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Creamy Honey Mustard Chicken

Thank you Idahoan® Mashed Potatoes for sponsoring this post. Idahoan® Mashed Potatoes are real potatoes, real easy, delivering homemade taste on demand.

Creamy Honey Mustard Chicken is made on the stove top with a shallot, chicken broth, bit of heavy cream, garlic, dijon mustard, honey, stone ground mustard and boneless chicken breasts served over Idahoan® Mashed Potatoes. Add some roasted broccoli for a simple, yet delicious, family meal any day of the week.

Feeding the family a good home cooked meal every night can feel like a chore at times, regardless if you enjoy cooking or not. I rely on dishes that are convenient with simple ingredients but still taste amazing. Chicken is staple and something you will always find in my refrigerator and freezer because there are so many recipe possibilities. A new family favorite is this Creamy Honey Mustard Chicken served with mashed potatoes.

The Potatoes

Another item that is always is my house are Idahoan Mashed Potatoes. Idahoan Mashed Potatoes are perfect for when you need a side delivering a homemade taste on demand for Real Potatoes, Real Easy. I like to cook them on stove top where you bring a pot of water to a boil, add the potatoes and in a snap you have the perfect side dish any day of week.

Why reach for Idahoan Mashed Potatoes? 

Idahoan Mashed Potatoes are made from 100% real Idaho® potatoes and can be on the dinner table in minutes. Idahoan Mashed Potatoes offer the best taste and texture compared to any other mashed potatoes, even earning the title of “America’s Favorite Mashed Potatoes” based in part on IRI sales data, 52 weeks ending Dec. 30, 2018.

Get more recipe ideas and check out all the amazing Idahoan Mashed Potatoes flavors by clicking HERE.

Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken is made with a sweet base with a that sharp mustard tone. The heavy cream makes the sauce smooth and shallots and thyme add a more complex flavor that is really quite delicious.

Honey Mustard

A good honey mustard has equal parts honey, dijon and yellow mustard. For this Creamy Honey Mustard Chicken, we swapped the yellow mustard for a stone ground mustard for a slightly more subtle taste, better texture and a more appetizing color in the sauce. A whole wheat mustard could also be substituted but may be more difficult to find.

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Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken is made on the stove top with a shallot, chicken broth, bit of heavy cream, garlic, dijon mustard, honey, stone ground mustard and boneless chicken breasts served over Idahoan® Mashed Potatoes. Add some roasted broccoli for a simple, yet delicious, family meal any day of the week.
Servings 4 people
Author Amber

Ingredients

  • 2 large boneless chicken breasts
  • 1 shallot finely diced
  • 1/3 cup honey
  • 1/3 cup dijon mustard
  • 1/3 cup stone ground mustard
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 2 sprigs thyme
  • 1 Tablespoon olive oil
  • salt
  • pepper
  • 4 ounces Idahoan® Mashed Potatoes Buttery Homestyle®

Instructions

  • Filet two large boneless chicken breasts to make 4 pieces. Season each side of the chicken with salt and pepper. 
  • Mince the garlic and finely dice the shallot. 
  • Remove the leaves from a sprig of thyme. 
  • In small bow, mix together the honey, dijon mustard and stone ground mustard to make a honey mustard. 
  • On the stove top - heat up a skillet to a medium-high heat. Once the pan is hot, add a drizzle of olive oil to the bottom of the pan and add the chicken breasts. Cook for 14 minutes or until internal temperature has reached 165 degrees, flipping half way through. remove the chicken from pan and place onto a plate while you reduce the heat to a medium and begin the sauce. 
  • Add another drizzle of olive to the bottom of the pan and add your shallots. Season with salt and pepper. Stir and cook for 2 minutes. 
  • Add the minced garlic and cook for another 30 seconds making sure not to burn the garlic. 
  • Add the chicken broth, heavy cream, honey mustard mixture, thyme leaves and one thyme sprig to pan and bring to a simmer for 2 minutes. Add the chicken back to the pan and turn off heat. 
  • As the chicken cooks, start your Idahoan Mashed Potatoes in a pot. For the potatoes, add 2 cups of water and bring to a boil. Remove the boiling water from heat and add pouch of potatoes. Mix with a fork and let stand 1 minute. 
  • Serve the chicken over a bed of Idahoan Mashed Potatoes with a spoonful of the honey mustard sauce. Roasted broccoli is also a great addition for a complete dinner. 

