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easy dinner recipes for a family

Looking for Easy Dinner Recipes for a Family?

Here are all our best 14 easy dinner recipes for a family to make everyone around the table happy! Plus, they’ve got a healthy spin. It's elusive recipes that please the entire family! We get it. Initially, there are distinctive eating regimen inclinations. At that point, kids particularly have tastes that change continuously! (That's right, our child does as well.) But never dread: there easy dinner recipes for a family will adore. Here we've assembled a rundown of family dinner recipes that are quick and easy to make and on the sound side. There are heaps of brilliant vegetables, yet enhances that are straightforward and swarm satisfying. A large number of these recipes can be utilized as formats! Tail them correctly, or go through them as thoughts for eating extras or altering for your family's preferences. For recipes that require over 30 minutes of planning time, we've offered a few recommendations for making them ahead. And practically the entirety of the recipes underneath have been kid tried and offered the go-ahead by our baby, Larson!

easy dinner recipes for a family

1. Sausage Green Bean Potato Casserole

Sausage Green Bean Potato Casserole easy dinner recipes for a family - A hearty side dish loaded with sausage kielbasa, baby potatoes, green beans, seasoning and baked until tender. Delish!

easy dinner recipes for a family

INGREDIENTS

1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4" thick

2 lbs baby creamer potatoes, washed, sliced in half

2 15 oz cans green beans, drained

1/8 cup vegetable oil

1/4 cup butter

1 cup onions, chopped

3 cloves garlic, minced

1 tsp Slap Ya Mama® seasoning

1 tsp garlic powder

1 tsp pepper

1/2 tsp red pepper flakes

1/4 cup water

INSTRUCTIONS

Preheat oven to 400° and spray a 9x13 baking dish with a non stick spray.

Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.

Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.

In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.

Remove sausage from pan and when cool enough add to baggie.

Melt butter in frying pan and add onions and garlic, cook until onions are translucent.

Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.

Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.

Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.

Carefully remove from oven and enjoy!

NOTES

Also try this Quick and Easy Dinner Recipes

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easy dinner recipes for a family

2. Skillet Chicken and Mushroom Wine Sauce

Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy dinner recipes for a family.

easy dinner recipes for a family

INGREDIENTS

3 boneless, skinless chicken breasts, cut diagonally into cutlets

½ cup all-purpose flour

1/2 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

12 ounces mushrooms, cleaned and thick sliced

4 tablespoons unsalted butter, divided

1 tablespoons olive oil

2 garlic cloves, minced

2 large shallots, sliced thin

1 ½ cups chicken broth, low sodium

½ cup dry white wine

½ cup heavy cream

2 large springs of fresh thyme

1 teaspoon Dijon mustard

2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

INSTRUCTIONS

Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.

In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

NOTES

Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don't drink wine, substitute white grape juice or additional chicken broth in this recipe.

If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream.

Enjoy!

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easy dinner recipes for a family

3. Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a easy dinner recipes for a family.

easy dinner recipes for a family

INGREDIENTS

5-6 cups mashed potatoes

1 cup corn

1 cup cheddar cheese, freshly grated

6 Frozen Chicken Strips

.87 oz. packet Brown Gravy Mix

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.

Spread the potatoes on the bottom of a 9 x 13 casserole dish.

Note: If your mashed potatoes are cold, warm them first.

Top with corn and cheese.

Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.

Bake for 20 minutes, until the chicken is crisp.

Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.

Drizzle desired amount of gravy over the casserole dish and serve!

NOTES

Milk may be used instead of half and half. You can also use cream for ultimate decadence.

If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.

For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.

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easy dinner recipes for a family

4. Honey Mustard Chicken

Honey Mustard Chicken baked with potatoes and green beans in ONE PAN for a flavor bursting meal-in-one OR just bake the chicken super easy dinner recipes for a family!

easy dinner recipes for a family

INGREDIENTS

Chicken

4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator)

1/4 cup kosher salt

4 cups warm water

olive oil

1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt

1/2 teaspoon pepper

Pinch-1/8 teaspoon cayenne pepper

Honey Mustard Sauce

1/3 cup honey

2 tablespoons Dijon mustard

2 tablespoons stone ground mustard

2 tablespoons yellow mustard

Vegetables (optional)*

2 tablespoon olive oil divided

salt and pepper

2 lbs. red potatoes cut into 1/2” cubes

1 lb. green beans ends trimmed

INSTRUCTIONS

Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry.

Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4 cup (to coat chicken before it bakes). Set aside.

Add potatoes to a microwave safe dish. Add enough water to fill 1/4” up the sides. Cover, and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9x13 baking dish. Add one tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to evenly coat then divide potatoes in half and push to the sides of the pan, making room for the green beans down the middle (see photos in post).

While the green beans are on the cutting board, toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Line green beans down the center of the pan in between the potatoes (they will not be in a single layer but slightly overlapping).

Add 1 tablespoon olive oil and all “chicken seasonings” to a large bowl; stir together to make a wet rub. Add chicken and massage spices into the chicken with hands. Using the 1/4 cup reserved Honey Mustard Sauce, coat both sides of the chicken evenly in sauce. Transfer chicken to baking dish, and spoon over any remaining sauce/spices from the bowl.

Cover pan with foil and bake at 400 degrees for 25 minutes. Uncover and check for doneness with a meat thermometer. If needed, continue to bake, uncovered, an additional 10-20 minutes OR until chicken is cooked through (an instant read thermometer should register 165 degrees F, cooking time may be more or less depending on thickness of chicken). Let chicken rest 5-10 minutes before slicing chicken. Serve with remaining Honey Mustard Sauce.

NOTES

Also try this Keto Dinner Recipes

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easy dinner recipes for a family

5. Mongolian Beef

Delicious Mongolian Beef Recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce. It's best served over hot steamed rice.

easy dinner recipes for a family

INGREDIENTS

Mongolian Beef Ingredients

2 lb beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips

1/2 cup cornstarch

1/2 cup neutral oil

4 stalks green onion, green part only, cut into 2 inch pieces

3 bell peppers, cut into strips

1 large onion cut into 1/4 rings

Mongolian Beef Sauce Ingredients

2 tsp ginger powder (or double the amount if using fresh grated ginger)

4-5 garlic cloves , minced

1/2 cup low sodium soy sauce

1/2 cup water

1/2 cup brown sugar

1 tsp Sriracha sauce (add more or less for desired spiciness)

INSTRUCTIONS

In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.

Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl.

Do not overcook them, they should still have a bit of a bite to them.

Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.

Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.

Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl.

Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices.

Keep adding the oil as needed after cooking each batch.

Mongolian Beef Sauce

Drain off the remaining oil from the skillet leaving the stuck on beef bits.

Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.

Boil for about 1-2 minutes to reduce the sauce.

Then, add Sriracha sauce if desired.

Bring everything together

Add the beef back into the sauce and stir to coat it in the sauce.

Allow to come to a boil, which should thicken the sauce.

Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.

NOTES

Also try this 14 Healthy Recipes to Lose Weight

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easy dinner recipes for a family

6. Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

This easy dinner recipes for a family - Italian-inspired Chicken Mozzarella Pasta features sun-dried tomatoes, garlic, basil, red pepper flakes, and paprika. The sun-dried tomato sauce is the star of this recipe!

easy dinner recipes for a family

INGREDIENTS

3 garlic cloves , minced

4 oz sun-dried tomatoes

2 tablespoons olive oil

1 lb chicken breast tenderloins , sliced

1/4 teaspoon salt

1/4 teaspoon paprika

1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)

1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)

8 oz penne pasta (for gluten free, use gluten free brown rice pasta)

1 tablespoon basil

1/4 teaspoon red pepper flakes

1/2 cup reserved cooked pasta water or more

1/4 teaspoon salt to taste

INSTRUCTIONS

In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.

Remove the sun-dried tomatoes from the skillet, leaving the olive oil.

Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.

To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.

Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.

Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

If the creamy sauce is too thick: Add about 1/2 cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once - you might need less or more of it.

Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

NOTES

What is half-and-half? Substitute 1/2 cup of milk + 1/2 cup of heavy cream for 1 cup of half-and-half.

If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.

Do not use fresh Mozzarella.

Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.

Do not shred fresh Mozzarella.

Use pre-shredded Mozzarella cheese sold in bags.

