Ally's Sweet & Savory Eats: April 2019

Tuesday, April 23, 2019

Roasted Green Blender Salsa

The best GREEN salsa around!
And it comes together in about 20 minutes.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

How was everyone's Easter weekend?

Ours was busy and good.  Filled with a baseball tournament on Saturday and the traditional Easter festivites of family, so much food, egg hunts and church on Sunday.  It was good to see family!

But man, I was feeling behind yesterday.  The laundry was backed up and my to-do list was a bit longer than I would have preferred.  But alas, it all got done and we survived.  And by survive, I mean ME, as no one else seems to notice the laundry.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

Let's chat salsa.

If you've been a reader for any amount of time, then you know there are three things I could bathe in other than water.  Chocolate, marinara sauce and salsa.  I'm not sure if that is the correct order, depending on my mood {chocolate - cranky, marinara - moody, salsa - spicy} but those are the three winners nonetheless.

I love fresh salsas.  Take me to a Mexican joint and I can easily make chips and salsa my meal.  In the summer you'll find me making batches weekly of this copycat red blender salsa.  Let's be honest, I pretty much plant a garden each Spring just so I can make salsa.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

Jarred versions are okay.

I will never, ever pass up a good jarred salsa....but there are some I turn my noise up to, as I feel their veggies are a bit, shall we say....rubbery?

When that happens I become a bit of a salsa snob and blend that rubbery stuff up in my blender to cure my salsa blues.  It isn't fresh, but it's a bit better.  Then I grab a bag of chips and I'm on my way.

Usually never to be seen again. 

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

In the summer when the weather is gorgeous and we are spending most of our time outside, my local girlfriends and I eat our weight in salsa.

It usually goes something like this in a mass group text around 9 p.m.

"Put your kids to bed. Chips, salsa and drinks on my patio in 30 minutes."

Then the ladies know to use the side steps to our deck {as to not disturb the children by coming in our house} to find a seat on my back deck, grab a drink and start chatting.

Sometimes I'm still inside settling the natives, sometimes I'm out there by myself waiting.  Either way they know to wait if needed as I'll be coming bearing gifts {chips and salsa - did I really have to explain that? This is what this whole post is about}.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

I cannot wait to serve the girls this Roasted Green Blender Salsa.  I think they are going to love it!  It's tangy and sour with just a tiny bit of heat.  I know that description sounds a bit odd, but trust me, it works and it is good.

I made the BIG mistake of making this yesterday after I took the preschooler to school and my house was empty.  Usually this is when I enjoy creating recipes {no one bothering me}, but I could have really, really used someone to hold me back after I ate chip after chip after chip of this stuff.

Thank god it only makes a pint!


Not only is this stuff great with fresh tortilla chips {hint: buy your chips fresh from a Mexican restaurant or your grocery store they are so much better}, but it is also great on tacos or poured over a pan of enchiladas.

I'm even thinking of giving this as a gift.  It would be a perfect addition when taking a Taco Tuesday type meal to a family in need.

Share this recipe on social media and be sure to tag me! {@sweetsavoryeats}

Roasted Green Blender Salsa


Yield: 1 pint
Author:
prep time: 5 Mcook time: 15 Mtotal time: 20 M
This is the most AMAZING salsa. Don't be alarmed if you down it in one sitting! Tangy with just a hint of heat, it pairs well with fresh tortilla chips, on tacos or layered on a pan of enchiladas.

ingredients:

  • 2 11 oz. cans tomatillos
  • 2 jalapenos
  • 1/2 white onion
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1/2 cup fresh cilantro
  • 2 t. salt
  • 1/2 t. ground cumin

instructions:

How to cook Roasted Green Blender Salsa

  1. Preheat the oven to 425 degrees and line a small rimmed baking sheet with foil.  Spray with cooking spray and set aside.
  2. Open the tomatillos, drain and lay on the baking sheet, along with the sliced onion and two jalapenos.
  3. Roast in the oven for 15 minutes.  Remove and allow to slightly cool.
  4. Using a blender or food processor, transfer the roasted veggies, garlic, cilantro, lime juice, salt and cumin into it and blend until it reaches your desired consistency.  I prefer mine fairly smooth.
  5. Taste and season with extra salt or cilantro if needed.
  6. Serve right away or keep in a pint jar in the fridge for up to one week.
Calories
250.66
Fat (grams)
6.87
Sat. Fat (grams)
0.94
Carbs (grams)
48.29
Fiber (grams)
13.87
Net carbs
34.42
Sugar (grams)
28.54
Protein (grams)
7.75
Sodium (milligrams)
4666.52
Cholesterol (grams)
0.00
Created using The Recipes Generator

Monday, April 15, 2019

Oven Baked Hawaiian Chicken

Three cheers for a fun, new chicken dish!
All the flavors of Hawaiian pizza...on chicken.

