Do you ever crave a delicious homemade meal, but hate the thought of the cleanup afterwards? This family-friendly, easy to make, Chicken in Tomato Basil Sauce is a dish full of flavor. It can be on your table in under 30 minutes and clean up is a breeze with Palmolive® Ultra Strength Concentrated Liquid Dish Soap Formula and Scotch-Brite® Non-Scratch Scrub Dots!

Palmolive®​ Ultra Strength and Scotch-Brite®​ Advanced Scrub Dots Non-Scratch Scrubbers are perfect for bigger messes such as sauces, melted cheese or meals prepared in your favorite stainless-steel cookware.

Palmolive® Ultra Strength is tough on grease and soft on hands, which is really important for those of us who don’t like to wear gloves. It even removes 24 Hour Stuck on Food from Dishes!

Scotch-Brite® Advanced Scrub Dots Non-Scratch Scrubbers that are safe on non-stick cookware and dry fast and rinse clean without trapping food. It resists odors and even has a hex shape that allows it to stand on its side for fast drying! Everyday cleaning power. Rinses Clean.

The amazing combination of Palmolive®​ and Scotch-Brite®​ is the perfect and easy solution for dinner cleanup.

To ensure your chicken for this meal will turn out tender and moist, make sure it’s not too thick. For this recipe I am using 3 large boneless, skinless chicken breasts that will be cut length wise in half.

In a large stainless steel skillet, melt a little butter with a little extra virgin olive oil over medium-high heat. Season your chicken with a little salt, pepper and garlic powder and then add the to the skillet.

Let them cook for about 8-10 minutes, turning them over once and until no pink remains. Then remove the chicken from the skillet.

Add another pat of butter if you’d like to the pan and then add the petite chopped tomatoes. Slowly add in your chicken broth and stir gently for a few minutes before adding the cream. Bring it to a low boil, then reduce the heat to low and place the chicken back into the skillet.

Cover the chicken with the tasty tomato sauce. Let it simmer for 5 minutes or until the sauce has thickened and the chicken is heated through.

Garnish with fresh basil and serve with a side salad or steamed vegetables.

Enjoy this delicious meal with your family without the dreadful task of cleaning dishes for hours afterwards!

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Walmart Online Grocery Service allows for easy ordering and simple no contact pickup. When shopping for your groceries and kitchen cleaning supplies on the Walmart app, go to the search box, type in Scotch-Brite® Advanced Scrub Dots Non-Scratch Scrubbers & Palmolive® Ultra Strength Concentrated Liquid Dish Soap Formula and add it to your cart. Choose a pickup time, pay online and when you arrive at your local Walmart, park in a designated pickup spot and an associate will bring your groceries right out to your car and load them up for you. It’s that simple!

Dinner cleanup for this meal took me just 5 minutes! I didn’t even need to soak anything while we were eating.

A little bit of Palmolive®​ and gentle circular motions with the Scotch-Brite®​ Advanced Scrub Dots Non-Scratch Scrubber (I love how one side suds up and the other side scrubs) and everything was easily cleaned.

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Chicken In Tomato Basil Cream Sauce

Moist and tender chicken breast in a rich, fresh creamy tomato basil sauce.

Course Main Course

Servings 6

Ingredients

• 3 large boneless skinless chicken breasts cut in half length wise
• salt to season chicken
• pepper to season chicken
• garlic powder to season chicken
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 1 14.5 oz. can Italian Style Petite Diced Tomatoes with Basil, Garlic & Oregano
• 1/3 cup chicken broth
• 1/2 cup heavy cream
• fresh basil to garnish

Instructions

• Season your chicken breasts with a little salt, pepper and garlic powder.
• In a stainless steel skillet, heat the olive oil and butter over medium-high heat.
• Add the chicken breasts and cook for 8-10 minutes, turning over once until no pink remains.
• Remove chicken and set aside on a plate.
• Add the can of tomatoes, and stir.
• Add the chicken broth, and stir.
• Bring the sauce to a boil, then turn the heat to low and simmer for 5 minutes.
• Slowly add the heavy cream and stir well.
• Add the chicken breasts and let simmer for 5 more minutes while spooning cream sauce on top off the chicken.
• Garnish with freshly chopped basil and serve with a side salad or steamed vegetables.