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easy dinner recipes for a family

7. Crack Chicken

Quick and easy crack chicken recipe is made in the Crockpot! Tender, chicken with cream cheese, bacon, cheese and Ranch seasoning!

easy dinner recipes for a family

INGREDIENTS

2 lbs boneless skinless chicken breasts

1 oz packet ranch seasoning mix

2 packages cream cheese 8 oz each, cubed

2.8 oz bacon bits

1 c. shredded cheddar cheese

INSTRUCTIONS

Spray crock pot with non stick spray. Place the chicken breasts on the bottom of the crock pot. Top with ranch seasoning and cubed cream cheese.

Cook on low 6-8 hours or on High for 4 hours.

When cooking time is done shred the chicken with two forks. Then add the cheese and bacon. Stir to combine and cook on low for about 10-15 minutes or until cheese is melted.

Serve on buns or how ever you would like to enjoy it!

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

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easy dinner recipes for a family

8. Chicken Fajita Casserole

Skillet Chicken Fajitas Bake (Low Carb and Keto) is a super delicious and easy dinner recipes for a family! Make in one pan from stovetop to oven. Full of all your favorite fajitas flavors, but in a tasty casserole.

easy dinner recipes for a family

INGREDIENTS

1 tbsp olive oil

6 boneless skinless chicken thighs, cut into 1" to 2" pieces

4 bell peppers, sliced (vary the colors to make it pretty!)

1 small onion, sliced

1 pkg taco seasoning mix, or easy homemade recipe: Copycat Taco Seasoning Mix

1 cup sour cream

4 oz of cream cheese, softened

2 cups cheddar cheese, grated

INSTRUCTIONS

Preheat oven to 350 degrees F. Over medium heat, saute the chicken in olive oil until chicken is done. Remove from skillet and set aside.

Add onions and peppers and saute until tender. Add chicken back to pan and stir in taco seasoning, sour cream, and cream cheese. Mix well.

Sprinkle with cheese and bake in oven for 20 minutes or until cheese is bubbly.

NOTES

Serve and enjoy!

This is really good topped with avocado, guacamole, sour cream, or salsa. Yum.

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easy dinner recipes for a family

9. Easy Chicken Fried Rice

This easy chicken fried rice recipe is loaded with veggies. Better than takeout, this version of chicken fried rice is easy to make, tastes great and perfect for meal prep.

easy dinner recipes for a family

INGREDIENTS

2 cups cooked white rice Jasmine or Basmati

3 tablespoons plus 1 teaspoon canola or vegetable oil divided

1 boneless skinless chicken breast

1 small yellow onion diced

1 medium carrot peeled & diced

3 scallions thinly sliced diagonally

2 medium cloves garlic minced

3 teaspoons low sodium soy sauce

2 teaspoons toasted sesame oil

kosher salt & freshly ground black pepper to taste

1 tablespoon mirin

1 cup frozen baby peas

2 large eggs lightly beaten

INSTRUCTIONS

Cook the rice according to package directions – after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.

Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.

Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.

Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.

Add the rice and peas and stir to combine.

Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.

Season to taste with kosher salt and freshly ground black pepper.

Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.

Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.

Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.

Serve immediately and…

Enjoy!

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easy dinner recipes for a family

10. Granny's Classic Beef and Noodles

Beef and Noodles using Granny's classic easy 5-ingredient recipe made even quicker in the Instant Pot, but can be made using the crockpot or stove top too.

easy dinner recipes for a family

INGREDIENTS

1 tbsp olive oil

1 pound beef stew meat (cut into one inch pieces)

22 ounces cream of mushroom soup (two 11-ounce boxes from Trader Joe's recommended)

2 tbsp onion dip mix

1 cup beef broth

8 ounces egg noodles

INSTRUCTIONS

Add olive oil to pressure cooker pot and set to saute function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.

Add first batch of meat back to the pressure cooker along with any juices that may have accumulated on the plate. Add cream of mushroom soup, onion dip mix, and beef broth. Stir to mix.

Close lid and set to high pressure for 15 minutes. When done, allow to release naturally.

When meat is cooking, cook egg noodles in salted boiling water to al dente doneness, drain, and set aside.

To serve, top egg noodles with beef and mushroom mixture.

NOTES

To cook on stove:

Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour.

To cook in slow cooker:

Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low for 6-8 hours.

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easy dinner recipes for a family

11. Poor Man’s Hamburger Steaks

Easy, rich, and creamy, this poor man's steaks recipe is packed with flavor. Ground beef is perfectly seasoned and covered in a simple, delicious gravy.

easy dinner recipes for a family

INGREDIENTS

2 pounds ground beef

1 ½ cups saltine crackers crushed

1 cup whole milk

½ teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon cayenne

Salt and pepper to taste for the patties

1 cup flour for dredging or more if needed

Salt and pepper to taste for the flour dredge

2 tablespoon butter

1 tablespoon olive oil

Gravy Ingredients:

2 cans 10.75 oz condensed cream of mushroom soup

1 ½ cups whole milk

1 ½ tablespoons fresh parsley chopped

INSTRUCTIONS

Preheat oven to 350 degrees and spray a 9x13-inch baking dish with nonstick spray.

In a medium bowl, whisk together the cream of mushroom soups and milk and then stir in the chopped parsley. Set aside.

In a large bowl, combine the ground beef, crushed saltines, milk, Italian seasoning, garlic, onion powder, paprika, and cayenne pepper. Season with salt and pepper to taste.

Using a spoon or your hands, combine the ingredients until mixed. Gently form into even-sized patties.

Place 1 cup of flour in a shallow dish. Season the flour with salt and pepper. Dredge all the patties in the flour.

Heat a large skillet over medium-high heat and melt the butter and add the olive oil. Once hot, sear patties on both sides until golden brown. Work in batches. It will continue cooking in the oven.

Transfer the browned patties to the greased baking dish. Pour the gravy evenly over the top of the patties. Cover the dish with aluminum foil.

Place baking dish in the oven and bake for 30-40 minutes or until cooked through.

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easy dinner recipes for a family

12. Monterey Chicken Bake

Monterey Chicken is not only DELICIOUS, but quick and easy to make with only 6 ingredients and one pan. The combination tangy BBQ sauce, smokey bacon, and rich colby jack cheese makes this a meal the whole family will love!

easy dinner recipes for a family

INGREDIENTS

2 lbs boneless skinless chicken breast thinly cut or pounded

6 tbsp BBQ sauce

4 oz bacon regular or thin sliced

4 oz grape tomatoes quartered

1 cup colby jack cheese shredded

2 green onions sliced

INSTRUCTIONS

Preheat the oven to 425˚F. Place chicken flat in the bottom of a baking dish. Spread 1-2 tbsp BBQ sauce on each chicken breast.

Cut the bacon into slices equal to the size of the chicken breast and lay it over the top of the chicken. Bake uncovered for 20 minutes. If you want crispier edges on your bacon, broil for 2-5 additional minutes.

Remove from oven and sprinkle cheese over the top, then turn oven to 350˚F and cook for 5 additional minutes, or until chicken is cooked through (165˚F internal temp.)

Once done, sprinkle tomatoes and green onions over the top. Serve warm. Enjoy!

NOTES

To make this dish with crispy bacon:

pre-cook the bacon to your desired level of crispiness.

Reduce the cooking heat of the recipe to 350˚F. Bake the chicken covered in BBQ sauce for 20-25 minutes or until it is no longer pink.

Top each chicken breast with the crispy bacon, cover with cheese, and put back into the oven for 3-5 minutes or until the cheese is completely melted.

Remove and continue with recipe as directed.

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easy dinner recipes for a family

13. One Pot Cheesy Chicken Broccoli Rice

One pot cheesy chicken broccoli rice is a quick & easy skillet dinner. Broccoli, rice, chicken chunks, and cheese cook in one pot for a delicious dinner.

easy dinner recipes for a family

INGREDIENTS

2 tablespoons olive oil

3 boneless, skinless chicken breasts (cut into small, bite-sized pieces)

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked basmati OR long-grain rice

2 1/2 cups chicken broth

1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli)

2 cups shredded Colby Jack cheese

INSTRUCTIONS

In a 12-inch skillet pan (make sure it has a lid) heat olive oil over medium-high heat. Add in the chunked, bite-sized chicken, and sprinkle with salt & pepper. Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle.

Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 12-15 minutes or until water is absorbed and rice is cooked.

While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted.

When rice is done cooking, add broccoli and 1 cup of the cheese into the skillet pan. Stir together. Top with the remaining 1 cup shredded cheese and cover with the lid. Let cook for about 2 more minutes or until cheese is melted.

Serve immediately.

NOTES

You can use long-grain white rice instead of the basmati. I just love basmati rice because it cooks up perfectly and is always no-fail.

If you don't want to use the 12 oz bag of microwaveable broccoli, simply cook fresh broccoli in a pot, and then chop it and add it to the skillet pan. Using the microwaveable broccoli makes it so easy and quick.

I like to drain some of the water/chicken juices that are in the pan after cooking the chicken. You don't have to, but I like to.

If your chicken breasts are big then only use 2.

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easy dinner recipes for a family

14. Baked Honey Mustard Chicken

Baked Honey Mustard Chicken - The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection.

easy dinner recipes for a family

INGREDIENTS

4 (4 ounces each) boneless, skinless chicken breasts

1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe

1-1/2 tablespoons olive oil, divided

1/4 cup honey

1 tablespoon dijon mustard

1 tablespoon yellow mustard

1 tablespoon wholegrain mustard

1/2 teaspoon white vinegar

1/8 teaspoon paprika

4 sprigs fresh rosemary, optional but recommended

INSTRUCTIONS

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Heat 1 tablespoon olive oil in a skillet.

Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.

In the meantime, prepare the honey mustard sauce.

Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.

Transfer chicken breasts from skillet to previously prepared baking dish.

Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Lay sprigs of rosemary between chicken breasts.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove from oven and let stand 5 minutes.

Serve.

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easy dinner recipes for a family

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abramsbooks · 7 years ago

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RECIPE: Beef Stew in a Hurry (from The Dinner Plan by Kathy Brennan and Caroline Campion)

Purists might scoff at a beef stew that isn’t cooked low and slow, but when we’re craving the dish on a cold, busy night, this version suits us just fine. Cutting the vegetables into smaller-than-usual pieces and using top sirloin—a leaner cut than traditional stew meat, which requires long simmering to become tender—saves on the cooking time. You can omit the wine, if you like (use an extra cup of broth in its place), but give the Worcestershire sauce and anchovy paste a try; as odd as they may seem, they add lots of flavor. Serve the stew with buttered egg noodles, steamed rice, or crusty bread.

Serves 4-6

1 tablespoon vegetable oil, plus 1 tablespoon, plus extra, if needed

1½ pounds (680 g) top sirloin, cut into 1-inch (2.5-cm) cubes and patted dry

Salt and pepper

4 carrots, cut on the diagonal into ½-inch (12-mm) pieces

1 pound (455 g) potatoes (we prefer a waxy type, such as Yukon gold), cut into ½-inch (12-mm) cubes

3 celery stalks, cut on the diagonal into ½-inch (12-mm) pieces

1 yellow onion, chopped

2 garlic cloves, minced

1 scant teaspoon dried thyme

3 tablespoons all-purpose flour

1 heaping tablespoon tomato paste

1 cup (240 ml) dry red wine

3 cups (720 ml) low-sodium chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon anchovy paste

1 cup (135 g) frozen peas (optional)

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Season the beef with salt and pepper, add half to the pot, and cook until browned on two sides and still rare, about 4 minutes total. Transfer the meat to a plate and set aside. Repeat with the remaining beef, adding more oil, if needed.

Add the remaining 1 tablespoon oil to the pot and reduce the heat to medium. Add the carrots, potatoes, celery, onions, garlic, and thyme and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the flour and tomato paste and stir for about 1 minute. Stir in the wine, scraping the bottom of the pot to incorporate all the caramelized bits and flour, and simmer until most of the wine has evaporated. Stir in the broth, Worcestershire sauce, and anchovy paste.

Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the vegetables are just tender and the sauce has thickened, about 10 minutes.

Stir in the peas (if using) and the reserved beef and any accumulated juices and simmer until just heated through, about 2 minutes. The meat should still be quite pink inside; if you prefer it cooked more, simmer a little longer, but it will start to get tough if you go past medium. Check the seasonings, adding salt and pepper, if needed.

Make-Ahead: To keep the meat from overcooking, store it separately from the stew and add it just before serving. Keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Staggered: Serve hot. Keep, covered, on the back of the stove with the meat separate, if possible, for up to 2 hours. Reheat gently, covered, stirring occasionally. If it looks too thick, add a little water. If the meat is separate, add it when the stew is almost hot.

From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma:

Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time.

And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indispensable weeknight dinner guide.

For more information, click here.

#abramsbooks #abrams books #the dinner plan #dinner plan #beef stew #dinner ideas #recipe friday #recipe #free recipe #kathy brennan #caroline campion

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codsilk80-blog · 5 years ago

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30-Minute Gumbo

30-Minute Gumbo has lots of flavor from a dark roux, andouille sausage, and chicken. It’s a one pot meal with the taste of New Orleans and it’s so quick and easy to make. It’s perfect for a weeknight dinner and , of course, Mardi Gras.

There are a few steps that need to be done in advance to make this 30-Minute Gumbo, but they can be done up to 3 months in advance and they will yield multiple pots of gumbo.

Premake a dry roux in the oven that can be stored at room temperature for up to 3 months. You’ll have enough to make this recipe 4 times.

Chop up the ingredients for your Holy Trinity (onion, celery, and green pepper) and freeze them.

The flavor of gumbo comes from the roux and in order to make a richly flavored gumbo, you need to cook the roux until dark, and that is very time-consuming. It can easily take 30 to 40 minutes just to make a dark roux.

But there’s a way around that. An easy oven-baked roux. I had never tried one until I saw this recipe in Louisiana Cookin Magazine. They always have lots of great recipes.

To make it, flour is baked in the oven until the color of ground cinnamon. You do need to stir it often to make sure it doesn’t burn around the edges.

Before adding it to the gumbo, you whisk it together with 1 cup of chicken broth. The flavor will be exactly the same as it would be if you stood over the stove stirring for 40 minutes.

Another benefit of this 30-Minute Gumbo is there is very little fat used (no oil and only 2 tablespoons of butter). Typically you use equal parts of flour and vegetable oil or butter.

Give this quick and easy 30-Minute Gumbo recipe a try and you’ll see why it is a real winner.

More Gumbo Recipes

30-Minute Gumbo has lots of flavor from a dark roux, andouille sausage, and chicken. It's a one pot meal with the taste of New Orleans and it's so quick and easy to make. It's perfect for a weeknight dinner and , of course, Mardi Gras.

Keyword: cajun, Mardi Gras

4 1/2 cups all-purpose flour

4 cup chopped yellow onion

2 cups chopped celery

2 cups chopped bell pepper

2 tablespoons salted butter, divided

1 (12 or 14-ounce) package Andouille sausage, cut into slices

1 1/2 cups frozen Holy Trinity mixture thawed and drained

1 tablespoon minced garlic

1 tablespoon Cajun seasoning

1/2 teaspoon dried thyme

1 bay leaf

4 cups low sodium chicken broth, divided

1 cup dry roux, sifted

3 cups shredded rotisserie chicken

salt and pepper to taste

1 1/2 teaspoons file powder

cooked long grain rice

sliced green onions for garnish

Bake the Roux. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Spread the flour out on the pan. Bake, raking the edges in and pushing the center to the outsides every 10 minutes. Keep doing this until it gets the color of ground cinnamon. This will take about 1 hour 10 minutes to 1 1/2 hours.

Cool completely and store in an airtight container in a cool, dark place for up to 3 months.

Make the Holy Trinity. Spread onion, celery, and bell peppers out on 2 baking sheets lined with parchment paper. Freeze for 2 hours. Transfer to freezer bags. Store in freezer until needed. Thaw required amount for 2 hours in a strainer before using.

Melt 1 tablespoon butter over medium-high heat in a large Dutch oven. Add andouille and cook, stirring often until browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.

Add remaining butter and cook Holy Trinity until softened, about 5 minutes.

Add garlic, Cajun seasoning, thyme, and bay leaf and cook 1 minute.