Idahoan Mashed Potatoes are available in a variety of delicious flavors from Bacon & Cheddar Chipotle to Four Cheese or Roasted Garlic. What is your favorite flavor and what does your family love to pair them with? Share in the comments below.

Irish Mule

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An Irish Mule is made with Jameson whiskey, freshly squeezed lime and ginger beer topped with a lime slice and a sprig of mint for garnish.

Saint Patrick’s Day is just around the corner! Is there a better way to celebrate than with some Jameson Irish Whiskey? We put a little spin on a Moscow Mule which is typically made with vodka, ginger beer, lime juice, a lime wedge and mint.  Swap the liquor with some Jameson and the result is ahhh-mazingly delicious and appropriate anytime of year- not just Saint Patrick’s Day!

Irish Mule

An Irish Mule is really refreshing and has great spicy kick thanks to the ginger beer. The splash of lime juice helps balance out the cocktail. The mint is optional and serves as an aromatic but looks nice and of course, smells nice too.

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Irish Mule

An Irish Mule is made with Jameson whiskey, freshly squeezed lime and ginger beer topped with a lime slice and a sprig of mint for garnish. 
Author Amber

Ingredients

  • 2 ounces Jameson Whiskey
  • 6 ounces ginger beer
  • 1/2 ounce lime juice
  • ice
  • 1 lime slice garnish
  • mint sprig garnish

Instructions

  • Fill a mule mug with ice. Add Jameson and lime juice. 
  • Top with ginger beer and garnish with a mint sprig and a slice of lime. 



Air Fryer Breakfast Potatoes

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Air Fryer Breakfast Potatoes are made with baby potatoes, onion, green bell pepper, garlic, paprika and olive oil.

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I have been all about my air fryer lately for breakfast items. Remember that Air Fryer Bacon or “Hard Boiled” Eggs. well the breakfast keep coming. I love using the air fryer in the morning because I can toss in something for the family and go get ready while it cooks.


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Air Fryer Breakfast Potatoes

Air Fryer Breakfast Potatoes are so tasty and so filling. Some breakfast potatoes with scrambled eggs and a glass of juice really is a great way to start your whole family out on the right foot. It’s filling, healthy and hearty – just what my kids need!

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What potatoes to use

You can use ANY potato you like or have on hand. Russet, Yukon gold, baby red potatoes… whatever. I like to use those teeny tiny Little Potato Company potatoes because all you do is quarter them and they are the perfect size. The only type of potato I haven’t tried are sweet potatoes which would be a much different taste and cook time could vary.

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Air Fryer Breakfast Potatoes , air fryer recipes, how to cook potatoes in the air fryer, breakfast potatoes,
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Air Fryer Breakfast Potatoes

Air Fryer Breakfast Potatoes are made with baby potatoes, onion, green bell pepper, garlic, paprika and olive oil. 
Author Amber

Ingredients

  • 1 1/2 pounds potatoes (Little Potato Co. recommended) diced
  • 1/4 onion chopped
  • 1 green bell pepper chopped
  • 2 garlic cloves minced
  • 1 Tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika

Instructions

  • Wash bell pepper and potatoes. 
  • Dice potatoes and soak in water for 30 minutes. After 30 minutes, pat dry. 
  • Chop onion, bell pepper and potatoes. Mince garlic. 
  • Add all the ingredients into a bowl and mix together. Toss into air fryer. 
  • Cook in air fryer on 390-400 degrees for 10 minutes. Shake the basket and cook another 10 minutes, Shake the basket again and cook another 5 minutes for a total cook time of 25 minutes. 
  • Serve. 