The post Chicken in Tomato Basil Cream Sauce appeared first on Cozy Country Living.

Food has the ability to transport you to a different place, maybe even a different time. The smell or taste of a food can instantly bring you there. For those of you dreaming of a tropical getaway while continuing to be safe at home, let this colorful and tasty recipe for Caribbean Style Chicken & Veggies brighten your day and take away! This recipe includes a tasty marinade made with Mazola® Corn Oil, turmeric, coriander, cinnamon, cumin, garlic, ginger & cloves. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

This Spring many planned family vacations were cancelled and put on hold indefinitely. Beautiful sunsets, warm temperatures and white sandy beaches… Aaah… the next best thing is creating part of your favorite getaways at home. Cooking is something we all have to do, so why not make it an enjoyable experience this summer?!

Get out your favorite plates, napkins or table linens and set the mood for a great Caribbean inspired meal. You’ll feel like you’re back on an island. This recipe is so simple, but oh so good! It pairs flavorful and moist chicken with colorful fresh vegetables for a delicious, well balanced meal the whole family will love.

The most important part of this recipe is the oil! Mazola® Corn Oil keeps your chicken and veggies moist while helping to distribute all of those amazing fragrant spices into your chicken and vegetables. Mazola has a high smoke point (450˚ F), which is great for grilling and stir frying at high temperatures. For this recipe, we are grilling outside on our gas grill!

You can use any type of chicken you like for this recipe. I’ve chosen to use boneless, skinless chicken breast, but legs, drumsticks or thighs with skin would be just as delicious.

In a glass measuring cup or small mixing bowl, whisk together your Mazola Corn Oil and spices. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is smart heart-heathy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing!

Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.

I like to cut my chicken breasts in half to reduce the thickness. This also stretches the meat when you have a large family like ours and it will reduce your cooking time. With a fork, poke holes all over the chicken breasts. This tenderizes your chicken and will ensure that the marinade gets into every little bit of your meat. Yum!

Place your chicken in a plastic, gallon sized bag. Pour 3/4 of the marinade over the chicken and seal the bag. With your hands move the bag from side to side and massage the marinade all over the chicken to coat it evenly. Place the chicken in the refrigerator and let it marinade for at least 20 minutes.

Place your cut vegetables into another plastic, gallon sized bag and pour the rest (You can reserve a little if you’d like to brush more marinade over the chicken while grilling) of the marinade over them. Seal the bag and move the bag around from side to side, being sure to coat all of the veggies. Place the vegetables in the refrigerator and let sit for at least 20 minutes as well.

I used asparagus, bell peppers, red onion, zucchini and squash but feel free to use what you have on hand or what’s freshly picked from your garden!

While the chicken and the veggies are marinating (for at least 20 minutes- but you may marinate overnight too) get your grill warmed up. You’ll need to grill on medium heat to ensure proper cooked temperatures for this recipe.

When your grill is ready, carefully place the chicken on one side of the grill grates. Cook the chicken on each side for 4-6 minutes. After turning the chicken over, brush with the marinade you have reserved.

You can use a grill pan or a cast iron skillet for your vegetables on the other side of the grill. Grill these vegetables for 3-5 minutes on each side or until softened.

Once everything is done cooking, remove the chicken from the grill, set it on a plate and cover it with foil to rest for a few minutes. This will allow the flavors and juices to settle.

Serve this dish hot with a side of rice or a side salad. Take the time to sit down and enjoy your family while this tasty meal takes you away! Enjoy!

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Caribbean Style Chicken & Veggies

Course Main Course

Servings 6

Equipment

• Gas Grill

Ingredients

• 1 cup Mazola Corn Oil
• 2 Tbsp. turmeric
• 1 Tbsp. coriander
• 1/2 Tbsp. cumin
• 1/2 Tbsp. cinnamon
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. salt
• 1 tsp. ginger
• 1/4 tsp. black pepper
• 1/8 tsp. ground cloves
• 4 large boneless, skinless chicken breasts sliced in half the long way
• 1 red onion quartered
• 1/2 lb. asparagus
• 1 zucchini quartered the long way
• 1 yellow squash sliced into pieces
• 1 orange pepper quartered
• 1 red pepper quartered

