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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

 

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Blackened Chicken with Garlic Parmesan Linguini & Colorful Salad

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

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

  1. 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.).
  2. Mix together marinade ingredients and pour over chicken, spreading evenly to coat chicken entirely.
  3. Marinate in the refrigerator 2-3 hours to overnight
  4. Dinner Time:
  5. 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.
  6. Linguini:
  7. Cook pasta in salted water until tender.
  8. While pasta is cooking, heat butter and garlic in a sauté pan over medium-high heat.
  9. Drain pasta and transfer to a serving bowl.
  10. Pour butter over the linguini, sprinkle with Parmesan cheese then toss.
  11. Garnish with dried parsley.
  12. Salad:
  13. Slice bell peppers into thin strips.
  14. Top lettuce with bell peppers and avocado slices.
  15. Drizzle with dressing then toss.
  16. Serve Blackened Chicken over Linguini or Salad.
http://tonispilsbury.com/blackened-chicken-with-garlic-parmesan-linguini-colorful-salad/

 

MardiGras

 

 

 

 

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Fall Pear Salads

Two Salad Recipes for Fall Pears

Fall Pears make for the most beautiful and delicious salads for Thanksgiving or for any family dinner.  Here are two simple recipes to make the most out of this Fall fruit.

Fall Pears

 

Fall Pear Spinach Salad Recipe

Pear Spinach Salad

Pear Spinach Salad

Ingredients

  • Fresh baby spinach lettuce- 16 oz.
  • Pears, 1 each (or any combination of) of Bosc (dark yellow), Red Anjou and Green Anjou- sliced
  • shredded Parmesan cheese- 2 oz.
  • Balsamic Vinaigrette, or Steakhouse Vinaigrette

Instructions

  1. Place spinach lettuce in your prettiest Fall salad bowl
  2. Top with sliced pears
  3. Drizzle with dressing and toss
  4. Top with cheese
http://tonispilsbury.com/pear-walnut-gorgonzola-arugula-salad/

 

 

Fall Pear Walnut Gorgonzola Salad Recipe

Fall Pear Walnut Gorgonzola Salad

Fall Pear Walnut Gorgonzola Salad

Ingredients

  • Spring or Arugula Salad Lettuce- 16 oz.
  • Pears, 1 each of Bosc (dark yellow), Red Anjou and Green Anjou- sliced
  • Gorgonzola Cheese Crumbles- 4 oz.
  • Walnuts, chopped- 2 oz.
  • Balsamic Vinaigrette or Steakhouse Vinaigrette

Instructions

  1. Place lettuce in your prettiest Fall salad bowl
  2. Top with sliced pears
  3. Drizzle with dressing and toss
  4. Top with Gorgonzola cheese and walnuts
http://tonispilsbury.com/pear-walnut-gorgonzola-arugula-salad/

 

These salad are “peared” perfectly with our Fall Rigatoni:

Fall Rigatoni

Fall Rigatoni Recipe

 

Weekly Meal Planning For Busy Families

meal plan

Weekly Meal Plan from The Organized Cook Weekly Meal Plan System

 

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Candy Apple Pork Chops

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

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

  1. Heat butter and olive oil over medium-high heat and sauté pork chops until brown on both sides; remove to paper-towel lined plate.
  2. Deglaze pan with chicken broth and wine (optional) scrapping up any bits at the bottom of pan.
  3. Add apple cider, brown sugar and corn starch water, then bring to a boil.
  4. Once boiling, reduce heat to low.
  5. Return pork chops to sauce and let simmer until pork chops are tender and cooked through, approximately 10 minutes.
  6. Remove pork chops to serving platter.
  7. Add red Skittles and dissolve in sauce, approximately 2 minutes.
  8. Add apples to sauce and simmer until tender and slightly caramelized, approximately 4 minutes.
  9. Spoon apple and sauce over pork chops and serve any extra sauce in a gravy boat or bowl.
  10. Rice:
  11. Bring rice and 2 cups of water to boil
  12. Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed.
  13. Once water is absorbed, add olive oil, garlic salt, parsley and almonds and mix well.
http://tonispilsbury.com/candy-apple-pork-chops-2/

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Weekly Meal Planning for Busy Families

Weekly Meal Plan

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