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Desserts

My Peanut Butter Butterfinger Cream Cheese Pie is simple, delicious and perfect for any special occasion!
Peanut Butter Butterfinger Cream Cheese Pie

I am thrilled to partner with Crisco today to bring you this drop dead gorgeous peanut buttery creamy pie. I used Crisco’s Cream Cheese Pie Crust recipe.  It was so simple to whip up that I can’t wait to make another pie!  See the recipe HERE.

Can’t wait for you to try my new pie recipe!  Scroll below to see how easy it is to prepare!

Peanut Butter Butterfinger Cream Cheese Pie

You’ll start with Crisco’s All-Vegetable Shortening.

1

Beat the shortening and cream cheese until smooth then add your flour.

2

Add salt and beat until dough forms.  Knead dough a few times and form into a round .  Chill for a couple hours.

Peanut Butter Butterfinger Cream Cheese Pie

Roll your dough into about a 10 inch round and place into pie plate.

Peanut Butter Butterfinger Cream Cheese Pie

Poke holes in bottom and sides of pie and bake for about 15 minutes.

Peanut Butter Butterfinger Cream Cheese Pie

Remove from oven and let cool completely.

Peanut Butter Butterfinger Cream Cheese Pie

Time for the filling!!

Peanut Butter Butterfinger Cream Cheese Pie

Add the cream cheese and peanut butter to your stand mixer.

Peanut Butter Butterfinger Cream Cheese Pie

Brown sugar and heavy cream up next!

Peanut Butter Butterfinger Cream Cheese Pie

Now for the crushed Butterfingers.

Peanut Butter Butterfinger Cream Cheese Pie

Giver a good mix and we’re ready to transfer.

Peanut Butter Butterfinger Cream Cheese Pie

Transfer your pie filling to cooled pie crust.

Peanut Butter Butterfinger Cream Cheese Pie

Whip up a simple homemade whipped cream to top it all off.

Peanut Butter Butterfinger Cream Cheese Pie

Lots of whipped cream on top then sprinkle with more crushed Butterfinger.

Peanut Butter Butterfinger Cream Cheese Pie

Chocolate curls for good measure :)

Peanut Butter Butterfinger Cream Cheese Pie

Chill this beauty until you are ready to serve.  Prepare your tastebuds for deliciousness!

Be sure to follow Crisco on Facebook for a special Pi Day Coupon for Crisco Baking Sticks!  #CriscoKnowsPie #PiDay

Be sure to check out my friend Shelly’s GORGEOUS pie today too!

Peanut Butter Butterfinger Cream Cheese Pie

Peanut Butter Butterfinger Cream Cheese Pie

Peanut Butter Butterfinger Cream Cheese PiePrep time: 15 min | Cook time: 15 min | Total time: 30 min Ingredients

  • 1 Crisco Cream Cheese Pie Recipe
  • 12 ounces cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup light brown sugar, packed
  • 1/4 cup plus 2 tablespoons heavy cream
  • three regular size Butterfingers Candy Bars, crushed and divided
  • 1 cup chocolate curls

Homemade Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar

Directions

  1. Prepare Crisco Cream Cheese Pie Crust according to recipe HERE. Chill dough for at least 2 hours.
  2. Preheat oven to 400 degrees F. Roll out pie dough to 1/4 inch thick and about 10 inch round. Carefully transfer dough to a 9 inch pie plate. Fold edges under if desired. With the tips of a fork, poke holes into bottom and sides of dough. Bake for 15-18 minutes, until slightly golden. Remove and let cool completely.
  3. Place cream cheese and peanut butter into a stand mixer, beating until smooth. Add brown sugar, heavy cream and 2 crushed candy bars, mixing to combine. Transfer to cooled pie crust and spread evenly.
  4. To prepare whipped cream, place cream and sugar into a stand mixer bowl with whisk attachment, beating on high until whipped cream forms. Remove and top over pie. Top with remaining crushed candy bar and chocolate curls. Refrigerate until ready to serve.

Makes 8 Servings

This post in in partnership with Crisco, however thoughts and opinions are my own.


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Appetizers and Sides

My Mini 7 Layer Bean Dip Bowls make the perfect appetizer for any party and great for game day eats!

