{Roasted Chicken and Vegetable Casserole}

Life is ever changing, and I love it!  

I recently returned back to work, and I am super excited to be back in an office environment working in an area that I love!   Returning back to work has made me become super organized when it comes to grocery shopping and meal prep, especially since I now have a 40 minute commute (both ways)! Lately, with all life's changes I have been all about simple, delicious meals that can easily be made ahead of time! 

Queue this wonderful Roasted Chicken and Vegetable Casserole.  This one pot casserole is full of flavor thanks to garlic, onion and fresh rosemary and is so easy to prepare.  You can easily chop the veggies ahead of time (think Sunday meal prep), and then quickly and easily assemble the casserole the night before you would like to serve it or even the day of!  Then all you have to do is toss the casserole dish in the oven and wait (thats the hardest part).  Feel free to use whatever veggies you have on hand in your fridge!  

Roasted Chicken and Vegetable Casserole

Brunch N'Cupcakes 

Serves 4-6 

Ingredients:

1 Lb Chicken Tenders 

1 Zucchini - Cut into 1 Inch Chunks 

1 Summer Squash - Cut into 1 Inch Chunks 

1 Small Onion - Roughly Chopped

1 Cup Carrots Chopped 

1 Cup Cauliflower Florets 

2 Garlic Cloves Minced

1 Sweet Potato - Peeled and Chopped

2 Teaspoons Fresh Basil 

6 Sprigs Fresh Rosemary 

2 Tablespoons Olive Oil (divided)

1 Teaspoon Pepper, Garlic Powder, Italian Seasoning, salt (divided)

1/4 Cup Mozzarella 

Directions:

1- Place veggies in a 9x13 casserole dish.  Drizzle with olive oil, 1/2 Teaspoon pepper, garlic powder, italian seasoning and salt.  Toss veggies in casserole dish until evenly covered  with olive oil and seasoning.  Lay 5 fresh sprigs of rosemary over the tops of the vegetables and set aside. 

2-Place chicken tenders into a large ziplock bag and toss with remaining olive oil, and seasoning.  Toss chicken in bag until evenly seasoned.  Place chicken tenders atop the veggies.  Top chicken with 1 teaspoon fresh chopped rosemary.  

3- Bake chicken and veggies in a 375 degree oven for 45 minutes (until chicken is cooked through and veggies are tender).  Remove casserole dish from oven top with mozzarella cheese and return casserole  dish to oven.  Broil on low until cheese is melted and bubbly.  Top with fresh chopped basil and serve. 

Enjoy! 

{Grilled Salmon with Orange Mango Salsa}

I originally posted this recipe last summer, but sharing it again this week as a part of the weekly menu! This grilled salmon recipe is one of our favorites, and one that Derek always request! Enjoy!! 

Hello, Friends! 

Did you all have a lovely long and relaxing weekend?  Derek and I had a very active an jam paced weekend, but a fun one!  We spent the weekend soaking up the beautiful weather, catching up with friends and family, and hiking for hours in Taylor Falls, I will share some of the pictures with you later this week! We really couldn't have asked for better weather this weekend, and I think it is safe to say that Summer might finally be here! 

  

 Speaking of Summer weather finally coming to Minnesota, one of my favorite things about warm Summer weather has to be grilling out!  I love spending time outside with family and friends, grilling up a delicious home cooked meal!  Derek and I whipped up this delicious Grilled Salmon with Orange Mango Salsa to end our wonderful long weekend!  Derek and I both agreed that this salmon was delicious and agreed that the addition of the orange juice in the mango salsa provided a nice well rounded flavor!  The salsa is not overly spicy considering there is a whole jalapeno in it,  but if your not a huge spice person feel free to omit the jalapeno and add in a little sweet red pepper.   Serve this flavorful salmon with  a simple side salad for a balanced meal!  I will be sharing the salad with enjoyed with this salmon later this week on the blog! 

