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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Ingredients

  • boneless skinless chicken thighs- 4-6 lbs
  • long grain rice- 1 cup
  • coconut milk- 1 15oz. can
  • green beans, fresh- 1 lb, cleaned and trimmed
  • red bell pepper- 1, diced (you only need half, so store half of diced bell pepper for other like in Weekly Meal Plan
  • STAPLES
    Chicken:
  • soy sauce- ¼ cup
  • minced garlic- 1 tbspn
  • sesame oil- 2 tbspns
  • sesame seeds
  • Rice:
  • 12. ground ginger- 1 tspn
  • Green Beans:
  • 13. minced garlic- 1 tbspn
  • 14. soy sauce- 3 tbspns
  • 15. sesame seeds

Instructions

    For best results, marinate chicken ahead of time- from 2-3 hours to overnight.
    To Marinate:
  1. In a small bowl or large measuring cup, combine soy sauce, garlic and sesame oil; mix well
  2. Place chicken in a shallow baking dish or large zip-top baggie
  3. Pour marinade over chicken to coat evenly
  4. Cover or seal chicken and place in refrigerator marinate (if using a baggie, place on a large plate to avoid dripping)
  5. Dinner Time:
    Chicken
  6. Heat oven to 375⁰
  7. Place chicken on large baking sheet
  8. Sprinkle evenly with sesame seeds
  9. Bake until chicken is cooked thoroughly and begins to brown on top, approximately 35-40 minutes
  10. For a crispy top, turn oven to Broil for the last 7 minutes of cooking
  11. Rice
  12. In large saucepan, combine rice, ginger and coconut milk
  13. Bring to boil over high heat
  14. Once boiling, cover and reduce heat to low to simmer until water is absorbed; approximately 35 minutes
  15. Green Beans
  16. Fill bottom of medium skillet with water about ½ inch deep
  17. Add green beans, bell pepper and garlic
  18. Bring to boil over medium high heat
  19. Once boiling, reduce heat to low and let simmer for one minute
  20. Drain waters and transfer to serving dish
  21. Sprinkle with soy sauce and toss
  22. Season with sesame seeds
  23. Reincarnate The Leftover
  24. If there's any leftover chicken, pull chicken off bone and store in airtight container in the refrigerator to make Chinese Chicken Salad
https://tonispilsbury.com/sesame-baked-chicken-thai-coconut-rice-with-peppered-green-beans/

 

weekly meal plan system

The Organized Cook Weekly Meal Plan System

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Fallsagna (Vegetable Lasagna)

Vegetable Lasagna Recipe

Fallsagna (Fall Vegetable Lasagna)

Fallsagna (Fall Vegetable Lasagna)

Ingredients

  • zucchini & yellow squash- 1, sliced into 1/8 inch slices
  • fresh baby spinach lettuce- 12 oz.
  • lasagna pasta- 1 lb (use corn tortillas for a gluten-free version)
  • olive oil- 3 tablespoons
  • butter- 1 tablespoon
  • minced garlic- 1 teaspoon
  • fresh or dried parsley- 1 teaspoon, or use Herb Ice Cubes
  • For Sauce, mix together:
  • ricotta cheese- 8 oz.
  • Parmesan cheese- 1 cup
  • 1 egg
  • - or -
  • Instead of using ricotta, parmesan egg mixture, use 1 jar alfredo sauce

Instructions

  1. Boil pasta in salted water until tender.
  2. Heat olive oil, butter and garlic and herbs in heated or non-stick skillet.
  3. Saute zucchini and squash in oil and butter until slightly soft, approximately 3 minutes.
  4. Add spinach and saute until reduced, approximately 3 more minutes.
  5. Drain pasta.
  6. Heat oven to 375 degrees F.
  7. Drop a spoonful of sauce in the bottom of the casserole pan, then place layer of pasta noodles on the bottom over the sauce.
  8. Add a layer of vegetables on top of the pasta.
  9. Add a layer of cheese sauce over the vegetables.
  10. Keep layering noodles, vegetable and sauce, then cover completely with a layer of noodles topped with some sauce and sprinkled with shredded Parmesan cheese
  11. Bake until brown and cooked thoroughly, approximately 40 minutes.
https://tonispilsbury.com/fallsagna/

 

Vegetable Lasagna Recipe

saute zucchini and squash until slightly tender

 

Vegetable Lasagna Recipe

add spinach and saute until completely reduced

 

drain pasta

 

layer pasta and then sauce

 

then layer vegetables

 

top with a layer of pasta, sauce and Parmesan cheese before baking

 

When I think of Fall Recipes, I think of casseroles, slow-cooker favorites and Fall vegetables like spinach, broccoli, brussels sprouts, zucchini and squash.   This week’s Weekly Meal Plan from The Organized Cook highlights many of my favorite Fall vegetables starting with Fall Vegetable Lasagna- or as I like to call it- “Fallsagna”.

Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

 

 

 

 

 

 

 

 

 

 

 

 

 

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Nature’s Cold Remedy: Supercharged Homemade Chicken Noodle Soup

There may not be a cure for the common cold, but I can’t deny the healing effects of homemade chicken noodle soup.  Other natural immune boosters include shiitake mushrooms; so, during cold and flu season, I like to supercharge my soup.  If you’re thinking that making homemade chicken noodle soup is difficult, think again.  Try my supercharged recipe:

Toni’s Supercharged Homemade Chicken Noodle Soup

Nature’s Cold Remedy: Supercharged Homemade Chicken Noodle Soup

Nature’s Cold Remedy: Supercharged Homemade Chicken Noodle Soup

Ingredients

  • chicken breasts- 1 1/2 lbs (2 trimmed breasts), diced into 1-inch cubes
  • poultry seasoning (a good poultry seasoning will include herbs like rosemary and thyme, like Lawry’s Perfect Blend)- 3 tablespoons
  • chicken broth- 1 quart
  • white onion- 1/2, minced
  • carrots- 2, peeled and diced
  • celery- 2 leafy stalked, diced including leafy part
  • shiitake mushrooms- 8 oz. (1 small package), diced
  • egg noodles- 2 cups uncooked
  • STAPLES:
  • olive oil- 2 tablespoons

Instructions

  1. In large soup pan or dutch oven; heat olive oil over medium-high heat
  2. Add chicken, and while seasoning with poultry seasoning, saute until just cooked (not thoroughly)
  3. Add broth
  4. Add onions, carrots, celery and mushrooms
  5. Bring to boil over medium-high heat
  6. Once boiling, cover and let simmer until vegetables are tender, approximately 15 minutes
  7. Once vegetables are tender, raise heat to medium-high and bring to boil
  8. Add noodles and boil until tender, approximately 4 minutes
https://tonispilsbury.com/natures-cold-remedy-supercharged-homemade-chicken-noodle-soup/


Natural vs. ….well, Not

Ingredients are the tell-all when it comes to how nutritious something is.  Even without the mushrooms, this soup is so packed full of natural vitamins; I can’t even think about reaching for the canned condensed stuff.  Let’s see how they stand up side-by-side with this sampling of ingredients:

Homemade                                    Condensed

  • Chicken                               mechanically separated chicken
  • Onion                                   onion powder
  • Carrots                                monosodium glutamate
  • Celery                                  soy protein
  • Shiitake Mushrooms      yeast extract
  • Egg Noodles                     sodium phosphates

 

If you want to include this recipe into your menu planning, my Classic Homemade Chicken Noodle Soup is also part of The Organized Cook Weekly Meal Plan System!

Be well!

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