Family Friendly Meals Series—Day 11
This one is a no brainer. It's both easy-peasy to cook, and the reason I have no photos is that my family ate it all so quickly that it's all gone. No lie!
Put a pot roast in your slow cooker with the beer from a bottle of Long Trail IPA. Turn it on low and walk away. Let it cook for the 8-9 hours you are at work. When you get home, throw a pound of wide egg noodles on the stove top, and toss together a salad. The pot roast shreds easily (I hand removed the fatty parts of the meat so my kids weren't grossed out) and I served it over the noodles with a little bit of the juice from the crock pot. It will definitely need salt; you can add it while it is cooking or season to taste based on the dietary needs of your family.
Enjoy!
Showing posts with label family friendly meals. Show all posts
Showing posts with label family friendly meals. Show all posts
Monday, January 10, 2011
Friday, December 31, 2010
My Favorite Recipe of 2010—Corn Chowder
Family Friendly Meals Series, Day 10
My sister Lisa is a phenomenal cook. This is her corn chowder recipe, adapted a bit because of my husband's high cholesterol. While not much to look at (these photos do NOT do it justice in any way), this soup is absolutely delicious.
Ingredients
½ pound bacon (cut into inch size pieces, I use my kitchen scissors)
3 cans cream of chicken soup
3 cans of 1% milk
1 small sour cream
20 oz frozen corn
12 new potatoes, peeled and diced bite size pieces
Pepper and powdered garlic to taste
Step-by-Step Instructions
1. Cook bacon in large soup pot until just about done. Open one of your soup cans and put contents in a small bowl so you have an empty soup can to drain the excess bacon grease. Add soup, 2 cans of milk, sour cream, corn and powdered garlic. Before you add the potatoes, the soup mixture looks like this:
In a separate pot, boil potatoes for about 15-20 mins (I do this while the bacon is cooking). Drain the water and add it to the soup mixture. At this point, I move the whole mixture to my slow cooker and heat it on low for about an hour, though it can stay in the crock pot longer. If you don't have a crock pot, you can simmer the mixture on the stove top on low. Be careful not to have the heat too high; the milk will burn. Stir often. If you are using the stove top method, keep the cover on but leave a little room for steam to come out. If not, it may become too watery. Simmer the mixture for about 1/2 an hour.
Notes: Add some or all of the third can of milk until your chowder is the desired thickness. The original recipe calls for whole milk and a large container of sour cream.
My sister Lisa is a phenomenal cook. This is her corn chowder recipe, adapted a bit because of my husband's high cholesterol. While not much to look at (these photos do NOT do it justice in any way), this soup is absolutely delicious.
Ingredients
½ pound bacon (cut into inch size pieces, I use my kitchen scissors)
3 cans cream of chicken soup
3 cans of 1% milk
1 small sour cream
20 oz frozen corn
12 new potatoes, peeled and diced bite size pieces
Pepper and powdered garlic to taste
Step-by-Step Instructions
1. Cook bacon in large soup pot until just about done. Open one of your soup cans and put contents in a small bowl so you have an empty soup can to drain the excess bacon grease. Add soup, 2 cans of milk, sour cream, corn and powdered garlic. Before you add the potatoes, the soup mixture looks like this:
In a separate pot, boil potatoes for about 15-20 mins (I do this while the bacon is cooking). Drain the water and add it to the soup mixture. At this point, I move the whole mixture to my slow cooker and heat it on low for about an hour, though it can stay in the crock pot longer. If you don't have a crock pot, you can simmer the mixture on the stove top on low. Be careful not to have the heat too high; the milk will burn. Stir often. If you are using the stove top method, keep the cover on but leave a little room for steam to come out. If not, it may become too watery. Simmer the mixture for about 1/2 an hour.Notes: Add some or all of the third can of milk until your chowder is the desired thickness. The original recipe calls for whole milk and a large container of sour cream.
Monday, October 25, 2010
Mac-n-Cheese, Plain and Simple
Family Friendly Meals Series, Day 9
I have tried a zillion mac-n-cheese recipes. Some with bread crumbs on top, some with two, three, four or more kinds of cheese, and so on. In the end, I have come to the conclusion that less is more. This is just straight up, unadulterated mac-n-cheese.
Ingredients
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking dish.
Boil the macaroni for about 5 minutes until half-cooked.