Grilled Salmon with Orange Mango Salsa

Brunch N'Cupcakes 

2-4 Servings 

Ingredients: 

1-2 Pounds of Fresh Salmon (Skin on One Side) 

1 Teaspoon Olive Oil 

2 Teaspoons Garlic Powder 

1/2 Teaspoon Pepper 

1/4 Teaspoon Salt 

Orange Mango Salsa: 

1 Mango Peeled and Diced 

1 Jalapeno Seeded and Chopped 

1/4 Cup Onion Finely Chopped 

2 Garlic Cloves Minced 

1 Tablespoons Olive Oil 

1 Tablespoon Orange Juice 

Salt and Pepper to Taste 

Directions:

1- Combine mango, jalapeno, onion and garlic in a small bowl.  Toss to combine.  Stir in olive oil, orange juice and spices, mix and set aside. 

2- Heat grill to 350 degrees.  Coat salmon (both sides, flesh and skin) with olive oil.  Sprinkle salmon with salt, pepper and garlic.  Place salmon, skin side down on grill.  Cook 10 minutes on grill or until desired degree of doneness has been met.  

Check out these other delicious grilled salmon recipes from around the web:

Enjoy! 

{Weekly Menu and Shopping Guide- June 21st-27th}

Hello, Friends! 

I hope you all have had a fabulous weekend!  Derek and I drove up North past Duluth Minnesota for a weekend away with my family!  My sister (Miranda) and her friend Kate ran in Grandma's Marathon so we were all up to support them as they tackled the crazy marathon distance!  It was absolutely fabulous to get away for the weekend and spend time with family! 

I also want to say Happy Father's Day to my Dad! Dad, you are the best!  Thank you for being the leader of our family, for being there for me through the ups and downs of life, and for walking me down the aisle so that I could marry the man of my dreams!  Thank you for supporting the decisions I make in life, for cheering me on, and for showing me what it means to work hard!  I love you, Dad! 

Now, shall we get to this weeks menu and shopping guide?

Lets! 

Monday 

Grilled Salmon with Orange Mango Salsa - Serve with Steamed Veggies or a Green Salad 

**Older Post on Brunch N'Cupcakes, find it here!  Will also be reposting early Monday AM 

Wednesday 

Roasted Chicken and Vegetable Casserole 

**Post Goes Live Tuesday 

Friday 

BBQ Sloppy Joe Lettuce Wraps - Serve with Steamed Veggies or Sweet Potato Fries 

**Post Goes Live Thursday

And the shopping list! Enjoy!! 

{Grilled Cilantro Lime Chicken with Curried Rice}

Remember that Curried CousCous Salad that I posted last week?  Remember how I told you I had been or am currently obsessed with using curry in dishes?  Well here is another dish that features the delicious warm flavor of curry! I am in love with this dish, the warm flavor of the curry powder balances out the bright lime flavor in the chicken, it is just scrumptious!  

 It is mmm, mmm good!  The Cilantro Lime marinade used for this chicken is zippy, bright and full of flavor, it is also the "glaze" that I used for the grilled fruity kebabs I posted last week, recipe here!  

Once again if your not a curry fan I give you options for the curried rice!  

Grilled Cilantro Lime Chicken with Curried Rice 

Brunch N'Cupcakes 

Serves 4 (you will have leftover rice)

Ingredients:

Chicken:

2 Chicken Breast

2 Teaspoons Garlic Powder & Paprika

1/2 Teaspoon Sea Salt 

1/2 Teaspoon Pepper

Marinade - The marinade from my Grilled Fruity Kebabs - Recipe Here

Juice from 2 Small Limes 

Zest from 1 Lime 

1/2 Teaspoon Olive Oil 

1 Tablespoon Apple Cider Vinegar 

2 Tablespoons Water 

1 Tablespoon Honey 

2 Garlic Cloves Pressed 

1/4 Cup Cilantro Finely Chopped 

Curried Rice: Inspired by Food Network 

**Note - This recipe makes 6 - 1/2 Cup Servings, you will have leftover rice but the rice keeps well and is a perfect addition to salad! 