Mini 7 Layer Bean Dip Bowls

So excited to share this fun appetizer with you today!  It’s always a pleasure working with Old El Paso to bring you new recipes with an awesome Mexican flare.

I transformed my idea of a 7 layer bean dip into these adorable bite size bread bowls that you can gobble up in a few bites.  All of my favorite flavors layered together in a perfectly fit in your hand recipe!

Hope you enjoy!

Mini 7 Layer Bean Dip Bowls

You’ll start with some of my favorite ingredients in a 7 layer bean dip.  I added Old El Paso Taco Seasoning to the sour cream and refried beans…so much great flavor!

Mini 7 Layer Bean Dip Bowls

You’ll need French Bread dough for the mini bread bowls.  I used Pillsbury, the Simply line.

Mini 7 Layer Bean Dip Bowls

You’ll slice the dough into 12 pieces.

Mini 7 Layer Bean Dip Bowls

Press the dough in bottom and up sides of muffin tin cups.  As soon as your remove them from the oven, use the bottom end of a wooden spoon and press out the centers to form little bowls.

Mini 7 Layer Bean Dip Bowls

Here’s the Old El Paso Taco Seasoning I used.

Mini 7 Layer Bean Dip Bowls

Add 1 teaspoon of taco seasoning to your sour cream.

Mini 7 Layer Bean Dip Bowls

Add 2 teaspoons of taco seasoning to your refried beans.

Mini 7 Layer Bean Dip Bowls

Spread 1 teaspoon of beans into bottom of little bowls then top with 1/2 teaspoon of salsa.

Mini 7 Layer Bean Dip Bowls

Top with 1/2 teaspoon guacamole and 1/2 teaspoon sour cream.

Mini 7 Layer Bean Dip Bowls

Top with a pinch of shredded cheddar cheese.

Mini 7 Layer Bean Dip Bowls

Last but not least, top with a pinch of fresh chopped cilantro and a black olive if you’d like.

Mini 7 Layer Bean Dip Bowls

My little helper was playing cops and robbers with my little appetizers, ha!

Mini 7 Layer Bean Dip Bowls

What a crack up, this boy :)

Mini 7 Layer Bean Dip Bowls

Serve these babies room temperature and enjoy!

Mini 7 Layer Bean Dip Bowls

Mini 7 Layer Bean Dip Bowls

Mini 7 Layer Bean Dip BowlsPrep time: 15 min | Cook time: 15 min | Total time: 30 min

Ingredients

  • 1 pound French Bread dough, I used Pillsbury
  • 1/2 cup refried beans
  • 2 1/2 teaspoons Old El Paso Taco Seasoning, divided
  • 1/4 cup mild salsa
  • 1/4 cup mashed avocado
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 12 sliced black olives

Directions

  1. Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray.
  2. Unroll french bread dough and place on parchment paper. Cut into 12 equal slices. Press each slice of dough in bottom and up sides of muffin tin cups. Bake for 12 minutes, remove and with the end of a wooden spoon press centers of bread to form little bowls. Remove and set aside.
  3. Place beans and 2 teaspoons of Old El Paso Taco Seasoning into a small bowl. Stir to combine then spread 1 tablespoon into bottom of each bread bowl. Next, layer with 1 teaspoon of salsa. Place avocado, salt and lime juice into a small bowl, stir to combine. For the next layer top with 1 teaspoon of guacamole. Mix sour cream and remaining 1/2 teaspoon taco seasoning into a small bowl. Layer 1 teaspoon of cream mixture over guacamole. Top with a pinch of cheese, cilantro and a black olive. Serve room temperature.

Makes 12 Servings

This is a sponsored post in partnership with Old El Paso, however thoughts and opinions are my own.


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Dinner

My Green Chilie Chicken Enchilada Rice Bake is the perfect weeknight dinner and works great as a make ahead freezer meal!

Green Chilie Chicken Enchilada Rice Bake

It’s no secret I love developing quick and simple dinner recipes with my favorite products.  Old El Paso enchilada sauce and chopped green chilies makes this rice dish so simple to prepare.  I also wanted to develop a recipe that you could freeze and have ready to heat up later or give to family and friends in need.  We sure love Mexican recipes and this one was a favorite for sure!

