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Lemon Basil Chicken Bake

Lemon Basil Chicken Bake

Lemon Basil Chicken Bake

Ingredients

  • penne pasta- 1 lb
  • cooked chicken, chopped (perfect with leftover chicken from Lemon-Braised Chicken
  • 1 lemon
  • fresh basil- 2 cups, chopped
  • Asiago cheese- 16 oz. (2 cups), shredded (or a blend of Asiago and Parmigiano-Reggiano)
  • Parmesan cheese- 8 oz. (1 cup), shredded or grated
  • STAPLES
  • milk- 1 cup
  • butter- 2 tablespoons
  • bread crumbs

Instructions

  1. Cook pasta in salted water until tender then drain and return pasta to pan
  2. Heat oven to 375⁰
  3. Add to pasta: chicken, juice squeezed from lemon, basil, milk and Asiago cheese or cheese blend; mix
  4. Transfer pasta mixture to oven-safe casserole or baking dish
  5. Melt butter in bowl in microwave
  6. Add Parmesan cheese and breadcrumbs to melted butter and mix well
  7. Using hands sprinkle breadcrumb mixture over the top of pasta
  8. Bake until pasta begins to brown on top, approximately 15-20 minutes
http://tonispilsbury.com/lemon-basil-chicken-bake/

 

Reincarnate The Leftover

Lemon Basil Chicken Bake is the perfect recipe to make with leftover chicken from Lemon-Braised Chicken:

braised chicken recipe

Lemon-Braised Chicken

 

Meal Planning For Busy Families

Weekly Meal Plan

Weekly Meal Plan

Weekly Meal Planning

Lemon Basil Chicken Bake is part of our Weekly Meal Plan “Bright Dinner Ideas” from The Organized Cook.  To purchase this meal plan individually or shop other Weekly Meal Plans from The Organized Cook visit our store.

weekly meal plan

Purchase Weekly Meal Plan

 

Subscribe To The Organized Cook

Save money by becoming a subscriber to The Organized Cook Weekly Meal Plan System for only $12.99 per month (that’s over 50% savings from purchasing the meal plans individually).  Cancel at any time.  Subscribe now.

weekly meal plan

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Beet Cucumber Radish Salad

The Perfect Summer Salad in Reds & Greens

Cucumber Beet Radish Salad

Cucumber Beet Radish Salad

Ingredients

  • 1 cucumber, peeled
  • 1 bundle of radishes, trimmed
  • 3 beets, trimmed and peeled
  • red leaf lettuce- 1 bundle, washed and chopped
  • For the salad dressing:
  • Steakhouse Vinaigrette Recipe

Instructions

  1. place chopped lettuce into salad bowl
  2. slice cucumber into 1/2-inch slices
  3. stack cucumber slices into piles of four at a time, then dice into matchsticks
  4. slice the radishes and beets into matchstick shapes similar to cucumbers
  5. top lettuce with cucumber, radishes and beets
  6. drizzle with Steakhouse Vinaigrette
  7. toss
http://tonispilsbury.com/beet-cucumber-radish-salad/

 

 

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Katsu Sauce Recipe

Of course you can purchase prepared Katsu Sauce to make Chicken Katsu, but to be honest, I haven’t found one that doesn’t contain high-fructose corn syrup and hydrogenated oil.  Therefore, I make my own.  It’s super simple using ingredients you most likely have on hand.

Katsu Sauce Recipe

Katsu Sauce Recipe

Ingredients

  • ketchup- 1 cup
  • Worcestershire sauce- 3 tablespoons
  • dry mustard powder- 3 teaspoons
  • ground ginger- 1 teaspoon
  • garlic powder- 1 teaspoon
  • ground black pepper- 2 teaspoons

Instructions

  1. Mix all ingredients together
  2. Check out our simple Chicken Katsu Recipe
http://tonispilsbury.com/katsu-sauce-recipe/

 

Check out our simple Chicken Katsu Recipe here:

Chicken Katsu Recipe

Chicken Katsu Recipe

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Lemon Braised Chicken

Lemon-Braised Chicken

Lemon-Braised Chicken

Ingredients

  • whole chicken- 5lbs
  • lemons- 2
  • cinnamon sticks- 2
  • fresh rosemary sprigs- 4
  • STAPLES
  • poultry seasoning (like Lawry’s perfect blend), or a combination of salt, pepper, paprika and thyme
  • butter- 2 tbspns (to sauté chicken)
  • milk- 2 cups

Instructions

  1. Remove and discard neck from chicken then rinse and pat dry with a paper towel.
  2. Season chicken generously with poultry seasoning.
  3. Melt butter over medium-high heat in Dutch oven or large skillet that can be transferred to oven.
  4. Saute chicken in butter breast side up first for 20 minutes until brown, then turn over with breast side down
  5. Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary.
  6. Heat oven to 325⁰.
  7. Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes.
  8. Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰.
  9. Serve chicken carved with sauce from pan spooned over the top.
http://tonispilsbury.com/lemon-braised-chicken/

Reincarnate The Leftover

Don’t throw out leftover roasted chicken!  Instead, reincarnate it into something fabulous like Lemon-Basil Chicken Bake:

Lemon Basil Chicken Bake Recipe

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red

I had been wanting the Le Creuset cookware set for some time but had always let the price deter me from purchasing.  Then I realized that buying these beautiful pots was well worth the investment.  Made in France, each pot is cast iron and enamel coated, so no worrying about chemicals leaking into your food.

I love the way my food cooks in them, especially my French Oven.  The cast iron heats up and keeps a steady temperature to cook the food and is perfect for stews and braising.

Le Creuset Dutch Oven

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red, on sale $299.95

 

 

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