BROILED SALMON WITH ARTICHOKE + KALE QUINOA


I totally made this one up, like I do with most all my recipes. It turned out really good, so I had to share. I'm always trying to incorporate new grains and get creative. I love quinoa, but my hubby always says it's so bland.. yadda yadda. I was on a mission to make him love it! Guess what, he loved it! The other thing I love about this one, is it's a ONE pot meal. Which means less dishes for momma. 

Xx
Landyn


WHAT YOU'LL NEED


  • 6 oz fresh salmon filets, skin off
  • 1 large can of artichoke hearts, quartered and drained
  • 1 jar of roasted red peppers, drained and sliced
  • 1 bunch of dinosaur kale, chopped
  • 1 medium onion, diced
  • 4 cloves of garlic
  • 32oz of low sodium chicken stock
  • 1 cup of Lundberg Farms quinoa
  • 1 lemon
  • olive oil

WHAT TO DO


  1. In a dutch oven or deep pot, add a few tablespoons of olive oil and bring to medium heat. 
  2. Salt + pepper salmon filets and sear for about 1 minutes on one side. Remove from pot and set aside. 
  3. Turn the heat down to low/med and add olive oil and onion and sautee until translucent. 
  4. Add chicken stock and chopped kale. Cover and simmer for 15 minutes. 
  5. Add quinoa, artichokes and sliced red peppers, and lemon juice, stir. 
  6. Place salmon filets in pot. Carefully nestle them down into the broth and veggies. 
  7. Place a lemon slice of each filet *pretty choices*
  8. Cover and cook for 12-15 minutes or until salmon is cooked to desired temp. 

SHOP THE POST


 

 

 

CAST IRON LEMON CHICKEN

If you're a LEMON LOVER like me, than this dish is for you. Even if your not, you must give this easy one pot meal a try this summer. Most of my recipes are off the cuff. Often times when I have too much of one item. And on this particular day it was lemons. Lot's of lemons, and I happened to be drinking wine too. So here it is and it was DELICIOUS. My daughter licked her bowl clean and my son asked to have it again, and he's a picky eater. So when Luke says it's good....it's DAMN GOOD! 


WHAT YOU'LL NEED


  • 2 packs chicken thighs, skin on + bone in 
  • juice of 5 lemons
  • 3/4 cup white wine 
  • pinch of fresh parsley or dehydrated 
  • garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced
  • olive oil
  • salt + pepper to taste 

WHAT TO DO


  1. Rinse and pat dry chicken thighs. Leave skin on. 
  2. Sprinkle with salt + pepper.
  3. Heat your cast iron skillet to med/ high heat. 
  4. Add 2 tablespoons of oil of your choice.
  5. Once oil is hot, place chicken thighs, skin side down and brown for 2-3 mins.
  6. Turn off the heat.
  7. Remove chicken from cast iron pan and set aside. 
  8. In a mixing bowl, squeeze the juice of 5 lemons. Add wine, garlic and parsley. Whisk together. 
  9. Place chicken back in cast iron, pour lemon + wine mixture all over the top. Nestle already squeezed lemon halves in between chicken for color and flavor. 
  10. Put cast iron skillet into a 375 degree oven and cook uncovered for 25 minutes or until internal temp reaches 165 degrees. 

SHOP THE POST

SPAGHETTI SQUASH TURKEY ZITI

Well, my kids favorite meal I make is Turkey Baked Ziti and it's SO good. But when you're trying to stay away from the pasta you have to get creative. This is not anything that hasn't been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time. 

Xx
Landyn


WHAT YOU'LL NEED


  • 2-3 spaghetti squash, halved and scooped out
  • 1 cup chicken stock
  • 1 lb ground lean turkey, browned
  • 1 jar of Rao's Sensitive Formula Marinara 
  • 1 tsp garlic powder
  • 1 stp onion powder
  • fresh basil 
  • 1/2 shaved parmesan cheese for garnish
  • olive oil  

WHAT TO DO


  1. Pre-heat your oven to 375 degrees.
  2. Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut. 
  3. Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper. 
  4. Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil. 
  5. Bake at 375 degrees for 1 hour. 
  6. In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside. 
  7. Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture. 
  8. Add squash noodles to the turkey and marinara. Add grated parmesan cheese, and mix well. 
  9. Fill empty shells of squash with mixture and top with parmesan cheese. 
  10. Place back into oven and bake for 15-20 minutes. Cheese should be melted. 

CAJUN SHRIMP PACKETS

This is the most simple summa time meal to quickly pull together, with so many variations. The sky is the limit with what you decide to fill these these little delicious foil packets with. My hubby is a huge fan of cajun food and we currently have an abundance of zucchini in our garden. Wrap them up and throw them on the grill, oven works too! 