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

Hey everybody, I'm back!

With chicken, but we'll get to that in a moment.

How's life?  Is it finally Spring where you are yet?  We are starting to turn the corner here and I won't lie when I say that makes my heart super happy.

With Spring comes me clearing all my winter memories from my brain to make room for items a bit brighter.  Sunshine {obviously}, ball games {oh, so many} and lighter food {my thighs appreciate that}.

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

What's been going on here?

The kids have a little less than two months left of school before summer, which is giving me ALL THE FEELINGS, both good and bad.  We've still had some sickness here with my girls {ear infections and pink eye, for the love}, which has me super thankful for good health insurance.  I'm starting to think about my garden, which will probably need some rearranging this year {good for the soil + my strawberry bed was pulled last year}.

I could go on and on.

I've also been enjoying coffee dates with a string of friends.  I've found that taking the time to meet up with them pretty much melts the stress away!  If you've been wanting to meet a friend, even for just an hour, do it.  I have a few different groups I regularly call upon {and trust me, we reschedule a lot due to KIDS}, but we eventually make it work.

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

Recently I've been buying a TON of chicken at the store {been a bit obsessed with chicken salad}.  Plus we've been making what we like to call "Dad's Famous Chicken" dipped in my homemade ranch, but after that there still seems to be chicken left.

So....I made this Oven Baked Hawaiian Chicken.

I love, love, love a great thin crust Hawaiian pizza any day of the week.  Especially when they chop the ham and pineapple up into little bite sizes pieces {like my favorite hometown joint}.  I figured I love these toppings on pizza, why not put them on chicken?

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

I prepped this dish over the weekend in the morning and stuck it in the fridge {sans cheese} and just had to bake off later that night.  Super simple and everyone LOVED it.

Just a tad sweet from the pineapple and enough saltiness from the ham.  And...I added smoked gouda cheese. Have you had gouda cheese?  It melts like a dream.  I also love it added to my homemade Instant Pot Mac-n-Cheese in place of some of the cheddar, in case you want to try it there too.  It makes everything so creamy.

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

This meal is also a nice lower carb, high protein dinner.  If you've been reading the past month I've been trying to watch my carb intake a bit.

Some days are good.  Some days are bad.  Some days you may see me out in public looking like a crazy woman who think she needs a breadstick.  It's okay.  I'll be fine.

Speaking of seeing me out in public...if you see me, say hi! A couple weeks back I was across the river in Illinois for our son's baseball game and a woman came up to me to compliment me on my blog.  She apologized, thinking she was bothering me....no way!  I love to meet you guys and interact.  Never walk away without a greeting!

Oven Baked Hawaiian Chicken...super simple and very tasty! All the flavors of Hawaiian pizza on chicken!  Lower carb, high protein, delicious dinner. (sweetandsavoryfood.com)

Alright, who is trying this fun, new dish?

It will probably be in our meal rotation once a month.  It's easy and tasty...and well, you just can't be that.

If you try it and showcase it on social media, be sure to tag me {@sweetsavoryeats}!

Oven Baked Hawaiian Chicken


Yield: 4
Author:
prep time: 5 Mcook time: 45 Mtotal time: 50 M
The classic Hawiian pizza topping...but on chicken! This healthy dish comes together quickly and is always a crowd pleaser.

ingredients:

  • 2 boneless skinless chicken breasts
  • 1 cup crushed pineapple
  • 2 cups chopped ham
  • 2 cups marinara sauce
  • 2 T. Mrs. Dash's seasoning
  • 2 cups smoked Gouda, shredded

instructions:

  1. Prehat the oven to 375 degrees.
  2. On a cutting board cut the chicken breasts horizontally lengthwise so that each breast becomes two, equaling four total.
  3. Lay the chicken breasts in the bottom of a 9x13 pan and sprinkle with the Mrs. Dash's seasoning.
  4. Layer on the crushed pineapple, chopped ham and marinara sauce.
  5. Bake for 40 minutes.
  6. Remove from the oven and sprinkle with the cheese.  Place the dish back in the oven on the top rack and put on broil for 3-4 minutes or until the cheee is lightly browned and bubbly.
  7. Remove from the oven and serve warm. 
Calories
511.72
Fat (grams)
25.16
Sat. Fat (grams)
12.42
Carbs (grams)
24.81
Fiber (grams)
4.33
Net carbs
20.48
Sugar (grams)
16.80
Protein (grams)
45.62
Sodium (milligrams)
1926.10
Cholesterol (grams)
153.39
Created using The Recipes Generator

Monday, April 8, 2019

How to Make Low-Carb Cheese Crackers

Eating low-carb but miss the "crunch" of a cracker?
This simple snack comes together in less than 30 minutes!