Hope you enjoy this simple dinner that is perfect for freezing to save for another time!

Green Chilie Chicken Enchilada Rice Bake

Here are the Old El Paso products I used in the rice bake.  You can find them in the Mexican food section of your grocery store.

Green Chilie Chicken Enchilada Rice Bake

I used white basmati rice for my bake.  Use your favorite, anything will work great.

Green Chilie Chicken Enchilada Rice Bake

Pour in your mild enchilada sauce.

Green Chilie Chicken Enchilada Rice Bake

Chopped green chilies and chicken up next.

Green Chilie Chicken Enchilada Rice Bake

Add your seasonings and stir.

Green Chilie Chicken Enchilada Rice Bake

Time for your tomatoes and corn!  Give a stir.

Green Chilie Chicken Enchilada Rice Bake

Transfer to your favorite baking dish.  This is the point you would freeze the dish if you wanted.  Add the cheese right before baking.

Green Chilie Chicken Enchilada Rice Bake

Everything is better with cheese!  Time to bake :)

Green Chilie Chicken Enchilada Rice Bake

Dinner is served.  Hope you enjoy!

Green Chilie Chicken Enchilada Rice Bake

Green Chilie Chicken Enchilada Rice Bake

Green Chilie Chicken Enchilada Rice BakePrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 4 cups cooked rice of choice, I used white basmati
  • 10 ounce can Old El Paso Mild Enchilada Sauce
  • 4.5 ounce can Old El Paso chopped Green Chilies
  • 2 cups cooked shredded or chopped chicken
  • 10 ounce can diced tomatoes
  • 1 1/2 cups corn
  • 2 tablespoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1 1/2 cups shredded cheddar cheese

Directions

  1. Preheat oven to 350 degrees F. and lightly spray 9×13 inch baking dish with cooking spray.
  2. In a large skillet or pan over medium heat, add rice, enchilada sauce, green chilies, chicken, tomatoes, corn, cumin, salt, pepper and garlic salt. Stir to combine all ingredients. Warm for 5 minutes then transfer to prepared baking dish. Top with cheese and bake for 20-25 minutes, until cheese is melted. Serve warm.

Makes 8 Servings

This post is in partnership with Old El Paso, however thoughts and opinions are my own.


Comments 38 Comments
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Dinner

My Parmesan Pecan Chicken Tenders are a nice healthy lunch or dinner recipe to add to your menu! The entire family will love these flavorful tenders.
Parmesan Pecan Chicken Tenders

It’s such a pleasure partnering with Fisher Nuts to bring you a healthy recipe to celebrate Heart Month!  My family goes nuts for homemade chicken tenders so I knew I wanted to make a healthy pecan coated version.

I love the American Heart Association Mission: Building healthier lives, free of cardiovascular diseases and stroke.  Heart disease affects so many, I hope that we can raise awareness together with heart healthy recipes!

Did you know Fisher has 9 certified products by the American Heart Association?  They are Fisher Pecan Halves, Pecan Chips, Pecan Chopped, Walnut Halves and Pieces, Walnut Chips, Chopped Walnuts, Whole Natural Almonds, Sliced Almonds and Slivered Almonds.  Such great healthy snack options for you!

Parmesan Pecan Chicken Tenders

I used Fisher Pecan Halves as the base of the chicken tender coating.  You are in for such a treat!

Parmesan Pecan Chicken Tenders

Place your pecans and parmesan cheese into a food processor.  Pulse until finely ground.

Parmesan Pecan Chicken Tenders

Place into a bowl and add your bread crumbs and seasonings.

Parmesan Pecan Chicken Tenders

Press your chicken tenders into pecan mixture, coating each side generously.

Parmesan Pecan Chicken Tenders

Place coated chicken tenders into an olive oil drizzle hot skillet.  Let cook and brown on both sides until cooked through.  Serve warm with your favorite dipping sauces.  They also are great sliced up over salad and pasta.  Enjoy!