Instructions

• In a small mixing bowl, whisk the dry spices into the Mazola Corn Oil.
• With a fork, pierce the chicken all over to tenderize and allow for marinade to penetrate the meat.
• Place chicken in a gallon sized plastic bag, and pour 3/4 of the marinade into the bag. Close the bag, with your hands move the bag around from side to side and massage the marinade into all of the chicken evenly coating it. Place in refrigerator and let the chicken sit for at least 20 minutes to marinade.
• Place your cut veggies (cut roughly the same size)into another gallon sized plastic bag, seal and add remaining marinade to the veggies. (Reserve a little if you would like to brush the chicken with it while grilling. Let sit at least 20 minutes to marinade.
• Preheat your gas grill to a medium heat.
• Place chicken on the grill and cook 4-5 minutes on each side or until the temperature reaches 165 degrees. Brush reserved marinade onto chicken while grilling if desired.
• In a grill pan or small cast iron skillet, cook/grill veggies on the other side of the grate until softened.
• Remove chicken from grill and let sit for 5 minutes covered with foil to let it rest and to let the flavors distribute.
• Serve hot with the grilled vegetables.
• This meal goes great with a side salad or with rice.
• Enjoy!

*see Mazola.com for more information on the relationship between corn oil and heart health.​

*see Mazola.com for more information.

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Well, it’s a few days after Easter and I still have ham in my fridge! I don’t like to waste any food at our house, so soup it is. I actually love a good soup and with the chilly “Spring” weather we had today (42 degrees ) I thought it would warm my family up too.

I feel blessed that we have a little room to spread out here in the country. The kids can get outside and really go their own way if they like. After not going anywhere for about a month, they tend to get on each other’s nerves once in a while… and mine.

The fresh air does feel so good, even if it is cold. The leaves are starting to bud on the trees here and the daffodils are blooming. It’s important to take care of our mental health these days too. Go for a walk, get some fresh air and be thankful for all of the little things we have.

I am thankful that my family is healthy and we can enjoy this soup meal together!

This soup is not only creamy, delicious and hearty, but it’s super easy to make and you should have most of these ingredients on hand. If not, you can improvise!

After peeling, cubing and boiling your potatoes, reserve 2 cups of the liquid. This will be added to the soup later to help thicken it up. Think of it as “potato broth”! After you drain and reserve your water, just set your cubed potatoes aside.

In your stock pot, saute the onions and grated carrots in butter until fragrant and translucent.

Add flour and stir to create a paste (your “roux”) then slowly add the reserved potato water and your milk. I usually use 2% milk in this recipe but any will do. Then stir some more. Stir, stir, stir…

After bringing that creamy base to a low boil, add your shredded pepper jack and sharp cheddar cheeses and give it a good stir. If you have different cheeses at home, that’s fine too. White cheddar, Colby jack or mild cheddar should work as well.

Since I had some leftover steamed green beans in the refrigerator I cut those into 1 inch sized pieces, along with my ham. If you have some leftover vegetables or just some in the freezer- you can mix those into the soup at this point.

Seasoning your soup to taste means what it says. To YOUR taste. I like to add some freshly cracked black pepper and a pinch of salt to the soup to season it a bit.

Your potatoes are the last item to get added and after giving everything one good last stir, you’re all finished!

Serve this soup hot and garnished with a little fresh or dried parsley for some color.

This soup is great on it’s own, but it’s really good served with rolls, biscuits or a loaf of crusty bread. My children love to dip bread into their creamy soups.

I hope you & your family are staying happy, healthy and safe during this difficult time. If you have an elderly neighbor, parent or grandparent, please check in on them. You can even leave a container of soup on their steps and say hello with a wave through the glass on the door. I hope you enjoy this soup & your family.

Remember #wereallinthistogether

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Cheesy Ham & Potato Soup

This delicious & hearty Cheesy Ham & Potato Soup is a great way to use any leftover ham. It's easy to make and serves a crowd!

