Thursday, June 23, 2016

Creamy Lemon Dill Chicken Skillet Dish


  • 1 tablespoon Avocado Oil 
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoonTastefully Simple Onion Onion Seasoning 
  • 1½ cups long-grain white rice
  • 2 cups reduced-sodium chicken broth
  • 1 cup 2% milk
  • 1 packet Tastefully Simple Lemon Dill Cheese Ball Mix
  • ½ (16 ounce) package frozen chopped broccoli
  • 3 ounces cream cheese, cubed

  1. In large skillet, heat Avocado Oil over medium-high heat; add chicken and Onion Onion Seasoning. Sauté 2 minutes.
  2. Add in rice; sauté 1 minute. Add chicken broth, milk and Lemon Dill Cheese Ball Mix; stir to combine. Stir in broccoli.
  3. Cover; bring to a boil. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
  4. Remove from heat; stir in cream cheese until melted and creamy.
Makes 6 servings. Serve with a green salad.
Recipe from the kitchen of Tastefully Simple.

Wednesday, June 1, 2016

Slow Cooker Chicken Caesar Salad Sandwhiches


  • 2 pounds boneless skinless chicken thighs or breasts
  • 1/2 to 1 cup of your favorite Caesar dressing
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried parsley)
  • 1/2 teaspoon ground pepper
  • 2 cups shredded romaine lettuce
  • 12 slider buns or 4-6 regular sized hamburger buns


  1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. I also seasoned the chicken with a little bit of minced onion and garlic powder.
  2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
  3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
  4. Spoon 1/4 cup mixture onto each slider bun. Top with extra shredded Parmesan cheese and lettuce to serve.
Recipe from the kitchen of The Girl Who Ate Everything