Xx
Landyn  


WHAT YOU'LL NEED


  • 1 lb fresh raw shrimp- peeled, deveined and tail on
  • 2 large zucchini, sliced
  • 2 ears of corn, taken from the cobb
  • 1 1/2 cherry tomatoes, halved 
  • 1 bunch scallions, chopped
  • chicken andouille sausage, sliced
  • cajun seasoning
  • 2 tablespoons olive oil
  • juice of one lemon, squeeze over packets
  • 8 small pieces of unsalted butter
  • heavy duty aluminum foil

WHAT TO DO


  1.  Tear off (8)  12-14" sheets of foil
  2. In a ziploc bag place shrimp, olive oil and cajun seasoning, seal tightly and give a good shake. Making sure shrimp is evenly covered. 
  3. Next slice and chop your veggies.
  4. Then equally distribute all the things between the foil squares.
  5. Place one pad of butter on top of each packet and wrap tightly. 
  6. Heat your grill or oven to 350 degrees.
  7. Place foil packets directly on the grate of your grill for 10-15 minutes or on a cookies sheet in your oven. 

SHOP THE POST

SLOW COOKER: SPICY SALSA VERDE CHICKEN

IMG_1481.jpg

Hi friends!  I am not going to lie, re-entry from this past weekends conference is going to be rough.  That is why we all need really easy, quick recipes to fall on.  These are the types of days were my crockpot really gets a workout.  I threw this together last week on Insta-stories and honestly I had no idea whether it was going to turn out or not.  I basically just threw a bunch of ingredients that I had on hand in my fridge, said a little prayer over my crockpot, and viola, 8 hours later I had this delicious Spicy Salsa Verde Chicken.  You can serve this over brown rice or quinoa and it makes a really delicious sauce.

Xx
Landyn


WHAT YOU'LL NEED


  • 4-6 boneless skinless chicken breast
  • 16 oz jar Frontera Foods Tomatillo Salsa 
  • 1 white onion, chopped
  • 2 poblano peppers, sliced
  • 26 oz can Whole Tomatillo's 
  • 1 jalapeno, chopped 
  • 4 oz can green chilies, diced
  • 10 cloves garlic, minced
  • juice of 1 lime
  • avocado, sliced
  • Queso Fresco (crumbly mexican cheese) 
  • fresh cilantro 

WHAT TO DO 


  1. Place chicken breast in slow cooker. 
  2. Chop, slice and dice peppers, onions and mince garlic. 
  3. Add salsa, can chilies and tomatillos. 
  4. Squeeze juice of lime. 
  5. Mix all ingredients well and cover. 
  6. Cook for 6-8 hours on low. 

Serve over rice or quinoa. I like to top mine with sliced avocado, crumbled fresco and fresh cilantro. 
*feeds 4-6


EASTER DINNER: CHEESY POTATOES

I am pulling a recipe out of the Hutchinson family vault to share with you guys today.  My mother-in-law Sandi, has made this recipe for as long as I can remember.  It is one of Steve's absolute favorites, in fact it is even in the NFL wives cookbook, it's that good. Sandi calls these potatoes "funeral potatoes", but that felt a little depressing, but I guess appropriate based on the occasion. Whatever you want to call them, I can guarantee that they will become a regular on your family's holiday table.  Hope you all enjoy them as much as we do!

Xx,

Landyn


  • 32 oz bag Diced Hash Brown Potatoes, frozen
  • 12 oz carton/can Cream of Chicken condensed soup
  • 6 oz bag shredded white cheddar cheese
  • 8 oz bag Monterey Jack shredded cheese
  • 1 stick unsalted butter
  • 1 small onion, diced
  • 8 oz sour cream
  • 1 single serve size (1.5 oz) Potato Chips, crushed

 

  1. In a medium sauté pan, cook down onions and butter until onions are translucent. Be careful not to brown the onions. 
  2. Meanwhile in a large bowl, mix together frozen hash browns,  both cheeses, sour cream and cream of chicken, stir well. 
  3. Add sautéed onions and butter and mix again. 
  4. Spread into a 9 x 13 baking dish.
  5. Sprinkle crush potato chips on top. 
  6. Bake in a 350° oven uncovered for 1 hour, or until bubbly. 

Let stand 5 minutes before serving. Serves 8-10 depending on how many helpings. They'll be going back for seconds. 


CARIBBEAN JERK PORK TENDERLOIN `1

Good morning guys!  I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track.  She has the most delicious recipes, and honestly I never thought clean eating could taste so good.  I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better!  If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her. 

yes, that's really her. 

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin.  This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod! 

Xx
Landyn


THE RECIPE 


  • 3-4 lb Pork Tenderloin
  1. Rub pork loin with olive oil.
  2. Apply rub on entire loin.
  3. Grill on med-high temp for about 5-7 mins per side or to your preference.
  4. Internal temperature should be 160°.
  5. Remove from grill and let rest for 5 minutes before slicing. 

 


JERK DRY RUB


• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon

 

  1. Mix all together and store in an air tight container in spice pantry.

This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 

 


MANGO SALSA



• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalapeno peppers (depending on spice level) serranos more mild
• 6 scallions chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

  1. Combine all ingredients in an air tight container to save leftovers. 

COCONUT RICE



• 1 can organic light coconut milk
•  1  1/4 cup water
•  pinch salt
•  1  1/2 cup brown jasmine rice

  1. Rinse rice.
  2. Bring all ingredients to a boil.
  3. Turn down to a simmer and cook with lid on, until rice is cooked through, about 20-25 minutes. 

