Tag Archives: Chicken

Lettuce (or Tortilla) Hawaiian Chicken Tacos, with Mango, Avocado, Cheese, Tomato and Lettuce

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Lettuce (or Tortilla) Hawaiian Chicken Tacos, with Mango, Avocado, Cheese, Tomato and Lettuce

No matter how much you try to plan, things get crazier at the end of the week, which is one reason I love menus like tonight’s. Because I already cooked this chicken earlier in the week, the only “work” to do is warming things up. There is nothing to cook!

I also like this meal because it is so fresh.  The mango, avocado, tomato and lettuce are welcome flavors and textures during the winter months when I tend to cook more of my meals and make more soups.  And tonight, for maximum freshness and minimum carbs, I experimented with using lettuce instead of tortillas.

My kids also like this meal. And while they really like the taste, I know they are big fans of this meal because, well… they like to eat with their hands.  Yes, I admit it.  As much as I encourage, teach, and yes, nag them about using silverware, they really prefer to eat without their fork and spoon…  If you can’t beat ‘em, join ‘em!

…

I decided to eat early as my son had a late practice and my husband was coming home too late to eat with the kids.  My plan was to eat at 5:15.  At 5:00 I pulled everything out of the refrigerator – the chicken, cheese, lettuce, mango, radish, the remaining black beans, salsa, Braggs Hawaiian Dressing and Marinade, and tortillas.  I also grabbed the avocado and tomato from the counter.  If you haven’t already diced the pepper, tomato, mango, radish, or chicken, and if the cheese is not already grated, allow an extra 15 minutes.

After warming the chicken on a griddle on the stove, I began warming the tortillas, 2 at a time.  Once the tortillas were hot on the first side, I flipped them, added grated cheese and turned down the heat.  As the cheese began to melt, I added chicken, and the rest of the toppings. You can fold them in half like a taco or roll them into a “burrito”. As finger food is a favorite and burritos are neater, I rolled mine into a burrito and placed them on the side of the griddle. You can also use corn tortillas (which are smaller) and fold in half for tacos.

Preparing Hawaiian Chicken Tacos (or Burrito)

I took some larger leafs of lettuce, (I used butter lettuce but you can use romaine or any other lettuce that can hold taco ingredients.  I added the warmed chicken, cheese, and the rest of the toppings and served.  We sat down at 5:15!

Hawaiian Chicken Tacos (Burrito) with Mango, Avocado and Black Beans

The Verdict

This is a favorite! Everyone really liked the tacos.  Ratings of 9 and 10 across the board.  The kids had the burritos and my husband and I had the low carb, lettuce tacos.  I would definitely make this again – it is a great reinvention of chicken made earlier in the week.  The mangos really make this dish, so don’t leave them out.  If you can’t find mangos, use pineapple or kiwi.

Lettuce Hawaiian Chicken Tacos (or Burrito) with Mango, Avocado, Tomato and Black Beans

Recipe: Lettuce (or Tortilla) Hawaiian Chicken Tacos, with Mango, Avocado, Cheese, Tomato and Lettuce

Serves 2 Adults and 2 Kids; with extra chicken for another dinner or 4 lunches

Ingredients

1 Avocado

1 Tomato

1 Mango

Remaining ½ can of Black Beans

Whole Wheat Tortillas, corn tortillas and/or big leaves of lettuce – boston leaf lettuce, romaine, other good “sandwich” lettuce

Cheddar Cheese –  derived from cow or goat or soy

1 radish (optional)

1.5 lbs. Boneless Skinless Chicken Breast – use the left over from the Hawaiian Chicken

Salsa

Bragg Hawaiian Fat Free Dressing and Marinade

Instructions

  1. Slice and Dice Avocado, Tomato, and Mango.
  2. Dice chicken and warm on skillet over medium heat.  Set chicken aside.
  3. Heat Tortilla(s) on a skillet over medium heat.
  4. When tortilla starts to bubble ( is heated through), flip tortilla, sprinkle cheese on the hot side, and turn off heat.
  5. As cheese begins to melt, sprinkle chicken, avocado, tomato, mango, radish (if including) and black beans.
  6. If using flour tortillas, roll into a “burrito”: fold the bottom 1/8 of the tortilla on top of the chicken and other stuffings.  Fold in the sides  of the burrito and roll the tortilla into a log.
  7. Set on the side of the grill and make one for each person.
  8. If using corn tortillas, serve as a taco
  9. If using lettuce (and I used tortillas for the kids and lettuce for me):
    1. Warm chicken and beans.
    2. Sprinkle cheese in lettuce cup
    3. Add chicken and beans
    4. Top with avocado, tomato and mango, salsa, and Hawaiian dressing.

10. Serve – with carbs or without!

Pre-Prep Opportunities

1.  Make tacos as the second chicken meal of the week.  Prepare all chicken at the beginning of the week, storing leftovers in the refrigerator for later use.