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are made with basic baking ingredients, yogurt, poppy seeds, lemon zest and lemon juice with a lemon glaze on top.

Mornings get crazy hectic around here so making a batch of muffins on Sunday night reduces that morning ‘what are we eating’ panic before school. If your a mom- you know the rush. Poppy seed muffins have always been one of my favorites and I love the extra touch of lemon and so does the rest of the family.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are made with basic ingredients plus some poppy seeds and fresh lemon. I could wake up to these babies every morning !

Tips & Tricks

For easy icing of the muffins : Dip each muffin top in the icing when they come out of the oven and then let cool on a cooling rack. This method is easier than drizzling and makes the amount of icing more consistent for each muffin!

Egg whites : Separate the eggs and place the whites in a bowl to beat to a soft peak. A soft peak is when the egg white is beaten to the point where when you lift the beater out of the bowl, a peak forms and then droops within moments. This will help create a fluffier muffin.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are made with basic baking ingredients, yogurt, poppy seeds, lemon zest and lemon juice with a lemon glaze on top. Recipe adapted from Kitchen Addiction. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Author Amber

Ingredients

Poppy Seed Muffins

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 3/4 cup plain yogurt
  • 2 eggs separated
  • 1 lemon zest and juice
  • 1 teaspoon vanilla extract
  • 1 1/2 Tablespoons poppy seeds

Lemon Glaze

  • 1/2 cup confectioners sugar
  • 1 Tablespoon lemon juice

Instructions

  • Preheat oven to 375 degrees. 
  • Add your dry ingredients together of flour, baking powder, baking soda and salt. Mix and set to the side. 
  • In a large mixing bowl, beat together the softened butter and cup of sugar.  
  • Add the mixture of dry ingredients, milk, yogurt vanilla extract and egg yolks. Place the egg whites into a separate bowl. Set the egg whites to the side. 
  • Juice and zest your lemon. You want about 2 Tablespoons of juice and 1 Tablespoon zest put into the muffin batter. Reserve an extra Tablespoon of lemon juice for the icing. 
  • Beat the egg whites to a soft peak and then fold it into the muffin batter. Also stir in the poppy seeds. 
  • Bake for 19-21 minutes or until a toothpick inserted comes out clean. 
  • While the muffins bake, make the icing.  Whisk together the confectioners sugar and 1 Tablespoon lemon juice. 
  • Place icing on each muffin and let cool. 

Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes are made with a basic pancake batter with added nutmeg and a pinch of sugar with a delicious swirl of cinnamon and brown sugar and topped with a buttery icing to seriously take pancake mornings to the next level.

I think my family is pretty typical with that we love having a big breakfast every Sunday morning. The perfect Sunday morning for me starts with sleeping in longer than normal and taking my time getting out of bed. Then, heading to the kitchen in my pajamas to whip up some breakfast for everyone.

These Cinnamon Swirl Pancakes are a great Sunday morning breakfast that kids and adults both love. They taste like cinnamon rolls but in pancake form with lots of cinnamon and buttery goodness. I think this is where I insert [happy dance]. I put an icing on top instead of butter or syrup but you can certainly pick a maple syrup if you choose.

Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes look like they have a lot of ingredients but they are really basic ones and come together easily. The only downer is all the dishes (you need 3 mixing bowls) but trust me when I say that it is totally worth it!

Tips & Tricks

The only tip I have for you today is to stay organized. Get out your 3 mixing bowls and make each item individually before beginning to cook. If you do that- this recipe is a breeze and anyone can make these yummy pancakes!