Parmesan Pecan Chicken Tenders

Parmesan Pecan Chicken Tenders

Parmesan Pecan Chicken TendersIngredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound chicken tenders
  • 1 cup Fisher Pecan halves
  • 1/2 cup fresh grated Parmesan Cheese
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Place pecans and Parmesan into a food processor. Pulse until well combined. Place into a large shallow dish and stir in bread crumbs, salt, pepper and smoked paprika.
  3. Press chicken strips into pecan mixture, coating both sides. Place coated chicken strips into hot saute pan. Cook each side for about 3-5 minutes, until cooked through and browned. Remove strips from skillet and let cool on a baking rack or paper towel lined plate. Serve warm.

Makes 8 Servings

This post is in partnership with Fisher Nuts, however thoughts and opinions are my own.


Comments 35 Comments
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Cookies

My Salted Caramel Peanut Butter Party Chippers make the perfect sweet treat for any party!  Sweet, salty and peanut buttery delicious.
Salted Caramel Peanut Butter Party Chippers

Thrilled to partner with SKIPPY this today to create a fun Oscar inspired recipe with their Limited Edition Salted Caramel Peanut Butter.  Just the name alone had me drooling.  I couldn’t wait to get my hands on it. Let me tell you, it did NOT disappoint.

My mom and I were baking together when I opened my new jar of Salted Caramel SKIPPY.  We both found a spoon to sample and quickly agreed it is amazing!  Not too sweet but just the right about of caramel to the already perfectly salty sweet peanut butter.  You are in for a treat!

Did I mention it makes the perfect party cookie?!  Obsessed with these!

Hope you enjoy!

Salted Caramel Peanut Butter Party Chippers

The star of my party cookies.  Creamy salty sweet.  All of my favorite things!

Salted Caramel Peanut Butter Party Chippers

Scoop out 1/2 cup of peanut butter to use for the cookies.

Salted Caramel Peanut Butter Party Chippers

Add your peanut butter and pudding to the mixing bowl.

Salted Caramel Peanut Butter Party Chippers

Add your chocolate chips.  I prefer the mini chocolate chips for the mini cookies.

Salted Caramel Peanut Butter Party Chippers

Add your egg then give a good stir to combine.

Salted Caramel Peanut Butter Party Chippers

Use a small or mini cookie scoop and place dough 1 inch apart.

Salted Caramel Peanut Butter Party Chippers

Use a fork to press a criss cross into each cookie.

Salted Caramel Peanut Butter Party Chippers

Perfect.  Ready to bake!  11-13 minutes at 350 degrees F.

Salted Caramel Peanut Butter Party Chippers

Dip cooled cookies halfway into melted chocolate.

Salted Caramel Peanut Butter Party Chippers

Place onto parchment paper.

Salted Caramel Peanut Butter Party Chippers

Sprinkle time!

Salted Caramel Peanut Butter Party Chippers

Colorful, adorable and ready to party!

Salted Caramel Peanut Butter Party Chippers

Here you have Salted Caramel Peanut Butter Party Cookies.  Can’t wait for you to try these!!

Salted Caramel Peanut Butter Party Chippers

Perfect for your upcoming Oscar parties or any party for that matter.  Enjoy :)

Salted Caramel Peanut Butter Party Chippers

Salted Caramel Peanut Butter Party Chippers

Salted Caramel Peanut Butter Party ChippersPrep time: 5 min | Cook time: 11 min | Total time: 16-20 min

Ingredients

  • 1/2 cup Salted Caramel Skippy Peanut Butter Limited Edition
  • 3.4 ounce box Vanilla instant pudding mix
  • 1 large egg
  • 1/4 cup mini chocolate chips
  • 1 cup chocolate melts
  • 1/4 cup sprinkles

Directions

  1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper or a silpat liner.
  2. Place peanut butter, pudding mix, egg and chocolate chips into a large mixing bowl. Stir to combine. With a small cookie scoop, scoop dough onto prepared baking sheet, placing 1 inch apart. With tines of a fork, press a criss cross into each cookie. Bake for 11-13 minutes, until baked through. Remove and let cool for 10 minutes before transferring.
  3. Melt chocolate melts in microwave safe bowl until creamy and smooth. Dip cooled cookies halfway into melted chocolate. Place on parchment paper and top with sprinkles. Let chocolate set up and serve.