*serves 4 


CRISPY OVEN FRIED CHICKEN

Who doesn't love fried chicken? It's certainly a favorite here in the south and goes perfectly with sweet tea and corn bread. It's just that I wish it wasn't fried. So, I took one of my go-to recipes for chicken tenders and decided to slap it on some drumsticks and thighs too. Let's just say...my family went bonkers. Let me share it with you, so you and your family can react the same way. It's crispy + juicy and downright delicious. 
 

Xx
Landyn


RECIPE


 

  • 6 chicken boneless thighs, with skin 
  • 6 chicken drumsticks, with skin 
  • 1 1/2 cups all purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cups panko bread crumbs 
  • 1 cup  cheese, grated or shaved
  • salt + pepper to taste
  • 4 eggs, beaten or you can use egg whites instead

THE STEPS


 

  1. Pre-heat oven to 400 degrees. 
  2. Using 3 shallow bowls or one of these nifty breading trays.
  3. Fill one with flour, garlic powder, onion powder and paprika. Mix well.
  4. Beat eggs and pour into second bowl.
  5. In the last bowl mix parmesean and panko, salt & pepper to taste. 
  6. Dredge chicken on both sides in flour mixture, then egg wash and lastly panko & parm mixture. 
  7. Making sure to coat all sides well.
  8. Place covered chicken pieces on a parchment lined baking sheet.
  9. Bake in your preheated 400° oven for 20-25 minutes or until the internal tempature chicken has reached 165°
  10. Watch carefully so that panko doesn't burn. If need be, half way through baking, lay a piece of aluminum foil on top to prevent from burning. 

serves 4


IN MY KITCHEN



CROCKPOT MONGOLIAN BEEF

Here's a weeknight dinner that's sure to be a hit amongst the entire family. It satisfies all of those Chinese food cravings without leaving the house. This meal gets rave reviews in our home. My son is pretty much obsessed with soy sauce and would put it on his cereal if I let him. Same goes for my daughter. She requests this one quite often, and it's hearty enough for the hubs. So, that pretty much covers everyone in our house, and what I like the most about this meal, is how darn easy it is. You throw this one all together in your crockpot in the morning and go on about your day. Only thing left to do is boil some jasmine rice or set your rice cooker timer and you're D O N E. 


doesn't photograph well, but it's DELISH. 

doesn't photograph well, but it's DELISH. 


WHAT YOU'LL NEED

  • 2lbs skirt steak, not flank 
  • 2 tbs olive oil
  • 8 cloves of garlic, minced
  • 3/4 cup Tamari (gluten free soy) or soy sauce
  • 3/4 water
  • 1/2 cup brown sugar
  • 3-4 bunches green onions 

WHAT TO DO

  1. If you have a cast aluminum insert that comes out of your crockpot, remove and heat to medium high on the stovetop. If not, take a large size skillet and heat to medium high heat.
  2. Add 2 tablespoons of olive oil.
  3. Sear each side of the skirt steak. About a minute or so on each side.
  4. In a medium-size bowl mix together Tamari, water, minced garlic and brown sugar. 
  5. Place seared skirt steak in crock pot and pour Tamari + brown sugar mixture over top. 
  6. Place bunches of green onions on top of meat and cover. 
  7. Set your crock pot on the low setting and cook for 6 to 8 hours. 

*Serve with brown or white rice. Makes enough to feed six. 


KITCHEN MUST HAVES

SHEET PAN DINNERS

scallions + sweet potato + baby red potatoes + portabella mushroom + lemon + baby carrots 

scallions + sweet potato + baby red potatoes + portabella mushroom + lemon + baby carrots 

GIVE ME ALL THE VEGGIES 

So you've got the main course. But, the question still remains.....what shall I serve with it? Often times this may feel like the hardest part. It's not. It's simple really and healthy too. I started doing this many years ago and now there's really not a week that I don't. I love that it's so customizable and there's something on the pan for everyone. Even the those hard to feed kiddos. Yes, I have one of those. Allowing everyone to pick off the tray what they like. 

They require little effort and not much prep. Which for a weeknight dinner, that's a must. All you'll need is a large sheet pan + parchment paper and an oven. The rest will be up to you and a little inspiration from me. Here are a few questions before you plan your SPS. {sheet pan side} What's your favorite color? What's in season? What do you have leftover in the fridge? 


THINK COLOR

There are a million and one combinations you could throw together. It really is about what your family loves, what's on SALE, what you have left over in the fridge or what colors jump out at you in the produce section. Have fun with it! The only thing you need to add is a drizzle of olive oil, kosher salt + cracked pepper. And a little sprinkle of parmesan cheese if you like.  Roast 425° for 35 to 40 minutes. Turning them about the halfway point, making sure then are evenly golden brown. It's quite possibly the most delicious way to eat your veggies. Roasting brings out all the flavor, and is good for your waistline. 