Stir in 2 cups of chicken broth and use a wooden spoon to scrape any brown bits off the bottom.

In a large bowl, whisk together dry roux and remaining 2 cups of chicken broth until completely smooth. Add to Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes. Add chicken for the last 5 minutes.

Season to taste with salt and pepper and stir in file powder. Serve with rice and green onions.

It's very important to sift the dry roux before mixing it into the broth to get any lumps out.

Add the file powder just before serving. It will help thicken the gumbo.

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Source: adapted from Louisiana Cookin

Disclosure: This post contains affliate links.

Source: https://spicysouthernkitchen.com/30-minute-gumbo/

#read more #see more #check it out #interesting #learn more

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seederturnip4-blog · 5 years ago

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Easy One Pot Mushroom Rice Recipe

Delicious recipe for garlicky, buttery rice combined with tender caramelized mushrooms. A hearty, comforting side dish prepared in just one pot and in under 30 minutes.

If you’re looking for an easy Easter side dish recipe, then this Mushroom Rice is the answer! Flavored with butter, garlic, and fresh herbs, this rice recipe is a family favorite! It’s also my mom’s recipe, so ya know it has to be good.

Easy One Pot Mushroom Rice can be served as a side OR as a main, and can be paired up with just about anything: I am going to make this rice over the weekend and serve it with Balsamic Braised Lamb Shanks. 🙌

Mushroom Rice is a dish that makes most people feel homey and cozy because it’s a dish that many of us grew up with. The idea here is a skillet with flavorful rice and a whole lot of mushrooms mixed into it.

It’s just all these comforting things jiving together in just one pan and eaten with a fork. OR with your hands…. with a pita bread used as a scooper. OH MY GOSH, SO GOOD!

INGREDIENTS FOR MUSHROOM RICE

butter

garlic (and more garlic)

mushrooms

onions

fresh thyme

uncooked long grain rice

broth

green onions

HOW TO MAKE RICE WITH MUSHROOMS

This is super easy to make. Use pre-sliced mushrooms and it will save you even more time.

First, you want to melt some butter in a pan and cook the mushrooms. We will include garlic in there, as well.

Next, remove the mushrooms and set aside.

Melt more butter and fry the onions. Add more garlic, some fresh thyme, and rice.

Stir in some broth – use your favorite, or whatever you have on hand; chicken broth, vegetable broth, or beef broth. You can also use water, but the dish won’t be as flavorful.

Mix well, scraping up all the browned bits from the bottom of the pan.

Bring it all to a simmer; turn heat down to Low and cover the pot with a lid.

Cook for about 15 minutes, or until liquid has evaporated.

Remove from heat; stir in the mushrooms and green onions.

Cover and let stand 10 minutes.

Fluff rice with a fork and serve. My mom likes to add more butter at this point, and that, well, makes everything taste that much BETTER. Of course…

CAN I USE BROWN RICE?

ABSOLUTELY! Keep in mind, brown rice will need more liquid – use 2-3/4 cups for 1-1/2 cups brown rice – and it will take longer to cook; about 40 minutes on the stove.

HOW TO STORE LEFTOVER RICE

Transfer completely cooled rice to an airtight container and store in the fridge for up to 4 days.

When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains.

Cooked rice can also be frozen for up to three months.

Oh hey. One more thing. I have been totally absent from here for about 3 weeks because ALL FOUR of US got hit with a bad case of the flu. I got it the worst, and I was the last one. As soon as one child was done with it, the next one went down. THEN, the 3rd child – my husband!! UGH! It.was.awful.

What I’m trying to say is that I am really, really sorry for the delayed responses to comments and emails. I promise, I am getting to them all, one by one.

MORE RICE RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Mushroom Rice Recipe

Delicious recipe for garlicky, buttery rice combined with tender caramelized mushrooms.

Course: Side Dish, Sides

Cuisine: American/Southern, Mediterranean

Keyword: easter side dish, holiday recipes, holiday side dish, mushroom recipes, mushrooms, one pot recipes, rice recipes

Servings: 8

Calories: 123 kcal

Ingredients

2 tablespoons butter, divided

2 tablespoons olive oil, divided

4 cloves garlic, minced, divided

1 pound cremini mushrooms, sliced

1 yellow onion, diced

1-1/2 cups uncooked long grain rice

1 teaspoon fresh thyme

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2-1/2 cups low sodium broth, ( you can use vegetable, beef, or chicken broth - you can also use water)

1/4 cup chopped green onions

Instructions

In a large pan, add 1 tablespoon butter and 1 tablespoon olive oil; melt over medium-high heat.

Stir in half of the minced garlic and cook for 20 seconds.

Add mushrooms and cook for 8 minutes, stirring frequently, until mushrooms are caramelized and tender.

Transfer mushrooms to a plate and keep covered.

Heat remaining butter and olive oil in the pan.

Add diced onions and cook for 3 minutes.

Add remaining garlic and cook for 10 seconds.

Stir in rice; add thyme, salt, and pepper, and cook for 30 seconds.

Add 1/2 cup broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan.

Stir in remaining broth and bring to a simmer.

Reduce heat to Low; cover with a lid and cook for 15 to 17 minutes, or until liquid has evaporated.

Remove from heat and stir in the previously prepared mushrooms and green onions; cover and set aside for 10 minutes.

Fluff rice with a fork and serve.

Recipe Notes

If you want to use BROWN RICE, you will need to add 2-3/4 cups broth for 1-1/2 cups brown rice, and cook it for 40 minutes.

WW FREESTYLE POINTS: 6

HOW TO STORE LEFTOVER RICE

Transfer completely cooled rice to an airtight container and store in the fridge for up to 4 days.

When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains.

Cooked rice can also be frozen for up to three months.

Nutrition Facts

Mushroom Rice Recipe

Amount Per Serving

Calories 123 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 7mg 2%

Sodium 184mg 8%

Potassium 318mg 9%

Total Carbohydrates 13g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 2%

Vitamin C 2.3%

Calcium 1.9%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://diethood.com/mushroom-rice-recipe/

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resistancekitchen · 8 years ago

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the chicken marsala that reminded me to try

I don’t recommend moving halfway across the country to a city full of strangers at the same time that the very fabric of democracy is stretched so thin you start thinking you should probably either hand-wash it or toss it in the trash. Especially not if your plan is to work from home on a small, adorable island that is so small and adorable it’s sort of a running joke, apparently, with people who live in the actually cool parts of town, but it’s the place you can afford, so haha, yes, sure guys, I guess.

I am trying to like California, a place I thought would be a fun adventure to go on with my husband, who is from here and works here. It still might be a fun adventure! I’m giving it a go. I am volunteering with causes I care about, meeting strangers for coffee and beer, chatting up folks at the dog park, going hiking in the hills and on the beaches, smiling and putting on pants and shoes and lipstick and going to networking things when all I actually want to do is be at one table, at one bar, in Austin, surrounded by my five favorite people, talking politics and hair dye and abortion and whatever it is we ever talked about after the fifth beer, when things started either getting very funny or very sad or both.

“Oh, you’re from the good part of Texas,” they say, the people at the networking event or the dog park, when I tell them I just moved here from Austin. Haha, yes, sure guys, I guess. I’m not actually from that part of Texas, I mean, I lived there, but I’m actually from a suburb of a suburb of a city that is an internationally recognized metonym for “rich asshole” and I have spent most of my adult life traveling to every corner of the state and like, what I can tell you about Texas is that it is pretty much great from tip to tail and it’s a weird, complicated place with a lot of problems and a lot of beauty but more than anything else it is my fucking home and it holds all the people I love the most and no, you smug fuck, I actually am not glad I “escaped” because, among other things, the beer is a lot fucking cheaper back there and don’t get me started on puffy tacos and sweet tea.

Not all, not all, not all. Not all. Not you. Not your mom. Not your friends. Not your dog. I know. You would never say something this douchebaggy to someone, and your friends wouldn’t and even if they did, which they would never, they don’t mean anything by it, but I’m the one who has to cram 33 years of Texanness into a pithy, but not snippy, comeback that explains how I don’t actually feel super #blessed right now, but I’m super open to feeling #blessed right now honestly, I am, but actually I have heard this dumbass line about nine times already this week. I can’t be rude to the people who think I’m from a backwoods shithole, after all. I’m trying to make friends.

