One more week, guys.

And it can’t come quick enough. If I have to hear, “NO ONE CARES ABOUT UNDER INFLATED BALLS!” out of my husband one more time, I may lose my mind.

I thought he was over his Tom Brady mancrush but no such luck.

I keep seeing so much that I want to make for the Superbowl but really, I think we’re going to our favorite Mexican place to celebrate a successful January of Paleo eating.

And by successful, I mean I only went through 4 boxes of Trader Joe’s macarons and 2 boxes of Disney Princess fruit snacks.

Hey, at least I’m not going through the Taco Bell drive-thru twice a week anymore. Right? #progress

But if you’re still looking for ideas, I’ve got a good one for you!

This Chicken Burrito Dip takes all your fave burrito fixins and make them a bubbly cheesy dip. Chicken, beans, corn, and enchilada sauce are all mixed together and topped with Monterey Jack cheese. And then you serve it with my favorite chips ever: Fritos! 

Use a grocery store rotisserie chicken to make your life really easy. Or just do what I do and throw a few boneless, skinless breasts into the crockpot for a few hours until they’re really easy to shred. 

Click for the full recipe

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I have had the weirdest caprese craving recently. It’s weird because, guys, I don’t even like tomatoes. That’s a lie. I like cooked tomatoes but the texture of fresh tomatoes makes me squirm. Ugh. But I’m craving them. Like crazy! I needed a caprese salad in my life so badly when my car was in the shop that I ordered pizza from the only place I could find a caprese salad on the menu. I didn’t even want the pizza, just the salad. 

I ate the pizza anyway. Obviously.

(Mostly because 1/3 of the pizza was covered in tomatoes, mozzarella, and pesto. What is wrong with me?)

I made these Caprese Chicken Bites using the new I Can’t Believe It’s Not Butter®. They’ve reformulated it so it has 40% fewer calories and 70% less saturated fat than butter. It’s made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. And it’s the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients

I love doing posts for I Can’t Believe It’s Not Butter® because it gives me an excuse to talk about that one time, before I had 3 kids and a husband that deploys every other year, that I traveled to New York City for the first time to participate in a blogger bake-off with them. 

Oh, life.

These little bites are absolutely delicious. You’ve got the juice chicken, fresh tomatoes, fresh basil, and then you make a super simple but super delicious sauce with the I Can’t Believe It’s Not Butter® and some fresh lemon juice and zest. So good. And who doesn’t love little snacks on toothpicks? 

Keep I Can’t Believe It’s Not Butter® in mind for all your holiday spreading, topping, sautéing, cooking or baking. Just one bite and you’ll Believe! Check out the website for more information and leave a product review if you’ve already tried the new I Can’t Believe It’s Not Butter®!

Click for the full recipe

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One thing that always stumps me is when someone tells me that their kids love soup.

What?

My kids wouldn’t know what to do with soup. If they can’t stab it with a fork, it’s not happening.

I know, I should teach them how to properly eat.

I tried.

I also tried to teach them not to jump on the furniture, share popsicles with the dogs, or announce when they… ummm… make gross noises in public.

My husband says “they’re boys!” And I say they’re his boys and therefore more stubborn and obnoxious than all the other boys in the world.

So we don’t eat soup. If I want soup, I go by Panera for some French onion.

But really, is there anything more comforting that chicken noodle soup? Nope. And that’s exactly what I’m craving in this weirdly cold weather we’ve been having.

This Chicken and Noodles is like chicken noodle soup but without the soup. So it’s got the chicken, the noodles, the carrots, celery, even some peas. You make it like you’d make soup but at the end you thicken it with a milk and flour mixture. It makes a creamy sauce that really coats everything.

You can click through to the original recipe if you need instructions on cooking the chicken but in an effort to make my life easier, I slow cooked a whole chicken early in the week and then made Pioneer Woman’s chicken spaghetti with half of it and then used the rest for this. If you wanna make your life really easy, buy a rotisserie chicken from the grocery store.

