Wayback Wednesdays: Chicken Tikka Masala Meatballs

Now, even though I have made the sauce from this recipe repeatedly, and even though I did make the meatballs multiple times, it had been awhile since I had made them. This time, I was making a larger batch just because you really can’t have too many meatballs. They can be frozen or even just eaten later in the week.

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Mixed-Bag Mondays: Sweet and Salty

Another “eh” pair of dishes, one salty, and one sweet. Neither one is particularly terrible, but I won’t be remaking them. The worst part about the sweet one? I am not positive which recipe it was…so there is a chance that I will accidentally make it again. Eep. I hope not! I would rather make a new recipe then remake one that was just “meh”.

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Skillet Chicken with Brussel Sprouts

We still keep making the skillet chicken regularly. I’ve tried it with different vegetables or by itself. Brussel sprouts are a favorite because they taste really well with the chicken fat and don’t overcook easily.

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Kadhai Murghi

If you are interested in something as easy as a stir fry (maybe easier, actually) but with some different flavors.

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Easy Chicken and Bell Pepper Stir Fry

Today I am not sharing a fully detailed recipe but an idea to make that is easy. If you need recipes, I will give you some links to previous posts on here.

Stir fries are an easy meal that is mostly prepped ahead of time. The night before you want to make it, cut the chicken and marinate it. Then, when it is time to make the stir fry, you can prepare your vegetable of choice, as well as your rice or noodles. Normally we eat stir fries with rice, but this time I made some fried noodles to go with it. Because we were eating noodles, I made the stir fry less saucy. If you make it with rice, I would recommend adding a bit more water at that step.

So, what to do? Marinate the chicken following this method I shared before. When it is time to cook, dice some bell pepper (I used red but you can use any color). You have two options. You can either brown the chicken and cook it first, then remove it before cooking the bell pepper. Or, you can cook the bell pepper, set it aside, and then cook the chicken. Either way, once both are cooked, you will stir fry them together to combine their flavors. At this point, add a bit of cornstarch dissolved in water. If you want it more saucy, add more water. If you want a drier stir fry, then just add a few tablespoons of water.

When you cook the bell pepper, use a bit of oil, and add some seasoning. I usually add pepper, salt, garlic powder, and onion powder.

For making the noodles, you can use this recipe, but just make the noodle part and skip the meatball part.

In case you’re wondering, yes, sometimes I am getting recipe fatigue and want something really easy. Sometimes I want to be fancier and try new things. It all depends on my mood. So, if you have been having some cooking fatigue as well, I hope these easy recipe ideas recently have been helpful!

Oven-Baked Crunchy Chicken

I’m here with another quick and easy recipe. I had bought a bunch of Ritz crackers and was wondering if I could use them for a chicken recipe. Instead of going fancy (I mean, we are talking about Ritz crackers…) I took what I already had handy and made this. We loved it and I have made it multiple times. If I want crunchy chicken and I have skin-on thighs, then I make this recipe but if I have boneless, skinless chicken thighs, then I have been making this one I am sharing today.

Also, if you tried this cornflake chicken recipe, this one has more flavor and crunch.

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Chicken and Tomatillo Enchiladas

It has been awhile since I made enchiladas…but this recipe we made twice this summer because it was easy and delicious. Plus, you can easily make it without dairy if you need to, which is challenging to find in enchilada recipes.

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