Honey Mustard Lettuce Wraps

Posted on August 24, 2023 by admin

This is so so easy, and we all can use some easy ones, right? I will preface that the kids were meh on this but I attribute that to being ohh-so-tired after a busy day at the playground and meeting friends at the pool.

The Three Bite Rule - Honey Mustard Lettuce Wraps

There are all the ways in the world to customize this. I mostly see lettuce wraps with sesame/teriyaki flavors and wanted something totally different. These are honey mustard and pickles. Ranch and bacon would of course be crowd pleasers here. Caesar and cukes would be fun too!

Honey Mustard Lettuce Wraps
Ingredients (serves 4):
24 oz package Popcorn Chicken (or any breaded chicken cut up)
1 head bibb lettuce
1/4 cup honey mustard dressing
1/4 cup pickles (I did some with bread & butter pickles & some with dill pickles)
1 small tomato
additional toppings: avocado, cheese, pickled onions

Directions:
Cook the chicken according to the package (mine needed 18 minutes in the air fryer)

While the chicken in cooking, chop the pickles and tomatoes to become a relish.
Allow the chicken to cool a bit just to a not-hot temp.
Toss the chicken in about half the dressing.
Assemble the lettuce wraps with chicken, pickle topping, more dressing if desired, and any other toppings!
Enjoy!

If it is hard for little hands, use a tortilla instead, or put the whole thing inside a tortilla. I chopped the chicken into bite-size pieces for the kids.

I’d totally make these again. Maybe another day or another flavor would work as a dinner when the stars align. I don’t count them out one time. These are so easy that these could also be a quick lunch or a solo-dinner as you can make as much or as little as you need. I’m on my way to make another version to be my lunch today!

Tomato Basil Chicken

Posted on August 9, 2023 by admin

{originally published in 2015 and updated in 2023}

When I originally made this, I breaded the chicken and this time around I wanted to update it with grilled chicken. I served it over pasta (these kids love love love pasta) and would also be happy to serve it over parmesan orzo like the first time around.

Grilled chicken felt so fitting to top with tomatoes, basil, and a balsamic reduction.

Tomato Basil Chicken
Ingredients: (for 4 servings)
4 chicken thighs
2 tablespoons Italian Seasonings
1 large tomato
~6 basil leaves
1 teaspoon olive oil
1 tbs balsamic reduction
2 tablespoons parmesan cheese

Directions:
Marinate the chicken in the seasoning, salt, and pepper and preheat the grill.
Grill the chicken to cook through fully.
Chop the tomatoes and basil. Add the olive oil, a sprinkle of salt and pepper, and stir.

Serve the chicken with a few spoonfuls of the tomato basil mixture.
Enjoy!

Pan frying cutlets was really good last time, but both the patience and mess doesn’t feel worth it, especially during the season of fresh tomatoes and fresh basil.

The balsamic reduction is from the grocery store lasts forever and is great on salad or sandwiches. Reducing balsamic is easy too.

Chicken, Bacon, Ranch Loaded Fries

Posted on April 20, 2023 by admin

Yes. The answer is yes. These are exactly what you need. Chicken, bacon and ranch fries are delectable and so good for a quick lunch, for a crowd, as a meal, or the hefty snack.

The Three Bite Rule - Chicken, Bacon, Ranch Loaded Fries

These fries have rotisserie chicken, bacon crumbles, white cheddar, white queso and are finished with a drizzle of ranch.

Chicken, Bacon & Ranch Loaded Fries
Ingredients: (for 1 as a meal, or 2 as snacks)
2 cups fries
1 teaspoon ranch dressing powder mix
1 cup roasted chicken
2 strips of bacon
2 tablespoons queso blanco
2 tablespoons ranch dressing
1 green onion sprig, chopped up

Directions:
Cook the fries until crispy – I airfried mine for ~10 min from frozen.

Shake the hot fries in the ranch powder mix and add half of the fries to a pan and top with half the cheese, half the bacon, half the chicken, and half the queso. Repeat.

Bake for 5-10 minutes until all melted and warmed through.
Drizzle with ranch.

Sprinkle with green onions.
Enjoy!

They’re kind of a fork (or close-friends) loaded fries as you will be licking your fingers. I think the layers are key – otherwise only a few fries will have anything fun! These are a great way to use a small amount of these ingredients. Try it with waffle fries, or as nachos.

