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I've got good news and bad news. Good news is that most of these recipes are on our "Week Night Dinner Favorites" board that we keep at the house. Bad news is that a couple of these are repeat meals for you this week. But that just means that they're good.
We are starting to get back into the swing of things from Hurricane Sally, but things are still a little chaotic. I needed a week of familiar meals that I don't have to use a recipe for. I picked one new meal to make this week (BBQ Chicken Casserole) and I'm glad I did. But sometimes you can't go wrong with the easy, basic recipes.
MONDAY: TERIYAKI CHICKEN BOWLS
If you’ve made the Teriyaki Salmon bowls I blogged about in Week 5's post, then you already know how good these are going to be. It is the same recipe except with chicken thighs instead of salmon. If you use the frozen stir fry veggies instead of cutting up your own, this recipe is so quick and easy. Plus, it’s a 1 pan meal so less to clean up! This recipe uses Lawry’s Teriyaki Marinade which I’m pretty sure I’ve mentioned in every single blog post I’ve ever written, so you might have some of these ingredients on hand. And no, I’m not sponsored by Lawry's…. Or anyone else… YET…. I know, you’re shocked. :) [PREP: If you’re using frozen veggies, there is no prep. If you’re using fresh veggies, you might want to cut them up ahead of time so they’re ready to go. INSTRUCTIONS: 1) Spray a cookie sheet with Pam. 2) Add 4 chicken thighs (or 7 if you’re making Tuesday’s salad; read below) to one side of the cookie sheet and a bag of frozen (or fresh) stir fry veggies to the other side. 3. Pour a generous amount of Lawry’s Teriyaki Marinade on top of the chicken and veggies. 4. Stir the veggies into the sauce and make sure all the chicken is covered with sauce. 5. Bake at 350 for 25 mins. 6. While the chicken and veggies are baking, make white jasmine rice according to the package. 7. Serve white rice into bowls and top with chicken and veggies. 8. Add a little more Lawry’s Teryaki Sauce on top of each bowl if you want to and add Sesame Seeds on top of that. 9. Enjoy! INGREDIENTS/GROCERY LIST: white jasmine rice, 4 or 7 chicken thighs, frozen stir fry veggies, sesame seeds, Lawry’s Teriyaki Marinade.]
TUESDAY: ASIAN CHICKEN SALAD
This is supposed to be an easy weeknight dinner the night after you’ve made the Teriyaki Chicken Bowls (see above). If you’ll add 3 chicken thighs to the pan the night before, this meal is ready in less than 5 minutes. You can’t beat it! [PREP: Make the chicken thighs with the Teriyaki Chicken Bowl the night before this meal, and you’ll have no prep!. INSTRUCTIONS: 1. Dice the teriyaki chicken you made the night before and heat it in the microwave for 30 seconds. 2. In a big bowl, add all ingredients that came in the Asian Salad Kit. 3. Add the chicken to the bowl. 4. Serve and enjoy! INGREDIENTS/GROCERY LIST: Asian Salad Kit, 3 chicken thighs, Lawry’s Teriyaki Marinade]
WEDNESDAY: BBQ CHICKEN CASSEROLE
I got this recipe from a friend’s recipe exchange during Covid quarantine. I don’t make Jiffy Cornbread Muffins very often, but Zach loves them! So when I saw Jiffy as an ingredient in this recipe, I knew he would love it. And I wasn’t wrong. I made this meal on Sunday and separated it into smaller portions for the week. It heats up really well. If you add sour cream on top, it kinda tastes like a BBQ baked potato (but with cornbread instead of potato). [PREP: I made this whole meal as a prep but there isn’t anything to necessarily do ahead of time. INSTRUCTIONS: 1. Preheat oven to 350. 2. Put 3 boneless skinless chicken breast on a baking sheet and spread BBQ sauce on top. 4. Bake for 30 mins (Depending on thickenss, you might need to cook more or less time. Just make sure your chicken is cooked all the way through.) 5. Shred the chicken with a fork (or in a mixer if you hate shredding chicken like me). 6. In a mixing bowl, combine shredded chicken, 1 cup of chopped onion, 1 cup BBQ sauce. 7. Spread this mixture evenly in a greased 11x7 baking dish. 8. In the same mixing bowl (the less dishes the better, amiright?!), combine 1 box of Jiffy Cornbread Muffin Mix, 1/3 cup milk, 1 egg, ¼ cup of shredded cheese. 9. Top the chicken mixture with the cornbread muffin mixture in the baking dish. 10. Sprinkle shredded cheese on top to your heart’s content. 11. Cover baking dish with foil and bake at 350 for 20 minutes. 12. Remove foil and bake for 10 more minutes or until cheese is melted and crust is golden. 13. Serve this casserole topped with sour cream and green onion if you want to. 14. Enjoy! INGREDIENTS/GROCERY LIST: 3 boneless skinless chicken breast, 1 lg bottle of your favorite BBQ sauce, 1 lg sweet onion (or red onion), 1/3 cup milk, 1 egg, Jiffy Cornbread Mix, at least 1 cup of shredded cheese (I use cheddar but you can use any kind you want), sour cream, green onion.]
THURSDAY: SAUSAGE AND VEGGIES
I’ve blogged about this meal before. We love it so much! It’s so easy to make, tastes delicious, and is perfect for meal prep. You can use any veggie you want, but I’ll share the recipe I always use. If your family prefers another vegetable, sub it in! You really can’t go wrong with this meal. [PREP: I’d recommend cutting your meat and veggies on Sunday so that when it’s time to make this meal, you can throw it right into the pan. INSTRUCTIONS: 1. Cut smoked sausage, 2 bell peppers, 1 onion, 2 zucchini all into chunks (bigger than diced). 2. Heat 1 tablespoon of olive oil in a large skillet on medium heat. 3. Once the pan is hot, add the diced sausage, diced veggies, and 1 tablespoon of minced garlic. 4. Saute for 5 mins, stirring regularly. 5. Add a top to the pan and let cook for 5 more minutes (or more, depending on how soft you prefer your cooked veggies). 6. Serve and enjoy! GROCERY LIST/INGREDIENTS: Hillshire Farms Smoked Sausage, 2 bell pepper (I prefer red and orange), 1 onion, 2 zucchini, minced garlic, 1 tablespoon olive oil]
Grocery List if you're making all 4 meals:
white jasmine rice
4 or 7 chicken thighs
frozen stir fry veggies
sesame seeds
Lawry’s Teriyaki Marinade
3 boneless skinless chicken thighs
3 boneless skinless chicken breast
1 lg bottle of your favorite BBQ sauce
1 lg sweet onion (or red onion)
1/3 cup milk
1 egg
shredded cheese (I use cheddar but you can use any kind you want)
sour cream (if you want to top on your BBQ Chicken Casserole)
green onion (if you want to top on your BBQ Chicken Casserole)
2 bell pepper (I prefer red and orange)
1 onion
2 zucchini
minced garlic
1 tablespoon olive oil
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