2. Cut Mango, pepper, tomato, radish, and chicken ahead of time.  Store in refrigerator until ready to use.

FINAL Nov 28-De…

Aside

FINAL Nov 28-Dec 1 Menu and Master Shopping List

This week worked out well.  I have made a few changes that will make it easier and tastier.   First, I recommend cooking the chicken in the oven rather than the slow cooker.  I think it lost some of its flavor in the slow cooker.  Second, I eliminated the Pastel de Papa.  I had plenty of food without it.  Third, I modified the Orzo with Peas, Saffron and chicken which added a more savory, paella flavor.  Make sure you use the “New and Improved” version.

People have tried some of the recipes and like them, but I really need people to try a menu, shop it and prepare it.  Based on my own experience, getting organized for the week is key, but it takes time that a lot of people don’t have.  I am willing to do the organizing for you.  Try it and see if it doesn’t make meal prep less stressful.  Write to me on this blog!

Final Week’s Menu

Monday:            Orange Garlic Chicken (From Fix it and Forget it), Brown Rice, and Green Beans.

Tuesday:            . New and Improved Orzo with Peas, Saffron and Leftover Orange Garlic Chicken (Modified from “Vegetarian Entertaining”).Dilled Vegetable-Barley Soup (from The Enchanted Broccoli Forest), and Oatmeal Muffins.

Wednesday:            . Dilled Vegetable-Barley Soup (from The Enchanted Broccoli Forest), and Oatmeal Muffins.

Thursday:            New and Improved Orzo with Peas, Saffron and Leftover Orange Garlic Chicken (Modified from “Vegetarian Entertaining”).

 

Shopping List

For 2 Adults and 2 Children

Entrees

3.0 + lbs. Boneless, skinless chicken breasts

Veggies

1/2 C Minced onion

1 Medium carrot

1 Medium stalk celery

1/4 lb. Chopped mushrooms

2 Bell peppers – different colors if not too expensive

4 shallots

 

Fruit – Enough for Breakfast, Lunch, and Dinner

1 Pineapple

8 Kiwi

8 Apples

5 Pears

 

Dry Goods

1/2 C Raw Barley

4 C Tomatoes, canned or in shelf stable container

1 T Saffron Threads

4 C Vegetable broth

1 1/2 lbs. Orzo

Brown rice

Muffin mix

Salt

Pepper

1 Bay leaf

6 T Dry White Wine

1.5 t Dried Dill Weed

1 t Tamari sauce

2 T Olive oil

1.5 t Dried Thyme

2 T Balsamic vinegar

1/3 C Dry White Wine

 

Dairy

1 T Butter

Parmesean or manchenga cheese

 

Frozen

1 C Orange Juice Concentrate

1 C Frozen Peas

Frozen green beans

 

Recipes

 

Orange Garlic Chicken

Serves 2 Adults and 2 Kids with a bit of leftovers for lunch

Source:  Modified from Fix-It and Forget It, 5 Ingredient Favorites

Ingredients

1.75 lbs. Boneless, skinless chicken breast

1 ½ t dried thyme

6 Cloves Garlic, Minced

1 C Orange Juice Concentrate

1 T Balsamic Vinegar

1 C Brown rice

Green Vegetable and or side salad

 

Instructions

  1. Measure and put all ingredients, except chicken, in a container large enough to store all the chicken and mix well.
  2. Add chicken, and cover w marinade
  3. Marinate in refrigerator for atleas 2 hours, but up to 24.
  4. Place on a roasting pan, lightly sprayed with olive or canola oil, and bake at 350 for 20 minutes or until meat springs back to the touch.
  5. If making ahead also get rice cooker of brown rice cooking.
  6. When ready, serve chicken over brown rice with a green vegetable on the side.

 

 

Orzo with Chicken, Peas with Saffron and Smoked Paprika

Serves 6-8 ( 2 Adults and 2 Kids for two meals)

Adapted from “Vegetarian Entertaining”

Ingredients

1.5 lbs. Boneless skinless chicken breast, baked or grilled (hopefully this is leftover chicken that you cooked earlier in the week.)

2 T Olive oil

4 Shallots, minced

2 Bell Peppers chopped

3 C Canned Tomatoes or tomatoes in a non-can, shelf-stable container

1 T Saffron threads, soaked in 1/4 C warm water

1 t Smoked Paprika

1/3 C Dry White wine

3/4 lb. Orzo

2 C Frozen Peas

1 t salt

1/4 t pepper

Grated parmesan or manchenga cheese

Optional Additions

1/2 – 1 lb. Shrimp

1/2 – 1 lb. Chorizo (spicy or mild), cooked

Instructions

1.            Prepare the Orzo per package directions. When tender, set aside.

2.            In a large sauce pan, Sauté shallots in olive oil until soft.

3.            Add bell peppers and blend.

4.            Stir in tomatoes, saffron with soaking water, and White wine.

5.            Simmer until most of the liquid evaporates, about 8-10 min.  Be careful not to burn the mixture.

6.            Dice chicken.

7.            Cook peas in microwave for 1 1/2-  2 minutes.

8.            Once liquid is mostly evaporated from tomato mixture, add peas, and chicken and any optional ingredients. Chorizo should be cooked before you add it to the pot.  Shrimp will cook in 3-4 minutes in the mixture. The shrimp will turn pink when it is cooked.

