Weeknight Dinners

Weeknight Rotisserie Chicken

Hey guys! We have been talking away on our Instagram stories that we kind of forgot to keep our blog updated with what we have been talking about!

The past two weeks we have been very into rotisserie chicken for quick, weeknight dinners. We have multiple activities during the week for the kiddos, and at the end of the day, the easiest meal to put together is a rotisserie chicken dinner.

Here are some of the meals we have had, maybe they help you out too. Just make sure you check in with the kitchen where the chicken is roasted to make sure your allergy is not present. And as a reminder, the protein found in nuts/allergens can’t be baked, fried or sauteed away. Nut protein is found in friers, ovens, etc., so just make sure you check to keep the risk of cross contact low.

  1. Quick Chicken Quesadilla
  2. Chicken Fried Rice
  3. Chicken Salad Sandwiches
  4. Chicken Noodle Soup
  5. Burrito Bowls
  6. Shredded Chicken Salad
  7. Chicken Salad with Bleu Cheese and Grapes
  8. Homestyle Chicken with gravy, green beans and potatoes

 

Hopefully some of these come in handy this week – we love the smell of rotisserie chicken and the crispy chicken skin. So naughty! But so good. We esecially like the BARE Rotisserie Chicken available at Metcalfes Market. They have them available all day long and they are close to the check out lane, so you can literally pop in to the store just for the chicken and go home to get your meal started.

Have a great weekend. We have our first soccer practice and we are hoping the weather warms up a bit!

Weeknight Dinners

Creamy Chicken-Tomato Skillet

Costco had a ton of those cute little cherry tomatoes on sale today – so we have to use them up. This recipe is from the May 2018 Cooking Light Magazine and is 20 minutes to make + super comforting. If you’re looking to spice up your weeknight meal plan, this is it!

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Ingredients

  • 1 tbsp olive oil
  • 1# skinless, boneless chicken thighs, cut into bite size pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper (about 30 grinds on your pepper mill)
  • 1 cup grape tomatoes
  • 1/2 cup sliced white onion
  • 1 grated garlic clove
  • 1 tsp rosemary
  • 1 1/2 cups chicken stock
  • 2 tbsp flour
  • 1 package brown rice
  • 3 cups packed fresh spinach
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice

Directions

  1.  Heat the olive oil in a large skillet over medium hi heat. Sprinkle chicken with salt, pepper. Add chicken to hot skillet. cook until chicken browns about 4 minutes. Add tomatoes (chop tomatoes if you have small kids), onion, garlic and rosemary. Cook + stir occasionally, about 3 minutes.
  2. Whisk together chicken stock and flour in a bowl. add to chicken mixture in pan. Stir and scrape the bottom of the pan.
  3. Bring the pan to a boil. Cook + stir often until sauce is thick = 3 to 4 minutes.
  4. Heat your rice up according to the package (if you’re not using instant rice, brown rice takes about 45 min. so plan this ahead then).
  5. Place hot rice in a bowl. Add spinach, lemon zest, sprinkle of salt and pepper, toss to coat.
  6. Divide the rice mix over 4 plates. Top evenly with chicken mixture.

Enjoy!

Yield is 4. This is on our menu for the week. Everything else will be “winging it” since May is probably our craziest month yet!

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We made time to enjoy this weather! Our recent auction win provided us with some bubbles! What a fun time 🙂 Kids loved it.

Have a great weekend!

xo

Uncategorized, Weeknight Dinners

Cilantro Lime Chicken (Crock pot)

Cilantro Lime Chicken did not disappoint last week – and the good news is that it made a lot of food to eat several different ways. We had two dinners from it and lunch leftovers. This dish can be eaten plain, over jasmine rice, with tortillas chips, as a huge nacho plate with extra olives, cheese and fixins, as burritos, tacos, and quesadillas with red onion and sour cream.

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This recipe is flexible. It can be frozen for a few weeks if you’re planning on making this ahead of time. Our family loves easy slow cooker meals that are full of flavor. Clean up is simple and I didn’t have to think about “what’s for dinner” at all the entire day! And my whole house smelled good while it was slow cooking – like I was actually Momming?!

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Ingredients:

  • 1.5# of boneless, skinless, organic-free range chicken (that’s a tall order, hey?), cubed or cut into small pieces
  • 1 can black beans, drained and rinsed
  • 1 can of diced tomatoes + green chiles
  • 1 can of fire roasted corn (or plain corn is fine too)
  • 1/2 cup salsa – I like mild or medium store bought salsa so the kids enjoy it too
  • 1/2 cup chopped fresh cilantro leaves (I actually hate cilantro, but dont mind it in this dish.)
  • 1/2 red onion perfectly Diced Onion
  • 1 diced jalapeno
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 4 cloves garlic or 2 tbsp garlic powder
  • salt and pepper
  • juice of two limes

Directions:

  1. If you’re freezing this, just put all the contents of this recipe into a freezer zip top bag and place in your freezer, up to two months.
  2. If you’re not freezing, place all the ingredients in to your slow cooker on low up to 8 hours. My slow cooker cooks things quickly, mine was done in 5 hours, but I also cubed the chicken.

We are BIG Wisconsin Football fans, I plan on using this for Packer parties, Badger Tailgates and long winter weekends with family. What goes better with Wisconsin Football than beer? Nothing. Nothing goes better together. Well, you could throw in some cheese and sausage.

One of my favorite drinks with Mexican food is a Michelada. * This is an alcoholic beverage*

Ingredients:

  • chili-salt blend for the rim of the glass
  • Kosher or sea salt
  • 2 ounces fresh juice from 2 limes
  • 2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 (12-ounce) can or bottle light Mexican beer, such as Modelo, PacĂ­fico, Tecate, Victoria, or Corona, well chilled

After you prepare your glass, then mix all of these ingredients together.

This is one of my favorite summer time sippers since it reminds me of the time my hubs and I went to Mexico. I was out of vacation time at work and had to “cough-cough” call in sick for one of the days I was gone. The Michelada was my drink of choice on this trip, and I thoroughly remember swinging and sipping while staring at the ocean. So relaxing!

Enjoy the recipe – I hope you have a great week!