Course Main Course, Soup

Servings 8

Ingredients

• 2 lbs. Russet Potatoes peeled, cubed, cooked and drained (reserve 2 cups of the liquid)
• 1/2 cup butter
• 1 medium onion chopped
• 2 medium carrots grated
• 2 cups reserved potato water
• 6 cups milk
• 3-4 cups ham roughly chopped
• 1 cup green beans cut into bite size pieces
• 2 cups pepper jack cheese grated
• 1 cup cheddar cheese sharp or extra sharp
• freshly cracked black pepper to taste
• salt to taste

Instructions

• Saute your onions and carrots in a stock pot in butter until translucent.
• Add your flour and mix until you create a thick paste (roux)
• Slowly add your reserved potato water and the milk.
• Stir well and bring to a low boil.
• Add your chopped ham and beans. Stir.
• Add your cheeses and stir.
• Add pepper and salt to taste.
• Add your cooked potatoes and stir well.
• Garnish with parsley.
• Serve hot with fresh crusty bread.

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Quick and easy dinners are always wonderful, especially throughout the Spring season. There just seems to be less time available to spend in the kitchen with the beautiful weather blooming outside. If I can get a delicious and satisfying dinner on our table before my family heads off to a little league baseball game, I feel like a winner! This 30 minute flavorful One Pan Pork with Rice & Asparagus is a simple meal you won’t want to miss!

This 5 ingredient meal features creamy brown rice mixed with tender slices of garlic & herb marinated pork with the addition of crisp, fresh asparagus for a well rounded supper that will surely become a new Spring favorite!

I purchased a Smithfield® Marinated Fresh Pork Roasted Garlic & Herb Loin Filet on my last grocery trip to Walmart because it helps me create “Real Flavor Real Fast!”

Smithfield® Marinated Fresh Pork is 100% pork and is available in a variety of flavors across Tenderloins, Loin Filets and Roasts and can be prepared in a variety of ways including, grilled, roasted or sautéed.

For this recipe we are going to be slicing the filet in half and then slicing the halves again in to 1/2 inch pieces. In a large skillet with a lid, heat a little extra virgin olive oil and start cooking your pork over medium to high heat for 5 minutes.

After most of the pink is gone, add the chicken broth and the instant brown rice then stir well.

Cover the skillet and let it simmer over medium heat for 15-20 minutes. Meanwhile, wash and slice your fresh asparagus into 1 1/2 inch bite size pieces so they will be ready to go.

After simmering, add the asparagus, stir, cover and simmer for just 5 more minutes.

Turn off the heat, remove the lid, add a little freshly cracked black pepper and salt if desired along with fresh parsley for garnish and serve! This dish perfect by itself, but it can also be enjoyed with a fresh salad and bread too!

If you happen to have leftovers, adding a spoonful of this to a wrap makes a delicious on the go lunch the very next day! Yum!

A great family meal is only minutes away with the help of Smithfield® Marinated Fresh Pork, so make sure to grab your favorite flavor and variety to put on your menu this week!

Enjoy!

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One Pan Pork with Rice & Asparagus

Total Time 30 minutes minutes

Servings 6

Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 - 2 1/2 lbs. Smithfield Roasted Garlic & Herb Loin Filet sliced in half then into 1/2 inch pieces
• 4 1/2 cups chicken broth
• 2 1/2 cups instant brown rice dry
• 1 lb. fresh asparagus washed and cut into 1 1/2 inch bite sized pieces
• salt
• freshly cracked black pepper
• fresh parsley for garnish if desired

Instructions

• In a large skillet with lid, heat your extra virgin love oil over medium heat and cook the pork for 5 minutes, until most of the pink is gone.
• Add the chicken broth and rice, and give everything a good stir. 
• Cover and simmer over medium heat for 15 to 20 minutes.
• Add the fresh asparagus, stir, cover and cook just 5 more minutes.
• Remove from heat, uncover, add salt and pepper to taste and garnish with fresh parsley if desired.
• Serve by itself or along with a salad and bread.
• Enjoy!

Notes

Got leftovers? Add a spoonful of this tasty One Pan Meal to your favorite wrap for a yummy on the go lunch the next day!

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Is breakfast your favorite meal of the day? It’s often mine! Our family loves waffles, so we enjoy them at least once a week. Because life gets busy with a big family like ours, having Eggo Waffles on hand in the freezer is really convenient. They’re also are perfect for this delicious Veggie & Bacon Waffle Panini recipe. Enjoy these tasty grilled sandwiches not only for breakfast, but for lunch and dinner! They can be ready in just a few minutes too!

Guess what?!

