ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!

Weeknight dinners can be hard. The after school rush – homework, chores, activities or sports – can leave your family eating microwave meals or takeout. Is it really possible to feed your family good food without spending hours in the kitchen? YES! On the nights you don’t want to cook, this meal comes to the rescue. It’s easy, delicious and healthy. You’ll spend just 20 minutes prepping dinner. Just enough time for the kids to do their chores, right? Then you’ll be free to help with homework or do other things for the next 40 minutes while dinner cooks.

And everything cooks at the same time. That means it will all be hot and ready at the same time! Have I mentioned the dishes… or lack thereof? Your cutting board, your knife and the pan you bake it on – plus the dishes your family eats off of – are all the dishes you’ll have to do. Can’t beat that, am I right?!

Weeknights are hard enough, let’s make dinner easier.

MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES

Do you ever find yourself standing in front of the fridge with the door open, willing something to jump out that you can make dinner with? Have you ever wondered if dinner really needs to be an every day occurrence? Or are you:

• a busy mom trying to run a household?
• trying to feed your family food that tastes good and is good for you?
• always looking for a new go-to dinner recipe that comes together quickly and doesn’t leave you cleaning up for an hour afterward?

If you said “yes” to any of those, this recipe is FOR YOU!! If you are juggling lots of hats and responsibilities, trying to help your family eat a little better or looking to add some new, quick dinners to your menu plan, you need this recipe!

PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!

My kids love this and so does my husband… all except the asparagus, but that’s just for me. Last time I bought some at the store, my 7-year-old asked me, “Why do you keep buying that stuff?!” So, next time I won’t be including as much asparagus in our Parsley Rosemary Chicken & Veggies. But the moist and juicy chicken, the tender potatoes, carrots and asparagus… Mmmm, so good! And dinner is ready in an hour. Total score.

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One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 4-6 servings

Get a healthy and delicious dinner on the table quick! This one pan meal only takes 20 minutes of prep time. It's loaded with protein and veggies and delicious flavors. You CAN make a meal the whole family loves in just an hour!

Ingredients

• Frozen chicken breasts (enough for your family)
• 4-6 red potatoes
• 3-5 carrots
• 8-10 stalks asparagus
• 5-6 green onions
• ½ cup parsley, chopped
• Olive oil
• Dried rosemary
• Dill weed
• Garlic powder
• Lemon juice
• John's Steak and Seasoning spice (the only place I've ever found this is from a little restaurant in Idaho - Pickle's Place. You can call and order it from them at 208-527-9944. Get two... or three. Seriously, it's amazing - I am in no way affilated with Pickle's Place, we just love this spice blend)

Instructions

1. Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
2. Chop up the red potatoes, carrots, asparagus, parsley and green onions.
3. Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
4. Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
5. Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
6. Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
7. Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
8. Bake the chicken and potatoes at 375ºF for 40 minutes. Check the chicken with a thermometer to make sure the internal temperature of the chicken is 165ºF or higher. If the chicken is not 165ºF, return to oven for an additional 5-10 minutes and check again. Check that the potatoes and carrots are tender by poking with a fork.
9. Remove from oven, cool and serve. Enjoy!

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WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!

You’ve done it! Dinner is delicious and healthy and on the table in an hour. Look at you go!! My kids gobble this up, even my picky 3-year-old. The dishes take about 5 minutes to rinse off and put in the dishwasher. And, if there’s any leftovers, you can wrap them up in the foil you cooked them on.  This is a winner on every level and it’s one of my go-to recipes for busy weeknights.

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I’m trying to make more balanced meals this year – and some days that means simply making more than just a main course. I mixed up this Parmesan Garlic Knot recipe and my family has requested them 3 times over the past month! The whole family loves Parmesan Garlic Knots! And, really, can you blame them?!

WHY YOU’LL LOVE THESE PARMESAN GARLIC KNOTS

My favorite thing about these Parmesan Garlic Knots is instead of taking 8 or 12 hours to make like some of the bread recipes I’ve tried before, they only take 4 hours. And they fit right into your schedule if you’re planning a day at home already. That might sound like a lot of time, but active prep time is 30-45 minutes and the rest of it is just waiting to the dough to rise and the knots to bake.

You can mix up the dough in the morning and do the morning chores while the dough does its first rise. Cutting the dough and tying them into the knots is super easy and only takes about 10 minutes. While the garlic knots work on their second rise, throw in a load of laundry, feed the kids lunch and prepare the yummy butter garlic topping. Put the topping on and then bake those knots. Your home will smell like heaven. And garlic. To me, those are synonymous.

And you’ll have some amazing appetizers to go along with dinner. Who doesn’t love good bread, especially during these cold wintry months.

