Allison Foodie For Life

Allison Foodie For Life Cooking, Meal Prep, Recipes & More!

BBQ Chicken Stuffed Sweet Potatoes with Creamy Coleslaw Ingredients:* 2 medium sweet potatoes* 2-3 cups shredded chick...
05/22/2026

BBQ Chicken Stuffed Sweet Potatoes with Creamy Coleslaw

Ingredients:
* 2 medium sweet potatoes
* 2-3 cups shredded chicken
* 1-2 tbsp olive oil
* Salt and pepper
* ½½=¾ cup BBQ sauce (plus more for drizzling)
* 1 bag shredded coleslaw cabbage
* ½ cup mayonnaise
* ⅓ cup plain Greek yogurt
* 1-2 tbsp apple cider vinegar
* 1 tbsp honey (or sugar)
* 2 green onions, finely chopped

Directions:

Preheat the oven to 400°F.

Thoroughly wash and dry the sweet potatoes. Slice them lengthwise. Drizzle the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet.

Roast for about 40 minutes, until fork-tender and caramelized on the edges. Once out of the oven, let them rest face down on the baking sheet for at least 20 minutes to let the sugars carmelize a bit.

In a large bowl, pour in the bag of shredded cabbage. In a separate bowl, whisk together mayo, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour dressing over the cabbage mixture and toss until well coated.

Refrigerate while everything else cooks (this helps the flavors come together).

When your potatoes are done resting, heat a skillet over medium heat. Add shredded chicken and BBQ sauce. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly caramelized with crispy edges.

Cut a slit down the center of each potato and gently squeeze the ends to open them up.

Fill generously with BBQ chicken and top with a scoop of creamy coleslaw.

Drizzle with extra BBQ sauce and sprinkle with chopped green onions.

Enjoy!

Pizza birthday party for Nanny tonight 🍕🥳
05/02/2026

Pizza birthday party for Nanny tonight 🍕🥳

BBQ chicken flatbread 👌🏻
04/12/2026

BBQ chicken flatbread 👌🏻

Chicken Gnocchi SoupIngredients:- 1 tablespoon olive oil- 1 cup diced yellow onion (1 onion) - 3/4 cup diced celery (3 s...
04/12/2026

Chicken Gnocchi Soup

Ingredients:
- 1 tablespoon olive oil
- 1 cup diced yellow onion (1 onion)
- 3/4 cup diced celery (3 stalks)
- 3/4 cup diced carrot (2 carrots)
- 2 teaspoons minced garlic
- 5 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 tablespoons flour
- 4 cups reduced-sodium chicken broth
- 1 1/3 cups cream
- 1 (16-ounce) package gnocchi
- 2 cups baby spinach
- 2 cups shredded rotisserie chicken
- Hearty buttered bread optional

Directions:

Heat oil in a large pot over medium heat.
Add diced onion, celery, and carrots. Cook, stirring occasionally, for 7-9 minutes until the vegetables are tender. Add minced garlic and cook for another 30 seconds, stirring constantly.

Add salt, pepper, Italian seasoning, chicken bouillon, parsley, oregano, and thyme. Stir for 15 seconds to combine. Add the butter and stir until it melts.

Sprinkle flour over vegetables and whisk constantly for 1 minute. Gradually pour in the chicken broth and cream, continuing to whisk until smooth and slightly thickened. Add the bay leaf, milk, and cream.

Bring the mixture to a boil. Simmer on low for 30 minutes, allowing the vegetables to soften.

Add the gnocchi and cook according to package instructions, but reduce the cooking time by 1 minute.

Reduce heat to low. Stir in spinach and chicken. Cook for 1-2 minutes until the spinach is wilted and the chicken is heated through. Remove the bay leaf and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh thyme if desired. Serve with hearty buttered bread on the side.

Chicken Pan Fried Noodles Ingredients:- 2 cups cabbage, thinly sliced- 4-5 stalks of green onions, separated white parts...
04/10/2026

Chicken Pan Fried Noodles

Ingredients:
- 2 cups cabbage, thinly sliced
- 4-5 stalks of green onions, separated white parts from green. Slice white parts in half and green parts cut into 3 in pieces
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and cut into matchstick strips
- 4-5 garlic cloves, finely minced
- 1 Ib fresh wheat noodles, par cooked. Can also substitute for egg noodles or cooked spaghetti if needed.
- Cooking oil

Chicken:
- 1 Ib chicken thighs, 1/4 inch slices
- 2 tbsp oyster sauce
- 1/2 tbsp soy sauce
- 1/4 tsp pepper
- 1/4 tsp baking soda

Sauce:
- 1 1/2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp sugar

- 2 tsp sesame oil

Directions:

Par boil your fresh noodles for 1 minute or cook until al dente for other noodle options. Strain and set aside.

Marinate sliced chicken thighs with oyster sauce, soy sauce, pepper and baking soda. Mix well and marinade tor 15 mins.

In small bowl, combine soy sauce, dark soy sauce, oyster sauce, mirin and sugar. Mix well and set aside.

In a large wok heat 2 tbsp of cooking oil on high heat. Sauté marinaded chicken until cooked through. Remove from pan.

Add 2 more tosp of cooking oil to the wok then sauté white parts of green onions until fragrant. Add garlic and onions and sauté until onions are slightly translucent. Add cabbage and carrots then sauté for 1-2 minutes.

Add the par cooked noodles, cooked chicken and pour the sauce over everything. Toss everything together.

Cook until the noodles absorb all the sauce about 3-4 mins.

Finish it off with a drizzle of sesame oil and the green parts of the green onions.

Give it one last toss. Serve and enjoy!

Easer snack box 🐰🐣
04/04/2026

Easer snack box 🐰🐣

Marry Me Tortellini Ingredients: * 1 Tbsp olive oil (plus 1-2 tsp oil from sundried tomatoes)* 3 garlic cloves, mince...
04/03/2026

Marry Me Tortellini

Ingredients:
* 1 Tbsp olive oil (plus 1-2 tsp oil from sundried tomatoes)
* 3 garlic cloves, minced
* 1/4 cup sun-dried tomatoes, chopped
* 1 tsp Italian seasoning
* 1/2 tsp red pepper flakes (optional)
* 1 Tbsp all-purpose flour
* 1 cup chicken broth
* 1 package (10 oz) refrigerated tortellini
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1 cup fresh chopped spinach
* Fresh basil or parsley, for garnish

Directions:

In a heavy-bottomed pot, heat the olive oil and 1-2 tsp of the oil from the sundried tomatoes over medium heat.

Add the garlic, sundried tomatoes, Italian seasoning, and red pepper flakes. Cook for 3-4 minutes, until the garlic is tender and fragrant.

Stir in the flour and cook 2-3 minutes, whisking constantly to create a roux.

Slowly pour in the chicken broth, whisking until smooth. Bring to a boil.

Add the tortellini and cook 4-5 minutes, until the pasta begins to soften.

Lower the heat and stir in the heavy cream and the Parmesan cheese until the sauce thickens.

Add the chopped spinach and cook until just wilted, about 1-2 minutes.

Garnish with fresh basil or parsley and serve warm.

Blueberry lemon loaf 🫐🍋
04/03/2026

Blueberry lemon loaf 🫐🍋

Breakfast sandwich prep 👌🏻
03/29/2026

Breakfast sandwich prep 👌🏻

Dutch oven chicken 👌🏻
03/29/2026

Dutch oven chicken 👌🏻

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