A FEW FAVORITE COMBOS WE LOVE 

brussel sprouts + acorn squash + onion + zucchini + yellow pepper 

brussel sprouts + acorn squash + onion + zucchini + yellow pepper 

red pepper + mushroom + purple onion + butternut squash 

red pepper + mushroom + purple onion + butternut squash 

fennel + purple onion + scallions + celery 

fennel + purple onion + scallions + celery 

kale + red pepper + purple onion + mushroom + butternut squash + mushroom + garlic 

kale + red pepper + purple onion + mushroom + butternut squash + mushroom + garlic 


MOJO CITRUS CHICKEN 

  • 1 bottle of Badia Mojo Marinade
  • 4 chicken thighs
  • 4 chicken legs
  • 1 small bag red potatoes
  • 2 lemons
  • 1 large sweet potato 
  • portabella mushroom slices
  • carrot slices 
  • scallions 

WHAT TO DO 

  1. In a ziploc bag, place chicken and pour marinade over top, seal and refridgerate for 2-6 hours.
  2. Pre-heat oven to 450° on ROAST setting.
  3. Cut vegetables and place in a single layer onto a parchment lined baking sheet.
  4.  Add chicken to sheet pan, discard marinade. 
  5. Roast uncovered for 20 minutes.
  6. Reduce oven temp to 350° and continue cooking for another 15 minutes or until veggies are tender and chicken is cooked through. 

Serve with spinach pasta + rice or couscous. 


THAI PEANUT CHICKEN 

  • 1 lb boneless skinless chicken tenderloins 
  • 3 carrots, peeled into ribbons or cut
  • 9 oz bag broccoli florets 
  • 1/2 cup creamy peanut butter 
  • 1/2 lime, juiced
  • 1 tsp sesame oil
  • 1/4 cup cashews 
  • 1/2 teaspoon ginger powder
  • 2 tbs brown sugar
  • 1/2 tsp chili paste
  • 1 cup coconut milk
  • 1/2 tsp sriracha sauce

WHAT TO DO

  1. Preheat oven to Roast setting at 425°
  2. microwave peanut butter in a medium size bowl for 30 seconds or until melted down a bit. 
  3. Add ginger powder, browns sugar, sesame oil, chili paste, sriracha and coconut milk, stir well. Set aside and allow to cool.
  4. Place chicken tenderloins in a ziploc bag and add 1/2 of peanut sauce mixture.
  5. Refrigerate and allow to marinate for 1-4 hours. 
  6. Line a baking sheet with parchment paper. 
  7. Use a vegetable peeler to make carrot ribbons or cut into 1/4 strips.
  8. Arrange veggies in a single layer. 
  9. Sprinkle cashews over veggies. 
  10. Add chicken to veggie filled sheet pan.
  11. Roast for 25 minutes or until chicken is cooked and veggies are tender. 

Serve with remaining sauce + a squeeze of lime. Delicious over brown rice or rice noodles. 


PARMESAN + PANKO CHICKEN TENDERS

Ahhhhhh, the long awaited Chicken Tender recipe. Here she is, in all her glory. Seriously... this is my kids FAVORITE thing I make. Adults too. I mean, who doesn't love chicken tenders? And like I said, not just for kids. These crispy delicious strips are perfect for toping a salad, making chicken parmesan and just when you need a quick weeknight dinner idea. Make them once and I guarantee they'll be on your menu quite often! 

Xx
Landyn 


INGREDIENTS 

  • 12 boneless skinless chicken tenderloins (about 2 packages)
  • 3 cups panko bread crumbs
  • 1 cup fresh grated parmesan cheese
  • 1  1/2 cups all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 eggs, beaten 
  • olive oil for pan frying

WHAT TO DO 

  1.  Set out 3 bowls of equal size on your counter. Fill one with flour + onion powder + garlic powder and salt & pepper to taste, mix well. 
  2. Add eggs to second bowl and beat together. 
  3. In the third bowl mix panko bread crumbs and parmesan cheese.  
  4. Take chicken tenderloin and cover with flour, then dip in egg on both sides and cover with panko, using your fingers to make sure every part of chicken is covered. 
  5. Set aside on a plate and repeat steps with each piece of chicken. 
  6. Once all the chicken is coated by steps above, heat a large skillet to med-high heat and add olive oil, covering a majority of the bottom of pan. 
  7. Pre-heat oven to 350° and line a baking sheet with parchment paper. 
  8. Pan fry breaded chicken for about 1-2 minutes on each side or until golden brown. *chicken will be raw in the middle*
  9. Transfer chicken to parchment lined baking sheet.
  10. Bake the tenders for 20-25 minutes, or until done. 

 

Makes 4 servings, that's 3 tenders each. Or 3 servings, that's 4 tenders each. I'm thinking they'll want more. Basically.... make a bunch. Ha! 

MY KITCHEN MUST HAVES


SLOW COOKER ITALIAN BEEF SANDWICHES

 

 

www.livingwithlandyn.com

Looking for an easy dinner idea that the entire family will love? Duh! Aren't we all? This is such good one to keep in your back pocket on those busy week nights, yet perfect for company too. I rotate this one in my weekly dinners quite often. It's also really good the next day in a bowl by itself. Prepare to be asked for this one over and over. 

Here's what you'll need....

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In a medium-size bowl, mix together Good Seasonings packet, plus juice from jar of Pepperoncini Peppers. Whisk together, making sure seasoning mix is well dissolved. Keep remaining peppers from jar to serve on the side. 

