Chicken and Corn Tortilla Soup

It was exciting to find a soup that was Mexican-inspired but not with dairy (other than sour cream on top, which I consider optional). Obviously we don’t need to be dairy-free for the Chiplet now, but it is still nice to have the option for anyone who needs it to be that way.

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Sheet Pan Fajitas

I’ve been doing a lot of cooking, but trying to make more leftovers from meals, too. This is a great recipe for leftovers. You could easily make more chicken and vegetables to have multiple meals from this. Unfortunately I forgot to take a finished picture, but here is one from when I was reheating the leftovers with a side dish.

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Chicken Parmesan Meatballs

These meatballs are great to make if you want to make a big batch like I did. You could halve the recipe and still have enough…but my family really likes meatballs so I prefer making a big batch all at once.

This was super easy and delicious. I did one baking dish with real cheese for most of us and a dairy-free cheese topping for the Chiplet in his batch.

 

I hope you try this!

Directions for Chicken Parmesan Meatballs

Adapted from How Sweet Eats

  • 2 pounds ground chicken thighs (I ground them in the food processor)
  • 2 eggs
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup panko
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 1-2 cups grated cheese (mozzarella, cheddar, whatever you like)
  • Tomato sauce/spaghetti sauce/marinara sauce of your choice, about 1-2 jars worth
  • A few leaves of fresh basil

Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish, or a similar size. You will also need a smaller one as well, such as an 8×8 inch baking dish.

In a large bowl (I used the food processor after grinding the chicken), combine the chicken, eggs, olive oil. garlic, Parmesan, panko, salt, and pepper. Roll the mixture into 1-inch thick meatballs.

Pour some of the tomato sauce into the bottom of the baking dishes, then place the meatballs in the sauce.

Pour more sauce on top until it is as saucy as you like. Sprinkle the grated cheese on top.

Bake the meatballs until cooked through, about 25 minutes. Sprinkle the basil on top and serve.

Directions for Chicken Parmesan Meatballs (without pictures)

Adapted from How Sweet Eats

  • 2 pounds ground chicken thighs (I ground them in the food processor)
  • 2 eggs
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup panko
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 1-2 cups grated cheese (mozzarella, cheddar, whatever you like)
  • Tomato sauce/spaghetti sauce/marinara sauce of your choice, about 1-2 jars worth
  • A few leaves of fresh basil

Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish, or a similar size. You will also need a smaller one as well, such as an 8×8 inch baking dish.

In a large bowl (I used the food processor after grinding the chicken), combine the chicken, eggs, olive oil. garlic, Parmesan, panko, salt, and pepper. Roll the mixture into 1-inch thick meatballs.

Pour some of the tomato sauce into the bottom of the baking dishes, then place the meatballs in the sauce. Pour more sauce on top until it is as saucy as you like. Sprinkle the grated cheese on top. Bake the meatballs until cooked through, about 25 minutes. Sprinkle the basil on top and serve.

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Super Simple Chicken Teriyaki

Let me preface this by saying that this chicken is quite salty. Even K said that, but he wasn’t complaining since he loves all things salty. That was even without adding more of the sauce to it to baste the chicken, since I didn’t find it necessary. I think I would reduce the amount of soy sauce next time, just to see. However, it produced super tender chicken with great flavor and all of us were fans.

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Chicken and Zucchini Stir Fry

Let’s start off the year with something easy and customizable. I have been branching out with different stir fry recipes but haven’t been sharing on here because it seemed repetitive. But at the same time, they have been getting slightly modified with changes to perfect them, so it might be nice to document the process.

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Za’atar Chicken with Tahini and Pine Nuts

Here we have a recipe that I made not that long ago, and I still had the tab open on my browser. When I refreshed the tab to look at it again, well, it’s gone! I tried searching for it and found a partial version of it, but it appears that the website is gone. This is not the exact one since I made changes, anyway, but I guess it doesn’t matter at this point.

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Tips-y Tuesdays: More Grilling Tips

Once the weather starts getting warmer…actually, no, that’s not true. Once it starts getting more consistently sunny. Or warmer. Or both. I don’t really care, I just get the grilling itch. I really don’t understand why I like it so much. It is a similar amount of work to cooking inside, but for some reason I find it enjoyable.

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