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Balsamic Chicken & Walnut Gorgonzola Salad

By on June 1, 2012 in Complete Family Dinner, Recipes

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Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Ingredients

  • Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
  • Creamy balsamic salad dressing - (1) bottle
  • Mixed spring lettuce - (1) ready-to-eat bag
  • Pears - (2) sliced discarding core
  • Walnuts, chopped - (1) 2oz. bag
  • Gorgonzola cheese, crumbled - 4 oz.

Instructions

    Chicken
    For best results,marinade chicken ahead of time, 2-3 hours to overnight
  1. Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
  2. Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
  3. Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
    4. Salad
  4. Place lettuce in salad or mixing bowl
  5. Top with pear slices and walnuts
  6. Drizzle with remaining salad dressing and toss
  7. Garnish with Gorgonzola cheese crumbles
https://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

Weekly Meal Plan

Quesadilla Bar

By on June 1, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes, Reincarnating The Leftover

Reincarnate The Leftover

This is the perfect Friday-night family fun recipe made with leftover cooked chicken from the week and with leftover cooked rice, or from our Weekly Meal Plan.

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Quesadilla Bar with Spanish Fried Rice

Quesadilla Bar with Spanish Fried Rice

Ingredients

  • Leftover cooked chicken, chopped- 2-3 cups
  • Brown rice tortillas (or flour if not gluten-free)
  • Shredded cheddar/Monterey cheese- 16 oz. (2 cups)
  • Salsa- 1 12oz. jar or 2 7oz. cans salsa casera
  • Green onions, trimmed and diced
  • Sour cream- 1 pint
  • Leftover cooked white rice- 2 cups

Instructions

  1. Set out tortillas, chicken and all garnishes including cheese, green onions and sour cream.
  2. Set out only half of salsa (or 1 of the 7oz. cans) for garnish.
  3. Allow each person to individually assemble quesadillas and cook in oven or quesadilla maker until brown.
    4. For Rice:
  4. Heat oil in heated or non-stick skillet over medium-high heat.
  5. Add rice and remaining salsa.
  6. Saute rice with salsa until it starts to become crunchy, approximately 6 minutes.
https://tonispilsbury.com/quesadilla-bar/

Weekly Meal Planning for Busy Families

Weekly Meal Plan

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

By on May 28, 2012 in Complete Family Dinner, Recipes

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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Yield: 4 servings

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Ingredients

  • 1. pork loin chops- 2 lbs (1 chop per person); if cooking extra pork chops to store for Pork Fried Rice in Weekly Meal Plan, use 2-3 lbs, or 2 extra pork chops
  • 2. lemon- 1, sliced in half
  • 3. whole grain rice- 1 cup
  • 4. zucchini - (1) sliced into ¼ inch slices
  • 5. squash - (1) sliced into ¼ inch slices
  • 6. carrots – either 2 whole carrots shredded or 1 cup of prepared shredded carrots
    • STAPLES:
    • For Marinade:
  • 7. olive oil- 1/4 cup
  • 8. lemon pepper- 1 tablespoon
  • 9. salt- 1 teaspoon
    • For Rice:
  • 10. almond slivers- 2 oz.
  • 11. olive oil- 2 tablespoons
  • 12. lemon juice- 1 teaspoon
  • 13. garlic salt- 2 teaspoons
    • For Veggies:
  • 14. olive oil- 1 tablespoon
  • 15. butter- 1 tablespoon
  • 16. minced garlic- 1 teaspoon
  • 17. salt- a pinch
  • 18. dried parsley (or fresh)- 1 teaspoon

Instructions

  1. For best results marinate chops ahead of time, 2-3 hours to overnight
    2. To Marinate:
  2. Mix together olive oil, zest and juice from lemon
  3. Season each pork chops with lemon pepper and salt, then place in shallow baking dish or large zip lock baggie
  4. Pour marinade over pork chops to coat evenly
  5. Store in refrigerator to marinate
    6. Dinner Time:
    Pork Chops
  6. Start the rice before cooking pork chops
  7. Pork chops can be grilled outdoors, or inside on indoor grill or broiled in oven until cooked thoroughly, approximately 7 minutes depending on thickness
    8. Rice
  8. Bring 1 cup rice and 2 cups water to boil in large saucepan (or use rice steamer)
  9. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
  10. Add to remaining cooked rice: almonds, olive oil, lemon juice and salt
  11. Toss
    12. Veggies
  12. Heat olive oil, butter and garlic in sauté pan
  13. Add zucchini, squash and carrots and sauté until tender (I like to cook until zucchini begins to brown), approximately 4 minutes
  14. Season with salt and parsley
https://tonispilsbury.com/lemon-pepper-pork-chops-rice-pilaf-spring-veggie-saute/

Tortellini Soup & Spinach Chicken Pizza

By on May 11, 2012 in Complete Family Dinner, Recipes

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Tortellini Soup & Spinach Chicken Pizza

Tortellini Soup & Spinach Chicken Pizza

Ingredients

  • Chicken broth - 1 quart
  • Italian-seasoned ground turkey or Italian sausage- 1 lb (*like Jennie-O Italian Seasoned Ground Turkey)- if using Weekly Meal Plan, use leftover cooked Italian-seasoned turkey or sausage
  • Baby spinach lettuce - 16 oz.
  • Grape tomatoes - (1) pint, sliced lengthwise in half
  • Refrigerated cheese tortellini pasta - 1 lb
    • Pizza
  • Pizza crust - (1) ready-to-bake
  • Condensed tomato soup
  • Shredded mozzarella cheese - 8 oz.
  • Cooked chicken, chopped- if using Weekly Meal Plan, use leftover cooked balsamic chicken
  • Gorgonzola cheese
    • STAPLES
  • Minced garlic - 1 tablespoon

Instructions

    Soup
  1. Brown turkey or sausage in heated olive oil in dutch oven or large soup pot over medium-high heat
  2. Add broth, half of spinach, tomatoes and garlic to bring to boil (you can also add a little white wine for added flavor)
  3. Add any water needed to accommodate tortellini
  4. Once boiling, add tortellini to cook until al dente
    5. Pizza
  5. Heat oven to 400 (or according to pizza crust instructions)
  6. Place pizza crust on baking sheet and brush with tomato soup
  7. Top with cheese, spinach, chopped chicken, then Gorgonzola cheese
  8. Bake according to directions or until cheese is melted; approximately 12 minutes
https://tonispilsbury.com/tortellini-soup-spinach-chicken-pizza/

 

Weekly Meal Plan