Mix the egg and milk together. Add the butter and cheese to the egg/milk mixture and stir everything together really well. Put the partly cooked macaroni in the greased baking dish. Pour the egg/cheese liquid over the macaroni, add your desired amount of salt and pepper, and stir it all together. Using a spatula or a large flat spoon, press the mixture evenly down into the baking dish. Bake covered for 15 mins, and then cook uncovered for another 15-25 mins or until the top is as crispy as you want.
I have tried a zillion mac-n-cheese recipes. Some with bread crumbs on top, some with two, three, four or more kinds of cheese, and so on. In the end, I have come to the conclusion that less is more. This is just straight up, unadulterated mac-n-cheese.
Ingredients
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking dish.
Boil the macaroni for about 5 minutes until half-cooked.
Mix the egg and milk together. Add the butter and cheese to the egg/milk mixture and stir everything together really well. Put the partly cooked macaroni in the greased baking dish. Pour the egg/cheese liquid over the macaroni, add your desired amount of salt and pepper, and stir it all together. Using a spatula or a large flat spoon, press the mixture evenly down into the baking dish. Bake covered for 15 mins, and then cook uncovered for another 15-25 mins or until the top is as crispy as you want.
Sunday, October 10, 2010
The Cheapest Meal Ever
Family Friendly Meals Series, Day 8
Homemade Potato Leek Soup
This story actually starts last spring. You see, that's when I planted the leeks that I grew in my garden with the express purpose of making potato leek soup....I know, I'm a bit of a planner! So here's what I pulled out of the ground today!
It was a joy, and also super easy, to clean them up and get organized for making soup! I made soup and rolls, which could be paired with fruit or salad. Total cooking time for the rolls was one hour, and the soup about 30 minutes.
Soup Ingredients
2 tbsp butter
4 leeks, washed and sliced
1/8 teaspoon chile powder (or a bit more if your family likes spicy food)
6 cups water
4 largish russet potatoes
salt and freshly-ground pepper to taste
1. Start by slicing the leeks in preparation of cooking them in the butter. Cut thin slices; I cut about 4-5 inches up the leeks I grew, which were very long and thin. Melt the butter in a soup pot or dutch oven on medium low. Add the leeks and stirring pretty frequently cook them for about 5 minutes, till they fade in color and soften. While the leeks were cooking, I peeled the potatoes and cut them into cubes.
2. Add the chile pepper (photo above has chile pepper mixed in, that's why the mixture is tinted brown) and stir for a few seconds and then add the water and cubed potatoes. Cover and simmer. Depending on how large your potato cubes are, it could take anywhere from 15-30 minutes for your potatoes to soften.
3. Once they are soft, use an immersion blender and puree the mixture. Season the finished product to taste with salt and fresh ground paper.
I added a touch of shredded cheese for garnish. My eldest, who is the finickiest eater evaaaaah, said it was good!
And just because I had a bit of time on my hand, I made fresh rolls. Pampered Chef's pizza dough makes pretty tasty dinner rolls when you are in a pinch.
So, for the price of a few potatoes and some dough mix, I got complete and total deliciousness. Eat on my friends.
Homemade Potato Leek Soup
This story actually starts last spring. You see, that's when I planted the leeks that I grew in my garden with the express purpose of making potato leek soup....I know, I'm a bit of a planner! So here's what I pulled out of the ground today!
It was a joy, and also super easy, to clean them up and get organized for making soup! I made soup and rolls, which could be paired with fruit or salad. Total cooking time for the rolls was one hour, and the soup about 30 minutes.
2 tbsp butter
4 leeks, washed and sliced
1/8 teaspoon chile powder (or a bit more if your family likes spicy food)
6 cups water
4 largish russet potatoes
salt and freshly-ground pepper to taste
1. Start by slicing the leeks in preparation of cooking them in the butter. Cut thin slices; I cut about 4-5 inches up the leeks I grew, which were very long and thin. Melt the butter in a soup pot or dutch oven on medium low. Add the leeks and stirring pretty frequently cook them for about 5 minutes, till they fade in color and soften. While the leeks were cooking, I peeled the potatoes and cut them into cubes.
2. Add the chile pepper (photo above has chile pepper mixed in, that's why the mixture is tinted brown) and stir for a few seconds and then add the water and cubed potatoes. Cover and simmer. Depending on how large your potato cubes are, it could take anywhere from 15-30 minutes for your potatoes to soften.
