Easy Chicken Broccoli Casserole Recipe

If you are stuck on what to make for dinner, I have a great idea for you. I make a chicken broccoli casserole that is not only delicious, but it is super easy. My daughters love having leftovers to take to lunch the next day. This is one dish that never gets wasted, and is a great option to make for a friend or family member who could use a home-cooked meal that will last a few days.

Before I share the recipe, I wanted to mention that you can substitute some ingredients for fat-free or low-fat if you are cutting calories. It will still be just as delicious.

Easy Chicken Broccoli Casserole

Ingredients:

3 large boneless, skinless chicken breasts
1 small can condensed cream of chicken soup
1 8-ounce container sour cream
1/2 cup mayonnaise
8 ounces shredded sharp cheddar cheese
1 tbsp lemon juice
16 ounce bag of frozen broccoli florets
3-4 cups of cooked rice
2-3 thinly sliced green onions
salt, pepper, red pepper flakes, Cajun seasoning, garlic powder, and paprika
cooking spray or butter for baking dish

Directions:

1. Place chicken breasts in pot of water with desired seasonings. Bring to a boil and cook about 25 minutes. Drain water and chop chicken in small pieces (or shred). Set aside in fridge to cool.
2. Mix soup, sour cream, mayonnaise, lemon juice, half the green onions, and half the shredded cheese. Add in chopped chicken and season to taste. Garlic powder and red pepper flakes add a nice kick. 
3. Quickly boil broccoli in salted water for 1-2 minutes and drain. 
4. Heat oven to 350 degrees. Spray or coat casserole dish with butter. Layer rice on bottom of pan evenly, then layer broccoli on top of rice. Next, layer with the creamy chicken mixture on top of broccoli layer. Top with remaining cheese, green onions, and a sprinkling of paprika. 
5. Bake uncovered for 40-45 minutes. Let it sit for about 10 minutes before serving. Enjoy! 

Tips:

• You can substitute chicken breast with chicken tenders. I find that tenders are less "stringy" and are well, more tender. 
• You can omit the green onion if you are not a fan of onions, but I like the flavor and color that it adds to the dish. 
• You do not have to use frozen broccoli. It just makes it so much easier, and is a time saver.
• The paprika is optional, but it really adds nice color and minimal flavor.
• If you want to make a casserole to share, just separate into two smaller baking dishes.  

I hope you make this recipe for your family. Let me know if you do. Thanks for stopping by.

The Best Banana Bread Recipe

A few days ago, I shared a photo of a banana bread I baked on Instagram. I almost always get the comment, "Recipe, please!". I figured I need to start adding more recipes on the blog. I actually found this banana bread recipe years ago, and have tweaked it slightly to my taste. It's so good because you don't need a mixer, and it can all be done in one bowl. Less cleaning is always a good thing! 

Ingredients:

2 to 3 very ripe, large bananas
1/3 cup melted butter
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar (adjust to your taste)
1 large egg, beaten
1 1/2 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
chopped walnuts (optional)

Directions:

Preheat oven to 350°F. Prepare a regular sized loaf pan either by buttering, using cooking spray, or lining with parchment. Mash bananas and add all wet ingredients, followed by dry. Mix until fully combined and spoon into pan. If you are using walnuts, add them to the top of the batter. Bake for 45-60 minutes. Insert a wooden toothpick in center to test if it's baked all the way. Toothpick should come out clean. Fifty minutes usually does it for me.

Helpful Tips:

I like lining my loaf pan with parchment because you don't have to worry about sticking, and there is almost no cleanup. I also prefer adding nuts on top instead of mixed in for better crunch, and texture. They get nice and toasty from baking.

This banana bread is a winner and my family loves it. Next time you have some overripe bananas hanging around, you should try this recipe. Enjoy! 

Stevia In The Raw Can Help Lighten Up Your Holiday Desserts

The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

The holiday season means the time of year where many of us over-indulge in sweets and treats. Although we have made some significant dietary changes in my household, it won't stop us from the occasional dessert item. This year we are trying something new by adding some Stevia In The Raw for sweetening. Stevia In The Raw is a zero-calorie sweetener and contains an extract from the sweet leaves of the stevia plant.

I'm sure you are thinking that I am talking about those itty bitty packets. Nope, Stevia In The Raw also comes in a bakers bag which means measuring the correct amount is easy. Also, it is formulated so that 1 cup has the same sweetness as 1 cup of sugar. When using Stevia In The Raw Bakers Bag for baking recipes, it is recommended that the user replace about half of the sugar in order to achieve the proper browning, rising and caramelizing that only sugar can provide. Would you believe that up to 700 calories are saved for every cup of sugar that is replaced with Stevia In The Raw Bakers Bag?

Since this is the baking season, I'd like to share some festive recipes with you.

