Grilled Chicken and Asparagus

Ingredients

Chicken marinade
4 chicken breasts
3/4 cup olive oil
1 1/2 cup lemon juice
1 big squirt of dijon mustard (1 1/2 tablespoons?)
1 squirt of honey (1 tablespoon)
2 big pinches of kosher salt

Asparagus marinade
1 big bunch of asparagus, tough stems removed
2 tablespoons olive oil
salt and pepper

Preparation
Marinate the chicken and vegetables overnight, turning them to make sure everything gets coated. Discard marinade. Grill chicken and asparagus on high heat, ~10 minutes per side. It would also work to roast both the chicken and asparagus together, I'm guessing that would take 1 hour at 350 degrees.

Frozen Mamas
Defrost the chicken and asparagus. Then follow preparation instructions.

Chicken taco

Chicken
Salsa
Taco seasoning
Chips

Place chicken with salsa/taco seasoning in crock pot on low cook for 6-8 hours. Shred chicken. Place chicken and all your favorite taco toppings on a plate a eat with taco chips provides. Or you can do it the old fashion way, with shells! :)

Crispy Sriracha chicken

1/4 cup Yoplait Greek plain yogurt
2 tablespoons olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh rosemary
2 tablespoons sriracha hot sauce
2 teaspoons minced garlic
salt and pepper to taste
4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts


1 In a large bowl, combine Greek yogurt, olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
2 Place chicken breasts in a large resealable plastic bag and pour marinade mixture over them. Seal bag and toss carefully to coat chicken.
3 Place bag in refrigerator and let sit 2-4 hours to marinate.
4 When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5 Bake chicken until cooked through, about 40-45 minutes. Heat broiler to HIGH and cook chicken until crispy and golden brown, about 5-7 minutes.

Frozen mamas... Thaw, bake at 375 for 40-45 min, then broil in high 5-7 min until crispy. Serve with rice.

Pita Pizzas

Make Your Own Pizza –

Toppings:

Mozzarella cheese

Country sausage ½ lb

Turkey pepperoni

Quartered artichoke hearts – diced

Spaghetti sauce

Pitas – 6 each

Preheat oven to 400 degrees.

Place ¼ cup of sauce on each pita and then add your favorite toppings ending with cheese.  Note: when I make pizza anything on top of the cheese tends to burn, anything under the cheese is protected.

Place pita pizzas on baking sheets (2 pizzas per std sheet)

Bake each pita for 8-10 minutes until cheese is bubbly and delicious looking.

Yummy.

Veggie Meatball Soup

Ingredients

• 3 cups beef broth
• 2 1/2 cups frozen mixed vegetables, thawed
• 16 ounces stewed tomatoes
• 21 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
• 3 bay leaves
• 1/4 teaspoon pepper
• 1/2 lb. pasta, cooked and drained

Directions
In a 3-qt. slow cooker, or larger, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.

Frozen Mamas

Thaw soup and cook in a slow cooker for 4-5 hours.  Boil pasta for 12 minutes just before serving and add it to the soup.  Discard bay leaves and serve.

Adapted from Veggie Meatball Soup in Quick Cooking May/June 2002, p37

April RSVP

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