9.            Serve w parmesan or manchenga cheese.

10.            Don’t be surprised if you start thinking about paella and a trip to Spain…  Really!

 

Dilled Vegetable-Barley Soup
Serves 6-8

Ingredients

3/4 C Raw pearl barley

1.5 C Water

1 T Butter

1 Onion chopped

1 t Salt

1 Bay leaf

3 Large carrots, chopped

1/2 Bunch celery, chopped

8 C Vegetable Stock or water (I buy 32 oz of regular vegetable stock and 32 oz of low sodium vegetable stock in shelf-stable containers)

1/2 lb. Mushrooms, chopped (I chop them so they are unrecognizable)

6 T Dry White Wine

1.5 t (2-3 T fresh) Dill Weed

1/4 t Fresh black pepper

1.5 t Tamari Sauce

 

Instructions

1.      Place barley and 1 Cup water together in a saucepan. Bring to a boil, cover and simmer for 25-30 minutes until barley is tender. Set aside.  (You could do this even 2 days before and keep in fridge)

2.      In a soup pot, saute onion, salt and bay leaf in butter until onion is soft and clear.  Add carrots and celery cooking over medium heat for 5 minutes.  Add remaining ingredients including barley.

3.      Cover soup and simmer for 1 1/2 hours.

4.      Try not to eat it right away as it is even better the second day!

5.      Serve with whole grain bread or healthy muffins; Top soup w toasted sunflower seeds, chopped parsley, or parmesean/manchenga cheese.

New and Improved Orzo, Chicken, Peas and Saffron

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12-1-11 Dinner Blog

 Image
Serving the leftovers was the way to go. Making a 3rd dish was just too much work and there was plenty of the orzo dish to go around.  I rarely serve the exact same thing twice in a row, but I am doing it today.  Will the ratings go down?  I expect a less than enthusiastic response from my daughter.
Improving My Odds
While last night’s dinner was good, I kept comparing it to the paella that I make.  So this afternoon, I took a look at the recipe and noticed that my paella includes smoked paprika.  Based on the amount of the orzo dish I had left, I added 1/2 t, mixed it in, and returned it to the refrigerator.  Time will tell…
Dinner in Minutes
Time to get dinner on.  Instead of sliced apples as I originally thought, I remembered I had cut up pineapple in the refrigerator.  I made a small spinach salad for my husband and I, topped with pineapple and pomegranate seeds, and served just the pineapple and pomegranate seeds to the kids – a small consolation for the instant replay meal…
 Image
Then I warmed the Orzo Mixture (with smoked paprika) in a soup pot and served!
 Image
The Verdict
New and Improved!  While yesterday’s dish was really good, this was fantastic!  My son and husband (who came home late, hence the empty dish above), increased their rating to 9.5.  My son, suggesting that adding shrimp would send this dish off the charts, contemplated rating tonight’s dinner a 10…  (You could also add a spicy chorizo… YUM!) My daughter, not surprisingly, thought the dinner was good but did not change her rating from yesterday.  As she said, “8.5 is a good rating, Mom.”  She doesn’t hand out 9’s and 10’s easily…  In my opinion, I agree that the meal was even better than yesterday.  I think the smoked paprika really helped blend the flavors and I will adapt the recipe accordingly.

The Recipe

Orzo with Chicken, Peas with Saffron and Smoked Paprika

Serves 6-8 ( 2 Adults and 2 Kids with leftovers for 2-3 more meals)

Adapted from “Vegetarian Entertaining”

Image

Ingredients

1.5 lbs. Boneless skinless chicken breast, baked or grilled (hopefully this is leftover chicken that you cooked earlier in the week.)

2 T Olive oil

4 Shallots, minced

2 Bell Peppers chopped

3 C Canned Tomatoes or tomatoes in a non-can, shelf-stable container

1 T Saffron threads, soaked in 1/4 C warm water

1 t Smoked Paprika

1/3 C Dry White wine

3/4 lb. Orzo

2 C Frozen Peas

1 t salt

1/4 t pepper

Grated parmesan or manchenga cheese

Optional Additions

1/2 – 1 lb. Shrimp

1/2 – 1 lb. Chorizo (spicy or mild), cooked

Instructions

1. Prepare the Orzo per package directions. When tender, set aside.

2.  In a large sauce pan, Sauté shallots in olive oil until soft.

3. Add bell peppers and blend.

4. Stir in tomatoes, saffron with soaking water, and White wine.

5. Simmer until most of the liquid evaporates, about 8-10 min.  Be careful not to burn the mixture.

6. Dice chicken.

7. Cook peas in microwave for 1 1/2 –  2 minutes.

8. Once liquid is mostly evaporated from tomato mixture, add peas, and chicken and any optional ingredients. Chorizo should be cooked before you add it to the pot.  Shrimp will cook in 3-4 minutes in the mixture. The shrimp will turn pink when it is cooked.

