Ranch Chicken Tacos

We had these last night and they were awesome.  I was unsure about what the hubs was going to think because he likes ranch flavoring, like when i use the packet but HATES ranch dressing, mainly because he hates mayo.  Well he ended up really enjoying them as did I.  This recipe is from Do You Smell That?  This recipe was just enough for the two of us so if you have more than two people I would double it!

2 Chicken Breast
1/2 Packet of Taco Seasoning
1 Tbsp Olive Oil
1 Tbsp Ranch Dressing
Taco Shells
Toppings: Cheese, Sour Cream, Tomato, Lettuce, Avocado, Etc.

Heat the oil in a skillet over medium heat.  Meanwhile cut the chicken breast into small chunks.  Saute the chicken in the oil.  Once the chicken is cooked through add the taco seasoning and cook until the chicken is well coated with the seasoning.  Turn down the heat and stir in the ranch dressing.  Let that stand for 3 or 4 minutes.  Fix your tacos and enjoy! 

Strawberry Shortcake Pancakes

When I saw these on Cooking with Cristine I knew I wanted to make them right away!  What a perfect summery treat.  I made these for dinner one night and Gray and I both really enjoyed them.  Perfectly topped with some freshly made homemade whip cream and fresh cut strawberries.

1 1/2 cups flour
2 1/2 tbsp sugar
3/4 tsp salt
2 tsp baking powder
1 egg
1 1/2 cups buttermilk
3 tbsp oil
1/2 tsp vanilla extract
1/2 tsp almond extract
 Sliced Strawberries
Homemade Whipped Cream

In a mixing bowl combine flour, sugar, salt and baking powder. In a separate mixing bowl combine the buttermilk, egg, oil, and extracts.  Mix the wet ingredients into the dry.  Heat a pan over medium low heat and cook pancakes until done. Top with whipped cream and strawberries.

Cheesy Chicken and Rice Casserole

Oh this one, this one is a keeper.  I was a bit unsure about it but I have no idea why. Easy, yummy, filling, not a lot of dishes to clean.  Really you can't go wrong if you fix this for dinner.  I actually cut the recipe in half since there were only two of us and it was more than enough rice!  If you are feeding a family of 4 or 5 this should be plenty of rice for your family! The recipe is from Favorite Family Recipes.

4-6 boneless skinless chicken breast
2 c. uncooked brown rice
1 1/2 c. shredded cheddar cheese (divided)
1/2 tsp. salt
1 tsp. pepper
 2 cans cream of chicken soup
3 cups water
1 envelope Lipton Onion Soup Mix

Heat oven to 350.  Place rice in the bottom of a 9x13 baking dish.  Top with 1 cup of cheese, salt and pepper. Place chicken breast on top, then pour the cream of chicken soup over the chicken and rice. Pour water over that then sprinkle the onion soup mix over the top.  Bake uncovered for 1 hour and 45 minutes, checking after 1 hour to see if more water is needed to stay moist. Remove from oven and sprinkle with remaining 1/2 cup of cheese. 

Easy Biscuit Pizzas

I'm the worst at eating lunch. I snack instead which isn't good. I am trying to be better about fixing a real lunch and this recipe has come in nice and handy.  It's perfect with a little salad on the side.  In fact, as I type this they are in the oven.  These little pizzas would be perfect for kiddos too! I would totally feed these to my little guy, except he doesn't eat cheese.  They would be great for easy lunches this summer.  This recipe was inspired this recipe at Miss in the Kitchen.

1 Can of Pillsbury Jr. Biscuits
Pizza Sauce
Mozzarella Cheese
Toppings (pepperoni, mushrooms, onion, olives, ham, etc.)

Heat oven to 400.  Open the can of biscuits and flat each biscuit either by hand or with rolling pin.  Place on a greased cookie sheet and bake until starting to brown.  Remove from oven and top with sauce, cheese and toppings.  Place back in the oven for 3 to 4 minutes.  To finish, flip the oven to broil and remove when cheese gets bubbly. Let cool for several minutes then serve. 

Stuffing Topped Pork Chops

This is another recipe that has been waiting to post for a while!  For some time I had such a hard time figuring out how to cook good pork chops, thankfully I have recently found a few good recipes for them and this is one.  It sort of reminded me of Swiss Chicken but without the cheese and with pork chops.  Either way this recipe from Life as a Lofthouse but I did make several changes to it.

4-6 boneless pork chops (around 3/4 inch thick)
1 pack chicken stuffing mix
salt, pepper and onion powder
1 tbsp olive oil
1 can cream of mushroom soup
1/3 cup milk
1/2 cup butter (melted)

Heat oven to 350. Season the pork chops with salt, pepper and onion powder.  Heat oil over medium in a pan and sear the chops for 1 to 2 minutes on each side then place in a baking dish  In a mixing bowl mix together the cream of mushroom and milk, pour over the pork chops.  Mix together the stuffing and melted butter.  Put the stuffing mixture on top of the pork chops.  Bake for 35 to 40 minutes.

Coconut Banana Muffins

I'm finally getting around to posting these little treats!  It was so hot and felt just like summer when I made them so I needed a yummy summery treat.  These were great.  I sent half of them to work with G and he came back with rave reviews! This recipe is from DIY Du Jour.

1 1/4 cups of mashed banana (about 3 bananas)
1/2 cup shredded coconut (and more for the top)
1 1/8 cups of sugar
2 1/2 cups of all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 eggs
4 tbsp unsalted butter (melted and cooled)
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Heat oven to 425. Line the muffin tin with liners.  Whisk together flour, baking powder and salt in a large bowl and set aside. In a separate large bowl mix together, sugar, eggs, butter, vegetable oil, buttermilk and vanilla extract.  Combine the egg mixture, coconut, banana and flour mixture.  Just mix until combined.  Evenly distribute the batter into the muffins liners.  Tops with shredded coconut then sprinkle with a bit of sugar.  Bake for 17 to 19 minute.  Let cool for 3 to 5 minute then transfer to a wire rack.