The entire line of Eggo Waffles now have colors & flavors from natural sources! There are several different varieties available in your Walmart’s grocery section, but for this recipe we are using Kellogg’s® Eggo® Thick & Fluffy Original Waffles. Yum! These are Belgian Style just like the ones you make at home!

My kiddos also love grabbing Kellogg’s® Eggo® Nutri-Grain® Whole Wheat Waffles and eating them plain with a piece of fruit for a quick snack throughout the week, so we add those to our cart too.

What’s your favorite Eggo® waffle flavor? Grab a box or 2 of your favorite today and Earn $0.50 when you purchase any ONE Eggo® Thick & Fluffy Waffles variety, 6 ct. pack only at Walmart. Available while supplies last.

Along with the perfectly toasted Eggo waffles, this tasty panini features crispy bacon, fresh colorful peppers and onions with melted Swiss cheese.

Start by washing and slicing your green, orange, and yellow peppers along with some red onion.

Next, in a saute pan, soften your sliced veggies in a little butter and extra virgin olive oil. Oh, this smells so good!

Washing, slicing and even sauteing the vegetables can all be done ahead of time and then stored in your refrigerator to make this sandwich assembly during the week even quicker.

After toasting your waffles to perfection, layer each one with a slice of Swiss cheese and top one of the waffles with the crispy bacon.

Add a generous layer of those sweet an colorful peppers to the panini on top of the bacon.

Carefully close the sandwich and press down gently.

After adding a little butter to the top of the waffle, I like to use my counter top electric grill for pressing the panini. If you have a panini press, go ahead and use that to grill these sandwiches! You can even grill these in a regular pan on your stove top.

When these sandwiches are grilling, you can really smell the wonderful combination of flavors. A hint of sweetness from the fluffy waffles mingled with the savory aroma of the Swiss cheese melting with the crispy bacon and those veggies… I couldn’t wait to take a bite!

When the cheese has melted and the panini is nice and golden on top, remove it from the heat.

Simply slice the panini into half, or quarters, whichever way you like and enjoy! It’s a satisfying and quick meal that you can put together in just minutes.

Get creative in the kitchen with your favorite Eggo Waffles this week!

You Can Find More Great Eggo Waffle Recipes on…

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Veggie & Bacon Waffle Panini

This simple, fresh & colorful waffle panini can be made in a matter of minutes and is perfect for breakfast, lunch or dinner!

Servings 3

Ingredients

• 1 box Eggo Thick & Fluffy Original Waffles, 6 ct. toasted
• 6 pieces sliced Swiss cheese
• 12 pieces crispy bacon
• 2 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 3 cups green, orange, and yellow peppers with red onion slices

Instructions

• Wash and slice your fresh bell peppers along with your red onion.
• In a pan over medium-high heat, melt the butter and heat the oil to saute the vegetables until softened.
• Remove the veggie mixture from the heat and set aside.
• Toast your waffles until they are crispy on the outside, but still fluffy on the inside.
• Spread out your waffles in an assembly type line, then add a piece of Swiss cheese to each one.
• Top 3 waffles with a layer of crispy bacon.
• Top the bacon with about a cup of the sauted veggie mixture.
• Close the sandwich and add a little butter to the top of the waffle panini.
• Grill the panini in a pan, on an indoor electric counter top grill or a panini press until the cheese has melted and the top is nice and golden brown.
• Remove from heat, slice and enjoy!

Notes

For a heartier option, add a fried egg!

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The post Veggie & Bacon Waffle Panini appeared first on Cozy Country Living.

Spring is in the air and I just love it! After a winter that could not make up it’s mind, I’m looking forward to a new season with delicious, fresh and light recipes. Because the nicer weather allows so many of us to start those outdoor projects around the house, planning meals can sometimes be an afterthought. Sandwiches always make a simple & easy option for a no hassle lunch or dinner. Celebrate the start of spring with these yummy Ham & Cucumber Sandwiches!

A tasty sandwich is never far from reach when you’ve got a few basic ingredients on hand. I always make sure I grab a loaf of Pepperidge Farm Farmhouse Hearty White Bread, Hillshire Farm® Thin Sliced Honey Ham and Hellmann’s® Real Mayonnaise when I’m grocery shopping at Walmart.

