that one means)

“Sweet potatoes all up in my chili!”

“Put sweet potatoes in your chili because it is cool now!”

You get the point. Everyone else figured out it was a rockin’ combo and then all of a sudden I was just a  regular person again.  *sigh*

Slow Cooker Turkey Sweet Potato Chili

Back before my culinary genius bubble burst I was actually using a stovetop chili recipe, however for my birthday last year my I received a brand new slow cooker from my mom! If you have followed other slow cooker recipes here, you might remember I had an ancient slow cooker that my mom was gifted for her bridal shower in the 80’s. No clue who bought that for her or why they thought she would ever use it (girl doesn’t cook) but it got me through a few babies and my first apartment. Shout out to the random relative who made that purchase and RIP awful baby poop colored slow cooker! With my shiny new slow cooker I realized how much tastier chili was in the slow cooker vs. on the stove top and I don’t think I will be looking back anytime soon! Shiny new slow cooker for another win!

Recipe Tips

  • I cut my sweet potatoes in small cubes (pictured below), however when the chili was done they were pretty well cooked. So much so that they disappeared into the chili a bit. I found this really awesome, however if you are looking for a chunkier finish I would cut them a tad bigger then what is pictured below.
  • I added 2 jalapeños and it was bit spicy for us. The spiciness was muted in the leftovers though and that is when it was just right! If you are not into spiciness at all, of course just omit the jalapeño all together.
  • As mentioned above, this chili gets better and better everyday in leftovers! It is a great meal to make at the beginning of the week to have a healthy lunch for the next few days.
  • I tend to keep chili simple because a speech professor once told me the acronym K.I.S.S. or keep it simple stupid! This sticks to me with chili because when folks are looking for good chili recipes they don’t want to have to go to the grocery store and buy ingredients that they will use 1 tablespoon of and never see again because it is so far back in the pantry.
  • I have found (thanks to the back of a Goya bean can) that 2 Tablespoons of cumin, 2 Tablespoons of chili powder, and 2 teaspoons of adobo seasoning are the PERFECT spice combo for chili. This is my go-to amount of spices and it has never failed me. You can certainly play around with it but that combo will give you just enough flavor without being overpowering.

Slow Cooker Turkey Sweet Potato Chili

Then we have this close up shot that is so detailed you can literally see that I cut the avocado with a butter knife. Sheesh that expensive macro lens was worth it!

Turkey Sweet Potato Chili

And then there was this cutie…. 🙂 Hi Sammy!

Sammy eats Turkey Chili

Slow Cooker Turkey Sweet Potato Chili || www.3boysunprocessed.com




Beef and Veggie Macaroni

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The school year is officially in full swing! I have to say, getting my son ready on the first day was a tad stressful…thanks to a meltdown in the morning by my usually happy 2 year old. Boy, did he ever decide to throw a wrench in all picture plans by flipping out, throwing himself down into some rocks, and refusing to let me strap him into his car seat! Sound familiar to anyone? Good, I’m not alone!! I thought for sure my neighbors were going to call the cops on me for child abuse because he was screaming at the top of his lungs. They surely think I’m insane by now because it seems that someone is always screaming. I promise, we are “normal,” whatever that means. 🙂

Beef and Veggie Macaroni || www.3boysunprocessed.com

Now that I’ve vented about the terrible twos, let’s talk about this delicious and lunchbox-friendly meal! This one is perfect for sending a hot lunch to school that your kids will actually eat, or just getting dinner on the table relatively quickly after school. There is not much for your kids not to love about this one…. and if they are on the fence about the carrots/peppers I would suggest dicing them super small and pretending they aren’t even there. I’m not a fan of “hiding” veggies in food, however I do have a slightly picky 3rd grader who changes his mind on a weekly basis about what is acceptable to put in his lunchbox. I feel you, I do!

Just because I have a blog about food does not mean all of my boys will eat everything I make without complaining.  Every week last school year my son would complain about certain foods that I sent in his lunchbox that he previously loved to take. Eventually I just ran out of ideas and started making meals like this one so I could send the leftovers in his LunchBots thermos and be done with it! Most of his hot lunches would come home eaten, so I had to settle for putting veggies in creations like this one instead of sending them raw. You win some, you loose some!

