This is a one pan dinner that comes together in no time. You can serve this over pasta, over rice, in a lettuce wrap or in a tortilla for a quick dinner. You can easily change up the vegetables to whatever your family enjoys. I love the one pan dinners, don’t you? Clean up is such a breeze!
INGREDIENTS
3 boneless skinless chicken breasts, cut into one inch pieces
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 small head of broccoli, chopped
1/2 cup real maple syrup
3 Tablespoons low sodium soy sauce
Optional for serving
Cooked rice
Cooked pasta
Lettuce leaves
Tortilla’s
DIRECTIONS
Preheat your oven to 400 degrees. In a small bowl mix the maple syrup and soy sauce and set aside. In a large bowl combine your chicken pieces and all of your vegetables, add the maple syrup mixture and stir to coat all of the ingredients. Place all of the ingredients on a baking sheet in an even layer and bake for ten minutes. Stir and bake an additional ten minutes or until chicken is cooked through. Serve in a tortilla or anyway you choose!
Enjoy!
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
INGREDIENTS
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
DIRECTIONS
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
To grill:
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
To assemble:
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.
Serve warm.
Enjoy!
This week I am sharing some of my favorite things! I’m starting with this pasta dish that was delicious. It does take a bit of work and time but it was well worth it. Jim has been asking for this again and again. I shared some with a neighbor and she enjoyed it as much as we did. There are so many great flavors in this dish, the spicy sausage, the sweet sun dried tomatoes and the peppery arugula! Perfect on one of these cold snowy days we seem to be having!
INGREDIENTS
1 pound spicy Jimmy Dean sausage
1 large onion, diced
2 cups of heavy cream
2 1/2 cups of gruyere cheese, divided
1 teaspoon grated nutmeg
1 (8 ounce) package of cream cheese
1 cup of chopped sun dried tomatoes
2 cups of mixed spinach and arugula
1 Package Farfalle pasta
DIRECTIONS
Preheat your oven to 350 degrees. In a large pan, add the sausage and start to brown, remove fat if needed and add the diced onion. Continue to brown the sausage and let the onion soften. When cooked through, Add cream, cream cheese and 1 cup of the gruyere cheese and stir until creamy. Add the nutmeg, sun dried tomatoes, arugula and spinach stir to combine. Once the spinach and arugula are wilted remove from heat.
Boil the pasta according to the package directions . When the pasta is done, drain and add the sauce mixture. Pour into a 9×13 baking dish top with remaining cheese and bake for 15-20 minutes until heated through and cheese is melted.
Serve warm.
Enjoy!
This is a dish that just happened with what I had on hand. I will sometimes add the “hot” Jimmy Dean Sausage into my pasta plates for that extra bit of flavor but I did not have any, but I did have one pound of original Jimmy Dean Sausage. After giving it a bit of thought I decided to make it on the sweet side and added a little bit of pure maple syrup to the sausage while I cooked and crumbled it. As it turned out everyone loved it!
INGREDIENTS
6 ounces of cooked spaghetti
1/2 cup Parmesan cheese, shredded
2 large eggs, beaten
2 Tablespoons olive oil
Salt and pepper to taste
1 pound Jimmy Dean original sausage roll
1/4 cup onion, chopped
2 garlic cloves, minced
1 jar of your favorite spaghetti sauce (I used Ragu)
1/4 cup real maple syrup
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
DIRECTIONS
To make the “crust”… in a large bowl combine cooked spaghetti, olive oil, Parmesan cheese, eggs, salt and pepper. Spread the mixture into a greased pie plate forming the crust. Set aside. In a skillet on medium high heat cook the sausage, onion and garlic crumbling the sausage as it cooks. When the sausage is cooked about half way through, drain any excess fat and add the pure maple syrup coating the mixture. Continue cooking until the sausage is cooked through. When the sausage is cooked through, add your pasta sauce mixing well. When the sauce is warmed through spread the sausage mixture over the spaghetti crust in an even layer. Top with both cheeses and bake at 350 degrees for 15-20 minutes or until cheese is bubbly and melted. Allow to rest for 5 minutes before slicing. Serve warm.
Enjoy!
I love a tasty one pot meal and this fits the bill! This is also a recipe that you most likely have all the ingredients on hand. The Rotel tomatoes really add a boost of flavor to this dish! I served this with a nice crusty garlic bread and Caesar salad. Simple and delicious!
INGREDIENTS
1 box of thin spaghetti, broken in half
1 can of original Rotel tomatoes
2 cups water
1 Tablespoon Italian seasoning
2 cloves of garlic, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoon olive oil
1/2 cup Vidalia sweet onion
1/2 teaspoon sugar
Sal and pepper to taste
DIRECTIONS
In a large skillet heat 1 Tablespoon of olive oil. Add the onion and sauté until soft then add minced garlic and continue to cook and stir for a couple minutes. Add Rotel tomatoes (not drained), Italian seasoning, sugar, water, and 1 Tablespoon of olive oil. Stir to combine. Add the dry spaghetti to the skillet, coating the noodles with the liquid. Bring to a boil for 10 minutes, stirring occasionally.
Set the broiler to low and once the noodles are cooked through add both of the cheeses making an even layer. Place the skillet under the broiler, and broil until the cheese is melted and just starting to turn a golden brown.
Remove from oven and serve warm.
Enjoy!
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