On a nice fall day, this is what’s cooking for dinner at my house, served with roasted red potatoes and zucchini that I bought at the local Farmer’s Market for $.75!! What are you having for dinner tonight?
1 lb chicken breasts, cut into 1 inch pieces
1 small onion, diced
1 tsp chili powder
1 tsp ground ginger
1 tsp coriander
1 TBSP olive oil
2 TBSP flour
1 can light coconut milk
1 TBSP creamy peanut butter
1 cup water
6 carrots, peeled and cut into 1/2 inch pieces
4 cloves garlic, minced
Rice of your choice (I used sushi rice because I enjoy the sticky texture)
In a medium sauce pan, cook rice following the package directions. While the rice is cooking, in a large frying pan, heat olive oil over medium heat. Once the oil is warm, add chicken, onion, chili powder, ginger, and coriander. Cook until the chicken is no longer pink. This takes about 5-7 minutes because the chicken pieces are so small. Once the chicken is cooked, add 2 TBSP of flour. Stir well and cook for another 1-2 minutes. Then slowly add coconut milk, peanut butter, and water. Stir over medium heat until it begins to boil, then add carrots and garlic. Cover and cook until carrots are at your desired consistency. I cooked this for about 15 minutes. Place rice on a plate and then place chicken mixture over rice. Serve with Naan and Sriracha.
I wanted to make something that was quick and easy. This meal took me less than 30 minutes and the whole family enjoyed it. The snap peas add a fun veggie to the meal and the kids cleared their plates. Always a plus! To take a little bit more time off of prepping, try prepping the vegetables ahead of time. You can prep them and place in a bowl then refrigerate them until you are ready to make dinner.
1 TBSP Olive Oil
1 1/2 lb chicken breast or thighs, boneless & skinless
1 med onion, cut into 6 pieces
4 cloves garlic, minced
7 medium red potatoes, sliced into 1 inch cubes
5 large carrots, peeled and sliced into 1 inch pieces
4 stalks celery, sliced into 1 inch pieces
2 c. chicken broth
1 tsp mustard powder
1 tsp red pepper flakes
2 tsp thyme
2 tsp oregano
1 tsp basil
1 TBSP parsley
Salt & pepper to taste
2-3 TBSP flour
Pour olive oil in a large pan and place over medium heat. Your pan should be pretty large because everything is getting cooked in one pan. When oil is warm, place chicken in the pan and cook until no longer pink. Remove chicken from pan and set aside. Add garlic, onions, potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally. Add chicken broth, mustard powder, red pepper flakes, thyme, oregano, basil, and parsley. Bring to a boil. Once boiling add chicken back to pan and sprinkle with salt and pepper. Reduce heat to medium-low, and cook until vegetables are tender. Once vegetables are to your desired tenderness, remove chicken and vegetables from the pan, leaving only the liquid in the pan. Slowly whisk in flour, starting with 1 TBSP, working up to more if needed. Once the gravy is to your liking, pour on top of chicken. Serve with a side of bread and your favorite hot sauce.
Sometimes we don’t have the time to make a huge meal, especially when on the weekdays. This is a quick, easy meal that the whole family will enjoy.
4 chicken breasts
1 jar of pre-made pesto (I like the 365 Whole Foods brand)
1/2 lb green beans (cut into 1 inch pieces)
1 TBSP olive oil
Pasta of your choice
Zest of 1 lemon
1/4 c. butter
1/4 c. mozzarella
1/4 c. whole milk or heavy cream
In a large pan, cook pasta following package directions. When there are about 5 minutes left on the noodles, add green beans. Once the green beans and pasta are done, drain and return back to the pan. Mix in the lemon zest, butter, mozzarella, and cream. While the pasta is cooking, take a medium frying pan and add 1 TBSP olive oil. When the olive oil is warm, add chicken breasts. Top chicken with 1 TBSP of pesto on each side of the chicken breast. Cook until no longer pink inside. More pesto can be added if you’d like. Once everything has finished cooking, serve.
This meal was such a hit that my 8-year old asked for more!! 🙂 SUCCESS!!!
2 cups sushi rice
8 slices of bacon
1 cup broccoli florets
1 cup frozen peas
2 TBSP soy sauce
1/2 tsp soybean oil
Cashews, cilantro, and green onions to garnish
In a medium saucepan, cook rice following package directions. I prefer sushi rice because of how sticky it is. While the rice is cooking, cook bacon in a large frying pan. Once bacon is done, remove from pan and place on a plate with a paper towel to drain. Drain bacon grease from pan, leaving about 1 TBSP in the pan. Add broccoli to frying pan and cook for about 3-5 minutes. Then add 3/4 cup of water. Simmer for about 5-7 minutes until the broccoli is crisp, but tender. Add peas, soy sauce, and soybean oil. Cook until the peas are no longer frozen. Take bacon and cut into 1/4 – 1/2 inch slices. Add bacon to frying pan and add cooked rice to frying pan. Once the rice, bacon, and vegetables are mixed together, cook the eggs. This was nice because you can make the eggs to everyone’s liking. I cooked mine and my daughters over-hard, then my husband and son had their eggs cooked over-medium. Top with cashews, cilantro, and green onions if you’d like.