Beef and Veggie Macaroni || www.3boysunprocessed.com

Recipe Tips
  • I used a colander to drain the grease from the meat/veggies. I tried draining the way I normally do and realized it was going to be an epic disaster if I proceeded, so I placed a colander in the sink (or over a bowl if you do it that way) and it was so much easier!
  • You can absolutely switch up the veggies here, and get creative! I can see peas and green beans working really well!
  • I didn’t know whether to call this a soup or a stew because it is kind of in between. At first it was thinner but the pasta will continue to soak up the broth and it becomes thicker. I really enjoyed the consistency because it was right in the middle.
  • Yes, this recipe contains cheese because cheese is my friend, and has really never failed me. You can certainly omit the cheese if you would like, however I really loved it with just a slight hint of cheddar. It isn’t overpowering at all, just bumps up the taste a bit.
  • I always use no salt added Bionaturae strained tomatoes when cooking a dish like this. If you substitute a product that contains salt, you will have to adjust how much additional salt you add. I prefer this product over canned because I feel it is safer and has a better taste.

 




Chicken, Bacon, and Broccoli Pasta

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One. More. Week. Just one more week of summer vacation left. Have you seen the video of the mom singing “Bye, Bye, Bye” as the bus leaves on the first day of school? Yeah, that’s me right now. I’m ready to see that bus pull away (ok, we don’t have busses but if we did….) and I’m ready to get back to the “school year” schedule. Don’t get me wrong, I love my oldest son dearly. It is just that I’m 36 weeks pregnant, FAT as ever, out of energy, can’t bend over, and have exhausted all of our summer plans. I never thought I would be ready for summer to be over, but today when it hit me that next Tuesday is the first day of school I was kind of excited! Maybe it is because I really am just tired of adulting, or maybe it is because I have been telling myself over and over again that at the end of summer I will have a new baby. Which ever the case I’m just not so sad to see summer go this year.

Speaking of adulting, I did a little bit of it today and whipped up some brownies PLUS this delicious, cheesy, and somewhat indulgent pasta. Who doesn’t love a pasta dish like this one? Cheesy..check. Creamy..check. Bacony..check. Carb-o-licious..check. Oh and then there is the broccoli that I threw in there to convince myself I was being healthy..check. 🙂 This dinner is a win-win in the ingredient department, but even better is that it takes less than 30 minutes from start to finish! With back to school schedules in full swing I know I will be needing meals like this to get me through the week (and keep my kids from complaining).

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Recipe Tips:

  • I used thin sliced chicken breasts for this recipe, as I always do. If you pick up regular chicken breasts at the grocery store, you can easily slice them in half lengthwise before slicing into strips, or use a meat tenderizer to flatten them a bit before slicing into strips. There is something really gross about biting into a super thick and chunky piece of meat so I always recommend thinner pieces.
  • I only cook the broccoli for a minute or two when I first put it in because it will continue cooking. When your broccoli brightens up in color you are good to add the rest of your ingredients.
  • Additional salt and pepper to taste can make or break a recipe. The cheese in this recipe is pretty salty, so you probably won’t need to add too much additional seasoning if you do.
  • When cooking your bacon you may notice some residue on the bottom of your pot. THIS IS GOOD. When you stir in your milk go ahead and scrape that residue off the bottom of your pan for extra flavor.
  • As always when cooking I keep my burner at a medium temperature. Often times I feel like people want to crank up the heat but this can easily ruin a recipe. A steady low-medium is where I do most of my cooking!

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Honey Mustard Baked Salmon


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Ahhhh… what a beautiful piece of Salmon! Not only is this salmon beautiful, it is SO TASTY and SO EASY!

I grabbed inspiration for this recipe from my Crockpot Honey Mustard Chicken recipe because the flavor combo in that recipe is just spot on! I can easily say it is one of my all time favorite Crockpot recipes, so if you haven’t checked that recipe out yet it might be time to do that. 🙂 I’m telling you… you won’t be disappointed and seriously… does it get any easier?

Speaking of easy, there are a few consistent questions/comments I expect from people I chat with regarding cutting processed foods:

  • Isn’t it really time consuming? I just don’t have any time in my busy schedule for cooking!
  • Isn’t it really expensive? I just can’t afford to eat like that!
  • How do you get your kids to eat like that? I just know my kids would never touch that food!