Quality ingredients make all of the difference in a good sandwich. Farmhouse Hearty White bread is slow baked, hearty, and crafted from a simple small batch recipe. It’s wholesome and flavorful ingredients are made into delicious loaves of bread that always have that fresh from the oven taste. You can smell it’s deliciousness as soon as you open the double-wrapped bag. Yum!

Looking for a tasty lunch meat that contains no artificial flavors and no by-products? Look no further than Hillshire Farm® Thin Sliced Honey Ham lunchmeat. It’s perfect on a piece or 2 of Farmhouse Hearty White with Hellmann’s® Real Mayonnaise.

This simple recipe is Spring inspired by adding a few fresh seasonal veggies to your basic ham sandwich.

Crisp and thinly sliced cucumbers along with bright red radishes (if you don’t care for radishes, you may use carrots instead!) will surely dazzle your tastebuds with every bite. An easy to make cucumber mayo pulls all of these seasonal fresh flavors together too!

Get started by chopping up half of a small seedless cucumber, putting it a small glass bowl and sprinkling it with a little sea salt. Let it sit for 30 minutes or so, before draining any excess liquid and using a small chopper or blender to make it smooth.

Add 1 cup of Hellmann’s® Real Mayonnaise to the cucumber puree, stir well and store in a glass mason jar in the refrigerator until you are ready to make your sandwiches. This Cucumber Mayo can be made ahead of time for convenience and used throughout the week.

Take 2 pieces of Farmhouse Hearty White and spread each one with your desired amount of the homemade cucumber mayo.

Add a layer of thinly sliced cucumber to the bottom slice of bread for the sandwich, a serving size of Hillshire Farm® Thin Sliced Honey Ham, then a layer of thinly sliced radishes.

Place the other slice of bread onto the sandwich, slice in half and serve!

I like to have a sandwich night for dinner about once a week once the weather gets nicer. A colorful fruit salad or even a bowl of soup always pair along with it nicely.

If your family is short on time or you all just love a good sandwich, give this yummy recipe a try real soon! It may even become a new favorite!

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With a busy household and active kiddos, it’s so important to start the day with a good breakfast and have healthy snacks readily available for you and your family throughout the day. These easy to make, delicious Strawberry & Chocolate Crunch Yogurt Parfaits are a great, easy to make recipe that you can share with your whole family today!

On my last trip to Target, I found these tasty Somersaults Sunflower Seed Snacks! They come in a variety of flavors like Salt & Pepper, Cinnamon, Sea Salt & Dutch Cocoa, are 100% nut free and are super convenient to pack in school lunches or for me to take on the go.

At only 150 calories per serving, Somersaults Sunflower Seed Snacks contain simple, all-natural ingredients of the highest quality and will also provide you with 5-6 grams of natural plant-based protein, less than 3 grams of sugar, 3 grams of fiber, contain healthy, good-for-you fats (similar to an avocado), and are a good source of vitamin E. They’re non-GMO verified and are certified vegan too! Yum!

Somersaults Sunflower Seed Snacks are available online and in-store at select Target and Whole Foods locations in 6 oz. or individual 1 oz. packages. I purchased both! I like to keep the individual packages in my purse, in our car and even in my office desk drawer for a quick snack!

For this fun recipe, since it’s being prepared for several servings, I’m using a 6 oz. package of Somersaults Sunflower Seed Dutch Cocoa Crunchy Bite Snacks!

To start, get out 4 mason jars or glasses. Layer each jar with regular or greek organic strawberry yogurt.

Then add a nice layer of your finely chopped, bright red, fresh strawberries. Isn’t this pretty?!

Next, open your package of Somersaults….(oh they smell so good) and add a layer of those onto the strawberries.

Continue to layer a few more times, ending with a thin layer of the creamy yogurt. Add a juicy, whole strawberry to the top, a couple of the Somersaults Sunflower Seed Dutch Cocoa Snacks, and then sprinkle the top of the parfait with some mini semi sweet chocolate chips!

These are such a treat… and one that you can feel really good about too! If you don’t make these for breakfast, you can also serve them for an after school snack or even as a weekend dessert. When short on time, made these ahead, twist on a lid and they are ready to go for any adventure you and your family may have planned!

If you’re trying to maintain a healthy balance in your active everyday life and still eat delicious foods, grab a few of your own favorite varieties (or more) of Somersaults Sunflower Seed Snacks today! I know you’re going to love them!