I am not being generous. I am being my emotions, and my emotions are sad even though my head knows that making friends as an adult is the hardest thing to do, no matter where you live. Because I am my emotions these days, I don’t want to be bad company for the strangers I’m trying to turn into friends, so I drink more wine than usual and stay home and pick fights on the internet and stop cooking and order takeout instead.

I went two weeks between grocery runs. I tried to make other people’s cooking warm me up the way my own does. I know I can’t make pad thai as well as the shop down the street; any sushi I might make would be a laughable tragedy. I had better food, some nights, than I could cook for myself. But I didn’t feel full. I felt empty. So I poured more wine. And I woke up with headaches. Which I fed with more pad thai until it was time to pour more wine.

Last night, I finally cooked with it instead. Chicken marsala.

I did not know whether to cook with sweet marsala or dry marsala -- Giada de Laurentiis and Tyler Florence agreed on sweet, but I only had dry in the house, and some people on the internet said dry was better to cook with than sweet -- so I texted my friend Paula, the best and smartest cook I know, who just also happens to be writing a whole cookbook about Austin, and she said who cares, it’s chicken cooked in wine!

Hey! It is chicken cooked in wine! It’s fucking chicken, cooked in wine! Who is losing on this deal? Not me. Maybe the chicken.

My husband made a salad -- arugula, spinach, pears, blue cheese, walnuts -- while the chicken -- herbal, earthy -- simmered away on the stove. We ate at the table instead of in front of the television. We lit a couple of candles. We fought the cats off the table for the whole meal. We didn’t open a bottle of wine. We drank ice water, which made every rich, buttery bite the first bite, again, somehow.

I am still pretty sad and lonely, but last night I also remembered that I am good at something essential to my survival, that my husband looks very handsome in candlelight, and that my kitchen is a place that feels like home no matter what state -- or state of mind -- I’m in.

The Chicken Marsala That Reminded Me To Try

INGREDIENTS

- chicken, seasoned thoroughly with salt and pepper (I used two boneless thighs and a whole leg because that’s what I had in the freezer. I think you could add another leg, or a breast, and have plenty of sauce for this recipe)

- olive oil

- 4 tablespoons of butter

- heaping two cups of mushrooms, halved or quartered (I used bargain bin buttons and creminis)

- two cloves of garlic, minced

- a very big shallot, minced

- a cup of chicken broth

- 1.5 cups of dry marsala (hey, or sweet, who knows? it’s chicken cooked in wine)

- a sprig of rosemary or couple of thyme or possibly sage if you’re wild

- penne pasta to serve

DIRECTIONS

In a good-sized dutch oven (you want a pot with a lid), heat a couple turns of olive oil over medium, then brown your chicken for ten minutes or so, turning it once to release all the tasty fatty bit but also get some good crispy brown bits going on the bottom of the pan. Take the chicken out and keep it warm, then pile in your shallot, garlic, mushrooms and herbs. You might need to add a tablespoon of butter at this point depending on how fatty your chicken was, so if it gets dry and your veggies get to burning instead of browning, add the butter. Eight minutes ought to do it, then crank up your heat and pour in the broth and wine, scraping up the fond on the bottom of the pan. Turn it back down to medium, place your chicken back in the pot, put a couple pats of butter on the meat and simmer half-covered ish until the sauce reduces to a nice glazey goodness. Probably 20 minutes or a half-hour.

In the meantime, cook your penne and reserve some of the starchy water. You can use it, poured into your marsala sauce a couple tablespoons at a time, to stretch and thicken if needed. (Also it tastes better.)

#chicken marsala #resistance kitchen #texas #california #homesick #butter

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connierperham · 3 years ago

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How do you cook chicken leg quarters on the stove?

This blog post is going to teach you how to cook chicken leg quarters on the stove. This recipe is a delicious way for families with young children, or those who don't have an oven, to enjoy this dish! The process of cooking the chicken leg quarters in a pot is quick and easy. And best of all, it's super healthy! Keep reading if you want more information about this recipe and how you can make it for yourself at home.

I know cooking can be intimidating for some people, but it doesn't have to be. One of the most common ways to cook chicken leg quarters on the stove is by searing them first and then adding them back into a pot with broth and spices. This method will give you juicy, tender meat that is bursting with flavor! The ingredients are simple: Olive Oil, salt/pepper, garlic powder or fresh garlic cloves (optional), and thyme leaves.

I'm going to teach you how to cook chicken leg quarters on the stove. First, preheat your oven to 375°F. Then take one pound of chicken leg quarters and place them in a roasting pan filled with water until covered completely.

How long do you boil 4 chicken leg quarters?

I've been a little bit lazy lately when it comes to cooking, which is why I was really happy to find this recipe for 4-Ingredient Slow Cooker Chicken and Noodles on Pinterest. It's so easy! All you have to do is put the quarters in a slow cooker with 3 cups of water, 1 cup of chicken broth, 1 packet of onion soup mix, and salt and pepper. Turn the cooker on low for 8 hours or high for 5 hours. The meat will come out so tender that it falls apart when you try to pick it up with a fork. Add some frozen mixed veggies (or whatever veggies you like) and noodles (cooked or uncooked) before serving and get ready for one tasty meal!

1. Place the chicken legs into a pot of water

2. Bring the water to a boil, then reduce it to simmer

3. Cook for 30 minutes or until the meat is cooked through and tender

4. Remove from heat and let cool in cooking liquid

5. Drain off any excess liquid before serving

For the most tender and juicy chicken, I recommend boiling for an hour.

How do you cook chicken pieces in a pan?

This blog post will be about cooking chicken pieces in a pan. Today I am going to teach you how to cook your favorite food, chicken, and make it delicious by learning the proper way of cooking it! The first step is to preheat the pan with some oil and butter. Next you need to season your meat with salt and pepper before putting it into the heated pan. You can also add spices such as thyme or paprika while cooking for extra flavor if desired. Finally, after flipping on both sides of your meat, finish off by adding a little liquid like white wine or water for a juicy final product that is perfect for any meal time occasion!

1. Place a pan on the stove

2. Turn the heat to medium-high

3. Add oil or butter and let it melt

4. Add chicken pieces, skin side down if desired

5. Cook for 10 minutes before flipping over and cooking for another 5 minutes (or until juices run clear)

6. Remove from pan when done and serve with rice or vegetables of your choice

Preheat your pan over medium-high heat. Then, add a generous drizzle of olive oil followed by chicken pieces to the pan. Wait for about 2 minutes and then flip the chicken pieces and cook them for another 2 minutes on the other side. First, make sure the chicken is cut into pieces. Then, heat up a pan on the stove and add some oil to it. When the pan is hot enough, put in the chicken pieces and cook them for about 10 minutes.

What temperature is chicken leg quarters done?

What temperature is chicken leg quarters done? This is a question that many people ask. It's important to know because it determines whether the meat will be cooked thoroughly or not. The USDA recommends cooking chicken at 165 degrees Fahrenheit, which means that when you insert an internal thermometer into the thickest part of the thigh and wait five seconds, it should read 165 degrees Fahrenheit or above. If your chicken comes out undercooked, you can put it back in the oven for 5 minutes until its reaches 165 degrees Fahrenheit.

A question that is often asked by people in the kitchen is, "What temperature should chicken leg quarters be done?" The answer to this question depends on how you want your chicken. If you want a moist and juicy chicken with a crispy skin, then it should be cooked at 170 degrees Fahrenheit for about an hour or until the juices run clear when pierced with a knife. However if you prefer more of a dry texture and have less patience, then 165 degrees Fahrenheit will work just as well.

In order to get chicken leg quarters done, you have to cook them for a long time at high heat. When you cook the meat on a low temperature, it takes way too long and makes the meat tougher than it should be.

Conclusion:

If you’re looking for a quick and easy way to cook chicken leg quarters, the stove is your best bet. All you need to do is heat up some oil in a pan on medium-high heat and then add the pieces of meat. Once both sides are browned, put them into an ovenproof dish with vegetables like onions or potatoes (depending on what kind of meal you plan to make). Then cover it all with foil and bake until everything inside has cooked through! You can also use this technique for thighs as well if that’s more your thing. Either way, we hope these tips have helped answer any questions about cooking chicken legs on the stovetop!