2 Cups Chicken Broth 

1 Cup Water

1 Cup Brown Rice (not minute rice) 

1/2 Tablespoon Curry 

1 Teaspoon Cinnamon 

1/2 Medium Onion Chopped 

2 Garlic Cloves Minced 

1/2 Tablespoon Olive Oil 

1/2 a Medium Bell Pepper (Color of Choice, I used Yellow)

1/3 Cup Fresh Cilantro Minced 

Juice and Zest from 1 Lemon 

Teaspoon Honey 

Directions:

Marinading the Chicken:

1- Start by trimming the fat from your chicken breast.  Slice each chicken breast down the middle so you have 4 pieces.  Prick each piece of chicken with a fork and season both sides (of all 4 pieces) with Salt, Pepper, Paprika and Garlic.  Place in a small tupperware container and set aside.  

2- Combine first 7 marinade ingredients in a small measuring cup, whisk till well combined.  Stir in chopped cilantro.  Pour marinade over chicken breast in tupperware (make sure evenly coated) and set in fridge to marinade for at least an hour.  **Note I let my chicken marinade all day (about 6 hours)!

To Grill the Chicken:

1- Oil grill grates and heat grill to about 400 degrees. 

2- Grill chicken on each side for about 6 minutes or until center of chicken is done.  I usually cut into the thickest part of each chicken breast to ensure the chicken is cooked through. 

To make the Curried Rice:

1- In a medium sauce pan heat olive oil and saute onions and pepper until tender (don't over cook, about 3 minutes).  Add in garlic and cook till fragrant.  Stir rice into onions and cook until toasted (make sure you stir it) bout 2 minutes.  

2- Stir in Cinnamon and Curry and give the rice a quick stir to evenly coat.  

3- Slowly pour in chicken broth and water. Bring rice to boil.  Once rice is boiling reduce heat, cover and simmer rice until tender (about 30 minutes) or until liquid is completely absorbed.  

4- Remove rice from heat and let sit for 5 minutes.  While your letting the rice sit, whisk together lemon juice, lemon zest and honey.  

5- After 5 minutes toss hot rice with the lemon/honey mixture and gently stir in chopped cilantro.  Season with salt and pepper and serve. 

To Serve:

1- Place 1/2 Cup curried rice on each plate and top with a piece of grilled chicken.  Sprinkle with fresh chopped cilantro and serve! 

I served steamed green beans with ours!  Not a curry fan?  Not a problem!  Omit the curry and the cinnamon from the curried rice recipe! 

Enjoy! 

Chocolate Cinnamon Streusel Banana Bread...

Because the world can never have to many banana bread recipes!  Am I right?

J

This banana bread is my current obsession when it comes to this classic quick bread!  Moist flavorful banana bread that has been topped with a buttery cinnamon streusel and then drizzled with chocolate.  Your house will smell divine as this banana bread bakes away in your oven!  Slather on some almond butter and I am in banana bread heaven!  

This little quick bread makes a sweet afternoon treat or would make an excellent addition to a brunch your weekend brunch spread!  Hey, speaking of brunch why not whip it up as part of a special brunch for dear old dad on Father's day!!  What dad wouldn't love this bread?  

Chocolate Cinnamon Streusel Banana Bread 

Brunch N'Cupcakes - Base Recipe Adapted From Thrifty Treasures

12 Slices 

Ingredients:

Bread:

3 Ripe Bananas Mashed 

2 Egg Whites 

2 Tablespoons Butter - Melted

1/4 Cup Unsweetened Apple Sauce 

1/3 Cup Brown Sugar 

1 1/2 Cup Flour (I Used Unbleached All Purpose) 

1 Teaspoon Baking Soda and Baking Powder

1 Tablespoon Cinnamon

Topping:

2 Tablespoons Oats (Old Fashion) 

2 Teaspoons Sugar 

2 Teaspoons Cinnamon 

1 Tablespoon Butter

2 Tablespoons Sliced Almonds

2 Tablespoons Mini Chocolate Chips

Directions:

In a large bowl mix together mashed bananas and brown sugar until well combined.  Add in your apple sauce, egg whites and butter.  Stir until combined, set aside. 

