chicken and veggie pizza

If there's one thing my family can't get enough of, it's pizza. I really think my husband Geoff could eat it every single night for dinner and never complain. Whenever I mention that I'm tired or stressed and not up to cooking dinner, his first response is "Let's order pizza!" While I do enjoy pizza myself, I'm not thrilled about how unhealthy some of the take-out pizzas can be. There's a place near us that has fantastically delicious pizza, but it is literally dripping with orange grease. The only real solution is to make pizza at home! 


chicken pot pie noodle skillet

If there's one type of food that screams "comfort food" to me, then it is definitely noodles. My mom made a lot of noodle dishes growing up, especially during the cold months, and I have many happy memories of sitting around the dinner table with my family and enjoying noodles together. I'm the second of five children, and we ate dinner at home together as a family nearly every night during my growing up years. The dinner table was a great time to get caught up on everyone's happenings and to stay close as a family. As a busy mom myself now, I am doing my best to continue the tradition of family dinners with my own family. Between work, school, and activities, though, I depend on quick and healthy meals in order to make that happen, and using No Yolks® noodles makes it easy!

If you're not familiar with No Yolks® noodles, they are cholesterol free and always smooth, firm, and delicious. They are simple and easy to prepare, and cook consistently well every time. I also love that they don't have any artificial colors or preservatives. They also have a new whole grain version, which I am excited to try. I used them to make this delicious chicken pot pie noodle skillet, and it turned out fantastic! I made a creamy, flavorful sauce with tender chunks of chicken and vegetables, then tossed it with the cooked No Yolks® noodles and sprinkled it with a buttery cracker topping. All of the delicious tastes of pot pie in a homey, comforting skillet that's ready in under thirty minutes. What more could you want?

Chicken Pot Pie Noodle Skillet

6 ounces (1/2 package) No Yolks® noodles
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1 cup chicken broth
1/2 to 1 teaspoon salt (to taste)
freshly ground pepper (to taste)
1 cup chopped cooked chicken
2 cups frozen mixed vegetables
1/2 cup cracker crumbs
1 teaspoon butter

Cook the noodles according to the package directions, then drain and set aside. While the noodles are cooking, melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes until golden. Gradually add the milk, whisking so there are no lumps. Let cook for a few minutes until thickened, then gradually add the chicken broth, continuing to whisk constantly. Whisk in the salt and pepper, then let the mixture cook for a few minutes, until thickened to desired consistency. Stir in the chicken and vegetables and cook until heated through. Toss with the cooked noodles until well combined. In a small microwave safe bowl, melt the 1 teaspoon butter. Toss with the cracker crumbs to coat evenly, then sprinkle over the noodle mixture. Serve warm and enjoy!

For more delicious family-friendly recipes using No Yolks® noodles, check out some of these awesome ideas on their website:

I would love to hear about your favorite comfort food using No Yolks® noodles. Leave a comment below for a chance to win a $100 Visa gift card!

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tres leches cupcakes

Tres leches cupcakes. Seriously. I made these for my mom's birthday party on Sunday, and they were delightful! Every year my dad gets all of my siblings to work together to make dinner for my mom, and this year we had a mexican theme. My sister and brother in law made chicken fajitas, my brother made some awesome guacamole, and I made my favorite mexican rice and these tres leches cupcakes. It was a delicious dinner and I ate way more than I should have, but it was totally worth it!

I'm pretty obsessed with tres leches cake, and Geoff and I order it any chance we get. We are lucky enough to live close to a Cafe Rio restaurant, and I am in love with their tres leches. These cupcakes aren't exactly the same, but they definitely have that delicious tres leches flavor and are so pretty, too! I love making cupcakes, especially for parties, because they're perfect portion sizes and nobody gets stuck with a corner piece or middle piece when they want the opposite. These cupcakes are so moist and flavorful, topped with lightly sweetened whipped cream and fresh strawberries. So, so good!

A few tips: making these cupcakes is a messy job! I used the Reynolds Stay-Brite cupcake liners, and I felt like they held up really well to the milk mixture. Foil liners would also work well. I would definitely not recommend using just paper liners, since they will get soggy and fall apart. This recipe would also work great as a 9 x 13 sheet cake.

Tres Leches Cupcakes

24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe's)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish

Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).

When ready to serve, beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whip cream on each cupcake (or pipe them if you're a nut like me) and top with a strawberry slice. Refrigerate any leftovers. Enjoy!

adapted from Emma the Joy (who is always my favorite source for delectable cupcakes)

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