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maebyyork · 4 years ago

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Happy ThankSummersGiving!

Today was our ThankSummersGiving Day celebration. We had to make some last minute changes when we found out Thursday afternoon that I had been exposed to Covid 19 at school. We couldn’t take the chance of Parker, Taggert, or Nanny being exposed. So, Ken, Benjamin Rothlesdogger, Scooter, and I had a lovely meal together.

I know you’re wondering why on earth we’re celebrating Thanksgiving in July. You’re probably drawing correlations to another holiday that is celebrated at a more convenient time instead of on the celebratees actual birthday. That’s right, I’m talking about Abraham Lincoln, but this has nothing to do with him at all.

We had our giant meal today, because this week I’m covering the fourth issue of Readymade Magazine - the Fall 2002 issue. This issue has a bunch of awesome projects, but as soon as I saw Jill Silverman Hough’s Thanksgiving for Idiots article I knew that I’d hit gold. The recipes were simple enough to follow that even I couldn’t screw them up.

The recipes included Idiot’s Brined Turkey and Gravy, Drunken Stuffing, Uncanny Cranberries, and Acorn Squash Stuffed with Polenta, Wild Rice, and Mushrooms. Acorn squash and turkey were difficult to find in mid July, but fresh cranberries were a nonstarter. That’s okay. I like the good old can shaped cranberries.

I did make a couple additions to the menu. I took the article’s advice to “get them drinking” by making cranberry sangria and drunken punkin pie. All Silverman Hough’s recipes are directly from the article. I hope you like them as much as we did.

By Jill Silverman Hough

Idiot’s Brined Turkey

4 cups kosher salt

1 turkey rinsed with the giblets removed

1 cup chicken or turkey broth

2 tablespoons butter

2 tablespoons sage, thyme, and rosemary

1 ½ teaspoons fresh ground pepper

Dissolve the salt in 2 gallons of cold water and a clean, non-reactive stock pot or bucket big enough for your turkey. Add the bird. Make sure the salt water solution covers the turkey – if it doesn’t, add more. Refrigerate for 12 to 24 hours. (If it won’t fit in your refrigerator, an ice chest kept at about 40° will do it.)

Remove the turkey and rinse well, pat dry inside and out with paper towels. Preheat the oven to 400°.

Rub the turkey all over with butter, and sprinkle inside and out with herbs and pepper. Set a V-shaped rack in a roasting pan. Spray both with nonstick cooking spray. Set the turkey on the rack breast side up. Loosely tent the breast with foil and roast for an hour.

Remove foil and baste turkey with half the chicken stock. Rebaste with pan drippings and stock every 10 minutes or so, until a meat thermometer inserted into the thickest part of the breast (not touching the bones) registers 165°, and the thickest part of the thigh registers 170 to 175°. If any part of the skin starts looking to brown, cover it with foil.

The turkey should cook for a total of 2 to 2 1/2 hours.

Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. Meanwhile, make the gravy.

Drunken Stuffing

1 package fine Pepperidge Farm seasoned stuffing mix

2 cups chopped celery

1 stick salted butter

1 cup chopped onions

1 box golden raisins

1 cup burgundy wine

Bring a pot of water to boil and dunk in raisins to plump them up. Sauté onions and celery in butter until soft. Add sautéed mixture to raisins, and combine with stuffing mix in a big bowl. Add more melted butter as needed, then add wine and a stir. If you’re stuffing your bird, the mixture doesn’t need to be as moist. Extra stuffing reheated in the oven may need more butter chicken stock.

Uncanny Cranberries

12 ounces fresh cranberries

1 firm, ripe pear

1 cup water

1 cup sugar

In a small pan over medium heat, combine the water and sugar and stir until dissolved. When it comes to a boil, add the cranberries and pear. Return to a boil, reduce heat, and simmer for 10 minutes. Cool and refrigerate.

Idiot’s Brined Turkey Gravy

Pan drippings

3 cups chicken or turkey broth

1 cup water

¼ cup flour

¼ cup unsalted butter

Fresh ground pepper to taste

Remove the turkey from the roasting pan. Pour off all the pan juices – don’t throw them out, just set them aside. Dissolve the flour in the water. (This is called a slurry.)

Arrange a roasting pan over one or two burners of your stove top. Turn the heat on low. Melt the butter in the pan. Stirring constantly with a whisk or heat resistant spatula, add about half the slurry, a little at a time, scraping up the burn bits at the bottom of the pan. This will thicken the gravy.

Acorn Squash Stuffed with Polenta, Wild Rice, and Mushrooms

4 small acorn squash, halved lengthwise, seeds and membranes scraped out

1 cup wild rice

2 tablespoons olive oil

1 cup sliced shallots

½ pound fresh shiitake mushrooms, cleaned, stemmed, and quartered

1 tablespoon chopped fresh sage, or 1 teaspoon dried sage

½ pound washed, trimmed spinach leaves

½ cup grated parmesan cheese

2 eggs

2 tomatoes

1 pound prepared polenta, cut into ½ inch cubes

½ bread crumbs

Salt and fresh ground pepper to taste

Preheat oven to 400°. Season the flesh of the squash generously with salt and pepper. Select enough baking sheets to fit all 8 halves in a single layer, and coat sheets with nonstick cooking spray. Place squash onto the sheets cut side down and roast for 25 minutes, until they just begin to brown. Reduce heat to 375 and continue roasting until flesh is soft and easily pierced with a knife. Remove squash from oven but leave oven on.

Meanwhile, bring a pot of salted water to a boil. Add rice and cook until tender, about 30 minutes. Drain and let cool.

While the rice and squash are cooking, heat olive oil in a large skillet. Add shallots and sauté for two minutes. Add mushrooms and sage and sauté until tender, 5 to 7 minutes. Add spinach a little at a time until leaves are wilting. Remove from heat.

In a large bowl, combine cheese, eggs, tomatoes, and polenta. Gently stir in rice and mushroom mixture.

Form a mound of stuffing on each squash half, then top with a tablespoon of breadcrumbs. The recipe up to this point can be made a day or two in advance and then refrigerate. When you’re ready to reheat, Bring the dish to room temperature and then return to the oven for 20 minutes, until the squash are cooked through and slightly browned on top.

#amwriting #readymade magazine #readymade revisited #readymade #revisitreadymade #recipes #cooking #jill silverman hough #thanksgiving #quarantinelife #quarantine

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weightlossfitnesssinfo · 5 years ago

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2-Week Meal Plan for two (with Grocery Lists) – Kelly Toups, MLA, RD, LDN

Those who know me properly know that I've a ardour for meal planning. I really like scouring my cookbook assortment and favourite recipe blogs to seek out new recipes to strive, and selecting the recipes (which some individuals suppose is a chore??) is definitely my favourite half. Although there are a number of “house favorite” recipes that make their means into our meal plan time and time once more, every week I'm usually making an attempt anyplace from one to 4 new recipes, impressed by what's in season, what I've within the fridge and pantry that should get used up, and what I believe would journey/reheat properly for work lunches (no leftover fish, nothing with too many elements).

For breakfast, I are inclined to eat the identical factor virtually each single week day (this within the summer season, this within the winter) so I simply make it possible for I'm properly stocked on these breakfast staples. Dave favors one thing fast and simple for breakfast. Sometimes it's complete grain English muffins with peanut butter, typically it's instantaneous oatmeal packets, and typically (like this week!) I'll make a frittata for us on Sunday for brunch, after which he reheats the leftovers all through the week. In phrases of snacks, we additionally usually carry a yogurt cup (loving these these days!) or have a handful every of dried apricots and pistachios.

I’ve been getting a variety of questions these days about my meal planning technique and my favourite recipes, so right this moment I’m sharing two examples of my weekly meal plan for a two-adult family, together with the corresponding grocery lists. I usually choose Four entree recipes that make Four-6 servings every, which finally ends up protecting most weekday meals for each of us, utilizing a mixture of seafood, rooster, and vegan (often bean or lentil) protein choices. [Note: Snack and breakfast objects aren't included on grocery lists beneath, nor are different “non-recipe” staples like milk and eggs.]

