Honey Spiced Chicken with Sweet Potato Hash

Sometimes when I am in a hurry to make dinner, the health factor just goes out the window. I scramble to have something on the table so that my kids and hubby don’t starve. Not thinking that the calories we are about to consume means we shouldn’t be eating for the rest of the week. This recipe answers both speed and health!

I never had an affinity for sweet potatoes, but for some reason after having babies, my taste buds have changed. I am loving sweet potatoes! The sweet potatoes and chicken in this dish will have you tasting earthy, savory, rich flavors without consuming a thousand calories.

HONEY SPICED CHICKEN WITH SWEET POTATO HASH

  • 2-3 sweet potatoes, peeled and diced
  • 3 Tablespoons olive oil
  • 4 ounce diced green chiles
  • 3 garlic cloves, minced
  • 2 Tablespoons honey
  • 1 Tablespoon apple cider vinegar
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3-4 boneless skinless chicken breasts

Preheat oven to 400 degrees.

In a medium bowl, place diced sweet potatoes.

In a small mixing bowl combine 2 Tablespoons olive oil, chiles, garlic, honey, vinegar, salt, cumin, and cinnamon.

In a separate small mixing bowl combine 1 Tablespoon of olive oil and 2 teaspoon of the chile/honey mixture. Toss in with sweet potatoes until covered.

Scatter the potatoes on the bottom of a roasting pan and bake for 15 minutes. Take potatoes out of oven and stir. Then place chicken breasts on top of potatoes and smother the remaining honey/garlic mixture on chicken. Cook for another 20 minutes, or until chicken is done.

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Cheesy Chicken Casserole (A Pinterest Find)

So let’s talk about Pinterest for a moment. I am addicted just like the next person, but I am finding that a lot of the “material” is now going around for a second time. It’s taking the fun out of it for me a little. I am also finding that people are pinning things to Etsy shops or people’s personal work that they sell for money. Breaks my heart, actually. That artist worked hard for the inspiration and deserves credit for their work. It is sad to me that many of us may have done this! What if this is someone’s sole income? Who am I to go steal a great idea because I think I can make it, too? Of course, there are specific sites that are full of tutorials and are meant to be pinned and shared. Or the people that openly share and give tips and its obvious that they want people to “copy” them. Having said all this, Lucy Jane’s Best wants you to know that we feel awesome whenever anyone “Pins” one of our recipes. We want to share what we feel are really great recipes! So “Pin” away on our site! Share it on Facebook! We are okay with that!

So I found this recipe on Pinterest. But the picture took me back to myrecipes.com. You can find the original recipe here, but I will also repost for you below, tweaked just a tiny bit.

I needed a quick and easy chicken dinner and had seen this on one of my friends Pinterest boards. So I gave it a shot. I shall start by saying it makes a lot. A thick layer of 9×13 pan, a lot. It is a very simple recipe with almost no fluff. (I thought the Ritz cracker topping was a good idea!) But if I had to name this dish, I would rename it Mac ‘N’ Cheese Chicken Casserole. That’s exactly what it tasted like, Mac ‘N’ Cheese. And to be honest, we get enough of that around here anyway. So, my overall opinion was an easy, quick, simple meal. Nothing fancy or amazing and very kid friendly!

Cheesy Chicken Casserole

  •            3 to 4 cooked chicken breasts, chopped
  •             1 (16 ounce) package wide egg noodles, cooked
  •             1 (24 ounce) container sour cream
  •             2 (10 3/4 ounce) cans cream of chicken soup
  •             1/2 teaspoon salt
  •             2 cups shredded Cheddar cheese
  •             2 cups shredded mozzarella cheese
  •             1 sleeve round buttery crackers, crushed
  •             1/4 cup margarine, melted

Preheat oven to 350 degrees.

Combine chicken, noodles, sour cream, salt, soup and cheeses in a large bowl. Pour into a lightly greased 13″x9″ baking dish. Mix together cracker crumbs and margarine. Then sprinkle over top of casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

Easy Slow Cooker Shredded Chicken

One of my favorite quick and easy dinners is chicken tacos. Throw the chicken in the crock pot in the morning with some spices and water, and by dinnertime you have yummy, seasoned chicken for many nights to come! This week was Quinn’s birthday (February is a big month in our household) so for the family party I kept it simple with chicken tacos!

Seasoned Slow Cooker Shredded Chicken

  • 4-5 skinless, boneless chicken breasts
  • 4 cups water
  • 2 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 1/2 teaspoon chili powder
  • 1 teaspoon dry oregano
  • 1/4 teaspoon cumin powder

Place chicken in crock pot. (frozen or thawed) In a large mixing bowl combine water with ALL the remaining ingredients. Stir until well combined and then dump on the chicken. Cook in crock pot for 4-6 hours on high or 6-8 hours on low. I like to shred the chicken about an hour before I am going to serve it so that it can soak in all the spices. I simply give it a quick shred in the crock pot then put the lid back on. Transfer to mixing bowl when ready to serve and give it a good shred. Use for chicken tacos, soups, salads, etc.

Rosemary Chicken and Potatoes

What’s for dinner? Does everyone else get that question about 20 times a day? I remember saying it when I was a kid. We knew that our moms had every meal for the next two weeks planned out, right? Just like we do! Ok, I wish I had every meal for the next two weeks planned, but that is just in my fantasy land. BUT, I do have a great recipe to dress up that chicken you have defrosting in the fridge right now. Simple, tasty and you’ll probably have leftovers!

Rosemary Chicken and Potatoes

  • 8-10 small red potatoes
  • 4 Tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon salt (or more to season)
  • 1 (32 ounce) can of diced tomatoes
  • 1/4 teaspoon black pepper
  • 3 Tablespoons butter
  • 4-6 boneless, skinless chicken breasts
  • 2 large onions, peeled, halved and sliced
  • 2 teaspoons fresh rosemary
  • 1/4 cup fresh italian parsley, chopped (for garnish)

Cut potatoes into wedges or chunks. In a large baking dish (9×13), toss potatoes with 3 Tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper. Roast potatoes at 450 degrees until tender. (about 25 minutes, stirring twice to make sure tomatoes do not burn)

About 5 to 10 minutes before potatoes are cooked, melt 1 Tablespoon of butter and 1 Tablespoon olive oil in a large skillet. Brown the chicken breasts over medium high heat and remove to platter. Set aside. (chicken does not need to be cooked through as it will be going in the oven to bake)

In the same skillet, brown onion over medium heat. Add the onions and chicken to the potato mixture. Then sprinkle remaining salt to season chicken. Top chicken breasts with remaining can of tomatoes, 2 Tablespoons of butter and rosemary.

Bake for 15 minutes at 450 degrees. Remove from oven and allow to rest for 5 minutes before serving. Garnish with italian parsley.