So yesterday I spent the day demolishing my deck for the new one I am starting to build in a few weeks. It was supposed to rain by noon, so my plan was to work outside until the rain started then move inside for work on the blog. Well the rain didn’t start until after 6:00 pm. So I kept working on the deck until 5:30. No blog work, but I still needed to make dinner.
Sunday I had taken some chicken out of the freezer to use this week. I also had cauliflower, mushrooms and fresh corn, that were needing to be cooked, before they found their way to the trash bin. What I came up with was this fairly healthy simple chicken casserole. This is a quick and easy recipe which allows you to substitute whatever items you have in the fridge that are on their last legs.
Makes great leftovers for lunch the next day. Trust me I just had it for lunch.
My kids loved this and didn’t even notice the smashed cauliflower for the bottom crust. Smashed cauliflower adds a nutritious nice flavor to the dish.
This is the fantastic recipe to go along with my Cherry Habanero BBQ Sauce. I was a little long-winded with that post so I will keep this one more focused on the food, instead of my rants. Check it out, it’s a good read and you will learn how to make an awesome sauce. This would be a great dish to make next weekend for Father Day..
If you’re a blogger and you haven’t yet joined in the Fiesta Friday fun, what are you waiting for? It’s a good way to share recipes with a great group of bloggers and show off your great creations. It’s easy and here’s The Guidelines – just make sure to link properly on your blog and Fiesta Friday’s so we can find you. And if you’re not a blogger, I know you’ll enjoy seeing all the posts and maybe you could be featured. Happy FF!!
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Last week we had rain almost everyday. This makes it hard to plan dinners, because we do not know if practice’s will be canceled until the last-minute. Always fun! We made up for it this weekend with over 20 hours spent at the fields watching the kids play.
My kids love Alfredo sauce, but it is so so fattening. I created this recipe last week using convenient items which I mostly had in my pantry. I just picked up the Bertolli Reduced Fat Alfredo sauce and a chicken from the store. This dish is much lower in fat and is a one skillet dish, that is quick and easy, your kids will love. The artichokes and mushrooms are optional, but adds great flavor to the recipe.
This recipe also takes advantage of using store bought rotisserie chicken to make it an even easier weeknight meal.
Simple and effective, this is a dead easy way to roast a chicken!
I always roast two chooks now as we seem to get through the meat quickly in salads, risotto and sandwiches. It also means I have two sets of bones to make stock, the stock from this recipe goes beautifully with a simple carrot soup as the honey still adds a sweetness in the stock.
It may sound like a bit of a pain covering the chooks with soaked baking parchment but this stops the meat sticking to the sides of the roasting tin and foil . This roast is quick to go from golden to black due to the honey so keep an eye on it once the foil and paper come off!
If you are gluten free, double check your mustard ingredients, just in case!
I thought it would be a great idea to kick off March with one of my favorite dishes from the barefoot contessa at home cookbook. It’s this simple recipe for chicken piccata and it’s one that is popular with my family.
In other words, nobody is complaining after they ask, “What’s for dinner?”
But before we get to the recipe, let’s talk for a minute about menu planning. I brought it up in this post at the end of December.
Do you have a strategy for how you plan weekly menus?
Do you wing it or poll the family on their way out the door? Maybe you rely on a well-stocked pantry or freezer. That’s always a safe bet.
I should start off by saying that I work a week at a time. I’ve always been impressed with those that can plan for an entire month, but I…
In honor of National Peanut Butter Day here is a Thai inspired dish that is easy to make. I found this recipe on Allrecipes.com. Instead of cooking in oil, broil your skewers on high for 4-5 minutes per side until no longer pink.
“Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!”
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Inactive Time: 2 Hours
1/2 cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
1/2 teaspoon granulated garlic
1 pound skinless, boneless chicken
breasts, cut into strips
2 tablespoons olive oil
3/4 cup unsweetened coconut milk
1 tablespoon yellow curry powder
1/2 cup chicken broth
1/4 cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
Thread marinated chicken pieces onto skewers.
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
There are many versions of Buffalo Chicken Sliders on the internet. My version is made in the crock pot using bone-in chicken breasts, Sweet Baby Ray’s Buffalo Wing Sauce and Honey Barbecue Sauce. I add the barbecue sauce because when I make wings my kids like a mix of buffalo and barbecue, instead of the heat of straight buffalo.
My recipe is a little sweet with just the right amount of heat. If you want to spice it up, just splash more hot sauce on your individual sliders. This recipe would be perfect for a cold Saturday watching March Madness basketball with friends. The ranch slaw adds a nice tang to the slider. Easy to make and kid friendly.
If you have read my blog you know I am always looking for new and different ideas for dinner each night that anyone can make. I try to think of ways to change it up. I also like recipes that I can double and freeze for a later date. Our lives will be getting crazy starting March 1st with 3 kids in spring sports. Truthfully it never ends. Even with the craziness I try to keep home cooked healthy food on the table each night. This recipe is a great twist on Mexican lasagna. For this recipe I use split bone in chicken breast which I cook ahead of time. I buy these mainly because they are cheap. To reduce fat I always remove the skin. To make your life easier a rotisserie chicken from the grocery would work fine, just remove the skin, bones and chop the meat. I also use refried black beans which are healthier than refried pinto beans. Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.” Actually refried beans in general are low-fat and a good source of fiber. I hope you enjoy this recipe and pass my link with your friends. My family loved it.
We had a little snow yesterday. Nothing like what they had in New England. More like the bust of a snowstorm they had in New York City. The kids were disappointed with only a two-hour delay to the start of school. I’m proud of the schools for not closing for a 3/4 inch of snowfall.
I formulate my meal plans for the week by taking out a variety of meats and fish from the freezer on Saturday or Sunday. I then come up with ideas of what I am going to make and research recipes online. I use my own ideas to modify multiple recipes to suit my families taste. I attempt to make all of our meals lower in fat and calories. I also try to make enough to have leftovers for lunch the next day for myself or my wife.