The recipes:

Red Lentil Zucchini Curry over Quinoa // This feels virtually merciless to incorporate as a result of there was such a painful scarcity of purple lentils at Whole Foods these days, however it's hands-down my favourite vegan entree, and reheats superbly within the microwave for work lunches. No want to make use of broth to cook dinner the lentils — I at all times use water and it tastes nice. I additionally have a tendency to make use of olive oil as an alternative of coconut (although both will work) and I often skip the cilantro and lime when bringing it to work (however not the dollop of plain Greek yogurt for garnish, which I really like!). While the curry is simmering, I cook dinner 1 cup (raw quantity) of quinoa and portion it into 5 tupperwares (as an alternative of the white rice referred to as for on this recipe). Then, when the curry is finished and cooled a bit of, I divide the curry into 5 equal servings by spooning it into the tupperwares.

Salmon Stuffed Acorn Squash // To make this recipe gluten-free, be at liberty to take a heaping quarter cup of nuts (like walnuts or almonds) in a ziploc bag and crush them with a rolling pin till they attain a breadcrumb-like consistency (rather than the entire wheat bread crumbs). I stuff the acorn squashes the day earlier than and put them lined within the fridge, after which bake them simply earlier than serving. They take awhile to bake, however no less than it's largely a hands-off recipe.

Oven Roasted Chicken + Roasted Brussels Sprouts + Quinoa // I take advantage of olive oil as an alternative of butter on this recipe. About 30 minutes earlier than the rooster is meant to be achieved, throw in a sheet pan of Brussels sprouts (1 – 1 ½ kilos) on a special oven rack which have been drizzled with olive oil, salt, and pepper. Cook some quinoa (any grain or legume will do, however I determine it’s one much less factor to purchase if you have already got it for the Red Lentil Zucchini Curry), then serve the quinoa with rooster thighs, legs, and/or wings (reserving about Three cups of the breast meat for later within the week).

Mediterranean Chicken Salad Sandwiches// Use the leftover breast meat out of your roast rooster on this straightforward rooster salad recipe. To make it gluten-free, be at liberty to make use of gluten-free sandwich bread (ideally one made with complete grains) or skip the bread altogether. Sometimes I get overzealous with this recipe and might stretch it into 5 meals as an alternative of Four, which is what I like to recommend to make the meal plan beneath work.

The schedule:

Lunch Monday: Red Lentil Zucchini Curry

Dinner Monday: Salmon Stuffed Acorn Squash

Lunch Tuesday: Red Lentil Zucchini Curry

Dinner Tuesday: Salmon Stuffed Acorn Squash

Lunch Wednesday: Red Lentil Zucchini Curry (one individual) / Mediterranean Chicken Salad Sandwich (different individual)

Dinner Wednesday: Roast Chicken with Veggies

Lunch Thursday: Mediterranean Chicken Salad Sandwich

Dinner Thursday: Roast Chicken with Veggies

Lunch Friday: Mediterranean Chicken Salad Sandwich

Dinner Friday: Date evening! (Or when you have leftover bread from the sandwiches and any cheese readily available, you can also make a grilled cheese. You also needs to have some spinach leftover from the sandwiches, so be at liberty to make a bit of aspect salad.)

The Week 1 Grocery List

(Yes, I truly sort out my weekly grocery checklist in a Google doc and arrange it by part haha.)

Produce:

2 acorn squash

Three medium carrots

2 medium zucchini

2 stalks celery

Fresh ginger

Fresh thyme and/or rosemary (for roast rooster)

1 jalapeno

Baby spinach

Fresh basil

Garlic

2 yellow onions

Grocery / Pantry:

Red lentils

1 (14-oz) can coconut milk

1 jar roasted purple bell peppers

Sundried tomatoes (dry or packed in oil, both is okay)

Sliced almonds

1 loaf complete grain bread (GF if wanted)

Whole grain breadcrumbs (or substitute crushed nuts)

Cumin

Coriander

Turmeric

Dried parsley

Old bay seasoing

Olive oil

Animal Products:

1 (Three-Four pound) younger rooster with out giblets

Plain Greek yogurt (we often purchase the 32 ouncestub)

1 (15-ounce) can salmon

Parmigiano-Reggiano cheese (the smallest hunk accessible is ok, solely want ¼ cup grated)

The recipes:

Niçoise Tuna Salad // This recipe may be very fast to organize. It can also be extremely adaptable. For instance, for individuals who desire a decrease carb choice, they'll skip the potatoes and add 1 onerous boiled egg per salad. However, for what it’s price, having fun with cooked potatoes which have been chilled truly reduces the glycemic response, which means that the chilly potatoes may have a gentler affect on blood sugar than freshly baked/boiled scorching potatoes.

Arugula Salad with Chicken, Dates, and Buckwheat Crumble// This recipe (typically sans rooster) is my go-to potluck dish. Everyone at all times raves in regards to the buckwheat salad! I understand that February might be not a really perfect time to fireplace up the grill, however a stove-top grill pan would additionally work. And in case you had been questioning, buckwheat is in actual fact gluten-free, and isn't even associated to wheat in any respect. I’m including Manchego cheese to the grocery checklist since it really works so properly on this salad, however for those who nonetheless have some Parmigiano-Reggiano leftover from final week and are in search of someplace to save lots of, be at liberty to make use of that as an alternative. If you don’t have champagne vinegar, white wine vinegar may also work.

Sheetpan Chicken and Chickpea Schwarma // If you haven’t experimented with spiced, roasted chickpeas, you’re in for a deal with! I believe this recipe works nice with a head of chopped broccoli tossed on the sheet pan as properly, and served over an entire grain like quinoa, so I added each broccoli and quinoa to the grocery checklist.

Stir Fried Whole Grain Noodles with Mushrooms, Kale, and Crumbled Tempeh // I'm embarrassed to confess that I don’t look after tofu in any respect, except it's disguised in a dessert or sauce of some type. Tempeh is basically like a fermented tofu/soybean cake (and can also be the topic of my favourite How I Built This episode) that has a “meatier” texture that I discover rather more agreeable. As for noodles, I used complete grain ramen noodles constituted of brown rice and millet, however be at liberty to make use of no matter (ideally complete grain) Asian-inspired noodles you could find.

The schedule:

Lunch Monday: Tuna Salad

Dinner Monday: Arugula Buckwheat Salad

Lunch Tuesday: Tuna Salad

Dinner Tuesday: Arugula Buckwheat Salad

Lunch Wednesday: Tuna Salad (one individual) / Chicken Schwarma (different individual)

Dinner Wednesday: Stir Fry

Lunch Thursday: Chicken Schwarma

Dinner Thursday: Stir Fry

Lunch Friday: Chicken Schwarma

Dinner Friday: Date evening! (You may also have 1 rooster schwarma left over)

The Week 2 Grocery List:

Produce:

eight cups arugula (or different delicate salad greens, like spring combine)

1 pound mini potatoes (we used the grape-sized ones)

1 head broccoli

eight ounces inexperienced beans, trimmed

eight ounces mushrooms

1 bunch kale

1 bunch scallions (inexperienced onions)

1 pint cherry tomatoes, halved

1 purple onion

Garlic

Fresh ginger

Grocery/Pantry:

Buckwheat groats

Hemp hearts (shelled hemp seeds)

12 dates, sliced

10 ounces complete grain noodles (GF if wanted)

Champagne vinegar

Pitted, chopped olives

Quinoa

1 (15-oz) can white beans

2 (15-oz) cans chickpeas

eight ounces tempeh (discover it refrigerated close to the tofu)

Hoisin sauce (test to ensure GF if wanted)

Low sodium soy sauce or tamari (test to ensure GF if wanted)

Sriracha sauce

Olive oil

Canola oil (I search for natural, expeller-pressed)

Honey

Cinnamon (floor)

Coriander (floor)

Cumin (floor)

Dried oregano

Paprika

Chili powder

Turmeric (floor)

Animal Products:

Three oz Manchego cheese

¾ – 1 pound boneless skinless rooster breast

2 kilos boneless, skinless rooster thighs

2 (5-ounce) cans tuna (ideally mild tuna packed in oil)

And after all, for those who want extra inspiration, I'm fortunate sufficient to get to work on tasks like this for a residing at Oldways — take a look at Oldways’ varied Four-Week Menu Plan books.