Chocolate Peppermint Truffle Tart

Ingredients:
Cookie Crust
9 ounces chocolate wafer cookies
5 tablespoons butter, melted
1 tablespoon Sugar In The Raw®
1 tablespoon Stevia In The Raw®

Chocolate--Peppermint Filling
12 ounces unsweetened chocolate, roughly chopped
5 tablespoons cold butter, cut into cubes
1 1/4 cup heavy cream
3/4 cup Sugar In The Raw®
3/4 cup Stevia In The Raw®
1 1/2 teaspoon peppermint extract

Whipped Cream
1/2 cup heavy cream
2 teaspoons Sugar In The Raw®
1 teaspoons Stevia In The Raw®

Preparation:
Preheat oven to 350℉. Lightly grease a 9” round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.

In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw and Stevia In The Raw are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.

In a large bowl beat cream, Sugar In The Raw, and Stevia In The Raw on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.

Slice tart and top with whipped cream and dust with cocoa powder.

You also must check out the recipes for Chocolate-Espresso Pizzelles and Gingerbread Butterscotch Trifles for a festive addition to your holiday dessert table.

You can find out more about Stevia In The Raw, and other In The Raw products on their website. We are big fans of the Agave In The Raw. It has replaced sugar in our coffee and tea, with no difference in taste. Also, be sure to grab some valuable money-saving coupons here.

Giveaway: The makers of Stevia In The Raw® are providing a Bakers Bag product sample and a $25 online Visa gift card to one lucky Mom Files reader to win. Enter below:

a Rafflecopter giveaway
This giveaway is open to U.S. Residents only and ends on December 17, 2017. Must follow rules in Rafflecopter. One winner will be chosen randomly. Mom Files is not responsible for any lost or stolen prizes. Good luck!

Perfect Turkey Meatball Recipe

I was talking with a good blog friend of mine the other day and she was telling me how she drools when she looks at my Insta feed. I am always in the kitchen baking or cooking up something. Today I made some super simple turkey meatballs and they came out perfectly seasoned and not dry like turkey tends to get. Since I get asked for recipes all the time, I decided I better get busy and throw them on the blog as often as I can. Check out the recipe below.

Ingredients:

• One pound of ground turkey (I use the less lean variety since I don't want dry meatballs)
• finely minced onion, garlic, herbs (I use thyme, rosemary, and parsley), and jalapenos 
• 1/4 grated Parmesan cheese
• assorted dry seasonings (here are my staples) 
• Olive oil
• Cookware: a cast iron skillet or heavy skillet, tongs, spatula, flat tray lined with parchment paper

What to do:

Simply add all of the fresh ingredients into a bowl with the ground turkey. Add desired seasonings. I like to add a few shakes of red pepper flakes for added spice. Throw in the Parmesan and mix everything together with a fork. Use a spoon to help scoop even amounts of turkey and roll into balls. Place them on parchment lined tray as you roll. Place tray in freezer for about 5-10 minutes so they can firm up a bit. Heat skillet on medium-high and add a few tablespoons of olive oil. Gently, but quickly place meatballs in hot skillet and let them start browning without moving them for a few minutes. Carefully use tongs to flip them. If they start to fall apart, you can use a spatula to help keep them together. Let them get brown and crispy all over. That's it! 

I like to serve these meatballs with sides like smashed sweet potatoes, regular mashed potatoes, asparagus, broccoli, or any vegetable my family likes. You can also add them in your favorite pasta sauce for spaghetti and meatballs, or eat them as is. They are the perfect protein-packed snack! 

I hope you will try this recipe soon. Thanks for stopping by xo 

3-Ingredient Buffalo Chicken Empanadas Recipe For Game Day

Today's post is sponsored by Naturally Fresh. All opinions are my own as always. 

It's football season and the big Game Day is approaching. This means you have a little time left to start getting your Game Day menu ready or plan on what you will take to a party you may attend. Of course you must have an abundance of savory finger foods on hand. One of my new favorites are my Buffalo Chicken Empanadas. The best part is you only need a handful of ingredients to make them.  These can be made ahead of time and stored in the refrigerator if you need to. They can be heated up in the oven or microwave. They are so easy to make, taste SO good and really are a crowd-pleaser. 

Ingredients:

1 small pack of boneless, skinless chicken thighs 

1 box of refrigerated pie crust

Buffalo wing sauce 

1 egg 

Seasonings of your choice

Naturally Fresh Bleu Cheese Dressing for dipping 

Directions: 

Lightly season your chicken (if you choose to) and place in slow cooker on high setting and let cook for 2 hours or until tender. Shred and lightly chop chicken since it will be a filling. Big chunks will not work. Cut pie crust with a glass or cookie cutter that is about 3 1/2- 4 inches in diameter. Place a little bit of the shredded chicken in the middle of each pie crust round and drizzle with Buffalo sauce. Be careful not to add too much sauce to avoid spillover or a soggy crust. Fold circle in half and use a fork to press edges to seal. Beat one egg with a little bit of water and brush empanadas to give them a nice sheen and brown color when baked. 