This recipe really addressed the first point… Isn’t it really time consuming to cut processed foods? Do I spend my entire day in the kitchen just to make sure my family isn’t consuming a bunch of processed crap? In short… the answer is no. I absolutely do not spend a ridiculous amount of time in my kitchen everyday, and on days that I do it is because I have chosen to (I can get cooking ADHD at times). When I feel like I’ve spent a long time in the kitchen I usually plan the next day to spend almost NO time in the kitchen. This is exactly when I pull out recipes like this Honey Mustard Baked Salmon that take less than 5 minutes to prepare + baking time (that I spend preparing a side). If you kind of hate cooking, or you really are super busy and just don’t have a ton of time to spend preparing meals then this recipe is your solution. Mix 3 ingredients, pour over salmon, wrap in foil… viola!

Honey Mustard Baked Salmon || www.3boysunprocessed.com




Three Cheese Tortellini Soup

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Well….I’m just going to go right ahead and say this recipe is a certified cheese-bomb! Shall I shamelessly explain myself or blame it on the pregnancy? 🙂

Ok, now that the cheese-bomb cat is out of the bag, let’s talk about why I needed this in my life today… You know because it was 85 degrees here in Central Pennsylvania and I needed a bowl of hot, creamy, comfort-food style soup. Obviously. Again, the baby. The hormones. The cheese. Oh my!

But then I realized this soup was so deliciously dreamy, creamy, and oh-so cheesy that everyone needs this in their life once in a while. You know, like when your friend gets dumped and she is not that into chocolate… Or when you realize one of your kids just peed all over the bathroom (Oh, I’m sorry.. Is that just MY kids??)… Or that time you realized your cheat day just turned into a cheat month and you must have one final “Hoo-RAH” before getting back on track. And let’s not forget this soup contains tomatoes and tomatoes = healthy fruit/vegetable or whatever you classify a tomato as. So there…it’s not that bad after all.

Now let’s review.

TOMATOES = HEALTHY.

MY KIDS = PEE EVERYWHERE.

The End.

Three Cheese Tortellini Soup || www.3boysunprocessed.com

AND Moving On…Not only is this soup a cheesy-hot-mess, it is also really versatile. A versatile dinner is a great thing in my world because let’s face it… Taking 3 (soon to be 4) kids to the grocery store before dinner to pick up ingredients is basically a tantrum roulette. Maybe someone will have a meltdown, maybe we will all pretend to be normal. Who knows? And better yet, WHY risk it? If you are missing one or two ingredients, chances are you can make a simple sub and all will be well in tantrum land. Plus you won’t have to fight the after word crowds at the grocery store. 🙂

Just a few quick substitution suggestions:

  • Sub tortellini for 100% whole wheat elbow macaroni (If you are wondering about my stance on the tortellini, check out my Spinach and Tortellini Salad post). I would go with 1 cup of macaroni.
  • Omit beef, sub 4 Tablespoons butter. Melt butter in saucepan, add flour, then slowly add liquids.
  • Sub freshly grated parmesan cheese for asiago cheese. If you decide to go the powdered parmesan route, I would suggest cutting back a little because it may turn out a bit salty.

 

Three Cheese Tortellini Soup || A delicious blend of ground beef, cheese, and tortellini smothered in a thick and creamy tomato soup. The ultimate comfort soup! || www.3boysunprocessed.com
*For reference, here are the tomatoes I always use for soup. FYI, this is a bulk listing so the price looks very inflated. 🙂




Slow Cooker Pork Tacos

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Cinco de Mayo is just around the corner and these slow cooker pork tacos are the EASIEST Cinco meal ever! Ok, ok, maybe guacamole is easier but who is really keeping tabs?

Let’s dive right into talking about the recipe, shall we? For being a slow cooker meal I kind of have a lot to say about it!

First, I’ve brought this taco meat to a few gatherings and people have always enjoyed it. This is a great meal for transporting and I’ve even served it with tortilla chips just to keep things simple. I love being able to transport meals that I know won’t somehow end up all over my car or something terrible like that (think soups!). Crockpot = Safe transporting! Plus once I arrive I know I will have a way to keep things toasty until serving.

Second, I love putting a bunch of fresh toppings on tacos like these to boost the nutritional value and make them even yummier! For these tacos I used fresh cilantro, tomato, and avocado. I also added shredded Colby jack cheese and sour cream. So basically I stuffed the heck out of the shell and called it a day. 🙂

And last but not least this taco meat is soooo a “second day meal.” You know, something that sits in the refrigerator overnight and magically tastes even better then it did the day before? Yeah, totally these tacos. If you decide to make this for an event, or  just for your family, I would highly suggest allowing the meat to soak up all the saucy goodness overnight. I’m not saying it isn’t good straight up the first day but so much more flavor develops overnight. With the ease of the recipe I find it super convenient to make the day before so the next day I can think “Dinner is already done. Yess! No dishes, no cleanup.” Love those days!