This is going to be a winter staple for us, especially after my husband gets home. I was sending him photos of the cooking process and eventually he just started ignoring me completely because chicken and noodles is his fave!

Click for the full recipe

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I think I’ve told you guys this story before but the first time my parents ever trusted me to start dinner before they got home from work, I was making chicken and rice and it was one of those recipes that all cooks in the same dish in the oven. Fail proof, right?

No, I didn’t put water in the rice!

I’m really sensitive when it comes to anything I perceive as a failure so I was absolutely mortified when my dad got home and we realized that I’d messed up.

But you know what, it’s so important for kids to have that experience in the kitchen and to learn from any mistakes made. Research shows that kids who are taught how to cook early on have better eating habits as adults!

Uncle Ben’s has a fun contest happening right now called The Ben’s Beginners™ Cooking Contest and if you have a child from kindergarten to 8th grade, make sure you check it out! It’s all about encouraging kids to cook and teaching them healthy eating habits through cooking!

I made this kid-friendly dish in remembrance of that rice that I didn’t put water in 16 or 17 years ago. It’s just like that dish I was trying to make but with broccoli cheese soup mix and bacon wrapped around the chicken! Not only is this the kind of meal my kids love (they’re weirdly obsessed with broccoli), but my 7 year old is the perfect age to help with it! He was able to mix up the rice AND wrap the bacon around the chicken. I just had to help him put it in and get it out of the oven.

He was so proud of himself for basically making an entire meal for the family!

Bacon-Wrapped Chicken and Broccoli Rice

Ingredients

1 (10 3/4 ounce) can condensed broccoli cheese soup
1 cup water
black pepper
3/4 cup Uncle Ben's white rice
1 pound boneless, skinless chicken breasts
3 - 4 slices of bacon (depending on how many chicken breasts you use)

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the broccoli cheese soup, water, and black pepper until almost smooth. Stir in rice. Pour into a 9x13-inch pan that has been sprayed with oil.
  3. Wrap each chicken breast in a piece of bacon and nestle into the rice, making sure the bacon ends are tucked under the chicken.
  4. Bake for 40 - 45 minutes or until chicken is cooked through and rice is tender. Serve hot.
http://fakeginger.com/2014/08/11/bacon-wrapped-chicken-broccoli-rice/

Cooking with your children makes for a great beginning! Visit

www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more!

This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.

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This recipe was inspired by my partnership with the new DreamWorks film “The Hundred Foot Journey”. 

I think if you forced me to name my favorite cuisine, it would probably be Indian.  

Growing up, my best friend was from Pakistan and her house always smelled so spicy and delicious. I can remember walking in and telling her mom how good it smelled and she said, “Oh, I’m just making lasagna!” But it was like no other lasagna I’ve ever had in my life because she’d taken all these spices I wasn’t familiar with and turned into her own creation. Anytime I walk into a Middle Eastern market nowadays, I feel like I’m 10 years old again, hanging out at my BFF’s house after school.

But anyway, Indian food is very similar to the Pakistani food my best friend’s mom cooked for us and it’s a lot easier to find an Indian restaurant than it is to find a Pakistani one so Indian food has become my favorite. 

Chicken Tikka Masala is one of my favorites Indian dishes – even my kids love it! It is basically chunks of chicken that’s marinated in spicy yogurt and then grilled. Then you mix up a spicy, creamy, delicious sauce and serve it all over rice or with fresh naan bread. It’s so good! 

As I mentioned, this recipe was inspired by the new DreamWorks film “The Hundred Foot Journey” which comes out August 8! If you haven’t seen the previews, it’s about a French restaurant and an Indian restaurant and the people that work in the two restaurants. Some of my favorite movies are food-centric so you know I am pretty excited to see The Hundred Foot Journey. I’m pretty excited about it. 

Click for the full recipe

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