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Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes are made with a basic pancake batter with added nutmeg and a pinch of sugar with a delicious swirl of cinnamon and brown sugar and topped with a buttery icing to seriously take pancake mornings to the next level.  Recipe adapted from Food Network. 
Servings 15 pancakes
Author Amber

Ingredients

Pancake batter

  • 1 1/2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup whole milk
  • 2 eggs
  • 3 Tablespoons unsalted butter melted

Cinnamon Swirl

  • 2/3 cup brown sugar
  • 5 Tablespoons unsalted butter melted
  • 1 Tablespoon ground cinnamon

Icing

  • 1 1/4 cup confectioners sugar
  • 3 Tablespoons whole milk
  • 4 Tablespoons unsalted butter melted
  • salt

Instructions

Pancake batter

  • In a large mixing bowl, add flour, granulated sugar, baking powder, salt, and nutmeg. Whisk those dry ingredients together. 
  • Add vanilla extract, milk, and eggs. Whisk together. 
  • Melt 3 Tablespoons butter in a small microwavable safe bowl for about 20 seconds. Pour the melted butter into the pancake batter and whisk again. Set to the side. 

Cinnamon Swirl

  • Whisk together brown sugar and ground cinnamon in a small mixing bowl. 
  • Melt 5 Tablespoons butter in a small microwavable safe bowl for about 20 seconds. Pour the melted butter into the cinnamon mix and whisk again.
  • Pour the cinnamon swirl mixture into a sandwich bag and seal. When you are ready to use just cut a small section of the corner tip to use. 

Icing

  • In a third mixing bowl, whisk together confectioners sugar, 3 Tablespoons milk and just a pinch of salt. 
  • Melt 4 Tablespoons butter in a small microwavable safe bowl for about 20 seconds. Pour the melted butter into the icing mix and whisk again.

Cinnamon Swirl Pancakes

  • Pre-heat griddle to 375 degrees. 
  • Measure out 1/4 cup pancake batter and place onto griddle. Repeat this for as many pancakes will fit on your griddle. 
  • Use the cinnamon swirl mix from the cut sandwich to create a swirl on each pancake starting from the center. 
  • Cook for 2 minutes and flip. 
  • Cook another 1 minute, 30 seconds. 
  • Serve with a drizzle of icing. 

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar.

School was cancelled today because of the freezing cold temperatures outside. Like many places at the moment- Cincinnati is experiencing some serious low temperatures so what do we do? Drink hot chocolate, duh! We didn’t want any hot chocolate though so we made it special today with a strawberry whipped cream topping and Valentine’s Day sprinkles and it is just what we needed on a day like this.

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate can easily be made in the handy crock-pot or quickly on the stove top.

White Hot Chocolate Instructions

  • Stove Top: Add the chocolate chips, heavy cream , milk and vanilla extract to a saucepan or pot. Cook on a medium heat and whisk frequently until you reach a low simmer. Serve.
  • Crock Pot: Add your ingredients to a crock-pot and cook on low for 3 hours. Serve.

Strawberry Whipped Cream

Time for that special touch of strawberry whipped cream. This tastes like a normal fluffy, slightly sweet whipped cream but with the added bonus of strawberry flavor! Plus, it is really easy to make. Before beginning, place a metal bowl and the beaters into the freezer for 15 minutes. After 15 minutes is up, add the heavy cream, confectioners sugar, and a little bit of Jello gelatin powder in strawberry flavor to the cold bowl. Beat for 4-5 minutes you get a stiff peak – meaning it will hold firm but still look soft and fluffy.

Think of all the delicious desserts you can use this strawberry whipped cream on! YUM. 

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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar. 
Recipe inspired by The First Year Blog
Course desssert, drink
Keyword strawberry
Servings 4 people
Author Amber

Ingredients

White Hot Chocolate

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate chips

Strawberry Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 4 Tablespoons Jello gelatin powder strawberry

Instructions

  • Place a metal bowl and beaters into freezer for 15 minutes. 
  • Add 2 cups heavy cream , 1/2 cup confectioners sugar and 4 Tablespoons Jello gelatin powder into the metal bowl and beat for 4-5 minutes or until a stiff peak forms. Store in fridge. 
  • In a pot or saucepan, add the chocolate chips, 2 cups whole milk, 2 cups heavy cream, and vanilla extract. Cook on a medium heat stirring often as you bring it to a low simmer. 
  • Serve the hot chocolate in a mug with some strawberry whipped cream on top and add some sprinkles for fun!