For more information on Somersaults Sunflower Seed Snacks & even more yummy snack ideas…

be sure to follow Somersaults on Facebook & Instagram!

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Strawberry & Chocolate Crunch Yogurt Parfaits

Easy to Make Yogurt Parfaits that can be served for breakfast, snack or dessert!

Servings 4

Ingredients

• 32 oz. Organic Strawberry Yogurt
• 1 lb. fresh strawberries, chopped (reserve 4 for garnish)
• 6 oz. package Somersaults Dutch Cocoa Sunflower Seed Snacks
• 1/4 cup semi sweet mini chocolate chips

Instructions

• In 4 large (or 8 small for snacks) mason jars add a layer of strawberry yogurt.
• Add some chopped strawberries.
• Add a layer of Somersaults Dutch Cocoa Sunflower Seed Snacks.
• Continue layering, ending with a thin layer of yogurt.
• Garnish each of the parfaits with a big juicy strawberry, a few Somersaults Dutch Cocoa Sunflower Snacks and sprinkle mini chocolate chips on top.
• Serve immediately or twist on a lid and store in the refrigerator for later.
• Enjoy!

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With a bitter chill in the air and plenty of snow on the ground, a nice pot of soup simmering on the stove top sure does sound good! Soups are great because you can use a lot of what you have on hand and usually there’s enough to serve a large family for dinner and maybe even lunch the next day. Nothing warms up my taste buds like this delicious Chicken Fajita Soup!

This soup is perfect for a snowy or dreary day! It’s a little heartier than most which is perfect if you have a house full of growing kiddos like mine. It’s full of color and flavor and will definitely brighten your day!

This soup recipe can be made even easier with the help of a rotisserie chicken if you don’t happen to have any shredded or chopped leftover chicken on hand in your refrigerator.

Start by warming a few Tablespoons of extra virgin olive oil in a large stock pot over medium high heat, then start to saute your chopped green peppers, orange peppers, onion and garlic.

After the vegetables have softened, add 8 cups of chicken or homemade vegetable broth and give everything a good stir. Add a can of fire roasted tomatoes and green chiles with juices, along with your seasonings. Cover and let the soup come to a boil.

After you’ve brought the soup to a boil, add your shredded or chopped chicken, the rinsed black beans, and 1 cup of uncooked brown rice. Stir everything, cover and reduce the soup to a simmer for 20 minutes.

When your timer goes off, add a handful of freshly chopped cilantro and serve hot!

This soup is wonderful with a simple side salad and a fresh loaf of bread from your grocery store’s bakery.

If you do happen to have leftover Chicken Fajita Soup (we never do!) you can always freeze it for later! Store the cooled soup in a freezer friendly container or a gallon sized plastic bag to lay flat on a shelf for convenient storage.

I hope you and your family can warm up with this yummy recipe soon! Enjoy!

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Chicken Fajita Soup

Delicious & Easy to Make Chicken Fajita Soup that will warm your family up on the coldest of days!

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 orange bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 3 cloves fresh garlic, minced
• 1 15 oz. can tomatoes and diced green chiles
• 1 15 oz. can fire roasted tomatoes with juice
• 8 cups chicken or vegetable broth
• 3 Tbsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3-4 cups chopped or diced cooked chicken breast
• 1 15 oz. can black beans, drained & rinsed well
• 1 cup uncooked instant brown rice
• 1 handful freshly chopped cilantro

Instructions

• In a large stock pot, heat a little extra virgin olive oil over medium-high heat and saute your chopped peppers, onions and garlic.
• After softened, add your tomatoes & chiles, fire roasted tomatoes, chicken broth, the spices and seasonings and give everything a good stir.
• Cover the soup and bring it to a slow boil.
• Add the shredded chicken and the rinsed black beans. 
• Add the instant brown rice.
• Stir, cover and then reduce the heat to simmer for about 20 minutes to allow all of the flavors mingle together.
• Turn off the heat, add a handful of freshly chopped cilantro and serve!

Notes

To freeze, prepare as usual, let the soup cool to room temperature and then store in freezer friendly containers or a gallon sized plastic bag.

You can always add more chicken or vegetable broth to this soup if you are making it a day or 2 ahead of time, as the rice may soak up a lot of the liquid.