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Rub garlic on the inside of slow cooker, * I'd DIE with out my All Clad Slow Cooker. BEST purchase ever!* then toss. Place chuck roast in crock pot. Poor seasoning and pepper juice mixture overtop. Cover with lid and cook on HIGH for 6-7 hours. 

www.livingwithlandyn.com
www.livingwithlandyn.com

During the last hour shred meat with fork. Cover, and continue cooking. 

www.livingwithlandyn.com
www.livingwithlandyn.com

In a medium size pot boil 6 cups of water, or enough to cover pepper slices. Add peppers and boil for 2-3 minutes, or until tender. After boiling peppers, drain completely and fold in with shredded meat. Sometimes, I would put peppers in with the meat and allow to cook together for 6-7 hours, but what I found was soggy peppers that basically disintegrated before serving. No good. Cooking them separately and then adding them back into the meat, I found works the best.

www.livingwithlandyn.com

Find yourself some good crusty hoagie rolls. I like the ones fresh from the bakery best. The bread often times makes or breaks the sandwich, so make sure you find some good ones. The reason for the crusty type is the meat is very juicy and you'll find that it will make the bread very soggy if you don't have something that can stand up to all that liquid. 

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Slice your hoagie rolls open. But not completely cut through. *This is the optional part- line the insides with two slices of provolone cheese and warm in a 350° oven for about 3-5 minutes or until cheese is melted. It almost makes like a liner for the bread and keeps the juice from leaking through. Then with tongs fill your hoagie roll with the Italian beef. The juice is so delicious, that you just might want to ladle a small ramekin with it for dipping. Almost like a French dip. 

I'm certain these will be a hit. Seriously, so good. Somewhat messy, but that's the fun of it! 
Enjoy! 

Xx
L


CAN'T LIVE WITHOUT


 

 

SWEET + TANGY CROCKPOT CHICKEN

This is one my mom used to make when I was younger and I always loved it, but haven't had in well over 20 years. It dawned on me the other day while perusing the isles at Publix. I was searching for a salad dressing and my eyes glanced over Russian Dressing and all those delicious memories came rushing right back. I quick called her up for the recipe. Yep, that was it, and simpler than I thought. As a matter of fact, It's THREE ingredients. Now, because my mom had more time back then than I do these days. {She'll probably beg to differ, and rightfully so. She raised 4 kids, I've got two. But who's complaining. Well, me most days. I'm a workin' momma now} She marinated and baked her chicken, which you can do too. But, who LOVES a crockpot? THIS GIRL! So I tweaked it a little and here she is. It's like if BBQ and Chinese food had a baby.  


THE RECIPE 

  1. In a bowl mix soup packet + dressing and preserves together. 
  2. Pour 1/2 the mixture in the bottom of your crockpot.
  3. Place chicken breast in crockpot. In a single layer. 
  4. Pour remaining mixture on top.
  5. Cover and cook on LOW for 6 hours.
  6. Remove lid and shred with fork. 

*serves 4-6

I served it over rice. It would even be yummy on slider buns. I thought too, what about adding sliced green peppers the last hour of cooking? Have fun with it! My crew loved it, kids too. 

Xx
landyn


 

 

Copy of SPINACH AND ARTICHOKE STUFFED CHICKEN

Spinach and artichoke stuffed chicken

I am back with another quick and easy weeknight meal.  This is a great one for those of you with kids who might not necessarily jump for joy at the thought of vegetables in their diet. This works so well for them because the vegetables are coated in creamy, cheesy deliciousness. Take that you picky eaters! This meal is also a great one to make ahead of time and then just put it in the fridge until you are ready to pop it in the oven.  As you guys saw on my insta-stories yesterday, I absolutely love these kinds of meals because afternoons and evenings are typically such busy times in our house. It works much better for me to assemble everything while the kids are in school and then just throw it in the oven in between pick-up and drop-offs. Genius!


  • 8 oz of Creamy Swiss Light Laughing Cow Cheese wedges
  • 1  14 oz can of artichoke hearts, chopped
  • 1 tbs. olive oil
  • 10 oz of fresh leafy spinach
  • 6 oz light cream cheese
  • Dash of onion powder
  • Dash of garlic powder
  • Pinch of crushed red pepper flakes, optional 
  • 4 boneless, skinless chicken breasts
  • 1 cup low fat milk
  1. Drain artichoke hearts and chop set aside.

  2. Sauté spinach with 1 tablespoon of olive oil, about five minutes. Set aside.

  3. Cream together cheese and cream cheese. Add garlic powder, onion powder and red pepper flakes. Add chopped artichoke hearts and sautéed spinach. Mix well. Season with salt and pepper. Cover and refrigerate.

  4. Pound your chicken breast flat. I like to put a piece of saran wrap over top of the chicken breasts and go to town with the back of a metal spoon. Helps with the chicken meat splatter. Ha!

  5. After pounding out chicken breast, salt-and-pepper the insides and scoop a spoonful of the spinach artichoke mixture onto the centers of chicken breast. Folding one side of the chicken breast on top of the other, securing with two wooden toothpicks. Place stuffed chicken breast in a 9 x 13 greased baking dish.

  6. Add 1 cup of milk to the remaining spinach artichoke mixture and stir well. It will become soupy. Carefully pour soupy spinach artichoke mixture around chicken breast in baking dish. Cover tightly with foil and bake in a 275° oven for 2 hours. Up the heat to 400°. Remove foil, move to top rack and let cook another 8 mins, alowing tops to be lightly golden. 

