Tag Archives | family dinner recipes

Buffalo Chicken Wraps

Buffalo Chicken Wraps

Buffalo Chicken Wraps

Ingredients

    Buffalo Chicken Wraps are the perfect recipe to make with leftover Homemade Chicken Tenders or Crunchy Ranch Chicken Tenders
  • Chicken Tenders- 1 1/2 lbs
  • Buffalo hot sauce (like Frank’s Red Hot Sauce)
  • Iceberg lettuce, chopped
  • Blue cheese crumbles- 8 oz.
  • Flour Tortillas, large- 6

Instructions

  1. Dice chicken tenders and place in mixing bowl
  2. Pour sauce over the top and toss to coat chicken evenly
  3. Spoon chicken (about 1/2 cup) onto center of a tortilla
  4. Top with some lettuce and cheese
  5. Fold tortilla over the mixture by folding up ends first then rolling- burrito style
  6. Slice in half before serving
  7. For more recipes using leftover Homemade Chicken Tenders, check out: What To Make With Leftover Chicken Tenders
https://tonispilsbury.com/buffalo-chicken-wraps/

 

Meal Planning

The Organized Cook Weekly Meal Plan System

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What’s For Dinner This Week- Kid-Friendly Meets Adult-Gourmet

Meal Planning For Busy Families

The title says it all- “Kid-Friendly Meets Adult-Gourmet” is our themed menu of the week.  With simple recipes using our special algorithm that “reuses kitchen prep time” and “reincarnates the leftover”, our Weekly Meal Plan will save busy moms lots of time and money at the grocery, and in the kitchen this week.

So, what’s on the family dinner menu this week?  If you’re a subscriber to The Organized Cook, here’s what you’re having.

 

MONDAY

Dinner Recipe

 

TUESDAY

Ratatouille Steak

 

WEDNESDAY

Balsamic Chicken recipe

 

THURSDAY

French Dip Sandwich recipe

 

FRIDAY

Tortellini Soup Recipe

Get This Weekly Meal Plan

Weekly Meal Plan

 

 

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What’s For Dinner This Week- An Apple A Day

Family Dinner Meal Planning

School is almost out and summer is just around the corner, so we’re celebrating this week with simple family-favorite recipes in our weekly meal plan “An Apple A Day”.

So what’s on the family dinner menu this week?  If you’re a subscriber to The Organized Cook, here’s what’s you’re having:

MONDAY

Weekly Meal Plan

Day 1: Day 1: Crispy Honey Chicken with One-Minute Honey Dipping Sauce, Buttered Corn On Cob & Spiced Apples

 

TUESDAY

meal planning

Day 2: Curried Meatballs over Steamed Rice & Goddess Apple Salad

 

WEDNESDAY

Day 3: Spring Penne with Gourmet Italian Sausage

THURSDAY

Day 4: Chicken with Lemon Sauce & Egg Fried Rice

 

FRIDAY

Day 5: Meat Lover Calzone & Quick Antipasta Salad

 

Get This Weekly Meal Plan

Let The Organized Cook do the planning and organization for you this week.  Get this family dinner meal plan including menu, grocery shopping list, recipes and easy-to-follow instructions.  Purchase individually for $6.99.

Weekly Meal Plan An Apple A Day

purchase individually for $6.99

 

Subscribe To The Organized Cook

Save money by becoming a subscriber to The Organized Cook Weekly Meal Plan System for only $12.99 per month (that’s over 50% savings from purchasing the meal plans individually).  Cancel at any time.  Subscribe now.

The Organized Cook Weekly Meal Plan System

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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

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

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