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Chicken Madeira

Chicken Madeira Recipe

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
  9. In the same skillet used to cook chicken, melt butter over medium-high heat
  10. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
  11. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
  12. Add broth and wine to bring to a boil
  13. Once boiling, reduce heat and let simmer until ready to serve
  14. Rice
  15. In large saucepan bring 1 cup rice and 2 cups water to a boil
  16. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
  17. (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)
  18. Serve sauce spooned over rice and chicken
https://tonispilsbury.com/chicken-madeira-2/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

What’s For Dinner This Week: “Go-To Meals”

The “Go-To” Meal

“Go-To” Meals are those simple recipes that allow us to create family-favorite dinners effortlessly.  The Organized Cook is dishing up a week’s worth of our favorite “go-to” meals to save busy families even more time and money this week.  As a subscriber to The Organized Cook Weekly Meal Plan System, here’s what’s on our family dinner menu this week.

Slow Cooker Beef Roast Recipe

Day 1: : Slow Cooker Beef Roast &Vegetables with Country Biscuits

 

Sesame Chicken Recipe

Day 2: Sesame Baked Chicken & Thai Coconut Rice with Peppered Green Beans

 

meal planning recipes

Day 3: Peppy Spaghetti & Garlic Knots

 

Beef Enchiladas Recipe

Day 4: Beef Enchiladas &Toasty Tostadas

 

Day 5: Chinese Chicken Salad &Vegetable Fried Rice with Spring Rolls

 

weekly meal plan system

The Organized Cook Weekly Meal Plan System

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

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:
  7. Double aluminum foil about a foot and half long.
  8. Place asparagus in the middle of foil; top with butter and drizzle with olive oil.
  9. Fold foil over to meet in the middle and fold in sides pinching together at the top.
  10. Grill next to steak until tender, approximately 15 minutes.
  11. Salad:
  12. Place salad lettuce in large mixing or salad bowl.
  13. Whisk together olive oil, vinegar, juice squeezed from lemon and a tablespoon of Montreal seasoning.
  14. Drizzle over lettuce and toss.
https://tonispilsbury.com/grilled-london-steak/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

 

Greek Yogurt Recipes from The Organized Cook

Healthy Family Dinner Recipes

With a high protein value and creamy-rich taste, Greek yogurt is the perfect snack food to have handy when hunger strikes.  And did you know that you can easily substitute Greek yogurt into many recipes for a healthy alternative to mayonnaise or sour cream?

Here are three of my favorite recipes using Greek Yogurt:

 

Greek Pita Pockets with Cucumber-Yogurt Sauce

Greek Pita Pocket recipe

Greek Pita & Greek Yogurt Cucumber Sauce

Ingredients:

Greek Pita Pocket recipe

Cucumber Yogurt Sauce

  1. ground low-fat beef, 1-1 1/2 lbs
  2. whole-grain pita bread pockets
  3. Plain Greek Yogurt- 16 oz.
  4. cucumber- 1, peeled
  5. garlic salt with parsley- 1 tbspn.
  6. cumin- 1 tspn.
  7. dried basil- 1 tspn
  8. lemon pepper- 1 tspn
  9. onion powder- 1 tspn

 Directions:

  1. Brown beef in a skillet over medium-high heat until cooked thoroughly; season with garlic salt and cumin.  Drain any excess fat.
  2. Chop cucumber
  3. In a mixing bowl, combine yogurt, chopped cucumber, basil, lemon pepper and onion powder; mix well
  4. Serve beef in pita pocket bread and top with Cucumber-Yogurt Sauc

 

This recipe is best served with Mediterranean Potatoes from The Organized Cook.

Mediterranean Potatoes by The Organized Cook

Mediterranean Potatoes by The Organized Cook

 

Baja Fish Tacos

Baja Fish Tacos recipe from The Organized Cook

Baja Fish Tacos recipe from The Organized Cook

Baja Fish Tacos with Baja Sauce and Cabbage Salad Recipe

Ingredients:

  1. white fish, like Tilapia, 2-3 lbs

    Baja Fish Tacos Recipe by The Organized Cook

    Baja Fish Tacos Recipe by The Organized Cook

  2. flour- 1 cup
  3. chili powder (like Chipotle), paprika and salt- 1 tspn each, or 1 packet of taco seasoning
  4. canola oil
  5. Plain Greek Yogurt- 16 oz.
  6. chipotle sauce- 1/4 cup
  7. limes- 4, sliced in half
  8. cole slaw cabbage mix- 1 pre-cut ready-to-eat bag
  9. cilantro- 1 bundle, chopped
  10. crushed red pepper (optional)
  11. corn tortillas, smals

Directions:

Fish

  1. Pat fish dry
  2. combine flour and seasoning in shallow dish
  3. heat oil in large non-stick skillet over medium-high heat
  4. coat fish, one at a time, in flour mixture before frying in skillet until golden brown on both sides, approximately 4 minutes each side

Baja Sauce

  1. For sauce, combine yogurt, chipotle sauce and juice from one lime; mix well

Cabbage Salad

  1. Combine cabbage, cilantro and crushed red pepper in salad bowl
  2. Squeeze juice from remaining limes over cabbage; toss

Serve fish in corn tortillas topped with Cabbage Salad and Baja Sauce

 

Swedish Meatballs

Swedish Meatballs recipe from The Organized Cook

Swedish Meatballs recipe from The Organized Cook

Swedish Meatballs with Spinach Pasta and Yogurt Swedish Sauce

Ingredients:

Meatballs

  1. ground beef, 1-2 lbs
  2. onion, white- 1, peeled and minced
  3. seasoned bread crumbs- 1 cup
  4. eggs- 2
  5. salt- 1 tspn
  6. nutmeg- 1 tspn
  7. olive or canola oil

Pasta

  1. spinach pasta- 1 lb

Swedish Sauce

  1. Plain Greek Yogurt- 16 oz.
  2. cream of mushroom soup- 1 can
  3. milk- 1/2 cup
  4. paprika- 1 tbspn
  5. grape tomatoes- 1 pint, sliced in halves

Directions:

  1. In large mixing bowl combine beef, onion, breadcrumbs, eggs, salt and nutmeg; mix well
  2. Heat oil in large non-stick skillet over medium-high heat
  3. Hand roll beef mixture into 1 1/2-inch balls and place in skillet to cook, turning each one gently with a spoon until all brown all over and cooked thoroughly, approximately 15-20 minutes
  4. Boil pasta in salted water until tender
  5. Drain pasta reserving some (about 1/4 cup) of cooking water in the pan; return pasta to warm pan and water, and toss
  6. For sauce, warm soup and milk in saucepan over medium-high heat until hot
  7. Add yogurt and paprika; mix well

 

 

Each of these recipes is part of The Organized Cook Weekly Meal Plan System.   Sign up for our newsletter and get your free Weekly Meal Plan here:

The Organized Cook Weekly Meal Plan System