I need easy dinner ideas!
- Thread starter LisaC
- Start date
ShoeDiva
Shoes!!!!
ShoeDiva
Shoes!!!!
Seared Chicken with Apricot Sauce
Serve with: Quinoa or brown rice and sautéed spinach.
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour or almond meal (my choice)
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
Preparation
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess.
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm.
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
Maybe 30 minutes including cooking.
Serve with: Quinoa or brown rice and sautéed spinach.
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour or almond meal (my choice)
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
Preparation
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess.
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm.
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
Maybe 30 minutes including cooking.
unionmom
Pursuit Driver
Crispy Roasted Garlic Chicken
Ingredients
3 large garlic cloves, pressed or finely chopped
1 teaspoon dried oregano
1/4 – 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves (bone-in with skin)
Preheat oven to 500°F with oven rack in upper third.
Mash garlic into a paste with 1/2 teaspoon salt. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long slit, about 1 1/2 inches deep, in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a shallow baking pan until just cooked through, 20 to 25 minutes.
Hearty Escarole Soup with Beans & Parmesan Crisps
Ingredients:
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
1 Pinch of Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan
Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet. Bake at 350 degrees until browned and holds it shape. Serve with the soup. NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.
Directions:
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Super Easy Chicken Stir Fry
Ingredients:
1 lb Organic Chicken Breasts, cut into chunks
½ cup Liquid Aminos
1-2 tbsp Fresh Grated Ginger
Fresh Chopped Veggies – anything goes
OPTIONAL: Brown Rice
Marinate the chicken in the aminos and ginger for 10 min – overnight
Heat 1-2 tbsp coconut oil in a large skillet
When pan is hot, add chicken and cook until no longer pink in the middle – when you add to the pan, do not stir until browned on the bottom. Add more liquid aminos if desired.
In a separate pan, heat 1-2 tbsp coconut oil and cook veggies. Add liquid aminos if desired.
Ingredients
3 large garlic cloves, pressed or finely chopped
1 teaspoon dried oregano
1/4 – 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves (bone-in with skin)
Preheat oven to 500°F with oven rack in upper third.
Mash garlic into a paste with 1/2 teaspoon salt. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long slit, about 1 1/2 inches deep, in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a shallow baking pan until just cooked through, 20 to 25 minutes.
Hearty Escarole Soup with Beans & Parmesan Crisps
Ingredients:
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
1 Pinch of Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan
Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet. Bake at 350 degrees until browned and holds it shape. Serve with the soup. NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.
Directions:
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Super Easy Chicken Stir Fry
Ingredients:
1 lb Organic Chicken Breasts, cut into chunks
½ cup Liquid Aminos
1-2 tbsp Fresh Grated Ginger
Fresh Chopped Veggies – anything goes
OPTIONAL: Brown Rice
Marinate the chicken in the aminos and ginger for 10 min – overnight
Heat 1-2 tbsp coconut oil in a large skillet
When pan is hot, add chicken and cook until no longer pink in the middle – when you add to the pan, do not stir until browned on the bottom. Add more liquid aminos if desired.
In a separate pan, heat 1-2 tbsp coconut oil and cook veggies. Add liquid aminos if desired.
RNG
Pursuit Driver
LisaC said:
Ok it's easy cheesy
Buy a rotisserie chicken
debone it in small chunks
Other ingredients:
1 bag of regular flavored doritos
2 cans cream of mushroom
2 cans of cream of chicken
1 large bag of shredded cheese
1 can of rotel tomatoes (mild works best unless you like spicey)
Recipe calls for one can each of the mushroom and cream of chicken but I make a large one so I always double..if you wanna try small first then only use one can of each.
Mix the cream of mushroom and cream of chicken together and the rotel tomatoes. Crush doritos. Layer bottom of pan with crushed doritos, layer doritos with chicken, pour mixture over chicken. Add another layer of doritos and top heavily with shredded cheese. Put in oven at 350 for 30 minutes and boom you are done. So yummy!
MacDaddy
Training wheel examiner
Yep, you can find all kinds of prepared meats (including BBQ) in the refrigerated section - same neighborhood as bacon/sausage/etc.
Hmmm ... I have a lot of them.
Mexican Lasagna.
Keep in mind, that once I make something I usually guess the amounts.
About 1 pound of "meat." Can be chicken, beef, bison, ground turkey, whatever.
Package of tortilla/fajita disks.
Grated cheese - I use the 2% Mexican blend
Black beans (optional)
Cook the "meat" in your favorite chili/taco/whatever seasoning. Include the black beans if you like them.
In a large casserole dish, sprayed with Pam, layer the bottom with the tortilla disks. Then add half the meat concoction. Then cover with half the grated cheese. Then another layer of tortilla disks, meat, then cheese.
Bake at 350 until the top layer of cheese bubbles, usually about 30 minutes or less.
Server with picante sauce, sour cream, etc.
Hmmm ... I have a lot of them.
Mexican Lasagna.
Keep in mind, that once I make something I usually guess the amounts.
About 1 pound of "meat." Can be chicken, beef, bison, ground turkey, whatever.
Package of tortilla/fajita disks.
Grated cheese - I use the 2% Mexican blend
Black beans (optional)
Cook the "meat" in your favorite chili/taco/whatever seasoning. Include the black beans if you like them.
In a large casserole dish, sprayed with Pam, layer the bottom with the tortilla disks. Then add half the meat concoction. Then cover with half the grated cheese. Then another layer of tortilla disks, meat, then cheese.
Bake at 350 until the top layer of cheese bubbles, usually about 30 minutes or less.
Server with picante sauce, sour cream, etc.
ShoeDiva
Shoes!!!!
LOL. I was just asking because I had never seen it. (I was glad RNG hadn't either!) I do not eat beef or pork. (or creamed corn either!deewee said:Yes. I usually find it in the section where Castleberry's Hot Dog Sauce & Red Devil canned meats are. You can always make your own BBQ'd meats but then that negates the "easy" part.ShoeDiva said:
) )