Main Dish
This is a delicious crock pot dinner but one that is NOT cooked all day, only for three hours. I made this one Sunday afternoon and we just loved it I served it with rice and it was terrific for dinner. The next day I sliced it and put into a wrap for lunch! I love it when that happens!!
INGREDIENTS
1/4 cup all purpose flour
4 boneless skinless chicken breasts cut into thirds
1/4 cup butter
1 dry packet of good seasonings italian dressing mix
1/4 cup fresh lemon juice
1/2 cup chicken broth
salt
pepper
DIRECTIONS
Set your crock pot on low. Lightly coat the chicken in flour. (I do this in a large Ziploc bag) set aside. Heat 2 tablespoons of butter in a large non-stick skillet over medium high heat. When the butter is melted, add a portion of your chicken (don’t crowd the pan as it brings the heat down). Season your chicken with salt and pepper. Cook your chicken for three to four minutes on each side, just enough to get golden brown on each side. When your first batch is done remove from pan and put in the crock pot and continue with your second batch of chicken. When your chicken is complete and it is all in the crock pot, add the lemon juice, chicken broth and dry seasoning to the crock pot. Mix slightly and cook for three hours.
Enjoy!
Slightly adapted from life in the lofthouse
This was so simple and delicious! Best of all I assembled the casserole earlier in the day and put it in the oven when we were ready to eat. I love being able to do that as it always seems like everyone needs something when I am trying to get dinner going. Like phone is ringing, animals voicing their need to be fed, teenagers in and out..it never ends. This made my evening a little easier. We will be having this again for sure!
INGREDIENTS
1 Tablespoon olive oil
1 garlic clove, minced
Hot red pepper flakes to taste
3 boneless, skinless chicken breasts
1 cup Marinara sauce
1/4 cup chopped fresh basil
1/2 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 (5 ounce) package garlic flavored croutons (crushed)
DIRECTIONS
Preheat your oven to 350 degrees.
In an 8×8 pan add the olive oil, minced garlic and red pepper flakes spreading it around covering the bottom of the dish. Dice your chicken breasts and add them to the dish. (I use my kitchen shears and this is done in very little time, you could keep the breasts whole as well). Pour the sauce on top of the chicken. Sprinkle with basil and half of the cheeses. Top with as much of the croutons as you like, (we like the crunch so I added most of the bag!), then sprinkle with the remaining cheese.
Bake for 40 -45 minutes or until chicken is cooked through, check at about 30 minutes as my casserole got a little more brown than I would have liked so you may want to cover with tin foil for the last 15 minutes or so.
Enjoy!
Slightly adapted from food.com
I will be the first to admit we do not eat as much fish as we should and most of the time when we have it we are usually out to eat! I came across this recipe at Cooking Classy and loved it as soon as I read it! This was easy and I had most of the ingredients on hand. I love it when that happens! I served the salmon over a mushroom risotto but you can simply serve it over white rice as there is plenty of sauce for added flavor.
INGREDIENTS
4 salmon fillets (mine were about 5 ounces)
2 scallions chopped
Teriyaki sauce
1/2 cup low sodium soy sauce
1/2 cup water, divided
3 Tablespoons packed brown sugar
3 Tablespoons honey
3 cloves of garlic, minced
1 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoon cornstarch
DIRECTIONS
Preheat oven to 400 degrees. In a small saucepan whisk together sow sauce, 1/4 cup plus 2 Tablespoons of water, Brown sugar, honey, garlic and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining water and add to sauce. Cook mixture stirring constantly until it has thickened slightly, allowing it to boil for several minutes. It will thicken slightly as it cools. Remove the mixture from the heat and allow to cool slightly.
Spray a cooking dish with non stick spray. Set aside about 1/4 cup of sauce. Place salmon in your baking dish and coat both sides of fish with sauce. Bake in a preheated oven for 15-19 minutes or until salmon has cooked through. Mine took about 17 minutes. Serve with reserved sauce and garnish with scallions.
Enjoy,
With Summer heating up and all the farmer’s markets in full swing this recipe that is adapted from Parade Magazine is just the thing for a meatless summer dinner. This dish is sweet from the tomato’s, and rich and creamy from the cheese sauce. Serve with a side salad and your dinner is done! This is a make again recipe for us as we all went back for seconds!
INGREDIENTS
5 Tablespoons of unsalted butter, divided
1/4 cup all purpose flour
1 Tablespoon Italian seasoning
1/4 teaspoon ground nutmeg
3 cups milk (I used 1%)
Salt
1 pound spiral pasta
5 ounces shredded Parmesan cheese plus 1/2 cup for topping
8 ounces Italian cheese blend
6 ounces grape tomatoes (about 1 cup)
1 jar (8.5 ounces) sun dried tomatoes julienne cut in olive oil, drained
1/4 cup Italian panko crumbs
DIRECTIONS
Preheat the oven to 350 degrees. Fill a large pot with water cover and bring to a boil. In a medium sauce pan over medium heat melt 4 tablespoons of butter, add flour, Italian seasoning and nutmeg.Whisk for 2 minutes to get the “floury” taste out. Add milk whisking to combine. Add salt and your pasta to your boiling water. Cook about 7 minutes or until pasta is cooked Al Dante.
Add the 5 ounces of Parmesan cheese to sauce and stir, add Italian cheese stirring until cheese is melted and smooth. Reduce heat to simmer. Meanwhile slice your grape tomatoes in half and drain the sun dried tomatoes. In a microwave safe bowl, add the last bit of butter and microwave until melted. Add the breadcrumbs and 1/2 cup of Parmesan cheese stir with a fork until combined. set aside. When the pasta is done drain and return to pot. Add sun dried tomatoes and grape tomatoes. Stir in all but about one cup of cheese sauce and stir until combined. Pour pasta into baking dish and smooth out with a spoon Pour remaining cheese sauce over the top. Sprinkle with the panko topping and bake for 20 minutes. Turn the oven to broil for about two minutes to brown the topping. Remove from oven.
NOTE: This recipe can be made early in the day and stored in the fridge until you are ready to bake. Follow the directions until it goes in the oven, then store in fridge. When you bake it, just bake covered with foil for 35 minutes or until warmed through then uncover and broil for just a couple minutes to brown the topping.
Enjoy,
This is hands down delicious and is a new family favorite! I made this the simple way with pre-made seasoning, and our favorite jar of Alfredo sauce. You could certainly make this with your own seasoning blend and your own Alfredo but I wanted an easy dinner and not only was it easy it was oohhhh soooo gooood!!! TRY IT . I know you will love it!
INGREDIENTS
2/3 cup of olive oil
1/4 cup of blackening seasoning (found in your spice aisle)
1 (15 ounce) of your favorite Alfredo sauce
1 (12 ounce) package of dried fettuccine
4 boneless, skinless chicken breast
DIRECTIONS
First thing in the morning combine the olive oil and the seasoning, mixing well. Pour into a ziploc bag and add the chicken. Let marinade in the fridge all day. When you are ready to cook, take the chicken out of the bag and discard marinade. Cook chicken in skillet over medium high heat for about 5 minutes per side depending on the size of the chicken. When the chicken is cooked through take off of the heat, let rest and slice diagonally. Heat Alfredo sauce over low heat until warmed through. Cook Fettuccine until al dante. Mix pasta and sauce and add the chicken on top!
Enjoy,
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