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)

It's April and it's Spring and it's warmer and it's put me in a good mood!  What about you?  This past weekend was GORGEOUS.  And by gorgeous I mean we reached 70 degrees here in Iowa and that hadn't happened since last October.

In case you are good at math, that is six months.

Six months of cold, dull, dreary weather filled with wind, rain, snow and sleet.  I'm a bit shocked I'm even here talking about it.  I made it!

Yesterday I took the kids to a park {they complained it was HOT, god bless them} and we walked and feed the ducks and geese and just casually made our way through the afternoon. It was just the best.

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)

Along with this warm weather has come my need to eat a bit better and take a gander at what I'm putting in my mouth.

Because winter = ALL THE COMFORT FOODS.

Needless to say, I'm doing my best to eat a little less of said comfort foods {trust me, they will never be elimated completely, I'm definitely not that girl}.  Instead I'm packing in the protein and trying to fill in more fruits and veggies.

It's all about balance.

And prayer.

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)

After changing some eating habits {again, not depriving myself - I ate a delicious burger WITH THE BUN just the other night} but I'm most definitely eating much better.  The problem was I still missed the "crunch" of a cracker or chip.

I mean I can down a whole bag of chips with a gallon of salsa if no one is watching.  And like I said, I still am eating those in moderation, I'm not weird. 

But I missed grabbing a few crackers with my hummus or chicken salad or dip.  I was physically mourning that crispy bite that was going along with the rest of my food.

So....I made these low-carb cheese crackers.

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)

You guys, this isn't even a recipe.  Doesn't a recipe need more than one ingredient?  Technically there is some seasoning on these but in the end it is just CHEESE.

Did you know if you melt a piece of cheese in the oven it gets crispy and turns into a cracker?  Well, it does. 

I'm here to tell you it does. 

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)

I had sandwich-sized slices of pepperjack in my fridge so that is what I used, but golly use whatever you want.  Gouda would be delicious, as would Swiss or just plain 'ol cheddar.  Cheese is all created equal in my house!

Find your favorite and make it happen.

I would recommend buying the already pre-packaged sliced cheese {usually pretty thin} that way the crackers bake consistently and are all the same thickness.

Cut those slices into squares and bake up!  Add some additional seasonings {mine are recommended below} or just leave them plain.

How to Make Low-Carb Cheese Crackers....this easy, quick low-carb snack will satisfy your "cracker/chip" craving and give you that crunchy bite! (sweetandsavoryfood.com)
These low-carb cheese crackers do not need much time to cool, they pretty much come out crispy! Eat them plain along side your lunch or take a bag with you on the cool for a crispy snack.

My favorite way? Dipping these in my homemade ranch dressing.  It makes me feel like it is pretty-darn-special. 

Give these a try! I'd love to hear your thoughts if you are trying to mind your carb intake.  Tag me on social media {@sweetsavoryeats} and I'll be sure to share your photo.

How to Make Low-Carb Cheese Crackers


Yield: 24
Author:
prep time: 3 Mcook time: 23 Mtotal time: 26 M
When eating low-carb many miss the "crunch" of a good cracker. Look no more! This simple hack will give you that crunch without the carbs.

ingredients:

  • 6 slices of your favorite flavored cheese (pepperjack, cheddar, provolone, gouda, swiss, etc. - I used the "sandwich size")
  • red pepper flakes (optional)
  • garlic powder

instructions:

  1. Preheat the oven to 325 degrees.
  2. Lightly grease a large cookie sheet with cooking spray.
  3. Using a pizza cutter cut each slice of cheese into 6 squares.
  4. Lay the cheese squares on the cookie sheet, allowing for a bit of room between each slice.
  5. Sprinkle lightly with red pepper flakes and garlic powder.
  6. Bake for 20-23 minutes.
  7. The longer you bake the darker the "cracker" (oven times may vary).
  8. Keep in a sealed plastic bag for freshness.
Calories
5.38
Fat (grams)
0.40
Sat. Fat (grams)
0.22
Carbs (grams)
0.17
Fiber (grams)
0.03
Net carbs
0.14
Sugar (grams)
0.02
Protein (grams)
0.30
Sodium (milligrams)
7.72
Cholesterol (grams)
1.16
Created using The Recipes Generator

Monday, April 1, 2019

Instant Pot Chicken Enchilada Soup

All the flavors of your favorite chicken enchilada dish in SOUP!
This meal comes together in a flash and tastes delicious.