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Slow Cooker Pork Tacos




Chicken Parmesan Alfredo

Chicken Parmesan Alfredo: Two classic Italian dishes combined to create a simple dinner your whole family will enjoy! || www.3boysunprocessed.com

Have I told you lately how much I LOVE my cast iron skillet? Yes, it’s true. A few years ago I traded in my non-stick cookware for all stainless steel and cast iron. It did take me a while to get used to not burning stuff to the bottom of them like EVERYTIME but after adjusting my heat (much lower!) I realized I didn’t need those chemical laden pots and pans after all! 🙂

Today I’m sharing this chicken parmesan recipe that goes to a whole new level by adding a super yummy Alfredo sauce to the pasta and lots of mozzarella cheese before baking it in the oven to get that nice, crusty mozzarella we all love. The best part is I used my wonderful cast iron skillet to get a nice, crispy piece of chicken without a deep fryer or any unhealthy oils. If you don’t own a cast iron skillet no worries, you can do this in just about any sautĂ© pan, however I do love the results I get from my cast iron. Just take a look and you’ll understand! Now that’s a piece of chicken to be proud of!

Chicken Parmesan Alfredo: Two classic Italian dishes combined to create a simple dinner your whole family will love! || www.3boysunprocessed.com

Another thing I love about his recipe is the versatility. If you are short on time and don’t feel like taking the extra steps to make the Alfredo sauce you can absolutely toss your pasta in extra red sauce and call it a day. Sometimes I go the red sauce route, sometimes I go the Alfredo route. Sometimes I even toss my pasta in extra red sauce AND ricotta cheese and that is delicious too. Either way you will end up with a dinner your family will love!

Whenever I use a convenience product like the panko bread crumbs I used in this recipe I always caution folks to READ INGREDIENTS!  These are the products most notorious for adding a bunch of crappy ingredients that don’t need to be there just for the sake of keeping the product on a shelf for years without it going bad. I get so frustrated with brands like Progresso who willingly put profit and production above ethics. When it comes down to it, there should be no reason any breadcrumb product contains ingredients like partially hydrogenated oils and high fructose corn syrup. When I started reading labels one of the first products I immediately threw away were the breadcrumbs that had been lingering in the back of my pantry forever. That alone should have indicated to me that something just wasn’t right with the product to begin with. Since that time I’ve experimented with making my own breadcrumbs (which works wonderful too!) but this time I opted for an organic panko product I’ve found in most mainstream grocery stores (check their organic section).

Here’s the product I used as well as my favorite cast iron skillet! 🙂

*This is a bulk listing.

Chicken Parmesan Alfredo: Two of my favorite Italian favorites combined to create a delicious dinner your whole family will love!

 




Easy Cheesy Tacos

This easy and delicious taco recipe includes a few extras so your  from scratch tacos turn out perfect! Saucy, cheesy, spicy. Yes!

Easy Cheesy Taco Meat recipe from scratch. No scary-ingredient-filled packets or unecessary additives! So easy and so delicious. || www.3boysunprocessed.com

Well hello there delicious, easy taco dinner just waiting to be gobbled up by my boys!

This taco recipe is definitely one of those “I just don’t feel like making dinner tonight” recipes because it comes together in literally just a few minutes and your family will love it! Even better, it doesn’t contain any random ingredients like the ones you will find in those pesky little taco seasoning packets.

When I started reading ingredient lists I realized quickly that those packets contain more additives then they do actual spices. Weird, I know. But if I know all the big name companies like I do, it doesn’t surprise me one bit! They never fail to add a bunch of crap to something seemingly super simple. Not to mention those packets-o-random-ingredients are more expensive then just buying real spices.

When I ditched those packets I realized something about seasoning tacos without them, and that was the texture was a little different and sometimes my meat ended up a tad dry. Don’t get me wrong, we still slapped a bunch of cheese and sour cream on those babes and the problem was solved, but one day I decided to experiment to try to achieve that “extra sauce” that I felt the meat needed.

Welcome…..strained tomatoes and cheddar cheese! Viola! 🙂 My trusty strained tomatoes solved my problem + added additional flavor to my meat. Yes and yes!

Ok, I’m sorry but here is an obnoxiously large picture. That sauce though!

