Dinner
This recipe was so simple on a weeknight. I used chicken breasts, but you could easily use chicken thighs for more flavor. These would also be great cut up, skewered and grilled for an easy summertime dinner!
INGREDIENTS
1/2 cup of olive oil
2 Tablespoons of Maple Syrup (the real stuff)
2 Tablespoons Balsamic Vinegar
2 teaspoons dijon mustard
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 pounds chicken breasts or thighs, boneless, skinless
DIRECTIONS
Mix everything together except the chicken. Divide the sauce in half, place half of the sauce in a Ziploc bag and add the chicken. Let marinate for a couple of hours. Save second half of the sauce to use as a dipping sauce or glaze when the chicken is done cooking. When you are ready to bake, remove chicken from marinade and place in a baking dish. Discard the liquid that you used to marinade the chicken. I baked my chicken at 350 degrees for 35 minutes. Depending on the size of your chicken cooking times may vary, cook chicken all the way through with NO pink!
Glaze the chicken with the second portion of your reserved sauce.
Enjoy!
This recipe can be found at www.lovelylittlekitchen.com
This dish came together in no time with the use of a rotisserie chicken! Quick and easy on a weeknight is one of my favorite things. I also love it when after everyone takes a bite and is quietly enjoying it! This was also very good the next day for lunch! Another bonus!
INGREDIENTS
8 ounces of uncooked rigatoni
1 Tablespoon of olive oil
1 Cup chopped onion
5 ounces of frozen chopped spinach, dried
3 cups cooked rotisserie chicken
1 (14 ounce) can Italian style diced tomatoes
1 (8 ounce) chive and onion cream cheese
salt
pepper
shredded mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees. Cook pasta until al dente and set aside. Saute onion in the olive oil until golden brown, about 15 minutes. Transfer onion into a large bowl, add the drained, chopped and dried spinach. Stir in pasta, chicken, tomatoes, cream cheese, salt, pepper and mix well, combining all of the ingredients. Spoon mixture into a baking dish and sprinkle with cheese. Bake covered for 30 minutes, uncover and bake an additional 15 minutes. Remove from oven and serve warm.
Enjoy!
This recipe can be found at www.mylifewellloved.com
It has still been chilly here in the northeast, but I could not help but fire up the grill! Some of my favorite recipes come from the grill and this is no exception. The marinade on this steak is so good that Jim’s mouth was watering before it hit the plate! I don’t eat a lot of steak, but this was very tasty!!
INGREDIENTS
1/2 cup of low sodium soy sauce
1/2 cup cooking sherry
3 Tablespoons honey
2 Tablespoons sesame oil
2 Tablespoons minced ginger
3 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1 Top Round steak (any marinating type steak would work)
DIRECTIONS
Mix all of the ingredients together except the steak. Combine well. Add the mixture into a resealable bag in a glass dish. Add the steak and let marinade for 3-6 hours in the fridge. Remove steak from the bag/dish and when your grill is at a medium high heat go ahead and place the steak on the grill. Sear the first side of the steak, then turn to sear the second side. When both sides have nice grill marks turn your grill to medium heat and finish cooking to your desired liking. Remove from heat, let rest for ten minutes, slice and serve.
Enjoy!
This recipe comes from www.pioneerwoman.com
I love anything coconut but Jim, Mr. MCYM, is not thrilled with anything coconut so I was not sure he would like this dish. I thought I would give it a try and hope for the best! Although this was not Jim’s favorite dish, I have ever made, he did enjoy it! That was a huge score for me. I can make it again! I have really been wanting anything that reminds me of summer and this hit the spot! I served this over coconut rice but you can serve it over any white rice.
INGREDIENTS
1 Tablespoon fresh lime juice
1 Tablespoon hot pepper sauce
14 ounce can light coconut milk
1 pound boneless, skinless chicken breasts
3/4 cup bread crumbs
1/2 cup sweetened coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces crushed canned pineapple
3 ounces fat free sour cream
4 ounces pina colada non-alcoholic drink mixer
DIRECTIONS
When ready to bake preheat oven to 400 degrees. Combine the lime juice, hot pepper sauce and the coconut milk in a large plastic resealable bag and add the chicken. Marinate in the fridge for about 1 1/2 hours, turning bag once in a while to be sure all of the chicken is coated. Combine bread crumbs, coconut, salt and pepper in a bowl. Remove chicken from fridge and discard marinade. Dredge chicken one piece at a time into the bread crumb mixture and place chicken in a baking dish that has been sprayed with non-stick spray. Bake for 30 minutes or until chicken is cooked through. To make the sauce, simply mix the pineapple, sour cream and pina colada mixer together in a bowl and set aside. Serve chicken over your favorite white rice and top the chicken with the pina colada sauce.
Enjoy!
This was a great weeknight dinner. Easy to put together with the help of packaged frozen microwave steamed broccoli! I also used jasmine rice but you can use brown rice or your favorite rice! There were not many leftovers with this dinner as we all went back for seconds!
INGREDIENTS
Jasmine rice (or your favorite), cooked according to the package directions
Steamed Broccoli (I used frozen and cooked according to the package)
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
2 Tablespoon brown sugar
4 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
3 skinless, boneless chicken breast halves, pounded slightly thinner than they are and even size for all three pieces.
Salt
Pepper
2 teaspoons olive oil
DIRECTIONS
Cook rice according to package directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, balsamic vinegar and lemon juice. Bring to a boil and cook for one minute or until thickened. Heat a large skillet over medium high heat. Add the olive oil coating the bottom of the pan, season chicken with salt and pepper and add to the pan. Cook for 4-5 minutes, turn chicken over cooking for another 4-5 minutes depending on the size of your chicken. Steam your broccoli while the chicken cooks. When the chicken is almost done add the sauce to the chicken coating the chicken well. Add the broccoli and serve over your rice.
Enjoy!
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