2- In another bowl stir together flour,  baking soda, baking powder and cinnamon.  Slowly add dry ingredients to wet ingredients and stir until wet and dry ingredients are combined. 

3- Pour bread dough into a greased loaf pan.  In a small bowl combine topping ingredients (excluding chocolate chips) until course crumbles form.  Evenly spread crumb topping over banana bread and bake in a 350 degree oven for 55 minutes.  

4- While banana bread is still warm (and in pan) sprinkle top of banana bread with mini chocolate chips.  Allow bread to cool completely before removing from pan!  Slice and enjoy! 

Other mouth watering Banana Bread Recipes from around the web:

Peanut Butter Banana Bread - Cooking Light
Banana Nut Bread - Food and Wine 
Chocolate Banana Streusel Muffins - Land O'Lakes 

Enjoy! 

{Chunky Eggplant Ragu with Parmesan Garlic Zoodles}

Derek and I celebrated being married for 2 months last Thursday, which blows my mind!  Mainly because I have no idea where the last 2 months went!  I know we have had a blast these past two months, but the time has seriously flown by!  To celebrate we busted out our wedding China, popped a bottle of wine and just enjoyed each others company!  It was absolutely fabulous! 

I whipped up a delicious veggie filled dinner which was both elegant and simple for our evening celebration!  Chunky Eggplant Ragu with Parmesan Garlic Zoodles... Yum! 

This dish was so yummy and oh so simple to make.  I guarantee you will not miss the meat in this Chunky Eggplant Ragu!  Seriously, the eggplant adds a hearty texture to the full body tomato sauce!  The zoodles are sauteed lightly and tossed with a bit of olive oil, white balsamic vinegar and a touch of parmesan cheese!  You will have plenty of leftover Ragu, which is perfect atop fresh brown rice, penne pasta or as a stuffing for stuffed peppers!  Thats like 3 meals with leftovers! 

Chunky Eggplant Ragu with Parmesan Garlic Zoodles

Brunch N'Cupcakes

Serves 4 with leftover Ragu

Ingredients:

Eggplant Ragu 

1 Small Eggplant - Roughly Chopped (about 1 Inch Cubes)

1 Medium Onion - Roughly Chopped 

1 Red Pepper - Roughly Chopped

4 Cloves Garlic - Minced

1/4 Cup Red Wine - or Balsamic Vinegar

2 Tablespoons Prepared Pesto

1 - 15 Oz. Can Crushed Tomatoes 

2 Tablespoons Fresh Basil - Chopped

1 Teaspoon - Red Pepper Flakes, Rosemary

1/2 Teaspoon Salt and Pepper 

1/2 Tablespoon Olive Oil

Parmesan Garlic Zoodles:

3 Large Zucchinis - Cut into Noodles Using - I use this tool 

1/4 Cup Chopped Onion 

2 Garlic Cloves Minced

1/2 Tablespoon Olive Oil 

1/4 Cup Grated Parmesan Cheese 

1 Tablespoon White Balsamic Vinegar 

1 Teaspoon Dried Basil 

Salt and Pepper to Taste 

For Serving:

Additional Parmesan Cheese - Optional 

Toasted Pine Nuts - Optional 

Directions:

To Prepare the Eggplant Ragu:

1- In a large skillet heat olive oil.  Add onion and pepper and saute until tender.  Add garlic and cook until fragrant.  Add your chopped eggplant to the skillet and season with salt, pepper, red pepper flakes and rosemary.  Saute until eggplant is tender but not mushy.  