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These are evenings when I just love my slow cooker. They are the evenings that it’s dark by 5 pm, everyone is really hungry and dinner just happens. It happens because I did the simple prep work earlier in the day, before I had a headache and a billion after school things to handle with my kiddos. Can you relate? This Slow Cooker Pork Sirloin Roast with Vegetables is a simple, well rounded meal that’s just wonderful on a busy weeknight!

Sometimes you may be able to find a nice roast like this marked down in the meat department at your grocery store. It’s nice to have a recipe on hand when you do. Otherwise you may buy it because it’s a good deal and then it sits in your refrigerator, expires and then it’s a waste. Don’t waste it!

I use this neat Slow Cooker that features a removable insert that is stove top safe. It’s perfect for searing meats or sautéing vegetables before slow cooking, without me having to dirty another pan. If you don’t have one, that’s ok too.

I start by heating a little oil in the bottom of the insert. I season the pork roast and when the oil and pan are nice and hot, I place it inside.

That sizzling sound, that nice crust on the meat locking in all of that flavor… totally worth the extra few minutes! I use tongs to easily move the roast and sear each side of it. Then everything gets added right to the slow cooker.

I add a bag of frozen fine green beans (you can also use fresh green beans), carrots, Cremini mushrooms, sliced onion, freshly minced garlic, a little chicken broth and a few bay leaves before covering and cooking on high for 5 to 6 hours.

I like to serve this over tender brown rice, which you can even make the night before if you want to save even more time in the kitchen. It’s delicious and simple & I hope your family will enjoy this recipe on a busy weeknight too!

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The post Slow Cooker Pork Sirloin Roast with Vegetables appeared first on Cozy Country Living.

Can you believe Thanksgiving is next week? Well, believe it or not, the time is near. This time of year is so busy, but I just love it! Spending time with family and friends enjoying delicious food together…what could be better?! If you don’t have a large family or won’t be making the trip home this holiday, consider hosting your own Friendsgiving celebration! This yummy Mexican Style Green Bean Casserole recipe is a twist on a old classic that everyone at your dinner table will love this year!

When you’re planning a big Friendsgiving or Thanksgiving meal, it’s extremely helpful to have ingredients on hand that are going to save you time in the kitchen. After all, you’ll want to be watching the football game and mingling with your guests this holiday!

Target is the perfect place to shop for all of your Friendsgiving gathering needs this year, and there’s some really great deals available in the Cartwheel app for you too!

For this recipe, make sure you pick up Del Monte® Blue Lake® Cut Green Beans, Campbell’s® Cream of Mushroom Soup, Swanson® Chicken broth, and French’s® Crispy Jalapenos or Crispy Onions!

The best part about this casserole is how easy it is to prepare. You can even make this a few days ahead of time too!

Canned foods are great to have on hand in your pantry. Del Monte® Blue Lake® Cut Green Beans are simply green beans, water and a dash of sea salt, Campbell’s® Soups are a traditional family favorite that have been loved by kids for generations and Swanson® Chicken broth is made from simple ingredients with no added MSG, no artificial flavors or preservatives and is always 100% natural. They are products you can feel good about including in your family’s recipes!

In a large mixing bowl combine the green beans, soup, fire roasted tomatoes, green chiles, corn, chicken broth and spices. With a large wooden spoon, give everything a real good stir, then pour the mixture into a 9 x 13 baking dish.

Time for the cheese! Oh, how I love Pepper Jack cheese!

Sprinkle 2 cups of freshly grated Pepper Jack evenly over the casserole and then evenly top the dish with French’s Crispy Jalapenos or Crispy Onions.

After only 10 minutes of prep time, this tasty side is ready for the oven!

Bake in a hot 350 degree oven for 30-35 minutes or until the casserole is nice and bubbly. Yum!

Let it cool for a few minutes, garnish with roughly chopped fresh cilantro if desired and serve. If you are making this ahead of time, let it cool to room temperature before covering and storing it in your refrigerator. Then just warm it up in the oven on the day you are serving it. It’s as easy as that!

My family just loved this recipe and has requested it for our Thanksgiving dinner. I hope you enjoy it too!

*TIP- Don’t know what to do with your leftover turkey?

Add it to this recipe for a one dish, hearty family friendly casserole!

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