  7. Take out of the oven and let set up at least 5 minutes. 

  8. Serve over brown rice, pasta or delicious alone. 

ZUCCHINI LASAGNA ROLL-UPS

Zucchini Lasagna Roll-ups

So one of the most requested topics that I got when I asked you what you guys wanted to see more of was recipes, recipes, recipes.  I got tons of request for healthy recipes and quick and easy week night meals.  Guess what ladies; when you ask, Landyn delivers!  Today I am sharing a recipe that ticks of the healthy and quick and easy requirements all at once.  What can I say, I am a multi-tasking girl. This recipe is so simple and delicious.  My kids always gobble it up and never even miss the lasagna noodles.  If you are nervous about whether your kids will go for a zucchini noodle, you can always make half of the dish with zucchini noodles and half with regular lasagna noodles.  Bon appétit my loves!


  • 1 lb ground Italian Turkey Sausage
  • 1 jar Puttanesca (spicy sauce) or marinara sauce
  • 1 oz can of tomato paste
  • 8 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup fresh grated Parmsesan cheese
  • 1 tbs fresh basil, chopped
  • 5 cloves garlic, minced
  • 1/2 tsp onion powder
  1. Preheat your oven to broil. In a medium skillet cook turkey, minced garlic and onion powder. Set aside. In a medium bowl combine ricotta + parmesan + mozzarella cheese and basil. Set aside. Carefully using a mandolin or a spiralizer, slice zucchini into 1/8 inch ribbons. Not too thin, but thick enough, that they’ll still be able to bend without breaking. They will act as a lasagna noodle in this recipe. 
  2. Spray a large baking sheet with non-stick cooking spray. Place your zucchini ribbons on baking sheet and broil for about 2 minutes. Watch them carefully, you don’t want to burn, just cook them a tad. It will help when rolling them later. You will need to do this in batches. After the 2 minutes, remove and let cool on a plate while you broil the rest. 
  3. Once your zucchini noodles are pre-cooked, add the browned turkey sausage to the cheese mixture and mix well. Pour jar of tomato sauce into the bottom of your large baking dish. add tomato paste and mix well. Then spread sauce evenly on dish. 
  4. Lay noodle on flat surface and scoop about 1/4 cup of mixture at one end of zucchini ribbon and roll it up. They can be a little fragile. Carefully scoop roll up, sometimes a spatula helps and place it on top of sauce. Repeat the process. You should be able to snug them together, 4 to 5 per row, giving you about 16-20 roll-ups. 
  5. Sprinkle with a little mozzarella on top and bake in a 375 degree oven for 40-45 minutes. 
  6. Let stand for 5 minutes before serving.

Just add garlic bread + a bag salad. Dinner is done my friends! 

CROCKPOT BEEF STROGANOFF

 

 

easy crockpot beef stroganoff recipe

This is such an easy weeknight meal. I don't know about you, but my house is so busy during the fall and winter months that this recipe is always on constant rotation. It is literally only three ingredients and it is so delicious.  Talk about a great way to fool the family into thinking you have been slaving away in the kitchen all day....wink, wink.  In all seriousness, it is so perfect for those nights when you have to get one to play practice, another to football practice and try to figure out how to squeeze in dinner somehow.  I mean seriously, when in the world is science going to figure out how to clone us mamas.  I know most days I totally feel like I need three of me to keep my head above water.  Okay, back to the recipe....this is perfect to serve over egg noodles or rice and viola you have a meal.  It will take you longer to read this paragraph about the recipe then it will be for you to actually make it!  Alright, get in the kitchen and you can thank me later!


  • 4 lb beef chuck roast
  • 12 oz Pacific Organic Cream of Mushroom Condensed Soup
  • 8 oz cream cheese (I use the reduced fat)

 

  1. Using a hand mixer, blend together cream of mushroom soup and cream cheese until well mixed.
  2. Place chuck roast into slow cooker (I have this one and I love it.  PS it is on major sale right now).
  3. Pour soup and cream cheese mixture directly on top of the chuck roast.
  4. Cook for 8 hours on low.

 

Serve over mashed potatoes, egg noodles, or rice.


TURKEY BAKED ZITI

 
©2016livingwithlandyn

©2016livingwithlandyn

This is a KID FAVORITE and is requested weekly. Super simple to throw together. I always try to keep my pantry stocked with these ingredients. Perfect for those busy weeknights. Most times I make ahead in the morning, cover and refrigerate until I'm ready. You'll just need to tack on about 15 more minutes to the cooking time. It's one of my go-to meals and something I feel good about serving to my family. It's healthy + filling and flavorful. I'm certain once you make it, they'll be asking for seconds. 

  • 1 lb Jennie-O Ground Turkey Meat 
  • 1 lb box Ziti pasta, whole wheat 
  • 15 oz Part-Skim Ricotta Cheese
  • 1/2 cup parmesan cheese
  • 1 egg, slightly beaten
  • 28 oz can organic crushed tomatoes 
  • 6 oz. can of organic tomato paste
  • 3/4 teaspoon of garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 tablespoon fresh basil, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 8-10 oz shredded mozzarella cheese
  • salt + pepper

Boil pasta, drain and set aside. In a medium skillet brown turkey. In a large bowl combine crushed tomatoes + fresh herbs + tomato paste + salt & pepper to taste, and browned turkey meat. Add cooked ziti noodles and mix well. Set aside.