PARMESAN GARLIC KNOTS: PERFECT FOR DIPPING

These Parmesan Garlic Knots pair perfectly with soups, dips and sauces! I’m not a huge fan of dipping sauces with my bread, but I love to dip them in a good soup! My boys, including my husband, LOVE dipping their breads!

Go super simple and dip in a marinara or alfredo sauce. Or kick it up a notch with a little bacon ranch dip. I really love these with a good hearty potato soup or cheddar veggie soup too. Or just eat one. Or two… or three. 

HOW EASY ARE PARMESAN GARLIC KNOTS? TAKE A LOOK.

PARMESAN GARLIC KNOTS

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Easy Parmesan Garlic Knots: The Perfect Appetizer

Prep time:  3 hours 45 mins

Cook time:  22 mins

Total time:  4 hours 7 mins

Serves: 2 dozen knots

Soft and chewy bread knots topped with parsley, garlic, butter and Parmesan cheese are sure to be a winner with your family and friends. The perfect appetizer for every occasion.

Ingredients

• 4 cups bread flour
• 2 tsp salt
• 2 Tbsp olive oil
• 4 tsp yeast
• ½ cup warm water
• ½ cup parsley, chopped
• 6-8 cloves garlic, minced
• ½ cup butter, melted
• RAGU Homestyle Thick & Hearty traditional sauce

Instructions

1. Mix water and yeast together. Let stand 5-10 minutes.
2. 
3. Combine yeast, olive oil, salt and flour until dough forms. If dough is too sticky, add ⅛ cup flour. If dough is too dry, add 1 tsp of water. Dough should be firm and tacky, but not sticky.
4. 
5. Put dough in a bowl and cover with plastic. Let rise for 1-2 hours.
6. 
7. Sprinkle flour on counter top. Remove dough from bowl and cut into quarters.
8. Take one quarter of dough and shape into a rectangle. Cut into strips.
9. 
10. Tie strip into a knot. Set on lightly greased baking sheet. Repeat with each quarter of dough.
11. Cover and let rise 30-45 minutes.
12. 
13. Combine melted butter, 2 - 4 minced garlic cloves, and half cup parsley. Mix until well combined. Spread on top of each knot.
14. 
15. Sprinkle Parmesan cheese on top of butter mixture.
16. 
17. Bake at 350 for 17 to 22 minutes, or until tops are lightly golden brown.
18. Cool knots on pan for 5 minutes. Move knots to cooling rack and allow to cool until they can be handled.
19. 
20. Serve with RAGU Homestyle Thick & Hearty traditional sauce. Enjoy!
21. 

3.5.3226

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COCA-COLA BBQ PORK DIP: THE PERFECT GAME DAY RECIPE

Why is this the perfect game day recipe? This one recipe offers these three things I look for in my favorite game day recipes:

• Can easily feed a large crowd without a lot of complicated steps
• Minimal prep time because the kitchen isn’t where I want to spend Game Day
• Doesn’t require a lot of attention when I’ve already got a busy kitchen

If you need to feed a large crowd this is the perfect recipe. It’s super easy to change the size of the roast you use and, furthermore, it doesn’t take much longer to make a large batch.

Your active prep time for this Coca-Cola BBQ Pork Dip is less than 30 minutes. All you really have to do is put the roast in the slow cooker, shred the meat when it’s tender, mix in the BBQ sauce and add the garnishes.

You can make this recipe ahead of time and warm up back up; furthermore, make it super simple and serve it right from the slow cooker. It’s a great way to keep the dip warm, if you prefer it that way. It’s good cold too. My kids like it warm best, but my husband eats it right out of the fridge.

THE WHOLE FAMILY WILL LOVE COCA-COLA BBQ PORK DIP

This is always a huge crowd pleaser, especially with the men. It’s good, hearty man-food. I love that I don’t have to worry about a sugar rush (and crash!) during our celebrating. My family loves this recipe and always hopes for leftovers. We almost always end up disappointed though, because it really is THAT good.

I love that the recipe is easy, the ingredients are simple, and my whole family loves it. And, on Game Day, it’s ready and waiting for me to drop it in the slow cooker so I can get on with our pre-game preparations.

COCA-COLA BBQ PORK DIP RECIPE

Print This Recipe

Coca-Cola BBQ Pork Dip

Prep time:  20 mins

Cook time:  8 hours

Total time:  8 hours 20 mins

Serves: 18 servings

A sweet. tangy dip that is hearty and full of flavor. A real crowd pleaser, especially with the men.