3. Once they are soft, use an immersion blender and puree the mixture. Season the finished product to taste with salt and fresh ground paper.
I added a touch of shredded cheese for garnish. My eldest, who is the finickiest eater evaaaaah, said it was good!
And just because I had a bit of time on my hand, I made fresh rolls. Pampered Chef's pizza dough makes pretty tasty dinner rolls when you are in a pinch.
So, for the price of a few potatoes and some dough mix, I got complete and total deliciousness. Eat on my friends.
Tuesday, October 5, 2010
Easy Chicken Noodle Soup
Family Friendly Meals Series, Day 7
I was going to post my "baked potato night" plan for Day 7, but it is such a cold and raw day that I had to post a soup recipe...despite the fact that the early portion of this series has been very chicken-tastic.
Ingredients
3 chicken breasts
6 chicken bouillon cubes
4 cups of veggies...you choose the ones your family likes: carrots, onions, celery, corn, tomato are my family's favorites.
1.5-2 cups of fine egg noodles
salt and pepper to taste
1. Soften your bouillon cubes in a small bowl of warm water.
2. Lay frozen chicken breasts in the bottom of the slow cooker.
3. I put all the onions and carrots in a food processor to dice them really small...then my kids eat them! If I am pressed for time, I skip the celery. I put the tomatoes in whole after I skin them as they will fall apart on their own in the slow cooker. The easiest way I know to skin a tomato is to put it in boiling water for 1 minute and then the skin comes off easily. Put all the diced veggies on top of the chicken in the slow cooker. (If you decide to add frozen corn, add that later.)
4. Put 9 cups of water into the slow cooker and then add the bowl of water and softened bouillon cubes.
5. Put the slow cooker on low and go do whatever you need to.
6. 8-9 hours later, shred the chicken with the edge of a spatula. And add the corn and noodles.
7. Eat half an hour later!
Add salt and pepper to taste! File this recipe under "easy, peeezy, lemon-squeezy."
I was going to post my "baked potato night" plan for Day 7, but it is such a cold and raw day that I had to post a soup recipe...despite the fact that the early portion of this series has been very chicken-tastic.
Ingredients
3 chicken breasts
6 chicken bouillon cubes
4 cups of veggies...you choose the ones your family likes: carrots, onions, celery, corn, tomato are my family's favorites.
1.5-2 cups of fine egg noodles
salt and pepper to taste
1. Soften your bouillon cubes in a small bowl of warm water.
2. Lay frozen chicken breasts in the bottom of the slow cooker.
3. I put all the onions and carrots in a food processor to dice them really small...then my kids eat them! If I am pressed for time, I skip the celery. I put the tomatoes in whole after I skin them as they will fall apart on their own in the slow cooker. The easiest way I know to skin a tomato is to put it in boiling water for 1 minute and then the skin comes off easily. Put all the diced veggies on top of the chicken in the slow cooker. (If you decide to add frozen corn, add that later.)
4. Put 9 cups of water into the slow cooker and then add the bowl of water and softened bouillon cubes.
5. Put the slow cooker on low and go do whatever you need to.
6. 8-9 hours later, shred the chicken with the edge of a spatula. And add the corn and noodles.
7. Eat half an hour later!
Add salt and pepper to taste! File this recipe under "easy, peeezy, lemon-squeezy."
Monday, October 4, 2010
Taco Pasta
Family Friendly Meals Series, Day 6
Yesterday was National Taco Day. In celebration, I share my family's favorite comfort food recipe. We call it Taco Pasta.
Ingredients
1 lb gemelli pasta
1 lb lean ground turkey
1 package taco seasoning (choose your own level of spiciness, my kids like mild)
8 slices american cheese
1.5-2 cups shredded cheddar cheese
1. Put your pasta water on to boil
2. Put your turkey in a skillet on the stovetop on medium to brown,
3. Just as the water comes to a boil and you add your pasta to the pot, your turkey meat should be just about browned. Drain any excess fat off your turkey meat, add the taco seasoning and about 1/8 cup water to the taco meat. Using a spatula, or I use my PC Mix and Chop, chop the turkey meat into small bits. To keep it moist, you can add a bit more water and/or reduce the heat while your pasta finished cooking. You just don't want the turkey meat to get dried out. At this point, you want to preheat your oven to 300.