In a medium bowl combine ricotta, egg, parmesan cheese,  1/2 of mozzarella cheese and onion and garlic powder. Mix well. 

Grease a 9x13 baking dish. Layer 1/3 of turkey/ziti mixture, and dot with spoonfuls of ricotta all over 1st layer. Repeat two more times. Cover with remaining mozzarella cheese. 

Bake in a preheated 350° oven for 30 minutes or until bubbly and cheese is golden. Let stand for 5-10 minutes after cooking. 

Just add garlic bread + salad, and dinner is DONE!

Serves 6 

Enjoy!
Xx
L

 

PESTO ROASTED HEIRLOOM TOMATOES + ZOODLES

 

 

Oh baby, this was GOOOOOOOD! I'm talkin' husband goes back for thirds and I go for seconds kinda good. I wish I had a better picture to show it's beauty, but I had him standing over my shoulder while I took this picture (drooling) He's a pretty good #instahusband, but when it comes to dinner, he's not real patient while I take twenty pictures, to get the perfect one. 
I have to remind him, he's LIVING WITH LANDYN. Ha! 

I love roasted tomatoes and man, do we ever have an abundance these days. That little garden is really putting out the veggies.
My goal when planting everything this year, was to NOT buy any produce this summer. It was a record year for this little garden. After picking an entire colander full the other day, I had to invent another meal involving TOMATOES. So, I went with one of my favorite ways to consume them, roasted with EVOO + garlic + salt and pepper. Simply done, but renders the best flavor. 

IMG_3284.JPG

Next thought....what to put them on? Well, zoodles of course. I've got plenty of zucchini these days and I love my spiralizer. Now, something savory to season them with..... pesto! (had that in the pantry) Yaaaasssss! Add a protein and we've got ourselves a dinner folks. 



RECIPE


  • 5 cups of cherry tomatoes, yellow + red + orange, halved
  • 3 tbs extra virgin olive oil
  • 1/2 cup chicken stock
  • 3 scallions, chopped
  • 10 cloves of garlic. minced
  • 2 tablespoons fresh basil, chiffionade 
  • kosher salt + fresh cracked pepper to taste
  • 3.5 oz jar of pesto
  • 4 zucchini, spiralized to zoodles 
  • 6 boneless skinless chicken breast
  • 1/2 cup fresh shaved parmesean cheese

Marinate chicken breast in a Ziploc bag with kosher salt + pepper + onion powder and garlic powder and a drizzle of olive oil. Refrigerate
until ready to grill. Pre-heat oven to ROAST and set to 450 degrees. In a 9 x 13 baking add tomatoes, EVOO, chicken stock, scallions, garlic, basil and S & P. Toss until coated. Roast in over on top rack for 25 minutes. Stir every 10 minutes. Add pesto to tomatoes, stir
and continue to roast 20 more minutes, or until tomatoes blister and pop.

IMG_3271.JPG

Next cut ends off of zucchini and sprialize. Here's a how to video. 

After you've got your zoodles {zucchini noodles} all spiraled you can cook them one of two ways, steam or sauté. I like either really, but with this particular recipe I steamed ours. I have one of those nifty steam baskets, like this one. So easy and convenient to use. Another thing I suggest having on hand in the kitchen, if you're a big-time veggie eater. 

Heat your grill to 400 degrees and grill your boneless skinless chicken breast for about 5-6 minutes per side, or until cooked through. {Poultry should have an enteral temperature of 165 degrees} If you're not an outside griller, get yourself an indoor grill. I love ours, I mean mine. It's for when the hubs isn't home to man that Big Green Egg. This one is awesome, and often times he'll forgo that 5 o'clock summer heat and use it too. WHY IS IT STILL SO HOT????? I'm so over this summer heat. Bring me fall weather so I can start using my slow cooker on repeat. I think he secretly loves it this little indoor baby, but plays all cool and tells me it's too hot outside. Sure......

Also a HUGE fan of these versatile stove top grill pans. I own one of these two, actually both. I started out with the Lodge one and then receive the Le Creuset as a gift. Two different price points, but both equally as fab! 

Next, slice your grilled chicken breast into strips. Fill your plate with steamed zoodles, add a scoop of roasted tomatoes and don't forget to get some of that delicious juice too. Then top with the grilled chicken and garnish with some fresh parmasean cheese. 

That's it. Healthy + filling + savory + light and bursting with flavor.
The perfect end of summer (hopefully) meal!

Xx
Enjoy! 


EASY CHICKEN 'N DUMPLINGS

I love this one. My kids request it more times than not. Even during the hot summer. Why I ask? 'Because it's so good, Mom'. It's one I would typically share with you around mid October, but since it was my daughters birthday last week
and I shared a little how-to on my Instastories, which I'm loving. Aren't you? I decided that NOW, is just as good
of a time as any to give you that recipe. If anything just book mark this page or remember to
come back to the blog when the weather cools off. 

