This recipe is shamelessly copied from https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.”
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons paprika OR smoked paprika
- 2 teaspoons dried oregano
- 1 ½ teaspoons black pepper
- 1 teaspoon kosher salt
- 3 pounds boneless skinless chicken thighs
- Enough olive oil to coat chicken
- 2 tablespoons fresh cilantro, chopped (optional)
- Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
- Toss in the chicken
- Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
- Seal up the bag and mix everything thoroughly
- Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
- If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
- Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side
I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!) It came out awesome with a half-hour’s worth of work, including prep.
By itself it’s very keto-friendly, but it screams to be served with a pasta side.
- 2 pounds boneless skinless chicken breasts, thinly sliced
- Olive oil
- 2 cups heavy cream
- 1 cup chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 cup Parmesan cheese
- 2 cups spinach, chopped
- 1 cup sun-dried tomatoes, chopped
We made this in a 14″ cast-iron skillet, which was the perfect size.
- In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
- Set the chicken aside on a plate, wipe down excess oil from the skillet.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
- Whisk or stir over medium high heat until it starts to thicken. Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
- Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
- Add the chicken back to the pan and simmer for a couple of minutes.
Pairs very well with rotini or egg noodles.
You’ll need a pretty big pan with high sides for this recipe. A 14″ cast iron pan is good.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
- Sesame oil
- 1 pound of ground Chicken or Pork
- 1 small or 1/2 medium white onion, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon fresh ginger
- 1 bag (14 oz) dry slaw mix
- 3 tablespoons soy sauce (reduced sodium is fine)
- 1 tablespoon rice wine vinegar
- Salt and pepper to taste
- Sesame seeds (optional)
- Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add in the meat and onions.
- When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger. Cook for a few more minutes, stirring on occasion.
- Dump in soy sauce, rice wine vinegar, and slaw. Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
Season with salt and pepper to taste, and sprinkle with sesame seeds.
Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl
I discovered the D’Angelo’s sandwich chain in my late teens and fell in love with their ‘Number 9’ grilled sandwich. It’s very easy to make for yourself and it’s delicious!
This recipe makes enough to feed two or three people (or more, if they’re kids).
- 1 or 2 chicken breasts (2 if they’re small) or a steak’s worth of beef
- a quarter of a green bell pepper, diced
- half a small yellow onion, diced
- a couple of spoonfuls of sliced mushrooms (optional, kids get weird about ‘shrooms)
- a couple of slices of american cheese
- a loaf of french bread (softer is better)
- add a little vegetable oil to a hot pan on medium heat, and throw in the onions, peppers, and mushrooms. Let it soften.
- While the above is cooking, dice the meat and add to the vegetables. Occasionally flip the whole thing over so nothing burns and the meat cooks evenly.
- While the above is cooking, slice the bread grinder-style
- When the meat is cooked, pile everything together and add the cheese to cover it
- When the cheese melts enough to collapse into the meat and veggies, scoop it into the bread and serve.