A few years ago, my aunt sent me a little stand up photo album with family favorite recipes. When I was menu planning this week, I decided to check out those recipes. I ended up choosing to make her chicken Parmesan. It’s a one skillet recipe and done in less than 30 minutes. Score!
I was so excited about the recipe that I’m already putting it on the blog!
Hubby loved it! In fact, he had seconds.
Aunt Missy’s Easy Skillet Chicken Parmesan
Stars of the recipe:
2 Tbsp. butter
1 lb. chicken breasts, cut into 1 inch. cubes
1 (14 oz.) can or 1 & 3/4 c. chicken broth
1-1/2 c. spaghetti sauce (Hubby suggests a spaghetti sauce that is cheesy flavored.)
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 c. dried small cut pasta such as penne
1 c. grated Parmesan (& more for serving)
Heat a skillet to medium high heat.
Melt the butter in the skillet.
Add the chicken.
Cook until pink.
Add the chicken broth, spaghetti sauce, basil, and oregano.
Turn up heat to high. Allow the spaghetti sauce and chicken broth to boil.
Add the pasta. Stirring until pasta is coated.
Turn down heat to medium low. Cover and allow to simmer for 15 minutes. Stirring occasionally.
Sprinkle cheese over the pasta.
Enjoy! Add more cheese to the pasta when serving if desired.
Sometimes we want pancakes, but I don’t feel like flipping the pancakes. I like this alternative so does my family. You can add different toppings to the batter. We topped half of the pancake batter with chocolate chips. The other half we left plain.
The Imaginative One said the only real difference between baked and normal pancakes is the thickness. Baked pancakes are thicker.
This sheet pan was so yummy! The leftovers were even better the next day.
These past few weeks have been off and on with great meals. I’ve been so busy writing Individualized Educational Plans (IEPs), teaching, and being sick that I’ve cooked meals that haven’t been stellar.
Last Wednesday, I left work on time and got home in time to make a more involved meal. Actually, this was very involved. The rolls I made were more involved than this dish.
This meal is easy to put together. It took me 10 minutes to get it into the oven once I got home. It takes 30 – 40 minutes to bake.
Balsamic Chicken and Potatoes (Sheet Pan Meal)
Stars of the recipe:
1 pound of chicken breasts or tenders (I used a huge breast; I cut it into smaller pieces.)
1 pound of potatoes, cubed (I peeled mine)
1 to 2 Tbsp. balsamic vinegar
salt and pepper to taste
2 tsp. Italian seasoning (Add if desired.)
2 Tbsp. Extra Virgin Olive Oil (EVOO)
Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray or line it with parchment paper.
In a mixing bowl, place the cubed potatoes. Pour EVOO over the potatoes. Sprinkle with Italian seasoning. Mix until all the potatoes are coated. Place the potatoes on half of the cookie sheet.
On the other half of the cookie sheet, place the chicken. Season with salt and pepper. Pour the balsamic vinegar over the chicken. Turn to coat both sides of the chicken.
Cook at 425 for 15 minutes. Flip the chicken and potatoes.
Cook for an additional 15 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender.
Remove from oven and allow the chicken to rest for 5 to 10 minutes.
I’m not going to post a Menu Plan Monday because I am loosely following a menu I have created to share with you on Saturday. In preparation for that menu, I went through my old posts and found this oldie but goodie. When I looked at the blog post, I noticed no picture of the finished dish. So I’ve decided to remedy that.
Today begins the Chinese New Year. Rather than ordering Chinese food from a restaurant, I decided to cook up one of our favorite dishes at home. I think the two biggest differences were the chicken was not battered, and there was no red sauce. This dish was still big in taste.
This is a simple 15 minute meal if you used already cooked chicken or pork! When my hubby tasted it, he told me it was better then the sweet and sour chicken that you get in Chinese restaurants. Now that”s saying a lot.
Stars of the recipe:
1 lb of diced-up chicken or pork (already cooked)
1 Tbsp oil
1 cup green pepper, cut into 1-inch pieces (I used red pepper.)
1 cup of onion, cut into thin wedges (I cut mine into bigger pieces today.)
1 (15 oz.) can of pineapple chunks in juice
1/4 cup brown sugar, firmly packed
1/4 cup white vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
Preheat oil in a wok or large skillet over medium-high heat.
Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
Remove from wok or large skillet. Add more oil, if necessary.
Reheat chicken or pork in a skillet.
Drain pineapple, reserving juice.
In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook for about 1 minute or till thickened, stirring constantly.
Return green pepper and onion to skillet. Stir in pineapple and the thickened sauce.
The other day I went to an event. They served frozen lasagna. It made me crave homemade lasagna, so I decided to make some. I asked Hubby to get me the ingredients for my lasagna. Rather than using store-bought sauce, I decided to use myspaghetti sauce recipe. I adapted the recipe for the pressure cooker.
The kitchen smelled amazing as it cooked! This is an easy recipe to put together. If you don’t want to use the pressure cooker, click on the link to the original recipe.
This is one of my family’s favorite side dishes. When I make them, I get a yeah. The Wee One especially loves it when I serve corn, peas, or mixed veggies because he will mix them with the noodles. His dad also mixes his veggies with his rice and noodles, so he comes upon it naturally.
It’s as simple as boiling some noodles and then adding butter, cheese, and parsley.