9. Serve w parmesan or manchenga cheese.

10. Don’t be surprised if you start thinking about paella and a trip to Spain…  Really!

New and Improved Orzo, Chicken, Peas and Saffron

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12-1-11 Dinner Blog

 Image
Serving the leftovers was the way to go. Making a 3rd dish was just too much work and there was plenty of the orzo dish to go around.  I rarely serve the exact same thing twice in a row, but I am doing it today.  Will the ratings go down?  I expect a less than enthusiastic response from my daughter.
Improving My Odds
While last night’s dinner was good, I kept comparing it to the paella that I make.  So this afternoon, I took a look at the recipe and noticed that my paella includes smoked paprika.  Based on the amount of the orzo dish I had left, I added 1/2 t, mixed it in, and returned it to the refrigerator.  Time will tell…
Dinner in Minutes
Time to get dinner on.  Instead of sliced apples as I originally thought, I remembered I had cut up pineapple in the refrigerator.  I made a small spinach salad for my husband and I, topped with pineapple and pomegranate seeds, and served just the pineapple and pomegranate seeds to the kids – a small consolation for the instant replay meal…
 Image
Then I warmed the Orzo Mixture (with smoked paprika) in a soup pot and served!
 Image
The Verdict
New and Improved!  While yesterday’s dish was really good, this was fantastic!  My son and husband (who came home late, hence the empty dish above), increased their rating to 9.5.  My son, suggesting that adding shrimp would send this dish off the charts, contemplated rating tonight’s dinner a 10…  (You could also add a spicy chorizo… YUM!) My daughter, not surprisingly, thought the dinner was good but did not change her rating from yesterday.  As she said, “8.5 is a good rating, Mom.”  She doesn’t hand out 9’s and 10’s easily…  In my opinion, I agree that the meal was even better than yesterday.  I think the smoked paprika really helped blend the flavors and I will adapt the recipe accordingly.

The Recipe

Orzo with Chicken, Peas with Saffron and Smoked Paprika

Serves 6-8 ( 2 Adults and 2 Kids with leftovers for 2-3 more meals)

Adapted from “Vegetarian Entertaining”

Image

Ingredients

1.5 lbs. Boneless skinless chicken breast, baked or grilled (hopefully this is leftover chicken that you cooked earlier in the week.)

2 T Olive oil

4 Shallots, minced

2 Bell Peppers chopped

3 C Canned Tomatoes or tomatoes in a non-can, shelf-stable container

1 T Saffron threads, soaked in 1/4 C warm water

1 t Smoked Paprika

1/3 C Dry White wine

3/4 lb. Orzo

2 C Frozen Peas

1 t salt

1/4 t pepper

Grated parmesan or manchenga cheese

Optional Additions

1/2 – 1 lb. Shrimp

1/2 – 1 lb. Chorizo (spicy or mild), cooked

Instructions

1. Prepare the Orzo per package directions. When tender, set aside.

2.  In a large sauce pan, Sauté shallots in olive oil until soft.

3. Add bell peppers and blend.

4. Stir in tomatoes, saffron with soaking water, and White wine.

5. Simmer until most of the liquid evaporates, about 8-10 min.  Be careful not to burn the mixture.

6. Dice chicken.

7. Cook peas in microwave for 1 1/2-  2 minutes.

8. Once liquid is mostly evaporated from tomato mixture, add peas, and chicken and any optional ingredients. Chorizo should be cooked.  Shrimp will cook in 3-4 minutes in the mixture. The shrimp will turn pink when it is cooked.

9. Serve w parmesan or manchenga cheese.

10. Don’t be surprised if you start thinking about paella and a trip to Spain…  Really!

Orange Garlic Chicken, Brown Rice, and Green Beans

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Nov 28 Dinner Blog:

Orange Garlic Chicken – 4 Servings

Orange Garlic Chicken

Tonight I was lucky to get home at 7:05.  I was even luckier that dinner was basically ready.  When I left the house at 2:45, I had the chicken in the slow cooker, brown rice in the rice cooker, leaving only the frozen green beans to warm in the microwave. Pre-prep earlier in the day paid off.

This afternoon I spent about 20 minutes, washing and preparing the chicken in the slow cooker and getting the brown rice in the rice cooker.  First I measured out the thyme, pressed the garlic cloves, and mixed them together. Next I washed all the chicken and rubbed the thyme garlic mixture on the chicken. Once in the slow cooker, I stirred orange juice concentrate and balsamic vinegar and the rest of the thyme-garlic mixture together.  Finally, I spooned the mixture over the chicken, and set the slow cooker to low for 5 hours.  Once the chicken was done, I put brown rice and water in the rice cooker and left.

When I returned at 7, I warmed the beans in the microwave and served the meal.

