Tag Archives | easy dinner idea

Slow Cooker Chicken Tortilla Soup

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

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Slow Cooker Tortilla Chicken Soup

Ingredients

  • boneless skinless chicken breasts- 1½-2 lbs
  • onion- 1, peeled and minced (store half of minced onion for day 3- Greek Pita Pockets)
  • black beans- 1 15oz. can, drained
  • red mild enchilada sauce- 1 28oz. can
  • crushed tomatoes-1 15oz. can
  • chicken broth- 1 15oz. can
  • avocado- 1 , sliced

Instructions

  1. Place chicken breasts in slow cooker
  2. Add half of minced onion (store half for Day 3- Greek Pita Pockets), black beans, enchiladas sauce, tomatoes and chicken broth
  3. Cook on high 5-6 hours
  4. During last hour of cooking, chicken will shred upon stirring with spoon
  5. Serve soup garnished with avocado slices
https://tonispilsbury.com/slow-cooker-chicken-tortilla-soup-2/

 

chicken tortilla soup recipe

Slow Cooker Chicken Tortilla Soup with Zesty Polenta Cakes

Slow Cooker Chicken Tortilla Soup is perfect with the following dishes:

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Zesty Polenta Cakes

Ingredients

  • polenta, prepared- 1 chub (tube)
  • Staples
  • minced garlic- 1 tablespoon
  • olive oil
  • salt
  • dried oregano
  • paprika

Instructions

  1. Heat olive oil in medium non-stick skillet
  2. Season both sides of polenta with salt, a pinch of basil and paprika
  3. Cook polenta rounds (slices) in olive oil until brown, approximately 4 minutes each side
https://tonispilsbury.com/slow-cooker-chicken-tortilla-soup-2/

 

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Greek Pita with Oikos Organic Greek Yogurt Cucumber Sauce

By on January 12, 2012 in Entrees Recipe, Recipes

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Greek Pita Pocket with Oikos Greek Yogurt Cucumber Sauce

Greek Pita Pocket with Oikos Greek Yogurt Cucumber Sauce

Ingredients

  • ground beef- 1½ lbs
  • onion, small- ½, peeled and minced (mince the entire onion and store half to use later in the week)
  • pita bread pockets
  • cumin- 1 tbspn
  • salt- 1 tspn or to taste
    • For Greek Yogurt Cucumber Sauce
  • Oikos Organic Plain Greek Yogurt- 16 oz. (2 cups)
  • cucumber- 1, peeled and sliced
  • dried basil- 1 tbspn
  • lemon pepper- 1 tbspn
  • onion powder- 1 tspn

Instructions

  1. Brown beef in skillet with minced onion until cooked thoroughly, season with cumin and salt to taste
  2. Arrange beef mixture in pita pockets and top with Greek Yogurt-Cucumber sauce
    3. For Greek Yogurt Cucumber Sauce
  3. Chop cucumber into tiny pieces
  4. In small mixing bowl combine chopped cucumber, yogurt, basil, lemon pepper and onion powder; mix well
  5. Serve cucumber sauce over pitas
https://tonispilsbury.com/greek-pita-pocket-with-greek-yogurt-cucumber-sauce/

Greek Pita Pockets with Greek Yogurt Cucumber Sauce are delicious served with this simple side dish:

Mediterranean Potatoes by The Organized Cook

Mediterranean Potatoes

 

Weekly Meal Plan

Weekly Meal Plan System

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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

By on January 1, 2012 in Complete Family Dinner, Entrees Recipe, Recipes

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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
  5. Heat oven to 375⁰
  6. Place chicken on large baking sheet
  7. Sprinkle evenly with sesame seeds
  8. Bake until chicken is cooked thoroughly and begins to brown on top, approximately 35-40 minutes
  9. For a crispy top, turn oven to Broil for the last 7 minutes of cooking
    10. Rice
  10. In large saucepan, combine rice, ginger and coconut milk
  11. Bring to boil over high heat
  12. Once boiling, cover and reduce heat to low to simmer until water is absorbed; approximately 35 minutes
    13. Green Beans
  13. Fill bottom of medium skillet with water about ½ inch deep
  14. Add green beans, bell pepper and garlic
  15. Bring to boil over medium high heat
  16. Once boiling, reduce heat to low and let simmer for one minute
  17. Drain waters and transfer to serving dish
  18. Sprinkle with soy sauce and toss
  19. Season with sesame seeds
    20. Reincarnate The Leftover
  20. 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/

 

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The Organized Cook Weekly Meal Plan System

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Slow Cooker Beef Roast &Vegetables with Country Biscuits

By on January 1, 2012 in Complete Family Dinner, Entrees Recipe, Recipes

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Slow Cooker Beef Roast &Vegetables with Country Biscuits

Slow Cooker Beef Roast &Vegetables with Country Biscuits

Ingredients

  • beef round roast- 4-5lbs
  • potatoes, russet or gold-2 large, peeled and sliced into large chunks
  • carrots, whole- 2 large, peeled and diced into ¼ inch slices
  • celery- 3 leafy stalks, diced into large slices with leaves
  • onion, white or yellow- 1, peeled and sliced; store half of onion slices for Day 3-Peppy Spaghetti
  • refrigerated jumbo buttermilk biscuits- 1 canister
    • STAPLES
  • salt- 1 teaspoon
  • coarse black pepper- 1 teaspoon
  • bay leaf- 2
  • dried thyme- ½ teaspoon

Instructions

    IN THE MORNING:
  1. Place roast in large slow cooker, season generously with salt and pepper and thyme
  2. Add bay leaf, potatoes, carrots, celery and onion slices
  3. Add water to completely cover roast and vegetables; cover and cook on high for at least 6 hours until beef is cooked and so tender it flakes with a fork
    4. DINNER TIME:
  4. Bake biscuits according to package directions
https://tonispilsbury.com/slow-cooker-beef-roast-vegetables-with-country-biscuits/

 

weekly meal plan

Weekly Meal Plan

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