Makes 16 Servings

This post is in partnership with SKIPPY, however thoughts and opinions are my own.


Comments 35 Comments
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Dinner


My Roasted Chicken and Tomato Pesto Spaghetti Florentine makes a delicious weeknight dinner whipped up in no time at all!

Roasted Chicken and Tomato Pesto Spaghetti Florentine

How is it possible that January is almost over?!  It’s been so nice eating healthier this year and incorporating more vegetables and fruit to our diet.

I’ve loved teaming up with Kroger this month to bring you healthy recipes this month!

Kroger is encouraging everyone to reach their goals and attain these ‘little victories’ in 2015 to help keep your healthy-lifestyle-healthy-eating New Year’s resolutions.  I’m still focusing on drinking more water, eating more grains, fruits and vegetables.  Trying to keep these good habits going strong this year :)

Be sure to enter The Little Victories Giveaway with Kroger!  $2500 worth of prizes!  Hope you are still going strong with your Little Victories whatever they may be!

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Kroger has this thin spaghetti that is reduced calorie.  It is fantastic!  I couldn’t tell the difference at all.  Used this in the recipe today.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Season a pint of cherry tomatoes with a little olive oil and salt and pepper.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Bake these babies at 350 degrees for about 15 minutes.  Makes them soooo good!

Roasted Chicken and Tomato Pesto Spaghetti Florentine

I used a rotisserie chicken and thinly sliced one of the breasts.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Add the sliced chicken and baby spinach leaves to a large skillet over medium heat with some olive oil.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Cook your pasta al dente so there’s still a nice bite to it.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Add your drained pasta to the skillet with the chicken and spinach.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Give a gentle toss to mix ingredients.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Add some prepared pesto along with your roasted tomatoes and some parmesan cheese.  Just like that dinner is ready!

Roasted Chicken and Tomato Pesto Spaghetti Florentine

I like to serve this pasta right out of the skillet.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Love having my 2 year old as my sidekick.  He loves when I am finished so he can DIG in, haha!!

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Pasta PJ Party with my buddy :)

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Quick and simple weeknight dinner done under 30 minutes!  Yippee!!

Don’t forget to enter The Little Victories $2500 Giveaway HERE.  Scroll down past the recipe for the info.

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Roasted Chicken and Tomato Pesto Spaghetti Florentine

Roasted Chicken and Tomato Pesto Spaghetti FlorentinePrep time: 15 min | Cook time: 10 min | Total time: 35 min

Ingredients

  • 1 pint cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked roasted chicken (I used rotisserie chicken breast)
  • 4 cups fresh baby spinach leaves
  • 4 ounces prepared pesto
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup shredded parmesan cheese

Directions

  1. Preheat oven to 350 degrees F. Place tomatoes on baking sheet, drizzle with oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until tomatoes have collapsed. Remove and set aside.
  2. Cook pasta according to package directions. Drain and set aside.
  3. Heat oil in large skillet over medium heat. Add chicken and spinach, stirring until spinach is wilted. Add cooked pasta, pesto, tomatoes and parmesan cheese. Toss gently and serve hot.

Makes 4 Servings

This post is in partnership with Kroger however thoughts and opinions are my own.

 


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Dinner

My Chunky Chicken Enchilada Soup is perfect for busy weeknights when time is short. If you’ve got about 20 minutes, you are good to go!
Chunky Chicken Enchilada Soup

It’s so nice having quick and simple dinner recipes that you can count on when you life is busy busy.  I whipped up this ultra flavorful soup using some of my favorite Old El Paso products in literally minutes.  We love having Mexican style meals on a weekly basis if not more, so this was a real treat to bring to the dinner table.  Hearty with lots of vegetables, it does not disappoint!

Enjoy :)

Chunky Chicken Enchilada Soup

I used these three delicious Old El Paso products for the base of my soup.

Chunky Chicken Enchilada Soup

You’ll need some cooked chicken breast.  You can use either a rotisserie chicken or check your grocery store for already cooked chicken that is packaged up.  I get mine from Trader Joe’s and I just chop it into bite size pieces.