Ingredients

• Approximately 1lb pork roast
• .5 liter Coca-Cola
• ½ cup brown sugar
• ½ Tbsp garlic powder
• 1 tsp ginger powder
• ⅓ cup honey BBQ sauce
• ¼ cup sour cream
• ¼ cup bacon bits
• colby jack cheese for garnish

Instructions

1. Place a pork roast in a slow cooker.
2. Combine one half liter bottle of Coca-Cola, ½ cup brown sugar, ½ Tbsp of garlic powder, 1 tsp ginger powder and mix well.
3. 
4. Pour over pork roast and set slow cooker to high. Cook 4-6 hours until roast is tender.
5. Shred roast and return shredded meat to the slow cooker. Cook meat for additional 2 hours on low heat.
6. 
7. Using a slotted spoon, transfer the meat to a large serving bowl.
8. Add BBQ sauce to the meat and mix until evenly combined.
9. 
10. Spread ¼ cup sour cream on top of the shredded meat.
11. Sprinkle with shredded colby jack cheese and bacon bits.
12. Serve with crackers.
13. 

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In our family, part of what makes Game Day great is all the amazing food! And the festivities aren’t complete without delicious chips and dip. So, grab your favorite chips, some tasty pork and cola and get this in your slow cooker now! You’ll love it, pinky promise.

Now get out there and celebrate! GO TEAM!

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Easter is nearly here and that means it is time to start thinking about your menu. The Easter weekend gives us plenty of opportunities for feasting whether it’s appetizers before the big Easter Sunday meal or family brunches during the weekend. Several bloggers have gotten together to bring you our Favorite Easter Recipes. From delicious brunch, dinner and, of course dessert recipes you’ll be sure to find something to add to your Easter menus.

24 Favorite Easter Recipes Round-Up!

Ukrainian Babka Bread (Easter Bread) from Blogghetti

Breakfast Casserole for the Crockpot from To Work With My Hands

Peaches and Cream Dessert from Katherine’s Corner

Crockpot Easter Spiral Ham Recipe from The Lady Prefers 2 Save

No-Bake Birds Nest Cookies from Love My Messy Messy Mess

Cheddar Biscuits from Ducks ‘n a Row

Cadbury Creme Egg Pies from Upstate Ramblings

Peepsicles – Chocolate Covered Frozen Peeps Pops from Upstate Ramblings

Ham and Asparagus Roll-Ups from Blogghetti

Grilled Leg of Lamb from That Recipe

Chocolate Marble Cheesecake from The Painted Hinge

Amazingly Flaky Cresent Rolls That are to Die For from While He Was Napping

No Bake Bird Nest Cookies from While He Was Napping

Green Beans with Toasted Walnuts from Blogghetti

Easter Candy Cones from The Lady Prefers 2 Save

Coconut Curried Eggs from That Recipe

Easter Mini Cheesecakes from Eclectic Red Barn

Crockpot Fresh Green Beans, Taters, and Bacon

Easy White Cake from Ducks ‘n a Row

Savory Roasted Potato Disks from To Work With My Hands

Birds Nest Cheesecakes from A Labour of Life

Slow Cooker Brown Sugar Ham from The Magical Slow Cooker

Fresh Herb Whole Wheat Bread from To Work With My Hands

Easter Whoopie Pies from Katherine’s Corner

What’s on your Easter Menu this year?

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One of my favorite dishes is my grandma’s Scalloped Potato Bacon Casserole. She always made hers with fresh potatoes, homemade sauce and chunks of leftover ham, but I don’t know how she found the time to do all that. And that’s where I look to Betty Crocker to help me out. Betty Crocker’s Scalloped Potatoes are wonderful for this recipe and cut down on the preparation time immensely. And I have the option to throw it all in the slow cooker and just let it cook. This is especially nice when I’m preparing lots of other dishes for the same meal. I’ve created a few short cuts to fit this childhood favorite in with my family’s crazy schedules and kept this traditional dish alive and thriving in our family.

SCALLOPED POTATO & HAM CASSEROLE

with Betty Crocker Potatoes

My kids love this recipe and will almost always go back for seconds (we have to double the recipe most of the time). I love that I have found a way to take this favorite recipe from when I was a little girl and share it with my family now. I love that they love it too! And I love that it takes me about 10 mins to put together and is ready about the same time we are ready with the rest of dinner. Sometimes I love to sit down with the leftovers, warmed up, snuggle in with a cozy blanket and spend some quality time with my favorite TV show of the moment. Childhood indulgence and a guilty pleasure: It’s my own little piece of heaven.

You can grab this coupon and save $0.50 on two packages of Betty Crocker Potatoes. Betty Crocker Potatoes can be used as a substitute for fresh potatoes and have a longer shelf life. They are 100% real potatoes grown in the USA. You can make so many meals with Betty Crocker Potatoes and they are much easier to get home than a heavy bag of bulky potatoes.

