Michael made this recipe for dinner on Thursday, and we both thought it was delicious. The white sauce is rich and creamy, and the mushrooms and spinach add some heartiness (and healthiness) to the recipe. We also think it would be delicious to use baby kale in place of the spinach.
It does take some time to make this recipe, including baking time, but our inspiration recipe gives directions for making the casserole ahead of time and freezing it. We haven’t tried that yet — because we don’t have the freezer space right now — but think it would be a great option to plan ahead for a busy night.
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
If you look at our meal plans for the last several months, this tasty chef salad is the dinner you’ll find most often. We’ve gotten into the habit of having salad for dinner at least twice a week — and this is my go-to salad.
If you’re looking for quick meals during the week, you can prep the veggies and hard-boil the eggs on the weekend. Then, all you have to do is combine all the ingredients and you’re ready to eat! Another easy option is to use leftover rotisserie chicken in place of the deli ham. Either way, it’s delicious.
If you live in or have visited the Pacific Northwest, you’ve probably noticed that there are “teriyaki stops” in pretty much every town. Unfortunately, they’re not very common here in the Twin Cities.
Fortunately, it’s easy to make your own teriyaki chicken at home. The first key is to use chicken thighs, so you don’t end up with dry chicken. The second is to brown the chicken for extra flavor, and the third is to use a good teriyaki sauce. Follow those steps and you’ll have delicious teriyaki chicken in under 10 minutes. Enjoy!
I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.
Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!
Michael found this recipe last fall when we were going through some old issues of Sunset magazine, and I thought I’d give it a try. I’ve made it a couple times now, and have tweaked the recipe to make it tasty and delicious — we really like the flavors of the lemon and oregano in the marinade. Since we don’t have a grill, I cook them in my grill pan, which works great.
I’ve used this grilled chicken in pita sandwiches, as well as a Greek chicken salad — either way, it’s best served with cucumber, tomatoes, feta cheese, and tzatziki sauce.
Tonight, I decided to make cashew chicken for dinner. Although I’d never made it before, I noticed that many recipes use a similar sauce as my beef and rice noodles recipe. So, I simply used that sauce as the base of my recipe. Turns out, it was both easy and delicious, so I’ll definitely be adding this recipe to my Chinese food repertoire!
I’ve made Cobb salad several times this spring (and finally summer), and it’s a great main dish salad. Wikipedia tells me that the best way to remember the ingredients in Cobb salad is with the mnemonic EAT COBB: Eggs, Avocado, Tomato, Chicken, (green) Onion, Bacon, and Blue cheese. I usually end up making a couple changes from that (like ham instead of bacon), but it’s still delicious!
The salad dressing for this recipe is also fabulous. We haven’t been buying salad dressing at the store lately — most of it has high-fructose corn syrup in it, and if it doesn’t it’s simple enough to make myself. The fresh tang of the lemon makes this a great dressing for summer salads.
This delicious Thai curry is one of my new favorite recipes. I usually make it with chicken, although it’s also delicious with fish or shrimp — see my notes at the bottom of the recipe for modifications. Also, it’s easy to vary the amount of spice in this recipe by simply adding more or less curry paste, to taste (I prefer to use about 2 Tbsp).
Chicken pot pie is delicious comfort food, but it can be a hassle to make and roll out the pie crust. So I decided to make the filling into a creamy stew, and serve it with biscuits for sopping up the sauce. My favorite biscuit recipe is quick and easy to make, and bakes while the stew is simmering, so this delicious dinner can be on the table in about 30 minutes.