I recommend using parchment paper for baking to make removal easier. Bake at 400 degrees (or lower according to your oven) for 20 minutes or until golden brown. Serve with Naturally Fresh Bleu Cheese Dressing and enjoy! 

Isn't that flaky crust gorgeous? 

Look at all that delicious Buffalo chicken filling!

Why Naturally Fresh Bleu Cheese Dressing? It is the perfect dip for these zesty empanadas. Naturally Fresh makes their yummy dressings with their very own buttermilk and aged bleu cheese chunks. You can really taste the difference! I can't get enough of those glorious cheese chunks. They also use real herbs and spices like basil, black pepper, spicy ginger and tangy mustard seeds in many of their sweet and savory dressings and dips. Naturally Fresh does not use:

• Artificial thickeners to make up texture that should come from real ingredients.
• Monosodium glutamate (MSG), an artificial flavor enhancer.
• Artificial preservatives. That’s why you’ll only find Naturally Fresh products in the refrigerated section.
• Artificial colors or flavors

Naturally Fresh dips and dressings can be found in the refrigerated section of your produce department. You can use this store locator to find a nearby retailer that carries them. I have found these dressings at my local Publix and Kroger stores. You simply can't beat high-quality, homemade-tasting salad dressings and dips with no artificial flavors, colors or preservatives. Be sure to "like" Naturally Fresh on Facebook for recipe ideas and more. 

Cheddar Stuffed Meatballs Recipe

Do you ever feel bored with what you cook for dinner each week? I know I certainly do. I'm always trying to figure out different ways to prepare meals that make you feel like you aren't eating the same old thing. I have discovered a way to mix things up using Progresso Bread Crumbs. It can take an ordinary meal from plain to fabulous and flavorful instantly.

I made some cheddar cheese stuffed meatballs and the addition of Progresso Italian Style bread crumbs made them even better! Just 1/3 cup took my meatballs to flavor town.

I made my meatballs with both ground beef and ground pork. Of course, you can use turkey, chicken or whatever you prefer. I seasoned my meats with finely chopped Italian parsley, jalapeno pepper, red onion and garlic, along with 1/3 cup of Progresso Italian Style bread crumbs, one beaten egg and a dash or two of my favorite dry seasonings. Once meat mixture is well mixed, I form them into balls and insert a small cube of cheese.

I put the shaped meatballs in the refrigerator for about 20-30 minutes to chill up and ensure that they stay in the round shape. I pan fry them in a tiny bit of canola oil until they are brown all over and continue the cook in a preheated 375 degree oven. 

The end result is a flavorful, juicy meatball with that wonderful cheesy center. I'm sure anyone would give this recipe 2 thumbs up! 

Grilled Rib-eye Steaks and Colorful Peppers Recipe

Grilling season is here and probably never ended for some. We grill year 'round since grilling doesn't always mean outdoors. If my husband isn't around to man the charcoal grill, I take matters into my own hands with my trusty cast iron stove-top grill. We are very particular when it comes to the quality of our meats, specifically beef. We love the selection available at our local Sam's Club. They have everything from T-bone, Rib-eye, Strips, roasts and stew beef. I'm a sucker for a thick rib-eye and Sam's Club steaks never disappoint! Their beef is so good that they don't require a lot of seasoning at all. That says a lot coming from a Guyanese woman who believes in her seasoning. The flavor of the beef is comparable to what you get at the finest steak houses.

I tried a recipe provided from to me courtesy of beef check off. I did make a couple of changes and used Rib-eye steaks instead of T-bone steaks and used an indoor cast iron grill instead of an outdoor charcoal/gas grill.

Grilled Beef Steak and Colorful Peppers

Ingredients

2 beef T-bone steaks from Sam’s Club
2 small bell peppers, quartered

Parsley Pesto:
½ cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil

Instructions

1. Place pesto ingredients in food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed. 2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally. 3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.

I made some cheese and spinach stuffed mushrooms and grilled some asparagus to go along with the rib-eyes and it was a meal fit for a King (and Queen). My husband was so impressed by how flavorful the beef was and showed appreciation for it by not using steak sauce. We all enjoyed the juicy, tender goodness and look forward to making this again real soon. If you haven't purchased beef from Sam's Club before, you are missing out. Go check them out soon. You won't be disappointed!

Look at all of this glorious beef! Insert all the heart-eyed emojis :)

As a Cargill Beef Ambassador, I accept complimentary products to try, but opinions are always 100% my own.