After making this strawberry whipped cream for our white hot chocolate, I am thinking of all kinds of fun flavors and ways to eat whipped cream! Do you have any amazing flavor ideas? Let me know in the comments below.

Triple Berry Smoothie

A Triple Berry Smoothie is made with strawberries, raspberries, blueberries, Greek yogurt, honey and ice for a really quick and refreshing breakfast or snack anytime.

I love smoothies! Breakfast, lunch, snack… heck… sometimes, dinner- I just love them. I almost always use fresh berries for smoothies and can afford to do so because I don’t waste any food. So all those fruits and vegetables that are not eaten at the end of the week, get frozen for convenient smoothies. Either I toss everything in a little ziploc bag or if there are enough berries, I will actually portion out individual bags for smoothies.  If you find yourself with any amount of waste from fruits and veggies every week, I recommend trying this out because why throw your money away when you can make a delicious, healthy smoothie out of it?

Don’t have waste? First, let me know your secrets that have your family eating all the healthy stuff and second, you can still totally makes!

Triple Berry Smoothie

Let’s get blending!

Start this Triple Berry Smoothie by washing your fruits, removing the stems slicing the strawberries in half and freezing the berries for a few hours (minimal). Add the fruit to a blender with some Greek yogurt, a pinch of sweetener and ice. Blend for 2 minutes or until smooth and drink up. You can use any sort of sweetener you like, personally I like local honey.

TIP

Make it a full meal by adding a scoop of your favorite vanilla or berry flavored protein powder!

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Triple Berry Smoothie

A Triple Berry Smoothie is made with strawberries, raspberries, blueberries, Greek yogurt, honey and ice for a really quick and refreshing breakfast or snack anytime. 
Servings 1 serving
Author Amber

Ingredients

  • 1/3 cup raspberries frozen
  • 1/3 cup blueberries frozen
  • 2/3 cup strawberries frozen
  • 1/2 cup Greek yogurt
  • 1/2 cup ice
  • 2 teaspoons sweetener recommend honey

Instructions

  • Wash fruits. Remove the stems and cut strawberries in half. Measure out the fruit and place into a ziploc bag. You can make multiple ready-to-blend smoothie bags at once. 
  • Once the berries are frozen, place into the blender with yogurt, honey and ice. 
  • Blend for 2 minutes or until smooth and all the ice has broken up. 

Love smoothies as much as I do? Also try this popular Strawberry Vanilla Smoothie from here at Simply Made Recipes.

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro.

January is the month for soups and slow cooked meals. This time of year my crock-pot has a permanent spot on the kitchen counter so we use it daily – and we pretty much do just that! This Crock-pot White Chicken Chili

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is one of those really simple dump and go meals. Just make sure to soak the beans in a big bowl of water the night before so you can toss everything together in the morning. Cook on low all day, shred the chicken and serve with delicious toppings. We enjoy cilantro, fresh avocado, sour cream and crunchy tortilla strips.

If you want to thicken up the broth a bit, take your spoon or ladle and squish some of the cooked beans against the side of the crock-pot before serving! From time to time we also add extras in this soup. Put in whatever extras you have around the house like corn, carrots, celery, or herbs for more flavor and textures!

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White Chicken Chili

White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro. 
Course dinner
Keyword chicken, chili, crockpot, slow coooker, soup
Servings 6 people
Author Amber

Ingredients

  • 1 pound Northern beans soaked overnight
  • 2 chicken breasts
  • 12 ounces salsa verde
  • 48 ounces chicken broth
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon ground pepper
  • 1 bay leaf
  • 1 sprig rosemary optional
  • sour cream topping
  • tortilla strips topping
  • fresh cilantro topping

Instructions

  • Soak the beans in water overnight. 
  • Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
  • Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
  • Cook on low 8-10 hours. 
  • Remove the rosemary sprig and bay leaf. 
  • Remove the chicken breasts, shred, and return to crock-pot. 
  • Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
  • Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips. 

