The weather has turned wet and cold, and with a busy week happening it’s been a challenge to turn out quick but comforting meals everyone likes!
Sweet pepper, crunchy cashews and peas with tender pieces of chicken make this stir fry a super fast way to get dinner on the table. I was hoping for leftovers, but there wasn’t a scrap left! If you are looking to really make it fast, chop up all the ingredients the night before.
This velvety, meaty stew is great the first day, amazing the next. You can make it in a slow cooker or on your stove top but either way, it’s a delicious way to warm up after a cold day outside.
Thick sliced pieces of buttered bread
Tuna casserole was one of the first things I learned to make on my own. This recipe uses plain yogurt to reduce the lactose content so it’s easier on those lactose sensitive tummies. You can’t taste the yogurt at all and in fact, it just makes the casserole extra creamy!
Tossed Green Salad
Eat your veggies! These tostadas are a fun, colorful way to get your veggies in your diet and are full of flavor. Matched with some spanish rice, they make a great vegetarian meal.
One of our favorite ways to eat chicken, this recipe pairs up roasted garlic with a tasty marinated chicken. It’s scrumptious with creamy mashed potatoes and some steamed broccoli. I used boneless skinless breasts, but it’s equally good with bone-in.
(recipe originally from Canadian Living)
6 chicken breasts
10 cloves garlic peeled and sliced into chips
1/3 cup vegetable oil
1/4 cup fresh oregano leaves, chopped
2 tbsp each sherry vinegar, lemon juice, and lime juice
1 tbsp honey
1 1/2 tsp chili powder
6 cloves garlic, minced
1/4 tsp each salt and pepper
Whisk together the marinade ingredients and set aside. Put the chicken breasts in a glass dish and pour marinade over top, turning to coat. Cover and refrigerate for at least four hours, or up to 24 hours.
Heat oil in a skillet over medium high heat and cook the garlic chips, stirring, until golden. Remove and set aside. Discarding marinade, add chicken and brown lightly on both sides. Transfer to roasting pan and sprinkle chips over top. Roast at 375 F for 30 minutes for bone in chicken (20 minutes for boneless) or until cooked through. Sometimes I add a bit of chicken broth to the bottom of the roasting pan to prevent the breasts from burning.
Makes 6 servings.
In the cookie jar: