Lemony Teriyaki Chicken Bowl
You'll love this Easy, Kid-Friendly Dish! Lemony Teriyaki Chicken
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Bow Tie Pasta with Butternut Squash
Ingredients:
3 cups cubed peeled butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces uncooked bow tie pasta (penne pasta works well too)
1 1/2 cups chicken or vegetable stock
1 1/2 tablespoons white balsamic vinegar
1 garlic clove, minced or 1 teaspoon minced garlic (from a jar)
1/4 cup fresh flat-leaf parsley leaves or 1 teaspoon dried parsley
1 tablespoon minced fresh sage or 1/4 teaspoon dried sage
1/2 cup Parmesan cheese (shredded is best)
How to make this:
1. Preheat oven to 400°.
2. Combine squash, 1 tablespoon olive oil, salt, and pepper in a glass baking dish; arrange in a single layer. Bake at 400° for 15 minutes or until tender. (A cookie sheet will work too)
3. Cook pasta according to package directions. Drain.
4. Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, broth, and seasonings in a large bowl; toss to coat. Sprinkle with cheese.
This makes a wonderful side dish for a sirloin steak or add sauteed beef fajita strips for an easy weeknight meal!
Veggie Stir-Fry (Super EASY)
WHAT YOU WILL NEED:
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
2/3 cup fresh corn kernels (frozen works well too)
1 clove crushed garlic (or 1 teaspoon minced)
4 green onions, sliced
1 1/3 cups bean sprouts (optional)
How to make this:
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
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Heat the vegetable oil in a cast iron skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
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This is excellent as a side dish for grilled chicken or pork. Add meats to the dish for a one dish supper.
TIP: Teriyaki Sauce can be substituted if you don't have soy sauce. You can also cook the chicken or pork in the skillet, remove it, then cook your veg in the same skillet for extra amazing flavor!
Butternut Squash and Beef Chili
What You Will Need
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the Beef, and stir until crumbly and no longer pink. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes. Enjoy!
Veggie Mexican Stuffed Peppers
What You Will Need
What to Do:
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Cook time 40 m
- Preheat oven to 350 degrees.
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Recipe adapted to our tastes and needs from allrecipes.com.
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