Orange Garlic Chicken For 4

The Verdict

The meal received 8’s and 9’s and everyone thought it had good flavor, but I didn’t think it was my best meal.  I don’t know if Melanie Barsuk’s negative comments about slow cookers are rubbing off on me, but I really think that chicken doesn’t do as well in a slow cooker as it does in the oven.  Perhaps I am being too harsh – everyone liked it – but the chicken didn’t stay together as well as I would have liked. It would have been very difficult to cube, for instance…

I would like to “Dare to Compare” and try my luck making the same recipe in the oven…

Nov 28-Dec 1 Menu and Master Shopping List

Aside


Miss me? I have been absent for a few weeks but now I am back!  While I didn’t write, we had many great menus which I promise to share.

This week, I am borrowing and modifying recipes from some cookbooks that I have had for a long time – some for more than 15 years!  As always, I am keeping it healthy, simple, easy and delicious!

This Week’s Menu

Monday: Orange Garlic Chicken (From Fix it and Forget it), Brown Rice, and Green Beans.

Tuesday: Dilled Vegetable-Barley Soup (from The Enchanted Broccoli Forest), and Oatmeal Muffins.

Wednesday:  Pastel de Papa with Mashed Cauliflower (An Argentinian recipe modified from One Bowl- One Dish Meals from around the World), and a side salad.

Thursday: Orzo with Peas, Saffron and Leftover Orange Garlic Chicken (Modified from “Vegetarian Entertaining”).

Shopping List

For 2 Adults and 2 Children

Entrees

3 lbs. Boneless, skinless chicken breasts

1 3/4 lbs. Ground beef

Veggies

1/2 C Minced onion

1 Medium carrot

1 Medium stalk celery

1/4 lb. Chopped mushrooms

3 Large Idaho potatoes

26 Garlic cloves

2 Large red onions

5 Bell peppers – different colors if not too expensive

2 Large Tomatoes

12 Green Olives, pitted

4 shallots

Cauliflower

Fruit – Enough for Breakfast, Lunch, and Dinner

1 Pineapple

8 Kiwi

8 Apples

5 Pears

Dry Goods

1/2 C Raw Barley

2/3 C Raisins

4 C Tomatoes, canned or in shelf stable container

1 T Saffron Threads

4 C Vegetable broth

1 1/2 lbs. Orzo

Brown rice

Muffin mix

Salt

Pepper

1 Bay leaf

6 T Dry White Wine

1.5 t Dried Dill Weed

1 t Tamari sauce

4 T Olive oil

1.5 t Dried Thyme

2 T Balsamic vinegar

1/3 C Dry White Wine

Dairy

4 T Butter

1/3 C Milk

1/2 C Plain yogurt

Parmesan or manchenga cheese

Frozen

1 C Orange Juice Concentrate

1 C Frozen Peas

Frozen green beans


Food From a Farm: Roasted Chicken (Store bought), Snap Peas, Tomato, and Grapes

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Oct 17 Dinner Blog

Roasted Chicken, Snap Peas, Tomato, and Grapes

Getting home from the grocery store, we were all starving and a bit cranky.  Thank good ness for store-bought roasted chickens when you are in a pinch.

While the kids washed their hands, I portioned chicken, snap peas, tomato and grapes on to each plate.  The kids prefer the dark meat.  My husband and I prefer the white meat. It was easy to make everyone happy.  Presto!  In less than 5 minutes we were sitting down to dinner!!

Roasted Chicken, Snap Peas, Tomato, and Grapes - 3 Servings

The Verdict:

9’s all around!  I think anything I would have served at that point would have tasted good, but the meal really was delicious.  The chicken was moist and tender, the grapes were sweet, the snap peas crunchy, and the tomatoes were incredibly flavorful.

Teaching Moment:  I talk to my kids about “Food from a Farm” versus “Food from a Factory”.  I tell them my goal is to give them as much food from a farm as possible.  Meals like tonight’s is a great conversation starter.  This is a “Food from a Farm” meal. Serving food as it looks growing on the vine – so simple, so easy, so fast – yet so delicious!

Roasted Chicken, Snap Peas, Tomato, and Grapes - Adult Portion

Recipe

Roasted Chicken (Store Bought),  Snap Peas, Tomato, and Grapes

For 2 Adults and 2 Kids – will probably be enough leftovers for 2 lunches

Ingredients
1 Store Bought Roasted Chicken

1/2 lb. Sugar Snap Peas

2 Tomatoes

1 Big Bunch Grapes

Instructions to Make Magic – especially good when you are in a pinch!:

1. Take chicken out of the bag and portion across plates

2. De-string snap peas (break tip and pull, a string will come off), Cut 2 tomatoes, wash grapes, and portion on plates

3. Serve and congratulate yourself for pulling a rabbit out of a hat!

Baked Chicken, Peas, Fruit, and Side Salad

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10-12-11 Dinner Blog – Playing Catch Up

Baked Chicken, Peas, Fruit and Side Salad

Since late July, I have been working on a big project that I am very excited about. On 10-12-11, things really heated up, forcing me to put every spare moment toward the project and temporarily push my blog to the back seat. The first phase of my project ended last Saturday and now I am getting back to my blog! I have plenty to write about as since 10-12-11, I continued to prepare menus and make meals – but there was no time for my blog…

So wrapping up the menu from Oct 10-13:
10-12-11’s menu of baked chicken, peas, fruit and side salad worked. The family thought it a bit boring but it was tasty, rating it an 8. My daughter, quintessential wild card, rated it an 8 ¾!. It is hard when a delicately flavored chicken dish follows a flavorful meal like tortilla soup.