4. Once the pasta is done, mix the cooked and seasoned turkey meat with the cooked pasta in the pasta pot, letting the taco-seasoned juices coat the pasta.
5. Dump half this mixture in a baking dish. Cover this first layer with the american cheese. Then dump the other half of the pasta mixture on top. Cover with the shredded cheese. Cover the dish with aluminum foil and put in the oven for 20 mins covered and then uncover for the last 10.
Yesterday was National Taco Day. In celebration, I share my family's favorite comfort food recipe. We call it Taco Pasta.
Ingredients
1 lb gemelli pasta
1 lb lean ground turkey
1 package taco seasoning (choose your own level of spiciness, my kids like mild)
8 slices american cheese
1.5-2 cups shredded cheddar cheese
1. Put your pasta water on to boil
2. Put your turkey in a skillet on the stovetop on medium to brown,
3. Just as the water comes to a boil and you add your pasta to the pot, your turkey meat should be just about browned. Drain any excess fat off your turkey meat, add the taco seasoning and about 1/8 cup water to the taco meat. Using a spatula, or I use my PC Mix and Chop, chop the turkey meat into small bits. To keep it moist, you can add a bit more water and/or reduce the heat while your pasta finished cooking. You just don't want the turkey meat to get dried out. At this point, you want to preheat your oven to 300.
4. Once the pasta is done, mix the cooked and seasoned turkey meat with the cooked pasta in the pasta pot, letting the taco-seasoned juices coat the pasta.
5. Dump half this mixture in a baking dish. Cover this first layer with the american cheese. Then dump the other half of the pasta mixture on top. Cover with the shredded cheese. Cover the dish with aluminum foil and put in the oven for 20 mins covered and then uncover for the last 10.
Thursday, September 30, 2010
Easiest Family Meal Ever—Crock Pot Fajitas
Family Friendly Meal Series, Day 5With my leftover grilled chicken from Day 1, I planned to make my White Bean Chicken Chili. Alas, the recipe I had honed after many batches in the slow cooker was on my old laptop, the files from which are on my backup drive that I just haven't had two seconds to find, plug in, or wade through. Anywhoooo, time for Plan B.
Whenever I am absolutely at a loss about what to make for dinner, out comes my universally-loved Crock Pot Fajitas!
Ingredients (for a family of four)
• four boneless chicken breasts
• 2 cups salsa
• 1.5 cups frozen corn
• flour tortillas
• shredded cheddar cheese
1. Place chicken breasts (frozen or thawed) in the bottom of the slow cooker in a single layer.
2. Put the salsa on top of the breasts, roughly half a cup spread on top of each breast.
3. Turn slow cooker on low and go do whatever the heck you want for 6 hours if the breasts are raw and 9 hours if the breasts are frozen.
4. Return after the amount of time in step 3, and put your frozen corn in the microwave for 1.5-2 mins with 2T of Water in a covered microwavable dish.
5. While the corn is cooking, take a spatula and shred the chicken breasts in the slow cooker so it looks like the picture.
6. When the corn is done, dump it into the slow cooker and mix it all together.
7, Put 4 tortillas on a microwavable plate and cover with a dampened paper towel and heat on 1 minute at half power.
8. Using a slotted spoon and spatula to squeeze out all the liquid, put the fajita mixture into tortillas, and add some shredded cheese to taste.
I have served these in the summer with watermelon, the winter with acorn squash, and most often with a tossed salad. Sometimes, when our family is heading out to a baseball game, I wrap each filled tortilla individually in tin foil and off we go...dinner on the run.
Friday, September 24, 2010
Chicken Tortellini
Family Friendly Meals Series Day 4Ingredients
• Package of chicken tortellini, I get the family-sized one sold in the deli case at Stop & Shop (they're fresh, not frozen)
• one sweet yellow onion
• four medium sized apples, I used gala
• butter
• honey
• fresh ground black pepper
Step by Step Instructions
• Preheat oven to 400 and put a pot of water on the stove to boil the tortellini in and set the burner on high.
• Chop up the onion and two of the apples. Spread them on a baking sheet.
• Melt a half a stick of butter and add 3-4 tbsp honey (to your level of sweetness).
• Using a basting brush, baste the onion and apple with the honey butter.
