Tag Archives | weekly meal plan

Blackened Chicken with Garlic Parmesan Linguini & Colorful Salad

By Toni on February 7, 2013 in Complete Family Dinner, Recipes

Blackened Chicken can be served over linguini or over a bed of romaine lettuce for a Blackened Chicken Salad

Blackened Chicken with Garlic Parmesan Linguini & Colorful Salad

Ingredients

1. boneless skinless chicken breasts- 2 lbs
2. linguini pasta- 1 lb
3. romaine lettuce- 1 pre-cut ready-to-eat bag
4. red, orange and yellow bell peppers- 1 each
5. avocado-1 peeled and sliced
6. Caesar dressing- 1 small bottle
7. shredded parmesan cheese- 8 oz.

STAPLES

For marinade:

olive oil- ½ cup
chili powder- 1 tbspn
dried thyme- 1 tbspn
dried oregano- 1 tbspn
paprika- 1 tbspn
minced garlic- 1 tbspn
salt & pepper- 1 tspn each

For linguini:

butter- 3 tbspns
minced garlic- 1 tbspn

Instructions

Place chicken breasts in shallow baking dish or large zip-top baggie for marinating. (If too thick, chicken breasts can be pounded thinner with a meat tenderizer between two sheets of plastic wrap.).
Mix together marinade ingredients and pour over chicken, spreading evenly to coat chicken entirely.
Marinate in the refrigerator 2-3 hours to overnight

Dinner Time:

Chicken can be cooked on indoor grill or in skillet over medium-high heat. Cook chicken until both sides are brown and chicken is cooked thoroughly, approximately 7 minutes each side.

Linguini:

Cook pasta in salted water until tender.
While pasta is cooking, heat butter and garlic in a sauté pan over medium-high heat.
Drain pasta and transfer to a serving bowl.
Pour butter over the linguini, sprinkle with Parmesan cheese then toss.
Garnish with dried parsley.

Salad:

Slice bell peppers into thin strips.
Top lettuce with bell peppers and avocado slices.
Drizzle with dressing then toss.
Serve Blackened Chicken over Linguini or Salad.

http://tonispilsbury.com/blackened-chicken-with-garlic-parmesan-linguini-colorful-salad/

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Slow Cooker Jambalaya

By Toni on January 11, 2013 in Complete Family Dinner, Holiday Recipes, Recipes

Slow Cooker Jambalaya with Brown Rice

Ingredients

1. boneless skinless chicken breast- 1 lb, diced
2. andouille sausage- 1 lb, diced
3. onion, white- 1 peeled and minced
4. green bell pepper- 1, deseeded and diced fine
5. celery- 4 leafy stalks, diced fine including leaves
6. diced tomatoes- 1 14oz. can
7. chicken broth- 1 14oz. can
8. brown rice- 1½ cups
9. Tabasco or Louisiana hot sauce- 2 tbspns

STAPLES:

10. oregano, basil, thyme- 1 tspn each
11. garlic & onion powder- 1 tspn each
12. chili powder & paprika- 1 tspn each
13. Worcestershire sauce- 2 tbspns

Instructions

Tip: Take about a third of the diced onion, bell pepper and celery and store in an airtight container to use later on in the week for Red Beans & Rice

Place all remaining ingredients in slow cooker
Add three cups of water
Cook on High for at least six hours

http://tonispilsbury.com/slow-cooker-jambalaya/

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Candy Apple Pork Chops

By Toni on October 20, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

If you have leftover Skittles from Halloween, this is the perfect recipe for you. Made with a sauce of red Skittles reduction, this is one “spooktacular” recipe!

Candy Apple Pork Chops with Easy Rice Pilaf

Ingredients

boneless pork loin chops- 2 lbs
white wine *optional like Riesling or Chardonnay- ½ cup
apple cider- 1 cup
condensed chicken stock- 1 tub mixed with 1 cup water or 1 can chicken broth
Red skittles from 2 bags
granny smith apple- 1 cored and sliced thin
red delicious apple- 1 cored and sliced thin

For Rice:

long grain rice- 1 cup
slivered almonds- 2 oz.

STAPLES:

butter- 3 tablespoons
Olive oil- 3 tablespoons
Brown sugar- 3 tablespoons
Corn starch- 1 tablespoon dissolved in 1/4 cup water

STAPLES for Rice Pilaf:

olive oil- 3 tablespoons
garlic salt- 1 tablespoon
dried parsley- 1 teaspoon

Instructions

Heat butter and olive oil over medium-high heat and sauté pork chops until brown on both sides; remove to paper-towel lined plate.
Deglaze pan with chicken broth and wine (optional) scrapping up any bits at the bottom of pan.
Add apple cider, brown sugar and corn starch water, then bring to a boil.
Once boiling, reduce heat to low.
Return pork chops to sauce and let simmer until pork chops are tender and cooked through, approximately 10 minutes.
Remove pork chops to serving platter.
Add red Skittles and dissolve in sauce, approximately 2 minutes.
Add apples to sauce and simmer until tender and slightly caramelized, approximately 4 minutes.
Spoon apple and sauce over pork chops and serve any extra sauce in a gravy boat or bowl.

Rice:

Bring rice and 2 cups of water to boil
Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed.
Once water is absorbed, add olive oil, garlic salt, parsley and almonds and mix well.

http://tonispilsbury.com/candy-apple-pork-chops-2/