MARINATED GREEK CHICKEN
2 pounds boneless, skinless chicken breasts
5 Tablespoons olive oil, divided
zest and juice of 1 lemon
3 garlic cloves, minced or grated
1 Tablespoon red wine vinegar
1 teaspoon dried rosemary
1 Tablespoon dried oregano
kosher salt, to taste
ground black pepper, to taste
2 small (or 1 large) English cucumbers, diced
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
2 teaspoons dried oregano (or 2 Tablespoons chopped fresh oregano)
zest and juice of ½ lemon
1 large cucumber, grated and drained well
1 cup plain Greek yogurt
3 cloves garlic, minced or grated
zest and juice of ½ lemon
2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh mint (optional)
kosher salt, to taste
ground black pepper, to taste
1½ pounds cherry tomatoes, halved
3 cups cooked brown rice
1 red onion, sliced
Prepare the marinated chicken: place all of the marinated chicken ingredients into a large plastic bag and make sure the chicken is fully coated. Marinate it for at least 20 minutes (or up to overnight), then drain and discard the marinade.
While the chicken is marinating, prepare the other components. Make the cucumber salad: toss the diced cucumbers in a bowl with the rest of the cucumber salad ingredients, then set it aside. In another bowl, prepare the tzatziki sauce: in a small bowl, mix all of the tzatziki sauce ingredients. Slice the red onions thinly and set them aside. Cut the cherry tomatoes.
Cook the marinated chicken breasts for about 3 to 5 minutes per side, or until golden brown. Remove the cooked chicken from the pan, and let it cool. Once it’s cool, cut it into bite-sized pieces. Refrigerate the chicken while assembling your bowls.
Assemble the Greek chicken bowls: add ½ cup of cooked brown rice to each airtight container, and top it with the cooked chicken, tzatziki sauce, sliced red onion, cucumber salad, and cherry tomatoes.
Keep your bowls refrigerated for 3 to 5 days in their airtight containers, and serve them cold.” By @tiphero
If you are looking for a quick, easy and delicious meal, try this flavorful chicken dish.
2 medium chicken breasts, boneless skinless cut into ½ inch pieces
1 cup broccoli florets, frozen or fresh
1 small red onion, chopped
1 cup grape or plum tomatoes
1 medium zucchini, chopped
2 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper (optional)
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
2 tablespoons olive oil
2-4 cups cooked rice of choice (optional)
4meal prep containers
Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Made by @gimmedelicious
With Garlic Lemon Butter Sauce
1 1/2 lbs large (21/25) shrimp peeled and de-veined
3 Tbsp dry white wine or chicken broth
4 tsp minced garlic
2 tsp lemon zest
Salt and freshly ground black pepper
6 Tbsp butter diced into small cubes
1 1/2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1 lb medium thickness asparagus woody ends trimmed
Preheat a grill to medium-high heat (about 400 – 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on counter-top.
Divide shrimp among packets near center then place asparagus to one side of the shrimp (going the long direction of the foil). Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. Divide butter pieces evenly among packets layering them over the shrimp and asparagus. Wrap packets in and crimp edges together then wrap ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
50 to 55 tater tots.
1 (16 ounce) package of bacon cut into 4 pieces.
⅔ cup of brown sugar.
2 tbsps of chili powder.
Cut the bacon strips into 4 pieces each and then wrap each thawed tater tot in bacon and roll in the brown sugar mixture.
Line a cookie sheet with foil and place a cooling rack on top of the pan then place the rolls on top of the cookie rack.
In a preheated oven to 375° bake for 10 to 15 minutes then turn up the heat to 400 and bake for 5 more minutes. Once crispy take off the oven and Voila!
Easy, peasy and sweet! This recipe is super easy and simple and the result is a crispy and yummy bacon tater tots rolls!
2 pounds boneless, skinless chicken breast
1 large onion, thinly sliced
1 (18 oz) bottle of Sweet Baby Ray’s Honey Barbecue sauce or your favorite
6 cups shredded white cabbage,
1 (10 oz) bag 1 cup shredded carrots _ cup scallions, chopped
4 tablespoons light mayonnaise, I like Best Foods (Hellman’s) Light
1 tablespoon plus 2 teaspoons apple cider vinegar 2_ tablespoons spicy brown mustard
1 tablespoon honey _ teaspoon prepared white horseradish
2 packages Oroweat’s Honey Wheat Sandwich Thins, see shopping tip
1. Preheat oven to 325 degrees.
Place chicken breasts in a roasting pan or rectangular Pyrex baking dish.
Arrange sliced onions over the chicken, then pour the barbecue sauce over top, reserving 1 cup for later.
Cover the baking dish/pan tightly with foil and place in the oven.
Cook chicken for 1 hour, remove foil and cook for about 10 minutes longer until chicken is fork tender.
2. In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions.
In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve.
Don’t toss until serving to keep coleslaw crisp and crunchy, not soggy.
3. Remove the chicken to a plate or cutting board.
Using two forks, pull the chicken breasts apart to shred the meat.
Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat in the sauce that’s remaining in the pan.
4. Serve the pulled chicken warm. Place on the bottom of each sandwich thin _ cup barbecue shredded chicken. Add onion, _ cup slaw and top with sandwich thin.
5. If you have any leftovers, the shredded chicken freezes great. You can use leftover chicken to stuff a baked potato or add to a salad. Plus, this recipe can easily be cut in half!
Makes 12 servings (each serving _ cup shredded chicken and _ cup coleslaw)
Nutrition Facts for 1 sandwich (each serving _ cup shredded chicken and _ cup coleslaw)
1g sat fat
Ingredients for Banana Pudding
1/2 c. sugar
2 tbsp. flour
4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas
Directions for Banana Pudding Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) …
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
How to make it :
In a large skillet, brown the ground beef.
Drain off the fat.
Put the beef and the remaining ingredients in a 6-quart pot.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
2 lb. (.9kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
How to make it :
Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!
If you are looking for a quick meal for the family or an easy pot luck dish, look no further. This chicken biscuit bake is delicious and magnificent. Check it out.
3 large cooked and shredded boneless chicken breasts.
1 (12 oz) can of flaky canned biscuits.
1 jar of Alfredo sauce.
2 cups of shredded mozzarella cheese.
1 tsp of garlic powder.
1 tsp of Italian seasoning plus more for the top.
Preheat the oven to 375° and lightly grease a casserole dish.
In a large bowl, pour the Alfredo sauce and mix in garlic powder and 1 tsp of Italian seasoning.
Cut the biscuits into 6 pieces each and fold into the sauce.
Mix in the chicken and 1 cup of the cheese.
Toss well to coat.
Pour the mixture in the casserole and top with 1 cup of cheese and drizzle some Italian seasoning.
Bake for 30 minutes.
Simple, easy and creamy! You won’t believe how good the Alfredo sauce goes with the chicken. With some biscuits and extra cheese, it’s irresistible! Give it a try, you’ll thank me later.
Bacon and cream cheese, it’s everything delicious in your life, all rolled up into a neat little package. You can make them for breakfast, snacks, or appetizers! Check out the recipe.
1 pack all butter puff pastry
5 Canadian bacon slices, sliced into 1/3 inch strips
6 oz cream cheese
3 oz cheddar cheese, grated
1 onion, diced
Handful of parsley, chopped
Salt & pepper to season
1 egg, beaten
Pre-heat oven to 350. Line a baking sheet with baking paper.
Roll out the puff pastry and spread cream cheese all over the surface.
Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper.
Then roll up one end until you’ve made a swiss roll.
Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash.
Bake for about 20 – 25 minutes until golden.
Simple, easy and delicious! These swirls don’t take a lot of time to prepare or the bake. It’s the perfect recipe for emergencies! Give it a shot, I’m sure you’ll like it.
I don’t know about you, but I love cucumber salads, and this German cucumber salad is amazing! Check it out.
½ cup of sour cream or plain yogurt.
1 medium to large tomato.
2 slices onion.
2-4 tsps of lemon juice.
½-¾ tsp of dill.
A pinch of salt.
Prepare the vegetables. Peel and slice the cucumber, slice the tomato and the onion.
Mix together the dill and salt in a bowl and add in the sour cream or yogurt with the lemon juice to taste. Mix until well combined.
Add in the onion, cucumber and tomato and stir to coat.
Simple, easy and delicious! This German cucumber salad makes the perfect side dish. The dressing is so delicious you should really give it a shot.
You can’t go wrong with red velvet cake. So, I came to you with Mother Matties red velvet cake. It’s red velvet and it’s super yummy! Check out how it’s made.
1 tsp of vanilla.
1 cup of buttermilk.
1 tsp of salt.
2 ½ cups of cake flour.
2 sticks of butter for the cake.
1 stick of softened butter for icing.
2 oz red food coloring.
2 tbsps of cocoa.
2 cups of sugar.
½ tsp of baking soda.
1 tbsp of vinegar.
1 (16 oz) box of confectioners sugar.
1 cup of melted marshmallows.
1 cup of shredded coconut.
1 cup of chopped pecans.
1 (8 oz) package of cream cheese.
In a large bowl, beat together the eggs, sugar and mix in the cocoa and food coloring.
Beat in the butter until well combined.
In a bowl, mix together the flour and salt and add it to the creamy mixture alternately with buttermilk. Stir in the vanilla.
Mix together the soda and vinegar in a small bowl and pour into the mixture.
In a greased and floured 8 inch round pan, pour the batter and bake in a preheated oven to 350° for 20 to 25 minutes.
To make the icing, mix together the cream cheese and 1 stick of softened butter until well combined then stir in the marshmallows and sugar until well mixed.
Stir in the coconut and nuts and spread between layers and on top and sides of the cake once it’s cooled.
Easy, peasy and yummy! I can’t tell you how delicious this cake is, the flavors are amazing. I’m sure that if you give it a shot, you won’t regret it.