• Put this in the oven and roast for 25 mins.
• Put the tortellini in the boiling water so that it will be done just as the apple/onion mixture is coming out of the oven.
• While the pasta is boiling, slice up the remaining apples for the kids.
• After draining the tortellini, set some aside for the kids and just top those with butter and salt. Top the remaining pasta with the onion/apple mixture and season with fresh ground pepper.
Enjoy!
Tuesday, September 21, 2010
My Eldest Had Seconds!
Family Friendly Meals Series Day 3
If I've said this already, then forgive me, but it bears repeating. I follow RealSimple on Twitter and they launched a 30=day recipe blog series. It included things like lamb and salmon that no typical 10-year-old would eat. The seemingly complete lack of respect for the day-to-day challenge of cranking out meals that children will eat, and that I can enjoy myself, annoyed me. And simultaneously inspired me.
Anywhoooo, I trudge on with another post, the third in my series: a healthy, affordable staple in my house. In fact, tonight my finicky 13-year old had seconds. Victory, my friends.
Ingredients
• a lb of lean ground turkey
• 8 oz of frozen corn
• 1.5 tbsp seasoned salt (I like Lawry's)
• 2 cups minute brown rice (no, that's not a typo...my kids happily eat brown rice!)
• plus whatever you want to have for a side dish (see last paragraph)
Put a pot of water on to boil, following the recipe for stove top cooking on the minute rice box. The rice will take a total of about 10 minutes and so will the turkey. So at the same time, start to brown the turkey meat on medium in a frying pan. Because I use very lean ground turkey, it is important to cook the turkey slowly and not dry it out. The other secret to my success is that I chop the turkey up very finely using my pampered chef mix-n-chop, though you can do it with a good spatula too. When the turkey is almost done cooking, add the seasoning salt and a couple tbsp water. While the rice and turkey are cooking, I also put the corn in the microwave to warm. Put the corn and a couple tablespoons water in the microwave in a safe and coverable dish and heat on high for 2.5 minutes and repeat. Once the corn is heated, add it to the meat in the frying pan.
On the side: For the kids, I sliced apples as a side dish and for me and Paul I put greens, chopped apple, toasted almonds and a bit of gorgonzola cheese in a salad and tossed with olive oil and red wine vinegar.
If I've said this already, then forgive me, but it bears repeating. I follow RealSimple on Twitter and they launched a 30=day recipe blog series. It included things like lamb and salmon that no typical 10-year-old would eat. The seemingly complete lack of respect for the day-to-day challenge of cranking out meals that children will eat, and that I can enjoy myself, annoyed me. And simultaneously inspired me.
Anywhoooo, I trudge on with another post, the third in my series: a healthy, affordable staple in my house. In fact, tonight my finicky 13-year old had seconds. Victory, my friends.
Ingredients
• a lb of lean ground turkey
• 8 oz of frozen corn
• 1.5 tbsp seasoned salt (I like Lawry's)
• 2 cups minute brown rice (no, that's not a typo...my kids happily eat brown rice!)
• plus whatever you want to have for a side dish (see last paragraph)
Put a pot of water on to boil, following the recipe for stove top cooking on the minute rice box. The rice will take a total of about 10 minutes and so will the turkey. So at the same time, start to brown the turkey meat on medium in a frying pan. Because I use very lean ground turkey, it is important to cook the turkey slowly and not dry it out. The other secret to my success is that I chop the turkey up very finely using my pampered chef mix-n-chop, though you can do it with a good spatula too. When the turkey is almost done cooking, add the seasoning salt and a couple tbsp water. While the rice and turkey are cooking, I also put the corn in the microwave to warm. Put the corn and a couple tablespoons water in the microwave in a safe and coverable dish and heat on high for 2.5 minutes and repeat. Once the corn is heated, add it to the meat in the frying pan.
On the side: For the kids, I sliced apples as a side dish and for me and Paul I put greens, chopped apple, toasted almonds and a bit of gorgonzola cheese in a salad and tossed with olive oil and red wine vinegar.
Monday, September 20, 2010
Leftover Grilled Chicken Idea #1
Family Friendly Meals Series Day 2
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Since you grilled 3 lbs of chicken on Day 1, there's bound to be a few leftovers.
Here is your first great idea to try.
For the kids, make chicken and cheese paninis.
Ingredients: leftover cooked chicken breasts, american cheese and hot dog buns.