Baked Chicken, Peas, Fruit and Side Salad - Kids Portion

But from a Mom’s point-of-view, it was a fantastic meal! I had already baked the chicken on Monday when I made the chicken for the Chinese Chicken Salad. All I had to do was warm it up, and add some leftover Sweet Chili Sauce. I microwaved the peas, cut the pineapple, made a side salad, and served.

Baked Chicken, Peas, Fruit and Side Salad - 4 Servings

Recipe: Baked chicken, Peas, Fruit, and Side Salad
For 2 Adults and 2 Kids (plus a couple of lunches)

Ingredients
1.75 lbs of boneless skinless chicken breast
Canola or Olive oil spray
Sweet chili sauce
Frozen Peas (enough for a family of 4)
Pineapple
Salad and fixings

Instructions
Preheat oven to 350

1. Wash and cut chicken into 3” pieces and place in a lightly sprayed roasting or baking pan.
2. Bake for 15 minutes
3. Cut pineapple, cook peas in microwave for 2-3 minutes, and make a small side salad with your choice of fixings. I used sunflower seeds and thinly sliced radishes. Portion the sides on plates.
4. Check chicken for doneness. If chicken springs back to the touch, like testing a cake for doneness, it is ready.
5. Serve!
6. If you are having chicken another night during the week, cook both portions of chicken the first night. It makes the second night all that much easier!

Final Oct 3-6 Weekly Menu and Master Shopping List

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Roasted Chicken, Apples, Leeks, with Pumpkin and a Side Salad

This menu works – it was easy and delicious.  I like the new recipes and will definitely keep them in my collection with a couple of changes.  Thank you Real Simple!

1) Regarding the Winter Lentil Soup, you probably don’t have to double the recipe as I did.  The recipe says it serves 6, but I think making the recipe as it was written originally, would easily serve 2 adults and 2 kids (with hearty appetites) for 2 meals – especially if you are going to put it over pasta the second time you serve it.

2) Also, depending on your time, you might do half leeks and half onion (purchased pre-chopped) in the Winter Lentil Soup to save yourself some time.

3) If you choose to make the tomatillo salsa for the chicken enchilada recipe, I would add mango if you are not going to put in jalapeno.  Even if you are purchasing a jar of salsa verde, you might consider adding mango for a change of pace.

Consider shopping this “simple” menu or another menu from a previous week.  Let me know how it goes!

Winter Lentil Soup

Final Weekly Menu – Inspired From Real Simple’s “Easy, Delicious Meals Cookbook”:

Monday: Roasted Chicken, Apples, Pears, and Leeks, Pumpkin, and Side Salad

Tuesday: Winter Lentil Soup with Apple-Cinnamon Muffins or scones or bread

Wednesday: Chicken Enchiladas, with Salsa, and Fruit

Thursday: Winter Lentils over Pasta with Pears, Pumpkin and Side Salad

Chicken Enchiladas (or Burritos) with Fruit and Cherry Tomatoes

Regarding the shopping list, some have mentioned that the list is too spaced out and it prints on several pages.  I apologize for that.  I am working on the next phase of the website and plan to take care of this problem.  Until then, if you copy and paste the list from the website to a word document, you can go to “Format” on your toolbar, click on “Paragraph”, and set the “after spacing” to 0.  Then you can reduce the font size.  This will help minimize the number of pages until I get the next phase of Busy Lives Healthy Eats finished. Thanks for your patience!

Winter Lentil Soup Over Pasta, Steamed Pumpkin, Pears, and a Side Salad

Final Master Shopping List

For 2 Adults and 2 Kids

Entrees

3.0 lbs. Boneless, skinless chicken breasts

2.0 lbs. Chicken legs

Vegetables/ Fresh Herbs

4 Leeks

2 Small zucchini, diced (optional – only if you are making the tomatillo salsa)

2 Small red onions (1 is optional – only if you are making the tomatillo salsa)

1 Small cooking pumpkin

3 Sweet potatoes

1 Bunch kale

Greens for salad

Tomatoes and other salad fixings – I purchased avocado, cherry tomatoes, figs, regular tomatoes, and carrots

2 Small sprigs of fresh rosemary

1 T Fresh thyme

Optional for homemade salsa made in a food processor for Wednesday night. Or you can save time and just buy salsa verde in a jar:

1 lb. Tomatillos

1 Jalapeno (I am only going to use 1/3 of one)

1 C Fresh cilantro

1 T Fresh lime juice

Fruit

6 Crisp apples (Braeburn, or other)

4 Pears (Bartlett or Bosc)

1-2 Mangos (optional for tomatillo salsa – you can also add to jarred salsa verde for a nice twist)

2-3 Avocados

Extra or other Fruit for breakfast and lunch – I purchased 5 kiwis, 1 small watermelon (last of the season), and extra apples and pears

Dry Goods

3 T Olive oil

Canola oil spray

Shell pasta

1 28-Ounce can whole tomatoes, drained – or other non-canned shelf stable tomatoes

1/2  C Brown lentils

Dr. Oetker’s Apple Cinnamon muffin mix (or other muffin mix – feel free to buy bread, or make something from scratch if you are so moved…)

Salt

Pepper

Dairy

1 ½ C Grated cheddar or Monterey cheese (from cow or goat’s milk)

½ C Plain yogurt (from cow or goat or vegan)

½ C Grated parmesan or manchenga cheese

Frozen

½ C Corn (from ear or frozen and thawed) (optional – only if you are making the tomatillo salsa)

Bakery

12 Tortillas (corn or flour)

Recipes

The Recipe

Roasted Chicken, Apples, and Leeks Pumpkin and a Side Salad

From Real Simple’s Easy Delicious Meals

Serves 2 Adults and 2 Kids for 2 meals – or reinvent the chicken the second night and make enchiladas or tacos.

Kid's Portion of Roasted Chicken, Apples, Leeks, Pumpkin and a Side salad

Ingredients:

4 Apples, quartered

4 Pears, quartered

2 Leeks (white and light green parts), halved crosswise and lengthwise

6 Small sprigs of fresh rosemary

2 T Olive oil

1 t Kosher salt

¼ t Pepper

3.0 lbs. Boneless skinless chicken breasts

2.0 lbs. Drumsticks, skin peeled off

Greens for salad and toppings

Pumpkin (already steamed in the oven and scooped from the shell)

For the pumpkin:

¼ t Cinnamon

¼ t Salt

1 t Butter/ Earth Balance margarine

¾ T Maple syrup

Instructions:

Preheat oven to 400

  1. Lightly spray olive oil in two large roasting pans.
  2. Add the apples, pears, leeks, salt, and pepper, and spray lightly again.
  3. Add the chicken and rosemary and spray lightly again and nestle the chicken into the fruit and leek mixture.
  4. Roast the chicken for 30-40 minutes.
  5. While chicken is cooking prepare a side salad with salad toppings and low-fat salad dressing, and prepare the pumpkin.
  6. Warm pumpkin in the microwave with cinnamon and salt.
  7. Add butter and maple syrup to the pumpkin and mix well.
  8. Once chicken is ready, warm pumpkin mixture and serve!
  9. See if this recipe doesn’t have “Fall Harvest” written all over it!

The Recipe

Winter Lentil Soup

From Real Simple’s Easy, Delicious Meals

Serves 2 Adults and 2 Kids for 2 Meals

Serving Winter Soup

Ingredients:

1 T Olive oil

6 Leeks, washed and cut into 1/4 “ half-moons

2 28 oz cans of tomatoes

2 Sweet potatoes, peeled and cut into 1” pieces

1 Bunch kale, thick stems removed and leaves cut into ½ “ wide strips

1 C Lentils

2 T Fresh thyme

2 t Kosher salt

¼ t Pepper

½ C Grated cheese (optional)

Instructions:

  1. Heat oil in a large soup pot.
  2. Add leeks and cook until softened, 3-4 minutes.
  3. Add tomatoes and cook for 5 more minutes.
  4. Add 12 C water and bring to a boil.
  5. While waiting for soup to boil, call mom, or anyone else who is not afraid to tell you the truth,
  6. Once boiled, add sweet potatoes, kale, lentils, thyme, salt and pepper to the soup.
  7. Simmer until lentils are tender, about 35 minutes.
  8. While soup is in its final simmer, make muffins, scones, or slice some bread to serve with soup.
  9. Ladle into bowls and serve with grated cheese if desired.

Recipe for Chicken Enchiladas

From Real Simple’s Easy, Delicious Meals 

Serves 2 Adults and 2 Kids

How to Fold a Burrito

Ingredients:

1.5 lbs of chicken, cooked

1.5 C Cheese, grated

2 Avocados, chopped

1.5 C Salsa, homemade or from a jar

2 Small zucchini, chopped

1 Small onion. Chopped

½ C plain yogurt (optional)

Optional – Tomatillo Salsa (made in food processor)

1 lb. Tomatillos, papery husks removed

1 Jalapeno, seeded and/or 1 mango, chopped

1 C Fresh cilantro

1 T Lime juice

If your kids are not big zucchini or onion fans, put the zucchini and onions into the food processor and add to the salsa.

Instructions:

Make Ahead:

  1. If you choose to make the tomatillo salsa, put all ingredients in food processor (except mango).
  2. Pulse until finely chopped.
  3. Store in refrigerator until ready to use.