What topping will you put on your Crock-pot White Chicken Chili?

Red Velvet OREO Truffles

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Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies.

OREO Truffles are one of those recipes that everyone needs to know how to make for those moments you want a simple dessert that everyone loves. If you need a dessert for a work pot luck or something sweet to bring to a family function- these always work and are always delicious!

Red Velvet OREO Truffles

Red Velvet OREO Truffles are just a spin-off of a regular OREO Truffle so feel feel to use original OREO’s or another fun OREO flavor like these Red Velvet ones as a swap. All you need to do is toss some OREO’s into the food processor with cream cheese and blend until the cream cheese is thoroughly mixed in. Now, use a cookie scoop and your hands to help form the truffle balls and place onto a parchment covered cookie sheet. Place these truffle balls into the freezer for 30 minutes to chill.

Once the truffle balls are chilled, melt your white chocolate down according to package instructions. This is typically cooking in the microwave for 30 second increments and stirring between. I recommend using a coffee mug to melt chocolate because it is microwave safe and stays hot so the chocolate stays melted for longer.

Time to dip these truffles in chocolate! I use the fork technique and place the ball on the fork, dip into the chocolate until it is fully immersed, bring it up and gently tap off excess chocolate on the side of the mug. Place it onto parchment paper with assistance of another fork. Decorate immediately and then served when the chocolate has set up. For decoration, you can use some festive sprinkles or crunch up an OREO cookie to sprinkle over top.


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Red Velvet OREO Truffles

Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies. 
Course Dessert
Keyword chocolate, dessert, OREOS, truffle
Prep Time 30 minutes
Cooling time 30 minutes
Total Time 30 minutes
Servings 28 truffles
Author Amber

Ingredients

  • 8 ounces cream cheese
  • 36 OREOS Red Velvet 1+ packs
  • 10 ounces white chocolate for melting
  • sprinkles
  • crushed OREO Red Velvet cookies

Instructions

  • Place OREOS and cream cheese into food processor. Blend until cream cheese is fully incorporated into mixture. 
  • Roll into 28 balls (give or take a few). I like to use a cookie scoop so my truffles are all the same size. 
  • Place the balls onto a parchment covered cookie sheet and put into freezer for 30 minutes. Do not skip this step. You want them cold when dipping into the chocolate. 
  • Melt the chocolate in 30 second increments in a microwave safe container/bowl/cup stirring between until chocolate is melted. I use a coffee mug as my container. 
  • Dip each ball into chocolate, place onto parchment paper to dry and place sprinkles or crushed OREO on top. I use a fork for dipping these truffles and just lightly tap excess chocolate off the fork on the side of the mug. Use another fork to assist you in placing the truffle onto the parchment paper. 
  • Let the chocolate set up before serving and store in fridge. 

What will you be whipping up these no-bake Red Velvet OREO truffles for?? Let me know in the comments below.

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Southwest Chicken Wrap

This post is sponsored by Tyson Foods, Inc. All comments and opinions are my own.

This Southwest Chicken Wrap is a tasty lunch made with Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a Skinny Chipotle Mayo wrapped in a whole wheat tortilla.

After those high calorie holiday meals and extra sugary treats, I force myself make smarter food choices to start off the new year, as many people do. Lunchtime is my “make it or break it” part to my day. It is so easy to grab a soda and fast food mid-day, so it takes extra effort to plan out my lunches and stick to it. Having something tasty, wholesome, convenient, filling and better for me is the goal and this Southwest Chicken Wrap hits all the notes. Plus, I am hitting the gym more frequently so a high protein diet is a must!