Chunky Chicken Enchilada Soup

Add your chopped chicken and corn to the saucepan. I found this charred corn from Trader Joe’s.  It’s awesome!  Perfect for soups!

Chunky Chicken Enchilada Soup

Your red enchilada sauce is up next.

Chunky Chicken Enchilada Soup

I also added some dicd tomatoes then a can of Old El Paso Green Chilies.

Chunky Chicken Enchilada Soup

Your mild green chile sauce is next.

Chunky Chicken Enchilada Soup

Add some ground cumin and I’m not kidding that is it!  Give a good stir and cook until hot.  Enjoy!

Chunky Chicken Enchilada Soup

Garnish your bowl with some fresh cilantro leaves and tortilla chips if you’d like.

Chunky Chicken Enchilada Soup

Chunky Chicken Enchilada Soup

Chunky Chicken Enchilada SoupPrep time: 10 min | Cook time: 10 min | Total time: 20 min

Ingredients

  • 2 cups cooked chopped chicken
  • 2 cups corn kernels
  • 10 ounce can Old El Paso Mild enchilada sauce
  • 10 ounce can Diced tomatoes with peppers, mild
  • 4.5 ounce can Old El Paso chopped green chiles
  • 24 ounce can Old El Paso Mild Green Enchilada Sauce
  • 1 tablespoon ground cumin

Directions

  1. Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.
  2. Serve hot with fresh cilantro leaves and tortilla chips if desired.

Makes 6 Servings

This post is in partnership with Old El Paso however thoughts and opinions are my own.


Comments 25 Comments
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Dinner

My Teriyaki Chicken Quinoa Power Bowl is the perfect weekday lunch or dinner for feeling great!

Teriyaki Chicken Quinoa Power Bowl

I love having new simple lunch and dinner ideas that are not only beautiful but completely delicious as well.  This power packed bowl does not disappoint!  I’ve packed it with so many of my favorite healthy ingredients together and drizzle just a touch of teriyaki sauce.  This meal will keep you going for hours.  Simple and healthy, love it!

Teriyaki Chicken Quinoa Power Bowl

I used Kroger’s Tri-Color Quinoa for my bowl.  So excited partnering with Kroger this month to bring you “healthier” recipes!

Kroger is encouraging everyone to reach their goals and attain these ‘little victories’ in 2015 to help keep your healthy-lifestyle-healthy-eating New Year’s resolutions.  I’m still focusing on drinking more water, eating more grains, fruits and vegetables.  Trying to keep these good habits going strong this year :)

Be sure to enter The Little Victories Giveaway with Kroger!  $2500 worth of prizes!  Hope you are still going strong with your Little Victories whatever they may be!

Teriyaki Chicken Quinoa Power Bowl

Cook your quinoa according to the package directions.  Place in a bowl.

Teriyaki Chicken Quinoa Power Bowl

You’ll also need spinach, cherry or grape tomatoes, shelled edamame, chicken breast and water chestnuts.

Teriyaki Chicken Quinoa Power Bowl

Layer your ingredients over a nice bowl of baby spinach.  I like to top with some chopped fresh cilantro too.

Teriyaki Chicken Quinoa Power Bowl

Healthy and so delicious!

Teriyaki Chicken Quinoa Power Bowl

Be sure to drizzle a touch of your favorite prepared teriyaki sauce over top. Gently mix and enjoy!  Be sure to enter the giveaway HERE.  Scroll to the bottom of the recipe.

 

Teriyaki Chicken Quinoa Power Bowl

Teriyaki Chicken Quinoa Power BowlPrep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 8 cups fresh baby spinach leaves
  • 2 cups cooked shredded chicken breast (I used rotisserie chicken)
  • 2 cups cooked quinoa
  • 1 cup shelled edamame
  • 2 cups water chestnuts, drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup teriyaki sauce

Directions

  1. Place baby spinach into 4 serving bowls. Layer spinach with chicken breast, tomatoes, cooked quinoa, shelled edemame, water chestnuts and chopped cilantro.
  2. Drizzle with prepared teriyaki sauce, gently toss and eat.

Makes 4 Servings

This post is in partnership with Kroger however thoughts and opinions are my own.


Comments 21 Comments
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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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