Dinner Prep

Preheat oven to 400:

  1. Get chicken, cheese, avocados, salsa and tortillas out of the refrigerator.
  2. Shred chicken with 2 forks.
  3. Mix Chicken, cheese, avocado and salsa together in a big bowl.  Add zucchini and onion to mixture if not in the salsa.
  4. Warm tortillas on a griddle.
  5. Spoon a generous, rounded, ½ C of the chicken mixture onto the tortilla.
  6. For flour tortillas, which are larger, fold the sides of the tortilla in, fold up the bottom flap and roll.
  7. For corn tortillas, which are smaller, roll the bottom flap up and roll, making an open-ended tube shape.
  8. Repeat until tortillas and chicken mixture have been used.
  9. Bake for 10-12 minutes.
  10. Add some fruit or a side salad to the plates while chicken is cooking.
  11. Serve!

Recipe for Warm Winter Lentil Soup Over Pasta, Pumpkin, Fruit, and Side Salad

Inspired from Real Simple’s Easy, Delicious Meals

Serves 2 Adults and 2 Kids

3 Servings of Winter Lentil Soup Over Pasta, Steamed Pumpkin, Pears and Side Salad

Ingredients:

Pasta

2 ½ C Winter Lentil Soup

Side Salad

Fruit

Pumpkin

Instructions:

  1. Make pasta according to package directions.
  2. Warm Winter Lentil Soup from earlier in the week.
  3. Warm pumpkin from earlier in the week.
  4. Make side salad
  5. Add some seasonal fruit
  6. Serve!

Chicken Enchilada (or Burrito), with Fruit and Cherry Tomatoes

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10-5-11 Dinner Blog

Chicken Enchiladas (or Burritos) with Fruit and Cherry Tomatoes

Everything happens for a reason.

Some of neatest inventions have come about “by mistake”.  Take Mrs. Wakefield, for example, owner of the “Toll House Inn” in 1930, who substituted broken chocolate pieces for cocoas powder one day, thinking the chocolate would permeate the entire cookie.  It didn’t and Toll House Cookies were born.

Our mistake with Wednesday night’s meal doesn’t promise fame or riches, but it was a good one.  On Sunday when I was pre-prepping for the week, my husband wanted to help. This is a topic for a different day, but Busy Lives Healthy Eats has gotten the interest of everyone in the family and they all want to be involved!  Nice!  Anyway, knowing that it was easy and used a food processor, (machines are manly), I gave him the recipe for the chicken enchiladas and asked him to make the tomatillo salsa. (This is an optional part of the recipe – you can substitute salsa verde or any salsa if time and energy are in question.)

My husband busied himself with a few quick chops and quickly reported he was done.  I was surprised at how much salsa it made!  Wow!  All that from 10 tomatillos!  It took me a minute to figure out that the zucchini, onion, and corn, that was supposed to go in the enchilada whole, was now pulsed to a pulp in the salsa.  YIKES!  But my initial sense of alarm, was tempered by the fact that a) I was getting help in the kitchen; and b) This might be a chance to create my own Jessica Seinfeld recipe – lemonade from lemons!

Wednesday Night Dinner Prep

It was 4:30 and I had some time. I got out my ‘salsa’ and all the other ingredients for dinner.  First, I shredded 1.5 lbs of the chicken from Monday’s dinner and cut up 2 avocados.  Then I mixed 1.5 C grated cheese, 1.5 C ‘salsa’, 1.5 lbs. shredded chicken, and the 2 avocados in a large bowl, and scooped some of the mixture  into warmed whole wheat tortillas.

How to Fold a Burrito

And with a few minutes left until the chicken was done, I laid out plates, portioning some watermelon and few cherry tomatoes that are plentiful right now.

Baking the enchiladas *or burritos)

Once the chicken was done, I gave everyone one burrito, spooning some salsa on top.

The Verdict

The first bite, yielded some constructive criticism.  The kids thought it was good but bland.  I agreed and was very disappointed.  The original recipe called for 1 jalapeno.  Knowing my kids, that was not going to fly, so I left it out.  Bland was the result.  But fear not, my son had the answer!  “I think it needs mango”, he said.  As luck would have it, I had purchased a mango when I shopped on Sunday!  So. asking the kids to stop eating for a minute, I raced to cut and chop a mango, mixed it in with the salsa, and waited impatiently while everyone tasted their “new” meal.

“New and improved”!  My son and daughter both gave it a 9.5.  My husband who came home later and was immediately given the new and improved salsa gave it a 10!  The mistake of putting all the enchilada ingredients (except for the cheese and chicken) in a food processor was far from a mistake.  Rather than layering all the ingredients on the tortilla, I just put one scoop!  And because the zucchini was blended in, and it just looked like salsa, everyone ate it with smiles!  Thanks Jessica! Perhaps I should try broccoli in their next time!

The watermelon was sweet but the tomatoes were even sweeter!  They tasted like candy! – Really!  My son took some in his school lunch on Thursday!

And the pumpkin?  I totally forgot about it warming in the microwave.  Oh well, everyone was quite satisfied with their dinner – one burrito each and some fruit was more than enough.  Pumpkin is on the menu for Thursday night!