Queso Chicken Bake

Boneless, skinless, chicken breast fillets are on sale this week, in a value pack for just $1.59 lb. - Feb 28 - March 6, 2018, at 6 Harter House locations.  Check out our weekly ad flyer to see everything on sale this week.

This Queso Chicken Bake takes a few simple ingredients and blankets them with the rich and creamy cheesiness of queso for a quick and easy one pan meal that your whole family will love.

The whole thing takes only a few minutes to mix together, so it makes a perfect weeknight meal.

You can serve it over some rice and top it off with fresh diced tomatoes, chopped cilantro, and cool sour cream if you’re feeling fancy, but that moist chicken and creamy cheese is all you really need. 

Queso Chicken Bake

1 hour, 15 minutes to prepare serves 6-8

4 boneless skinless chicken breast fillets from Harter House

1 jar (23 oz) salsa con queso

1 can (15 oz. ) black beans, drained

1 can (15 oz.) fire-roasted diced tomatoes and green chilies

1 bell pepper, seeded and chopped

1 cup shredded Mexican cheese blend

1 package (1 oz) taco seasoning mix

Sour cream, to garnish (optional)

Tomatoes, diced, to garnish (optional)

Cilantro, chopped, to garnish (optional)

Preparation

1. Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Season both sides of chicken with taco seasoning and place in baking dish.
3. In a medium bowl, combine beans, bell pepper, tomatoes and green chilies, and salsa con queso and stir until incorporated. Pour over chicken, spreading out with a rubber spatula if needed.
4. Top with shredded cheese and cover dish with foil. Place in oven and bake 30 minutes.
5. Remove foil and continue baking until sauce bubbles and chicken is cooked through, 10-15 more minutes.
6. Remove from oven and garnish with sour cream, tomatoes, and cilantro, if desired. Enjoy!

Recipe adapted from The Pinning Mama.

Whole Wheat Honey Banana Muffins

"These Whole Wheat Honey Banana Muffins are so good people won’t even notice they’re healthier, my kids had no idea! Instead of being made with plain white flour they are made with healthier white whole wheat flour, then instead of being made with granulated sugar they are made with honey and about half the amount in comparison to the typical amount of sugar that’s normally added. Then another healthier swap is the coconut oil in place of the butter. I’m not normally someone that’s into healthier baked goods but when they’re this good then I’m all in!"

 

 

Ingredients

2 cups white whole wheat flour, plus more for dusting*

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp fine sea salt

1/2 cup coconut oil

1/2 cup  honey

3 large eggs

1 1/2 cups well mashed overripe bananas

1/4 cup buttermilk or plain Greek yogurt

Directions

Preheat oven to 325 degrees. Spray the holes of 16 muffin cups with non-stick cooking spray and dust lightly with wheat flour. Shake out excess flour, set aside. In a medium mixing bowl whisk together white whole wheat flour, cinnamon, baking soda and salt for 20 seconds. Set aside.

Add coconut oil to a large microwave save mixing bowl. Heat in microwave until it's just melted. Stir in honey then whisk in eggs. Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined (batter will be lumpy). Divide batter among prepared muffin cups filling each about 3/4 full. Bake in preheated oven until toothpick inserted into center of a muffin comes out clean or with a few crumbs, about 16 - 20 minutes. Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.

*Whisk flour in container before measuring, then scoop using a measuring cup and level top using a butter knife.

Yield: 16 muffins

Recipe source: Cooking Classy

http://www.cookingclassy.com/healthier-whole-wheat-honey-banana-muffins/