— Kelly

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2-Week Meal Plan for two (with Grocery Lists) – Kelly Toups, MLA, RD, LDN

Those who know me properly know that I’ve a ardour for meal planning. I really like scouring my cookbook assortment and favourite recipe blogs to seek out new recipes to strive, and selecting the recipes (which some individuals suppose is a chore??) is definitely my favourite half. Although there are a number of “house favorite” recipes that make their means into our meal plan time and time once more, every week I’m usually making an attempt anyplace from one to 4 new recipes, impressed by what’s in season, what I’ve within the fridge and pantry that should get used up, and what I believe would journey/reheat properly for work lunches (no leftover fish, nothing with too many elements).

For breakfast, I are inclined to eat the identical factor virtually each single week day (this within the summer season, this within the winter) so I simply make it possible for I’m properly stocked on these breakfast staples. Dave favors one thing fast and simple for breakfast. Sometimes it’s complete grain English muffins with peanut butter, typically it’s instantaneous oatmeal packets, and typically (like this week!) I’ll make a frittata for us on Sunday for brunch, after which he reheats the leftovers all through the week. In phrases of snacks, we additionally usually carry a yogurt cup (loving these these days!) or have a handful every of dried apricots and pistachios.

I’ve been getting a variety of questions these days about my meal planning technique and my favourite recipes, so right this moment I’m sharing two examples of my weekly meal plan for a two-adult family, together with the corresponding grocery lists. I usually choose Four entree recipes that make Four-6 servings every, which finally ends up protecting most weekday meals for each of us, utilizing a mixture of seafood, rooster, and vegan (often bean or lentil) protein choices. [Note: Snack and breakfast objects aren’t included on grocery lists beneath, nor are different “non-recipe” staples like milk and eggs.]

The recipes:

Red Lentil Zucchini Curry over Quinoa // This feels virtually merciless to incorporate as a result of there was such a painful scarcity of purple lentils at Whole Foods these days, however it’s hands-down my favourite vegan entree, and reheats superbly within the microwave for work lunches. No want to make use of broth to cook dinner the lentils — I at all times use water and it tastes nice. I additionally have a tendency to make use of olive oil as an alternative of coconut (although both will work) and I often skip the cilantro and lime when bringing it to work (however not the dollop of plain Greek yogurt for garnish, which I really like!). While the curry is simmering, I cook dinner 1 cup (raw quantity) of quinoa and portion it into 5 tupperwares (as an alternative of the white rice referred to as for on this recipe). Then, when the curry is finished and cooled a bit of, I divide the curry into 5 equal servings by spooning it into the tupperwares.

The schedule:

Lunch Monday: Red Lentil Zucchini Curry

Dinner Monday: Salmon Stuffed Acorn Squash

Lunch Tuesday: Red Lentil Zucchini Curry

Dinner Tuesday: Salmon Stuffed Acorn Squash

Lunch Wednesday: Red Lentil Zucchini Curry (one individual) / Mediterranean Chicken Salad Sandwich (different individual)

Dinner Wednesday: Roast Chicken with Veggies

Lunch Thursday: Mediterranean Chicken Salad Sandwich

Dinner Thursday: Roast Chicken with Veggies

Lunch Friday: Mediterranean Chicken Salad Sandwich

The Week 1 Grocery List

(Yes, I truly sort out my weekly grocery checklist in a Google doc and arrange it by part haha.)

Produce:

2 acorn squash

Three medium carrots

2 medium zucchini

2 stalks celery

Fresh ginger

Fresh thyme and/or rosemary (for roast rooster)

1 jalapeno

Baby spinach

Fresh basil

Garlic

2 yellow onions

Grocery / Pantry:

Red lentils

1 (14-oz) can coconut milk

1 jar roasted purple bell peppers

Sundried tomatoes (dry or packed in oil, both is okay)

Sliced almonds

1 loaf complete grain bread (GF if wanted)

Whole grain breadcrumbs (or substitute crushed nuts)

Cumin

Coriander

Turmeric

Dried parsley

Old bay seasoing

Olive oil

Animal Products:

1 (Three-Four pound) younger rooster with out giblets

Plain Greek yogurt (we often purchase the 32 ouncestub)

1 (15-ounce) can salmon

Parmigiano-Reggiano cheese (the smallest hunk accessible is ok, solely want ¼ cup grated)

The recipes:

Niçoise Tuna Salad // This recipe may be very fast to organize. It can also be extremely adaptable. For instance, for individuals who desire a decrease carb choice, they’ll skip the potatoes and add 1 onerous boiled egg per salad. However, for what it’s price, having fun with cooked potatoes which have been chilled truly reduces the glycemic response, which means that the chilly potatoes may have a gentler affect on blood sugar than freshly baked/boiled scorching potatoes.

Arugula Salad with Chicken, Dates, and Buckwheat Crumble// This recipe (typically sans rooster) is my go-to potluck dish. Everyone at all times raves in regards to the buckwheat salad! I understand that February might be not a really perfect time to fireplace up the grill, however a stove-top grill pan would additionally work. And in case you had been questioning, buckwheat is in actual fact gluten-free, and isn’t even associated to wheat in any respect. I’m including Manchego cheese to the grocery checklist since it really works so properly on this salad, however for those who nonetheless have some Parmigiano-Reggiano leftover from final week and are in search of someplace to save lots of, be at liberty to make use of that as an alternative. If you don’t have champagne vinegar, white wine vinegar may also work.

Stir Fried Whole Grain Noodles with Mushrooms, Kale, and Crumbled Tempeh // I’m embarrassed to confess that I don’t look after tofu in any respect, except it’s disguised in a dessert or sauce of some type. Tempeh is basically like a fermented tofu/soybean cake (and can also be the topic of my favourite How I Built This episode) that has a “meatier” texture that I discover rather more agreeable. As for noodles, I used complete grain ramen noodles constituted of brown rice and millet, however be at liberty to make use of no matter (ideally complete grain) Asian-inspired noodles you could find.

The schedule:

Lunch Monday: Tuna Salad

Dinner Monday: Arugula Buckwheat Salad

Lunch Tuesday: Tuna Salad

Dinner Tuesday: Arugula Buckwheat Salad

Lunch Wednesday: Tuna Salad (one individual) / Chicken Schwarma (different individual)

Dinner Wednesday: Stir Fry

Lunch Thursday: Chicken Schwarma

Dinner Thursday: Stir Fry

Lunch Friday: Chicken Schwarma

Dinner Friday: Date evening! (You may also have 1 rooster schwarma left over)

The Week 2 Grocery List:

Produce:

eight cups arugula (or different delicate salad greens, like spring combine)

1 pound mini potatoes (we used the grape-sized ones)

1 head broccoli

eight ounces inexperienced beans, trimmed

eight ounces mushrooms

1 bunch kale

1 bunch scallions (inexperienced onions)

1 pint cherry tomatoes, halved

1 purple onion

Garlic

Fresh ginger

Grocery/Pantry:

Buckwheat groats

Hemp hearts (shelled hemp seeds)

12 dates, sliced

10 ounces complete grain noodles (GF if wanted)

Champagne vinegar

Pitted, chopped olives

Quinoa

1 (15-oz) can white beans

2 (15-oz) cans chickpeas

eight ounces tempeh (discover it refrigerated close to the tofu)

Hoisin sauce (test to ensure GF if wanted)

Low sodium soy sauce or tamari (test to ensure GF if wanted)

Sriracha sauce

Olive oil

Canola oil (I search for natural, expeller-pressed)

Honey

Cinnamon (floor)

Coriander (floor)

Cumin (floor)

Dried oregano

Paprika

Chili powder

Turmeric (floor)

Animal Products:

Three oz Manchego cheese

¾ – 1 pound boneless skinless rooster breast

2 kilos boneless, skinless rooster thighs

2 (5-ounce) cans tuna (ideally mild tuna packed in oil)

And after all, for those who want extra inspiration, I’m fortunate sufficient to get to work on tasks like this for a residing at Oldways — take a look at Oldways’ varied Four-Week Menu Plan books.

— Kelly

Like this:

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The post 2-Week Meal Plan for two (with Grocery Lists) – Kelly Toups, MLA, RD, LDN appeared first on Weight Loss Fitness.

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