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And it’s so, so easy. Seriously. It takes 10 minutes to put together. Perfect even for busy and last minute snacks or appetizers. Make this Bacon Ranch Dip tonight!

BACON RANCH CHIP DIP

Yield: Approx 18 servings

Bacon Ranch Chip Dip

Print

The perfect tangy dip to compliment a fabulous chip. White Cheddar flavored chips recommended for a great flavor compliment.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• Sharp White Cheddar Chips (you can use any flavor, but this is our favorite)
• 1 Ranch Dip Powdered Mix
• 1 16 oz tub Sour Cream
• 1 bunch Green Onions
• 2-3 oz Real Bacon Bits

Instructions

1. Open and pour the ranch dip powder into the sour cream container. Mix thoroughly.
2. Pour in the bacon bits. You can use less, but really, why would you want to?! Feel free to use more. I'll totally understand.
3. Mix the dip well until the bacon bits are evenly distributed through out.
4. Slice up the green onions and garnish the top of the dip with them and a few more bacon bits.
5. Transfer dip to a bowl (if desired). Arrange the chips on a plate.
6. Store in the fridge until ready to serve.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 201mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 4g

BACON RANCH DIP IS PERFECT FOR… EVERYTHING!

This dip is awesome with a cheese flavored cracker. We REALLY like a white cheddar flavor and the ranch is the perfect compliment for that. So tasty! But, you can use any chip. My husband really likes it with his favorite tortilla chips.

This Bacon Ranch Dip does need to be kept refrigerated because of the sour cream in it. But, you can make it in a plastic container with a lid and throw it in a cooler with some ice and take with you – to the lake or camping or even just a backyard BBQ.

I love that it is really quick and you can make it up in advance if you’re going to be having a party and need ready to go foods. Make this up as much as 1-2 days in advance and just mix well before serving.

Also, it’s super yummy on potatoes. Just saying.

Making this a meal? For a delicious summery meal, pair it with:
    

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PEPPERONI STUFFED DEVILED EGGS

If you haven’t made boiled eggs in the instant pot, you really should try it. We do the 5-5-5 method. At pressure for 5 minutes, natural release for 5 minutes and then ice bath for 5 minutes. If you peel them while they are warm, the shells practically fall off. This is the only way we make boiled eggs now.

If you’re doing old school boiling on the stove, I wish I had some fantastic advice to share for always peeling the perfect egg, but more often than not, it seems mine come out looking like the Emperor from Star Wars… after he takes his hood off. The good news is that, even if you end up with Emperor eggs, they will still taste fabulous!

Yield: 24 deviled eggs

Pepperoni Stuffed Deviled Eggs

Print

Classic deviled eggs with a delicious flavor burst that makes this BBQ and picnic food even better!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 20 slices Pepperoni, Original Flavor
• Pepperoni Minis
• 1 dozen eggs
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 cup Miracle Whip (you can substitute sour cream for a low-fat dish)
• 1 Tbsp Ranch dressing (or ranch dip powder)

Instructions

1. Begin by boiling your eggs.
2. Peel the boiled eggs.
3. Cut each egg in half and dump all the yolks into a bowl. Set the egg white halves aside.
4. In the bowl of egg yolks, combine the garlic powder, the paprika and the Miracle Whip.
5. Use a fork to break the yolks apart and stir the ingredients together until they are well combined.
6. Dice up the pepperoni slices into small squares. Stacking the pepperoni together makes the dicing easier and quicker.
7. Add the pepperoni dices and the ranch dressing to the egg yolk mixture and stir until evenly combined.
8. Use a spoon to put some of the yolk mixture into each egg white half.
9. Garnish with Pepperoni Minis and a sprinkle of paprika, if desired.
10. Refrigerate until ready to serve.
11. Store any leftovers in an air tight container in the fridge for 2-3 days.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 95mgSodium: 111mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g

PEPPERONI STUFFED DEVILED EGGS PEOPLE WILL FIGHT OVER

I served these at a get-together with some friends and they were a HUGE hit, particularly with the men. Maybe pepperoni makes deviled eggs a more masculine food? They are so full of flavor they almost jumped off the plate.

That extra blast of flavor makes these pepperoni stuffed deviled eggs totally compelling to just inhale off the plate.

I may or may not have made another batch the next day. And then eaten six of them all at one time.  I’ll never tell.

So, next time you need an appetizer for a Spring picnic or BBQ, let a bit of peperoni transform regular ole deviled eggs into delicious, can’t-eat-just-one Pepperoni Stuffed Deviled Eggs and be the talk of the party.

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