Tyson Grilled & Ready Fully Cooked Chicken

A delicious Southwest Chicken Wrap starts with quality chicken. Tyson Grilled & Ready chicken products can help simplify meal time by saving time and supplying protein. I find it in the freezer section at my local Walmart! Tyson Grilled & Ready Fully Cooked Oven Roasted Diced Chicken Breast has 19g of protein per serving of its 100% all-natural, made with white meat chicken. No antibiotics are ever used!

Also try the Tyson Grilled & Ready Fully Cooked Grilled Fajita Chicken Strips for some extra flavor and 17g of protein per serving!

Save $1 on one Tyson Grilled & Ready product at Walmart with this Ibotta Rebate Offer.

Offer good from 1/12/19 – 2/10/19!

Southwest Chicken Wrap

This Southwest Chicken Wrap is a breeze to make thanks to Tyson Grilled and Ready products. You can quickly heat the chicken up in the microwave or cook on the stove-top for 3-5 minutes. I like to add just a drizzle of olive oil to a hot pan, add the chicken with a pinch of salt and pepper and toss the chicken until re-heated. SO easy, SO fast and SO convenient for various meals- not just these yummy Southwest Chicken Wraps. The meal possibilities are endless!

Skinny Chipotle Mayo

A good sandwich or wrap has a great sauce. A lot of sauces add a lot of fat/calories that I am trying to stay away from so this Skinny Chipotle Mayo is added to cut back a bit but still supply a lot of flavor.

What you need:

  • Light mayonnaise
  • Greek yogurt
  • Lime juice
  • Chipotle peppers in adobo sauce- can be easily found at your local grocery store
  • Fresh cilantro

Place ingredients into a food processor and blend until creamy. Store in a sealable container in the fridge for one week. Use on sandwiches, wraps, salads, as a dip and more!

I am getting hungry with all this Southwest Chicken Wrap and Skinny Chipotle Mayo talk. Time to get cooking because lunchtime is here.

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Southwest Chicken Wrap

Southwest Chicken Wrap is a tasty lunch made with Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a skinny Chipotle mayo wrapped in a whole wheat tortilla.
Course lunch
Keyword chicken, chipotle, lunch, mayo, wrap
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Amber

Ingredients

Southwest Chicken Wrap

  • 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast Tyson® Grilled & Ready® Fully Cooked Grilled Fajita Chicken Strips can be substituted for extra flavor
  • 1 leaf of lettuce
  • 1 tortilla/wrap recommend whole wheat
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup black beans drained
  • 1/4 cup corn
  • 3 cherry tomatoes quartered
  • Olive oil
  • Salt
  • Pepper
  • 1 Tablespoon skinny Chipotle mayo

Skinny Chipotle Mayo

  • 1/2 cup light mayonnaise
  • 1/4 cup Greek yogurt
  • 1 Tablespoon lime juice
  • 2 Chipotle chiles in adobo sauce
  • 1 Tablespoon fresh cilantro

Instructions

  • Make a batch of Skinny Chipotle Mayo by adding 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 Tablespoon freshly squeezed lime juice, 2 Chipotle chiles from a can and 1 Tablespoon fresh cilantro into a food processor or blend. Blend for 1 minute and store in a sealed container in the fridge. 
  • On the stove on a medium-high heat, add 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts to a hot pan with some olive oil. Add salt and pepper and toss often for 3-5 minutes to reheat chicken. 
    Alternately, you can heat 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts in the microwave for 1 minute. 
  • Wash the lettuce and cherry tomatoes. Drain the beans and corn if canned. Quarter the cherry tomatoes. 
  • Place heated Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts, 1/2 cup lettuce, 1/4 cup corn, 1/4 cup black beans, tomatoes, 1/4 cup cheese and a tablespoon of the Skinny Chipotle Mayo lined in the center of a tortilla. Roll up the ingredients and serve. 

How do you plan on building smarter eating habits this year? Let me know in the comments below and tell me how Tyson Grilled & Ready products are going to help you out!