Take a couple of the halved and cooked chicken breasts and cut thin slices with a sharp knife. I picked up a mini George Foreman grill at a tag sale for about $2 and it is the best panini maker ever. Put the thinly sliced chicken in the hot dog but with some american cheese and voila: kid-friendly paninis.
For the adults, we are having zesty chicken salad.
Ingredients: 3-4 leftover halved and cooked chicken breasts, 1.5-2 cups of halved seedless red grapes, 1 cup chopped and salted walnuts, mayo, spicy brown mustard, and fresh ground pepper. A fuji apple is optional. Plus your choice of crusty bread or your favorite lettuces.
Cut the leftover breasts into half-inch cubes with your kitchen scissors. Put them into a mixing bowl. Add the halved grapes and chopped walnuts. If you choose to add the fuji apple, core and chop into 1/4 inch pieces. I leave the skins on for the crunch factor. Adding the apple means you will add less condiments, lowering the calorie count. Moisten the mixture with mayo (I prefer light mayo). Depending on the amount of chicken breasts you use it will be about 4-5 T. Once you have added the mayo, the mixture should not be soupy...just slightly moist throughout. Then add a long psssshhhhhht of spicy mustard. Mix it all up and taste it. If it is too spicy, add a bit more mayo. If not spicy enough, then a little more mustard. Top with fresh ground pepper and then decide if you are having chicken salad sandwiches on crusty bread or your atop your favorite greens.
Day 3 in my Family Friendly Meals Series will be another option for the leftover chicken.
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Since you grilled 3 lbs of chicken on Day 1, there's bound to be a few leftovers. Here is your first great idea to try.
For the kids, make chicken and cheese paninis.
Ingredients: leftover cooked chicken breasts, american cheese and hot dog buns.
Take a couple of the halved and cooked chicken breasts and cut thin slices with a sharp knife. I picked up a mini George Foreman grill at a tag sale for about $2 and it is the best panini maker ever. Put the thinly sliced chicken in the hot dog but with some american cheese and voila: kid-friendly paninis.
For the adults, we are having zesty chicken salad.
Ingredients: 3-4 leftover halved and cooked chicken breasts, 1.5-2 cups of halved seedless red grapes, 1 cup chopped and salted walnuts, mayo, spicy brown mustard, and fresh ground pepper. A fuji apple is optional. Plus your choice of crusty bread or your favorite lettuces.
Cut the leftover breasts into half-inch cubes with your kitchen scissors. Put them into a mixing bowl. Add the halved grapes and chopped walnuts. If you choose to add the fuji apple, core and chop into 1/4 inch pieces. I leave the skins on for the crunch factor. Adding the apple means you will add less condiments, lowering the calorie count. Moisten the mixture with mayo (I prefer light mayo). Depending on the amount of chicken breasts you use it will be about 4-5 T. Once you have added the mayo, the mixture should not be soupy...just slightly moist throughout. Then add a long psssshhhhhht of spicy mustard. Mix it all up and taste it. If it is too spicy, add a bit more mayo. If not spicy enough, then a little more mustard. Top with fresh ground pepper and then decide if you are having chicken salad sandwiches on crusty bread or your atop your favorite greens.
Day 3 in my Family Friendly Meals Series will be another option for the leftover chicken.
Saturday, September 18, 2010
Put It All On the Grill
Family Friendly Meals Series Day I
One of the easiest meals I cook is when I grill chicken, vegetables and potatoes all at the same time. And my family thinks I am a gourmet chef when I do. Here are some of the keys to my success and step by step by instructions for those who aren't confident in the kitchen.
Ingredients:
3 lb family pack of chicken breasts
1 bottle Wishbone Robusto Italian dressing
two peppers and one onion (my oldest boy prefers the onion, but you can grill whatever veggies you want)
15-20 baby red or white potatoes
Olive Oil
fresh fruit
Total prep and cooking time: about 30 minutes.
1. Start by prepping the chicken. Trim everything off the chicken that a kid might find "icky"...get a great pair of food scissors for this and the task is a snap.
2. Marinate your chicken. The marinade that my family all likes is Wishbone Robusto Italian dressing. I also cut all my chicken breasts in half so they marinate quickly and evenly. I usually do this in the morning before I go to work.