Chicken & Broccoli Lasagna Rolls

Posted on February 16, 2023 by admin

I make a lot of lasagnas. A lot. Most often they’re for Lasagna Love so I regularly see convos about alternatives. This time they’re getting a twist and only wanted a few portions for these chicken and broccoli lasagna, all rolled up. They use just a small amount of roasted chicken and get drizzled in alfredo sauce.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Chicken & Broccoli Lasagna Rolls
Ingredients: (for ~4 servings)
8 lasagna noodles
1 1/2 cup roasted chicken (~1 chicken breast)
2/3 cup ricotta cheese
2 cups broccoli florets
2 cups shredded mozzarella
1 cup alfredo sauce
2 tablespoons Parmesan cheese

Directions:
Boil water in a large pot for the lasagna noodles. Cook until fully cooked but not the full time listed on the package. For the last few minutes, add the broccoli into the water for ~2-3 minutes.
Drain noodles and broccoli and lay out the lasagna noodles.
Spread ~2 tablespoons of ricotta onto each noodle, then assemble with smaller broccoli pieces and chicken. Add a sprinkle of cheese.

Preheat the oven to 350-degrees.
Roll them up and poke anything that falls out back into the rolls.

In a 9×9 baking dish, spray with non-stick spray and spoon some of the alfredo onto the bottom of the pan. Add the rolls in.
Top with remaining alfredo sauce, remaining shredded cheese, parmesan, and sprinkle on any remaining broccoli.
Cover with foil and bake for 30-40 minutes until warmed through, and bubbly. Remove foil for another 5 minutes until crisp at the edges.

Enjoy! These are very comforting and a great way to use a small amount of chicken and ricotta instead of a full lasagna. I like the rolls for portioning and to not have to trim the noodles to fit a smaller pan. They reheat well and are a nice break from tomato sauce.

I make lasagnas a lot so if there’s a small amount of leftover ricotta, this would be perfect! I also use it in place of cream cheese sometimes too. Ricotta freezes fine, as does the roasted chicken (a la Costco).

Chicken Francese Anniversary Dinner

Posted on October 12, 2012 by admin

I’m going out with a bang this week. Normally Fridays are my What I Ate series but I’ve been traveling, and I’m super backlogged. I have a super exciting weekend of food coming up and I’ll kick it off with a big time Friday post! It is a bit delayed but without further ado, I give you my 1st wedding anniversary dinner! Ta-da!

We went to Portland for the weekend and ate, walked around, shopped, checked out some lighthouses, and swam in the hotel pool (check out how adorable it is!). When we got home I decided to make our wedding meal for dinner! Of course we had to eat our frozen slice of wedding cake too!

I made chicken francese, blue cheese mashed potatoes, and green beans. It turned out great!

I drew the line at making squash veggie rings like the wedding venue had.

Source: Scott Zuehlke Photography

Chicken Francese

(adapted from Epicurious)

Ingredients:

4 large skinless boneless chicken breast halves
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs, whisked
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
4 tablespoons fresh lemon juice (plus sliced lemon for garnish)
1/2 cup chopped fresh flat-leaf parsley

Directions:

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder (or with a rolling pin, canned goods, or cast iron skillet) until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
Dredge chicken, in flour mixture, shaking off excess

then dredge in the eggs in another shallow bowl

When oil is hot, fry, turning over once, until golden brown and just cooked through, about 4 minutes total.

Transfer to a plate lined with paper towels and keep warm in the oven (at 200-degrees). Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. (Do you know the trick of squeezing lemons upside down so you don’t drop any seeds in?)

Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

It was good. I added some more lemon juice before serving because it got too sweet for me. I also had way too much parsley so I chopped it all and froze the leftovers in ice cube trays with a splash of water. Next time I need parsley I have small servings in the freezer! I also zested some lemon into the sauce too.

I had every intention of doing half mashed potatoes/half cauliflower but I was zipping around to get everything done at the same time and I totally forgot. I mixed in some butter, milk, and blue cheese dressing. The blue cheese flavor was light but great. I think the salad dressing was a good use when I didn’t have other plans for blue cheese before jetting away on a work trip.

Now, the cake. Our frozen slice ‘o cake wasn’t nearly as gross as I thought it would be. I never eat wedding cake at weddings, but we haaaad to have one. I actually loved our wedding cake (when I ate it the next day). The frozen one moved with us and everything. We each ate a bite or two and then somebody, whose name starts with J, ate the rest of the piece of cake later too.

It was a great celebration and we have lots to celebrate. Good thing I have a year to come up with the next themed anniversary dinner!