I use my crockpot for this recipe and just about everything else I make during the fall/winter months. I've had this All Clad slow cooker for 3 years and it's been the BEST. I especially love the removable non-stick cast iron insert. It makes searing and browning recipes so much easier. No extra pans to wash. And taking recipes like this one to the stove top is a breeze. Plus it's 50% off now through 8/22 at Williams Sonoma.  
It's one of my MUST HAVE kitchen tools. Check it out here


RECIPE 


  • 2  32oz cartons of Pacific Foods organic chicken stock/broth
  • 2  12 oz cartons of Pacific Foods Organic Cream of Chicken condensed soup
  • 3 bone in chicken breast (skin on)
  • 3/4 cup carrots, chopped
  • 1/2 cup chopped celery
  • 1  16oz can of Pillsbury Grands Homestyle Biscuits
  • all purpose flour for dusting dumplings
  • a few shakes of Wondra Flour for thickening 
  • salt + pepper to taste

Place bone in chicken breast, carrots + celery in slow cooker. Pour 32oz of chicken stock over top, cover and let cook on HIGH for 6 hours. This will make the base of your soup.  When that's done cooking. Use a fork to pull meat off the bone and discard bones and skin. Shred meat with fork, keeping chicken and veggies in with the broth. If you don't have a removable stovetop friendly insert with your slow cooker, like the one above. Transfer broth + chicken + veggies into a large stock pot or dutch oven. Add 32 more ounces of chicken stock and both cream of chicken soups. Mix well and bring to a boil.

Next, cut biscuits into bite-size pieces. Take into account and they will expand a little once they are cooked. Then, toss biscuit pieces gently in flour and set aside. Once your chicken stock mixture begins to boil, add your lightly floured biscuit pieces to stock and stir well. Reduce to low/medium heat and continue stirring. You want to continue to do this, so that the biscuits do not stick together and become one. Keep stirring as the biscuits cook for about 3 minutes. Cover and continue cooking another 2 to 3 minutes. Steam helps the biscuits to plump up. The flour will act as a thickening agent, helping the soup to thicken up as the biscuits continue cooking. Remove lid and stir again. Total cook time on the biscuits is 15 to 17 minutes, you can remove one, cut down the center and check for doneness. If you feel your soup has not thickened up enough, add a few sprinkles of Wondra to get it to the desired consistency. Sometimes it can become a little too thick, then you'll need to add a little water.  Season with S+P to your liking. Once the biscuits are cooked, turn the heat to a low simmer, cover and serve when ready to eat. That is the beauty of this dish. It can be left on the stove top (or back in the slow cooker on warm), to be ladled from when everyone's hungry.
 

It truly is the perfect fall dish and comfort food for a busy family. Plus it's an easy one to make.
Hope you enjoy this favorite of ours!  
Xx
landyn

 


SANDI'S CHICKEN

 

 

©2016livingwithlandyn

©2016livingwithlandyn

This one comes from my mother-in-law, Sandi. Which she got from one of her dear friend/co-worker, Brenda. She's been making this one for as long as I can remember, and don't forget I've been eating at her kitchen table for about 25 years now. I remember being invited to my then boyfriends house for dinner, and this was a dish she made I'll never forgot. SO good! I love the fact that I now serve it to her grandkids, while making something that brings back memories for the hubs. One of those full circle moments.

It's one of those comfort dishes and every time I make it, there are NEVER any leftovers. It has quickly become one of my children's favorites. They refer to it as, "Grandma's Chicken with the gravy" and I love that.

It's quite simple to throw together. Can even be done ahead of time and refrigerated on busy days. I'm all about that! Now, if you're watching your calories, it may not be the best choice, but heck....who cares! I don't. It's that good, and to me it's worth splurging on. I have however tweaked the original recipe with brown rice + 'low fat' + 'reduced sodium' ingredients. Which hasn't really altered the taste, so I'll leave that up to you. 

 

  • 6-8 boneless skinless chicken breast
  • I-2 package(s) of Buddig Beef or jar of dried beef
  • 1 large 22 oz can 'fat free' Cream of Chicken Soup 
  • 16 oz 'light' sour cream
  • 1 pkg. bacon, uncooked
  • 1/4 cup of chicken stock or sherry

Pre-heat oven to 275 degrees.

Place a slice of dried beef under chicken breast and secure by wrapping each breast with a piece or two of uncooked bacon. Then place wrapped chicken breast in baking dish. Repeat with each breast.

In a medium size bowl mix together sour cream + cream of chicken soup and chicken stock (or sherry). Pour evenly over chicken, using a spatula to spread and cover chicken evenly.

©2016livingwithlandyn

©2016livingwithlandyn

Bake covered with foil for 2 hours. Remove foil and bake an additional hour. Total cook time three hours. Yes, 3 hours. Nice and slow. It makes for really tender chicken and a delish gravy. You'll see, totally worth the wait. 

Remove from oven and let stand 10 minutes, allowing sauce to set up a little. Carefully scoop up chicken breast and place on top of your carb of choice. I suggest serving over rice or wide egg noodles. My family digs it over short grain brown rice. Be sure to ladle that yummy gravy over top. The *BEST* part! 

©2016livingwithlandyn

©2016livingwithlandyn

I usually pair with a steamed green veggie and whole grain dinner rolls. Dang, this is making me hungry just typing this.

 

Seriously. Enjoy! 

Xx
L