2- In a large measuring cup whisk together pesto and red wine.  Pour mixture over eggplant mixture, stir to combine.  Add crushed tomatoes to your skillet and again stir to combine. 

3-Allow sauce to simmer for 20 minutes.  Stir in fresh basil right before serving. 

** Note **

You will have about a cup of leftover ragu.  Serve leftovers over brown rice (or your favorite grain, maybe quinoa or farro), whip up some whole wheat penne, or stuff in bell peppers to make stuffed peppers!  The sky is the limit! 

To prepare the Parmesan Garlic Zoodles:

1- Grab a medium skillet and heat 1/2 tablespoon olive oil.  Saute Onion until tender, add garlic and cook until fragrant. Grab your zoodles and add them to the skillet.  Cook for about 5 minutes or until zoodles are slightly tender, but not mushy. Stir in balsamic vinegar and cook an additional 2 minutes. 

2- Toss zoodles with dried basil, salt, pepper and parmesan cheese and serve!

To Serve:

1- Divide zoodles evenly between 4 plates.  

2- Top each mountain of zoodles with about 1/2 Cup of the Chunky Eggplant Ragu 

3- Top each plate with 1/2 Tablespoon Parmesan Cheese and Toasted Pine Nuts (optional)

Enjoy! 

{Hearty Lentil Loaf}

Happy Monday, Y'all!   I have the perfect Meatless Monday meal for you!  It would also be a delicious dinner for you to serve up on Father's Day (hard to believe Father's Day is this weekend)! 

I seriously made this Lentil Loaf like 4 months ago... Oops!  But hey, at least I am sharing it with you now!  

Meatloaf/Lentil Loaf used to be one of those foods that kinda weirded me out, and I am not exactly sure why.  Maybe it was the name?  Or the texture?  I am not sure, but it is safe to say that I have grown out of thinking that!

This Lentil Loaf is so easy to make, reheats well and is sure to be a crowed pleaser! Serve it up with a side of steamed veggies, a salad or hey even mashed potatoes!  

Hearty Lentil Loaf 

Brunch N'Cupcakes Inspired by Whole Foods and Ambitious Kitchen

Serves 6 

Ingredients: 

Lentil Loaf:

1 Bell Pepper 

1 Cup Mushrooms Sliced

1 Cup Spinach 

1/2 Large Onion 

1/2 Cup Oatmeal 

1 1/2 Cup Bulgar 

1 Cup Lentils Dry

3 Tablespoons Ground Flax Seed 

1/2 Tablespoon Cumin 

Dash of salt and Pepper 

Sauce:

1 Teaspoon Mustard

1 Tablespoon Honey 

1 Small Can Tomato Sauce 

2 Teaspoons Hot Sauce 

1/2 Tablespoon Cumin 

1/2 Tablespoon Chili Powder 

Directions:

1- Cook lentils according to package directions.  Combine flax seed meal and 1/3 cup of water.  Stir to combine and set aside while you assemble the rest of the lentil loaf.  

2-While Lentils are cooking heat skillet coated with cooking spray over medium heat.  Saute onions, mushrooms, and pepper until tender, add in garlic and cook until fragrant.  Add spinach to the skillet and cook until wilted.  Pour veggie mixture into a large bowl and set aside.  

3- Add Cooked Lentils, Oatmeal, Bulgar, Cumin, salt and pepper to the bowl with the veggie mixture.  Toss until well combined, grab your flax seed meal mixture and add to bowl.  Stir well. 

4- Pour lentil mixture into a greased loaf pan, and press down until smooth and evenly distributed.  

5- Whisk together sauce ingredients in a small bowl.  Spread sauce over the lentil loaf.  Place lentil loaf in a 350 degree oven and bake for 45 minutes.  Let loaf stand 5 minutes before serving! 

Enjoy!