Instant Pot Chicken Enchilada Soup....an easy, quick meal in your Instant Pot or on your stove-top.  All the flavors of an enchilada in a bowl. (sweetandsavoryeats.com)

Do you eat soup all year around?

I was having this conversation with a friend just yesterday.  I typically stop making big pots of soup at home in the early Spring {so, about now} and take a long break throughout the Summer, then fire it back up when that first chill hits the air around October.

Saying this....I will order a hot bowl in a restaurant if I'm cold.

Here's to Panera Bread broccoli cheddar soup!

I just don't cook it when the temps are hovering in the 80's and 90's and my kitchen is already sweltering.

Instant Pot Chicken Enchilada Soup....an easy, quick meal in your Instant Pot or on your stove-top.  All the flavors of an enchilada in a bowl. (sweetandsavoryeats.com)

So cheers to the last bowl of soup you'll see from me until next Fall!  But, oh my goodness it's a dandy one.

Our family loves ALL the flavors of any Mexican dish {tacos, enchiladas, burritos, etc.} and we eat them all the time.  We eat our taco soup often, but I had a ton of chicken breasts on hand due to a sale at the grocery store, so I made this version instead.

I also made it in the Instant Pot!  Don't fret friends, if you don't have an Instant Pot or a similar pressure cooker there are directions below on how to easily make it on the stove-top as well.  Start to finish this in done in under 30 minutes.

Instant Pot Chicken Enchilada Soup....an easy, quick meal in your Instant Pot or on your stove-top.  All the flavors of an enchilada in a bowl. (sweetandsavoryfood.com)

I served this soup up with some easy cheese quesadilla triangles {mostly for the kids as they love to DIP everything} and threw out three bowls of toppings on the table - shredded cheese, sour cream and crushed tortilla chips.

Oh my goodness....add those toppings to your bowl.  It's a must!

I slurped down two helpings in a flash and so did the husband.  We only had one bowl of leftovers left and you better believe I snagged that for lunch the next day before anyone noticed.  I love how it makes just enough to feed our family of five with a couple extra servings to tag on after.

Instant Pot Chicken Enchilada Soup....an easy, quick meal in your Instant Pot or on your stove-top.  All the flavors of an enchilada in a bowl. (sweetandsavoryfood.com)

And hey!  Skip the extra toppings and this is a well rounded meal, full of protein and low in calories, fat and sugar.

I even thought about making another batch just to divide out for lunches the next week.  Easy to heat up and have a quick lunch.

So here's to the last soup for awhile!  Coming up....an incredible BROWNIE {oh my gahhhhhh} and a fun, new GREEN salsa recipe that is also quick and you'll basically just want to grab a straw and drink it straight.

Thanks for reading!  Please help share my recipes by tagging me on social media @sweetsavoryeats.


Yield: 8

Instant Pot Chicken Enchilada Soup

This is the easiest soup you'll ever make! All the Mexican flavors come together in the Instant Pot for a delicious meal. Add your favorite toppings to make it extra special.
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients

  • 1 small onion, diced
  • 1 T olive oil
  • 1 large chicken breast, cut into 4 chunks
  • 1 pkt Ranch dressing seasoning mix
  • 15 oz red enchilada sauce
  • 2 cups chicken broth or stock
  • 15 oz can diced tomatoes
  • 4.5 o can diced green chiles
  • 15 oz can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2-3 T hot sauce, optional
Toppings
  • sour cream
  • shredded cheese
  • crushed tortilla chips
  • fresh cilantro

instructions

  1. Set the Instant Pot to "saute".  Pour in the olive oil and saute the onions for a few minutes until softened.
  2. Add in all the remaining ingredients (minus the toppings), submerging the cut up chicken into the soup.  Lock the lid in place and turn the knob to "sealing".
  3. Place the Instant Pot on "Manual" and set the time for 20 minutes.
  4. After 20 minutes carefully release the steam by moving the knob from "sealing" to "venting".
  5. Remove the chunks of chicken from the pot and shred with a fork, then return to the soup.
  6. Serve immediately with your desired toppings.

NOTES:

If you do not have an Instant Pot or other Pressure Cooker you can easily make this soup on your stove-top.  Using a large stock pot or Dutch oven follow the same steps. You will gently boil the mixture to cook the chicken in the broth, taking about the same time (20 minutes).  Remove the chicken from the stock pot, shred and return back to the soup.
Calories
217.52
Fat (grams)
5.98
Sat. Fat (grams)
2.14
Carbs (grams)
29.84
Fiber (grams)
7.14
Net carbs
22.70
Sugar (grams)
8.77
Protein (grams)
13.54
Sodium (milligrams)
1435.42
Cholesterol (grams)
22.80
Created using The Recipes Generator