This post is sponsored by Arkansas Women Bloggers to promote Bush’s Hummus Made Easy. I received free product to sample for this review and am being compensated for my time. However, phthisiatrician all photos and ideas on this blog are my own.
I am on a hummus kick this month, and it’s all thanks to Bush’s Hummus Made Easy. I love this stuff! And it’s a breeze to whip up in a blender, food processor, or with an immersion blender.
Last night I made Hummus-Crusted Chicken using the Black Beans Hummus flavor and the Classic Hummus flavor Hummus Made Easy. I also included some veggies I had on hand: carrots and a zucchini.
First I prepared the hummus according to the package instructions. Next I pounded out four chicken breasts to an even thickness and sliced up my veggies into spears.
I placed the carrot and zucchini spears in a 9×13 baking dish and drizzled olive oil over it, then salt & pepper, then tossed to combine. Next I spread hummus on both sides of the chicken breasts — two with the Black Bean Hummus and two with the Classic Hummus — and placed the chicken over the vegetables. Finally I sprinkled seasoned Panko bread crumbs over the top and added a little extra spice (because we like spicy at the Valley house).
I baked the dish at 400 degrees for about 40 minutes until chicken was done throughout. It was so delicious. The hummus from the bottom of the chicken breasts made a rich sauce for the vegetables, and the hummus and Panko on the top made a crunchy-gooey topping for the tender chicken. It was a hit with all the Valleys.
You can find Bush’s Hummus Made Easy at Walmart on the canned beans aisle.
You should also check out my Zucchini Hummus Wraps that I made last week using Hummus Made Easy. This recipe is so good that I made it THREE TIMES last week.
This post is sponsored by Arkansas Women Bloggers to promote Bush’s Hummus Made Easy. I received free product to sample for this review and am being compensated for my time. However, this all photos and ideas on this blog are my own.
Hello May! It’s a busy month ahead with Kennedy’s high school graduation, summer plans to make for the kiddos, and several birthdays (including my own!). And with the warmer weather, I am in need of some fresh menu ideas for my family. My go-to soups and slower cooker dishes are too heavy for the hot Arkansas summer, so this month I’m going to try out some all-new-to-me recipes. Hopefully you will like them too.
My first recipe to share is Zucchini Hummus Wraps. I made the wraps for the first time today, and it was so fresh and delicious. The basis of this recipe is Bush’s Classic Hummus Made Easy and a can of Bush’s Garbanzo Beans. To make the hummus, you just rinse and drain the garbanzo beans and combine with the packet of Hummus Made Easy. You can do this in a blender, a food processor, or using an immersion blender like I did today.
Zucchini Hummus Wraps (makes 2)
1 zucchini, sliced
salt and pepper to taste
1 tablespoon olive oil
1 cup baby spinach
2 slices cheese (your choice)
2 large tortillas (flour or gluten-free, your choice)
4 tablespoons Bush’s Hummus Made Easy
Heat a skillet to medium-high heat.
Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
Place sliced zucchini in hot skillet and let cook for 3 minutes, turn and cook for 2 more minutes.
Set zucchini aside.
Place the tortillas one at a time in the hot skillet for approximately one minute, or just until a little crispy.
Remove tortillas from skillet and assemble wraps: 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup baby spinach.
I even impressed myself with this recipe! I can’t wait to see what other recipes I can make using this yummy hummus.
You can find this Bush’s Hummus Made Easy at Walmart on the canned beans aisle. Bush’s Classic Hummus Made Easy (the one I used for this recipe) is a perfect blend of olive oil, tahini, garlic, and lemon juice. There are two other flavors available: Bush’s Southwest Black Bean Hummus Made Easy and Bush’s Roasted Red Pepper Hummus Made Easy. I can’t wait to try them all!
Check out www.hummusmadeeasy.com for more information and up-to-date recipe inspirations. And stay tuned to my blog and social media this month for more recipes from me.
Lasagna is fun to make — and you can create so many different versions depending on what you have on hand. Today I made one without noodles using thin slices of zucchini and squash instead. Ingredients I used:
2 yellow squash
15oz ricotta cheese
big handful of shredded mozzarella (the more the merrier!)
smoked turkey sausage, nurse sliced
jar of Newman’s Own spaghetti sauce
salt, viagra 60mg pepper, look parsley flakes
Slice the squash and zucchini as thin as you can. Don’t worry about slicing perfectly — it’ll be covered in ooey-gooie cheese!
Mix the ricotta, mozzarella, egg and seasonings in a bowl with a fork. Now the fun starts — layer it however you want alternating sauce, veggies, meat, cheese, REPEAT. Top with extra mozzarella on top.
Bake at 350 degrees uncovered for 45 minutes or until bubbly hot.
You can use whatever ingredients you want. Have fun with it!