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Chicken Madeira

By on July 31, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

Chicken Madeira Recipe

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Chicken Madeira

Chicken Madeira

Ingredients

  • boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
  • mushrooms, sliced- 8 oz
  • onion, white- 1, peeled and minced
  • Madeira wine- ½ cup
  • beef broth- 1 15oz. can or 1 ½ cup
  • asparagus spears- 1 15oz. can (or fresh- 1 lb)
  • deli sliced mozzarella cheese- ½ lb
  • long grain rice- 1 cup
    • STAPLES
  • olive oil- 2 tablespoons
  • salt
  • coarse black pepper
  • butter- 4 tbspns
  • flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)

Instructions

    Chicken
  1. Heat olive oil in large heated or non-stick skillet over medium-high heat
  2. Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
  3. Heat oven to 400°
  4. Transfer chicken breasts to a long baking sheet
  5. If using fresh asparagus, blanch in boiling water until just tender
  6. Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
  7. Bake chicken until cheese is melted, approximately 7 minutes
    8. Sauce
  8. In the same skillet used to cook chicken, melt butter over medium-high heat
  9. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
  10. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
  11. Add broth and wine to bring to a boil
  12. Once boiling, reduce heat and let simmer until ready to serve
    13. Rice
  13. In large saucepan bring 1 cup rice and 2 cups water to a boil
  14. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
  15. (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
  16. Serve sauce spooned over rice and chicken
https://tonispilsbury.com/chicken-madeira-2/

 

Weekly Meal Planning For Busy Families

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Grilled London-Montreal Steak, Asparagus On The Grill & Spring Lemon Salad

By on July 19, 2012 in Complete Family Dinner, Entrees Recipe, Recipes

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Grilled London-Montreal Steak, Asparagus On The Grill & Lemon Spring Salad

Grilled London-Montreal Steak, Asparagus On The Grill & Lemon Spring Salad

Ingredients

  • beef top round steak- 2-3 lbs
  • Montreal Steak Seasoning- (McCormick's Grill Mates)
  • asparagus, fresh- 1-2lbs
  • spring & spinach lettuce salad mix- 16 oz.
  • lemon- 1, sliced in half
    • STAPLES
    Steak:
  • olive oil- ½ cup
  • red wine vinegar- 1/4 cup
  • minced garlic- 1 tbspn
    • Asparagus:
  • butter- 2 tbspns
  • olive oil- a few tablespoons
    • Salad:
  • olive oil- ¼ cup
  • white wine vinegar- 4 tbspns

Instructions

    For best results, marinate steak ahead of time, 2-3 hours to overnight.
    For Marinade:
  1. Combine olive oil, vinegar, garlic and seasoning (reserving a tablespoon of seasoning for salad)
  2. Place steak in shallow dish and pour marinade over the top.
  3. Cover and place in refrigerator to marinate.
  4. Grill steak on outdoor or indoor grill, turning once, until cooked to desired doneness, approximately 5 minute each side.
  5. Remove steak to carving platter or plate and let stand at least 10 minutes before slicing thin to serve.
    6. Asparagus:
  6. Double aluminum foil about a foot and half long.
  7. Place asparagus in the middle of foil; top with butter and drizzle with olive oil.
  8. Fold foil over to meet in the middle and fold in sides pinching together at the top.
  9. Grill next to steak until tender, approximately 15 minutes.
    10. Salad:
  10. Place salad lettuce in large mixing or salad bowl.
  11. Whisk together olive oil, vinegar, juice squeezed from lemon and a tablespoon of Montreal seasoning.
  12. Drizzle over lettuce and toss.
https://tonispilsbury.com/grilled-london-steak/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

 

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Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

By on July 11, 2012 in Complete Family Dinner, Entrees Recipe, Holiday Recipes, Recipes

Easy Dinner Recipe

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Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

Ingredients

  • boneless skinless chicken breasts- 2-3 bs (4-6 trimmed breasts)
  • packaged wild rice, mushroom flavori- 2 6 oz. boxes (like Unlce Ben's Wild Rice Mushroom Flavor)
  • cream of mushroom soup- 2 cans
  • brussels sprouts- 12 oz., rinsed
    • STAPLES
  • milk- 2 and 1/2 cups
  • olive oil

Instructions

    Chicken:
  1. Heat oven to 375 degrees F.
  2. In large mixing bowl combine rice with seasoning packets, soups and milk; mix well
  3. Transfer rice mixture to long casserole baking dish.
  4. Place chicken breasts in rice mixture setting them side-by-side pressing down into the mixture.
  5. Bake until cooked thoroughly and rice has absorbed all liquid, approximately 1 hour.
    6. Brussels sprouts:
  6. Slice sprouts in half lengthwise and place in mixing bowl.
  7. Drizzle with olive oil and toss.
  8. Season with salt and pepper.
  9. Transfer to a baking sheet.
  10. Bake alongside chicken until crispy, approximately 12 minutes.
https://tonispilsbury.com/wild-rice-chicken-casserole-with-roasted-brussels-sprouts/

 

Weekly Meal Planning For Busy Families

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Weekly Meal Plan

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Fall Rigatoni

By on July 11, 2012 in Complete Family Dinner, Entrees Recipe, Holiday Recipes, Recipes

Fall Recipes

If you’re a subscriber to The Organized Cook, you might be having Fall Rigatoni for dinner tonight.

Sweet, tangy jellied cranberry combined with zesty chili sauce makes this family dinner easy to “fall” for.

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Fall Rigatoni

Fall Rigatoni

Ingredients

  • ground beef- 1 lb
  • rigatoni pasta- 1 lb
  • jellied cranberry sauce- 1 15oz. can
  • Heinz chili sauce- 1 12oz. jar
  • shredded mozzarella cheese- 1 cup
  • shredded Parmesan cheese- 1 cup

Instructions

  1. Heat oven to 375 degrees F.
  2. Boil pasta in boiling salted water until tender.
  3. Brown beef in skillet over medium-high heat
  4. Add cranberries and chili sauce to beef and mix well until cranberries are dissolved
  5. Drain pasta and add to beef mixture; toss and transfer to a casserole baking dish
  6. Top with both both cheese (Saving a small handful of Parmesan if you're making Pear Walnut Salad)
  7. Bake until slightly brown, approximately 25 minutes
https://tonispilsbury.com/fall-rigatoni-2/

 

Weekly Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

 

 

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