3. Thirty minutes before you are ready to eat, turn your grill on to heat up (med heat), and put the potatoes on the top rack. Be sure to prick the potatoes with a fork before you do. Close the grill. Set the timer for 10 minutes.
4. Cut up the peppers and onions and place them in a grill basket. If you don't have one, I highly recommend the pampered chef grill basket. I am obsessively in love with mine <3. If you have a Misto or spray bottle for you Olive Oil, mist the vegetables with Olive Oil and season with salt. If you don't have a spray bottle, baste lightly with Olive Oil.
5. When the timer goes off, the potatoes have been on the grill for about 10 mins, now it is time to turn them. Close the grill again. Now set the timer for 5 minutes.
6. Next I wash or cut up some fresh fruit for the kids.
7. When the timer goes off again, it is time to put the prepped chicken and vegetables on the grill. Give the potatoes another turn. Close the grill when through. Set 7 minutes on the timer. (Note: because I cut all my chicken breasts in half, they cook quickly.)
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8. Head back in and put the drinks and fruit on the table. Wash all utensils used so far and the marinating dish, and clear your working space!
9. After the timer dings again, the chicken, potatoes, and vegetables need to be turned. Set the timer for another 7 minutes.
10. Tell the kids to wash their hands. Then pull out and put on the table whatever toppings you want for your potatoes: butter/smart balance, salt, etc. Pull out a large platter. I use one that belonged to Paul's mom's nana, we we always end up talking about the generations of Frenches who have eaten dinner off that platter when I serve this meal.
11. When the timer dings, it is time to serve.
When dinner is over, the clean up is minimal because all the cooking was done on the grill and you did a "clean as you go" in the midst of the cooking process.
On my next post, I will share what I do with the leftovers!
One of the easiest meals I cook is when I grill chicken, vegetables and potatoes all at the same time. And my family thinks I am a gourmet chef when I do. Here are some of the keys to my success and step by step by instructions for those who aren't confident in the kitchen.
Ingredients:
3 lb family pack of chicken breasts
1 bottle Wishbone Robusto Italian dressing
two peppers and one onion (my oldest boy prefers the onion, but you can grill whatever veggies you want)
15-20 baby red or white potatoes
Olive Oil
fresh fruit
Total prep and cooking time: about 30 minutes.
1. Start by prepping the chicken. Trim everything off the chicken that a kid might find "icky"...get a great pair of food scissors for this and the task is a snap.
2. Marinate your chicken. The marinade that my family all likes is Wishbone Robusto Italian dressing. I also cut all my chicken breasts in half so they marinate quickly and evenly. I usually do this in the morning before I go to work.
3. Thirty minutes before you are ready to eat, turn your grill on to heat up (med heat), and put the potatoes on the top rack. Be sure to prick the potatoes with a fork before you do. Close the grill. Set the timer for 10 minutes.
4. Cut up the peppers and onions and place them in a grill basket. If you don't have one, I highly recommend the pampered chef grill basket. I am obsessively in love with mine <3. If you have a Misto or spray bottle for you Olive Oil, mist the vegetables with Olive Oil and season with salt. If you don't have a spray bottle, baste lightly with Olive Oil.
5. When the timer goes off, the potatoes have been on the grill for about 10 mins, now it is time to turn them. Close the grill again. Now set the timer for 5 minutes.
6. Next I wash or cut up some fresh fruit for the kids.
7. When the timer goes off again, it is time to put the prepped chicken and vegetables on the grill. Give the potatoes another turn. Close the grill when through. Set 7 minutes on the timer. (Note: because I cut all my chicken breasts in half, they cook quickly.)
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8. Head back in and put the drinks and fruit on the table. Wash all utensils used so far and the marinating dish, and clear your working space!
9. After the timer dings again, the chicken, potatoes, and vegetables need to be turned. Set the timer for another 7 minutes.
10. Tell the kids to wash their hands. Then pull out and put on the table whatever toppings you want for your potatoes: butter/smart balance, salt, etc. Pull out a large platter. I use one that belonged to Paul's mom's nana, we we always end up talking about the generations of Frenches who have eaten dinner off that platter when I serve this meal.
11. When the timer dings, it is time to serve.
When dinner is over, the clean up is minimal because all the cooking was done on the grill and you did a "clean as you go" in the midst of the cooking process.
On my next post, I will share what I do with the leftovers!
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