Easy Cheesy Taco Meat recipe. The best from scratch tacos ever! || www.3boysunprocessed.com

One last tidbit… I did add fresh cilantro because I had some on hand. If you don’t have fresh cilantro I would go ahead and just omit it all together. Your tacos will be just as delicious even without the cilantro!

 




Cheesy Stuffed Garlic and Herb Chicken

Simply Organic Garlic and Herb Chicken

**To check out more about Simply Organic’s Steam Gourmet Line and to help me win the Win @ Blogging Grand Prize (a ton of blogging goodies that will help me bring you more recipes this year) PLUS be entered to win prizes for YOURSELF follow this link: http://bit.ly/19msUDo. Simply Organic is giving away prizes until the end of February so head on over to vote!

Hello EASY and delicious dinner, cooked in 1 parchment paper bag (sides and all!), with minimal cleanup. Is this real life?? Yes! With Simply Organic’s new Steam Gourmet line this can happen in your kitchen in 40 minutes. 🙂

When the folks over at Simply Organic reached out to me to try their new product, it was an obvious win-win situation for me! I get to work with a brand that I already know and love, AND I get to bring their new product to your attention so you can try it as well. Since I was already familiar with some of their products I was confident this would be something that my family would enjoy because it is a simple, easy way to get a healthy dinner on the table. With baseball season right around the corner, I’m going to need minimal effort, maximum flavor meals that I can have prepared when my son gets home from school. Enter this glorious product that requires little to no brain power when you have nothing left to give on a busy day when you are running around like a chicken with your head cut off, trying to get your child dressed for a game, while looking for hats/gloves/other baseball related items that are seemingly right in front of your face. Whew! I know. Been there, done that! Did I mention easy, delicious, no brain power?

Cheesy Stuffed Garlic and Herb Chicken

Cheesy Stuffed Garlic and Herb Chicken

I have to admit, I did really enjoy the Cheesy Stuffed Garlic and Herb Chicken that I cooked up for a few reasons:

  1. No potentially harmful plastic bags that other seasoning kits often come with.
  2. My sides were cooked in the bag too, allowing the seasoning packet to season the whole meal.
  3. A protein/veggie/starch meal all in 40 minutes!
  4. After preparing this I only had two dishes to wash. TWO!!!! (cutting board, glass baking pan that was almost clean already)
  5. Organic seasoning packets contain mostly 100% spices, and very little sodium. Most of the time you’ll find companies using an array of random, unpronounceable ingredients in seasoning packets, with LOADS of sodium. After I started reading ingredient labels I got rid of all of those packets I may have used before because I realized the main ingredients weren’t spices at all. Something just didn’t seem right about that. Simply Organic hit the nail on the head by using real spices, and you can definitely taste the difference.
  6. There is no need to add any extra fats or oils to your parchment bag, so if you are looking to cut calories or are on a diet the Steam Gourmet line would be an awesome addition to your weekly meal prep.

When I was asked to create a recipe using one of their new products, I really wanted to keep the integrity of what the product was. Simple, EASY, quick, real. I didn’t want to add a bunch of extra steps because I felt that took away from the whole concept. What better way to do that then stuff a little cheese inside the chicken breast and Viola! Done! So I grabbed the Garlic and Herb Steam Gourmet box, pulled out one seasoning packet and one parchment bag (each kit comes with two of each) and added two slices of provolone cheese to each breast after they were seasoned. Truth: I even used a paper plate to dip the chicken in the seasoning. Gahhhh! Seriously I don’t have a dishwasher and dishes are my worst enemy. Please don’t judge. 🙂

So I threw everything in the parchment bag, folded that baby up and about 10 minutes later a glorious smell filled my kitchen. Then I had to wait another 30 minutes to actually taste it. Perhaps a con? A small one but yes!

Cheesy Stuffed Garlic and Herb Chicken

Why yes that is cheese and seasoning on those green beans! 🙂

Cheesy Garlic and Herb Stuffed Chicken featuring Simply Organic's Garlic and Herb Steam Gourmet || www.3boysunprocessed.com

 

**To check out more about Simply Organic’s Steam Gourmet Line and to help me win the Win @ Blogging Grand Prize (a ton of blogging goodies that will help me bring you more recipes this year) PLUS be entered to win prizes for YOURSELF follow this link: http://bit.ly/19msUDo. Simply Organic is giving away prizes until the end of February so head on over to vote!